检索结果-南通市图书馆

Revealing the Structure-Property Difference of Natural Rubber Prepared by Different Methods: Protein and Gel Content are Key Factors

引用

Chinese Journal of Polymer Science 2024年第4期42卷 457-467页

作者： Shao-Qi Huang Jun-Qi Zhang Yong Zhu Ling-Min Kong Lu-Sheng Liao Fu-Quan Zhang Zheng-Tian Xie Jin-Rong Wu State Key Laboratory of Polymer Materials Engineering College of Polymer Science and EngineeringSichuan UniversityChengdu610065China Hainan Provincial Key Laboratory of Natural Rubber processing Agricultural Products Processing Research Institute of Chinese Academy of Tropical Agricultural SciencesZhanjiang524001China

Natural rubber (NR) is widely used in various fields including aerospace, military industry and transportation due to its superior elasticity and comprehensive mechanical properties. Nonetheless, the commercial NR prepared by different methods usually exhibits different mechanical properties, primarily due to variations in processing conditions during the conversion from latex to bulk rubber material. Consequently, this poses challenges in scientific research and industrial production of NR. In order to assess the properties of various commercially available NR and identify key structural and compositional components, this study systematically compares and analyzes four representative NR raw materials: air dried sheet (ADS), ribbed smoked sheets (RSS), constant viscidity NR (CV), and whole field latex rubber (WF). The investigation focuses on evaluating their static mechanical behavior, SIC behavior, wear resistance, and fatigue resistance. The findings indicate that protein and gel content exhibit a crucial influence on the NR properties. These constituents contribute to the formation of a high-crosslinking density region, generating a heterogeneous network structure within the rubber. This structure amplifies strains during deformation, leading to earlier and stronger strain-induced crystallization (SIC). Among the four commercial NR brands, RSS demonstrates superior overall mechanical and dynamic properties owing to its high protein and gel content. This study serves as a valuable reference for comprehending the differences in properties among various commercial NR, thereby offering guidance for the actual processing and selection of NR.

关键词： Natural rubber processingmethod Protein Gel content Property

来源：

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

Salted egg white derived-peptides VF-4 and DR-8 improve DSS-induced colitis in mice by inhibiting NF-κB/MAPK/PI3K-AKT signaling pathways and modulating gut microbiota composition

引用

Food Science and Human Wellness 2024年

作者： Na Zhou Na Wu Yao Yao Shuping Chen Mingsheng Xu Zhongping Yin Yan Zhao Yonggang Tu Jiangxi Key Laboratory of Natural products and Functional Food Jiangxi agricultural University agricultural products processing and Quality Control Engineering Laboratory of Jiangxi Jiangxi agricultural University Jiangxi Experimental Teaching Demonstration Center of agricultural products Storage and processing Engineering Jiangxi agricultural University

Inflammation underlies many chronic diseases， and inflammatory bowel disease (IBD) is a condition characterized by long-term inflammation of the gut. Egg whites have been shown to contain many beneficial active substances. Therefore， we obtained two peptides from salted egg white: Val-Val-His-Phe (VF-4) and Asp-Thr-Gln-Ala-Met-Pro-Phe-Arg (DR-8). The sodium dextran sulfate (DSS)-induced mice colitis model was used to evaluate its regulatory effect on colitis in vivo. The results showed that VF-4 and DR-8 improved the clinical symptoms of DSS-induced colitis， attenuated colon tissue damage， inhibited the activation of NF-κB/MAPK/PI3K-AKT signaling pathways， and inhibited the expression of inflammatory cytokines. 16S rRNA gene sequencing showed that VF-4 and DR-8 administration increased the relative abundance of intestinal beneficial bacteria including Lactobacillus， Blautia， and down-regulated the relative abundance of inflammation-related bacteria including Acinetobacter， Lachnospiraceae＿NK4A136＿group， Klebsiella. Moreover， the degree of correlation between pro-inflammatory cytokines and microbiota was as follows: IL-6 > TNF-α > IL-1β > IFN-γ. In conclusion， this study suggests that salted egg white peptides VF-4 and DR-8 have a significant anti-inflammatory effect in vivo. It also provides a strategy for the treatment of inflammatory bowel disease and a new way for the high-value utilization of salted egg white.

关键词：

来源：

同方期刊数据库评论

在线全文

同方期刊数据库

学校读者我要写书评

暂无评论

Effects of Milling Methods on Rice Flour Properties and Rice Product Quality:A Review

引用

Rice science 2024年第1期31卷 33-46页

作者： TIAN Yu SUN Jing LI Jiaxin WANG Aixia NIE Mengzi GONG Xue WANG Lili LIU Liya WANG Fengzhong TONG Litao Institute of Food Science and Technology/Western Research Institute Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products ProcessingMinistry of Agriculture and Rural AffairsBeijing 100193China

High-quality rice flour is the foundation for the production of various rice-based products.Milling is an essential step in obtaining rice flour,during which significant changes occur in the physicochemical and quality characteristics of the flour.Although rice flour obtained through mainstream wet milling methods exhibits superior quality,low production efficiency and wastewater discharge limit the development of the industry.Dry milling,on the other hand,conserves water resources,but adversely affects flour performance due to excessive heat generation.As an emerging powder-making technique,semi-dry milling offers a promising solution by enhancing flour quality and reducing environmental impact.This is achieved by minimizing soaking time through hot air treatment while reducing mechanical energy consumption to reach saturated water absorption levels.However,continuous production remains a challenge.This comprehensive review summarizes the effects of various milling technologies on rice flour properties and product qualities.It also discusses key control indicators and technical considerations for rice flour processing equipment and processes.

关键词： flour property milling equipment milling method rice flour rice product quality semi-dry milling

来源：

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

Lacticaseibacillus rhamnosus Probio-M9 may be vertically transmitted from mother to infant during lactation based on faeces metagenomics

引用

Food Science and Human Wellness 2024年第2期13卷 721-728页

作者： Lan Yang Lai-Yu Kwok Zhihong Sun Heping Zhang Key Laboratory of Dairy Biotechnology and Engineering Ministry of EducationInner Mongolia Agricultural UniversityHohhot 010018China Key Laboratory of Dairy products processing Ministry of Agriculture and Rural AffairsInner Mongolia Agricultural UniversityHohhot 010018China Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering Inner Mongolia Agricultural UniversityHohhot 010018China

Probiotics exert beneficial effects on the host.This study aimed to investigate whether maternally ingested Lacticaseibacillus rhamnosus Probio-M9 during pregnancy could access and colonize the infant gut.This study recruited one pregnant woman,who ingested Probio-M9 daily from 35 weeks of gestation to delivery.Feces of the mother-infant pair were regularly collected from one month before delivery to 6 months of infant's age for metagenomic sequencing.Probio-M9 genomes were mappable to all infant fecal samples,suggesting the ingested probiotics could be vertically transmitted from mother to infant.Infant-or mother-specific differential metabolic pathways were found between the maternal and infant's gut microbiome,implicating apparent differences in the intestinal metagenomic potential/function between the mother and the infant.In conclusion,maternal ingestion of Probio-M9 during the final weeks of gestation could deliver to the infant gut.The findings provided novel insights into shaping infant's gut microbiota.

关键词： Metagenomic analysis Lacticaseibacillus rhamnosus Gut microbiome Mother Infant

来源：

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

Research advance of Bacillus velezensis:bioinformatics,characteristics,and applications

引用

Food Science and Human Wellness 2024年第4期13卷 1756-1766页

作者： Ting Su Biao Shen Xingjuan Hu Yue Teng Peifang Weng Zufang Wu Lianliang Liu State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products Key Laboratory of Animal Protein Deep Processing Technology of ZhejiangZhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and NutritionSchool of Food and Pharmaceutical SciencesNingbo UniversityNingbo 315000China Zhoushan Customs District Zhoushan 316100China

Bacillus velezensis is a Gram-positive and spore-forming bacterium.It has potent antimicrobial properties that can be used to promote plant growth and as a pesticide by inhibiting pathogens.B.velezensis has the capability to generate a diverse range of enzymes that have potential applications in various fields,such as enzyme production,fermented food,degradation of pollutants,and bioenergy.In addition,B.velezensis is a promising probiotic.It possesses high bile-salt tolerance characteristics and has a high success rate of colonization in the intestinal mucosa.Besides,the strain can also regulate gut microbiota constitute by increasing the number of beneficial microorganisms and decreasing the number of pathogens.Furthermore,based on its special properties,including high-yield protease production and high salt-tolerance,B.velezensis shows potential for use in marine protein fermentation,opening up new avenues for the development of novel food products and bioactive peptides.In addition,B.velezensis can shorten the fermentation time as well as improve the nutritional value and flavor of fermented food.The safety of B.velezensis for food production was evaluated.This review provides valuable insights into the potential uses and benefits of B.velezensis,particularly in the context of fermented foods.

关键词： Bacillus velezensis Bioinformatics Properties Fermentation Bioactive peptides

来源：

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

Elucidation of potential relationship between endogenous proteases and key flavor substances in dry-cured pork coppa

引用

Food Science and Human Wellness 2024年第4期13卷 2152-2160页

作者： Mingming Li Qiujin Zhu Chao Qu Xiaohui Gong Yunhan Zhang Xin Zhang Shouwei Wang China Meat Research Center Beijing 100068China Guizhou Provincial Key Laboratory of agricultural and Animal products Storage and processing School of Liquor&Food EngineeringGuizhou UniversityGuiyang 550025China Beijing Academy of Food Sciences Beijing 100068China

Dry-cured meat products are considerably popular around the world due to unique flavor.Proteolysis is one of the enzymatic reactions from which flavor substances are derived,which is affected by endogenous proteases.The purpose aimed to reveal the potential relationship between endogenous proteases and key flavor substances in dry-cured pork coppa in this paper.The dynamic changes of endogenous proteases activity,free amino acids,and volatiles during dry-cured pork coppa processing were characterized.The results showed that 5 kinds of free amino acids,Glu,Lys,Val,Ala,and Leu,were identified as significant contributors to taste.Meanwhile,key volatiles,such as hexanal,nonanal,octanal,benzaldehyde,3-methyl butanoic acid,2-methyl propanoic acid,and ethyl octanoate,greatly contributed to the flavor characteristics of dry-cured pork coppa.Further partial correlation analysis was performed to better elucidate the relationship among parameters.The results revealed that close relationship between endogenous proteases and key substances.RAP not only significantly affected the accumulation of key active-amino acids,but also affected the accumulation of ethyl octanoate,2,3-pentanedione,and 2,3-octanedione by regulating the accumulation of octanoic acid and Leu.In addition,cathepsin B and D,DPP II,DPP IV and RAP notably affected accumulation of hexanal.

关键词： Dry-cured pork coppa Endogenous proteases Proteolysis Key taste-active amino acids Volatile compounds

来源：

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

Revealing the specific regulations of nitric oxide on the postharvest ripening and senescence of bitter melon fruit

引用

aBIOTECH 2024年第1期5卷 29-45页

作者： Hongwei Wang Ling Li Lili Ma Alisdair R.Fernie Anzhen Fu Chunmei Bai Zhaoze Sang Susu Guo Fan Zhang Qing Wang Yanyan Zheng Jinhua Zuo Key Laboratory of Vegetable Postharvest processing Ministry of AgricultureBeijing Key Laboratory of Fruits and Vegetable Storage and ProcessingKey Laboratory of Biology and Genetic Improvement of Horticultural Crops(North China)of Ministry of AgricultureKey Laboratory of Urban Agriculture(North)of Ministry of AgricultureBeijing Vegetable Research CenterInstitute of Agro-Products Processing and Food NutritionBeijing Academy of Agriculture and Forestry SciencesBeijing 100097China College of Food Science and Biotechnology Tianjin Agricultural UniversityTianjin 300392China Max Planck Institute of Molecular Plant Physiology 14476 Potsdam GolmGermany Institute of Food Science and Technology Chinese Academy of Agricultural SciencesBeijingChina

Bitter melon fruit is susceptible to yellowing,softening,and rotting under room-temperature storage conditions,resulting in reduced commercial value.Nitric oxide(NO)is an important signaling molecule and plays a crucial role in regulating the fruit postharvest quality.In this study,we investigated the effects of NO treatment on changes in sensory and firmness of bitter melon fruit during postharvest storage.Moreover,transcriptomic,metabolomic,and proteomic analyses were performed to elucidate the regulatory mechanisms through which No treatment delays the ripening and senescence of bitter melon fruit.Our results show that differentially expressed genes(DEGs)were involved in fruit texture(CSLE,β-Gal,and PME),plant hormone signal transduction(ACS,JAR4,and AUX28),and fruit flavor and aroma(SUS2,LOX,and GDH2).In addition,proteins differentially abundant were associated with fruit texture(PLY,PME,and PGA)and plant hormone signal transduction(PBL15,JAR1,and PYL9).Moreover,No significantly increased the abundance of key enzymes involved in the phenylpropanoid biosynthetic pathway,thus enhancing the disease resistance and alleviating softening of bitter melon fruit.Finally,differential metabolites mainly included phenolic acids,terpenoids,and flavonoids.These results provide a theoretical basis for further studies on the physiological changes associated with postharvest ripening and senescence of bitter melon fruit.

关键词： Bitter melon NO treatment Postharvest Ripening and senescence

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Metabolic profiles and morphological characteristics of leaf tips among different sweet potato(Ipomoea batatas Lam.)varieties

引用

Journal of Integrative Agriculture 2024年第2期23卷 494-510页

作者： Wenqing Tan Xinbo Guo Zhangying Wang Rong Zhang Chaochen Tang Bingzhi Jiang Ruixue Jia Yuanyuan Deng Shaohai Yang Jingyi Chen Crops Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Crop Genetic Improvement of Guangdong ProvinceGuangzhou 510640China School of Food Science and Engineering South China University of TechnologyGuangzhou 510640China Sericultural&Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional FoodsMinistry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products ProcessingGuangzhou 510610China

Sweet potato leaf tips have high nutritional value,and exploring the differences in the metabolic profiles of leaf tips among different sweet potato varieties can provide information to improve their qualities.In this study,a UPLC-Q-Exactive Orbitrap/MS-based untargeted metabolomics method was used to evaluate the metabolites in leaf tips of 32 sweet potato varieties.Three varieties with distinct overall metabolic profiles(A01,A02,and A03),two varieties with distinct profiles of phenolic acids(A20 and A18),and three varieties with distinct profiles of flavonoids(A05,A12,and A16)were identified.In addition,a total of 163 and 29 differentially expressed metabolites correlated with the color and leaf shape of sweet potato leaf tips,respectively,were identified through morphological characterization.Group comparison analysis of the phenotypic traits and a metabolite-phenotypic trait correlation analysis indicated that the color differences of sweet potato leaf tips were markedly associated with flavonoids.Also,the level of polyphenols was correlated with the leaf shape of sweet potato leaf tips,with lobed leaf types having higher levels of polyphenols than the entire leaf types.The findings on the metabolic profiles and differentially expressed metabolites associated with the morphology of sweet potato leaf tips can provide useful information for breeding sweet potato varieties with higher nutritional value.

关键词： sweet potato leaf tips phenotypic traits metabolic profile differentially expressed metabolites polyphenols

来源：

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

Sturgeon Cartilage-Derived Chondroitin Sulfate Exhibited Anti-inflammatory Activity against DSS-induced Colitis via Modification of Gut Microbiota

引用

Food Science and Human Wellness 2024年

作者： Ruiyun Wu Zixin Han Zhenyu Wang Pinglan Li Nan Shang Institute of Food Science and Technology Chinese Academy of agricultural Sciences Integrated Laboratory of processing Technology for Chinese Meat and Dish products Ministry of Agriculture and Rural Affairs College of Food Science and Nutritional Engineering China agricultural University College of Engineering China agricultural University

Chondroitin sulfate (CS) is one of the main bioactive compounds in animal cartilage. In this study， the anti-inflammatory activity of sturgeon-derived chondroitin sulfate (SCS) was evaluated in the DSS-induced BALB/c mice model. Orally administration of SCS significantly alleviated the DSS-induced colitis symptoms， including the reduction of crypt depth， inhibition of the abnormal crypt foci formation， down-regulation of the proinflammatory biomarkers (NO， IL-6， IL-1β and TNF-α) and up-regulation of the anti-inflammatory biomarkers (IL-10 and IL-4). The gut microbiota analysis revealed that SCS alters the intestinal microbiota composition in colitis mice， especially the increase of the relative abundance of Ruminococcaceae and Lachnospiracea. This alternation further induced primary bile acids convert into secondary bile acids. With SCS administration， the levels of deoxycholic acid (DCA) and litho cholic acid (LCA) were increased by ～1.5 and ～2.5-fold， respectively. The stimulated secretion of DCA and LCA showed further activation of the NF-κB signaling pathway， thereby suppressing the inflammatory response and attenuating IBD in mice. This study provided a valuable strategy for colitis prevention and treatment with sturgeon cartilage by-products.

关键词：

来源：

同方期刊数据库评论

在线全文

同方期刊数据库

学校读者我要写书评

暂无评论

Modeling method for SSC prediction in pomelo using Vis-NIRS with wavelength selection and latent variable updating

引用

International Journal of agricultural and Biological Engineering 2024年第1期17卷 251-260页

作者： Hao Tian Shuai Wang Huirong Xu Yibin Ying College of Biosystems Engineering and Food Science Zhejiang UniversityHangzhou 310058China Key Laboratory of On-Site processing Equipment for agricultural products Ministry of Agriculture and Rural AffairsHangzhou 310058China College of Food Science Shihezi UniversityShihezi 832003XinjiangChina

The aim of this study was in-line,rapid,and non-destructive detection for soluble solid content(SSC)in pomelos using visible and near-infrared spectroscopy(Vis-NIRS).However,the large size and thick rind of pomelo affect the stability of spectral acquisition and the biological variabilities affect the robustness of models.Given these issues,in this study,an efficient prototype in-line detection system in transmittance mode was designed and evaluated in comparison with an off-line detection system.Data from the years 2019 and 2020 were used for modeling and the external validation data were obtained by the inline detection system in 2021.The wavelength selection methods of changeable size moving window(CSMW),random frog(RF),and competitive adaptive reweighted sampling(CARS)were used to improve the prediction accuracy of partial least squares regression(PLSR)models.The best performance of internal prediction was obtained by CARS-PLSR and the determination coefficient of prediction(),root mean square error of prediction(RMSEP),and residual predictive deviation(RPD)were 0.958,0.204%,and 4.821,respectively.However,all models obtained large prediction biases in external validation.The latent variable updating(LVU)method was proposed to update models and improve the performance in external validation.Ten samples from the external validation set were randomly selected to update the models.Compared with the recalibration method,LVU could effectively modify the original models which matched the SSC range of the external validation set.The CSMW-PLSR models were more robust in external validations.The off-line model with LVU performed best with a root mean square error of validation(RMSEV)of 0.599%and the in-line model with recalibration obtained RMSEV of 0.864%.These results demonstrated the application potential of the transmittance Vis-NIRS for in-line rapid prediction of SSC in pomelos and the modeling and updating methods could be applied to samples with biological variabilities.

关键词： Vis-NIRS in-line detection external validation wavelength selection model updating pomelo SSC

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

欢迎您,

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

请选择保存的检索档案：

请选择收藏分类：

通借通还

欢迎您,

建议与咨询 留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

请选择保存的检索档案： 新增检索档案 确定 取消

请选择收藏分类： 新增自定义分类 确定 取消

通借通还

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

请选择保存的检索档案：

请选择收藏分类：