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15. The fibering method approach for a Schrödinger-Poisson system with p-Laplacian in bounded domains

Author

Xue Jinfeng and Wang Libo

Subjects
schrödinger-poisson system, variational methods, p-laplacian, fibering method, 35j20, 35j47, 35j66, Mathematics, QA1-939
Abstract

In this article, we study a p-Laplacian Schrödinger-Poisson system involving a parameter q≠0q\ne 0 in bounded domains. By using the Nehari manifold and the fibering method, we obtain the non-existence and multiplicity of nontrivial solutions. On one hand, there exists q*>0{q}^{* }\gt 0 such that only the trivial solution is admitted for q∈(q*,+∞).q\in \left({q}^{* },+\infty ). On the other hand, there are two positive solutions existing for q∈(0,q0*+ε)q\in \left(0,{q}_{0}^{* }+\varepsilon ), where ε>0\varepsilon \gt 0 and q0*+ε

Published
2024
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16. Effect of Whole Common Buckwheat Flour on the Rheological Properties of Wheat Dough and the Quality of Fresh Noodles

Author

YAN Minghuan, HE Jialiang, WANG Libo, CHEN Jing, REN Yanjuan, ZHANG Hengyun, ZHANG Bin, LIU Wenchao, WANG Haoran, WU Weijing, LUO Denglin

Subjects
whole common buckwheat flour, dough, rheological properties, noodles, texture properties, microstructure, Food processing and manufacture, TP368-456
Abstract

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.

Published
2024
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35. Effect of Heat Treatment on the Structure and Physicochemical Properties of Buckwheat Bran Protein

Author

CHEN Jing, WANG Libo, REN Yanjuan, YAN Minghuan, ZHANG Jie, ZHANG Bin, LIU Wenchao, WANG Haoran, WU Weijing, LUO Denglin

Subjects
buckwheat bran protein, heat treatment, protein structure, physicochemical properties, Food processing and manufacture, TP368-456
Abstract

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.

Published
2024
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