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Effects of Papain Hydrolysis on the Pasting Properties of Wheat Flour 认领 引用 被引量：4
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作者 CHEN Jian-sheng TIAN Ji-chun +5 位作者 DENG Zhi-ying ZHANG Ying-xiang FENG Shou-li YAN Zuo-chen ZHANG Xin-ye YUAN Hui-qing 《Journal of Integrative Agriculture》 SCIE CAS CSCD 2012年第12期1948-1957,共10页
As one of the most effective enzymatic modification methods of protein, papain hydrolysis is applied widely in food production, accompanying starch pasting frequently in order to improve industrial quality. Effects of... As one of the most effective enzymatic modification methods of protein, papain hydrolysis is applied widely in food production, accompanying starch pasting frequently in order to improve industrial quality. Effects of the papain hydrolysis on flour pasting properties were investigated in five papain/flour concentrations and five time-treatments. The structure of starch and protein networks in slurry was investigated under microscope before and after pasting. Results showed that papain hydrolysis influenced the pasting properties of wheat flour significantly through affecting structural characteristics, amylase activity and exotbermic transition, especially during the early stage of hydrolysis. Peak viscosity, trough, final, integral area, and setback significantly decreased along with the increasing concentration of papain. Both hydrolysis time and concentration of papain had obviously effect on the breakdown. Pasting temperature and pasting time increased significantly with the enhancement of papain concentration. Hydrolysis time exerted minor effect on the pasting temperature and pasting time. The average peak time was slightly prolonged by lower concentration of papain, otherwise slightly shortened by higher concentration. 展开更多
关键词 wheat pasting properties papain gluten hydrolysis
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Effect of Gluten on Pasting Properties of Wheat Starch 认领 引用 被引量：17
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作者 CHEN Jian-sheng DENG Zhi-ying +2 位作者 WU Peng TIAN Ji-chun XIE Quan-gang 《Agricultural Sciences in China》 2010年第12期1836-1844,共9页
The effect of gluten on pasting properties of wheat starch was studied to provide a scientific basis for the application of gluten in food production and quality improvement in wheat breeding. The pasting properties o... The effect of gluten on pasting properties of wheat starch was studied to provide a scientific basis for the application of gluten in food production and quality improvement in wheat breeding. The pasting properties of blends were analyzed using PH 1391 wheat starch mixed with five different additions of three kinds of gluten （strong-, medium-, and weak-gluten） and the structures of network were observed with microscope. The significant downtrends of peak viscosity, trough viscosity, final viscosity, area of viscosity, setback, and peak time were observed with the increase in the addition of gluten. In general, the average value of them decreased respectively by 3.6, 4.8, 3.4, 3.8, 4.0, and 1.18% of those corresponding indexes of pure starch for every 2% increase in gluten. The decreasing rate of the indexes mentioned above exceeded more than 2% except peak time, but there were no significant influence of gluten addition on breakdown, pasting temperature and pasting time. The inter layer composed of gluten was not observed when the addition of gluten was 10%, as the compound formed of gluten inlaid in the paste of starch, but obvious inter layer was detected when the addition of gluten was 18%. There was significant or remarkable difference among the effects of three different kinds of gluten on the peak viscosity, trough viscosity, area of viscosity, setback, and peak time, but it had no significant difference among the effects of different glutens on pasting temperature and pasting time. The descending order of the effect of different glutens on peak viscosity, trough viscosity, and area of viscosity was strong-, medium-, and weak-gluten, but the order of them for setback was opposite. Both addition and types of gluten significantly affected peak viscosity, trough viscosity, area of viscosity, setback, and peak time, but there were no significant effects of it on peak time and peak temperature. 展开更多
关键词 wheat gluten starch pasting properties
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Structural, Pasting, and Thermal Properties of Ultra-high Pressure-treated Lotus Seed Starch 认领 引用 被引量：3
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作者 郭泽镔 陈秉彦 +2 位作者 卢旭 曾绍校 郑宝东 《Chinese Journal of Structural Chemistry》 SCIE CAS CSCD 2014年第4期647-653,共7页
Lotus seed starch （15%, w/w） was subjected to ultra-high pressure （UHP） at 500 MPa for 10～60 min. The effects of UHP on the structural, pasting, and thermal properties of starch were investigated using solid-stat... Lotus seed starch （15%, w/w） was subjected to ultra-high pressure （UHP） at 500 MPa for 10～60 min. The effects of UHP on the structural, pasting, and thermal properties of starch were investigated using solid-state 13C CP/MAS NMR, differential scanning calorimetry （DSC）, HPSEC-MALLS-RI, and a rapid visco analyzer. The 13C CP/MAS NMR results revealed a reduction in the relative crystallinity and peak intensity of the crystalline state with increasing the UHP time. The molecular weight of native starch was 1.433 × 107 Da, which was higher than that of the UHP-treated starch. Viscograms of UHP-treated starch revealed an increase in paste viscosity, peak time, and pasting temperature and a reduction in breakdown and setback viscosity compared to the native starch. Furthermore, the DSC results showed a reduction in gelatinization temperature and gelatinization enthalpy with increasing the UHP time. 展开更多
关键词 lotus seed Starch ultra-high pressure molecular weights,pasting properties thermal properties
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Preparation of lactic acid bacteria compound starter cultures based on pasting properties and its improvement of glutinous rice flour and dough 认领 引用 被引量：1
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作者 Dengyu Wang Linlin Liu +4 位作者 Bing Wang Wenjian Xie Yanguo Shi Na Zhang Hongchen Fan 《Food Science and Human Wellness》 SCIE CAS CSCD 2024年第4期2090-2101,共12页
The effects of 5 lactic acid bacteria(LAB)fermentation on the pasting properties of glutinous rice flour were compared,and suitable fermentation strains were selected based on the changes of viscosity,setback value,an... The effects of 5 lactic acid bacteria(LAB)fermentation on the pasting properties of glutinous rice flour were compared,and suitable fermentation strains were selected based on the changes of viscosity,setback value,and breakdown value to prepare LAB compound starter cultures.The results revealed that Latilactobacillus sakei HSD004 and Lacticaseibacillus rhamnosus HSD005 had apparent advantages in increasing the viscosity and reducing the setback and breakdown values of glutinous rice flour.In particular,the compound starter created using the two abovementioned LAB in the ratio of 3:1 had better performance than that using a single LAB in improving the pasting properties and increasing the water and oil absorption capacity of glutinous rice flour.Moreover,the gelatinization enthalpy of the fermented samples increased significantly.For frozen glutinous rice dough stored for 28 days,the viscoelasticity of frozen dough prepared by compound starter was better than that of control dough,and the freezable water content was lower than that of control dough.These results indicate that compound LAB fermentation is a promising technology in the glutinous rice-based food processing industry,which has significance for its application. 展开更多
关键词 Glutinous rice flour Glutinous rice dough Lactic acid bacteria compound starter cultures Pasting properties Viscoelasticity
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Effects of Storage Temperature on Pasting Properties of Brown Rice 认领 引用 被引量：2
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作者 宋伟 刘璐 +1 位作者 支永海 陈瑞 《Agricultural Science & Technology》 CAS 2010年第11期21-24,共4页
[Objective] The aim of this study was to explore the effects of storage temperature on pasting properties of brown rice.[Method] Rapid viscosity analyzer was used to determine the viscosity of brown rice under differe... [Objective] The aim of this study was to explore the effects of storage temperature on pasting properties of brown rice.[Method] Rapid viscosity analyzer was used to determine the viscosity of brown rice under different storage temperatures（30,25,20 and 15 ℃）.[Result] The peak viscosity value increased with storage time prolonging.The higher the storage temperature was,the more rapidly the increasing of peak viscosity value;different storage temperatures and storage time showed significant effects on peak viscosity value of brown rice;the difference on peak viscosity value of brown rice under different storage temperatures was significant.The hot viscosity value of brown rice stored under 30 and 25 ℃ gradually increased with the storage time prolonging;and storage time and storage temperature showed significant effects on hot viscosity value;there was extremely significant difference on hot viscosity value of brown rice under 30,25 and 20,15 ℃.The breakdown value showed a first increasing and then decreasing trend with the storage time prolonging;storage temperature and storage time had extremely significant effect on the breakdown value of brown rice;the breakdown value of brown rice among each storage temperature was extremely significant.The final viscosity of brown rice increased with storage time prolonging.The higher the temperature was,the higher the increasing rate of final viscosity;storage time and temperature showed extremely significant effect on the final viscosity of brown rice;the difference on final viscosity among different storage temperature treatments was extremely significant.The changes on setback value of brown rice under different storage temperature treatments were different with the storage time prolonging;and the storage temperature showed extremely significant effect on the setback value of brown rice.[Conclusion] The study had provided theoretical basis for the storage of brown rice. 展开更多
关键词 Temperature Pasting properties Brown rice Storage
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Accurate Measurement of Pasting Temperature by the Rapid Visco-Analyser:a Case Study Using Rice Flour 认领 引用 被引量：5
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作者 BAO Jin-song 《Rice science》 2008年第1期69-72,共4页
Pasting properties are among the most important characteristics of starch, determining its applications in food processing and other industries. Pasting temperature derived from the Rapid Visco-analyser （RVA） （Newp... Pasting properties are among the most important characteristics of starch, determining its applications in food processing and other industries. Pasting temperature derived from the Rapid Visco-analyser （RVA） （Newport Scientific）, in most cases, is overestimated by the Thermocline for Windows software program. Here, two methods facilitating accurate measurement of pasting temperature by RVA were described. One is to change parameter setting to ＇screen＇ the true point where the pasting viscosity begins to increase, the other is to manually record the time （T1） when the pasting viscosity begins to increase and calculate the pasting temperature with the formula of （45/3.8）×（T1-1）＋50 for rice flour. The latter method gave a manually determined pasting temperature which was significantly correlated with the gelatinization temperature measured by differential scanning calorimetry. 展开更多
关键词 rice starch gelatinization temperature pasting temperature methodology
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Pasting properties by near-infrared re flectance analysis of whole grain paddy rice samples 认领 引用 被引量：3
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作者 Pornarree Siriphollakul Sirichai Kanlayanarat +4 位作者 Ronnarit Rittiron Jaitip Wanitchang Thongchai Suwonsichon Panida Boonyaritthongchai Kazuhiro Nakano 《Journal of Innovative Optical Health Sciences》 SCIE EI 2015年第6期45-52,共8页
A rapid predictive method based on near-infrared re flectance spectroscopy(NIRS)of paddy rice was developed to measure the pasting properties of rice.The paddy rice samples were scanned by a near-infrared re flectance... A rapid predictive method based on near-infrared re flectance spectroscopy(NIRS)of paddy rice was developed to measure the pasting properties of rice.The paddy rice samples were scanned by a near-infrared re flectance spectrometer in the wavelength region of 1400–2400 nm and preprocessed by mathematical pretreatments prior to pasting properties analysis using a rapid visco-analyzer(RVA).The results indicated that the developed models of setback(SB),peak viscosity(PV),breakdown(BD)and consistency(CS)provided good prediction results with relatively high correlation coe±cients(0.81–0.96).In addition,the validity of the calibration models was statistically tested.Standard error of prediction(SEPT) and bias were small enough without any significance at 95% confidence interval.Nonetheless,this study proved that the use of NIRS for predicting pasting properties was feasible in paddy rice and could be applied in commercial trade and research. 展开更多
关键词 Pasting properties near-infrared spectroscopy paddy rice
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Influence of Gum Arabic from Acacia Senegalvar. kerensison the Modifications of Pasting and Textural Properties of Cassava and Corn Starches 认领 引用 被引量：2
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作者 Virate Jepkogei Kiprop Mary N. Omwamba Symon M. Mahungu 《Food and Nutrition Sciences》 CAS 2021年第11期1098-1115,共18页
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... 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 Acacia senegal var. kerensis to modify pasting and textural properties of corn and cassava starches, as an alternative to chemical and enzymatic modification. Blends were prepared by substituting the starches 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 viscograph while the textural properties (firmness, consistency, cohesiveness and work of cohesion) were determined using Texture Analyzer. Results showed that the gum Arabic significantly decreased all the viscosity parameters (peak viscosity, final viscosity, break down and setback values) of both starches at all levels of substitution. However, there was no significant effect of gum Arabic on the pasting temperature (72.05°C - 71.85°C) for corn starch and (68.90°C - 68.65°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 differed with each starch. The findings from this study indicate that gum 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. 展开更多
关键词 Starch Gum Arabic Pasting Properties Textural Properties Retrogradation
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Antioxidant and Pasting Properties of Oat β-Glucan Hydrocolloids 认领 引用 被引量：1
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作者 George E. Inglett Diejun Chen 《Food and Nutrition Sciences》 CAS 2012年第6期827-835,共9页
Four oat β-glucan enriched hydrocolloids (Nutrim10, C-Trim20, C-Trim30, C-Trim50), oat bran concentrate (OBC), and β-Glucan95 were investigated for antioxidant and pasting properties. C-Trim30 had the highest solubl... Four oat β-glucan enriched hydrocolloids (Nutrim10, C-Trim20, C-Trim30, C-Trim50), oat bran concentrate (OBC), and β-Glucan95 were investigated for antioxidant and pasting properties. C-Trim30 had the highest soluble phenolic content, followed by C-Trim20. The trend of antioxidant activity was similar with that of phenolic contents. The phenolic content of the extracts increased with increasing temperatures. The highest content of soluble phenolic compounds was found at temperatures up to 100℃ for most samples regardless of solvent. Water extracts had significantly higher phenolic contents than extracts from 50% ethanol at 100℃ for all samples with the exception of C-Trim30. However, the effect of temperature and solvent concentrations was not as apparent for antioxidant activity as that observed for phenolic content. In general, the differences in three different solvents were not as apparent. Significantly higher water holding capacities were found for C-Trim30 and C-Trim50 than the other samples while β-Glucan 95 had substantially the highest paste viscosity followed by C-Trim50 and C-Trim30. 展开更多
关键词 Oat β-Glucan Hydrocolloids Pasting Properties Antioxidant Activity
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Chemical, Functional and Pasting Properties of Wheat (Triticumspp)-Walnut (Juglansregia) Flour 认领 引用 被引量：3
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作者 Blessing I. Offia-Olua 《Food and Nutrition Sciences》 CAS 2014年第16期1591-1604,共14页
Walnut (Juglansregia) seeds are edible rich source of several essential nutrients which can be processed into flour for several purposes. Composite flour blends (wheat/walnut flour) in the ratio of 100:0, 90:10, 80:20... Walnut (Juglansregia) seeds are edible rich source of several essential nutrients which can be processed into flour for several purposes. Composite flour blends (wheat/walnut flour) in the ratio of 100:0, 90:10, 80:20, 70:30, and 50:50 were produced and analyzed for proximate composition, functional properties and pasting properties using standard techniques. Proximate composition results indicated increased level of protein and fat (12.17% - 25.70% and 2.40% - 37.57%) respectively while carbohydrate decreased (63% - 19.4%) with increasing level of substitution with walnut flour. Functional analysis result indicated a decreasing level of bulk density and water absorption capacity (0.78% - 0.52% and 5.17% - 4.03%) respectively while swelling capacity increased (2.00% - 7.53%) with increasing level of walnut flour substitution. Pasting properties data indicated a decreasing level of pasting viscosity (92.69 - 42.30), trough (59.19 - 39.60) RVU, breakdown (33.55 - 2.92) RVU, final viscosity (252.09 - 95.51) RVU, setback (192.85 - 55.93) RVU with increasing level of walnut flour substitution. Results showed that supplementing wheat flour with walnut flour considerably improved the protein and fat content of the flour, hence they can find useful application for making of pastries like cakes and other snacks. 展开更多
关键词 Wheat Walnut Chemical Functional Pasting
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Potential Use of Selected Sweetpotato (Ipomea batatasLam) Varieties as Defined by Chemical and Flour Pasting Characteristics 认领 引用 被引量：2
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作者 Agnes Nabubuya Agnes Namutebi +2 位作者 Yusuf Byaruhanga Judith Narvhus Trude Wicklund 《Food and Nutrition Sciences》 CAS 2012年第7期889-896,共8页
Chemical and functional properties of ten sweetpotato varieties were investigated. The sweetpotato were of various flesh colours which included orange, yellow, cream and white with dry matter content ranging from 30.2... Chemical and functional properties of ten sweetpotato varieties were investigated. The sweetpotato were of various flesh colours which included orange, yellow, cream and white with dry matter content ranging from 30.2% - 39.2%. The sweetpotato varieties varied significantly (p < 0.05) in total amylase activity, total starch and amylose content whose value ranges were 0.256 - 0.570 mg/ml/min 68.4% - 73.6%, 16.2% - 23.4% respectively. The pH of flours from the different sweetpotato varieties ranged from 6.01 - 6.64. The pasting behaviours of the sweetpotato flours also showed significant differences (p < 0.05) in the individual parameters (peak time, pasting temperature, peak viscosity, trough viscosity, final viscosity, breakdown and setback) among the different varieties. The results revealed the influence of variety on the chemical composition of sweetpotato and their pasting properties. Correlations were also revealed among different components of the sweetpotatoes which would be a basis in selection of the varieties for processing into different products. 展开更多
关键词 Sweetpotato Chemical Properties Pasting Characteristics
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Investigation on Pasting Characteristics of Spring-sown Chinese Bread Wheats 认领 引用 被引量：4
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作者 ZHANG Yong and HE Zhong-hu(’ Institute of Crop Breeding and Cultivation /National Wheat Improvement Center, Chinese Academy of Agriculture Sciences, Beijing 100081 , P.R. China CIMMYT-China Office, Chinese Academy of Agricultural Sciences ,Beijing 100081 , P.R. China) 《Agricultural Sciences in China》 2002年第7期720-724,共5页
Forty-seven spring wheat Triticumaestivum cultivars and advanced lines from spring-sown spring wheat regions, at twelve locations in 1998 and 1999, were used to investigate pasting properties of Chinese spring wheats.... Forty-seven spring wheat Triticumaestivum cultivars and advanced lines from spring-sown spring wheat regions, at twelve locations in 1998 and 1999, were used to investigate pasting properties of Chinese spring wheats. Starch pasting properties were closely associated with noodle quality. Significant differences were observed for all pasting characteristics. Samples collected from Harbin, Shenyang, Beijing, Ba-meng, Yongning, and Urumqi had better pasting quality than those from other locations. Genotype, environment, and genotype by environment interaction had large effects on all pasting characteristics. Significant correlations among pasting characteristics were observed and peak viscosity was considered the most important pasting characteristics. 展开更多
关键词 Triticum aestivum Pasting characteristics Noodle quality Genotype and environment interaction
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Pasting Properties of White Corn Flours of Anoman1 and Pulut HarapanVarieties as Affected by Fementation Process 认领 引用 被引量：1
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作者 Rahmawati Farasara Purwiyatno Hariyadi +1 位作者 Dedi Fardiaz Ratih Dewanti-Hariyadi 《Food and Nutrition Sciences》 CAS 2014年第21期2038-2047,共10页
This research was aimed to evaluate the pasting properties of white corn flour made from Anoman 1 and Pulut Harapan varieties as affected by the fermentation process of the corn grits. The fermentation process studied... This research was aimed to evaluate the pasting properties of white corn flour made from Anoman 1 and Pulut Harapan varieties as affected by the fermentation process of the corn grits. The fermentation process studied were 1) spontaneous fermentation (SF);2) fermentation with the addition of a complete starter culture at 0 hour (CC fermentation) and 3) fermentation of (CC) with additional inoculation of starter culture containing amylolytic microorganisms at 16 hours (AC fermentation). The evaluation of pasting properties was done on the flour made from corn grits fermented for 0, 36, 48, and 72 hours. Our results showed that pasting properties of corn flour of Anoman 1 and Pulut Harapan varieties were affected by fermentation process. Addition of starter culture in the fermentation showed more complex effect on the pasting properties and was a function of the fermentation time. Fermentation process of corn grits affected the pasting properties of the resulted flour, both for Anoman I and Pulut Harapan corn varieties. The differences in the effect of fermentation process on the pasting properties were due to the different amylose/amylopectin content. AC fermentation of corn grits could increase the stability of paste for flour containing higher amylose content but decrease the stability of paste for flour containing high amylopectin. Specifically, CC fermentation caused significant increase in the peak viscosity value especially for corn flour of Pulut Harapan. Fermentation for up to 48 h had resulted in corn flour of Pulut Harapan variety having a higher PV value, but it did not affect the tendency to retrograde. 展开更多
关键词 Pasting Corn Flour White Corn Fermentation
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Effect of Malva Nut Gum on Pasting Characteristics and Freeze-thaw Stability of Commercial Wheat, Rice or Waxy Rice Flour 认领 引用
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作者 Yuthana Phimolsiripol 《Journal of Agricultural Science and Technology(B)》 2012年第3期298-306,共9页
The objective of this research was to investigate the effect of Malva nut gum （MG） replacement on the pasting characteristics and freeze-thaw stability of wheat, rice or waxy rice flours. Pasting properties and free... The objective of this research was to investigate the effect of Malva nut gum （MG） replacement on the pasting characteristics and freeze-thaw stability of wheat, rice or waxy rice flours. Pasting properties and freeze-thaw stability of different flours incorporated with 0, 0.5%, 1%, 2%, 3% and 5% of MG were investigated. Pasting temperature （60 ℃-87 ℃） of the pastes significantly decreased with increasing of MG content for wheat and rice flours, but had no significant effect for waxy rice flour. Incorporation of MG into all flours significantly elevated the peak viscosity by about 0.9-2.6 folds when compared to non-MG samples. Hot paste viscosity, breakdown and final viscosity for all flour mixtures significantly increased with increasing of MG which ranged from 81-427, 37-559 and 152-463 RVU, respectively. Freeze-thaw stability measurement demonstrated that higher level of MG in wheat and rice gel mixtures could decrease syneresis. However, MG had no effect on syneresis of waxy rice gel. Presence of MG in flours alters the pasting properties and syneresis effect. It is suggested that higher viscosity and lower syneresis of gels could be modified by MG. 展开更多
关键词 Malva nut gum pasting characteristic freeze-thaw stability wheat flour rice flour waxy rice flour.
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Differential effects of daytime and nighttime high temperatures at the grain formation stage on starch structure and properties in waxy maize 认领 引用
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作者 Jing Li Xiaotian Gu +3 位作者 Lingling Qu Guanghao Li Jian Guo Dalei Lu 《Journal of Integrative Agriculture》 SCIE CAS CSCD 2026年第8期3218-3227,共10页
High temperature(HT)is a critical abiotic stress factor that negatively impacts yield and quality of maize worldwide.Although the effects of HT during key growth stages are extensively documented,the distinct influenc... High temperature(HT)is a critical abiotic stress factor that negatively impacts yield and quality of maize worldwide.Although the effects of HT during key growth stages are extensively documented,the distinct influences of daytime versus nighttime HT on the physicochemical properties of waxy maize starch remain largely unexplored.This study investigated the effects of daytime and nighttime HT on the on the starch physicochemical properties in two waxy maize hybirds.Temperature treatments included ambient temperature(NN),daytime HT(DH),nighttime HT(NH),and whole-day HT(DNH),which were applied from 1 to 15 days after pollination.The three HT stresses significantly inhibited starch synthesis and accumulation,increased the number of pores on the starch granule surface,enlarged starch granule size,enhanced relative crystallinity,and shortened the chain length and reduced the branching degree of amylopectin.The most severe effects were observed under DNH,followed by DH.DH and DNH reduced starch pasting viscosity and gelatinization enthalpy while increasing starch retrogradation through mechanisms involving enlargement of granule size,increased relative crystallinity,and reduced branching and chain length of amylopectin.NH increased gelatinization enthalpy and retrogradation and decreased starch pasting viscosity primarily by shortening the chain length of amylopectin.By elucidating the mechanisms through which daytime and nighttime HT affect starch physicochemical properties,this study provides valuable insights into optimizing waxy maize production in response to climate change challenges. 展开更多
关键词 waxy maize high temperature starch granule size amylopectin chain length pasting property gelatinization property
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Author Correction:Rescuing fertility:C-Phycocyanin prevents ovarian damage through NRF2-mediated ferroptosis pathways in polycystic ovary syndrome models 认领 引用
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作者 Jing Zhang Qun-Shan Shen +8 位作者 Ya-Xin Chen Hui-Ru Cheng Wei Zhang Ting Xing Ya-Jing Liu Yun-Xia Cao Dan Liang Man Luo Biao Yu 《Zoological Research》 SCIE CSCD 2026年第2期374-374,共1页
Following the publication of the article by Zhang et al.(2025),inadvertent errors were identified during figure preparation.Specifically,in Figures 3E and 6F,both representing the Control group,an assembly error resul... Following the publication of the article by Zhang et al.(2025),inadvertent errors were identified during figure preparation.Specifically,in Figures 3E and 6F,both representing the Control group,an assembly error resulted in the repeated use of the same Control images.In addition,in Figure 4C,an image pasting error occurred in which data from the Control group were mistakenly placed into the DHEA+C-PC treatment group.To ensure the accuracy and integrity of our published work,we formally request a correction to address these issues and sincerely apologize for any confusion they may have caused.The revised Figures 4 and 6 are provided in the updated Supplementary Materials. 展开更多
关键词 c phycocyanin image pasting error rescue fertility ferroptosis polycystic ovary syndrome nrf figure preparationspecificallyin ovarian damage
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Controlled-release nitrogen fertilizer combination strategies regulate carbon and nitrogen metabolic processes to improve soft wheat quality 认领 引用
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作者 Yifan Hua Zhaoyu Chen +7 位作者 Xiaoxiao He Yingpeng Wang Mei Huang Yingxin Zhong Xiao Wang Jian Cai Dong Jiang Qin Zhou 《The Crop Journal》 SCIE CSCD 2026年第4期1442-1453,共12页
The objective of this study was to identify the suitable blended controlled-release nitrogen(N)fertilizer strategies(BCRNFs)for soft wheat production and to elucidate its underlying physiological mechanisms.A two-year... The objective of this study was to identify the suitable blended controlled-release nitrogen(N)fertilizer strategies(BCRNFs)for soft wheat production and to elucidate its underlying physiological mechanisms.A two-year field experiment conducted at two sites using two N application rates and three N fertilizer types.In each N rate,the N fertilizer types include:CK,common urea applied twice;BCRNF1,which featured a single basal application of a 3:2 blend of 60-d and 180-d controlled-release N fertilizers,aiming to delay N release until later growth stages;BCRNF2,which featured a single basal application of 3:4:3 blend of urea,60-d,and 180-d controlled-release N fertilizer,aiming to release N from early to middle growth stages.Compared with CK,BCRNF2 promoted starch synthesis and sucrose supply during the late grain-filling period of soft wheat,thereby increasing starch and amylose contents as well as the amyloseto-amylopectin ratio,while diluting protein and its component contents.The changes in these parameters mediated by BCRNF2 directly increased peak viscosity,trough viscosity,breakdown viscosity,final viscosity,and setback viscosity,ultimately improving soft wheat quality.BCRNF1 under reduced N application enhanced sucrose transport and starch synthesis capacity during the late growth period,which similarly supported the increase in starch content,the decrease in protein content,and the improvement of some key pasting characteristics.Therefore,BCRNF1 under reduced N conditions and BCRNF2 under conventional N conditions can enhance final grain quality and processing quality by increasing carbon metabolism during soft wheat grain filling,making them suitable for soft wheat production. 展开更多
关键词 Soft wheat Controlled-release N fertilizer Grain quality Farinograph characteristics Pasting properties
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Precise and non-destructive approach for identifying the real concentration based on cured cemented paste backfill using hyperspectral imaging 认领 引用 被引量：2
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作者 Qing Na Qiusong Chen Aixiang Wu 《International Journal of Minerals,Metallurgy and Materials》 SCIE EI CAS CSCD 2026年第1期116-128,共13页
Cemented paste backfill(CPB)is a technology that achieves safe mining by filling the goaf with waste rocks,tailings,and other materials.It is an inevitable choice to deal with the development of deep and highly diffic... Cemented paste backfill(CPB)is a technology that achieves safe mining by filling the goaf with waste rocks,tailings,and other materials.It is an inevitable choice to deal with the development of deep and highly difficult mines and meet the requirements of environmental protection and safety regulations.It promotes the development of a circular economy in mines through the development of lowgrade resources and the resource utilization of waste,and extends the service life of mines.The mass concentration of solid content(abbreviated as“concentration”)is a critical parameter for CPB.However,discrepancies often arise between the on-site measurements and the pre-designed values due to factors such as groundwater inflow and segregation within the goaf,which cannot be evaluated after the solidification of CPB.This paper innovatively provides an in-situ non-destructive approach to identify the real concentration of CPB after curing for certain days using hyperspectral imaging(HSI)technology.Initially,the spectral variation patterns under different concentration conditions were investigated through hyperspectral scanning experiments on CPB samples.The results demonstrate that as the CPB concentration increases from 61wt%to 73wt%,the overall spectral reflectance gradually increases,with two distinct absorption peaks observed at 1407 and 1917 nm.Notably,the reflectance at 1407 nm exhibited a strong linear relationship with the concentration.Subsequently,the K-nearest neighbors(KNN)and support vector machine(SVM)algorithms were employed to classify and identify different concentrations.The study revealed that,with the KNN algorithm,the highest accuracy was achieved when K(number of nearest neighbors)was 1,although this resulted in overfitting.When K=3,the model displayed the optimal balance between accuracy and stability,with an accuracy of 95.03%.In the SVM algorithm,the highest accuracy of 98.24%was attained with parameters C(regularization parameter)=200 and Gamma(kernel coefficient)=10.A comparative analysis of precision,accuracy,and recall further highlighted that the SVM provided superior stability and precision for identifying CPB concentration.Thus,HSI technology offers an effective solution for the in-situ,non-destructive monitoring of CPB concentration,presenting a promising approach for optimizing and controlling CPB characteristic parameters. 展开更多
关键词 cemented paste backfill concentration hyperspectral imaging non-destructive testing
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Advances in tailings thickening:A rheology-oriented review of theory and practice 认领 引用 被引量：1
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作者 Aixiang Wu Zhenqi Wang +1 位作者 Zhu’en Ruan Pengjie Wu 《International Journal of Minerals,Metallurgy and Materials》 SCIE EI CAS CSCD 2026年第7期2098-2113,共16页
Tailings thickening is a key unit operation in mineral processing,paste backfill,and tailings management systems,exerting a direct influence on water recovery efficiency,slurry transport behavior,and the stability of ... Tailings thickening is a key unit operation in mineral processing,paste backfill,and tailings management systems,exerting a direct influence on water recovery efficiency,slurry transport behavior,and the stability of downstream dewatering and disposal processes.Throughout the entire thickening workflow,spanning free settling,compression settling,and high-concentration discharge,the evolution of rheological properties governs the formation of particle networks,the development of yield stress,and the resistance to flow and consolidation.These rheological responses are strongly coupled with particle size distribution,mineral composition surface physicochemical characteristics,and operating conditions,leading to complex,stage-dependent thickening behavior.This review adopts a rheology-oriented perspective to analyze the thickening process across its distinct zones—clarification,free settling,hindered settling,and compression.Rheological behavior evolves from Newtonian to non-Newtonian and viscoplastic as solid concentration increases,affecting particle aggregation,settling,and network consolidation.Key parameters—shear yield stress,compressive yield stress,viscosity,and viscoelastic moduli—are central to understanding flocculation(e.g.,Derjagin-Landau-Verwey-Overbeek,adsorption-bridging),settling,and compression.Integrating rheology with macroscopic models(e.g.,Coe-Clevenger,Kynch,Buscall-White)and microscopic theories provides a unified framework for interpreting thickening mechanisms and guiding optimization.Advances in rheometry and online monitoring enable accurate slurry characterization,while numerical simulations incorporating rheology support the prediction of flow fields and solid-liquid separation.This review underscores the necessity of a rheology-based approach for designing flocculant dosing,optimizing equipment,and diagnosing failures.Future thickening technologies will rely on rheology combined with multi-scale modeling,intelligent monitoring,and artificial intelligence(AI)-based control for real-time regulation and sustainable tailings management. 展开更多
关键词 tailings thickening cemented paste backfill rheology thickening theory intelligent control
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Effects of Deacetylated Konjac Glucomannan on the pasting, rheological and retrogradation properties of wheat starch 认领 引用 被引量：7
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作者 Zhenzhen Ge Shanshan Gao +4 位作者 Mingyue Xu Yuxiang Zhao Xiaopeng Wei Wei Zong Guangyuan Zhao 《Food Bioscience》 SCIE 2023年第2期938-946,共9页
The heat intolerance and retrogradation behavior of native wheat starch(WS)are undesirable for starch-based gel foods,therefore the combinations of WS and hydrocolloids have attracted extensive attentions.The objectiv... The heat intolerance and retrogradation behavior of native wheat starch(WS)are undesirable for starch-based gel foods,therefore the combinations of WS and hydrocolloids have attracted extensive attentions.The objectives of this study were to investigate the effects of konjac glucomannan(KGM)with different degree of deacetylation(DD)on the pasting,rheological and retrogradation properties of WS.Results showed that deacetyl-konjac glucomannan(DKGM)increased the peak viscosity(PV),trough viscosity(TV)and final viscosity(FV),while decreased the breakdown(BD)values of WS,suggesting the enhancement of the viscosity and thermal stability of WS paste.The raised storage modulus(G′)of WS gels with DKGM1(DD,48.23%)demonstrated that the partial removal of acetyl groups from KGM chains effectively promoted the formation of gel network,accompanied by increased elasticity.After storing at 4℃ for 7 days,the hardness of gels increased up 369%,while supplement with DKGM significantly(p<0.05)decreased the hardness.These data demonstrated that DKGM delayed the process of starch retrogradation,which was further verified by LF-NMR analysis.Besides,the addition of DKGM reduced the retrogradation rate,relative crystallinity and the orderliness of WS-DKGM gels with the prolonging of storage at 4℃,all validating the hindrance of starch retrogradation by DKGM.Therefore,these data suggested that partial deacetylation of KGM could effectively improve the pasting,rheological characteristics and impede the retrogradation of WS. 展开更多
关键词 Deacetylated konjac glucomannan Wheat starch Pasting behavior Rheological property Retrogradation
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