ETHANOL FERMENTATION WITH SHOCHU DISTILLERY WASTE AND AROMATIC RED RICE BRAN

Shochu distillery waste which had been exhausted by a vacuum-distillation procedure at low temperature (35–40°C) was used for secondary ethanol fermentation with the bran of aromatic red rice (Oryza sativa var. Indica, Tapol). The filtrate of the fermented mash made from kome shochu distillery waste and aromatic red rice bran had a characteristic wine-like red color, contained about 12% ethanol (v/v), and possessed a fine aroma that was fortified with the aromas of higher alcohols and volatile esters during secondary ethanol fermentation. A novel red alcoholic beverage was produced from the industrial by-product of shochu-making, kome shochu distillery waste and a by-product of Sekihan-cooking, aromatic red rice bran. The filtrate of the fermented mash had a characteristic absorbance at 530 nm. As the amounts of aromatic red rice bran in the mash were increased, the absorbance at 530 nm increased. Thus, a novel system utilizing shochu distillery waste, which is conventionally treated as wastewater, and aromatic red rice bran was established economically using a simple vacuum-distillation and secondary ethanol-fermentation procedure without the need for any complicated or expensive processes.     

豆腐盐类凝固剂的凝固特性与作用机理的研究

本文研究了盐类凝固剂 (氯化钙、氯化镁和硫酸钙 )对豆腐凝胶强度、保水性的影响 ,分析了盐类凝固剂的作用机理和凝固特性。增加盐类凝固剂浓度 ,可以强化豆腐凝胶强度 ,但对保水性有弱化作用。盐的阴离子对凝固特性的影响比阳离子更重要     

Characterization of crystallinity of a large self-standing homoepitaxial diamond film

We have investigated the crystallinity of a self-standing homoepitaxial diamond film grown at a high rate using a polarized optical microscope, X-ray rocking curves and X-ray topographs. The self-standing film was made by removing a synthetic type-Ib(001) substrate after the film growth using a “lift-off process”. The cross-nicol optical microscope image demonstrated that there exists strain spreading at a relatively large area in the film and the strain inherits over that in the substrate. From cross-sectional X-ray topographs, the dominant defects, observed as dotted patterns in plan-view topographs and micrographs, are dislocations extending along the film growth direction 〈001〉 and generating at the interface between the film and the substrate. The density of such defects counted from these measurements was ~ 1 × 10³ cm^? 2. The dotted patterns observed in X-ray topographs of (220), (? 220) and (400) diffraction planes are almost the same with each other, suggesting that dominant line defects along 〈001〉 are mixed dislocations with a burgers vector directing between 〈001〉 and in-plane of the sample. The high resolution X-ray rocking curve showed that the peak is very sharp with full width at half maximum of 7.56″, which indicates that imperfection of our single-crystal diamond plate is almost the same as that of high-quality high-pressure high-temperature, synthetic type-Ib diamond.     

Low energy ion scattering: surface preparation and analysis of Cu(In,Ga)Se2 for photovoltaic applications

Cu(In,Ga)Se₂ (CIGS) single‐crystal epitaxial films have been analyzed by low energy ion scattering, which is sensitive to exactly the outermost surface atomic layer, to determine the surface chemistry as a function of preparation conditions. The samples were grown by a hybrid sputtering and evaporation method on cation (A) or anion (B) terminated (111) GaAs substrates and had smooth surfaces. The samples were exposed to excited atomic oxygen or hydrogen beams or were sputtered with 500 eV Ar⁺ ions. Atomic O* treatment resulted in an otherwise clean, oxidized surface including all film constituents. Atomic H* resulted in strong enhancement of the surface Ga population, probably due to a preexisting Ga native oxide in the outermost atomic layer. Sputtering produced a clean surface that was closest to the bulk composition of the film as measured by energy‐dispersive spectroscopy. Copyright © 2014 John Wiley & Sons, Ltd.     

Effect of Sucrose Ester of Fatty Acid on the Antioxidant Activity of Milk Products on Fish Oil Oxidation

ABSTRACT: Antioxidant activity of milk products and ingredients were investigated by measuring the induction time of the Rancimat test. Butter serum showed an inhibitory effect of fish oil oxidation in the presence of δ-tocopherol, which was enhanced by the addition of sucrose ester of fatty acid (SEF). This antioxidant-enhancing effect was dependent on hydrophilic-lipophilic balance (HLB) ranging from 1 to 15 of SEF. HLB 2 of SEF enhanced it most effectively. On the contrary, whole milk, skim milk, buttermilk, and whey protein concentrate did not show the inhibitory effect, and these were not improved by SEF.     

Effect of halogen anion on hexane aromatization activity of Pt/KL catalysts

Potassium salts were added to the catalyst prepared by ion exchange of KL with [Pt(NH3)₄]Cl₂ and the effect of their counter anion on the activity and selectivity for hexane aromatization was studied. The catalyst to which KF was added showed the highest activity and selectivity for benzene formation; methylcyclopentane and hydroisomerization products were negligible. Although the catalyst with KCl added also exhibited excellent performance, the catalysts with KBr or KI added gave rise to low hexane conversion and benzene yield. Infra-red spectra of adsorbed CO revealed that the presence of the low frequency C-O stretching band is closely related to catalytic performance of the Pt/KL series catalysts. The electron-rich Pt site formed through the interaction with KF or KCl may be responsible for the high activity and selectivity for hexane aromatization.     

大豆蛋白热变性程度对豆腐品质的影响

本文主要研究了豆腐加工过程中 ,生豆浆在不同加热处理条件下对豆腐强度和失水率的影响 ,得出豆浆在 95℃ ,保温 10min的加热条件下 ,豆腐的强度最大 ,失水率最低。分析了不同加热条件下 ,豆浆中蛋白的表面疏水性和巯基含量 ,得出豆浆蛋白表面疏水性的增加和巯基含量的增多 ,可以使豆腐强度增大 ,失水率降低。本文为豆腐的工业化生产提供了理论依据和有益的参数。     

Screening of α-Amylase Suitable for Evaluating the Degree of Starch Retrogradation

To estimate the degrees of starch retrogradation in the complex foods, an enzymatic method using α-amylase from Bacillus subtilis was proposed in the previous report (Tsuge, H. et al.: Starch/Stärke 42 (1990), 213–216). However, actual digestibility of the enzyme for the native starch granules was not checked at that time. A comparative study to see the digestibility of native starch granules was carried out using four different α-amylase preparations and digestion of retrograded wheat starch was tested by two α-amylase preparations. Pancreas α-amylase preparation digested some native starch granules to a great extent, while Aspergillus oryzae enzyme did not digest native starch granules virtually. In conclusion, α-amylase preparation from A. oryzae was an ideal enzyme as the tool to distinguish between raw and gelatinized starches. It was justified for the use of A. oryzae enzyme as well as B. subtilis α-amylase to evaluate the retrograded starch contents in the complex foods.