Scallops as a new source of food protein: high-intensity ultrasonication improved stability of oil-in-water emulsion stabilised by myofibrillar protein

In this study, the effect of high-intensity ultrasound (HIUS) (200 and 400 W for 0, 5, 10 and 15 min respectively) on conformational changes, physicochemical, rheological and emulsifying properties of scallop (Patinopecten yessoensis) myofibrillar protein (SMP) was investigated. HIUS-treated SMP had lower α-helix content and higher β-sheet content compared with the native SMP. HIUS treatment induced the unfolding of SMP and increased the surface hydrophobicity. The particle size of SMP decreased and the absolute zeta-potential increased after ultrasonication, which in turn increased the solubility of SMP. The conformational changes and the improvement of physicochemical properties of SMP increased the ability for SMP to lower the interfacial tension at the oil–water interface and increased the percentage of adsorbed protein. As a result, the emulsifying properties, rheological properties of SMP and storage stability of emulsions were also improved. In conclusion, HIUS treatment has future potential for improving the emulsifying properties of SMP.     

Simultaneous fractionation of multiple classes of polyphenols from honeybush tea using solid-phase extraction

The structural diversity of polyphenols and the inherent limitations of current extraction techniques pose a challenge to extract polyphenols using a simple and green method. Hence, in this study, a method was developed to simultaneously fractionate multiple classes of polyphenols by only varying ethanol-water solutions. Honeybush tea, which is rich in polyphenols, was selected as a model for this study. Solvent extraction followed by solid-phase extraction (SPE) was developed to obtain a polyphenol-rich fraction from six honeybush samples. Based on a gradient elution programme (10%, 30%, 50%, 70% and 90% (v/v) ethanol-water solution) of SPE, the Strata X cartridge showed a better recovery of most targeted polyphenols under 0.9 mL of the drying volume and 1 mL min⁻¹ of the dispensing speed. The elution programme for fractionating most polyphenols was as follows: single elution with 50% ethanol, followed by twice elution with 70% ethanol. The antioxidant capacity was used to analyse the differences among the polyphenol-rich fractions from six honeybush samples. Principal component analysis (PCA) revealed that unfermented C. genistoides (GG) has the greatest antioxidant capacity among the honeybush species studied. Additionally, mangiferin, isomangiferin and vicenin-2 were the main contributors to the antioxidant capacity in six honeybush fractions according to the correlation study.     

基于有限元的区域分解方法在永磁聚焦系统仿真中的应用

随着计算机技术以及并行求解技术的发展,区域分解方法越来越多地应用于计算电磁学的各个领域.针对微波管中的永磁聚焦系统仿真,该文提出一种基于有限元的非重叠区域分解方法,其引入一种新型传输条件,并采用内罚的方式推导出有限元弱形式.该区域分解法的最大优势是不需要引入多余的未知量,并且最终集成的有限元矩阵满足对称正定性,适合采用预处理共轭梯度法进行矩阵方程的求解.该文仿真了多个微波管永磁聚焦系统,并与商业软件Maxwell进行了详细的对比,结果表明所提出的区域分解方法和Maxwell精度相当,却拥有着更加优越的计算性能.     

受老空水威胁工作面巷道防治水实践

针对高庄煤矿3_上1104回风巷为沿空掘巷,巷道掘进期间受3_上1102老空水威胁,掘进开采存在严重的水患安全问题,采用超前打设疏水孔的方案来治理老空水威胁,对巷道采用调向增大护巷煤柱厚度等措施实现巷道安全快速掘进,探放水期间无淹巷情况发生,探放水后巷道顶板和上帮无淋水现象发生。     

Tempering–preservation treatment inactivated lipase in wheat bran and retained phenolic compounds

Wheat bran is rich in functional ingredients, but the high level of lipase limits its applications. Tempering–preservation treatment (at 70–90 °C with moisture of 20%–40% for 1–4 h) was exploited for stabilising wheat bran and its effect on polyphenols was investigated. The results showed that more lipase was inactivated at higher tempering moisture, temperature and longer time. The optimum condition for inactivation of wheat bran lipase was 30% moisture and 90 °C for 4 h. The inactivation rate reached 93.8% with a residual enzyme activity of 0.264 U g⁻¹. Under the optimum condition, the sum of free phenolic acids rose from 25.4 to 55.8 µg g⁻¹. As for bound phenolic acids, there was a slight increase of hydroxybenzoic acid derivatives but a slight decrease of hydroxycinnamic acid derivatives. The total contents of phenolic acids before and after stabilisation were not significantly different. This study showed the possibility of using tempering–preservation as an efficient method for inactivation of wheat bran lipase while maintaining its phenolic compounds, which could be used in the production of whole wheat flour.