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Minjia Lu,Pingping Jiang,Pingbo Zhang,Shan Feng,Zhixuan Cui,Qingkui Song,Yong Zhao,Jingxian Shen,Yiyi Fan,Huixian Lu 한국공업화학회 2023 Journal of Industrial and Engineering Chemistry Vol.128 No.-
A novel multifunctional plasticizer, cyclohexyl triethylene glycol oligo-lactate (CTLE) was designed by atwo-step esterification reaction using green non-toxic biomass lactic acid as raw material. Its structurewas characterized by 1H NMR, FT-IR and TOF-MS. Thermogravimetric analysis (TGA), tensile test andleaching test were used to evaluate the plasticizer effect of PVC or PLA blends. Compared with commercialplasticizers, CTLE showed more outstanding thermal stability, flexibility and migration stability. Under the same condition with the addition of 50 phr plasticizer, the CTLE plasticized PVC film hadthe lowest glass transition temperature (TgCTLE-50 = 24.6 C) and the highest initial decomposition temperature(TiCTLE-50 = 265.4 C). In PLA blends, only the CTLE plasticized PLA film could recover after fracture,and the stress relaxation test results showed that the stress value of PLA-CTLE-20 drops sharply to anon-zero value, showing elastic characteristics. We estimate that the excellent plasticity of CTLE is due toits molecular structure. Among them, a large number of polar groups form intermolecular forces withPVC chain segments to make the binding tight, and the ring structure increases the free volume betweenPVC chain segments.
Role of microRNAs in myogenesis and their effects on meat quality in pig — A review
Iqbal Ambreen,Ping Jiang,Ali Shaokat,Zhen Gao,Juan Liu,Kang Jin Zi,Ziyi Pan,Huixian Lu,Zhihui Zhao 아세아·태평양축산학회 2020 Animal Bioscience Vol.33 No.12
The demand for food is increasing day by day because of the increasing global population. Therefore, meat, the easiest and largely available source of protein, needs to be produced in large amounts with good quality. The pork industry is a significant shareholder in fulfilling the global meat demands. Notably, myogenesis- development of muscles during embryogenesis- is a complex mechanism which culminates in meat production. But the molecular mechanisms which govern the myogenesis are less known. The involvement of miRNAs in myogenesis and meat quality, which depends on factors such as myofiber composition and intramuscular fat contents which determine the meat color, flavor, juiciness, and water holding capacity, are being extrapolated to increase both the quantity and quality of pork. Various kinds of microRNAs (miRNAs), miR-1, miR-21, miR22, miR-27, miR-34, miR-127, miR-133, miR-143, miR-155, miR-199, miR-206, miR-208, miR-378, and miR-432 play important roles in pig skeletal muscle development. Further, the quality of meat also depends upon myofiber which is developed through the expression of different kinds of miRNAs at different stages. This review will focus on the mechanism of myogenesis, the role of miRNAs in myogenesis, and meat quality with a focus on the pig.