New IPN hydrogels composed of diallyldimethylammonium chloride (DADMAC) and natural macromolecule, kappa-carrageenan (KC) were prepared by gamma irradiation and their properties were studied, The results show that bot...New IPN hydrogels composed of diallyldimethylammonium chloride (DADMAC) and natural macromolecule, kappa-carrageenan (KC) were prepared by gamma irradiation and their properties were studied, The results show that both the gel strength and the swelling capacity of the IPN hydrogels were enhanced significantly as compared with those of the pure hydrogels of PDADMAC.展开更多
In this study, linoleic acid (LA) was encapsulated in the presence or absence of quercetin into a dual polymer system of whey protein and kappa-carrageenan using power ultrasound. Atomic Force Microscopy (AFM) and Flo...In this study, linoleic acid (LA) was encapsulated in the presence or absence of quercetin into a dual polymer system of whey protein and kappa-carrageenan using power ultrasound. Atomic Force Microscopy (AFM) and FlowCam imaging technology were used for imaging and size determination of nano-and micro-capsules. Differential scanning calorimeter (DSC) was used to determine the glass transition temperature (Tg) of the freeze-dried nanocapsules. In order to examine the effect of water activity (aw) on the release profile of the encapsulated LA, the nanocapsules were equilibrated over saturated salt solution conditions corresponding to the range of aw between 0.333 and 0.769 in evacuated desiccators at room temperature. Gravimetric measurements of the steady state linoleic acid (LA) contents were conducted. The anti-oxidant activity of quercetin and the stability of encapsulated LA toward long term and thermally induced rancidity was investigated. The capsules were in the nanosize regime and 83% of the LA was effectively encapsulated. Furthermore, at aw of 0.764, the highest percentage of LA (74%) was released from the expelling nanocapsules. Quercetin was found to exhibit protective antioxidant effect against time-dependent oxidation and thermally induced rancidity of LA. Water activity values of 0.662 and 0.764 provided ideal humidity and pressure conditions for sustained release of nanoencapsulated LA at room temperature.展开更多
The electrochemical reaction mechanism and electrocrystallization process of Cu on copper electrode in the eutectic NaC1-KC1-CuC1 molten salt were investigated by means of cyclic voltammetry, chronopotentiometry and c...The electrochemical reaction mechanism and electrocrystallization process of Cu on copper electrode in the eutectic NaC1-KC1-CuC1 molten salt were investigated by means of cyclic voltammetry, chronopotentiometry and chronoamperometry tech-nique at 710℃. The results show that the electrochemical reaction process of Cu is a quasi-reversible process mix-controlled by Cu＋ diffusion rate and electron transport rate;the electrochemical reduction mechanism is Cu＋e→Cu;the electrocrystallization process of copper is an instantaneous hemispheroid three-dimensional nucleation process; the Cu diffusino coefficient is 4.3×10^-4cm^2·s^-1 under the experimental conditions.展开更多
The purpose of this study was to investigate the effects of pistachio green hull extract(PGH)as natural antioxidant and preservative on the quality ofω_(3) rich fermented sausage.Samples were prepared by linseed oil ...The purpose of this study was to investigate the effects of pistachio green hull extract(PGH)as natural antioxidant and preservative on the quality ofω_(3) rich fermented sausage.Samples were prepared by linseed oil gelled emulsion and treated with PGH-extract(LGE-PGH),with synthetic antioxidant(LGE-BHA),and without antioxidant(LGE-NON)and properties of them were studied during the ripening and storage for two months.The results showed that the moisture and aw values of LGE-PGH were higher than LGE-NON.Moreover,LGE-PGH had lower TBARS values and higherω3 and polyunsaturated fatty acids(PUFA)values compared to LGE-NON.The PGH-extract also reduced L*and b*,increased a*and hue in fermented sausages.Thus,the PGH-extract can be used as a natural preservative ofω3 rich dry fermented sausages without causing undesirable effects on it.展开更多
文摘New IPN hydrogels composed of diallyldimethylammonium chloride (DADMAC) and natural macromolecule, kappa-carrageenan (KC) were prepared by gamma irradiation and their properties were studied, The results show that both the gel strength and the swelling capacity of the IPN hydrogels were enhanced significantly as compared with those of the pure hydrogels of PDADMAC.
文摘In this study, linoleic acid (LA) was encapsulated in the presence or absence of quercetin into a dual polymer system of whey protein and kappa-carrageenan using power ultrasound. Atomic Force Microscopy (AFM) and FlowCam imaging technology were used for imaging and size determination of nano-and micro-capsules. Differential scanning calorimeter (DSC) was used to determine the glass transition temperature (Tg) of the freeze-dried nanocapsules. In order to examine the effect of water activity (aw) on the release profile of the encapsulated LA, the nanocapsules were equilibrated over saturated salt solution conditions corresponding to the range of aw between 0.333 and 0.769 in evacuated desiccators at room temperature. Gravimetric measurements of the steady state linoleic acid (LA) contents were conducted. The anti-oxidant activity of quercetin and the stability of encapsulated LA toward long term and thermally induced rancidity was investigated. The capsules were in the nanosize regime and 83% of the LA was effectively encapsulated. Furthermore, at aw of 0.764, the highest percentage of LA (74%) was released from the expelling nanocapsules. Quercetin was found to exhibit protective antioxidant effect against time-dependent oxidation and thermally induced rancidity of LA. Water activity values of 0.662 and 0.764 provided ideal humidity and pressure conditions for sustained release of nanoencapsulated LA at room temperature.
基金supported by the National Natural Science Foundation of China (No.51074060)
文摘The electrochemical reaction mechanism and electrocrystallization process of Cu on copper electrode in the eutectic NaC1-KC1-CuC1 molten salt were investigated by means of cyclic voltammetry, chronopotentiometry and chronoamperometry tech-nique at 710℃. The results show that the electrochemical reaction process of Cu is a quasi-reversible process mix-controlled by Cu＋ diffusion rate and electron transport rate;the electrochemical reduction mechanism is Cu＋e→Cu;the electrocrystallization process of copper is an instantaneous hemispheroid three-dimensional nucleation process; the Cu diffusino coefficient is 4.3×10^-4cm^2·s^-1 under the experimental conditions.
文摘The purpose of this study was to investigate the effects of pistachio green hull extract(PGH)as natural antioxidant and preservative on the quality ofω_(3) rich fermented sausage.Samples were prepared by linseed oil gelled emulsion and treated with PGH-extract(LGE-PGH),with synthetic antioxidant(LGE-BHA),and without antioxidant(LGE-NON)and properties of them were studied during the ripening and storage for two months.The results showed that the moisture and aw values of LGE-PGH were higher than LGE-NON.Moreover,LGE-PGH had lower TBARS values and higherω3 and polyunsaturated fatty acids(PUFA)values compared to LGE-NON.The PGH-extract also reduced L*and b*,increased a*and hue in fermented sausages.Thus,the PGH-extract can be used as a natural preservative ofω3 rich dry fermented sausages without causing undesirable effects on it.
