磷酸酯型两性淀粉的制备、性能及其在造纸中的应用

以阳离子淀粉DM933A和多聚磷酸钠为主要原料．用干法工艺制备了磷酸酯型两性淀粉：用红外光谱仪（FT-IR）、扫描电子显微镜（SEM）、布拉班德黏度仪和偏光显微镜对产物结构性能进行表征：研究了其作为纸张增强剂对纸浆的增强作用。试验结果表明,制备两性淀粉的最佳工艺是：多聚磷酸钠（STP）添加量为w（STP）=6％;反应pH=6．0;反应温度为145℃;反应时间为1．5h;磷酸酯型两性淀粉对纸张的耐破度、抗张指数和裂断长分别提高了38．2％、24．9％和25．0％,其性能与国民淀粉的两性淀粉接近。     

枯草杆菌在淀粉液态培养基中生产α-淀粉酶的研究

以枯草芽孢杆菌（Bacillus subtilis）为出发菌株。以淀粉为主要原料，采用液态培养基发酵。生产α-淀粉酶。经实验表明：在23℃至44℃内，产酶最适培养温度为37℃；枯草杆菌在淀粉液态培养基中37℃条件下。经过振荡培养，其产酶最适淀粉水组成为淀粉：水=75：100；在最适温度37℃下，淀粉：水=75：100时，最适培养时间为36h。     

制浆造纸化学品相关专利申请与公开信息

专利名称：一种两性玉米淀粉AKD中／碱性施胶剂的制备方法 一种两性玉米淀粉AKD中／碱性施胶剂的制备方法．先将玉米淀粉在双氧水的作用下进行氧化降解，再将氧化降解玉米淀粉在氢氧化钠作用下用3-氯-2-羟丙基三甲基氯化铵进行阳离子化，然后用醋酸中和得到两性玉米淀粉乳化剂,     

制浆造纸化学品相关专利申请与公开信息

专利名称：一种两性土豆淀粉微晶蜡／AKD中／碱性施胶剂的制备方法申请号：201210136238．8公开号：CN102660904A申请日：2012．05．04公开日：2012—09-12申请人：陕西科技大学 一种两性土豆淀粉微晶蜡／AKD中／碱性施胶剂的制备方法：先将土豆淀粉在双氧水的作用下进行氧化降解,再将氧化降解土豆淀粉在氢氧化钠作用下用3-氯-2-羟丙基三甲基氯化铵进行阳离子化。然后用醋酸中和得到两性土豆淀粉乳化剂。最后用两性土豆淀粉乳化剂乳化AKD和76号微晶蜡,     

高抗性淀粉奶白花芸豆的压热法制备工艺研究

为提高奶白花芸豆中抗性淀粉含量，保留其他营养成分，对压热法制备高抗性淀粉奶白花芸豆的工艺进行了研究，并评价了处理前后奶白花芸豆的基本营养成分、体外模拟消化的变化及其结构特征。结果表明，压热法制备高抗性淀粉奶白花芸豆的最佳工艺条件为：压热温度124℃，料液比1:1.9 (g:g)，老化时间73 h，压热时间24 min，在此优化条件下抗性淀粉含量为35.63%；结构特性分析结果表明：淀粉原有颗粒形貌显著改变，分子晶型发生转变，但无新的基团产生。压热处理前后奶白花芸豆中粗脂肪、粗蛋白无显著性变化，淀粉及抗性淀粉含量显著（P<0.05）增加；处理后体外消化速率明显降低；压热处理提高奶白花芸豆中抗性淀粉含量的方法为其工业化生产及在食品中的应用提供了参考。     

干法制备羧基型两性淀粉的研究

本研究以玉米淀粉为原料,利用干法制备出变性玉米淀粉-阳离子淀粉,再将阳离子淀粉羧甲基化,从而制备出两性淀粉.通过单因素试验,确定出影响两性淀粉取代度及反应效率各因素的最佳值为：氯乙酸与阳离子淀粉摩尔比为0.06,NaOH与氯乙酸摩尔比为3较合适,反应温度以70℃为宜,体系含水量最佳为24%,反应时间为3h.在所进行的L9（34）四因素三水平两性淀粉正交实验,确定出制备两性淀粉的最佳工艺参数为：体系含水量为28%,反应温度75℃,反应时间2.5h,NaOH与氯乙酸摩尔比为3.     

麦草浆AS39中性施胶系统留着及滤水特性的研究

本文采用动态滤水仪对麦草浆AS39中性施胶系统的滤水性能和留着特性进行了初步的探讨，结果表明，在麦草浆AS39中性施胶系统中，（1）流体剪切力对助留效果有显著影响，当动态滤水仪的转速达到400r/min时，细小组分留着率降低近20%。（2）配套助剂R100，H823及两性淀粉均能提高细小组分留着率。其中以R100和H823为佳，加入6‰R100或12‰H823，可提高细小组分留着率近10%，（3）添加顺序对细小组分的留着率有着重要的影响，而对纸料滤水性能影响不大，最佳加入顺序为：纸浆-2%矾土-0.4%AS39-20%碳酸钙-6‰R100 0.03%RG03。（4）在本文实验条件下，改变R100和两性淀粉的加入量，会改变滤水速率；改变H823的加入量，滤水速率变化不大。     

自交联阳离子淀粉接枝两性聚丙烯酰胺环压增强剂的制备及性能

以阳离子淀粉为分散剂,γ-甲基丙烯酰氧乙基三甲氧基硅烷(KH-570)为交联单体,丙烯酰胺(AM)、二甲基二烯丙基氯化铵(DADMAC),α-甲基丙烯酸(MAA)为单体制得自交联阳离子淀粉接枝两性聚丙烯酰胺环压增强剂.讨论了反应物各组分对环压增强效果的影响.初步应用结果表明,在纸浆中加入质量分数为0.4%的接枝共聚物,可使纸张的环压强度(较空白)提高20%以上.用扫描电镜(SEM)、红外光谱(FT-IR)、X-射线衍射(X-ray)等手段对其结构和性能进行表征,证实在阳离子淀粉上成功接枝了两性聚丙烯酰胺,并有交联基团存在,接枝共聚物具有无定型结构.     

六种处理方式对慈姑淀粉理化性质的影响

为了提高慈姑淀粉的利用率，采用微波、苹果酸、盐酸、三偏磷酸钠、α-淀粉酶、乙酸酐6种不同改性方法对慈姑淀粉进行改性，并对改性后淀粉的理化特性进行了分析。结果表明：与原淀粉相比，6种处理后的慈姑淀粉均属于A型晶体结构；微波处理后的慈姑淀粉颗粒抱团成为较大颗粒，直链淀粉的相对含量增加，透明度、析水率、溶解度和膨胀度均低于原淀粉；苹果酸处理的慈姑淀粉颗粒破碎明显，透明度及膨润度降低，溶解度和直链淀粉相对含量升高；盐酸处理的慈姑淀粉颗粒出现凹坑和空洞，直链淀粉相对含量增加，凝沉性、析水率及糊化峰值温度提高，淀粉中有基团—Cl接入；三偏磷酸钠处理的慈姑淀粉颗粒出现裂纹，透明度、溶解度及膨润度降低，其糊化特性温度和焓值升高，羟基发生缔合明显；α-淀粉酶处理的慈姑淀粉颗粒表面粗糙，出现大量的凹陷，凝沉性和透明度升高，直链淀粉的相对含量降低，1 047/1 022的比值比原淀粉大，其结构更加短程有序；乙酸酐处理的慈姑淀粉颗粒表面部分出现孔洞，晶型结构没有发生改变，直链淀粉相对含量、溶解度和透明度升高，膨润度降低。综上，不同的处理方法对慈姑淀粉的理化性质影响不同，根据应用需求，可选择对应特性的改性慈姑淀...     

酶促磷酸型两性淀粉特性研究

分别以原淀粉和酶解后的淀粉为原料制备磷酸型两性淀粉,对比两种淀粉的性质,如取代度、糊粘度、透明度、颗粒形貌、X-衍射.研究表明.在相同条件下制备的酶促两性淀粉(以酶解淀粉为原料制备的两性淀粉)的阴、阳离子取代度均明显大于非酶促两性淀粉(以原淀粉为原料制备的两性淀粉),酶促两性淀粉糊的稳定性增强,其糊透明度明显大于非酶促两性淀粉的透明度.酶促两性淀粉的衍射峰强度、结晶度比非酶促两性淀粉低.     

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.     

Occurrence of bisphenol-F-diglycidyl ether (BFDGE) in fish canned in oil

The levels of bisphenol-F-diglycidyl ether (BFDGE) were quantified as part of a European survey on the migration of residues of epoxy resins into oil from canned fish. The contents of BFDGE in cans, lids and fish collected from all 15 Member States of the European Union and Switzerland were analysed in 382 samples. Cans and lids were separately extracted with acetonitrile. The extraction from fish was carried out with hexane followed by re-extraction with acetonitrile. The analysis was performed by reverse phase HPL C with fluorescence detection. BFDGE could be detected in 12% of the fish, 24% of the cans and 18% of the lids. Only 3% of the fish contained BFDGE in concentrations considerably above 1mg/kg. In addition to the presented data, a comparison was made with the levels of BADGE (bisphenol-A-diglycidyl ether)analysed in the same products in the context of a previous study.