BIORESOURCE TECHNOLOGY
·
2024
·
IF 9.7
Qihang Wang,Jun Mu
Converting waste resource into porous carbon toward contaminant capturing is a crucial strategy for realizing “treating waste with waste”. Inspired by bread baking process, the soybean meal activated carbon (SAC) with multimodal pore structures was developed via thermally remodeling the pores of waste soybean meal. The obtained SAC-3-800 has ultra-high specific surface area (3536.952 m 2 /g), as well as a hierarchically porous structure. SAC-3-800 exhibits extremely high adsorption capacity for methylene blue (MB) (3015.59 mg/g), methyl orange (MO) (6486.30 mg/g), and mixed dyes (8475.09 mg/g). The hierarchically porous structure enabled fast adsorption kinetics of SAC-3-800 for MB and MO (∼30 min). Additionally, SAC-3-800 shows excellent dynamic adsorption and regeneration performance, exhibiting great potential for industrial applications. This work showcases a feasible method for synthesizing hierarchically porous carbon with outstanding adsorption performance that can simultaneously achieve efficient treatment of dye-wastewater and value-added utilization of waste resources.
研究领域:
环境科学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Ruyang Chen,Mengmeng Zhang,Yizhe Zhang,Zhaoli Tong,Xiuhuai Li,Xiaohan Wu,Dan Li,Hui Wu,Ping He
Currently, dry fractionation is employed to extract dietary fiber (DF) from food processing bypuroduct owing to its advantages of low energy and eco-friendly. Procedures of dry fractionation mainly include milling and air classification. Soybean meal (SBM) is a processing byproduct rich in DF. Few studies have used dry fractionation to extract SBM dietary fiber (SMF), and the physicochemical properties, structural characteristics, and activity of SMF extracted via dry fractionation remain unclear. Herein, SMF was prepared via dry fractionation and results showed that compared with that of SBM without pores and high crystallinity, SMF had loose and porous surface and low crystallinity. Moreover, the water holding capacity, oil holding capacity and swelling ability of SMF were significantly higher than SBM. After 24 h of in vitro fecal fermentation, the SMF group produced abundant short chain fatty acids (SCFA) such as acetic, propionic, and butyric acids and the total SCFA production was substantially higher than that in the inulin (INL) group. SMF also promoted the relative abundance of beneficial bacteria such as Prevotella , Dialister , and Bifidobacterium and reduced the relative abundance of harmful bacteria such as Escherichia–Shigella . In conclusion, SMF extracted via dry fractionation can significantly alter the relative abundance and diversity of gut microbiota and promote the production of SCFA, which is conducive to the regulation of the human gut microbiota. This study can provide insights into the preparation of DF via dry fractionation and provide theoretical basis for SMF to be used as a prebiotic.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF ADHESION AND ADHESIVES
·
2024
·
IF 3.2
Zhicheng Zhang,Yanyan Bian,Zhi Li,Ao Zhang,Ying Zhang,Haijiao Kang,Jianzhang Li
Developing low-cost renewable bio-based adhesives with excellent properties remains a challenge. Soybean meal (SM) adhesives have gained widespread attention for being green. However, it still has the problems of poor water resistance, low toughness, and easy to mildew. Herein, a waterborne polyurethane (TWPU) with carboxyl side chains was synthesized from tartaric acid (TA). It was used as chelating ligands to form the metal chelating to synergistically modify (SM) adhesives. This overall improved the adhesives bonding strength , toughness and water resistance. The coordination interactions between the polyurethane molecules and the protein molecules of SM were formed by multi-crosslinking via metal chelating, covalent bonding, and hydrogen bonding to enhance the adhesive's toughness, bonding strength and water resistance. As a result, the wet bond strength and toughness of the modified SM adhesives were 166.7 % and 275.3 % higher than blank sample, respectively, reaching 1.29 MPa and 0.61 J. Considering of the used raw materials and synthesis method in our process are simple and widely available, this study provides an eco-friendly and effective method for green, low-cost, and high-performance wood-based composite adhesives.
研究领域:
材料科学
·
绿色化学
✓ 已验证
产品关联
DOI
高影响因子
Heliyon
·
2023
·Vol. 9
·期 9
·e19889
·
IF 4
Zhou Chen,Yimei Shen,Run Wang,Siting Li,Yingmin Jia
A novel gene ( BbFFase9 ), with an ORF of 1557 bp that encodes β-d-fructofuranosidase from Bifidobacteriaceae bacterium , was cloned and expressed in Escherichia coli . The recombinant protein (BbFFase9) was successfully purified and showed a single band with a molecular mass of 66.2 kDa. This was confirmed as a β-d-fructofuranosidase and exhibited a high specific activity of 209.2 U/mg. Although BbFFase9 was a soluble protein, it exhibited excellent tolerance to proteases such as pepsin, trypsin, acidic protease, neutral protease and Flavourzyme®, indicating its potential applicability in different fields. BbFFase9 exhibited typical invertase activity, and highly catalyzed the hydrolysis of the α1↔2β glycosidic linkage in molecules containing fructosyl moieties but with no detectable fructosyltransferase activity. It was optimally active at pH 6.5 and 50 °C and stable between pH 6.0 and 9.0 at a temperature of up to 45 °C for 30 min BbFFase9 could also effectively hydrolyze galacto-oligosaccharides, which are a flatulence factor in soybean meal, thus releasing new types of product such as melibiose and mannotriose, or degrading them into invert sugars, the sweeter fructose and glucose. This study is the first to report the application of this type of β-d-fructofuranosidase.
研究领域:
生物化学
·
食品科学
·
分子生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
MOLECULES
·
2022
·Vol. 27
·期 21
·7236
·
IF 4.927
Yongkang Ye,Shengquan Dai,Hongyan Zhang,Shudong He,Wanwan Hu,Xiaodong Cao,Zhaojun Wei
In the present work, we prepared Maillard reaction products (MRPs) derived from enzyme hydrolyzed soybean meal with ultrasound assistance in an oil-(oxidized lard)-in-water system (UEL-MRPs) or oil-free system (UN-MRPs), and the effect of ultrasound on the properties of the obtained MRPs was evaluated. The analysis of fatty acids in lard with different treatments showed that ultrasound can generate more unsaturated fatty acids in the aqueous phase. The UV–Vis absorbances of UEL-MRPs, UN-MRPs, and MRPs obtained in an oil-in-water system (EL-MRPs) and MRPs obtained in an oil-free system (N-MRPs) at 294 and 420 nm indicated that ultrasound could increase the amount of Maillard reaction intermediates and melanoids in the final products of the Maillard reaction. This was in line with the result obtained from color change determination—that ultrasound can darken the resultant MRPs. Volatile analysis showed ultrasound can not only increase the number of volatile substances, but also greatly increase the composition of volatile substances in UEL-MRPs and UN-MRPs, especially the composition of those contributing to the flavor of the MRPs, such as oxygen-containing heterocycles, sulfur-containing compounds, and nitrogen-containing heterocycles. Descriptive sensory evaluation revealed that UN-MRPs and UEL-MRPs had the highest scores in total acceptance, ranking in the top two, and UEL-MRPs had the strongest meaty flavor among these four kinds of MRPs. Furthermore, the measurements of antioxidant activities, including DPPH radical-scavenging activity, hydroxyl radical scavenging ability, and ferric ion reducing antioxidant power, were conducted, showing that UN-MRPs exhibited the highest antioxidant activity among all the MRPs.Keywords:Maillard reaction;ultrasound;hydrolyzed soybean meal;oxidized lard
研究领域:
食品科学
·
化学工程
·
农业化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Yongkang Ye,Shuangshuang Ye,Zhangxiang Wanyan,Hao Ping,Zixun Xu,Shudong He,Xiaodong Cao,Xiangyang Chen,Wanwan Hu,Zhaojun Wei
This work investigated the effect of oxidized beef tallow on the volatile compositions and sensory properties of soybean meal-based Maillard reaction products (MRPs). Various tallow oxidation methods included thermal treatment (TT), enzymatic hydrolysis (ET) and enzymatic hydrolysis combined with mild thermal (ETT) treatment. Results showed that all these oxidized tallow contained more types of volatile compounds than those of untreated tallow. Moreover, the composition of almost all types of volatile substances was greatly increased with the addition of the oxidized beef tallow into the hydrolyzed soybean meal-based Maillard reaction system. More importantly, the composition of oxygen-containing heterocycles (63.89 μg/mL), sulfur-containing compounds (76.64 μg/mL), and nitrogen-containing heterocycles (19.81 μg/mL) that contribute positively to sensory properties in ETT-MRPs was found to be the highest among all the MRPs. Correlation assessment revealed that ETT was closely related to the most typical volatile products and sensory attributes, indicating this approach can effectively enhance the sensory and flavor of hydrolyzed soybean meal derived MRPs.
研究领域:
食品科学
·
化学
·
感官评价
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）