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Xiao-Mei Sha Li-Jun Zhang Wen-Mei Chen Guang-Yao Wang Jin-Lin Li Zi-Zi Hu Zong-Cai Tu 《International Journal of Food Science & Technology》2022,57(3):1573-1586
Thermal action in extraction process had effects on characteristic tryptic peptides identification and gelling properties of porcine gelatin. SDS-PAGE, HPLC-LTQ/Orbitrap high-resolution mass spectrometry, texture analyser and rheometer were used to evaluate collagen depolymerisation degree, characteristic tryptic peptides and gelling properties of gelatins prepared in various thermal actions. Results showed that with increasing temperature and time, depolymerisation degree enlarged, while gel strength, gelling and melting temperature decreased. Mass spectra showed that 47 and 49 common characteristic tryptic peptides were identified in gelatins extracted at 50 °C and 100 °C with various times, respectively. Moreover, 34 common characteristic tryptic peptides were identified in all gelatin samples. Further comparison between this work and our previous investigations yielded 20 common characteristic tryptic peptides, which stably exist in various thermal actions. These common characteristic tryptic peptides may be very helpful for the accurate authentication of porcine gelatin. 相似文献
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To reduce the energy consumption of the shrimp blanching process and improve the economic value of the blanched product, a transcritical CO2 heat pump blanching system (THPB system) was designed in this paper. The trends of astaxanthin were investigated at atmospheric pressure near boiling temperature, combined with the color and structural properties of shrimp samples, and the optimal blanching times of 270 s and 240 s were obtained at 90°C and 95°C, respectively. In contrast to the fuel blanching system (FB system) at 100°C, the annual standard coal consumption of the THPB system with 90°C blanching is decreased by 79%, and the annual operating cost can be saved by CNY 63,800, with a payback period of about 3.13 years.Industrial relevanceBlanching is one of the effective ways to prolong the shelf life of shrimp. However, the research on the blanching time and temperature of shrimp is not comprehensive. In addition, the traditional fuel blanching process has high energy consumption and pollution, and can no longer meet the quality requirements of the modern food processing industry. Heat pump has been shown to have better performance in food drying, but it is less used in blanching. The information presented in this study may provide other insights into food processing. 相似文献
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目的:鉴定中国白酒发酵过程中的微生物种类,研究关键酶的特征与作用机制有利于提高白酒的优质品率。方法:本研究用形态学和生理学、16S rRNA、gyr B基因和antiSMASH分析的方法对酒曲中的一株微生物进行了验证;对该菌株的特性进行了研究,采用分子建模的方法获得了羧酸酯酶的3D模型,用分子对接的方法探讨了该菌株的羧酸酯酶的机理。结果:该菌株为产羧酸酯酶的革兰氏阴性菌Pb1(MW580690);该菌株呈现典型的S型生长曲线,产物曲线为S型,羧酸酯酶活化最优pH范围为5.0~9.0。分子对接结果显示Phe21A为该酶具有催化活性的主要氨基酸,水解三丁酸甘油酯为丁酸和甘油。分子对接结果显示三丁酸甘油酯经过构象变化被转移到催化中心后,进一步被加工;酶的亲水性和疏水性的相互作用表面有利于配体向下转移,进而从疏水性通道释放产物到的酶表面。结论:产羧酸酯酶的菌株为贝莱斯芽胞杆菌,并为羧酸酯酶水解三丁酸甘油酯类物质的底物识别、转移和催化机理提供了新的见解。 相似文献
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The present paper proposes a new method for axis identification in discrete axially symmetrical geometric models. This method is based on-a-never-used-before property of the axially symmetrical surfaces for which the symmetry line of any section curve of the surface (or of a portion of it in the case of an incomplete axially symmetrical surface) always intersects the axis of symmetry of the surface. Thus the working principle of the method makes it very robust to local defectiveness, measurement noise and outliers.In order to compare it with the most cited methods presented in literature, several types of tests have been designed and performed. The robustness of those methods, on the one hand, has been evaluated by defining the Statistical Confidence Boundary at 1σ confidence level. The trueness of the method, on the other hand, has been evaluated on geometric models obtained by measuring real objects. The high robustness, which characterizes the proposed method, makes it particularly suitable for product geometric inspection where high accuracy is required. 相似文献
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Novel organic hybrid silver thiostannates [Hen]4[Ln(en)4]2[Ag6Sn6S20]·3en (Ln = Er, 1; Tm, 2; Yb, 3) were prepared by the reactions of Ln2O3, Ag, Sn and S in ethylenediamine (en) under solvothermal conditions. Six SnS4 tetrahedra and six AgS3 triangles are connected into the heterometallic sulfide cluster [Ag6Sn6S20]10 − via edge-sharing. In the [Ag6Sn6S20]10 − cluster, a hexanuclear Ag6S6 core is enclosed by two Sn3S10 fragments. The Ag6S6 core is the first As–S cluster stabilized by inorganic SnS4 ligands. In 1–3, all Ln3 + ions are in 8-fold coordination environments that involved four bidentate en ligands, forming bicapped trigonal prisms. Compounds 1–3 show well-defined absorption edges with band gaps in the range of 2.18–2.47 eV. 相似文献