Characteristic tryptic peptides and gelling properties of porcine skin gelatin affected by thermal action

Thermal action in extraction process had effects on characteristic tryptic peptides identification and gelling properties of porcine gelatin. SDS-PAGE, HPLC-LTQ/Orbitrap high-resolution mass spectrometry, texture analyser and rheometer were used to evaluate collagen depolymerisation degree, characteristic tryptic peptides and gelling properties of gelatins prepared in various thermal actions. Results showed that with increasing temperature and time, depolymerisation degree enlarged, while gel strength, gelling and melting temperature decreased. Mass spectra showed that 47 and 49 common characteristic tryptic peptides were identified in gelatins extracted at 50 °C and 100 °C with various times, respectively. Moreover, 34 common characteristic tryptic peptides were identified in all gelatin samples. Further comparison between this work and our previous investigations yielded 20 common characteristic tryptic peptides, which stably exist in various thermal actions. These common characteristic tryptic peptides may be very helpful for the accurate authentication of porcine gelatin.     

公共建筑水系统监测体系的构建

我国公共建筑用水现状动态变化范围大,供水设备综合能效低,并存在漏损难发现、设备选型性能过剩等问题。构建公共建筑用水精细化计量监测体系,可通过收集详尽的供用水数据,形成针对不同工况的供水策略,实现节能降耗,以及对建筑供水系统设计及设备选型优化的数据支撑。阐述公共建筑水系统监测体系,包括监测指标、监测实现方法、监测位置、监测条件的设置等,探讨监测数据的应用价值,指出公共建筑水系统监测体系是实现建筑全面精细化节水的重要技术路径。     

基于5G时长驻留的分析及优化提升方法

随着中国移动5G网络的逐步发展，目前已实现城区的5G网络连片覆盖，全网5G用户大规模增长。本文通过对经分数据用户产生的话单，结合用户使用的网络类型，利用成熟的经分平台，实现直接针对用户使用的网络、流量、时长等方面的分析，直观的体现了用户在5G网络的驻留时长占比以及5G网络的流量占比，为网络优化工作提供了重要分析依据。     

Anthocyanin-fortified konjac glucomannan/sodium alginate composite edible boba: characteristics of texture,microstructure, in vitro release behaviour and antioxidant capacity

Konjac glucomannan/sodium alginate composite edible boba (KGM/SA-boba) with good taste is very popular in China, and it is an outstanding carrier for health potential ingredients. In this work, KGM/SA-boba were fortified with 0.25, 0.50, 0.75 and 1.00% purple sweet potato anthocyanin (PSPA), then characterised by the water distribution, texture, microstructure, in vitro release property of PSPA and antioxidant capacity. LF-NMR analysis demonstrated that the free water of KGM/SA-boba could transfer to tightly bound water with the addition of PSPA that made it with better water-binding ability, higher springiness and lower hardness. And the results of SEM and rheology showed that PSPA could stabilise the microstructure of KGM/SA-boba by forming more amorphous regions and hydrogen bonds proved by the results of DSC and FT-IR. Furthermore, 50% of PSPA in PSPA-fortified KGM/SA-boba can be released at the first hour in a simulated gastrointestinal environment. And the scavenging capacity of DPPH and ABTS of the PSPA-fortified KGM/SA-boba after digestion was higher than that of PSPA alone. Generally, PSPA could improve the texture while KGM/SA-boba in turn would make PSPA more stable in the gastrointestinal digestive system.     

稀土灼烧过程温湿度场仿真分析

影响稀土灼烧工艺的因素十分复杂,关系产品质量稳定及能耗,现行工艺存在优化空间。通过剖析灼烧窑中温度和湿度分布状况,运用κ-ε双方程湍流模型、流体传热、多孔介质传热等理论,按特定组分运输模式,建立灼烧过程质量、动量和能量耦合传递数学模型。设置不同边界导入Fluent环境对数学模型进行仿真试验,完成数据处理实现工艺参数优化。结果表明所建模型能准确反映灼烧窑中温湿度场分布及变化,且最终仿真结果与实际灼烧后的产品湿度含量相符合。