This research reported the effect of peeling naked oats with a peeling machine equipped with the flexible alloy blade.Results showed that the flexible alloy blade could achieve the same effect as traditional abrasive ...This research reported the effect of peeling naked oats with a peeling machine equipped with the flexible alloy blade.Results showed that the flexible alloy blade could achieve the same effect as traditional abrasive rolls. Furthermore, the new peeling method had hardly damage to the oat kernels. The result of scanning electron microscopy indicated the surface of peeled naked oats by the flexible alloy blade is homogeneous. The gap between the flexible alloy blade and the slotted screen could change the particle sizes of the flours obtained, which differed from traditional peeling machines. In addition, peeling for 15 seconds significantly reduced the microbial contaminants. The removal of outer layer decreased the lipase activity. The technological parameters were optimized by orthogonal L_9(3~4) test, the results showed a 30 s peeling time and 2% second-addition of water contributed to the peeling rate. The texture analysis demonstrate that the hardness of cooked groats decreases obviously after peeling treatments.展开更多
As a non-thermal processing technology,high hydrostatic pressure(HHP)can be used for starch modification without affecting the quality and flavour constituents.The effect of HHP on starch is closely related to the tre...As a non-thermal processing technology,high hydrostatic pressure(HHP)can be used for starch modification without affecting the quality and flavour constituents.The effect of HHP on starch is closely related to the treatment time of HHP.In this paper,we investigated the impacts of HHP treatment time(0,5,10,15,20,25,30 min)on the microstructure,gelatinization and thermal properties as well as in vitro digestibility of oat starch by scanning electron microscopy,X-ray diffraction,Fourier transform infrared spectroscopy,13C NMR and differential scanning calorimeter.Results showed that 5-min HHP treatment led to deformation and decreases in short-range ordered and doublehelix structures of oat starch granules,and further extending the treatment time to 15 min or above caused the formation of a gelatinous connection zone,increase of particle size,disintegration of short-range ordered and double-helix structures,and crystal structure change from A type to V type,indicating gelatinization occurred.Longer treatment time also resulted in the reduction in both the viscosity and the stability of oat starch.These indicated that HHP treatment time greatly influenced the microstructure of oat starch,and the oat starch experienced crystalline destruction(5 min),crystalline disintegration(15 min)and gelatinization(>15 min)during HHP treatment.Results of in vitro digestibility showed that the rapidly digestible starch(RDS)content declined first after treatment for 5 to 10 min then rose with the time extending from 15 to 30 min,indicating that longer pressure treatment time was unfavourable to the health benefits of oat starch for humans with diabetes and cardiovascular disease.Therefore,the 500-MPa treatment time for oat starch is recommended not more than 15 min.This study provides theoretical guidance for the application of HHP technology in starch modification and development of health foods.展开更多
The present study investigates the effects of incorporating oat bran(OB) into Chinese steamed bread(CSB). Different levels(5%, 10% and 15%) of OB were used to replace wheat flour in the manufacture of CSB. The rheolog...The present study investigates the effects of incorporating oat bran(OB) into Chinese steamed bread(CSB). Different levels(5%, 10% and 15%) of OB were used to replace wheat flour in the manufacture of CSB. The rheological properties of the dough were measured(water absorption(WA), development time, mixing tolerance, extensibility and stickiness). The addition of OB significantly increased WA, development time and stickiness, whereas decreased extensibility of dough. The physical properties of CSB were determined using specific volume, loaf height, moisture, and texture analysis. The nutritional quality of the bread was also analysed using an in vitro digestion method mimicking intestinal digestion. The results illustrated that the incorporation of OB into wheat flour decreases specific volume and softness of CSB. The addition of OB decreased the glycaemic response of steamed bread.This study illustrates the potential addition of OB to improve the nutritional quality of CSB.展开更多
本项目以基于OAT模式的可折叠变形两轴飞行器为研究对象,对其设计、制造、调试等理论与方法进行系统性研究,设计一种基于OAT模式、高效、低噪、稳定的可折叠两轴飞行器,并完成样机的制作、飞控算法的设计以及系统的调试、验证与优化,比...本项目以基于OAT模式的可折叠变形两轴飞行器为研究对象,对其设计、制造、调试等理论与方法进行系统性研究,设计一种基于OAT模式、高效、低噪、稳定的可折叠两轴飞行器,并完成样机的制作、飞控算法的设计以及系统的调试、验证与优化,比较分析基于FAAT(Fore Aft Active Tilting前后主动倾摆主动稳定式)和OAT(Oblique Active Tilting被动稳定主动倾斜式)模式下双旋翼无人机优缺点。展开更多
Oates is regarded as one of the most prolific modern American writers.Wonderland is one of her most representative novels, which is regarded as a"family tragedy"novel.It is Willard Harte who begins the most ...Oates is regarded as one of the most prolific modern American writers.Wonderland is one of her most representative novels, which is regarded as a"family tragedy"novel.It is Willard Harte who begins the most horrible family tragedy. The author of the paper tries to analyze the desperate destroyer, Willard Harte, and his motive for the killing expecting to attract more Chinese scholars' attention.展开更多
Joyce Carol Oates is one of the most productive writers in American literary circles,reputed as a representative writer of"psychological realism".For nearly 50 years,her works are various genres with profoun...Joyce Carol Oates is one of the most productive writers in American literary circles,reputed as a representative writer of"psychological realism".For nearly 50 years,her works are various genres with profound theme,which get a lot of attention by Chinese and foreign academic circles.The author of the paper introduces Oates to readers and analyzes her literary career in detail expecting to attract more Chinese scholars’attention.展开更多
Whole-grain foods have attracted emerging attention due to their health benefits.Whole grains are rich in bound polyphenols(BPs)linked with dietary fibers,which is largely underestimated compared with free polyphenols...Whole-grain foods have attracted emerging attention due to their health benefits.Whole grains are rich in bound polyphenols(BPs)linked with dietary fibers,which is largely underestimated compared with free polyphenols.In this study,in vitro simulated gastrointestinal digestion and colonic fermentation models were used to study the release profile and metabolism of BPs of oat bran.Significantly higher level of BPs was released during in vitro colon fermentation(3.05 mg GAE/g)than in gastrointestinal digestion(0.54 mg GAE/g).Five polyphenols were detected via LC-MS and their possible conversion pathways were speculated.Released BPs exhibited chemical antioxidant capacity.16S rRNA sequencing further revealed that Clostridium butyricum,Enterococcus faecalis,Bacteroides acidifaciens were the key bacteria involved in the release of BPs,and this was verified by whole-cell transformation.Our results helped to explain the possible mechanism of the health benefits of BPs in whole grains.展开更多
基金Supported by National Natural Science Foundation of China(No.31571873)National College Students Innovation and Entrepreneurship Training Program Project(201710463002)
文摘This research reported the effect of peeling naked oats with a peeling machine equipped with the flexible alloy blade.Results showed that the flexible alloy blade could achieve the same effect as traditional abrasive rolls. Furthermore, the new peeling method had hardly damage to the oat kernels. The result of scanning electron microscopy indicated the surface of peeled naked oats by the flexible alloy blade is homogeneous. The gap between the flexible alloy blade and the slotted screen could change the particle sizes of the flours obtained, which differed from traditional peeling machines. In addition, peeling for 15 seconds significantly reduced the microbial contaminants. The removal of outer layer decreased the lipase activity. The technological parameters were optimized by orthogonal L_9(3~4) test, the results showed a 30 s peeling time and 2% second-addition of water contributed to the peeling rate. The texture analysis demonstrate that the hardness of cooked groats decreases obviously after peeling treatments.
基金supported financially by the National Natural Science Foundation of China (Grant No.31760468 and32060515)Inner Mongolia Autonomous Region Science and Technology Plan Project (No.2020GG0064)
文摘As a non-thermal processing technology,high hydrostatic pressure(HHP)can be used for starch modification without affecting the quality and flavour constituents.The effect of HHP on starch is closely related to the treatment time of HHP.In this paper,we investigated the impacts of HHP treatment time(0,5,10,15,20,25,30 min)on the microstructure,gelatinization and thermal properties as well as in vitro digestibility of oat starch by scanning electron microscopy,X-ray diffraction,Fourier transform infrared spectroscopy,13C NMR and differential scanning calorimeter.Results showed that 5-min HHP treatment led to deformation and decreases in short-range ordered and doublehelix structures of oat starch granules,and further extending the treatment time to 15 min or above caused the formation of a gelatinous connection zone,increase of particle size,disintegration of short-range ordered and double-helix structures,and crystal structure change from A type to V type,indicating gelatinization occurred.Longer treatment time also resulted in the reduction in both the viscosity and the stability of oat starch.These indicated that HHP treatment time greatly influenced the microstructure of oat starch,and the oat starch experienced crystalline destruction(5 min),crystalline disintegration(15 min)and gelatinization(>15 min)during HHP treatment.Results of in vitro digestibility showed that the rapidly digestible starch(RDS)content declined first after treatment for 5 to 10 min then rose with the time extending from 15 to 30 min,indicating that longer pressure treatment time was unfavourable to the health benefits of oat starch for humans with diabetes and cardiovascular disease.Therefore,the 500-MPa treatment time for oat starch is recommended not more than 15 min.This study provides theoretical guidance for the application of HHP technology in starch modification and development of health foods.
文摘The present study investigates the effects of incorporating oat bran(OB) into Chinese steamed bread(CSB). Different levels(5%, 10% and 15%) of OB were used to replace wheat flour in the manufacture of CSB. The rheological properties of the dough were measured(water absorption(WA), development time, mixing tolerance, extensibility and stickiness). The addition of OB significantly increased WA, development time and stickiness, whereas decreased extensibility of dough. The physical properties of CSB were determined using specific volume, loaf height, moisture, and texture analysis. The nutritional quality of the bread was also analysed using an in vitro digestion method mimicking intestinal digestion. The results illustrated that the incorporation of OB into wheat flour decreases specific volume and softness of CSB. The addition of OB decreased the glycaemic response of steamed bread.This study illustrates the potential addition of OB to improve the nutritional quality of CSB.
文摘本项目以基于OAT模式的可折叠变形两轴飞行器为研究对象,对其设计、制造、调试等理论与方法进行系统性研究,设计一种基于OAT模式、高效、低噪、稳定的可折叠两轴飞行器,并完成样机的制作、飞控算法的设计以及系统的调试、验证与优化,比较分析基于FAAT(Fore Aft Active Tilting前后主动倾摆主动稳定式)和OAT(Oblique Active Tilting被动稳定主动倾斜式)模式下双旋翼无人机优缺点。
文摘Oates is regarded as one of the most prolific modern American writers.Wonderland is one of her most representative novels, which is regarded as a"family tragedy"novel.It is Willard Harte who begins the most horrible family tragedy. The author of the paper tries to analyze the desperate destroyer, Willard Harte, and his motive for the killing expecting to attract more Chinese scholars' attention.
文摘Joyce Carol Oates is one of the most productive writers in American literary circles,reputed as a representative writer of"psychological realism".For nearly 50 years,her works are various genres with profound theme,which get a lot of attention by Chinese and foreign academic circles.The author of the paper introduces Oates to readers and analyzes her literary career in detail expecting to attract more Chinese scholars’attention.
基金the support from the research grants by National Natural Science Foundation of China(32202051)National Key R&D Program of China(2022YFF1100104)the Major Project of Inner Mongolia Science and Technology Department,China(2021ZD0002)。
文摘Whole-grain foods have attracted emerging attention due to their health benefits.Whole grains are rich in bound polyphenols(BPs)linked with dietary fibers,which is largely underestimated compared with free polyphenols.In this study,in vitro simulated gastrointestinal digestion and colonic fermentation models were used to study the release profile and metabolism of BPs of oat bran.Significantly higher level of BPs was released during in vitro colon fermentation(3.05 mg GAE/g)than in gastrointestinal digestion(0.54 mg GAE/g).Five polyphenols were detected via LC-MS and their possible conversion pathways were speculated.Released BPs exhibited chemical antioxidant capacity.16S rRNA sequencing further revealed that Clostridium butyricum,Enterococcus faecalis,Bacteroides acidifaciens were the key bacteria involved in the release of BPs,and this was verified by whole-cell transformation.Our results helped to explain the possible mechanism of the health benefits of BPs in whole grains.
