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1.
Xylo-oligosaccharides (XOS) are known to have beneficial health properties, and are considered to be functional food ingredients. The objective of this study is to compare corn fibers separated from ground corn flour and distillers dried grains with solubles (DDGS) for XOS yield and optimum autohydrolysis conditions. Based on the initial xylan content, the fiber separated from ground corn flour (FC) resulted in higher XOS yield (71.5%) than the fiber separated from DDGS (FD) (54.6%) at the maximum XOS production conditions. XOS produced were mainly xylobiose and xylotriose. Based on total initial material also, FC resulted in higher XOS yield (8.9%) than FD (8.0%), based on total original masses. Thus, fiber separated from ground corn flour would be a better feedstock for production of XOS than fiber separated from DDGS. The conditions for maximum XOS production from FD and FC were 180 °C with 20 min hold-time and 190 °C with 10 min hold-time, respectively. 相似文献
2.
Xiaopeng Yue Yongjian Xu Nina Gou Hongkui Li 《Polymer-Plastics Technology and Engineering》2015,54(6):639-646
A long fatty side chain was introduced into the macromolecule of hydroxyethyl cellulose (HEC) via esterification reaction. The hydrophobicity of hydroxyethyl cellulose lauric acid ester (HECLAE) was enhanced in comparison with HEC. The obtained HECLAE was used as macromolecular coupling agent in poly (butylene succinate)/wood flour composites and exhibited a positive influence on improving the mechanical performance of composites. Besides, HECLAE plays a role as a hydrophobic agent in composites. A significant increase in storage modulus (E’) was observed upon the incorporation of treated wood flour. SEM images showed that the dispersion of treated wood flour in PBS matrix was improved. 相似文献
3.
A comprehensive study of hazelnut oil composition with comparisons to other vegetable oils,particularly olive oil. 总被引:4,自引:0,他引:4
Benitez-Sánchez Pedro Luis León-Camacho Manuel Aparicio Ramón 《European Food Research and Technology》2003,218(1):13-19
Crude and refined hazelnut oils from different countries were characterised by major and minor compounds. Fatty acids, triacylglycerides, waxes, sterols, methyl-sterols, terpenic and aliphatic alcohols, tocopherols, tocotrienols and hydrocarbons were identified and quantified by gas chromatography and high-performance liquid chromatography. The levels of these chemical compounds in hazelnut oils together with the equivalent carbon numbers and triacylglyceride carbon numbers, were compared with the results of analyses of samples of other vegetable oils. The statistical procedure of cluster analysis was used to characterise hazelnut oils versus other edible oils. 相似文献
4.
Achu is a thick porridge obtained by cooking and pounding taro (Colocasia esculenta) corms and cormels in a mortar. This study was undertaken with the objective of producing precooked taro flour that can be used in the preparation of achu. Taro slices were precooked to times of 0, 20, 45 and 90 min and dried in an air convection oven at varying temperatures of 50, 60, 70 or 80 °C before milling into flour which was then analysed for its water absorption capacity (WAC), water solubility index, emulsion activity and stability, bulk density, foam capacity and least gelation concentration (LGC). Achu made from the flours were equally analysed for their relative penetrometric index, bulk density and colour. The results showed that precooking induced significant (P<0.05) decrease in foam capacity, penetrometric index, and increase in LGC, emulsion stability and WAC. The drying temperature also induces significant reduction in emulsion capacity and stability, penetrometric index, and increase in LGC, WAC. Long precooking time (>45 min) and drying temperature (>60 °C) induced significant reduction of the in-vitro carbohydrate digestibility of taro achu. 相似文献
5.
Emulsifying Capacity and Emulsion Stability of Soy Proteins Compared with Corn Germ Protein Flour 总被引:1,自引:0,他引:1
Both emulsifying capacity (EC) and emulsion stability (ES) increased with increasing concentrations from 0.4% to 0.8% of soy flour (SF), soy concentrate (SC), soy isolate (SI) and corn germ protein flour (CGPF) when studied by response surface methodology. EC and ES increased as pH increased from 6 to 8 in all samples. Increasing incubation temperatures of protein solutions from 20–70°C or from 4–20°C did not affect EC or ES, respectively. SF had the highest EC, followd by SI, SC, and CGPF. 相似文献
6.
H. Djidjelli A. Boukerrou A. Rabouhi R. Founas M. Kaci O. Zefouni N. Djillali L. Belmouhoub 《应用聚合物科学杂志》2008,107(3):1459-1465
The changes in mechanical properties, the thermal stability, and the water absorption capacity of poly (vinyl chloride)/olive residue flour composites were studied as a function of various residue olive flour ratios, i.e., 0, 5, 15, and 25% by weight taking into account the effect of benzylation chemical treatment of the filler. The study showed that composite samples prepared with the untreated filler exhibited higher tensile modulus and hardness compared with the neat resin, whereas elongation and tensile strength were observed to decline. On the other hand, the PVC hardness was found to increase with addition of the untreated olive residue flour (ORF), however the composite samples prepared with the benzylated flour exhibited lower hardness than those prepared with untreated olive residue. Moreover, the amount of absorbed water depends on the amount of filler in the composite. The comparison of the results obtained from the samples of F5, F20, and F30 formulations between the untreated and treated ORF indicated a reduction in absorbed water for the composite samples containing treated ORF with benzyl chloride. As a result, the mechanical properties of the treated composites were improved. Furthermore, the thermal characterization of the different samples carried out by color change test and thermogravimetric analysis revealed an increase in the onset temperatures of decomposition for the treated composites. © 2007 Wiley Periodicals, Inc. J Appl Polym Sci, 2008 相似文献
7.
8.
Biodegradability and mechanical properties of agro‐flour–filled polybutylene succinate biocomposites
The objective of this study was the production of rice husk flour (RHF) and wood flour (WF) filled polybutylene succinate (PBS) biocomposites as alternatives to cellulosic material filled conventional plastic (polyolefins) composites. PBS is one of the biodegradable polymers, made from the condensation reaction of 1,4‐butanediol and succinic acid that can be naturally degraded in the natural environment. We compared the mechanical properties between conventional plastics and agro‐flour–filled PBS biocomposites. We evaluated the biodegradability and mechanical properties of agro‐flour–filled PBS biocomposites according to the content and filler particle size of agro‐flour. As the agro‐flour loading was increased, the tensile and impact strength of the biocomposites decreased. As the filler particle size decreased, the tensile strength of the biocomposites increased but the impact strength decreased. The addition of agro‐flour to PBS produced a more rapid decrease in the tensile strength, notched Izod impact strength, and percentage weight loss of the biocomposites during the natural soil burial test. These results support the application of biocomposites as environmentally friendly materials. © 2005 Wiley Periodicals, Inc. J Appl Polym Sci 97: 1513–1521, 2005 相似文献
9.
10.
对蒙脱土进行有机改性制得有机蒙脱土(OMMT),并制备了聚氯乙烯侑机蒙脱土/木粉(PVC/OMMT/WF)纳米复合材料。采用硅烷偶联剂对木粉表面进行改性,有效提高了聚氯乙烯/木粉(PVC/WF)复合材料的力学性能,其中加入1.5%(质量含量,下同)硅烷偶联剂可使复合材料的冲击强度和拉伸强度分别提高14.8%和18.5%。研究了OMMT的加入对木粉改性前后的PVC/WF复合材料力学性能、耐热性能及阻燃性能的影响,结果表明,木粉未经改性时,OMMT加入无助于PVC/OMMT/WF复合材料力学性能的提高;木粉用硅烷偶联剂改性后,添加少量的OMMT,可使PVC/OMMT/WF复合材料的冲击强度和拉伸强度明显提高。研究表明,添加OMMT可显著延迟复合材料的点燃时间,燃烧残余率也明显增加,OMMT是PVC/WF复合材料的高效阻燃剂。 相似文献