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https://www.selleckchem.com/products/BIBF1120.html Wheat millstreams and wheat-based foods (pasta, biscuits and bread) enriched or not in dietary fibre with fractions extracted from wheat grains, have been characterized either for their total dietary fibre content (TDF) and their arabinoxylan (AX) content. A strong correlation (r2 = 0.98) is observed between the AX and TDF contents indicating that AX can be used to estimate TDF content in wheat products. Moreover, by adding a previous step including enzymatic hydrolysis with a xylanase, a functional evaluation of DF is proposed based on the amount of AX released by the enzyme. Xylanase hydrolysable AX are likely also released by microbiota's enzymes in the gut and therefore an indicator for the proportion of fermentable DF in grain fractions and wheat-based foods (pasta, biscuits and bread). This assay opens the door for simple characterization of qualitative attribute of cereal DF.The effects of different microwave heating (MH) methods on gelation properties of golden threadfin bream myosin and related mechanism were investigated in this study. Compared with conventional heating and one-step MH methods, myosin gel developed by 100 W coupled with 300 W MH method (MH100 + MH300) had stronger gel strength (p less then 0.05) with more immobilized water (p less then 0.05). Raman analysis suggested that this two-step method promoted the suitable unfolding of myosin before aggregation formation, and contributed to stabilizing the ordered secondary structure. Confocal laser scanning microscopy images revealed that 100 W microwave followed by 300 W MH produced a compact networked structure with small cavities and a thick cross-linked gel wall. Furthermore, from a perspective of molecular forces, the improvement of gelation properties by the MH100 + MH300 method were mainly involved in the enhancement of regular hydrophobic interaction and stabilization of weak protein-water hydrogenbonds.Poly(1H-1,2,4-triazole-3-thiol) (pol

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