新型镍二亚胺配合物/甲基铝氧烷催化剂催化丙烯酸甲酯聚合

2,6-二异丙基苯胺经浓硝酸硝化,硝化产物3-硝基-2,6-二异丙基苯胺与乙二醛通过Schiff碱缩合反应,合成了N,N′-二(3-硝基-2,6-二异丙基苯基)乙二亚胺配体,该配体直接与无水氯化镍反应制得N,N′-二(3-硝基-2,6-二异丙基苯基)乙二亚胺二氯化镍配合物。采用核磁共振光谱、傅里叶变换红外光谱及元素分析的方法对配体和配合物进行了表征。在甲基铝氧烷的助催化作用下,研究了以该配合物为主催化剂催化丙烯酸甲酯聚合反应的机理,考察了催化剂浓度、聚合温度、聚合时间、n(Al)∶n(Ni)等因素对聚合反应的影响,得到最佳聚合条件:催化剂浓度0.7mmol/L、n(Al)∶n(Ni)=250、聚合温度35℃、聚合时间2h。在此条件下,聚合物相对分子质量为2.41×104,催化剂活性为23.2kg/(mol.h)(以每小时每摩尔Ni生成的聚丙烯酸甲酯质量计)。     

Effect of α-amylase addition on fermentation of idli—A popular south Indian cereal—Legume-based snack food

Idli is a fermented breakfast food widely consumed in Southern India. It is liked by people mainly due to its sensory attributes such as mouthfeel, appearance, taste and aroma. Fermentation time of the batter varies from 14 to 24 h with overnight fermentation being the most frequent time interval. Reduction in the fermentation time of the idli batter is of great commercial significance for large-scale idli production and this can be potentially achieved by addition of enzymes externally. The present study was undertaken to explore the possibility of expediting the idli batter fermentation process by adding an exogenous source of α-amylase enzyme. 5, 15 and 25 U per 100 g batter of amylase were added to the idli batter which was allowed to ferment. Different parameters were monitored and sensory attributes were also studied and compared with that of the control set. The fermentation time was reduced from a conventional 14 h to 8 h and the sensory attributes of the final product were also successfully maintained.     

Beta-lactoglobulin is a thermal marker in processed milk as studied by electrophoresis and circular dichroic spectra

As much of the sterilization process involves heat treatment during the preparation of milk on an industrial scale, the unpredictable measures of the process are an essential issue in determining the quality of the milk. The purpose of the present study was to investigate the major protein change(s) of whey proteins in processed milk and extend the knowledge for future reference in the dairy industry. Using a native polyacrylamide gel electrophoresis, we showed almost a 90% loss and denaturation of beta-lactoglobulin (LG), but not alpha-lactalbumin (LA), in some brands of the processed and dry milks. Immunochemical analysis using Western blotting revealed that part of the loss was attributed to the formation of large multiple forms of LG in the processed product. Such denaturation was presumably associated with the heating procedure used in the process. Essentially, LG was the only major fraction converted to aggregates in milk heated at 95 degrees C for 30 min on 2-dimensional PAGE. The detailed thermal denaturation of purified LG and LA at various temperatures (50 to 95 degrees C) and time (5 to 960 s) were investigated using a circular dichroic analysis. The maximal changes of ellipticity at 205 nm (converting beta-structure to disordered structure) were correlated to heating temperature and time. There were no significant conformational changes of LG at temperatures below 70 degrees C for as long as 480 s. Pronounced and rapid changes occurred between 80 to 95 degrees C in a time-dependent manner. Fifty percent of the maximal changes could be reached within 15 s. In conclusion, the unique chemical and immunochemical loss and conformational changes made LG a superior marker for evaluating the thermal processing of milk. The detailed thermal denaturation curves of LG constructed with its time and temperature in this study provide a valuable reference for the dairy industry. We postulate that heat treatment over 80 degrees C in 15 s may induce a significant denaturation of milk LG.     

不同面筋蛋白组分对小麦淀粉消化特性的影响机理

分别将面筋蛋白、谷蛋白及醇溶蛋白与淀粉按一定质量比（14∶86）混合,运用流变仪、热重分析仪及激光共聚焦显微镜等手段分析不同面筋蛋白组分与淀粉/α-淀粉酶之间的相互作用,以明确面筋蛋白及其不同组分对淀粉消化特性的影响及潜在机理。结果表明：与纯小麦淀粉相比,添加面筋蛋白、谷蛋白及醇溶蛋白使酶解120 min的淀粉消化率分别下降了39.93%、49.48%及26.61%。淀粉与不同面筋蛋白组分之间通过氢键相互作用形成了更稳定的复合物,提高了样品的热稳定性。与面筋蛋白和醇溶蛋白相比,添加谷蛋白在淀粉基质周围形成了更加致密的物理性屏障,更大程度地抑制了酶对淀粉的水解。此外,谷蛋白对α-淀粉酶的抑制率最高（约79%）,激光共聚焦观察到的结果也证实了谷蛋白和α-淀粉酶之间的结合程度更高。研究结果有助于丰富典型蛋白质组分调控食品体系中淀粉消化的机理,为低血糖指数食品的开发提供一定理论指导。     

Changes in fatty acid and essential oil composition of sage (Salvia officinalis L.) leaves under NaCl stress

Fatty acids and essential oils from hydroponically cultivated Salvia officinalis leaves were analyzed by GC and GC–MS. Four different levels of NaCl (25, 50, 75 and 100 mM) were applied. The first results showed that salt treatment reduced significantly the plant growth by 61% and the total fatty acids (TFA) content by 32% at 100 mM NaCl. Alpha-linolenic, gadoleic, palmitic and oleic acids were the major fatty acids. Moreover, the polyunsaturated fatty acids decreased, while the monounsaturated ones increased with respect to increasing salinity. Regarding the essential oil composition, the main compounds were α-and β-thujone, 1,8-cineole, camphor, α-humulene, viridiflorol and manool at all salt treatments. The yield had a maximum increase at 75 mM NaCl. Hence, sage can be considered as moderately salt sensitive.     

Novel α-glucosidase inhibitors from Macaranga tanarius leaves

One of the hyperglycaemic remedies is glucose absorption reduction by suppressing carbohydrate digestion due to utilisation of α-glucosidase inhibitors (AGIs). Determination of prospecting herbs done in vitro by using enzyme assay resulted in the finding of Macaranga tanarius, which showed a potent inhibitory activity. An EtOAc-soluble extract of M. tanarius leaves was chromatographed by a Diaion HP-20 column and the active fractions were further purified with high performance liquid chromatography (HPLC) to isolate active principles against α-glucosidase. Five ellagitannins were successfully isolated and identified. Structure determination revealed that these isolated compounds were mallotinic acid (IC₅₀ > 5.00 mM), corilagin (IC₅₀ = 2.63 mM), chebulagic acid (IC₅₀ = 1.00 mM), and two novel compounds named macatannins A (IC₅₀ = 0.80 mM) and B (IC₅₀ = 0.55 mM). AGIs play an important role for the treatment of diabetes, therefore this research results may suggest novel alternatives for diabetes treatment management.     

Antioxidant activity of tomato lipophilic extracts and interactions between carotenoids and α-tocopherol in synthetic mixtures

In the present study we assayed the antioxidant activity of lipophilic extracts obtained from different tomato varieties. The results showed that cherry tomatoes, characterized by a high carotenoid content, had the highest antioxidant activity. A quantitative analysis of lycopene, β-carotene, lutein and α-tocopherol was also performed and the correlation between the antioxidant content and the antioxidant activity was estimated. The highest correlation coefficient was found for lycopene (R² = 0.9236, P ≤ 0.001). The analysis of two-component mixtures containing α-tocopherol and carotenoids showed that significant synergism occurred for all the combinations which contained α-tocopherol and β-carotene mixed together. The highest synergistic effects were detected for α-tocopherol-lycopene mixtures, which were the most efficient combinations tested in the present study. The analysis of the carotenoid combinations indicated that synergism occurred for lycopene-β-carotene, lycopene-lutein and lutein-β-carotene mixtures. The analysis of four-component mixtures did not show statistically significant synergistic effects.     

Screening of microorganisms for bioconversion of (−)β-pinene and R-(+)-limonene to α-terpineol

This work is focused on the bioconversion of (−)β-pinene and R-(+)-limonene to α-terpineol. To carry out the present study, 400 microorganisms were tested for their ability to bioconvert the substrates. From the microorganisms, no one was able to convert R-(+)-limonene and 4 were able to bioconvert (−)-β-pinene to oxygenated monoterpenes. The metabolites recovered were α-terpineol (2856.54 ± 50.23 mg/L) and fenchol (traces) for Aspergillus niger ATCC 16404, α-terpineol (688.13 ± 41.27 mg/L) for A. niger ATCC 9642, α-terpineol (172.07 ± 32.94 mg/L) for A. niger ATCC 1004 and α-terpineol (24.38 ± 2.78 mg/L) and trans-pinocarveol (traces) for Penicillium camembertii ATCC 4845. After screening and optimization experiments, the best experimental condition for bioconversion of (−)β-pinene to α-terpineol was established using A. niger ATCC 16404 at 35 °C without addition of vitamin solution, yielding a conversion in α-terpineol of 15494.34 ± 193.87 mg/L.     

Effects of sulfated fucan,ascophyllan, from the brown Alga Ascophyllum nodosum on various cell lines: A comparative study on ascophyllan and fucoidan

The effects of fucose-containing sulfated polysaccharides, ascophyllan and fucoidan, isolated from the brown alga Ascophyllum nodosum, on the growth of various cell lines (MDCK, Vero, PtK₁, CHO, HeLa, and XC) were investigated. In a colony formation assay, ascophyllan and fucoidan showed potent cytotoxic effects on Vero and XC cells, while other cell lines were relatively resistant to these polysaccharides. Almost no significant effects of these polysaccharides were observed in the cell lines tested using the Alamar blue cytotoxicity assay over 48 h with varying initial cell densities (2500–20,000 cells/well) in growth medium. Interestingly, a significant growth promoting effect of ascophyllan on MDCK cells was observed, whereas treatment with fucoidan showed growth suppressive effects on this cell line under the same experimental conditions. These results suggest that ascophyllan is distinguishable from fucoidan in terms of their bioactivities. This is the first report of the growth promoting effects of a sulfated fucan on a mammalian cell line under normal growth conditions.     

SiO2负载铬基催化剂催化四氢萘合成α-四氢萘酮

以硝酸铬或重铬酸钾为Cr源,采用浸渍法制备了SiO₂负载的Cr基催化剂［Cr(Ⅲ)/SiO₂和Cr(Ⅵ)/SiO₂］,并用共浸渍法制备了K₂O改性的Cr(Ⅲ)/SiO₂催化剂［K-Cr(Ⅲ)/SiO₂］。分别以叔丁基过氧化氢和O₂作氧化剂,考察了三种催化剂催化四氢萘合成α-四氢萘酮的反应性能。结果表明,以叔丁基过氧化氢作氧化剂时,Cr(Ⅲ)/SiO₂表现出最高的反应活性和选择性,K-Cr(Ⅲ)/SiO₂与Cr(Ⅵ)/SiO₂活性相近。紫外可见漫反射光谱表征结果表明,Cr(Ⅲ)/_SiO2具有最高的低价Cr物种（Cr［L］）和高价Cr物种（Cr［H］）比例,K₂O的引入抑制了Cr［L］物种的生成。推测以叔丁基过氧化氢作氧化剂时,四氢萘氧化生成α-四氢萘醇是反应速率控制步骤,Cr［L］物种可能是催化该反应的活性中心。以O₂作氧化剂时,Cr(Ⅲ)/SiO₂与Cr(Ⅵ)/SiO₂催化剂性能相近,说明O₂在相界面传质和（或）在催化剂表面吸附可能是反应的控制步骤。