温度对明胶膜性能影响的研究进展

明胶是由胶原蛋白水解得到的一种多分散混合物,其良好的成膜能力、生物降解性使其成为理想的成膜材料。但是明胶膜质地较脆、力学性能略差、易溶于水等问题也使其实际应用受到限制。部分研究表明,温度对明胶膜的性能有一定的影响,可以通过调节制备及存储温度使明胶膜性能得到改善,从而扩大其应用范围。该文综述不同温度对明胶膜性能影响的研究进展,总结温度对明胶膜性能影响的规律,以期为明胶膜的研究和应用提供参考。     

Determining adulteration of canned products using SNIF-NMR and IRMS: detection of undeclared addition of synthetic acetic acid

Possible adulteration of canned products containing spirit vinegar pickle by adding synthetic acetic acid is a significant problem of the food industry. Isotope analyses, which determine botanical origin of acetic acid and also can detect synthetic acid, were applied to detect undeclared addition of synthetic acetic acid to canned products. The aim of the study was to improve the extraction technique for the SNIF-NMR (²H/¹H; site-specific natural isotopic fractionation-nuclear magnetic resonance) and IRMS (¹³C/¹²C; isotope ratio mass spectrometry) isotope methods and for an atypical matrix and to determine isotope ratios in canned vegetables pickle to prove their adulteration or authenticity. The following set of canned products was analysed: pickled cucumbers (n = 16) and one vinegar pickle purchased in the Czech market and six model (cucumber) pickles. The determined ratios of ²H/¹H and ¹³C/¹²C for the pickled cucumbers proved to be authentic ranged from 89.4 to 107.0 ppm and from ?28.7 to ?15.6 ‰, respectively; for the synthetic acetic acids diluted with water they ranged from 114.2 to 129.0 ppm and from ?44.9 to ?33.4 ‰, respectively. Isotope analyses were confirmed as a reliable tool for assessing authenticity of canned products. The method enables detection of synthetic acetic acid addition into vinegars and canned vegetables containing vinegar pickle up from 20 % (of total acidity).     

The effect of LED irradiation on the quality of cabbage stored at a low temperature

The effects of light emitting diode (LED) irradiation on maintaining freshness and nutrition in cabbage during low temperature storage were investigated. Cabbage, ‘Dongdori’ was stored at 4–5°C for 18 days under white, green, blue, and red LED light. On day 15 of storage, the total chlorophyll content of cabbage was highest for green, followed by white, red, blue, and a nonirradiated control group. The vitamin C content was highest for blue, followed by white, green, red, and the control. On day 18 of storage, the total polyphenolic content in cabbage was highest for blue followed by white, red, green, and the control. LED irradiation is effective for enriching the chlorophyll, vitamin C, and polyphenol contents of cabbage stored at a low temperature and results suggest that LED colors have different effects.     

香梨与瓦楞纸板跌落碰撞的接触应力分布分析及损伤预测

为了实现香梨果实跌落碰撞时损伤面积的准确评估和预测,本研究采用Prescale感压胶片对香梨与瓦楞纸板不同高度跌落碰撞下的接触应力分布进行测量分析,探讨接触应力分布与损伤面积的关系,确定了最接近损伤面积的应力面积范围。并在此基础上采用有限元模拟方法对香梨碰撞瓦楞纸板的损伤面积进行预测分析。研究结果表明,感压胶片测量的接触应力分布中0.20 MPa范围的应力面积与损伤面积最为接近,相对误差率平均为6.81%。当该应力范围应用于有限元模拟的损伤面积预测时,香梨损伤面积的预测值略高于实际损伤面积,损伤预测的相对误差率平均约为13.29%,显著提高了预测精度,实现了有限元法对香梨与瓦楞纸板跌落碰撞损伤面积的较准确地预测,为今后香梨机械化作业中减损设计提供了研究基础。     

粉煤灰在造纸工业中的应用研究现状

粉煤灰在造纸工业中的应用随着科研技术的发展不断完善,本文综述了粉煤灰的性质及在造纸废水处理中的应用,作为造纸填料及煤灰超细纤维在造纸领域的应用现状,展望了今后的发展前景。     

苹果静压接触应力分布特性的测量分析

为了了解不同成熟度苹果在不同曲率半径位置静压时的接触应力分布特性,本文采用Prescale感压胶片对苹果静压接触应力分布进行了测量分析和Hertz公式理论计算,并探讨了Hertz公式关于接触应力面积计算的精度以及修正方法。研究结果表明,苹果静压接触应力分布轮廓为近椭圆形,不同应力呈高低相间的不连续分布,低应力(≤0.2 MPa)主要在边缘分布,高应力(0.5 MPa)只有零星分布,可忽略不计。当压力100 N以上时,两种成熟度苹果的应力面积有显著性差异。随着曲率半径增大,相同压力水平下苹果的应力面积因成熟度不同而表现出不同程度的增大趋势。接触应力面积的Hertz公式计算值与感压胶片测量值存在不同程度偏差,当引入λ=1.5780-0.0042F修正Hertz公式的等效弹性模量E*,可明显提高苹果静压接触应力面积的理论计算精度。     

Novel bioconversion of sodium glutamate to γ-poly-glutamic acid and γ-amino butyric acid in a mixed fermentation using Bacillus subtilis HA and Lactobacillus plantarum K154

Both γ-poly-glutamic acid (γ-PGA) and γ-amino butyric acid (GABA) were produced from sodium glutamate in a mixed fermentation. A culture broth was obtained using a defined medium including 3% glutamate and Bacillus subtilis HA for 3 days at 42°C, with 1.20×10⁸ CFU/mL viable cells, a 0.46 Pa·sⁿ consistency index, and a 1.94% mucilage content. In a second fermentation using Lactobacillus plantarum K154 at 37°C for 3 days, 1.29% of the remaining glutamic acid in the viscous culture broth was converted to 0.86% GABA. Glutamic acid in the first culture broth fortified with 5% skim milk was completely converted to GABA. The final co-cultured broth had 0.48% GABA, a 0.294% tyrosine content, and viable cells of 1.06×10⁹ CFU/mL (L. plantarum K154) and 5.42×10⁵ CFU/mL (B. subtilis HA). Serial co-culturing of these two bacteria can provide novel ingredients fortified with γ-PGA, GABA, peptides, and probiotics.     

Carpesium abrotanoides extract inhibits inducible nitric oxide synthase expression induced by toll-like receptor agonists

Inflammation is a pathological and physiological process which is known to be involved in numerous diseases, while it is notable that a considerable proportion of chronic inflammatory diseases overlap with the development of cancer. One of the most important proteins for inflammatory responses is inducible nitric oxide synthase (iNOS). The present study investigated the effect of the extract of Carpesium abrotanoides L. (ECA) on inflammation by modulating iNOS expression induced by toll-like receptors (TLRs) agonists in murine macrophages. ECA suppressed iNOS expression induced by lipopolysaccharide (TLR4 agonist), macrophage-activating lipopeptide 2-kDa (TLR2 and TLR6 agonist), and polyriboinosinic polyribocytidylic acid (TLR3 agonist). All the results suggest that ECA can modulate TLR signaling pathways and subsequent chronic inflammatory responses.     

腌制加工对麻竹笋氨基酸含量的影响

为了评价腌制加工对麻竹笋氨基酸含量的影响,以大叶麻竹笋为实验原料,研究了麻竹笋氨基酸含量在腌制加工前后的变化,并比较了不同腌制盐浓度之间的差异。结果表明:与鲜样相比,腌制加工以后麻竹笋中的总氨基酸含量明显下降,在3%、11%和19%盐浓度的腌制样品中总氨基酸含量分别降低了58.1%、54.8%和53.1%,同时,腌制加工后麻竹笋中呈味氨基酸的含量和组成比例发生了变化。此外,麻竹笋鲜样中7种必需氨基酸的含量占氨基酸总量的36.8%,而3种腌制样品中这一比例分别为42.7%、41.8%和42.7%。所得研究结果将为麻竹笋腌制加工过程中食用品质的评价提供理论依据。     

纳米TiO_2/ACF复合物制备的影响因素

研究纳米TiO2/ACF复合物制备中影响制得率的各个因素,探索纳米TiO2/ACF复合物制备的最佳工艺条件。结果表明,控制合适的浸泡温度、浸泡时间和涂层次数等工艺参数,可获得较高制得率的纳米TiO2/ACF复合物。