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Influence of lyophilized okara with varying particle sizes (250–380, 150–180, 120–150, and < 75 μm) on the quality of glucono-δ-lactone-induced tofu was investigated. Adding okara significantly (p < 0.05) improved the yield, water-holding capacity, cooking loss, and nutritional value of the conventional tofu. The gel strength and sensory score of the okara-added tofu (OAT) increased with the decreasing of the particle size of okara, and these quality attributes of the OAT were better than those of the conventional tofu, except for the OAT with 250–380 μm okara. The microstructural profile of the OAT with reduced okara particle size was similar to that of the conventional tofu. Theoretically, the addition of okara mainly impacted the interactions among denatured proteins via disulfide bonding and hydrophobic interactions and the sizes of insoluble solid and oil droplet in soymilk, thereby affecting the formation of the gel network and finally the edible quality of tofu. In conclusion, the addition of okara with appropriate particle sizes can remarkably improve the processing quality and nutritional value of tofu, which is beneficial to the reasonable exploration of okara for the producers of soybean products. [ABSTRACT FROM AUTHOR]

The deterioration of soybean oil (SO), palm oil (PO), and rapeseed oil (RO) for deep-fat frying chicken breast meat (CBM) and potato chips (PCs) was evaluated based upon their short-chain fatty acids (SCFAs) profiles as well as free fatty acid (FFA) content, carbonyl value (CV), and total polar compounds (TPC) content. In addition, Fourier-transform infrared (FTIR) spectra of oils combined with partial least squares were applied to predict the FFA content, CV, and TPC content in oils. Results showed that the formation of SCFAs was accompanied the reduction of unsaturated fatty acids during 12 h/day for 3 days. For frying PCs with SO, the heptanoic acid (C7:0) continuously increased from 0.01 to 0.15 g/kg and octanoic acid (C8:0) increased from 0.008 to 0.65 g/kg, while the contents of linoleic and linolenic acids reduced from 45.69–41.43 to 4.03–3.20%, respectively. For frying CBM with RO, the contents of C7:0, C8:0, and nonanoic acid were in ranges of 0.05–0.38, 0.03–1.19, and 0.11–0.17 g/kg, while contents of linoleic and linolenic acids reduced from 22.15–18.89 to 7.83–6.21%, respectively. The FFA content, CV, and TPC content in oils predicted by the constructed linear regression model were in ranges of 0.21–2.61 KOH g/kg, 9.76–58.98 meq/kg, and 8.02–36.91%, respectively. The root mean standard error of prediction, coefficient of determination (R2) for the validation set, and ratio of prediction to deviation for all validation analyses were in ranges of 0.2127–6.7364, 0.8717–0.9608, and 1.1548–4.2984, respectively. A logistically positive relationship (R2 = 0.7982-0.9700) between the content of C8:0 and CV or TPC content was found in frying oils used for frying both CBM and PCs. Thus, both the measurement of SCFAs and FTIR analysis could be used to efficiently monitor the deterioration of frying oils during deep-fat frying. [ABSTRACT FROM AUTHOR]

High-speed shearing (HSS) technology was used to mill the okara fibers in raw whole soybean flour (rWSF) suspension for fabrication of whole soybean curd (WSC). By measuring the medium diameter and analyzing the protein subunit composition of rWSF and heated whole soybean flour (hWSF), we found that HSS effectively micronized the insoluble fraction in suspension (especially the component cell layers of seed coat) but destroyed the structure of the native protein and caused the disappearance of specific protein band 7 in sulfate polyacrylamide gel electrophoresis (SDS-PAGE). Further, we made WSC using HSS-treated hWSF suspension and analyzed its characteristics. The relative contents of α-helix, β-sheet, and β-turns all decreased after HSS, but the surface hydrophobicity showed an opposite trend. Additionally, the maximum emission wavelength blue- shifted after HSS. These results indicated that the secondary and tertiary structures of WSC were changed by HSS. Moreover, microstructural analysis based on a field emission scanning electron microscope (FESEM) and texture analyzer suggested that HSS led to the formation of a loose and less connected gel network and weakened the gel strength consequently. In summary, to separate and micronize okara individually and add them back to soymilk for WSC making was a considerable method. [ABSTRACT FROM AUTHOR]

3D food printing has attracted considerable attention as promising technique to manufacture foods customization in shape, color, texture and even nutrition. In this study, the effect of material formulation (water content and rice types including waxy rice, japonica rice, and indica rice) on the quality of 3D-printed rice-based foods was investigated. Results showed that rheological properties of rice doughs were obviously influenced by its formulation and qualitatively but not quantitatively correlated with its printability ever further. The 3D-printed waxy rice product with flour-to-water ratio of 100:90 (3DWRD-3) exhibited best shape, highest precision, and most compact microstructure, followed by indica rice product (3DIRD-2) and japonica rice product (3DJRD-4) with flour-to-water ratio of 100:85 and 100:95, respectively. To further study the compatibility of 3D printing with conventional food processing technologies, 3D-printed products were steamed. The study revealed that 3DWRD-3 has swollen during steaming due to the highest amylopectin content of waxy rice and further showed the worst shape stability and highest in vitro starch digestibility. But opposite phenomenon arose in steamed 3DIRD-2 and steamed 3DJRD-4, indicating that indica and japonica rice could be promising materials for 3D printing. [ABSTRACT FROM AUTHOR]

Polyvinyl alcohol/oregano oil/graphene oxide antibacterial composite film was prepared from PVA and GO by adding OEO as the antibacterial agent. The effect of different OEO contents on the properties of the composite film was studied. The results showed that the OEO improved the performance of the composite film. With the increase of OEO content, the thicknesses were increased, the mechanical properties were improved, and the antibacterial activities were increased. The performances of the film with 1% OEO were the best. The tensile fracture elongation and the tensile strength were 249% and 20.760 MPa, respestively. The diameter of the antibacterial ring of E. coli and L. monocytogenes was 11.70 mm and 12.61 mm, respectively. FTIR revealed that there were chemical bonds among PVA, GO and OEO. SEM showed that OEO made the surface of the composite film smoother. TGA showed that OEO did not affect the coke yield of composite films. DSC indicated that OEO reduced the exothermicity of composite films. The antibacterial properties of natural essential oils were taken advantage of to make the antibacterial composite films, which was beneficial to expand the use of essential oils in packaging films, and provides a reliable reference for other researchers. [ABSTRACT FROM AUTHOR]

The aim of the present study is to predict the shelf life and evaluate the risk profile of an innovative whole soybean curd (WSC). Two main spoilage strains were isolated from spoiled WSC and identified as B. subtilis and B. cereus. The origin analysis confirmed that B. subtilis and B. cereus originated from soybean materials and survived in soybean curd. For microbial contamination analysis, thermotolerant coliforms, E. coli and S. aureus were not detected in soybean curd. The predicted shelf life of WSC and okara-filtered curd that was stored at 10 °C were 141.95 h (5.91 d) and 206.25 h (8.59 d), respectively. Moreover, the models applied in this study exhibited great fitting goodness and the predicted growth parameters were fail-safe. To conclude, introduction of okara into soybean curd reinforced the initial contamination level but didn't significantly increase the risk profile of WSC. [ABSTRACT FROM AUTHOR]

As a highly hydrated gel-type food, soybean curd is perishable and the development of spoilage bacteria has been described. Whole soybean curd (WSC), an innovative soy product retains the most nutrients in raw ingredients and exhibits more nutritive value compared with conventional soybean curd (CSC). However, the risk assessment of WSC is not well evaluated up to now. In this study, the same species of spoilage microorganism were separated from WSC and CSC. Two main spoilage strains were separated and identified as B. subtilis and B. cereus. The risk ranking scores of WSC was higher than that of CSC but still within medium risk range. In summary, we reported the presence of B. subtilis and B. cereus in WSC for the first time. Further, application of the risk ranger tool confirmed that the risk profile of WSC was medium and acceptable. [ABSTRACT FROM AUTHOR]

To improve the quality of whole soybean curd (WSC), effects of compound coagulants consisting of calcium chloride (CaCl2) and transglutaminase (TGase) were investigated. The results showed that TGase modified the water distribution and reduced the cooking loss of WSC, accompanying with increased water holding capacity. The bloom value of WSC was upgraded as the TGase concentration increased. Although certain sensory parameters showed different scores in groups, the overall acceptability of 1500 ppm group was the highest. TPA test suggested that hardness, springiness and chewiness were promoted by TGase significantly. Smooth appearance of WSC was observed, resulting from the transformation of microstructure. Protein subunits of 7Sα', 7Sα, 7Sβ, 11SA3, 11S acidic, and 11S basic proteins were separated by sodium dodecyl sulfate polyacrylamide gel electrophoresis, band intensity of protein subunits declined at storage and cooking phase, indicating that crosslinking of proteins was still in progress. In conclusion, the addition of TGase improved the quality of CaCl2-induced WSC and could be used to facilitate the production of this new type of soybean product. [ABSTRACT FROM AUTHOR]

Purpose: Construction of three-dimensional (3D) model of renal tumor facilitated surgical planning and imaging guidance of manual image fusion in laparoscopic partial nephrectomy (LPN) for intrarenal tumors. Materials and methods: Fifteen patients with intrarenal tumors underwent LPN between January and December 2012. Computed tomography-based reconstruction of the 3D models of renal tumors was performed using Mimics 12.1 software. Surgical planning was performed through morphometry and multi-angle visual views of the tumor model. Two-step manual image fusion superimposed 3D model images onto 2D laparoscopic images. The image fusion was verified by intraoperative ultrasound. Imaging-guided laparoscopic hilar clamping and tumor excision was performed. Manual fusion time, patient demographics, surgical details, and postoperative treatment parameters were analyzed. Results: The reconstructed 3D tumor models accurately represented the patient's physiological anatomical landmarks. The surgical planning markers were marked successfully. Manual image fusion was flexible and feasible with fusion time of 6 min (5-7 min). All surgeries were completed laparoscopically. The median tumor excision time was 5.4 min (3.5-10 min), whereas the median warm ischemia time was 25.5 min (16-32 min). Twelve patients (80 %) demonstrated renal cell carcinoma on final pathology, and all surgical margins were negative. No tumor recurrence was detected after a media follow-up of 1 year (3-15 months). Conclusions: The surgical planning and two-step manual image fusion based on 3D model of renal tumor facilitated visible-imaging-guided tumor resection with negative margin in LPN for intrarenal tumor. It is promising and moves us one step closer to imaging-guided surgery. [ABSTRACT FROM AUTHOR]

Heavy metal lead, which enters the human body through food intake, endangers human health. Microbe has the ability of adsorbing heavy metal, among which lactic acid bacteria are promising microbes to adsorb and remove Pb2+. The purpose of this study was to screen lactic acid bacteria from Ya'an pickle water to effectively remove Pb2+. The 7 strains having strong ability to effectively remove Pb2+ were detected. These strains were identified by microscopic examination and 16S rDNA sequencing, 4 strains of Lactobacillus plantarum and 3 strains of Lactobacillus brevis were obtained. Then the bacteria had a blind adsorption effect on Pb2+. After microwave digestion, the Pb2+ concentration was measured by flame atomic absorption spectrometry. The highest removal reached 82.25%. The adsorption mechanism of lactic acid bacteria was mainly divided into biosorption and bioaccumulation. The 7 strains of lactic acid bacteria could provide potential for detoxification of contaminated foods and reduction of the Pb2+ accumulation in the human diet and animal feed. At the same time, this study was helpful to further understand the mechanism of Pb2+ being adsorbed by lactic acid bacteria. [ABSTRACT FROM AUTHOR]

Heavy metal lead, which enters the human body through food intake, endangers human health. Microbe has the ability of adsorbing heavy metal, among which lactic acid bacteria are promising microbes to adsorb and remove Pb2+. The purpose of this study was to screen lactic acid bacteria from Ya'an pickle water to effectively remove Pb2+. The 7 strains having strong ability to effectively remove Pb2+ were detected. These strains were identified by microscopic examination and 16S rDNA sequencing, 4 strains of Lactobacillus plantarum and 3 strains of Lactobacillus brevis were obtained. Then the bacteria had a blind adsorption effect on Pb2+. After microwave digestion, the Pb2+ concentration was measured by flame atomic absorption spectrometry. The highest removal reached 82.25%. The adsorption mechanism of lactic acid bacteria was mainly divided into biosorption and bioaccumulation. The 7 strains of lactic acid bacteria could provide potential for detoxification of contaminated foods and reduction of the Pb2+ accumulation in the human diet and animal feed. At the same time, this study was helpful to further understand the mechanism of Pb2+ being adsorbed by lactic acid bacteria. [ABSTRACT FROM AUTHOR]