Summary
This work evaluated the combined influence of cold plasma pretreatment and germination on phytic acid, GABA, γ‐oryzanol, phenolics, antioxidant activity, in vitro starch digestibility and ...texture characteristics of brown rice cakes. The contents of GABA, total γ‐oryzanol, total phenolics, total flavonoids, individual phenolic acid, individual flavonoid and antioxidant activity in germinated brown rice cake with cold plasma pretreatment (CGRC) were significantly higher than those in white rice cake (WRC) and brown rice cake (BRC), and the phytic acid content of CGRC was lower than that in BRC. Compared with WRC and BRC, CGRC had the highest content of resistant starch and the lowest starch in vitro digestibility. Additionally, the textural characteristics of CGRC were enhanced with lower hardness and higher elasticity compared to WRC and BRC. The combination of cold plasma pretreatment and germination may be the prospective approach for enhancing the nutritional quality and textural properties of brown rice cakes.
The combined effect of cold plasma pretreatment and germination on brown rice cakes.
Many-body entanglement is often created through the system evolution, aided by nonlinear interactions between the constituting particles. These very dynamics, however, can also lead to fluctuations ...and degradation of the entanglement if the interactions cannot be controlled. Here, we demonstrate near-deterministic generation of an entangled twin-Fock condensate of ~11,000 atoms by driving a rubidium-87 Bose-Einstein condensate undergoing spin mixing through two consecutive quantum phase transitions (QPTs). We directly observe number squeezing of 10.7 ± 0.6 decibels and normalized collective spin length of 0.99 ± 0.01. Together, these observations allow us to infer an entanglement-enhanced phase sensitivity of ~6 decibels beyond the standard quantum limit and an entanglement breadth of ~910 atoms. Our work highlights the power of generating large-scale useful entanglement by taking advantage of the different entanglement landscapes separated by QPTs.
Background and Objectives
Rice bran is enriched with bioactive compounds, which makes it more competitive as a functional food raw material. The stabilization of rice bran can inhibit the activity of ...endogenous enzymes, reduce its oxidation sensitivity, and change its physical and chemical properties, providing more possibilities for its application in the food industry. In this study, rice bran from five stabilization treatments (atmospheric pressure cooking, high‐pressure cooking, atmospheric steam, microwave heating, and extrusion cooking) were investigated for their effect on the gel properties of indica rice flour.
Findings
Stabilized rice bran could enhance the hydration properties and increase the enthalpy value of rice flour. The gelatinization properties indicated that the viscosity and fluidity of the rice paste were increased, and the aggregation and rearrangement of rice starch were promoted. From the rheological properties, stabilized rice bran enhanced the viscoelasticity of the rice flour gel. In addition, the stabilized rice bran could also reduce the yield of freeze‐thawing water of the rice flour gel. Rice bran with thermal treatments can significantly improve the gel properties of indica rice flour.
Conclusions
Indica rice flour mixed with stabilized rice bran showed significant improvements in hydration, gelatinization, rheological properties, and freeze‐thaw stability.
Significance and Novelty
It is potential for the application of the gel from rice flour with stabilized rice bran in the starch‐based food industry.
Summary
This work evaluated the influence of phenolics from Black, Indica and Japonica rice bran (2.5–10%) on pasting and retrogradation properties of rice starch. The breakdown, setback, enthalpy ...values and retrogradation percentage of rice starch were decreased, and the pasting temperature was enhanced with the phenolics from three varieties of brown rice. X‐ray diffraction results suggested that new V‐type crystal at 13.1° was formed and relative crystallinity of rice starch was decreased. The results from fourier transform infrared spectroscopy exhibited that the 1047/1022 cm−1 values of rice starch were decreased with the content increase of phenolics from three varieties of brown rice. The phenolics from three varieties of brown rice resulted in loose surface structure of rice starch. This work may provide evidences for utilisation of phenolics from different varieties of brown rice to improve quality of rice products and inhibit retrogradation of rice starch.
Inhibitory effects of phenolics from three varieties of brown rice on the retrogradation properties of rice starch.
Abstract
Ultracold atoms offer a unique opportunity to study many-body physics in a clean and well-controlled environment. However, the isolated nature of quantum gases makes it difficult to study ...transport properties of the system, which are among the key observables in condensed matter physics. In this work, we employ Markovian feedback control to synthesize two effective thermal baths that couple to the boundaries of a one-dimensional Bose–Hubbard chain. This allows for the realization of a heat-current-carrying state. We investigate the steady-state heat current, including its scaling with system size and its response to disorder. In order to study large systems, we use semi-classical Monte-Carlo simulation and kinetic theory. The numerical results from both approaches show, as expected, that for non- and weakly interacting systems with and without disorder one finds the same scaling of the heat current with respect to the system size as it is found for systems coupled to thermal baths. Finally, we propose and test a scheme for measuring the energy flow. Thus, we provide a route for the quantum simulation of heat-current-carrying steady states of matter in atomic quantum gases.
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•The germination in form of paddy (GP) and brown rice (GBR) was studied.•The active substances in GP and GBR were determined and compared.•Phytic acid in GP was higher than in GBR, ...but phytase and GABA in GP were lower.•Phenolics, γ-oryzanol, flavonoids, antioxidant activity in GP were higher than GBR.•Germination form can be chosen to obtain rice with specific contents of bioactives.
This study investigated the effect of paddy rice and brown rice germination on their phytic acid, phytase, GABA, γ-oryzanol, phenolics, flavonoids and antioxidant capacity. The GABA content and phytase activity in the rice germinated in the form of paddy (GP) were respectively lower than those in the rice germinated in the form of brown rice (GBR), and the level of phytic acid in GP was higher than that in GBR during germination processes from 18 h to 72 h. However, the contents of total γ-oryzanol, free phenolic, total phenolic, free flavonoid and total flavonoid in GP were higher than those in GBR during germination processes (18–72 h). The antioxidant activities of DPPH and T-AOC in GP were respectively higher than those in the GBR during germination processes (18–72 h). These results demonstrated that GP produced more γ-oryzanol, phenolics, flavonoids content and higher antioxidant activities, but less GABA content than those in GBR. This work might be useful for the specific aim of choosing germination ways and for the development of wholegrain foods.
Fine particulate matter (PM2.5) is the primary air pollutant that is able to induce airway injury. Compelling evidence has shown the involvement of IL‐17A in lung injury, while its contribution to ...PM2.5‐induced lung injury remains largely unknown. Here, we probed into the possible role of IL‐17A in mouse models of PM2.5‐induced lung injury. Mice were instilled with PM2.5 to construct a lung injury model. Flow cytometry was carried out to isolate γδT and Th17 cells. ELISA was adopted to detect the expression of inflammatory factors in the supernatant of lavage fluid. Primary bronchial epithelial cells (mBECs) were extracted, and the expression of TGF signalling pathway‐, autophagy‐ and PI3K/Akt/mTOR signalling pathway‐related proteins in mBECs was detected by immunofluorescence assay and Western blot analysis. The mitochondrial function was also evaluated. PM2.5 aggravated the inflammatory response through enhancing the secretion of IL‐17A by γδT/Th17 cells. Meanwhile, PM2.5 activated the TGF signalling pathway and induced EMT progression in bronchial epithelial cells, thereby contributing to pulmonary fibrosis. Besides, PM2.5 suppressed autophagy of bronchial epithelial cells by up‐regulating IL‐17A, which in turn activated the PI3K/Akt/mTOR signalling pathway. Furthermore, IL‐17A impaired the energy metabolism of airway epithelial cells in the PM2.5‐induced models. This study suggested that PM2.5 could inhibit autophagy of bronchial epithelial cells and promote pulmonary inflammation and fibrosis by inducing the secretion of IL‐17A in γδT and Th17 cells and regulating the PI3K/Akt/mTOR signalling pathway.
The effects of extrusion cooking treatment with different parameters (when the screw speed was 250 rpm/min and the material moisture was 17 %, the extrusion cooking temperature were 100 °C, 120 °C, ...140 °C, 160 °C, 180 °C, respectively; when the screw speed was 250 rpm/min and the extrusion cooking temperature was 160 °C, the material moisture were 11 %, 14 %, 17 %, 20 %, 23 %, respectively) on the functional, physicochemical and structural properties of soluble dietary fiber (SDF) from rice bran were investigated. The water and oil retention capacity (WRC and ORC), water solubility (WS), in vitro binding capacities (bile salt, cholesterol and glucose binding capacity) and antioxidant capacities of SDF were higher when extrusion cooking temperatures were 100 °C and 120 °C. The in vitro binding capacities and antioxidant capacities of SDF were higher when material moisture contents were 11 % and 14 %. However, the ORC, in vitro binding capacities and antioxidant capacities decreased when extrusion cooking temperature was higher than 140 °C and material moisture was higher than 14 %. The results of FT-IR spectrum indicated that the structure of SDF from rice bran was changed after extrusion cooking treatment. The extrusion cooking treatment at low temperature and low material moisture was more beneficial to the properties of SDF. This study may provide basic information for the utilization of SDF from rice bran with extrusion cooking treatment.
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•Effect of different extrusion cooking treatment on SDF from rice bran was studied.•Functional and physicochemical of SDF were higher at lower extrusion temperature.•Binding and antioxidant capacities of SDF were higher at lower material moisture.•Structure of SDF from rice bran after extrusion cooking was changed from FTIR.•SDF property was improved with lower extrusion cooking conditions of rice bran.
Background and Objectives
Germination pretreatment is an effective way to improve the nutritional quality and sensory quality of germinated brown rice (GBR). Cold plasma pretreatment (CPP) has been ...demonstrated to improve the physicochemical properties of GBR. The effects of CPP on reducing phytic acid and improving nutrient composition in GBR have not been evaluated, and there are few studies on the changes of phytic acid and phytase, especially the changes of the forms and compositions of γ‐oryzanol, phenolics, and flavonoids in GBR with CPP. Therefore, this study evaluated the changes of phytase, phytic acid, γ‐aminobutyric acid (GABA), γ‐oryzanol, flavonoids, phenolics, and antioxidant activity in GBR with or without CPP.
Findings
The phytic acid content in CPP‐treated GBR for germination of 72 h was lower (7.60 mg/g, dry basis weight DW) than that in untreated GBR (9.01 mg/g DW). At the same germination time, the phytase activity and GABA, total γ‐oryzanol contents in CPP‐treated GBR were higher than those in untreated GBR. However, total flavonoids and phenolics levels, flavonoid compositions and phenolic acids contents, and T‐AOC and DPPH antioxidant capacity in CPP‐treated GBR were lower than those of untreated GBR.
Conclusions
These results indicated that CPP for brown rice was an effective method for decreasing the phytic acid and enhancing GABA and γ‐oryzanol in GBR compared with non‐CPP of brown rice for germination.
Significance and novelty
CPP is beneficial to reduce phytic acid and improve the GABA and γ‐oryzanol contents of GBR, which provides a theoretical basis for producing functional and nutritious GBR foods.
The single-mode Dicke model is well known to undergo a quantum phase transition from the so-called normal phase to the superradiant phase (hereinafter called the 'superradiant quantum phase ...transition'). Normally, quantum phase transitions can be identified by the critical behavior of quantities such as entanglement, quantum fluctuations, and fidelity. In this paper, we study the role of the quantum Fisher information (QFI) of both the field mode and the atoms in the ground state of the Dicke Hamiltonian. For a finite but large number of atoms, our numerical results show that near the critical atom-field coupling, the QFI of the atomic and the field subsystems can surpass their classical limits, due to the appearance of nonclassical quadrature squeezing. As the coupling increases far beyond the critical point, each subsystem becomes a highly mixed state, which degrades the QFI and hence the ultimate phase sensitivity. In the thermodynamic limit, we present the analytical results of the QFI and their relationship with the reduced variances of the field mode and the atoms. For each subsystem, we find that there is a singularity in the derivative of the QFI at the critical point, a clear signature of the quantum criticality in the Dicke model.
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