锂皂石与海藻酸钠联合稳定ASA乳液的制备及其施胶性能研究

使用锂皂石与海藻酸钠联合稳定ASA乳液,研究了锂皂石与海藻酸钠的用量对ASA乳液稳定性和施胶性能的影响,探讨了固定锂皂石与海藻酸钠的用量下,硫酸铝用量、浆料pH值对ASA乳液施胶性能的影响,及乳液自身的水解稳定性。研究结果表明,海藻酸钠的加入有利于提高ASA乳液的稳定性和施胶性能,其用量0.3%时,施胶效果较好,加入0.5%的硫酸铝（对绝干浆）就使ASA乳液获得良好的施胶作用;在浆料pH值为5~9的范围内,ASA乳液均具有良好的施胶性能,在浆料pH值为6~6.5的范围内,ASA乳液施胶效果最佳。锂皂石与海藻酸钠联合稳定的ASA乳液放置120 min后,施胶效果仅降低16%,仍具有很好的水解稳定性。     

改性膨润土与改性锂皂石复配对AKD的乳化及乳液对BCTMP的施胶性能

探讨了正丁胺对锂皂石的改性及与氟化钠改性膨润土进行复配对烷基烯酮二聚体（AKD）的乳化与稳定作用,同时研究了所制备的AKD乳液的浆内施胶性能。结果表明,当改性膨润土用量为4%（相对于AKD质量,下同）、正丁胺用量为6%（相对于锂皂石质量,下同）、锂皂石用量为2.5%（相对于AKD质量,下同）时,可将AKD乳化成水包油型Pickering乳液,并且所制备的乳液稳定性和施胶性能较好。     

荧光碳量子点-锂皂石乳化的ASA Pickering乳液及应用

利用荧光碳量子点(CDs)和锂皂石协同乳化烯基琥珀酸酐(ASA) Pickering乳液,研究了CDs-锂皂石对ASA乳液性能的影响,并将乳化的ASA Pickering乳液进行纸张施胶应用。结果表明,提高CDs用量,CDs-锂皂石复配颗粒接触角增大,在锂皂石用量0. 050 g、CDs用量1. 000 g时,CDs-锂皂石乳化的ASA Pickering乳液稳定性最好,乳液粒径最小,并且均为水包油型乳液。激光共聚焦显微镜下观察到CDs-锂皂石吸附在油水两相界面处,形成一层界面颗粒膜,提高了乳液的稳定性。当CDs-锂皂石用量为1%(相对于ASA)、ASA用量为0. 2%(相对于绝干浆)进行浆内施胶时,纸张施胶度为73 s,继续提高CDs-锂皂石用量时,纸张施胶度和ASA的水解稳定性提高。     

锂皂石与纳米氧化铝复配制备稳定的ASA乳液的研究

采用锂皂石与纳米氧化铝两种无机颗粒复配稳定烯基琥珀酸酐(ASA)乳液,所制备的ASA乳液均为O/W型。研究了纳米氧化铝用量和ASA与水的比例对乳液稳定性和乳液性质的影响,并分析了所制备ASA乳液的施胶性能。结果表明,在ASA与水相的体积比为1∶2.4、锂皂石相对ASA的用量为2%时,加入少量纳米氧化铝可提高乳液稳定性、降低乳液黏度,所得乳液放置24 h未出现分层现象,并显著提高了ASA乳液的施胶效率。在固定纳米氧化铝相对ASA的用量为0.08%、ASA与水的体积比为1∶3.5时,纸张施胶度可达到40 s。     

利用聚乙烯吡咯烷酮与锂皂石联合稳定ASA乳液

烯基琥珀酸酐(ASA)反应活性高、易水解,常在纸厂利用大量淀粉和少量分散剂现场乳化,导致乳化效率低。利用聚乙烯吡咯烷酮(PVP)与锂皂石联合稳定ASA乳液,研究了PVP与锂皂石之间的作用及PVP相对锂皂石加入量对乳液稳定性、平均粒径和施胶性能的影响,探讨了所优化乳液的施胶性能和放置稳定性。发现,聚乙烯吡咯烷酮能引发锂皂石的弱絮聚、降低锂皂石水分散液与ASA之间的界面张力,当与锂皂石联合稳定ASA乳液时,能显著提高乳液的稳定性、减小乳液粒径,由此提高ASA乳液的施胶效果。此外,利用PVP与锂皂石联合稳定ASA乳液,还可以通过抑制ASA水解或液滴的聚并提高乳液的放置稳定性。     

正丁胺改性锂皂石制备ASA Pickering乳液及其施胶性能的研究

固体微粒稳定的乳液可以避免表面活性剂的不利影响.以纳米尺寸的锂石颗粒为乳化剂,以正丁胺为锂皂石的改性剂,制备了稳定的ASA乳液,并对其施胶性能、水解稳定性进行了研究.结果表明,当水相pH值为6,锂皂石对ASA用量为1.5%,正丁胺对锂皂石用量为2%时,利用改性锂皂石可以制备稳定的ASA乳液.所制备的ASA乳液可以产生良好的施胶效果,但其水解稳定性较差.铝盐的加入可以显著提高ASA乳液的施胶性能,而且在高铝盐添加量下,即使不使用助留剂,ASA乳液也能产生很好的施胶效果.     

利用壳聚糖提高锂皂石稳定的ASA乳液的施胶性能

实验利用壳聚糖作为锂皂石稳定ASA乳液的胶体保护剂,研究了壳聚糖用量对锂皂石稳定的ASA乳液性质和施胶性能的影响,探讨了硫酸铝用量、浆料pH值对壳聚糖-锂皂石联合稳定的ASA乳液施胶性能的影响,并对乳液的水解稳定性进行了分析。结果表明,壳聚糖的加入使乳液的稳定性稍有降低,但有利于增加ASA乳液的施胶性能。加入硫酸铝促进ASA的施胶,且少量的硫酸铝就可使乳液获得良好的施胶性,在浆料pH值为5~9的范围内,乳液具有良好的施胶性能,并在浆料pH值为7时,施胶效果最佳,乳液放置120 min后,施胶效果仅降低10%,具有很好的水解稳定性。     

锂皂石与海藻酸钠联合稳定ASA乳液

齐鲁工业大学制浆造纸科学与技术省部共建教育部重点实验室张伟等人使用锂皂石与海藻酸钠联合稳定ASA乳液,研究了锂皂石与海藻酸钠的用量对ASA乳液稳定性和施胶性能的影响,探讨了固定锂皂石与海藻酸钠的用量下,硫酸铝用量、     

膨润土微粒对ASA的乳化作用和施胶性能的影响分析

研究了膨润土微粒对ASA的乳化与稳定作用,同时检验了所制备的ASA乳液的施胶性能。结果表明,当改性膨润土用量6%～8%（相对于ASA）、初始油相体积分数为25%～35%时可将ASA乳化成水包油（O/W）型Pickering乳液,所制备的ASA乳液具有良好的稳定性和施胶性能,且适量加入硫酸铝用于杨木BCTMP浆抄片能够大幅度提高ASA乳液的施胶效果。     

膨润土与氢氧化镁铝联合乳化ASA及其施胶性能

研究了膨润土与氢氧化镁铝联合使用对ASA的乳化与稳定作用以及所制备的ASA乳液的施胶性能.结果表明,改性膨润土与氢氧化镁铝联合使用可将ASA乳化成水包油(O/W)型乳液,增加膨润土和氢氧化镁铝用量,能提高ASA乳液的稳定性能、降低ASA的水解速度、改善ASA的施胶效果.当膨润土与氢氧化镁铝的质量比为100:1、相对于ASA的总质量分数为7%时,所制备的ASA乳液具有良好的稳定性和施胶性能,且硫酸铝的加入能够大幅度提高ASA乳液的施胶效果.     

常用消毒灭菌法及其机理与应用

介绍了采用消毒灭菌方法,有加热消毒法,紫外线辐射法和化学药剂消毒法。常用化学药剂有醛类、含氯消毒剂、醇类消毒剂以及高锰酸钾、生石灰等,阐释了消毒与灭菌两个概念的区别。     

Probiotics and prebiotics--perspectives and challenges

Owing to their health benefits, probiotics and prebiotics are nowadays widely used in yogurts and fermented milks, which are leader products of functional foods worldwide. The world market for functional foods has grown rapidly in the last three decades, with an estimated size in 2003 of ca US$ 33 billion, while the European market estimation exceeded US$ 2 billion in the same year. However, the production of probiotics and prebiotics at industrial scale faces several challenges, including the search for economical and abundant raw materials for prebiotic production, the low-cost production of probiotics and the improvement of probiotic viability after storage or during the manufacturing process of the functional food. In this review, functional foods based on probiotics and prebiotics are introduced as a key biotechnological field with tremendous potential for innovation. A concise state of the art addressing the fundamentals and challenges for the development of new probiotic- and prebiotic-based foods is presented, the niches for future research being clearly identified and discussed.     

益生素、益生菌与结肠癌

介绍了益生素和益生菌及其作用机理。在动物模型中，有大量的数据证实益生素和益生菌能够预防癌症．而在人体内还没有直接实验证据。它们抑制癌症的确切机理目前尚不清楚，其抑制机理可能是：肠道菌群代谢活动的改变，肠道理化环境的改变，潜在的致癌物质的黏附和降解，肠道菌群的改变、抗癌或抗诱变物质的形成、提高宿主的免疫应答、影响宿主的生理活动以及发酵不能被消化的食物并形成有益代谢产物。     

European citizen and consumer attitudes and preferences regarding beef and pork

This paper presents the combined mid-term findings of the consumer research components of two EU Sixth Framework Programme integrated projects concerning meat, ProSafeBeef and Q-PorkChains. The consumer pillar of ProSafeBeef carried out eight focus group discussions in May 2008, in France, Germany, Spain and the UK. Q-PorkChains conducted a large-scale, web-based, consumer survey in January 2008 in Belgium, Denmark, Germany, Greece and Poland. The first project provides a set of qualitative data from a small cohort of focus groups and the second a set of quantitative data from a larger consumer sample. This paper draws together the main findings of both projects and provides a comprehensive overview of European citizens’ and consumers’ attitudes towards and preferences regarding beef and pork. In general, consumers consider meat to be a healthy and important component of the diet. Consumers support the development of technologies that can improve the health attributes of meat products and guarantee eating quality, but they have a negative view of what they see to be excessive manipulation and lack of naturalness in the production and processing of beef products. In the Q-PorkChains study consumer and citizen segments are identified and profiled. Consumer segments were built upon the frequency and variety of pork consumption. The citizen segments were built upon their attitudes towards pig production systems. Overall, the relationship between individuals’ views as citizens and their behaviour as consumers was found to be quite weak and did not appear to greatly or systematically influence meat-buying habits. Future studies in both projects will concentrate on consumers’ acceptance of innovative meat product concepts and products, with the aim of boosting consumer trust and invigorating the European beef and pork industries.     

节能节水型印染助剂和设备的现状

从节能、节水、缩短工艺流程和环保的角度出发，介绍了国内外研制开发的一系列新型节能、节水型印染助剂和染整设备。     

毛霉型低盐速成豆豉工业化生产工艺与设备

本文介绍了毛霉型低盐速成豆豉的工业化生产工艺及生产线的关键设备。     

组学技术与果蔬采后质量和安全控制

果蔬可以提供营养, 有利于人类健康, 而果蔬的后熟及其与环境的相互作用会影响果蔬采后的质量和安全。对果蔬生物学过程的了解和掌握是减少果蔬采后损失和保障果蔬采后质量和安全的关键。在过去的10多年, 基于组学技术的系统生物学在了解果蔬后熟及其与环境相互作用的分子机制方面得到了越来越多的应用。本文对此做了细致的总结, 指出了存在的不足, 并提出了未来的发展方向。     

Heritability and correlations for body condition score and dairy form within and across lactation and age

The objectives of the current study were to investigate the relationship between body condition score (BCS) and dairy form and changes in genetic parameters for BCS and dairy form within and across lactations and age. Body condition score and dairy form were obtained from the Holstein Association USA, Inc. Records were edited to include those cows classified between 24 and 60 mo of age and between 0 and 335 d in milk (DIM). A minimum of 20 daughters per sire and 15 cows per herd-classification visit were required. The dataset consisted of 135,178 records from 119,215 cows. Repeatability, multiple trait, and random regression models were used to analyze the data. All models included fixed effects for herd-classification visit, age within lactations 1, 2, and 3 or higher, and 5th-order polynomials for DIM. Random effects included sire and permanent environment for all models. Random regression models included age at classification nested within sire or DIM and lactation number nested within sire. Genetic variance for both BCS and dairy form was lowest in early lactation and highest in midlactation. Genetic correlations within and across lactations were high. The genetic correlation between DIM 0 in lactation 1 and DIM 305 in lactation 3 was estimated to be 0.77 for BCS and 0.60 for dairy form. The genetic correlation estimate between 30 mo of age at classification and 50 mo of age at classification was 0.94 for both dairy form and BCS. The repeatability models appeared to generate accurate evaluations for BCS or dairy form at all ages and stages of lactation.     

原花色素及其开发应用

对原花色素的结构、化学特性、制备、分析方法、应用前景作一综述,并重点讨论其生理功能,为在功能性食品、药物、化妆品等领域的深入研究和开发提供参考。     

酚类物质的结构与性质及其与葡萄及葡萄酒的关系

酚类物质是一类大而复杂的化合物。葡萄与葡萄酒中常见的酚类物质可分为类黄酮和非类黄酮两大类，它们是葡萄中重要的次生代谢产物，与葡萄的抗病性、采后生理、贮存、保鲜等密切相关。葡萄酒中的酚类物质来自于葡萄果实、果梗、酵母代谢以及橡木桶，参与形成葡萄酒的味道、骨架、结构和颜色等，对红葡萄酒的特征和质量尤其重要。