磷脂加脂复鞣剂PMS的制备

以丙烯酸和马来酸酐为原料合成出了一种共聚物。用该共聚物对磷脂进行酰化，制备出了一种新的加脂复鞣剂。应用研究结果表明，该加脂复鞣剂具有良好的乳化性能和乳液稳定性，用于铬复鞣或加脂工序，能增加革的丰满度、柔软度、抗张强度和伸长率。当用于铬复鞣工序时，还能大幅度提高铬的吸收率。     

改性丙烯酸树脂复鞣剂的结构与性能研究

采用硫酸化不饱和动植物混合油(简称硫酸化不饱和油)、(甲基)丙烯酸、丙烯酸酯作为共聚单体,通过乳液聚合制备改性丙烯酸树脂复鞣剂乳液(简称改性复鞣剂)。分别用FTIR、DSC、万能试验机、旋转黏度计、TEM,测试了复鞣剂成膜物及乳液的结构、热性能、力学性能、旋转黏度以及复鞣剂的形态。此外,通过实验研究了产品的物理性能和化学反应性。最后,还通过应用试验考察了丙烯酸树脂复鞣剂与本产品的复鞣性能。结果表明:纯化样品在1058~1062 cm~(-1)处出现S=O特征吸收峰,验证了硫酸化不饱和油与丙烯酸类聚合物进行了部分接枝共聚。引入硫酸化不饱和油可以适当降低复鞣剂成膜物的玻璃化转变温度(Tg),其Tg在pH 3~5时,随pH升高而升高。引入铬粉的复鞣剂成膜物Tg亦明显提高。吸湿后的成膜物弹性增强,柔软性良好。采用适量NaOH溶液中和会使产品抗张强度增大,断裂伸长率增加。该种复鞣剂微粒近似球形,粒度分布均匀,中和后平均粒径由72nm减小为66 nm。应用试验表明,改性复鞣剂综合性能较丙烯酸树脂复鞣剂乳液更佳。     

HMP中空微球聚合物在复鞣中的应用特性

本文论述了HMP中空微球聚合物及其应用特性。成革质轻、柔软，粒面平滑，手感舒适，色泽艳丽，增白效果独特。文中提出了猪服装革复鞣的参考工艺。     

顺酐类两亲复鞣加脂剂的研制

本文研究了以顺酐和十二醇（或十八醇）进行酯生化成单酯，再和丙烯酸、丙烯腈进行乳液共聚，即得两亲共聚物皮革复鞣加脂剂。探讨了各种单体成分及各种反应条件对产品性能的影响。参考文献９     

新型两性树脂复鞣剂的应用研究

对新型两性氨基树脂复鞣剂的理化性能、助染效果及填充性能等进行了全面考察。研究结果表明，该两性氨基树脂复鞣剂助染效果明显，并有一定的选择填充作用。它与丙烯酸树脂类阴离子复鞣剂配伍性好，且有助于对阴离子材料的吸收与固定，基本上克服丙烯酸树脂类鞣剂的“浅色效应”。     

磷脂复鞣加脂剂的研制

以丙烯酸及其衍生物为原料合成出了一种活性低聚物。将该低聚物与磷脂缩合，制备出了一种复鞣加脂剂。应用研究结果表明，该复鞣加脂剂具有良好的乳化性能和乳液稳定性，用于铬复鞣或加脂工序，能增加革的丰满度、柔软度、抗张强度和伸长率。当用于铬复鞣工序时，还能大幅度提高铬的吸收率。     

耐光性聚氨酯复鞣填充剂MC-PUR的合成及应用性能研究

采用马来酸酐改性蓖麻油作为多元醇成分与异佛尔酮二异氰酸酯、聚乙二醇1000等反应合成质量分数为30%的耐光性聚氨酯复鞣填充剂MC-PUR乳液。用光谱法确定了改性蓖麻油(MCO)的平均羟基官能度。透射电镜(TEM)观测证明质量分数为30%的MC-PUR乳液是一种微乳液。通过扫描电镜观察并对比了MC-PUR复鞣革和复鞣前蓝湿革微观组织结构的特点和变化。对MC-PUR复鞣后猪皮正面服装革从染色性能、增厚率、理化指标和耐黄变性能等几个方面进行了分析测试。     

高固含量微乳液聚合制备具有增强作用的丙烯酸树脂复鞣剂

采用高固含量微乳液聚合法制备了具有增强作用的丙烯酸树脂复鞣剂 ,并用其对猪二层革进行复鞣试验。结果显示 :交联剂DVB(二乙烯基苯 )和亲水性单体AA(丙烯酸 )的用量 ,对微乳液复鞣剂的性能有较大影响 ,当DVB用量为 1 2 %、AA用量为 1 %时 ,性能最好。在复鞣过程中 ,加入 0 2 %的渗透剂JFC能改善革的粒面性能 ,并且大幅提高革的强度。用 3 %的微乳液复鞣剂复鞣猪二层革 ,能使革的抗张强度提高 74% ,撕裂强度提高 48%。当微乳液复鞣剂的用量为 2 %时 ,革的强度和丰满度有了较大的改善 ,而且革的柔软度、弹性和粒面性能下降不多 ,所以复鞣剂的用量应以 2 %为宜。     

MRF复鞣加脂剂的研制

本文研究了以顺酐和十二醇(或十八醇)进行酯化生成单酯,再和丙烯酸、丙烯腈进行乳液共聚,即得MRF复鞣加脂剂。探讨了各种单体成分及各种反应条件对产品性能的影响。     

MRF复鞣加脂剂的研制

本文研究了以顺酐和十二醇进行酯化生成单脂,再和丙烯酸,丙烯腈进行乳液共聚,即得ＭＲＦ复鞣加脂剂,探讨了各种单体成分及各种反应条件对产品性能的影响。     

乳酸钙对高酯柑橘果胶乳化性的影响

以高酯柑橘果胶(high methoxy citrus pectin,HMP)在溶液中形成的胶束为出发点,通过分析HMP胶束在水溶液和在乳酸钙溶液中形态和大小变化,研究乳酸钙对HMP乳化性质的影响.结果表明:乳酸钙显著改变HMP胶束在溶液中的形态和大小,在乳酸钙溶液中HMP胶束变大,HMP胶束和HMP分子通过钙离子的交...     

丙烯酸酯类两亲聚合物的三元乳液共聚制备及其复鞣加脂性能

以环糊精作为为丙烯酸长链酯的增溶载体,实现了疏水单体丙烯酸十八酯、丙烯酸十二酯与亲水单体丙烯酸的三元乳液共聚,旨在提升两亲聚合物复鞣加脂剂的综合性能。通过FTIR、GPC对聚合物结构和相对分子质量等基本性能进行了表征,并考察了三元聚合物复鞣加脂效果。结果表明:成功合成了目标产物,其乳液静置稳定性好,残余单体少,产物数均相对分子质量约为4000,在皮革内能较好渗透,具有较理想的复鞣加脂效果,复鞣加脂革的柔软度高、静态防水性好,且吸收率高达98.41%,能大幅降低废液中的COD。     

SMA无规苯乙烯马来酸酐树脂复鞣剂的合成及性能

苯乙烯－马来酸酐无规共聚物（ＲＭＳ）通过溶液转相乳液聚合得到。这种树脂复鞣剂中单体配比可根据需要调节,并且引入极性基或在主链上引入第三单体等进行改性。由于采用的溶剂本身可用作柔软性组分,所以得到的是一种柔软性复鞣剂,并兼具填充、助染等功能。我们还讨论了这种复鞣剂与皮革纤维作用的机理。     

Effects of Reduced Sodium Chloride and Added Phosphates on Physical and Sensory Properties of Turkey Frankfurters

Turkey frankfurters containing 20 and 40% salt (NaCl) reductions were manufactured and evaluated in comparison to a standard formulation containing 2.5% sodium chloride. Additionally, either 0.4% sodium tripolyphosphate (TPP), sodium hexametaphosphate (HMP), or sodium acid pyrophosphate (SAPP) were incorporated into frankfurters containing similar salt reductions. Phosphates improved emulsion stability and yields, especially in formulas with 40% salt reductions. TPP increased frankfurter firmness compared to that provided by SAPP or HMP regardless of salt level, but TPP had a deleterious effect on freshness at the 2.0% salt level. SAPP was more effective than HMP in improving plumpness and enhancing salt flavor intensity. Overall, SAPP appeared to provide greater benefits than either HMP or TPP as a single polyphosphate for reduced salt turkey frankfurters.     

Quality characteristics and storage stability of patties from buffalo head and heart meats

The study was conducted to evaluate the suitability of using buffalo head and heart meat in emulsion based products preparation and to assess their quality during refrigerated storage. The whole study was carried out in three phases. In phase I, head meat patties (HMP) (treatment I, II and III) were prepared in which head meat was substituted with 15%, 20% and 25% skeletal meat and compared with patties from skeletal meat (control). Treated patties had higher emulsion stability, cooking yield, pH and lower shrink percentage and chewiness than control. Sensory attributes of control and treated patties did not differ significantly. In phase II, HMP were prepared in which head meat was substituted with 20%, 30% and 40% heart meat and similarly compared with control as in phase I. Addition of heart meat in HMP had significantly (P < 0.05) increased pH, cooking yield, moisture, lower protein and fat content than control patties. Hardness, gumminess and chewiness values of control patties were higher than treated patties. HMP with heart meat had higher tenderness than control. Control patties rated better than treated patties during sensory evaluation. In phase III, quality of patties was assessed at refrigerated storage (4 ± 1 °C) for 15 days. The patties remained stable with minor changes in physico‐chemical, microbiological and sensory quality during refrigerated storage for 15 days. Buffalo head and heart meat effectively be utilised in developing patties.     

阴离子水性脂肪族聚氨酯复鞣填充剂的合成

以异佛尔酮二异氰酸酯(IPDI)、单硬脂酸甘油酯、聚乙二醇10 0 0 (PEG10 0 0 )和二羟甲基丙酸(DMPA)为原料,合成了一种稳定性好的新型脂肪族阴离子水性聚氨酯复鞣填充剂。该复鞣剂具有良好的复鞣填充性能,经其复鞣后的革粒面平整、紧实,手感丰满、有弹性,有一定的防水性,无败色效应,耐光性良好。主要讨论了加料方式、反应温度、单硬脂酸甘油酯的用量、比值、羧基含量以及中和剂的种类对产品性能的影响,优选并确定了这种复鞣填充剂的合成条件     

热处理肌原纤维蛋白复凝聚法制备微胶囊及性能表征

探索罗非鱼（Oreochromis niloticus）中提取肌原纤维蛋白（MP）在热处理后（HMP）作为一种新型微胶囊的壳材料,在海藻酸钠（SA）和壳聚糖（CS）共存下,采用超声复凝聚法对玉米油进行微胶囊化,并对其性能进行表征。结果表明：当海藻酸钠含量2.5%,HMP含量3.0%,玉米油含量30%时,乳液粒径小而均匀,乳化稳定性高。壳聚糖含量为1.2%、海藻酸钠和壳聚糖质量比1:1、氯化钙浓度为5.0%时,通过超声复凝聚法得到的微胶囊平均粒径为88.74±2.60μm,包封率为82.59%±1.44%;微胶囊具有不规则形状和起伏的表面;红外光谱和X射线衍射结果表明,海藻酸钠与壳聚糖因静电结合作用,与HMP共同构成了微胶囊致密的外壳;DSC结果显示HMP微胶囊具有一定的热稳定性;HMP微胶囊显著降低了贮存过程中油脂的POV值与TBA值,有效延缓了玉米油的氧化速度;HMP微胶囊在整个模拟消化阶段的游离脂肪酸（FFA）释放量为92.67%,且在肠消化阶段释放更多的FFA,表明微胶囊化对芯材的释放起到了缓释作用。这项研究显示,HMP与海藻酸钠和壳聚糖复合后,是可以用于微胶囊制备及保护生物活性...     

磷酸化-马来酸蓖麻油醇酸酯-苯乙烯共聚物的合成

本文根据分子设计原理,将蓖麻油首先与马来酸酐进行酯化反应,然后与苯乙烯共聚,再用P2O5进行改性,得到一种具有多功能基团的新型复鞣加脂剂。对工艺路线及合成条件进行初步探讨,并对产品进行红外光谱分析和透射电镜分析表征,结果证明了产品结构中某些基团的存在,确定了乳液粒子大小及分布。     

Microstructure of Reduced Salt Meat Batters as Affected by Polyphosphates and Chopping Time

Microstructural and textural changes due to salt reduction (2.5% to 1.5%), 0.4% tripolyphosphate (TPP), hexametaphosphate (HMP) or sodium acid pyrophosphate (SAPP) addition and chopping time (40 vs 100 cutter revolutions) were studied in poultry meat batters. Salt reduction significantly increased liquid and fat losses in the long chopping but not in the short chopping treatments. Scanning electron micrographs of reduced salt batters revealed fat globules which lost fat during cooking. HMP and SAPP addition significantly improved emulsion stability. Average fat globule size decreased as chopping time increased and/or salt decreased. Hardness was higher in the NaCl treatments in the short chopping as compared to the long chopping. The opposite was observed when phosphates were added.