纯毛绒线蛋白酶防毡缩整理的研究

采用S16.0蛋白酶处理纯毛针织绒线,可降低羊毛毡缩性,提高羊毛衫的尺寸稳定性.在浴比1:25,pH值8～10,温度45～55℃的处理液中,酶处理最佳工艺为,S16.0蛋白酶用量0.25%～0.5%(owf),平平加00.1%～0.5%,保持时间60min,其防毡缩绒线的减量率达到了5.22%.蛋白酶防毡缩属于绿色加工技术,处理后的羊毛手感柔软,不易泛黄.     

羊毛生物法防毡缩技术的研究

采用天然生物材料壳聚糖和生物酶对羊毛织物进行防毡缩处理，通过对脂肪酶、蛋白酶处理浓度、不同处理方法比较试验，探讨了一种纯生物羊毛防毡缩处理技术。研究表明，脂肪酶可有效去除羊毛表面的类脂层；壳聚糖先于蛋白酶处理，可对羊毛起到一定的保护作用；经适当的蛋白酶处理后，羊毛的鳞片尖角变钝，使羊毛具有一定的防毡缩性能。     

羊毛织物的等离子体和生物酶复合防毡缩整理

分别采用等离子体、蛋白酶、等离体 蛋白酶、等离子体 氧化/还原预处理 蛋白酶工艺处理羊毛织物,探讨了等离子体与蛋白酶对羊毛的作用原理和防毡缩效果.试验结果表明,等离子体 亚硫酸氢钠 酸性蛋白酶X处理羊毛织物,不仅防毡缩效果良好,色差变化小,而且强力损失较小、手感佳,可替代传统氯化防毡缩工艺.     

羊毛的酶法防毡缩整理综述

阐述了羊毛的毡缩原理,介绍了羊毛结构与酶之间的关系。分析了羊毛酶法防毡缩现状,详细介绍了蛋白酶一步法、蛋白酶两步法及蛋白酶三步法防毡缩整理工艺,其中着重介绍了蛋白酶两步法防毡缩整理工艺中酶法预处理与蛋白酶相结合的羊毛防毡缩方法。指出了目前酶法防毡缩整理中存在的一些问题,并提出了两种可行的处理方案。     

羊毛生物酶联合防毡缩整理

针对传统的氯化法羊毛防毡缩技术对环境污染严重,单一蛋白酶防毡缩整理技术效果不理想,一浴两步酶处理法工艺流程长、强力损伤大等问题,采用蛋白酶与生物酶活化剂联合组成的混合溶液协同对羊毛进行一浴一步浸轧处理,实现羊毛的生态快速无氯防毡缩整理。选用三羧基乙基膦分别与蛋白酶8.0 T、蛋白酶2.5 L、蛋白酶16 L组成的混合溶液对羊毛纤维进行处理,测试处理后羊毛的断裂强力、断裂伸长、毡缩球密度,借助扫描电子显微镜观察分析处理后羊毛鳞片层的形貌。结果表明,三羧基乙基膦分别与3 种蛋白酶联合处理羊毛的防毡缩效果均显著,且蛋白酶16 L 的防毡缩效果为最佳。通过正交试验优化得出最佳工艺条件：蛋白酶16 L 质量浓度为1.8 g/L,三羧基乙基膦质量浓度为1.0 g/L,处理温度为50 ℃,处理时间为2 min。     

多种蛋白酶对羊毛防毡缩整理效果的比较

采用胃蛋白酶、酸性蛋白酶、木瓜蛋白酶、菠萝蛋白酶、碱性蛋白酶对羊毛进行防毡缩整理,测试并分析了5种蛋白酶对羊毛纤维断裂强力和毡缩性能的影响,以及溴Allworden反应。将其中效果最好的菠萝蛋白酶协同H2O2和壳聚糖进行防毡缩处理。结果表明,这5种蛋白酶中菠萝蛋白酶处理效果最佳,羊毛毡缩球密度减少31.54%,强力保留率达95.7%;溴Allworden反应验证了对羊毛鳞片层的剥蚀作用;采用H2O2+蛋白酶+壳聚糖的协同处理工艺可在保持羊毛纤维较高强力的情况下,大大降低毡缩球密度。     

羊毛织物酶法与化学法防毡缩整理效果比较

针对现有研究中采用蛋白酶种类、酶活不同以及羊毛织物规格不一致等原因,难以对不同工艺处理后的织物进行直接地防毡缩整理效果比较,故基于羊毛“减法”防毡缩原理,考察了相同规格羊毛织物的酶法(角蛋白酶、蛋白酶、角蛋白酶-蛋白酶复合和DCCA-蛋白酶复合)与化学法(二氯异氰尿酸DCCA、过氧甲酸和KMnO4)防毡缩整理效果。结果表明:羊毛织物经蛋白酶单独处理时的防毡缩效果较好,润湿性明显提高;蛋白酶分别与DCCA和角蛋白酶复合处理羊毛织物时,纤维鳞片层被进一步破坏,织物的防毡缩效果更好。     

前处理对毛织物防毡缩整理的影响

为了改善羊毛织物毡缩性能,运用不同前处理与蛋白酶结合的方法对羊毛织物进行表面改性,探讨整理后织物毡缩性能和强力的变化,从而确定最佳前处理方案。应用SEM研究不同前处理、前处理与蛋白酶共同整理对织物表面形貌的影响,探讨不同前处理对羊毛用蛋白酶处理防毡缩性能的影响。研究结果表明:仅用蛋白酶处理,羊毛织物毡缩率仅下降到11.4%,很难达到羊毛防毡缩的目的,LTP前处理对于其后进行的蛋白酶防毡缩处理效果具有显著的影响,毡缩率下降到5.6%,达到了国际羊毛局防毡缩标准。     

毛织物的蛋白酶防毡缩整理

简述了羊毛无氯防毡缩整理的研究动态，介绍了蛋白酶和羊毛的作用原理，并详细叙述了羊毛用蛋白酶处理防毡缩研究的发展和现状，最后提出了作者的设想     

TG酶在修复羊毛损伤中的应用

为了减少羊毛蛋白酶防毡缩造成的损伤,应用TG酶对羊毛织物进行整理,研究TG酶对羊毛损伤的修复作用。结果表明：TG 酶可以修复化学预处理和蛋白酶防毡缩处理对羊毛造成的损伤,使羊毛织物强力增加,碱溶度下降。TG酶可以催化羊毛纤维蛋白质分子内的交联。羊毛的蛋白酶/TG酶联合防毡缩的最佳工艺为: 蛋白酶Sav用量1%（o.w.f.）, 蛋白酶Sav作用时间30min,pH值8~9;TG酶用量2%（o.w.f.）,TG酶作用时间50min,pH值6~7;浴比均为20:1,温度均为50℃,该工艺处理后羊毛织物的毡缩率为2.93%, 强力380.4N,强力损伤控制在7.4%。     

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.     

食品供应链中的肉品安全管理——在加工、贮藏、运输和零售阶段

肉品质量安全是一个复杂的问题,涉及到从农场到餐桌等诸多环节。本文简要介绍了我国肉品的安全现状,肉品供应链加工贮藏和零售运输过程中影响我国肉品质量安全的主要因素及提高加工贮藏和零售运输过程中肉品质量安全的措施,并分析了提高我国肉品安全的意义。以便解决肉品加工贮藏和零售运输过程中普遍存在的安全问题。     

压榨型鲜湿米粉条凝胶质构特性及食用品质影响因素

以压榨型鲜湿米粉条凝胶品质影响因素为研究对象,主要探讨了大米粉基本理化指标、快速黏度分析(rapid visco analyze,RVA)糊化特性、大米淀粉结晶特性对压榨型鲜湿米粉条的食用品质及其凝胶质构特性的影响。研究表明大米粉直链淀粉的质量分数与米粉条的感官得分、质构特性指标(除黏附性、弹性外)呈显著或极显著正相关(P0.05,P0.01),大米粉支链淀粉质量分数与米粉条感官得分、质构特性指标(除黏附性、弹性外)呈显著或极显著负相关(P0.05,P0.01);大米粉粗蛋白(除与恢复性呈显著正相关外)、粗脂肪质量分数与米粉条凝胶特性和食用品质相关性不显著(P0.05);X射线衍射、傅里叶变换红外光谱2种方法分析得到的结晶度RX和RI均与米粉条的凝胶特性指标和食用品质感官得分均无显著相关性(P0.05)。RVA糊化特性参数中的峰值黏度、最低黏度和最终黏度与米粉条的感官得分、质构特性指标(除黏附性、弹性外)呈显著或极显著正相关性(P0.05,P0.01);衰减值虽与感官得分、凝胶质构特性指标(除与黏附性显著负相关外)均呈一定的负相关性,但均不显著(P0.05);而回生值则与米粉条感官得分、凝胶质构特性指标的硬度、胶着性、咀嚼性、恢复性均呈极显著正相关(P0.01)。由此可见,直链淀粉、支链淀粉质量分数及RVA糊化特性参数可用来预测压榨型鲜湿米粉条的食用品质关键性指标。     

精梳机用梳理器材专件的技术创新与优选

通过对关键梳理器材及专件结构与性能特点的分析,阐明了国内外精梳器材及专件的创新技术方向,并概括出精梳梳理器材及专件的优选配套总体原则;指出我国现代精梳梳理器材及专件的技术水平与国际先进水平的差距正在不断缩小,部分国产精梳器材、专件的性价比优于国外同类产品.     

Outfitting Textiles,Fashion + Architecture: The Convergence + Interplay of Construction + Engineering for the Human Form

Links between textiles, fashion, and architecture are examined in terms of their visual aesthetics and methods of realization. Both garments and buildings touch our everyday lives and can be seen as similar types of “outfits.” Pragmatic and expressive they provide protection and shelter while also reflecting taste and identity. As ever-new textiles and technologies are emerging, these are infiltrating both the world of fashion and that of architecture. Fashion references architecture, and architecture references fashion in human scale/proportions and harmony/balance of forms, while the correct choice of textile is crucial to their realization. Fashion is traditionally seen as being ephemeral and temporal and architecture as monumental and permanent but these notions are rapidly changing. Fashion is slowing down to embrace issues of sustainability, timelessness, and longevity while architecture is speeding up to take on aspects of flexibility, mobility, and change. It is proposed that the future will move towards a convergence that includes the bespoke where new textiles and technologies enable “outfits” to be made for wearing and for living in that are intimate and individual—tailored to suit and responsive to need.     

Effect of genotype and environment on the concentrations of starch and protein in, and the physicochemical properties of starch from, field pea and fababean

BACKGROUND: The effects of genotype and environment and their interaction on the concentrations of starch and protein in, and the amylose content and thermal and pasting properties of starch from, pea and fababean are not well known. RESULTS: Differences due to genotype were observed in the concentrations of starch and protein in pea and fababean, in the onset temperature (To) and peak temperature (Tp) of gelatinization of fababean starch, and in the pasting, trough, cooling and final viscosities of pea starch and fababean starch. Significant two‐way interactions (location × genotype) were observed for the concentration of starch in fababean and the amylose content, To, endothermic enthalpy of gelatinization (ΔH) and trough viscosity of fababean starch. Significant three‐way interactions (location × year × genotype) were observed for the concentration of starch in pea and the pasting, trough, cooling and final viscosities of pea starch. CONCLUSION: Differences observed in the concentrations of starch and protein in pea and fababean were sufficient to be of practical significance to end‐users, but the relatively small differences in amylose content and physicochemical properties of starch from pea and fababean were not. Copyright © 2011 Society of Chemical Industry     

不同施肥方式及水肥调控对烟叶产质量的影响

研究了不同施肥方式和水肥调控对烟叶产、质量的影响.结果表明,在总施氮相同情况下,增加在移栽后10-15 d及打顶前后各淋施1次追肥,能合理调控营养供给,平衡上、中、下各部位烟叶的生长发育,使氮碳代谢主阶段适时过度,保证烟叶正常成熟,明显提高烟叶的产、质量.本试验以20%在移栽时施入,移栽后10d施10%,20 d施10%,30 d施40%,50 d施20%,效果最好.     

Overview on the mechanisms of coffee germination and fermentation and their significance for coffee and coffee beverage quality

Quality of coffee is a complex trait and is influenced by physical and sensory parameters. A complex succession of transformations during the processing of seeds to roasted coffee will inevitably influence the in-cup attributes of coffee. Germination and fermentation of the beans are two bioprocesses that take place during post-harvest treatment, and may lead to significant modifications of coffee attributes. The aim of this review is to address the current knowledge of dynamics of these two processes and their significance for bean modifications and coffee quality. The first part of this review gives an overview of coffee germination and its influence on coffee chemistry and quality. The germination process initiates while these non-orthodox seeds are still inside the cherry. This process is asynchronous and the evolution of germination depends on how the beans are processed. A range of metabolic reactions takes place during germination and can influence the carbohydrate, protein, and lipid composition of the beans. The second part of this review focuses on the microbiota associated with the beans during post-harvesting, exploring its effects on coffee quality and safety. The microbiota associated with the coffee cherries and beans comprise several bacterial, yeast, and fungal species and affects the processing from cherries to coffee beans. Indigenous bacteria and yeasts play a role in the degradation of pulp/mucilage, and their metabolism can affect the sensory attributes of coffee. On the other hand, the fungal population occurring during post-harvest and storage negatively affects coffee quality, especially regarding spoilage, off-tastes, and mycotoxin production.     

突飞猛进的中国油脂工业

中国粮油学会油脂专业分会成立于1985年10月5日,学会成立20年来,中国的油脂工业得到了突飞猛进的发展.从我国油脂、油料生产与消费的快速增长、油脂工业的总体发展水平、市场上琳琅满目的食用油脂产品、大型化油厂建设、油料资源综合利用、油脂机械装备水平、油脂科研和教育等7个方面分别对学会成立20年来,在促进我国油脂科技进步、油脂工业整体水平的提高方面所做的贡献进行了全面而客观的回顾,并对2004年油脂工业的发展特点进行了分析,展望了我国油脂工业的美好前景.