Effect of microwave heating time on the gel properties of chicken myofibrillar proteins and their formation mechanism

The present work was conducted to illustrate the mechanism of gel formation of myofibrillar proteins (MPs) under different microwave heating times. The results showed that the denaturation enthalpy (ΔH) of the MPs significantly decreased when the heating time increased from 3 to 9 s and then completely disappeared as the heating time progressed, indicating that the MPs gradually denatured and subsequently aggregated with increasing heating time, which was further verified by the changes in the secondary structure, electrophoretic bands, and gel properties (e.g., water holding capacity and textural profiles) of the MPs. Microstructural images indicated that the MP gel formed under 12 s had the most compact network, indicating that extended microwave heating time could induce quality deterioration of MP gels. Moreover, the hydrophobic forces, electrostatic forces, and disulphide bonds of the MPs gradually intensified with increasing microwave heating time, suggesting that both non-covalent and covalent bonds could promote molecular denaturation and subsequent aggregation of MPs. In addition, correlation analysis revealed that the changes in the molecular conformation of MPs induced by different microwave heating times could effectively regulate the formation of MP gels and their related properties.     

Evaluation of the PSMA-Binding Ligand 212Pb-NG001 in Multicellular Tumour Spheroid and Mouse Models of Prostate Cancer

Radioligand therapy targeting the prostate-specific membrane antigen (PSMA) is rapidly evolving as a promising treatment for metastatic castration-resistant prostate cancer. The PSMA-targeting ligand p-SCN-Bn-TCMC-PSMA (NG001) labelled with ²¹²Pb efficiently targets PSMA-positive cells in vitro and in vivo. The aim of this preclinical study was to evaluate the therapeutic potential of ²¹²Pb-NG001 in multicellular tumour spheroid and mouse models of prostate cancer. The cytotoxic effect of ²¹²Pb-NG001 was tested in human prostate C4-2 spheroids. Biodistribution at various time points and therapeutic effects of different activities of the radioligand were investigated in male athymic nude mice bearing C4-2 tumours, while long-term toxicity was studied in immunocompetent BALB/c mice. The radioligand induced a selective cytotoxic effect in spheroids at activity concentrations of 3–10 kBq/mL. In mice, the radioligand accumulated rapidly in tumours and was retained over 24 h, while it rapidly cleared from nontargeted tissues. Treatment with 0.25, 0.30 or 0.40 MBq of ²¹²Pb-NG001 significantly inhibited tumour growth and improved median survival with therapeutic indexes of 1.5, 2.3 and 2.7, respectively. In BALB/c mice, no signs of long-term radiation toxicity were observed at activities of 0.05 and 0.33 MBq. The obtained results warrant clinical studies to evaluate the biodistribution, therapeutic efficacy and toxicity of ²¹²Pb-NG001.     

基于1D CNN与XGBoost的恶意代码纹理检测

恶意代码数量已经呈现爆炸式增长,对于恶意代码的检测防护显得尤为重要.近几年,基于深度学习的恶意代码检测方法开始出现,基于此,提出一种新的检测方法,将恶意代码二进制文件转化为十进制数组,并利用一维卷积神经网络(1 Dimention Convolutional Neural Networks,1D CNN)对数组进行分类和识别.针对代码家族之间数量不平衡的现象,该算法选择在分类预测上表现良好的XGBoost,并对Vision Research Lab中的25个不同恶意软件家族的9458个恶意软件样本进行了实验.实验结果表明,所提的方法分类预测精度达到了97％.     

淀粉预糊化温度对肉粉肠品质特性的影响和机制研究

绿豆淀粉的预糊化是肉粉肠区别于其他熏煮香肠的关键加工工艺，因此，预糊化淀粉的温度对产品的品质至关重要。本研究将绿豆淀粉分别用75、85、95 ℃的热水进行预糊化后制备肉粉肠，探讨不同的预糊化温度对产品品质和淀粉糊化度（Degree of Starch Gelatinization，DSG）的影响。实验结果表明，随着预糊化淀粉温度的升高，肉粉肠的DSG和乳化稳定性显著增加（P<0.05），蒸煮损失显著降低（P<0.05），且大量自由水向不易流动水转变。同时，随预糊化淀粉温度的增加，肉粉肠的硬度、回复性、弹性、脆性、咀嚼性、致密性和亮度值（Lightness，L*）均显著增加（P<0.05），促进产品最终品质的形成。总体可接受评分在95 ℃的预糊化温度时达到最高（P<0.05）。此外，聚类分析（Hierarchical Cluster Analysis，HCA）结果表明，95 ℃的预糊化温度对肉粉肠的品质特性有上调的影响。综上所述，95 ℃是提高肉粉肠品质的最佳预糊化淀粉温度。     

BOPET薄膜市场现状分析及发展趋势

基础BOPET全球生产市场需求分析,尤其对中国BOPET的市场需求、市场分布、生产厂家、产能等全方面进行了分析,得出BOPET行业市场发展将向再生利用、生物可降解、绿色改性以及降低单耗等五方面可持续发展.