The present work investigated magnetic and mechanical properties of TiC–xTiN–15MC–yNi (wt.%, MC = Mo2C, WC, x = 0, 3, 6, 9, 12, 15, and y = 20, 40) cermets. Room-temperature (RT) saturation magnetization Ms of Mo2C-containing and WC-containing cermets decreased with increasing x, and that of ...

Sulfur isotopic composition is useful for tracing sources of ore-forming materials. In situ sulfur isotope analysis by laser ablation coupled with multi-collector inductively coupled plasma mass spectrometry (LA-MC-ICPMS) has an advantage over traditional bulk analysis in tracing sources of sulf...

BackgroundDespite progress in the treatment of acute myocardial infarction (AMI), long-term prognosis in MI survivors remains a challenge. The Managed Care in Acute Myocardial Infarction (MC-AMI, KOS-zawal) is the first program of a comprehensive, supervised care for patients with AMI to improve...

Searching for improved antagonists of α2-adrenoceptors, a thorough theoretical study comparing the aromaticity of phenyl-, pyridinyl-, thiophenyl- and thiazolylguanidinium derivatives has been carried out [at M06-2X/6–311++G(p,d) computational level] confirming that thiophene and thiazole will...

Histone lysine demethylases (KDMs) have drawn much attention as targets of therapeutic agents. KDM5 proteins, which are Fe(II)/α-ketoglutarate-dependent demethylases, are associated with oncogenesis and drug resistance in cancer cells, and KDM5-selective inhibitors are expected to be anticancer...

Oat and faba bean protein isolates were treated with transglutaminase from Streptomyces mobaraensis and tyrosinase from Trichoderma reesei to modify the colloidal properties of protein particles in order to improve their colloidal stability and foaming properties. Transglutaminase crosslinked fa...

Peptide profiles of hydrolyzed oat proteins and the susceptibility of their polypeptides to proteolytic cleavages were determined using peptidomic analysis. In addition, antioxidant activities were also measured. Proteins isolates were first extracted with carbohydrases, Viscozyme or Cellulase a...

Despite its excellent nutritional properties, unlike other cereals oat displays poor baking properties and therefore is mainly processed in products like rolled oats or serves as raw material for the functional ingredient β-glucan. During β-glucan production, a protein-rich fraction remains as...

Oat protein produced by a dry milling process was enzymatically deamidated by a food-grade protein-glutaminase (PG), and the effects on structure, solubility and emulsifying properties of oat proteins were studied. The reactions were conducted at neutral pH and low salt concentration conditions....

This study aimed to investigate the effect of high hydrostatic pressure (HHP) on the physicochemical characteristics of blended low-protein wheat (LW) and oat flour. Additionally, quality changes in noodles made from blends treated with HHP were investigated. Crude protein and fiber contents of ...

Oat β-glucan has been known as a healthy food ingredient due to its cholesterol and glucose lowing effects. The physical properties which consequently induce its bioactivities are generally impacted by its quantity and quality. In this research, the relationship between content and molecular we...

β-carotene has been often used as a hydrophobic nutrient in many functional foods owning to its excellent antioxidant activity. However, the poor orally bioavailability of β-carotene limits its utilization. To overcome such limitation, a delivery system was designed for the encapsulation of β...

Oat protein isolate is nutritious but with poor processing functionality. Pleurotus ostreatus β-glucan with good processing functionality can be conjugated with oat protein isolate via Maillard reaction, leading to an improved utilization of protein in food industry. Therefore, we produced conj...

Oat is an excellent source of high-quality proteins. The protein content in cultivated oat is about 12%–15%. Oats with even higher protein contents would have great potential as a vegetative protein source. From a mutagenized oat population, 230 lines with seed protein levels of 15% or higher w...

The protein concentrate was prepared from oat bran pre-treated with amyloglucosidase. The influence of amyloglucosidase on the efficiency of protein extraction and the functional properties of the resulting protein products were studied in comparison to the protein concentrate obtained by the co...

Oat is widely consumed by people with celiac disease (CD). Its safety has been disputed because two peptides from oat avenins can be recognized as T cell epitopes by some CD patients. Differential signals of gluten-specific monoclonal antibodies and in-vitro T cells to oat varieties have suggest...

Tryptophanins (TRPs) are low molecular weight, tryptophan-rich, basic proteins found in oat (Avena sativa L.) seeds. Like their counterpart puroindolines (PINs) from wheat (Triticum aestivum L.), TRPs are thought to be involved in flour softness as well as disease resistance against phytopathoge...

Power ultrasound as an emerging processing technology has been investigated for stimulating seeds to enhance germination and accumulation of health-promoting metabolites, such as γ-aminobutyric acid (GABA) and phenolic compounds. This work was undertaken to evaluate the effects of power ultraso...

The effect of milling degree in three oat cultivars was determined to illustrate the milling characteristics as well as the distribution of phytic acid and some nutritional components in oats. According to the results, to obtain the same milling degree (12%), Baiyan2 (naked oat) required the lon...

We report the first discovery of lunasin in oats (Avena sativa L). Lunasin is a novel cancer preventive, anti-inflammatory and cholesterol-reducing peptide originally isolated from soy and later found in cereals (barley, rye, wheat, triticale). Lunasin was detected in oats using LC–MS/MS analys...