Coal mining can dramatically change hydrogeological conditions and induce serious environmental problems. Fifty groundwater samples were collected from the main aquifers in the Yuaner coal mine (Anhui Province, China). The results show that the main hydrogeochemical processes in the mine include dissolution, precipitation, pyrite oxidation, desulfurization, and cation exchange. The Neogene porous aquifer is affected by groundwater flow conditions; its main hydrogeochemical processes are dissolution of carbonate minerals and gypsum, and cation exchange. The Permian coal measure’s fractured sandstone aquifer was confirmed to be controlled by the region’s geological structure; its main hydrogeochemical processes are desulfurization and cation exchange. The Carboniferous Taiyuan limestone aquifer was determined by both groundwater flow conditions and regional geological structure; its main hydrogeochemical processes are dissolution of carbonate minerals and gypsum, pyrite oxidation, and cation exchange. Additionally, hydrogeochemical inverse modeling of the groundwater flow path confirm the hydrochemistry results and principal component analysis.
Thermal action in extraction process had effects on characteristic tryptic peptides identification and gelling properties of porcine gelatin. SDS-PAGE, HPLC-LTQ/Orbitrap high-resolution mass spectrometry, texture analyser and rheometer were used to evaluate collagen depolymerisation degree, characteristic tryptic peptides and gelling properties of gelatins prepared in various thermal actions. Results showed that with increasing temperature and time, depolymerisation degree enlarged, while gel strength, gelling and melting temperature decreased. Mass spectra showed that 47 and 49 common characteristic tryptic peptides were identified in gelatins extracted at 50 °C and 100 °C with various times, respectively. Moreover, 34 common characteristic tryptic peptides were identified in all gelatin samples. Further comparison between this work and our previous investigations yielded 20 common characteristic tryptic peptides, which stably exist in various thermal actions. These common characteristic tryptic peptides may be very helpful for the accurate authentication of porcine gelatin. 相似文献
As a non-thermal processing technology, high hydrostatic pressure (HHP) can be used for starch modification without affecting the quality and flavour constituents. The effect of HHP on starch is closely related to the treatment pressure of HHP. In this paper, we investigated the impacts of HHP treatment pressure (0, 100, 200, 300, 400, 500, 600 MPa) on the microstructure and retrogradation characteristics of oat starch, established the retrogradation kinetic model and elaborated the mechanism of HHP treatment inhibiting the retrogradation of oat starch. Results show that HHP treatment caused the microstructure of oat starch experienced crystallisation perfection (100–300 MPa), crystallisation destruction (400 MPa), crystallisation disintegration and gelatinisation (500–600 MPa). Results of oat starch retrogradation showed that, after treated at 500 MPa for 15 min, the recrystallisation rate of oat starch was reduced, the formation of nuclei at the early stage of oat starch retrogradation suppressed and its nucleation mode was changed from instantaneous to spontaneous, otherwise, the mobility of water in oat starch gel system reduced. Therefore, 500 MPa treated for 15 min can inhibits the retrogradation of oat starch. This study provides theoretical guidance for the application of HHP technology in starch modification and food processing. 相似文献
Soybean hulls, the main byproduct in soybean processing, have many biological activities. However, the value of this byproduct is still far from being fully exploited. In this study, we investigated the anti-tyrosinase and antioxidant capacities in soybean hulls fermented by Lactobacillus plantarum ZLC-18 (L. plantarum ZLC-18). We found that L. plantarum ZLC-18 fermentation could markedly improve the anti-tyrosinase and antioxidant activities of soybean hulls. The anti-tyrosinase and antioxidant activities were positively correlated with the total phenolic and flavonoid contents. UPLC–MS analysis suggested that phenolic compounds (daidzin, genistin, vanillic acid and so on) were increased in soybean hulls after fermentation, and some of these compounds were shown to have anti-tyrosinase and antioxidant activities. Our study demonstrates that fermentation is an efficient strategy to enhance the bioactive function of soybean hulls. Moreover, this study provides evidence that soybean hulls can be used as a kind of functional food ingredient, thereby improving their economic benefits. 相似文献
Frozen poultry meat is the most widely consumed animal-based food. However, water loss often leads to quality loss of poultry meat. Therefore, the present study sought to investigate the combined effect of calcium chloride (CaCl2) and pulsed electric fields (PEF) treatment on chicken breast meats and the mechanisms underlying protein degradation. The results showed that the synergistic effect was superior to the single treatment. Compared with the untreated group, the combination of CaCl2 and PEF increased water holding capacity of chicken breast meats by 16.61% and decreased cooking loss by 28.93%. Low-field nuclear magnetic resonance (LF-NMR) results indicated that the synergistic treatment promoted water molecules' binding capacity in myofibrils of poultry meat, which exhibited higher immobilised water. Additionally, the combination of CaCl2 and PEF led to increased degradation of proteins of high-molecular weight and surface hydrophobicity of myofibrillar protein. Furthermore, the extension of the protein molecule and microenvironmental changes promoted interaction between protein and water. In conclusion, the synergistic treatment of CaCl2 and PEF enhanced water retention and improved physicochemical properties of the myofibrillar protein in chicken breast meats. 相似文献
Palladium-based catalysts have been widely employed in the electro-Fenton process for in situ generation of H2O2. However, the process is still far from being practical on a large scale. In this work, a series of ClxFePd/γ-Al2O3/Al catalysts were prepared by a three-step-impregnation method. They exhibited excellent activity in H2O2in situ synthesis and high efficiency in phenol degradation. The characterization results showed that Cl could assist in increasing the content of Pd0 and reducing the isoelectric point of catalysts, which led to the drastic promotion in the synthesis of H2O2. Theoretical calculations further demonstrated that Cl doping could facilitate the main reaction in H2O2 synthesis, as well as inhibit side reactions such as dissociation of the O O bond. Furthermore, kinetic models were proposed and fitted. A plausible reaction mechanism as well as degradation pathways were elaborated based on electron spin resonance and gas chromatography–mass spectrometry results. These findings illustrate the value of palladium-based ClxFePd/γ-Al2O3/Al catalysts for their application in the electro-Fenton process. 相似文献
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... 相似文献