小麦氧化磷酸酯淀粉在火腿肠与香肠中的应用

着重研究了不同取代度（DS）的小麦氧化磷酸酯淀粉在火腿肠和香肠中的最佳添加量,从而使产品具有较好的品质。结果表明：在火腿肠中添加DS为0．15的氧化磷酸酯淀粉质量分数8％时,火腿肠具有恰当的硬度和咀嚼性,较好的弹性、粘聚性和胶着性,其品质最佳;在熏煮香肠中添加DS为0．15的氧化磷酸酯淀粉质量分数5％时,香肠具有恰当的...     

改性鱼油磷酸酯加脂剂的合成及应用

鱼油与乙醇胺在 110℃下 ,进行酰胺化反应 5 h,得到改性鱼油 ,然后在 70 - 80℃下 ,以 P2 O5为磷酸化试剂反应 4 h,使磷酸化改性鱼油中的磷酸单酯 (MAP)含量达 6 0 %以上 ,再中和至 p H为 6 .5 - 7.5 ,最后复配成加脂剂。经该加脂剂加脂后 ,革身柔软、不油腻、弹性好。     

粘接剂对热化学反应陶瓷涂层结构与性能的影响

采用相同的陶瓷骨料(SiO2+ Al)、添加剂(MgO+ CrO3)和固化工艺,分别以磷酸铝和水玻璃为粘接剂,在Q235钢上制备陶瓷涂层,对其相成分、微观形貌、热震性能以及耐蚀性能进行了分析测试,讨论了粘接剂对涂层耐蚀性的影响.结果表明,尽管以磷酸铝为粘接剂的陶瓷涂层在固化过程中产生少量孔隙,但仍具有比以水玻璃为粘接剂的陶瓷涂层更优异的抗热震性能以及耐酸、碱、盐腐蚀性能.     

营养素对苹果酒中结合SO2影响的研究

研究SO2在果酒酿制中的变化规律以及如何降低果酒中的SO2使用量是果酒食品安全的重要课题。本文利用单因素试验和二次通用旋转组合设计研究了磷酸氢二铵、硫酸铵、硫胺素等外加营养素对苹果酒酒精发酵结束后结合SO2量的影响。结果表明，磷酸氢二铵、硫酸铵、硫胺素的添加能够在不同程度上降低酒精发酵结束后结合SO2的量；酒精发酵结束后结合SO2(Y1)的量与磷酸氢二铵(x1)、硫酸铵(x2)的添加量关系显著，回归方程为Y1=67．22-3．075X1^2 5．48X1X2-4．685X1～3．676X2^2，相关系数为0．7543。     

Mead production: effect of nitrogen supplementation on growth,fermentation profile and aroma formation by yeasts in mead fermentation

Mead is an alcoholic beverage, produced since ancient times, resulting from an alcoholic fermentation of diluted honey by yeasts. When it is produced in a traditional manner, mead producers can encounter several problems related to a lack of essential nutrients, such as available nitrogen. Thus, the aim of this study was to evaluate the effect of nitrogen addition to honey‐must on the fermentation performance of two Saccharomyces cerevisiae wine yeasts, QA23 and ICV D47, as well as on the mead composition and production of volatile aroma compounds. A portion of honey‐must was supplemented with diammonium phosphate (DAP) to achieve the nitrogen concentration required by yeast to complete alcoholic fermentation. The supplementation with DAP reduced the fermentation length to around 7 days, but not all sugars were fully consumed, suggesting that other factors could be interfering with yeast growth. For both yeasts the specific growth rate and final biomass were higher in musts supplemented with DAP. Mead final composition was similar under the two experimental conditions. Analysis of the volatile profile revealed that the concentrations of the volatile fatty acids and volatile phenols were higher in meads supplemented with DAP. The concentrations of ethyl hexanoate, ethyl octanoate and isoamyl acetate were above their perception threshold and were higher in meads supplemented with DAP, which could contribute to the enhancement of the fruity character. This study could be useful for the optimization of mead production and quality improvement. Copyright © 2015 The Institute of Brewing & Distilling     

The influence of additives on properties of heat‐induced gels from salt‐soluble proteins extracted from goose

Calcium chloride (CaCl₂) and phosphates are important additives to improve product quality during meat processing. Response surface methodology was used to study the influence of CaCl₂ and phosphates on the hardness, water‐holding capacity (WHC) and ultra‐structure of salt‐soluble goose meat protein gels. The results show that the hardness and WHC of salt‐soluble protein gels increased significantly when CaCl₂ concentration was increased and phosphates were added. Scanning electron microscopy showed that tetrasodium pyrophosphate (TSPP) and sodium tripolyphosphate (STPP) had a greater impact on the cross‐linking and pore diameter of the gel networks than sodium hexametaphosphate (SHMP). At the 0.02 m and 4:3:2 of CaCl₂ concentration and the ratio of TSPP, SHMP and STPP, hardness and WHC values were 114.55 gf and 96.65%, which corresponded to the prediction value of our model. Further results showed that the hardness and WHC of gels reached the maximum with 0.3% of phosphates levels.     

Influence of modified starches on properties of gluten-free dough and bread. Part II: Quality and staling of gluten-free bread

The aim of the study was to check the quality of gluten-free bread produced basing on the recipes, in which part of native starch was replaced with high amylose corn starch (HACS), acetylated distarch adipate (ADA), and hydroxypropyl distarch phosphate (HDP). The application 10 or 15% of chemically modified starches (HDP, ADA) caused the increase in volume of the obtained gluten-free loaves. The changes were accompanied by a decrease of average cell size, and an increase in their number. Due to the addition of modified starch crumb structure became more elastic, which was revealed in the results of stress relaxation. A slight decrease in hardness and chewiness of the crumb was also observed on the day of baking, and its extent depended on the level of modified starch, and was a little more pronounced in case of starch adipate. In comparison to the chemically modified starches, HACS deteriorated structural and mechanical properties of the crumb, which is probably related to their resistance to pasting and divergence in retrogradation pattern, where amylose component is more important than amylopectin.     

The combination of quantitative PCR and western blot detecting CP4-EPSPS component in Roundup Ready soy plant tissues and commercial soy-related foodstuffs

With the widespread use of Roundup Ready soy (event 40-3-2) (RRS), the comprehensive detection of genetically modified component in foodstuffs is of significant interest, but few protein-based approaches have been found useful in processed foods. In this report, the combination of quantitative PCR (qPCR) and western blot was used to detect cp4-epsps gene and its protein product in different RRS plant tissues and commercial soy-containing foodstuffs. The foods included those of plant origin produced by different processing procedures and also some products containing both meat and plant protein concentrates. The validity of the 2 methods was confirmed first. We also showed that the CP4-EPSPS protein existed in different RRS plant tissues. In certain cases, the results from the western blot and the qPCR were not consistent. To be specific, at least 2 degraded fragments of CP4-EPSPS protein (35.5 and 24.6 kDa) were observed. For dried bean curd crust and deep-fried bean curd, a degraded protein fragment with the size of 24.6 kDa appeared, while cp4-epsps gene could not be traced by qPCR. In contrast, we found a signal of cp4-epsps DNA in 3 foodstuffs, including soy-containing ham cutlet product, meat ball, and sausage by qPCR, while CP4-EPSPS protein could not be detected by western blot in such samples. Our study therefore concluded that the combination of DNA- and protein-based methods would compensate each other, thus resulting in a more comprehensive detection from nucleic acid and protein levels. PrACTICAL APPLICATION: The combination of quantitative PCR (qPCR) and western blot was used to detect cp4-epsps gene and its protein product in different Roundup Ready soy (event 40-3-2) plant tissues and commercial soy-containing foodstuffs. The foods included those of plant origin produced by different processing procedures and also some products containing a combination of both meat and plant protein concentrates. This study indicated that the combination of DNA- and protein-based methods would supplement each other for genetically modified detection from nucleic acid and protein levels. Accordingly, qPCR and western blot could be used in CP4-EPSPS detection in a wide variety of soy-related foodstuffs.     

异构十三醇聚氧乙烯醚磷酸酯的制备及表征

采用五氧化二磷法合成异构十三醇聚氧乙烯醚磷酸酯,探讨了原料配比、酯化温度、酯化时间、水解条件对合成磷酸酯耐碱渗透性能的影响,结果表明磷酸酯中单、双酯比例是耐碱渗透性能的重要影响因素,即单、双酯比例越大,磷酸酯的耐碱渗透性能越好,同时试验得出了异构十三醇聚氧乙烯醚磷酸酯最优合成工艺,合成工艺为：n(AEO)∶n(P2O5)=3∶1,酯化温度90℃,酯化时间4h,水解前一次性加水,水解温度90℃,水解时间3h,此工艺下合成磷酸酯的耐碱渗透性能最优。试验还采用FTIR、HPLC对异构十三醇聚氧乙烯醚磷酸酯进行了测试与表征,探讨了醚的酯化机理。     

Zn-Ca系磷化处理在线材冷挤压工艺中的应用

线材在冷挤压过程中,由于表面温度过高而破坏了润滑层,润滑性能的降低增加了模具损耗。通过对Ｚｎ－ Ｃａ 系磷酸盐润滑膜的研究及相应产品的开发,提高了Ｚｎ Ｃａ 系磷酸盐润滑膜的耐热性,可大大提高润滑性,进而延长模具的使用寿命