Effects of Bifidobacteria Fermentation on Physico-Chemical, Thermal and Structural Properties of Wheat Starch.

Lactic acid bacteria have been considered to be a very important species during sourdough fermentation. In order to explore the effects of bifidobacteria fermentation on thermal, physico-chemical and structural properties of wheat starch during dough fermentation, starch granules were separated from the fermented dough at different fermentation times, including 0 h, 2 h, 6 h, 9 h and 12 h. The results showed that the morphology of starch granules was destroyed gradually as the fermentation time increased, which appeared as erosion and rupture. With the increase in fermentation time, the solubility showed a significant increase, which changed from 8.51% (0 h) to 9.80% (12 h), and the swelling power was also increased from 9.31% (0 h) to 10.54% (12 h). As for the gelatinization property, the enthalpy was increased from 6.77 J/g (0 h) to 7.56 J/g (12 h), indicating a more stable thermal property of fermented starch, especially for the longer fermentation. The setback value was decreased with short fermentation time, indicating that the starch with a longer fermentation time was difficult to retrograde. The hardness of the gel texture was decreased significantly from 50.11 g to 38.66 g after fermentation for 12 h. The results show that bifidobacteria fermentation is an effective biological modification method of wheat starch for further applications.

Tensile Strength and Degradation of GFRP Bars under Combined Effects of Mechanical Load and Alkaline Solution.

Mechanical properties of glass fiber reinforced polymer (GFRP) composites degrade under the combined effects of mechanical load and alkaline solution, affecting the service ability and safety of GFRP reinforced structures. In this study, GFRP bars were loaded with cyclic tension at different stress levels and immersed in alkaline solution for days to investigate the tensile properties and degradation law of GFRP bars. The degradation mechanisms were studied at micro-, meso- and macro-scales with scanning electron microscopy (SEM) and three-dimensional X-ray microscopy, respectively. The results show that tensile strength and degradation rate of GFRP bars are mainly dependent on the different stress levels and alkaline solution. When stress level is higher, the tensile strength degrades more quickly, especially in the early stages of soaking. With the loading and immersion time, the elastic modulus and Poisson's ratio increase at first and then decrease. The ultimate tensile strain is relatively stable, whereas the ultimate elongation is significantly reduced. A strength-degradation model was proposed and fit well with experimental data, demonstrating that the model can be applied to predict tensile strength degradation under combined effects of the load and alkaline solution.