School of Engineering Department of Chemical and Biological Engineering 81 Investigation of Bacterial Antibiotic Persistence by Proteomics Supervisor: LAM Hei Ning / CBE Student: LIU Ganye / BIEN Course: UROP 1100, Summer Cross-Linking Mass Spectrometry (CL-MS) offers a robust method for investigating protein structures, protein-protein interactions (PPIs), and spatial information within the cell’s native environment. This study applies a streamlined DSBSO CL workflow to E. coli K12, enabling comprehensive evaluation of protein datasets with low false positive rates. We assess search engine performance, structure validation, and interaction accuracy, demonstrating a 90% success rate in validating true protein structures and a 60% success rate in identifying genuine PPIs. Despite some limitations, including dataset size and purification inefficiencies, CL-MS shows promise for enhancing protein structure prediction and pathway identification. Overall, our findings underscore the potential of CL-MS in advancing structural and interaction biology. Design and Development of Functional Food Supervisor: Marshal LIU / CBE Student: KIM Minjae / BIEN Course: UROP 1000, Summer Bacillus subtilis WX-17 was used in solid-state fermentation to improve the functional properties of okara, a protein-rich byproduct from soymilk production. After fermentation for 36 hours at 37°C, fermented samples showed significant acidification (pH 5.4 ± 0.15) when compared to unfermented controls (pH 6.9) and 90% reduction of beany bitterness. Among 20 panelists, aroma profiles changed dramatically: toasted nut descriptors were dominant in fermented samples (75% occurrence frequency) compared to unmodified samples, where raw soybean notes persisted (95%). Protein bars with fermented okara had significantly less beany aftertaste (1.7 ± 0.5 compared to the control 4.1 ± 0.6) and 81% fewer chalkiness complaints. Although fermented protein bars got 4 times more preference ratings, homogeneous panels, which were all Asian, and formulation incompatibility (65% rejected the bar format despite ingredient approval) require regional adaptation. This works okara into a viable ingredient. Design and Development of Functional Food Supervisor: Marshal LIU / CBE Student: LEE Wing Hong / PHYS Course: UROP 1100, Fall UROP 2100, Spring This study aims to explore the emulsification process in molecular gastronomy by analyzing common emulsifier-containing foods such as chocolate, cheddar cheese, and soy milk. A series of experiments were conducted to determine optimal emulsification ratios, revealing that chocolate requires 70% water for mousse texture, cheddar cheese needs 60% water to approach salad dressing consistency, and soy milk combines with 140% oil to form a dressing texture. This research not only demonstrates the potential of scientific techniques in creating innovative textures but also opens new possibilities for future culinary applications.
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