作者机构：
[Liu, Xiaorong; Fu, Yang; Wang, Xuedong; Zhang, Yuting; Wang, XD] Wuhan Polytech Univ, Minist Educ, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.;[Yu, Junbo] Chinese Cereals & Oils Assoc, Beijing 100032, Peoples R China.;[Yan, Dongfang; Liu, Xiangjun; Li, Ku] Natl Key Lab Agr Microbiol, Wuhan 430070, Peoples R China.;[Zhou, Jianjun; Barba, Francisco J.; Ferrer, Emlia] Univ Valencia, Fac Pharm, Nutr Food Sci & Toxicol Dept, Res Grp Innovat Technol Sustainable Food ALISOST, Avda Vicent Andres Estelles S-N, Valencia 46100, Spain.
通讯机构：
[Zhou, JJ ] U;[Wang, XD ] W;Wuhan Polytech Univ, Minist Educ, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.;Univ Valencia, Fac Pharm, Nutr Food Sci & Toxicol Dept, Res Grp Innovat Technol Sustainable Food ALISOST, Avda Vicent Andres Estelles S-N, Valencia 46100, Spain.
关键词：
wheat oligopeptide;bakery goods;starch crystallization;retrogradation properties;microstructure;storage process
摘要：
Delaying the deterioration of bakery goods is necessary in the food industry. The objective of this study was to determine the effects of wheat oligopeptide (WOP) on the qualities of bread rolls. The effects of WOP on the baking properties, moisture content, and starch crystallization of rolls during the storage process were investigated in this study. The results showed that WOP effectively improved the degree of gluten cross-linking, thereby improving the specific volume and the internal structure of rolls. The FTIR and XRD results showed that the addition of WOP hindered the formation of the starch double helix structure and decreased its relative crystallinity. The DSC results revealed a decrease in the enthalpy change (ΔH) from 0.812 to 0.608 J/g after 7 days of storage with 1.0% WOP addition, further indicating that WOP reduced the availability of water for crystal lattice formation and hindered the rearrangement of starch molecules. The addition of WOP also improved the microstructure of the rolls that were observed using SEM analysis. In summary, WOP is expected to be an effective natural additive to inhibit starch staling and provide new insights into starchy food products.
作者：
Xuan Chen;Qin Chen;Shun Wang;Haiyin Chen;Chao Wang;...
期刊：
Journal of Cereal Science,2024年116:103859 ISSN：0733-5210
通讯作者：
Dongsheng Li
作者机构：
[Haiyin Chen; Chao Wang; Mengzhou Zhou; Dongsheng Li] School of Biological Engineering and Food, Hubei University of Technology, Wuhan, 430068, Hubei, PR China;[Qin Chen; Shun Wang; Wangyang Shen] School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, Hubei, PR China;[Xuan Chen] School of Biological Engineering and Food, Hubei University of Technology, Wuhan, 430068, Hubei, PR China<&wdkj&>School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, Hubei, PR China
通讯机构：
[Dongsheng Li] S;School of Biological Engineering and Food, Hubei University of Technology, Wuhan, 430068, Hubei, PR China
摘要：
Functional staple food is the trend of industrialization of staple food in our country. It is an important way to make staple food with some specific functions.The physicochemical properties and HMG-CoA inhibition of extruded rice with red yeast rice flour (RYRF) addition were investigated. Results showed that RYRF addition was beneficial to produce hypolipidemic functional staple foods from extruded rice, involving in color, short-range order, HMG-CoA inhibition, porosity, crystallinity, and mass loss. These were mainly attributed to the biochemical reaction of RYRF which could inhibit the recrystallization of amylopectin and HMG-CoA reductase activity. Among the five concentrations of RYRF additives (0.5%, 1.0%, 2.0%, 3.0%, 4.0% w/w), the extruded rice with 3% RYRF addition achieved the best data in terms of porosity, crystallinity, mass loss and HMG-CoA inhibition rate.
作者：
Ke Liu;Hongchao Ma*;Liang Zhang;Lu Gao;Shitao Xiang;...
期刊：
Automation in Construction,2024年160:105321 ISSN：0926-5805
通讯作者：
Hongchao Ma
作者机构：
[Ke Liu; Lu Gao; Shitao Xiang; Dachang Chen; Qing Miao] School of Electrical and Electronic Engineering, Wuhan Polytechnic University, Wuhan 430048, PR China;[Hongchao Ma] School of Remote Sensing and Information Engineering, Wuhan University, Wuhan 430079, PR China;[Liang Zhang] Faculty of Resources and Environmental Science, Hubei University, Wuhan 430062, PR China
通讯机构：
[Hongchao Ma] S;School of Remote Sensing and Information Engineering, Wuhan University, Wuhan 430079, PR China
摘要：
It is challenging to extract satisfactory building outlines from LiDAR data due to the unorganized point cloud and complex building shapes. To solve the issues, a method using adaptive tracing alpha shapes (ATAS) and contextual topological optimization is proposed. First, the ATAS method is used to extract sequential boundary points. After that, a method based on point cloud distribution analysis is developed to obtain building dominant directions and line segments of outlines. Finally, regularized outlines are obtained by adjusting all line segments simultaneously under the framework of global energy optimization that considers the geometric errors and contextual geometric relationships between adjacent line segments. Experimental results verify that the proposed ATAS method can efficiently extract sequential boundary points with a minimum 98.49% correctness. In addition, the extracted outlines are attractive and the minimum values of the RMSE, PoLiS, and RCC metrics of the extracted outlines are 0.48 m, 0.44 m, and 0.31 m, respectively, showing the effectiveness of the proposed method.
通讯作者：
Wenping Ding<&wdkj&>Shilin Liu<&wdkj&>Guozhen Wang
作者机构：
[Xiaoqin Yan; Yanpeng Zhang; Jie Cai; Xianhui Chang] Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China;Authors to whom correspondence should be addressed.;These authors contributed equally to this paper.;College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, China;[Yan Meng] School of Pharmacy, Hubei University of Chinese Medicine, Wuhan 430065, China
通讯机构：
[Wenping Ding; Guozhen Wang] K;[Shilin Liu] A;Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China<&wdkj&>Authors to whom correspondence should be addressed.<&wdkj&>Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China<&wdkj&>Authors to whom correspondence should be addressed.<&wdkj&>These authors contributed equally to this paper.<&wdkj&>Authors to whom correspondence should be addressed.<&wdkj&>College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, China
摘要：
To investigate the optimal delivery system of quercetin, in this paper, cellulose nanocrystals (CNCs) extracted from rice bran were used to stabilize the Pickering emulsion and Pickering emulsion gels (PEGs) with quercetin. To compare the emulsion properties, stability, antioxidation activity, encapsulation rate, and bioaccessibility of the quercetin, four emulsions of CNC Pickering emulsion (C), CNC Pickering emulsion with quercetin (CQ), CNC Pickering gel emulsion (CG), and CNC Pickering gel emulsions with quercetin (CQG) were prepared. All four emulsions exhibited elastic gel network structure and good stability. The quercetin significantly reduced the particle size, increased the stability, and improved the antioxidant capacity of CQ and CQG. Compared to C and CG, the ABTS+ radical scavenging capacities of CQ and CQG were respectively enhanced by 46.92% and 3.59%. In addition, CQG had a higher encapsulation rate at 94.57% and higher bioaccessibility (16.17) compared to CQ. This study not only indicated that CNC from rice bran could be exploited as an excellent stabilization particle for Pickering emulsions, but also provided a highly stable and bioaccessible delivery system for water-insoluble functional active factors.
期刊：
Chemical Engineering Journal,2024年481:148501 ISSN：1385-8947
通讯作者：
Bo Chai
作者机构：
[Junxin Huang; Bo Chai; Jiangrong Xiao; Guozhi Fan; Guangsen Song] School of Chemical and Environmental Engineering, Wuhan Polytechnic University, Wuhan 430023, P. R. China;[Xiaohu Zhang] College of Chemistry, Huazhong Agricultural University, Wuhan 430070, P. R. China
通讯机构：
[Bo Chai] S;School of Chemical and Environmental Engineering, Wuhan Polytechnic University, Wuhan 430023, P. R. China
摘要：
One of the most crucial strategies for transforming solar energy into sustainable hydrogen energy is photocatalytic H2 evolution, and constructing an effective and durable photocatalyst remains a difficult task. Herein, a 1D/3D Co9S8/Mn0.3Cd0.7S Schottky heterojunctions were successfully fabricated by three-step hydrothermal procedure, in which 3D Mn0.3Cd0.7S solid solution particles were immobilized on the 1D tube-like Co9S8 surface, allowing for extremely effective charge separation and transfer. Through coupling Co9S8 with Mn0.3Cd0.7S, the photocatalytic H2 evolution activity and stability were significantly boosted. The 7 % Co9S8/Mn0.3Cd0.7S heterojunction possessed the highest photocatalytic activity with the H2 evolution rate of 1586.4 μmol⋅h−1, which was 3.73 times larger than that of pristine Mn0.3Cd0.7S, corresponding to 21.8 % apparent quantum efficiency (AQE) at 420 nm monochromatic light. The Schottky heterojunction mechanism between Co9S8 and Mn0.3Cd0.7S could plausibly explain the enhanced photocatalytic H2 evolution performance, according to density functional theory (DFT) calculations and ultraviolet photoelectron spectroscopy (UPS) measurements. This investigation would offer the useful insights to develop Co9S8 cocatalyst for application in photocatalytic H2 evolution.
摘要：
BACKGROUND: This study reported a canola meal-based biochar adsorbent for highly efficient organic dyes removal. SEM, BET, Zeta-potential and XPS etc. were employed to characterize the micro-structure and chemical composition of the biochar, demonstrating the impact of compression treatment on its inner pore structure.RESULTS: KOH-activated carbonized canola meal-compressed (KCCM-C) showed a high specific surface area of up to 2135 m(2) g(-1) with an average pore size of 2.65 nm, which exhibited excellent adsorption capacity for both positively and negatively charged dyes with maximum values of 985 mg g(-1) and 813 mg g(-1) for methylene blue (MB) and methyl orange (MO) respectively, exceeding majority of the biochar adsorbents reported so far. The dye adsorption behavior was dominated by monolayer coverage with both physical adsorption and chemisorption. Langmuir isotherm model fitted well with the adsorption data, and the adsorption kinetic followed the pseudo-second-order model. Negative Gibbs free energy and positive enthalpy change indicated that the adsorption was a spontaneous endothermic process. XPS analysis indicated that the amino groups of proteins inside the canola meal as the active sites were oxidated by KOH prior to other components, while the compact structure of compressed canola meal was more conducive to the formation of uniform meso-pores inside canola meal-derived biochar improving its adsorption performance.CONCLUSIONS: This high-quality porous biochar, directly synthesized from the compressed canola meal, simplifies the grinding process and presents a valuable opportunity for the value-added application of canola meal.(c) 2023 Society of Chemical Industry (SCI).
期刊：
Biological Trace Element Research,2024年202(1):332-345 ISSN：0163-4984
通讯作者：
Min Fang
作者机构：
[Liu, Yan; Zeng, Xiaoyu; Gong, Zhiyong; Wu, Yongning; Wang, Qiao; Zhou, Bingjie; Liu, Xin; Fang, Min] Wuhan Polytech Univ, Coll Food Sci & Engn, Hubei Key Lab Proc & Transformat Agr Prod, Key Lab Deep Proc Major Grain & Oil,Chinese Minist, Wuhan 430023, Peoples R China.;[Wu, Yongning] Chinese Acad Med Sci, China Natl Ctr Food Safety Risk Assessment, Food Safety Res Unit 2019RU014, NHC Key Lab Food Safety Risk Assessment, Beijing 100021, Peoples R China.
通讯机构：
[Min Fang] H;Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Key Laboratory for Deep Processing of Major Grain and Oil (The Chinese Ministry of Education), College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
关键词：
Crayfish;Heavy metals;Health risk assessment;Monte Carlo simulation
作者机构：
[Duan, Linlin; Duan, Haitao; Duan, HT; Jia, Dan; Li, Jian] Wuhan Res Inst Mat Protect, State Key Lab Special Surface Protect Mat & Applic, Wuhan 430030, Peoples R China.;[Duan, Linlin; Duan, Haitao; Duan, HT; Jia, Dan; Li, Jian] Hubei Longzhong Lab, Xiangyang 441000, Peoples R China.;[Liu, Jianfang] Wuhan Polytech Univ, Coll Life Sci & Technol, Wuhan 430030, Peoples R China.
通讯机构：
[Duan, HT ] W;Wuhan Res Inst Mat Protect, State Key Lab Special Surface Protect Mat & Applic, Wuhan 430030, Peoples R China.;Hubei Longzhong Lab, Xiangyang 441000, Peoples R China.
摘要：
In this work, the advantage of Coulomb repulsion in the intermolecular forces experienced by molecules on the solid-liquid nanosized contact interface is taken, and the superior friction-reducing property of Cu3(PO4)2 center dot 3H2O (CuP) oil-based additives has been confirmed for titanium alloy. Three-dimensional (3D) CuP nanoflowers (CuP-Fs) with a strong capillary absorption effect are prepared to achieve the homogeneous mixing of solid CuP and lubricating oil. Lubrication by CuP-Fs additives for titanium alloy, friction coefficient (COF) can be reduced by 73.68%, and wear rate (WR) reduced by 99.69%. It is demonstrated that the extraordinary friction-reducing property is due to the repulsive solid-liquid interface with low viscous shear force originating from Coulomb repulsion between polar water molecules in CuP and non-polar oil molecules. However, any steric hindrance or connection between this repulsive solid-liquid interface will trigger the adhesion and increase the viscous shear force, for example, dispersant, hydrogen bondings, and shaky adsorbed water molecules. Besides, the lamellar thickness of CuP and the molecular size of lubricant both have a great influence on tribological properties. Here the lubrication mechanism based on interface Coulomb repulsion is proposed that may help broaden the scope of the exploration in low-friction nanomaterial design and new lubricant systems.
摘要：
PARP7 has been recently identified as an effective drug target due to its specific role in tumor generation and immune function recovery. Herin, we report the discovery of compound 8, which contained a tricyclic fused ring, as a highly selective PARP7 inhibitor against other PARPs. In particular, compound 8 strongly inhibits PARP7 with an IC(50) of 0.11nM, and suppresses the proliferation of NCI-H1373 lung cancer cells with an IC(50) of 2.5nM. Compound 8 exhibits a favorable pharmacokinetic profile with a bioavailability of 104% in mice, and 78% in dogs. Importantly, daily treatment of 30mg/kg of 8 induced 81.6% tumor suppression in NCI-H1373 lung xenograft mice tumor models, which is significantly better than the clinical candidate, RBN-2397. These intriguing features highlight the promising advantages of 8 as an antitumor agent.
作者机构：
These authors contributed equally to this work.;The author, Xin Cong, is also employed by Enshi Se-Run Material Engineering Technology Co., Ltd., Enshi 445000, China.;[Cheng, Shuiyuan] National R&D Center for Se-Rich Agricultural Products Processing, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China;[Wang, Hui; Liu, Mingkang; Xu, Xiao; Liu, Yulan; Xu, Xianfeng; Yan, Mengke; Song, Fulong; Wang, Dan] Hubei Key Laboratory of Animal Nutrition and Feed Science, School of Animal Science and Nutritional Engineering, Wuhan Polytechnic University, Wuhan 430023, China;Author to whom correspondence should be addressed.
通讯机构：
[Huiling Zhu] H;Hubei Key Laboratory of Animal Nutrition and Feed Science, School of Animal Science and Nutritional Engineering, Wuhan Polytechnic University, Wuhan 430023, China<&wdkj&>Author to whom correspondence should be addressed.
摘要：
Oxidative stress occurs in the process of egg storage. Antioxidants as feed additives can enhance egg quality and extend the shelf life of eggs. Selenium-enriched Cardamine violifolia (SEC) has strongly antioxidant properties. The objective of this study was to assess the effects of dietary supplementation with SEC on egg quality and the yolk antioxidant capacity of eggs stored at 4 °C and 25 °C. Four hundred fifty 65-week-old, Roman hens that were similar in laying rate (90.79 ± 1.69%) and body weight (2.19 ± 0.23 kg) were divided into 5 groups. The birds were fed diets supplemented with 0 mg/kg selenium (Se) (CON), 0.3 mg/kg Se from sodium selenite (SS), 0.3 mg/kg Se from Se-enriched yeast (SEY), 0.3 mg/kg Se for selenium-enriched Cardamine violifolia (SEC) or 0.3 mg/kg Se from Se-enriched Cardamine violifolia and 0.3 mg/kg Se from Se-enriched yeast (SEC + SEY) for 8 weeks. The eggs were collected on the 8th week and were analyzed for egg quality and oxidative stability of yolk during storage at 4 °C or 25 °C for 0, 2, 4, or 6 weeks. Dietary SEC and SEC + SEY supplementation increased the Haugh unit (HU) and albumen foam stability in eggs stored at 4 °C and 25 °C (p < 0.05). SS and SEC supplementation increased the yolk index in eggs stored at 25 °C (p < 0.05). SEC or SEC + SEY slowed down an increase in albumen pH and gel firmness in eggs stored at 4 °C and 25 °C (p < 0.05). Moreover, SEC or SEC + SEY alleviated the increase in malonaldehyde (MDA), and the decrease in total antioxidant capacity (T-AOC) level and total superoxide dismutase (T-SOD) activity in yolks stored at 4 °C and 25 °C (p < 0.05). These results indicate that SEC mitigated egg quality loss and improved the antioxidant capacity of yolks during storage. SEC supplementation would be advantageous to extend the shelf life of eggs.
摘要：
建筑物轮廓线是各类应用的数据源，但散乱、不规则激光点云数据给轮廓线提取带来了难度。针对上述问题，提出一种基于多层级最小外包矩形规则建筑物轮廓线提取方法，首先使用迭代区域增长算法对轮廓点进行分组，根据点数最多的一组确定初始最小外包矩形。再对初始最小外包矩形进行多层级分解，使轮廓点与不同层级最小外包矩形重合，最后根据不同层级最小外包矩形生成轮廓线。使用Vaihingen城区中规则建筑物进行实验，实验结果表明：与最小面积方法与最大重叠度方法相比，所提方法能准确确定初始最小外包矩形，且提取效率得到略微提高。提取的轮廓线角点均方根误差为0.71 m，优于其他4种方法。所提方法可快速提取规则建筑物轮廓线，有利于后续三维重建。 Building outlines serve as data sources for various applications. However, accurately extracting outlines from scattered and irregular point clouds presents a challenge. To address this issue, a method utilizing the concept of the multi-level minimum bounding rectangle (MBR) is proposed for extracting precise outlines of regular buildings. Initially, the boundary points are segmented into groups using an iterative region growing technique. Subsequently, the group with the maximum boundary points is utilized to identify the initial MBR. The initial MBR is then decomposed into multi-level rectangles, ensuring that the boundary points align with rectangles of different levels. Ultimately, the outlines are generated using the multi-level MBR approach. To evaluate the effectiveness of the proposed method, experiments were conducted on regular buildings in Vaihingen. The results demonstrate that the proposed method achieves an accurate initial MBR with a slightly enhanced efficiency compared to the minimum area and the maximum overlapping methods. The root mean square errors of the extracted outline corners measure 0.71 m, surpassing the performance of four other comparison methods. In conclusion, the proposed method enables the effective extraction of outlines from regular buildings, providing a valuable contribution to subsequent three-dimensional reconstruction tasks.
摘要：
Food microstructure design has become an important research area in artificial food manufacturing. The fibrous structure is one of the most critical elements since it is the fundamental building blocks constructing the structure of several important food matrices. However, at present, edible fibers at nanoscale are seldomly successfully manufactured due to technical difficulties when only food-grade materials are allowed to be used. In the current study, edible nanofiber consisting of a single component of safflower seed meal protein (SMP) was prepared based on a three-step protocol consisting of electrostatic spinning, protein-cinnamaldehyde cross-linking, and subsequent immersion in the citric acid buffer to remove none-protein components. Addition of pullulan (PUL) to SMP during electrospinning facilitated fibrous structure formation. Results of SEM demonstrated that SMP: PUL = 5:5 with combined ratio 20% (w/v) in water is the upper limit to obtain well-structured composite nanofiber with no addition of Tween 80. In the second step, protein-cinnamaldehyde cross-linking was implemented to stabilize the structure of SMP. In the last step, citric acid buffer with pH4.6 was used to remove pullulan residues and thereafter nanofibers with porous surfaces composed of only SMP were successfully obtained. Our results showed that SMP single-component nanofibers had high thermal stability and good water-holding capacity, and thus suggesting that electrospinning can be a potentially innovative strategy to manufacture food fibrous microstructures especially at nanoscale.
