Effect of thermal treatment on the antioxidant activity of egg white hydrolysate and the preparation of novel antioxidant peptides

Heat treatment will affect the nutritional properties and potential bioactivity of food materials. The aim of this work was to evaluate the effect of different thermal treatment (4, 56, 65 and 100 ℃) and in vitro gastrointestinal digestion on the antioxidant activity of egg white hydrolysate. The results demonstrated that egg white hydrolysate treated at 65 ℃ exhibited the highest antioxidant. Remarkably, the simulated digestion significantly increased antioxidant activity of egg white hydrolysate. Furthermore, we identified twenty-four potential antioxidant peptides by performing mass spectrometry and bioinformatic analysis. Six peptides were selected based on the activity prediction score of the online tool. The results showed that P6 (ACPECPK) possessed the most outstanding antioxidant properties and had low cytotoxicity and allergenicity. Bioinformatics technology combined with biochemical assays may offer a way for discovering novel antioxidant peptides from different kinds of food under various heat treatment conditions.     

Ultralight and robustly compressible silica aerogel enhanced by AC/C sponge with high oil/water separation

Journal of Porous Materials - In recent years, oil spills and industrial organic pollutants have caused irreparable damage to the environment and biological ecosystems. Therefore, the treatment of...     

Enhanced photoreactivity of MOFs by intercalating interlayer bands via simultaneous ?NCO and ?SCu modification

Herein, we propose a novel method to enhance the photoreactivity of an MOF catalyst by grafting isocyanate bonds ( NCO) and sulfhydryl-complexed copper ( SCu) onto ZIF-8 (NIF-SCu). The grafting process intercalated interlayer bands between the conduction and valence bands of ZIF-8, thereby providing a “ladder” for facile electron transition. The extreme improvement in the photoreactivity of NIF-SCu could be attributed to the enhancement in light responses in the range of 350–450 nm by  NCO groups and the widening of the visible light range of the MOF by  SCu groups. The formation of staggered energy levels in NIF-SCu could also narrow the band gap, lower the resistance, and facilitate the transfer of photogenerated carriers, thereby generating electrons with strong reduction potential in the  SCu conduction band. This study provides a new strategy for improving or even endowing the photoactivity of environmental functional materials with wide bandgaps.     

综合设计性实验在药物分析学实验中对学生综合能力的培养

《药物分析学实验》是药学专业的一门独立必修课程,是药学科学领域中的一个重要组成部分,具有较强的实践性和综合性,旨在培养学生综合运用所学知识分析药品质量的能力.综合设计性实验作为《药物分析学实验》的重要组成部分,对学生实践操作能力,发现问题、分析问题、解决问题的能力,创新能力,应用能力,团结协作能力,劳动素养等综合能力的培养具有极其重要的意义.     

Anti-inflammatory effects of mung bean protein hydrolysate on the lipopolysaccharide- induced RAW264.7 macrophages

Food Science and Biotechnology - The anti-inflammatory effects of mung bean protein hydrolysate (MBPH) on the lipopolysaccharide (LPS)-induced macrophages were investigated herein. MBPH was shown...     

A comparative study on pyrolysis reactivity and gas release characteristics of biomass and coal using TG-MS analysis

Pyrolysis reactivity and gas release characteristics of biomass and coals were comparatively investigated using TG-MS. In addition, chemical compositions and structures of tested samples were determined to correlate pyrolysis gas release characteristic. It was found that pyrolysis reactivity and gaseous product release were hardly varied with pyrolysis heating rate. Furthermore, pyrolysis rates of two biomass samples were greater than those of coals, which were mainly attributed to the chemical compositions and the gaseous product evolution process. The result also showed that gaseous product release during pyrolysis process was related to the presence of different functional groups in samples.     

葵花籽粕综合利用研究进展

葵花籽粕是葵花籽提油后的副产品。葵花籽粕蛋白品质优,各氨基酸组成平衡,此外葵花籽粕中还含有绿原酸、黄酮等多种活性物质,营养价值高,具有广阔的应用前景。从葵花籽粕作为原料提取有效成分及作为饲料用原料两方面对葵花籽粕资源的综合利用情况进行了阐述,以期为葵花籽粕的进一步开发利用提供参考。     

Improving Properties of Poly(vinylidene fluoride) by Adding Expanded Graphite without Surface Modification via Water‐Assisted Mixing Extrusion

Expanded graphite (EG) is introduced into poly(vinylidene fluoride) (PVDF) by melt mixing extrusion with water injection. The results demonstrate that the unfunctionalized EG in composite prepared with water injection exbibits better dispersion than that in the one prepared without water injection due to the promoting role of water during extrusion. Thus, the PVDF/EG composite with loading of 4 wt% prepared by water‐assisted mixing extrusion (WAME) exhibits electrical conductivity of about three orders of magnitude higher than the neat PVDF and one order of magnitude higher than the one prepared without water injection. Comparing to the neat PVDF, the thermal conductivity of the composites prepared with and without water injection is increased by 101.5% and 75.0%, respectively. The introduced EG leads to increased Young’s modulus and tensile strength especially for the composite prepared by WAME. The present work indicates that WAME can promote the dispersion of EG in PVDF matrix without any extra functionalization.     

多铜氧化酶在大肠杆菌中的分泌表达

生物胺是存在于发酵食品中的一类有机物，过量摄入会危害人体健康。多铜氧化酶中的某些酶具有降解多种生物胺的活性，在减控发酵食品中的氨(胺)类危害物方面具有良好的应用前景。研究多铜氧化酶的分泌表达，对酶的特性改造和工业化生产与应用具有重要意义。本研究通过在解淀粉芽孢杆菌来源的多铜氧化酶N端融合信号肽PhoA实现了多铜氧化酶在大肠杆菌中的分泌表达，胞外酶活为69.8 U/L。通过优化诱导条件和酶的分泌确定了多铜氧化酶最优发酵条件为诱导温度25℃、IPTG浓度0.05 mmol/L、诱导时菌体OD600=1.0、诱导6 h后添加150 mmol/L甘氨酸；发酵40 h时胞外多铜氧化酶酶活达到238.1 U/L，是优化前的3.4倍。