The residue of doxycycline in food can cause harm to human. Therefore, the detection of doxycycline residue is necessary. Herein, a ratiometric fluorescent probe was designed based on sulfur quantum dots (S dots) and Ca2+. Due to static quenching and inter filter effect between doxycycline and S dots, doxycycline quenched fluorescence of S dots at 450 nm. Meanwhile, doxycycline and Ca2+ formed fluorescent complex through coordination to produce new peak at 520 nm. The ratio of fluorescence intensity (F520/F450) and doxycycline concentration showed good linear relationship with detection limit of 0.19 μM. The fluorescence color of S dots/Ca2+ changed from blue to light green with increasing doxycycline concentration, which was applied for visual semi-quantitative detection of doxycycline. Moreover, the method was used for detecting doxycycline in milk and fish samples with recoveries in the range of 91%-110%. The method showed good application potential in detection of doxycycline in food samples.Direct electrochemical detection in real food samples remains challenging due to the fouling and interference by abundant interference components. Herein, we report an electrochemical sensing platform based on binary assembly of silica nanochannels and polydimethylsiloxane that is able to detect Pb2+ and Cd2+ in real food samples without complex pretreatments. Using differential pulse anodic stripping voltammetry, the electrochemical detection consists of electro-deposition of metal species and subsequent anodic stripping in the modified silica-nanochannels. Under the optimized conditions, the linear ranges were obtained from 4 to 1500 μg L-1 for Pb2+ and 30 to 900 μg L-1 for Cd2+. The relative standard deviations were 2.9% and 3.6% for Pb2+ and Cd2+ of 300 μg L-1. Without tedious pretreatments, the quantitative detection of Pb2+ and Cd2+ in real juice and beverage samples was successfully performed, revealing that the developed sensor possesses excellent anti-interference and practicability properties for unprocessed food.Phosphorylation of myosin regulatory light chain (MRLC) can regulate muscle contraction and thus affect actomyosin dissociation and meat quality. The objective of this study was to explore the mechanism by how MRLC phosphorylation regulates actomyosin dissociation and thus develop strategies for improving meat quality. Here, the phosphorylation status of MRLC was modulated by myosin light chain kinase and myosin light chain kinase inhibitor. MRLC phosphorylation at Ser17 decreased the kinetic energy and total energy of actomyosin, thus stabilized the structure, facilitating the interaction between myosin and actin; this was one possible way that MRLC phosphorylation at Ser17 negatively affects actomyosin dissociation. Moreover, MRLC phosphorylation at Ser17 was beneficial to the formation of ionic bonds, hydrogen bonds, and hydrophobic interaction between myosin and actin, and was the second possible way that MRLC phosphorylation at Ser17 negatively affects actomyosin dissociation.Whey is a cheese co-product with high protein content used in the food industry due to its techno-functional properties and nutritive value. This study aims to optimize the production of β-lactoglobulin (β-lg) nanostructures, to characterize their techno-functional properties and stability, and to apply them as a carrier of bioactive molecules. Box-Behnken planning was applied to determine the best conditions to obtain the β-lg nanostructure, which consists in treatment at 100 °C in NaCl 50 mmol·L-1 for 60 min. TEM analysis showed a fibril structure in the observed nanostructures. The nanostructured systems formed foam and emulsion with higher stability than the systems composed of the native protein. The results for encapsulation efficiency of bioactive compounds were 96.50%, 89.04%, 67.78%, and 36.39% for quercetin, rutin, naringin, and vitamin B2, respectively. Thus, β-lg nanostructure's great capacity to encapsulate hydrophobic molecules was verified.Oxygen exposure may trigger a series of changes that could be detrimental to the quality white wines. This study evaluated the combined effects of sulfur dioxide, glutathione and light exposure on the chemistry and sensory perception of bottled Sauvignon blanc. The wines were manually bottled into clear bottles, closed with low oxygen transfer rate stoppers, and stored for three months, either exposed or protected from light. https://www.selleckchem.com/products/plx8394.html The wines exposed to artificial light showed higher rates of sulfite loss and oxygen consumption, were significantly darker in color, exhibited significant changes in the concentration of phenolics and volatile compounds, were perceived as less fruity/floral, and had higher nuances of solvent, earthy and honey aromas than the ones protected from light. The treatments with higher amounts of initial sulfites and glutathione were able to delay some of these changes but were less significant than protecting the wines from artificial light.In this paper, different types of oleogels were prepared by five gelators including hydroxypropyl methyl cellulose (HPMC), monoacylglycerol (MAG), sodium stearyl lactate (SSL), rice bran wax (RBW) and beeswax (BW), and their applications in cookies were compared. Texture, microstructure, and colour results showed that MAG, RBW and shortening based cookies had similar hardness, porous structure, and L*, a*, b*. MAG and RBW exhibited excellent rheological properties similar to shortening. Regarding the consumer sensory evaluation of cookies, RBW, MAG and shortening had similar scores of 3.9, 4.3 and 4.1, respectively. For wax-based oleogels, the higher the content of β' crystal and solid fat content (SFC), the lower the hardness of cookies, but the cookies hardness of emulsifier based oleogels do not depend on β' content and SFC. This paper confirmed the best gelators for cookies, and provided a reference for developing the oleogels to match the quality of shortening in cookies.The rapid colorimetric detection of neomycin sulfate has been achieved using polyvinyl pyrrolidone shell coated gold nanoparticle (Au@PVP NPs) sol. We also observed that, the aggregation of Au@PVP NPs, possibly caused by the hydrogen bonds formed between neomycin sulfate and PVP shell, generates a new surface plasmon resonance absorption in the wavelength of 600 ~ 700 nm. The proposed method showed an excellent performance towards the determination of neomycin sulfate in wide linear range from 0.01 ~ 10 µM with a correlation coefficient of 0.99 and low detection limit of 1 nM. After extracted with trichloroacetic acid and treated with hot chloroform, neomycin sulfate in the tilapia fish samples was detected with satisfied recovery. Additionally, the high selectivity of Au@PVP NPs sol towards neomycin sulfate has been achieved even in presence of common interfering agents. This method has the advantages of high sensitivity, rapidity, specificity, low cost and no complicated pretreatment procedure.