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Background: Remaining pharmaceutical compounds cause environmental pollution. Therefore, refining these compounds has become a major challenge. In this study, the function of eliminating Cefixime (CFX) using rice starch was evaluated under controlled conditions.
Methods: Response Surface Methodology (RSM) was used to design, analyze, and optimize experiments, and the interaction between four variables including pH (3-9), rice starch dose (0-300 ), CFX initial concentration (0-16 ) and time (20-120 ) was investigated on CFX removal.
Results: The optimum pH, starch dose, initial concentration and time were 4.5, 225 , 7.9 and 95 , respectively. The maximum efficiency of CFX removal was 70.22%. According to RSM, this study follows a quadratic model (R=0.954).
Conclusion: Rice starch has been successful in removing CFX from the aqueous solution. Therefore, it is recommended to utilize this process to remove CFX from aqueous solutions.
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Food Chem X
August 2025
School of Life Science, Anqing Normal University, Jixian North Road1318, Yixiu District, Anqing 246052, Anhui Province, China.
Frozen storage deteriorates the texture and digestibility of frozen rice dough by damaging gliadin structure and starch integrity. This study investigated carboxymethyl chitosan (CMCh) and sodium carboxymethyl cellulose (CMCNa) as cry-oprotectants to mitigate these effects. Comprehensive analysis utilizing nuclear magnetic resonance (NMR), texture profile analysis (TPA), dynamic contact angle measurement (DCAT21), reversed-phase high-performance liquid chromatography (RP-HPLC), and circular dichroism (CD) demonstrated that 1.
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September 2025
The Engineering Research Institute of Agriculture and Forestry, Ludong University, 186 Hongqizhong Road, Yantai, Shandong Province, China 264025.
Background And Aims: Cell wall invertases have multiple roles in plant growth and development, yet their biological functions in seed oil production are still not understood.
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Food Res Int
November 2025
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China. Electronic address:
Hydrocolloids are utilized in starch-based foods for water-holding, thickening, and gelation, yet their molecular interactions with starch in extrusion systems remain underexplored; this study evaluates physicochemical and multiscale structural changes in extruded starch incorporating curdlan (CG) and xanthan (XG). Incorporation of CG and XG significantly counteracted the disruption of the multiscale structure of starch caused by the extrusion treatment, and increased the content of resistant starch. It reduced the content of rapidly digestible starch in extruded starch by 4.
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College of food Science, Shanxi Normal University, Shanxi Engineering Research Center of Microbial Application Technologies, Taiyuan, 030031, China.
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August 2025
College of Food Science and Engineering, Yazhou Bay Innovation Institute, Hainan Tropical Ocean University, Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Hainan Key Laboratory of Herpetological Research, Sanya 5
Enhancing both structural integrity and nutritional properties is crucial for developing a functional three-dimensional (3D)-printed surimi formulation. Herein, deep-sea salt was used as a substitute for conventional salt to develop 3D-printed surimi. The physicochemical properties, sensory scores, microstructural examinations, chemical bonding analysis, digestion studies, and antioxidant activity of the 3D-printed surimi were systematically evaluated.
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