Changing the ionic strength can regulate the resistant starch content of binary complex including starch and protein or its hydrolysates.

Ionic strength condition is a crucial parameter for food processing, but it remains unclear how ionic strength alters the structure and digestibility of binary complexes containing starch and protein/protein hydrolysates. Here, the binary complex with varied ionic strength (0-0.40 M) was built by native corn starch (NS) and soy protein isolate (SPI)/hydrolysates (SPIH) through NaCl. The inclusion of SPI and SPIH allowed a compact network structure, especially the SPIH with reduced molecule size, which enriched the resistant starch (RS) of NS-SPIH. Particularly, the higher ionic strength caused the larger nonperiodic structures and induced loosener network structures, largely increasing the possibility of amylase for starch digestion and resulting in a decreased RS content from 19.07 % to 15.52 %. In other words, the SPIH hindered starch digestion while increasing ionic strength had the opposite effect, which should be considered in staple food production.

Investigation of the temperature gradient control in the printing space for the material extrusion of medical biodegradable hydrogel.

Material extrusion has shown promise in the fabrication of biocompatible scaffolds for tissue engineering using medical biodegradable hydrogel materials. However, the uncontrollable shape of prepared 3D architecture decelerates the development of large-size complex hydrogel models for the fabrication of human-scale tissue or organs. A primary cause of the collapse as well as shrinkage of prepared architectures is the uncontrollable ambient temperature distribution during the extruding process for hydrogel materials. Therefore, there is a need to accurately control the temperature gradient in the printing space during the material extrusion. The study proposed a novel temperature-controlled substrate configuration with a multilayered enclosure, by which the temperature gradient in the printing space can be regulated by varying the height as well as the internal diameter of the enclosure. Subsequently, a finite element simulation model, as well as a self-developed temperature measuring device, was established to numerically and experimentally investigate the temperature distribution in the printing space. Furthermore, printing trials were implemented on the novel substrate. The collapse of 3D architectures was successfully avoided, and the height of scaffolds was improved obviously from 2.21 mm to 13.24 mm.

Effects of damaged starch on glutinous rice flour properties and sweet dumpling qualities.

This study focused on exploring the effects of damaged starch on glutinous rice flour properties and sweet dumpling qualities. Glutinous rice flours with different damaged starch contents (2-8%) and the same particle size were prepared through sifting and blending of semidry-milled and dry-milled rice flour. The increase of damaged starch content led to an increase in elastic modulus (G'), viscous modulus (G″) and agglomeration of starch granules, and a decrease in peak viscosity, breakdown value and enthalpy change (ΔH). Among all the samples, the rice flour batters with damaged starch content 3% and 4% were more stable and structured, and rice flours with damaged starch content 2% and 3% showed better pasting properties. As for the sweet dumpling qualities, compact structure, weak water mobility, less water loss, slight cracking and desirable cooking and texture properties were observed in the sweet dumplings made from rice flour with damaged starch content of less than 5%. All the results demonstrated that glutinous rice flour with damaged starch content of less than 5% had good flour properties and was suitable for the production of sweet dumplings.