Impact of β-glucan on debittering,bioaccessibility and storage stability of skim milk fortified with shrimp oil nanoliposomes

Shrimp oil was encapsulated in nanoliposomes and fortified into skim milk. Shrimp oil nanoliposomes (SONL) were thermodynamically stable when added into skim milk at 10 mL 100 mL⁻¹. Mild bitterness in fortified skim milk caused by the SONL was masked by adding β-glucan at various levels (0.05–0.2 g 100 mL⁻¹). With the addition of SONL, fortified skim milk appeared more reddish in colour due to the presence of astaxanthin. Addition of β-glucan resulted in the increase in viscosity of the fortified milk by forming network of junction zones. During the storage of skim milk fortified with SONL and 0.1 g 100 mL⁻¹ β-glucan at 4 °C for 15 days, no major quality changes took place. Simulated in vitro digestion studies revealed that 45.41 g 100 g⁻¹ eicosapentaenoic acid (EPA) and 48.86 g 100 g⁻¹ docosahexaenoic acid (DHA) from shrimp oil were bioaccessible for absorption in the gut after digestion.     

The Fifth WS/DGAT Enzyme of the Bacterium Marinobacter aquaeolei VT8

Wax esters (WE) belong to the class of neutral lipids. They are formed by an esterification of a fatty alcohol and an activated fatty acid. Dependent on the chain length and desaturation degree of the fatty acid and the fatty alcohol moiety, WE can have diverse physicochemical properties. WE derived from monounsaturated long-chain acyl moieties are of industrial interest due to their very good lubrication properties. Whereas WE were obtained in the past from spermaceti organs of the sperm whale, industrial WE are nowadays mostly produced chemically from fossil fuels. In order to produce WE more sustainably, attempts to produce industrial WE in transgenic plants are steadily increasing. To achieve this, different combinations of WE producing enzymes are expressed in developing Arabidopsis thaliana or Camelina sativa seeds. Here we report the identification and characterization of a fifth wax synthase from the organism Marinobacter aquaeolei VT8, MaWSD5. It belongs to the class of bifunctional wax synthase/acyl-CoA:diacylglycerol O-acyltransferases (WSD). The protein was purified to homogeneity. In vivo and in vitro substrate analyses revealed that MaWSD5 is able to synthesize WE but no triacylglycerols. The protein produces WE from saturated and monounsaturated mid- and long-chain substrates. Arabidopsis thaliana seeds expressing a fatty acid reductase from Marinobacter aquaeolei VT8 and MaWSD5 produce WE. Main WE synthesized are 20:1/18:1 and 20:1/20:1. This makes MaWSD5 a suitable candidate for industrial WE production in planta.     

Optimization of process parameters and catalytic pyrolysis of Cascabela thevetia seeds over low-cost catalysts towards renewable fuel production

The present study deals with the optimization of process parameters and thermocatalytic pyrolysis of Cascabela thevetia (CT) seeds in a semi-batch cylindrical-shaped reactor. Response surface methodology (RSM) was employed for the optimization of process variables, while commercial catalysts CaO and Al₂O₃ were used for catalytic pyrolysis. From results, it was concluded that 525 °C temperature, 75 °C min⁻¹ heating rate, and 75 mL min⁻¹ flow of nitrogen yielded maximum pyrolytic liquid (45.26 wt%) while with the attendance of catalysts at 20 wt% increased the yield of pyrolytic liquid (49.12 wt% and 46.87 wt% for CaO and Al₂O₃ respectively). Optimization outcomes displayed that linear and quadratic terms of utilized factors were more noteworthy while interaction effects between the factors were not significant. Further, characterization of pyrolytic oil established that utilization of catalysts expressively enhanced its properties by reducing viscosity and boosted the calorific value. FTIR examination of pyrolytic oil showed that the attendance of phenols, ethers, alcohols, ketones, alkanes, acids, etc., while ¹H NMR results supported the FTIR results. GC-MS analysis showed a substantial reduction of phenols and oxygen-rich products and boost the development of alcohol and aldehydes in pyrolytic oil with the introduction of catalysts. These parameters indicate improved properties of pyrolytic oil, which intensified its bioenergy capabilities.     

简析变压器油的生产工艺及质量

本文简要介绍了变压器油的运用价值,同时分析如何实现对变压器油生产工艺的优化,并从物理性能以及化学性能两个方面分析生产工艺改良后变压器油整体质量,以期为变压器油生产工作提供一定的参考与帮助。     

提升机启动操作中制动油泵软性停转的分析与排除

同一个多功能集控器件长期使用后，其不同故障程度对应有不同故障现象，为了加快现场技术管理人员对提升机疑难故障的有效排除进度，着重分析了制动油泵停转的控制通道，根据提升机启动操作中制动油泵停转后的排查处理结果，圈定了故障范围为变频控制器件。制动油泵在提升机启动操作中停转的不确定性，查找故障时整机电控系统处于非故障状态，接近更换变频主控板D6时启动提升机操作中制动油泵软性停转次数有所增多、启动中无发生制动油泵停转的全程提升未见异常，上述因素使制动油泵软性停转成为疑难杂症。故障现象恶化为每次操作至制动手把推向松闸位置制动油泵均停转，用梯形图确定D6故障是症结所在。对D6的自身故障精确定位功能且在变频控制柜人机界面RJ2显示故障信息认识不足，导致故障长时存在。此副井提升机有关人员应做到:对故障反映到位、深刻了解器件性能特征、透析有关动作过程后方可采取针对性措施、确定故障元件、最终排除故障。可恢复性的轻故障发生后必须采取相应措施，避免故障扩大导致停机延误提升。将变频就绪与故障的实时信息显示于司控台面，弥补了技改缺陷。     

致密油藏注天然气提高采收率研究现状

随着我国石油需求量不断增加,致密油藏的开发也愈发重要。如何高效开发致密油藏是一项重点难点,其中致密油藏注天然气提高采收率是一个极具潜力的研究方向。因此,本文着重介绍以天然气作为能量补充介质在国内外的研究现状和应用现状,并且从两相特征等方面总结了理论研究中的一些机理,对致密油藏注天然气提高采收率的发展前景进行了一定的展望。     

Profile of Triacylglycerols,Phenols, and Vitamin E of Manjari Medika Grape Seed Oil and Cake: Introducing a Novel Indian Variety

The aim of the study is to investigate the biochemical composition of grapeseed oil and cake from an unexplored Indian grape‐juice cultivar, Manjari Medika (MM). The composition of oil and residual seed cake is evaluated using various chromatographic and spectroscopic techniques. The findings demonstrate that the vitamin E content of MM‐seed oil (1.15–1.35 g kg^?1) is distinctively higher than the Codex standard, suggesting its superior quality as an edible oil. The predominant triacylglycerols include trilinolein (LLL, 43%), dilinoleoyl‐stearylglycerol (LSL, 19%), and dilinoleoyl‐palmitoylglycerol (LLP, 11%), which are earlier recognized as natural antioxidants. The seed‐cake is rich in polyphenols including acylated anthocyanins (e.g., pelargonidin‐3‐O‐coumaroyl glucoside) and certain other flavonoids (e.g., catechin). The profile of phytonutrients in MM seed‐oil and cake is significantly superior to its seeded female parent and two other widely cultivated wine‐grape varieties. In brief, the studied by‐products of this new grape‐juice cultivar can be an important source of high‐value ingredients for use in food supplements, nutraceuticals, and functional foods. Practical applications: This study reports the phytochemical profile of the seed‐oil and seed cake derived from a newly developed grape variety, Manjari Medika. High contents of selective antioxidants: lipids, vitamin E, and phenols in the seed‐oil and cake with health benefits suggest their potential for use in nutraceutical and functional foods. These byproducts can be utilised as ingredients of functional foods and nutraceuticals (e.g., grape seed oil capsule) and also as raw materials in food supply chains (e.g., for production of grape cookies or cake). MM can also be utilized as a colorant in the food industry.