酵母菌3-磷酸甘油脱氢酶基因(gpd1)的克隆及其在高渗胁迫下mRNA转录水平的差异

YY、FHS和WFB是生产中常用的酵母菌株。在高渗胁迫下的生长速度依次为FHS、YY、WFB。克隆gpd1基因片段并测序,再与NCBI公布的gpd1序列(X76859)比较,WFB、YY、FHS的同源性分别为99·32%、99·83%、99·83%,YY、FHS菌株的gpd1序列与NCBI上的gpd1序列(X76859)对应的氨基酸序列完全一致,WFB与它们的同源性只有98·5%。用不同浓度的NaCl培养酵母细胞进行渗透胁迫处理,RNA点杂交显示YY、FHS菌株gpd1基因的mRNA表达量在NaCl浓度上升时候有上升的趋势;WFB菌株gpd1基因的mRNA表达量随NaCl浓度的上升逐渐降低。实验结果显示,gpd1基因mRNA转录水平与抗高渗能力相关。     

轮胎钢丝的防锈试验研究

叙述了TF—90的防锈原理,研究了轮胎钢丝涂防锈剂后与橡胶的粘结力和防锈能力,试验证明TF—90可用于轮胎钢丝的防锈。     

山羊绒细度校准标准样品均匀性及一致性评价

将平均细度为15．71～35．37μm的Interwoollab羊毛细度标准样品用于校准测试平均细度大多在16μm以下的国产山羊绒的仪器不尽合理,为此研制了由GSB02—2769—2011山羊绒细度标准样品与平均细度适宜的In—terw0011ab羊毛标准样品合成的组合校准标样。为分析该组合校准标样用于不同测试方法时的一致性,采用GSB02—2769—2011山羊绒细度标准样品和该组合校准标样分别在3种不同的检测仪上作对比试验;结果表明,两者的均匀性均符合样品的均匀性要求;该试验表明,该组合校准标样在分别3种不同测试仪上的试验结果具有一致性,该组合校样既可行又可靠,可以弥补Interwoollab羊毛细度标准样品用于羊绒纤维细度检测校准细度范围时的不足。     

表面活性剂“助糖—10”用于煮丙糖的探讨

阐述了表面活性剂“助糖—10”的基本性质及其在煮糖中的作用。“助糖—10”用于煮丙糖的生产试验表明,其煮糖耗用时间比空白的缩短20.2%,废蜜重力纯度比空白的降低0.5。最后,对“助糖—10”用于煮丙糖进行了经济效益估算。     

一种改良的V—P试验方法

改良的 V—P 试验方法系微量快速法与标准 V—P 试验方法比较有以下优点,一是时间缩短62—64h。二是改良法的灵敏度高,标准法只能判为 V—P 反应可疑的菌株,改良法可明确地判为 V—P 阳性反应。三是改良法判断结果的准确率不低于标准法。此外,改良的 V—P 试验可用于某些细菌的分离、筛选。改良法包括试管法和滤纸法,而滤纸法又明显优于试管法。     

抗菌羽绒产品抗菌性能测试方法研究

以革兰氏阳性菌金黄色葡萄球菌和革兰氏阴性菌大肠杆菌为试验菌,针对羽绒产品蓬松、不宜浸润等特点,从洗涤方式、抗菌性能和抗菌物质溶出性测试等3个方面对抗菌羽绒产品的抗菌性能测试方法开展研究。经过试验找到了最佳羽绒样品洗涤操作流程,抗菌性能测试方法研究结果表明GB/T 20944.2—2007和GB/T20944.3—2008测试方法经改进后,均可用于抗菌羽绒的抗菌性能检测;FZ/T 73023—2006测试方法经改进后,可用于抗菌羽绒中抗菌物质溶出性的检测。     

糖用消泡剂中新型防腐剂的选用研究

本实验研究了防腐剂在糖用消泡剂中的添加量与防腐效果的关系,比较了3类不同活性成分的防腐剂对糖用消泡剂的防腐效果,结果表明,WFB杀菌剂和DM-1防腐剂分别在添加量为3.6g/kg和6.0g/kg时的防腐效果较好,为生产单位解决产品的防腐问题提供一定的参考价值。     

Uster—I—S 型电子均匀度仪用于生丝检验可行性研究

在应用Uster—I—S 型电子均匀度仪于生丝检验的可行性研究中,我们根据我国生丝的特点,进行了大量的试验及分析。本文主要论述:1 黑板检验结果与Uster 仪测试结果相关性试验及分析。2 Uster 仪性能评价。3 Uster 仪用于生丝检验可行性结论和推广应用的意见。一、黑板检验结果与Uster 仪测试结果相关性试验     

海藻碘盐的研制与开发

本文介绍了用天然碘剂─—海藻碘剂代替无机碘剂─—碘化钾或碘酸钾，它可用于食用盐加碘。试验表明，海藻碘剂优于无机碘剂且成本低，用海藻碘剂生产加碘盐具有重要的开发前景。     

镀锌双相钢丝的力学性能

试验表明，低碳双相钢丝镀锌后抗拉强度、弯曲和扭转值都符合ＧＢ８９１９—８８规定，而延伸率得不到增长，因而认为镀锌双相钢丝可用于生产镀锌钢丝绳但不能用于生产钢芯铝绞线和镀锌钢绞线。     

Beet Pulp and Isolated Pectin Physicochemical Properties as Related to Freezing

Any potential effects of postharvest freezing storage of beets on physicochemical characteristics of isolated pectin and beet pulp were determined. Fresh beets were stored at -20°for up to 3 mo. At the end of storage, beets were thawed and shredded, and sucrose was extracted. Pectin was isolated using a combination of enzyme treatment and acid extraction. Yield, galacturonic acid content, methoxyl ester content, and molecular mass distributions of the isolated pectin were determined. Neutral and acidic sugar compositions in the nonstarchy polysaccharides (NSP) of the beet pulp were determined using enzyme hydrolysis and gas chromatography. Results showed that physicochemical characteristics of isolated pectin, and sugar composition of the NSP in the beet pulp were not notably influenced by the freeze/thaw cycle.     

Predict Compositions and Mechanical Properties of Sugar Beet Using Hyperspectral Scattering

Sucrose, soluble solids, and moisture content and mechanical properties are important quality/property attributes of sugar beet. In this study, hyperspectral scattering images for the spectral region of 500–1000 nm were acquired, from which relative mean spectra were calculated. Prediction models were developed using partial least squares regression for both full spectra and selected wavelengths. The results showed that using relative mean spectra gave good predictions for the moisture, soluble solids, and sucrose content of beet slices with the correlations of 0.75–0.88 and the standard errors of prediction of 0.95–1.08 based on full-spectrum partial least squares regression (PLSR) models. PLSR models using wavelength selection with the uninformative variable elimination (UVE) method produced similar prediction accuracy. However, both modeling approaches gave poor predictions for the mechanical properties of beets with the correlation values of 0.46–0.63. The research demonstrated the potential of hyperspectral scattering imaging for measuring quality attributes of sugar beet.     

基于层次分析法的叶用甜菜种质资源观赏性评价

根据叶用甜菜品种的观赏特性,运用层次分析法初步建立叶用甜菜品种观赏价值的评价模型,包含叶梗、叶片和整体感3个方面共11个评价因子。结果表明:叶梗是评价叶用甜菜观赏价值的核心要素;叶梗色、叶梗厚、叶丛型是重要因子,分别以红、粉红、粉白叶梗,叶梗厚度厚和直立型叶丛为优良性状。利用该评价模型对8个甜菜品种进行观赏价值综合评价,筛选出‘Clnx-blush2018'、'Clnx-fen2018’和‘荷兰必久'3个观赏价值高、适于市场推广叶品种。     

Antioxidant properties of pomegranate (Punica granatum L.) bagasses obtained as co-product in the juice extraction

The aim of this work was to determine the total phenol (TPC), the total flavonoid (TFC), the tannins contents (TC), organic acids and sugar contents and the antioxidant activity of pomegranate juice extraction bagasses, which were obtained in two different ways: (i) Direct extraction that involved arils and peel (WFB) and (ii) only from arils (AB). Four different test systems were used, namely the 2,2′-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method, the ferric reducing antioxidant power (FRAP); determination of antioxidant activity with thiobarbituric acid reactive species (TBARS) and the ferrous ion-chelating ability (FIC). WFB presented higher total phenolic, flavonoid and tannins contents (10.05 mg gallic acid equivalent/g sample; 7.19 mg rutin equivalent/g sample and 8.18 mg catechin/g sample) than AB. The organic acid detected were oxalic acid, citric acid, malic acid and succinic acid while the sugar identified were fructose and glucose. As regards antioxidant activity, at all concentrations and with all methods, the WFB samples showed a higher antioxidant activity than AB samples. BHT, used as control positive, present higher antioxidant activity than WFB and AB in all antioxidant methods used except in the FRAP assay.The results of this study indicate that pomegranate bagasse obtained as co-product in the process to obtain juice may be considered a good source of natural compounds with significant antioxidant activity which could be suitable for applications on the food industry as potential ingredient for food products.     

Changes in the processing quality of sugar beet (Beta vulgaris L.) during long-term storage under controlled conditions

Long-term storage of sugar beet is an option to extend the processing campaign of the sugar factories in Europe. In the present study, changes in the processing quality of sugar beet were quantified during 110 days of storage at 7 and 20 °C. During storage, the concentration of sucrose decreased whereas K, Na, amino N, betaine, invert sugar and raffinose accumulated in the beets, i.e. quality was impaired markedly. At 7 °C, the changes in sucrose concentration were relatively small but the formation of invert sugar and raffinose caused considerable losses in beet quality. Thus, long-term storage at low temperature is appropriate to prolong the campaign but processing costs will increase. Quality assessment with two formulae showed that measurements of K, Na and amino N are insufficient to evaluate stored sugar beets for recoverable sugar. Due to its increase in storage, the concentration of invert sugar should also be taken into account.     

甜菜母根计算机优选软件的研制及应用

采用计算机程序软件对每组1000株甜菜母根进行群体优选的方法在国内属首创。文章介绍了以离散数学为基础建立的数学模型、双目标群体优选方法的原理及应用。该软件具有优选精度高,速度快,性能可靠,使用方便等特点,是替代几十年来一直沿用的传统相关表法和近年来采用的计算机画相关表法的最理想方法。软件为今后甜菜母根检糖化验实现微机管理自动化打下良好基础。     

Chemical and Physical Changes in Beet (Beta vulgaris L.) Root Tissue During Simulated Processing–Relevance to the "Black Ring" Defect in Canned Beets

Preheating slices of beet root tissue at 40 to 60°C led to a loss in tissue integrity indicated by higher leakage of electrolytes and endogenous pigments, and increases in water soluble pectin content. When tissue slices were incubated at 25°C for 1 hr after preheating at 50 to 60°C, reducing sugar increased. Incubation after preheating at 40 to 60°C resulted in decreased phenolic acid content. Endogenous poly-phenoloxidase and peroxidase retained about 50% of their original activity after preheating for 5 min at 70 and 60°C, respectively. These results bear relevance on the occurrence of the “black ring” defect in canned beets.     

Beet technological value under mediterranean storage conditions

Beet technological value is determined by non-traditional parameters which relate better to the problems of processing. In particular the dry substance determination and the composition of the juice extracted at diffusion temperature are considered. These evaluation criteria are particularly interesting in the case of damaged roots which are stored under unfavourable conditions due to high temperatures. Storage of sound and damaged beets either in piles in the fields or in the factory silo for a maximum of four days with temperatures between 20 and 35°C, is taken into consideration. The results are also relevant to problems arising from short storage in warm, humid climatic conditions. In order to achieve a more complete view of the consequences of storage on the technological value of beet it is necessary to extend the field of investigation to non-traditional parameters.     

Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread

Lactobacillus plantarum LB1 and Lactobacillus rossiae LB5, isolated from wheat germ and selected based on the kinetics of acidification, were used as starters for the manufacture of sourdough fermented wheat germ. A bread containing sourdough fermented wheat germ as an ingredient (SFWGB) was compared to breads made with (raw wheat germ bread, RWGB) or without (wheat flour bread, WFB) raw wheat germ. The higher concentration of free amino acids mainly differentiated SFWGB from WFB and RWGB. The in vitro protein digestibility of WFB was the highest, even if sourdough fermentation of wheat germ attenuated the difference. Phytase and antioxidant activities of SFWGB were highest. The specific volume and cell-total areas were also the highest for SFWGB. As determined by texture profile analysis, the values of hardness, resilience and fracturability of breads containing wheat germ were lower than those found in WFB. The crust lightness showed a decrease from WFB to SFWGB. As determined by sensory analysis, SFWGB had mainly acid taste and flavour and resulted more salty. Sourdough fermented wheat germ is an ingredient able to enhance nutritional, texture and sensory properties of bread.