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To improve the application of wheat flour and the quality of noodles, in this study, 0.25%, 0.50%, 0.75%, 1.00% (w/w) grape seed proanthocyanins (GSP) were added to wheat flour. Rheology, moisture distribution and texture quality of the dough, as well as the cooking, digestive and sensory properties of the noodles were determined. The microstructure of the noodles added GSP was observed by scanning electron microscopy (SEM) to analyze the effect of GSP on the structure of wheat gluten proteins. As the results shown, with the addition of GSP rising (0-0.75%, w/w), the modulus of elasticity (G'), viscosity (G") (G'>G"), hardness, springiness and adhesiveness of the dough increased, The maximum tensile resistance and stretching distance increased by 7.22 g and 11.16 mm, respectively. It demonstrated that the rheology and texture quality were improved. The lateral relaxation time T2 shifted to the lower and the free water content declined, which exhibited the water-holding capability was enhanced. The cooking resistance of the noodles was improved, and the hydrolysis rate and glycemic index (GI) were obviously decreased which reduced from 68.45 with no additional GSP to 61.73 (1.00% addition). At the addition of GSP of 0.75%, the highest disulfide bond content and the lowest free thiol group content occurred, moreover, the score of sensory quality was the highest. The noodles exhibited the soft, chewy, and smooth mouthfeel. In conclusion, GSP could enhance the edible quality of the product by improving the structure of the gluten protein network and lowering the glycemic index (GI) value of noodles, which illustrated GSP could be used as a potential natural flour improver. [ABSTRACT FROM AUTHOR]

Encapsulation of metal particles into zeolites is an attractive strategy for stabilizing metal species. Nevertheless, most metal cations tend to precipitate under basic and hydrothermal conditions without the use of effective anchoring agents. Herein, low‐cost diamines of ethylenediamine and propanediamine were selected as effective chelators, which stabilized the Cu species under basic conditions and then anchored them into the framework of MFI (silicate‐1) during the hydrothermal process. The obtained Cu@MFI−R catalyst showed >96 % ethanol conversion and 98 % acetaldehyde selectivity in the 300 h time on stream, demonstrating superior advantages over the impregnation method prepared Cu/MFI catalysts. Characterization of Cu@MFI−R catalysts revealed that Cu nanoparticles were fixed in the framework of MFI, producing abundant Cu+ species for ethanol conversion. Additionally, the spatial confinement effects inhibited Cu+ reduction and aggregations, affording a high catalyst stability. Differently, over Cu/MFI catalysts, the unconfined Cu+ species were prone to be reduced into Cu0 during the reaction, resulting in the Cu particles aggregation and activity depression. [ABSTRACT FROM AUTHOR]

The catalytic conversion of carbon dioxide is one of the important ways to achieve the goal of carbon neutralization, which can be further divided into electrocatalysis, thermal catalysis, and photocatalysis. Although photocatalysis and electrocatalysis have the advantages of mild reaction conditions and low energy consumption, the thermal catalytic conversion of CO2 has larger processing capacity, better reduction effect, and more complete industrial foundation, which is a promising technology in the future. During the development of new technology from laboratory to industrial application, ensuring the safety of production process is essential. In this work, safety optimization design of equipment, safety performance of catalysts, accident types, and their countermeasures in the industrial applications of CO2 to methanol are reviewed and discussed in depth. Based on that, future research demands for industrial process safety of CO2 to methanol were proposed, which provide guidance for the large-scale application of CO2 thermal catalytic conversion technology. [ABSTRACT FROM AUTHOR]