PdCoNi nanoparticles supported on nitrogen-doped porous carbon nanosheets for room temperature dehydrogenation of formic acid

The development of cost-effective heterogeneous catalysts for the dehydrogenation of formic acid (FA) is the key challenge for the commercialization of FA as a hydrogen-storage medium. Herein, PdCoNi nanoparticles (NPs) with different element ratios supported on N-doped carbon nanosheets (N-CN) were designed, which exhibit excellent catalytic dehydrogenation performance for FA. Compared with PdCoNi NPs loaded on the carbon nanosheets (CN), the introduction of pyrrolic N to CN induces the formation of ultrafine, monodispersed and amorphous Pd_0.6Co_0.2Ni_0.2 NPs with a size of 1.60 nm, which significantly increases the number of active sites and the instant contact between FA and catalysts. The as-prepared Pd_0.6Co_0.2Ni_0.2/N-CN catalyst shows more than 99% conversion and 100% H₂ selectivity at room temperature, with a record-high initial turnover frequency (TOF_initial) of 1249.0 h⁻¹ among non-noble containing Pd-based catalysts, which demonstrates the high potential of Pd_0.6Co_0.2Ni_0.2/N-CN as a practical catalyst for the hydrogen generation from FA.     

水牛αS1-酪蛋白多态性对马苏里拉干酪品质的影响

目的分析水牛α_(S1)-酪蛋白多态性对马苏里拉干酪品质的影响。方法以α_(S1)-酪蛋白AB型、α_(S1)-酪蛋白BB型和混合组水牛乳样为原料分别制成全脂马苏里拉干酪,比较3组水牛乳样和干酪在组成、功能特性和微观结构等方面的差异。结果α_(S1)-酪蛋白AB型水牛乳在脂肪、蛋白质和总固形物含量上显著高于BB型。制成马苏里拉干酪后,AB型干酪的蛋白质含量显著高于BB型和混合组干酪。BB型和AB型干酪在硬度、咀嚼性和胶黏性上显著高于混合组。结论不同基因型α_(S1)-酪蛋白水牛乳的乳成分存在差异,α_(S1)-酪蛋白多态性与水牛乳马苏里拉干酪的组成、质构和融化特性等存在显著关联。     

基于近红外光谱技术的柑橘罐头品质测定方法的研究

为了快速检测柑橘罐头主要营养指标的含量,实验对柑橘罐头进行光谱采集,通过偏最小二乘(PLS)线性拟合建立关于柑橘罐头总糖、总酸、黄酮和维生素C的近红外定量分析模型。通过分析比较不同的光谱预处理方法对近红外光谱模型的影响,其中经归一化预处理后建立的总糖和黄酮模型最优,相关系数分别为0.9156和0.9147,交互验证均方根误差(RMSECV)为0.6305%和2.7028 mg/100 g;平滑预处理后总酸的相关系数为0.8921,RMSECV为0.0539%;以原始光谱数据建立的维生素C模型的相关系数为0.9129,RMSECV为1.4323 mg/100 g;预测集总糖、总酸、黄酮和维生素C的相关系数分别为0.8519、0.8106、0.8334和0.8425,预测均方根误差(RMSEP)为0.8969%、0.0638%、3.6055 mg/100 g和1.9732 mg/100 g。实验结果表明:应用近红外光谱技术测定柑橘罐头中总糖、总酸、黄酮和维生素C的含量是可行的。      

Effects of extrusion and conventional processing methods on protein and antinutritional factor contents in pea seeds

The effects of high temperature short time (HTST) treatment compared with other conventional processes on protein, phytic acid, condensed tannins, polyphenols, trypsin, chymotrypsin and α-amylase inhibitor activities and haemagglutinating activities in Renata, Solara and Ballet pea seeds were investigated. Ballet cultivar showed highest protein, phytic acid, tannin, polyphenol contents and trypsin and chymotrypsin inhibitory activities. All pea cultivars contained trypsin- and chymotrypsin-inhibiting activity and lectins but only Solara had α-amylase inhibitory activity. Under extrusion conditions (148°C, 25% moisture and 100 rpm) this thermal processing method was the most effective in condensed tannin, trypsin, chymotrypsin, α-amylase inhibitors and haemagglutinating activity reduction, without modifying protein content as occurs by dehulling, soaking and germination treatments. Trypsin and chymotrypsin inhibitors and haemagglutinating activities in peas were more readily abolished by extrusion treatment than was chymotrypsin inhibitory activity.     

Effect of bilayer coating composed of polyvinyl alcohol,chitosan, and sodium alginate on salted duck eggs

The composite bilayer film based on polyvinyl alcohol, sodium alginate, and chitosan were developed in this study, and the effects of the related coating on internal-quality changes of salted duck eggs (SDEs) during storage were determined. The results showed that the overall properties of the bilayer film were better than those of monolayer films, including storage stability. Coatings could significantly (p < 0.05) reduce quality deterioration of SDEs such as water loss, oil exudation, and gritty. The bilayer coating was more effective in inhibiting the increase of egg yolk pH and total bacterial counts than monolayer coatings. After storage for 60 days, water content of bilayer coated SEDs was 19.7% higher than that of the control SDEs, oil exudation was 38% higher, and gritty texture was 27.9% higher. Moreover, bilayer coating could prolong the shelf life of SDEs to more than 60 days at 25°C and 50% relative humidity according to the results of total bacterial count experiment, while the shelf life of control SDEs was less than 45 days. This study indicated the potential application of bilayer composite coating for preservation of SDEs.     

干燥工艺对枇杷花茶感官品质的影响及其毒理学评价

对比不同干燥工艺对枇杷花茶感官品质（形态、香气、滋味和茶汤色泽）的影响;并对枇杷花样品进行小 鼠急性毒性和遗传毒性研究。结果表明,通过微波预处理,可以杀灭枇杷花中的多酚氧化酶和过氧化物酶两种酶。 在形态上,冷冻干燥的枇杷花茶最好;香气上以微波干燥420 W时最好;滋味也以冷冻干燥的最好。从综合评分 看,冷冻干燥的枇杷花茶感官品质最好,微波干燥次之,真空干燥和热风干燥的感官评分差异不大。干燥方法对茶 汤色泽L*、a*、b*的影响基本与感官评价指标一致。枇杷花急性毒性和遗传毒性结果均为阴性。结论：几种干燥方 法中,以冷冻干燥的枇杷花茶品质最好,在其他干燥方法中,在微波420 W、真空50 ℃、热风80 ℃条件下品质相对 较好,枇杷花属于无毒类原料。     

Digestion and protein metabolism of Trogoderma granarium (Coleoptera: Dermestidae) fed on different barley varieties

The Khapra beetle, Trogoderma granarium Everts, is one of the most important pests of grains which rapidly infests durable stored products in hot and dry conditions. In the current study, effects of omit ten varieties of barley (Abidar, Bahman, Line20, Line22, Line30, Lisivi, Lokht11, Makuyi, Sahand and Sahraa) were determined on digestive enzymes and protein metabolsim of T. granarium larvae under laboratory conditions as 33 ± 1 °C, 65 ± 5% RH and photoperiod of 14:10 (L: D) h. The highest and the lowest activities of α-amylase were observed in T. granarium larvae fed on Line30 and Lisivi varieties, respectively but the glucosidases showed the highest activities followed by feeding on Lokht 11. Also, the latter variety caused the highest lipase activity in the larvae while Abidar, Line20, Lisuei and Sahand imposed the lowest lipase activity. The highest activities of serine proteases including trypsin, chymotrypsin and elastase were detected in the larvae fed on Line 30 but the two exopeptidases, amino- and carboxypeptidases, showed the highest activities when the larvae fed on Lisuei. All the three aminotransferses had the highest activities in the larvae fed on Lokht 11 as the related individuals contained the maximum amount of protein compared to other ones. Results of the current study highlighted Line30 as the most suitable variety to be digested by serine proteases and α-amylase but Lokht11 is appropriately digested by glucosidases and lipase which emboss their susceptibilities to T. granarium. Our findings on digestion and protein metabolism imply on susceptibility of varieties Line30 and Lokht11 to T. granarium larvae.     

中国对虾超声辅助解冻的数值模拟及对蛋白变性的影响

为探究中国对虾超声辅助解冻过程中温度分布和解冻时间的变化规律以及对蛋白变性的影响,采用有限元分析软件COMSOL对超声辅助解冻非稳态过程进行模拟并验证,同时测定解冻后肌原纤维蛋白结构与肌肉热稳定性的变化,旨在建立中国对虾的超声辅助解冻模型,为其解冻工艺的确定提供参考。结果表明：超声辅助解冻时中国对虾中心温度模拟值和实验值的均方根误差（root mean square error,RMSE）为0.943 3 ℃,静水解冻处理组的RMSE为0.907 7 ℃,证明该模型能较好地模拟解冻过程;与静水解冻相比,超声辅助解冻的解冻时间缩短了35.9%,显著提高了解冻速率;解冻后肌球蛋白重链和肌动蛋白没有发生变化,分子质量为70～100 kDa蛋白片段发生一定程度的降解和交联;最大荧光吸收波长无显著变化,但荧光强度增加;超声辅助解冻后肌肉的热稳定性接近鲜样,而静水解冻后肌肉热稳定性变差。综上认为超声辅助解冻是一种高效且有利于保持冷冻中国对虾品质的解冻方法。     

低温等离子体降解果品加工废水中糖类物质的研究

利用臭氧发生器与低温等离子体技术处理废水中的糖类物质,通过重铬酸钾法和苯酚-硫酸法检测12种糖类物质的化学需氧量CODcr（Chemical Oxygen Demand）值与含糖量,对比经低温等离子体不同时间处理后糖类物质的含糖量的改变与CODcr的降解效率,进一步分析低温等离子体技术处理果品加工废水的可行性。数据显示：糖类物质CODcr值与其质量浓度、摩尔浓度都有较好的线性关系,C、H、O原子个数与CODcr关系为：1 mmol（CH2O）CODcr值为2.49±0.25 mg/L。12种糖类物质经经臭氧发生器和低温等离子体不同处理时间后的糖含量和CODcr值都呈下降趋势。两种方式处理10~40 min时CODcr值下降趋势较大,在40 min后趋于平缓。经低温等离子体处理60 min后,CODcr值下降到初始溶液CODcr值的42%~49%、糖含量下降到初始溶液糖含量的44%~59%;经臭氧发生器处理60 min后,CODcr值下降到初始溶液CODcr值的45%-53%、糖含量下降到初始溶液糖含量的49%~65%。结果显示：经低温等离子体处理后CODcr的降解效果与糖含量的降低都优于臭氧发生器,说明低温等离子体对果品加工废水中糖类物质有降解作用,对水质有改善作用。     

Improved Dyeing with Redox Systems: IV—dyeing of nylon-6 with disperse dyes

The dyeing of nylon-6 fabric with Terasil Red 2GL (CI Disperse Red 72), in the absence and presence of redox systems based on ammonium persulphate [(NH₄)₂S₂O₈] as oxidant and potassium pyrosulphite (K₂S₂O₅), glucose (C₆H₁₂O₆) or thiourea (CH₄N₂S) as reductant, was studied. It was found that for a given set of dyeing conditions the colour strength, expressed as K/S, follows the order

Increasing the (NH₄)₂S₂O₈ concentration (0.00–0.03 m ) as well as the duration (15–60 min) and temperature (65–95° C) of the dyeing process caused significant enhancement in the colour strength and dye fixation. It is postulated that the presence of (NH₄)₂S₂O₈ alters the mode of dye interaction. In the presence of the oxidant component, i.e. (NH₄)₂S₂O₈ , attachment of the disperse dye to the nylon-6 substrate seems to involve covalent bonding in addition to the usual hydrogen bond. This is indicated by the significant colour strength remaining after DMF extraction for dyeings obtained using different disperse dyes and in the presence of (NH₄)₂S₂O₈. A free-radical mechanism for the covalent bond formation between nylon-6 and the disperse dyes is tentatively suggested.