With Fenton's reagent as the redox initiator, a granular hydrogel was prepared under ambient conditions, and then modified with polyaniline (PAN) to develop a composite adsorbent with enhanced adsorption selectivity for the heavy metals, such as the Cu−Ni system in this study. The results indicate that PAN-modified hydrogel shows decreasing adsorption kinetics, but with a comparable adsorption capacity for Cu(II). Moreover, the adsorption selectivity for Cu(II) exhibits an impressive improvement, with the selectivity coefficient (K Cu−Ni ) being enhanced by a factor of 6−7 (aniline:hydrogel = 1:20) for binary Cu−Ni and quaternary Cu−Ni−Cr−Zn systems. Finally, the adsorption and desorption characteristics were evaluated during multicycle adsorption processes.
In the research of rice bran stabilization, most of the literature only study the lipase which is explained by the changes in free fatty acids in the storage experiment or peroxidase activity. It leads results not comprehensive, extends the experiment time, increases the experimental difficulty and wastes of manpower and material resources. For the first time, the effect of heat treatment on fresh rice bran stability is examined in terms of direct determination of water content, lipase activity, peroxidase activity and total antioxidant capacity. The optimal condition is that 120 degrees for 22 min. The results show that the heat treatment can reduce the enzyme activity of rice bran to improve the stability of rice bran.
The aim of the work was to research antioxidant activity of the anthoyanins extracts of black soybean. The whole soybean through defatted, were to determine the phenolic and anthocyanin contents in black soybean extracts and to examine antioxidant activity of extract against DPPH and ABTS assays, and Ferric Reducing Antioxidant Power (FRAP), and superoxide anion radical scavenging activity. The defatted sample was extracted using ethanol by ultrasonic. The optimum DPPH and ABTS radical scavenging capacity (%) were 68.34% and 70.12%, VC was 59.76% and 95.23%, respectively, and contains high levels of reducing power and superoxide anion radical scavenging activity. The present results indicate that the anthoyanins extract from black soybean has greater anti-oxidative and is useful in functional food and other applications.
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