混合浆液组分与配比对浆膜性能的影响

在浆膜制备和浆膜弹性,粘附力测试的研究基础上,对酸变性淀粉,ＰＶＡ－１７９９和含酯丙烯酸浆料,不含酯丙烯酸浆料的混合浆料浆膜性能进行了研究。     

聚丙烯酸酯浆料丙烯腈结构单元作用评估

通过与甲基丙烯酸甲酯结构单元的对比,研究了乳聚型聚丙烯酸酯浆料中丙烯腈结构单元的作用,考察了该结构单元及含量对浆液粘度、粘附性能以及浆膜性能的影响.结果表明,与甲基丙烯酸甲酯结构单元相比,丙烯腈更有利于提高聚丙烯酸酯浆料的上浆性能.     

聚丙烯酸酯浆料的共混特性与生物降解性

研究聚丙烯酸酯浆料的共混特性与生物降解性能。以丙烯酸、甲基丙烯酸及衣康酸作为共聚单体,分别与丙烯酸丁酯进行自由基溶液共聚合制备聚丙烯酸酯浆料。研究了聚丙烯酸酯与淀粉共混比对共混浆膜性能的影响,考察了以上三种亲水性单体单元对聚丙烯酸酯浆料生物降解性的影响以及衣康酸含量对聚丙烯酸酯浆料生物降解性的影响。试验结果表明:聚丙烯酸酯与淀粉共混比对共混浆膜力学性能有明显影响,亲水性单体单元的类型和衣康酸的含量显著影响聚丙烯酸酯浆料的生物降解性,增加衣康酸的含量,衣康酸丙烯酸丁酯共聚物的生物降解性提高。     

反应介质对聚丙烯酸酯浆料浆膜性能的影响

通过在甲醇、乙醇、四氢呋喃、二氧六环、丙酮或异丙醇介质中制备聚丙烯酸酯浆料，并以浆膜的断裂强度、断裂伸长率、磨耗、耐屈曲次数、吸湿率和水溶性为评价指标，来评估反应介质对聚丙烯酸酯浆料浆膜性能的影响。结果表明，反应介质对聚丙烯酸酯浆料浆膜的强伸性、耐磨性、耐屈曲性、吸湿率和水溶速率性能都有显著影响。     

聚丙烯酸酯浆料亲水性结构单元的选择

探索衣康酸作为共聚单体用于制备聚丙烯酸酯浆料的可行性.以丙烯酸、甲基丙烯酸及衣康酸作为共聚单体,分别与丙烯酸丁酯进行自由基溶液共聚合,制备了聚丙烯酸酯浆料,考察了这三种结构单元对聚丙烯酸酯浆料黏附性能和浆膜性能的影响.探索了衣康酸含量与上述性能间的内在联系.结果表明:大分子链中亲水性链节的类型和含量对聚丙烯酸酯浆料的性能有明显影响.在制备用于涤纶经纱上浆的溶聚型聚丙烯酸酯浆料时,应使用衣康酸作为亲水性单体.     

磺化改性辛烯基琥珀酸淀粉酯浆料的制备及其性能

为改善淀粉浆料的性能,将一系列不同取代度的辛烯基琥珀酸淀粉酯(OSS)分别与亚硫酸氢钠反应,制备磺化改性的辛烯基琥珀酸淀粉酯(SOSS)。研究了OSS和SOSS的浆液黏度、浆膜性能和黏附性能,结果表明：磺化改性淀粉酯能改善淀粉的浆膜性能,提高对涤纶纤维和棉纤维的黏附性能;随着取代度的增加,磺化改性淀粉酯的浆膜断裂伸长率增大,断裂强度减小,对涤纶纤维和棉纤维的黏附性先增大后减小;当取代度为0.035时,对涤纶纤维的黏附性达到最大值,当取代度为0.027时,对棉纤维的黏附性达到最大值;与OSS相比,磺化改性淀粉酯的浆膜性能和黏附性能均有所提高;SOSS作为浆料使用时,OSS的取代度以0.014 - 0.035为宜。     

聚丙烯酸类浆料对淀粉浆料性能的影响

针对淀粉浆料浆膜硬脆的特点,研究了3种不同配比聚丙烯酸类浆料对淀粉浆料性能的影响,并选出最优配比对13tex T/C混纺纱进行上浆实践。结果表明,聚丙烯酸类浆料在一定程度上改善了涤棉浆纱的性能,但对淀粉浆料增塑效果不明显。相比较而言,聚丙烯酸酯与淀粉配比在1∶9时,浆液黏附力、浆膜性能、浆纱性能等各项指标优异,可满足上浆要求。     

多元聚丙烯酸酯固体浆料性能的测试分析

通过大量实验,对XL-10多元聚丙烯酸酯固体浆料的浆液、浆膜性能及浆纱效果进行了测试分析。结果表明：该浆料对环境无污染,具有良好的粘度热稳定性;对涤棉混纺纱具有较好的粘附性,浆纱耐磨性、毛羽贴伏好。     

PR-SU浆料及与PVA混合浆料性能研究

为探讨PR-SU浆料取代PVA浆料的可能性,首先将PR-SU浆料与多种常用变性淀粉浆料的浆液、浆膜性能做对比,然后测试并对比了5种不同配比的PR-SU、PVA混合浆料浆液和浆膜性能。结果显示:PR-SU浆料的浆液黏度热稳定性比较良好,浆液的黏附性、浆膜的耐磨性能均优于常用变性淀粉浆料,而浆膜的断裂强度与其接近;PR-SU浆料与PVA浆料配比改变时,混合浆浆液对棉、涤/棉的黏附差异以及浆膜的断裂强度、磨耗差异并不明显,表明PR-SU浆料可以取代PVA浆料。     

聚酯浆料及其上浆性能

介绍了聚酯浆料的浆液、浆膜和浆纱的性能。聚酯浆料是除（变性）淀粉、聚乙烯醇、聚丙烯酸（酯）之外的又一类重要浆料,具有对涤纶纤维粘附性优异、环境污染小等特点。国外已有多家公司生产和应用。     

Characterization of a starfish gelatin film containing vanillin and its application in the packaging of crab stick

To explore the use of starfish gelatin (SFG) films as a biodegradable material, SFG from starfish was extracted and used as a film material. In addition, to provide antimicrobial activity and enhanced flavor of SFG films, vanillin was incorporated. As the concentration of vanillin increased, the tensile strength of the films increased and water vapor permeability decreased. With regard to the structural characteristics of SFG films containing vanillin, the microstructure of the SFG films was not affected by the addition of vanillin. In addition, the SFG films containing vanillin exhibited antimicrobial activity against Listeria monocytogenes. As the application of the SFG films, crab sticks were packed with SFG films containing 0.05% vanillin. During storage, the populations of L. monocytogenes inoculated on crab sticks wrapped with SFG films containing vanillin were lower than those on the control sample, suggesting that SFG films containing vanillin can be useful in active food packaging.     

Effects of Size and Stability of Native Fat Globules on the Formation of Milk Gel Induced by Rennet

Rennet‐induced gelation crucially impacts cheese structure. In this study, effects of the size and stability of native fat globules on the kinetics of rennet‐induced coagulation were revealed by determining the caseinomacropeptide release rate and rheological properties of milk. Moreover, the mobility and stability of fat globules during renneting was revealed using diffusing wave spectroscopy and confocal laser scanning microscopy. By use of a 2‐stage gravity separation combined centrifugation scheme, native fat globules were selectively separated into small (SFG, D_4,3 = 1.87 ± 0.02 μm) and large fat globules (LFG, D_4,3 = 5.65 ± 0.03 μm). The protein and fat content of SFG and LFG milk were then standardized to 3.2 g/100 mL and 1.2 g/100 mL, respectively. The milk containing different sized globules were then subjected to renneting experiments in the laboratory. Reduction of globule size accelerated the aggregation of casein micelles during renneting, giving a shorter gelation time and earlier 1/l^* change. The gel produced from LFG milk was broken due to coalescent fat globules and generated coarser gel strands compared to the finer strands formed with SFG milk. Structural differences were also confirmed with a higher final storage modulus of the curd made from SFG milk than that from the LFG. In conclusion, the size of fat globules affects the aggregation of casein micelles. Moreover, fat globule coalescence and creaming during renneting, also affects the structure of the rennet gel. A better understanding of the size of globules effect on milk gelation could lead to the development of cheese with specific properties.     

The manufacture of miniature Cheddar-type cheeses from milks with different fat globule size distributions

A novel 2-stage gravity separation scheme was developed for fractionation of raw, whole bovine milk into fractions enriched in small (SFG) or large (LFG) fat globules. The volume mean diameter of fat globules in SFG, LFG or control (CTRL) milk was 3.45, 4.68 and 3.58 microm, respectively. The maximum in storage modulus (index of firmness) decreased with increasing fat globule size for rennet-induced gels formed from SFG, LFG or CTRL milks. Miniature (20 g) Cheddar cheeses were manufactured using each of the 3 milks. There were no significant (P > 0.05) differences in the pH, moisture and fat in dry matter levels between cheeses made using any of the 3 milks, however, the fat content of the cheese made using SFG milk was approximately 1% lower than that of cheese made using LFG or CTRL milk in each of the 2 trials. Image analysis of confocal scanning laser micrographs of the cheeses illustrated that the star volume of fat globules in the cheeses decreased significantly (P < or = 0.05) as the size of fat globules in the milks used for cheesemaking was reduced. This indicates that it is possible to manipulate the size distribution of fat globules in Cheddar cheese by adjusting the fat globule size distribution of the milk used for cheese-making. The concentration of free fatty acids (FFA) increased in all cheeses during ripening. At 120 d of ripening, the concentration of FFA varied significantly (P < or = 0.05 and P < or = 0.001 for trials 1 and 2, respectively) with fat globule size, with cheeses made in trial 2 from LFG, SFG or CTRL milks having total FFA levels of 3391, 2820 and 2612 mg/kg cheese, respectively.     

AR107高目数圆网感光胶制作精细花型

重点介绍了上海中大公司的ＡＲ１０７高目数圆网感光胶在生产精细花型时的使用要点，详细说明了感光胶的配比，涂胶时间，涂胶量，不同目数的圆网曝光量及显影焙烘要求，实践证明，ＡＲ１０７可以替代进口感光胶。     

防水透湿织物性能

研究不同材料用不同方法加工的防水透湿织物，如亲水性薄膜、进口的微孔薄膜、微孔涂层织物、亲水性涂层织物的耐静水压性能和透湿性能，并探讨水洗对这些性能的影响。     

A comparative assess of high hydrostatic pressure and superfine grinding on physicochemical and antioxidant properties of grape pomace

In this study, we evaluate the effects of high hydrostatic pressure (HHP) and superfine grinding (SFG) treatment on grape pomace. The results showed that the HHP treatment improved physicochemical and antioxidant properties of grape pomace than the SFG treatment did. Moreover, the results of SEM indicated that the HHP‐treated grape pomace turned to have more lamellar structure, resulting in more hydrophilic groups exposed to improve WRC, WSC and SDF content. The results of FT‐IR spectra indicated that the main components and chemical structure of grape pomace after processing did not significantly change. Therefore, the HHP treatment had better effect in improving the functionality of grape pomace than that of the SFG treatment. The grape pomace treated by the appropriate processing methods could be used as functional foods.     

Metabolism of the Hepatotoxic Compound Sophoraflavanone G in Rat Liver Microsomes

Our study aimed at investigating the metabolic characteristics of sophoraflavanone G (SFG), one of the hepatotoxic constituents of Sophora flavescens, in rat liver microsomes (RLMs). SFG was metabolized to 3 phase I metabolites, di‐hydroxylated SFG (M1), mono‐hydroxylated SFG (M2), dehydrogenated product of mono‐hydroxylated SFG (M3) and 3 SFG glucuronides (M4, M5, and M6) by RLMs. The formation kinetics of M2 conformed to biphasic kinetics in RLMs. The formation kinetics of M4 and M5 best‐fitted the Hill equation kinetics. Chemical inhibition studies found that CYP1A2 and CYP2E1 were the major enzymes responsible for the formation of M2, and the formation of M4 and M5 may be catalyzed by multiple UGT1A isoforms.     

增塑剂对淀粉浆料性能的影响

针对淀粉浆膜脆硬,柔韧性差的缺点,将甘油、尿素、柠檬酸氢二铵等增塑剂分别以不同量加入淀粉中,并对浆膜的吸湿率、断裂强力、断裂伸长率、耐屈曲性及浆液粘附性等进行了测试分析。结果表明,使用增塑剂能改善淀粉浆膜的脆硬性能,且提高了淀粉对纯棉粗纱的粘附性;其中柠檬酸氢二铵对淀粉质量分数为1％时,对改善淀粉浆膜各项性能及纯棉粗纱粘附性的效用最大。     

PLA基纳米结构银薄膜的抗菌性能

在低温条件下,利用磁控溅射技术,在聚乳酸非织造布表面沉积不同厚度的纳米结构银薄膜,研究PLA基纳米结构银薄膜厚度对样品抗菌性能的影响。采用振荡烧瓶法测试样品的抗菌性能,利用原子力显微镜(AFM)分析纳米结构银薄膜表面形态及粒径,应用EDX分析薄膜表面的元素分布。结果表明:随着薄膜厚度的增大,样品抗菌性能提高;溅射时间延长,薄膜厚度增大,膜层的致密性改善,单位面积上的银含量增加,膜层表面积增大,银离子释放几率增大,是提高抗菌性能的主要原因;当纳米结构银薄膜厚度为1 nm时,对大肠杆菌和金黄色葡萄球菌的抑菌率均达到100%。     

浆料混溶性对共混浆膜力学性能的影响

针对浆料混溶性对共混浆膜力学性能的影响,以变性淀粉/聚乙烯醇(PVA)共混物为研究对象,探讨了变性淀粉/PVA间的共混比、PVA醇解度对共混物浆膜性能和浆液黏附力的影响,并通过扫描电子显微镜和X射线衍射仪对共混浆膜的织态结构进行了微观表征,分析了浆料组分数与浆膜性能的关系。结果表明,当PVA1799与变性淀粉的共混比为40∶60时,共混浆膜的断裂强力、断裂伸长达到最大值,纯棉粗纱的浆液黏附力较理想;低醇解度的PVA会使共混浆膜的相畴增大,结晶性变差,削弱了共混膜的各项力学性能。为提高浆料的混溶性,增强共混膜的力学性能,浆料配方组分宜尽可能少。