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NORDIC PULP & PAPER RESEARCH JOURNAL · 2021 ·Vol. 36 ·期 3 ·435-442 · IF 1.04

Development of ash condensation performance of paper materials via saccharides and Nano HAP application

Yuanyuan Bai,Hao Wang,Tsolmon Borjigin,Han Zheng,Yang Yang,Jiao Xie,Meng Wang,Jianbo Zhan,Ying Wan,Wen Liu

The ash condensation ability of the cigarette paper is an important factor affecting the cigarette grades. In this study, we put forward an effective method of improving this ability. Xanthan gum was successfully synthesized, applied as an ash integrator in the dip-coating process of cigarette paper production, and showed good performance. Cationic guar gum, cellulose phosphate and Hydroxyapatite (HAP) have been added in the pulp and showed better performance of the ash condensation property. The ash become much whiter and the scatter of the ash have been suppressed. Moreover, the further addition of HAP would result in a worse combustion efficiency, leading to the burning out of the cigarette in early time.

研究领域: 材料科学 · 烟草研究

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FOOD HYDROCOLLOIDS · 2020 · IF 7.053

Ethanol induced the gelation behavior of duck egg whites

Lin Yu,Chunhong Xiong,Jianke Li,Wenxiang Luo,Hui Xue,Rui Li,Yonggang Tu,Yan Zhao

In this study, changes in the gel properties, microstructure, and molecular interaction force during the formation of duck egg white (EW) gel induced by ethanol were investigated. Results showed that the viscosity of the EW increased with increasing ethanol concentration and treatment time. The hardness and cohesiveness of the formed gel increased first with prolonged treatment time, then decreased slightly, and finally almost kept stable. The increase in the centrifugal water holding capacity and transformation of immobile and free water into bound water was related to the increasingly compact structure of the gel network. The force that maintained the gel network was mainly ionic bond (~45%) and disulfide bonds (~45%). The hydrogen bond and hydrophobic interaction were extremely low. SDS-PAGE results showed that the ethanol-treated EW proteins were degraded to some extent, but the bands did not significantly change with time. The negative charge content and surface hydrophobicity of the protein increased continuously. The secondary structure of the EW gel showed that the mutual transformation of β -sheet, random coil, α -helix, and β -turn resulted in the good texture characteristics of the gel. The ethanol treatment promoted the disulfide bond cross-linking of the duck EW proteins, and the network structure of the EW gel became increasingly compact, resulting in a series of changes in the water retention and binding water content of the gel. Protein aggregation also occurred, which enhanced the hardness, springiness, and cohesiveness of the duck EW gel.

研究领域: 食品科学 · 蛋白质化学 · 生物物理学

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Development of ash condensation performance of paper materials via saccharides and Nano HAP application

Ethanol induced the gelation behavior of duck egg whites