基于梳理机纺制植生纱的研究与开发

在FNT-18梳理机上设计开发了一种新型纱线———可植入草种的粗纱的生产装置,该装置可以将草种加入到纱线中从而生产出新型草坪种植材料即植生纱。实际生产证明,该装置生产的植生纱性能良好,生产方法稳定可靠,具有创新性。     

Extruded meat alternatives made from Maillard-reacted beef bone hydrolysate and plant proteins: part I – Effect of moisture content

This study investigated the effects of moisture content (MC) on the physicochemical properties of extruded meat alternatives made from Maillard-reacted beef bone hydrolysate and plant proteins. Samples were extruded at 170 °C (maximum barrel temperature), at 3.6 kg h⁻¹ (liquid feed rate) and at 1.8, 2.2, 2.6 and 3.0 kg h⁻¹ (dry feed rates) to obtain MC of 60%MC, 56%MC, 52%MC and 49%MC, respectively. Meat alternatives at 52%MC showed the greatest degree of texturisation. However, meat alternatives at 49%MC were the closest in terms of both textural and microstructural properties to reference sample, boiled chicken breast. Results from protein solubility suggested that a large amount of aggregated proteins were associated with hydrogen bonds, while disulphide bonds were the main contributor in the formation of fibrous structure in meat alternatives. Results showed that the change in MC as process parameter played an important role in the formation of fibrous structure in extruded meat alternatives.     

Retrogradation—Digestibility Relationship of Selected Glutinous and Non-Glutinous Fresh and Stale Cooked Rice

This study examined the retrogradation and digestibility relationship of fresh and stale cooked rice of three rice varieties: glutinous (TDK11) and non-glutinous (Doongara and floating rice). The effect of rice variety, degree of milling and retrogradation (staling) of cooked rice on the estimated glycaemic index was determined. Although high-glycaemic index values were obtained for fresh cooked rice of all varieties, staling rice at 4^oC for 24 h showed positive effect on floating rice only, yielding intermediate-glycaemic index. The effect of staling on retrogradation rates was corroborated by changes in x-ray diffraction peaks. The thermal and textural properties of rice samples showed higher pasting temperature, final viscosity, and hardness, and lower peak viscosity and adhesiveness for fresh cooked non-glutinous varieties, which were also significantly affected by degree of milling, in terms of hardness, after retrogradation.     

葵花籽多肽的制备及其降压活性研究

试验以低温脱脂葵花籽粕为原料,进行脱脂和脱绿原酸处理后,用碱性蛋白酶制备葵花籽多肽。以水解度和ACE抑制率为评价指标,对底物浓度、加酶量、酶解温度、酶解时间和pH值进行单因素试验,在此基础上采用响应面试验优化碱性蛋白酶制备葵花籽多肽的最佳水解工艺。结果表明:底物浓度为15g/mL、加酶量为3 700U/g、酶解温度为56℃和pH值为8.2的条件下水解3h,ACE抑制率可达63.74%。     

酶法制备小分子大豆肽的蛋白酶筛选以及酶解条件优化

本研究对制备小分子大豆肽的蛋白酶进行筛选,并对酶解条件进行优化。综合考虑酶量对产物的水解度、平均分子量及游离氨基酸的影响,确定酶解的最佳条件为:温度55℃,pH值8.5,底物浓度为10%,分别加入1.5%的木瓜蛋白酶、菠萝蛋白酶、无花果蛋白酶和3942中性蛋白酶,调pH值至4.5,再分别加入2.5%的Fromase真菌蛋白酶和537酸性蛋白酶。结果显示,多酶复合水解可提高蛋白质降解率,并尽可能降低多肽的相对分子质量。     

The relation between (bio-)chemical, morphological, and mechanical properties of thermally processed carrots as influenced by high-pressure pretreatment condition

Thermal texture evolution kinetics (90–110 °C) of nonpretreated and high-pressure pretreated (HP = 400 MPa, 60 °C, 15 min) carrots were determined using a multiparameter approach (cutting, compression). Alcohol Insoluble Residues (AIR) were extracted before and after thermal processing of the samples and the degree of methylation (DM) was estimated. The β-elimination kinetics of the water soluble pectin extract from the AIR was studied and related to the changes in material properties. Morphological changes and tissue-failure characteristics were monitored. The mechanical properties were strongly dependent on the processing temperature and the DM of the samples. Texture degradation rate constants were independent of the texture measurement method. Increasing temperature accelerated the β-elimination reaction (k _b) and the thermosoftening (k _x) rates, but pretreatment condition slowed down the rates. Interestingly, a strong correlation (r > 0.99) between k _b and k _x occurred. Thermal processing resulted in cell-wall thickening accompanied by a transition from cell rupture to cell separation, a process retarded by pretreatment condition.     

梳棉机生条结杂的研究与控制

为探讨梳棉机生条结杂的控制措施，研究了影响梳棉机生条结杂的主要因素，得出影响梳棉生条结杂的因素很多，情况也比较复杂，必须有针对性地加以处理，从原棉抓起，采用合理工艺，以最小成本来控制生条的结杂数量。     

FA224型梳棉机重定量工艺初探

为探索FA224型梳棉机纺重定量的适应性,进行了FA224型梳棉机在环锭纺中纺重定量的工艺实践,并与国外生产的小锡林梳棉机做了对比试验.初步摸索出该机纺重定量的上机工艺,证明FA224型梳棉机不仅适用于重定量工艺,且稳定性好.     

无梭织机织造宽幅防羽布几个问题的探讨(上)

为提高宽幅防羽布的质量,针对片梭织机和喷气织机织造防羽布出现的经纬纱强力、纬纱退捻、透气防绒和纬向缩率等几个工艺技术问题进行了分析,指出:气流引纬的纬纱强力应比经纱提高5%～10%;筘槽气流场引起的纬纱退捻,对织物边、中部的染色差异有一定的影响;适当控制织物边、中部透气量的差异,可提高防绒效果;同品种对比,喷气防羽织物的纬向缩率是片梭防羽织物的1.15倍以上.     

刺辊与分梳板隔距对生条质量的影响

为探讨分梳板工艺对生条质量的影响,用Uster AFIS单纤维测试系统对两档刺辊速度、三种不同刺辊与刺辊下分梳板隔距条件下所加工的生条质量进行了检测.结果表明:在刺辊下加装分梳板能提高生条中纤维平均长度,有利于减少短绒;在大多数情况下,加装分梳板能减少生条中的棉结和带籽屑棉结,但对杂质去除不利;在刺辊采用820 r/min速度、刺辊与分梳板采用1.0 mm隔距时,有利于全面提高生条质量.