稳定化方法对小麦胚蛋白功能特性的影响

比较了微波、臭氧、烘烤和蒸汽4种稳定化方法对小麦胚蛋白提取率和溶解性、持水性、持油性、起泡性、泡沫稳定性等功能特性的影响。结果表明,对于麦胚蛋白提取率,臭氧处理的基本不变,而其他3种处理则明显下降;对于麦胚蛋白的溶解性、持水性和持油性,臭氧处理的明显增加,而其他3种则不同程度下降;麦胚蛋白的起泡性和泡沫稳定性经稳定化处理后均有所提高;从DSC图谱分析,麦胚蛋白的热稳定性从大到小依次为:烘烤、蒸汽、臭氧、微波,破坏程度依次为:微波、烘烤、蒸汽、臭氧;从傅里叶红外图谱分析,对麦胚蛋白官能团影响从大到小依次为:烘烤、微波、蒸汽、臭氧。小麦胚开发与利用麦胚蛋白时,可选择臭氧处理作为稳定化方法。     

微波加热对麦胚品质稳定性研究

探讨了微波处理时间、麦胚原始水分含量及35℃条件下储藏时间对微波加热处理的麦胚稳定性的影响和麦胚蛋白质溶解特性及乳化性影响.结果表明,微波加热原始水分麦胚能够部分抑制脂肪水解酶活性,微波处理时间90 s最佳,120 s麦胚发生焦糊;微波处理麦胚90 s,麦胚中水分由11.83%降到4%,贮藏4周内游离脂肪酸(FFA)由14.82%增加到19.34%,增加1.3倍,而对照组则增加到28.76%,增加1.9倍.麦胚蛋白质在pH 4.0时溶解性最低,pH 6.0时溶解性达到最大值,大于pH 6.0后溶解特性处于稳定状态.微波处理麦胚90 s,麦胚蛋白质的乳化性最大(pH 5～9),pH 5～9范围内,蛋白质的乳化活性影响不大.     

麦胚稳定化处理方法的比较研究

研究了热风干燥、微波干燥、常压蒸汽和高压蒸汽处理麦胚对其加速储藏期间脂肪酶的钝化效果.在38℃下进行35d的加速储藏实验,进行跟踪检测,以酸值和过氧化值作为钝化脂肪酶的表征参数,对不同方法处理原料的优化结果(酸值和过氧化值)进行了比较.结果表明,脂肪酶的钝化效果:湿热蒸汽处理的效果优于微波干燥,明显好于热风干燥处理,酸值和过氧化值均上升缓慢,常压蒸汽处理20min即可达到预定效果.对常压蒸汽处理的麦胚原料进行超临界萃取并对得到的麦胚油进行了GC分析,与对照组原料相比,脂肪酸组成与含量均无明显变化.水蒸汽是良好的热载体和传热介质,蒸汽处理能够有效钝化脂肪酶的活力,提高小麦胚芽的贮藏稳定性.     

稳定化处理方式对麦胚的贮藏稳定性、抗氧化活性和总酚含量的影响

对比了挤压(EX)、红外(IR)、常压汽蒸(AS)、高压汽蒸(HPS)、紫外微波(UVM)、常压汽蒸耦合紫外微波(AU)6种稳定化处理方式对麦胚的贮藏稳定性、抗氧化活性和总酚含量的影响.结果表明:在30 d贮藏期内,未处理麦胚的脂肪酸值增长率为124％,稳定化处理麦胚的脂肪酸值增长率仅为8％～24％;AU稳定化处理效果最好;IR处理的麦胚DPPH、ABTS自由基清除能力都较强;EX处理使麦胚螯合铁离子能力显著增强;各稳定化处理方式对麦胚的总酚含量影响不大,仅EX处理使其总酚含量略微增加.因此,6种处理方式均能很好地稳定麦胚.     

小麦胚微波灭酶试验研究

为了寻求一种更好的灭酶方法,稳定小麦胚的品质,试验采用微波对小麦胚进行灭酶.结果表明:微波处理大大延长了小麦胚的存放期限,缩短了灭酶处理时间,改善了灭酶效果;且微波处理后加快了小麦胚油的提取速度.试验发现,料层厚度1～2cm时,最佳灭酶参数为:微波功率,450W;灭酶时间,3.5min.     

不同处理技术对小麦胚芽钝酶效果及贮藏稳定性的影响

目的：采用3种不同处理技术对小麦胚芽进行稳定化处理,以获得最优的小麦胚芽钝化技术及处理条件。方法：选用微波、过热蒸汽、热风干燥3种技术对小麦胚芽进行酶钝化处理,比较其对小麦胚芽中脂肪酶、脂肪氧化酶的影响,随后选取其中较优处理条件进行菌落总数的测定和加速贮藏试验。结果：3种技术在最优处理条件下均能够有效地对小麦胚芽中的脂肪酶、脂肪氧化酶起到钝化作用,其中过热蒸汽技术灭活脂肪酶效果最佳,灭活率达到82.79%;微波技术灭活脂肪氧化酶效果最佳,灭活率为94.81%;过热蒸汽技术灭菌效果最佳,使菌落总数下降至2.20 lg（CFU/g）;贮藏稳定性方面,微波和过热蒸汽技术效果相近,显著优于热风干燥技术效果。结论：综合来看,过热蒸汽技术可作为小麦胚芽钝化处理的优选技术。     

速食麦胚粉的加工工艺及配方研究

以麦胚为原料,对速食麦胚粉的加工工艺和配方进行了研究.通过单因素实验确定了最佳的麦胚预处理参数:浸泡温度60℃、浸泡时间70 min、蒸煮时间50 min、微波时间12 min.通过单因素及多因素组合实验确定了速食麦胚粉的最佳配方为脱脂奶粉添加量为8％、蔗糖添加量为4％、增香粉添加量为0.04％、增稠剂添加量为0.4％.     

微波联合金属离子对麦胚中肽的富集研究

为高效富集麦胚多肽,采用微波联合金属离子处理麦胚,考察微波功率、微波时间、ZnSO₄浓度、MnSO₄浓度、CaCl₂浓度对麦胚肽含量和蛋白酶活力的影响,在单因素实验的基础上通过正交试验对工艺参数进行了优化。结果表明:在微波功率400 W,微波时间10 s,ZnSO₄浓度1.0 mmol/L,MnSO₄浓度1.6 mmol/L,CaCl₂浓度1.4 mmol/L的条件下,麦胚中的多肽含量可达228.85 mg/g,蛋白酶活力提高至2268.40 U/g。微波联合金属离子处理对麦胚中肽的富集有显著促进作用。     

小麦胚加工储藏稳定化研究

探讨了小麦胚加工储藏稳定化方法。麦胚经过用蒸汽蒸煮 30min、 90℃微波处理3min、添加 0 2 %麦胚量的抗氧化剂异抗坏血酸钠、采用真空包装等综合处理的方法可大大延长麦胚的储藏期。经加工配制的麦胚片固体饮料的储藏稳定性较好 ,储藏期 1年的过氧化值仅为 18 6meq/kg。     

小麦胚加工储藏稳定化研究

探讨了小麦胚加工储藏稳定化方法。麦胚经过用蒸汽蒸煮30min、90℃微波处理3min、添加0．2％麦胚量的抗氧化剂异抗坏血酸钠、采用真空包装等综合处理的方法可大大延长麦胚的储藏期。经加工配制的麦胚片固体饮料的储藏稳定性较好，储藏期1年的过氧化值仅为18．6meq／kg。     

蛋白质水解度测定方法综述

对目前国内外常用的蛋白质水解度测定方法进行了综述，其中pH—state方法是通过滴定水解过程中释放的质子测定DH；OPA、TNBS及国内常用的水合茚三酮和甲醛等测定方法是利用游离氨基的反应测定DH。     

SEROLOGIC IDENTIFICATION OF SPECIES OF ORIGIN OF SAUSAGE MEATS

SUMMARY: A partially purified immunoglobulin G (lgG) solution prepared from the serum of species to be tested was heated to the specifications for sausages. The resulting supernatant fluid was decanted and the precipitate washed with saline and used to immunize rabbits. The supernatant fluid was used to sensitize tanned sheep red blood cells. The immune serum was rendered monospecific by absorptions with heterologous, heated lgG precipitates. A sample of monospecific immune serum was absorbed with a washed homogenate of sausage. Aliquots of the monospecific immune serum, both untreated and sausage absorbed, were tested with cells sensitized with the homologous heated lgG supematant fluid. A significant reduction of titer by sausage absorption indicated that the sausages contained the meat homologous to the immune serum.     

聚多元羧酸盐的合成及应用

研究了聚多元羧酸盐的合成方法及反应机理,将其应用于洗涤剂和PVC制品中分别代替三聚磷酸钠和邻苯二甲酸二丁酯,证明有良好效果。     

BASIS OF STABILITY OF AMINE SALTS OF LINOLEIC ACID

SUMMARY— The mechanism and generality of the known stabilization against autoxidation conferred on linoleic acid by certain basic amino acids, such as lysine and arginine, was investigated. Basic amino acids were the only class of compounds found to confer the effect. However, the smallest basic amino acid, 2,3-diaminopropionic acid, was not effective, nor was αβω-diaminc acid, 3,6-diaminohexanoic acid, although a simple isomer of lysine. The stabilization was observed only in the solid phase. Inclusion of sodium chloride in the solid matrix was deleterious to the effect. A large number of physical and chemical observations were made and correlated but it has not been possible to draw detailed conclusions about the mechanism of stabilization, nor can a detailed structure of the stabilized complex be suggested. The cause of the phenomenon appears to be closely associated with the physical arrangement of the ions in the crystal lattice.     

STABILITY OF AQUEOUS EMULSIONS OF THE ESSENTIAL OIL OF HOPS

Hop oil emulsions prepared from different varieties of hops have been found to exhibit enhanced physical stability on the addition of blends of the emulsifiers Span 20/Tween 80 or Span 60/Tween 60. Examination of the particle size and volume distributions of an emulsion by use of a Coulter Counter was found to be an excellent method of monitoring its stability. An indication as to the relative efficiency of emulsifiers can be obtained from Coulter Counter measurements on hop oil emulsions after storage for 4 days. The use of an ultracentrifuge provies a rapid means of testing emulsion stability and hence the effectiveness of emulsion stabilizers.     

百年风尚

一场流光溢彩、赏心悦目的展览,一段百年风尚演进的传奇旅程,一次东西方文化艺术的完美对话。2013年9月13日,“博萃臻艺一中西方珍宝艺术展”在辽宁省博物馆举行了隆重的开幕仪式,法兰西共和国驻华大使白林女士、辽宁省文物局局长丁辉先生、辽宁省博物馆馆长马宝杰先生、卡地亚全球总裁兼首席执行官邓阁仕先生、卡地亚区域行政总裁（北亚洲）陆慧全先生、卡地亚中国区首席执行官陆意斯先生、辽宁省文物店总经理张春鹰先生,以及众多文化界与文博界的贵宾齐聚一堂,共同见证了这场文化艺术盛事。     

ANALYTICAL CHARACTERIZATION OF THE PRODUCTS OF NONENZYMATIC GLYCOSYLATION OF LYSOZYME

The quantitative analysis of the reaction products of the water activity dependent nonenzymatic glycosylation of lysozyme was not straightforward. Difficulties arose in the determination of the number of bound glucose molecules because glycosylation leads to glucose mediated protein aggregation, and the likely presence of a mixture of relatively labile Schiff-base intermediates, and the more stable ketoamine products generated by Amadori rearrangement. Polyacrylamide gel electrophoresis was used to monitor protein aggregation; periodate oxidation, nuclear magnetic resonance (NMR), and oxalic acid hydrolysis combined with HPLC, emerged as the most promising methods to quantitate the degree of glycosylation. Possible interpretations are advanced to explain the apparent discrepancies in degree of glycosylation suggested by the different analytical methods evaluated.     

EFFECTS OF TYPES OF FAT AND OF RATES AND TEMPERATURES OF COMMINUTION ON DISPERSION OF LIPIDS IN FRANKFURTERS

ABSTRACT— The effect of time, temperature and rpm of comminution of emulsions was determined on the dispersion of approximately 25% of beef fat, pork fat or cottonseed oil in frankfurters. The numbers of lipid particles 5 μ or less in diameter increased in frankfurters containing either beef or pork fat as comminution was continued to higher temperatures, with pork fat dispersed more thoroughly. Fat tended to separate from frankfurters containing beef fat in particles 200 μ or more in diameter. In contrast, no specific degree of dispersion of particles 5 μ or less in diameter consistently indicated emulsion stability, or its lack. Increased rpm during comminution produced an increased dispersion of beef or pork fat. Under the same conditions pork fat was dispersed more finely than beef fat. Dispersion of cottonseed oil produced finely dispersed particles beyond the resolution of light microscopy, as was confirmed by electron microscopy which showed a substantial number of particles to be less than 1 μ in diameter.     

DEVELOPMENT OF CHAINS OF CELLS OF SACCHAROMYCES CEREVISIAE DURING FERMENTATION

The lengths of chains of cells of Saccharomyces cerevisiae were studied during fermentation. Pitching yeast generally contained about half of the total number of cells as two-celled chains. The chain lengths varied during the subsequent fermentation and the variations were characteristic of the strain. Electronic counting assessments of chain length were unreliable.     

矩阵乘积的行式,列式

给出了ｍ×ｍ矩阵与ｍ×ｎ矩阵的行（列）式的表达式．若Ａ＝ａ１１ａ１２…ａ１ｍａ２１ａ２２…ａ２ｍ……ａｍ１ａｍ２…ａｍｍＢ＝ｂ１１ｂ１２…ｂ１ｎｂ２１ｂ２２…ｂ２ｎ……ｂｍ１ｂｍ２…ｂｍｎ分别是ｍ×ｍ，ｍ×ｎ矩阵，则｜Ａ｜｜Ｂ｜＝｜ＡＢ｜＋∑ｉ１＜ｉ２＜…＜ｉｔｊ１＜ｊ２＜…＜ｊｔ１≤ｔ≤ｍｎ－ｔ≥ｍＮＢｉ１ｉ２…ｉｔｊ１ｊ２…ｊｔＮＡＢ１…ｍ（－１）ｓｔ＋１ｊｔ＋１…（－１）ｓｎｊｎ其中ｉ１，ｉ２，…，ｉｔ是１，２，…，ｍ中ｔ个数码；ｊ１，ｊ２，…，ｊｔ，ｊｔ＋１，…，ｊｎ是１，２，…，ｎ的一个排列；ｓｒ＝π（ｊ１，ｊ２，…，ｊｔ，ｊｒ）（ｒ＝１，２，…，ｎ）是排列ｊ１，ｊ２，…，ｊｔ，ｊｒ的反序数．