Search

Abstract: The aim of this study was to investigate the optimal conditions of ultrasound‐assisted alkaline extraction (UAAE) on pork liver protein isolate (UPLPI) and its physico‐chemical properties. Response surface methodology was used to determine the optimal conditions for UAAE, which were at ultrasonic power 265 W, ultrasonic time 42 min, NaOH concentration 0.80%, temperature 50°C, and solvent/raw material ratio 70. The extraction yield and efficiency of UPLPI were significantly improved over the conventional alkaline extraction (PLPI). The results of amino acid composition showed that UAAE could increase serine (36.5 g/kg), arginine (38.1 g/kg), alanine (37.5 g/kg), proline (48.7 g/kg), phenylalanine (55.6 g/kg) and lysine (47.2 g/kg) elution amount. The changes in fourier transform infrared spectra indicated unfolding and destruction of the protein structure in UPLPI. The differential scanning calorimetry analysis presented UPLPI with a slightly lower onset and peak denaturation temperature over PLPI. Surface hydrophobicity increased and the microstructures presented larger and more pores of UPLPI, therefore, it had better in vitro digestibility than PLPI. Therefore, UPLPI might have a potential application prospect in the food field due to its changes on molecular structure as well as on the microstructure of protein by UAAE. [ABSTRACT FROM AUTHOR]

The spatial diversity detection is experimentally demonstrated for free-space optical (FSO) communications using a single-photodetector (single-PD) coherent receiver array with quadrature phase shift keying (QPSK) signals in an atmospheric cell. The single-PD based on the Kramers–Kronig relation, which can recover the signal from the detected intensity has the advantages of simple structure and cost-effectiveness, and its performance is close to that of the conventional coherent receiver. The spatial diversity technology is verified using a two-aperture single-PD coherent receiver array and the impact of the atmospheric turbulence is effectively reduced. When the bit error rate (BER) is 1 × 10−3, using the dual single-PD receiver array, the received power of −45.96, −44.88, or −43.87 dBm is achieved when the temperature difference of the atmospheric cell is 0, 100, or 250 °C, respectively, which is 2.10, 2.16, or 2.25 dB receiver sensitivity improved compared to a single-PD receiver. • A SPD coherent receiver is used for QPSK-FSO reception. • The signal is received by two-aperture spatial diversity receivers. • The sensitivity is improved by around 2 dB. [ABSTRACT FROM AUTHOR]

Background: Primary natural killer (NK)/T cell lymphoma of adrenal glands is an extremely rare tumor with aggressive clinical behavior. There have only been a few cases reported worldwide and the highest reported survival was 90 days. We report the first case of primary unilateral adrenal NK/T cell lymphoma in China with good outcome.Case Presentation: This is a 28-year-old man who presented with abdominal pain and was found to have a large mass on the left adrenal and the top of the renal region. The patient underwent surgical resection and the pathology revealed primary adrenal NK/T cell lymphoma. He received adjuvant sandwich therapy encompassing sequential chemotherapy, radiotherapy and chemotherapy. The patient remains clinically and symptomatically disease-free with over two years follow up.Conclusion: Given the rarity of this disease, there is limited experience with regard to its diagnosis and treatment. This case report will add to the scant literature on this tumor and will be useful for the differential diagnosis and treatment of adrenal disease. [ABSTRACT FROM AUTHOR]

BACKGROUND Adenosine 5′-monophosphate ( AMP) is often used in meat and poultry soups as a flavor enhancer (flavor modifier), or as food additives for specific nutritional purposes. Our previous research as well as evidence from others showed that actomyosin could be dissociated into myosin and actin by AMP in extracted muscle solution. However, there is no report available on the application of AMP to dissociate actomyosin and to improve meat tenderness. The objectives of this study were to evaluate the effect of AMP on duck meat tenderness and other quality traits and to explore the mechanism of the action of AMP on meat tenderness. RESULTS Duck breast muscle was treated with 0, 10, 20, 30, 40 mmol L−1 AMP at 5 °C for 10 h and examined for shear force, microstructure, actomyosin dissociation, myofibril fragmentation index ( MFI), pH, water content, cooking loss, CIE* color ( L*, a*, b*), inosine monophosphate ( IMP) and free amino acid ( FAA) contents. Results showed that shear force, cooking loss, L* and b* of the muscles significantly decreased after AMP treatment ( P < 0.05); actomyosin dissociation, MFI, pH, water content, fiber diameter, sarcomere length, IMP and ammonia significantly increased ( P < 0.05); no significant change in a* or other FAA content was observed ( P > 0.05), and muscle shrinkage in transverse and longitudinal directions were restrained after AMP treatment. CONCLUSION The results suggest that AMP could notably improve meat tenderness, and this effect was probably mainly through increasing muscle pH, promoting actomyosin dissociation and disrupting the Z-line; meanwhile, the conversion of AMP to IMP may contribute to the flavor of meat. © 2015 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Based on single factor experiments, NaCl concentration, adenosine 5'-monophosphate (AMP) concentration and temperature were selected as independent variables for a three-level Box-Behnken experimental design, and the shear force and cooking loss were response values for regression analysis. According to the statistical models, it showed that all independent variables had significant effects on shear force and cooking loss, and optimal values were at the NaCl concentration of 4.15%, AMP concentration of 22.27 mmol/L and temperature of 16.70°C, which was determined with three-dimensional response surface diagrams and contour plots. Under this condition, the observed shear force and cooking loss were 0.625 kg and 8.07%, respectively, exhibiting a good agreement with their predicted values, showing the good applicability and feasibility of response surface methodology (RSM) for improving pork tenderness. Compared with control pig muscles, AMP combined with NaCl treatment demonstrated significant effects on improvement of meat tenderness and reduction of cooking loss. Therefore, AMP could be regarded as an effective tenderization agent for pork. [ABSTRACT FROM AUTHOR]