蜡质玉米辛烯基琥珀酸麦芽糊精酯的制备及性能研究

采用蜡质玉米淀粉为原料,辛烯基琥珀酸酐(OSA)为酯化剂,应用湿法工艺制备了辛烯基琥珀酸淀粉钠(SSOS)。使用耐高温α-淀粉酶对SSOS进行酶解处理,制备了蜡质玉米辛烯基琥珀酸麦芽糊精酯(MSSOS)。研究了OSA用量对SSOS取代度(DS)的影响;探讨了耐高温α-淀粉酶用量、酶解时间、淀粉乳浓度、酯化程度对MSSOS产品葡萄糖值(DE)的影响;并对具有不同DE值MSSOS在表观黏度、透明度、乳化稳定性等性能的差异进行了比较分析。结果显示:(1)SSOS的DS值随OSA用量的增加呈升高趋势;(2)随DS值的升高,SSOS的HLB值增大,亲水性加强、淀粉的糊化温度降低、峰值黏度升高;(3)MSSOS的DE值随α-淀粉酶用量的增加和酶解时间的延长而升高,SSOS的酯化程度对DE值影响不大;(4)随DE值的升高,MSSOS表观黏度降低,透明度增大;DE值高于11.5%后,乳化稳定性降低。     

两种不同方法制备的硬脂酸玉米淀粉酯的性质研究

以玉米淀粉为原料,硬脂酸为酯化剂,分别利用挤压法和高温法合成了硬脂酸玉米淀粉酯,主要研究了这两种方法制备出的硬脂酸玉米淀粉酯在取代度和性质上的差异,如稳定性、粘度、溶解度、透明度、糊化度等.结果表明:经过酯化变性后的淀粉改变了原淀粉的一些性质,粘度显著降低,糊化度有所提高,溶解性增强,并具有一定的乳化性,但透明度和稳定性有所降低.     

酯化-酶解淀粉乳化性及在雪糕中的应用

研究酯化-酶解淀粉的乳化性、作为乳化剂的应用体系范围及对雪糕品质的影响。通过对制备的酯化-酶解淀粉的乳化能力、乳化稳定性的测定,结果显示该复合改性淀粉的乳化性能与原淀粉相比有较大的提高;通过HLB值的测定,结果显示不同取代度的酯化-酶解淀粉的HLB值均大于10,可以作为乳化剂应用到水包油的乳化体系中。通过比较酯化-酶解淀粉和其他商业乳化剂产品在雪糕中的乳化效果,结果显示酯化-酶解淀粉作为乳化剂制备的雪糕膨胀率最高可以达到144%,感官评分可以达到20分,是一种较理想的雪糕乳化剂。     

硬脂酸木薯淀粉糊精的理化性质研究

本文以木薯淀粉为原料制备硬脂酸木薯淀粉糊精,研究了硬脂酸木薯淀粉糊精的理化性质。结果表明木薯淀粉经过酸解、酯化其理化性质发生了显著改变,与原淀粉相比,其溶解度、透明度、乳化性及冻融稳定性都提高,糊粘度降低。     

酶促合成肉豆蔻酸淀粉酯的性质及结构表征

为提高淀粉的反应活性,采用氢氧化钠尿素法对马铃薯原淀粉进行处理,以处理后的马铃薯淀粉和肉豆蔻酸为原料,Novozyme 435为催化剂,在无溶剂体系中制备了取代度为0.018~0.065的肉豆蔻酸淀粉酯,并对其部分理化性质进行研究。结果表明:与原淀粉相比,预处理淀粉溶解度和透明度显著增加(P0.05),其膨胀度、冻融稳定性、乳化性和乳化稳定性均显著降低(P0.05)。同时,肉豆蔻酸淀粉酯的性质与其取代度密切相关,与原淀粉相比,随着取代度的增加,酯化淀粉冻融稳定性、乳化性和乳化稳定性随之升高,而其溶解度、膨胀度和透明度随之下降。扫描电子显微镜(SEM)、傅里叶红外光谱分析(FTIR)、疏水性测定对预处理淀粉及不同取代度的肉豆蔻酸淀粉酯进行观察、测定、分析,结果表明,淀粉颗粒结构被破坏,酯化淀粉具有较好的疏水性,FTIR验证了预处理淀粉及酯化淀粉的生成。     

低黏度辛烯基琥珀酸马铃薯淀粉酯的性质研究

用酸醇解法制备了低黏度辛烯基琥珀酸马铃薯淀粉酯,并将其与马铃薯原淀粉、辛烯基琥珀酸马铃薯淀粉酯和酸醇解马铃薯淀粉在显微形态、RVA图谱、透明度、凝沉稳定性和乳化稳定性上的特点进行了研究对比;结果表明经酸醇解和辛烯基琥珀酸酐酯化处理后,明显提高了马铃薯淀粉的透明度、凝沉稳定性和乳化稳定性.     

辛烯基琥珀酸酐酶解淀粉在冷食品中应用初探

以玉米淀粉为原料进行辛烯基琥珀酸酐酯化,再以α-淀粉酶水解成不同程度的辛烯基琥珀酸酐酶解淀粉.通过对制备的辛烯基琥珀酸酐酶解淀粉的乳化能力、乳化稳定性的测定,探究出该复合改性淀粉的乳化性能,结果显示复合改性淀粉的乳化性能与原淀粉相比有较大的提高;通过亲水亲油平衡值( HLB值)的测定,结果显示不同取代度(DS)的辛烯基琥珀酸酐酶解淀粉的HLB值均大于10,可以作为乳化剂应用到水包油的乳化体系中.通过比较辛烯基琥珀酸酐酶解淀粉和其他商业乳化剂产品在冷食品(雪糕)中的乳化效果,结果显示辛烯基琥珀酸酐酶解淀粉作为乳化剂制备的雪糕膨胀率最高可以达到144％,感官评分可以达到20分,是一种比较理想的冷食品(雪糕)乳化剂.     

槟榔芋淀粉与其球磨酯化淀粉理化性质比较

以槟榔芋原淀粉为原料,采用球磨结合辛烯基琥珀酸(OSA)酯化方法制得复合改性淀粉,对其理化性质进行研究,并与原淀粉、酯化淀粉和球磨淀粉进行比较。结果表明:球磨淀粉的溶解度、膨润力和透明度均显著提高(P0.05),尤其是冷水溶解度,但其抗凝沉性、冻融稳定性和表观黏度却降低;酯化淀粉和复合改性淀粉的溶解度、膨润力、透明度、抗凝沉性、冻融稳定性和表观黏度均明显提高,由此可见槟榔芋原淀粉和球磨淀粉经OSA酯化改性后品质均得到明显改善,复合改性淀粉的表观黏度增加尤为明显,说明其具有更好的增稠性能。     

硬脂酸玉米淀粉酯的合成工艺及性质研究

本文以玉米淀粉为原料,硬脂酸为酯化剂,在微波条件下合成了硬脂酸玉米淀粉酯,着重研究了硬脂酸玉米淀粉酯的性质,如粘度、透明度、抗凝沉性和乳化性。结果表明:经过硬脂酸酯化后的淀粉大大改进了原淀粉的性能,粘度较低、透明度较高、抗凝沉性好并具有一定的乳化性。     

硬脂酸木薯淀粉酯的理化性质研究

以木薯淀粉为原料制备硬脂酸木薯淀粉酯,研究了硬脂酸木薯淀粉酯的理化性质。结果表明,木薯淀粉经过酸解、酯化其理化性质发生了显著改变,随取代度的升高它的溶解度、透明度、乳化性及冻融稳定性都提高,糊黏度降低,同一取代度样品随温度升高黏度下降。     

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.