A facile method for the preparation of hollow silver spheres

A new method for the preparation of hollow silver spheres was proposed. In the preparation process the mercapto groups played an important role in the process of forming starch/silver core-shell structure, which provided nucleation sites for the growth of a silver shell. Removal of the starch core is realized by degrading the starch template with α-amylase. The morphology of the starch/silver core-shell nanocomposite and the hollow silver spheres was characterized by TEM and AFM.     

醋酸酯淀粉浆料的研制及应用

对醋酸酯淀粉浆料的变性原理及制取方法作了简单介绍，并根据取代度与浆料性能的关系，对醋酸酯淀粉浆料的应用提出建议，认为随着醋酸酯淀粉变必工艺研究的深化和优化，其在我国浆料应用结构中的比重将越来越大。     

XDL型淀粉过滤机的开发与使用

介绍了过滤机的工作原理，结构特征及使用情况。     

Characterization of gelatinized corn starch suspensions and resulting drop size distributions after effervescent atomization

Effervescent atomization is a promising method for economical atomization of high viscous liquids like gelatinized corn starch suspensions. The gelatinization of starch has strong influence on the viscosity of starch suspensions. It was characterized adapting a method for determination of the gelatinization degree. Rheological properties of gelatinized corn starch suspensions with concentrations ranging from 5 to 7 wt.-% were investigated. Effervescent atomization proved to be largely invariant to variations of liquid viscosity in this range. Relative gas injection pressure proved to be of highest influence on the resulting drop size distribution when varying only atomizer geometry. Applying Abel inversion to drop size measurement results depicted the opposite trend of drop sizes depending on radial position in the spray than observed by other researchers working with aqueous glass bead suspensions. Compared to conventional external mixing pneumatic atomization a reduction of atomization gas quantity of up to four times could be achieved.     

Bacterial dynamics during the spontaneous fermentation of cassava dough in gari production

The microbial dynamics and diversity during solid substrate fermentation of cassava, a case study of gari production in West Africa, was investigated. The 16S rDNA gene sequence analysis of the PCR-Denaturing Gradient Gel Electrophoresis (PCR–DGGE) analysis of microbial community DNA and Pulsed Field Gel Electrophoresis (PFGE) of selected isolates as well as culturing techniques using different selective media were used to monitor the bacterial dynamics during cassava fermentation. The V3 variable region of the 16S gene was analyzed and the closest relatives of Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus pentosus, Lactobacillus acidophilus and Lactobacillus casei were identified by sequencing of the DGGE band amplimers. The DGGE amplimers also revealed the succession and dynamics of LAB; there was a progressive increase in their population proportional to the fermentation period. The analysis of the PFGE band patterns showed that five diverse species of LAB were involved in the fermentation. The representative isolate of each of the PFGE clusters was phenotypicaly identified as L. plantarum, L. fermentum and Leuconostoc mesenteroides by the API 50 CHL sugar fermentation profile. These combinations of parameters identified heterofermentative LAB as bacteria that initiated the fermentation, reduced the pH below four and increased the acidity of the fermentation mash. Information such as this is relevant for the development of starter cultures and predictability of the process for traditional fermented foods and to aid their intermediate and large scale production.     

可食性宠物淀粉玩具的研究

以淀粉、明胶和牛皮下脚料为主要原料，通过添加增塑荆、交联荆、填充荆、脱模荆等物质，经注射成型制备狗骨头（宠物玩具），研究了最佳配方及工艺参数。