Medicine and Health Sciences Commons^™

The Effect Of Heat-Moisture Treatment Changed The Binding Of Starch, Protein And Lipid In Rice Flour To Affect Its Hierarchical Structure And Physicochemical Properties, Guiyuan Xiang, Jiangtao Li, Qinlu Lin, Yili Zhang, Yuqin Ding, Xiaofeng Guo, Qianru Pan, Qiongxiang Liu, Xiangjin Fu, Ying Yang, Wenfang Han, Yong Fang

Student and Faculty Publications

Highlights

• HMT promoted the binding between starch, protein and lipid.
• • The gelatinization viscosity of HMT rice flour was sharply increased when the proteins were removed.
• • Proteins played a critical role in the physicochemical changes of HMT rice flour.

This study investigated the effect of removing proteins, lipids and starch on the structure, physicochemical properties and digestion properties of rice flour (with 30% moisture) treated with heat moisture treatment (HMT). According to the results, HMT caused the adhesion and agglomeration of the rice flour, promoted the binding between starch, protein and lipid molecular chains and led to the formation …

Visualizing Lipid Membrane Structure With Cryo-Em: Past, Present, And Future, Karan D Sharma, Frederick A Heberle, M Neal Waxham

Student and Faculty Publications

The development of electron cryomicroscopy (cryo-EM) has evolved immensely in the last several decades and is now well-established in the analysis of protein structure both in isolation and in their cellular context. This review focuses on the history and application of cryo-EM to the analysis of membrane architecture. Parallels between the levels of organization of protein structure are useful in organizing the discussion of the unique parameters that influence the collective behavior that influences membrane structure and function. Importantly, the timescales of lipid motion in bilayers with respect to the timescales of sample vitrification is discussed and reveals what types …