Henan University of Technology

About: Henan University of Technology is a education organization based out in Zhengzhou, China. It is known for research contribution in the topics: Catalysis & Chemistry. The organization has 7648 authors who have published 6503 publications receiving 73067 citations. The organization is also known as: Hénán Gōngyè Dàxué.

Influence of Tungsten Precursors on the Structure and Catalytic Properties of WO3/SBA-15 in the Selective Oxidation of Cyclopentene to Glutaraldehyde

Abstract: Mesoporous WO3/SBA-15 was synthesized by the conventional incipient wetness impregnation method from various tungsten precursors. The influence of different tungsten precursors on the structure of WO3/SBA-15, as well as their catalytic performance for the selective oxidation of cyclopentene (CPE) to glutaraldehyde (GA), was investigated. The dispersion and nature of the tungsten species were systematically characterized by X-ray diffraction (XRD), transmission electron microscopy (TEM), UV−visible diffuse reflectance spectra (DRS), Fourier transform infrared spectroscopy (FT-IR), X-ray photoelectron spectroscopy (XPS), temperature-programmed desorption (NH3-TPD), and temperature-programmed reduction (H2-TPR). Among the different tungsten sources, the tungstenic complex sources produced from the reaction of tungstic acid with oxalic acid showed the highest dispersion of WO3 species, the strongest surface Bronsted and Lewis acid properties, and the strongest interaction with the SBA-15 support. As a consequ...

Characterization of casein hydrolysates derived from enzymatic hydrolysis

Abstract: Casein is the main proteinaceous component of milk and has made us interest due to its wide applications in the food, drug, and cosmetic industries as well as to its importance as an investigation material for elucidating essential questions regarding the protein chemistry. Enzymatic hydrolysis is an important method commonly used in the modification of protein structure in order to enhance the functional properties of proteins. The relationship between enzymatic hydrolysis and structure change of casein need to make more study. During hydrolysis, degree of hydrolysis in the casein hydrolysates increased rapidly in the initial 20 minutes, reached a plateau after 45 minutes, and then kept relative constant for the rest of the hydrolysis. The relative percentage of the released peptides with molecular weight of over 50 kD significantly decreased with hydrolyzation, while those with MW of 30–50 kD and below 20 kD increased significantly. The contents of a-helix and β-turn in the hydrolysates increased compared to the original casein. Moreover, the molecular flexibilities of the casein hydrolysates, estimated by the ratio of α-helix to β-structure, were lower than that of original casein protein. The significant changes in molecular weight distribution and structure characteristics of casein hydrolysates were found compared to the control sample. This change should be the basis of enhancement of functional properties.

Novel Shape‐Memory Polymer Based on Hydrogen Bonding

Abstract: Due to a large difference in storage modulus below and above the glass transition temperature, a novel shape-memory poly[(methyl methacrylate)-co-(N-vinyl-2-pyrrolidone)]/poly(ethylene glycol) semi-interpenetrating polymer networks structure was synthesized, which is stabilized by hydrogen-bonding interactions The recovery ratio of these polymers could reach 99% In such a system the maximum molecular weight of PEG required for the semi-IPNs formation reaches 1000