Influence of Edible Films upon the Moisture Loss and Microstructure of Dietetic Sucrose-Free Sponge Cakes during Storage

The kinetics of changes in the bound water content in dietetic sucrose-free sponge cakes (DC) during storage was investigated. The effect of edible films of polymyxan, pectin, xanthan, and carboxymethylcellulose upon this kinetics was also investigated. The quantitative changes in both states of water (slightly bound water and strongly bound water) were registered by combined dynamic analysis (thermogravimetry analysis, TGA, and differential thermal analysis, DTA). The moisture changes in DC crumb were analyzed by drying out to constant mass. The rate constants were determined according the equation q = q_oe^-kt. The values of rate constants 'k', in day^-1, concerning the different edible films were as follows: for crumb moisture is (8.00 ≤ k ≤ 12.47) × 10^-3, for bound water is (3.07 ≤ k_w ≤ 6.26) × 10^-2, for slightly bound water is (4.22 ≤ k₁ ≤ 8.49) × 10^-2 and for strongly bound water is (2.02 ≤ k₂ ≤ 5.62) × 10^-2 as compared to 18.53 × 10^-3, 7.16 × 10^-2, 9.04 × 10^-2, and 5.36 × 10^-2 in the uncovered DC, respectively. The best water-retaining effect in respect to crumb moisture during storage was ascertained in the use of polymyxan and xanthan films. The lowest rate constant values for bound water and its two states were measured for DC covered with pectin. The relation between the kinetics of both bound water states during storage and ageing of the crumb of DC covered with different edible films and the crumb microstructure was represented. By means of scanning electron microscope was read the smallest change in crumb microstructure of pectin-covered DC on the sixth day of storage.     

Crystallization and Drying in Thin Sucrose Films During Panning

Sucrose crystallization in thin films (50–55 μm) was studied, using a videomicroscopy technique, at conditions encountered during hard panning processes. No nucleation occurred in unseeded films, while a linear increase in seeded crystals occurred during drying. Crystal growth rate increased with temperature (25–30°C) and with air velocity (2.4–12.5 m/sec), but did not change with varying sucrose concentrations (70–76% w/w) and relative humidities (0–66% at 30°C). FD & C Yellow No. 5 food coloring in the dye form (0.05–0.5 g/100 mL) showed no effects while similar concentrations in the lake form inhibited crystal growth rate.     

Evaporative light scattering mass detection for high-performance liquid chromatographic analysis of sucrose polyester blends in cooking oils

A high-performance liquid chromatographic method is described to determine the sucrose polyester (SPE) content in seven blends of cooking oils. Four gel-permeation chromatography (GPC) columns were used in series with an evaporative light scattering mass detector to separate the SPE from the acylglycerols in the final chromatogram. The SPE fraction was collected off the GPC column and injected onto a reverse-phase C-18 column for quantitation with sucrose octaacetate as an internal standard and a gradient of nonaqueous solvents as mobile phase. The chromatograms were interference-free, with only two sharp peaks appearing. The standards were linear from 500 to 5000 μg/mL with a correlation coefficient of r=0.999. The mean percent recovery (n=9) and standard deviation were 102±6.7. The detector could detect amounts as low as 5 μg SPE.     

相转移催化合成蔗糖硬脂酸酯

采用相转移催化的基本原理和方法合成蔗糖硬脂酸酯,考察了反应时间、反应温度、原料的不同配比和催化剂用量对蔗糖硬脂酸酯产率的影响,得出反应时间为3 h,反应温度为95-100℃、硬脂酸甲酯与蔗糖的摩尔比为1:2.5,硬脂酸甲酯与PTC之比为1:0.07时为最佳配比。     

Surface disposition and stability of pest-interactive,trichome-exuded diterpenes and sucrose esters of tobacco

The precise physical location of trichome-exudate biochemicals on the plant surface is undoubtedly important in plant-pest interactions, perhaps particularly those involving fungal and bacterial pathogens that invade the plant through the epidermal layer. The chemical stability of exuded compounds is also important in this regard. Here we have studied these two aspects of trichome biology using the highly exuded tobacco line,Nicotiana tabacum, T.I. 1068. Particularly under high relative humidity growth conditions, sucrose esters (SE) were found to migrate from the exudate droplet around the gland down the trichome stalk to the epidermal cells below. Six days after labeling leaf midveins on plants grown in a high humidity environment, 29 and 71% of label found in SE were recovered with trichome glands and below gland regions, respectively. Corresponding disposition in the moderate humidity environment was 40 and 60%, respectively. Migration of less polar duvatrienediols (DVT) was less marked. Staining of SE with rhodamine B showed the occurrence of more extensive and physically different migration in the high humidity versus moderate humidity case. Both SE and DVT were stable between six and 18 days postlabeling, the period encompassing the time of maximum exudate formation through the beginning of tissue senescence. Our results suggest that even under conditions that avoid mechanical disturbance of tissue, SE and DVT are chemically stable, at least until senescence, and appear to migrate from the gland region to the epidermal surface, apparently according to their relative polarity.     

新型蔗糖基聚羧酸高效减水剂的合成与性能

以自制甲基丙烯酸蔗糖酯（MASE）、丙烯酸（AA）、甲基丙烯酸（MAA）、烯丙基磺酸钠和烯丙基聚乙二醇（A PEG ）为原料,以过硫酸钾为引发剂,自由基共聚法合成蔗糖基聚羧酸高效减水剂。研究了反应时间、蔗糖酯含量及引发剂用量对蔗糖基聚羧酸高效减水剂性能的影响。并通过流动度测试、红外光谱表征及黏度对减水剂的结构与性能进行了分析与比较。各组分物质的量nAA ：nMAA ：nSAS ：nAPEG ：nMASE ＝3∶1∶2∶1∶0．2,MASE含量为4．9wt．％,引发剂为单体用量1．9wt．％,反应时间为5h时合成的减水剂性能最好。在水灰比为0．29,折固掺量为0．3w t ．％,水泥净浆流动度达到340mm。     

基于HSI颜色空间的蔗糖结晶图像分割方法

针对煮糖过程蔗糖结晶图像的特点,采用颜色空间转换的方法,将图像从RGB颜色空间转换到HSI颜色空间,利用HSI颜色空间各分量相对独立性以及结晶颗粒和糖浆溶液的色调差异通过改进的大津法对H分量进行阈值分割,再通过数学形态学,中值滤波,孔洞填充,去除噪声颗粒,去除图像边界的非完整颗粒等方法进行后续处理,最终将结晶颗粒从复杂的图像信息中分割出来。实验证明该方法分割效果好,切实可行。     

稀土固体超强酸Gd3+(Y3+)-SO42-/ZrO2催化、微波合成蔗糖脂肪酸酯

将稀土固体超强酸与微波辐射技术相结合研究蔗糖酯的合成，考察了微波辐射功率、反应时间、催化剂、乳化剂对反应的影响。结果表明，当辐射功率为390W、反应时问为20min时，稀土固体超强酸Gd^3＋（Y^3＋）-SO4^2-／ZrO2对合成蔗糖酯的催化活性优于常规催化剂无水碳酸钾。并且微波辐射使反应时间从传统减压加热4～8h缩短到常压反应20min。     

微乳化法合成松香酸蔗糖酯及其应用性能研究

松香酸与乙醇在碱性催化剂作用下反应制备了松香酸乙酯.再以松香酸乙酯与蔗糖为原料,微乳化剂条件下,进行酯交换合成了松香酸蔗糖酯,考察了原料配比、反应温度,反应时间、催化剂的品种和用量、乳化剂及体系压力对松香酸蔗糖酯产率的影响,二次回归正交实验确定的松香酸蔗糖酯最佳合成条件为松香酸乙酯:蔗糖摩尔比为2.45:1,乳化剂与蔗糖质量比为0.14:1,催化剂与反应物料质量比为0.045:1,反应温度93℃,压力4.86 kPa,反应时间3.45 h,产率为82.07%,单酯含量58.2%.产物具有良好的表面活性,其乳化能力和发泡能力与十二烷基硫酸钠相当,泡沫稳定性好.     

烯丙基蔗糖的制备

以蔗糖为原料,NaOH为活化剂对蔗糖进行活化预处理,烯丙基氯为醚化试剂,制备了烯丙基蔗糖(AS)。研究了活化碱剂,预处理和反应温度及时间对产品收率和取代度的影响。结果表明:在n(烯丙基氯)∶n(蔗糖)∶n(NaOH)=10∶1∶10,前处理温度60℃,前处理时间7 h,反应温度50℃,反应6 h条件下,所制备的AS的取代度为6.65,收率为91%,用FTIR、MS对其结构进行了表征,合成成本大大降低。