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- 저자 : Ziteng Liu (검색결과 2 건)
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Jintao Li,Peng Wei,Yahong Xie,Ziteng Liu,Hongjie Chen,Long He 한국공업화학회 2022 Journal of Industrial and Engineering Chemistry Vol.109 No.-
Hydrogels have been widely adopted for in-depth water control in mature oilfields, however, the poormechanical properties limit their application. Herein, a conjoined-network induced hydrogel was preparedthrough the in-situ free radical copolymerization of acrylamide (AM), Acrylic acid (AA) and N,N0-methylenebis(acrylamide) (MBA) in the presence of nano-cellulose (CNF/ACNF), and the coordinationeffect between aluminium ion and carboxyl. The results showed that a small amount of nano-cellulose(0.2 %) increased the compressive strength of the hydrogel by 7 times. The presence of nano-celluloseendowed the hydrogel with excellent thermal stability and high shearing elasticity, at the same time,could effectively reduced the swelling rate that hindered its disintegration in practical application. Theevaluation of sand-pack plugging suggested that the double cross-linked nano-cellulose hydrogel presenteda significant capacity for efficient water plugging, where the breakthrough pressure gradientwas as high as 23.73 MPa, the plugging rate reached 99.9%, and the maximum residual resistance factorwas 3902.06. This work provided a novel design of hydrogel with high compressive strength and satisfactorystability for water shutoff and conformance control in heterogeneous oil reservoirs.
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Peptidomics analysis of enzymatic hydrolysis beef
Dan Qin,Liping Wang,Rui Fang,Ziteng Yu,Li Mo,Min Liu 한국식품과학회 2022 Food Science and Biotechnology Vol.31 No.10
In this study, we investigated the changes in the composition of peptides during the digestion of tenderized beef treated with commercial proteinase K, flavourzyme, and bromelain. The degree of hydrolysis (DH) values before and after simulating gastric digestion were highest with proteinase K treatment. In the proteinase K-treated sample, the highest number of missing peptides was identified after gastrointestinal digestion. Additionally, the maximum number of new peptides was identified during gastric digestion. The flavourzyme is the only exopeptidase among the three enzymes, and the sample treated with it could produce more unique peptides after gastrointestinal digestion. Enzymatic tenderization altered the peptide composition and bioactivity of beef proteins during gastrointestinal digestion. The number of peptides, as well as unique peptides in the protease-treated sample, were more than those in control through gastric digestion. In contrast, the opposite was observed post gastrointestinal digestion.
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