The performance of chitosan/gelatin composite microspheres in the wash‐off procedure of reactive dyeing

A chitosan/gelatin composite microsphere (CGMS) adsorbent prepared by inverse suspension was used as a reactive dye washing agent. Techniques such as scanning electron microscopy, X‐ray diffraction analysis, and atomic force microscopy facilitated the evaluation of the materials. A series of experiments were conducted to assess the effect of variables, i.e. initial pH, temperature, microsphere dosage, and contact time. The wash‐off effectiveness increased with increase in temperature and decrease in pH. Results obtained from this study showed that it was possible to reduce the number of wash‐off stages and the water consumption. Furthermore, the microspheres had the properties of resistance to hard water and electrolyte as a wash‐off agent. The efficiency of the microspheres can rival routine detergent in colour fastness, while the chemical oxygen demand of the wash‐off residue of the microspheres amounted to about 1/10 of the chemical oxygen demand of detergent wash‐off residue. This research proved that chitosan/gelatin composite microspheres are a potential candidate for use as an adsorbent washing agent for reactive dyes.     

Effect of NiS addition on nitridation of alumina to aluminum nitride using polymeric carbon nitride as a nitridation reagent

We investigated the effect of adding nickel(II) sulfide (NiS) on nitridation of alumina (Al₂O₃) to aluminum nitride (AlN) using polymeric carbon nitride (PCN), which was synthesized by polymerization of dicyandiamide at 500 °C. The product powders obtained from nitridation of a mixture of δ-Al₂O₃ and NiS powders (mole ratio of 1:0.01) at various reaction temperatures were characterized by powder X-ray diffraction, ²⁷Al magic-angle spinning nuclear magnetic resonance, and Raman spectroscopy. δ-Al₂O₃ began to convert to AlN at 900 °C and completely converted to AlN at 1300 °C. The as-synthesized sample powders contained nitrogen-doped carbon microtubes (N-doped CMTs) with a length of several tens of mm and thickness of ca. 3 µm. The addition of NiS to δ-Al₂O₃ resulted in the enhancement of the amount of N-doped CMTs and nitridation rate, which might be due to the catalytic action of Ni particles on the thermal decomposition of vaporized PCN. The change in Raman spectra with reaction temperatures indicated that the crystallinity of N-doped CMTs was increased by calcining at higher reaction temperatures.     

Genomic and metabolomic analysis of Bacillus licheniformis with enhanced poly-γ-glutamic acid production through atmospheric and room temperature plasma mutagenesis

Poly-γ-glutamic acid is an extracellular polymeric substance with various applications owing to its valuable properties of biodegradability, flocculating activity, water solubility, and nontoxicity. However, the ability of natural strains to produce poly-γ-glutamic acid is low. Atmospheric and room temperature plasma was applied in this study to conduct mutation breeding of Bacillus licheniformis CGMCC 2876, and a mutant strain M32 with an 11% increase in poly-γ-glutamic acid was obtained. Genome resequencing analysis identified 7 nonsynonymous mutations of ppsC encoding lipopeptide synthetase associated with poly-γ-glutamic acid metabolic pathways. From molecular docking, more binding sites and higher binding energy were speculated between the mutated plipastatin synthase subunit C and glutamate, which might contribute to the higher poly-γ-glutamic acid production. Moreover, the metabolic mechanism analysis revealed that the upregulated amino acids of M32 provided substrates for glutamate and promoted the conversion between L- and D-glutamate acids. In addition, the glycolytic pathway is enhanced, leading to a better capacity for using glucose. The maximum poly-γ-glutamic acid yield of 14.08 g·L^–1 was finally reached with 30 g·L^–1 glutamate.     

应用型本科食品化学教学改革研究

食品化学是食品科学与工程专业的重要专业基础课,在课程教学中,课题组以培养应用型人才为目标,依据食品化学课程的性质和特点,对教学内容、多元化实践教学和考核评价体系及反馈体系的构建等方面进行了改革探索,努力构建"前沿、实践、创新"的教学模式,培养学生的实践能力和创新能力,促进应用型食品专业人才的培养,达到了食品化学课程教学的目的。     

Determination,content analysis and removal efficiency of fining agents on ochratoxin A in Chinese wines

A simple and convenient HPLC-FD detection method for ochratoxin A (OTA) with a high detection limit and a short run time has been developed. OTA has been found in most samples of Chinese market wine, including domestic and imported wines, but the content was not very high. Only a few wines showed an OTA content that exceeded the EC and OIV limits, indicating that most Chinese market wines were safe. The OTA intake for Chinese from wine was 0.017 ng/kg (bw) per day, which was lower than the SCF and JECFA limits and also lower than in many other countries. This was mainly due to the low per capita wine consumption in China, but it is still necessary for the Chinese government and wine makers to monitor OTA levels in wine and to establish relevant regulations. An egg white treatment (0.20 mg/mL, 48 h) was the best removal method for OTA.     

Preparation and application of immunoaffinity column coupled with dcELISA detection for aflatoxins in eight grain foods

This paper described a reliable and simple analytical method for the determination of aflatoxins (AFB₁, AFB₂, AFG₁, AFG₂) in cereals, peanuts, vegetable oils and fermented foods like beer, soybean sauce and soybean paste based on immunoaffinity column (IAC) cleanup coupled with direct competitive enzyme-linked immunosorbent assay (dcELISA) detection and confirmed by ultra high performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS). Under the optimized conditions, the home-made IAC capacity was 293, 60, 220 and 45 ng/mL gel for AFB₁, AFB₂, AFG₁ and AFG₂, respectively. Eight grain foods were pretreated with IAC, and then the extracts were detected by the dcELISA. The results showed that the recoveries of IAC-dcELISA ranged from 71.5% to 119.8% (relative standard deviations ≤ 16.67%) that were higher than dcELISA without IAC cleanup procedure by at least 30% on average, indicating that the matrix interference of different samples could be alleviated via the pretreatment of IAC, especially for fermented foods. The developed method was also confirmed by UHPLC-MS/MS with electrospray interface in positive mode using multiple reaction monitoring. In conclusion, this assay could be used as an effective analytical method for the determination of aflatoxins in complex grain foods.     

Prediction of moisture content uniformity of microwave-vacuum dried mangoes as affected by different shapes using NIR hyperspectral imaging

The prediction of moisture content uniformity on mango slices as affected by four different shapes (square, rectangle, regular triangle, and round shape) during microwave-vacuum drying (MVD) was investigated using near-infrared hyperspectral imaging in combination with multivariate chemometric analysis. Applying spectral pretreatment of a 2nd derivative followed by mean-center to raw spectra was found to be greatly beneficial for the reduction of noise and scattering levels. Seven wavelengths (951, 977, 1138, 1362, 1386, 1420, and 1440 nm) with larger absolute values of regression coefficients derived from a partial least square regression model were identified as feature variables for moisture prediction. An optimized model based on the selected wavelengths was developed using multivariate linear regression, achieving a high prediction accuracy with R_p² = 0.993 and RMSEP = 1.282%. From the moisture distribution map, a similar non-uniform drying pattern was found on square, rectangle and regular triangle-shaped samples, while round-shaped mango slices achieved better drying results.Industrial relevanceThe current study suggested that NIR hyperspectral imaging was a promising technique in predicting the moisture content of mango slices during MVD, and non-uniformity of moisture distribution and the effect of sample geometry should be taken into account when the microwave-vacuum method is implemented in drying.     

响应面法在海带银杏酒发酵工艺中的应用

为了提高海带的附加值,研发了海带银杏酒,选取发酵温度、海带浆与银杏果水解液配比和蔗糖添加量等3个因素进行中心组合设计,利用响应面法对其酒精度影响进行优化研究。利用Design Expert软件,建立3个因素与发酵酒精度之间的二次多项式数学模型。结果表明:在发酵温度为26.6℃,海带浆与银杏果水解液比例为1∶2.8,添加蔗糖量为16.7%时,最终酒精度为14.2%Vol,与实测值相符。