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The effect of induced electric field on the structural properties and in vitro digestibility of corn starch (CS) hydrolyzed by pullulanase was studied. The results showed that after IEF-assisted enzymatic hydrolysis, a large number of holes appeared in the modified corn starch granules, and the polarization cross became blurred. The ratio of absorbance 1 047/1 022 cm−1 in the crystallization zone increased, whereas the ratio of absorbance 1 022/995 cm-1 decreased. The relative crystallinity increased with the increase in induction voltage. The relative content of amylose initially increased and then decreased. At an induction voltage of 125 V, the relative content of amylose was 98.61%. The solubility and swelling power initially decreased and subsequently increased, while the hardness and cohesiveness showed the opposite trend with increasing induction voltage. The viscosity of both raw and treated starch decreased rapidly with the increase in shear rate. Both storage and loss moduli were related to the amylose content. The relative content of resistant starch was 62.46% at an induction field of 125 V. Both in vitro digestibility and glycemic index decreased first and then increased. This study provides a theoretical reference for the application of induced electric field in the production and development of modified starch.

Soybean soluble dietary fiber (SSDF) was extracted from soy sauce residue and soybean meal. The influence of SSDF on the physicochemical stability and digestive characteristics of soybean oil body (SOB) lotion was investigated by taking the absolute value of Zeta potential, average particle size, peroxide value (POV value), thiobarbituric acid value (TBARS value) and fatty acid release rate (FFA) as characteristic parameters. The results showed that certain concentration of SSDF could effectively reduce the Zeta potential, average particle size, POV value, TBARS value of SOB lotion system, and significantly improve the physical and chemical stability of SOB lotion. In addition, in vitro simulated digestion experiments further showed that the introduction of SSDF can significantly reduce the FFA release rate of SOB emulsion, which effectively delayed the digestion process of lipids in the gastrointestinal tract. This study can provide theoretical basis and reference for the high-value utilization of soybean processing by- products such as soy sauce oil residue and soybean meal, which could improve the processing applicability of SOB, and develop new low-fat health foods containing SOB and SSDF.

Objective: This study intends to explore the effect of parent-training program on the rehabilitation intervention in children with autism spectrum disorder (ASD) in Chinese-speaking areas of China by offering parent skill training and psychology counseling. Methods: From January 2018 to June 2019, a total of 80 children diagnosed with ASD from the Department of Children Healthcare of Wuxi Children's Hospital were randomly grouped into the parent training groups and control groups. Parents in the training group received 12 weeks of skill training, including 8 group and 2 individual training sessions, as well as psychology counseling. This enabled them to give their children >2 h of intervention training daily in a natural environment. Children in the control group were placed on a rehabilitation waiting list or received general community training. Before grouping and after the intervention, all children underwent neuropsychological evaluations with Autism Behavior Checklist (ABC), Childhood Autism Rating Scale (CARS), and Gesell Developmental Schedule (GDS). GDS covers five sectors, namely adaptive behavior, gross motor, fine motor, language, and personal-social behavior. Results: Statistically significant differences were not detected between the two groups in ABC, CARS, and GDS scoring at baseline evaluation. And significant differences were detected between the two groups in ABC, CARS, adaptive behavior, and personal-social behavior scoring at endpoint evaluation. Furthermore, the re-evaluation results of ABC scoring and CARS scoring of the children in the parent training group decreased significantly from the preliminary evaluation results when compared before and after the intervention. Moreover, the intragroup comparison of adaptive behavior scoring, language scoring, and personal-social behavior scoring of the experiment group increased significantly from the preliminary evaluation results, while the difference of the same of the children in the control group between re-evaluation and preliminary evaluation did not differ significantly. Conclusions: In China, the parent-training program enables parents to train ASD children in a natural environment, which would markedly improve behavioral problems, core symptoms, adaptability, language competence, and social development capability.

High-throughput sequencing technology combined with plate colony counting method was used to detect and analyze the microflora of water kefir and its starter water kefir granules. Probiotics were screened from naturally fermented water kefir and water kefir granules, and the selected probiotics were identified by individual and population morphological observation, physiological and biochemical experiments and 16S rDNA sequence analysis. The results showed that lactic acid bacteria were the dominant bacteria in the two samples; whether it is water kefir or water kefir grain, Firmicutes and Proteus are the dominant bacteria, Lactobacillus and Acetobacter are the dominant bacteria, The bacterial diversity and richness of water kefir granules were higher than those of water kefir；A total of 7 strains of lactic acid bacteria with potential probiotics of acid and bile resistant salts were screened, and the identification results were four strains of Lactobacillus fermentum, one strain of Lactobacillus paracasei, one strain of Lactobacillus harbinensis and one strain of Lactobacillus rubrum were identified and named Lactobacillus fermentum cc4、Lactobacillus fermentum cc8、Lactobacillus fermentum cc9、Lactobacillus fermentum cc22、Lactobacillus paracasei cc1、Lactobacillus harbinensis cc5、Lactobacillus satsumensis cc12.

Corn grits were treated with 0.2% sulphurous acid solution. The purpose of this treatment is to protect pure bacteria (yeast, Lactobacillus) from fermentation. Based on the single factor test, the fermentation technique of instant corn noodle was optimized by orthogonal design. The optimum technological parameters were obtained as follows: 0.2% yeast, plus 0.1% lactobacillus bulgaricus, with fermentation time 78 hours, fermentation particle size 8 mm, and fermentation temperature 30 ℃. The product of fermentation was optimized as follows: 3.5% pregelatinized starch with 0.30% sodium hexametaphosphate, 1.0% xanthan gum, and 3% sunflower seed edible oil. The fermentation had the best comprehensive effect on the instant corn noodle with the broken strip rate of 4.5% and cooking loss rate of 4.5%. Through the mechanical hot extrusion of fermented dough, the broken rate of vermicelli was the lowest, which was 4.3%, and the sensory quality score reached 96.6%. The room temperature storage period of vacuum packaging is 14 days, and the cold storage period is 60 days.

Using Lactobacillus casei,Lactobacillus fermentum,and Saccharomyces cerevisiae to ferment soybean syrup water,the viable lactic acid bacteria and yeast were used as indicators to study the effect of molasses addition,initial pH,inoculation amount,inoculation ratio,culture speed,fermentation temperature and time on the number of viable bacteria in fermentation broth.On the basis of single factor experiment,the response surface method was used to optimize the technological parameters of soybean yellow slurry fermentation.The results showed that the best process parameters were:inoculation amount 6%,inoculation ratio 1∶1∶1,culture speed 120 r/min,culture time 2 days,molasses addition 5.12%,initial pH 6.80,culture temperature 30.97 ℃,under which thenumber of viable lactic acid bacteria in the fermentation broth of soybean yellow jelly was 3.18×109 CFU/mL,and the number of yeast was 4.1×108 CFU/mL.