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This study was aimed to investigate effects of acetic acid (0.5%), ethanol (2%), and NaCl (2%) on the formation of protein-bound Nε-carboxymethyllysine (CML), Nε-carboxyethyllysine (CEL) and their precursors, glyoxal (GO) and methylglyoxal (MGO), in ground pork during commercial sterilization (121 °C, 10 min or 30 min). The commercial sterilization led to significant increases of CML and CEL in pork (raw: CML 2.91 ± 0.72, CEL 9.36 ± 3.22; 10 min heating: CML 15.30 ± 3.58, CEL 21.19 ± 5.70; 30 min heating: CML 40.05 ± 16.41, CEL 101.95 ± 42.24; all in mg/kg protein), regardless of the addition of an additive or not. However, all sterile pork (10 min heating) contained 5–31% less GO and 7–34% less MGO (except for the ethanol treated pork) as compared to their raw counterparts (GO: 2.48–4.65 mg/kg; MGO: 1.12–2.33 mg/kg). The addition of acetic acid led to an average of 33% more CML in sterile pork heated for 10 min in comparison with the control counterparts, but an average of 23% less CML and CEL in sterile pork heated for 30 min. The addition of ethanol or NaCl did not result in any obvious difference in the levels of CML and CEL in sterile pork. The amounts of CML and CEL had no direct relationship with the amounts of their precursors (GO and MGO) in sterile pork, which is possibly due to the high reactivity of the two α-dicarbonyl compounds that could rapidly react with other compounds like lysine to form more stable products (such as CML and CEL) during heating. [ABSTRACT FROM AUTHOR]

The integrator complex (INT) is a multiprotein assembly in gene transcription. Although several subunits of INT complex have been implicated in multiple cancers, the complex’s role in gastric cancer (GC) is poorly understood.

We introduce a new high-resolution well-balanced central-upwind scheme for two-dimensional rotating shallow water equations with horizontal temperature/density gradients – thermal rotating shallow water equations. The scheme maintains the equilibrium states in the presence of topography and temperature/density variations, and allows for high-resolution tracking of the active scalar field together with velocity and pressure fields. We use the new scheme to highlight both the similarities and differences in the predictions of the thermal and isothermal shallow water models for the fundamental dynamical processes: evolution of isolated vortices in the midlatitude β-plane in the presence of topography and relaxation of localised pressure and temperature perturbations in the equatorial β-plane. [ABSTRACT FROM AUTHOR]

Summary: The starch physicochemical properties of wheat varieties used to commercially produce dried noodles were studied. Scanning electron microscopy and laser microparticle size analyser were used to observe the starch particles; the polymorphism of the waxy (Wx) protein of each wheat variety was also studied. The correlation analysis among commonalities of the starch physicochemical properties and noodle textural properties was performed. Results indicated that the amylose contents of the noodle wheat varieties ranged from 17.8% to 21.7%. There was a significant, positive correlation between the thermodynamic temperature of starch and the volume distribution of particle size. The correlation between the volume distribution of B‐type starch granules and noodle springiness was significant, which means that volume distribution of starch particle size could be used as one of the indicators to evaluate the springiness of noodles. Molecular polymorphism identification of Wx protein was also useful to select desirable noodle wheat variety. The results of this study provide useful information for wheat breeding works and wheat variety selection of noodle‐making company. [ABSTRACT FROM AUTHOR]

In order to understand the emissions of VOCs component characteristics from a large mechanical coking production process, based on the field survey of two typical coking plants in a coking concentrating zone in north China, VOCs sampling was taken at waste gas discharge outlet of coking production facilities, main production facilities unit (unorganized emissions units), and the coking production clusters (regional environment), and the samples were analyzed by using GC/MS analysis. Results indicated that 55 VOCs components were detected at the exhaust outlets of the coking production facilities, including six types such as MACHs, OVOCs, PAHs, alkanes, alkenes and halogenated hydrocarbons, with naphthalene, nines, benzene, toluene and several isomers of xylene and trimethylbenzene as the main components. A total of 27 VOCs components, including MACHs, OVOCs, PAHs and olefin, were detected in the vicinity of the main production units in the plant, with the main components consistent with the organized emission sources. A total of 21 VOCs components, mainly MACHs and PAHs, were detected in the environment of coking production concentration area, with benzene and toluene as the main components. Naphthalene, ninhydrin, benzene, toluene, xylene, toluene, methyl naphthalene are main characteristics pollutants of coking industry. [ABSTRACT FROM AUTHOR]

Cryoprotective effect of silver carp muscle hydrolysate (SCMH) on baker's yeast (Saccharomyces cerevisiae) was examined by analyzing the growth and survival of the yeast during freeze–thaw cycles, and the physicochemical properties [ultrastructure, intracellular proteins and fatty acids, external ice formation (EIF) and internal ice formation (IIF), freezable water content] of yeast cells with or without SCMH through transmission electron microscopy, SDS‐PAGE, GC‐MS, and differential scanning calorimetry. The 4% of SCMH treatment exhibited good yeast cryoprotective activity and increased the yeast survival rate from 0.71% to 90.95% after 1 freeze–thaw cycle as compared to the control. The results demonstrated that the addition of SCMH could attenuate the freeze damage of yeast cells, prevent the degradation or loss of soluble proteins, and increase the composition and absolute content of fatty acids. Besides, the addition of 4% SCMH caused a drop in the EIF peak temperature (from −17.95℃ to −25.14℃) and a decrease in the IIF and freezable water content of yeast cells. [ABSTRACT FROM AUTHOR]

The study aimed to assess the impact of virgin coconut oil (VCO) and fish oil (FO) on the qualities of the freeze-thaw (F-T) treated surimi gels. In the fresh samples, VCO and FO had a weakening effect on the structure of surimi gels. While in the F-T treated samples, both VCO and FO exhibited a notable enhancement in gel strength, elevating it from 533.24 to 576.21 and 592.62 g cm, respectively (p < 0.05). Simultaneously, they increased the water holding capacity from 68.48% to 72.65% and 73.24%, respectively (p < 0.05), while also impeding the conversion of physically bound water to free water. Both VCO and FO resulted in a more uniform pore size and a more organized network structure of F-T treated surimi gels. Furthermore, they increased storage modulus of F-T treated surimi and its gels, which indicated the enhanced solid-like behavior of samples. Flavor analysis demonstrated that both F-T treatment and oil oxidation increased the flavor compound content. Both kinds of oil could significantly increase ester and alkane content while lowering the undesirable fishy compounds, and VCO exhibiting a better effect on the flavor enhancement than FO. The inclusion of these oils played a pivotal role in inhibiting the growth of ice crystals and minimizing damage to surimi during F-T treatments. In conclusion, this study introduces novel strategies for the production of frozen surimi gel products, leveraging the beneficial effects of VCO and FO in enhancing gel properties, flavor profiles, and overall product quality. [Display omitted] • The oil properly improved the frozen storage stability of surimi and its gels. • Oil mitigated the damage to the surimi gel structure by freeze-thaw cycles. • Both VCO and FO enhanced the solid-like behavior of freeze-thaw treated surimi gels. • Oil and its oxidation had notable enhancing effects on the flavor of surimi gels. [ABSTRACT FROM AUTHOR]

We develop a flux globalization-based well-balanced path-conservative central-upwind scheme on Cartesian meshes for the two-dimensional (2-D) two-layer thermal rotating shallow water equations. The scheme is well-balanced in the sense that it can exactly preserve a variety of physically relevant steady states. In the 2-D case, preserving general "moving-water" steady states is difficult, and to the best of our knowledge, none of existing schemes can achieve this ultimate goal. The proposed scheme can exactly preserve the x - and y -directional jets in the rotational frame as well as certain genuinely 2-D equilibria. Numerical experiments demonstrate the performance of the proposed scheme in computationally non-trivial situations: in the presence of shocks, dry areas, non-trivial topographies, including discontinuous ones, and in the case of hyperbolicity loss. The scheme works equally well in both the f -plane and beta-plane frameworks. • A flux globalization based scheme for the 2-D two-layer TRSW equations is developed. • The scheme is capable of exactly preserving a certain class of steady states. • The nonconservative product terms are accurately evaluated with the help of the path-conservative technique. • A plausible representation of the dynamics in non-hyperbolic regions is given. • Performance of the proposed scheme is demonstrated on a variety of challenging numerical examples. [ABSTRACT FROM AUTHOR]