RESUMEN
In this study, a SiO2 layer-coated g-C3N4 catalyst was prepared by a sol-gel method to overcome the poor adsorption ability and high recombination rate of charge carriers of pristine g-C3N4. SEM and TEM images indicated that SiO2 nanoparticles were coated on the surface of g-C3N4 nanoparticles with a layered structure and the layers were tightly contacted with g-C3N4. XRD patterns, FTIR spectra, UV-vis spectra and XPS spectra revealed that the structure of g-C3N4 was not destroyed and its photoelectric catalytic properties were not suppressed by the coating of SiO2 layers. Adsorption experiments revealed that the SiO2 layers improved the adsorption performance of g-C3N4 and their ratios were adjusted. The molecular weights of the final products of the degradation of RhB and antibiotics were at the micro-molecule level while the amount of g-C3N4 reached 1.2% of the mass fraction, which were more suitable for pollutant degradation compared with those of g-C3N4 due to its poor adsorption ability. The reason for this was likely that the SiO2 layers were not only beneficial for the adsorption of pollutants and intermediate products but also for prolonging the life time of the separated electrons and holes. Finally, active trapping experiments confirmed that both the holes and superoxide radicals were the main factors in the degradation of RhB and antibiotics, with the superoxides being the most active species.
RESUMEN
In this work, the effects of Maillard reaction of different monosaccharide-modified fish gelatin were studied. The changes of gel properties, rheology and structure of fish gelatin before and after modification were compared and analyzed, and oil-in-woter emulsions were prepared. The results showed that the five-carbon monosaccharide had stronger modification ability than the six-carbon monosaccharide, which was mainly due to the different steric hindrance of the amino acids in the nuclear layer and the outer layer to the glycosylation reaction. With the progress of the Maillard reaction, the color of fish gelatin gradually became darker. The attachment of sugar chains inhibited the gelation process of fish gelatin, decreased the gelation rate, changed the secondary structure, increased the content of ß-turn or α-helix, increased the degree of fluorescence quenching, and enhanced the emulsifying properties and emulsion stability. This study provides useful information for the preparation of different types of monosaccharide-modified proteins and emulsions.