微波诱导催化合成二乙酰乙二胺的初步研究

利用微波加热诱导反应合成二乙酰乙二胺(DAED)，改变了反应动力学，降低了反应活化能，与传统加热相比，可大大缩减时间，产率可达96％，产品结晶好，有一定发展前途和经济效益。     

A PRELIMINARY INVESTIGATION OF THE MEMBRANE LIPID OF Halobacterium halobium AS A FOOD ADDITIVE1

A preliminary investigation of the membrane lipid of Halobacterium halobium as a food additive. F. J. Post and N. F. Collins, Biology Department, Utah State University, Logan, Utah 84322. A study was made of the suitability of the diether phytanyl phosphatidyl glycerol phosphate lipid component of the cell membrane of Halobacterium halobium NRC 34003 as a potential food additive. The lipid was shown to be a possible emulsifier with a hydrophile-lipophile balance (HLB) of 7–8 producing a water in oil emulsion. Its use as a possible noncaloric fat substitute is also discussed. The lipid had a melting point at -12⁰ to -15⁰ C and was nontoxic at an 0.8 g kg^-1, one-dose exposure to mice either by feeding or by intraperitoneal injection. Some methods for increasing the yield of lipid are proposed.     

EXAMINATION OF SOME BREWING MATERIALS AND CARAMELS FOR THE POSSIBLE OCCURRENCE OF 4-METHYLIMIDAZOLE

An investigation was carried out to determine how much, if any, 4-methylimidazole is present in caramels and some other materials used in brewing. Existing analytical methods were modified to improve sensitivity. 4-Methylimidazole was not detectable in roasted barley, chocolate malt, crystal malt, Farbebier, wort and beer, when the limit of detection was 1 mg/kg. However, caramels manufactured by different processes contained amounts ranging from undetectable to 280 mg/kg.     

大豆球蛋白的性质

详细论述了大豆蛋白的主要成分，以7s和11s大豆球蛋白为例说明了大豆蛋白的结构和物理化学性质。     

THE FOAMING PROPERTIES OF BEER

Beer foam is reviewed in terms of the physical principles which underly it, its measurement and the components of beer which affects its formation and stability. The influence of processing conditions on foam production, retention and cling are detailed.)     

PREDICTION OF THE QUALITY OF SOME TURKISH WHEAT GENOTYPES BY ELECTROPHORETIC SEPARATION OF PROTEIN FRACTIONS

An exploratory study was conducted to compare Konya‐Bezostoya and Tokat‐Bezostoya, bread making varieties of wheat, and Sofu, a Turkish local strain used for pasta making plus four breeding lines to ascertain which of the breeding lines most likely merits carrying forward for further refinement of the line. The wheat was analyzed for weight per unit of volume, kernel weight, impurities, kernel size and shape and hardness; for moisture, ash and protein content; sedimentation values and wet and dry gluten content to provide background information on kernel characteristics. The chief purpose of the study was to examine the electrophoretic properties of the standard varieties and breeding lines to relate genetic characteristics to bread‐ or pasta‐making potential. Glutenin profiles and gliadin subunits were among the factors studied. Low and high‐molecular‐weight (HMW) alleles were considered. Two of the     

ISOLATION,PURIFICATION AND ELECTROPHORETIC PROPERTIES OF AN α-AMYLASE FROM MALTED BARLEY

An α-amylase component from malted barley was isolated and purified using aqueous extraction at pH 8·0, heat treatment of the extract at 70°C, specific precipitation with glycogen and ion exchange chromatography on carboxymethyl (CM) and diethylaminoethyl (DEAE) cellulose. The enzyme preparation was shown to be pure by disc electrophoresis at pH 8·9 and iso-electricfocusing on polyacrylamide gel in a pH 4–8 gradient.     

DIFFERENTIATION OF YEASTS BY ELECTROPHORETIC METHODS

An examination of the esterase isoenzymes reacting with α-naphthyl acetate indicated five types of electrophoretic pattern in 94 strains of 54 species of 15 yeast genera. Groups classified according to esterase patterns agreed with accepted taxonomic groups, but there were no differences of obvious value for routine identification of separate species of yeasts. Strictly aerobic yeasts produced up to four bands of esterase activity; facultative anaerobes produced two lines or only one. Proteins detected by staining with trifalgic acid after electrophoresis formed identical patterns from all yeasts tested.     

多肽-Fe抗贫血保健功能的研究

探讨多肽-Fe预防和治疗缺铁性贫血的效果及其口服的安全性。用自制的多肽-Fe治疗缺铁性贫血大鼠,铁的剂量为:40mg/kg·d;并用小鼠做急性毒性试验和长期服用试验,与NaFeEDTA治疗组及单纯给水组比较。治疗前后各组大鼠血红蛋白变化依次为77.1→105.4,77.4→92.6,77.4→78.6;观察7d未见小鼠急性毒性反应;用药3月后对90只小鼠进行观察,组织活检、石蜡切片均未见明显异常。多肽-Fe抗贫血效果优于NaFeEDTA;作为铁营养强化剂长期口服安全,无明显毒副作用。     

壳聚糖脱乙酰度及其热焓性质研究

研究了离子交换层析色谱分离壳聚糖，分离出不同脱乙酰度的壳聚糖组分，测定了各组分以及未分离的壳聚糖的脱乙酰度和壳聚糖样品的热焓性质，并对壳聚糖溶液浓度与粘度的关系进行了研究。     

PP-COPET-ZnO三元共混物流变性的研究

采用CFT-500型毛细管流变仪测试了PP-COPET-ZnO三元共混物的流变性能.结果表明: 在230 ℃,250 ℃下,随γ增大,共混物的σ12 增大.PP-COPET-ZnO三元共混物的非牛顿指数n均小于1,随COPET含量的增大,温度的提高,共混物的非牛顿指数n增大.在测试的剪切速率范围内熔体表观粘度随剪切速率的增加而下降,为典型的假塑性流体.共混物的η0和Δη0随COPET含量的增加而减小.温度提高,共混物的表观粘度下降,下降幅度与剪切速率有关.     

MEASUREMENTS OF THE COMPRESSION PROPERTIES OF BREAD CRUMB

The resistance of bread crumb to compression between parallel plates has been measured using cyclic deformation at constant rate with an Instron universal testing machine. The effects of various factors on different measures of the "firmness" taken from the force/deformation records have been studied using a split-plot factorial analysis with six factors: position in the loaf, rate of deformation, direction of deformation, position in the oven, tray and time. Multi-factor analysis of variance shows that, although time since baking was the dominant factor, the results show a very highly significant dependence on the direction of measurement with a strong interaction within the loaf.