Changes in the content and antioxidative activity of β-carotene and its metabolite vitamin A during gastrointestinal digestion and absorption and optimisation of HPLC-based detection

The β-Carotene (BC), an important precursor of vitamin A (VA), possesses antioxidant activity but is fat-soluble and has low bioavailability. In previous in-vitro assays evaluating antioxidant and 2,2′-azobis(2-amidinopropane) dihydrochloride (AAPH) free radical scavenging, both BC and VA showed a strong ability to scavenge radicals and protected cells from oxidative stress. Here, we used artificially simulated gastrointestinal digestion and Caco-2 cell absorption models to evaluate the bioavailability of the BC during gastrointestinal digestion and absorption using high-performance liquid chromatography (HPLC) analysis. We observed high absorptive and transfer rates of BC and detected retinol metabolites (Vitamin A). Therefore, BC can be detected in the acidic gastrointestinal environment using HPLC. Optimised method provided better separation of BC and VA in the column, improving the accuracy of the test results.     

Structure and properties of collagen‐konjac glucomannan‐sodium alginate blend films

A new kind of blend film was made by mixing the solutions of collagen, konjac glucommnnan (KGM), and sodium alginate. The structure of the blend film was characterized by FTIR, XRD, atomic absorption spectrophotometer, and SEM, respectively. The effects of weight ratio between the polymers on light transmittance, tensile strength, elongation at break, water permeability, and water absorption of the film were studied. The results showed that there were strong interactions and good compatibility between collagen, KGM, and sodium alginate in the film. The film possesses good mechanical properties. Therefore, it can be applied in biomedicine as a new type of biomaterial. © 2007 Wiley Periodicals, Inc. J Appl Polym Sci 2007     

Activity and stability ofPenicillium cyclopium lipase in surfactant and detergent solutions

Activity and stability of an alkaline lipase fromPenicillium cyclopium var.album (PG 37) were studied in surfactant and detergent solutions. Three anionic surfactants [Na salts of C₁₂SO₄ ^? (sodium dodecyl sulfate), C₁₂ØSO₃/^? (linear alkyl benzene sulfonate), and C₁₁COO^? (laurate)] and four homologous series of nonionic surfactants of C_12–15 polyoxethylenated fatty alcohols (AEO₃, AEO₅, AEO₇, and AEO₉) were evaluated. At a concentration range of 3.2–40 μM, sodium dodecyl sulfate and laurate stimulated the activity of PG 37 lipase. At concentrations greater than 5.6 μM, linear alkylbenzene sulfonate inhibited PG 37 lipase activity. Nonionic surfactants, AEO₅ and AEO₇, in the concentration range of 0.25–20 mM, enhanced and stabilized the activity of PG 37 lipase. The presence of PG 37 lipase in detergent formulaton improved detergency ～20%. The mechanism of inhibition of the lipolytic activity of PG 37 lipase is proposed to be partly due to the formation of inactive (BR)_n-E complex between the hydrophobic moiety of the surfactants and the surface of the lipase. Conversely, formation of a soluble (RB)_n-E complex between the hydrophilic group of the surfactant and lipase may account for the increased lipolytic activity of PG 37 lipase.     

壳聚糖-醋酸改性对小麦面筋蛋白溶解度的影响及蛋白质二级结构的分析研究

以自制的小麦面筋蛋白为原料,采用壳聚糖与醋酸共同作用改善小麦面筋蛋白的溶解性能.确定最佳工艺条件为:醋酸pH值为3、壳聚糖添加量为0.1%(占小麦面筋蛋白干基的质量,W/W)、加热温度为70℃、搅拌时间为50 min.在此奈件下,小麦面筋蛋白的溶解度由原来的0.35 g/L提高到了7.69 g/L.此外,红外光谱分析表明,在壳聚糖添加量为0.1%时,壳聚糖对面筋蛋白产生的仅仅是物理作用而不是化学接枝作用.     

响应面优化荔枝酒混菌发酵工艺的研究

以酒精含量为指标,筛选发酵性能最好的混菌酵母组合.通过Plackett-Burman试验设计筛选出影响荔枝酒发酵工艺的3个主要因素.响应面优化确定了混菌发酵荔枝酒的最佳工艺参数:发酵温度17.86℃,pH3.47,接种量9.74％(V/V),酒精含量达12.53％(V/V).对比分析了混菌发酵与单菌发酵荔枝酒中主要风味成分的变化.结果表明:混菌发酵降低了有机酸总量,使酒体协调性增加,增加的氨基酸总量赋予了荔枝酒较高的营养价值;混菌发酵的荔枝酒感官评分高于单菌发酵.     

超声强化苯甲醛接枝壳聚糖的缩合反应

壳聚糖希夫碱具有优良的金属离子螯合能力,但传统方法制备的反应时间长,缩合率不高。为了缩短制备的时间和提高缩合率．本文引入超声场来强化该缩合反应,并通过正交设计实验优化反应条件．超声辅助反应的缩合度为92．99％,比传统方法提高了19．03％;超声辅助制备的优化条件为：反应物配比（n苯甲醛：n壳聚糖）为6,超声功率为180kw,超声处理时间为4h,反应温度为70℃,反应溶液pH为5．     

D3合成氨基硅油在织物柔软整理中的应用

采用六甲基环三硅氧烷(D3)合成不同氨值的羟基、甲基和甲氧基封端氨基硅油乳液并将其用于纯棉、涤/棉织物进行柔软整理,通过分析氨值、封端剂对整理后织物的手感、白度、强力、平均弯曲长度等指标的影响,得出D3合成氨基硅油对纺织品柔软整理的可行性。试验结果表明,通常情况下,随着氨值增加,整理后织物的手感变好、平均弯曲长度变小、强力下降、白度稍有降低;具有活性封端剂的氨基硅油整理织物的柔软性要优于非活性封端剂氨基硅油。     

Silver nanoparticles embedded in modified polyallylamine resin as efficient catalysts for alkyne–azide 1,3-dipolar cycloaddition in water

A silver nanoparticle composite based on modified polyallylamine has been synthesized by a simple chemical route and its catalytic activity has been tested for alkyne–azide cycloaddition reaction. This silver nanocomposite shows an excellent catalytic activity at 80 °C for the synthesis of 1,4-disubstituted 1,2,3-triazole by alkyne–azide cycloaddition. The solid silver nanocomposite catalyst was characterized by transmission electron microscopy, Fourier-transform infrared spectroscopy, X-ray diffractometry and thermogravimetric analysis. The developed catalyst is stable in air, easy to prepare and can be recovered easily and reused ten times without a significant decrease in activity.     

Structural characteristics and rheological properties of plasma-treated starch

Corn starch was treated by a dielectric barrier discharge plasma, and the changes in the granule morphology, crystalline structure, and molecular structure, as well as the rheological properties, were investigated using diverse techniques. Dielectric barrier discharge plasma could change not only the granule surface but also the internal structures of the starch granule through its pinholes. Specifically, after the plasma treatment, as the pinhole diameter increased, the relative degree of crystallinity decreased, accompanied by molecular chain oxidation, i.e., the generation of carboxyl groups, and degradation, i.e., molecular weight reduction. Therefore, the rheological behavior changed from pseudo-plastic to Newtonian with a decrease in the paste viscosity. The results indicate that dielectric barrier plasma could be used to produce modified starch with low viscosity at a high concentration for food and non-food applications.Industrial relevanceAs an eco-friendly and non-thermal physical technique, dielectric barrier discharge plasma has attracted great attention in polymer modification due to the interest in reducing generated wastes during modification and producing polymer products with high safety. Starch is traditionally a main material for foods and has been widely used in food and non-food industries. For improving the properties of starch and thus widening its industrial applications using a specific technique, it is indispensible to understand how the technique affects starch's structure and property. The present work revealed that not only was the surface of starch granules altered by the dielectric barrier discharge plasma but also the internal structure was affected, since the pinholes promoted the penetration of the plasma into granule interior. In particular, along with a reduced degree of crystallinity, molecular chain oxidation and degradation occurred, as confirmed by the generation of carboxyl groups and the molecular weight reduction. Then, the rheological behavior of starch paste changed from pseudo-plastic to non-Newtonian, together with a decreased paste viscosity. These results have demonstrated that dielectric barrier discharge plasma could be used as a new physical method to modulate the structure and rheological properties of starch, for the production of starchy food products with relatively low viscosity at a high concentration.     

Changes in flavour characteristics and bacterial diversity during the traditional fermentation of Chinese rice wines from Shaoxing region

As a traditional alcoholic beverage, Chinese rice wine is quite popular for its unique flavor and high nutritional value. In this study, we investigated the changes of flavor compounds in varying stages of fermentation by HS-SPME-GC-MS and HPLC. In addition, 16s rDNA-PCR was utilized to analyze the changes of bacterial communities during fermentation of Chinese rice wine from the Shaoxing region. It was noted that the content of flavor compounds including esters, higher alcohols, amino acids and organic acids was different in varying stages of fermentation. In general, the flavor compounds of Chinese rice wine were mainly produced after pre-fermentation. The results also showed that the bacterial community structures and diversity of Chinese rice wine varied significantly during different fermentation stages, and more than 10 genera of bacteria was detected in Chinese rice wine fermentation broth. Among these specific bacteria identified in the study, Lactobacillus (the predominant genus) and Bacillus might take an active part in flavor development in Chinese rice wine. This implied that these bacteria might play significant contributions on the flavor of Chinese rice wine.