Transparent conducting F-doped texture SnO2 films with resistivity as low as 5× 10-4 Ω ·cm,with carrier concentrations between 3.5 × 1020 and 7× 1020 cm-3 and Hall mobilities from 15.7 to 20.1 cm2...Transparent conducting F-doped texture SnO2 films with resistivity as low as 5× 10-4 Ω ·cm,with carrier concentrations between 3.5 × 1020 and 7× 1020 cm-3 and Hall mobilities from 15.7 to 20.1 cm2/(V/s) have been prepared by atmosphere pressure chemical vapour deposition (APCVD). These polycrystalline films possess a variable preferred orientation, the polycrystallite sizes and orientations vary with substrate temperature. The substrate temperature and fluorine flow rate dependence of conductivity, Hall mobility and carrier conentration fOr the resultingfilms have been obtained. The temperature dependence of the mobiity and carrier concentrationhave been measured over a temperature range 16～400 K. A systematically theoretical analysis on scattering mechanisms for the highly conductive SnO2 films has been given. Both theoretical analysis and experimental results indicate that for these degenerate, polycrystalline SnO2 ：F films in the low temperature range (below 100 K), ionized impurity scattering is main scattering mechanism. However, when the temperature is higher than 100 K, the lattice vibration scattering becomes dominant. The grain boundary scattering makes a small contribution to limit the mobility of the films.展开更多
This research aims to investigate the effect of pulsed Nd：YAG laser micro-welding on the microstructure,texture and magnetic properties of ultra-thin Fe-Co-7.15 wt%V magnetic alloy.Optical microscopy,scanning electro...This research aims to investigate the effect of pulsed Nd：YAG laser micro-welding on the microstructure,texture and magnetic properties of ultra-thin Fe-Co-7.15 wt%V magnetic alloy.Optical microscopy,scanning electron microscopy and electron backscattered diffraction techniques were used to study the microstructural evolutions.Also,vibrating sample magnetometry was used to characterize the magnetic properties.The results showed that the fractions of low Σ coincidence site lattice boundaries in the fusion zone are higher than those of the base metal.The welded samples experience a significant decrease in their magnetic properties.It was found that the formation of new fiber texture in the fusion zone and grain coarsening are the most important factors affecting the magnetic properties.展开更多
Extruded rice has increasingly gained popularity in the market due to its convenience and acceptable texture.The objective of this study was to understand how the physicochemical,thermal,and textural properties of the...Extruded rice has increasingly gained popularity in the market due to its convenience and acceptable texture.The objective of this study was to understand how the physicochemical,thermal,and textural properties of the extruded rice affected its cooking properties and texture of the cooked one.It was found that air trapped in the grains during extrusion reduced the transparency of extruded rice.More air trapped in the grains reduced the true density of the extruded rice,which in turn decreased the hardness of extruded rice.A looser internal structure of extruded rice grain,as indicated by the lower true density,resulted in a faster hydration and shorter optimum cooking time.Extruded rices showed two thermal-transition peaks,with peak 1 from 93.3℃ to 112.8℃ and peak 2 from 107.5℃ to 132.5℃.The increased hardness of extruded rice led to increases in its thermaltransition temperatures,longer optimum steaming time,and decreases in its water absorption and cooking loss,which resulted in an increase in the hardness and a reduction in the adhesiveness of the steamed one.This study provides insights into the key factors determining the eating quality of extruded rice,which is beneficial for food scientists in developing premium extruded rice.展开更多
It is a novel idea to make steamed bread by adding potato flour into wheat flour considering the production and nutritional factors of potato. In this study, the influence of potato flour（0–35%） on dough rheology a...It is a novel idea to make steamed bread by adding potato flour into wheat flour considering the production and nutritional factors of potato. In this study, the influence of potato flour（0–35%） on dough rheology and quality of steamed bread were investigated. Potato flour addition significantly influenced the dough rheological properties and steamed bread quality, such as increased water absorption, the maximum gaseous release height, total volume of CO_2 and hardness, while decreased dough stability and specific volume of steamed bread. Moreover, correlation analysis suggested that dough height at the maximum development time, dough stability, water absorption and the phase tangent can be used for predicting the technological quality of steamed bread. Potato-wheat steamed bread had higher dietary fibre, ash content and antioxidant activity than those of wheat steamed bread. The estimated glycemic index decreased from 73.63（0%） to 60.01（35%）. Considering the sensory evaluation, the steamed bread with 20% potato flour is acceptable. In conclusion, adding appropriate quantity of potato flour to wheat flour for steamed bread production will not only maintain the technological quality, but also can improve the nutritional value of the steamed bread.展开更多
The textural features and acidic properties of sulfated mesoporous lanthana‐zirconia solid acids （SO42？/meso‐La0.1Zr0.9Oδ） were efficiently tuned by modifying the conditions used to prepare the meso‐La0.1Zr0.9O...The textural features and acidic properties of sulfated mesoporous lanthana‐zirconia solid acids （SO42？/meso‐La0.1Zr0.9Oδ） were efficiently tuned by modifying the conditions used to prepare the meso‐La0.1Zr0.9Oδcomposites, such as the molar ratio of the template to La and Zr metal ions （Nt/m）, molar ratio of ammonia to La and Zr metal ions （Na/m）, hydrothermal temperature （Thydro）, and hy‐drothermal time （thydro）. The effect of the textural features and acidic properties on the catalytic performance of solid acid catalysts for alkenylation of p‐xylene with phenylacetylene was investi‐gated. Various characterization techniques such as N2 physisorption, X‐ray diffraction, NH3 temper‐ature‐programmed desorption, and thermogravimetric analysis were employed to reveal the rela‐tionship between the nature of catalyst and its catalytic performance. It was found that the catalytic performance significantly depended on the textural features and acidic properties, which were strongly affected by preparation conditions of the meso‐La0.1Zr0.9Oδcomposite. Appropriate acidic sites and high accessibility were required to obtain satisfactory catalytic reactions for this reaction. It was also found that the average crystallite size of t‐ZrO2 affected by the preparation conditions had significant influence on the ultrastrong acidic sites of the catalysts. The optimized SO42？/meso‐La0.1Zr0.9Oδcatalyst exhibited much superior catalytic activity and coke‐resistant stabil‐ity. Moreover, the developed SO42？/meso‐La0.1Zr0.9Oδcatalyst demonstrated excellent catalytic per‐formance for alkenylation of diverse aromatics with phenylacetylene to their correspondingα‐arylstyrenes. Combining the previously established complete regeneration of used catalysts by a facile calcination process with the improved catalytic properties, the developed SO42？/meso‐La0.1Zr0.9Oδ solid acid could be a potential catalyst for industrial production ofα‐arylstyrenes through clean and atom efficient solid‐acid‐mediated Friedel‐Crafts alkenylation of diverse aromatics with phenylacetylene.展开更多
To study the effect of the textural properties of rocks on their crushing feature, the distribution of particle size, the texture, grinding and crushing characteristics of the rocks were investigated, and the relation...To study the effect of the textural properties of rocks on their crushing feature, the distribution of particle size, the texture, grinding and crushing characteristics of the rocks were investigated, and the relations among them were then analyzed using statistical methods. The relations between the textural properties and the physical and mechanical features of rocks were determined.展开更多
A series of MgO-based adsorbents were prepared through solution–combustion synthesis and ball-milling process.The prepared MgO-based powders were characterized using X-ray diffraction,scanning electron microscopy,N_2...A series of MgO-based adsorbents were prepared through solution–combustion synthesis and ball-milling process.The prepared MgO-based powders were characterized using X-ray diffraction,scanning electron microscopy,N_2 physisorption measurements,and employed as potential adsorbents for CO_2 adsorption.The influence of structural and textural properties of these adsorbents over the CO_2 adsorption behaviour was also investigated.The results showed that MgO-based products prepared by solution–combustion and ball-milling processes,were highly porous,fluffy,nanocrystalline structures in nature,which are unique physico-chemical properties that significantly contribute to enhance their CO_2 adsorption.It was found that the MgO synthesized by solution combustion process,using a molar ratio of urea to magnesium nitrate（2：1）,and treated by ball-milling during 2.5 hr（MgO-BM2.5h）,exhibited the maximum CO_2 adsorption capacity of 1.611 mmol/g at 25℃ and 1 atm,mainly via chemisorption.The CO_2 adsorption behaviour on the MgO-based adsorbents was correlated to their improved specific surface area,total pore volume,pore size distribution and crystallinity.The reusability of synthesized MgO-BM2.5h was confirmed by five consecutive CO_2adsorption–desorption times,without any significant loss of performance,that supports the potential of MgO-based adsorbent.The results confirmed that the special features of MgO prepared by solution–combustion and treated by ball-milling during 2.5 hr are favorable to be used as effective MgO-based adsorbent in post-combustion CO_2 capture technologies.展开更多
Natural wax gelators have different compositions of compounds(hydrocarbons,wax esters,free fatty alcohols,and free fatty acids),which results in oleogels with varying properties.To maintain a consistent composition,th...Natural wax gelators have different compositions of compounds(hydrocarbons,wax esters,free fatty alcohols,and free fatty acids),which results in oleogels with varying properties.To maintain a consistent composition,the individual components can be added to the original wax gelator.The content of hydrocarbons and wax esters greatly affects the structuring process of liquid edible oils with waxes.The aim of this study was to evaluate the possibility of modifying the properties of beeswax as a gelling agent by adding hydrocarbons or monoesters to obtain oleogels with specific properties.Various tests were conducted to assess the changes in the oleogel properties,such as color,microstructure,oil-binding capacity,thermal and textural properties.The research results have shown that the addition of the studied fractions has led to a significant change in all properties of oleogels.The initial size of oleogel crystals(7.29±1.80μm)changed after adding fractions,varying from 5.28μm to 12.58μm with hydrocarbons and from 9.95μm to 30.41μm with wax esters.The addition of 30%–50% hydrocarbons decreased the ability of the oleogels to bind oil and made them less firm compared to samples with 10%-20% hydrocarbons.Adding 10%-20% monoesters increased the firmness of the oleogels,but this indicator decreased when their content was increased to 50%.The obtained data indicate that hydrocarbons and wax esters can be used for targeted correction of the gelling properties of beeswax.展开更多
This study investigated the effects of superheated steam(SS)treatment at different temperatures(120℃,150℃,180℃)on the physicochemical properties of broken rice flour and the quality of broken rice cakes.SS treatmen...This study investigated the effects of superheated steam(SS)treatment at different temperatures(120℃,150℃,180℃)on the physicochemical properties of broken rice flour and the quality of broken rice cakes.SS treatment at 120℃ significantly enhanced the moisture content of broken rice flour(P<0.05).In contrast,treatments at 150℃ and 180℃ caused decrease of moisture content,amylose leaching,and reduction of damaged starch content.After SS treatment,the pasting properties of broken rice flour increased,along with the rising of storage modulus and loss modulus.The proportion of short chains(DP 6-12)in amylopectin increased from 29.42%to 34.80%(P<0.05),which could delay starch retrogradation.Compared with untreated ones,the SS-150 broken rice cakes showed a significantly higher specific volume(2.96 mL/g,P<0.05),more uniform cell structure,and lower hardness(1.66 N)and chewiness(10.22 mJ).After 7 days of storage,cakes from SS-treated rice flour(150℃ and 180℃)had significantly reduced hardness and chewiness.The study demonstrated that SS treatment could improve the properties of broken rice flour and enhance the quality of broken rice cakes,especially at 150℃ and 180℃.This study presents a method for improving the quality of broken rice flour and rice cakes using superheated steam treatment,addressing challenges related to poor flour characteristics and suboptimal cake quality.The findings offer technical and theoretical support for enhancing rice cake production,contributing to the comprehensive utilization of rice resources.展开更多
The possibility to adjust textural properties of ITH and IWW zeolites by the variation of conditions（e.g.temperature, p H, duration） of acidic leaching was shown. While the growth of the temperature of acid treatmen...The possibility to adjust textural properties of ITH and IWW zeolites by the variation of conditions（e.g.temperature, p H, duration） of acidic leaching was shown. While the growth of the temperature of acid treatment caused the increasing amount of leached Ge atoms and enhancing volumes of both micro and mesopores at 80 ℃, the mesopore volume in ITH（Si/Ge = 3.4 and 5.8） and IWW（Si/Ge = 3.3） zeolites changed with the duration of the treatment（p H = 2; T = 80 ℃） as follows： 96 h 〈 1 h 〈 24 h. Independently on the chemical composition and zeolite topology, the treatment of germanosilicate zeolites at p H = 2–7 resulted in development of both micro and mesoporosity accompanied by the extraction of substantial amount of Ge atoms, while the increasing acidity up to p H = 0 resulted in some reduction of Ge extraction and in the development of mesopores at maintained value of micropore volume when compared with initial germanosilicates. The higher activity（i.e. number of reactant molecules converted per active site） of germanosilicate with modified micro-mesoporous channel system in comparison with parent IWW zeolite in esterification of levulinic acid was attributed to enhanced accessibility of active sites.展开更多
Light is crucial to the uniform production of high-quality fruit since it is the driving force for leaf photosynthesis and hence overall plant nutrition.The objective of this study was to evaluate the relationship bet...Light is crucial to the uniform production of high-quality fruit since it is the driving force for leaf photosynthesis and hence overall plant nutrition.The objective of this study was to evaluate the relationship between the distribution of relative light intensity in the peach tree(Prunus persica)canopy and the yield and texture of peach fruits.The canopy of 7-year-old‘Qiuyan’was divided into cubical volumes and the relative light intensity distribution was measured for each cube,along with yield distribution and fruit textural properties at different growing times.The relative light intensity decreased gradually from outside to inside the canopy and from top to bottom.The yield distribution and the relative light intensity were clearly correlated.The percentage of the canopy receiving<30%relative light intensity was 49.07%in May,56.02%in June,and 58.95%in July,whereas the percentage receiving>80%relative light intensity was 32.72%,17.28%,and 10.96%,respectively.Consistent with this,peaches were found in the upper and middle portions of the canopy,within 1.5-3.0 m of the top.The regression equation showed that fruit texture index correlated significantly with relative light intensity.Relative light intensity is the main factor affecting peach yield and texture and must be above 41.83%for good peach quality.Orchardists should carefully plan summer pruning strategies to adjust the number and spatial distribution of branches accordingly.展开更多
A new product of minced fish meat with high pressurization was produced for individuals with difficulties in mastication and swallowing and for elderly people on a dysphagia diet. Minced fish meat was added to distill...A new product of minced fish meat with high pressurization was produced for individuals with difficulties in mastication and swallowing and for elderly people on a dysphagia diet. Minced fish meat was added to distilled water at ratios of 1:0.5, 1:1 and 1:1.5 by mixing with 1.5% NaCl. Half of the samples were modified by heating (H-gels) and half by high pressure at 400 MPa for 20 min (P-gels). The hardness of the H- and P-gels was 0.97 to 2.83 [×104 N/m2] and 2.25 to 10.03 [×104 N/m2], respectively. For SDS-PAGE analysis, low-molecular-weight proteins in the P-gel were released more easily than those in the H-gel by the difference in gel formation, which is related to the detection of α-actinin in the supernatant of pressurized actomyosin. The ultrastructural observations showed a regular filamentous network structure in the P-gel. For the sensory evaluation, the P-gels were determined to be more lustrous, juicier, more moderately elastic and smoother. These gels conformed to the criteria of Dietary Uses for Dyspahgic Patients and Japanese Dysphagia Diet 2013. High pressure treatment denatured the protein composition of the minced fish meat gel, which led to a clearer three-dimensional network structure. High pressure made it possible to form minced fish meat gels with a low salt concentration. Obtained minced fish meat gels were improved in textural properties by addition of water and under high pressure, which were different from the ones by traditional heating. Improvement in textural properties will raise the sensory evaluation for elderly and dysphagic people. It is expected that the pressurized gels will be practical for a dysphagia diet.展开更多
The cyclic extrusion compression （CEC） was applied to severely deform the as-extruded GW102K （Mg- 10.0Gd-2.0Y-0.5Zr, wt%） alloy at 350, 400, and 450 ℃, respectively. The microstructure, texture, and grain boundar...The cyclic extrusion compression （CEC） was applied to severely deform the as-extruded GW102K （Mg- 10.0Gd-2.0Y-0.5Zr, wt%） alloy at 350, 400, and 450 ℃, respectively. The microstructure, texture, and grain boundary character distribution of the CECed alloy were investigated in the present work. The mechan- ical properties were measured by uniaxial tension at room temperature. The crack initiation on the longitudinal section near the tensile fracture-surface was investigated by high-resolution scanning elec- tron microscopy （SEM）. The result shows that the microstructure was dramatically refined by dynamic recrystallization （DRX）. The initial fiber texture was disintegrated and obviously weakened. The 8-passes/ 350 ℃ CECed alloy exhibited yield strength of 318 MPa with an elongation-to-fracture of 16.8%, increased by 41.3% and 162.5%, respectively. Moreover, the elongation-to-fracture of the 8-passes/450 ℃ CECed alloy significantly increased more than 3 times than that of the received alloy. The cracks were mainly initi- ated at twin boundaries and second phase/matrix interfaces during tensile deformation. The microstructure refinement was considered to result in the dramatically enhanced of the strength and ductility. In ad- dition, the texture randomization during CEC is beneficial for enhancing ductility. The standard positive Hall-Petch relationships have been obtained for the CECed GW102K alloy.展开更多
To dissect the genetic control of the sensory and textural quality traits of Chinese white noodles, a population of recom- binant inbred lines （RILs）, derived from the cross of waxy wheat Nuomai 1 （NM1） and Gaoche...To dissect the genetic control of the sensory and textural quality traits of Chinese white noodles, a population of recom- binant inbred lines （RILs）, derived from the cross of waxy wheat Nuomai 1 （NM1） and Gaocheng 8901 （Gc8901）, was used. The RILs were tested in three different environments to determine the role of environmental effects on quantitative trait loci （QTL） analysis. A total of 45 QTLs with additive effects for 17 noodle sensory and textural properties under three environments were mapped on 15 chromosomes. These QTLs showed 4.23-42.68% of the phenotypic variance explained （PVE）. Nineteen major QTLs were distributed on chromosomes 1 B, 1 D, 2A, 3B, 3D, 4A, and 6A, explaining more than 10% of the phenotypic variance （PV）. Clusters were detected on chromosomes 2B （3 QTLs）, 3B （11 QTLs） and 4A （5 QTLs）. The cluster detected on chromosome 4A was close to the Wx-B1 marker. Five co-located QTLs with additive effects were identified on chromosomes 2B, 3D, 4A, 6A, and 7B. The two major QTLs, Qadh.sdau-3B. 1 and Qspr.sdau-3B. 1, in cluster wPt666008-wPt5870 on chromosome 3B were detected in three different environments, which perhaps can be directly applied to improve the textural properties of noodles. These findings could offer evidence for the selection or development of new wheat varieties with noodle quality using molecular marker-assisted selection （MAS）.展开更多
In order to investigate the effects of different irrigation management on the textural properties of two different double-cropping late indica rice,the effects of three irrigation management including conventional irr...In order to investigate the effects of different irrigation management on the textural properties of two different double-cropping late indica rice,the effects of three irrigation management including conventional irrigation(CK),constant irrigation(CI)and alternate wetting and drying(AWD)on textural properties has been researched under field conditions of two years.The results indicated that the firmness,cohesiveness and chewiness were decreased under AWD treatment,and the stickiness was increased compared with CK,while the textural properties under CI treatment showed the opposite trend with AWD treatment.Additionally,AWD treatment signifi-cantly improved the springiness of TY871 compared with CK and CI treatment,but had no significant effect in RYHZ,suggesting improvement of the cooking and eating quality of TY871 under AWD treatment.Correlation analysis showed that the chewiness was positively correlated with the firmness and cohesiveness,and the cohesiveness was positively correlated with the firmness.AWD could promote the textural properties of high-quality late indica rice in South China whereas CI treatment has shown the disadvantage of the textural properties,which will provide useful information for the improvement of cooking and eating quality of rice.展开更多
<span style="font-size:14px;">The use of hydrocolloids to modify the properties of native starches has been on the rise in the recent times due to the market demand for natural, safe and economical foo...<span style="font-size:14px;">The use of hydrocolloids to modify the properties of native starches has been on the rise in the recent times due to the market demand for natural, safe and economical food ingredients. The objective of this study was to investigate the effect of gum Arabic from </span><i><span style="font-size:14px;">Acacia senegal </span></i><span style="font-size:14px;">var.</span><i><span style="font-size:14px;"> kerensis</span></i><span style="font-size:14px;"> to modify pasting and textural properties of corn and cassava starches, as an alternative to chemical </span><span style="font-size:14px;">and enzymatic modification. Blends were prepared by substituting the starches </span><span style="font-size:14px;">with gum at different levels (0%, 0.5%, 2.0%, 4.0%, 6.0% and 8.0%), whereas native corn and cassava starches were used as control. The pasting properties of the starch-gum mixed systems were determined using the Brabender vis</span><span style="font-size:14px;">cograph while the textural properties (firmness, consistency, cohesiveness</span><span style="font-size:14px;"> and work of cohesion) were determined using Texture Analyzer. Results showed that the gum Arabic significantly decreased all the viscosity parameters</span><i> </i><span style="font-size:14px;">(peak viscosity, final viscosity, break down and setback values) of both starches at </span><span style="font-size:14px;">all levels of substitution. However, there was no significant effect of gum</span><span style="font-size:14px;"> Arabic on the pasting temperature (72.05</span><span style="font-size:10.0pt;font-family:;" "=""><span style="font-size:14px;">°C - 71.85</span><span style="font-size:14px;white-space:normal;">°</span><span style="font-size:14px;">C) for corn starch and (68.90</span><span style="font-size:14px;white-space:normal;">°</span><span style="font-size:14px;">C - 68.65</span><span style="font-size:14px;white-space:normal;">°</span><span style="font-size:14px;">C) for cassava starch. The degree of gel firmness and consistency was higher in corn starch than in cassava starch and the effect of gum addition </span><span style="font-size:14px;">differed with each starch. The findings from this study indicate that gum</span><span style="font-size:14px;"> Arabic significantly modified the pasting and textural properties of corn and cassava starches due to strong interaction between the gum and the starches. Hence, this property of gum Arabic could be useful in controlling starch retrogradation and determining starch end use functionality.</span></span>展开更多
UiO-66 is one of the most chemically stable metal–organic frameworks(MOFs)available.However,little is known about its stability in organic solvents.In this study,we synthesized a highly defective UiO-66(HD-UiO-66)and...UiO-66 is one of the most chemically stable metal–organic frameworks(MOFs)available.However,little is known about its stability in organic solvents.In this study,we synthesized a highly defective UiO-66(HD-UiO-66)and a less defective one(D-UiO-66)and explored how their properties change when exposed to weak and strong acids,both organic and inorganic,and dissolved in different solvents:water,dichloromethane(DCM),and tetrahydrofuran(THF).Exposing both defective UiO-66 materials to weak acids and bases,such as acetic acid and triethylamine,maintains their crystalline structure and porosity,irrespective of the solvent.Sulphuric acid decomposes D-UiO-66 in all solvents studied and HD-UiO-66 in DCM and THF,but not in water.Trifluoroacetic acid decomposes the frameworks only in DCM.Tetramethylguanidine decomposes HD-UiO-66 and D-UiO-66 in organic solvents but maintains some of the MOFs’porosity and crystalline structure in water,whereas potassium carbonate damages the MOFs to a greater extent in water than in organic solvents.Our results show that the acid/base properties of the solvent modulate the strength of acids and bases and its polarity determines the extent of their solvation,thus playing a crucial role in altering the MOF’s textural properties.This systematic investigation highlights the central role played by the solvent in tuning the properties of MOFs,which is relevant for liquid-phase applications in acidic and basic environments,such as catalysis and adsorption.展开更多
The objective of this work was to understand the cross-linked waxy wheat starch(WWS)characteristics from thermal properties,pasting properties,and paste rheological behaviors,textural properties,morphology,and freeze-...The objective of this work was to understand the cross-linked waxy wheat starch(WWS)characteristics from thermal properties,pasting properties,and paste rheological behaviors,textural properties,morphology,and freeze-thaw stability.WWS,waxy maize starch(WMS),and waxy tapioca starch(WTS)were cross-linked using sodium trimetaphosphate(STMP)and sodium tripolyphosphate(STPP)with a ratio of 99:1(w/w)at levels of 0.01%,0.05%,and 0.1%.WWS had lower gelatinization temperatures and enthalpy change than WMS and WTS,and cross linking had no or little impact on them.With increasing cross-linking levels from 0.01%to 0.1%,the peak viscosity decreased for the WWS,but increased for WMS and WTS,indicating that WWS was more sensitive to STMP/STPP.Cross-linking led to a substantial increase in final viscosity for all waxy starches.WWS crosslinked at 0.05%had the highest final viscosity among three waxy starches cross-linked at all three levels,which was consistent with the highest firmness,consistency,and cohesiveness of the paste and the morphology of swollen granules.Paste from WWS at 0.1%cross-linking showed almost no thixotropy,while all cross-linked WMS and WTS pastes exhibited high thixotropy.WWS had lower syneresis than WMS and WTS before and after cross linking,indicating a better cold str4orage stability.展开更多
The effects of heating temperatures(60-100◦C)on the morphology and structure of surimi gels with or without starch addition(potato and tapioca starch)were investigated in order to determine the reasons behind variatio...The effects of heating temperatures(60-100◦C)on the morphology and structure of surimi gels with or without starch addition(potato and tapioca starch)were investigated in order to determine the reasons behind variations in the textural properties of starch-surimi gels.As shown by an improvement in hardness and gel strength as well as microstructural homogeneity,starch addition was beneficial in mitigating gel deterioration caused by rising temperatures.Scanning electron microscope and light microscope images showed that the starch swelling ratio improved as heating temperatures increased,resulting in an enhancement in cohesiveness and water holding capacity.Fourier transform infrared spectroscopy results revealed that an absorption peak of 900-1200 cm^(-1)indicated the turning point for starch structural alterations.Despite the fact that starch attained active filling at high temperatures,surimi proteins aggregated and starch cavities developed,which reduced the gel texture.This study laid the groundwork for understanding the effect of morphological and structural changes in starch on surimi gels.展开更多
文摘Transparent conducting F-doped texture SnO2 films with resistivity as low as 5× 10-4 Ω ·cm,with carrier concentrations between 3.5 × 1020 and 7× 1020 cm-3 and Hall mobilities from 15.7 to 20.1 cm2/(V/s) have been prepared by atmosphere pressure chemical vapour deposition (APCVD). These polycrystalline films possess a variable preferred orientation, the polycrystallite sizes and orientations vary with substrate temperature. The substrate temperature and fluorine flow rate dependence of conductivity, Hall mobility and carrier conentration fOr the resultingfilms have been obtained. The temperature dependence of the mobiity and carrier concentrationhave been measured over a temperature range 16～400 K. A systematically theoretical analysis on scattering mechanisms for the highly conductive SnO2 films has been given. Both theoretical analysis and experimental results indicate that for these degenerate, polycrystalline SnO2 ：F films in the low temperature range (below 100 K), ionized impurity scattering is main scattering mechanism. However, when the temperature is higher than 100 K, the lattice vibration scattering becomes dominant. The grain boundary scattering makes a small contribution to limit the mobility of the films.
文摘This research aims to investigate the effect of pulsed Nd：YAG laser micro-welding on the microstructure,texture and magnetic properties of ultra-thin Fe-Co-7.15 wt%V magnetic alloy.Optical microscopy,scanning electron microscopy and electron backscattered diffraction techniques were used to study the microstructural evolutions.Also,vibrating sample magnetometry was used to characterize the magnetic properties.The results showed that the fractions of low Σ coincidence site lattice boundaries in the fusion zone are higher than those of the base metal.The welded samples experience a significant decrease in their magnetic properties.It was found that the formation of new fiber texture in the fusion zone and grain coarsening are the most important factors affecting the magnetic properties.
基金supported by the Key Science and Technology Project of Henan (211110110600)the Major Science and Technology Project of Henan (221100110700 and 231100110300)+1 种基金the High-Level Talent Research Start-up Fund Project of Henan University of Technology (2022BS039)the Natural Science Foundation of Henan (222300420423).
文摘Extruded rice has increasingly gained popularity in the market due to its convenience and acceptable texture.The objective of this study was to understand how the physicochemical,thermal,and textural properties of the extruded rice affected its cooking properties and texture of the cooked one.It was found that air trapped in the grains during extrusion reduced the transparency of extruded rice.More air trapped in the grains reduced the true density of the extruded rice,which in turn decreased the hardness of extruded rice.A looser internal structure of extruded rice grain,as indicated by the lower true density,resulted in a faster hydration and shorter optimum cooking time.Extruded rices showed two thermal-transition peaks,with peak 1 from 93.3℃ to 112.8℃ and peak 2 from 107.5℃ to 132.5℃.The increased hardness of extruded rice led to increases in its thermaltransition temperatures,longer optimum steaming time,and decreases in its water absorption and cooking loss,which resulted in an increase in the hardness and a reduction in the adhesiveness of the steamed one.This study provides insights into the key factors determining the eating quality of extruded rice,which is beneficial for food scientists in developing premium extruded rice.
基金financed by the Public Welfare Industry(Agriculture)Research Project of China(201503001-2)the Agricultural Special Financial in 2015 of Chinathe Basic Research Expenses Budget Incremental Project of Chinese Academy of Agricultural Sciences(2014ZL009)
文摘It is a novel idea to make steamed bread by adding potato flour into wheat flour considering the production and nutritional factors of potato. In this study, the influence of potato flour（0–35%） on dough rheology and quality of steamed bread were investigated. Potato flour addition significantly influenced the dough rheological properties and steamed bread quality, such as increased water absorption, the maximum gaseous release height, total volume of CO_2 and hardness, while decreased dough stability and specific volume of steamed bread. Moreover, correlation analysis suggested that dough height at the maximum development time, dough stability, water absorption and the phase tangent can be used for predicting the technological quality of steamed bread. Potato-wheat steamed bread had higher dietary fibre, ash content and antioxidant activity than those of wheat steamed bread. The estimated glycemic index decreased from 73.63（0%） to 60.01（35%）. Considering the sensory evaluation, the steamed bread with 20% potato flour is acceptable. In conclusion, adding appropriate quantity of potato flour to wheat flour for steamed bread production will not only maintain the technological quality, but also can improve the nutritional value of the steamed bread.
基金financially supported by the National Natural Science Foundation of China (21276041)the Program for New Century Excellent Talents in University of Ministry of Education (NCET-12-0079)+1 种基金the Natural Science Foundation of Liaoning Province (2015020200)the Fundamental Research Funds for the Central Universities (DUT15LK41)~~
文摘The textural features and acidic properties of sulfated mesoporous lanthana‐zirconia solid acids （SO42？/meso‐La0.1Zr0.9Oδ） were efficiently tuned by modifying the conditions used to prepare the meso‐La0.1Zr0.9Oδcomposites, such as the molar ratio of the template to La and Zr metal ions （Nt/m）, molar ratio of ammonia to La and Zr metal ions （Na/m）, hydrothermal temperature （Thydro）, and hy‐drothermal time （thydro）. The effect of the textural features and acidic properties on the catalytic performance of solid acid catalysts for alkenylation of p‐xylene with phenylacetylene was investi‐gated. Various characterization techniques such as N2 physisorption, X‐ray diffraction, NH3 temper‐ature‐programmed desorption, and thermogravimetric analysis were employed to reveal the rela‐tionship between the nature of catalyst and its catalytic performance. It was found that the catalytic performance significantly depended on the textural features and acidic properties, which were strongly affected by preparation conditions of the meso‐La0.1Zr0.9Oδcomposite. Appropriate acidic sites and high accessibility were required to obtain satisfactory catalytic reactions for this reaction. It was also found that the average crystallite size of t‐ZrO2 affected by the preparation conditions had significant influence on the ultrastrong acidic sites of the catalysts. The optimized SO42？/meso‐La0.1Zr0.9Oδcatalyst exhibited much superior catalytic activity and coke‐resistant stabil‐ity. Moreover, the developed SO42？/meso‐La0.1Zr0.9Oδcatalyst demonstrated excellent catalytic per‐formance for alkenylation of diverse aromatics with phenylacetylene to their correspondingα‐arylstyrenes. Combining the previously established complete regeneration of used catalysts by a facile calcination process with the improved catalytic properties, the developed SO42？/meso‐La0.1Zr0.9Oδ solid acid could be a potential catalyst for industrial production ofα‐arylstyrenes through clean and atom efficient solid‐acid‐mediated Friedel‐Crafts alkenylation of diverse aromatics with phenylacetylene.
文摘To study the effect of the textural properties of rocks on their crushing feature, the distribution of particle size, the texture, grinding and crushing characteristics of the rocks were investigated, and the relations among them were then analyzed using statistical methods. The relations between the textural properties and the physical and mechanical features of rocks were determined.
基金the National Institute of Nuclear Research(ININ),México,for financial support through project CB-406 stagesⅠ-Ⅲ
文摘A series of MgO-based adsorbents were prepared through solution–combustion synthesis and ball-milling process.The prepared MgO-based powders were characterized using X-ray diffraction,scanning electron microscopy,N_2 physisorption measurements,and employed as potential adsorbents for CO_2 adsorption.The influence of structural and textural properties of these adsorbents over the CO_2 adsorption behaviour was also investigated.The results showed that MgO-based products prepared by solution–combustion and ball-milling processes,were highly porous,fluffy,nanocrystalline structures in nature,which are unique physico-chemical properties that significantly contribute to enhance their CO_2 adsorption.It was found that the MgO synthesized by solution combustion process,using a molar ratio of urea to magnesium nitrate（2：1）,and treated by ball-milling during 2.5 hr（MgO-BM2.5h）,exhibited the maximum CO_2 adsorption capacity of 1.611 mmol/g at 25℃ and 1 atm,mainly via chemisorption.The CO_2 adsorption behaviour on the MgO-based adsorbents was correlated to their improved specific surface area,total pore volume,pore size distribution and crystallinity.The reusability of synthesized MgO-BM2.5h was confirmed by five consecutive CO_2adsorption–desorption times,without any significant loss of performance,that supports the potential of MgO-based adsorbent.The results confirmed that the special features of MgO prepared by solution–combustion and treated by ball-milling during 2.5 hr are favorable to be used as effective MgO-based adsorbent in post-combustion CO_2 capture technologies.
基金supported by the Russian Science Foundation under grant(Project No.19-16-00113).
文摘Natural wax gelators have different compositions of compounds(hydrocarbons,wax esters,free fatty alcohols,and free fatty acids),which results in oleogels with varying properties.To maintain a consistent composition,the individual components can be added to the original wax gelator.The content of hydrocarbons and wax esters greatly affects the structuring process of liquid edible oils with waxes.The aim of this study was to evaluate the possibility of modifying the properties of beeswax as a gelling agent by adding hydrocarbons or monoesters to obtain oleogels with specific properties.Various tests were conducted to assess the changes in the oleogel properties,such as color,microstructure,oil-binding capacity,thermal and textural properties.The research results have shown that the addition of the studied fractions has led to a significant change in all properties of oleogels.The initial size of oleogel crystals(7.29±1.80μm)changed after adding fractions,varying from 5.28μm to 12.58μm with hydrocarbons and from 9.95μm to 30.41μm with wax esters.The addition of 30%–50% hydrocarbons decreased the ability of the oleogels to bind oil and made them less firm compared to samples with 10%-20% hydrocarbons.Adding 10%-20% monoesters increased the firmness of the oleogels,but this indicator decreased when their content was increased to 50%.The obtained data indicate that hydrocarbons and wax esters can be used for targeted correction of the gelling properties of beeswax.
基金supported by the Postdoctoral Innovation Project of Shandong Province (SDCX-ZG-202303090).
文摘This study investigated the effects of superheated steam(SS)treatment at different temperatures(120℃,150℃,180℃)on the physicochemical properties of broken rice flour and the quality of broken rice cakes.SS treatment at 120℃ significantly enhanced the moisture content of broken rice flour(P<0.05).In contrast,treatments at 150℃ and 180℃ caused decrease of moisture content,amylose leaching,and reduction of damaged starch content.After SS treatment,the pasting properties of broken rice flour increased,along with the rising of storage modulus and loss modulus.The proportion of short chains(DP 6-12)in amylopectin increased from 29.42%to 34.80%(P<0.05),which could delay starch retrogradation.Compared with untreated ones,the SS-150 broken rice cakes showed a significantly higher specific volume(2.96 mL/g,P<0.05),more uniform cell structure,and lower hardness(1.66 N)and chewiness(10.22 mJ).After 7 days of storage,cakes from SS-treated rice flour(150℃ and 180℃)had significantly reduced hardness and chewiness.The study demonstrated that SS treatment could improve the properties of broken rice flour and enhance the quality of broken rice cakes,especially at 150℃ and 180℃.This study presents a method for improving the quality of broken rice flour and rice cakes using superheated steam treatment,addressing challenges related to poor flour characteristics and suboptimal cake quality.The findings offer technical and theoretical support for enhancing rice cake production,contributing to the comprehensive utilization of rice resources.
基金the Czech Science Foundation for the support (1430898P)
文摘The possibility to adjust textural properties of ITH and IWW zeolites by the variation of conditions（e.g.temperature, p H, duration） of acidic leaching was shown. While the growth of the temperature of acid treatment caused the increasing amount of leached Ge atoms and enhancing volumes of both micro and mesopores at 80 ℃, the mesopore volume in ITH（Si/Ge = 3.4 and 5.8） and IWW（Si/Ge = 3.3） zeolites changed with the duration of the treatment（p H = 2; T = 80 ℃） as follows： 96 h 〈 1 h 〈 24 h. Independently on the chemical composition and zeolite topology, the treatment of germanosilicate zeolites at p H = 2–7 resulted in development of both micro and mesoporosity accompanied by the extraction of substantial amount of Ge atoms, while the increasing acidity up to p H = 0 resulted in some reduction of Ge extraction and in the development of mesopores at maintained value of micropore volume when compared with initial germanosilicates. The higher activity（i.e. number of reactant molecules converted per active site） of germanosilicate with modified micro-mesoporous channel system in comparison with parent IWW zeolite in esterification of levulinic acid was attributed to enhanced accessibility of active sites.
基金China Agriculture Research System(Nos.2019-3-5-1-02,2019-3-4-4,F18R06001-1)China Agriculture Research System of MOF and MARA(No.CARS-30-Z-02)Hebei Province Key Research and Development Project(No.17226341).
文摘Light is crucial to the uniform production of high-quality fruit since it is the driving force for leaf photosynthesis and hence overall plant nutrition.The objective of this study was to evaluate the relationship between the distribution of relative light intensity in the peach tree(Prunus persica)canopy and the yield and texture of peach fruits.The canopy of 7-year-old‘Qiuyan’was divided into cubical volumes and the relative light intensity distribution was measured for each cube,along with yield distribution and fruit textural properties at different growing times.The relative light intensity decreased gradually from outside to inside the canopy and from top to bottom.The yield distribution and the relative light intensity were clearly correlated.The percentage of the canopy receiving<30%relative light intensity was 49.07%in May,56.02%in June,and 58.95%in July,whereas the percentage receiving>80%relative light intensity was 32.72%,17.28%,and 10.96%,respectively.Consistent with this,peaches were found in the upper and middle portions of the canopy,within 1.5-3.0 m of the top.The regression equation showed that fruit texture index correlated significantly with relative light intensity.Relative light intensity is the main factor affecting peach yield and texture and must be above 41.83%for good peach quality.Orchardists should carefully plan summer pruning strategies to adjust the number and spatial distribution of branches accordingly.
文摘A new product of minced fish meat with high pressurization was produced for individuals with difficulties in mastication and swallowing and for elderly people on a dysphagia diet. Minced fish meat was added to distilled water at ratios of 1:0.5, 1:1 and 1:1.5 by mixing with 1.5% NaCl. Half of the samples were modified by heating (H-gels) and half by high pressure at 400 MPa for 20 min (P-gels). The hardness of the H- and P-gels was 0.97 to 2.83 [×104 N/m2] and 2.25 to 10.03 [×104 N/m2], respectively. For SDS-PAGE analysis, low-molecular-weight proteins in the P-gel were released more easily than those in the H-gel by the difference in gel formation, which is related to the detection of α-actinin in the supernatant of pressurized actomyosin. The ultrastructural observations showed a regular filamentous network structure in the P-gel. For the sensory evaluation, the P-gels were determined to be more lustrous, juicier, more moderately elastic and smoother. These gels conformed to the criteria of Dietary Uses for Dyspahgic Patients and Japanese Dysphagia Diet 2013. High pressure treatment denatured the protein composition of the minced fish meat gel, which led to a clearer three-dimensional network structure. High pressure made it possible to form minced fish meat gels with a low salt concentration. Obtained minced fish meat gels were improved in textural properties by addition of water and under high pressure, which were different from the ones by traditional heating. Improvement in textural properties will raise the sensory evaluation for elderly and dysphagic people. It is expected that the pressurized gels will be practical for a dysphagia diet.
基金supported by the National Natural Science Foundation of China (No. 51204117)Program for the Top Young Academic Leaders of Higher Learning Institutions of Shanxithe Natural Science Foundation of Shanxi province (No. 2015021017)
文摘The cyclic extrusion compression （CEC） was applied to severely deform the as-extruded GW102K （Mg- 10.0Gd-2.0Y-0.5Zr, wt%） alloy at 350, 400, and 450 ℃, respectively. The microstructure, texture, and grain boundary character distribution of the CECed alloy were investigated in the present work. The mechan- ical properties were measured by uniaxial tension at room temperature. The crack initiation on the longitudinal section near the tensile fracture-surface was investigated by high-resolution scanning elec- tron microscopy （SEM）. The result shows that the microstructure was dramatically refined by dynamic recrystallization （DRX）. The initial fiber texture was disintegrated and obviously weakened. The 8-passes/ 350 ℃ CECed alloy exhibited yield strength of 318 MPa with an elongation-to-fracture of 16.8%, increased by 41.3% and 162.5%, respectively. Moreover, the elongation-to-fracture of the 8-passes/450 ℃ CECed alloy significantly increased more than 3 times than that of the received alloy. The cracks were mainly initi- ated at twin boundaries and second phase/matrix interfaces during tensile deformation. The microstructure refinement was considered to result in the dramatically enhanced of the strength and ductility. In ad- dition, the texture randomization during CEC is beneficial for enhancing ductility. The standard positive Hall-Petch relationships have been obtained for the CECed GW102K alloy.
基金supported by the National Natural Science Foundation of China (31301315 and 31171554)the Natural Science Foundation of Shandong Province,China (ZR2013CM004)+2 种基金the State Key Laboratory of Crop Biology Foundation,China (2013KF06)the Creation and Utilization of Agriculture Biology Resource of Shandong Province,China (2013 No.207)the Shandong Provincial Agriculture Liangzhong Project Foundation of China (2014 No.96)
文摘To dissect the genetic control of the sensory and textural quality traits of Chinese white noodles, a population of recom- binant inbred lines （RILs）, derived from the cross of waxy wheat Nuomai 1 （NM1） and Gaocheng 8901 （Gc8901）, was used. The RILs were tested in three different environments to determine the role of environmental effects on quantitative trait loci （QTL） analysis. A total of 45 QTLs with additive effects for 17 noodle sensory and textural properties under three environments were mapped on 15 chromosomes. These QTLs showed 4.23-42.68% of the phenotypic variance explained （PVE）. Nineteen major QTLs were distributed on chromosomes 1 B, 1 D, 2A, 3B, 3D, 4A, and 6A, explaining more than 10% of the phenotypic variance （PV）. Clusters were detected on chromosomes 2B （3 QTLs）, 3B （11 QTLs） and 4A （5 QTLs）. The cluster detected on chromosome 4A was close to the Wx-B1 marker. Five co-located QTLs with additive effects were identified on chromosomes 2B, 3D, 4A, 6A, and 7B. The two major QTLs, Qadh.sdau-3B. 1 and Qspr.sdau-3B. 1, in cluster wPt666008-wPt5870 on chromosome 3B were detected in three different environments, which perhaps can be directly applied to improve the textural properties of noodles. These findings could offer evidence for the selection or development of new wheat varieties with noodle quality using molecular marker-assisted selection （MAS）.
基金the Key Project of Jiangxi Provincial Natural Science Foundation(20202ACBL215004)the National Natural Science Foundation of China(32071950)+1 种基金the National Key Research&Development Project of China(2016YFD0300501)the Key Research of&Development Project Jiangxi Province,China(20171BBF60030).
文摘In order to investigate the effects of different irrigation management on the textural properties of two different double-cropping late indica rice,the effects of three irrigation management including conventional irrigation(CK),constant irrigation(CI)and alternate wetting and drying(AWD)on textural properties has been researched under field conditions of two years.The results indicated that the firmness,cohesiveness and chewiness were decreased under AWD treatment,and the stickiness was increased compared with CK,while the textural properties under CI treatment showed the opposite trend with AWD treatment.Additionally,AWD treatment signifi-cantly improved the springiness of TY871 compared with CK and CI treatment,but had no significant effect in RYHZ,suggesting improvement of the cooking and eating quality of TY871 under AWD treatment.Correlation analysis showed that the chewiness was positively correlated with the firmness and cohesiveness,and the cohesiveness was positively correlated with the firmness.AWD could promote the textural properties of high-quality late indica rice in South China whereas CI treatment has shown the disadvantage of the textural properties,which will provide useful information for the improvement of cooking and eating quality of rice.
文摘<span style="font-size:14px;">The use of hydrocolloids to modify the properties of native starches has been on the rise in the recent times due to the market demand for natural, safe and economical food ingredients. The objective of this study was to investigate the effect of gum Arabic from </span><i><span style="font-size:14px;">Acacia senegal </span></i><span style="font-size:14px;">var.</span><i><span style="font-size:14px;"> kerensis</span></i><span style="font-size:14px;"> to modify pasting and textural properties of corn and cassava starches, as an alternative to chemical </span><span style="font-size:14px;">and enzymatic modification. Blends were prepared by substituting the starches </span><span style="font-size:14px;">with gum at different levels (0%, 0.5%, 2.0%, 4.0%, 6.0% and 8.0%), whereas native corn and cassava starches were used as control. The pasting properties of the starch-gum mixed systems were determined using the Brabender vis</span><span style="font-size:14px;">cograph while the textural properties (firmness, consistency, cohesiveness</span><span style="font-size:14px;"> and work of cohesion) were determined using Texture Analyzer. Results showed that the gum Arabic significantly decreased all the viscosity parameters</span><i> </i><span style="font-size:14px;">(peak viscosity, final viscosity, break down and setback values) of both starches at </span><span style="font-size:14px;">all levels of substitution. However, there was no significant effect of gum</span><span style="font-size:14px;"> Arabic on the pasting temperature (72.05</span><span style="font-size:10.0pt;font-family:;" "=""><span style="font-size:14px;">°C - 71.85</span><span style="font-size:14px;white-space:normal;">°</span><span style="font-size:14px;">C) for corn starch and (68.90</span><span style="font-size:14px;white-space:normal;">°</span><span style="font-size:14px;">C - 68.65</span><span style="font-size:14px;white-space:normal;">°</span><span style="font-size:14px;">C) for cassava starch. The degree of gel firmness and consistency was higher in corn starch than in cassava starch and the effect of gum addition </span><span style="font-size:14px;">differed with each starch. The findings from this study indicate that gum</span><span style="font-size:14px;"> Arabic significantly modified the pasting and textural properties of corn and cassava starches due to strong interaction between the gum and the starches. Hence, this property of gum Arabic could be useful in controlling starch retrogradation and determining starch end use functionality.</span></span>
文摘UiO-66 is one of the most chemically stable metal–organic frameworks(MOFs)available.However,little is known about its stability in organic solvents.In this study,we synthesized a highly defective UiO-66(HD-UiO-66)and a less defective one(D-UiO-66)and explored how their properties change when exposed to weak and strong acids,both organic and inorganic,and dissolved in different solvents:water,dichloromethane(DCM),and tetrahydrofuran(THF).Exposing both defective UiO-66 materials to weak acids and bases,such as acetic acid and triethylamine,maintains their crystalline structure and porosity,irrespective of the solvent.Sulphuric acid decomposes D-UiO-66 in all solvents studied and HD-UiO-66 in DCM and THF,but not in water.Trifluoroacetic acid decomposes the frameworks only in DCM.Tetramethylguanidine decomposes HD-UiO-66 and D-UiO-66 in organic solvents but maintains some of the MOFs’porosity and crystalline structure in water,whereas potassium carbonate damages the MOFs to a greater extent in water than in organic solvents.Our results show that the acid/base properties of the solvent modulate the strength of acids and bases and its polarity determines the extent of their solvation,thus playing a crucial role in altering the MOF’s textural properties.This systematic investigation highlights the central role played by the solvent in tuning the properties of MOFs,which is relevant for liquid-phase applications in acidic and basic environments,such as catalysis and adsorption.
基金supported by the Major Science and Technology Project of Henan(231100110300 and 221100110700)Key Science and Technology Project of Henan(211110110600)+1 种基金High-Level Talent Research Start-up Fund Project of Henan University of Technology(2022BS039)Natural Science Foundation of Henan(222300420423).
文摘The objective of this work was to understand the cross-linked waxy wheat starch(WWS)characteristics from thermal properties,pasting properties,and paste rheological behaviors,textural properties,morphology,and freeze-thaw stability.WWS,waxy maize starch(WMS),and waxy tapioca starch(WTS)were cross-linked using sodium trimetaphosphate(STMP)and sodium tripolyphosphate(STPP)with a ratio of 99:1(w/w)at levels of 0.01%,0.05%,and 0.1%.WWS had lower gelatinization temperatures and enthalpy change than WMS and WTS,and cross linking had no or little impact on them.With increasing cross-linking levels from 0.01%to 0.1%,the peak viscosity decreased for the WWS,but increased for WMS and WTS,indicating that WWS was more sensitive to STMP/STPP.Cross-linking led to a substantial increase in final viscosity for all waxy starches.WWS crosslinked at 0.05%had the highest final viscosity among three waxy starches cross-linked at all three levels,which was consistent with the highest firmness,consistency,and cohesiveness of the paste and the morphology of swollen granules.Paste from WWS at 0.1%cross-linking showed almost no thixotropy,while all cross-linked WMS and WTS pastes exhibited high thixotropy.WWS had lower syneresis than WMS and WTS before and after cross linking,indicating a better cold str4orage stability.
基金supported by the National Key R&D Program of China[grant numbers 2019YFD0902003].
文摘The effects of heating temperatures(60-100◦C)on the morphology and structure of surimi gels with or without starch addition(potato and tapioca starch)were investigated in order to determine the reasons behind variations in the textural properties of starch-surimi gels.As shown by an improvement in hardness and gel strength as well as microstructural homogeneity,starch addition was beneficial in mitigating gel deterioration caused by rising temperatures.Scanning electron microscope and light microscope images showed that the starch swelling ratio improved as heating temperatures increased,resulting in an enhancement in cohesiveness and water holding capacity.Fourier transform infrared spectroscopy results revealed that an absorption peak of 900-1200 cm^(-1)indicated the turning point for starch structural alterations.Despite the fact that starch attained active filling at high temperatures,surimi proteins aggregated and starch cavities developed,which reduced the gel texture.This study laid the groundwork for understanding the effect of morphological and structural changes in starch on surimi gels.
