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ABSTRACT:The interaction between polydiallyldimethylammonium chloride (PDADMAC) and KI or KBr, followed by changes in conformation of macromolecules, coil compaction, and counterion exchange, was detected by means of turbidimetry and viscometry. In aqueous solutions at presence of KI, PDADMAC rapidly binds iodine by the formation of polymer-iodine complexes PDADMA I Ϫ I m (m Յ 4). Spectrophotometric investigations of the interaction in water without KI prove the formation of complexes of polyquaternary ammonium chloride or bromide with iodine only via iodide. These ions can be generated in the polymercatalyzed hydrolysis reaction of iodine. By inducing hydrolysis of iodine and binding the eventually formed iodide, PDADMAC acts as an iodine acceptor with self-strengthening capacity. For the sorption of gaseous iodine, the possibility of direct interaction of its dipoles with the charged groups of the polyelectrolyte is also reasoned. Polydiallyldimethylammonium halides were used to modify activated carbon and employed in a nuclear power station for treatment of outlet gases containing radioactive iodine.

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Avena sativa (A. sativa) oats have recently made a comeback as suitable alternative raw materials for dairy substitutes due to their functional properties. Amylolytic and cellulolytic enzyme-assisted modifications of oats produce new products that are more appealing to consumers. However, the biochemical and functional alteration of products and extracts requires careful selection of raw materials, enzyme cocktails, and technological aspects. This study compares the biochemical composition of different A. sativa enzyme-assisted water extracts and evaluates their microbial growth using spontaneous fermentation and the antimicrobial properties of the ferment extracts. Fibre content, total phenolic content, and antioxidant activity were evaluated using traditional methodologies. The degradation of A. sativa flour was captured using scanning electron microscopy (SEM); moreover, sugar and oligosaccharide alteration were identified using HPLC and HPLC-SEC after INFOGEST in vitro digestion (IVD). Additionally, taste differentiation was performed using an electronic tongue with principal component analysis. The oat liquid extracts were continuously fermented using two ancient fermentation starters, birch sap and Tibetan kefir grains. Both starters contain lactic acid bacteria (LAB), which has major potential for use in bio-preservation. In fermented extracts, antimicrobial properties against Gram-positive Staphylococcus aureus and group A streptococci as well as Gram-negative opportunistic bacteria such as Escherichia coli and Pseudomonas aeruginosa were also determined. SEM images confirmed the successful incorporation of enzymes into the oat flour. The results indicate that using enzyme-assisted extraction significantly increased TPC and antioxidant activity in both the extract and residues. Additionally, carbohydrates with a molecular mass (MM) of over 70,000 kDa were reduced to 7000 kDa and lower after the incorporation of amylolytic and cellulolytic enzymes. The MM impacted the variation in microbial fermentation, which demonstrated favourable antimicrobial properties. The results demonstrated promising applications for developing functional products and components using bioprocessing as an innovative tool.

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