Dynamic Study on Water State and Water Migration during Gluten-Starch Model Dough Development under Different Gluten Protein Contents.

Mixing is crucial for dough quality. The gluten content influences water migration in dough development and properties, leading to quality changes in dough-based products. Understanding how the gluten protein content influences water migration during dough development is necessary for dough processing. A compound flour with different gluten protein contents (GPCs, 10-26%, w/w) was used to study the dough farinograph parameters and water migration during dough development. According to the farinograph test of the gluten-starch model dough, the GPC increases the water absorption and the strength of the dough. Water migration was determined via low-field nuclear magnetic resonance (LF-NMR). With the increase in GPC, the gluten protein increases the binding ability of strongly bound water and promotes the transformation of weakly bound water. However, inappropriate GPC (10% and 26%, w/w) results in the release of free water, which is caused by damage to the gluten network according to the microstructure result. Moreover, the changes in proteins' secondary structures are related to the migration of weakly bound water. Therefore, weakly bound water plays an important role in dough development. Overall, these results provide a theoretical basis for the optimization of dough processing.

Psychosomatic mechanisms of heart failure symptoms on quality of life in patients with chronic heart failure: A multi-centre cross-sectional study.

AIMS: To determine the contributions of different kinds of symptoms to the quality of life and mediating effect of psychological and physical symptoms between heart failure symptoms and quality of life. DESIGN: A multi-centre cross-sectional study. METHODS: 2006 chronic heart failure patients from four cities were recruited in China from January 2021 to December 2022. Patients' symptoms and quality of life were self-reported, and data were analysed using correlation analysis, dominance analysis and mediating effects analysis. RESULTS: The dominance analysis revealed that the overall mean contributions of heart failure, psychological and physical symptoms were .083, .085 and .111; 29.5%, 30.2% and 39.5% of the known variance. And heart failure symptoms could negatively affect quality of life through psychological and physical symptoms, accounting for 28.39% and 22.95% of the total effect. Heart failure symptoms could also affect quality of life through the chain-mediated effect of physical and psychological symptoms, accounting for 16.74%. CONCLUSIONS: Physiological symptoms had the strongest effect on quality of life and heart failure symptoms had the weakest. Most of the effect for heart failure symptoms on quality of life in chronic heart failure patients was mediated by psychological and physiological symptoms. RELEVANCE TO CLINICAL PRACTICE: It is important to design non-pharmacological intervention plans for the enhancement of physical and psychological symptoms' management skills, to reduce the adverse impact of heart failure symptoms on quality of life. REPORTING METHOD: Study methods and results reported in adherence to the STROBE checklist. NO PATIENT OR PUBLIC CONTRIBUTION: No patients or members of the public were involved in the study.

Water usability as a descriptive parameter of thermodynamic properties and water mobility in food solids.

A classic problem in preservation is the microbes can grow in low-moisture foods. In this paper, the water sorption, and thermodynamic properties of glucose/WPI solid matrices were measured, while their molecular mobility was analyzed and associated with the microbial growth of D. Hansenii at various aw and 30 °C. Although the sorption isotherms, Tg, and relaxation processes of studied matrices were affected by aw and WPI, the microbial growth showed highly dependent on water mobility rather than aw. Hence, we introduced water usability (Uw), derived from the mobility difference between system-involved water and liquid pure water explicating from the classical thermodynamic viewpoint, to describe the dynamic changes of water mobility in glucose/WPI matrices. Despite to aw, the yeast growth rate was enhanced at high Uw matrices concomitantly with a rapid cell doubling time. Therefore, the proposed Uw provides a better understanding of the water relationships of microorganisms in food preservation.

Nonenzymatic Browning of Amorphous Maltose/Whey Protein Isolates Matrix: Effects of Water Sorption and Molecular Mobility.

Nonenzymatic browning (NEB) reactions often affect the nutritional quality and safety properties of amorphous food solids. Developing a proper approach to control the NEB reaction has been of particular interest in the food industry. An NEB reaction in an amorphous maltose/Whey protein isolates (WPI) matrix containing L-lysine and D-xylose as reactants were studied at ambient temperatures aw ≤ 0.44 and 45~65 °C. The results indicated that the presence of NEB reactants barely disturbed the water sorption behavior of the matrix. The Guggenheim-Anderson-de Boer (GAB) constants and Qst values of the studied samples were affected by storage conditions as the migration of sorbed water among monolayers occurred. The rate of color changes and 5-hydoxymethylfurfural (5-HMF) accumulation on the matrix were accelerated at high ambient temperatures aw, reflecting the extent of NEB reaction increases. Since the strength concept (S) could give a measure of molecular mobility, the extent of the NEB reaction was governed by the molecular mobility of the matrix as the activation energy (Ea) of 5-HMF production minimized at solids with high S values. We found that the S concept had a considerable potential usage in controlling the NEB reaction on amorphous sugar-protein solids. This data set has practical significance in the comprehensive understanding of manipulating the diffusion-limited chemical reactions on low-moisture food solids.

Structural characterization and fluidness analysis of lactose/whey protein isolate composite hydrocolloids as printing materials for 3D printing.

In this study, the lactose/Whey Protein Isolate (WPI) composite hydrocolloids were prepared as an printing material for subsequent 3D printing. The results showed that the rheological, viscoelastic, thermal and mechanical properties of the studied hydrocolloids were composition dependent, which was directly linked to the printing fidelity of printed objects. The morphology of all printed objects showed a porous microstructure, and their porosity was changed by lactose addition. This outcome resulted from lactose-derived co-solvation discouraging WPI aggregation during the printing process, which was necessary for improving printing performance. Moreover, an innovative Fluidness concept (F), using material-specific WLF analysis of relaxation times, was introduced to quantify the fluidness of lactose/WPI composite hydrocolloids at a certain decay of timescales (from 102 to 10-3 s). This F concept was superior for the description and control of printing fidelity, dimensional deviation, and textural properties of 3D-printed objects. Therefore, the F concept is a "printable indicator" for dairy by-products that may possess proper printability and provides an alternative approach to make attractive designs for 3D printing foods.

Physicochemical properties and Strength analysis of vitreous encapsulated solids for the safe delivery of ß-Carotene.

ß-Carotene (ß-Car) is insoluble compounds in water and liable to degradation, which has health benefits for human beings. Although layer-by-layer (LBL) emulsions provide a better protection for ß-Car towards environmental stresses, the handling and transportation of LBL emulsions still faces restrictions. In this paper, therefore, the LBL emulsions including ß-Car were carefully prepared and encapsulated to obtain vitreous encapsulated solids (VES) using trehalose and maltodextrins (MD) as wall materials. Morphological results indicated that the LBL emulsions were formed a spheric shape, in where the polyelectrolyte shell was 30 nm. The MD exhibited the characteristics of not easy to absorb moisture, suitable carrier, and good stabilizer, which could improve the stability of VES systems at studied environmental stresses. Despite compositional effects from MD and environmental stresses, LBL emulsions changed the water sorption behavior of VES as oil dispersion in storage. Strength analysis indicated that LBL emulsions lubricated systems and increased the molecular mobility of wall materials. Structural collapse, rapid color changes, and ß-Car loss were confirmed in VES systems at 0.56 aw from 25 to 45 °C after 30 days of storage. Besides, a relationship between S and ß-Car loss kinetics was established, where the ß-Car degraded more rapidly in a sample with quicker molecular mobility of wall materials Therefore, the controlling of molecular mobility in wall materials can slow down the ß -Car degradation and improve the quality and stability of lipophilic nutrients delivery systems with high total solids.

Color-based clustering algorithm as a novel image analytical method for characterizing maltose crystallinity in amorphous food models.

Maltose crystallization affects the processibility and stability of sugar-rich foods. This study introduced a color-based clustering algorithm (CCA) to analyze crystallinity from the images of amorphous maltose/protein models. The XRD and DSC were also implemented in maltose crystallization characterization and validated the CCA analysis. The results indicated that CCA could effectively recognize maltose crystals (R = 0.9942), and amorphous maltose mainly crystallized to anhydrate α-maltose and ß-maltose monohydrate according to its morphological aspects measured by CCA, XRD, and DSC. However, protein could change the mechanism of maltose crystal formation by disturbing the mutarotation and recrystallization processes of unstable ß-maltose. Besides, maltose crystal formation and crystallinity were governed by molecular mobility as the CCA-derived Avrami indexes changed with the Strength parameter. Compared to XRD and DSC, the proposed CCA can provide a rapid and quantitative measure for maltose crystallinity and has great potential applications in the online detection of sugar crystallization.

Crystallization and strength analysis of amorphous maltose and maltose/whey protein isolate mixtures.

BACKGROUND: Maltose is an essential derivative of starch. To understand the processability and stability of maltose-containing foods, material characterization of the phase and state transition from its amorphous state is required. Although the crystallization of amorphous maltose is well understood, few studies have reported the relationship between the crystallization and the glass transition temperature (Tg )-related molecular mobility. In this study, water sorption, crystallization, Tg -related α-relaxation, and the corresponding time factor for amorphous maltose and maltose / whey protein isolate (WPI) mixtures are measured at various water activity (aw ) levels and 25 °C. RESULTS: The water-additive principle for maltose / WPI mixtures was observed at aw ≤ 0.440 at the molecular level, whereas the crystallization of amorphous maltose occurred at high aw values (≥0.534). The crystal formation and crystallization kinetics of amorphous maltose were affected by water and WPI at aw ≥ 0.534 and 25 °C, as determined by X-ray diffraction. The relationship between Tg and the water content was fitted by the Gordon-Taylor model, and its constant showed a compositional dependence for the maltose / WPI mixtures. The α-relaxation temperature of the amorphous samples decreased due to water plasticization, but increased with an increase in the WPI quantity. The Strength (S) value for amorphous maltose, which was a quantitative estimate of the compositional effects on molecular mobility, was based on the William-Landel-Ferry (WLF) equation. CONCLUSION: The S concept exhibits considerable potential for application in controlling the crystallization of amorphous maltose and improving the processability and stability of maltose-containing foods. © 2020 Society of Chemical Industry.

Vibrational spectra analysis of amorphous lactose in structural transformation: Water/temperature plasticization, crystal formation, and molecular mobility.

Lactose is a common component found in many foods and dairy products. In this study, the vibrational signatures in the crystalline structure of α-, ß-, and α-lactose monohydrate were calculated based on quantum chemistry calculation (QCC), whilst the vibrational spectra in freeze-dried lactose equilibrated at various aw and pre-humidified amorphous lactose (0.33 aw) stored from 25 to 95 °C were determined by using Raman and FT-IR spectroscopies. The vibrational signatures of crystalline lactose were affected by the presence of water according to QCC results. Water plasticization, involving water insertion, exposure of H-bonding sites, and structure disruption, was accelerated by storage temperature based on Raman and FT-IR spectra analysis. Raman spectra indicated that the crystal formation of lactose was affected by aw and storage temperature. Moreover, the spectral changes assigned in OH group provided useful information for determining the critical aw or temperature when Tg-related molecular mobility occurred in lactose-containing products.

Using Supervised Learning Methods to Develop a List of Prescription Medications of Greatest Concern during Pregnancy.

INTRODUCTION: Women and healthcare providers lack adequate information on medication safety during pregnancy. While resources describing fetal risk are available, information is provided in multiple locations, often with subjective assessments of available data. We developed a list of medications of greatest concern during pregnancy to help healthcare providers counsel reproductive-aged and pregnant women. METHODS: Prescription drug labels submitted to the U.S. Food and Drug Administration with information in the Teratogen Information System (TERIS) and/or Drugs in Pregnancy and Lactation by Briggs & Freeman were included (N = 1,186 medications; 766 from three data sources, 420 from two). We used two supervised learning methods ('support vector machine' and 'sentiment analysis') to create prediction models based on narrative descriptions of fetal risk. Two models were created per data source. Our final list included medications categorized as 'high' risk in at least four of six models (if three data sources) or three of four models (if two data sources). RESULTS: We classified 80 prescription medications as being of greatest concern during pregnancy; over half were antineoplastic agents (n = 24), angiotensin converting enzyme inhibitors (n = 10), angiotensin II receptor antagonists (n = 8), and anticonvulsants (n = 7). DISCUSSION: This evidence-based list could be a useful tool for healthcare providers counseling reproductive-aged and pregnant women about medication use during pregnancy. However, providers and patients may find it helpful to weigh the risks and benefits of any pharmacologic treatment for both pregnant women and the fetus when managing medical conditions before and during pregnancy.

Physicochemical properties, structural transformation, and relaxation time in strength analysis for honey powder models.

Present study developed a strength analysis for relaxation time (τ) in characterizing physicochemical properties and structural transformation of freeze-dried honey/whey protein isolate (H/WPI) and honey/maltodextrin (H/MD) models based on water sorption, time-dependent crystallization, glass transition, and α-relaxation at various water activities (0.11aw to 0.76aw) and 25 °C. Water sorption data of two models explained WPI was a more effectiveness drying stabilizer than MD as H/WPI model owned higher monolayer water content. Crystallization was observed in prepared models with drying-aids content below 50% of mass ratios at water activity above 0.44aw and 25 °C, whereas the extent of crystallization and structural collapse were inhibited by WPI and MD addition based on sorption isotherms. Glass transition temperature, α-relaxation temperature, and τ for two models were composition-dependent and altered by water, WPI, and MD at water activity below 0.44aw. According to strength analysis of τ, the S for H/WPI and H/MD models was affected by drying-aids and could give a quantitative measure to estimate compositional effects on τ. Moreover, a S-involved state diagram was established to determine the critical parameters (water content and S) for controlling structural transformation of honey powder models during production and storage, i.e., collapse and stickiness.