检索结果-南通市图书馆

Particuology 2024年第5期88卷 62-70页

作者： Zhuwei Gao Chengxin Li Jingjing He Zhuo Wang Xinyu Qi Lan He Shihao Wang Zhongxin Liu School of Chemical Engineering and Technology Hainan UniversityHaikou 570228China TJ-YZ School of Network Science Haikou University of EconomicsHaikou 570203China School of food Science and Engineering Hainan UniversityHaikou 570228China Key Laboratory of Advanced Materials of Tropical Island Resources of Ministry of Education Hainan UniversityHaikou 570228China hainan Provincial Key Laboratory of Fine Chemicals Hainan UniversityHaikou 570228China

This study aims to analyze the coking process and propose an effective method for the reutilization of fluid catalytic cracking(FCC)coke ***,we analyzed the basic characteristics and chemical composition of FCC coke *** results showed that the main components were carbon,oxygen,and aluminum,accounting for 60.8%,26.6%,and 11.5%,*** the conventional catalytic cracking reaction temperature from 500℃ to 600℃,the formation of the first aromatic hydrocarbon was particularly important for the formation of *** condensation of oil-gas-entrained catalyst particles and their heavy components was the physical cause of coking,while the dehydrogenation condensation reaction of oil-gas heavy components was the chemical *** addition,the membrane prepared by powdered coke had excellent photothermal conversion ability,which could be heated to more than 110℃ within 360 s under two fixed light *** evaporation rate of photothermal water was 5.89 kg m^(2) h^(−1),which has great industrial application *** works provide a novel and effective method of separation membrane for the reutilization of FCC coke blocks.

关键词： Coking process Reutilization of FCC coke Carbonaceous deposition Membrane Photothermal conversion

High-sensitivity intelligent packaging films harnessing rose anthocyanins and hydrophilic silica aerogel for visual food freshness monitoring

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

food Quality and Safety 2024年第1期8卷 179-189页

作者： Wenjun Wu Luman Zheng Jiahao Yu Liming Liu Gulden Goksen Ping Shao Department of food Science and Technology Zhejiang University of TechnologyZhejiangHangzhouChina Department of food Technology Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial ZoneTarsus UniversityMersinTurkey Eco-industrial Innovation Institute ZJUT Zhejiang University of TechnologyZhejiangQuzhouChina

The enhancement of the sensitivity for anthocyanin-based indicator films in food freshness monitoring in real time is important for *** this study,hydrophilic silica aerogel(SiO2 NA)was incorporated into corn starch(CS)/chitosan(CH)/rose anthocyanins(RACNs)-encapsulated potato amylopectin nanoparticles(APNPs)composite film to increase the sensitivity for shrimp freshness *** microstructure of films revealed that the gas absorption capacity was improved by amorphous SiO2 NA via hydrogen *** pore size(1.74–5.60 times),pore volume(3.92–5.60 times),and specific surface area(2.21–2.34 times)of films increased with the addition of SiO2 *** sensing of NH3 and pH and the reversibility of films were also ***,the pH-responsive films containing SiO2 NA changed visibly in color from purple–red to orange–gray and finally to gray,enabling effective monitoring of shrimp freshness during storage at 4°***,anthocyanin-based indicator films with improved sensitivity by adding SiO2 NA were successfully designed for monitoring shrimp freshness.

关键词： Hydrophilic silica aerogel anthocyanins sensitivity pH-responsive shrimp freshness intelligent packaging

A comparison study on structure-function relationship of polysaccharides obtained from sea buckthorn berries using different methods:antioxidant and bile acid-binding capacity

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

food Science and Human Wellness 2024年第1期13卷 494-505页

作者： Qiaoyun Li Zuman Dou Qingfei Duan Chun Chen Ruihai Liu Yueming Jiang Bao Yang Xiong Fu SCUT-Zhuhai Institute of Modern industrial Innovation School of Food Science and EngineeringSouth China University of Technology381 Wushan RoadGuangzhou 510640China Guangzhou Institute of Modern industrial Technology Nansha 511458China Guangdong Province Key Laboratory for green Processing of Natural Products and Product Safety Guangzhou 510640China Overseas Expertise Introduction Center for Discipline Innovation of food Nutrition and Human Health(111 Center) Guangzhou 510640China Department of food Science Stocking HallCornell UniversityIthaca 14853USA South China Botanical Garden Chinese Academy of SciencesGuangzhou 510650China

In this study,the structural characters,antioxidant activities and bile acid-binding ability of sea buckthorn polysaccharides(HRPs)obtained by the commonly used hot water(HRP-W),pressurized hot water(HRP-H),ultrasonic(HRP-U),acid(HRP-C)and alkali(HRP-A)assisted extraction methods were *** results demonstrated that extraction methods had significant effects on extraction yield,monosaccharide composition,molecular weight,particle size,triple-helical structure,and surface morphology of HRPs except for the major linkage *** analysis showed that HRP-U with filamentous reticular microstructure exhibited better thermal *** HRP-A with the lowest molecular weight and highest arabinose content possessed the best antioxidant ***,the rheological analysis indicated that HRPs with higher galacturonic acid content and molecular weight showed higher viscosity and stronger crosslinking network(HRP-C,HRP-W and HRP-U),which exhibited stronger bile acid binding *** present findings provide scientific evidence in the preparation technology of sea buckthorn polysaccharides with good antioxidant and bile acid binding capacity which are related to the structure affected by the extraction methods.

关键词： Sea buckthorn Extraction method Structure Rheological properties Antioxidant activity Bile acid binding capacity

Inhibitory effect and mechanism of tannic acid against two starch digestive enzymes

在线全文

学校读者我要写书评

暂无评论

food Quality and Safety 2024年第1期8卷 115-123页

作者：钟毓秀倪德让杨玉波李元一王莉田金虎杨帆叶兴乾 Department of food Science and Nutrition Zhejiang Key Laboratory for Agri-Food ProcessingFuli Institute of Food ScienceZhejiang R&D Centre for Food Technology and EquipmentZhejiang UniversityHangzhouChina Institute of Science and Technology Moutai GroupZunyiChina Key Laboratory of industrial Microbial Resources Development Kweichow Moutai Co.Ltd.RenhuaiChina

Backgrounds:Tannic acid(TA),as a plant-derived phenolic substance,is involved in regulating the activity of starch digestive enzymes,but its underlying mechanism remains *** and Results:In the present study,inhibition rate and inhibition kinetics assays were performed and confrmed that TA had a strong inhibitory effect on bothα-amylase andα-glucosidase with IC50 values of 0.1585 mg/mL and 0.00542 mg/mL,respectively,through a mixed inhibition *** secondary structures of both enzymes were confrmed to be modifed by TA through circular dichroism(CD)*** quenching analysis revealed that the interaction between TA and two enzymes was a static process of pontaneous complex ***,molecular docking revealed that non-covalent bonds were the main interaction forces between TA and both ***:Thus,TA was a promising candidate for the inhibition of starch-digesting enzymes,and the present research provided insight into postprandial glucose regulation through polyphenols.

关键词： Tannic acid α-amylase α-glucosidase inhibition starch digestion.

Rational protein engineering of thermostable heparinase I from Bacteroides thetaiotaomicron for highly efficient heparin degradation

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

food Science and Human Wellness 2024年

作者： Chuan Zhang Ruohan Zhao Leilei Yu Qixiao Zhai Jianxin Zhao Hao Zhang Xuegang Luo Fengwei Tian Wei Chen State Key Laboratory of food Science and Technology， Jiangnan University School of food Science and Technology， Jiangnan University Key Laboratory of industrial Fermentation Microbiology of the Ministry of Education & Tianjin Key Lab of industrial Microbiology， College of Biotechnology， Tianjin University of Science and Technology National Engineering Research Center for Functional food， Jiangnan University

Heparin， a glycosaminoglycan， is a stable source of carbon that supports the growth of microorganisms in the human intestine. It is also a commonly used anticoagulant drug in clinical practice， with significant therapeutic effects. Low molecular weight heparin （LMWH） is a highly active low molecular weight fragment obtained via enzymatic reaction or the chemical degradation of heparin. LMWH has been applied globally in the prevention and treatment of venous thromboembolism in thrombosis patients. Simultaneously， as a potential prebiotic， because of its low molecular weight， LMWH can be well degraded by the gut microbiota to maintain intestinal balance. Enzymatic heparin degradation has recently emerged as a viable disposal method for LMWH preparation; however， only very few benchmark enzymes have been thoroughly described and subjected to protein engineering to improve their properties over the past few years. The commercialization of enzymes will require the development of robustly engineered enzymes that meet the demands of industrial processes. Herein， we report a rational protein engineering strategy that includes molecular dynamic simulations of flexible amino acid mutations and disulfide bond screening. Several Bt-HepI mutants were obtained and screened for high thermal stability. We obtained the Bt-HepID204C/K208C/H189W/Q198Rvariant， which features a stabilized protein surface structure， with a 1.3-fold increase in kcat/Km， a 2.44-fold increase in thermal stability at 50℃， and a 1.8-fold decrease in the average molecular weight of LMWH produced at 40℃ compared with that seen with Bt-HepIWT. Our study establishes a strategy to engineer thermostable HepI to underpin its industrial applications.

关键词：

Basic research and industrial development status of suancai in Northeast China: History， microflora diversity， processing technology， nutrition and safety

在线全文

同方期刊数据库

学校读者我要写书评

暂无评论

food Science and Human Wellness 2024年

作者： Qianqian Wang Jingbo Yang Yuqi Wang Meiru Xie Xiaoxi Qi Ramnarain Ramakrishna Libo Liu Wenkui Guo Guofang Zhang Chun Li Key Laboratory of Dairy Science， Ministry of Education， College of food Science， Northeast Agricultural University Department of Plant Sciences， North Dakota State University Heilongjiang Institute of green food Science

Suancai has a lengthy history and a wide range of categories， which has some influence on the pickled diet culture around the world. Suancai production is transitioning to a large-scale， standardized production due to the growth of the market. It has a unique flavor and is rich in nutrients， and its abundance of free amino acids， vitamins and phenolics has many positive effects on the human body. This review gives the types and history of suancai， as well as its impact on the world's pickled culture. The changes in nutritional composition and flavor of suancai during fermentation are summarized. It presented the production technology and influencing factors of the northeast suancai， examined the quality and safety issues in suancai， and put forth some ideas and opinions on the standardization development of the suancai industry. It also summarized the geographic distribution and flora diversity of pickles around the world. In order to provide some knowledge and guidance for the promotion of modern industrial production in the suancai industry.

关键词：

Comparative evaluation of commercial Douchi by different molds:biogenic amines,non-volatile and volatile compounds

在线全文

同方期刊数据库

学校读者我要写书评

暂无评论

food Science and Human Wellness 2024年第1期13卷 434-443页

作者： Aijun Li Gang Yang Zhirong Wang Shenglan Liao Muying Du Jun Song Jianquan Kan College of food Science Southwest UniversityChongqing 400715China Chinese-Hungarian Cooperative Research Centre for food Science Chongqing 400715China Laboratory of Quality&Safety Risk Assessment for Agri-products on Storage and Preservation(Chongqing) Ministry of Agriculture and Rural Affairs of the People's Republic of ChinaChongqing 400715China Chongqing Key Laboratory of Speciality food Co-Built by Sichuan and Chongqing Chongqing 400715China Shu Xiang Douchi food Research Institute Limited company Chongqing 402160China

To provide new insights into the development and utilization of Douchi artificial starters,three common strains(Aspergillus oryzae,Mucor racemosus,and Rhizopus oligosporus)were used to study their influence on the fermentation of *** results showed that the biogenic amine contents of the three types of Douchi were all within the safe range and far lower than those of traditional fermented ***-type Douchi produced more free amino acids than the other two types of Douchi,and its umami taste was more prominent in sensory evaluation(P<0.01),while Mucor-type and Rhizopus-type Douchi produced more esters and pyrazines,making the aroma,sauce,and Douchi flavor more *** to the Pearson and PLS analyses results,sweetness was significantly negatively correlated with phenylalanine,cysteine,and acetic acid(P<0.05),bitterness was significantly negatively correlated with malic acid(P<0.05),the sour taste was significantly positively correlated with citric acid and most free amino acids(P<0.05),while astringency was significantly negatively correlated with glucose(P<0.001).Thirteen volatile compounds such as furfuryl alcohol,phenethyl alcohol,and benzaldehyde caused the flavor difference of three types of *** study provides theoretical basis for the selection of starting strains for commercial Douchi production.

关键词： Douchi Starting strains Non-volatile compounds Volatile compounds Sensory evaluation

Alkali Tolerance of Concrete Internal Curing Agent Based on Sodium Carboxymethyl Starch

在线全文

学校读者我要写书评

暂无评论

Journal of Wuhan University of Technology(Materials Science) 2024年第1期39卷 82-90页

作者：陈梅花刘荣进 CHEN Ping JING Daiyan WAN Dandan FU Siyuan College of Materials Science and Engineering Guilin University of TechnologyGuilin 541004China Guangxi Engineering and Technology Center for Utilization of industrial Waste Residue in Building Materials Guilin 541004China Guangxi Maibu New Material Limited company Guilin 541004China

Internal curing agents (ICA) based on super absorbent polymer have poor alkali tolerance and reduce the early strength of *** alkali tolerate internal curing agent (CAA-ICA) was designed and prepared by using sodium carboxymethyl starch (CMS) with high hydrophilicity,acrylic acid (AA) containing anionic carboxylic group and acrylamide (AM) containing non-ionic amide group as the main raw *** results show that the ratio of CAA-ICA alkali absorption solution is higher than that existing ICA,which solves the low water absorption ratio of the ICA in alkali *** water absorption ratio of CAA-ICA in saturated Ca(OH)_(2) solution is 95.8 g·g^(-1),and the alkali tolerance coefficient is *** application of CAA-ICA in cement-based materials can increase the internal relative humidity and miniaturize the pore *** compressive strength of mortar increases up to 12.95%at 28 d,which provids a solution to overcome the reduction of the early strength.

关键词： alkali tolerance sodium carboxymethyl starch internal curing agent compressive strength

Cross-linkedα-amylase aggregates on Fe3O4 magnetic nanoparticles modified with polydopamine/polyethyleneimine for efficient hydrolysis of starch

在线全文

学校读者我要写书评

暂无评论

Particuology 2024年第7期90卷 98-105页

作者： Jiandong Cui Xiuming Tang Qingqing Ma Yuyan Chang Qunli Zhang Shiru Jia State Key Laboratory of food Nutrition and Safety Laboratory of Industrial Fermentation MicrobiologyMinistry of EducationTianjin University of Science and TechnologyTianjin 300457China Key Laboratory of Biomass Chemical Engineering of Ministry of Education Zhejiang UniversityHangzhou 310027China

In this workα-amylase was immobilized on magnetic Fe3O4 nanoparticles with polyethylenimine(PEI)/polydopamine(PDA)coating or 3-aminopropyl triethoxysilane(APTES)for the first time via adsorption–precipitation–*** with the freeα-amylase,the resultant magnetic cross-linkedα-amylase aggregates(PEI/PDA-M-CLEAs and N-M-CLEAs)exhibited excellent thermal and storage stability as well as pH *** storage at 25°C for 60 days,freeα-amylase only retained 60%of its initial activity,while PEI/PDA-M-CLEAs and N-M-CLEAs retained 80%and 78%of their initial activities,***,N-M-CLEAs and PEI/PDA-M-CLEAs showed good *** 6 repeated uses,PEI/PDA-M-CLEAs and N-M-CLEAs still maintained 65%and 62%of their initial activities,***,PEI/PDA-M-CLEAs and N-M-CLEAs exhibited higher starch hydrolysis efficiency than freeα-*** maximum dextrose equivalent(DE)values of starch hydrolysis by PEI/PDA-M-CLEAs and N-M-CLEAs reached 29.24%and 28.79%within 90 min,***,the maximum DE values of starch hydrolysis by the freeα-amylase was only 27.89%even in 150 *** magnetic cross-linkedα-amylase aggregates could be introduced as effective biocatalyst for industrial applications in production of maltose syrups.

关键词： α-amylase Magnetic nanoparticles Functional modification Magnetic cross-linked enzyme aggregates Hydrolysis of starch

Diffusion of nanochannel-confined knot along a tensioned polymer

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Communications in Theoretical Physics 2024年第4期76卷 158-166页

作者： Guobing Cai Yong Li Yuyu Feng Zhouhui Deng Yanhui Liu College of Physics Guizhou UniversityGuiyang 550025China Kechuang industrial Development company Limited Guian New AreaGuiyang 550025China State Key Laboratory of Public Big Data Guizhou UniversityGuiyang 550025China

The knots frequently occur in biopolymer and their diffusion plays an active role in the gene *** this work,Langevin dynamics simulations were carried out to detect the diffusion behaviours of a knot along a tensioned polymer in different spatial *** polymer accommodating a knot was tethered to two macrospheres to block the unravelling of the *** a result,the curves for the diffusion coefficients of the knot with different bending stiffness as a function of the tension in different spatial constraints were *** the space without constraints or with weak constraints,the corresponding curves for the knot with relatively large bending stiffness exhibited two turnover *** the contrary,for the knot with relatively small bending stiffness,the diffusion coefficients were monotonically reduced with increasing ***,in a space with strong constraints,all the curves showed one turnover behaviour regardless of the bending *** turnover behaviours divided the curves into different regimes,and the dominant diffusion mechanisms in the regimes,namely,knot-region breathing,self-reptation,and internal friction,were clearly *** effective friction coefficientsξof the knots with 3_(1),4_(1),5_(1) and 5_(2) types as a function of the knot size N at a fixed tension were well fitted by the relationξ∝*** effective friction coefficients of the knots at relatively large tension f>3 sharply increased with the knot complexity,which is not dependent on the spatial *** contrast,the values of these coefficients at relatively small tension f≤3 were remarkably dependent on the spatial *** work not only provides valuable simulation results to assist the understanding of the diffusion of DNA knot,but also highlights the single-molecule design for the manipulation of DNA knots in future.

关键词： knot langevin dynamics simulations diffusion coefficient self-reptation knot-region breathing internal friction