CO_2激光照射对表皮LC的影响

郎格罕氏细胞(Lange Hans cell.LC)是从骨髓中的前体细胞衍化而来的树突状细胞,主要位于表皮基层上方.有摄取抗原、处理抗原和传递抗原的功能,起着免疫系统外围前哨的作用.LC的功能可受各种理化因子的影响,是否也会受到激光照射的影响?鲜见文献报道.本文探讨低功率CO2激光照射后,表皮LC的数目形态和分布的情况.     

A SIMPLE METHOD FOR TESTING BEER FILTERABILITY

Based on a filtration manifold from ‘Millipore’ a method was developed which permits the simultaneous investigation of the filterability of up to ten beer samples. Characteristics of the simple apparatus are the use of sheet filters, a vacuum filtration at room temperature and very small sample volumes. An excellent correlation to the differential pressure at the industrial filter was found, demonstrating the reliability of the test for routine applications. The usefulness of the method for research applications was demonstrated in experiments with enzymes improving beer filtration.     

Angiotensin-I-converting enzyme inhibitory activity and bitterness of enzymatically-produced hydrolysates of shrimp (Pandalopsis dispar) processing byproducts investigated by Taguchi design

The importance of water-to-substrate ratio, protease type, percent enzyme and incubation time on hydrolysates produced from shrimp processing byproducts was investigated using Taguchi’s L₁₆ (4⁵) experimental design. Protease type significantly (p < 0.05) influenced soluble yield, degree of hydrolysis (DH), angiotensin-I-converting enzyme (ACE) inhibitory activity and bitterness of hydrolysates, while percent enzyme only affected the DH. Hydrolysates produced by Alcalase and Protamex possessed strong ACE inhibitory activity (IC₅₀ = 100–200 μg/ml and 70 μg/ml, respectively), accompanied by high yield, high DH and strong bitterness. Furthermore, ACE inhibition was positively correlated (r² = 0.87) with bitterness of the hydrolysates. Fractionation by size-exclusion chromatography revealed that the bitter substances, which also showed strong ACE inhibition, were <3 kDa in size and contained many hydrophobic residues, including Tyr, Phe, Leu, Ile, Val and Lys. Despite the bitterness, these hydrolysates may have potential health benefits, arising from their potent ACE inhibitory activity.     

两种常见固定化脂肪酶的酶学性质和微观结构比较

分别对游离脂肪酶、大孔树脂吸附-交联固定化脂肪酶和海藻酸钠固定化脂肪酶的热稳定性、pH稳定性和操作稳定性等方面进行研究。结果显示,固定化脂肪酶在热稳定性、pH稳定性和重复利用次数上均有明显提高。对大孔树脂吸附-交联和海藻酸钠固定化微球进行了表观结构的考察。从SEM图片可以看出:海藻酸钠固定化微球表面和内部为均匀的蜂窝状多孔性结构,孔径较大,约0.1mm;而大孔树脂吸附-交联固定化微球内部具有规则蜂窝状通孔结构,孔径都在几微米以下。说明大孔树脂吸附-交联固定化脂肪酶效果比较理想。     

茉莉酸甲酯对鲜切苹果生理生化变化的影响

为研究茉莉酸甲酯(MeJA)对鲜切苹果生理生化变化的影响,将1cm3的鲜切富士苹果分别放入100、400、1600μmol/L的茉莉酸甲酯溶液中浸泡30min,包装后放入5℃冷库中贮藏。每2d测定各类酶活性以及与成熟衰老相关的指标等的变化。结果表明,经茉莉酸甲酯处理后,鲜切苹果的APX活性降低,但LOX、PAL、CAT、PPO、POD活性增加,相对电导率和丙二醛含量降低,说明茉莉酸甲酯处理启动了鲜切富士苹果的防御反应,导致相关防御反应的关键酶活性升高,从而降低机械伤害引发的自由基对细胞膜产生的伤害。研究认为,鲜切苹果贮前经适当浓度的茉莉酸甲酯溶液浸泡,可显著延长贮藏期和保持新鲜品质。     

煮练酶在纯棉粗厚织物前处理中的应用

通过对比实验发现：煮练酶SKD-301堆置工艺较传统前处理更有助于纯棉机织物强力的保护及失重率控制,但对于棉纱质量较差的粗厚织物,尚需借助碱氧煮漂工艺完成PVA浆及棉籽壳的退除。     

果胶酶在亚麻纱前处理中的应用

采用碱性果胶酶代替碱对亚麻纱进行精练,通过正交试验,确定了碱性果胶酶精练的最佳工艺条件,分析了影响碱性果胶酶对亚麻纱精练的因素.实验证明在较低的温度下采用碱性果胶酶进行精练,与常规的高温碱精练工艺相比,果胶去除程度高,润湿性好,白度相当,可节约能源,减少环境污染.     

产糖化酶根霉菌的分离及其酶学性质研究

从五粮液酒厂周边采集土样中分离出6株产糖化酶且酶活较高的菌株,选取酶活最高的1株K-1为出发菌,进行发酵实验和酶学性质研究,结果表明,糖化酶酶活在50～55℃较高,最适作用温度为55℃;糖化酶在pH5.5～6之间酶活力较高。酶对玉米粉、小麦粉、木薯粉、苦荞粉、黄豆粉有较强的液化能力,其中对玉米粉的糖化能力最强。在酶的动力学实验中测得Km=1.446 mg/mL,Vm=0.269 mg/mL.min。     

Effect of Free or Encapsulated Recombinant Aminopeptidase of Lactobacillus rhamnosus S93 on Acceleration of Cheddar Cheese Ripening

The use of recombinant aminopeptidase (PepN) from Lactobacillus rhamnosus S93 in free or encapsulated form was investigated to shorten the duration of Cheddar cheese ripening. Proteolysis was determined by measuring the soluble nitrogen as phosphotungstic acid (PTA-N) derivatives and free amino acids (FAA) over a 6-month period. The experimental cheeses received higher scores for sensory properties than the control cheese. The amounts of PTA-N and total FAA in the cheese with the encapsulated enzyme after 2 months of ripening were close to those of the control cheese after 6 months, suggesting the acceleration in proteolysis by about 4 months.     

棉织物的生物酶整理

通过对纯棉织物进行生物酶整理,寻找棉织物柔软整理的最佳工艺路线及配方。结果表明:经过生物酶柔软整理的棉织物润湿性显著提高,白度、光洁柔软度也有较大程度的改善。