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聚羧酸与降解壳聚糖抗菌免烫整理研究 总被引:2,自引:1,他引:2
通过正交试验探讨了制备低聚水溶性壳聚糖的最佳工艺 ,研究了降解壳聚糖与聚羧酸MAA 1配合对棉织物进行抗菌免烫整理的工艺以及降解壳聚糖浓度和分子量对整理效果的影响。结果表明 :用 80g/L的聚羧酸MAA 1和 40 g/L分子量为 90 0 0的降解壳聚糖两浴整理的棉织物折皱回复角为 2 71 ,耐久压烫DP等级为 4.0 ,断裂强力保留率为 64 %,对大肠杆菌和金黄色葡萄球菌的抗菌率分别为 94%和 83%。经过 2 0次洗涤 ,其折皱回复角为 2 5 7 ,DP等级为 3 .7,而抗菌率则保持在洗涤前的 80 %以上。阴离子染料 (直接亮黄G)染色的K/S值较单用聚羧酸MAA 1整理的棉织物提高了 1.85。 相似文献
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棉织物的多元羧酸和壳聚糖抗菌防皱整理 总被引:15,自引:2,他引:13
讨论了两种多元羧酸的复配对棉织物防皱整理效果的影响,对羧酸浓度,壳聚糖以及催化剂和焙烘温度进行单因素分析,确定了抗菌防皱整理的最佳工艺。 相似文献
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壳聚糖和BTCA对棉织物多功能整理的研究 总被引:8,自引:0,他引:8
研究了壳聚糖(CTA)和丁烷四羧酸(BTCA)对棉织物免烫抗菌多功能整理的工艺条件,分析了壳聚糖与BTCA的混合比及整理工艺条件对整理效果的影响。壳聚糖作为抗菌免烫整理剂,与BTCA混合同浴整理的织物在整理和服用过程中无甲醛释放,且抗菌免烫效果良好。 相似文献
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以脱乙酰度80%~95%的壳聚糖为原料,将其与2 膦酰基 1,2,4 丁烷三羧酸(PBTCA)进行反应,得到含磷壳聚糖衍生物,采用傅里叶变换红外线光谱(FT IR)、扫描电镜(SEM)、X射线衍射(XRD)对含磷壳聚糖衍生物进行了表征。合成的含磷壳聚糖衍生物含有羧基,在焙烘的过程中可与棉织物以共价键结合。经壳聚糖、含磷壳聚糖衍生物整理后的棉织物对大肠埃希菌与金黄葡萄球菌的抑菌率都达到90%以上,其中含磷壳聚糖衍生物的抗菌性能优于壳聚糖。水洗30次之后,壳聚糖整理后的棉织物抗菌性能较差,而含磷壳聚糖衍生物整理后的棉织物对大肠埃希菌与金黄色葡萄球菌的抑菌率分别为83.2%和80.1%。含磷壳聚糖衍生物对纯棉织物的最佳整理工艺为:整理剂质量浓度3 g/L, 焙烘温度140 ℃,焙烘时间5 min。 相似文献
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Flavor of Fresh Blueberry Juice and the Comparison to Amount of Sugars,Acids, Anthocyanidins,and Physicochemical Measurements 下载免费PDF全文
Karen L. Bett‐Garber Jeanne M. Lea Michael A. Watson Casey C. Grimm Steven W. Lloyd John C. Beaulieu Rebecca E. Stein‐Chisholm Brett P. Andrzejewski Donna A. Marshall 《Journal of food science》2015,80(4):S818-S827
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选用来源我国黄河流域至长江流域8省215份芝麻核心种质材料,对其种子中芝麻素(sesamin)和芝麻酚林(sesamolin)含量进行测定,芝麻素平均值5.24mg/g,变异范围为0.88~11.05mg/g,变异系数38.56%,芝麻酚林平均值3.30mg/g,变异范围为0.93—6.96mg/g,变异系数22.68%,二者均符合正态分布,且相关分析表明两者间呈极显著正相关;采用标记一性状关联分析法,进行芝麻素和芝麻酚林与SSR、SRAP、AFLP标记的关联分析。利用GLM模型共检测到33个标记与芝麻素和芝麻酚林极显著(P〈0.01)关联,同时与两种成分显著关联的有4个;利用MLM模型共检测到8个显著关联的标记,与两种成分显著关联的分别有4个;其中SSR标记SSll82-3在两种模型中同时极显著关联到芝麻素和芝麻酚林,且解释率较高。该研究将为芝麻功能性成分遗传改良和分子标记研究奠定重要基础。 相似文献
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以玉米醇溶蛋白为研究对象,选取若干影响因素对该蛋白的持水性、乳化性、乳化稳定性、黏度、吸油性等功能性质进行研究。结果表明:持水性随着溶液溶质浓度的增加呈现先增后减的趋势;随着蛋白质浓度增大,蛋白乳化性及乳化稳定性都增大,但变化趋势平缓,随着pH值变化,蛋白乳化性和乳化稳定性呈现先增后减的趋势,随着NaCl浓度增大,乳化性及其乳化稳定性均下降,随着葡萄糖浓度增大,乳化性及乳化稳定性均增加;随着蛋白质浓度的增加,蛋白的黏度也随之增大,随着pH值变化,蛋白黏度也呈现先增后减的趋势,随着NaCl浓度增大,黏度逐渐减小,随着葡萄糖浓度增大,黏度也随之增大;温度升高蛋白吸油性降低,降低幅度较为平缓,受温度变化的影响较小。 相似文献
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Dutch style fermented sausages were manufactured with a substitution of 10%, 15% and 20% of pork backfat by flaxseed oil and canola oil, pre-emulsified with soy protein isolate. The 15% and 20% substitution were also reached by adding encapsulated flaxseed oil and encapsulated fish oil and by adding flaxseed oil, pre-emulsified with sodium caseinate, respectively. The products were sliced, packaged in an oxygen-enriched atmosphere and stored in the dark for 12 weeks at 7°C. No differences were detected in moisture, protein and fat content between control and modified sausages, with the exception of the formulation with sodium caseinate. The PUFA/SFA ratio increased from 0.30 in the control to 0.42-0.48 in the sausages with canola oil and to 0.49-0.71 in the sausages with flaxseed oil. The n-6/n-3 ratio decreased from 11.20 in the control to 6.94-5.12 in the sausages with canola oil and to 1.93-1.05 in the sausages with flaxseed oil. The addition of canola oil and encapsulated flaxseed oil resulted in a comparable shelf life as the control in terms of lipid oxidation. In the samples with addition of pre-emulsified flaxseed oil, especially with sodium caseinate, lipid oxidation clearly increased during storage. Physical and sensory analysis showed that the sausages with encapsulated fish oil and flaxseed oil resembled the control most. 相似文献
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Crossmodal correspondence is of scientific and commercial interest in regard to the packaging of food and beverages. Research has shown that colors and shapes can be associated with certain aromas, but these interactions have been less extensively studied with authentic visual stimuli (i.e., packaging), or with complex food odors in a matrix. This study investigated odor-color-shape crossmodal interactions with complex odor stimuli (wine odors) and wine labels. The present research used projective mapping with 3D shapes and colors, along with a wine label matching study, to test whether chardonnay odors of different character (buttery, citrus, floral, smoky, and vegetable) were associated with certain colors and shapes. In the projective mapping experiment, most chardonnay odors were grouped similarly; however, the vegetable-forward wine was more associated with sharper shapes. In the label experiment, yellow labels tended to be better matched with all odors, except the vegetable-forward wine, which was matched equally to all colors. These findings indicate that, regardless of odor character, chardonnay is mostly associated with a yellow colored label. Interestingly, results also indicated that not all correspondences aligned with the most common color association of an odor character’s (i.e., vegetative was not strictly associated with green, nor smoky with brown, etc.). Significant correlations were found between stimuli liking and matching scores, speaking to the role of hedonics in correspondences. Overall, the present research demonstrates evidence for odor-color-shape correspondences in complex odors and realistic visual stimuli, but not as strongly as in controlled environments and simplistic stimuli. 相似文献
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为明确生物炭和秸秆对植烟土壤养分和有机碳库的关系,采用田间定位试验,研究了等碳量的生物炭、腐熟秸秆、生物炭与腐熟秸秆配施对不同耕层土壤养分及有机碳库的影响。结果表明,施用等碳量的生物炭和腐熟秸秆处理后,不同耕层土壤除碱解氮外其他速效养分及碳库指标较常规化肥对照(CK)明显增加。单施生物炭处理对0~30 cm耕层土壤有机质含量(质量分数)的提升效果大于腐熟秸秆,而单施腐熟秸秆处理的不同耕层土壤可溶性有机碳及微生物量碳含量较单施生物炭处理均有所提高;生物炭与腐熟秸秆混施处理的10~20 cm耕层土壤速效磷、速效钾、有机质和总有机碳含量较单施腐熟秸秆处理分别提高22.26%、6.08%、8.68%和9.20%,且差异均达显著水平。可见,单施生物炭和单施腐熟秸秆对植烟土壤均有一定的改良作用,但二者混施的改良效果更好。 相似文献
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探明壳聚糖复合乙氧基喹啉处理对梨贮藏期间抗氧化性和品质的影响。以‘早红考密斯’梨为试材,研究了壳聚糖复合乙氧基喹啉处理对梨贮藏期间自由基清除能力、抗氧化酶、抗氧化物质、品质和黑皮病发病率的影响。结果表明,壳聚糖复合乙氧基喹啉处理抑制了果实硬度和可滴定酸含量的下降,使黑皮病发生率降低了69.9%。该处理提高了果实的抗氧化能力,贮藏120d时,处理果的抗超氧阴离子自由基和抑制羟自由基能力分别比对照高8.4%和2.2%。壳聚糖复合乙氧基喹啉处理也诱导了果实中超氧化物歧化酶、抗坏血酸过氧化物酶、谷胱甘肽还原酶和过氧化物酶活性,保持了较高的总酚、花青素、抗坏血酸、还原型谷胱甘肽含量。综上所述,壳聚糖复合乙氧基喹啉处理明显保持了‘早红考密斯’梨的抗氧化能力和采后品质,并显著抑制了果实病害。 相似文献
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中国造纸工业2010年度报告 总被引:7,自引:2,他引:5
一、全国纸及纸板生产及消费情况(一)据中国造纸协会调查资料,2010年全国纸及纸板生产企业有3700多家,全国纸及纸板生产量9270万吨,较上年8640万吨增长7.29%;消费量9173万吨,较上年8569万吨增长7.05%;人均年消费量为68千克(13.40亿人),比上年增长4千克。 相似文献