壳聚糖酶高产菌株的筛选、产酶条件的优化及壳聚糖酶的分离纯化

从采集的土样中分离到3株产壳聚糖酶的菌株，经摇瓶复筛，菌株JH01产酶能力最强。对其发酵产酶条件的研究结果表明其产酶最适培养基组分为：壳聚糖2．0%，NaCl0．05％，MgSO4 0．05％，KH2PO4 0．075％，FeSO4 0．001％，牛肉膏0．3％，pH5．5。最适产酶培养条件为：40℃、180r／min培养48h。在最适产酶培养条件下，48h时菌株JH01发酵液中壳聚糖酶活力可达到26．03U／mL，产酶能力为国内已报道的最高值。经DEAE Cellulose52柱层析，壳聚糖酶被纯化了11．70倍。经SDS—PAGE鉴定，纯化后酶已达到电泳纯的程度，分子量为30kD。     

青霉P-1007酸性蛋白酶酶学性质及其固体发酵条件的初步研究

青霉P-1007产胞外酸性蛋白酶，其酶活可达1500u／g。该酶的最适温度为50℃，最适pH值为5．5；酶的pH稳定性和耐温性较好，在pH5．5，：50℃条件下保温8h，其相对酶活仍在83％以上；在pH值为5．5，60℃条件下水浴2h后，相对酶活为60％。不同金属盐对该酶酶活及不同氮源、碳源、温度、pH、含水量以及发酵时间对菌株产酶的影响试验结果表明：MnCl2，CuSO4均对该酶有激活作用，其他金属盐类对该酶有不同程度的抑制作用；添加黄豆粉（1％）和葡萄糖（1％）可使菌株产酶酶活分别提高71％和31％；培养温度为40℃以及培养基起始pH为7．0时产酶最高；含水量和发酵时间对产酶也有不同程度的影响。     

出芽短梗霉XYE-7木聚糖酶的酶学性质

用固体平板法从果园土壤中分离出一株产木聚糖酶活力较高的类酵母真菌出芽短梗霉XYE-7。此茵的最佳产酶条件为：硫酸铵0．5％、0．2％的酵母膏、磷酸二氢钾0．1％、硫酸镬0．05％、木聚糖0．5％，初始pH值2．0，最适产酶温度是35℃，培养72h后发酵液酶活最高。该酶作用的最适温度是70℃，最适pH值为7．0。     

琼胶酶生产菌的筛选、鉴定及其酶学性质的初步研究

从青岛近海的红藻(Gelidium amansii)中分离筛选到一株高活力的海洋琼胶降解菌AT-22，生理生化试验鉴定该细菌为假单胞菌(Pseudomonas sp．)。对其生长、产酶特性和酶活力影响因素的研究结果表明：AT-22所产琼胶酶为诱导酶，0．2％葡萄糖的添加对菌株产酶有抑制作用。该酶作用的最适pH为6．0～7．0，最适温度为40℃，最适底物浓度为1．0％～1．2％，Ca^2 离了的添加对酶促反应有较强的促进作用，而Fe^3 、Mn^2 、Cu^2 和Hg^2 等离子有不同程度的抑制作用。     

黑曲霉SL2-111固态发酵生产聚半乳糖醛酸酶

以麸皮为主要原料，采用黑曲霉(Aspergillus niger)诱变菌株SL2—111进行聚半乳糖醛酸酶固态发酵，培养物最高酶活力可达到2695u／g(鲜曲)。产酶最适培养基为：麸皮15g，柚皮粉1．5g，(NH4)2SO4 0．8g，Ca—Cl2 0.075g。最佳产酶条件为：28℃，pH6．0，培养72h。成曲的最佳浸提条件为：以0．1mol／L，pH4．0柠檬酸柠檬酸钠缓冲液为浸提剂，在30℃下浸提5h。     

耐热纤维素酶产生菌的筛选、鉴定及产酶条件优化

从温泉热源地区采集的大量泥土和水样中，筛选出一株在60℃生长的纤维素酶产生菌SH2。结合菌株的生理生化特性分析与Biolog微生物自动鉴定仪的鉴定结果，命名为热葡糖苷酶地芽孢杆菌（Geobacillus thermoglucosidasius）SH2，该菌株兼性好氧，在45～60℃能较好地生长。对菌体生长与产酶培养条件优化表明：初始pH值为5．5，碳、氮源分别为蔗糖和玉米浆时有利于产酶，经48h发酵后纤维素酶酶活达0．36IU／mL。纤维素酶反应条件研究表明，该纤维素酶的最适pH值为6．0，在pH4．0～10．0范围具有较强的耐受性；在45～65℃间酶活差异仅在5％之内，显示了很好的温度耐受性。     

果胶酶高产菌株的激光选育及发酵条件的优化

利用氦氖激光诱变原生质体筛选到了一株产果胶酶性能稳定且酶活明显提高的突变株ZH-2。其最适发酵条件为：以2％桔皮粉＋1％乳糖作碳源，以1％（NH4）2SO4＋0．3％酵母膏作氮源，在起始pH7．0，33℃摇床发酵32h左右达产酶高峰。分析ZH-2所产果胶酶的性质得出，酶作用最适条件为：pH6．5，50℃，以聚半乳糖醛酸为底物，酶的热稳定性实验显示，50℃保温60min后，酶活力基本不变。     

真菌木聚糖酶产生菌的筛选及酶学性质研究

本实验通过土壤稀释涂布法,经过初筛、复筛,筛选出了两株酶活力较高真菌菌株C4 和G1,在此基础上对它们生长的最佳碳源选择、酶学性质进行了研究。结果表明：菌株C4 产酶的最佳碳源为玉米芯－麸皮,培养24h 就可以达到产酶高峰,其酶活力达6582.29U/ml。此酶反应最适温度为40℃,在50℃以下比较稳定,最适反应pH 值为5.0,并且pH 稳定性比较好;菌株G1 产酶的最佳碳源为玉米芯,培养96h 就可以达到产酶高峰,其酶活力到达6301.04U/ml。此酶反应的最适温度是40℃,在40℃以下比较稳定,最适反应pH 值为5.0,但pH 值稳定性不如菌株C4。     

黑曲霉产α-转移葡萄糖苷酶固态发酵条件优化

摘要：对产α-转移葡萄糖苷酶的黑曲霉U菌株固态发酵条件进行了优化．结果表明：麸皮和水的质量比为1：1较好，35℃培养48h时产酶量及酶活较高；U菌株生长的最适pH值为6．0；麸皮中的碳源和氮源可以满足该菌株产酶的需要，可以不外加碳源和氮源．     

产β-糖苷酶菌株的筛选及酶活的研究

利用对硝基苯酚-β-D-葡萄糖苷为底物筛选酿酒酵母菌,得到1株高产糖苷酶的酿酒酵母菌。以该菌株作为实验菌株,研究该菌株的酶活特性,对酿酒酵母菌酶活性测定条件进行研究。通过单因子试验,确立了该菌株发酵对硝基苯酚-β-D-葡萄糖苷酶的最适培养条件：pH4．0,温度为40℃,发酵时间为6h。高浓度的葡萄糖、果糖对酶活没有抑制作用,酒精度超过14％vol时对产酶有抑制作用。     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

An internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics

An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.     

Chlorohydrins of bisphenol A diglycidyl ether (BADGE) and of bisphenol F diglycidyl ether (BFDGE) in canned foods and ready-to-drink coffees from the Japanese market

BADGE.2HCl and BFDGE.2HCl were determined in 28 samples of ready-to-drink canned coffee and 18 samples of canned vegetables (10 corn, 5 tomatoes and 3 others), all from the Japanese market. HPLC was used as the principal analytical method and GCMS for confirmation of relevant LC fractions. BADGE.2HCl was found to be present in one canned coffee and five samples of corn, BFDGE.2HCl in four samples of canned tomatoes and in one canned corn. No sample was found which exceeded the 1mg/kg limit of the EU for the BADGE chlorohydrins. However the highest concentration was found for the sum of BFDGE.2HCl and BFDGE.HCl.H₂O at a level of 1.5mg/kg. A Beilstein test confirmed that all cans containing foods contaminated with BADGE.2HCl or BFDGE.2HCl had at lest one part coated with a PVC organosol.     

European priorities for research to support legislation in the area of food contact materials and articles

A strong science base is required to underpin the planning and decision-making process involved in determining future European community legislation on materials and articles in contact with food. Significant progress has been made in the past 5 years in European funded work in this area, with many developments contributing to a much better understanding of the migration process, and better and simpler approaches to food control. In this paper this progress is reviewed against previously identified work-areas (identified in 1994) and conclusions are reached about future requirements for R&D to support legislation on food contact materials and articles over the next 5 or so years.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates

A 9% whey protein (WP) isolate solution at pH 7.0 was heat-denatured at 80°C for 30 min. Size-exclusion HPLC showed that native WP formed soluble aggregates after heat-treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono-delta-lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL-induced gels were harder than salt-induced gels, and much harder than the protease-induced gel.     

Influence des ions sur le pouvoir hydratant de l'ure e: e tude sur peau de porc ex vivo

This study deals with the influence of ions (NaCl and MgSO4) in a W/O emulsion containing 10% urea. Moisturization kinetics are assessed by corneometry on pig skin ex vivo. The formula's influence on urea penetration is measured by infrared spectrometry with an ATR device and the stripping method. Corneometry and spectroscopy were chosen to record simultaneously the hydratation levels and urea localization into superficial cell layers. Urea crystallization after evaporation of emulsions and aqueous solutions is described. Results show that urea does not hydrate nor penetrate when applied to the skin through an aqueous gel. In a W/O emulsion, sodium chloride increases the ability of urea to moisturize without improving penetration. In vitro urea crystallization is disturbed by sodium chloride or magnesium sulphate for solutions and emulsions. This stabilization by ions is correlated with good moisturization values. The stabilization of urea in the solute state provided by ions increases its water epidermal binding capacity without enhancing penetration.     

Analysis on Economic Indicators from 62 Enterprises in Printing Machinery Industry in Q1 2014

Operation of printing machine industry was still unsatisfactory in the first quarter of 2014.Analysis on operation of printing machine industry.a.Market demand was not strong;sales of product undulated and declined.According to the statistics,the total industrial output value fell by 19.28% in the first quarter of 2014 than the average quarter value in 2013; industrial added value decreased by 4.16%; sales revenue dropped by 22.83%. h. Business operation of enterprises was in poor condition. c. R＆D of new products is an important transformation guarantee for enterprises. d. To take self explore new ways upgrading advantages,and explore new ways.