红曲菌发酵对低盐半干鲩鱼的提味增鲜作用

为探究红曲菌发酵对低盐半干鲩鱼的增鲜作用,在传统低盐半干鲩鱼工艺上引入红曲菌发酵技术,以普通低盐半干鱼组和添加灭活红曲菌发酵剂的低盐半干鱼组(添加灭活发酵剂组)作为对照,通过水可溶性氮、三氯乙酸可溶性氮两指标分析蛋白的降解程度,游离氨基酸和5'-核苷酸含量计算滋味活性值和味精当量.结果 表明:红曲菌发酵后的半干鱼产品滋...     

亚麻籽水溶蛋白与红曲黄色素相互作用及其对色素稳定性的影响

红曲黄色素是常见的天然食用色素且具有多种生理功效,但其水溶性较差,且对光、热、酸碱敏感,限制了其在食品领域的广泛应用。以亚麻籽水溶蛋白(water-soluble flaxseed protein,FPW)为载体制备其与红曲黄色素的复合物,利用组合光谱分析技术研究两种红曲黄色素(monascin,MS和ankaflavin,AK)与FPW之间的相互作用行为,考察FPW同富含红曲黄色素的红曲色素(Monascus pigments,Mps)复合后,色素在水溶液中的分散性与稳定性变化情况。荧光光谱分析发现,MS和AK均以静态猝灭方式与FPW结合,且均只存在一个结合位点,FPW-AK体系的结合常数大于FPW-MS体系;热力学参数分析表明,维系FPW-MS体系的主要作用力为氢键和范德华力,维系FPW-AK体系的主要作用力为氢键和静电作用。同步荧光光谱、三维荧光光谱分析表明,MS或AK的加入使FPW的氨基酸残基微环境发生改变,从而引起FPW的构象改变。紫外-可见光谱和红外光谱研究结果进一步证明,MS和AK的添加使FPW的二级结构发生改变。此外,与FPW复合后,Mps在水中的分散性提高,且与不同浓度的FPW形成复合物后,在温度为25℃,光照强度为3900Lux,光照时间为72h时,与游离的Mps相比,FPW-Mps的保留率分别提高了9.53%、16.92%、31.37%;在温度为4、25、50℃的避光条件下,FPW-Mps较游离的Mps的保留率分别提高了25.65%、22.04%、25.98%;在温度为25℃,pH值为3、5、7、9、11,避光条件下,FPW-Mps较游离的Mps的保留率分别提高了10.27%、12.96%、12.06%、17.82%、7.27%。与FPW复合后,在不同光照时间、温度和pH值条件下,Mps的保留率均增加,表明FPW可以提高Mps的光稳定性、热稳定性和酸碱稳定性。研究旨在为红曲黄色素稳定性研究提供新的思路。     

Using of Photoluminescent Tile for Evacuation of the Buildings During Electrical Failure

Photoluminescent pigments could be successfully applied on the wall tiles, floor tiles and porcelain tiles as well as glass substrates （glass mosaics, borders, and cutted glass with various designs）. For this applications, these products can be used for different purposes. In this study, these pigments are applied on the ceramic tiles and glass mosaics/tiles with traditional ceramic production line. These products are intentended to provide guidance in the event of a power failure. With this study also aimed to prevent potential accidents and injury during evacuation of building.     

Betacyanins in dragon fruit peels: the kinetic models of their degradation under different treatment conditions

In this study, after purification, the content of betacyanins in dragon fruit peels was 9.22 mg g⁻¹ dry sample. The stability of betacyanins under the effect of different concentration of metal cation (K⁺, Na⁺, Cu²⁺, Fe²⁺, Fe³⁺, Mg²⁺, Al³⁺) solutions and sugars (glucose, sucrose, fructose, maltose and lactose) solutions was observed. The results showed that 10% lactose and 0.08 mol L⁻¹ potassium chloride solution increased the stability of betacyanins and could be used as stabiliser agents. The degradation reaction under different temperatures (20, 30, 40, 50, 60, 70, 80 °C), pH (2.0, 3.0, 4.0, 5.0, 6.0, 7.0, 8.0) and light conditions (light and dark) of mixed solution (betacyanins and stabiliser), including aqueous pigments solution (APS), lactose pigments solution (LPS) and potassium chloride pigments solution (PCPS), accorded with the first-order reaction kinetics. The t_1/2 values (the hours needed for 50.0% degradation of betacyanins) of LPS even up to 330.0 h at 20 °C and dark condition.     

Effects of acid treatment on adhesive performance of encapsulated aluminium pigments on plastic sheets

In this study, aluminium pigments were encapsulated with hydroxyl group‐containing acrylic resin after surface acid treatment to enhance their adhesive performance in the paint film. The removal efficiency of fatty acid on surface of aluminium particles was studied by means of thermogravimetric analysis and the effect of acid treatment on adhesive performance of aluminium pigments encapsulated with hydroxyl group‐containing acrylic resin in the paint film was investigated by pulling‐off tests. It was found that fatty acid on surface of aluminium particles was removed efficiently by acid ethanol solution, and then hydroxyl group‐containing acrylic resin can be encapsulated onto the surface of the aluminium particles by chemisorptions. The encapsulated aluminium pigments have excellent adhesive performance in the paint film. © 2011 Canadian Society for Chemical Engineering     

Modification of poly(propylene) by grafted polyester‐amide‐based dendritic nanostructures with the aim of improving its dyeability

Fiber‐graded poly(propylene) was modified by polyester‐amide‐based dendritic nanostructures with the aim of improving its dyeability. Two different dendritic polymers were used and the dendritic nanostructures were formed in situ via reactive blending with maleic anhydride‐modified poly(propylene). Samples were chosen exploiting a 4‐component mixture design. Thermal, morphological, and rheological characterizations showed domains with different size and distribution were formed and primary properties of the dendritics determined the characteristics of the resulted domains. Morphological parameters were quantified by digital analysis of scanning electron microscope images. Thermal and rheological behavior also demonstrated good agreements with the inferred morphology of the formed dendritic domains. The modified samples were then dyed with dispersed dyestuffs. A variety of substantivities were obtained, and some of the modified samples showed a significant enhancement in dyeing properties. A predictive model was developed for K/S ratio, where K and S are absorption and scattering coefficients of the Kubelka‐Munk one constant theory, respectively. © 2011 Wiley Periodicals, Inc. J Appl Polym Sci, 2012     

Effect of supercritical CO2 extraction process parameters on oil yield and pigment content from by‐product hemp cake

This research gives an insight into the possibility of exploiting the one of the food industry's by‐products – pressed hemp cake. The complete recovery of oil from pressed hemp cake was achieved. Residual oil that remained in cake after pressing was extracted with supercritical CO₂ by applying different process parameters. Optimal extraction conditions were determined using response surface methodology. Total pigment contents of the oils obtained were determined. Extraction pressure had the most significant influence on yield and pigment content of extracted hemp cake oil. Depending on the pressure, the chlorophyll a content ranged from 101.11 to 378.28 mg kg^?1 and chlorophyll b from 65.14 to 189.78 mg kg^?1, while total carotene content was in the range from 33.58 to 132.67 mg kg^?1. The remaining oil in pressed hemp cake after supercritical CO₂ extraction was determined to be 0.56 ± 0.08% and the defatted cake was rich in proteins and fibre.     

Bathochromic and stabilising effects of sugar beet pectin and an isolated pectic fraction on anthocyanins exhibiting pyrogallol and catechol moieties

The formation of anthocyanin–metal chelates, exhibiting intense blue colours was monitored over a period up to 10 weeks. Evaluating normalised absorption spectra in the range of 580–700 nm and their proportion of the total area under the curve (AUC), provided information about the blue colour hue, intensity and stability. Colour stability in model solutions containing commercial sugar beet pectin or an isolated pectic polysaccharide fraction (PPF) therefrom, both being naturally enriched in aluminium and ferric ions, was assessed in a pH range of 3.6–7.0. The pectic structures stabilised anthocyanin–metal chelates, and thus blue colours by efficiently preventing complex precipitation. Highest bathochromic shifts and most intense blue colours were observed in PPF model solutions containing delphinidin-3-glucoside (Dpd-3-glc), exhibiting a pyrogallol moiety in the flavylium B-ring, compared to cyanidin- (Cyd-3-glc) and petunidin-3-glucoside (Pet-3-glc), both carrying a catechol substituted B-ring. Hue and intensity of the blue colour at pH 5.0 were only insignificantly influenced by the buffer system except for citrate and phosphate buffers, which both annihilated anthocyanin–metal chelate formation. The blue colours faded following first order kinetics. Best stabilities as deduced from storage experiments performed at 20 ± 2 °C in the dark were observed for Dpd-3-glc. In contrast, Cyd-3-glc displayed shortened half-life values, whereas blue Pet-3-glc chelates decomposed rapidly. These results demonstrate that the solubilisation of anthocyanin–metal chelates by pectic structures is a promising option for developing water soluble natural blue food colourants.