In an attempt to achieve the selective oxidation of NO x , a hybrid catalyst of single-atom-anchored metal organic frameworks (MOF, NH2-UiO-66) and MnO2 was constructed and used in the plasma catalytic process. Isolated Ru sites were successfully implanted into the structure of the MOF by simply stirring the mixed liquor containing both MOF and RuCl3, facilitating plasma discharge, NO/NO2 adsorption, and formation of •OH radicals. A special oxo-bridged Zr4+–O–Ru3+ was constructed to accelerate electron transfer and continuous proceeding of the reaction. Directional migration of generated electrons from MOF to Ru sites was witnessed when MOF was activated by plasma-induced “pseudo-photocatalysis”. The total (100%) selective plasma-catalytic oxidation of NO x to NO2 – and NO3 – was achieved at an SIE of 75.3 J/L. The byproduct O3 was effectively degraded and utilized by MnO2, facilitating the deep oxidation of NO x . The facile realization of single atoms would be an ideal way to produce MOF-based catalysts with desired performance. Efficiently combining plasma with single atom-decorated MOF catalysts can provide additional prospects for the plasma-catalytic system.
The impacts of industrial phosphorylation on the structural changes, microstructure, functional, and rheological features of soybean protein isolate (SPI) were spotlighted. The findings implied that the spatial structure and functional features of the SPI changed significantly after treatment with the two phosphates. Sodium hexametaphosphate (SHMP) promoted aggregation of SPI with a larger particle size; sodium tripolyphosphate (STP) modified SPI with smaller particle size. SDS–polyacrylamide gel electrophoresis (SDS-PAGE) results showed insignificant alterations in the structure of SPI subunits. Fourier transform infrared (FTIR) and endogenous fluorescence noted a decline in α-helix quantity, an amplification in β-fold quantity, and an increase in protein stretching and disorder, indicating that phosphorylation treatment fluctuated the spatial structure of the SPI. Functional characterization studies showed that the solubility and emulsion properties of the SPI increased to varying degrees after phosphorylation, with a maximum solubility of 94.64% for SHMP-SPI and 97.09% for STP-SPI. Emulsifying activity index (EAI) and emulsifying steadiness index (ESI) results for STP-SPI were better than those for SHMP-SPI. Rheological results showed that the modulus of G’ and G″ increased and the emulsion exhibited significant elastic behavior. This affords a theoretical core for expanding the industrial production applications of soybean isolates in the food and various industries.
Summary The objective of this study was to investigate the effects of cavitation jets on the structural, emulsifying and rheological properties of soybean protein oxidation aggregates. The results showed that oxidation might induce the formation of larger particle sizes and molecular weight protein aggregates and the decrease of emulsifying properties. The cavitation jet at a short treatment time (<6 min) broke down the disulphide bonds and protein skeleton structures, which reduced the aggregate sizes and molecular weights and increased the emulsion activities, emulsion stabilities, apparent viscosity and elastic modulus. The cavitation jet at a long treatment time (>6 min) supported disulphide bond formation among molecules by intermolecular interactions to form protein aggregates. In addition, the skeleton structure showed cross‐linking aggregation. This increased the particle sizes and molecular weights and reduced the emulsion properties, consistency index K and elastic modulus. The findings showed that a cavitation jet at 6 min on oxidised aggregates of soybean protein might enhance the structural, emulsifying and rheological characteristics for the industry.
In this study, pea residue reserve insoluble diet fiber (hereinafter referred to as pea fiber) was used as a raw material. The effects of γ-irradiation doses (0, 0.5, 1, 2, 3, and 5 kGy) on the structural properties (main composition, particle size and specific surface area, scanning electron microscope (SEM) microstructure, Fourier transform infrared spectroscopy, and X-ray diffraction) and functional properties (oil-holding capacity, swelling and water-holding capacity, and adsorption properties) of pea fiber were explored. The results show that, when the γ-irradiation dose was 2 kGy, compared with the untreated sample, the contents of cellulose, hemicellulose and lignin in pea fiber decreased by 1.34 ± 0.42%, 2.56 ± 0.03% and 2.02 ± 0.05%, respectively, and the volume particle size of pea fiber decreased by 17.43 ± 2.35 μm. The specific surface area increased by 23.70 ± 2.24 m2/kg and the crystallinity decreased by 7.65%. Pore and irregular particles appeared on the microstructure surface of the pea fiber treated with γ-irradiation. The results of the infrared spectrum showed that the hemicellulose and lignin in pea fiber were destroyed by γ-irradiation. These results indicate that γ-irradiation can significantly affect the structural properties of pea fiber. When the γ-irradiation dose was 2 kGy, the highest oil-holding capacity, swelling capacity and water-holding capacity of pea fiber were 8.12 ± 0.12 g/g, 19.75 ± 0.37 mL/g and 8.35 ± 0.18 g/g, respectively, and the adsorption capacities of sodium nitre, cholesterol and glucose were also the strongest. These results indicate that the functional properties of pea fiber are improved by γ-irradiation. In this study, γ-irradiation technology was used as pretreatment to provide a theoretical basis for the application of pea fiber in food processing.
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