Article
Optics
I. Gnilitskyi, W. Alnusirat, M. Sorgato, L. Orazi, G. Lucchetta
Summary: In this study, the influence of two different types of laser-induced periodic surface structures on the flow length in micro injection molding was evaluated. The performance of an untreated cavity surface was compared with surfaces modified by LIPSS. The phenomenon was investigated by localizing the weld lines created by the polymer flow in different surface treatments.
OPTICS AND LASER TECHNOLOGY
(2023)
Article
Chemistry, Medicinal
Natalia Diaz, Dimas Suarez
Summary: This research investigates the conformational properties of unguisin A and its difluorinated stereoisomers using NMR experiments and enhanced MD techniques. The study reveals that fluorination significantly alters the secondary structure of the macrocycle, except for one diastereomer, suggesting that fluorination can select conformations accessible to the unsubstituted peptide. Computational characterization of macrocyclic peptides may thus aid in the rational design of stereoselective fluorinated peptides with fine-tuned conformation and activity.
JOURNAL OF CHEMICAL INFORMATION AND MODELING
(2021)
Article
Chemistry, Applied
Mariero Gawat, Mike Boland, Jim Chen, Jaspreet Singh, Lovedeep Kaur
Summary: This study investigated the effects of industrial microwave processing and sous vide on goat and lamb meat. The results showed that both processes had different impacts on meat protein structure, but resulted in similar overall protein digestibility at the same tenderness level.
Article
Engineering, Multidisciplinary
Doyel Pandey, Somnath Bhattacharyya
Summary: This study numerically investigates the electroosmotic flow and ion transport within a hydrophobic conical nanopore, taking into account ion steric effects and fluid slip at the pore surface. The results show that the pore hydrophobicity enhances the electroosmotic flow, while ion steric interactions can enhance EOF, ion selectivity, and ion concentration polarization.
APPLIED MATHEMATICAL MODELLING
(2021)
Article
Chemistry, Physical
Tingting Zhang, Haoming Chen, Chunhu Tan, Luo Li, Libin Zhang, Chang Liu, Weihua Li, Changqing Yan, Jiansheng Li, Rui Lu
Summary: The interaction mechanism between bovine serum albumin (BSA) and titanium dioxide (TiO2) nanoparticles of different shapes, surface charges, and hydrophobic properties was studied. The results showed that the binding capacities of the nanoparticles with BSA varied, with spherical TiO2 > rod-shaped TiO2 > positively charged TiO2 > hydrophobic TiO2. The conformation of BSA was minimally affected by spherical, rod-shaped, and positively charged TiO2, while hydrophobic TiO2 had a greater effect. Molecular docking and MD simulations indicated that the content of hydroxyl groups played a key role in the binding capacity.
Article
Food Science & Technology
Yan Du, Zhengxing Chen, Feng Liang, Wenju Zhou, Zhaoxin Tu, Xin Zhang, Zexu Wang, Juan Li
Summary: This study investigates the changes in highland barley proteins (HBPs) when interacting with salidroside. The results show that salidroside can alter the free sulfhydryl contents, fluorescence intensity, and surface properties of HBPs, and enhance their emulsifying and foaming properties. These findings suggest that salidroside has the potential to improve the structural characteristics and functional properties of HBPs.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Shizhang Yan, Jingwen Xu, Shuang Zhang, Yang Li
Summary: The study investigated the effects of ultrasound treatment on the flexibility, structure, and emulsification properties of soybean protein isolate (SPI). It was found that SPI exhibited optimal emulsification performance at 400 W ultrasound power, with a significant correlation between flexibility and emulsification performance. These findings suggest that the conformational flexibility of SPI, rather than its surface hydrophobicity, plays a key role in determining its emulsification properties.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Yanwei Wang, Dongxin Xiang, Siyuan Chen, Guangcan Yang
Summary: In this study, the regulation of Liquid-liquid Phase Separation (LLPS) in polypeptides with repetitive proline and arginine (PR) sequences was investigated. It was found that higher salt concentrations are required for the LLPS of longer PR peptides. The experiment also showed that LLPS in peptide systems is driven by both hydrophobicity and electrostatic interactions.
Article
Chemistry, Physical
Panthihage Ruvini L. Dabare, Akash Bachhuka, Dennis Palms, Emma Parkinson-Lawrence, John Hayball, Agnieszka Mierczynska, Krasimir Vasilev
Summary: The surface chemistry of biomaterials plays a crucial role in regulating protein adsorption, conformational changes, and immune responses. Positively charged amine and oxazoline-rich surface chemistries have the greatest impact on albumin adsorption and protein conformational changes. Pre-adsorption of albumin leads to reduced expression of pro-inflammatory cytokines and increased secretion of anti-inflammatory markers.
APPLIED SURFACE SCIENCE
(2022)
Article
Biotechnology & Applied Microbiology
Mariam Karagulyan, Marc-Oliver Goebel, Dorte Diehl, Abd Alaziz Abu Quba, Matthias Kastner, Jorg Bachmann, Lukas Y. Wick, Gabriele E. Schaumann, Anja Miltner
Summary: Increased drought intensity and frequency expose soil bacteria to prolonged water stress, leading to changes in bacterial cell surface properties. The changes in cell surface hydrophobicity depend on strain and stress type, and affect different bacteria in different ways.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2022)
Article
Chemistry, Applied
Jiangfan Chang, Xiaoyan He, Zongcheng Yang, Xiuqin Bai, Chengqing Yuan
Summary: Inspired by nature, superhydrophobic surfaces have excellent fouling resistance, and nanocomposite coatings are an economical way to fabricate such surfaces. However, there is limited research on the effects of chemical composition on hydrophobicity and antifouling performance. This study fabricated epoxy-based nanocomposite coatings with varying wettability and found that reducing the solid surface free energy significantly improved the hydrophobicity and antifouling performance of the coatings.
PROGRESS IN ORGANIC COATINGS
(2022)
Article
Food Science & Technology
Yulin Feng, Xuejia Feng, Shuchang Liu, Huijuan Zhang, Jing Wang
Summary: The addition of dietary fiber and ferulic acid to wheat flour has significant effects on dough characteristics and glutenin macropolymer aggregation behavior. The combined effects of dietary fiber and ferulic acid reduce the impact on dough texture and molecular aggregation, making it more similar to the control group.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Plant Sciences
Tingyuan Hu, Hongkun Yang, Kaiqin Zhang, Cheema Nazir Hafsa, Xiaoting Fang, Haiyan Ma, Jiangxiu Liao, Shunlin Zheng
Summary: The quality of potato starch is mainly influenced by the environment. This study investigated the effects of different altitude cultivation locations on the molecular structure and physicochemical properties of starch. It was found that potato starch in high altitude areas had shorter branched chains and lower gelatinization temperature.
FRONTIERS IN PLANT SCIENCE
(2023)
Article
Chemistry, Multidisciplinary
Hyeong-Hun Park, Chul-Hwan Kim, Ji-Su Lee, Cheong-Ha Lee
Summary: This study compared two different refiner plates with different bar patterns. The plates were designed with three zones - high-intensity, transition, and low-intensity, and had a draft angle of 4-5 degrees. The two plates had significant differences in cutting edge length (CEL), with TP A having a CEL of 5.1 km/s and TP B having a CEL of 22.7 km/s. TP A applied greater force and showed higher stock throughput compared to TP B. TP B promoted fibrillation of fibers, resulting in decreased fiber width without changes in mean fiber length before and after refining. TP B also had slightly higher bulk in TMP and CTMP, but TP A had a greater decrease in tensile strength due to decreased fiber length, while tear strength showed no significant change between the two plates.
APPLIED SCIENCES-BASEL
(2023)
Article
Food Science & Technology
Liwei Fu, Zhaojun Wang, Zhiyong He, Maomao Zeng, Fang Qin, Jie Chen
Summary: The rheological properties of concentrated soluble soybean protein isolates were studied at different temperatures and particle sizes. The results showed that protein aggregation was the most significant factor affecting modulus at 60°C, while larger aggregates required more energy to enter the flow state at high temperatures. Additionally, the hindrance of protein interactions was observed in the thermo-mechanical process. The study also explored protein interactions using different additives and found that larger particle sizes hindered further interactions between protein molecules.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)