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Summary: Gamma irradiation is a new starch processing and modification method. In this paper, the effects of gamma irradiation on starch structure and properties were summarised and discussed. In terms of starch structure, gamma irradiation destroys glycosidic bonds and significantly reduces the average molecular weight of starch, which may be the fundamental reason for the change in starch properties after irradiation. In addition, irradiation has no effects on crystal type but decreases the crystallinity of starch. Meanwhile, gamma irradiation can increase the specific surface area of starch granules but have no significant effects on the granular morphologies, indicating the damage to starch granules caused by irradiation proceeds from inside the granules. In terms of starch properties, gamma irradiation treatment decreases the viscosity, setback, breakdown, To, Tp, Tc, the enthalpy of crystalline melting, storage modulus, loss modulus, consistency coefficient and swelling ability of starches. In addition, gamma irradiation increases the b value, water absorption capacity, oil absorption capacity and solubility of starches. However, the results of the effects of irradiation on starch digestive, retrogradation and texture properties are not consistent in different studies. It may provide a reference for the application of irradiation in starch processing and modification. [ABSTRACT FROM AUTHOR]

Starch is one of the most important renewable resources in nature. It has been found that NaCl has significant effects on starch properties, but the effect mechanism has not been fully clarified yet. In this study, molecular dynamics simulation is used to explore the effects of NaCl on starch molecular conformation, molecular stability, and secondary interactions. The results show, firstly, NaCl can significantly increase the electrostatic attraction, then decrease the Rg, SASA, spiral pitches, end‐to‐end distances, and interchain distances of starch molecules, and make starch molecules more compact. Secondly, NaCl can decrease the RMSD and RMSF values, and reduce the movement of starch molecules. Thirdly, NaCl can increase the binding free energy, and make starch molecules stable, which may be one of the reasons why high NaCl concentration can accelerate the destruction of starch granule structure. Fourthly, NaCl can enhance the hydration of starch molecules, which may be the key reason why a high NaCl concentration can promote starch gelatinization. The results may provide new insights for the research and mechanism exploration of the interaction between NaCl and starch. [ABSTRACT FROM AUTHOR]

Starch is an important resource in nature and heating is a frequently used processing method. In the process of starch processing, the changes of starch molecular conformation play a decisive role on starch physicochemical properties. Meanwhile, hydrogen bond is an important interaction force for maintaining starch structure. Therefore, molecular dynamics simulation is used to explore the effects of temperature on starch molecular conformation and hydrogen bonds. The results show that, firstly, heating can unwind the double‐amylose helix and improve the bending degree of starch molecules, indicating that heating treatment is destructive to the crystalline region. Secondly, starch molecules will become more unstable with the increase of temperature, which may be the key factor of heating induced starch gelatinization starch. Thirdly, heating will increase the intramolecular hydrogen bonds and decrease the starch‐water hydrogen bonds. Meanwhile, the hydrogen bond distributions in starch molecules are also clarified. The results can be complementary to the existing experimental phenomena about the effects of temperature on starch properties, and provide a reference for the fully explanation of the effects mechanism of heating on starch. Meanwhile, the results can also provide a reference for the using of heating in starch processing and the research of starch granule structure. [ABSTRACT FROM AUTHOR]

Genomics data analysis requires efficient tools to address the vast amount of data generated by current next‐generation sequencing technologies. K‐mer counting works face difficulties in balancing high memory overhead with statistical precision. We designed a high‐frequency k‐mer statistical computation based on the Space Saving algorithm and a novel hash table structure, which reduces the memory overhead by 46% while ensuring high computational efficiency. [ABSTRACT FROM AUTHOR]

A typical solid-state drive contains several independent channels that can be operated in parallel. To exploit this channel-level parallelism, a variety of works proposed to split consecutive write sequences into small segments and schedule them to different channels. This scheme exploits the parallelism but breaks the spatial locality of write traffic; thus, it is able to significantly degrade the efficiency of garbage collection. This paper proposes a channelaware write reordering (CAWR) mechanism to schedule write requests to different channels more intelligently. The novel mechanism encapsulates correlated pages into a cluster beforehand. All pages belonging to a cluster are scheduled to the same channels to exploit spatial locality, while different clusters are scheduled to different channels to exploit the parallelism. As CAWR covers both garbage collection and I/O performance, it outperforms existing schemes significantly. Trace-driven simulation results demonstrate that the CAWR mechanism reduces the average response time by 26% on average and decreases the valid page copies by 10% on average, while achieving a similar hit ratio to that of existing mechanisms. [ABSTRACT FROM AUTHOR]

Dehulling is a necessary step in the processing of Tartary buckwheat products. In this study, the effects of three different dehulling methods on the starch structure and physical and chemical properties of Tartary buckwheat are systematically analyzed. The results show that, first, explosion‐puffing dehulling treatment (EPT) destroys many of the starch granules, increases the average granular size by 261.7%, and decreases the ∆H by 66.5%; steam dehulling treatment (ST) and dry heat dehulling treatment (DHT) have no significant destructive effect on starch granules. Second, EPT increases the brightness and whiteness and decreases the Hausner ratio and Carr index of Tartary buckwheat flour, which gives Tartary buckwheat flour better fluidity and sensory quality. Third, EPT results in lower packed bulk density and smaller solubility changes with varying temperatures (50–90 °C), indicating that EPT is more applicable to the production of buckwheat tea. Fourth, ST achieves lower adhesiveness, higher hardness, and higher springiness, indicating that ST is more suitable for the production of buckwheat gel products. Fifth, DHT maximizes the retention of resistant starch (RS). ST maximizes rutin retention in buckwheat rice. These results can be used as a reference for selecting different dehulling methods for different buckwheat products. [ABSTRACT FROM AUTHOR]