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A new synthetic method was designed to prepare poly (trimesoyl chloride-co-polyethyleneimine) (PEI-TMC). Characterization of PEI-TMC was investigated by FTIR, SEM, EDS, XPS, TGA, and BET. TGA test revealed that the PEI-TMC had excellent thermal stability. The BET specific surface area (4.74 ​m2 ​g−1) and pore diameter of about 9.44 ​nm indicated that PEI-TMC possessed a mesoporous structure. The adsorption behavior of U(VI) on the PEI-TMC was investigated. The thermodynamic analysis showed that the process of PEI-TMC adsorption of U(VI) was endothermic and spontaneous, and the adsorption efficiency was better at higher temperatures. The U(VI) sorption on PEI-TMC was conformed to the Langmuir adsorption isotherm and pseudo-second-order kinetic models. The adsorption mechanism of U(VI) with PEI-TMC was systematically elucidated by XPS and FTIR. Under the best condition, the maximum adsorption capacity of PEI-TMC could reach 212.8 ​mg ​g−1 ​by calculating the Langmuir isothermal model. It indicated that PEI-TMC was a potential adsorbent for the treatment of U(VI)-containing wastewater. Diagram of PEI synthesis and its adsorption mechanism for U(VI). Image 1 • A new and facile method is used to prepare PEI-TMC. • The application field of PEI-TMC was expanded for the separation of U(VI). • Excellent adsorption performance was demonstrated. [ABSTRACT FROM AUTHOR]

Cow milk (CM) allergy is one of the most common food allergies in infants and children, which causing serious health concern. To the best of our knowledge, there are few studies on the effects of Lactobacillus paracei (L. paracei) fermentation combined with Alcalase hydrolysis on the immunoreactivity and quality characteristics of CM. In this study, immunoreactivity, protein patterns, free amino acid (FAA) profiles, nutritional quality after L. paracei fermentation, and Alcalase hydrolysis were systematically evaluated. L. paracei fermentation assisted by Alcalase hydrolysis (CM-LpA) effectively decreased the intensity, antigenicity, and allergenicity of cow milk proteins in CM. The IgG-binding capacity was significantly reduced (P < 0.05), with a reduction rate ranging from 51.20 to 68.13%. The IgE-binding capacity was also markedly reduced, with a reduction rate of 59.46%. Additionally, most of the FAA profiles increased significantly (P < 0.05), particularly those of Met (354-fold), Phe (91-fold), and Leu (213-fold). The color of the CM further changed and gradually became light red and yellow. The taste also changed, with the levels of sourness and astringency increasing dramatically (P < 0.05). Our results will lay the foundation for the development of hypoallergenic dairy products. • Fermentation assisted by Alcalase hydrolysis reduced the antigenicity of cow milk. • Fermentation assisted by Alcalase hydrolysis reduced the allergenicity of cow milk. • Fermentation assisted by Alcalase hydrolysis altered the quality of cow milk. • The results provided theoretical foundation for hypoallergenic dairy products. [ABSTRACT FROM AUTHOR]