生态型活性染料净洗剂的研制及其应用

对甜菜碱型两性表面活性剂BS-12在活性染料净洗中的性能进行了初步研究．并在此基础上．用此类表面活性剂与非离子表面活性剂复配．添加无机盐、无机凝胶后的净洗性能进行了进一步的研究。结果表明BS-12与JFC复配后，净洗效果提高明显，无机盐硅酸钠以及无机凝胶SMP、SMF的加入，净洗后残液的吸光度增加明显。净洗后织物的水洗牢度能够达到4-5级甚至5级，而且织物的色光基本不发生变化。     

生态型活性染料净洗剂的研制及其应用

在对甜菜碱型两性表面活性剂BS-12在活性染料净洗中的性能进行初步研究的基础上，用此类表面活性剂与非离子表面活性剂复配，对添加无机盐、无机凝肢后的净洗性能进行了进一步的研究。结果表明BS-12与JFC复配后，净洗效果提高明显。无机盐硅酸钠以及无机凝胶SMP、SMF的加入，净洗后残液的吸光度增加明显。净洗后织物的水洗牢度能够达到4～5级甚至5级，而且织物的色光基本不发生变化。     

甜菜碱型表面活性剂复配皂洗剂性能研究

研究了十二烷基二甲基甜菜碱（BS—12）和羟磺基甜菜碱（LHs）两种两性表面活性剂分别与不同类型的非离子表面活性剂进行复配后的净洗性能．并对复配体系添加硅酸钠的净洗性能进行进一步的研究。结果表明,BS—12复配体系的净洗效果优于LHS复配体系,其中以BS—12与非离子表面活性剂以4：1比例复配后效果达到最好。在两种表面活性剂复配体系中添加一定量的硅酸钠,复配体系的净洗效果也有不同程度的提高。     

活性染料皂煮剂HY应用初探

将特殊水溶性高分子与其他非离子、阴离子表面活性剂复配，得到活性染料皂煮剂HY，通过研究HY净洗能力和防沾色能力探讨了其用于活性染料染色后皂煮的性能。结果表明．HY具有较强的洗除浮色的能力和优异的防沾色能力，可将织物的摩擦牢度提高0．5～1．5级，从而满足客户对色牢度的要求，     

活性染料皂煮净洗剂L-HY应用性能研究

以特殊水溶性高分子表面活性剂与阴离子、非离子表面活性剂复配,得到活性染料皂煮净洗剂L-HY。探讨了其用于活性染料皂煮中的净洗和防沾色性能。结果表明,净洗剂L-HY具有较强的洗除浮色的能力和优异的防沾色能力,可将活性染料染色后织物的摩擦牢度提高0.5～1.5级,从而满足客户对色牢度的要求。     

还原净洗剂ST233的制备及应用

用自主制备的高分子聚羧酸共聚物、螯合分散稳定剂和烷基糖苷(简称APG)、还原促进剂、表面活性剂等5种净洗剂组分进行复配,研究不同复配体系对一浴染色涤棉织物净洗效果的影响,并以净洗浴中染料对棉、涤的沾色牢度色差值,净洗后织物的摩擦色牢度等作为评价指标,通过单因素试验确定还原净洗剂ST233复配体系的优化工艺参数。还原净洗剂ST233各组分按质量百分比计为:高分子聚羧酸共聚物25%、螯合分散稳定剂5.6%、APG 40%、还原促进剂1.5%、表面活性剂AEO-7 2.5%、去离子水25.4%;净洗浴工艺条件为2g/L的NaOH溶液,净洗温度90℃,净洗时间5min,在该条件下对涤棉织物净洗处理,织物各项色牢度得到显著提高,且对涤、棉贴衬的沾色少。     

磷酸酯类表面活性剂在煮练助剂中的增效作用

磷酸酯类表面活性剂在高温、强碱作用下具有很好的润湿渗透作用，同时与其它阴、非离子表面活性剂有很好的协同作用。将磷酸酯与其它表面活性剂复配能大大增强煮练液的润湿、乳化、净洗作用。煮练后织物半成品毛效、白度均较好，而且对去除亚麻中的木质素有辅助作用。     

瞬时聚合法合成高分子表面活性齐

采用瞬时聚合法合成了高分子表面活性剂AM—AA—BA共聚物，对其表面活性进行了研究，用凝胶色谱和红外光谱对其结构进行了分析．结果表明，产物为各反应单体的聚合物，分子质量在4万左右，具有一定的表面活性，其表面张力最低可达41．20mN/m，与无机盐复配可提高表面活性，起到增效作用．     

非离子表面活性剂在旧报纸中性脱墨中的应用

研究了不同非离子表面活性剂之间、非离子与阴离子表面活性剂之间的协同作用,以及不同无机盐、酶制剂对非离子与非离子表面活性剂、非离子与阴离子表面活性剂复配体系脱墨效果的影响。结果表明,非离子表面活性剂(A7)对旧报纸的脱墨和纤维性能的改善有良好效果;两种表面活性剂(A7和A4)协同作用效果更好。在中性条件下,无机盐的加入对脱墨体系也有一定影响;酶制剂的加入对脱墨效果有较大的促进作用。     

涤纶／纤维素分散染料染色不必还原清洗的新助剂

涤纶／纤维素分散染料染色不必还原清洗的新助剂Ｔｅｘｃｈｅｍ公司介绍一种新的非溶剂型表面活性剂与多价螫合剂的复配物ＴｅｘａｓｓｉｓｔＤＡＣ（下简称ＤＡＣ），它的分散、清洗和后洗涤性能较好。该剂初期开发目的用于牛仔布的最后净洗。现已发现，ＤＡＣ的应用范围...     

Biochemical and gelling properties of tilapia surimi and protein recovered using an acid-alkaline process

The biochemical and gel properties of tilapia surimi prepared by a conventional washing method and protein isolated using alkaline-acid-aided processes were studied. Solubility and recovery of protein was found to be highest by using a conventional method, followed by an alkaline- and acid-aided process, respectively. Decreases in myoglobin and lipid contents were found in alkaline- or acid-aided process when compared to the conventional process (p < 0.05). The highest breaking force and deformation of kamaboko and modori gels was found in the gels prepared by the conventional washing method. Higher expressible water and whiteness were found in modori gels when compared to kamaboko gels. TCA-soluble peptide contents of conventional surimi gels were lower than those of acid- and alkaline-recovered protein gels. Degradation of myofibrillar protein was observed in acid-isolated protein. Microstructure of kamaboko gels showed more compact network than in modori gels in both conventional surimi and protein recovered using the pH-shift process.     

Comparative Study of Washing Treatments and Alkali Extraction on Gelation Characteristics of Striped Catfish (Pangasius hypophthalmus) Muscle Protein

ABSTRACT:  The effect of washing treatments (water and alkali washing) and alkali extraction/acid precipitation on the physicochemical and textural properties of striped catfish ( Pangasius hypophthalmus ) muscle protein was compared. Alkali extraction/acid precipitation process resulted in the highest protein recovery of 98.77% (dry weight basis) and lowest fat content of 0.98% (dry weight basis). The extractable proteins of fish protein isolates (FPI) at various ionic strengths (0 to 0.6 M NaCl) exhibited majority of protein at 38 kDa with trace amount of others. Unsaturated fatty acids, namely, oleic, linoleic, and docosahexaenoic acid, were greatly reduced in FPI. Water-washed mince (W) exhibited higher autolytic activity than mince (M), suggesting the presence of myofibril-bound proteinase(s). Autolytic activity was lowest in the FPI. Breaking force of striped catfish gels was greatly improved when set at 40 °C for 30 min, regardless of preparation treatment. The typical water washing process was effective to improve gel-forming ability of striped catfish. FPI gels contained the lower total sulfhydryl content, indicating the greater extent of disulfide bond formation as compared to that of washed mince. The FPI gels showed higher breaking force but lower deformation values than W and alkali-washed (AW) gels. Addition of NaCl improved deformation, but adversely affected breaking force of FPI gel. Whiteness of FPI gel increased with NaCl addition.     

Comparison of the properties of gels derived from cod surimi and from unwashed and once-washed cod mince

Surimi is a washed and stabilized fish mince with valuable gel-forming properties. However the preparation process is wasteful and a modified process, with less washing, was investigated. The properties of the gels (cooked at 40°C for 30 min followed by 90°C for 40 min) were assessed by instrumental and sensory methods. Gels prepared from surimi were soft and very flexible; gels from unwashed fresh cod mince were firmer and less elastic, but still gave a maximum score on the folding test. A single wash made the gels firmer and slightly more elastic than those from unwashed mince. Gels from unwashed mince of frozen cod were firmer than surimi-derived gels, and were the most brittle. Sensory assessment of the gels found no difference in firmness between the different washing procedures and small differences in elasticity and toughness. The addition of starch (fish: starch, 100:5, w/w) increased the firmness and sensory toughness of each derived gel, and reduced the elasticity in the mouth of non-surimi gels. The colour of gels derived directly from fish was off-white, compared with the white surimi-derived gels. The colour of the former darkened during frozen storage, but lightened again after thawing.     

漂洗工艺对秘鲁鱿鱼鱼糜凝胶特性的影响

以秘鲁鱿鱼鱼糜为原料,从漂洗液成分、漂洗液酸碱度、漂洗水温、漂洗次数等方面考察漂洗工艺对秘鲁鱿鱼鱼糜凝胶特性的影响.结果表明,随着漂洗液中钙离子浓度的增加,秘鲁鱿鱼鱼糜的凝胶强度呈先升后降的趋势,漂洗液中氯化钙浓度为4.5 mmol/L,乳酸钙浓度为2.25mmol/L时,秘鲁鱿鱼鱼麋的凝胶强度达到最大值,并且含乳酸钙的漂洗液漂洗效果优于含氯化钙的漂洗液;随着漂洗液中柠檬酸钠浓度的增加,秘鲁鱿鱼鱼糜的凝胶强度也呈现先升后降的趋势,柠檬酸钠浓度0.2%时凝胶强度达到最大值.当漂洗液pH接近中性,漂洗液温度为16℃,漂洗次数为3次时,秘鲁鱿鱼鱼糜凝胶的凝胶效果较好.正交试验发现采用1次清水2次柠檬酸钠1次氯化钙漂洗鱼糜凝胶强度达最大值.     

Characteristics and gel properties of muscles from sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) caught in Thailand

Dark and ordinary muscle from sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) were characterized. Lipid and myoglobin contents were higher in dark muscle than in ordinary muscle of both species, and higher contents of both constituents were found in sardine muscle than mackerel muscle. The extractable myoglobin contents in sardine dark and ordinary muscle were 14.27 and 2.18 mg/g, while mackerel dark and ordinary muscle contained 4.88 and 1.37 mg myoglobin/g sample, respectively. Alkali-soluble protein and stroma contents were greater in dark muscle than ordinary muscle. Mackerel muscle comprised a higher content of non-protein nitrogenous compounds than sardine muscle. The effect of washing conditions on the myoglobin extractability was investigated. A large amount of myoglobin was removed in the first washing cycle and only a small amount was removed in the second washing cycle. The highest removal of myoglobin from sardine (32.10–46.55%) and from mackerel muscle (103.20–313.66%) was achieved when the mince was washed with 0.2% NaCl and 0.5% NaCl, respectively. Washing media showed the marked effect on the color, expressible drip and textural properties of sardine and mackerel mince gels. The breaking force of directly heated and kamaboko gels from both sardine and mackerel mince washed with NaCl solution was higher than that of unwashed mince and water washed mince. However, no difference in deformation was observed. Washing also resulted in increased whiteness and lowered expressible moisture. In general, sardine surimi showed the superior gel-forming ability and whiteness to mackerel surimi.     

不同冷却温度添加氯化镁和谷氨酰胺转氨酶对大豆全粉凝胶流变性质的影响

以超微粉碎技术处理的大豆全粉为原料,利用氯化镁和谷氨酰胺转氨酶（glutamine transaminase,TG）制备大豆全粉凝胶,并探究温度、氯化镁添加量及TG对大豆全粉凝胶的质构特性、流变特性和微观结构的影响规律。结果表明：全豆豆乳分别冷却至25、15、5?℃添加氯化镁和TG时,随着冷却温度的降低凝胶强度逐渐变大、凝胶破裂距离变大,不同冷却温度对凝胶强度和破裂距离影响差异显著。在冷却至5?℃、添加0.8%氯化镁和1.2?U/g TG诱导时,凝胶强度达到最大56.23?g。流变特性结果表明,添加TG的体系中储能模量（G’）呈现快速上升趋势,在5?℃及15?℃条件下添加TG豆乳凝胶的G’明显大于未添加TG豆乳凝胶,且温度越低,凝胶的G’越大。通过扫描电子显微镜可以看出5?℃条件下添加氯化镁和TG所获得的凝胶,其网络结构更加有序且致密。     

Thermal gelation properties of surimi-like material made fromsheep meat

Thermal gelation properties of surimi-like material made from sheep meat were investigated. The sheep meat was ground, washed 3 times at a meat to water ratio of 1:5 and dewatered by centrifugation. The effects of washing on the composition, functional properties and colour of the mince, were studied. The washing method resulted in a sharp reduction of the fat content and an increase of the water content and pH of the mince. Lightness (L*) and yellowness (b*) of the mince were improved by washing. A significant reduction (p<0.001) of a* (redness) value and a decrease in the a*/b* ratios and saturation index value of the washed mince were recorded. Gels were prepared from washed and unwashed mince after being blended with 2% NaCl and heated at 75°C for 20 min. The washed mince produced excellent gels as measured by the fold test, elasticity modulus and the percentage recovery. The gels made of washed mince had lower expressible fluid compared to that of unwashed mince. A fibrous protein network structure was evidenced in the gel made from washed mince while observed under a transmission electron microscope.     

Procedures for the Efficient Washing of Minced Whiting (Merluccius productus) Flesh for Surimi Production

Low volume exchanges of water and washing at pH 4,9–6.7 were evaluated as means of reducing the water used for surimi processing. A single washing at a 3:1 water-flesh ratio and washing under acidic conditions at pH 5.0–5.3 were determined to be the most efficient procedures. Acidic conditions were the most effective in removing lipid and trimethylamine oxide. Water requirements were reduced by 80%, and yield was improved by up to 34% over conventional processing. Texture of gels was poorer when prepared from surimi produced under acidic conditions. Results suggested that reduced amounts of water might be possible in surimi processing and that Pacific whiting was a suitable resource for surimi production.     

Effect of Washing and Sodium Chloride on Mechanical Properties of Fish Muscle Gels

Excellent gels, as measured by fold test, were prepared from three species of fish without washing if NaCl were added. Dependent on species, excellent to adequate gels could be prepared from fish muscle without NaCl, provided that the minced tissue was washed prior to gel formation. Red hake formed an excellent gel, cod formed a good gel, and flounder formed a fair gel in the absence of NaCl, as judged by fold scores of 5, 4, and 3, respectively.     

Effect of oxidised tannic acid on the gel properties of mackerel (Rastrelliger kanagurta) mince and surimi prepared by different washing processes

Effect of oxidised tannic acid (OTA) at different levels (0, 0.25, 0.50 and 0.75% of protein content) on the gel properties of mackerel (Rastrelliger kanagurta) mince and surimi prepared by different washing processes was investigated. Breaking force and deformation of gels varied with washing processes and concentrations of OTA. The gel of alkaline-saline washing process surimi (ASWPS) added with 0.25% OTA had the increases in breaking force and deformation by 166.2 and 45.9%, respectively, compared with that of conventional washing process surimi (CWPS) without OTA addition. Those increases were associated with the lowered expressible moisture content. Electrophoretic studies revealed that the greater polymerisation was found in ASWPS added with 0.25% OTA. Slight retention of myosin heavy chain (MHC) with lowered trichloroacetic acid (TCA) soluble peptide contents was observed in ASWPS gel added with 0.25% OTA, suggesting the decreased degradation induced by indigenous proteases. The microstructure of ASWPS gels became more ordered, compact and denser with the addition of 0.25% OTA. The use of OTA in conjunction with alkaline-saline washing process could improve the properties of gel from mackerel surimi without adverse effect on sensory properties.