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POLYMER COMPOSITES · 2017 · IF 2.324

Rheological, crystallization and electrical properties of poly vinylidene fluoride filled with micron iron

Lulu Zhang,Bin Yang,Ru Xia,Jiasheng Qian,Ming Cao,Jibin Miao,Lifen Su,Peng Chen

Micron iron was added into poly(vinylidene fluoride) (PVDF) via solution method to prepare the PVDF conductive composites. The electrical properties, non-isothermal crystallization kinetics, crystal form, rheological, and thermal properties of PVDF/Fe composites were studied. Compared with neat PVDF, the PVDF/Fe composites had a higher crystallization rate, thermal stability and conductivity, but both crystallinity and flow property would decrease. The PVDF/Fe composites were subsequently treated by an alternating magnetic field. The percolation threshold value of the composites was found to reduce from 30 vol % to 11 vol %. The conductivity of the PVDF/Fe composites after alternating magnetic treatment increased by 8 orders of magnitude in comparison to neat PVDF, and the electrical conductivity of the PVDF/Fe composite with 30 vol % iron content was about 10 −0.58 S m −1 . The iron particles were more likely to form a conductive network in the polymer matrix after the magnetic field treatment according to morphological observation. The present work will supply an insight into the design of PVDF conductive composites as well as the further studies on the relationship between structure and property of polymer composites. POLYM. COMPOS., 40:E88–E101, 2019. © 2017 Society of Plastics Engineers

CAS / MDL: 68-12-2
研究领域: 材料科学 · 高分子化学 · 电气工程
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FOOD CHEMISTRY · 2022 · IF 9.231

Magnetic field-driven biochemical landscape of browning abatement in goat milk using spatial-omics uncovers

Rong Zhang,Wei Jia,Meng Zhang,Haiyan Xue,Huxuan Wang,Xixuan Wu

Influence of magnetic field (MF) treatment on the glycation of goat milk proteins is yet to be elucidated. Proteomic and metabolomic analyses of brown goat milk samples with and without MF treatment were performed. Assessed glycation degree and structural modification of proteins explained that MF treatment dramatically down-regulated the glycation of brown goat milk protein, possibly due to the aggregation behavior induced by MF treatment, which consumed additional glycation sites as well as altered their accessibility and preference. Integrated datasets uncovered that the energy metabolism-related biological events including carbohydrate metabolism, glycerophospholipid metabolism, TCA cycle may mainly account for the browning abatement mechanism of MF. In addition, MF treatment enhanced both the quality and flavor of brown goat milk. This study suggests the feasibility of MF treatment to reduce glycation in brown goat milk for producing high-quality dairy ingredients and products.

CAS / MDL: 9000-71-9
研究领域: 食品科学 · 生物化学 · 营养学
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FOOD CHEMISTRY · 2022 · IF 9.231

Molecular mechanism of Mare Nectaris and magnetic field on the formation of ethyl carbamate during 19 years aging of Feng-flavor Baijiu

Wei Jia,Zibian Fan,An Du,Lin Shi

Ethyl carbamate (EC) is carcinogen occurring naturally in fermented foods, while the EC formation pattern in Feng-flavor Baijiu during Mare Nectaris storage and magnetic field treatment remains controversial. In this work, variation of EC in Mare Nectaris and magnetic field were investigated for the first time through ultra high performance liquid chromatography quadrupole-orbitrap high resolution mass spectrometry (UHPLC-Q-Orbitrap). Quantification results revealed that EC decreased significantly in the stage of 3–9 years and kept at 12.4 μg L −1 after 10 years of aging. Arginine succinate synthase (ASS) and urease were deemed as vital factors for EC decomposition. Degradation effetc of EC in 250 mT is simillar to that of EC in Baijiu stored in Mare Nectaris for 8 years. This is due to that aging process was accelerated by magnetic field and the content of total acid in Baijiu was increased, creating a favorable environment for decomposition of EC and urea.

CAS / MDL: 372-75-8 57-13-6
研究领域: 食品科学 · 分子生物学
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