The corn-to-sugar process is difficult to control automatically because of the complex physical and chemical phenomena involved. Because the RNN-LSTN model has been shown to handle long-term time dependencies well, this article focused on the design of a model predictive control system based on this machine learning model. Based on the historical data, we first reduced the input variable dimension through data preprocessing, data dimension reduction, sensitivity analysis, etc., and then the RNN-LSTM model, with these identified key sites as inputs, and the dextrose equivalent value as the output, was constructed. Then, through model predictive control using the locally linearized RNN-LSTM as the predictive model, the objective value of the dextrose equivalent was successfully controlled at the target value by our simulation study, in different situations of setpoint changes and disturbances. This showed the potential of applying RNN-LSTM-Based model predictive control in a corn-to-sugar process.

The escalating demand for processed foods has led to the widespread industrial use of glucose isomerase (GI) for high-fructose corn syrup (HFCS) production. This reliance on GIs necessitates continual Co²⁺ supplementation to sustain high catalytic activity across multiple reaction cycles. In this study, Serratia marcescens GI (SmGI) was immobilized onto surfaces of the metal-organic framework (MOF) material MOF (Co)-525 to generate MOF (Co)-525-GI for use in catalyzing glucose isomerization to generate fructose. Examination of MOF (Co)-525-GI structural features using scanning electron microscopy-energy dispersive spectroscopy, Fourier-transform infrared spectroscopy, and ultraviolet spectroscopy revealed no structural changes after SmGI immobilization and the addition of Co²⁺. Notably, MOF (Co)-525-GI exhibited optimal catalytic activity at pH 7.5 and 70 °C, with a maximum reaction rate (V_max) of 37.24 ± 1.91 μM/min and Km value of 46.25 ± 3.03 mM observed. Remarkably, immobilized SmGI exhibited sustained high catalytic activity over multiple cycles without continuous Co²⁺ infusion, retaining its molecular structure and 96.38% of its initial activity after six reaction cycles. These results underscore the potential of MOF (Co)-525-GI to serve as a safer and more efficient immobilized enzyme technology compared to traditional GI-based food-processing technologies.

Seven new ent-eudesmane-type sesquiterpenoids (1–7) and six known analogues (8–13) were isolated from the Chinese liverwort Chiloscyphus polyanthus var. rivularis. Their structures were determined from analysis of MS and NMR spectroscopic data and single-crystal X-ray diffraction. A cytotoxic evaluation showed that compound 1 exhibited weak inhibitory activity against the A549 cancer cell line with an IC₅₀ value of 27.7 µM. ^* Dedicated to Professor Dr. Dr. h. c. mult. Kurt Hostettmann recognition of his outstanding contribution to natural product research.

As consumers’ interest in nature-sourced additives has increased, zein has been treated hydrothermally under alkaline conditions to prepare a nature-sourced emulsifier. The effects of mild hydrothermal–alkaline treatment with different temperatures or alkaline concentrations on the emulsifying properties of zein were investigated. The emulsification activity and stability index of zein hydrolysates increased by 39% and 164%, respectively. The optimal simple stabilized emulsion was uniform and stable against heat treatment up to 90 °C, sodium chloride up to 200 mmol/L, and pH values ranging from 6 to 9. Moreover, it presented excellent storage stability compared to commonly used food emulsifiers. The surface hydrophobicity caused the depolymerization of the tertiary structure of zein and the dissociation of subunits along with exposure of hydrophilic groups. The amino acid composition and circular dichroism results reveal that the treatment dissociated protein subunits and transformed α-helices into anti-parallel β-sheets and random coil. In conclusion, mild hydrothermal–alkaline treatment may well contribute to the extended functional properties of zein as a nature-sourced emulsifier.