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Zhang Y.,Tianjin University of Science and Technology | Guo M.-J.,Tianjin University of Science and Technology | Yao J.-X.,Tianjin University of Science and Technology | Chen X.,Tianjin University of Science and Technology | And 3 more authors.
Fenxi Huaxue/ Chinese Journal of Analytical Chemistry | Year: 2014

Protein molecularly imprinted polymer (MIPs) was prepared with cyclodextrin pseudo-polyrotaxanes (CD-PPRs) as pseudo-supports, acrylamide as the monomer and N,N-methylene bisacrylamide as the cross-linker. Firstly, CD-PPRs were obtained with γ-cyclodextrin as hosts and poly(vinyl alcohol) as guests. Then CD-PPRs were modified with acryloyl chloride. Subsequently, the cp-MIP was prepared in the presence of the modified CD-PPRs (CD-PPRs-Ac) and metal ions with bovine serum albumin (BSA) as the template. The MIPs adsorption amount to the BSA template increased initially and then decreased with the increase of CD-PPRs. It was found that the adsorption capacity of MIPs reached maximum value when the ratio of CD-PPRs-Ac to AM was about 0.55. The adsorption maximum reached to 5.16 mg g-1 under the Cu2+ conditions. Finally, the imprinted polymer was used to purify the template from the protein mixtures containing four (BSA, ovalbumin, soybean trypsine inhibitor and lysozyme) different proteins to evaluate the adsorption specificity of MIPs. The experiments showed that the recognition specificity was improved significantly and the adsorption capacity increases by 6 times with the introduction of CD-PPRs. © 2014, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences. Published by Elsevier Limited. All rights reserved. Source


Hu Y.,Tianjin University of Science and Technology | Hu Y.,Tianjin Food Engineering Center | Chen J.,Tianjin University of Science and Technology | He Y.,Tianjin University of Science and Technology | And 2 more authors.
Journal of the Chinese Cereals and Oils Association | Year: 2015

Carbon dioxide has been used in food packing as a monitor control index and the indicator card for food freshness has also been prepared in advance. The indicator card mainly included CO2-sensitive indicators (the methyl red, bromothymol blue) and gas sensitive gel prepared by mixing methyl cellulose, glycerol and fibre paper. The results showed that one kind of indicator card which expressed an exact carbon dioxide content with addition of moderate methyl cellulose and glycerol in solution was formulated with 5% (m/m) of methyl red and bromothymol blue (3∶2, m/m); the mixture was coated on a piece of fibre paper; the indicator could be obtained. The optimum parameter was obtained with response surface method. The optimum parameters were as follows: additive amount of methylcellulose 1.72 g/100 g, glycerol 4.27 g/100 g, and the amount of the solution 11.39 mL. The optimum parameter has been validated. The average value of chromatic aberration was 1. 93 which was very close to the predicted value. By practical application, the card had distinct color change point with 13 different concentration of carbon dioxide. Each point had obvious color boundaries to show a satisfied practicability of the indicator cards. ©, 2015, Journal of the Chinese Cereals and Oils Association. All right reserved. Source


Hu Y.,Tianjin University of Science and Technology | Hu Y.,Tianjin Food Engineering Center | Chen J.,Tianjin University of Science and Technology | Xiao J.,Tianjin University of Science and Technology | And 2 more authors.
Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering | Year: 2012

In order to explore the effect of ozone on storage quality for fresh-cut vegetables, changes of hardness, chlorophyll content, Vc content, the total number of colonies and sensory quality of fresh-cut green peppers were studied at 2.14, 4.28, 6.42 and 8.56 mg/cm 3 mass concentrations of ozone when stored at 5-8°C. The results showed that the appropriate concentration of ozone could significantly inhibit the decrease of the chlorophyll content, Vc content, sensory quality, hardness of the fresh-cut green peppers and played a significant role in sterilization. Under the treatment with ozone of 6.42 mg/cm 3 for 15min, the sensory evaluation of fresh-cut green peppers was 32 score with fresh color, taste, smell quality when the fresh-cut green peppers were stored at 5-8°C for 6 days. Treatment with ozone of 2.14 mg/cm 3 had little effect on storage quality, and that of 8.56 mg/cm 3 was less effective than the untreated group due to the high concentration. The results can provide references for storage of fresh-cut vegetables. Source

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