Effects of malondialdehyde-induced protein oxidation on the structural characteristics of rice protein

Malondialdehyde (MDA) was selected to represent a secondary by-product of lipid peroxidation during rice ageing. This study aimed to investigate the effects of MDA modification on the structural characteristics of rice protein. The results showed that as MDA concentration increased, rice protein carbonyl and disulphide groups increased, but sulphydryl content decreased. The blue shift of maximum fluorescence peak, the decrease of rice protein intrinsic fluorescence intensity and the reduction of surface hydrophobicity indicated the formation of protein aggregates caused by MDA oxidative modification. The results of molecular weight distribution and particle size distribution showed that MDA modification resulted in the formation of soluble protein aggregates, and the decrease of rice protein solubility indicated that insoluble protein aggregates were formed. Results of protein electrophoresis showed that MDA modification contributed to rice protein aggregation via non-disulphide covalent bonds. The results showed that rice protein gradually aggregated with increasing MDA concentration.     

酸性材料在CVOCs催化氧化中的应用

含氯挥发性有机化合物(CVOCs)对环境安全和人类健康存在持久性污染和危害。催化氧化法具有操作温度低和CO_2选择性高等优点,被广泛应用于CVOCs催化降解。催化剂作为CVOCs催化降解过程的核心部分,受到很多学者的关注。分析酸性分子筛、金属改性分子筛和复合氧化物酸性材料对各种CVOCs催化氧化活性、副产物控制性能、CO_2和HCl选择性的影响。结果表明,催化剂表面酸中心、氧化中心和催化剂表面结构性质在CVOCs催化氧化过程中起重要作用。较多酸中心和较大比表面积有利于CVOCs分子的吸附和活化,提高HCl选择性。而较多氧化中心则有利于CVOCs深度氧化,减少副产物产生,提高CO_2选择性。     

Autonomously Self‐Reporting Hard Coatings: Tracking the Temporal Oxidation Behavior of TiN by In Situ Sheet Resistance Measurements

Monitoring the structural health and integrity of coated components is of vital importance to increase their lifetime and the overall sustainability of the targeted applications. Here, the temporal oxidation behavior of TiN thin films is tracked using in situ sheet resistance measurements. Based on correlative film morphology, structure, and local composition data, it is evident that observed resistance changes are caused by oxidation of TiN. Thickness measurements of the remaining TiN under the oxide layer are in very good agreement with thicknesses deduced from in situ sheet resistance measurements. Hence, the in situ measured sheet resistance is an autonomous self‐reporting property useful for tracking the temporal oxidation behavior of TiN coatings.     

Development of the method of production of the ultrafine macrohomogeneous composite powder

ABSTRACT

A method of ultrafine macro-homogeneous composite powder – B₄C–ZrO₂ production using a planetary mill was developed. From the macro-homogeneous composite high-density ceramics, B₄C–ZrB₂ was produced by the method of reactive sintering (in situ) at 2000°C under the pressure of 41–42?MPa. The effect of ZrO₂ grain size and of its distribution in the matrix on the consolidation parameters, and the microstructure of the obtained ceramics was studied.     

炭化活化条件对Cu/AC表面Cu价态及其催化降解苯酚的影响

采用前体浸渍法研制了生物质基载铜活性炭催化剂（Cu/AC），利用N₂-吸附脱附、X射线光电子能谱等技术对Cu/AC性质进行了表征，在固定床反应器中研究了不同炭化活化条件所得Cu/AC催化湿式氧化降解苯酚性能。结果表明：Cu/AC表面Cu物种以Cu²⁺和（Cu⁺+Cu⁰）共存。随着制备Cu/AC炭化温度的升高，炭化过程中产生更多的挥发分，促进Cu²⁺还原为Cu⁺和Cu⁰，（Cu⁺+Cu⁰）含量增大，Cu/AC降解苯酚催化活性逐渐升高；随着炭化时间延长，（Cu⁺+Cu⁰）含量下降，Cu₂O、CuO较好地并入载体使晶格氧含量增加，催化活性先升高后下降；随着活化温度升高和活化时间延长，Cu/AC比表面积达到1096.1m²/g并有大量微孔生成，大量含氧官能团分解将炭化过程中还原生成的（Cu⁺+Cu⁰）氧化为Cu²⁺，晶格氧含量增加，催化活性随着活化温度的升高而升高，随着活化时间的延长先升高后下降。催化湿式氧化降解苯酚过程中，Cu/AC具有良好的稳定性和低的Cu离子浸出浓度。Cu/AC的最优制备条件为炭化温度800℃，炭化时间2h，活化温度880℃，活化时间为2h，所得Cu/AC在反应8.5h时实现98.5%的苯酚转化率和91.1%的COD转化率。     

An isothermal oxidation behaviour of atmospheric plasma and high-velocity oxy-fuel sprayed nickel based coating

This paper describes the isothermal oxidation behaviour of NiCrBSiFe coatings on SS 316 L deposited by the atmospheric plasma (APS) and high-velocity oxy-fuel (HVOF) processes. As-sprayed coatings were oxidised isothermally in the air at 900 °C temperature for 1000 h. The thermogravimetric analysis was performed to measure the oxidation rate. The coating and oxide scale characterisation was carried out using SEM, EDAX, XRD, porosity analysis, and nanoindentation. The HVOF sprayed NiCrBSiFe coating shows better oxidation resistance than the APS coating, due to high density, less porosity, and formation of more protective oxide scale.     

Dietary advanced glycation end‐products: Perspectives linking food processing with health implications

Dietary advanced glycation end products (dAGEs) are complex and heterogeneous compounds derived from nonenzymatic glycation reactions during industrial processing and home cooking. There is mounting evidence showing that dAGEs are closely associated with various chronic diseases, where the absorbed dAGEs fuel the biological AGEs pool to exhibit noxious effects on human health. Currently, due to the uncertain bioavailability and rapid renal clearance of dAGEs, the relationship between dAGEs and biological AGEs remains debatable. In this review, we provide the most updated information on dAGEs including their generation in processed foods, analytical and characterization techniques, metabolic fates, interaction with AGE receptors, implications on human health and reducing strategies. Available evidence demonstrating a relevance between dAGEs and food allergy is also included. AGEs are ubiquitous in foods and their contents largely depend on the reactivity of carbonyl and amino groups, along with surrounding condition mainly pH and heating procedures. Once being digested and absorbed into the circulation, two separate pathways can be involved in the deleterious effects of dAGEs: an AGE receptor‐dependent way to stimulate cell signals, and an AGE receptor‐independent way to dysregulate proteins via forming complexes. Inhibition of AGEs formation during food processing and reduction in the diet are two potent approaches to restrict health‐hazardous dAGEs. To elucidate the biological role of dAGEs toward human health, the following significant perspectives are raised: molecular size and complexity of dAGEs; interactions between unabsorbed dAGEs and gut microbiota; and roles played by concomitant compounds in the heat‐processed foods.     

Effects of breed and age at slaughter on degradation of muscle lipids during processing of dry‐cured hams

Hams from Landrace, Duroc and Hampshire pigs slaughtered at ages 6, 7.5 and 9 months were processed to generate Norwegian Parma‐style hams. Lipid contents and the compositions of fatty acid classes (ΣSFA, ΣMUFA, ΣPUFA) within neutral lipids, phospholipids and free fatty acids were determined. Small differences in lipid degradation and composition of the classes were revealed. However, significant sensory differences related to lipids were observed. Breed was more important than age. Dry‐cured Hampshire hams gave a more intense mature odour that may be associated with higher overall lipid degradation. Unexpectedly, these hams also demonstrated high juiciness and tenderness, which could be related to the melting characteristics of the fat. Dry‐cured Duroc hams showed a higher susceptibility towards rancidity, presumably associated with preferential oxidation of n‐6 fatty acids relative to C18:1 n‐9. Dry‐cured Landrace hams showed the lowest juiciness and tenderness, likely due to their lower fat content (marbling).