甜酒酒曲根霉低聚糖酶类研究

本文综述了甜酒酒曲根霉淀粉降解酶类全酶系及其降解产物研究、低聚糖酶产生菌的选育和混合发酵制作甜酒的研究前景。     

啤酒用玉米米工艺检测指标的研究

通过对啤酒用辅料玉米米的工艺检测指标的研究，从水分、粒度、浸出物、脂肪等几方面制定啤酒用玉米米产品标准。以其为根据，采购原料玉米，验证、修订、完善玉米联产加工工艺(中试)及其参数，选择最佳加工工艺，确定更为合理的工艺参数。     

玉米纤维与竹纤维混纺纱工艺实践

为了开发玉米纤维与竹纤维混纺纱,针对玉米纤维与竹纤维的性能特点,采用棉包混和的方法,开清棉、梳棉工序解决混和、开松、分梳、转移问题;并条、粗纱工序解决绕罗拉胶辊问题,提高半制品条干,降低重不匀;细纱、络筒工序减少断头,提高接头质量,以改善织物外观效果.所开发的竹纤维/玉米纤维60/40 18tex纱质量优良,满足了市场需求.     

乙酰化二淀粉磷酸酯性质的研究

本文研究了交联一酯化复合变性淀粉——乙酰化二淀粉磷酸酯的结构和物理化学特性。结果表明:由于乙酰基取代了淀粉分子的部分羟基而使淀粉与碘的结合能力下降,展现为直链淀粉含量降低,淀粉的溶解度和膨润力增加;淀粉糊的透明度和冻融稳定性有所改善,交联反应还提高了淀粉的耐热、耐酸稳定性。     

Fuel ethanol production from sweet sorghum using repeated-batch fermentation

Ethanol was efficiently produced from three varieties of sweet sorghum using repeated-batch fermentation without pasteurization or acidification. Saccharomyces cerevisiae cells could be recycled in 16 cycles of the fermentation process with good ethanol yields. This technique would make it possible to use a broader range of sweet sorghum varieties for ethanol production.     

Ultrasound-assisted production of bioethanol by simultaneous saccharification and fermentation of corn meal

An ultrasound-assisted liquefaction as a pretreatment for bioethanol production by simultaneous saccharification and fermentation (SSF) of corn meal using Saccharomyces cerevisiae var. ellipsoideus yeast in a batch system was studied. Ultrasound pretreatment (at a frequency of 40 kHz) was performed at different sonication times and temperatures, before addition of liquefying enzyme. An optimal duration of the treatment of 5 min and sonication temperature of 60 °C were selected, taking into account glucose concentration after the liquefaction step. Under the optimum conditions an increase of glucose concentration of 6.82% over untreated control sample was achieved. Furthermore, the SSF process kinetics was assessed and determined, and the effect of ultrasound pretreatment on an increase of ethanol productivity was investigated. The obtained results indicated that the ultrasound pretreatment could increase the ethanol concentration by 11.15% (compared to the control sample) as well as other significant process parameters. In this case, the maximum ethanol concentration of 9.67% w/w (which corresponded to percentage of the theoretical ethanol yield of 88.96%) was achieved after 32 h of the SSF process. A comparison of scanning electron micrographs of the ultrasound-pretreated and untreated samples of corn meal suspensions showed that the ultrasound stimulated degradation of starch granules and release of glucose, and thereby accelerated the starch hydrolysis due to the cavitation and acoustic streaming caused by the ultrasonic action.     

Antioxidant and nutritive constituents during sweet pepper development and ripening are enhanced by nitrophenolate treatments

A mix of nitrophenolates was applied to pepper plants in the irrigation system along the growth cycle. Fruits were labelled at fruit set to study the evolution of fruit growth and ripening based on fruit size and colour. In addition, at 3-day intervals, samples were taken in which the evolution of fruit weight, colour, nutritive (sugars and organic acids) and bioactive compounds (total phenolics, carotenoids, and ascorbic acid) was evaluated. Pepper fruit growth followed a simple sigmoid curve reaching its maximum size at 49 days after fruit set, although nitrophenolate treatments led to significant increases in fruit weight due to higher length, diameter, and pericarp thickness, without affecting the normal ripening process, since colour and carotenoid evolution was similar for both control and treated fruits. Glucose, fructose, ascorbic acid, citric acid, total antioxidant activity (TAA) and total phenolics increased during pepper development, and their levels were significantly enhanced by nitrophenolate applications. Thus, this treatment induced beneficial effects in terms of the improvement of fruit quality, and especially its nutritive and antioxidant constituents. Finally, it is advisable to consume peppers at the full red stage in order to achieve the maximum health-beneficial effects by consumers.     

Comparative ethanol production for two corn varieties by commercial enzymes

Two local corn hybrid varieties PMH‐1 and PMH‐2 were evaluated for ethanol production. Corn flour (2.0 mm) was prepared and liquefied with about 3 KNU/g of starch and saccharified subsequently with Spirizyme. Spirizyme concentrations were optimized as 5 and 7 AGU/g of starch for PMH‐1 and PMH‐2 with saccharification levels of 81.1 and 85.6%, respectively. The ethanol production was maximum at 20% solids with yields of 0.45 and 0.52 g/g of starch for PMH‐1 and PMH‐2, respectively.     

黑米、糯米混合甜酒发酵研究

将黑米、糯米混合进行甜酒发酵,选取黑米和糯米比例、酒药添加量、发酵时间以及发酵温度,进行单因素及正交试验,以发酵甜酒的酒精度、总糖、总酸及感官指标为标准,确定了黑米和糯米混合发酵的最佳配比量是1：4.2,酒药添加量是米总重量的0.8%,发酵时间是64h,发酵温度为28℃。     

Agglomeration of a model food powder: Effect of maltodextrin and gum Arabic dispersions on flow behavior and compacted mass

The process of agglomeration of particulate foods was studied by employing corn starch as a model system. The effect of different liquid binders (maltodextrin and gum Arabic) to the extent of 1–5% was used to study the changes in the characteristics of the powder. Rheological behavior of powder was quantified in terms of textural indices like maximum force, and energy of compression and decompression. The physical and functional properties of powder and that of the pressure-compacted masses were determined to understand the behavior of the particulate foods in presence of binder liquid. The compacted masses were subjected to compression testing to obtain textural indices like strain at failure and Young’s modulus. The different concentrations of gum and maltodextrin improved the wettability of powder. The electron micrographs were used to observe the characteristics of agglomerated particles including shape and size. The latter varied between 30 and 100 μm for agglomerated masses compared to 12 μm for untreated corn starch powder.