Modification of rice protein by extrusion technology can broaden the range of processing and applications for food and feed raw materials. In this study, rice protein was extruded at different screw speeds (100–250 rpm), extrusion temperatures (90–150 °C), and moisture contents (25–40%). Compared with an unextruded protein, the functional properties and structural properties of textured rice protein were evaluated. The results showed that, after extrusion, the solubility of protein was improved, by up to 19.76%, which was 45.23% higher than pre-extrusion; the water holding capacity of extruded rice protein was highest at 200 rpm, 130 °C, and 25%, which could be enhanced by 37.74%; the emulsion stability was enhanced by 152.82% at 200 rpm, 130 °C, and 35%. Under extrusion, the content of sulfhydryl and disulfide bonds of rice protein decreased significantly; the hydrogen bond content increased, and the ionic bond content decreased; the hydrophobic effect decrease, except at 200 rpm, 130 °C, and 40%. The microstructure changed significantly after extrusion, producing protein aggregates with a tight structure. No new characteristic peaks appeared after extrusion, but transformation occurred between the components of the secondary structure: β-sheet and β-turn angles to an α-helix structure toward the transformation, but β-sheet was still the main component. As a safe and efficient modification method, extrusion cooking can effectively improve the functional properties of rice protein to enrich the application of rice protein resources.

Twin-screw extrusion is a promising method to transform medicinal herbs into functional food ingredients. However, limited research has focused on the application of this technique to ginseng–astragalus compounds. In this study, the response surface methodology (RSM) was used to optimize the extrusion process (screw speed, temperature, and moisture content). The optimal parameters (208 rpm, 128 °C, 29%) significantly increased ginsenoside, polysaccharide, phenolic content, and antioxidant capacities (DPPH•, OH•, O₂⁻•). Furthermore, extrusion improved the aroma profile while reducing bitterness, as revealed by electronic nose and electronic tongue, and PCA. The treated product also exhibited enhanced antibacterial activity. These findings demonstrate that twin-screw extrusion is an effective tool for developing medicinal food products with improved quality and biofunctionality. The response surface methodology model showed high reliability (R² > 0.95) with prediction errors and relative standard deviations below 5%, confirming the robustness of the optimization.

This study aimed to elucidate the effects of different fattening stages on slaughtering performance, meat quality, muscle fiber characteristics, connective tissue properties, and intramuscular fat deposition in Yanbian cattle. A total of 40 eighteen-month-old castrated male Yanbian cattle were raised together under identical conditions. At 24, 28, 32, and 36 months of age, 10 animals were randomly selected and slaughtered. Increased fattening periods, slaughter performance of Yanbian cattle improved steadily, carcass weight and meat weight increased significantly (p < 0.05). Dressing percentage and lean meat percentage reached their maxima at 32 months, which were 60.09% and 46.96% respectively. Cooking loss and centrifugal loss decreased with fattening time (p < 0.05), with the 32- and 36-month-old groups showing the best water-holding capacity. Intramuscular fat content increased significantly during fattening (p < 0.05), with no significant difference between the 32- and 36-month-old groups (p > 0.05). However, Warner–Bratzler shear force (WBSF) was significantly higher at 32 and 36 months than at 24 and 28 months (p < 0.05), indicating reduced tenderness with prolonged fattening. The endomysial collagen network at 32 months maintained a compact yet filamentous structure, whereas by 36 months it had transformed into a dense sheet-like configuration. In conclusion, fattening to 32 months achieves a compromise among marbling, collagen maturity, water-holding capacity, slaughtering efficiency, and the onset of increased toughness. Therefore, 32 months is recommended as the fattening endpoint when balancing meat production and quality traits.