Although the function and regulation of SnRK1 have been studied in various plants, its molecular mechanisms in response to abiotic stresses are still elusive. In this work, we identified an AP2/ERF domain‐containing protein (designated GsERF7) interacting with GsSnRK1 from a wild soybean cDNA library. GsERF7 gene expressed dominantly in wild soybean roots and was responsive to ethylene, salt, and alkaline. GsERF7 bound GCC cis‐acting element and could be phosphorylated on S36 by GsSnRK1. GsERF7 phosphorylation facilitated its translocation from cytoplasm to nucleus and enhanced its transactivation activity. When coexpressed in the hairy roots of soybean seedlings, GsSnRK1(wt) and GsERF7(wt) promoted plants to generate higher tolerance to salt and alkaline stresses than their mutated species, suggesting that GsSnRK1 may function as a biochemical and genetic upstream kinase of GsERF7 to regulate plant adaptation to environmental stresses. Furthermore, the altered expression patterns of representative abiotic stress‐responsive and hormone‐synthetic genes were determined in transgenic soybean hairy roots after stress treatments. These results will aid our understanding of molecular mechanism of how SnRK1 kinase plays a cardinal role in regulating plant stress resistances through activating the biological functions of downstream factors.

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This paper proposes anthocyanins extraction from Peristrophe bivalvis L. Merr. ("lá cẩm") and preservation. Experiments were performed in water as a solvent using two different extraction methods [conventional extraction (CE) and microwave-assisted extraction (MAE)], including different solvent-to-raw material ratios, temperatures/microwave power, and times of extraction. The total anthocyanin in the extract was analyzed by UV-Vis. Multiple regression analysis was applied to analyze the influence of factors and select the optimal parameters for each extraction process. The influence of storage conditions on the quality of extracts from "lá cẩm" leaves was controlled. It was observed that the ratio of solvent and fresh leaf used, temperature/ microwave power, and extraction time all affected the anthocyanin content recovered from the extract when using different extraction techniques. The MAE technique gave superior results compared to the CE method. The solvent used was slightly higher and the extraction time was 6.2 times shorter than that of the CE method. The optimal parameters of each extraction technique are selected. With the CE method, the solvent-to-fresh leaf ratio was 11.22:1; the optimum temperature and time were 88°C and 27.21 minutes resulting in the anthocyanin content in the extract being 25.61 mg/g dry weight basic (db). Meanwhile, with the MAE method, the solventto-fresh leaf ratio used was 10.83:1 (v/w), the microwave power and the optimal extraction time were 600 W and 4.39 minutes, and the obtained extract had an anthocyanin content of 30.97 mg/g db. In addition, the extract was best preserved in the dark and the storage temperature was −9°C. The remaining anthocyanin content after 30 days of storage was 92.35%. The anthocyanin degradation kinetics was also analyzed. Changes in total anthocyanin followed a zero-order reaction kinetic model. The potential of the half-life of anthocyanin was 221, 114, and 19 days at −9°C, 4°C, and 28°C, respectively.

In a developed society, health problems such as the risk of weight gain, diabetes, and heart diseases are often associated with a high-sugar diet. Food product reform is seen as one of the tools to promote healthier eating. Calorie-reduced product processing not only targeted diabetics but now also focuseds on human health. The experiments were designed based on the response surface methodology using the three-level-three-factor Box-Behnken design with total soluble solid (TSS) (40%-50%), low methoxyl pectin (LMP) (0.1%-0.3%), and kappa-carrageenan (k-carrageenan) (0.1%-0.3%) at a constant fruit batch of 10 kg. In the evaluation of jam, the viscosity, water activity, and bioactive compounds (anthocyanin, total polyphenol, and vitamin C) were determined and optimized in order to produce reduced-calorie blackberry jam (filling type) with favorable viscosity, water activity, and bioactive compounds. The results showed that the model fit was significant (p < 0.05); a satisfactory correlation between the experimental and the predicted values was found (high coefficient of determination R 2 ). All three factors affect the quality of the products, with sugar showing significant influence on physical characteristics, maintaining bioactive compounds and overall acceptability of the product. The overlay contour plot of quality attributes showed that the reduced-calorie blackberry jam should use 0.18% LMP , 0.22% k-carrageenan, and 45% TSS. Thus, the reduced-calorie jam produced from these optimum levels had better characteristics than the others.

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