Kinetic study of dehydration and desorption isotherms of red alga Gracilaria

The aim of this research was to study the desorption isotherms at three temperatures (5, 20 and 40 °C), and to model the drying kinetics at four temperatures (40, 50, 60 and 70 °C) of the red alga Gracilaria. Modeling of sorption isotherms was carried out following the BET, Caurie, Halsey and Oswin equations. All the equations showed generally a good fit; however, the Halsey equation was considered the best to predict the experimental data. The Modified Page and Wang–Singh mathematical models were applied in the study and modeling of drying of this alga, as well as two new models proposed in the present research. Modified Page and the proposed Model no 2 obtained the best fits for each drying curve based on the statistical tests employed (r², SSE, RMSE and χ²). In consequence, both models are excellent tools for estimating the drying time of this product.     

红藻多糖植物空心胶囊的制备及稳定性研究

以植物来源的红藻多糖和淀粉为主要原料,添加助凝剂及其他辅料制备海藻胶植物空心胶囊。以成囊性作为胶囊壳成型优劣的检查指标,经过单因素试验优化出最佳处方工艺:卡拉胶质量浓度3 g/100 mL,淀粉质量浓度10 g/100 mL,KCl质量浓度0.2 g/100 mL,甘油质量浓度3 g/100 mL,保胶及蘸胶温度为60℃,烘干时间为3 h。所得空心胶囊的厚度为0.10 mm～0.12 mm,含水量为9%～11%。在稳定性试验中,高温、高湿、强光照对该空心胶囊的性质均无影响,符合药典要求。     

Physical properties of a composite film containing sunflower seed meal protein and its application in packaging smoked duck meat

Sunflower seed meal protein (SP) films were prepared using various plasticizers, cross-linking agents, Cloisite Na⁺ or red algae, and their physical properties, such as tensile strength (TS), elongation at break (E), and water vapor permeability (WVP) were determined. The TS, E, and WVP of the SP film containing sucrose and fructose (2:1) as a plasticizer and cinnamaldehyde as a cross-linking agent were 3.05 MPa, 34.42%, and 2.25 × 10⁻⁹ g m/m² s Pa, respectively. The incorporation of Cloisite Na⁺ improved the physical properties of the SP film. The TS of the SP/Cloisite Na⁺ composite film containing 3% Cloisite Na⁺ increased by 2.19 MPa, and the WVP of the composite film decreased by 0.52 × 10⁻⁹ g m/m² s Pa compared to the SP film. The incorporation of red algae also improved the TS of the SP film. The TS of the SP composite film containing 1.2% red algae increased by 3.82 MPa compared to the SP film. In addition, an SP/red algae composite film containing grapefruit seed extract (GSE) was prepared and used in food packaging. After 12 days of storage, the population of Listeria monocytogenes inoculated on smoked duck meats packed with the SP/red algae composite film containing 1.2% GSE decreased by 1.31 log CFU/g compared to the control packaging. Therefore, these results suggest that SP composite films can be prepared by the addition of red algae to the SP film–forming solution and that the SP/red algae composite film containing GSE can be used as an antimicrobial food packaging material.     

淀粉预处理对酶法制备多孔淀粉影响

多孔淀粉制备原料有玉米淀粉、木薯淀粉、马铃薯淀粉等,在制备过程中,淀粉原料某些性质变化对多孔淀粉性质有一定影响,不同原料、或同一原料不同处理方式都会影响多孔淀粉形成;有效预处理方法对改变淀粉原料性质,提高多孔淀粉生产效率,降低生产成本,改善多孔淀粉性质十分重要。该文对淀粉不同处理方式对多孔淀粉影响进行综述。     

羧甲基酸解淀粉的制备及特性表征

通过酸解醚化复合变性方法制备了羧甲基酸解淀粉(CMAS),探讨了水分含量、氯乙酸用量、氢氧化钠用量、温度、时间对取代度(DS)和反应效率(RE)的影响,对产物进行了FTIR、XRD、SEM、TG分析,研究了其黏度与pH和盐质量分数的关系。结果发现,在nNaOH/nAGU=2.835,nMCA/nAGU=1.39,V水/V乙醇=0.11,温度为50℃,时间为3h的条件下,羧甲基酸解淀粉的取代度达到0.8052,反应效率为57.92%,颗粒大小在5~10μm;黏度随pH的下降而降低,随NaCl质量分数的升高而下降,达到0.6%时溶液黏度下降到4.37 mPa.s,下降了46.31%。     

双变性淀粉制备及其在食品工业中应用

不同淀粉具有不同性能,大部分情况下原淀粉溶液不太稳定,对各类淀粉进行变性反应可 得到所需特性,从而满足生产要求,有时甚至需要双变性才能满足特殊要求;该文介绍双变性淀粉 制备及其在食品工业中应用。     

面条制品常用淀粉及其衍生物研究进展

文章介绍了面条制品常用淀粉及改性淀粉的理化性质与结构特征,总结了淀粉 、化学改性淀粉 、物理改性淀粉及其在面条制品中的应用,并对中国淀粉及其衍生物在面条中的应用前景与面临的挑战进行了展望.     

淀粉微球研究进展

该文综述淀粉微球特点、典型合成方法、作用机制及应用领域。     

变性淀粉在我国应用、研究现状及发展趋势分析

该文介绍变性淀粉种类及其在工业中应用情况,概述变性淀粉在国内研究现状并分析变性淀粉未来发展趋势。     

淀粉糊化及其检测方法

淀粉糊在食品工业具有重要应用价值,淀粉糊性质直接影响食品品质。该文介绍淀粉糊化特性及其检测方法,详述各种检测方法在淀粉糊中应用实例,并指出其中优缺点;提出今后淀粉糊检测方法发展方向,为淀粉糊在食品工业广泛应用奠定基础。     

木薯淀粉与玉米淀粉用于生产淀粉糖浆的对比研究

根据淀粉糖的生产工艺,对比研究木薯淀粉及玉米淀粉对淀粉糖浆质量及生产成本的影响。试验结果表明,玉米淀粉作为生产淀粉糖浆的原料效果较好。     

超声波法制备羟丙基木薯磷酸酯淀粉形态结构表征

以羟丙基木薯淀粉为原料与正磷酸盐反应,采用超声波法工艺制备羟丙基木薯磷酸酯淀粉,利用扫描电镜、红外光谱和X–衍射等手段对酯化反应后产物进行结构分析。结果表明,超声波作用下酯化反应在羟丙基木薯淀粉脱水葡萄糖单元羟基上引入磷酸基团,其引入破坏淀粉分子内氢键,导致淀粉分子结晶区域发生变化。     

预糊化淀粉制备、性质及其在食品工业中应用

预糊化淀粉是一种物理变性淀粉,具有冷水可溶、保水性强等特点,用途广泛。该文综述预糊化淀粉原料、制备方法和性质,并介绍预糊化淀粉在食品工业中应用,为食品用预糊化淀粉开发和应用提供依据。     

Novel anticoagulant compound from fermented red alga <Emphasis Type="Italic">Pachymeniopsis elliptica</Emphasis>

Natural fermentation was tested as a method of releasing active compounds during screening for potential anticoagulant activity in three types of algae (Pachymeniopsis elliptica, Sargassum horneri, and Ulva pertusa). Freeze dried algae samples (2.5 g) were fermented by adding 75 g of sugar and 500 mL of water and thereafter kept at room temperature (25 °C) for 3 months. Activated partial thromboplastin time (APTT), prothrombin time (PT), and thrombin time (TT) were measured every 2 weeks for 3 months to determine the optimum time for the highest activity. Fermented P. elliptica, (which had the highest activity) was subjected to anion exchange chromatography (DEAE-cellulose) and sepharose 4B gel permeation chromatography. The purified sample was analyzed by agarose-gel electrophoresis and polyacrylamide gel electrophoresis (PAGE) to confirm the purification and to determine the molecular mass, respectively. The 360 μg/mL of purified compound (Mwt > 500,000 Da) had both APTT and PT activities (>1,000 s). However, at the concentrations of 180 μg/mL, purified compound and heparin showed 540 and >1,000 s APTT activity, respectively. Though, the purified compound of P. elliptica considered as a weaker anticoagulant than heparin, this purified anticoagulant polysaccharide could be considered as a good alternative source as an anticoagulant. Moreover, the technique of fermentation is an inexpensive and feasible, this purified anticoagulant polysaccharide compound could be used in pharmaceutical and biomedical industry. Further investigations need to be performed to determine the mechanism of this novel anticoagulant compound. The authors Prashani Mudika Ekanayake and Chamilani Nikapitiya contributed equally to this work.     

冷水可溶淀粉的物理法制备及应用研究进展

淀粉作为一种资源丰富的可降解生物原料,在食品、药品、纺织等行业都有着广泛的应用,而未经改性的原淀粉冷水溶解度和冷糊黏度较低,常需加热成糊才能使用,降低了使用的便捷性.冷水可溶淀粉是一种冷水溶解度和冷糊黏度均有大幅度提高的改性淀粉,根据改性后淀粉是否可以保留颗粒形态,可将冷水可溶淀粉分为预糊化淀粉和颗粒状冷水可溶淀粉两大...     

交联玉米淀粉微球合成及其吸附性能研究

以N,N′–亚甲基双丙烯酰胺为交联剂,用反相悬浮法合成交联玉米淀粉微球(CSMs),运用红外、X射线衍射仪、电镜、粒度分析仪对产物进行表征分析,测定淀粉及淀粉微球吸附阴离子表面活性剂(SDS)后pH值与Zeta电位,研究两者吸附性差异。实验表明,合成淀粉微球大小均一、结构致密、表面粗糙、孔隙发育良好,粒径在30μm以下微球占83%;与淀粉相比,随交联度增加,淀粉微球溶解度、溶胀度下降,吸水量增加,淀粉微球与阴离子表面活性剂间存在比淀粉更强吸附作用,可作为一种良好吸附剂。     

正交试验法优化马铃薯氧化淀粉制备工艺

使用正交试验法优化马铃薯氧化淀粉制备工艺,以马铃薯淀粉为原料,FeSO4为催化剂,H2O2为氧化剂干法制备氧化淀粉,并以羧基含量为评价指标,分别考察反应时间、反应温度、氧化剂用量、催化剂用量、体系含水量等因素对马铃薯淀粉氧化反应影响。得到最优工艺条件为:反应时间3.5h、反应温度60℃、FeSO4在淀粉中质量分数0.025%、H2O2与淀粉摩尔比0.285、反应体系含水量24.000%,在此条件下制得马铃薯氧化淀粉羧基含量为0.530%。