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To reduce the charge‐transfer resistance of supercapacitors and achieve faster reversible redox reactions, ternary Ni‐Co‐Fe layered double hydroxide was prepared by using the urea method and then calcined to give NiCoFe oxide (NiCoFeO). To enhance conductivity, a polyaniline (PANI) conductive layer was assembled on the surface of the NiCoFeO particles by in situ oxidative polymerization of aniline monomers. The as‐prepared NiCoFeO/PANI composite was successful employed as a supercapacitor electrode. It was found that the NiCoFeO/PANI composite displayed good cycling stability, with a capacity loss of only 29.54 % after 5000 cycles. Furthermore, the NiCoFeO/PANI composite also exhibited excellent supercapacitor performance, with a high specific capacity of 843 F g−1 at a current density of 2 A g−1, whereas NiCoFeO showed a specific capacity of only 478 F g−1. This result was attributed to the synergistic effect between NiCoFeO and PANI. The facile synthesis strategy and excellent electrochemical performance suggest that NiCoFeO/PANI is a promising economical electrode material for applications in supercapacitors.

Pretreatment with a microwave was conducted before enzymolysis and shown to enhance the enzymolysis, which changed the secondary structure of the lotus seed protein. Under high-power microwave irradiation, sub bonds of the protein were broken, causing disaggregation and unfolding of the secondary structure, namely a decrease in the intermolecular aggregate structure and increase in the random coil structure, making the protein bonds susceptible to papain in the enzymolysis. On the other hand, a response surface methodology (RSM) was launched to investigate the influence of the enzymolysis process variables on the DH (degree of hydrolysis). The statistical analysis revealed that the optimized conditions were a protein substrate concentration of 15 g/L, pH of 5.5, enzymolysis temperature of 57 °C, papain amount of 0.5 g/L, and enzymolysis time of 45 min, for which the predicted value of the DH was 35.64%. The results indicated that a microwave also had better potential for applications in the enzymolysis of foods.