Electrochemical characteristics of heme proteins in hydroxyethylcellulose film

A stable film made from hydroxyethylcellulose (HEC) on pyrolytic graphite (PG) electrode was employed for incorporating hemoglobin (Hb), myoglobin (Mb) and horseradish peroxidase (HRP), and the electrochemical characteristics of the proteins were studied correspondingly. Experimental results revealed that HEC film could greatly accelerate electron transfer between the proteins and electrode, and the proteins showed a thin layer electrochemical behavior in the film. Moreover, all the proteins in the film exhibited good catalytic activity towards the reduction of hydrogen peroxide (H₂O₂) in the low H₂O₂ concentration range. In the high concentration range, H₂O₂ would exhibit toxicity effect on the proteins. The electrochemical properties and electrocatalytic abilities of the three heme proteins in HEC film have been compared, and the optimal conditions for H₂O₂ biosensor fabrication have been obtained.     

Efficient synthesis of benzophenone derivatives in Lewis acid ionic liquids

Benzophenone and its derivatives were prepared via Friedel–Crafts acylation reactions using ionic liquids (ILs) of BmimCl–FeCl₃, BmimCl–AlCl₃ and BmimCl–ZnCl₂ as dual catalyst–solvent. Among them, BmimCl–FeCl₃ showed much higher catalytic activity than that observed for the other two ILs, and in conventional organic solvents. In these reaction systems, good to excellent yields (up to 97%) of acylation products were obtained in a short reaction time. This method features high yield, a simple product isolation procedure, ILs reusability and reduced waste discharge, thus rendering this catalytic system both efficient and environmentally friendly.     

玉米黄素二葡萄糖苷的发酵条件优化

为优化噬夏孢欧文氏菌合成玉米黄素二葡萄糖苷的最佳发酵条件,通过单因素实验,分析了碳源、氮源、培养基初始pH值、培养温度以及培养时间对噬夏孢欧文氏菌的生长和玉米黄素二葡萄糖苷产量的影响,同时,为确定最佳培养条件又进行了正交实验及结果分析。实验结果表明,所确定的噬夏孢欧文氏菌发酵生产玉米黄素二葡萄糖苷的最佳培养条件为:葡萄糖质量浓度为25g/L,酵母粉质量浓度为20g/L,初始pH值6.0,培养温度为30℃。同时,按此优化条件培养噬夏孢欧文氏菌培养发酵48h,得到玉米黄素二葡萄糖苷的产量比优化前提高了163%。该研究为玉米黄素二葡萄糖苷的工业化生产奠定了基础。     

过敏原肌质钙结合蛋白在毕赤酵母中的表达、优化及免疫反应性研究

目的 探究天然肌质钙结合蛋白(sarcoplasmic calcium binding protein, SCP)的可替代物,为蟹类过敏原的检测提供基础材料,本研究首次利用毕赤酵母(Pichia pastoris, P. pastoris)高效表达表达三疣梭子蟹(Portunus trituberculatus)重要过敏原SCP,并检验其免疫反应性。方法 根据毕赤酵母的密码子偏好性优化SCP基因并构建重组质粒。将其热激转化至P. pastoris GS115菌株后经遗传霉素(Geneticin, G418)筛选获得阳性高拷贝子。最后通过甲醇诱导表达重组SCP并结合免疫印记(Western blotting, WB)和间接酶联免疫吸附实验(enzyme-linked immunosorbent assay, ELISA)验证其免疫反应性。结果 SCP在P. pastoris GS115中实现了可溶性高效表达,其表观分子量约为28 kDa。在摇瓶水平下,最佳诱导条件为pH为6.0、每24 h添加1.0%(v/v)甲醇,于28℃发酵144 h,在此条件下,纯度为91.6%的SCP产量可达15 mg/L。WB和间接ELISA结果表明,重组SCP具有IgG结合能力。结论 毕赤酵母表达系统可以得到纯度较高且免疫反应性良好的重组SCP。本研究为SCP的理化研究及产业化应用奠定了基础,并有望促进特异性甲壳类过敏原检测的发展。     

微酸性电解水在水产品保鲜加工中的应用研究进展

目的 对微酸性电解水在水产品保鲜加工中的应用研究进展进行总结,为后续研究提供理论参考。方法 在介绍微酸性电解水制备原理与作用机制的基础上,围绕该技术在水产品保鲜加工中的应用研究进展予以阐述,提出存在问题与解决办法。结果 水产品经微酸性电解水处理后,可明显抑制水产品中的微生物生长,延缓pH值升高,改善保水性能,保持产品色泽,提升质构特性。然而,随着消费者对水产品品质要求的不断提高,仅使用微酸性电解水处理并非理想的方式,可结合其他理化与生物保鲜技术,以提升微酸性电解水的综合作用效果。结论 微酸性电解水在水产品保鲜加工中占有一定优势,且能结合其他处理方式提升其在水产品杀菌保鲜与品质保持等方面的加工效率。     

预制菜包装技术的发展概况及趋势

目的 综述预制菜包装材料和技术的应用,为进一步开发预制菜包装提供研究基础。方法 根据国内外预制菜包装的研究进展,介绍预制菜包装主要的材料和技术,及可用于预制菜包装的新型包装技术。结果 目前使用的预制菜包装技术有真空包装和气调包装等,需要加快对预制菜包装技术的研究和新型包装材料的应用,促进预制菜产业的发展和升级。结论 随着预制菜的迅速发展,预制菜的包装受到消费者的更多关注,新型的食品包装技术在预制菜领域具有广阔的发展空间。     

Effect of gas packaging conditions on thawed Thunnus obesus preservation

Shelf-life of commercial thawed tuna was studied in different packaging atmospheres: Air, High O₂ (70%O₂/30%CO₂), Sprayed green tea extract in High O₂, Low O₂ (40%O₂/40%CO₂/20%N₂), Non O₂ (60%CO₂/40%N₂) and Carbon monoxide (60%CO₂/39.5%N₂/0.5%CO). Three-cm-wide slices were analysed at days 0 (24 h post-thawing), 4 and 6 from the date of packaging while kept in retail conditions. Analysis performed each day of the study were: gas concentration in the headspace, colour, pH, exudative losses, lipid oxidation, total volatile bases nitrogen, microbiological analysis and a sensory test (fresh and cooked fish). The atmospheres ‘Non O₂’ and ‘Low O₂’ were the most effective for increasing tuna shelf-life due to better general lipid oxidation characteristics, microbial counts and sensory results. Shelf-life reached up to 6 days post-thawing in these cases although tuna should be consumed cooked to prevent risk of pathogens or toxins. Also, the use of antioxidants or carbon monoxide improved colour and flavour attributes and should be considered as alternatives for packaging.