Degree Of Polymerization Research Articles

Synthesis of a perovskite surface-coated polymer brush by photo-induced atom transfer radical polymerization

Lead halide perovskite nanocrystals (PNCs) are expected to be applied in the field of optoelectronics due to their color tunability, high color purity, and near-unity photoluminescence quantum yields. Moreover, the construction of nanocomposite structures with functional polymers has been reported to improve the material stability as well as the ordered structure with high orientation and periodicity. In this study, we demonstrated the synthesis of polymethyl methacrylate (PMMA) on the PNCs by surface-initiated polymerization. We synthesized PMMA polymer brushes by photo-induced atom transfer radical polymerization (p-ATRP) after coordinating the initiator on the PNC surface. We succeeded in obtaining PMMA-PNCs with a degree of polymerization of 21. Moreover, thermal stability tests showed that PMMA-PNCs achieved improved thermal stability compared to pristine-PNCs. This work can provide guidance for developing polymer brush-PNCs via surface-initiated polymerization.

Possibilities For Using Ionic Liquids In The Polymerization Process

Abstract The paper investigates the polymerization of various methacrylate esters in different ionic liquids (ILs) and compares the results with those obtained in traditional organic solvents, particularly benzene. The study highlights the influence of ILs on the polymerization process, focusing on factors such as polymer yield, average molecular weight, and thermal stability. The results indicate a relatively higher degree of polymerization in ILs compared to benzene under identical conditions. Additionally, polymers synthesized in ILs exhibit higher average molecular weights and thermal stability. The observed differences are attributed to the unique properties of ILs, such as low chain transfer rate constants and the ability to stabilize active radicals during polymerization. The findings underscore the potential of ILs as promising reaction media for polymer synthesis, offering improved efficiency and polymer properties compared to conventional organic solvents.

Comparison of structure and the synergistic anti-hepatocellular carcinoma effect of three polysaccharides from vinegar-baked Radix Bupleuri

Three polysaccharides from Vinegar-baked Radix Bupleuri (VR) and their combined effects were studied. VRP3-3 was a branched polysaccharide with a molecular weight (Mw) of 16.05 kDa characterized by 1,5 linked-α-Araf, 1,2,4 linked-α-Rhap and 1,4 linked-α-GalpA as main chain with a small amount of esterification and acetylation groups. And side chains were connected to the O-3 of Araf, O-4 of Rhap. VRP2-3 had a Mw of 95.35 kDa, its backbone comprised of 1,2 linked-α-Galp, 1,4 linked-β-GalpA(O-Ac), 1,2,4 linked-α-Rhap and 1,5 linked α-Araf. The residues of 1,4 linked-β-Galp,1,3 linked-β-Galp and 1,6 linked-β-D-Galp were connected at O-4 of α-L-Rhap and O-3 of α-L-Araf as its side chain. VRP2-4 was a pectin polysaccharide with a Mw of 57.90 kDa. Its main chain was constituted of 1,4 linked-α-Galp, 1,4 linked-α-GalpA(OMe), 1,4 linked-α-GalpA and 1,2,4 linked-α-Rhap, with some acetylation. As the major side chain, 1,5 linked-α-Araf was connected to O-4 of α-Rhap, a small amount of t-α-Galp and t-α-Manp were also included. VRP3-3 showed superior synergistic effect in combination with paclitaxel, methotrexate and cisplatin than the other two polysaccharides. The VR polysaccharide with a ~16 kDa molecular weight, a larger polymerization degree of arabinan in the backbone and the triple helix structure are the key structures for activity. Together, our findings clarify the pharmacodynamic basis of VR and provide promising adjuvants for Hepatocellular Carcinoma (HCC) chemotherapy.

The influence of polyphenols on the hydrolysis and formation of volatile esters in wines during aging: An insight of kinetic equilibrium reaction

The evolution of volatile esters leads to changes in wine aroma during aging. In this study, polyphenol effect on ester equilibrium in wines was investigated through three aging experiments. Kinetic parameters of esters were calculated in four red wines. Results showed that the reaction rate constant (kobsd) was mainly determined by the molar concentration ratio of alcohols or acids to the corresponding esters. Phenolic matrix was more likely to influence the activation energy (Ea). Higher contents of total polyphenol led to the increase of Ea, resulting in the reactions less prone to happen but more susceptible to temperature changes. Combined with the practical wine aging and exogenous polyphenol addition experiments, the impact of polyphenol composition was revealed. Flavanols with higher polymerization degrees were found more beneficial for ester preservation than monomer flavanols or anthocyanins. This work could provide theoretical guidance in enhancing fruity aroma in wines via modulating phenolic matrix.

Characterization of a Novel Acid-Stable Chitosanase from Lentinula edodes Suitable for Chitooligosaccharide Preparation

As high-value chitosan derivatives, chitooligosaccharides (COSs) with biodegradable, biocompatible, nontoxic, antimicrobial, and antioxidant activities have been widely applied in food-related fields. Chitosanases can hydrolyze chitosan to produce COSs. Herein, a chitosanase (LeCho1) from Lentinula edodes was successfully expressed in Escherichia coli and was then purified and characterized. LeCho1 had a low sequence identity with other chitosanases reported from the GH75 family. The recombinant protein showed a molecular mass of 27 kDa on SDS-PAGE. LeCho1 preferentially hydrolyzed chitosan with a high degree of deacetylation (DDA) and exhibited maximal activity (71.88 U/mg) towards 95% DDA chitosan at pH 3.0 and 50 °C. It possessed good stability at pH 2.0–6.0 and temperatures below 45 °C. Its hydrolytic activity was remarkably enhanced by the metal ion Mn2+ at 1 mM, while it was totally inhibited by 1 mM Fe3+ or 10 mM EDTA. Its Km and Vmax values were 0.04 μM and 76.81 μmol·min−1·mg−1, respectively, indicating good substrate affinity. LeCho1 degraded chitosan into COSs with degrees of polymerization (DPs) of 2–5, while it had no action on COSs with DPs of less than 5, revealing its endo-chitosanase activity. This study proved that chitosanase LeCho1 is a promising candidate in the industrial preparation of COSs due to its excellent properties.

A review of current analytical methods for the determination of dietary fiber in food

Fiber benefits health and is an essential requirement in the body's daily diet. The definition of fiber has been evolving over the past 70 years. Initially, the definition of fiber focused only on plant cell walls (cellulose, hemicellulose, pectin, cutin, glycoprotein) and intracellular storage and secretion substances (gum, mucilage). More recently, the world has focused on resistant starch and oligosaccharides. The CODEX definition of dietary fiber includes all non-digestible carbohydrate polymers with a degree of polymerization of 3 or higher, provided that they benefit health. Fiber has many components, requiring the development of different methods to analyze components such as fructo-oligosaccharide, galacto-oligosaccharide, polydextrose, resistant maltodextrin, resistant starch, etc. A series of AOAC methods have been developed to explore different types of fiber, and these methods are still valid and widely used. For the analysis of total fiber content, the enzymemass method according to Prosky (AOAC 985.29) was considered the gold standard when it was first published. However, this method only determines a part of the fiber. When adding up the specific fiber components calculated from different methods, some types of fiber are double counting. Therefore, the method for determining total fiber is constantly updated and revised. The Enzymatic-Gravimetric-Liquid Chromatography method has been developed and can fully determine the components of dietary fiber; the newly published updated version is AOAC 2022.01.

Design of novel bracket structure for falling film devolatilizer and numerical simulation of its film-forming property

The falling film devolatilizer is a new type of devolatilization equipment, which has the advantages of high film-forming efficiency and no mechanical transmission. In this study, a devolatilizer with an open falling film substrate was designed, and the film-forming performance and surface renewal performance of high viscosity fluids under the falling film structure were numerically simulated. The results indicate that the opening of the falling film substrate makes the liquid film thinner, which is beneficial for the stretching of the liquid film. The advantages of the falling film under low viscosity and high flow rate conditions are more significant. Simultaneously, four bracket structures were designed. Compared with the rectangular bracket, the renewal frequency of fan-shaped brackets can be increased by more than 20%, and the flow rate can be increased by about 10%. The improvement of the two can directly improve the falling film devolatilization performance, so as to improve the polymer polymerization degree and improve the product performance. Therefore, exploring the falling film support frame with high devolatilization performance provides a certain engineering practical significance for the design of devolatilization equipment.

Purification, Source Exploration, and Bioactivity Evaluation of Oligosaccharides in Sijunzi Decoction.

Sijunzi decoction (SJZD) has been widely used to treat splenic deficiency syndrome. Previous studies confirmed that polysaccharides and non-polysaccharides (NPS) are the main active components of SJZD. This study aimed to investigate the composition and activity of oligosaccharides in NPS. In this study, the oligosaccharide component (named SJZD-OGS), consisting of several different oligosaccharides, was separated and purified from non-polysaccharides of SJZD (SJZD_NPS). Ultra-high-performance liquid chromatography-ion mobility spectrometry-quadrupole time-of-flight mass spectrometry (UHPLC-IMS-QTOF/MS), matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS), and high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD) were used to analyze SJZD-OGS. SJZD-OGS, with a molecular weight of 2178Da, was composed of glucose and fructose, and its chemical composition mainly included fructo-oligosaccharides (FOS) with a degree of polymerization of 3-14 (DP 3-14). The results of oligosaccharide source exploration demonstrated that the chemical composition of SJZD-OGS was different from that of the oligosaccharides of each herb in SJZD. In addition, SJZD-OGS showed good anti-inflammatory activity on macrophage cells and intestinal epithelial cell protective activity. The present work provides experimental evidence for elucidating the pharmaceutical components of SJZD and presents an effective strategy for the research of oligosaccharides in traditional Chinese medicine (TCM).

Preparation of polymeric vesicles and their application for catalyst carriers

The catalytic property of the silver nanoparticles (AgNPs) decorated polymeric vesicles were studied. Cross-linked polymeric vesicles were used as the templates for AgNPs deposition. The effect of the degree of polymerization (DP) of the hydrophilic block mPEG was evaluated and good shaped vesicles could be obtained with DP of mPEG at 43. Monomer molar ratio of DIPEMA/GlyMA had big effect on particle morphology, and pure polymeric vesicles could be produced when monomer molar ratio was equal to or higher than 7:3. The catalytic study indicated good catalytic property of the AgNPs decorated vesicles.

Urushiol oligomer preparation and evaluations of their antibacterial, antioxidant, and thermal stability

There have been studies published on the composition and coating uses of raw lacquers following enzymatic oxidative polymerization. The change of urushiol’ thermal stability and biological activity following polymerization to create oligomer, however, has received little attention. This work using silica gel column chromatography to separate urushiol and urushiol oligomer from polymerized raw lacquer and assessed its antibacterial, antioxidant, and thermal stability in an effort to decrease the allergenicity of urushiol and increase its application. By using gel chromatography, the urushiol oligomer were discovered to be polymers with 2–5 degrees of polymerization. According to characterization results from techniques like UV, FT-IR, and 1H NMR, urushiol was converted into urushiol oligomer by addition reactions, and C–C coupling. The findings demonstrated that the urushiol oligomer’ IC50 values for scavenging DPPH and ABTS free radicals were 40.8 and 27.4 μg/mL, respectively, and that their minimum inhibitory concentrations against Staphylococcus aureus and Staphylococcus epidermidis were 250 and 125 μg/mL. The urushiol oligomer’s thermogravimetric differential curve peak temperature (461.8 °C) was higher than urushiol’s (239.5 °C), indicating that urushiol undergoes polymerization with enhanced thermal stability. The study’s findings establish a foundation for the use of polymerized urushiol and urushiol oligomer in applications including functional materials and additives.

Investigating the Impact of Moisture Levels on Structural Alterations and Physicochemical Properties of Cassava Flour through Extrusion: A Comprehensive Study.

The extrusion process, a vital technique for starch modification, is notably influenced by the moisture content (MC). This study aimed to elucidate the effect of varying MC levels (18, 22, 26, and 30%) on the structural and physicochemical characteristics of cassava flour during extrusion. Extrusion resulted in the fraction of degree of polymerization 13‒24, degree of branching, and molecular weight increased with increasing MC, with values of above indexes being 32.29%, 1.05%, and 1.21 × 105 g/mol, respectively, at a MC of 18%. This suggested that the degradation of amylopectin and amylose. Additionally, there was an increase in rapidly digestible starch (RDS) and a decrease in slowly digestible starch (SDS) in the extrudates in comparison to the native cassava flour. The extrusion of cassava flour at 18% MC exhibited the highest levels of RDS and SDS, reaching 64.52% and 4.06%, respectively. These findings indicated that low moisture extrusion could be a more effective method for disrupting the structure of cassava starch and enhancing the digestibility of cassava flour, offering valuable insights for the optimized use of cassava extrudates in various applications.

Optimization of starch foam extrusion through PVA polymerization, moisture content control, and CMCS incorporation for enhanced antibacterial cushioning packaging

Melt strength and moisture content are critical parameters in starch foam extrusion, as they dictate bubble expansion dynamics, which subsequently determine the foam's properties. Despite continuous advancements in the development and application of starch foams, challenges such as water resistance, mechanical strength, and antibacterial activity remain unresolved. This research investigates the influence of polyvinyl alcohol (PVA) polymerization and moisture content on the properties of extruded foam while also exploring the potential for enhancing antimicrobial functionality by incorporating carboxymethyl chitosan (CMCS) into conventional starch foams. The findings underscore the significance of melt strength and intermolecular entanglements in shaping foam characteristics, confirming that bioactive components effectively improve hydrophobicity, foaming characteristics, and antibacterial capabilities. Moreover, by precisely regulating PVA polymerization and moisture content, it became feasible to optimize foam properties and achieve the desired performance. Specifically, foam with a moisture content of 12 % and a PVA polymerization degree of 1700 exhibited exceptional performance, including the highest foaming ratio of 45.62, the minimal water absorption rate of 6.31 %, and the greatest recovery rate of 88.95 %. Furthermore, increasing CMCS concentrations substantially enhances the antibacterial properties of the foam, demonstrating its potential for application in antibacterial cushioning packaging and emphasizing its versatility and practicality.

Detailed Analysis of Prebiotic Fructo- and Galacto-Oligosaccharides in the Human Small Intestine.

Galacto-oligosaccharides (GOS) and fructo-oligosaccharides (FOS) are food ingredients that improve human health, but their degradation throughout the human small intestine is not well understood. We studied the breakdown kinetics of FOS and GOS in the intestines of seven healthy Dutch adults. Subjects were equipped with a catheter in the distal ileum or proximal colon and consumed 5 g of chicory-derived FOS (degree of polymerization (DP) DP2-10), and 5 g of GOS (DP2-6). Postprandially, intestinal content was frequently collected until 350 min and analyzed for mono-, di-, and oligosaccharides. FOS and GOS had recoveries of 96 ± 25% and 76 ± 28%, respectively. FOS DP ≥ 2 and GOS DP ≥ 3 abundances in the distal small intestine or proximal colon matched the consumed doses, while GOS dimers (DP2) had lower recoveries, namely 22.8 ± 11.1% for β-D-gal-(1↔1)-α-D-glc+β-D-gal-(1↔1)-β-D-glc, 19.3 ± 19.1% for β-D-gal-(1 → 2)-D-glc+β-D-gal-(1 → 3)-D-glc, 43.7 ± 24.6% for β-D-gal-(1 → 6)-D-gal, and 68.0 ± 38.5% for β-D-gal-(1 → 4)-D-gal. Lactose was still present in the distal small intestine of all of the participants. To conclude, FOS DP ≥ 2 and GOS DP ≥ 3 were not degraded in the small intestine of healthy adults, while most prebiotic GOS DP2 was hydrolyzed in a structure-dependent manner. We provide evidence on the resistances of GOS with specific β-linkages in the human intestine, supporting the development of GOS prebiotics that resist small intestine digestion.

Elucidating the Hydrolysis and Polymerization Reactions of Al3+‐Solvated Molecules by Reactive Molecular Dynamics Simulation

ABSTRACTUtilizing the reactive molecular dynamics (ReaxFF MD) simulation, we conducted a comprehensive study on the impact of basicity (OH−/Al3+ ratio), concentration, and temperature on the hydrolysis and polymerization reactions of Al3+‐solvated molecules. Through simulations, we analyzed the structural changes, energy fluctuations of the system, and the evolution patterns of reaction products under different parameters, which were subsequently validated by experimental data. The research results indicate that hydroxide ions in the solution directly influence the breakage of OH bonds in the coordinating water molecules of solvated aluminum ions. This, in turn, affects the number of H2O and OH− ions coordinated with Al3+, leading to changes in hydrolysis products. Additionally, the number of OH− ions surrounding Al3+ affects the electrostatic repulsion, making it easier for polymerization reactions to occur as the system approaches the point of zero charge. On the other hand, an increase in concentration and temperature enhances the frequency of cluster collisions, thus contributing to an increase in polymerization degree. The experimental results align closely with our simulated predictions. As the pH value increases, the particle size exhibits a trend of first increasing and then decreasing, reaching a maximum at the point of zero charge. Simultaneously, an increase in concentration also prompts an increase in particle size. The combination of these empirical results with simulations enhances the credibility and reliability of our model's predictive capabilities. This study not only expands our understanding of the relevant chemical reaction processes but also provides important theoretical support for practical applications in related fields.

Structural characterization and prebiotic activity of oligo-galacturonic acids from Osmunda japonica Thunb

An oligosaccharide, WOJP-AOS-b, with a molecular size of 1.8 kDa, was obtained through enzymatic hydrolysis of Osmunda japonica Thunb polysaccharides (WOJP-A). The structural characteristics of WOJP-AOS-b were elucidated using Fourier transform-infrared spectroscopy (FT-IR), Ultraviolet (UV) spectroscopy, Nuclear magnetic resonance (NMR) spectroscopy, and Eelectrospray ionization tandem mass spectrometry (ESI-MS/MS). Structural analysis revealed that galacturonic acid (GalpA) was the predominant monosaccharide component of WOJP-AOS-b, accounting for 90.91% of the total composition. FT-IR and NMR analyses confirmed that WOJP-AOS-b possesses a linear structure comprised of α-1,4-linked GalpA residues. MS/MS results indicated that WOJP-AOS-b consists of α-1,4-linked oligo-galacturonic acids with degrees of polymerization ranging from 2 to 6 (DP 2–6). Moreover, in vitro probiotic activity assays demonstrated that WOJP-AOS-b exerted beneficial effects on intestinal microbiota, particularly Bifidobacterium adolescentis ATCC 15703 and Bifidobacterium breve 689b. WOJP-AOS-b enhanced the optical density, short-chain fatty acid (SCFA) content, and lactic acid content in the culture medium. Furthermore, 16S rRNA analysis suggested that WOJP-AOS-b exhibits potential for treating obesity and inhibiting pathogenic bacteria, indicating its promising applications as a prebiotic.

Enzymatic hydrolysis and biological activities of Konjac glucomannan hydrolysate in different degree of polymerisation

SummaryThe study explores the enhanced functional and bioactive properties of Konjac Glucomannan Hydrolysate (KGMH) by partially degrading Konjac Glucomannan (KGM) using β‐mannanase over 60 min. KGM concentrations (40% and 50% w/w) were treated with 200–300 U g−1 of the enzyme over 60 min. The hydrolysis of KGM was monitored by colorimetry, with DP values ranging from 4.20 to 6.16 for 40% KGM and 4.10 to 4.60 for 50% KGM. MALDI‐TOF‐MS analysis confirmed typical oligosaccharides with DP values from 2 to 9 and some acetyl substitutions. The optimal conditions of 40% KGM with 250 U g−1 enzyme and varying hydrolysis times produced KGMHs with a wide range of DPs, demonstrating in vitro antioxidant and anti‐glycation activities. The results showed significant bioactivities (P < 0.05) positively correlated with lower DP values. This study emphasises the potential of KGMH as a novel functional food ingredient, highlighting its bioactive properties and the significant impact of DPs on the biological functionality of saccharides.

Efficient separation of coal gasification fine slag from Texaco gasifier and microstructures and elemental characteristics of separated components

ABSTRACT Coal gasification fine slag (CGFS) is one of the by-products of coal gasification process, which is mainly composed of inorganic minerals and residual carbon. The key to realize the high-value utilization of CGFS is separating the residual carbon and mineral in CGS effectively. Owing to irregular distribution of carbon in different size of CGFS, which could not be enriched by simple grinding and screening for component enrichment. In this paper, the enrichment of CGFS was carried out by the float-sink method, which is low-cost and does not result in the loss of raw materials. The carbon-rich particles (CRP, ash: 27.89%) and mineral-rich particles (MRP, ash: 78.01%) were obtained, where CRP contains a large amount of amorphous carbon with rich porous structure, while MRP is a heterogeneous material containing not only inorganic minerals but also organic carbon with low porosity. The mineral particles exist as aluminosilicates with a high degree of polymerization. The results of this paper will provide theoretical and technical support for the high-value utilization of CGFS.

Influence of fractions with different molecular weight distributions from high-amylose starches on their digestibility after recrystallization

Type 3 resistant starches (RS3) were prepared from debranched starch (DBS) with different average degree of polymerization (DP) generated from high-amylose pea starch (HAPS) and high-amylose maize starch (HAMS). The results showed that RS3 with DP 35 and DP 39 had the highest RS content (74.5 % and 75.0 %, respectively) after cooking, which were remarkably higher than those of RS3 prepared from mixed fractions (60.6 % and 49.0 %, respectively) and other separated fractions (34.1–63.0 %). The multi-scale structures of RS3, including short-range molecular order, crystalline structure, micro-ordered aggregate structure, microscopic structure, and particle size distribution, were influenced by the average DP. Notably, RS content was positively correlated with the proportion of DP 51–80 and negatively correlated with the proportion of DP 21–30. DBS with DP 51–80 contributed to a more organized micro-ordered aggregate structure at nanometer scale and a larger aggregate structure at micrometer scale, which improved the resistance of RS3 to amylolytic enzymes. However, DBS with DP 21–30 tended to form random coil structure that were more easily to be digested. This research offered new insights into the structure-digestibility relationship of RS3, which is meaningful for the development of RS3 with high resistance to amylolytic enzymes after cooking.

Exploring oligosaccharide effects on wheat starch gelatinization: Mechanisms and oligosaccharide structural perspectives

Controlling the gelatinization of starch is vital for achieving desired food design, and sugars and oligosaccharides (OSs) have a significant impact on the gelatinization temperature (Tgel) of starch. This study delved into the effects of sucrose, maltotetraitol, and ten glucose-based OSs with different glycosidic linkage patterns, degrees of polymerization (DP), and linear or cyclic structures on the Tgel of wheat starch. The objective of this study was to uncover the underlying mechanisms by which OSs alter Tgel to support the design and use of OSs for sugar reduction in baked goods. Findings underscore the notable impact of both OS concentration and type on Tgel. Increases in OS concentration resulted in Tgel elevation, closely linked to changes in water activity and effective water volume fraction (φw,eff). Among the same DP OSs, a higher effective number of hydroxyl groups available for hydrogen bonding per unit volume of the solute (NOH,S/Vs) corresponded to increased Tgel, indicating higher hydroxyl density in OSs leads to an increased number of hydrogen bond formation between OSs and starch that stabilizes the structure. Of particular note is that isomaltose (α-1,6 linkage) significantly elevated the Tgel more than the other DP2 OSs, trehalose (α-1,1 linkage), kojibiose (α-1,2 linkage), and maltose (α-1,4 linkage), even with low NOH,S/Vs. This underscores the importance of OS structural flexibility in antiplasticizing starch. The study enriches our understanding of how OSs influence starch Tgel relative to the effects of sucrose, emphasizing the roles of intermolecular hydrogen bonding and OS structural flexibility in elevating starch Tgel in a manner which is beneficial for maintaining the texture and structural properties of reduced-sugar baked goods.

Enhanced humification attributed by the integration of Fenton reagent and oxalic acid during a co-composting of swine manure and corn straw: Impacts and the possible mechanisms

To illustrate the role and mechanism of using oxalic acid (OA) and Fenton reagent to enhance carbon transformation and humification in the co-composting of swine manure and corn straw, four different treatments, SW1 (Control), SW2 (Fenton reagent), SW3 (10 % OA), and SW4 (Fenton reagent + 10 % OA) were set up for an 80-day pilot-scale composting. Compared with the Fenton pretreatment, the contents of Fe (II) and hydroxyl radicals (·OH) in the SW4 treatment increased by 20.25 %-54.55 % and 6.39 %-71.00 %, respectively. This confirmed the role of OA in protecting Fe (II) and maintaining the generation of ·OH during the composting. Compared with Control, Fenton-like reagent amendment facilitated decomposition of dissolved organic carbon and total organic matter by 20.53 % and 25.37 %, respectively, which led to a higher content of humic substances (141.81 mg/g) and a higher degree of polymerization (3.51) in SW4. Among all, the dissolved organic carbon in the compost substrate of SW4 treatment showed the highest level of aromatization and more refractory organic matter decomposition. The compact microbial co-occurrence network analysis exhibited the high-metabolic activity in Fenton-like treatment (SW4). Therefore, the probable mechanism of humification facilitation by Fenton-like reagent amendment in co-composting could be controlled by several processes: 1) generation of ·OH for facilitating the decomposition of organic matter, 2) disintegration of refractory lignocellulose substances by promoting the lignin pathway of humification, and 3) increasing the quantity and activity of microbes (i.e., Proteobacteria, Actinobacteriota, Chloroflexi, Ascomycota and Basidiomycota) involved in humification. This study provided a profound understanding of Fenton-like reagent amendments in co-composting of agricultural solid wastes and proposes a solution for enhancing the humification degree of compost products for agricultural use.