不同分子量魔芋葡甘露低聚糖的研究进展

综述了不同分子量魔芋葡甘露低聚糖的制备方法、理化性质和生理功能等方面的研究进展,并探讨了其中的利弊,以期为不同分子量魔芋葡甘露低聚糖的进一步研究和规模化生产提供一些理论参考。     

壳聚糖的高压均质降解动力学研究

采用高压均质技术(piston-gap型高压均质机)降解壳聚糖,考察循环次数及原料相对分子质量对其降解效果的影响,研究高压均质降解动力学,探讨其降解产物相对分子质量与循环次数之间的关系。结果表明:高压均质降解效果随循环次数的增加及原料相对分子质量的增大而提高;壳聚糖的高压均质降解过程遵循一级反应动力学;壳聚糖降解产物的相对分子质量与循环次数之间存在函数关系。     

漆酶在染整加工中的应用

介绍了漆酶的理化性能和催化机理,综合评述了漆酶在纺织纤维改性、漂白、水洗后处理及染色废水脱色中的应用。漆酶应用于染色织物皂洗过程中,不仅能有效降低污水的色度值,进行自清洁处理,减轻印染污水处理的负担,同时又可取代常规的皂洗剂,去除浮色,提高织物的色牢度,有利于纺织品清洁生产和节能减排。     

蓝靛果汁花色苷热降解动力学的研究

以新榨蓝靛果汁为试材,采用控制温度、调节pH值、连续充N2等方法,探讨蓝靛果汁花色苷的热降解动力学,为深加工条件的优化控制及保质期的预测提供科学的依据。结果表明:蓝靛果花色苷对热不稳定,花色苷的降解过程符合一级动力学反应。随着pH值和温度的升高,蓝靛果花色苷的热降解半衰期(t1/2)和活化能(Ea)显著下降,研究表明充氮气处理可以提高蓝靛果花色苷的稳定性。     

Effects of silage protein degradability and fermentation acids on metabolizable protein concentration: A meta-analysis of dairy cow production experiments

A meta-analysis was conducted using data from dairy cow production studies to evaluate silage metabolizable protein (MP) concentrations. The data consisted of 397 treatment means in 130 comparisons, in which the effects of silage factors (e.g., date of harvest, wilting, silage additives) were investigated. Within a comparison, a fixed amount of the same concentrate was fed. A prerequisite of data to be included in the analysis was that silage dry matter (DM), crude protein (CP), ammonia N, lactic acid (LA), and total acid (TA) concentrations and digestibility were determined. A smaller data set (n = 248) comprised studies in which silage water-soluble N concentration was also analyzed. The supply of MP was estimated as amino acids absorbed from the small intestine using a model with constant values for ruminal effective protein degradability (EPD) and intestinal digestibility of rumen undegraded protein. Microbial protein was calculated on the basis of digestible carbohydrates and rumen degradable protein (RDP). Alternative models were used to estimate microbial protein formation, assuming the energy values of RDP and TA to be equivalent to 1.00, 0.75, 0.50, 0.25, and 0 times that of digestible carbohydrates. Because EPD values are seldom determined in production trials, they were derived using empirical models that estimate them from other feed components. The goodness of fit of models was compared on the basis of root mean squared error (RMSE) of milk protein yield (MPY) predicted from MP supply (adjusted for random study effect) and Akaike's information criterion. Metabolizable protein supply calculated from basal assumptions predicted MPY precisely within a study (RMSE = 16.2 g/d). Variable contribution of RDP to the energy supply for microbial synthesis influenced the precision of MPY prediction very little, but RMSE for MPY increased markedly when the energy supply of rumen microbes was corrected for TA concentration. Using predicted rather than constant EPD values also increased RMSE of MPY prediction. These observations do not mean that the supply of MP from undegraded feed protein is constant. However, it suggests that our current methods overestimate the range in EPD values and that the techniques have so many inherent technical problems that they can mask the true differences between the feeds. Including new elements in feed protein evaluation models may not improve the precision of production response predictions unless the consequent effects on the supply of other nutrients are taken into account.     

The effect of bleaching agents on the degradation of vitamins and carotenoids in spray-dried whey protein concentrate

Previous research has shown that bleaching affects flavor and functionality of whey proteins. The role of different bleaching agents on vitamin and carotenoid degradation is unknown. The objective of this study was to determine the effects of bleaching whey with traditional annatto (norbixin) by hydrogen peroxide (HP), benzoyl peroxide (BP), or native lactoperoxidase (LP) on vitamin and carotenoid degradation in spray-dried whey protein concentrate 80% protein (WPC80). An alternative colorant was also evaluated. Cheddar whey colored with annatto (15 mL/454 L of milk) was manufactured, pasteurized, and fat separated and then assigned to bleaching treatments of 250 mg/kg HP, 50 mg/kg BP, or 20 mg/kg HP (LP system) at 50°C for 1 h. In addition to a control (whey with norbixin, whey from cheese milk with an alternative colorant (AltC) was evaluated. The control and AltC wheys were also heated to 50°C for 1 h. Wheys were concentrated to 80% protein by ultrafiltration and spray dried. The experiment was replicated in triplicate. Samples were taken after initial milk pasteurization, initial whey formation, after fat separation, after whey pasteurization, after bleaching, and after spray drying for vitamin and carotenoid analyses. Concentrations of retinol, a-tocopherol, water-soluble vitamins, norbixin, and other carotenoids were determined by HPLC, and volatile compounds were measured by gas chromatography-mass spectrometry. Sensory attributes of the rehydrated WPC80 were documented by a trained panel. After chemical or enzymatic bleaching, WPC80 displayed 7.0 to 33.3% reductions in retinol, β-carotene, ascorbic acid, thiamin, α-carotene, and α-tocopherol. The WPC80 bleached with BP contained significantly less of these compounds than the HP- or LP-bleached WPC80. Riboflavin, pantothenic acid, pyridoxine, nicotinic acid, and cobalamin concentrations in fluid whey were not affected by bleaching. Fat-soluble vitamins were reduced in all wheys by more than 90% following curd formation and fat separation. With the exception of cobalamin and ascorbic acid, water-soluble vitamins were reduced by less than 20% throughout processing. Norbixin destruction, volatile compound, and sensory results were consistent with previous studies on bleached WPC80. The WPC80 colored with AltC had a similar sensory profile, volatile compound profile, and vitamin concentration as the control WPC80.     

非正常功率衰减光伏组件的发电量分析与研究

光伏组件是光伏电站的关键部件,其功率衰减将造成光伏电站的整体发电量下降,影响电站的效益.通过对连接有正常功率衰减光伏组件和非正常功率衰减光伏组件的2台逆变器的发电量数据进行分析,得出了非正常功率衰减光伏组件的衰减规律及衰减程度,可为以后深入研究提供参考.     

可生物降解纤维材料

介绍了近年来可生物降解材料合成技术的新进展及其在纤维材料上的应用 ,同时 ,介绍了改性的天然纤维和可生物降解的聚酯、聚酰胺类纤维。     

线性PBS基脂肪族聚酯的合成和降解研究

为了探讨线性PBS基脂肪族共聚酯的结构和降解之间的关系,首先合成了线性PBS基脂肪族共聚酯,即聚丁二酸丁二醇酯-共-聚己二酸丁二醇酯P（BS-co-BA）,聚丁二酸丁二醇酯-共-癸二酸丁二醇酯P（BS-co-BSe）,并将线性PBS基脂肪族共聚酯及PBS在土壤悬浮液中进行降解,通过GPC、熔点测定仪对线性PBS基脂肪族共聚酯的分子量和熔点进行了测定;通过测定降解过程中失重率和降解前后聚酯薄膜表面形貌来对共聚酯降解程度进行表征。结果表明：随着二元酸碳链的增长,分子对称性降低,降解性能增大。通过观察分子量,熔点及降解失重率的测定结果,得出分子量越大,降解越不容易进行;熔点越小,降解性能越好。     

On the thermal stability of xanthan gum

The thermal stability of xanthan gum in dilute aqueous solutions at 90°C is considered. The relative viscosity as a function of ageing time is discussed, and it has been found to depend on the polymer concentration and conformation as well as on the salt content. The effectiveness of a quencher demonstrates the existence of a free-radical process in the degradation. During ageing, the molecular weight first decreases by rapid random hydrolysis of the main chain and loss of the pyruvate and acetate substituents. Later, oligomers are formed corresponding to a breakdown of both the side chain and the main chain. The identification of cellodextrins in the oligomer pool demonstrates the second effect.