22 results match your criteria: "Bohai University. Jinzhou[Affiliation]"

Herein, we prepared a new aerogel-based preservation pad using soy hull nanocellulose (SHNC), polyvinyl alcohol (PVA), whey protein isolate (WPI), and cinnamon essential oil (CEO) as raw materials. The physicochemicals of the aerogel preservation pads were studied, and their effects on beef preservation were evaluated. The results showed that the aerogel monomers were crosslinked by hydrogen, ester bonds, and electrostatic interactions in the aerogels, and there were three-dimensional pores in the aerogels.

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A new synthesis of -alkyl- and 11-phenyl-modified indolo[2,3-]quinolines was achieved PEG-400-promoted and visible light-induced one-step reaction of 3-acetyl--alkyl-2-chloroindoles with 2-aminobenzophenone in 40% methanol aqueous solution. The merits of the protocol include cost efficiency, convenience, and eco- and user-friendliness.

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The present study aimed to prepare and evaluate a new probiotic functional beverage, using single-probiotic and compound probiotic fermentation on okara. Four different forms of fermentation microorganisms used were S24 (Lr), 6244 (Lp), 11,073 (La), and mixed fermentation (Lr + Lp + La). The physicochemical properties, antioxidant activity, flavor change, and storage period of fermented okara beverages with probiotics were investigated.

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Polysaccharides impact intestinal fermentation and regulate interfacial properties which affect absorption and transportation. Short-chain fatty acids (SCFAs), the main metabolites of soy hull polysaccharide lysate, are readily absorbed by the body and perform various physiological functions. We analysed the interfacial properties and transport of soy hull polysaccharide-derived SCFAs in the Caco-2 cell model to clarify the transmembrane transport mechanism.

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MoC demonstrates excellent performance in catalysis, and it has been found to possess excellent hydrogen evolution reaction (HER) catalytic activity and highly efficient nitrogen fixation. The catalytic activity of MoC is greatly influenced and restricted by the preparation method. Sintering and carbon deposition, which affect the catalytic activity of MoC, are inevitable in the traditional vapor-solid-solid (VSS) process.

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Raw to charred: Changes of protein oxidation and in vitro digestion characteristics of grilled lamb.

Meat Sci

October 2023

National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products. Food Safety Key Lab of Liaoning Province. College of Food Science and Technology, Bohai University. Jinzhou, 121013, China. Electronic address:

This study aimed to evaluate protein oxidation and in vitro digestion characteristics of lamb that was grilled from raw to charred (0-30 min). Results showed that protein oxidation was aggravated with the time of grilling, indicated by a significant linear increase in carbonyl groups and a linear decrease in sulfhydryl groups. Proteins had the highest simulated gastric and gastrointestinal digestibility at 10-15 min of grilling.

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In this work, a green Hantzsch synthesis of 4-ferrocenylthiazole derivatives has been accomplished successfully. The Hantzsch reaction between bromoacetylferrocene and various aryl thioureas, 1-alkylindole-3- or 9-alkylcarbazole-3-carbothioamides proceeded efficiently in a deep eutectic solvent (DES) that is, choline chloride/glycerol (ChCl/Gly) (1 : 2 molar ratio) at 80 °C, avoiding the use of common volatile organic solvents. Moreover, the DES media could be reused up to three times without any appreciable decrease in the yield.

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In this research, ovalbumin (OVA) and sodium alginate (SA) were used as the materials to prepare an OVA-SA composite carrier, which protected and encapsulated the hydrophobic kaempferol (KAE) and the hydrophilic tannic acid (TA) (OVA-SA, OVA-TA-SA, OVA-KAE-SA, and OVA-TA-KAE-SA). Results showed that the observation of small diffraction peaks in carriers proved the successful encapsulation of KAE/TA. The protein conformation of the composite nanoparticles changed.

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By rational assembly of polytorsional-amide [,'-bis(4-methylenepyridin-4-yl)-1,4-naphthalene dicarboxamide (L)] and polytorsional-carboxylates [HADI = adipic acid, HPIM = pimelic acid, HSUB = suberic acid], three new Cd-based coordination polymers (CPs) CHCdNO (1), CHCdNO (2) and CHCdClNO (3) were successfully synthesized. CPs 1-2 and 3 are 2D networks and a 3D framework, which all display 3,5-connected topologies with different structural details. The effects of carboxylates with different carbon chains on the structure of the complexes were studied.

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The excited-state intramolecular proton transfer (ESIPT) reaction of two phenol-quinoline molecules (namely PQ-1 and PQ-2) were investigated using time-dependent density functional theory. The five-(six-) membered-ring carbocycle between the phenol and quinolone moieties in PQ-1 (PQ-2) actually causes a relatively loose (tight) hydrogen bond, which results in a small-barrier (barrier-less) on an excited-state potential energy surface with a slow (fast) ESIPT process with (without) involving the skeletal deformation motion up to the electronic excitation. The skeletal deformation motion that is induced from the largest vibronic excitation with low frequency can assist in decreasing the donor-acceptor distance and lowering the reaction barrier in the excited-state potential energy surface, and thus effectively enhance the ESIPT reaction for PQ-1.

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Considering the potential application on preparing electrode and catalyst materials of inorganic-organic hybrid polyoxometalates, a bis-imidazole ligand with carbazole as a connector, 3,6-di(1H-imidazol-1-yl)-9H-carbazole (L), was used for preparing inorganic-organic hybrid polyoxometalates. As a result, three complexes formulated by [NiL(MoO)] (1), [Cu(HO)(HL) (β-MoO)]·HO (2) and [Ni(HO)L (CrMo(OH)O)]·6HO (3) were obtained successfully. Structural analysis indicated that the different polyoxoanions and metal ions showed important influences on the formation of structures.

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Starch and protein are common polymers in food, and their phase separation often occurs during food processing. Protein-fortified starch dough can be considered as a triple phase separation system, and the effect of phase separation on dough rheology warrants further research. In this study, starch doughs fortified with fish actomyosin were used, and their rheological properties were researched and explained with respect to phase separation.

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Background: Antioxidant activity has been found in fermented fish sauce. In this experiment, the properties of endogenous protease and antioxidant activity were studied in anchovy sauce during fermentation. The correlation between protease activity and antioxidant activity in fermented anchovy sauce was analyzed using the partial least squares (PLS) method.

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The yields, properties, and bioactivities of polysaccharides extracted by three methods from soybean hulls (SSCPs) were evaluated: hot water extraction (H-SSCP), microwave-assisted ammonium oxalate extraction (A-SSCP), and microwave-assisted sodium citrate extraction (S-SSCP). A-SSCP gave the highest yield of polysaccharides (9.3 ± 0.

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In order to investigate the effects of thermoultrasonic treatment (TUT) on the formation of colloidal micro-nano particles (MNPs) and the quality of halibut bone soup, nutrients, particle characteristics, and flavor characteristics were analyzed. The morphology of MNPs was studied using an optical microscope. Results showed that TUT could increase the nutrient content (total sugars, 22.

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By introducing a bis-pyrazole-bis-amide ligand, ,'-bis(1-pyrazole-4-carboxamide)-1,4-benzene (L), two molybdate-based metal-organic complexes containing {M(MoO)} (M = Co, Zn), [CoL(MoO)]·HO (1), [ZnL(MoO)]·HO (2), have been prepared under hydrothermal/solvothermal conditions. X-ray diffraction analyses reveal that both 1 and 2 are isostructural. An interesting structural feature is that a kind of {M(MoO)} chain could be found in 1 and 2, although different raw materials [MoO] and [PMoO] anions were utilized.

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An aggregation-induced emission-based fluorescence turn-on probe for Hg and its application to detect Hg in food samples.

RSC Adv

July 2019

College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities Jinzhou 121013 China

In this work, we presented a new tetraphenylethene-derived fluorescent probe TPE-M for Hg detection in an aqueous solution. Probe TPE-M is molecularly dissolved in CHOH/PBS (20 mM, pH = 7.4) (3 : 7, v/v) mixed solution and is almost non-emissive.

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A simple and flexible synthesis of a new series of 2,4-bis(()-styryl)quinoline-3-carboxylates (3a-t) has been achieved for the first time in good yields successive Arbuzov/Horner-Wadsworth-Emmons (HWE) reaction in one-pot using the newly-synthesized ethyl 4-(bromomethyl)-2-(chloromethyl)quinoline-3-carboxylate as the substrate. Our synthetic protocol is as attractive and powerful as it is simple, tolerates a wide range of substituents, and does not involve the use of expensive reagents or catalysts. These title compounds belong to a new class of quinoline derivatives and their antitumor activity was assessed on human cancer cell lines (A549, HT29 and T24).

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A novel near-infrared fluorescent probe (L) based on a 1,4-diethyl-1,2,3,4-tetrahydro-7-pyrano[2,3-]quinoxalin-7-one scaffold has been synthesized and characterized. Probe L displays highly selective and sensitive recognition to HS over various anions and biological thiols with a large Stokes shift (125 nm) in THF/HO (6/4, v/v, Tris-HCl 10 mM, pH = 7.4).

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Five new polyoxometalate (POM)-based metal-organic complexes (MOCs) with different rigid pyridyl-bis(triazole) ligands, namely, H{Co(Hpyttz-I)(HO)[CrMo(OH)O]}·8HO (1), {Co(Hpyttz-I)(HO)[TeMoO]}[Co(HO)]·3HO (2), {Co(Hpyttz-II)(HO)[γ-MoO]}·10HO (3), {Ni(Hpyttz-II)(HO)[γ-MoO]}·10HO (4), {Ni(Hpyttz-III)(HO)[γ-MoO]}·10HO (5) (Hpyttz-I = 3-(pyrid-2-yl)-5-(1H-1,2,4-triazol-3-yl)-1,2,4-triazolyl, Hpyttz-II = 3-(pyrid-3-yl)-5-(1H-1,2,4-triazol-3-yl)-1,2,4-triazolyl, Hpyttz -III = 3-(pyrid-4-yl)-5-(1H-1,2,4-triazol-3-yl)-1,2,4-triazolyl), were successfully synthesized and structurally characterized by single-crystal X-ray diffraction, IR spectra, powder X-ray diffraction (PXRD) and thermogravimetric analyses (TGA). Complex 1 is a two-dimensional (2D) supramolecular network based on the binuclear complex unit: [Co(Hpyttz-I)(HO) [CrMo(OH)O]]. Complex 2 is a 1D supramolecular chain derived from the binuclear cobalt complex: {Co(Hpyttz-I)(HO)[TeMoO]}, the discrete [Co(HO)] units act as counter cations.

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A three-dimensional (3D) porous architecture combining porous vanadium nitride nanoribbons with reduced graphene oxide was prepared through a hydrothermal process and subsequent thermal annealing in an ammonia/argon mixed atmosphere. Then, the obtained 3D porous vanadium nitride nanoribbon/reduced graphene oxide (PVNN/RGO) composite was explored as the counter electrode of dye-sensitized solar cells (DSCs). As evidenced by the electrochemical measurements, the 3D PVNN/RGO composite demonstrates excellent electrocatalytic performance, which is comparable to that of Pt.

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Application of tea polyphenols in combination with 6-gingerol on shrimp paste of during storage: biogenic amines formation and quality determination.

Front Microbiol

October 2015

Food Safety Key Lab of Liaoning Province, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University Jinzhou, China.

Tea polyphenols (TP) have shown antioxidant activity and antimicrobial properties in the food industry. Assessment of anti-oxidation potential of 6-gingerol (GR) has also been verified. As little is known about the use of tea polyphenols either individually or in combination with 6-gingerol in shrimp paste, we aimed to investigate the effect of tea polyphenols combined with 6-gingerol on the biogenic amines inhibition and quality of shrimp paste stored at 25°C for 160 days.

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