电子智能纺织品的应用及发展趋势

文章介绍了电子智能纺织品的概念及其具体组成元件,并对其在医疗、娱乐、体育、军事等方面的应用做了简单介绍,对其存在的问题进行了描述,最后评述了其未来的发展方向。     

酶制剂——提高食品安全的工具

本文介绍了酶制剂其本身的安全性和管理现状,着重讲述了其在食品中的解毒、保鲜、检测以及在一些功能性食品中的应用。     

陶瓷壁画在建筑室内设计中的应用分析

在环境陶瓷中,陶瓷壁画是重要组成部分之一,将其应用在室内设计中,能提升室内环境的艺术性,满足人们对环境的精神追求。本文从整合空间、观赏性、装饰性、时代精神阐述了其在室内空间中的作用,并从色彩、构图以及灯光三方面阐述了其具体应用。     

合成高分子材料黄变的研究进展

在加工、储存和使用的过程中,高分子材料长期受到光、热等外界因素的作用时,其内部会发生各种物理和化学变化,导致其结构的变化,使其性能劣化,限制其在某些领域的应用,甚至使其完全丧失应用价值。在此过程中,高分子材料常伴随有黄变的发生。黄变是高分子材料结构发生变化的结果,不仅影响其的外观,还是其性能发生劣化的信号。本文综述了合成高分子材料的黄变研究现状,探讨了其黄变的机理,讨论了减轻聚合物黄变的可能措施。     

碳点荧光探针在食品检测中的应用

碳点作为一种新兴的碳纳米材料,由于其独特的光电学特性、量子尺寸效应、低毒性、良好的生物相容性,一经发现便引起了人们的广泛关注,并成为材料物理及化学界的研究热点,在传感、成像、分析检测、催化等领域表现出很好的应用潜力。概述了碳点的研究进展,介绍了其光学特性及在食品检测中的应用,总结了其发展过程中存在的问题,并对其未来发展前景进行了展望。     

过热蒸汽技术在食品加工中的应用研究进展

从熟制到杀菌，热处理贯穿食品加工的整个过程，过热蒸汽技术则作为一种新兴、高效、安全、环保的热处理技术走进人们视野，虽然其已发展百年有余，但直到近些年才成为一种可行的食品加工技术，并逐渐应用于食品加工各个领域。该文综述了近年来过热蒸汽技术在食品加工中的应用研究，主要包括干燥、烘焙、杀菌、稳定化处理、淀粉及蛋白质改性等多个食品加工应用领域，分析了其在各领域的应用效果及影响因素，探讨了其对产品品质的影响，讨论了其优势及存在的问题，展望了其在食品加工领域的未来研究方向，以期为进一步拓宽和深入研究过热蒸汽技术在食品加工中的应用提供参考。     

溶菌酶及其在肉制品加工中的应用

本文综述了溶菌酶的结构、性质、来源、分离纯化方法和作用机理,概括了其在肉制品加工中的应用现状、使用方法及注意事项,展望了其发展前景。     

蓖麻油深加工产物——尼龙11的合成及应用

尼龙11是一种综合性能良好的工程塑料。综述了尼龙11的国内外研究概况,介绍了其以蓖麻油为原料的生产工艺,并概述了其在汽车、电子电器、军工等领域的应用,且对其发展前景进行了展望。     

关于地理信息系统在测绘中的应用探析

地理信息系统在发展过程中,信息技术的发展为其提供了必要的技术支持,同时,地理信息系统在发展过程中也对全球定位系统、遥感技术以及互联网技术进行了利用,这样使其在不断发展过程中得到了更好的应用。文章对地理信息系统在测绘中的应用进行了分析,同时对其发展趋势也进行了分析。     

天然VE油微胶囊的储存稳定性研究

以自制的天然V_E油微胶囊为研究对象,测定了其水分含量、流动性、粒径等指标,表征了其微观结构,研究了V_E油微胶囊的热稳定性、热水中的释放性以及光照、氧气、温度、相对湿度等环境条件对其储存稳定性的影响。结果表明:天然V_E油微胶囊的高温稳定性及在热水中的稳定性明显优于天然V_E油,其更适合在避光、密封隔氧、室温以下温度及干燥环境中储存。     

Specifications for gum arabic (Acacia senegal); analytical data for samples collected between 1904 and 1989

The regulatory specifications for gum arabic (Acacia senegal) are superficial and inadequate to ensure that it is not adulterated with non-permitted gums from other botanical sources. Moreover, the existing specifications do not give the consumer the essential assurance, fundamental to food safety evaluation principles, that the nature and quality of gum arabic used in foodstuffs always conforms to that of the Test Article selected for the toxicological studies which justified the current status ('ADI not specified') of gum arabic as a permitted food additive. The availability of well-preserved gum arabic samples, collected between 1904 and 1939, has enabled invaluable data to be added to those derived from samples from the most recent crops. The resulting analytical data substantiate and greatly extend the quantitative information available previously for the chemical characterization of gum arabic for regulatory and trade purposes. The data confirm that good-quality commercial gum arabic was used previously as the Test Article. There is no evidence that the specific rotation of gum arabic has become significantly less negative in recent years.     

压力协同温度控制天然阿拉伯胶的熟化改性研究

阿拉伯胶由于具有良好的溶解性、稳定性、乳化性等优异性能,被广泛的应用于生物、医药、食品和工业领域。以天然阿拉伯胶为研究对象,分别考察了压力、温度和处理时间对阿拉伯胶熟化的影响。结果表明,温度是阿拉伯胶熟化改性的主要影响因素,温度越高阿拉伯胶的平均分子量越大,在100℃条件下处理,12 h后平均分子量可达到2.8×107g/mol;超高压不能改变阿拉伯胶的熟化程度,但是能够明显的缩短熟化时间,提高改性效率;红外光谱检测结果表明,高压没有改变阿拉伯胶组分。试验结果将为天然阿拉伯胶的改性提供一种新的方法和途径。     

Evaluation of gum exudates from three selected plant species from Tanzania for food and pharmaceutical applications

Authenticated gum samples from three plant species from Tanzania were analysed and their potential for food, pharmaceutical and other applications was determined by comparing their physicochemical properties with those of commercial Acacia gums from Tanzania, gum karaya and the specifications demanded by the international regulatory bodies for gum arabic for food and pharmaceutical applications. The gum exudate from Dichrostachys cinerea meets some specifications (moisture content, solubility, insoluble matter and ash) demanded for the identity and purity of gum arabic as stipulated by the international regulatory bodies. The aqueous solution of the gum possesses solubility and viscosity similar to commercial gum arabic. Similarly, the properties of Sterculia quinqueloba gum meet a number of the specifications demanded for gum karaya, except that it contains high levels of tannin which would limit its usefulness in food and pharmaceutical applications. The properties of the gum exudate from Acacia pseudofistula, on the other hand, are different from those of Tanzanian commercial Acacia gums. © 2002 Society of Chemical Industry     

The identification of Combretum gums which are not permitted food additives, II

Combretum gums, readily available at low prices in East and West Africa, may be offered for sale as 'gum arabic'. Vigilance is necessary to detect such misrepresentations because Combretum gums differ greatly from gum arabic (Acacia senegal (L.) Willd.) in terms of quality, solution properties and value. Moreover, because there is no toxicological evidence for their safety in use, Combretum gums are not included in any of the international lists of permitted food additives. Food manufacturers and regulatory authorities therefore require data that characterize Combretum gums so that their use in foodstuffs can be prevented. This paper presents such data for the gums from a further six Combretum species. All of these have negative optical rotations similar to that of food grade gum arabic. It is no longer sufficient, therefore, to rely solely on an optical rotation measurement to confirm the identity of gum arabic. The additional analyses necessary to differentiate between Combretum gums and gum arabic are discussed.     

食品加工中的增稠剂(三) 植物来源的增稠剂

增稠剂是一种在食品工业中有广泛用途的食品添加剂。本文综述了植物来源的增稠剂,主要有瓜尔胶、槐豆胶、罗望子胶、亚麻籽胶、阿拉伯胶、黄蜀葵胶、果胶等,综述了这些植物来源增稠剂的性状、性能及其在食品工业中的应用等,并对其应用前景作了展望。     

瓜尔豆胶的特性及其在食品工业中的应用

综述了瓜尔豆胶的组成、结构、性质、制备和在食品工业中的应用现状 ,并对其作为植物籽胶多糖类食品添加剂在我国的发展前景进行了分析     

The effect of viscous substances on the transit time of barley digesta in rats

The influence of a number of hydrocolloids on the transit time of digesta, stool weight and colour of stools was investigated in rats. All hydrocolloids tested gave the stools a lighter colour and increased their size and water content. The hydrocolloids could be divided into two groups according to their action on digesta passage: pectin, gum arabic, oxidised starch and barley β-glucan retarded it, while guar gum, carrageenan, tragacanth gum, carob bean gum, sodium alginate and sodium carboxymethyl cellulose accelerated it. After feeding carrageenan for 1 week it took several weeks before water content and transit time returned to normal. Gum arabic was found to cause caecal distension.     

In vivo determination of the caloric value of gum arabic in the male rat--biological data

Sprague-Dawley male rats were given normal diets (UAR A 03) containing various amounts of gum arabic, sucrose and lignin for eight consecutive weeks. The caloric values of the diets were derived by utilizing the indirect method comparing the slopes from food consumption and weight gain curves. While the data obtained from sucrose diets showed that these diets caused a clear incremental effect on energy production with respect to both test animals and controls, and data from lignin diets were found to produce a negative effect on energy yields, gum arabic diets produced results indicating that at certain levels of intake, gum arabic may contribute energy values slightly superior to those of lignin (0 cal-g), possibly between zero and 1 cal/g. However, it was not found possible to attribute a clear-cut quantitative caloric value to this additive from data obtained in this study.     

Effects of guar gum and arabic gum on the physicochemical,sensory and flow behaviour characteristics of frozen yoghurt

This study investigated the effect of guar gum and arabic gum on physicochemical, sensory and flow behaviour properties of frozen yoghurt. The results indicated that gums significantly affected the viscosity, overrun and melting rate of frozen yoghurt. The highest overrun value was observed in sample containing 0.5% arabic gum. Frozen yoghurt containing 0.3% guar gum had the highest viscosity. The longest first dripping time was observed in sample containing 0.5% arabic gum. Flow behaviour of samples showed that all frozen yoghurts exhibited shear thinning behaviour. Guar gum at a concentration of 0.2% and arabic gum at a concentration of 0.5% presented the best total acceptability. The results of this study revealed that the frozen yoghurt produced with arabic gum had the better overall sensory and physicochemical characteristics.     

Fractionation and physicochemical characterization of peach gum polysaccharides

One kind of Chinese peach gum was fractionated by different solvent extraction (water followed by alkaline solutions). Chemical analysis showed peach gum polysaccharides were acidic arabinogalactans, mainly composed of arabinose (∼50%), galactose (∼37%) and uronic acid (13–14%), with the molecular weight of ∼4.60 × 10⁶ g/mol according to high performance size exclusion chromatography (HPSEC) analysis. Peach gum solution exhibited typical shear thinning flow behavior properties, K (consistency index) values increased while n (flow index) values decreased with the increasing of concentration. Dynamic sweep tests showed that moduli of peach gum solutions were highly dependent on frequency, concentration and temperature. Water extractable fraction was able to form gel network when concentration was higher than 4%. Alkaline extracted peach gum gave weaker rheological responses, such as lower viscosity at same concentration when compared to the water extractable fraction. Two alkaline extractable fractions exhibited similar intrinsic viscosities of 21.18 dl/g (0.1 M NaOH extractable, AE01) and 21.76 dl/g (0.5 M NaOH extractable, AE05), respectively, while water extractable fraction (WE) formed aggregate in water at low concentration. All fractions extracted from peach gum exudates showed better emulsion capacity and stability than gum arabic and fenugreek, which could be used in food industry to replace or partially replace gum arabic.