Erratum

Cooking and processing of starch-containing foodstuffs results in a portion of the starch becoming resistant to hydrolytic enzymes secreted in the small intestine of man. In order to determine whether this resistant starch (RS) was degraded in the colon, samples of RS and readily digestible starch (RDS) for comparisons were incubated with (a) cell-free supernatants from faecal suspensions and (b) washed faecal bacterial cell suspensions. The data obtained showed that, whereas pancreatic amylase and faecal supernatants hydrolysed RDS, with the production of oligosaccharides, RS totally resisted breakdown. In contrast, both RS and RDS were completely degraded by the washed bacterial cells with the generation of volatile fatty acids (VFA) and organic acids. Hydrolysis and fermentation of RDS was extremely rapid and, as a consequence, oligosaccharides and lactate initially accumulated in the culture medium. RS was broken down more slowly, howevér, and oligosaccharides and lactate never accumulated. The rate of polysaccharide hydrolysis had a significant effect on the quantities of VFA produced, in that 54% of carbohydrate was fermented to VFA in cultures incubated with RDS as sole carbon source as compared to only 30% in cultures incubated with RS. However no qualitative difference was observed in the VFA produced by fermentation of RDS or RS.     

烟草体细胞杂交优质抗病株系的选育

为了选育抗花叶病的烟草新品种 ,用G 140与抗花叶病的野生波叶烟草 (N .undulata)进行了体细胞杂交 (即两种烟草的体细胞原生质体融合 ) ,其后代经过形态学鉴定 ,过氧化物酶同功酶酶谱鉴定、细胞学染色体数目检测 ,确定为体细胞杂种植株。采用定向筛选和回交手段选育体细胞杂种植株 ,经过 3年的田间筛选鉴定 ,得到了体细胞杂交单株自交系 ,从中再经筛选和攻毒试验获得了几个综合农艺性状好 ,抗或耐花叶病的优良单株和株系     

Formation of Resistant Starch in Corn Starch and Estimation of its Content from Physicochemical Properties

The effect of autoclaving temperatures (100‐120°C) on yields of enzyme‐resistant starch (RS) from normal corn starch and the physicochemical properties of autoclaved‐cooled starches were studied. The RS content increased linearly with increasing autoclaving temperature (R² = 0.993) and the number of autoclaving‐cooling cycles at an autoclaving temperature of 120°C. The effect of the number of autoclaving‐cooling cycles was more pronounced than that of temperature. The swollen starch weight measured at 60°C slightly increased as the RS content increased, and then drastically decreased with the continous increase of the RS content (R² = ‐0.969). As the RS content increased, all parameters of Rapid Visco Analyser (RVA) viscosity except breakdown decreased. Log RVA peak viscosity showed a negative correlation with the RS content (R² = ‐0.986). The enthalpy in the differential scanning calorimetry (DSC) endotherm corresponding to the transitions of RS linearly increased as the RS content increased (R² = 0.988). The RS content of the heat‐treated starch estimated from the relationship between RS content and swollen starch weight at 60°C, log RVA peak viscosity or DSC enthalpy was in good agreement with that determined with the standard method.     

营养功能型稻米产业研究进展与展望

随着我国居民食物营养需求的增加,发展营养导向型农业逐渐成为共识,功能性食品作为其重要战略举措成为研究热点。本文总结了营养功能型稻米的发展历史和研究进展,系统梳理了低谷蛋白稻米、高抗性淀粉稻米、富含γ-氨基丁酸稻米、富含维生素稻米、富含矿物质稻米和富含花青素稻米等种类的营养功能特性、品种品质及产业应用,并根据产业发展现状提出推进营养功能型稻米一二三产融合发展、完善标准体系建设、品种选育注重综合品质等对策建议,以期推动我国营养功能型稻米产业发展。     

Evaluation of Quality and Digestibility Characteristics of Resistant Starch-Enriched Pasta

Resistant starches (RS) can be used in food industry to enhance the dietary fiber content of different cereal based products such as pasta and bread. The aim of present study was to develop and evaluate the physical and functional properties of starch-based products enriched with RS. The in vitro enzymatic digestibility, cooking properties, and viscometric characteristics (using rapid visco analyzer = RVA) of the pasta products were determined. The results showed that the addition of resistant starches (RS-s) influenced the quality of both the raw and cooked pastas. Enzymatic digestibility and five RVA parameters (peak viscosity, trough, breakdown, setback, and final viscosity) were significantly reduced (p < 0.05) in pasta products with added RS. Cooking quality characteristics were unaffected by RS addition. The results also indicated that interactions between RS-s and other flour components may influence the in vitro digestibility of pasta products. According to the sensory evaluation of products, RS-s did not alter the sensory properties of pastas. However, the type of flour had significant effect on the sensory preference.     

粉煤燃烧环境中过热器管材的高温腐蚀

在分析粉煤燃烧环境对燃煤电厂锅炉蒸汽发生器的过热器，再热器腐蚀的影响的基础上，讨论了不锈钢和耐蚀合金在实验室模拟煤灰/烟气腐蚀试验及在锅炉燃煤环境中暴露后的耐蚀性，得出过热器，再热器管材用合金中的铬含量应在25％以上，提高材料的铬含量可明显降低管材的腐蚀速率。     

电子电气用有机硅胶粘剂

介绍了电子电气用有机硅胶粘剂的基本性能和种类，以及高透明性、导电性、散热性、快干非腐蚀性和芯片焊接用、耐热粘接密封用等有机硅胶粘剂。     

打火机CR装置创新设计方法研究

研究打火机CR安全装置创新设计方法，描述创新设计思路及其在设计过程中的应用，指导打火机CR装置设计。     

空心玻璃微珠表面改性对双马来酰亚胺树脂性能的影响

介绍了用硅烷偶联剂(KH-550)与钛酸酯偶联剂处理空心玻璃微珠的方法;研究了处理剂用量与玻璃微珠加入量对改性双马来酰亚胺树脂压缩强度及马丁耐热温度的影响。结果表明,KH-550和钛酸酯偶联剂质量分数分别为1%、0．8%时,其偶联改性的效果最好。随着玻璃微珠质量分数的增加,体系压缩强度呈降低的趋势,马丁耐热温度提高,其中KH-550偶联改性的效果优于经钛酸酯偶联剂改性的效果。     

Stability of Rotors Under the Combined Influence of Fluid Film Bearing Characteristics and Shaft Material Damping

Fluid film characteristics and shaft material damping form an interesting combination in rotor dynamic applications. Under certain conditions, a rotor which is unstable due to the damping, can be stabilized with the proper choice of fluid film bearings as supports. On the other hand, increasing the material damping in the rotor shaft can attenuate stress fluctuations in the rotors supported by fluid film bearings. The influence of the above combination on the stability of rotor bearing systems is investigated using a Jeff cot rotor with significant material damping and supported by fluid film bearings in the rotor dynamic model. The results indicate that under certain conditions, the interaction of the above two factors can be gainfully utilized in the design of rotor bearing systems.