耐盐脱毛蛋白酶产生菌的研究

耐盐菌（Ｎｏ．８１３）产生的蛋白酶主要为中性和碱性蛋白酶。酶作用的最适温度为５０℃，最适作用ｐＨ为９．０。在饱和ＮａＣｌ溶液中可保持较高的酶活力，即蛋白酶的ＮａＣｌ耐受能力较强。Ｍｎ＾２＋，Ｃａ对酶的激活作用。其中Ｃａ＾２＋还能使酶的ｐＨ稳定性和热稳定性有一定的提高。表面活性剂和平平加，ＪＦＣ和洗衣粉对酶活力无太大的影响。     

足球菌ISK—1的发酵产物足球菌素ISK—1的生产最适化

研究了足球菌ＩＳＫ－１发酵中温度，ｐＨ值以及无机阳离子对足球菌素ＩＳＫ－１活性的影响，３７℃，ｐＨ值为５．５～６．０是产生足球菌素ＩＳＫ－１的较适宜条件，Ｍｎ＾２＋和Ｍｇ＾２＋对足球菌素ＩＳＫ－１的产生是必需要，而Ｎａ＾＋，Ｃａ＾２＋，ＮＨ４等阳离子均能提高足球菌素ＩＳＫ－１的活性，其中以Ｎａ＾＋的效果最显著。     

大麦根磷酶提取及性质研究

大麦根中含有较高活力的磷脂酶,提取磷脂酶的条件是１０倍大麦根生量的水浸提２０小时,浸提温度为２０℃,ｐＨ６．５。Ｃａ＾２＋对磷脂酶有激活作用。当Ｃａ＾２＋浓度为０．００５ｍｏｌ／Ｌ,反应温度４０℃时酶活力达最大值,６５℃以上酶基本失活。     

耐盐脱毛蛋白酶产生菌的研究──Ⅲ耐盐菌产生的蛋白酶性能研究

耐盐菌（Ｎｏ．８１３）产生的蛋白酶主要为中性和碱性蛋白酶。酶作用的最适温度为５０℃，最适作用ｐＨ为９．０。在饱和ＮａＣｌ溶液中可保持较高的酶活力，即蛋白酶的ＮａＣｌ耐受能力较强。Ｍｎ２＋，Ｃａ２＋对酶有激活作用。其中Ｃａ２＋还能使酶的ｐＨ稳定性和热稳定性有一定的提高。表面活性剂如平平加，ＪＦＣ和洗衣粉对酶活力无太大的影响。     

不同因素对凝乳酸活力的影响

对犊牛羔羊第四胃及微小毛霉（Ｍｕｃｏｒｐｕｓｉｌｌｕｓ）三种凝乳酶进行了最适温度、ｐＨ稳定范围、热稳定性、不同ｐＨ对效价的影响及各种离子影响的研究．结果表明，牛、羊、微小毛霉凝乳酸的最适温度分别为６０℃、５５℃和６５℃；ｐＨ稳定范围分别是２－７、３－６和３－８；其热稳定性依次为，牛＜羊＜微小毛霉，牛凝乳酸５５℃处理１０ｍｉｎ基本失活，羊凝乳酸６０℃处理１０ｍｉｎ完全失活，微小毛霉凝乳酶６５℃处理１０ｍｉｎ活力全部丧失，三种酶随奶液之ｐＨ值降低而凝乳加快；Ａｌ－－－对上述三种凝乳酸都有较强的促凝乳作用，Ｃａ（＋＋）、Ｆｅ（＋＋）有一定促进作用，而Ｚｎ（－－）、Ｃｕ（－－）对三种酶却有一定抑制凝乳作用，对微小毛霉凝乳酶更为明显，Ｋ＋、Ｌｉ－、Ｍｇ（＋＋）及Ｎａ－均无明显作用。     

由工业氯化钡制备高纯度碳酸钡的研究

本文以工业ＢａＣｌ２．２ＨＯ为原料,采用混合溶剂法除去了Ｃａ＾２＋,Ｓｒ＾２＋等主要杂质,获取了高纯度ＢａＣｌ２．２ＨＯ。将所得高纯度ＢａＣｌ２．２Ｈ２Ｏ与ＮＨ４ＨＣＯ３反应,并经６０℃二次蒸馏水行销条,１２０℃干燥,制备了纯度为９９．９１％高纯度ＢａＣＯ３,其中的Ｃａ＾２＋,Ｓｒ＾２＋含量低于２０ｐｐｍ。     

黑芝麻色素的提取条件和稳定性研究

对黑芝麻色素的提取条件及其光谱特性和稳定性等进行了较系统的研究，结果表明：黑芝麻色素的最佳提取条件是以一定浓度的酸性醇溶液为溶剂，保持提取温度为８０℃，时间３ｈ，物料比为１：５０，黑芝麻色素呈天然黑褐色，对自然光，紫外光，温度（２５℃－１００℃，酸碱度（ｐＨ４－８），抗氧化剂（茶多酚），金属离子（Ａｌ＾３＋，Ｃａ＾２＋，Ｋ＾＋，Ｚｎ＾２＋，Ｍｎ＾２＋，Ｍｇ＾２＋），均表现较稳定，是一种优良的天然色     

金属离子与明胶的相互作用研究：Ⅰ Ca^2＋与明胶的相互作用

本文采用ＵＶ,ＦＩＴＩＲ,ＤＳＣ研究了Ｃａ＾２＋与明胶在分子水平上的相互作用机理以及ｐＨ值对体系相互作用的影响。实验表明,Ｃａ＾２＋可取代明胶中羧基与氨基的相互作用而形成的新的配体,高的ｐＨ值有利于新配体的形成。     

大麦根磷脂酶提取及性质研究

大麦根中含有较高活力的磷脂酶。提取磷脂酶的条件是１０倍大麦根重量的水浸提 ２０小时，浸提温度为 ２０℃， ｐＨ６． ５。 Ｃａ２＋对磷脂酶有激活作用，当 Ｃａ２＋浓度为０． ００５ｍｏｌ／１，反应温度４０℃时酶活力达最大值，６５℃以上酶基本失活。     

里氏木霉液体发酵法生产纤维素酶

通过比较几株霉菌产纤维素酶活力，发现里氏木霉ＲｕｔＣ－３０活力最高；采用Ａｖｉｃｅｌ与麸皮复合碳源，以及使用ＫＨ２ＰＯ４－Ｋ２ＨＰＯ４缓冲系统控制发酵液ｐＨ，２８℃摇瓶发酵６ｄ，最高酶活达到ＣＭＣａｓｅ１００－１２５Ｕ／ｍｌ，ＦＰＡ９－１２Ｕ／ｍｌ。采用２．５升发酵罐培养，通过控制ｐＨ和溶氧，纤维素酶活力为ＣＭＣａｓｅ１３３．４Ｕ／ｍｌ，ＦＰＡ１１．６７Ｕ／ｍｌ。用硫铵盐析法提取制得纤维素酶干粉，其活力为ＣＭＣａｓｅ３０７４．９Ｕ／ｇ，ＦＰＡ１６６．７Ｕ／ｇ。     

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.     

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.     

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.