Climate change and environmental degradation have negatively affected the sustainable development of mankind. The “green” concept has been gradually accepted by the public, thereby strongly promoting “green” business forms and social innovation. This study adopts related information and technology knowledge and experience and warm glow (altruistic value) for business initiatives as push factors, market opportunity (MO) and personal innovativeness (PI) in technology as pull factors, and institutional theory (regulatory support and normative support) as mooring factors. These factors are employed to analyze the switching intentions of individuals toward green entrepreneurship, which is a new persuasive psychological model based on Push–Pull–Mooring model (PPM). The survey questionnaires are collected from a total of 1562 respondents through WeChat in mainland China. The study findings present all variables that significantly affect individuals’ switching intentions toward green entrepreneurs. PI exhibits the most significant impact on intention of individuals toward green entrepreneurship, while the interaction between the mooring factor and MO on switching intentions to green entrepreneurship is relatively weak. Finally, the study contributes theoretical and practical implications for increasing intentions toward green entrepreneurship.

In this investigation, the effect of pH (4.0-11.0) on waste-activated sludge (WAS) hydrolysis and acidification in the presence of a biosurfactant rhamnolipid (RL) were studied. The results showed that the hydrolysis and acidification of WAS in the presence of RL at alkaline pH values were more efficient than that at acidic and near-neutral pH values. After 6 h of hydrolysis, the soluble protein and carbohydrate were 1,654.7 and 675.9 mg/L (pH 11.0), and 825.6 and 376.0 mg/L (pH 7.0), whereas the values were only 315.0 and 84.0 mg/L at pH 4.0 and 164.1 and 32.0 mg/L for the blank, respectively. After 2 or 3 days of fermentation, the accumulated short-chain fatty acids (SCFAs) reached the highest and then decreased with a further increase in time at all investigated pH values. The analysis of SCFA compositions showed that acetic, propionic, and iso-valeric acids were the three main products at any pH value. A higher pH contributed to a greater proportion of acetic acid and a lesser proportion of iso-valeric acid; a lower pH resulted in a greater proportion of iso-valeric and lesser proportion of acetic acid in the initial fermentation. The proportions of acetic acid for the system with biosurfactant RL addition were 16.65, 36.33, and 62.94 %, respectively, at pH 4.0, 7.0, and 11.0 after 1 day. Correspondingly, the proportions were 40.34, 12.60, and 11.01 % for iso-valeric acid.

No abstract

No abstract

As one of the important composition of milk protein, milk fat globule membrane (MFGM) proteins have many specific physiological functions. By physical method to extract MFGM proteins in milk, the extraction conditions were optimized, and the optimal physical conditions for the extraction of MFGM proteins in milk were determined, amount of sucrose added 4g, and washed 3 times. Using intercept molecular weight 10 ku and 5 ku ultrafiltration membrane carries on the preliminary purification of MFGM antioxidant peptides, respectively measured antioxidant activity, and found that 5ku