Immunocytochemical localisation of para-coumaric acid and feruloyl-arabinose in the cell walls of maize stem

Two phenolic compounds, p-coumaric acid and feruloyl-arabinose, were localised by immunocytochemistry in the cell walls of the apical internode of two lines of maize (Co125 and W401) of different digestibility. The compounds were detected at two stages of cell maturity in the lignified tissues (sclerenchyma, fibres and xylem) and in the medullary parenchyma, which, in the samples studied, was not lignified. p-Coumaric acid is a phenolic acid associated with lignins, which confer resistance on plant cell walls to microbial degradation in the rumen. Feruloyl-arabinose is a compound associated with xylans, the principal hemicelluloses in Gramineae, which are potentially degradable. Labelling of p-coumaric acid decreased in both maize lines with cell age and as the cell walls became lignified. The mass of lignin deposited in the cell walls masked p-coumaric acid, thereby making it less accessible to the antibodies. There was an inverse relationship in the labelling of p-coumaric acid and feruloyl-arabinose. Feruloyl-arabinose was more heavily labelled as the plant cell walls matured in all the lignified tissues of both maize lines and in the parenchyma of the less digestible line. All tissues except the parenchyma were more heavily labelled with both sera in Co125, the more digestible line. © 1998 Society of Chemical Industry.     

以类水滑石为前体的Cu-Al复合氧化物氧化吸附NO2的机理

以共沉淀法制备的碳酸根型Cu-A l类水滑石为前体,经500℃焙烧得到Cu-A l复合氧化物。采用X射线衍射、傅里叶变换红外光谱等表征手段研究了Cu-A l复合氧化物氧化吸附NO2的规律和机理。实验结果表明,NO2、O2和水蒸气吸附到Cu-A l复合氧化物的表面上后反应生成HNO3,然后Cu-A l复合氧化物中的CuO与HNO3反应生成Cu(NO3)2。上述试样放置15 d后可以恢复成原来的层状结构,得到硝酸根型Cu-A l类水滑石。在无水蒸气存在的情况下,Cu-A l复合氧化物对NO2只发生物理吸附,没有其它新物质生成。     

没食子酸及其衍生物对α-淀粉酶作用机制研究

实验采用碘-淀粉比色法研究没食子酸及其衍生物对α-淀粉酶的影响,结果显示:没食子酸和焦性没食子酸对α-淀粉酶具有明显的促进作用,而没食子酸酚羟基被甲基化后对α-淀粉酶的作用消失,说明酚羟基起到关键作用。当把没食子酸换成水杨酸后,对α-淀粉酶的作用由原来的促进变为抑制,说明没食子酸的三个酚羟基是缺一不可的。在探讨作用机制时发现,没食子酸的三个酚羟基可能是与α-淀粉酶三个催化所必需的酸性氨基酸残基形成稳定氢键、从而起到促进作用,而只有一个羟基的水杨酸与α-淀粉酶形成单键,可以旋转,不利于稳定α-淀粉酶的构象,从而起到抑制作用。根据本实验结果及大量文献资料可以得出以下结论:绝大多数具有酚羟基的化合物都能影响α-淀粉酶的活性,并且其作用机制都可能是通过与α-淀粉酶催化所必需的三个酸性氨基酸残基相结合来实现,其中只有一个酚羟基类的化合物可能只起到抑制作用。     

天蚕素抗菌肽发酵培养基优化

选用抗茵肽生产菌KJ02为出发菌,对其发酵培养基进行了研究并使用正交设计优化了发酵培养基。优化后的培养基：葡萄糖3％,蛋白胨l％,酵母膏2％,NaC10．5％。同时在500L中式水平上对该培养基的效果进行了试验,发酵液杀菌效价为13651IU／mL。     

不浸酸聚丙烯酸助鞣剂PAA的研究

通过对不浸酸聚丙烯酸助鞣剂的制备，并将其应用于猪灰皮的不浸酸鞣制中，从pH值和收缩温度随鞣制时间的变化规律的研究，得出了该PAA的最佳施加时间。     

用HPLC测定酶解玉米蛋白氨基酸的组成

利用高效液相色谱对玉米黄粉蛋白的酶解产物进行氨基酸组成测定，发现酶解产物中含有大量的Pro和Phe、Leu等必需氨基酸，因此可以用作保健食品来补充必须氨基酸和降低高血压患者的血压，具有广阔的应用前景。     

葡萄糖和没食子酸与Cr(Ⅵ)氧化还原反应动力学特性比较研究

水解类植物多酚单宁酸水解后可产生葡萄糖及没食子酸 ,其水解产物葡萄糖和没食子酸 ,在一定条件下能与Cr(Ⅵ )发生氧化还原反应 ,可用于制备铬鞣剂。用光谱法模拟研究了单宁酸水解物葡萄糖和没食子酸与Cr(Ⅵ )反应发生的条件、影响其反应速率的主要因素及动力学特征 ,结果表明 :葡萄糖与Cr(Ⅵ )氧化还原反应的温度保持在 1 0 0℃ (微沸 ) ,而且当反应时间到达 3 0min以上时 ,才能达到平衡 ;Cr(Ⅵ )的浓度较酸度变化更明显地影响反应速率 ;没食子酸的反应活性较葡萄糖的反应活性高得多 ,在常温下也能较快进行 ,温度在45℃ ,反应在 5min左右可达平衡 ,还原产物主要为有机小分子酸类物质。     

猕猴桃果醋生产工艺研究

研究了用叠式动态表面发酵塔酿制猕猴桃果醋的工艺条件,分析了发酵过程中各主要成分的变化,确定了最佳工艺参数。     

A comparative study of composition and postharvest performance of organically and conventionally grown kiwifruits

Postharvest performance of organic and conventional ‘Hayward’ kiwifruits grown on the same farm in Marysville, California, and harvested at the same maturity stage were compared in this study. Quality parameters monitored included morphological (shape index) and physical (peel characteristics) attributes of the initial samples. Maturity indices (CO₂ and C₂H₄ production, firmness, color, soluble solids content and acidity) and content of compounds associated with flavor and nutritional quality (minerals, sugars and organic acids, ascorbic acid, total phenolics, and antioxidant activity) were determined at 0, 35, 72, 90 and 120 days of storage at 0°C, and after 1 week of shelf‐life simulation at 20°C, after each storage duration. Organically and conventionally grown kiwifruits had similar soluble solids content at harvest, but conventional kiwifruits had a higher firmness and L* value, and a lower hue angle and chromaticity, resulting in a lighter green color when compared with the organic kiwifruits. These differences were maintained for all the storage durations, with the soluble solids content increasing more in conventionally grown kiwifruits. The two production systems resulted in different morphological attributes since organic kiwifruits exhibited a larger total and columella area, smaller flesh area, more spherical shape, and thicker skin compared to conventional kiwifruits. All the main mineral constituents were more concentrated in organic kiwifruits, which also had higher levels of ascorbic acid and total phenol content, resulting in a higher antioxidant activity. Sugars and organic acids composition was not affected by the production system. Copyright © 2007 Society of Chemical Industry     

没食子酸和芦丁对鱼皮明胶凝胶的溶胀性及水的状态的影响

研究没食子酸和芦丁对鱼皮凝胶的溶胀性及水的状态的影响。结果表明,没食子酸和芦丁均可使凝胶的平衡溶胀率降低,以芦丁的影响较显著。在凝胶溶胀初期,未交联凝胶和没食子酸添加量20mg/g凝胶以及芦丁添加量为6和8mg/g凝胶均表现非Fick扩散过程,而30mg/g没食子酸交联的凝胶表现Fick扩散过程。同时发现,无论是未交联凝胶还是多酚交联凝胶,在溶胀过程中均是凝胶高分子链的松弛过程为速控步骤。通过差示扫描量热法(DSC)对多酚交联凝胶中水的状态分析发现,没食子酸和芦丁对凝胶的平衡水分含量没有明显影响,但可改变凝胶中可冻结水和非冻结结合水的分布。20和30mg/g的没食子酸使凝胶中非冻结结合水含量降低,而6和8mg/g的芦丁却使凝胶中非冻结结合水含量升高。