新型不对称Gemini烷基糖苷的制备及性能

以十二烷基葡萄糖苷(APG)、十六烷基二甲基叔胺及环氧氯丙烷为主要反应物,通过氯代、取代及季铵化法,制备环境相容性优良且表面活性高的新型不对称Gemini烷基糖苷(AGAPG),优化了反应条件。采用FT-IR对产物结构进行分析,并对产物相关应用性能进行测试。结果表明,合成产物为具有双离子头基不对称结构的糖苷类季铵盐,易分离提纯。20℃时,所得新型AGAPG的临界胶束浓度(CMC)为0.025 g/m L,表面张力低至23.1 m N/m,具有优良的泡沫性能、乳化性能及润湿性能。     

窄分布醇醚羧酸盐与常用表面活性剂的复配性能

考察了窄分布醇醚羧酸盐(AEC-9Na)与十二烷基硫酸铵(ALS)、十八烷基三甲基氯化铵(1831)、椰油酰胺丙基甜菜碱(CAB)、十二/十四烷基葡糖苷(APG1214)复配体系的表面张力、泡沫性能、润湿性能、乳化性能及协同作用。结果表明,AEC-9Na与1831复配后表面张力比单一组分低,AEC-9Na/1831复配体系及AEC-9Na/APG1214复配体系的润湿及泡沫增效作用明显,而AEC-9Na/CAB复配体系及AEC-9Na/ALS复配体系在泡沫性能、润湿性能上无协同作用,复配使乳化性能变差。     

烷基糖苷系列表面活性剂泡沫性能研究

采用DFA100动态泡沫分析仪,对烷基糖苷(APG)系列表面活性剂在不同条件下的的泡沫性能进行研究。结果表明:随着APG疏水性增加,泡沫性能先提高后降低,疏水链碳数为10时,泡沫性能最好;质量浓度增加,APG泡沫性能提高,但到一定质量浓度时泡沫性能趋于稳定;温度对APG的泡沫性能影响较大,温度升高,APG泡沫性能下降;无机盐硫酸钠质量浓度增高,APG0810、APG10泡沫性能有所提高,而疏水链较长的APG1214泡沫性能略有下降;pH值对APG的泡沫性能影响不大;硬水会降低APG的泡沫性能。     

不同洗毛工艺对比分析

文章研究了非离子表面活性剂烷基糖苷APG作为洗涤剂和助剂在纺织行业的洗涤机理,探讨APG洗剂复配物组分、洗涤工艺条件、稳定性、生态指标等.利用烷基糖苷与其他洗剂复配后,采用不同洗毛工艺,运用正交设计方法进行实验,对不同洗毛工艺条件下洗净毛的断裂强度、白度以及含脂率进行性能测试,分析了不同洗毛工艺对洗净毛质量的影响,以获得具有性能和价格双重优势的APG及其复配洗剂,提出较好的非离子洗毛方案.     

淀粉烷基糖苷的制备及其理化性质

通过L9(34)正交试验法优化了以玉米淀粉和马铃薯淀粉为原料用转糖苷化法制备淀粉烷基糖苷( Alkyl polyglycoside,APG)的制备工艺,得到制备淀粉APG的最适宜条件为:以m次亚磷酸钠∶mEDTA∶m对甲苯磺酸=2∶1∶(6～9)配比组成的复合物为催化剂、糖苷化温度为120～125℃、m淀粉∶m催化剂=1∶0.015～0.016、m玉来淀粉∶m乙二醇∶m十二酸=6∶1∶0.75、m马铃薯淀粉∶m乙二醇∶m十二醇=4∶1∶0.25；减压蒸馏脱醇的条件是:压力0.1 MPa,温度130℃/135℃(低碳醇)、150℃/165℃(高碳醇),携带剂应预热至120℃且待反应体系温度达到120℃时加入为宜.在此工艺条件下总糖苷得率≥135％,且APG产品与标准品的红外光谱图(Infrared spectroscopy,IR)一致；性能试验测得APG的表面张力29.25 mN·m-1,临界胶束浓度(Cfitical micelle concentration,CMC)0.80％,亲水亲油平衡值(Hydrophile - lipophile balance,HLB)15.43,pH 11 ～ 12,泡沫性好.各项性能和品质指标基本优于市售APG,且各项技术指标均符合GB/T 19464-2004的要求.     

前处理助剂的生态问题探讨（二）

3　新一代的绿色表面活性剂3.1　天然资源开发的绿色表面活性剂3 .1 .1　淀粉系列表面活性剂淀粉与糖类的化学完全不同于传统的聚合物化学。碳水化合物的单体葡萄糖具有很低的反应特异性 ,只有几个反应令人满意 ,其中有两类反应能用于表面活性剂生产 ,即糖苷化反应和还原胺化反应具有实用价值。尤其是烷基多糖苷 (APG)的合成反应 ,遵循高分子反应的缩聚理论 ,通过计算能够精确地预测平均聚合度和单一聚合度分布。(1)烷基多糖苷 (APG) [13]烷基多糖苷 (Alkyl Polyglycoside)是以淀粉或葡萄糖和天然脂肪醇为原料 ,经化学合成得到的一种新…     

糖苷类表面活性剂生物降解性能研究

采用蒽酮法及密闭瓶法分别测定了烷基糖苷APG0810、APG1214、C10APG及醇醚糖苷AEG050的初级及最终生物降解性,结果表明:糖苷类表面活性剂容易发生初级降解,9天时基本已经达到90%以上。对于最终生物降解率,APG1214达到了95%,其余样品均在70%左右。最后提出了烷基糖苷可能的降解途径。     

一种氨基酸型浴液的研制北大核心

氨基酸型表面活性剂是一种以氨基酸和脂肪酸为主体原料合成的绿色表面活性剂,性能温和并具有良好的配伍性、生物相容性,在各行业中的应用越来越广泛。以椰油酰基丙氨酸钠(SCA)、脂肪醇聚氧乙烯醚硫酸钠(AES)、椰油酰胺丙基甜菜碱(CAB)、烷基糖苷(APG)等绿色、温和型表面活性剂为原料进行复配,并通过添加特种增稠剂和调节pH,制备出泡沫细腻、黏度符合要求的沐浴液。     

一种氨基酸型浴液的研制

氨基酸型表面活性剂是一种以氨基酸和脂肪酸为主体原料合成的绿色表面活性剂,性能温和并具有良好的配伍性、生物相容性,在各行业中的应用越来越广泛。以椰油酰基丙氨酸钠(SCA)、脂肪醇聚氧乙烯醚硫酸钠(AES)、椰油酰胺丙基甜菜碱(CAB)、烷基糖苷(APG)等绿色、温和型表面活性剂为原料进行复配,并通过添加特种增稠剂和调节pH,制备出泡沫细腻、黏度符合要求的沐浴液。     

阴离子表面活性剂离子选择电极分析十二烷基苯磺酸钠/烷基糖苷混合体系

利用自制阴离子表面活性剂离子选择电极,用电位滴定法测定了非离子表面活性剂烷基糖苷(APG)与阴离子表面活性剂十二烷基苯磺酸钠(SDBS)混合溶液中SDBS的浓度.结果表明:当混合溶液中n(APG)∶n(SDBS)小于2∶1时,可用此方法直接测定混合体系中的SDBS浓度,与滴定单一的SDBS溶液结果对照,滴定终点消耗海明标准溶液体积的相对误差在1.0％以内.     

POLYPEPTIDES WITH ENHANCED FOAM POTENTIAL

The ability of beer to produce a good foam is strongly influenced by the level of foam active polypeptides. It has previously been proposed that a means of ensuring an adequate level of such species is to add an exogenous preparation of foam active protein³. One such preparation, hydrolysed liquid egg white (HLEW), has been shown to impart a good foam to beer with substandard foam performance, without detriment to product quality. The foam active properties of this material are the subject of the work described here . HLEW was characterised by a combination of reverse phase chromatography and polyacrylamide gel electrophoresis to reveal a heterogeneous mixture of low molecular weight (2100–6000 daltons) relatively hydrophilic polypeptides. When this material was subjected to foaming and the foam positive and foam negative fractions similarly characterised, it was apparent that the foam positive fraction consisted almost exclusively of hydrophobic polypeptides. Accordingly, preparative reverse phase chromatography was used to isolate foam active fractions from the hydrophobic species present. These fractions were subsequently subjected to both functional and physical characterisation. It was apparent from a small-scale Rudin test that the foam activity per unit dry weight of protein was enhanced in the foam active factions; in one case an enhancement of 2 fold greater than the HLEW itself was observed. Moreover, upon addition to beer a positive effect on HRV was achieved with as little as 0.0025 mg protein/ml beer. Physical characterisation of the foam active material revealed the presence of tightly bound polypeptide aggregates which could only be separated by the use of protein denaturing agents.     

Foam Forming: An Effective Method to Prepare Polyimide Fiber-based Paper

Well-dispersed fiber suspension is the precondition of good paper formation. Compared with cellulosic fibers, synthetic fibers are prone to flocculate because of their long length and hydrophobic nature, resulting in poor paper formation. To solve this problem, dispersants and extremely low forming consistency are typically adopted during the traditional wet-forming process, which cause a large amount of water consumption and treatment cost. Therefore, increasing forming consistency without compromising paper formation remains a challenge for papermakers. In this work, foam forming was adopted to disperse polyimide fibers (PI) with high forming consistency. The results showed that the formation index of handsheets increased when the bubble size and distribution became small and narrow. Compared with traditional wet-forming process with the same consistency (0.4%), the formation index of handsheets by foam forming increased by approximately 100% when C8 alkyl glucoside (APG08) concentration reached 16 g/L. Notably, forming consistency could increase by eight times while keeping the same level of paper formation. Overall, foam forming exhibits great advantages in dispersing long fiber and reducing water consumption and environmental pressure, and has potential applications in specialty paper made of long fibers.     

不同打发状态蛋清泡沫及其凝胶特性的比较

蛋清具有良好的起泡性和凝胶性,其在充气食品中具有难以取代的地位。为研究不同状态蛋清泡沫凝胶的理化性质,该文在室温条件下以恒定搅拌速率（980 r/min）制备了不同打发状态（打发时间为0、50、70和90 s）的蛋清泡沫,并测定了蛋清泡沫的理化特性。随后将不同打发时间的蛋清泡沫加热固化,制备了蛋清泡沫凝胶,通过显微观察、色度、质构和流变分析考察了蛋清泡沫凝胶的特性。实验结果表明,在恒定的搅拌速率下蛋清泡沫的气泡状态会随打发时间的变化而变化。适当延长打发时间,有利于形成比重较低的（0.16～0.17）、具有高起泡性和泡沫稳定性的固态泡沫。打发70 s的蛋清泡沫（蛋清泡沫呈小弯钩状,比重为0.165）稳定性最佳,且经加热固化后,该蛋清泡沫凝胶的亮度（L*=90.28）显著升高,硬度（27.69 g）和弹性（0.78 mm）显著降低（P<0.05）,凝胶性质优良。结果揭示了蛋清泡沫的流变学性质能显著影响蛋清泡沫及其凝胶的性能,为蛋清泡沫在充气食品中的应用提供了理论参考。     

Effects of sucrose on egg white protein and whey protein isolate foams: Factors determining properties of wet and dry foams (cakes)

The effects of sucrose on the physical properties of foams (foam overrun and drainage ½ life), air/water interfaces (interfacial dilational elastic modulus and interfacial pressure) and angel food cakes (cake volume and cake structure) of egg white protein (EWP) and whey protein isolate (WPI) was investigated for solutions containing 10% (w/v) protein. Increasing sucrose concentration (0–63.6 g/100 mL) gradually increased solution viscosity and decreased foam overrun. Two negative linear relationships were established between foam overrun and solution viscosity on a log–log scale for EWP and WPI respectively; while the foam overrun of EWP decreased in a faster rate than WPI with increasing solution viscosity (altered by sucrose). Addition of sucrose enhanced the interfacial dilational elastic modulus (E′) of EWP but reduced E′ of WPI, possibly due to different interfacial pressures. The foam drainage ½ life was proportionally correlated to the bulk phase viscosity and the interfacial elasticity regardless of protein type, suggesting that the foam destabilization changes can be slowed by a viscous continuous phase and elastic interfaces. Incorporation of sucrose altered the volume of angel food cakes prepared from WPI foams but showed no improvement on the coarse structure. In conclusion, sucrose can modify bulk phase viscosity and interfacial rheology and therefore improve the stability of wet foams. However, the poor stability of whey proteins in the conversion from a wet to a dry foam (angel food cake) cannot be changed with addition of sucrose.     

The stability and physical properties of egg white and whey protein foams explained based on microstructure and interfacial properties

The goal of this investigation was to determine if physical models, based on micro-scale (bubbles) and nano-scale (interface) properties, can be used to explain the macroscopic foaming properties of egg white protein (EWP) and whey protein isolate (WPI). Foam properties were altered by adding different amounts of sucrose (4.27–63.6 g/100 mL) and microstructures were observed using confocal laser scanning microscopy and bubbles were quantitatively measured using image analysis. Addition of sucrose decreased the initial bubble size, corresponding to higher foam stability and lower air phase fraction. EWP foams were composed of smaller bubbles and lower air phase fractions than WPI foams. Increased sucrose concentration caused a decreased liquid drainage rate due to a higher continuous phase viscosity and smaller bubble sizes. WPI foams had faster rates for liquid drainage and bubble coarsening than EWP foams. The differences were attributed to faster bubble disproportionation in WPI foams, caused by lower interfacial elasticity and lower liquid phase fractions. The experimentally fitted parameters for foam yield stress did not follow universal trends and were protein type dependent. EWP foams had higher yield stress than WPI foams due to smaller bubble sizes and higher interfacial elasticity. The yield stress of WPI foams increased slightly with addition of sucrose and cannot be accounted for based solely on model parameters. It appears that changes in stability of EWP and WPI foams can be explained based on physical models while unaccounted for protein-specific effects remain regarding foam yield stress.     

Effect of soapwort extract on physical and sensory properties of sponge cakes and rheological properties of sponge cake batters

Soapwort extract yields relatively stable, soap-like foam in aqueous solution because of its saponin content. The objective of this study was to utilise the advantage of the high foam forming capacity of soapwort extract in the production of sponge cakes. Egg white proteins were partially replaced with soapwort extract in the sponge cake formulation. The effects of soapwort extract addition on the rheological and physical properties of cake batters and on the physical and sensory properties of sponge cakes were determined. Replacing egg white proteins with soapwort extract, up to 75% by weight, did not have any significant influence on the specific gravity of batters (p > 0.05). Addition of soapwort extract into the cake mixture did not influence the flow behaviour indices (n) of cake batters nor the consistency indices (K) of cake batters. In general, replacing egg white proteins with soapwort extracts (up to 75% by weight) did not alter physical properties of sponge cakes. Replacing egg white proteins with soapwort extract had no unfavourable influence on the sensory properties of sponge cakes. Indeed, sponge cakes formulated with soapwort extract (by replacing egg white proteins by 50% and 75% on weight basis) received significantly higher chewiness scores than did control cakes (p < 0.05). This study showed that egg white proteins could be partially replaced with soapwort extract in the formulation of sponge cakes.     

Exogenous Lipids and Ethanol Influences on the Foam Behavior of Sparkling Base Wines

The influence of added lipids (which mimic the endogeneous lipid pool of wine) on the foam behavior of sparkling base wines at various ethanol concentrations was investigated by measuring the foam expansion, foam stability and the Bikerman coefficient. Depending on their physical state, molecularly dissolved or aggregated, the lipids were only active at low alcohol concentration. At high alcochol content foam behavior was mainly governed by ethanol concentration. Bikerman coefficient variations were correlated with the surface tension variation.     

Whipping Studies with Partially Deloctosed Cheese Whey

Whipping properties of various whey preparations were studied by measuring overrun and stability of foams produced in a Hobart mixer. Presence of heat-labile whey proteins resulted in poor whippability, poor foam stability, and low overruns. Removal of the heat-acid coagulated proteins greatly improved wh’ppability, and foams resembled whipped egg whites with overruns of more than 2,500%. Increasing total solids by evaporation of the acid supernatant or by addition of sucrose or soluble starch decreased the overrun but increased foam stability. Air uptake and overrun were negatively affected by calcium hydroxide. Foams from dialyzed supernatants with addition of sucrose were successfully baked into meringues.     

抗坏血酸对大豆分离蛋白酶解产物功能特性影响研究

采用木瓜蛋白酶水解不同浓度的大豆分离蛋白,研究了抗坏血酸对较低水解度（DH为3.7%）和较高水解度（DH为8.9%）酶解产物黏度、发泡性、发泡稳定性、乳化性和乳化稳定性的影响.结果表明：在水解度为3.7%的、浓度为7%的大豆分离蛋白酶解液中添加0.3%抗坏血酸,体系的黏度最大、乳化性最强、乳化稳定性最高;在水解度为8.9%的、浓度为3%的大豆分离蛋白酶解液中添加0.3%抗坏血酸,体系的发泡性最大;在水解度为3.7%的、浓度为7%的大豆分离蛋白酶解液中添加0.5%抗坏血酸,体系的泡沫体积比最大.     

啤酒泡沫稳定剂的应用研究

分析了泡沫稳定剂的种类、品牌及浓度梯度对啤酒泡持、粘度和总蛋白的影响，研究了泡沫稳定剂对货架期啤酒泡沫稳定性的影响。结果表明，进口PGA和异构化酒花浸膏效果较好；添加进口PGA和异构化酒花浸膏90d后样品的泡持提高比例仍大于10％，货架期泡沫稳定性较好；异构化酒花浸膏的胶体稳定性最好。建议进口PGA的添加量最高不超过40mg／L。感官品评结果显示，添加六氢异构-1酒花且添加量为30mg／L的酒样最佳，风味略后苦，柔和。