Fish Gelatin-Based Film Containing Maillard Reaction Products:Properties and Its Use as Bag for Packing Chicken Skin Oil

Maillard reaction is a non-enzymatic browning reaction and its products(MRPs)have been proven to possess antioxidant properties.This research aimed to produce a fish gelatin-based packaging incorporated with MRPs to retard lipid oxidation in chicken skin oil(CSO)during storage at ambient temperature(28℃–30℃).MRPs produced from fish gelatin and fructose(1:1,90℃,pH 11)showed the highest antioxidant properties compared to those prepared under other conditions.Different glycerol/MRPs ratios(30:0,25:5,20:10,15:15,10:20,5:25,0:30)were incorporated into the film and resulting films were characterized.Glycerol/MRPs at 10:20 ratio was chosen to add into the film prior to bag preparation via heat sealing method.CSO packed in the bag was monitored for lipid hydrolysis and oxidation during 15 days of storage(30℃±0.5℃,RH 52%±5%).After 15 days,quality deterioration was lower in CSO packed in the prepared gelatin bag as evidenced by lower FFA,TBARS,and volatile compounds in comparison with CSO packed in LDPE bag.Fish gelatin film added with MRPs possessed an excellent water vapor barrier property(WV-BP).This finding indicated that MRPs could be used to substitute glycerol and simultaneously could serve as antioxidants for the developed active bag.The novel packaging can be a potential alternative packaging for retarding lipid oxidation of lipid or fatty foods.

RESEARCH ON THE WATER-RESISTANCE OF MAGNESIUM OXYCHLORIDE CEMENT——I:THE STABILITY OF THE REACTION PRODUCTS OF MAGNESIUM OXYCHLORIDE CEMENT IN WATER

In this paper .the change of the crystalline phases in hardened magnesium oxychloride cement (MOC) paste in mater was analyzed by XRD. It was developed that the reaction products 5 phase or 3 phase of MOC are instable in water and can be changed into Mg(OH)2 by the action of water, which causes the content of 5 phase or 3 phase to be less and less,the content of Mg(OH)2 to be more and more and the strength to be the lower the lower,after hardended MOC paste was immersed in water. The change of 5 pliase and 3 phase into Mg(OH)2 is not a dissolve process, but a hydrolysis process. The hydrolysis products of 5 phase and 3 phase are Mg(OH)2 precipitation and soluble Cl-,AIg+ ions and H2O. The hydrolysis is sponta-neous thermodynamically and its chemical kinatic equation is C = C,,e-k Thus .it is suggested that only by enhancing the stability of 5 phase or 3 phase in water and preventing 5 phase or 3 phase from the hydrolyzing can the water resistance of MOC be improved well.

Wettability of CuNi-Ti Alloys on Si_3N_4 and Interfacial Reaction Products

Based on the alloy Cu55Ni45 (at pct), holding the proportion of Cu to Ni in constant and in the temperature range of 1233~1573 K, the wetting angles of CuNi-0~56 at pct Ti alloys on Si3N4 have been measured by the sessile drop method. With the increase of Ti content, the wetting angles decreased. The equilibrium wetting angle was 5° when Ti content ≥32 at pct.In the case of same Ti content, the activity of Ti in CuNiTi alloy was weaker than that in CuTi alloy The cross-section of the CuNiTi-Si3N4 interface and the elements distribution were examined by scanning electron microscope with X-ray wave-dispersion spectrometer, and the reaction products formed at the interface were determined by X-ray diffiaction analysis method.

Stability of β-carotene microcapsules with Maillard reaction products derived from whey protein isolate and galactose as coating materials

The stability of β-carotene microcapsules using Maillard reaction products（MRPs） derived from whey protein isolate（WPI） and galactose as coating materials, was studied under the varying environmental conditions of temperature, pH, air, incandescent light, and ultraviolet（UV） light.Scanning electron microscopy showed that microcapsules prepared by WPI-galactose MRPs displayed a smooth and less concave-convex surface and that the particle size（D_（50）） of the microcapsules made with WPI-galactose MRPs was smaller than those made with WPI-galactose mixture.The storage stability of β-carotene microencapsulated in WPI-galactose MRPs was remarkably better than that of β-carotene microencapsulated in the WPI-galactose mixture and that of β-carotene crystal, in respect of temperature, pH, air, incandescent light, and UV light measurements.When the storage temperature was increased from 5 to 105 ℃, the retention rate of β-carotene microcapsules significantly decreased（P〈0.05）.When p H values were increased from 1 to 12, the β-carotene retention rate of the microcapsules significantly increased and afterward decreased.Compared with the retention rate of β-carotene microencapsulated in a WPI-galactose mixture, the retention rate of β-carotene microencapsulated in WPI-galactose MRPs was at a maximum between pH 8 and 9.Under the actions of air, incandescent light, and UV light, the retention rates of β-carotene microcapsules in WPI-galactose MRPs and WPI-galactose mixture, as well as in β-carotene crystal, decreased significantly as the storage time increased（P〈0.05）.Therefore, the use of WPI-galactose MRPs as coating materials can aid in improving the storage stability of β-carotene microcapsules.

Reaction products of Sm_(2)Zr_(2)O_(7) with calcium-magnesium-aluminum-silicate(CMAS)and their evolution

During flight,many silicates(sand,dust,debris,fly ash,etc.)are ingested by an engine.They melt at high operating temperatures on the surface of thermal barrier coatings(TBCs)to form calcium-magnesium-aluminum-silicate(CMAS)amorphous settling.CMAS corrodes TBCs and causes many problems,such as composition segregation,degradation,cracking,and disbanding.As a new generation of TBC candidate materials,rare-earth zirconates(such as Sm_(2)Zr_(2)O_(7))have good CMAS resistance properties.The reaction products of Sm_(2)Zr_(2)O_(7) and CMAS and their subsequent changes were studied by the reaction of Sm_(2)Zr_(2)O_(7) and excess CMAS at 1350℃.After 1 h of reaction,Sm_(2)Zr_(2)O_(7) powders were not completely corroded.The reaction products were Sm-apatite and c-Zr0_(2) solid solution.After 4h of reaction,all Sm_(2)Zr_(2)O_(7) powders were completely corroded.After 24 h of reaction,Sm-apatite disappeared,and the c-Zr02 solid solution remained.

NATURAL PRODUCTS SYNTHESIS BY RETRO-DIELS-ALDER REACTION Ⅷ~1 A CONCISE STEREOSPECIFIC FORMAL SYNTHESIS OF TETRAHYDROCHLOROVULONE

A potent antineoplastic tetrahydrochlorovulone 3 was synthesized with retro-Diels Alder reaction as a key step.

NATURAL PRODUCTS SYNTHESIS BY RETRO-DIELS-ALDER REACTION Ⅱ~1 ASYMMETRIC SYNTHESIS OF (+) AND (-) 5-OXO-ENDO-TRICYCLO [5.2.1.0.^(2, 6)] DECA-3, 8-DIENE 1 BY ENZYME-CATALYZED REACTION

Asymmetric syntheses of both enantiomerically pure (+) and (-) 5-oxo-endo-tricyclo [5.2.1.0.^(2,6)] deca-3, 8-diene 1 was described. The key step is the use of enzyme-catalyzed hydrolysis of meso-diacetate 5.

Formation of Hybrid Ring Structure of Cyanurate/Isocyanurate in the Reaction be-tween 2,4,6-Tris(4-Phenyl-Phenoxy)-1, 3,5-Triazine and Phenyl Glycidyl Ether

Reaction products of 2,4,6-tris(4-phenyl-phenoxy)-1,3,5-triazine derived from 4-phenylphenol cyanate ester and phenyl glycidyl ether were analyzed. In addition to an isocyanurate compound and an oxazolidone compound which were well known as reaction products of cyanate esters and epoxy resins, compounds with hybrid ring structure of cyanurate/isocyanurate were determined. Gibbs free energies of the compound having hybrid ring structure of cyanurate/isocyanurate with two isocyanurate moiety were found to be lower than that of the compound with cyanurate ring structure through calculations. Calculation data supported the existence of hybrid ring structure of cy-anurate/isocyanurate. It was revealed that isomerization from cyanurate to isocyanurate occurs via hybrid ring structure of cyanurate/isocyanurate in the reaction of aryl cyanurate and epoxy.

Mesoporous Carbon Nanofibers Loaded with Ordered PtFe Alloy Nanoparticles for Electrocatalytic Nitrate Reduction to Ammonia

Highly dispersed bimetallic alloy nanoparticle electrocatalysts have been demonstrated to exhibit exceptional performance in driving the nitrate reduction reaction(NO_(3)RR)to generate ammonia(NH_(3)).In this study,we prepared mesoporous carbon nanofibers(mCNFs)functionalized with ordered PtFe alloys(O-PtFe-mCNFs)by a composite micelle interface-induced co-assembly method using poly(ethylene oxide)-block-polystyrene(PEO-b-PS)as a template.When employed as electrocatalysts,O-PtFe-mCNFs exhibited superior electrocatalytic performance for the NO_(3RR)compared to the mCNFs functionalized with disordered PtFe alloys(D-PtFe-mCNFs).Notably,the NH_(3)production performance was particularly outstanding,with a maximum NH_(3)yield of up to 959.6μmol/(h·cm~2).Furthermore,the Faraday efficiency(FE)was even 88.0%at-0.4 V vs.reversible hydrogen electrode(RHE).This finding provides compelling evidence of the potential of ordered PtFe alloy catalysts for the electrocatalytic NO_(3)RR.

Acting mechanism of F,K,and Na in the solid phase sintering reaction of the Baiyunebo iron ore

The effect of F,K,and Na on the solid phase reaction of the Baiyunebo iron ore was investigated by differential thermal analysis （DTA） and X-ray diffraction（XRD）.It has been identified that alkaline elements K and Na in the Baiyunebo ore instigate the formation of low melting point compounds Na2SiO3 and Na2O·Fe2O3 and the generation of molten state in the solid phase sintering.Element F in the Baiyunebo ore facilitates the formation of cuspidine compound 3CaO·2SiO2·CaF2 in the solid phase reaction.The cuspidine compound is kept in solid as one of the final products through the entire sintering process due to its high melting point.In the sintering process,CaF2and SiO2 react with CaO first and form 3CaO·2SiO2·CaF2 and 3CaO·2SiO2,so the formation of ferrites,Na2O·Fe2O3,and 2CaO·Fe2O3 is inhibited.

Interfacial reaction product and mechanical properties of the electron beam brazed K465 Ni-based superalloy joints

Ni-based superalloy K465 is brazed with BNi-2 filler metal by vacuum electron beam brazing （VEBB）. In process of VEBB, effects of processing primary parameters on shear strength of joints are investigated. Microstructure of the brazed joint with BNi-2 filler metal is studied by means of scanning electron microscopy （ SEM）, energy dispersive spectroscopy （EDS） and X-ray diffraction （XRD）. The results show that the structure of brazed seam consists of a large amount of Ni- based γ solid solution, Ni3Al （ γ＇） , Ni3B, WB, CrB, and a small quantity of WC, NbC, The maximum shear strength of the joint is 398 MPa when the beam current of welding is 2.6 mA, heating time is 480 s and focused current is 1 800 mA.

THE THEORETICAL STUDIES OF PRODUCT ALIGNMENT OF THE REACTIONS OF Na,F WITH CH_3I

The NaI and IF product rotational alignment of the reactions of Na,F+CH_3I has been theoretically studied in a LEPS PES.The product alignment versus the relative translational energy of the reactants has been obtained.

Time-Resolved FTIR Study on the Reaction of CHCl2 with NO2

The environmentally important free radical reaction of chlorinated methyl CHCl2 with NO2 was investigated by step-scan time-resolved FTIR （TR-FTIR） emission spectroscopy. Vibrationally excited products of CHClO, NO, CO, and HCl are observed in the high-resolution IR emission spectra and three possible reaction channels are therefore elucidated. In particular, the product CO is newly detected and the product HCl is identified explicitly as a yield from the CHCl2＋NO2 reaction, taking advantage of the sensitive detection of HCl and CO with TR-FTIR. These results are of particular interests to understand the related realistic chemical processes including atmospheric photochemistry, biofuel combustion, waste destruction, and smoking fire.

The Relationship Among the Reaction Product Colors of Non-specific Esterase by Alpha-naphthyl Acetate Method

The present work is concerned with the relationship of the different colors of NSE (non specific esterase) reaction product, in which alpha naphthyl acetate and diazotate of o dianisidine (Fast Blue B salt) were used as a substrate and a coupler respectively to describe the histochemical characteristics of NSE in chick embryonic mesonephros and metanephros. Our preliminary results throw light on the nature of NSE reaction produced colors, under light microscope, which were different in various sections for different air drying time length. The reaction product on the slices of the convoluted tubules of chick embryonic kidney was bright yellow after less than 30 min air drying time length, brown after 1.5～2 h air drying time length and black after more than 3 h of air drying. The color change process of NSE precipitates from bright yellow to black is progressive. The phenomennon has not been described previously.

Advanced glycation end product signaling and metabolic complications:Dietary approach

Advanced glycation end products(AGEs)are a heterogeneous collection of compounds formed during industrial processing and home cooking through a sequence of nonenzymatic glycation reactions.The modern western diet is full of heat-treated foods that contribute to AGE intake.Foods high in AGEs in the contemporary diet include processed cereal products.Due to industrialization and marketing strategies,restaurant meals are modified rather than being traditionally or conventionally cooked.Fried,grilled,baked,and boiled foods have the greatest AGE levels.Higher AGE-content foods include dry nuts,roasted walnuts,sunflower seeds,fried chicken,bacon,and beef.Animal proteins and processed plant foods contain furosine,acrylamide,heterocyclic amines,and 5-hydroxymethylfurfural.Furosine(2-furoil-methyl-lysine)is an amino acid found in cooked meat products and other processed foods.High concentrations of carboxymethyl-lysine,carboxyethyl-lysine,and methylglyoxal-O are found in heat-treated nonvegetarian foods,peanut butter,and cereal items.Increased plasma levels of AGEs,which are harmful chemicals that lead to age-related diseases and physiological aging,diabetes,and autoimmune/inflammatory rheumatic diseases such as systemic lupus erythematosus and rheumatoid arthritis.AGEs in the pathophysiology of metabolic diseases have been linked to individuals with diabetes mellitus who have peripheral nerves with high amounts of AGEs and diabetes has been linked to increased myelin glycation.Insulin resistance and hyperglycemia can impact numerous human tissues and organs,leading to long-term difficulties in a number of systems and organs,including the cardiovascular system.Plasma AGE levels are linked to all-cause mortality in individuals with diabetes who have fatal or nonfatal coronary artery disease,such as ventricular dysfunction.High levels of tissue AGEs are independently associated with cardiac systolic dysfunction in diabetic patients with heart failure compared with diabetic patients without heart failure.It is widely recognized that AGEs and oxidative stress play a key role in the cardiovascular complications of diabetes because they both influence and are impacted by oxidative stress.All chronic illnesses involve protein,lipid,or nucleic acid modifications including crosslinked and nondegradable aggregates known as AGEs.Endogenous AGE formation or dietary AGE uptake can result in additional protein modifications and stimulation of several inflammatory signaling pathways.Many of these systems,however,require additional explanation because they are not entirely obvious.This review summarizes the current evidence regarding dietary sources of AGEs and metabolism-related complications associated with AGEs.

Production of Superoxide Ion with Carbon Gas-Diffusion-Electrode And Reaction of Superoxide Ion with Aromatic Halide

Superoxide ion O^-_2 is prepared in aprotic media by carbon gas-diffusion-electrode for the first time. The experimental results indicate that this electrode is superior to carbon plane-electrode in the reaction of O^-_2 with p-bromonitrobenzene. When the gas-diffussion-electrode is used, the yield of the product nitrophenol increases by 20%, and the selectivity of the reaction is nearly doubled as compared with the plane-electrode.

Complex pectin metabolism by Lactobacillus and Streptococcus suggests an effective control approach for Maillard harmful products in brown fermented milk

Harmful Maillard reaction products(HMRPs)derived from brown fermented milk pose a potential threat to human health,but the conversion mechanism during the manufacturing process remains elusive and urgently needs to be controlled.Acrylamide(FC 2.14,adjusted p-value=0.041),5-hydroxymethylfurfural(FC 2.61,adjusted p-value=0.026)and methylglyoxal(FC 2.07,adjusted p-value=0.019)were identified as the significantly increased HMRPs after browning in this study and the analysis of proteomics integrated with untargeted metabolomics demonstrated that the degradation of HMRPs was jointly accomplished by Streptococcus thermophilus and Lactobacillus bulgaricus.The galactose oligosaccharide metabolism in Streptococcus thermophilus was identified as a key biochemical reaction for HMRPs degradation,and the hydrolysates of pectin could be utilized as prebiotics for Streptococcus thermophilus.Eighteen classes of enzymes of L.bulgaricus and Streptococcus thermophilus related to energy metabolism were upregulated in the pectin-added group,indicating that the entry of acrylamide and methylglyoxal into the tricarboxylic acid cycle was accelerated.NAD-aldehyde dehydrogenase and alanine dehydrogenase are enzymes belonging to Streptococcus thermophilus,and their downregulation accelerated the efflux of acetate,which was beneficial for the proliferation of L.bulgaricus and prevented the conversion of pyruvate to l-alanine,thus facilitating the energy metabolism.The recoveries and relative standard deviations of the intraday and interday precision experiments were 89.1%-112.5%,1.3%-8.4%and 2.1%-9.4%,respectively,indicating that the developed approach was credible.Sensory evaluation results revealed that the brown fermented milk added with pectin had a better flavor,which was due to the fact that the supplement of polysaccharide promoted the fatty acid metabolism of lactic acid bacteria and increased the aroma substances including octoic acid and valeric acid.This study provided an insight into the formation and degradation mechanism of HMRPs in brown fermented milk,aiming to reduce the intake of advanced glycation end products in the diet.

Electrocatalytic Performance of Carbon Layer and Spherical Carbon/Carbon Cloth Composites Towards Hydrogen Evolution from the Direct Electrolysis of Bunsen Reaction Product

A composite material comprising a carbon layer and spherical carbon/carbon cloth(C-SC/CC)was fabricated using a hydrothermal-pyrolysis method,employing carbon cloth as the substrate and glucose as the carbon source.The C-SC/CC electrode was evaluated as an electrocatalytic electrode for hydrogen production by electrolysis of Bunsen reaction products.The electrode prepared with 4 g of glucose and annealed at 800°C showed excellent electrocatalytic activity.It requires only a potential of 185 mV(vs.SCE)to achieve a current density of 10 mA/cm2.Furthermore,the electrode demonstrated good stability with a 6%loss in current density after 1000 cycles of scanning from 0.2 V to 1.2 V.These results indicate the potential of the SC/CC electrode as an efficient and durable electrocatalyst for the electrolysis of H2SO4 and HI.

Risk assessment of chemical substances of safety concern generated in processed meats

This manuscript is reviewing the presence of substances of safety concern that may be generated in different types of meat products.Such substances include N-nitrosamines that can be generated under certain conditions when using nitrite as preservative,the polycyclic aromatic hydrocarbons generated as a consequence of particular smoking processes,heterocyclic aromatic amines generated under particular cooking conditions,compounds released from the oxidation of lipids and proteins,Maillard reaction products like acrylamide and carboxymethyl lysine,and amines that can be generated and accumulated in fermented meats.These hazardous compounds,their mechanisms of generation,risks for health and ways of preventing its presence in meat products are briefly described in this review.

Microstructure Characterization of Long W Core SiC Fiber

Microstructure of SiC fiber manufactured by chemical vapor deposition （CVD） onto tungsten （W） wire core was investigated by analytical electron microscopy （AEM）. The results reveal that the fiber consists of W core, SiC sheath and C-coating. SiC sheath could be subdivided into two parts according to whether containing C rich stripe, or not. An emphasis was put on W/SiC interfacial reaction products and the transition zone between sub-layers in SiC sheath. The W/SiC interface consists of three layers of reaction production, namely, W2C, W5Si3 and WC. And there are amounts of facet faults existing in （100） face of WC crystalline and two classes of stack faults in WC have been revealed. The formation essence of different sublayers in SiC sheath was also discussed.