Advanced Materials Research Vols. 236-238

Abstract: As a new environment-friendly waterproof material, polymer cement waterproof coating combines the rigidity of cement and the flexibility of polymer materials. The ratio of the liquid powder、the ratio of the C/P、the dosage of stuffing、the coating-forming additives、the defoamer were discussed to investigate their effect on the waterproof materials’ water resistance and water proofness.

Abstract: Here a novel procedure to prepare stable (E)-resveratrol nanoemulsion is reported. The optimum (E)-resveratrol nanoemulsion formulation was sifted based on the pseudo ternary phase diagrams and particle size distribution. An optimized prescription was given as (E)-resveratrol 0.35%, EL-40 22.6%, 1,2-propylene glycol 5.03%, IPM 9.21% and water 62.81% (mass ratio), with the mean particle size 47.3 nm. The morphology of the (E)-resveratrol nanoemulsion was characterized by TEM. The test results demonstrate that the nanoemulsion could dramatically improve the stability and release of (E)-resveratrol.

Abstract: Efficacy of polyphenols from sugarcane tip (STP) in stabilizing of peanut oil during accelerated storage had been studied. Extracts of STP were prepared with the parameters of extraction technology was ethanol 50%, extraction time 1.5 h, the ratio of material to liquid 2 and extraction temperature was 70°C water bath, concentrated extraction organic solvent and obtained the crude polyphenols concentrate. Samples of the raw fraction (STP) were directly analysed on a Waters HPLC. Then STP, Vitamin E (VE) and Vitamin C (Vc) were added into the peanut oil to compare the stability of sample during storage. The peroxide value (POV) and acid value (AV) of samples with different treatment were taken as parameters for evaluation of effectiveness in stabilization of peanut oil, respectively. Results from different parameters were in agreement with each other, suggesting the highest efficiency of STP and Vc, followed by STP, VE, and Control. Results reveal STP to be a potent antioxidant for stabilization of peanut oil.

Abstract: In this study, the antioxidant activity of sasanquasaponin from Camellia oleifera Abel. was determined by various antioxidant assays. The results of reducing power of sample indicated sasanquasaponin were electron donors and could react with free radicals to convert them into more stable products, terminating the radical chain reactions.The results indicated that sasanquasaponin can clear active oxygen radicals producing in the chemical reactions and have stronger antioxidant ability. Therefore they could be used as natural antioxidant that are stable at high temperatures and can serve as substitutes for synthetic antioxidants.

Abstract: Sodium alginate and cellulose were combined to use as a composite carrier for Pseudomonas sp. CUY8 chitosanase immobilization. For free enzyme, immobilized chitosanase within different carriers of sodium alginate and composite carrier, Km values were 1.919, 9.27, and 5.91µM, respectively. The increase of Km value of immobilized chitosanase with composite carrier was lower than that of single carrier. This indicates that the composite carrier of sodium alginate/ cellulose improves the affinity of chitosanase to the substrate. Furthermore, chitosanase immobilization using composite carrier shows improved thermal stability ranging from 65 to 80°C, and enzyme residual activities were more than 75%. The effects of ratio of enzyme to substrate on chitooligosaccharides (COS) production were determined, and COS yields with composite carrier was 68% at optimum ratio of 1:1. Since the immobilization process using composite carrier is simple and effective, this method could be used for the industrial production of COS.

Abstract: Benvitimod (3,5-dihydroxy-4-i-propylstilbene) is a novel drug developed for common skin disorders such as atopic dermatitis by Welichem Biotech Inc. in Canada and Celestial Pharmaceuticals (Shenzhen) Co. Ltd. in China. But the ideal synthesis method is not reported so far. Herein an efficient synthesis method which is operated under the mild conditions is reported. According this route, the total yield will reach 40.3 - 48.1% and the benefits of the improved method are easily operating and environment friendly.

Abstract: The activity of Horseradish Peroxidase (HRP) was enhanced with different strength of high voltage electric field. The results have shown that Ultraviolet-Visible spectra have been changed obviously. Experimental results indicate that the conformation of HRP can be changed by electric field. The study also showed that the activity index of HRP was increased by the certain strength of electric field. The activity index increase possibly was caused by the conformation variations of HRP. The result of this study has important meaning to explain the macroscopical electrostatic biological effects.

Abstract: In the article, a new thermosensitive 5-Fu-ACS hydrogel was prepared as control release drug carrier, and its in vitro release capability in phosphate buffer solution (PBS) were determined by UV spectrum

Abstract: Fresh-cut ‘Fuji’ apples were stored in modified atmosphere packaging (MAP) of 20%, 60% or 100% O₂ (balance N₂) at 4 °C for 10 days, to determine the effects of high oxygen atmospheres on browning characteristics (color, total phenol (TP) and ascorbic acid (AA)) throughout the storage. Treatments with 60% and 100% O₂ significantly inhibited cut-surface browning, in particular the 60% O₂. The 100% O₂ treatment was the most effective in controlling AA content (approximately 1.6-fold higher than 20% O₂ by day 10), while it kept a lower TP content during the storage, indicating the positive correlation between AA and TP. In general, these data suggested that high oxygen atmospheres may provide a potential alternative for browning control on fresh-cut ‘Fuji’ apple.

Abstract: Low- and full-fat cheeses were fermented by Lactobacillus acidophilus and adjunct cultures Streptococcus thermophilus. After ripening for 90d at 4°C, the main flavor substances were determined by gas chromatograph. The results showed that more than 28 main flavor components were founded in full-fat cheese, and at least 19 were founded in low-fat cheese. In low-fat cheese, there was a higher content of 9-(Z)- octadecenoic acid and 10-hydroxy-octanoic acid methyl ester, which their relative mass fraction were 19.20% and 18.79% respectively. In full-fat cheese, there was a higher content of hexadecanoic acid methyl ester and 9-Octadecenoic acid(Z)-methyl ester, which their relative mass fraction were 24.27%and 23.37% respectively.