低捻棉纱无缝针织面料的性能测试及产品开发

测试了Z捻普通针织用精梳棉纱以及Z捻、S捻低捻精梳棉纱的捻度、捻系数、单纱断裂强度等性能,并利用这3种原料编织纬平针织物,测试其力学性能、热湿舒适性能等基本参数.结果表明:采用S捻与Z捻低捻棉纱一隔一交替喂入编织出的织物几乎没有纵行歪斜现象,提高了织物的美观性;织物顶破强力变小,力学性能有所下降,但不影响服装质量;织物透湿性和透气性变差,但保暖率增大,保暖性较好,可用于开发贴身保暖系列的无缝内衣产品.根据低捻棉纱无缝针织面料的性能特点,开发无缝吊带背心,介绍编织及染整工艺.     

蒸青石榴叶茶加工关键技术的研究

为综合利用石榴资源,采用正交试验设计对蒸青石榴叶茶加工过程中影响品质的蒸汽流量、杀青时间、揉捻时间和烘二青温度进行研究。结果表明,蒸青石榴叶茶产品最佳工艺为投叶量100 kg/h,蒸汽流量120 kg/h,杀青时间50 s,揉捻时间22 min,烘二青温度(90℃,15 min),炒三青(60℃,30 min),炒干(50℃,2.5 h),其石榴叶茶外形整洁、香气浓、青臭味淡、汤色深、叶底匀,感官评分达85.62。     

碳酸氢钠与酶制剂共用制备无铝油条

为了开发新型无铝酶制剂膨松剂以取代传统含铝膨松剂,研究了葡萄糖氧化酶(GOD)、戊聚糖酶、脂肪酶和真菌α-淀粉酶4种酶制剂与小苏打复配在油条中的应用。采用感官评分、计算体积膨胀率和质构分析的方法对油条的品质进行了评估。结果显示:在面粉中添加酶制剂能有效改善油条产品的品质;GOD、戊聚糖酶、脂肪酶和真菌α-淀粉酶与小苏打共用的最佳添加量分别是80μg/g、80μg/g、20μg/g和40～80μg/g。其中以添加了GOD的产品感官评分总分和体积膨胀率最佳,其质构特性的各项参数指标达到传统含铝膨松剂配方的产品水平。     

响应面优化百香果果皮黄酮提取工艺

本实验以百香果果皮为原料,采用超声提取工艺,探索乙醇浓度、料液比、提取时间、提取温度、超声功率这五个实验因素对黄酮提取率的影响。在单因素实验结果的基础上,采用响应面建立了提取百香果果皮中黄酮的二次多项数学模型,并进一步验证了该模型的有效性,同时利用响应面分析法对提取工艺进行优化。结果表明:在乙醇浓度60%、提取时间40 min、提取温度50℃,料液比(g/mL)1∶50,超声功率250 W条件下,测得黄酮得率为19.2124 mg/g,该工艺提取量稳定,方法简单、可靠。     

The improving effect of spray-drying encapsulation process on the bitter taste and stability of whey protein hydrolysate

Although whey protein hydrolysate (WPH) possesses good physiological functionality, its bitter taste and hygroscopic property limit its direct utilization as food ingredient. The aim of this work was to encapsulate whey protein hydrolysate by spray drying using maltodextrin or maltodextrin/??-cyclodextrin mixture as wall materials to attenuate the bitter taste and enhance the stability of whey protein hydrolysate. Hygroscopicity, glass transition temperature, bitter taste, and morphology of non-encapsulated WPH and encapsulated WPH were evaluated. Solubility, particle size, bulk density, and moisture content were also measured. Compared with the non-encapsulated WPH, the encapsulated WPH exhibited significantly lower hygroscopicity and higher glass transition temperature. The bitterness of both maltodextrin-encapsulated WPH and maltodextrin/??-cyclodextrin-encapsulated WPH was significantly lower than that of the original non-encapsulated WPH. Morphological analysis by scanning electron microscopy showed that the microcapsules of the spray-dried encapsulated WPH were matrix-type with less link bridge and had a continuous wall with many concavities. In addition, encapsulation process did not exert negative effect on the solubility of whey protein hydrolysate. The results indicated that encapsulation with maltodextrin and ??-cyclodextrin as carriers was helpful to attenuate the bitter taste and enhance the stability of whey protein hydrolysate.     

当代中国服装设计师买手店转型策略分析

中国服装设计师买手店虽起步较晚,但发展迅猛。近年来在新零售商业模式与消费升级的影响下,开始承受各种新的压力。本文通过调研我国服装设计师买手店现状,剖析设计师与买手店的深层关系,分析买手模式迭代与演化规律,提出如何掌握适合新时代的买手运营逻辑,重塑买手核心商业价值,为我国时尚产业稳定发展提供参考。     

城市主题公园的座椅设计初探

本文从主题公园这一特定背景下座椅所具有的特征入手、采用调研分析、归纳总结等方法发现目前存在的问题、提出可供参考的设计原则,旨在讨论座椅如何在满足功能需求的基础上,创造出更好的设计产品,以体现主题公园的特色。     

Enzymatic hydrolysis and their effects on conformational and functional properties of peanut protein isolate

The effects of limited enzymatic hydrolysis by Alcalase on the conformational and functional properties of peanut (Arachis hypogaea L.) protein isolate (PPI) were investigated. Acid subunits of arachin were most susceptible to Alcalase hydrolysis, followed by conarachin and the basic subunits of arachin. Enzymatic hydrolysis increased the thermal stability of arachin and led to a sharp increase in the number of disulphide bonds with a decrease of the sulphydryl group in PPI hydrolysates in comparison with PPI. The analysis of intrinsic fluorescence spectra indicated a more moveable tertiary conformation of PPI hydrolysates than PPI. The limited emzymatic hydrolysis improved the functional properties of PPI, such as protein solubility and gel-forming ability, but impaired the emulsifying activity index.     

辅助能量物质柠檬酸促进ε-聚赖氨酸的合成

为提高ε-聚赖氨酸(ε-PL)合成能力,考察了柠檬酸对Streptomyces sp.M-Z18菌体生长和ε-PL合成的影响。研究发现,柠檬酸作为辅助能量物质,对ε-PL发酵过程影响显著。通过对柠檬酸添加时间、添加量和pH值的优化,确定了最佳柠檬酸添加方式,结合补料-分批发酵工艺,显著提高了ε-PL的产量。实验结果表明,在5L发酵罐中,维持pH为3.8,初始柠檬酸添加量为20 g/L时,分批发酵ε-PL的产量达到9.50 g/L,产率达到4.40 g/(L.d),较未添加柠檬酸发酵分别提高了46.4%和48.1%。采用添加柠檬酸的补料-分批发酵工艺,发酵168 h后ε-PL的产量达到22.89 g/L,是分批发酵的2.41倍。     

The effect of pacific cod (Gadus macrocephalus) skin gelatin polypeptides on UV radiation-induced skin photoaging in ICR mice

Gelatin was extracted from Pacific cod (Gadus macrocephalus) skin and hydrolysed sequentially with pepsin and alkaline protease. The hydrolysates were fractionated into two ranges of molecular weight (PEP1: 2000 Da < Mr < 6000 Da; PEP2: Mr < 2000 Da) using ultrafiltration membranes. In this present study, we investigate the protective effects of both polypeptides against ultraviolet radiation-induced skin photoaging by the activity of superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), catalase (CAT) and the contents of glutathione (GSH), malondialdehyde (MDA), hydroxyproline (HYP) in photoaging skin tissue. The arrangement of collagen fibres in skin tissue was examined by Van Gienson stain. UV radiation-induced decrease in the antioxidase activity and depletion of reduced glutathione (20.4%) in the skin of hairless mice in a model group. Compared with the model, both polypeptides can enhance the activities of SOD, GSH-Px, CAT and the contents of GSH and HYP, and reduce the content of MDA, which minimised the skin photo damage. Moreover, the results of histology study confirmed that both polypeptides could protect collagen fibres in skin.