超声改性豌豆蛋白乳状液稳定性的研究

采用超声技术对豌豆蛋白进行改性,利用单因素实验考察超声功率、超声时间和豌豆蛋白质量浓度对豌豆蛋白乳化性的影响,采用正交实验优化改性条件。通过傅里叶红外光谱和激光粒度分布仪对改性产物进行表征,采用显微镜进行微观结构观察。结果表明:豌豆蛋白超声改性最佳工艺条件为豌豆蛋白质量浓度30 mg/m L、超声时间40 min、超声功率500 W,在此条件下超声改性豌豆蛋白乳化活性(A_(500))为0. 331,乳化稳定性为72. 52%;超声改性豌豆蛋白的α-螺旋和β-转角含量减少,β-折叠和无规卷曲含量升高,表明超声改性破坏了蛋白质空间结构,进而改善了豌豆蛋白的功能性;超声改性豌豆蛋白乳状液于4℃储藏15 d无明显絮凝现象。     

浮选超细煤药剂乳化的试验研究

对微细粒煤浮选进行了乳化剂及乳化条件的试验研究 ,并粗略探索了乳化药剂在微细粒煤表面的作用机理。研究认为 :乳化药剂只有达到足够的细度 ,选择性才能提高 ,同时才能在微细煤粒表面形成较薄吸附层 ,在灰分相同的条件下 ,提高精煤产率。     

初始NCO/OH摩尔比对直接乳化法制备水性聚氨酯的影响

以异佛尔酮二异氰酸酯(IPDI)、聚醚二元醇(PPG-210)、二羟甲基丙酸(DMPA)等为主要原料,采用直接乳化法合成了一系列水性聚氨酯(WPU)乳液;通过傅立叶变换红外光谱分析、差示扫描量热分析、粒径分析及力学性能测试等,研究了WPU乳液粒径大小、分子链结构、力学性能和热性能,并探讨了初始NCO/OH摩尔比(nNCO/nOH)对胶膜性能的影响。结果表明,随着初始nNCO/nOH比值的增大,所得乳液的稳定性变差,粒径变大,胶膜的拉伸强度先变大后降低,断裂伸长率逐渐降低;其相应的热分解温度稍有降低。     

Measurement of Tritiated Moisture in Gas Stream by Collection Method Using P2O5 Desiccant

A measurement method of tritiated moisture in gas stream has been developed by taking advantage of the high hygroscopic and deliquescent performances of phosphorus pentoxide P₂O₅. The method includes two techniques; one is of collecting moisture from gas stream using the desiccant, the other is of preparing homogeneous liquid scintillation cocktails containing the phosphide and the collected moisture. By introducing an idea of common use of standard vials as the collector cells disposable and the scintillation cocktail containers, the treatment process has been simplified and the chances of error arising in process for subsequent tritium analysis have been decreased. From results of a typical experiment, a relationship between the collection efficiencies and the moisture contents of P₂O₅ has been obtained and the isotope effect on the moisture collection has been elucidated. The collecting performance and the isotope effect are discussed here considering the mass transport phenomena in collector cell.     

Changes in functional properties of common carp (Cyprinus carpio) myofibrillar protein as affected by ultrasound-assisted freezing

Ultrasound-assisted freezing (UF) has proven to be a method that can effectively increase the freezing rate of frozen food and improve its quality. The functional properties of myofibrillar proteins (MP) are important factors that affect the further processing quality of meat products. At present, the effect of UF on the functional properties of frozen MP is not yet clear. Therefore, in the present study, changes in the functional properties (emulsifying and gel properties) of MP in common carps (Cyprinus carpio) frozen with UF at different power levels were investigated. The results revealed that, compared with immersion freezing (IF), UF at 175 W (UF-175) effectively inhibited the decrease in protein solubility, absolute Zeta potential, emulsion activity index, storage modulus (G'), and loss modulus (G'') caused by freezing. UF-175 sample had lower protein turbidity, and smaller protein particle size than any other frozen samples (P < 0.05), which suggested that UF-175 inhibited protein aggregation induced by freezing. In addition, shorter T₂₁ and T₂₂ relaxation times were obtained in UF-175 sample than other frozen samples, indicating that UF-175 reduced the mobility of immobilized and free water. Accordingly, UF-175 sample had higher gel strength and water holding capacity than other frozen samples (P < 0.05). A denser and more uniform gel network structure was also found in UF-175 sample than other frozen samples. In general, improved functional properties of common carp MP can be achieved by optimal UF.     

Aquafaba,wastewater from chickpea canning,functions as an egg replacer in sponge cake

Aquafaba, the viscous liquid resulting from cooking chickpeas in water is typically discarded. However, this solution is now widely used by the vegan community as an egg replacement that adds texture to food products, such as mayonnaise, pudding, ice cream and baked goods. Sponge cake was prepared with either egg white or aquafaba derived from ten different brands of canned chickpea and the texture and colour were compared. Aquafaba obtained from each chickpea can produced foam which differed in both properties and stability. In addition, aquafaba from some brands provided comparable foam volume and stability to that achieved with egg white. The colour and texture of sponge cake made with either egg white or aquafaba were similar and acceptable, but cakes prepared with aquafaba were less springy, and less cohesive than cake that included egg white. Based on our results, it appears that aquafaba has potential to replace egg white in eggless cake recipes.     

Amino acid composition,foaming, emulsifying properties and surface hydrophobicity of mustard protein isolate as affected by pH and NaCl

Amino acid composition, protein hydrophobicity, foaming and emulsifying properties of mustard protein isolate at pH 3, 5, 7 and in 0.05 and 0.1 m NaCl were studied. Glutamic (19.18 ± 0.30%) and aspartic (7.49 ± 0.11%) acids were the dominants. Foaming ability was enhanced by NaCl. Time to reach 75 mL foam was 23% higher in water than in NaCl. Drained volume after 10 min was concentration dependent and was the lowest in 0.05 and 0.1 m NaCl at protein concentration of 2.5% and 5%. The emulsifying properties were pH and concentration dependent, and the best results were obtained at pH 3, corresponding to the highest positive charge density of the protein surface. The highest emulsion stability (90.22 ± 3.52%) was obtained in 0.05 m NaCl and 5% protein concentration, whereas the lowest (63.00 ± 1.06%) was in water at all protein concentrations. Protein hydrophobicity was low and depended of pH but not of NaCl.     

国内外乳化炸药现状及技术发展建议

围绕提高乳化炸药的稳定性、耐低温性、抗压死性、适应特殊爆破环境等方面,分析了国内外乳化炸药技术的发展,就提高乳化炸药稳定性、起爆可靠性、现场混合装填技术、降低成本、适应各种特殊要求开展技术研究并提出建议.