As an emerging processing method, 3D printing attracts more attention on food manufacturing. The characteristics of 3D printed samples made from potato, wheat, and corn starch were investigated in this study. Morphology, color, iodine absorption spectra, rapid visco analyzer, texture analysis, Fourier transform infrared spectroscopy and scanning electron microscopy were used to evaluate the quality of products. The results indicated that all starch gels could obtain a complete 3D printing model. The dimension of 3D printed sample created by wheat starch was closest to the CAD designed model. Wheat starch gel displayed the lowest viscosity and better extrudability as well as better storage properties. Besides, the microstructure of 3D printed samples processed by wheat starch presented more regular network structure than potato and corn starch. The study provides a new theory for the application of 3D printing in food production and technical support for actual production. Practical applications 3D printing also referred to as additive manufacturing, offers a wide range of new processing possibilities to the food industry. It potentially allows rapid manufacturing of complex objects, which are unhindered by design complexity, thus providing substantial liberty to create new and untested geometric shapes. In terms of food manufacturing, the potential that 3D food printing technologies can bring may revolutionize certain aspects of food manufacturing, providing the convenience of low‐cost customized fabrication and even tailored nutrition control. Be an emerging food processing method, it is important to develop more compatible materials. Starch is a polymeric carbohydrate composed of a large number of glucose units connected by glyosidic bonds. It is also the most abundant source of carbohydrate in human diet. Using starch as the 3D food printing material can be a good choice with good mechanical behaviors and lower cost.
Mosquito-borne flaviviruses (MBFVs) spread between vertebrate (mammals and birds) and invertebrate (mosquitoes) hosts. The cis-acting RNAs of MBFV share common evolutionary origins and contain frequent alterations, which control the balance of linear and circular genome conformations and allow effective replication. Importantly, multiple cis-acting RNAs interact with transacting regulatory RNA-binding proteins (RBPs) and affect the MBFV lifecycle process, including viral replicase binding, viral RNA translation-cyclisation-synthesis and nucleocapsid assembly. Considering that extensive structural probing analyses have been performed on MBFV cis-acting RNAs, herein the homologous RNA structures are online folded and consensus structures are constructed by sort. The specific traits and underlying biology of MBFV cis-acting RNA are illuminated accordingly in a review of RNA structure. These findings deepen our understanding of MBFV cis-acting RNA biology and serve as a resource for designing therapeutics in targeting protein-viral RNA interaction or viral RNA secondary structures.
The cover image is based on the Original Article The characteristics of starch gels molded by 3D printing by Luyao Zheng, et al., DOI .
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