Plant polysaccharide-derived edible film packaging for instant food: Rapid dissolution in hot water coupled with exceptional mechanical and barrier characteristics.

A comprehensive multiscale analysis was conducted to explore the effects of different ratios of these materials on its properties. The results show that KC played a crucial role in controlling solution viscosity and gel and sol temperatures. The dissolution time at high water temperatures primarily decreased with an increase in SA content. Higher KC and CS content increased tensile strength (TS) and elongation at break (ε), while also exhibiting better thermal stability. Water vapor transmission (WVT) and permeability (PV) initially decreased, then increased with the increase of SA and CS contents. Finally, an SA:KC:CS ratio of 1:3:2 showed optimal comprehensive properties, with a dissolution time of about 60.0 ± 3.8 s, TS of 23.80 ± 0.29 MPa, ε of 18.61 ± 0.34 %, WVT of 21.74 ± 0.62 g/m2·24h, and PV of 5.39 ± 0.17 meq/kg. Meanwhile, the SA:KC:CS edible food packaging only introduced minimal effects on food after dissolution, and the total bacterial count met regulatory standards.

The effects of gluten protein substation on chemical structure, crystallinity, and Ca in vitro digestibility of wheat-cassava snacks.

Gluten protein based snacks have been a major concern for allergen, low nutrition and physio-chemical properties. In this study, wheat flour (WF) was replaced with cassava starch (CS) at different levels [10, 20, 30, 40 and 50%(w/w)] to prepare fried snacks. The addition of CS significantly (P < 0.05) increased hardness and pasting properties while gluten network, oil uptake, water holding capacity, and expansion were decreased. Fourier transform infrared spectroscopy revealed that the secondary structure of amide I, α-helix (1650-1660 cm-1), along with amide II region (1540 cm-1) changed when CS was added. Starch-protein complex was identified by X-ray diffraction analysis while no starch-protein-lipid complex was observed. The micrographs from scanning electron microscopy showed that starch-protein matrix was interrupted when ≥40%(w/w) CS was added. Furthermore, in vitro calcium bioavailability was decreased slightly with the addition of CS. The results suggest the feasibility of adding 40% CS as an alternative to WF in snacks.

Cryoprotective effect of egg white proteins and xylooligosaccharides mixture on oxidative and structural changes in myofibrillar proteins of Culter alburnus during frozen storage.

The purpose of this research was to investigate the cryoprotective role of EWP-XO in the prevention of oxidative and structural changes in the myofibrillar proteins (MPs). Different concentrations of egg white protein and xylooligosaccharide (EWP-XO) mixture (0, 2, 4 and 6%) were added to the MPs of Culter alburnus fish during frozen storage (-18 °C) of 60 days. During the study, it was observed that EWP-XO significantly (P < .05) reduced the Ca-ATPase activity, which is greatly related with tertiary structural changes. Meanwhile, carbonyl contents of MPs increased in line with frozen storage (control samples). Meanwhile, samples treated with 6% EWP-XO showed less increase in carbonyl content indicating the decreased protein oxidation. The addition of EWP-XO efficiently inhibited the decline in the sulfhydryl contents. Furthermore, through circular dichroism analysis it was confirmed that the addition of EWP-XO increased the secondary structural stability by preventing the reduction in α-helix content. Microstructural analysis confirmed the preservation of a well-structured protein network that reduced the porosity and protein aggregation of MPs gel. It was concluded that 6% EWP-XO was an effective cryoprotectant mixture, which preserved the functional and structural properties of Culter alburnus during 60 days of frozen storage period.

The impact of hydrophilic emulsifiers on the physico-chemical properties, microstructure, water distribution and in vitro digestibility of proteins in fried snacks based on fish meat.

The present study was aimed at investigating the effect of ionic and non-ionic emulsifiers at 3 different levels of 0.15, 0.30 and 0.45% per 100 g of flour on the physico-chemical properties, microstructure and water distribution of fish-meat based fried snacks. The results showed that the addition of distilled mono-glycerides (DMG) decreased the strength of the starch-protein network which resulted in increased expansion and decreased water holding capacity (WHC). The addition of diacetyl tartaric acid esters of mono-glycerides (DATEM) increased the WHC and the ordered structure between starch and proteins while oil uptake was decreased. Pasting properties such as breakdown, peak viscosity and pasting temperatures were increased with the addition of DATEM compared to DMG and the control indicating the strong interaction among DATEM, starch and proteins. Scanning electron microscopy (SEM) analysis showed that DATEM strengthened the starch-protein matrix and the dense and rigid microstructure with fewer voids while DMG increased the intercellular spaces between the molecules of starch and proteins. Low field nuclear magnetic resonance (LF-NMR) relaxometry analysis revealed that the amount of free water (T21) was decreased and that of bound water (T23) was increased in DATEM samples indicating the strong interaction between emulsifiers and macromolecules compared to the control and DMG. Moreover, protein in vitro digestibility was also increased with the addition of DATEM. The findings suggested that 0.30% DATEM can be used in snacks with improved physico-chemical and functional properties.

Synthesis and characterization of starch-g-poly(vinyl acetate-co-butyl acrylate) bio-based adhesive for wood application.

Enhancing the performance of wood adhesive is important for its industrial applications. Accordingly, we designed and demonstrated the use of two co-monomers vinyl acetate (VAc) and butyl acrylate (BA) for promoting the graft copolymerization while improving the bonding performance of wood adhesive. The results showed that the addition of co-monomers in the ratio of VAc/BA 6:4 (v/v, volume basis of VAc) could improve the shear strength to 6.68MPa and 3.32MPa in dry and wet states, respectively. 1H-nuclear magnetic resonance (1H NMR) and fourier transform infrared spectroscopy (FT-IR) analysis revealed successful graft copolymerization reaction while the morphologies were observed by scanning electron microscopy (SEM) and transmission electron microscopy (TEM). Furthermore, the grafting reaction and thermal stabilities of wood adhesive were analyzed by X-ray photoelectron spectroscopy (XPS) and thermogravimetric analysis (TGA). The results showed that the properties of wood adhesive could improve dramatically by using two co-monomers VAc and BA during the graft copolymerization reaction.

The role of wood-inhabiting bacteria in pine wilt disease.

The pathogenicity of the pine wood nematode (PWN), Bursaphelenchus xylophilus together with the bacteria isolated from black pine (Pinus thunbergii) bark inoculated to axenic black pine seedlings, significantly exceeded that of the axenic PWNs alone, demonstrating that the bacteria play an important role in pine wilt disease. Inoculation of seedlings with bacteria-free culture filtrates of the seven isolates from the dead seedlings from the above experiment showed that all isolate filtrates killed the seedlings within 8 days. Identification of the bacteria using 16S rDNA sequencing showed that the isolates belonged to strains By253Ydz-fq, S209, 210-50 and 210-50 in Bacillus and the DN1.1 strain of Stenotrophomonas maltophilia, respectively. Completing Koch's postulates using the seven bacterial isolates to inoculate pine seedlings showed that all the seedlings that received aseptic PWNs mixed with the seven bacterial isolates died within 18 days post inoculation, while those inoculated with 'wild' PWNs died 16 days post inoculation. No disease symptoms developed on seedlings that received sterile water or aseptic PWNs. The horizontal transfer of the pathogenic bacteria may explain differences in bacterial species carried by PWN in different geographic areas.

[The localization of galanthamine in vegetative organ of Lycoris aurea Herb].

Using laser confocal microscopical techniques, we observed the anatomical structure of mature root, bulb, and leaf of Lycoris aurea Herb., and also did some research on the localization of galanthamine in the above-mentioned vegetative organ. The results are as follows: In the mature root, the galanthamine distributes mainly in cell wall, especially in cell wall of exodermis and endodermis and vessel wall. In the mature leaf, galanthamine exist in cell wall of vascular bundle, mesophyll cell between vascular bundles and epidermis cells. The scale leaf is the essential accumulational organ. Plenty of galanthamine distribute in the adaxial parenchyma cell, epidermis cell wall, and also in the clingy cell of abaxial epidermis cell.