Most of the existing fabrication techniques for tissue engineering scaffolds require the use of organic solvents that may never be fully removed even after long leaching hours. The residues of these organic solvents may reduce the ability of biological cells to form new tissue. In this study, interconnected porous structures were created using solid-state foaming and ultrasound. The interconnectivity was verified with dye test. The pore sizes of the foams ranged from 300 to 500 μm. Permeability measurements were also performed to quantify the interconnectivity using a system developed in house. The achieved average permeability of PLA foams with 300 μm pore size is 3.1×10-12 m2. The bigger the closed pores are, the easier ultrasound can make them open. There is an optimum temperature range in which ultrasound will enhance the interconnectivity of the solid-state foam the most efficiently. An ultrasound cavitation model was proposed as the dominant pore opening mechanism and was used to explain the temperature effects and pore size effects. The combined solidstate foaming and ultrasound processing provides a way to fabricate porous polymer for potential tissue engineering applications.
Frozen dough technology can effectively recover sensory quality of frozen flour products. This technique has gradually drawn the research interest in the industrialization of staple food. However, the quality of the final frozen products remains inferior to that of fresh products. This study reviewed the deterioration of gluten network in dough caused by ice recrystallization and various additives. This study also investigated the optimization of the freezing process and other empirical improvement techniques. Suggestions for future research were also provided.
Objective: To investigate the influence of early enteral nutrition on blood glucose,serum proteins,nitrogen balance and complications in patients with severe brain injury. Methods: 40 cases of severe brain injury were randomly divided into experimental group and control group.The experimental group was treated by homogenized diet and the control group was treated by nutrison fibre.Parenteral nutrition was adopted when enteral nutrition was insufficient.The levels of blood glucose、serum proteins、nitrogen balance and complications were measured during nutrition support(1 d,15 d,30 d). Results: Glucose and protein metabolism were significantly improved in two group(P0.01,P0.05).Compared with control group,blood glucose and nitrogen balance were significantly improved(P0.05) in experimental group. Conclusion: Early enteral nutrition treatment is important in patients with severe brain injury.Compared with nutrison fibre,homogenized diet is more effective and economic.
Summary The flour extraction rate determines the components of wheat flour. However, the correlation between variations in components resulting from flour extraction rate and the protein digestion characteristics remains to be clarified. In this study, digestion characteristic of wheat flour protein influenced by flour extraction rates was investigated. The results indicated that the degree of protein hydrolysis, the number of peptides at the intestinal stage and the digestive rate constant ( k ) at the gastric stage exhibited a significant increase as the flour extraction rate increased (35%–85%). Moreover, wheat flour with 85% extraction rate presented the highest protein hydrolysis degree (25.85%), the most peptides ( n = 79) and the maximum intestinal digestion rate constant ( k = 0.0285). Therefore, increasing the flour extraction rate from 75% to 85% can improve the wheat flour protein digestibility in conventional milling, thereby establishing a fundamental basis for nutritional control of flour products.
Wheat bran is rich in dietary fiber, which improves the flour nutritional content and also endows the flour with a richer flavor. However, a high content of insoluble dietary bran fiber can easily and significantly reduce the processing and edible quality of flour products. This study was conducted to explore ways to decrease the negative effects of adding bran to dough. Basidiomycete strain BS-01 was used to ferment the wheat bran. The surface structure of the bran was examined by scanning electron microscopy, and the fermented bran was incorporated into the wheat flour at various concentrations. The mixed flour farinographic and extensographic characteristics, dough rheological properties, and the specific volume, color, and textural properties of the steamed bread were determined and analyzed. The results suggested that adding an appropriate quantity of fermented bran improves the characteristics of the dough and the quality of the steamed bread compared to those with unfermented bran. The fermented bran effectively decreased the negative impacts exerted on the farinographic and extensographic characteristics of the mixed flour and exerted a positive influence on the dough viscoelasticity and bread specific volume.
Due to its high nutritional and dietotherapy values, highland barley has attracted the attention and favor of people all over the world in recent years. It has been demonstrated that the nutritional components of highland barley are comprehensive and unique, with the characteristics of high protein, high fiber, high vitamin, low fat, low sugar and variety of bioactive components. As the most important component in highland barley, highland barley starch not only has low digestibility, but also has good freeze-thaw stability, high solubility, good emulsion stability and superior film forming performance, which makes it have great application value in food, medicine and industrial production. The content of highland barley protein, which is rich in 18 kinds of amino acids, is higher than that of most grains, and its derivatives play an important role in medical treatment. Unfortunately, highland barley protein cannot form gluten network structure, which limits the application in daily staple food to a certain extent. Highland barley also contains a large amount of dietary fiber, especially β-glucan. Long-term consumption could significantly reduce the incidence of chronic diseases and metabolic syndromes such as heart disease and diabetes. However, the research on the application of highland barley is still in the laboratory stage, which failed to achieve large-scale application in the actual production. The value of highland barley has not been brought into full play, which leads to the waste of its resources and the reduction of its added value. This paper reviewed the macronutrients, health functions and applications of highland barley, aiming to provide some reference for the development of highland barley in food and health industry.
The interactions between protein and starch in the oat dough/batter system during heating are particularly important for oat-based products but are rarely understood. In this study, the gelation behaviors and digestibility of oat protein-oat starch mixtures after heat treatment and their gelling properties in the oat dough/batter model corresponding to water content ranging from 50% to 80% were determined. Under the same water content, the oat protein-starch samples exhibited higher G′ and G″ values during the gelatinization process and lower gelatinization enthalpy (ΔH) than the oat starch samples. At low water content (oat dough system), competitive hydration between oat protein and starch played a dominant role, and protein inhibited the retrogradation behavior of starch. When the water content increased to 80% (oat batter system), the protein significantly promoted starch retrogradation behavior with ΔH values increasing from 0.54 to 1.71 J/g. The addition of protein weakened the tight binding between starch and water molecules and enhanced the mobility of water in the system. The interaction between oat protein and starch inhibited the enzymatic hydrolysis and slowed starch digestion, which was mainly related to the formation of resistant starch in the oat protein-starch gels system.
One of factors influencing quality of steamed bread was mainly wheat flourquality. Effect of protein content, protein quality, rheological dough property, starch content, starch constitute and sticky characteristics of wheat flour on steamed bread quality were discussed in detail.
'/%3e%3cuse xlink:href='%23a' transform='rotate(23.036 .093 25.536)'/%3e%3cuse xlink:href='%23a' transform='rotate(45.87 1.273 16.18)'/%3e%3cuse xlink:href='%23a' transform='rotate(69.945 .996 12.078)'/%3e%3cuse xlink:href='%23a' transform='rotate(20.66 -19.689 31.932)'/%3e%3c/svg%3e)