JOURNAL OF CHEMICAL AND ENGINEERING DATA
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2023
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IF 2.6
Xin Huang,Qiufen Wang,Shouxiang Jiang,Bin Wang,Wenjun Xie,Chengfei Wang,Haoran Li,Guan Wang,Gengxiu Zheng
The solubility of N,N’-oxalyldiglycine (OG) in 11 pure solvents, including methanol, ethanol, n-propanol, isopropyl alcohol, n-butanol, acetonitrile, ethyl acetate, tetrahydrofuran (THF), water, N,N’-dimethylformamide (DMF), and dimethyl sulfoxide (DMSO), and a binary solvent system composed of DMSO and water was measured by a dynamic laser monitoring method with the temperature ranging from 293.15 to 333.15 K. Results of these experiments demonstrated that the solubility of OG in all pure solvents increases with rising temperature. The highest solubility appeared in DMSO while the lowest solubility appeared in ethyl acetate. Besides, the mole fraction solubility of OG in binary solvents increases with increasing content of DMSO. Furthermore, the experimental solubility of OG in pure solvents was correlated with the modified Apelblat, Van’t Hoff, λh, and Wilson models. Four models (Van’t Hoff, CNIBS/R–K, modified Jouyban–Acree, and Wilson) were used for the binary solvents. The Van’t Hoff model best correlates with the experimental values in pure and binary solvents, and the calculated values by the Wilson model have a large deviation from the experimental values.
研究领域:
化学工程
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物理化学
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产品关联
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2023
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IF 6.1
Yue Luo,Siyue Zhu,Jie Peng,Heping Cui,Qingrong Huang,Baojun Xu,Chi-Tang Ho
Amadori rearrangement products (ARPs), as intermediates of the Maillard reaction (MR), are potential natural flavor additives but there is a lack of investigation especially in oligopeptide-ARPs. This study for the first time conducted a systematic analysis in comparing ARPs of glycine, diglycine, triglycine, and glucose to corresponding classic MR systems, including production, stability, and flavor analysis. The ARPs were effectively produced by prelyophilization with heating at 70 °C for 60 min and purified to 96% by a two-step purification method. Correlated with the stability order of amino compounds (glycine > diglycine > triglycine), the stability order of ARPs was Gly-ARP > Digly-ARP ≈ Trigly-ARP. In a negative correlation with heating temperature and time, ARPs were less stable than original amino compounds at high temperatures (100, 130, and 160 °C). ARPs exhibited better flavor formation ability in pyrazines and furans than MR systems, with similar flavor compositions but different preferences. Diglycine- and triglycine-ARPs exhibited better flavor formation efficiency than glycine-ARP. Heating temperature and time, initial pH, and carbon chain length were found to be the parameters that affect the stability and flavor formation of ARPs. This study suggested that ARPs, especially peptide-ARPs, have great potential for usage as food flavor additives in the future.
研究领域:
食品科学
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化学
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产品关联
DOI
PubMed
高影响因子
CHEMICAL ENGINEERING SCIENCE
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2024
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IF 4.1
Yan Runhan,Cui Hongmin,Shi Jinsong,Yan Nanfu,Weng Yaqing,Cheng Ting,Wang Wei
There are still challenges in the recovery of rare earth elements (REEs) from leaching liquor of ion-adsorption type rare earth ore. In this paper, unsaponified N, N-di(2-ethylhexyl)-diglycolamic acid (HDEHDGA) was used to develop a green extraction process for efficient separation and enrichment of REEs. The cation exchange mechanism of RE(III) extraction was proposed by slope analysis and FT-IR spectra. HDEHDGA exhibited excellent extraction performances, such as short equilibrium time, high selectivity towards RE(III) and easy stripping by 0.5 mol/L HCl solution. REEs was enriched from 287.5 mg/L to 63.30 g/L by five-stage counter-current extraction and three-stage counter-current stripping using unsaponified HDEHDGA. The enrichment factor reached 220, and the proportion of REEs was increased from 80.76 wt% to 98.82 %. The loss of REEs was controlled below 2.14 wt%. This extraction strategy helps to improve the REEs recovery and avoid ammonia–nitrogen wastewater, which demonstrates its application potential in the ion-adsorption type rare earth ore.
研究领域:
化学工程
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冶金工程
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环境科学
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DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2022
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IF 5.895
Xue Xia,Yun Zhai,Heping Cui,Han Zhang,Khizar Hayat,Xiaoming Zhang,Chi-Tang Ho
A series of Amadori compounds of glucose were prepared from glycine (G-ARP), diglycine (DiG-ARP), and triglycine (TriG-ARP), and identified by UPLC-MS/MS and NMR. The formation rate of ARPs was TriG-ARP > DiG-ARP > G-ARP, and their activation energies were 63.48 kJ/mol (TriG-ARP), 72.84 kJ/mol (DiG-ARP), and 84.76 kJ/mol (G-ARP), respectively, suggesting that ARP was formed more easily from small peptides than from amino acid. Although 1-DG was formed much more difficultly than 3-DG, the same order of the formation of 1-DG, 3-DG, and browning was DiGly > TriGly > Gly. It was also confirmed that more methylglyoxal and glyoxal would be formed from small peptides than equimolar amino acids. Compared with free amino acid, ARP, deoxyglycosones, and their secondary degradation products were more easily formed from dipeptide and tripeptide, thereby stronger browning occurred and higher reactivity was exhibited in Maillard reaction of di- or tripeptide.
研究领域:
食品化学
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分析化学
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物理化学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2023
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IF 6.1
Xue Xia,Tong Zhou,Jingyang Yu,Heping Cui,Foxin Zhang,Khizar Hayat,Xiaoming Zhang,Chi-Tang Ho
The dynamic changes in fluorescence intensity of the Maillard reactions of l-alanyl-l-glutamine (Ala-Gln)/Diglycine (Gly-Gly)/glycyl-l-glutamine (Gly-Gln) and glucose were investigated. It was found that the fluorescence intensity would increase with the reaction time; however, it would decrease after longer heating at higher temperatures, which was accompanied by rapid browning. The strongest intensity occurred at 45, 35, and 35 min at 130 °C for Ala-Gln, Gly-Gly, and Gly-Gln systems, respectively. The simple model reactions of Ala-Gln/Gly-Gly and dicarbonyl compounds were selected to reveal the formation and mechanism of fluorescent Maillard compounds. It was confirmed that both GO and MGO could react with peptides to form fluorescent compounds, especially GO, and this reaction was sensitive to temperature. The mechanism was also verified in the complex Maillard reaction of pea protein enzymatic hydrolysates.
研究领域:
食品化学
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物理化学
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生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
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