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The present research employed sodium alginate (SA) and pea protein isolate (PPI) as primary materials to explore the impact of pre-gelation time on the rheological properties, 3D printability, and swallowing properties of SA-PPI composite gel. Additionally, in vitro release capabilities of 3D printed products carrying curcumin (Cur) were studied. The results illustrated that adjusting the pre-gelation time could enhance the rheological properties, 3D printability, swallowing ability, encapsulation efficiency, and slow-release capabilities of the composite gel. Specifically, the SA-PPI composite gel (SA-PPI22) with pre-gelled for 22 min, displayed the optimal viscosity and recovery, which facilitated extrusion and shape retention during the 3D printing process. Moreover, SA-PPI22 exhibited a smooth surface quality in its 3D printed structures, along with exceptional self-supporting ability and swallowing performance meeting grade 5 fine filling food standards. Furthermore, SA-PPI22 delayed its release rate in vitro. This study could contribute to the advancement of hydrogel applications in the field of 3D printing and offer the theoretical groundwork for the development of SA-PPI composite gels in dysphagia-friendly food products.

In this study, sodium alginate (SA), locust bean gum (LBG) and mung bean starch (MBS) were used as raw materials. Dynamic rheometer, texture analyzer, differential scanning calorimeter, X-ray diffractometer and low-field nuclear magnetic resonance were used to explore the effects of SA, LBG and SA-LBG mixtures with different compounding ratios on MBS aging and their influence mechanisms. The results showed that adding SA, LBG and SA-LBG mixture can reduce the hardness, aging enthalpy value, recrystallization rate constant (k), relative crystallinity and water mobility of aged MBS gel, and increase its loss factor. Low-field NMR results found that the SA-LBG mixture increased the T2 of MBS gel. The results show that SA, LBG and SA-LBG mixture can delay the aging of MBS gel, among which the anti-aging effect of SA-LBG mixture is more significant. SA-LBG mixture at mass ratio of 1:1 exhibited a strongest synergistic effect on inhibiting MBS gel retrogradation. This may be due to that the synergistic effects between SA and LBG, as well as hydrogen binding among SA, LBG and starch, which could prevent interactions between starch molecules and inhibit starch recrystallization. These findings might provide useful information for improving MBS-based products’ shelf-life with introduction of SA-LBG.

Heat treatment is the most commonly used physical modification method for starch, which shows advantage of simple operation, low pollution and high safety. The present work mainly summarized the effects of dry heat treatment, heat moisture treatment and annealing on physicochemical, structural and digestive properties of starch. Meanwhile, effects of heat treatment combined with hydrocolloid as well as combination of multiple heat treatments on physicochemical and digestive properties of starch were also introduced. As shown in the previous literature, heat treatment modification improved the thermal stability and anti-digestion properties of starch. Effects of heat treatment modification on starch properties were influenced by the kinds of heat treatment modification as well as the types and sources of starches. Due to high moisture content during the process of heat moisture treatment and annealing, swelling power and solubility of starches were remarkably changed. These three heat treatments could change the relatively crystallinity of starch. Moreover, heat moisture treatment could alter the crystalline patterns of starches. Except for annealing, both of dry heat treatment and heat moisture treatment changed the structure of starch particles. Both heat treatment combined with hydrocolloid and combination of multiple heat treatments enhanced physicochemical and digestive properties of heat-treated starches. Purpose of the present work could provide useful information for further research and application of heat-treated starches.

Corn starch was modified by dry heat treatment combined with amino acids (aspartic acid and lysine) in the present research. Gelatinization, thermal, structural, and digestive properties of dry heat-treated corn starch with different amount of amino acids were investigated by using Rapid Viscosity Analyser, differential scanning calorimetry, and X-ray diffractometry. The results indicated that the amount of amino acids showed significant effects on the physicochemical properties and digestive properties of dry heat-treated corn starch-amino acid mixtures. With increasing the addition of amino acids, peak viscosity, setback value, and gelatinization enthalpy of starch decreased, while relative crystallinity and resistant starch content increased. Gelatinization temperature of dry heat-treated corn starch-aspartic acid mixtures showed a tendency to increase first and then decrease with increasing the amount of aspartic acid. However, gelatinization temperature of dry heat-treated corn starch-lysine mixtures increased with increasing the amount of lysine. Increasing the amount of amino acids also promoted a tighter and more ordered crystal arrangement inside starch granules, which could inhibit the short-term retrogradation and reduce the digestibility of starch. This study can be used as a new method for corn starch modification and provide a reference for the production of modified starch.

Common corn starch-lauric acid complex (CSLA) was prepared by extrusion treatment combined with cool storage. The effects of extrusion treatment combined with cool storage on the gelatinization degree, complexing index, thermal properties, crystal structure and digestive properties of CSLA were systematically investigated by means of differential scanning calorimetric analysis (DSC) and X-ray diffraction analysis (XRD). The results showed that compared with extrusion treatment, extrusion treatment combined with cool storage was beneficial to the formation of common corn starch-lauric acid complex, the complexing index increased from 29% to 35%, and the relative crystallinity increased from 25.20% to 31.82%. Extrusion treatment combined with cool storage can reduce the digestibility of the compound and increase the content of RS from 38.07% to 49.82%. The results of thermal properties showed that extrusion treatment combined with cool storage made common corn starch and lauric acid form VI- type complex with low thermal stability, and the melting temperature was 89.95~101.33 ℃, while common corn starch and endogenous lipids formed a VII- type complex with high thermal stability, and the melting temperature was 106.73~ 117.48 ℃. The results can provide reference for the preparation of starch-fatty acid complex with low digestibility and the preparation of anti-digestibility starch food.

Sodium alginate-porous starch complex gels were prepared by calcium chloride dripping method and calcium carbonate internal gelation method. Furthermore, hardness, syneresis, swelling characteristics, crystalline structure and microstructure of the complex gels were analyzed. The results showed that the gel properties were significantly affected by calcium source and sodium alginate to porous starch ratio (mass ratio defined as r value). At high r value (r =4∶2 or 5∶1), calcium carbonate caused the formation of gel curds with uniform shape and dense structures, which also showed high gel hardness and low syneresis. Meanwhile, calcium chloride caused the formation of gel beads with uniform shape and hard shell. Due to different gel structures, the initial swelling speed of gel beads was slow and the final swelling ratio was high, while the initial swelling speed of gel curds was fast and the final swelling ratio was relatively low. The gels prepared by these two methods showed high swelling ratio in simulated colonic fluid and low swelling ratio in simulated gastric fluid, indicating good pH response. Microstructure analysis showed there was good compatibility between sodium alginate and porous starch. The results of the present research could provide useful information to develop pH responded delivery system for bioactive substances.

To further improve the gel properties of wheat starch, the effects of sodium alginate (AG) to locust bean gum (LBG) ratio on the viscoelasticity and gel texture of wheat starch were investigated by dynamic rheology, steady rheology and diffusing wave spectroscopy. The results showed that storage modulus, loss modulus and consistency coefficient of wheat starch gel were increased, while loss factor was decreased with the addition of AG and LBG with different ratio. The viscosity of wheat starch-gum blends decreased with the increase of shear rate, showing pseudoplastic behavior of shear thinning. This was in line with the power law model. The results of diffusing wave spectroscopy confirmed that elastic index and viscosity index of wheat starch gel were increased, while solid-liquid index was decreased with the addition of AG and LBG. When the mass ratio of AG to LBG was 1∶1, there was a synergistic effect between AG and LBG that could cause wheat starch forming dense and elastic gels with optimal viscoelasticity.

In order to explore the oil reducing mechanism of sodium alginate (AG) and low methoxyl pectin (LMP) on the fried sweet potato starch, the oil content, distribution and thermal properties of fried sweet potato starch with 0.5% (W/W), 2% (W/W) AG or 2% (W/W) LMP were investigated by low field nuclear magnetic resonance, confocal laser scanning microscopy, X-ray diffractometer, Fourier transform infrared spectroscopic analysis and differential scanning calorimetric analysis, respectively. The results showed that the total oil content of fried sweet potato starch significantly decreased with adding AG or LMP, while most of the oil was distributed on the starch surface. The crystallization pattern of fried sweet potato starch with adding AG or LMP changed from A+V type to V type, as well as the gelatinization enthalpy and relative crystallinity significantly decreased. The fried sweet potato starch with AG showed an obviously lower total oil content, relative crystallinity and gelatinization enthalpy than that with LMP. The fried sweet potato starch with 2% AG exhibited the highest gelatinization degree to form a continuous and dense lamellar structure, while showed the lowest total oil content and surface oil content. The result of this study could provide a reference for processing the fried starchy foods with low oil content.

We report a case of aseptic abscess in the cavernous body at the base of the penis. In our clinical observation, the patient underwent puncture and drainage of the corpus cavernosum abscess, followed by surgical resection of the abscess wall, with the incisions closed layer by layer with primary suture. In addition, we paid attention to strengthening the postoperative management by using elastic bandages to wrap the penis intermittently to prevent edema; the incision would not be covered with dressings from the third day after the operation, so as to keep the incision site dry in an open way. During the period of indwelling of the catheter after the operation, we noticed the care of the external orifice of the urethra to reduce the occurrence of catheter-related infections. Finally, the patient was diagnosed with a penile aseptic abscess in the cavernous body at the base of the penis. The patient recovered well after surgery and was discharged 1 week later. At 1.5 years after the operation, the shape of the penis returned to normal, and the erectile function was normal. It was seen that good nursing concept is of great help for prognosis, which could avoid infection and edema, and is conducive to wound healing.

Purpose: To evaluate the safety and efficacy of intravitreal injections of 0.5 mg conbercept in patients with choroidal neovascularization secondary to pathological myopia (pmCNV). Methods: The 177 pmCNV patients were randomly assigned in a 3:1 ratio to receive conbercept or sham injection, respectively. The conbercept group receive conbercept intravitreal injections administered on a pro re nata (PRN) basis after 3 monthly loading doses. The sham group received three consecutive monthly sham injections and then one conbercept injection followed by PRN conbercept intravitreal injections. Results: At month 3, the mean BCVA for the two groups were improved by 12.0 letters (conbercept group, from 54.05 letters to 66.05 letters) and 0.6 letters (sham group, from 49.77 letters to 50.33 letters), respectively (p < 0.001). The mean central retinal thickness (CRT) at month 3 in the two groups decreased 62.0 μm (conbercept group, from 348.90 μm to 286.18 μm) and 4.4 μm (sham group, from 347.86 μm to 343.47 μm) (p < 0.001). At month 9, the mean BCVA improved by 13.3 letters in the conbercept group and 11.3 letters in the sham group. The mean CRT decreased 73.6 μm in the conbercept group and 55.9 μm in the sham group (p < 0.001). The most common ocular adverse events were associated with intravitreal injections, such as conjunctival haemorrhage and increased intraocular pressure. Conclusion: Intravitreal injections of 0.5 mg conbercept provided improvement in visual and anatomical outcomes in pmCNV patients with low rates of ocular and nonocular safety events. [ABSTRACT FROM AUTHOR]