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The present study tested the effect of addition of whole common buckwheat flour on the rheological properties of wheat dough, and the textural characteristics, water distribution, secondary structure and molecular mass distribution of proteins, microstructure, and color of fresh noodles. The results demonstrated that the dough with 30% whole common buckwheat flour had a higher G’ (5.3 × 105 Pa) and a minimum tan δ value of 0.50. The resulting noodles had a maximum elasticity of 0.97, a maximum α-helix content of 28.30%, and a denser and more homogenous microstructure. According to sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) data, the band intensities of buckwheat protein subunits increased with increasing addition of whole common buckwheat flour. Compared with the control group, the addition of whole common buckwheat flour caused partial transformation of tightly bound water to weakly bound water and free water. As the addition of common buckwheat flour increased, the L* value of noodles decreased significantly, the a* and b* values increased to varying degrees, and as a result the overall color turned reddish and yellow. In conclusion, the addition of 30% whole common buckwheat flour can improve the mechanical properties and processing quality of fresh noodles.

Objective: Determine the appropriate soymilk concentration and slurry depth to provide a theoretical reference for the efficient and high-quality production of yuba. Methods: The effect of soymilk solids concentration and slurry depth on the yield, film-forming rate, nutrient contents, mechanical properties, cooking loss rate, and rehydration ratio were investigated. Results: The optimal yield solids of yuba (34.68%) and highest nutritional value occurs when the soymilk solids concentration is 6% and the soymilk slurry depth is 6 cm, which presents 51.05% protein, 23.42% fats, and it also has good tensile strength and rehydration qualities, with respective measurements of 3.74 MPa and 3.80 g/g. Conclusion: Considering various factors such as yield, film formation rate and overall food quality, it is recommended to employ processing conditions with a soymilk solids concentration of 6% and a slurry depth of 6 cm for the efficient and high-quality production of yuba.

To analyze the effect of heat treatment on the structure and physicochemical properties of buckwheat bran protein (BBP), the molecular mass, secondary structure, intrinsic fluorescence spectrum, free sulfhydryl content, disulfide bond content, microstructure, thermal properties, and rheological properties of BBP were characterized before and after heat treatment. The results showed that part of the subunits of BBP were degraded into small polypeptides or oligopeptides. The α-helical structure was transformed into β-sheet, β-turn and random coil, and the contents of free sulfhydryl groups and disulfide bonds were significantly increased. Compared with soy protein isolate (SPI), the peak temperature, denaturation enthalpy, apparent viscosity, storage modulus (G’) and loss modulus (G”) of BBP were significantly lower. The surface of heat-induced gels of BBP was rougher, and there were obvious cracks on the gel wall, indicating that the thermal stability of BBP was lower than that of SPI. In summary, heat treatment could change the structure of BBP, and have different effects on its physicochemical properties.

This study aims to tackle the problem of frequent coal-rock dynamic events caused by local stress concentration in deep mining working face under high static stress environment. Specifically, by taking the deep working face of Hongqinghe Mine located in Xinjie Mining Area as an example for analysisthis paper investigates the geological conditions of No. 3-1coal seam that are affected by the mining method and the coal rock dynamic disaster events occurred during mining; utilizes numerical simulation to simulate the mining stress field and energy field of the stope; analyzes the potential coal burst instability area and mechanism of coal burst gestation and catastrophe in the stope during the mining of the No. 3-1103 working face; probes into the sources of catastrophic stress and influencing factors of coal-rock disasters in dangerous areas, puts forward targeted prevention and control measures. Results show that: ① the roof strata structure, goaf and coal pillar are the key factors influencing coal burst in the stope during the mining of the No. 3-1103 working face; ② the simulation results indicatethe location and characteristics of the coal burst instability area in the stope of the No. 3-1103 working faces, as well as the simulation outlines 5 strong coal burst areas and 11 medium coal burst areas presented in the stope; ③ Measures are proposed for coal burst during mining from the perspective of cutting off the dynamic load source, reducing static load stress concentration, and blocking the transmission of high concentration stress. Detailed measures include implementing multi-source prevention and control in areas with high static or high static+dynamic loads, implement pre-pressure off-load measures prior to mining, and local risk relief and coal burst prevention and reduction treatments during mining.