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Food Science and Human Wellness 2023年第1期12卷 275-282页

作者： Mingcheng Zhang Xiaocao Zhao Dengyong Liu Guan Wang College of Food Science and Technology Bohai UniversityJinzhou 121013China Cuisine Science Key Laboratory of Sichuan Province Sichuan Tourism UniversityChengdu 610100China Jiangsu Collaborative innovation center of meat Production and processing Quality and Safety ControlNanjing 210095China

This work investigated the changes in properties of saliva-participating emulsions during different oral processing stages(the whole process from intake to swallowing was divided into five stages,i.e.,20%,40%,60%,80%and 100%stage).The stewed pork with brown sauce was masticated and the emulsion was collected for the determination of emulsion stability,droplet size,ζ-potential,interfacial tension,and *** results showed that the emulsion stability increased gradually during the oral processing and reached the highest level near the swallowing *** droplet size of emulsion showed a significant downward trend(Pprocessing of stewed pork with brown sauce was essentially a process in which fat was constantly emulsified,and saliva might act as an *** study provides new insights on understanding the oral processing process and sensory changes of fat.

关键词： Oral processing Fat Saliva Emulsification Stewed pork with brown sauce

The effect of protein oxidation on the formation of advanced glycation end products after chicken myofibrillar protein glycation

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Food Science and Human Wellness 2023年第5期12卷 1571-1579页

作者： Zongshuai Zhu Anthony Pius Bassey Ming Huang Iftikhar Ali Khan College of Food Science and Technology Nanjing Agricultural UniversityNanjing 210095China National R&D center for Poultry processing Technology Nanjing Huangjiaoshou Food Science and Technology Co.Ltd.Nanjing 211200China Institution of Agricultural products processing Jiangsu Academy of Agricultural SciencesNanjing 210095China

Investigation that protein oxidation to the formation of advanced glycation end products(AGEs)after chicken myofibrillar protein glycation is *** of protein oxidation induced by different concentrations of hydroxyl radicals(·OH)were developed after the chicken myofibrillar protein mild glycation(MPG).Results exhibited that levels of AGEs and surface hydrophobicity(H_(0))steadily increased with the a ddition of h ydrogen peroxide(H_(2)O_(2))***,levels of s ulfhydryl group,free amino group,and particle size gradually decreased with the H_(2)O_(2)*** protein carbonyl value increased in H_(2)O_(2)concentration until 10 mmol/***'s correlation indicated that MPG structure modification(unfolding and degradation)induced by protein oxidation were significantly positively correlated with AGEs concentration(P<0.05).Finally,a mechanism was proposed to hypothesize t he effect of protein oxidation on the formation of AGEs under MPG conditions.

关键词： Protein oxidation Glycated myofibrillar protein Structure changes Advanced glycation end products

Tribological Behavior of Plant Oil-Based Extreme Pressure Lubricant Additive in Water-Ethylene Glycol Liquid

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Journal of Renewable Materials 2019年第12期7卷 1391-1401页

作者： Haiyang Ding Xiaohua Yang Lina Xu Mei Li Shouhai Li Jianling Xia 无 Institute of Chemical Industry of Forest products Nanjing210042China Key Laboratory of Biomass Energy and Material NanjingChina National Engineering Laboratory for Biomass Chemical Utilization Nanjing210042China Key and Open Laboratory on Forest Chemical Engineering SFANanjing210042China Co-innovation center of Efficient processing and Utilization of Forest Resources Nanjing Forestry UniversityNanjing210042China.

A water-soluble lubricant additive(RSOPE)was prepared by esterification reaction using fatty acid from rubber seed *** RSOPE was added into water-ethylene glycol(W-EG)solution as lubricant *** stability and rheological properties were *** used a four-ball tribotester to assess the lubrication performance of W-EG based fluid with the RSOPE *** stainless-steel surface was analyzed using scanning electron microscopy(SEM)and X-ray photoelectron spectroscopy(XPS).Good dispersion stability was observed in the RSOPE/W-EG ***,non-Newtonian fluid behavior at low shear rates and Newtonian fluid behavior at high shear rates was *** addition of RSOPE into water-glycol reduced the friction coefficients(COF)and wear scar diameters(WSD).The maximum non-seizure loads(PB)increased from 98 N to 752 N and the W-EG solution with RSOPE had good corrosion resistance *** tribological performances for W-EG solution with RSOPE were attributed to the boundary tribofilm composed of iron oxide,iron phosphide and so on.

关键词： Rubber seed oil fatty acid water-soluble additive tribological performance friction mechanism

Changes of meat proteins during processing and their impacts on meat quality

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Science Foundation in China 2018年第1期26卷 84-91页

作者： LI ChunBao HE Jing ZHOU GuangHong Key Laboratory of meat processing and Quality Control MO Key Laboratory of meat processing MO J iangsu Synergetic innovation center of meat processing and Quality Contro nanjing Agricultural University Nanjing 210095 China

Protein is a major component in *** or chemical changes occur during processing of fresh meat and meat products,which positively or negatively affects meat quality *** this review,we discussed research progress in three aspects:(1)protein modification,degradation and meat quality of fresh meat,(2)protein changes and quality of meat products,and(3)protein *** is emphasized that protein degradation is good for meat tenderization and the production of precursors for meat flavor and ***,protein oxidation has the beneficial and detrimental effects in different *** oxidation should be acceptable in terms of meat eating quality and nutritional values,but heavy oxidation should be avoided.

关键词： Eating quality Nutritional value Proteolysis Protein oxidation processing Waterholding capacity

Degradation of Alkaline Lignin in the Lactic Acid-Choline Chloride System under Mild Conditions

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Journal of Renewable Materials 2023年第5期11卷 2233-2248页

作者： Penghui Li Zhengwei Jiang Chi Yang Jianpeng Ren Bo Jiang Wenjuan Wu Jiangsu Co-innovation center of Efficient processing and Utilization of Forest Resources Nanjing Forestry UniversityNanjing210037China College of Light Industry and Food Engineering Nanjing Forestry UniversityNanjing210037China

Lignin is a natural polymer,second only to cellulose in natural *** is one of the ways to achieve the high-value transformation of *** eutectic solvent(DES)thermal degradation of lignin can be used as an excellent green degradation *** paper introduces the degradation mechanism and effect of the lactic acid-choline chloride DES system in dissolving and degrading alkaline lignin,and the final solvent *** can also be found from the scanning electron microscope(SEM)images that the surface of the degraded solid product is transformed from smooth to *** transform infrared(FTIR)spectroscopy and 1H-NMR spectroscopy were used to characterize the changes in lignin functional groups during DES *** results showed that the content of phenolic hydroxyl groups increased after degradation,indicating that theβ-O-4 ether bond was *** molecular weight of the degraded lignin was observed by gel permeation chromatography(GPC),and the lignin residue with low molecular weight and narrow polydispersity index was *** lowest average molecular weight(Mw)reached 2512 g/*** ratio of oxygen to carbon atoms in lignin increased substantially during degradation as measured by X-ray photoelectron spectroscopy(XPS),probably because DES treatment was accompanied by many oxidation reactions,which led to significant structural changes in lignin and a large number of ether bond breakage reactions during the *** main final degradation products are aromatic monomers,vanillin,butyrovanillone,etc.

关键词： Lignin mild conditions deep eutectic solvents(DES) degradation mechanism

Evaluation and selection of yeasts as potential aroma enhancers for the production of dry-cured ham

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Food Science and Human Wellness 2023年第1期12卷 324-335页

作者： Xiaohui Gong Ruifang Mi Xi Chen Qiujin Zhu Suyue Xiong Biao Qi Shouwei Wang School of Liquor&Food Engineering Guizhou University/Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and ProcessingGuiyang 550025China China meat Research center Beijing 100068China

Yeasts play a critical role in the flavor formation of dry-cured *** this study,41 yeast isolates from the dry-cured ham at different processing stages were evaluated for their technological *** hansenii was the most dominant yeast and has been detected at each phase of dry-cured ham,followed by Candida zeylanoides which was mainly detected in salting *** bubula and Yarrowia alimentaria were found at the first two-phase of dry-cured *** isolates of yeast showed enzymatic activities against milk protein and tributyrin,while only 4 strains displayed proteolytic activity on meat *** strains were grown in a meat model medium and volatile compounds were *** result showed that inoculated yeast strains could promote the production of volatiles and there were significant differences among *** S25 showed the highest production of volatile compounds,followed by the strain *** *** S25 was the highest producer of alcohols showing the highest production of benzeneethanol and 3-(methylthio)-*** on OAV and PLS analysis,*** S25 was strongly correlated with overall flavor and key volatile compounds of dry-cured ham,which could be selected as potential starter cultures.

关键词： Yeast Flavor Dry-cured ham meat model medium Debaryomyces hansenii

Thermally Reversible,Self-Healing Polyurethane Based on Propyl Gallate and Polyurethane Prepolymers with Varied Isocyanate Content

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Journal of Renewable Materials 2020年第1期8卷 1-11页

作者： Haiyang Ding Xiaohua Yang Lina Xu Shouhai Li Jianling Xia Mei Li Institute of Chemical Industry of Forest products(ICIFP) Nanjing210042China Key Laboratory of Biomass Energy and Material Nanjing210042China National Engineering Laboratory for Biomass Chemical Utilization Nanjing210042China Key and Open Laboratory on Forest Chemical Engineering SFANanjing210042China Co-innovation center of Efficient processing and Utilization of Forest Resources Nanjing Forestry UniversityNanjing210042China

Thermosetting polyurethanes are widely used in various fields owing to their excellent elasticity,strength and solvent *** environmental friendly propyl gallate-based self-healing polyurethanes were prepared from polyurethane prepolymers with varying isocyanate *** thermal stabilities of the polyurethanes were tested using thermogravimetric *** self-healing and mechanical properties were analyzed using a universal testing machine and dynamic thermomechanical *** polyurethanes were found with high self-healing ability and excellent mechanical properties due to the absence of phenolic *** qualities improved with increased isocyanate content and the prolonged selfhealing *** found,therefore,that the propyl gallate-based polyurethane has potential for use in industrial applications as self-healing materials.

关键词： Propyl gallate thermosetting polyurethane self-healing ability mechanical property

Lignin-based phenolic resin modified with whisker silicon and its application

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Journal of Bioresources and Bioproducts 2020年第1期5卷 67-77页

作者： Na Zhang Zhuo Li Yanan Xiao Zheng Pan Puyou Jia Guodong Feng Caiying Bao Yonghong Zhou Lilong Hua Institute of Chemical Industry of Forest products Chinese Academy of ForestCo-innovation Center of Efficient Processing and Utilization of Forest ResourceNanjing Forestry UniversityNanjing 210042China School of Petrochemical Engineering Dalian University of TechnologyDalian 116024Liaoning ProvinceChina

In this study,lignin-based phenolic resin was modified with whisker silicon and preparation of the phenolic foam was carried *** resin and foam materials were characterized by Fourier transform infrared spectroscopy(FT-IR),thermo gravimetric analyzer(TGA),thermal conductiv-ity test,limit oxygen index(LOI)analyzer and cone *** results showed that when the content of lignin and whisker silicon increased,the oxygen index of the foam increases and the calorific value of combustion ***,if the amount of lignin increased,the open porosity of the foam and the thermal conductivity *** the lignin substitution rate was 30%and the whisker silicon addition amount was 1%,the phenolic foam(PF4)had the best performance:the 57.1%mass lost at 600℃ and the thermal stability was 16.8%higher than that of ordinary *** LOI was 49.6%,and 39.3%higher than that of ordinary phenolic foam.

关键词： Phenolic foam Phenolic resin Lignin Whisker silicon

Fabricating Cationic Lignin Hydrogels for Dye Adsorption

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Journal of Renewable Materials 2023年第4期11卷 1793-1805页

作者： Chao Wang Xuezhen Feng Wanbing Li Shibin Shang Haibo Zhang Institute of Chemical Industry of Forest products CAF、National Engineering Laboratory for Biomass Chemical Utilization、Key Laboratory of Chemical Engineering of Forest ProductsNational Forestry and Grassland Administration、Key Laboratory of Biomass Energy and MaterialJiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest ResourcesNanjing210042China

Due to the low content of adsorption-active groups in lignin,its application in the field of adsorption is ***,we first prepared cationic kraft lignin acrylate,from which a cationic lignin(CKLA)hydrogel was further prepared by cationic kraft lignin acrylate,acrylamide,and N,N’-*** morphology,compression properties and swelling properties of CKLA hydrogels were *** prepared CKLA hydrogel was applied as an adsorbent for Congo *** effect of CKLA hydrogel dosages,initial concentration of Congo red,and pH on adsorption efficiency was *** maximum Congo red removal efficiency was obtained at the initial concentration of Congo red of 50 mg/L,pH 7,and 5 mg dosage of CKLA hydrogel with 20%cationic lignin *** five cycles of adsorption,the adsorption efficiency of the hydrogel for Congo red still reached more than 80%.The CKLA hydrogel showed pseudo-second-order adsorption kinetics for Congo red *** results demonstrate the potential of the CKLA hydrogel as an adsorbent for water treatment.

关键词： Adsorption lignin congo red hydrogel

Synthesis,Crystal Structures and Cytotoxic Activities of Two New Pyrimidine Derivatives of Ursolic Acid

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Chinese Journal of Structural Chemistry 2021年第2期40卷 239-245,148页

作者： WANG Wen-Yan LI A-Liang LIU Qing-Song SUN Yue GU Wen Jiangsu Provincial Key Lab for the Chemistry and Utilization of Agro-forest Biomass Jiangsu Key Lab of Biomass-based Green Fuels and ChemicalsCo-innovation Center for Efficient Processing and Utilization of Forest ProductsCollege of Chemical EngineeringNanjing Forestry UniversityNanjing 210037China

The title compounds(5a and 5b)were synthesized from ursolic acid and their structures were characterized by spectroscopic methods including ESI-MS,^(1)H-NMR,^(13)C-NMR and elemental *** crystal structures of compounds 5a and 5b were determined by single-crystal X-ray diffraction *** 5a crystallizes in monoclinic system,P21 space group with a=12.258(3),b=10.396(2),c=15.570(3)Å,b=107.21(3)°,Z=2,V=1895.3(7)Å^(3),Mr=659.90,Dc=1.156 Mg/m^(3),S=1.003,µ=0.076 mm^(−1),F(000)=716,the final R=0.0686 and wR=0.1430 for 1859 observed reflections(I>2σ(I)).Compound 5b crystallizes in monoclinic system,P21 space group with a=12.371(3),b=10.647(2),c=15.722(3)Å,b=109.44(3)°,Z=2,V=1952.8(8)Å^(3),M_(r)=655.93,D_(c)=1.116 Mg/m^(3),S=1.002,µ=0.069 mm^(−1),F(000)=716,the final R=0.0686 and wR=0.1882 for 2574 observed reflections(I>2σ(I)).The preliminary cytotoxic assay indicated that compound 5b exhibited notable cytotoxic activity against MCF-7 and HeLa cells with the IC_(50)values of 10.71±0.23 and 12.63±0.31μM,respectively.

关键词： ursolic acid pyrimidine crystal structure cytotoxic activity