•SPIs of small-seeded black soybeans had more β-sheet but fewer α-helix structures.•SPIs of small-seeded yellow soybeans had higher fluorescence intensity.•SPIs of small-seeded black soybeans had ...higher surface hydrophobicity.•SPIs of small-seeded black soybeans exhibited better water absorption capacity.•Tofu made from small-seeded yellow soybeans had a higher yield.
The structural, functional properties of protein isolated from small-seeded soybeans were investigated and characteristics of tofu were studied. Small-seeded soybean protein had obvious α', α, β, acidic and basic subunits bands and two endothermic peaks (76.02–76.63℃ and 91.94–94.25℃). Small-seeded black soybean protein isolates (SBSPI) had more β-sheet (31.90–33.54%) structure, while small-seeded yellow soybean protein isolates (SYSPI) had more α-helix (18.89–20.72%) structure. SYSPI had higher fluorescence intensity (839.10–847.80) than SBSPI (482.70–565.10). SBSPI exhibited higher surface hydrophobicity (939.51–1252.75) and water absorption capacity (8.07–8.50 g/g). Tofu made from small-seeded yellow soybeans had higher yield (549.46–560.23 g/100 g soybean) and was brighter (L*, 74.61–77.48) and more yellowish (b*, 14.83–14.95) in color. Tofu made from Fugu small-seeded black soybean (FGSBS) had the highest hardness (178.52 g), adhesiveness (-25.77 g.sec), chewiness (87.45 g) and resilience (0.26), signifying a more compact structure.
•Non-waxy broomcorn millet has more amylose content than waxy proso millet.•Compared the influence of amylose content on the quality of proso millet.•Amylose content of proso millet was positively ...correlated with pasting properties.•Cooked non-waxy proso millet was hard whereas waxy proso millet was sticky.•The non-waxy broomcorn millet had RS and RDS than that of waxy broomcorn millet.
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The quality characteristics of waxy and non-waxy proso millet (Panicum miliaceum L.) are different because of their varying amylose content. Physical appearance, pasting properties, cooking and edibility were investigated in five waxy and five non-waxy proso millet varieties. The results showed that the amylose content of proso millet flour was positively correlated with peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, peak time, and pasting temperature. The porridge made with non-waxy proso millet was thicker as compared with that of made with waxy proso millet. Cooked non-waxy proso millet was hard whereas waxy proso millet was sticky. The non-waxy proso millet contained higher resistant starch and lower rapidly digestible starch than waxy proso millet. From this study, we can conclude that quality characteristics of waxy and non-waxy proso millet are different, and this may provide an insight in food processing and commercial production of proso millet.
The structural, physicochemical, gel textural, rheological, and in vitro digestibility properties as well as their relationships of non-waxy proso millet starch (NPMS) and waxy proso millet starch ...(WPMS) were evaluated by taking normal corn starch (CS) and potato starch (PS) as controls. Proso millet starch was mostly polygonal or spherical, with an A-type crystalline structure. Proso millet starch contained more short-branched chains (DP 6–24) compared with CS and PS. WPMS possessed higher crystallinity and more short-range ordered structures than NPMS. NPMS displayed higher pasting temperature, retrogradation rate and shear thinning degree, and lower gelatinization temperature and enthalpy than WPMS. The hardness and chewiness of starch gel formed by NPMS were higher than those of WPMS. All starch samples exhibited shear thinning behavior in the steady-flow test and typical elastic solid behavior in the dynamic rheological test. Moreover, NPMS was considered a potential formula for functional foods, with its lower rapidly digestible starch (RDS) and higher resistant starch (RS) contents than WPMS, CS, and PS. This paper revealed the influence of amylose content and structure on the physicochemical properties of different proso millet starch.
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Quinoa straw was pretreated with 1-butyl-3-methylimidazolium chloride (BmimCl). The levels of pretreatment temperature, duration, and liquid/solid ratio were optimized using orthogonal design to ...enhance the reducing sugar yield of treated sample. Scanning electron microscopy, Fourier transform infrared spectroscopy, and X-ray diffraction were used to assess structural changes in native and pretreated biomass. The effect of BmimCl pretreatment on the structure and properties of quinoa straw was significant. The optimum pretreatment conditions were liquid/solid ratio of 15:1, temperature of 100 °C, and duration of 5 h. The maximum reducing sugar yield of 33.22% was obtained, which was significantly higher than that of native quinoa straw. Unlike the untreated one, the pretreated quinoa straw showed clear pores and cracks and incomplete structure. Significant differences in the reducing sugar yield and structural characterization between BmimCl pretreated and untreated biomass demonstrated that BmimCl pretreatment of quinoa straw was effective for enzymatic hydrolysis.
•BmimCl pretreatment of quinoa straw was optimized using orthogonal design.•BmimCl pretreatment led to the maximum reducing sugar yield of 33.22%.•Significant difference exhibited between native and BmimCl pretreated quinoa straw.
This work aimed to evaluate the effect of pearling on the physicochemical properties, bioactive compound contents, and antioxidant capacity of quinoa flour. Three different varieties of whole quinoa ...flour and corresponding pearled flour were tested. Compared with pearled flour, whole flour had a higher water solubility index, swelling power, and water and oil absorption capacity; lower pasting temperature; and higher setback. The phenolic, flavonol, and saponin contents of quinoa flour were significantly decreased after pearling treatment. Moreover, liquid chromatography - mass spectrometry (LC-MS) was used to identify and quantify the phenolic composition. Most of the phenolic compounds were higher in whole flour than in pearled flour. The antioxidant capacity of quinoa flour was reduced after pearling. The high correlations were also found between the bioactive compound contents and properties of quinoa flour.
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•Quinoa flour is a good source of phenolic compounds.•The pearling process could affect the pasting properties significantly.•Bioactive compound contents of whole quinoa flour are higher than pearled flour.•The antioxidant capacity has a high correlation with bioactive compound contents.
This study investigated the effects of Lactobacillus plantarum fermentation on the structural, physicochemical, and digestive properties of foxtail millet starches. The fermented starch granules ...formed a structure with honeycomb-like dents, uneven pores, and reduced particle size. As the fermentation time extended, the amylose content of waxy (0.88 %) and non-waxy (33.71 %) foxtail millet starches decreased to the minimum value at 24 h (0.59 % and 29.19 %, respectively), and then increased to 0.85 % and 31.87 % at 72 h, respectively. Both native and fermented foxtail millet starches exhibited an A-type crystal structure. Compared with native samples, the fermented samples performed enhanced proportion of short-branched chain, crystallinity, and short-range ordered degree. After fermentation for 24 h, the solubility, adsorption capacity, and pasting viscosity of foxtail millet starches improved, whereas the swelling power, pasting temperature, breakdown, setback, and degree of retrogradation reduced. Additionally, fermentation increased the transition temperatures, enthalpy, and digestibility. Overall, Lactobacillus plantarum fermentation is considered a competent choice to regulate the characteristics of foxtail millet starch.
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•Lactobacillus plantarum metabolites preferentially acted on starch amorphous region.•Fermentation increased short-branched chain content of foxtail millet starch.•Fermentation for 24 h delayed the retrogradation of foxtail millet starch.•Fermentation ameliorated the digestibility of foxtail millet starch.
Summary
In this study, the antioxidant activities, structure, physicochemical properties and digestibility of different foxtail and proso millets were investigated. Dark‐coloured millets had lower ...lightness (
L
*) and higher total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activities than light‐coloured millets. The polygonal and spherical starch granules of millet were wrapped and attached by proteins, lipids,
etc.
The X‐ray diffraction patterns of millet flours exhibited A‐type, with crystallinity of 34.64%–40.98% for foxtail millets and 31.72%–40.16% for proso millets. Compared with waxy millets, non‐waxy millets were more resistant to swelling, gelatinisation and digestion, but showed a higher rate of retrogradation. Millet varieties with higher amylose content or higher TPC and TFC showed lower digestibility. These results will help to reveal the differences among millets with different types, varieties, colours and amylose content and provide theoretical guidance for their development and application.
Recent years have witnessed an increasing interest in the flipped classroom model, and many flipped programs have been funded and implemented to explore the effectiveness of this new model. However, ...previous studies centering on comparative assessment have indicated that it is not always entirely successful in terms of promoting students' performance and/or satisfaction, which warrants further research on the contributing factors and driving mechanism accounting for students' perceptions of flipped settings. In order to fill this gap, in this study, a students' satisfaction model for the flipped classroom was constructed based on the experiential learning theory. A total of 178 undergraduate students in Mainland China participated in 32-week College English flipped classes, from whom 146 valid questionnaires were obtained. The proposed research model was evaluated through longitudinal surveys followed by the structural equation modeling technique. The results indicated that, compared with the designs of Personalized Learning Climate, learners' Prior Learning Experience is a far more significant antecedent for predicting their satisfaction. Furthermore, Perceived Quality (with five first-order dimensions) and Perceived Value are two vital mediators to student satisfaction. The implications of this study are also discussed.
Ammonia stress changes microbial metabolism of anaerobic digestion and decreases methane yield, where proton pump overactivated by free ammonia suggested to be the centre of the metabolism changes in ...anaerobic digestion under ammonia stress. The work demonstrated that proton pump inhibitor (PPI) could alleviate the overactivated proton pump and mitigate ammonia inhibition. Its impacts on iron transporter, substrates uptake, and energy conservation were investigated in anaerobic digestion treating food and kitchen waste. The PPI formed a stimuli-responsive drug delivery system driven by pH for the more inhibited microbe (p < 0.01), confirmed by FE-SEM/EDS and high throughput sequencing, implying the PPI was activated at inhibited microbe more than mixed liquor. Consistent microbial population increase observed in syntrophs and methanogens, who utilized the substrates for high yielding pathway and facilitated the energy sharing by direct interspecies electron transfer. These results demonstrated PPI could recovery methane production and could mitigate fatty-acid accumulation under high ammonia stress by delivery and activation in acetoclastic methanogen.
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•Proton pump inhibitor could be activated and delivered by low pH due to ammonia inhibition.•The intermediate metabolite showed more difference in community than metabolism function.•Acetoclastic methanogens survived ammonia stress by PPI and retained methanogenesis.•PPI interfered interspecies hydrogen transfer, strengthen direct interspecies electron transfer.•Ammonia and PPI showed synergy in investigating metabolic network of anaerobic digestion.
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