Over 800 million hectares of arable lands are affected by salinity in the world. In China, saline-alkali soils account for 25% of farmland and are underutilized. One sustainable strategy to make better use of saline land is to plant halophytes, salt-tolerant plants that can survive and complete their life cycle in media containing more than 200 mM NaCl. Halophytes have potential economic value as grain, vegetable, fruit, medicine, animal feed, and biofuel feedstocks, and in greening and coastal protection. Therefore, the cultivation and protection of halophytes is very important. In the past few decades, a lot of work has been done on the protection and utilization of halophytes in saline soil improvement and development worldwide. This article focuses on the distribution of saline-alkali conditions and current measures to protect halophytes, as well as the application of halophytes in the sustainable development of saline-alkali land. This information is helpful for protection and utilization of halophytes in the sustainable development of saline land worldwide.

The 3D printing of foods is an emerging technique for producing unique and complex food items. This study presents the optimization of a new formulation for 3D printing foods on the basis of a complex system, which contains egg white protein (EWP), gelatin, cornstarch, and sucrose. The effects of different formulations on the rheological properties and the microstructure of the printing system were investigated. The formulation was optimized through response surface methodology, and a central composite design was adopted. The optimum formulation of the 3D mixture printing system was made of gelatin (14.27 g), cornstarch (19.72 g), sucrose (8.02 g), and EWP (12.98 g) in 250 mL of total deionized water with a maximum sensory evaluation score of 34.47 ± 1.02 and a viscosity of 1.374 ± 0.015 Pa·s. Results showed that the viscosity of the formulation correlated with the sensory evaluation score. The rheological properties and tribological behavior of the optimum formulation significantly differed from those of other formulations. A viscosity of 1.374 Pa·s supported the timely flow out of the printing material from the nozzle assisting 3D printability. Thus, 3D printing based on the egg white protein mixture system is a promising method for producing complex-shaped food objects.

The functional and structural properties of enzymatic hydrolysis and glycosylation synergistic modified ovalbumin (OVA) were investigated. The results showed that hydrolysis and glycosylation had synergetic effects on emulsifying and foaming properties, water and oil-binding capacity of OVA. And hydrolysis and glycosylation also could improve gel strength and thermal properties of OVA. Polyacrylamide gel electrophoresis analysis implied that the formation of 20.1 kDa ~ 29 kDa Maillard reaction products (MRPs). UV absorption and Fourier Transform Infrared spectroscopy analyses confirmed that enzymatic hydrolysis and glycosylation could change the secondary structure of OVA. Moreover, hydrolysis and glycosylation could produce OVA with compact and orderly network structure.