SCIENCE OF THE TOTAL ENVIRONMENT
·
2021
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IF 7.963
Jiachen Huang,Jianquan Luo,Xiangrong Chen,Shichao Feng,Yinhua Wan
Membrane fouling is an intractable issue in wastewater treatment by nanofiltration (NF) membrane, and alkaline cleaning is the most effective approach to remove organic fouling on NF membrane. However, it was found that pore swelling of NF membrane induced by alkaline cleaning might reduce cleaning efficiency, and it is never quantified and its effect on membrane fouling behavior is still mysterious. In this work, membrane pore swelling effect (~9.7%, increment of effective pore size) induced by alkaline cleaning (pH 11) is confirmed and its effect on fouling behavior of the polyamide NF membrane is investigated based on experimental and modelling results. It is found that the alkali-induced pore swelling phenomenon would disappear after water filtration at neutral pH for 30 min, and if such cleaned membrane is faced by the small foulants during this pore shrinkage period, the concentration polarization and membrane fouling would be severer, and the subsequent alkaline cleaning is less effective because more foulants enter the enlarged pores and are tightly embedded in the membrane. Thus, the irreversible fouling of the NF membrane increases from 20% to 40% while its permeability recovery declines from 100% to 67% after six fouling/cleaning cycles. When an anionic surfactant sodium dodecyl sulfate (SDS, 10 mM) is added in the alkaline cleaning solution, the adsorption of SDS in/on the membrane can not only improve its hydrophilicity and negative charge, but also quickly eliminate the alkali-induced pore swelling effect and avoid the accumulation of foulants in the pores, thereby enhancing the antifouling performance of the NF membrane. Using the alkaline SDS cleaning, the irreversible fouling of the NF membrane maintains below 10% while its permeability recovery keeps above 100% in six continuous fouling/cleaning cycles.
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FOOD HYDROCOLLOIDS
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2021
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IF 9.147
Haibo Pan,Xinlei Xu,Ziqi Qian,Huan Cheng,Xuemin Shen,Shiguo Chen,Xingqian Ye
Oleogelation based on emulsion using food-approved biopolymers is a feasible strategy to substitute solid fat with harmful trans and saturated fatty acids, providing food products with a better nutritional profile . However, oil with high content of unsaturated fatty acids is prone to oxidation , resulting in quality loss of food products. In the present study, proanthocyanidins from Chinese bayberry leaves (BLPs) were incorporated into emulsion-based oleogel to remedy the defect through the formation of colloidal complexes with gelatin. Oleogel stabilized with the colloidal complexes showed higher stability with lower oil loss and higher gel strength, compared to that with gelatin only. Then different polysaccharides were applied to further promote oleogel stability. However, polysaccharides abrogated the promotive effect of BLPs and resulted in comparable stability of oleogels with BLPs or not, which was confirmed with cryo-SEM observation. Then the application of oleogel with BLPs as margarine alternative was verified with batter properties, quality loss of cakes and oil stability in cakes. Batter properties of oleogel with BLPs were comparable to that without BLPs, and more close to margarine than oil. For quality loss, textural properties of oleogel cakes with BLPs or not resembled each other and were significantly better than oil cakes in hardness and chewiness and margarine cakes in cohesiveness. Particularly, BLPs were verified to retard oil oxidation in both oleogel and cakes prepared with oleogel. Overall, incorporation of BLPs into oleogel was feasible to improve its oil stability and keep its application in cake products.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2021
·
IF 6.953
Zhiying Shao,Jilai Lu,Jian Ding,Fengjiao Fan,Xinyang Sun,Peng Li,Yong Fang,Qiuhui Hu
Chitosan-pectin gel beads (CPBs) were synthesized via a facile and green method and applied to remove heavy metals from aqueous solution. The structural characteristics of CPBs were investigated by SEM and FTIR, the mechanical strength of CPBs was measured by Texture Analyzer and the stability of CPBs was evaluated in acidic solution. To study the adsorption characteristics, the effect of pH, contact time, initial heavy metals concentration, temperature, adsorption mechanism and regeneration were systematically investigated. The adsorption kinetics fitted well pseudo-second-order model, and the adsorption isotherms were well described by Langmuir model. The maximum adsorption capacities of Cu(II), Cd(II), Hg(II) and Pb(II) were 169.4, 177.6, 208.5 and 266.5 mg/g, respectively. The adsorption-desorption experiments revealed that the CPBs exhibited a great reusability. Thus, the synthesized CPBs in this study had the potential to be utilized as an environment-friendly and green adsorbent for the removal of heavy metals.
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CARBOHYDRATE POLYMERS
·
2020
·
IF 7.182
Jhaleh Amirian,Yue Zeng,Mehdihasan I. Shekh,Gaurav Sharma,Florian J. Stadler,Jun Song,Bing Du,Yanxia Zhu
Hydrogel can provide a favorable moisture environment for skin wound healing. In this study, a novel in-situ crosslinked injectable hydrogel was prepared using the water-soluble amidated pectin (AP) and oxidized chitosan (OC) through Schiff-base reaction without any chemical crosslinker. The influence of AP content on the properties of the hydrogel was systemically investigated. It showed that gelation time, pore structure, swelling capability and degradability of the hydrogel can be tuned by varying the content of amine and aldehyde groups from AP and OC. All the porous hydrogels with various AP contents (65%, 70%, and 80%) presented desirable gelation time, swelling property, high hemocompatibility and biocompatibility. Particularly, AP-OC-65 hydrogel presented superior swelling capability and better hemo- and bio-compatibility, owing to more residual amine sites in the hydrogel. Therefore, the injectable AP-OC-65 hydrogel has a greater potential for application to wound dressing or skin substitute.
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FOOD HYDROCOLLOIDS
·
2020
·
IF 7.053
Hai He,Huawei Bian,Fengwei Xie,Ling Chen
This study compared the different effects of pectin (PE) and κ-carrageenan (CG) on the multilevel structures ( i.e. granule, crystallites, helices, fractals, and short-range order) and in vitro digestibility of extruded rice starch (MERS). The addition of either PE or CG altered the multiscale structures, increased the resistant component (RC) content, and reduced predicted glycemic index (pGI), with CG being more effective especially at a low content. CG led to the growth of molecular aggregates (α), single-helices, and V-type crystals ( X V ). PE resulted in higher contents of double-helices and A + B-type crystals ( X A+B ) and enhanced the short-range order ( R 1045/1022 ) and particle compactness. Pearson correlation analysis indicates that, for MERS/PE, the slowly-digestible component (SDC) and RC contents were influenced by different factors in the sequence of total crystallinity ( X Total ) > X A+B > X V > single-helix content > α > R 1045/1022 > double-helix content. For MERS/CG, the RC content was affected by X Total > single-helix content > X V .
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ELECTROCHIMICA ACTA
·
2020
·
IF 6.215
Yuhao Zhou,Xue Ren,Yueyao Du,Yuchen Jiang,Jiafeng Wan,Fangwei Ma
Pectin as a functional biopolymer has been successfully exploited to produce N/O co-doped 3D carbon architecture with hierarchical pores. A simple and novel in-situ template combining with KOH activation method is utilized to prepare porous carbon using calcium acetate as the template source and urea as a dopant. The in-situ CaCO 3 template, activation temperature and urea additive have a significant influence on the morphology, pore structure and performance of porous carbon. The high specific surface area of NHPC-700 (2928 m 2 g − 1 ) and its suitable micropore/mesopores ratio are helpful to promote specific capacitance and rate performance. The NHPC-700 possesses the high specific capacitance of 338 F g − 1 at 1 A g − 1 and the excellent capacitance retention of 83% from 1 A g − 1 to 50 A g − 1 . Furthermore, the NHPC-700 symmetric supercapacitor shows an energy density of 22.4 Wh kg −1 at 880 W kg −1 in 1 M Na 2 SO 4 . The efficient use of pectin to synthesize functionalized hierarchical porous carbon materials has a broad development prospect.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2020
·
IF 5.162
Guojun Yang,Wei Chen,Haidong Tan,Kuikui Li,Junyan Li,Heng Yin
In this study, a novel pectate lyase ( Ap Pel1) was identified and characterized from Aspergillus parasiticus . The Ap Pel1 hydrolysed oligogalacturonides (OGs) effectively and produced 4,5-unsaturated OGs from low-methoxyl (LM) pectin, with DP 2 to DP 5 as the major products. Furthermore, the multiple sequence alignments , structure model and phylogenetic analyses of the Ap Pel1 indicated that its catalytic active sites were highly conserved with other pectin lyases (PLs) and the Ca 2+ binding amino acid residues are different compared with pectate lyases (Pels). N187D, N191D and N187D/N191D mutants were constructed to test for both Ca 2+ binding properties and the effects on catalytic ability. The three mutations sharply decreased the activity of Ap Pel1 and Ca 2+ tolerance, indicating that the Ca 2+ binding amino acid residues are different from the other Pels. Based on the sequence and structure comparison between PLs and Pels, and mutation analysis, the Ap Pel1 may be direct evolution from PLs. Thus, this enzyme has potential for use in producing unsaturated OGs for biological activity study, and contributes to an improved understanding of the evolutionary relationships between PLs and Pels.
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FOOD HYDROCOLLOIDS
·
2020
·
IF 7.053
Chuyue Xiang,Jian Gao,Haoxin Ye,Gerui Ren,Xiangjuan Ma,Hujun Xie,Sheng Fang,Qunfang Lei,Wenjun Fang
Vitamin D 3 (VD 3 ) is a fat-soluble vitamin and easily degraded under acidic conditions, which will greatly reduce its bioavailability. The use of complexes formed by protein-polysaccharide to control release and protect active compounds has become a feasible way in the food field. In this work, ovalbumin (OVA) and high methoxyl pectin (PEC) were applied to fabricate OVA-PEC nanocomplexes to encapsulate and protect VD 3 . The encapsulation efficiency of VD 3 by OVA-PEC complexes could reach to 96.37%, and the storage stability of VD 3 was obviously improved after encapsulation. The in vitro simulated gastrointestinal experiments combined with SEM and SDS-PAGE were employed to observe the digestive behavior of OVA-PEC-VD 3 nanocomplexes. A small amount of VD 3 is released from OVA-PEC-VD 3 nanocomplexes in simulated gastric fluid, while a large amount of VD 3 is released in simulated intestinal fluid. The sustained release kinetic of VD 3 from OVA-PEC-VD 3 nanocomplexes was consistent with the law of Higuchi model. The preliminary molecular mechanism for VD 3 encapsulation by OVA-PEC complexes was also investigated, and the formation of OVA-PEC-VD 3 nanocomplexes is ascribed to the electrostatic interactions, hydrogen bonding and hydrophobic interactions among OVA, PEC and VD 3 . The results demonstrated that protein-polysaccharide complexes can effectively encapsulate VD 3 and achieve the goal of sustained release in the simulated gastrointestinal tract, which have potential applications in food and medicine.
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FOOD CHEMISTRY
·
2020
·
IF 6.306
Weiping Jin,Zhifeng Wang,Dengfeng Peng,Wangyang Shen,Zhenzhou Zhu,Shuiyuan Cheng,Bin Li,Qingrong Huang
The co-existence of polysaccharides and enzymes in the food matrix could form complexes that directly influence the catalytic efficacy of enzymes. This work investigated the self-assembly behaviors of α-amylase and charged polysaccharides and fabricated the α-amylase/polysaccharides complex coacervates. The results showed that the linear charge density of polysaccharides had a critical impact on the complex formation, structure, and enzyme protection under acidic conditions. At low pH, α-amylase formed compact and tight coacervates with the λ-carrageenan. However, α-amylase/pectin coacervates dissociated when the pH was lower than 3.0. The optimized binding ratio of α-amylase/λ-carrageenan was 12:1, and α-amylase/pectin was 4:1. Finally, the α-amylase/λ-carrageenan complex coacervates effectively immobilized the enzyme and almost 70% of enzyme activity remained in coacervates after exposure to pH3.0 for 1 h. This study demonstrates that the change in the linear charge density of polysaccharides could regulate the enzyme-catalyzed process in food processing by a simple and fine-controlled method.
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Micro & Nano Letters
·
2020
·Vol. 15
·期 9
·595-599
·
IF 0.975
Dezhi Qin,Guangrui Yang,Yabo Wang,Jiajia Zhang,Li Zhang
Pectin-conjugated CdS/ZnS core/shell nanocrystals were prepared by using a microwave-assisted approach without the addition of any external ligands. The prepared cubic phase CdS/ZnS nanocrystals were uniform and mono-dispersed with sizes of 6–9 nm. The charge and long-chain structure of pectin molecules effectively prevented the aggregation of CdS/ZnS nanocrystals. In addition, pectin molecules have multiple functional groups, such as O–H, C=O, and COO − , which could conjugate with the surface of samples to control the growth of CdS/ZnS nanocrystals. Thermogravimetric analysis provided evidence that the obtained products are inorganic–organic hybrid materials. Based on the analysis of ultraviolet–visible spectra, it was found that the formation of ZnS shell led to a red-shift and an enhancement of absorption of CdS/ZnS nanocrystals compared with that of CdS. Photocatalytic activity of CdS/ZnS nanocrystals was monitored by the degradation of Rhodamine B under visible light irradiation. The presence of ZnS shell inhibited photo-corrosion and photo-dissolution of CdS nanocatalyst, thus resulting in a significant enhancement of photocatalytic activity and stability.
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FOOD HYDROCOLLOIDS
·
2019
·
IF 5.839
Weiping Jin,Zhifeng Wang,Dengfeng Peng,Wangyang Shen,Zhenzhou Zhu,Shuiyuan Cheng,Bin Li,Qingrong Huang
Pulsed electric field (PEF) could change the charge distribution of proteins and polysaccharides and affect their interactions and complexes aggregation, but those influences are not enough evaluated. Here, the effects of PEF on the complexes of α-amylase and pectin driven by electrostatic binding were studied. Changes in molecular conformation of α-amylase and assembly structure of α-amylase/pectin complexes were orderly assessed by fluorescence, FTIR , DSC , enzyme activities, particle size, ζ-potential, CLSM, and SEM. After PEF treatment ( E ~20 kV/cm, t exp ~1 ms, and 5 cycles), the intrinsic fluorescence of α-amylase was quenched, the content of β-sheet increased, enzyme activities lose almost 80%, and the denatured temperature increased. Ζeta-potential of α-amylase/pectin complexes did not change significantly, but the particle size rose gradually. The particle revolution of α-amylase/pectin complexes was recorded by Turbiscan, and the size growth model fit the Allometric function well. Finally, the complexes of α-amylase and pectin after PEF treatment tended to the branched, ring, or circles-like shape.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2022
·
IF 8.025
Jingna Liu,Liu Cui,Yuying Shi,Qiong Zhang,Yuangong Zhuang,Peng Fei
In this study, docosanoic acid, a very long chain fatty acid , was used to modify pectin, and the products were incorporated with carboxylmethyl cellulose (CMC) to prepare a hydrophobic composite. Results of structural characterisation showed that docosanoic acid was grafted to pectin through the esterification reaction, and the highest grafting ratio was 7.89 %. After grafting with docosanoic acid, the emulsifying activity and stability of pectin were significantly enhanced from 1.23 × 10 −2 and 9.27 % to 4.78 × 10 −2 and 26.73 %. Moreover, when modified pectin was blended with CMC instead of native pectin, the hydrophobicity of the composite membranes increased significantly. In detail, the highest contact angle of the composite membrane incorporated with modified pectin was 97.6°, which was much higher than that with native pectin (68.9°). As the grafting ratio of pectin increased, the water vapor permeability of the composite membranes significantly increased, while the water absorption decreased. Furthermore, the mechanical properties and transparency of the composite membranes could be improved by grafting docosanoic acid into pectin. All the results indicated that incorporating docosanoic acid possibly helped improve the comprehensive properties of the composite membranes based on polysaccharides and expand their application in food packaging.
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危险品化学品经营许可证（带存储）