纤维素酶水解纤维低聚糖的研究

对纤维素酶催化水解纤维三糖、纤维四糖和纤维五糖的规律进行研究。结果表明：相对水解率随低聚糖聚合度增大而降低;中间产物低聚糖和底物低聚糖竞争性与酶作用,产物中低聚合度低聚糖优先被酶催化水解;过大的纤维素酶用量并不能显著增大水解率;相对水解率均随初始低聚糖浓度增大而减小;pH5.0 时,纤维素酶最适温度为55℃。     

相思木水预水解过程中半纤维素的溶出和解聚

在不同的水解温度和时间下对相思木进行水预水解处理,采用离子色谱分析了水解液中单糖和低聚糖含量以及水解物料中葡萄糖和木糖保留率,以研究水预水解温度和时间对相思木半纤维素水解溶出和解聚行为的影响。结果表明,水预水解温度170℃、水解60 min时,水解液中总低聚糖含量达到最大值17.29 g/L,其中低聚木糖含量为12.45 g/L;水预水解温度170℃、水解80 min时,水解液中总糖含量达到最大值25.86 g/L。水解液中总低聚糖和总糖含量达到最大值后,再提高水解温度和延长水解时间,虽然可提高原料中半纤维素溶出量,但水解液中总低聚糖和总糖含量降低。     

利用法夫酵母JMU-MVP14联产发酵虾青素和功能性低聚糖的研究

为了提高法夫酵母JMU-MVP14的利用价值,探索在高产发酵虾青素的基础上联产发酵虾青素和功能性低聚糖.用高效液相色谱及液-质联用技术对法夫酵母JMU-MVP14发酵液中低聚糖成分进行鉴定,考察糖的种类、蔗糖的添加量、取样时间、发酵温度及pH对法夫酵母JMU-MVP14产低聚糖的影响.用7L罐研究联产发酵虾青素和低聚糖的工艺可行性.结果表明,法夫酵母JMU-MVP14合成的低聚糖为新科斯糖和蔗果三糖.法夫酵母JMU-MVP14合成低聚糖的最佳条件是:蔗糖质量浓度80～110g/L,温度22～25℃,pH 5.0～7.0;在7L罐中发酵至72 h时补充蔗糖溶液至80 g/L,发酵74～78 h时新科斯糖和蔗果三糖的含量达到峰值,新科斯糖、蔗果三糖及总低聚糖含量分别达到10.22、2.82和13.04g/L.此时,虾青素的体积产率、细胞产率分别为42.45mg/L和5.84 mg/g.本文提供了一种提高法夫酵母利用价值的途径,用法夫酵母JMU-MVP14可同时发酵虾青素和功能低聚糖.     

有机酸催化水解纤维低聚糖的研究

有机酸催化水解纤维低聚糖的能力强弱顺序为:草酸>顺丁烯二酸>丙二酸>乙酸>甲酸>丁二酸,丁二酸不能催化水解纤维低聚糖。二元羧酸水解纤维低聚糖时的能力与其水溶液酸性强弱有关,酸性越强,催化水解能力越大,低聚糖的水解率高。有机酸水解纤维低聚糖是分步进行的,先生成葡萄糖和低一级的低聚糖,低一级的低聚糖再水解生成葡萄糖和更低一级的低聚糖。在初始低聚糖浓度为1.5 mg/m L、水解时间9 h和水解温度95℃的条件下,0.05 mmol/m L草酸分别催化水解纤维三糖、纤维四糖和纤维五糖后产物葡萄糖浓度分别为0.51、0.53和0.13 mg/m L。     

低聚糖与双歧杆菌的保健功能及其相互关系

低聚糖（Oligosaccharides）低聚糖又谓寡糖类，一般是指3-5个分子的单糖经脱水缩合而成之聚合物。纯的低聚糖是无色结晶，溶于水中会受到酸和酶的分解而转变成单糖，其所含单糖成分有六碳糖、五碳糖、糖醛酸（Uronicacids）及脱糖类等。在自然界中是以游离状态或配糖体状态存在于植物体和果实中。利用取自植物或微生物的糖转移酶和加水分解酵素可以由多糖或双糖生成低聚糖，如低聚麦芽糖（Mal－tooligosaccharide）、洋菜低聚糖（Aga－rooligosaccharide）、低聚半乳糖（Galac－tooligosaccharide）、低聚乳果糖（Lactofruc－tooligosac…     

Eudragit L-100固定球毛壳霉菌木聚糖酶酶学性质的研究

采用可逆溶解性聚合物EudragitL-100对球毛壳菌木聚糖酶进行了吸附固定化。在1.0%EudragitL-100浓度时获得10.6IU/mg载体的固定化酶活和88.47%的酶活回收。酶固定化后最适温度不变,最适pH向碱性方向移动了一个pH单位。固定化酶热稳定性和操作稳定性显著提高,循环利用6次仍保留65%初始酶活。木聚糖水解产物测定表明,在同酶用量的条件下固定化后总还原糖产量明显高于游离酶,二者水解产物均以低聚糖为主,酶固定化后水解产物木二糖含量显著高于游离酶,成为主要的产物。木聚糖酶固定化后各方面特性明显优于游离酶,在低聚糖生产中有实际应用价值。     

过氧化氢降解水不溶性条斑紫菜多糖

研究了以过氧化氢降解水不溶性条斑紫菜多糖的影响因素,并用液相色谱、红外光谱、紫外光谱法对降解产物进行检测得到蛋白质含量和总糖含量。结果表明,多糖降解的最适条件为:过氧化氢质量分数为1.8%,温度60℃,时间6.0 h;产物包含3种低聚糖组分,可能为双糖、双糖衍生物或聚合度不低于3的低聚糖;产物主要是β-糖苷键连接的吡喃型低聚糖,具有硫酸基和3,6-内醚半乳糖结构;产物含有蛋白质2.12%,总糖93.66%。     

精化糖蜜中大豆低聚糖的酵母菌株筛选

为精化大豆低聚糖,根据某些酵母菌对不同碳源利用能力及速度不同的原理,对酵母菌进行筛选。通过以不同糖分为单一碳源,培养筛选出优良的酵母菌株7号。用7号酵母菌发酵大豆糖蜜,发酵20h时蔗糖分解率为92.59%,棉籽糖保留率为80.37%,水苏糖保留率为83.96%,糖蜜中功能性低聚糖的纯度由原来的21.80%提高到89.42%。     

魔芋葡甘露低聚糖的热稳定特性以及与低聚果糖益生元的对比分析

为研究葡甘露低聚糖和低聚果糖热稳定特性,用热重分析仪在不同升温速率下测试两种低聚糖的热稳定性,采用Kissinger法、Kissinger-Akahira-Sunose法和Flynn-Wall-Ozawa法计算得到低聚糖的活化能(E)、指前因子(ln A)、热力学参数以及进行机理函数的判定。结果表明,两种低聚糖的热解过程分为3个阶段,非等温升温速率下的分解峰温在220～300℃。第一阶段是低聚糖干燥脱水的过程;第二阶段低聚果糖的E和ln A均大于葡甘露低聚糖,前者受热解聚生成果二糖和果三糖,迅速结晶化导致E偏高,葡甘露低聚糖机理函数遵循三维扩散和球形对称的Jander方程;第三阶段,葡甘露低聚糖的E和ln A更高,结果表明其热稳定性高于低聚果糖,二者机理函数均遵循随机成核和随后生长的Avrami-Erofeev方程,最后确定低聚糖热解过程热力学参数,即ΔG、ΔH和ΔS。本实验研究葡甘露低聚糖和低聚果糖的热稳定特性,为其应用于食品和医药领域的加工工艺设计提供依据。     

发展前景广阔的乳糖深加工产品——低聚半乳糖

<正> 功能性低聚糖在我国已得到了长足的发展,我国对各种低聚糖的特性与功能,也有了比较深入的了解。这些低聚糖包括异麦芽酮糖、乳酮糖、低聚异麦芽糖、大豆低聚糖、低聚果糖、低聚乳果糖和低聚木糖等。来源自乳糖的功能性低聚糖有乳酮糖、低聚乳果糖和低聚半乳糖3种,其中低聚半乳糖在我国还比较陌生,故特撰本文,供有关读者参考。     

Structural and mechanical properties of fish gelatin as a function of extraction conditions

The effect of 18 different extraction conditions on yield, weight average molecular weight, dynamic storage modulus, gelling and melting temperature, and helix recovery was studied. Gelatins were extracted from saithe (Pollachius virens) skins with an average yield of 8.9 ± 0.8% (average ± S.D.; n = 54), on a wet weight basis. High weight average molecular weight gelatins extracted at room temperature exhibit higher resulting dynamic storage modulus, higher gelling and melting temperatures and more helix formation compared to highly hydrolyzed gelatins extracted under harsher conditions. The storage modulus was increased 5 times compared to commercial cold water fish gelatin. The highest gelling and melting temperatures observed for 5% (w/v) fish gelatin were 8 °C and 16 °C, respectively. The present study suggests that the dynamic storage modulus, gelling and melting temperatures and helix content are related and increase with increasing weight average molecular weight up to about 250 kg/mol. The dynamic storage modulus correlates with the helix concentration according to the previously published correlation between dynamic storage modulus and helix concentration, which has been defined as the master curve for gelatin.     

灰树花子实体中水溶性碳水化合物的提取与纯化

灰树花中含有丰富的碳水化合物,本文在不同温度下分别提取灰树花中的低聚糖和多糖,以研究灰树花中水溶性碳水化合物的种类和含量。30 ℃提取低聚糖,浸提液先进行脱盐、脱色处理后,再经Sephadex G-25凝胶过滤得单一物质,核磁鉴定为海藻糖,含量占干重的10.89%。因30 ℃提取后,离心得到的渣相中碳水化合物的含量仍然很高(约30%),为充分利用原料,30 ℃处理后的渣相再用130 ℃高温提取多糖,多糖得率为3.42%(占干重),经Sephadex G-75凝胶过滤分离,得到2种组分,相对分子质量分别为300 kDa和16 kDa。采用扫描电镜观察原料和渣相(130 ℃处理)的表面结构,直观地分析多糖提取后物料表面的微观形态及空间构象的变化,实验结果表明:与原料相比,经高温处理的灰树花残渣呈疏松多孔状,直观反映出可溶性碳水化合物在灰树花中所处位置。     

Multiple Phase Transitions of Starches and Nägeli Amylodextrins

At temperatures above that required for gelatinization, an order-disorder transition is observed for wheat, maize, waxy maize and potato starches. This transition is the melting of the crystallites in the granules. A second, higher temperature, transition occurs in wheat and maize starches. This also appears to be a melting transition. Potato starch Nägeli amylodextrins show increased thermal stability of the crystalline regions with increasing hydrolysis of the amorphous regions. Extensive hydrolysis lessens the destabilizing effect of the amorphous regions on the crystallites sufficiently that the gelatinization transition occurs to only a small extent, the crystalline regions melting, instead, at temperatures above the gelatinization temperature.     

钛系聚对苯二甲酸乙二醇酯的增黏行为及其性能

为了拓宽钛系聚对苯二甲酸乙二醇酯(PET)在聚酯工业丝领域的应用,通过超高效聚合物色谱-多角度激光光散射联用法研究其在不同温度下的增黏行为,建立增黏温度与钛系PET分子质量及其分布的关系,并利用紫外-可见分光光度计和差示扫描量热仪研究增黏PET的色相和热性能。结果表明:钛系PET分子质量随增黏温度的升高而升高,且色相受温度影响明显;增黏所需时间随温度升高而下降,270 ℃反应20 min的钛系PET重均分子量与220 ℃反应10 h时的相当,分子质量升高导致聚酯结晶性能和熔点下降;增黏温度超过熔点后,分子质量分布随温度升高而变窄,且分子质量可达到聚酯工业丝要求,高分子质量窄分布钛系聚酯的研究对其在工业丝领域的应用具有重要意义。     

Amorphous state and delayed ice formation in sucrose solutions

Phase transitions of amorphous sucrose and sucrose solutions (20–100% sucrose) were studied using differential scanning calorimetry, and related to viscosity and delayed ice formation. Glass transition temperature (Tg) was decreased by increasing water content. Ice formation and concurrent freeze concentration of the unfrozen solution increased apparent Tg. Tg could be predicted weight fractions and Tg values of components. Williams–Landel-Ferry (WLF) relation could be used to characterize temperature dependence of viscosity above Tg. Crystallization of water above Tg was time dependent, and annealing of solutions with less than 80% sucrose at –35°C led to a maximally freeze-concentrated state with onset of glass transition at –46°C, and onset of ice melting at -34°C. The state diagram established with experimental and predicted Tg values is useful for characterization of thermal phenomena and physical state at various water contents.     

Thermal characteristics,chemical composition and polyphenol contents of date-pits powder

Polyphenol contents in date-pits varied from 21–62 mg gallic acid equivalents (GAE)/g date-pits when acetone–water, ethanol–water, methanol–water and water alone were used as solvents for extraction at temperatures 22, 45, and 60 °C. The BET and GAB monolayer values of date-pits were estimated as 4.3 and 4.1 g/100 g dry-solids. The DSC thermogram of freeze-dried date-pits showed an endothermic peak due to the melting of oil, and a second endothermic peak for solids-melting (i.e. non-fat). The first shift indicated the glass transition (i.e. T_g) while the second exothermic shift after solids-melting indicated the interactions of the components in melted solids. The melting peak temperature was decreased due to the plasticization of solids with water and the melting enthalpy was increased with the increasing water content due to the formation of more order in the amorphous, semi-crystallites and crystallites parts. The Flory–Huggins modelling of peak temperature estimated the water–solids interaction parameter as 0.0068. The melting peak temperature increased exponentially with increasing heating rate and the data was fitted with Mehl–Johnson–Avrami and Kissinger models. Annealing close to the onset of melting indicated that melting peak temperature increased exponentially with increasing annealing time, while melting enthalpy decreased with the increasing annealing time.     

High pressure calorimetry at sub-zero temperature: evaluation of the latent heat and frozen water ratio of gelatin gels

An isothermal differential high-pressure calorimeter was specifically designed and described in this study. After calibration, the apparatus was validated by measuring the latent heat of ice melting. A good agreement was observed between the experimental results and literature data. The latent heat of gelatin gels at two different dry matter contents (2 and 10% w/w) was measured at sub-zero temperatures and high pressure. The main result showed that the latent heat values were influenced by both the melting temperature and the dry matter content. A decrease of the latent heat of melting of the gels with increasing melting pressure (decreasing of the melting temperature) probably indicated a modification in the ratio of frozenable water in these gels under pressure.     

Differential Scanning Calorimetry of Mung Bean Starch

Mung bean starch-water mixtures at water content between 13.6% and 90.2% (volume fraction of water V₁ 0.20 and 0.94) were studied by differential scanning calorimetry (DSC) and subjected to microscopic examinations afterwards. Only a monophasic endotherm appeared for water contents above 67% while for water contents between 67% and 37.3% a biphasic endotherm was found by DSC. No endothermic transition was observed for water levels below 37.3%. The melting temperature of the most perfect crystallites was correlated to the volumetric fraction of water, thus, enthalpy, entropy and extrapolated melting temperature of the transition were calculated.     

PET固相缩聚反应的影响因素

ＰＥＴ的固相缩聚是将低分子量预聚体加热到熔点和玻璃化温度之间,切片内部缩聚反应持续进行,分子量不断提高,乙二醇、水等副产物借助真空或惰性气体带出反应器,固相缩聚中包括酯化反应、酯交换反应以及小分子的扩散过程。表观反应速率受预聚体颗粒形状大小、结晶度、惰性气体、反应温度、反应时间等因素的影响,其中反应温度、惰性气体中小分子副产物含量两个主要影响因素,应合理选择并控制这些参数,以利于生产由高质量的ＰＥ     

DSC Study of the Thermophysical Properties of Aqueous Liquid and Semi-Liquid Foodstuffs at Freezing Temperatures

Differential scanning calorimetry (DSC) was used to study the thermophysical properties and phenomena occurring in aqueous liquid and semi-liquid foodstuffs at freezing temperatures. Investigations were carried out with fruit juice concentrates, sauces, soups and spinach purée. The phase transitions such as glass transition, irruptive recrys-talization (devitrification), ante-melting transition and melting are faithfully reflected by DSC curves. Besides depending on the temperature, these phenomena depend primarily on the mass fraction of water, and the fraction of other components in the dispersion system. The temperatures of phase transitions (solidification and melting), the latent heat of fusion (ΔH) and specific heat also depend on the same factors.