乳脂肪干法分提组分化学组成及热力学特性

在10～40 ℃范围内,通过逐级升温方式,将无水乳脂肪干法分提成低熔点L20、中熔点L30和L40、高熔点S40四组分,并通过气相色谱-质谱联用法对各组分中脂肪酸（fatty acid,FA）、甘油三酯（triglyceride,TAG）种类及含量进行测定。结果表明：随着分提温度升高,L20～S40,饱和脂肪酸（saturated fatty acid,SFA）含量呈递增而不饱和脂肪酸（unsaturated fatty acid,USFA）呈递减趋势,S40富含长链SFA,短链SFA及USFA较少,而L20与之正好相反,L30和L40 FA组成则介于L20～S40之间;热图分析显示：高熔点TAG较多存在于S40中,低熔点TAG主要存在于L20中,L30和L40则富含中熔点TAG;通过差示扫描量热仪分析,发现乳脂肪及各分提组分结晶-熔化曲线存在显著差异,结晶温度和熔化温度由高到低依次为S40＞L40＞L30＞L20（P＜0.05）,结晶/熔化温度高,液态油与固态脂发生相转变时所需要的相变潜热就大,这为搅打稀奶油原料选择,搅打温度、时间和贮存温度等工艺配方参数设计提供理论依据;通过X射线晶体衍射分析,在长间距衍射中,高熔点组分S40、L40显示结晶状态均为以β’晶型为主的α、β’、β多晶型混晶,而L20和L30中无晶型衍射峰,说明低熔点组分为无定型状态的油脂;在短间距衍射中显示乳脂肪、S40、L40晶体以二倍链长（2L）（40.76、13.49 ?）和三倍链长（3L）（29.44 ?）方式堆积,而L20和L30仅以2L方式堆积。综上所述,脂肪饱和程度高则晶体稳定性强,结晶-熔化所产生的热焓大,适合制备硬脂产品,反之,则适合制备软脂或对硬度要求不高的产品。通过对不同熔点乳脂肪理化性质的系统研究,为实际生产中乳脂肪类型的不同需求选择提供参考数据。     

表面热电离同位素稀释质谱法的计算及质量分馏效应校正

表面热电离同位素稀释质谱法(ID-TIMS)是国际公认的基准方法之一。本文以稀释分析锶同位素为例,详细介绍了其计算和推导过程,提出基于指数近似模式的稀释分析同位素分馏校正的方法。该方法适用于校正含有两对参考比值的元素静态多接收稀释分析同位素比值的质量分馏,与指数校正方法和对数校正方法相比,计算过程更简单。还讨论了稀释剂同位素比值准确度对稀释分析同位素比值的影响及其质量分馏的校正方法,通过数学迭代计算质量分馏系数,得到稀释剂测量的质量分馏系数和准确的同位素比值。采用建立的质量分馏校正方法稀释分析NBS987,结果表明,在误差范围内与其参考值（⁸⁷Sr/⁸⁶Sr=0.710237±8（1σ））一致。     

酒石酸辅助尿素包合法分离异硬脂酸

采用酒石酸辅助尿素包合法分离异硬脂酸。由单因素实验优化工艺条件,并采用显微镜和X射线衍射仪对包合物进行分析。结果表明:最佳的工艺条件为酒石酸与尿素摩尔比1∶6、尿素与混合脂肪酸质量比2∶1、甲醇与混合脂肪酸质量比11. 9∶1、包合时间12 h、包合温度10℃,在最佳工艺条件下,异硬脂酸的纯度为72. 1%,得率为87. 4%;酒石酸与尿素摩尔比为1∶6时,固相包合物的外部形态完整,X射线衍射谱图中硬脂酸分子的特征峰强度最高,晶胞体积为1 849. 9?~3,键长为a=39. 9?、b=4. 9?、c=9. 4?,晶格参数与硬脂酸标准卡片值基本相同。通过控制酒石酸的加入量,可调控包合物的外部形貌和晶体结构,使异硬脂酸的纯度和得率发生改变。     

Wide range humidity sensors printed on biocomposite films of cellulose nanofibril and poly(ethylene glycol)

Cellulose nanofibril (CNF) films were prepared from side streams generated by the sugarcane industry, that is, bagasse. Two fractionation processes were utilized for comparison purposes: (1) soda and (2) hot water and soda pretreatments. 2,2,6,6-Tetramethylpiperidinyl-1-oxyl-mediated oxidation was applied to facilitate the nanofibrillation of the bagasse fibers. Poly(ethylene glycol) (PEG) was chosen as plasticizer to improve the ductility of CNF films. The neat CNF and biocomposite films (CNF and 40% PEG) were used for fabrication of self-standing humidity sensors. CNF-based humidity sensors exhibited high change of impedance, within four orders of magnitude, in response to relative humidity (RH) from 20 to 90%. The use of plasticizer had an impact on sensor kinetics. While the biocomposite film sensors showed slightly longer response time, the recovery time of these plasticized sensors was two times shorter in comparison to sensors without PEG. This study demonstrated that agroindustrial side streams can form the basis for high-end applications such as humidity sensors, with potential for, for example, packaging and wound dressing applications. © 2019 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2019 , 136, 47920.     

Green and feasible fabrication of loose nanofiltration membrane with high efficiency for fractionation of dye/NaCl mixture by taking advantage of membrane fouling

Loose nanofiltration membrane emerges as required recently, since it is hard for conventional nanofiltration membrane to fractionate mixture of dyes and salts in textile wastewater treatment. However, the polymeric membranes unavoidably suffer from membrane fouling, which was caused by the adsorption of organic pollutants (like dyes). Normally, the dye fouling layer will shrink membrane pore size, thus resulting in flux decline and rejection increase. It is thought that membrane fouling may be a double-edged sword and can be an advantage if properly utilized. Thereby, loose nanofiltration membranes were constructed here by a green yet effective method to fractionate dyes/salt mixture by taking advantage of membrane fouling without using poisonous ingredients. A commercially available polyacrylonitrile (PAN) ultrafiltration membrane with high permeability was chosen as the substrate, and dyes were used to contaminate PAN substrate and formed a stable barrier layer when adsorption of dyes reached dynamic equilibrium. The resultant PAN-direct red 80 (DR80) composite membranes displayed superior permeability (~128.4 L m⁻² h⁻¹) and high rejection (~99.9%) to DR80 solutions at 0.4 MPa. Moreover, PAN-DR80 membranes allowed fast fractionation of dyes/sodium chloride (NaCl) mixture, which maintained a negligible dye loss and a low NaCl rejection (~12.4%) with high flux of 113.6 L m⁻² h⁻¹ at 0.4 MPa. © 2019 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2019 , 136, 47438.     

Dietary fibre from berry-processing waste and its impact on bread structure: a review

The structure and function of by-products of berry-processing industries are reviewed, with particular attention to dietary fibre (DF) and its effects in food products. The complex chemical composition and physicochemical characteristics of DF have been investigated and strategies for extraction of specific fractions that provide tailored technological and physiological functionality have been reviewed. The aim of this review is to describe in detail the structural composition and isolation methods of dietary fibre derived from berry by-products, and to explore their potential functionality in foods. The goal is to introduce DF from berry waste streams into the food chain, for which bread is a major vehicle. However, the appeal of bread lies in its aerated structure, for which DF is generally detrimental. The technological influence of DF on the formation and stabilization of the aerated structure of bread is therefore reviewed, in order to understand how to incorporate DF into bread while maintaining palatability. The aerated structure of bread is stabilized by two mechanisms: the gluten matrix and the liquid film surrounding bubbles. Incorporating DF successfully into bread requires understanding its interactions with both of these mechanisms. DF fractions from berries offer superior nutritional value compared to cereal fibre, potentially with less damage to bread structure, due to the higher proportion of soluble fibre. By-products from berry-processing industries could be used as a source of technologically and nutritionally distinctive DF to fabricate foods with enhanced nutritional value. © 2019 Society of Chemical Industry     

酶催化法拆分共轭亚油酸异构体

在Candida rugosa脂肪酶的催化下,采用正辛醇与共轭亚油酸(CLA)进行酯化反应,对CLA异构体进行拆分,并通过单因素实验优化酶法酯化的工艺条件.结果表明最优条件为:AY-30脂肪酶加量40.44 U/g,CLA与正辛醇摩尔比1:1,pH 6.5,温度30℃,反应时间12 h.当酯化率为41.92%时,c9,t11-CLA在两种异构体中的相对含量达到88.13%.     

The recognition of high molecular weight melanoidins as the main components responsible for radical-scavenging capacity of unheated and heat-treated Canadian honeys

As the Maillard reaction is known to occur in heat-treated foods, unheated and heated honey samples were subjected to the activity-guided fractionation and size-exclusion chromatography to compare the degree of browning, radical scavenging activity (ORAC) and molecular size of the fractions obtained. Heat-treatment increased browning in the fractions of light- and medium-coloured honeys (p < 0.002), accelerated the formation of high molecular weight melanoidins (85–232 kDa) and significantly increased ORAC values (p < 0.0001). In contrast, melanoidin content and ORAC decreased in the fractions of heat-treated dark buckwheat honey (p < 0.001). Unheated dark honey contained a significantly higher amount of melanoidins than other honeys (p < 0.007). Together, results showed that at low initial concentration of melanoidins, heat-treatment accelerated formation of new melanoidins and increased ORAC, while at high concentration it caused decrease and a reduction of radical scavenging activity. This study emphasises the importance of non-enzymatic browning in the prediction of the antioxidant pool in thermally processed honeys.     

Investigation of α-glucosidase inhibitory activity of wheat bran and germ

Postprandial hyperglycaemia is a primary risk factor in the development of Type 2 diabetes. α-Glucosidase inhibitors that reduce postprandial hyperglycaemia have a key role in the treatment of Type 2 pre-diabetic states and also have the potential to reduce the progression to complications of diabetes. Epidemiological studies showed that risk for Type 2 diabetes mellitus was decreased with consumption of whole grains. The bran and germ of whole wheat are major components of whole grain consumption and are widely accepted as important ingredients in many low glycaemic index (GI) foods. In this study, the α-glucosidase inhibitory activity of wheat bran and germ was investigated. The active compounds were screened using an in vitro enzyme-inhibitory assay guided fractionation. Potent α-glucosidase inhibitory compounds from wheat germ were identified as phosphatidic acids, 1,2-dilinoleoylglycero-3-phosphate and 1-palmitoyl-2-linoleoyl-glycero-3-phosphate. The low GI property of whole grain wheat could be attributed to these α-glucosidase inhibitory phosphatidic acids, which have the potential to prevent or treat Type 2 diabetes.     

酪蛋白类蛋白物的溶剂分级和酶水解对ACE抑制活性的影响

利用响应面法优化类蛋白反应条件修饰酪蛋白水解物制备酪蛋白类蛋白物.酪蛋白类蛋白物的ACE抑制活性高于酪蛋白水解物,IC50值从52.6 mg/L降低到14.9 mg/L.利用乙醇-水混合溶剂对酪蛋白水解物和类蛋白物进行分级,结果表明,极性最低的溶剂得到的上清液部分活性较高,而沉淀部分活性较低.4种蛋白酶水解酪蛋白类蛋白物的分级产物,导致活性下降,除碱性蛋白酶外,木瓜蛋白酶、胃蛋白酶和胰蛋白酶的水解产物ACE抑制活性为31.5％～46.8％,但是仍然高于酪蛋白水解物的ACE抑制活性(27.8％),表明类蛋白反应提高了酪蛋白水解物对一些蛋白酶的体外抵抗能力.