河南灵宝-陕西潼关工业蛭石热处理及X-射线衍射研究

为了了解蛭石在加热过程中结构的变化,本文对不同结构与成分类型的工业蛭石进行了加热处理,并进行了结构的X-射线定向晶片分析。结果表明,300℃时蛭石晶层完全失去层间水,900℃工业蛭石结构严重或完全破坏,出现玻璃相并伴有新相出现。     

去除水中黄药的试验研究

为给选矿废水中残余黄药的去除提供依据,分别采用自然曝晒法、漂白粉氧化法、酸化分解法、亚铁沉淀法、活性炭吸附法对配制的黄药水溶液进行了黄药降解试验,结果表明,以上诸方法均能较彻底地去除溶液中的黄药,使水中的黄原酸盐浓度达到国家排放标准。其中亚铁沉淀法、漂白粉氧化法药剂来源容易,价格便宜,工艺简单,效果好,较适合处理含黄药选矿废水。     

表面酸处理对蓝晶石可浮性的影响及机理研究

研究了盐酸处理对蓝晶石可浮性的影响。发现酸处理能使蓝晶石的可浮性显著提高，而老化使蓝晶石的可浮性降低。用量子化学计算和Ｘ射线光电子能谱研究了蓝晶石的表面性质，认为在盐酸溶液中蓝晶石表面铝组分优先溶解，在蓝晶石表面产生空穴。提出了矿物表面存在两种吸附活性中心假说，即空穴型吸附活性中心和质点型吸附活性中心。应用这一假说成功地解释了不同表面状况蓝晶石的可浮性规律。     

有机营养剂在造纸综合废水处理中的应用研究

在传统的造纸综合废水生化处理的基础上,根据微生物营养学原理,应用BIFE-Ⅰ、BIFE-Ⅲ系列有机营养剂改善活性污泥中微生物群落的结构,调整出丝状微生物与菌胶团共生、生态系统完整的微生物群落,大大提高了生化系统对水体中有机污染物,特别是难生化降解木质素等污染物质的降解效果,出水CODCr可稳定小于150mg/L,在120mg/L左右,对有机污染物的去除率高于90%。     

Effect of heat-moisture treatment on the formation and physicochemical properties of resistant starch from mung bean (Phaseolus radiatus) starch

Mung bean starch was subjected to a range of heat-moisture treatments (HMT) based on different moisture contents (15%, 20%, 25%, 30%, and 35%) all heated at 120 °C for 12 h. The impact on the yields of resistant starch (RS), and the microstructure, physicochemical and functional properties of RS was investigated. Compared to raw starch, the RS content of HMT starch increased significantly, with the starch treated at 20% moisture having the highest RS content. After HMT, birefringence remained at the periphery of the granules and was absent at the center of some granules. The shape and integrity of HMT starch granules did not change but concavity was observed under scanning electronic microscopy. Apparent amylose contents of HMT starch increased and the HMT starch was dominated by high molecular weight fraction. Both the native and HMT starches showed A-type X-ray diffraction pattern. Relative crystallinity increased after HMT. The gelatinization temperatures (To, Tp, and Tc), gelatinization temperature range (Tc–To) and enthalpies of gelatinization (ΔH) increased significantly in HMT starch compared to native starch. The solubility increased but swelling power decreased in HMT starches. This study clearly shows that the HMT exhibited thermal stability and resistance to enzymatic hydrolysis owing to stronger interactions of starch chains in granule.     

Portable erythema meter and its application to use in human skin

In this study a compact, hand-held, solid state erythema meter using light emitting diodes is described. This device has been constructed and used to compare with visual assessments of ultraviolet radiation in human subjects. A statistically significant correlation was obtained between erythema index and visual assessment in 24 ultraviolet irradiated subjects. Furthermore, the effects of three aftersun treatments have also been assessed objectively using the meter and subjectively using visual assessments. The ultraviolet-irradiated areas were less red following treatment than the irradiated and untreated areas. The results obtained by the meter were similar to and statistically significant with those obtained by visual assessment.
It is concluded that widespread use of an erythema meter such as that described would greatly improve all cutaneous erythema assessments.     

高温变性豆粕酶改性过程中蛋白质结构的变化

研究了高温变性豆粕(HDDSF)酶改性过程中蛋白质的结构变化,分析了高温变性豆粕蛋白质溶解性提高与结构的关系。在不同水解度(DH)下,检测酶改性处理前后的可溶性蛋白质的的表面巯基(SSH)、自由巯基(FSH)、总巯基(TSH)、二硫键(-S-S-)和表面疏水性(H0),通过SDS-PAGE图谱分析蛋白亚基变化。随着DH的提高,高温变性豆粕蛋白质溶解性增加,自由巯基和表面疏水性下降,总巯基和二硫键先上升后下降。经酶改性后蛋白质溶解性明显提高,酶解促使高温变性豆粕的不溶性蛋白质生成了以二硫键为主要化学键连接的可溶性聚合物,在酶继续作用下,生成的聚合物被最终酶解。     

酸处理对采后荔枝果皮色泽与生理活性的影响

以淮枝果实为试材,研究了酸处理对新鲜荔枝及冷藏过程中果实的果皮色泽、pH值、组织相对电导率、花色素苷含量、多酚氧化酶(PPO)、过氧化物酶(POD)的影响。试验结果表明:酸处理使新鲜荔枝果实的色泽鲜艳,但并不能增加花色素苷的含量,同时,显著抑制PPO、POD酶活性(p<0.05);2%酸处理加速了冷藏果实的褪色与褐变,花色素苷含量较快下降,而4%酸处理2min的果实在冷藏过程中,果皮pH值缓慢升高,色泽指标及花色素苷含量维持在较高水平,PPO、POD酶活性明显低于对照,果实不表现明显冷害症状。     

臭氧处理对小麦粉及其面条品质特性影响的研究进展

臭氧处理是一种新型绿色的食品加工技术.综述了臭氧的工业化生产方式,臭氧处理对小麦粉微生物的抑制及真菌毒素的降解作用、对小麦粉粒度分布和微观形态、营养物质及加工特性的影响,以及对臭氧化小麦粉制得的小麦面条的微生物及货架期、理化特性及感官特性的影响,并浅析了相关影响机制,为深入了解臭氧的作用机制及其在小麦粉和面条制品的生产...     

pH酸性偏移结合热处理对米糠蛋白结构的影响

研究pH酸性偏移（pH 1.5）结合热处理（50、60 ℃）对米糠蛋白结构的影响。结果表明,pH酸性偏移使得米糠蛋白部分无规卷曲和β-转角结构展开,形成氨基酸侧链;结合热处理时,随着处理时间的延长,米糠蛋白二级结构呈现去折叠-复折叠的复杂变化。pH酸性偏移使得米糠蛋白巯基氧化,热处理会加剧米糠蛋白巯基氧化程度。分子量分布、蛋白质电泳和内源荧光光谱结果表明,pH酸性偏移使得米糠蛋白聚集体解离;而结合热处理后,随着处理时间的延长,米糠蛋白又会通过疏水相互作用或氧化作用形成聚集体。表面疏水性和溶解性的变化进一步说明了米糠蛋白在pH酸性偏移结合热处理过程中的分子展开-聚集行为。