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- Author or Editor: T.G. Sun x
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Abstract
To study the feasibility of evaluating the quality characteristics of banana based on the browning area. The texture characteristics, total soluble solids (TSS), ascorbic acid, malondialdehyde (MDA) concentrations, relative conductivity, polyphenol oxidase, peroxidase, and phenylalanine ammonia-lyase (PAL) activities in banana peels were detected during storage. A linear model was made by principal component analysis and multiple linear regression between the banana browning area and characteristic indices. The results showed that the changes in the physiological characteristics of bananas were significantly different during different storage periods. The main factors that affected the banana browning area were relative conductivity, PAL, TSS, and MDA, indicating that lipid peroxidation, respiration, and metabolism of phenylpropanoids had significant influence on the banana browning area during storage. Thus, it is feasible to predict banana quality based on changes in browning area, which could be a rapid and non-destructive detection of banana quality during storage.
It is well demonstrated that wheat-rye 1BL/1RS translocated chromosome leads to some valuable novel traits such as disease resistance, high yield and functional stay-green after anthesis. To understand the physiological mechanism of 1BL/1RS translocation responsible for osmotic stress, two wheat cultivars, CN12 and CN17, carrying the translocated chromosome and MY11 without the translocated chromosome were employed in the study. During 5-day osmotic stress, fresh weight inhibition, chlorophyll content, soluble protein content, MDA concentration, antioxidant enzymes activity and free polyamines content were examined. CN12 and CN17, especially cultivar CN17, registered greater biomass and minor oxidative damage compared with their wheat parent. Meanwhile, the concentration of Spd and Spm in CN17 was significantly higher than the others. In addition, we found a positive correlation of fresh weight inhibition (FWI) and Put concentration, and a negative one with the parameters (Spd + Spm): Put ratio, indicating the importance of higher polyamine (Spd and Spm) accumulation on the adaptation to osmotic stress. Therefore, we proposed that the accumulation of higher polyamines (Spd and Spm) should play an important role on the adaptation of 1BL/1RS translocation lines to osmotic stress and might be important factors for the origin of novel traits introduced by 1BL/1RS.
Thermodynamic investigation of room temperature ionic liquid
The heat capacity and thermodynamic functions of BMIPF6
Abstract
The molar heat capacities of the room temperature ionic liquid 1-butyl-3-methylimidazolium hexafluoroborate (BMIPF6) were measured by an adiabatic calorimeter in temperature range from 80 to 390 K. The dependence of the molar heat capacity on temperature is given as a function of the reduced temperature (X) by polynomial equations, C P,m (J K−1 mol−1) = 204.75 + 81.421X − 23.828 X 2 + 12.044X 3 + 2.5442X 4 [X = (T − 132.5)/52.5] for the solid phase (80–185 K), C P,m (J K−1 mol−1) = 368.99 + 2.4199X + 1.0027X 2 + 0.43395X 3 [X = (T − 230)/35] for the glass state (195 − 265 K), and C P,m (J K−1 mol−1) = 415.01 + 21.992X − 0.24656X 2 + 0.57770X 3 [X = (T − 337.5)/52.5] for the liquid phase (285–390 K), respectively. According to the polynomial equations and thermodynamic relationship, the values of thermodynamic function of the BMIPF6 relative to 298.15 K were calculated in temperature range from 80 to 390 K with an interval of 5 K. The glass transition of BMIPF6 was measured to be 190.41 K, the enthalpy and entropy of the glass transition were determined to be ΔH g = 2.853 kJ mol−1 and ΔS g = 14.98 J K−1 mol−1, respectively. The results showed that the milting point of the BMIPF6 is 281.83 K, the enthalpy and entropy of phase transition were calculated to be ΔH m = 20.67 kJ mol−1 and ΔS m = 73.34 J K−1 mol−1.
Abstract
Molar heat capacities (C p,m) of aspirin were precisely measured with a small sample precision automated adiabatic calorimeter over the temperature range from 78 to 383 K. No phase transition was observed in this temperature region. The polynomial function of C p,m vs. T was established in the light of the low-temperature heat capacity measurements and least square fitting method. The corresponding function is as follows: for 78 K≤T≤383 K, C p,m/J mol-1 K-1=19.086X 4+15.951X 3-5.2548X 2+90.192X+176.65, [X=(T-230.50/152.5)]. The thermodynamic functions on the base of the reference temperature of 298.15 K, {ΔH T -ΔH 298.15} and {S T-S 298.15}, were derived. Combustion energy of aspirin (Δc U m) was determined by static bomb combustion calorimeter. Enthalpy of combustion (Δc H o m) and enthalpy of formation (Δf H o m) were derived through Δc U m as - (3945.262.63) kJ mol-1 and - (736.411.30) kJ mol-1, respectively.
Abstract
Soluble dietary fibre (SDF) is well recognised for its remarkable effectiveness in promoting human health. This study utilised response surface methodology to evaluate the optimal conditions required to extract SDF (U-SDF) from Lentinula edodes via the ultrasonic-assisted hot-water method, and evaluated the hypolipidemic effects and anti-inflammatory effects of U-SDF. The optimal extraction conditions for U-SDF were ultrasonic power of 182 W, extraction time of 2 h, extraction temperature of 81 °C, and solid-liquid ratio of 1:24 (g mL−1). Under these conditions, the extraction rate of U-SDF reached 8.08%. U-SDF treatment significantly improved liver and kidney indices in diabetic mice, markedly reduced the levels of plasma triglycerides (TG), total cholesterol (TC), low-density lipoprotein-cholesterol (LDL-C), and significantly increased the level of high-density lipoprotein-cholesterol (HDL-C) in a dose-dependent manner. U-SDF also improved adipose tissue injury in diabetic mice, significantly decreased the levels of cytokines interleukin-1β (IL-1β), interleukin-6 (IL-6), and tumour necrosis factor-α (TNF-α), and alleviated inflammation of the abdominal aorta. In conclusion, U-SDF from L. edodes is an excellent source of dietary fibres, which exhibit good hypolipidemic and anti-inflammatory activities, suggesting potential applications as a functional additive in diverse food products.
