ACS Sustainable Chemistry & Engineering
·
2017
·
IF 5.951
Ling-Xia Zuo,Wen-Jing Wang,Rong-Bin Song,Jing-Jing Lv,Li-Ping Jiang,Jun-Jie Zhu
The demand on the highly efficient and low-cost cathodic electrocatalysts for commercialization of fuel cells is rapidly increasing. One smart route for obtaining these ideal electrocatalysts is extracting active carbon materials from natural and cheap biomass waste. Here, we prepared a novel nitrogen self-doped porous graphitic carbon nanosheets (NPGCNs-NaCl) derived from a nitrogen-rich pruning of Lycium barbarum L. using NaCl crystal as intercalation agent. The as-obtained NPGCNs-NaCl possessed porous structure, large surface area, increased content of nitrogen and high graphitic carbon, and thus making it with high electrocatalytic activity for oxygen reduction reaction (ORR). Most importantly, significantly enhanced stability and tolerance against methanol were observed compared with commercial Pt/C catalyst in alkaline solution. This work is believed to open a new avenue for manufacturing advanced and low-cost ORR electrocatalysts in fuel cells from biomass waste.
研究领域:
材料科学
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电化学
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能源材料
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可持续化学
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2020
·
IF 5.162
Xiaoyi Qu,Bo Ding,Jing Li,Meng Liang,Liqin Du,Yutuo Wei,Ribo Huang,Hao Pang
A novel β-glucosidase gene was isolated from Pseudoalteromonas sp. GXQ-1 and heterologously expressed in Escherichia coli . The activity of the encoded enzyme, PABGL, toward p -nitrophenyl-β-D-glucopyranoside was increased 8.74-fold by the presence of 3 M NaCl relative to the absence of added NaCl. PABGL hydrolyzed a variety of soy isoflavone substrates. For the conversion of daidzin to daidzein, the production rate was 1.44 mM/h. The addition of NaCl enhanced the hydrolytic activity of PABGL toward daidzin and genistein; the maximum activation by NaCl was 3.48- and 6.79-fold, respectively. This is the first report of a halophilic β-glucosidase from Pseudoalteromonas spp., and represents the β-glucosidase with the highest multiple of activation by NaCl. PABGL exhibits strong potential for applications in food processing and industrial production.
研究领域:
生物化学
·
酶学
·
微生物学
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食品科学
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生物技术
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Yongjie Zhou,Jiamin Liang,Yan Zhang,Huijuan Zhang,Sam K.C. Chang,Hui Hong,Yongkang Luo,Yuqing Tan
Deep eutectic solvents (DESs) are renowned in chemical and food industries for their eco-friendly extraction efficacy. Silver carp swim bladders, a collagen-rich byproduct of surimi production, are underutilized, resulting in considerable protein waste. Traditionally, collagen extraction has relied on harsh acids, contributing to environmental pollution and producing collagens with limited solubility, thus constraining their applications. This study evaluated DESs compared to conventional acids in extracting collagen, focusing on structural and solubility variations. Notably, urea-based DESs (urea-lactic acid: U-LA, 1:10, w/v) achieved the highest hydroxyproline recovery rates (∼ 94 %), comparable to acetic acid (AA, 1:20, w/v), but with half the solid-liquid ratio. Unlike acid-extracted collagen, which preserved the triple-helical structure, urea-based DESs partially disrupted this configuration by reducing intramolecular hydrogen bonding within collagen. However, these solvents simultaneously increased intermolecular hydrogen bonding. This alteration significantly enhanced collagen's solubility, maintaining over 60 % across a broad pH range (1−10) and various NaCl concentrations (0–6 %, w/v). Furthermore, urea-acetic acid (U-AA) extracted collagen exhibited the highest maximum transition temperature (solid state, T max = 101.94 °C) and gel strength (165 g). The findings suggest that urea-based DESs not only enhance collagen recovery rates but also its solubility and gelation properties, broadening its potential applications in cosmetics, food products, and biomaterials.
研究领域:
化学
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食品科学
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材料科学
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环境科学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Tianfeng Han,Hui Xue,Xiaobo Hu,Ruiling Li,Huilan Liu,Yonggang Tu,Yan Zhao
In this paper, the effects of NaOH, NaCl, and heat on the appearance, physical characteristics, and gel structure of duck egg white (EW) jointly induced by NaOH, NaCl, and heat were investigated. Results showed that the absolute value of zeta potential (TAV-ZP) of gel samples increased, hunter whiteness decreased, gel opacity decreased, and the microstructure of gel appeared as a loose network structure with increased NaOH addition. With the increase of NaCl addition, TAV-ZP of gel samples decreased, hunter whiteness increased, gel opacity increased, the microstructure of gel became dense. With the increase of heating temperature, TAV-ZP of gel samples decreased, hunter whiteness decreased, gel opacity increased, the microstructure of gel became dense first and then loosened. The results of SDS-PAGE, surface hydrophobicity, T 2 , hardness, cohesiveness indicated that protein molecules underwent cross-linking, aggregation, and unfolding during duck EW gelation jointly induced by NaOH, NaCl, and heat. The results of strain-stress curve showed that all gel samples had a good anti-compressed ability. The results of central composite design showed that the best treatment of gel was heating temperature 91 °C, NaOH 0.48%, and NaCl 0.3%.
研究领域:
食品科学
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化学
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生物物理学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Qifu Yang,Yuying Zhang,Xuhui Huang,Aihua Deng,Ruisong Wang,Wensi Xu,Lei Qin
Balancing flavor and health in Marinated Crayfish (MC) requires precise salt addition. This study deciphered how salt (0–4 %) shapes flavor via integrated metabolic and volatile profiling. Multivariate statistics identified 15 key non-volatile and 11 pivotal volatile metabolites. Mechanistically, salt modulates flavor through salting-out and osmotic effects, alongside lipid oxidation changes. At lower levels (0–1 %), salt retained endogenous free amino acids and nucleotides, though the product tasted bland due to insufficient saltiness. Conversely, higher salt (3–4 %) enhanced saltiness but reduced endogenous compounds and impeded key exogenous volatiles, including β-pinene, limonene, sabinene, 4-carene, copanene and p-cymene. Critically, increased salt shifted lipid oxidation pathways, elevating 2-decanone, p-menth-1-en-9-al, and limonene oxide, while suppressing decanal and 1-octen-3-ol. Collectively, NaCl imparts saltiness but depletes characteristic flavor compounds. Therefore, 2 % salt is identified as the optimal target for MC, balancing saltiness with flavor complexity and providing a practical guideline for future optimization.
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产品关联
DOI
PubMed
高影响因子
SENSORS AND ACTUATORS B-CHEMICAL
·
2024
·
IF 8
Zaihua Duan,Boyu Zhang,Mingxiang Zhang,Zhen Yuan,Yadong Jiang,Huiling Tai
Electrochemical power generation humidity sensors have received great attention recently, but it is challenging for achieving good humidity sensing and power generation performances simultaneously. Herein, we construct a high-performance power generation humidity sensor based on NaCl/sodium alginate (SA) humidity sensing electrolyte and Cu/Zn electrodes. Benefiting from the reasonable selection of humidity sensing electrolyte and electrode materials and the design of sensor structure, the optimized NaCl/SA humidity sensor exhibits wide humidity sensing detection range (10.9−91.5% relative humidity (RH)), short response time (5.6 s), and good repeatability (20 cycles) at 25°C. Importantly, the humidity sensor has high response voltage (∼0.7 V), large short circuit current (∼24 μA) and loading power (∼2.63 μW) at 91.5% RH. The NaCl/SA humidity sensor can be used for passive visual humidity indication by connecting it to a pointer microammeter. In addition, we designed signal processing circuit and software program to recognize respiratory patterns using NaCl/SA humidity sensor. This work not only achieves a high-performance electrochemical humidity sensor, but also provides a useful reference for its applications in passive visual humidity and respiratory patterns detections.
研究领域:
材料科学
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传感技术
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生物医学工程
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产品关联
DOI
高影响因子
TREE PHYSIOLOGY
·
2024
·
IF 3.5
Liu Jian,Li Jing,Deng Chen,Liu Zhe,Yin Kexin,Zhang Ying,Zhao Ziyan,Zhao Rui,Zhao Nan,Zhou Xiaoyang,Chen Shaoliang
Nitrogen (N) plays an important role in mitigating salt stress in tree species. We investigate the genotypic differences in the uptake of ammonium (NH4+) and nitrate (NO3−) and the importance for salt tolerance in two contrasting poplars, salt-tolerant Populus euphratica and salt-sensitive P. popularis. Total N content, growth, and photosynthesis were significantly reduced in P. popularis after 7 days exposure to NaCl (100 mM) supplied with 1 mM NH4+ and 1 mM NO3−, while the salt effects were not pronounced in P. euphratica. The 15NH4+ trace and root flux profiles showed that salt-stressed poplars retained ammonium uptake, which was related to the up-regulation of ammonium transporters (AMTs) in roots, as two of the four AMTs tested significantly increased in salt-stressed P. euphratica (i.e., AMT1.2, 2.1) and P. popularis (i.e., AMT1.1, 1.6). It should be noted that P. euphratica differs from salt-sensitive poplar in the maintenance of NO3− under salinity. 15NO3− tracing and root flux profiles showed that P. euphratica maintained nitrate uptake and transport, while the capacity to uptake NO3− was limited in salt-sensitive P. popularis. Salt increased the transcription of nitrate transporters (NRTs), NRT1.1, 1.2, 2.4, 3.1, in P. euphratica, while P. popularis showed a decrease in the transcripts of NRT1.1, 2.4, 3.1 after 7 days of salt stress. Furthermore, salt-stimulated transcription of plasmalemma H+-ATPases (HAs), HA2, HA4 and HA11 contributed to H+-pump activation and NO3− uptake in P. euphratica. However, salt stimulation of HAs was less pronounced in P. popularis, where a decrease in HA2 transcripts was observed in the stressed roots. We conclude that the salinity-decreased transcripts of NRTs and HAs reduced the ability to uptake NO3− in P. popularis, resulting in limited nitrogen supply. In comparison, P. euphratica maintains NH4+ and NO3− supply, mitigating the negative effects of salt stress.
研究领域:
植物学
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植物生理学
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分子生物学
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产品关联
DOI
PubMed
高影响因子
Foods
·
2023
·Vol. 12
·期 8
·1684
·
IF 5.2
Xiuyun Guo,Shuangyi Xu,Xiangren Meng,Zengqi Peng
The effects of HYP (10, 50, and 250 μM/g protein) on the physicochemical and gel properties of myofibrillar proteins (MPs) at different NaCl concentrations under oxidative stress were explored. The incorporation of HYP significantly reduced carbonyl content and decreased the loss of free amine groups in a dose-dependent manner, regardless of NaCl concentration. In addition, HYP induced a dose-dependent decrement in total sulfhydryl content regardless of NaCl concentration, which might result from the formation of thiol-quinone adducts via Michael addition. The surface hydrophobicity was significantly increased with HYP addition. Nevertheless, compared with samples treated with 50 μM/g HYP, 250 μM/g HYP caused a significant decrease in surface hydrophobicity, which might be due to the increase in the extent of MPs unfolding and the concomitant aggregation of MPs by hydrophobic interaction. Furthermore, HYP also showed a dose-dependent increment in the water-holding capacity (WHC) and gel strength of MPs gels, which might be due to more orderly crosslinks via fibrous filaments at 0.2 M NaCl and more regular and lamellar structures with smaller and more homogeneous pores at 0.6 M NaCl. In summary, HYP reduced the oxidation-mediated changes of physicochemical characteristics, preventing the oxidative damage of MPs and reinforcing the ordered crosslinks of MPs–MPs and MPs–HYP during thermal gelation, ultimately resulting in a better gel quality. These results provide a theoretical support for the practical application of HYP as a natural antioxidant in gel-type meat products.Keywords:myofibrillar proteins;HYP;oxidative characteristics;gel properties
研究领域:
食品科学
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生物化学
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营养学
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DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2023
·
IF 10.7
Hui Xue,Tianfeng Han,Guowen Zhang,Xiaobo Hu,Ruiling Li,Huilan Liu,Rui Li,Yonggang Tu,Yan Zhao
Salted preserved eggs are made using poultry eggs under the combined action of NaOH, NaCl, and heat. To elucidate the main basis and mechanism of the formation of salted preserved egg white, the effects of NaOH (0.5–2.5%), NaCl (0–1.2%), and heat (72–100 °C) on the properties of ovalbumin (the most abundant protein in poultry egg whites) gel were studied. With increasing NaOH addition, the pH and the absolute value of zeta potential (TAV-ZP) increased, the opacity and Hunter whiteness decreased, and the relaxation time (T 2 ) initially decreased and then increased. With increasing NaCl addition and heating temperature, the pH and TAV-ZP decreased, the opacity and Hunter whiteness increased, and T 2 decreased first and then increased. In addition, the hardness and cohesiveness of the ovalbumin gel were greatly modified by NaOH, NaCl, and heat. NaOH contributed to the formation of the gel network structure. In addition, the surface hydrophobicity (H 0 ) analysis result indicated that the tertiary structure of the ovalbumin had changed during the formation of the ovalbumin gel. The correlation analysis results showed that electrostatic repulsion played a vital role in the formation of the transparent ovalbumin gel, and the transparent ovalbumin gel possessed the following characteristics: low aggregation degree, high cross-linking degree, high immobilized water content, gel network structure, and the fully unfolded structure of ovalbumin molecules. In general, the ovalbumin formed a unique gel under the combined action of NaOH, NaCl, and heat. This study could provide theoretical guidance for the processing and control of salted preserved eggs and a reference for highly transparent egg white gel products.
研究领域:
食品科学
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蛋白质化学
·
凝胶形成
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DOI
高影响因子
MICROCHEMICAL JOURNAL
·
2024
·
IF 4.9
Angxin Tong,Jinyang Zhu,Qiang Zhang,Shuai Tian,Xiaojun Tang,Hong Chen,Feng Zhang
This paper aimed at putting forward an approach integrating the improved clustering by fast search and find of density peaks ( I-CFSFDP) algorithm with Ultraviolet (UV) spectroscopy for identifying the species of NaCl, NaOH, β-phenylethylamine(PEA) and their mixtures. For solving the issue that the clustering precision of the CFSFDP algorithm relies on the density forecast of the dataset and the manually selection of the truncated distance d c . The idea of kernel density forecast was adopted to the I-CFSFDP algorithm. The I-CFSFDP algorithm can observe the clusters of arbitrary shapes and use an adaptive method to evaluate the truncated distance d c , thereby generating more accurate clusters and identifying the core points in the clusters effectively. The dimensions of the UV spectra was reduced with principal component analysis (PCA), and the results of PCA were invoked as the input of the I-CFSFDP algorithm. Meanwhile, the effect of PCA-I-CFSFDP was evaluated by recall, accuracy, F-Score and precision. Besides, the DBSCAN and PCA-CFSFDP algorithms were used to compare with the PCA-I-CFSFDP algorithm. All of the classification outcomes displayed that the PCA-I-CFSFDP algorithm has better performance than the DBSCAN and PCA-CFSFDP algorithms. Therefore, the PCA-I-CFSFDP algorithm integrated with UV spectroscopy is a simple, quick and credible identification approach for detecting PEA, NaCl, NaOH and the mixtures.
研究领域:
化学计量学
·
分析化学
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产品关联
DOI
高影响因子
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
·
2025
·
IF 5.4
Ruike Gao,Rong Wang,Yu Wang,Xinyu Liu,Xianning Zheng,Xiaoyu Liu,Jiyue Ding,Shuhan Song,Zequn Ma,Qian Zhang,Zilin Meng
In this study, hollow spherical NaCl was successfully synthesized via crystal growth inhibition technology. Porous carbons were prepared using hollow spherical NaCl templates with varying dosages, and their adsorption capacities for tetracycline (TC) and ciprofloxacin (CIP) were systematically investigated. The microscopic morphology and specific surface area of the samples were thoroughly characterized using SEM and BET analysis. Kinetic analysis revealed that the adsorption processes of TC and CIP by the porous carbon conformed to pseudo-second-order kinetic and intraparticle diffusion models, indicating that the active site was the main factor affecting the adsorption process. Isothermal adsorption studies demonstrated that the Generalized Langmuir model provided a more accurate description of the adsorption behavior compared to the Langmuir model, indicating monolayer adsorption occurring at heterogeneous adsorption sites. Among the synthesized porous carbons, MCS-3 exhibited optimal adsorption performance, achieving adsorption capacities of 404 mg/g for TC and 268 mg/g for CIP. Site energy distribution analysis further confirmed that the adsorption sites on MCS-3 possessed a higher density of adsorption sites and elevated average site energy. Competitive adsorption experiments revealed stronger adsorption affinity of MCS-3 toward TC over CIP. XPS revealed the adsorption mechanism, and the results indicated that the adsorption between the porous carbon and TC/CIP mainly occurred through the synergistic effect of Lewis acid-base interactions and the hydrogen bonding network. Investigation of pH effects indicated that pH modulated adsorption efficiency by altering the surface charge of the porous carbon and the ionization states of TC/CIP. Recycling experiments demonstrated that MCS-3 maintained stable adsorption performance over five cycles, highlighting its excellent recyclability. These findings collectively provide a critical theoretical foundation and practical guidance for the application of porous carbon in the remediation of TC/CIP-contaminated systems.
研究领域:
环境科学
·
材料工程
·
化学工程
·
水处理技术
·
吸附科学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Haibo Shi,Ruyi Zhang,Jiabao Zheng,Xianqi Yao,Wei Wang,Igor Tomasevic,Weizheng Sun
The effects of NaCl partially substituted by KCl, MgCl 2 , and KCl/MgCl 2 on the gel characteristics, oral mastication, and in vitro gastric digestion of myofibrillar protein (MP) gel were investigated. The results indicated that partial substitution of NaCl by KCl or MgCl 2 did not cause obvious deterioration of gel properties within 30 % substitution levels. MgCl 2 substitution significantly increased the surface hydrophobicity of MP, and formed homogeneous network structure for effective limitation of moisture loss. The MgCl 2 -substituted gel exhibited relatively lower viscosity and hardness for better swallowing. The high pepsin diffusivity in MgCl 2 -substituted gel (59.57 ± 4.28 μm 2 /s, 30 %-Mg group) improved protein hydrolysis, and produced more shorter peptides due to the loose and relatively uniform structure compared to those of the gels only containing NaCl and partial KCl. Therefore, the changes of textural parameters, microstructure, and water mobility in sodium-reduced gel with different substitution levels could influence the subsequent gastric digestion characteristics.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
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