Grain Oil Science and Technology最新文献

{"title":"Complexation process and binding parameters of curcumin and short amylose with V7-type helix structure","authors":"Xiaojing Li ,&nbsp;Lei Dai ,&nbsp;Jie Zhong ,&nbsp;Tingting Li ,&nbsp;Gongjian Fan ,&nbsp;Dandan Zhou ,&nbsp;Caie Wu","doi":"10.1016/j.gaost.2024.09.001","DOIUrl":"10.1016/j.gaost.2024.09.001","url":null,"abstract":"<div><div>Pre-formed V₇-type short amylose (SA) could interact with curcumin to form inclusion complex (IC) thereby to improve the stability of curcumin. However, the complexation mechanism of V₇-type SA and curcumin is not clear, which limit the improvement of inclusion efficiency. To obtain a starch nanocarrier with high loading capacity, the encapsulation process and interaction parameters of V₇-type SA-curcumin IC was studied. The analysis results demonstrated that stoichiometric ratio value of the SA-curcumin complex was around 1. V₇-type SA performed excellently in the delivery of curcumin attributing to their high loading capacity (over 20%). It was found that curcumin could enter into the pre-formed helical cavity of SA to form an IC. The conformation change of SA caused the reduction in the interaction ratio in the last 20 ns of simulation. However, SA and curcumin always remained complexation status during the simulation. Hydrogen bonds (H-bonds) and hydrophobic interaction were the most critical acting forces involved in the formation and stability of V₇-type SA-curcumin complex. Molecular docking presented that H-bonds interaction between curcumin ligand and V₇-type SA chain (O3 at the 25th glucose unit, and O6 at the 17th and 20th glucose units) were found. Furthermore, the hydrophobic interactions were discovered between curcumin ligand and SA chain (18th, 19th, 21st, 22nd and 23rd glucose units).</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"7 4","pages":"Pages 246-253"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143096496","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Chemical structures, analytical approaches and toxicological effects of oxidative derivatives of triglycerides as potential hazards in lipid thermal processing: A review","authors":"Miao Zhang ,&nbsp;Chenxu Wang ,&nbsp;Zhuohong Xie ,&nbsp;Boyan Gao ,&nbsp;Liangli Yu","doi":"10.1016/j.gaost.2024.07.001","DOIUrl":"10.1016/j.gaost.2024.07.001","url":null,"abstract":"<div><div>There is an increasing attention on oxidative derivatives of triglycerides, a group of potential thermal processing induced food toxicants, which are formed during the thermal processing of food lipids. This review aims to summarize current knowledge about their formation mechanisms, detection approaches, and toxicology impacts. Oxidative derivatives of triglycerides are generated through the oxidation, cyclization, polymerization, and hydrolysis of triglycerides under high-temperature and abundant oxygen. The analytical techniques, including GC, HPSEC, MS, ¹H-NMR were discussed in analyzing these components. In addition, their toxic effects on human health, including effects on the liver, intestines, cardiovascular system, immune system, and metabolism were elucidated. Information in this review could be used to improve the understanding of oxidative derivatives of triglycerides and ultimately improve academic and industrial strategies for eliminating these compounds in thermal processing food systems.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"7 4","pages":"Pages 270-279"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141708494","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhancement of physicochemical properties and baking quality of broken rice flour through superheated steam","authors":"Zixiu Zhang ,&nbsp;Jingxin Li ,&nbsp;Xishuang Wang ,&nbsp;Xinzhu Wu ,&nbsp;Jialin Wang ,&nbsp;Xiaolin Zhang ,&nbsp;Han Ding ,&nbsp;Ju Qiu ,&nbsp;Ruge Cao","doi":"10.1016/j.gaost.2024.10.001","DOIUrl":"10.1016/j.gaost.2024.10.001","url":null,"abstract":"<div><div>This study investigated the effects of superheated steam (SS) treatment at different temperatures (120 °C, 150 °C, 180 °C) on the physicochemical properties of broken rice flour and the quality of broken rice cakes. SS treatment at 120 °C significantly enhanced the moisture content of broken rice flour (<em>P</em> &lt; 0.05). In contrast, treatments at 150 °C and 180 °C caused decrease of moisture content, amylose leaching, and reduction of damaged starch content. After SS treatment, the pasting properties of broken rice flour increased, along with the rising of storage modulus and loss modulus. The proportion of short chains (DP 6-12) in amylopectin increased from 29.42% to 34.80% (<em>P</em> &lt; 0.05), which could delay starch retrogradation. Compared with untreated ones, the SS-150 broken rice cakes showed a significantly higher specific volume (2.96 mL/g, <em>P</em> &lt; 0.05), more uniform cell structure, and lower hardness (1.66 N) and chewiness (10.22 mJ). After 7 days of storage, cakes from SS-treated rice flour (150 °C and 180 °C) had significantly reduced hardness and chewiness. The study demonstrated that SS treatment could improve the properties of broken rice flour and enhance the quality of broken rice cakes, especially at 150 °C and 180 °C. This study presents a method for improving the quality of broken rice flour and rice cakes using superheated steam treatment, addressing challenges related to poor flour characteristics and suboptimal cake quality. The findings offer technical and theoretical support for enhancing rice cake production, contributing to the comprehensive utilization of rice resources.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"7 4","pages":"Pages 229-236"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143096505","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Valorization of wheat bran arabinoxylan: A review on nutritional and materials perspectives","authors":"","doi":"10.1016/j.gaost.2024.05.006","DOIUrl":"10.1016/j.gaost.2024.05.006","url":null,"abstract":"<div><p>Wheat bran, a principal byproduct of flour milling, stands as an abundant source of dietary fiber, yet its economic potential remains under-exploited in current forage applications. Arabinoxylan (AX), constituting the core of dietary fiber, emerges as a versatile compound with multifaceted functionalities. Its nutritional significance, coupled with its role in cereal food processing, has prompted a surge of studies focusing on the valorization of wheat bran AX. Moreover, the hydrolyzed derivative, arabinoxylan oligosaccharides (AXOS), demonstrates prebiotic and antioxidant properties, offering potential avenues to mitigate the risk of chronic diseases. This review summarizes current knowledge on the valorization of wheat bran AX in terms of the processing and nutritional properties of AX. Moreover, multiple novel applications of AX in the materials area, including biodegradable food packaging films, delivery of bioactive substances as nanoparticles, and the manufacture of food emulsifiers, are also highlighted to extend the utilization of AX. This review underscores the immense potential of wheat bran AX, advocating for its exploitation not only as a nutritional asset but also as a primary ingredient in advanced materials. The synthesis of nutritional and materials perspectives accentuates the multifaceted utility of wheat bran AX, thereby paving the way for sustainable valorization pathways. By unraveling the latent potential within AX, this paper advocates for the holistic and sustainable utilization of wheat bran in diverse, value-added applications.</p></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"7 3","pages":"Pages 196-208"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590259824000384/pdfft?md5=9cbaf6391897c0a500e8324968141a8f&pid=1-s2.0-S2590259824000384-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141235352","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Technological advancements in millet dehulling and polishing process: An insight into pretreatment methods, machineries and impact on nutritional quality","authors":"Shagolshem Mukta Singh,&nbsp;Jayasree Joshi T,&nbsp;P. Srinivasa Rao","doi":"10.1016/j.gaost.2024.05.007","DOIUrl":"10.1016/j.gaost.2024.05.007","url":null,"abstract":"<div><p>Millets are widely recognized for their nutritional significance; however, the methods employed for their processing are currently lacking. This article primarily focuses on the advanced technologies and progressions in millet dehulling and polishing. These technologies operate based on the fundamental principles of compression-shearing, abrasion-friction, and centrifugal-impact forces. Processing of millets can be challenging because of the physical characteristics and tight attachment of hull and bran to the endosperm. However, several dehullers have been designed to solve this problem for different kinds of millets. In addition, the nutritional and anti-nutritional characteristics undergo alterations due to both dehulling and polishing processes. These alterations are thoroughly examined and discussed in this article. Specifically, anti-nutrients such as tannins and phytate are predominantly found in the outer pericarp of the grain and experience a reduction after undergoing dehulling and polishing. The nutritional properties are also subjected to a reduction; however, this reduction can be mitigated by subjecting the grains to certain pretreatments before dehulling and polishing. These treatments serve to enhance dehulling efficiency and nutrient digestibility while simultaneously reducing the presence of anti-nutrients. Novel thermal and non-thermal methodologies such as microwave, hydrothermal, high-pressure processing, and ohmic heating can be employed for processing millets, thereby diminishing the loss of nutrients. Additional research can be carried out to investigate their impact on the dehulling and polishing of millets.</p></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"7 3","pages":"Pages 186-195"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590259824000360/pdfft?md5=8e0b814f7b5e21281d645f404343cdb7&pid=1-s2.0-S2590259824000360-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142121682","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of galactooligosaccharide glycation on the functional properties of soy protein isolate and its application in noodles","authors":"","doi":"10.1016/j.gaost.2024.06.002","DOIUrl":"10.1016/j.gaost.2024.06.002","url":null,"abstract":"<div><p>Soybean protein has high nutritional value, but its functional properties are easily affected by external factors, which limits its application in food industry. In the study, soybean protein isolate (SPI) was modified by dry heat glycation of galactooligosaccharides (GOS). The gel properties, antioxidant properties and structural changes of SPI-GOS conjugates were investigated. The application of SPI-GOS conjugates in noodles was also explored. The results observed that the glycation degree of SPI increased with the increasing reaction time. SDS-PAGE and spectral analysis showed the changes of spatial conformation of SPI after glycation. The antioxidant activity of SPI increased after glycation and DPPH radical scavenging activity of SPI-GOS peaked at 48 h of reaction. The hardness, elasticity and resilience of soybean protein gel reached their relative maximum at 48 h, 48 h and 12 h of glycation reaction, respectively. Moreover, the appropriate addition of glycated SPI improved the quality of noodles. The noodles with 4% addition of SPI-GOS had higher hardness, elasticity and tensile properties. This study will provide an effective method to modify soybean protein and expand the use of soybean protein in food industry.</p></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"7 3","pages":"Pages 159-167"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590259824000402/pdfft?md5=13dda5d5337a20d5ebba10369471ab76&pid=1-s2.0-S2590259824000402-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141406343","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Saffron (Crocus sativus L.) stigmas as a potential natural additive to improve oxidative stability attributes of sunflower (Helianthus annuus L.) oil stored under different conditions","authors":"","doi":"10.1016/j.gaost.2024.06.001","DOIUrl":"10.1016/j.gaost.2024.06.001","url":null,"abstract":"<div><p>The aim of our study was to explore the antioxidant potential of Moroccan saffron stigmas (SS) and examine their performance as a natural antioxidant in enhancing the stability and quality properties of edible sunflower oil (SO), with a focus on understanding the critical importance of edible oil stability for predicting quality deterioration during storage. Bearing this in mind, our research was designed to compare the efficacy of three concentrations of dried SS (at 0.2%, 0.3%, and 0.6%) against tocobiol (a synthetic antioxidant) as a positive control (at 0.3% concentration). This comparison was conducted under three distinct storage conditions namely accelerated ageing (60 °C), exposure to light at ambient temperature, and darkness, to evaluate their impact on preventing severe oxidation and extending oil shelf-life. Oxidation state evolution was evaluated through peroxide value (PV), free fatty acid (FFA), anisidine value (<em>p</em>-AV), <em>K</em>₂₇₀ value (conjugated trienes), total oxidation index (TOTOX), iodine value (IV), and fatty acid composition (FA). Our results revealed notable differences in stability tracking parameters. Specifically, these parameters were higher in samples stored under accelerated conditions, followed by the samples stored in ambient light, while those stored in darkness showed the highest stability among the three storage conditions. Supplementation of sunflower oil with SS and tocobiol significantly enhanced its oxidation stability. Notably, SS exhibited exceptional effectiveness in stabilizing sunflower oil regardless of SS dose, with the highest efficacy observed at 0.6%. This was evidenced by the slower rate of oxidation parameters under various storage conditions, highlighting a superior antioxidant activity compared to both the non-enriched oil and tocobiol-enriched oil. Furthermore, saffron stigmas, used as a natural supplement, contributed to the preservation of polyunsaturated fatty acids, indicating its potential as a robust source of natural antioxidants in sunflower oil. These attributes position SS as a promising alternative to synthetic antioxidants, offering opportunities to enhance the nutritional quality and extend edible oil shelf-life.</p></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"7 3","pages":"Pages 133-149"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590259824000396/pdfft?md5=8f4c6dfd9ec1704fd992f1e0656da1fb&pid=1-s2.0-S2590259824000396-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141412853","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physical property improvement of fluid shortening using peanut oil-based diacylglycerols and their applications in sponge cake","authors":"","doi":"10.1016/j.gaost.2024.05.003","DOIUrl":"10.1016/j.gaost.2024.05.003","url":null,"abstract":"<div><p>Fluid shortening is an important ingredient in the production of sponge cake. Peanut oil with 0, 43% and 85% of diacylglycerol content was used as the base oil. Different emulsifiers, such as glycerol monostearate, soy lecithin and sucrose ester, and their respective amounts, were investigated. It was found that the addition of emulsifiers had a positive effect on water-absorbing capacity, air-absorbing capacity and viscosity of the oils. Glycerol monostearate was the preferred emulsifier for fluid shortening with a recommended addition of 1.5%. The effects of different diacylglycerol content on fluid shortening and their impact on sponge cake production was also investigated. The onset oxidation temperature of the oil could be increased from 253.21 °C for PO-TAG-based fluid shortening to 263.70 °C for PO-DAG85-based fluid shortening. And the increase in diacylglycerol content leading to a lower specific gravity of the batter, which was 1.06 g/mL, 1.02 g/mL and 0.98 g/mL prepared by PO-DAG, PO-DAG43 and PO-DAG85 shortening, respectively. The results showed that diacylglycerols can be used as base oils in fluid shortening to improve the crystal network and stability of fluid shortenings, thereby reducing the specific gravity of the batter and improving the structural properties of the cake. This will extend the potential applications of diacylglycerols and increase the variety of base oils available for fluid shortening preparation.</p></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"7 3","pages":"Pages 150-158"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590259824000359/pdfft?md5=de29ba617949fed61b4163553dbe75aa&pid=1-s2.0-S2590259824000359-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141135340","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Modulation of starch digestibility using non-thermal processing techniques: A review","authors":"","doi":"10.1016/j.gaost.2024.05.002","DOIUrl":"10.1016/j.gaost.2024.05.002","url":null,"abstract":"<div><p>Obesity and type 2 diabetes are widespread throughout the world, especially in developed countries. Starch is an important part of human staple food, the modulating of starch digestibility is conducive to reducing postprandial blood glucose levels and alleviating the chronic disease caused by high caloric intake. The digestion properties of starch are correlated with its structural features, including crystallization, amylose/amylopectin ratio, non-starch components, etc. Among the modified methods applied to regulate starch digestibility, non-thermal processing techniques (NTPT) receive extensive attention due to the characteristics of safety, environmental friendliness and high efficiency. The influence and mechanism of NTPT on the digestion properties of starch are discussed in this review, including ultrasounds, high pressure, <em>γ</em>-irradiation, etc. NTPT induces the alternation of morphological and structural characteristics of native starch, changing their sensitivity to enzymes. The effects of NTPT on the digestibility of starch are highly related to the processing parameters and structure characteristics of native starch. The review shows that NTPT is an effective way to modulate the digestion properties of starch and prevent people from suffering from chronic diseases such as obesity and type 2 diabetes.</p></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"7 3","pages":"Pages 209-218"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590259824000323/pdfft?md5=e61f629d2363e4c52e5ba154cca33fb4&pid=1-s2.0-S2590259824000323-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141042468","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Screening of glucosinolates degrading lactic acid bacteria and their utilization in rapeseed meal fermentation","authors":"Yifang Chen ,&nbsp;Chong Xie ,&nbsp;Muhammad Bilal ,&nbsp;Pei Wang ,&nbsp;Runqiang Yang","doi":"10.1016/j.gaost.2024.05.005","DOIUrl":"10.1016/j.gaost.2024.05.005","url":null,"abstract":"<div><p>Rapeseed meal is a promising food ingredient, but its utilization is limited by the presence of some potentially harmful ingredients, such as glucosinolates. Fermentation is a cost-effective method of detoxication but a food-grade starter culture with glucosinolates degradation capacity is required. In this study, 46 strains of lactic acid bacteria from traditional <em>paocai</em> brines were screened for their ability to glucosinolate degradation. The results showed that more than 50% of the strains significantly degraded glucosinolates. Two strains of <em>Lactiplantibacillus</em> (p7 and s7) with high capacity of glucosinolates degradation through producing enzymes were identified. Then, an optimized condition for rapeseed meal fermentation by p7 was established to degrade glucosinolates, which can achieve about 80% degradation. UPLC/Q-TOF-MS analysis showed that the degradation rate of individual glucosinolates was different and the degradation rate of gluconapin and progoitrin in rapeseed meal can reach more than 90%. Meanwhile, fermentation with p7 can improve safety of rapeseed meal by inhibiting the growth of <em>Enterobacteriaceae</em> and improve its nutritional properties by degrading phytic acid. The <em>in vitro</em> digestion experiments showed that the content of glucosinolates in rapeseed meal decreased significantly during gastric digestion. Meanwhile, fermentation with p7 can greatly improve the release of soluble protein and increase the contents of free essential amino acids, such as lysine (increased by 12 folds) and methionine (increased by 10 folds).</p></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"7 3","pages":"Pages 168-176"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590259824000372/pdfft?md5=d4a9107d63d147fe2c0005b49a645ff1&pid=1-s2.0-S2590259824000372-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142121681","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}