桦褐孔菌深层发酵培养条件的优化研究

以多糖和生物量的得率为指标,研究了不同碳源、氮源、无机盐、温度、初始pH值、接种量等不同因素对桦褐孔菌深层发酵的影响,运用了单因素试验的方法探索了其最佳的液体培养条件。确定了促进桦褐孔菌菌丝体发酵生产多糖的培养基组成为1.8%蔗糖,0.2%麸皮,0.05%MgSO.47H2O和0.1%KH2PO4。适宜发酵多糖的条件为:发酵温度25℃,培养基初始pH值为8.5,接种量为10%。     

马勃液体培养条件的研究

试验以马勃发酵液中菌丝生物量为指标研究了碳源、氮源及无机盐对马勃在液体培养条件下生长的影响,并采用正交试验优化了马勃液体培养的培养基。结果表明：玉米粉为最佳碳源,黄豆粉为最佳氮源,优化培养基配方为：玉米粉3.0%、黄豆粉1.5%、磷酸二氢钾0.1%、硫酸镁0.1%。最适合马勃菌丝体生长的液体发酵条件是：培养温度26℃,pH值6.5,摇瓶装液量为250ml装80ml,摇床转速130r/min,接种量15%。     

高产油脂杨树内生真菌种子培养基优化

为了提高杨树内生真菌的油脂产量,利用单因素试验法对种子培养基进行优化,考察了碳源、氮源、无机盐、pH值、装液量等条件对真菌生长的影响。在摇床转速105r/min,培养温度28℃、接种量为10%、培养24h的原始条件下,试验确定最佳工艺参数：葡萄糖浓度为4%、蛋白胨浓度为1%、KH2PO4浓度为0.4%、MgSO4浓度为0.4%、pH值5.5、装液量为10%。     

桦褐孔菌菌丝体多糖提取工艺优化及其降血糖能力测定

以桦褐孔菌（Inonotus obliquus）菌丝体为试验材料,多糖提取率为评价指标,采用Box-Behnken 响应面法从提取时间、液料比和提取温度3 个因素优化桦褐孔菌菌丝体多糖的提取工艺,并研究粗多糖对α-葡萄糖苷酶和α-淀粉酶活性的影响。结果表明,桦褐孔菌菌丝体多糖的最佳提取条件为提取温度97 ℃、液料比51 ∶1（mL/g）、提取时间1.9 h、提取3 次,在此条件下多糖提取率为（8.02±0.45）%。体外酶抑制试验表明,桦褐孔菌菌丝体多糖浓度为10 mg/mL 时,对α-葡萄糖苷酶和α-淀粉酶的抑制率分别为（77.64±1.78）%和（39.20±1.17）%,二者的半抑制浓度（half maximal inhibitory concentration,IC50）分别为3.07 mg/mL 和17.20 mg/mL,对α-淀粉酶和α-葡萄糖苷酶的抑制作用明显,表明其具有较好的降血糖能力。     

枯草芽孢杆菌产淀粉酶培养条件的优化研究

通过单因素试验,评价了不同温度、pH、时间、碳源浓度、氮源浓度和摇床转速等6个因素对菌株产淀粉酶含量的影响。结果表明蛋白胨浓度、玉米粉浓度、pH和温度等因素对菌株产酶影响较大,其最佳组合为pH6.5、玉米粉浓度0.5%、蛋白胨浓度为0.5%、培养温度为37℃、培养时间为30h,在此条件下菌株产酶浓度为3.36U/ml,产淀粉酶菌株的培养条件得到了优化。     

响应面优化白腐菌Trametes hirsum BYBF产漆酶的发酵条件

通过响应面分析方法对白腐菌Trametes hirsuta BYBF产漆酶的发酵条件进行了研究.结果表明,Trametes hirsuta BYBF的最佳培养条件为:培养基初始pH6.4,培养温度29.3℃,碳源为蔗糖,氮源为硝酸铵和酒石酸铵的组合,三角瓶装液量47.5%,摇床转速188r/min,振荡培养14d左右,酶活达到最大值1.58IU/mL.     

利用啤酒废酵母深层发酵培养假蜜环菌的研究

明确了假蜜环菌试验菌株摇瓶培养条件为:碳源浓度25g/L,氮源浓度0.336g/L,初始pH4.0,种龄为7d的液体种子接种量为10%(V/V),在27℃,摇床转速140r/min。对照此培养条件,确定假蜜环菌深层发酵培养基的组成为:经过破壁处理啤酒废酵母粉4.8g/L,葡萄糖24g/L。相同培养条件下,菌丝体收获量为干重13.5g/L,生物量高于利用蛋白胨培养基扩大培养的产量:13.0g/L。     

蛹虫草菌丝体液体发酵条件的优化研究

以蛹虫草发酵产物中的菌丝体生物量为优化指标,筛选出最适宜发酵的碳、氮源分别为蔗糖和蛋白胨。采用单因素试验研究了不同温度、装液体积、pH值、转速以及接种量对发酵过程中菌丝体产量的影响。在此基础上,通过三因素三水平的响应面试验优化培养条件,得到蛹虫草的最佳发酵工艺为pH值6.39,接种量6.61%,摇床转速178.07 r/min,此时菌丝体产量为29.4 g/L。     

产辅酶Q10海洋酵母的筛选及培养条件的优化

从50株海洋酵母中选取11株辅酶Q10产量相对高的菌株,经过复筛得到辅酶Q10高产菌株FH-08,经过对氮源、碳源、初始pH值、培养温度等条件的研究分析,得到最佳的发酵条件。通过优化实验,确定培养基的碳源为葡萄糖3%,氮源为酵母粉2%;pH6.5、温度30℃、接种量4%,300ml三角瓶中的装液量为50ml,摇床转速为200r/min。按此条件进行培养,发酵液中菌体生长量为2.34g/200ml,辅酶Q10的产量为28.6mg/L。     

桑黄液体培养工艺的优化试验

试验研究了桑黄在液体培养条件下碳源、氮源及无机盐对菌丝生物量的影响,并利用正交试验优化了桑黄液体培养的培养基。结果显示:最佳的碳源是玉米粉,最佳的氮源是黄豆粉,优化培养基配方为:玉米粉4%、黄豆粉1.5%、磷酸二氢钾0.1%、硫酸镁0.1%。最适合桑黄菌丝体生长的液体发酵条件是:培养温度26℃,pH值6.5,摇瓶装液量为250ml三角瓶装100ml,摇瓶转速130r/min,接种量15%,发酵时间7天。     

蛋白质水解度测定方法综述

对目前国内外常用的蛋白质水解度测定方法进行了综述，其中pH—state方法是通过滴定水解过程中释放的质子测定DH；OPA、TNBS及国内常用的水合茚三酮和甲醛等测定方法是利用游离氨基的反应测定DH。     

SEROLOGIC IDENTIFICATION OF SPECIES OF ORIGIN OF SAUSAGE MEATS

SUMMARY: A partially purified immunoglobulin G (lgG) solution prepared from the serum of species to be tested was heated to the specifications for sausages. The resulting supernatant fluid was decanted and the precipitate washed with saline and used to immunize rabbits. The supernatant fluid was used to sensitize tanned sheep red blood cells. The immune serum was rendered monospecific by absorptions with heterologous, heated lgG precipitates. A sample of monospecific immune serum was absorbed with a washed homogenate of sausage. Aliquots of the monospecific immune serum, both untreated and sausage absorbed, were tested with cells sensitized with the homologous heated lgG supematant fluid. A significant reduction of titer by sausage absorption indicated that the sausages contained the meat homologous to the immune serum.     

BASIS OF STABILITY OF AMINE SALTS OF LINOLEIC ACID

SUMMARY— The mechanism and generality of the known stabilization against autoxidation conferred on linoleic acid by certain basic amino acids, such as lysine and arginine, was investigated. Basic amino acids were the only class of compounds found to confer the effect. However, the smallest basic amino acid, 2,3-diaminopropionic acid, was not effective, nor was αβω-diaminc acid, 3,6-diaminohexanoic acid, although a simple isomer of lysine. The stabilization was observed only in the solid phase. Inclusion of sodium chloride in the solid matrix was deleterious to the effect. A large number of physical and chemical observations were made and correlated but it has not been possible to draw detailed conclusions about the mechanism of stabilization, nor can a detailed structure of the stabilized complex be suggested. The cause of the phenomenon appears to be closely associated with the physical arrangement of the ions in the crystal lattice.     

百年风尚

一场流光溢彩、赏心悦目的展览,一段百年风尚演进的传奇旅程,一次东西方文化艺术的完美对话。2013年9月13日,“博萃臻艺一中西方珍宝艺术展”在辽宁省博物馆举行了隆重的开幕仪式,法兰西共和国驻华大使白林女士、辽宁省文物局局长丁辉先生、辽宁省博物馆馆长马宝杰先生、卡地亚全球总裁兼首席执行官邓阁仕先生、卡地亚区域行政总裁（北亚洲）陆慧全先生、卡地亚中国区首席执行官陆意斯先生、辽宁省文物店总经理张春鹰先生,以及众多文化界与文博界的贵宾齐聚一堂,共同见证了这场文化艺术盛事。     

聚多元羧酸盐的合成及应用

研究了聚多元羧酸盐的合成方法及反应机理,将其应用于洗涤剂和PVC制品中分别代替三聚磷酸钠和邻苯二甲酸二丁酯,证明有良好效果。     

DEVELOPMENT OF CHAINS OF CELLS OF SACCHAROMYCES CEREVISIAE DURING FERMENTATION

The lengths of chains of cells of Saccharomyces cerevisiae were studied during fermentation. Pitching yeast generally contained about half of the total number of cells as two-celled chains. The chain lengths varied during the subsequent fermentation and the variations were characteristic of the strain. Electronic counting assessments of chain length were unreliable.     

STABILITY OF AQUEOUS EMULSIONS OF THE ESSENTIAL OIL OF HOPS

Hop oil emulsions prepared from different varieties of hops have been found to exhibit enhanced physical stability on the addition of blends of the emulsifiers Span 20/Tween 80 or Span 60/Tween 60. Examination of the particle size and volume distributions of an emulsion by use of a Coulter Counter was found to be an excellent method of monitoring its stability. An indication as to the relative efficiency of emulsifiers can be obtained from Coulter Counter measurements on hop oil emulsions after storage for 4 days. The use of an ultracentrifuge provies a rapid means of testing emulsion stability and hence the effectiveness of emulsion stabilizers.     

EFFECTS OF TYPES OF FAT AND OF RATES AND TEMPERATURES OF COMMINUTION ON DISPERSION OF LIPIDS IN FRANKFURTERS

ABSTRACT— The effect of time, temperature and rpm of comminution of emulsions was determined on the dispersion of approximately 25% of beef fat, pork fat or cottonseed oil in frankfurters. The numbers of lipid particles 5 μ or less in diameter increased in frankfurters containing either beef or pork fat as comminution was continued to higher temperatures, with pork fat dispersed more thoroughly. Fat tended to separate from frankfurters containing beef fat in particles 200 μ or more in diameter. In contrast, no specific degree of dispersion of particles 5 μ or less in diameter consistently indicated emulsion stability, or its lack. Increased rpm during comminution produced an increased dispersion of beef or pork fat. Under the same conditions pork fat was dispersed more finely than beef fat. Dispersion of cottonseed oil produced finely dispersed particles beyond the resolution of light microscopy, as was confirmed by electron microscopy which showed a substantial number of particles to be less than 1 μ in diameter.     

矩阵乘积的行式,列式

给出了ｍ×ｍ矩阵与ｍ×ｎ矩阵的行（列）式的表达式．若Ａ＝ａ１１ａ１２…ａ１ｍａ２１ａ２２…ａ２ｍ……ａｍ１ａｍ２…ａｍｍＢ＝ｂ１１ｂ１２…ｂ１ｎｂ２１ｂ２２…ｂ２ｎ……ｂｍ１ｂｍ２…ｂｍｎ分别是ｍ×ｍ，ｍ×ｎ矩阵，则｜Ａ｜｜Ｂ｜＝｜ＡＢ｜＋∑ｉ１＜ｉ２＜…＜ｉｔｊ１＜ｊ２＜…＜ｊｔ１≤ｔ≤ｍｎ－ｔ≥ｍＮＢｉ１ｉ２…ｉｔｊ１ｊ２…ｊｔＮＡＢ１…ｍ（－１）ｓｔ＋１ｊｔ＋１…（－１）ｓｎｊｎ其中ｉ１，ｉ２，…，ｉｔ是１，２，…，ｍ中ｔ个数码；ｊ１，ｊ２，…，ｊｔ，ｊｔ＋１，…，ｊｎ是１，２，…，ｎ的一个排列；ｓｒ＝π（ｊ１，ｊ２，…，ｊｔ，ｊｒ）（ｒ＝１，２，…，ｎ）是排列ｊ１，ｊ２，…，ｊｔ，ｊｒ的反序数．     

ANALYTICAL CHARACTERIZATION OF THE PRODUCTS OF NONENZYMATIC GLYCOSYLATION OF LYSOZYME

The quantitative analysis of the reaction products of the water activity dependent nonenzymatic glycosylation of lysozyme was not straightforward. Difficulties arose in the determination of the number of bound glucose molecules because glycosylation leads to glucose mediated protein aggregation, and the likely presence of a mixture of relatively labile Schiff-base intermediates, and the more stable ketoamine products generated by Amadori rearrangement. Polyacrylamide gel electrophoresis was used to monitor protein aggregation; periodate oxidation, nuclear magnetic resonance (NMR), and oxalic acid hydrolysis combined with HPLC, emerged as the most promising methods to quantitate the degree of glycosylation. Possible interpretations are advanced to explain the apparent discrepancies in degree of glycosylation suggested by the different analytical methods evaluated.