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To investigate the effects of milling methods on the properties of rice flour and steamed rice cakes (SRCs), dry, semi-dry, and wet milling methods were compared. Damaged starch, particle size distribution, water hydration properties, gelatinization properties, gel strength, thermal properties, glass transition temperature, dynamic rheological properties of rice flour, sensory and textural properties of SRCs were evaluated. Semidry-milling rice flour (SF) had much less damaged starch and smaller particle size compared with dry-milling rice flour (DF). The pasting, hydration, and rheological properties of SF were similar to that of wet-milling rice flour (WF). Except for adhesion and appearance, the sensory and textural properties of SF SRCs were significantly better than that of DF SRCs, while comparable to WF SRCs. The results showed that semi-dry milling as an environmental, efficient, and convenient method could provide rice flour suitable to prepare SRCs. In view of sustainable and economic development, semi-dry milling could be a good alternative method in industrial production. • The steamed rice cakes must be freshly prepared using rice by the wet milling method. • Semi-dry milling can emit a little amount of waste water. • The rice flour provided by semi-dry milling could be more easily dried and stably stored. • Semi-dry milling is an environmental, efficient, and convenient method which is suitable to prepare steamed rice cakes. [ABSTRACT FROM AUTHOR]

[Display omitted] Enhancing interfacial charge transfer is a promising approach to improve the efficiency of photocatalysts. This research effectively exploited an Ag-modified Z-scheme TiO 2 /Bi 2 MoO 6 heterojunction for photocatalytic degradation and disinfection under visible light. The catalyst was fabricated using simple hydrothermal and photo-deposition methods, and the characterization outcomes revealed that a built-in electric field (BIEF) was generated in the TiO 2 /Bi 2 MoO 6 heterojunctions, which significantly promotes the separation of photogenerated carriers and increases light absorption efficiency. Besides, the theoretical calculation demonstrated that electron migration between TiO 2 and Ag resulted in a strong coupling on the surface, which serves as the foundation for driving photoelectric charge transfer. Furthermore, the TiO 2 /Bi 2 MoO 6 /Ag-45 displayed 459% and 512% higher degradation efficiency of tetracycline hydrochloride (TC-HCl) and ciprofloxacin (CIP) after 100 min compared to pristine TiO 2. Moreover, the complexes wholly inactivated gram-negative Escherichia coli (E. coli) and significantly inhibited the growth of gram-positive Staphylococcus albus (S. albus) after 200 min. Additionally, we have deduced the potential degradation pathways of TC-HCl and CIP and photocatalytic mechanisms. The research results provide an idea to solve the problems of limited light absorption range and rapid carrier combination speed of traditional photocatalytic materials, which is expected to be applied in the field of actual wastewater treatment. [ABSTRACT FROM AUTHOR]

Abstract We show that the Hopf elements, the Kervaire classes, and the κ ¯ -family in the stable homotopy groups of spheres are detected by the Hurewicz map from the sphere spectrum to the C 2 -fixed points of the Real bordism spectrum. A subset of these families is detected by the C 2 -fixed points of Real Johnson–Wilson theory E R (n) , depending on n. In the proof, we establish an isomorphism between the slice spectral sequence and the C 2 -equivariant May spectral sequence of B P R. [ABSTRACT FROM AUTHOR]

In this study, soyasaponin (Ssa), corn oil, and soybean protein isolate (SPI) were used to prepare a water-in-oil-in-water (W/O/W) double emulsion system that can protect Lactobacillus plantarum (L.P) in the upper gastrointestinal tract for delivery to the small intestine and colon. Incorporating different amounts of L.P (0.1–0.6% (w/v)) in the W/O/W double emulsion caused the viscoelastic modulus and droplet size of the L.P-embedded emulsion system to change, and the emulsion system transformed from a non-Newtonian fluid to a "solid-like" gel. These results revealed that L.P encapsulation led to significantly improved stability of the W/O/W emulsion. In addition, different concentrations of L.P had different effects on the survival rate of L.P in simulated digestive fluids, and after in vitro digestion, L.P was naturally delivered from the stomach into the intestines. The optimal concentration of L.P for obtaining a stable emulsion was found to be 0.3%, and the survival rate of the encapsulated L.P in the small intestine was as high as 78.96% after 1 h. Thus, choosing an appropriate amount of L.P was crucial. The W/O/W emulsion system effectively maintained the viability of L.P and successfully delivered it to the small intestine and colon. • Ssa-SPI W/O/W emulsion improves the survival of LP in the gastrointestinal tract. • L.P shows better resistance to gastric acid upon encapsulation in inner phase. • Addition of 0.2–0.4% of L.P resulted higher stability in Ssa-SPI W/O/W emulsions. • The adsorption and film formation of L.P at the interface helps stabilize emulsion. [ABSTRACT FROM AUTHOR]

Soyasaponins (Ssa) have various biological benefits for the human body. However, they are one of the main factors contributing to the bitter taste of certain soybean-based foods. In this study, the case interaction between pectin and Ssa was investigated by us, as well as the impact of pectin addition on the bitter taste of Ssa. The findings revealed that the thermal stability of Ssa–pectin complexes was higher than that of Ssa–mucin complexes. Fluorescence spectroscopy and isothermal titration calorimetry revealed that pectin interferes with the binding of Ssa to mucin by interacting with Ssa, thereby disrupting the Ssa binding process. As the proportion of pectin increases, the comprehensive score also increases. This confirms that pectin can effectively reduce the bitterness and astringency of Ssa, signifying its importance in further exploration of the mechanism by which Ssa–pectin complexes influence the presentation of bitterness. • The thermal stability of Ssa-pectin complexes is stronger than that of Ssa-mucin. • Pectin binding to Ssa mainly through hydrogen bonding. • Hydrogen bonding plays an important role in the interaction with receptors. • Pectin effectively reduces the bitter and astringent flavors of Ssa. [ABSTRACT FROM AUTHOR]

Thermosonication (TS) is an unconventional processing technique that modifies the structure and aggregation of proteins to improve their functional properties. In this study, we investigated the effect of TS at 40 °C, 60 °C, and 80 °C on the emulsification properties of glycinin (11S). The findings revealed that TS reduced the size of the protein particles while increasing their surface hydrophobicity index to 8177.83. TS treatment improved the stability of the emulsion, increasing the interfacial protein content, apparent viscosity, and emulsion stability, while reducing the adsorption pressure of 11S at the oil–water interface. After TS treatment at 80 °C followed by storage at 4 °C for 21 d, the emulsion turbiscan stability index (TSI) value (2.5) remained stable. By altering the adsorption characteristics of 11S at the oil–water interface, TS can increase the stability of the produced emulsion. [Display omitted] • Thermosonication increased the surface hydrophobicity and free sulfhydryl content. • Thermosonication reduced the particle size of individual droplets of the emulsion. • Adsorption was assessed by surface pressure and interfacial protein content. • Thermosonication improved the stability of 11S-stabilized emulsions. [ABSTRACT FROM AUTHOR]

Brown rice flour (BRF) and corresponding brown rice noodle (BRN) were prepared by different methods and the mechanism of impact of extruded rice bran on cooking stability of BRN was investigated. The particle size distribution, damaged starch content and pasting properties of BRFs were evaluated and the texture properties, microstructure and moisture distribution during cooking of BRNs were investigated. The average particle size and damaged starch of brown rice flour refilled with extruded rice bran (BRF-E) and brown rice flour refilled with nonextruded rice bran (BRF-NE) were obviously less than that of the brown rice flour by fully crushed brown rice (BRF-F). The peak viscosity (PV), setback viscosity (SV) and pasting temperature (PT) of BRF-E and BRF-NE were significantly higher than that of BRF-F. The results of scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) showed that the microstructure of BRN-E was most compact, which indicated that using BRF refilled with extruded rice bran to produce BRN could promote BRN formed a compact texture structure. Meanwhile, water migration and texture properties analysis demonstrated that BRN-E had better cooking stability and chewiness. [Display omitted] • BRF produced by semi-dry with refilling had smaller particle size and less damaged starch. • BRF produced by semi-dry with refilling showed higher pasting temperature and viscosity. • The particle size of BRF could influence microstructure of brown rice noodle. • The tighter structure of BRN would slow the water migration during cooking. [ABSTRACT FROM AUTHOR]

In this study, headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and principal component analysis (PCA) were used to analyze the volatile flavor compounds in brown rice flour (BRF) and brown rice noodles (BRNs) prepared by different methods. White rice flour (WRF) and white rice noodles (WRNs) were used for comparison. The results revealed significant differences in volatile flavor compounds between BRFs and BRNs, and the types of volatile flavor compound in BRF were more than WRF. Compared with WRF, aldehydes increased in the BRF produced by refilling. The primary volatile flavor compounds of brown rice flour made by crushing brown rice fully (BRF-F) were 2-acetyl-1-pyrroline, 6-methyl-5-hepten-2-one, 2-heptanone, 2,3-butanedione, 2-octanone, 2-butanone, 1-hexanol, 1-pentanol, ethanol, 2-methylbutanol, 3-methylbutanol, and 2-methylpropanol. Ethyl acetate was found in all rice flour and rice noodle samples. The contents of 2-methylpropanol, 2-hexanone, 2-methylbutanal, 3-methylbutanal, ethanol and acetone increased after processing rice flour into rice noodles, while the contents of 2-acetyl-1-pyrroline, 6-methyl-5-hepten-2-one, 1-hexanol, 2-heptanone, 1-pentanol and 2,3-butanedione decreased. This research demonstrated the promising application of extrusion in fabricating brown rice flour with satisfactory flavor preservation for refilling in WRF. [Display omitted] • Proposed a method combined semidry process with refilling to produce brown rice flour. • Found a rapid identification method of volatile organic compounds in brown rice flour. • The volatile flavor compounds beneficial to health in brown rice will not disappear during the extrusion of rice bran. • 2-Pentyl furan reduced or even disappeared after the rice bran was extruded. • Demonstrated a promising application of extrusion in fabricating the brown rice flour with satisfied flavor. [ABSTRACT FROM AUTHOR]