复合氨基酸微量元素络合盐的制备工艺研究

利用脱脂豆粕的1398中性蛋白酶水解液作为复合氨基酸来源,对食品营养强化剂复合氨基酸锌、钙、亚铁络合物的制备工艺条件进行了初步研究,重点研究了配位体摩尔比和pH值对络合反应的影响,确定合适的络合反应条件为：复合氨基酸锌、钙、亚铁的配位体摩尔比为2：1,复合氨基酸锌、钙的pH=8.0,复合氨基酸亚铁的pH=6.5,产品络合率均达到90%以上,并用化学法和红外光谱法鉴定了产品。     

复合氨基酸微量元素络合盐的制备工艺研究注

利用脱脂豆粕的1398中性蛋白酶水解液作为复合氨基酸来源,对食品营养强化剂复合氨基酸锌、钙、亚铁络合物的制备工艺条件进行了初步研究.重点研究了配位体摩尔比和pH值对络合反应的影响,确定合适的络合反应条件为复合氨基酸锌、钙、亚铁的配位体摩尔比为21,复合氨基酸锌、钙的pH=8.0,复合氨基酸亚铁的pH=6.5,产品络合率均达到90%以上.并用化学法和红外光谱法鉴定了产品.     

水解氨基酸微量元素络合物食品添加剂的合成工艺研究

利用豆粕的１３９８中性蛋白酶水解液作为复合氨基酸来源，对食品添加剂复合氨基酸锌络合物的合成工艺条件进行了初步研究。重点研究了配体摩尔比和ｐＨ值对络合反应的影响，确定合适的配比反应条件为配位摩尔比２：１，ｐＨ＝８．０，产品络合率达到９８％以上，用化学分析法及红外光谱法鉴定了产品，初步试验得出复合氨基酸锌具有抗氧化性，这为其以后的应用拓展了思路。     

复合氨基酸钙的制备工艺研究

以毛发中的角蛋白为复合氨基酸的来源,对复合氨基酸钙的合成工艺进行了初步探讨。在单因素试验的基础上,通过正交试验研究了p H、螯合温度、螯合时间以及氨基酸与钙的配位比对螯合反应的影响,确立了最佳的反应条件:反应液p H 9,反应温度40℃,反应时间60 min,复合氨基酸与钙的配位比2∶1。并用紫外光谱、红外光谱和差示热量扫描仪(DSC)鉴定了产品。     

复合氨基酸锌的制备工艺研究

以动物蛋白粉为复合氨基酸来源,对复合氨基酸螯合锌的合成工艺条件进行了初步的探讨,研究了反应液的pH、反应温度、反应时间对螯合反应的影响。确立了合适的反应条件:反应液pH=8.0,反应温度为常温,反应时间为30min,并用红外光谱鉴定了产品。     

双酶解工艺制备复合L-氨基酸钙及生物利用的研究

本文采用胰蛋白酶、酸性蛋白酶和木瓜蛋白酶水解鸡骨和变性豆粕,制备复合L-氨基酸钙,并以SD大鼠为模型,评价该产品的生物利用率.结果表明复合L-氨基酸钙最适宜的螯合条件为复合L-氨基酸和钙浓度比为1∶2,在pH8.0,30min,70℃时钙的螯和率为22.73%,动物代谢实验表明复合L-氨基酸钙组和"乐力"氨基酸螯和钙组大鼠的股骨长度、股骨重量,钙吸收率、钙存留率和股骨钙的含量均高于对照组(P＜0.01).大鼠股骨钙的含量复合L-氨基酸钙组比"乐力"氨基酸螯合钙组有不同程度的增加(P＞0.05).由此可见复合L-氨基酸钙是一种高吸收型的活性钙.     

双酶解工艺制备复合L-氨基酸钙及生物利用的研究

本文采用胰蛋白酶、酸性蛋白酶和木瓜蛋白酶水解鸡骨和变性豆粕,制备复合L-氨基酸钙,并以SD大鼠为模型,评价该产品的生物利用率.结果表明复合L-氨基酸钙最适宜的螯合条件为复合L-氨基酸和钙浓度比为12,在pH8.0,30min,70℃时钙的螯和率为22.73%,动物代谢实验表明复合L-氨基酸钙组和"乐力"氨基酸螯和钙组大鼠的股骨长度、股骨重量,钙吸收率、钙存留率和股骨钙的含量均高于对照组(P＜0.01).大鼠股骨钙的含量复合L-氨基酸钙组比"乐力"氨基酸螯合钙组有不同程度的增加(P＞0.05).由此可见复合L-氨基酸钙是一种高吸收型的活性钙.     

蛋氨酸螯合铬营养强化剂的合成工艺

对蛋氨酸铬螯合物的合成工艺条件进行了研究,重点研究了配体摩尔比和pH值对螯合反应的影响,确定合适的配合反应条件为配位体摩尔比3∶1、pH =7 0、反应温度80℃,蛋氨酸铬螯合物产率为4 8 4 1%。     

纤维基吸附材料(羊毛)对三价铬离子的吸附性能研究

将三价铬进行配位络合,然后用羊毛将其配位络合物吸附。测试了在不同的处理方式、pH、温度和时间下羊毛对三价铬络合物吸附量的影响,优化了吸附条件。试验结果表明,只有将羊毛鳞片层去除并且酸化之后才可将三价铬的络合物吸附,用磺基水杨酸配位络合的三价铬络合物在pH=4、温度为60℃、吸附时间为60min时吸附效果最佳;用柠檬酸配位络合的三价铬络合物在pH=4、温度为60℃、吸附时间为90 min时吸附效果最佳。     

微波法制备鲟鱼皮复合氨基酸螯合铜的工艺

研究人工养殖鲟鱼皮复合氨基酸螯合铜的制备工艺.采用微波螯合工艺,对复合氨基酸与铜的配位比、微波时间、微波功率及反应体系的pH对螯合反应的影响进行详细的研究.正交试验表明,螯合的最佳工艺为:反应体系pH为11,微波功率为342W,螯合时间为6min,氨基酸与硫酸铜配位比为2:1.在此条件下得到的螯合物,产量为0.621 7 g,螯合率达92.38%.对产物进行红外表征,同时,测定人工养殖的鲟鱼皮复合氨基酸螯合铜的最大紫外吸收波长为230 nm.     

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.     

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.     

Review of techniques to manufacture micro-hydrogel particles for the food industry and their applications

Microgels are ‘soft’ microscopic cross-linked polymeric particles that are being increasingly exploited in a variety of industries for rheology control, encapsulation and targeted delivery. They are valued because of the ability to tune their functionality to address specific applications in oil recovery, coatings, drug delivery, cosmetics, personal care and foods. Food microgels are typically biopolymer hydrogels in the form of microspheres, nanospheres (also called nanogels), spheroids and fibres. The utilisation of engineered microgels in foods has so far been limited, despite their great potential to address several needs in the food industry, including: satiety control, encapsulation of phytonutrients and prebiotics, texture control for healthier food formulations (e.g. reduced fat products), and targeting delivery to specific areas in the digestive tract. We review the scientific and patent literature on the utilisation and manufacturing methods for producing microgels with an emphasis on micro-hydrogels for food applications.     

12—A CRITIQUE OF SOME HYPOTHESES RELATING TO THE HETEROGENEITY OF THE HIGH-SULPHUR PROTEINS OF WOOL

Joubert and Burns prepared a large number of fractions from the high-sulphur proteins of wool and estimated their molecular weights and amino-acid compositions. Their data have been re-examined in order to look for statistically significant interrelations between amino acids and between the proportion of various amino acids and molecular weight. Statistical analysis of the data is also used to examine the credibility of some hypotheses concerning the mechanism of keratin biosynthesis and to provide further evidence for the existence of families of proteins within the high-sulphur fractions of wool.     

Contribution of European research to risk analysis

The European Commission's, Quality of Life Research Programme, Key Action 1—Health, Food & Nutrition is mission-oriented and aims, amongst other things, at providing a healthy, safe and high-quality food supply leading to reinforced consumer confidence in the safety of European food. Its objectives also include the enhancing of the competitiveness of the European food supply. Key Action 1 is currently supporting a number of different types of European collaborative projects in the area of risk analysis. The objectives of these projects range from the development and validation of prevention strategies including the reduction of consumers risks; development and validation of new modelling approaches; harmonization of risk assessment principles, methodologies, and terminology; standardization of methods and systems used for the safety evaluation of transgenic food; providing of tools for the evaluation of human viral contamination of shellfish and quality control; new methodologies for assessing the potential of unintended effects of genetically modified (genetically modified) foods; development of a risk assessment model for Cryptosporidium parvum related to the food and water industries; to the development of a communication platform for genetically modified organism, producers, retailers, regulatory authorities and consumer groups to improve safety assessment procedures, risk management strategies and risk communication; development and validation of new methods for safety testing of transgenic food; evaluation of the safety and efficacy of iron supplementation in pregnant women; evaluation of the potential cancer-preventing activity of pro- and pre-biotic ('synbiotic') combinations in human volunteers. An overview of these projects is presented here.     

Announcing a new international peer-reviewed journal:Food Science and Human Wellness now accepting manuscript submission in English

<正>We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of     

The Latest Data about Development of Chinese Printing Industry in 2013

In the 2014 China（Shanghai）International Printing Week,Director Wang Yanbin released the latest data about development of Chinese printing industry in 2013.According to statistics,in 2013,the total output value of Chinese printing industry exceeded 1trillion Yuan for the first time,reaching 1.03985 trillion Yuan.There were 105,000 printing enterprises in China,employees were 3.415 million.The total asset was 1.06247 trillion Yuan;     

The State Council Issued "Directory of Government Approved Investment Projects(2013 Edition)"

正On December 2nd,2013,the State Council issued the notification of"Directory of Government Approved Investment Projects(2013 Edition)"(hereafter referred to as"notification").It is pointed out in the"notification"that in order to further deepen reforms in investment systems and administrative examination and approval systems,simplify administrative procedures and delegate powers to lower levels,earnestly     

China textile machinery: taking off in progress

正Among the 1600 exhibitors who take apart in the ITMA ASIA+CITME2014 2/3 are Chinese manufactures.If the numerous figures failed to attract your attention,the increase of quality should draw your focus.To adopt the demand of developing textile machine market,domestic textile machinery enterprises now follow the slogan of"technology drives development"to enhance product competitiveness.Our domestic sellers will showcase product ranging from spinning,weaving,dyeing and printing,     

Top Ten News of China's Paper Industry 2013

On December 24th, 2013, the meeting on the selection of top 10 news of China＇s paper industry 2013 sponsored by 〈China Paper Newsletters〉 was held in Beijing. The yearly selection of the top l0 news, which began in 2000, has become a brand activity widely recognized in the industry thanks to the support from the authorities at all levels and public participation.