Chitosan is widely used in molecular imprinting technology (MIT) as a functional monomer or supporting matrix because of its low cost and high contents of amino and hydroxyl functional groups. The various excellent properties of chitosan, which include nontoxicity, biodegradability, biocompatibility, and attractive physical and mechanical performances, make chitosan a promising alternative to conventional functional monomers. Recently, chitosan molecularly-imprinted polymers have gained considerable attention and showed significant potential in many fields, such as curbing environmental pollution, medicine, protein separation and identification, and chiral-compound separation. These extensive applications are due to the polymers’ desired selectivity, physical robustness, and thermal stability, as well as their low cost and easy preparation. Cross-linkers, which fix the functional groups of chitosan around imprinted molecules, play an important role in chitosan molecularly-imprinted polymers. This review summarizes the important cross-linkers of chitosan molecularly-imprinted polymers and illustrates the cross-linking mechanism of chitosan and cross-linkers based on the two glucosamine units. Finally, some significant attempts to further develop the application of chitosan in MIT are proposed.

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Summary The generation of volatile compounds of four starter cultures composed of isolated microorganisms from traditional Suan yu was investigated. The cultures included two pure starters (PS1: Lactobacillus plantarum 120 and PS2: Pediococcus pentosaceus 220) and two mixed starters (MS1: L. plantarum 120, Staphylococcus xylosus 135 and Saccharomyces cerevisiae 31 at 1:1:1; MS2: P. pentosaceus 220, S. xylosus 135 and S. cerevisiae 31 at 1:1:1). Naturally fermented Suan yu was used as control. The volatile compounds were collected from the headspace of the samples by Solid‐phase microextraction and analysed by gas chromatography–mass spectrometry. The type and total content of volatile compounds in the mixed‐starter‐fermented fish were higher than those of the pure‐starter‐fermented samples and control. A total of seventy nine and eighty volatile compounds were detected in Suan yu fermented with MS1 and MS2, respectively, with ethanol as the predominant compound and hexanal, ethyl acetate, 3‐methylbutanol, 3‐hydroxy‐2‐butanone, hexanoic acid ethyl ester and 2,3‐butanedione as the other compounds. Furthermore, the sensorial acceptance of the different products with mixed starter cultures seemed to improve the quality of Suan yu products.

We previously screened a whole-cell lipase EC 3.1.1.3 from the novel strain Aspergillus niger GZUF36, which exhibited 1,3-selectivity in the synthesis of 1,3-diacylglycerol via glycerolysis. However, the mechanism of lipase selectively in catalyzing the sn-1,3 position remains ambiguous. This work was performed to investigate the 1,3-selective mechanism of lipase using glycerolysis to synthesize 1,3-diacylglycerol (1,3-DG) as a model reaction by changing solvent(s) and water activity (a), and addition of salt hydrate pair. The measured diacylglycerol yield was also used to examine lipase activity. Results indicated that not only organic solvent and a have strong effect on the sn-1,3 selectivity, but also ions of salt hydrate pair also affected selectivity. Lipase conformation was altered by hydrophobic interactions of the solvent, a, or ions of salt hydrate, resulting in distinct sn-1,3 selectivity of the lipase. The salt hydrate pair changed the lipase conformation and selectivity not only by a but also by static interactions, which was rarely reported. These parameters also affected lipase activity. The lipase displayed the highest selectivity (about 88%) and activity in solvents of t-butanol and n-hexane (1:29, v/v) at a 0.43. The results demonstrated that the sn-1,3 selectivity and activity of the lipase from A. niger GZUF36 may be improved by control of some crucial factors. This work laid a foundation for the application of lipase in the synthesis of 1,3-DG and other structural and functional lipids.