Core‐Shell Nanoblends from Soy Protein/Polystyrene by Emulsion Polymerization

Novel soy protein/polystyrene nanoblends with core‐shell structures were successfully prepared by introducing nano‐sized PS into soy protein through emulsion polymerization. The nanoblends showed core‐shell structures, with the core being of PS and the shell of sodium dodecane sulfonate and soy protein polypeptides, when investigated by electron microscopy. Nanoblends containing high levels of PS (>30%) exhibited characteristic infrared spectrum bands, X‐ray diffraction peak, and glass transition, since PS microsphere aggregated to form independent PS domains. Mechanical strength and water resistance were effectively improved by introducing PS. An effective structure‐performance relationship was thereby established to describe the nanoblends.

     

大豆分离蛋白/聚乙烯醇塑料的制备及性能研究

将聚乙烯醇（PVA）按不同比例与大豆分离蛋白(SPI)混合,采用丙三醇作为增塑剂,经模压成型制备SPI/PVA塑料,采用X射线衍射仪、动态热机械分析仪、差示扫描量热仪、万能电子拉力试验机、扫描电子显微镜等研究了SPI/PVA塑料的结构、形态和性能。结果表明,丙三醇增塑的SPI会出现微相分离,即出现富丙三醇微区和富蛋白微区,而PVA的加入主要破坏了SPI在富丙三醇微区的晶体结构,并使富丙三醇微区的玻璃化转变温度向高温方向偏移。PVA的加入还明显提高了SPI/PVA塑料的拉伸强度,当PVA含量为1份时,其拉伸强度比纯SPI塑料提高了41.5 %;PVA的加入对SPI/PVA塑料的吸水性也有明显改善,其24 h吸水率从134.86 %下降到77.38 %。     

Effect of alkali on the refunctionalization of soy protein by hydrothermal cooking

The effects of hydrothermal cooking (HTC) at alkaline conditions on refunctionalization of heat-denatured protein of extruded-expelled (EE) soy meals and on preparation of soy protein isolate (SPI) from EE soy meal were determined. Two HTC setups, flashing-out HTC (without holding period) and HTC with holding for 42 s at 154°C, were evaluated. Alkali (NaOH) addition dramatically enhanced the refunctionalization of EE meal having an initial protein dispersibility index of 35. The more alkali added, the more refunctionalization occurred. Extensive refunctionalization was achieved at 0.6 mmol alkali/g EE meal, and additional improvement was small with more alkali. For both HTC setups, the solids and protein yields of SPI from alkali-HTC-treated EE meals were significantly higher than those from HTC without alkali addition. The yield of protein as SPI increased from 40 to 82% after HTC treatment at 0.6 mmol alkali/g EE meal compared with no alkali addition. The emulsification capacities of SPI after alkali-HTC were similar to those from HTC without alkali. SPI from holding-tube HTC-treated EE meals had higher emulsification capacities than those prepared by flashing-out HTC.     

阻燃抑烟型聚乳酸/竹粉复合材料性能研究

采用模压成型法制备了氢氧化铝（ATH）、聚磷酸铵（APP）及APP+ATH阻燃型聚乳酸/竹粉(PLA/BF)复合材料,通过扫描电子显微镜考察了复合材料拉伸断面和燃烧后炭层的微观结构,并对其力学性能、热稳定性能和燃烧性能进行了测试。结果表明,阻燃剂的引入均降低了复合材料的力学性能,但显著提高了热稳定性,600 ℃时复合材料的残炭率分别达到了20.3 %、27.9 %和26.3 %;ATH对复合材料具有显著的抑烟效果,但抑热作用较APP要差,而ATH与APP复合阻燃剂使复合材料兼具较好的抑热作用和抑烟效果。     

可生物降解大豆蛋白材料的研究进展

介绍了可生物降解材料的定义和降解机理,阐述了可生物降解大豆蛋白材料的研究概况,从物理改性、化学改性、共混改性三方面对近年来大豆蛋白材料的改性进行了综述,并对其发展前景进行了展望。     

应用GC-O和GC-MS分析酱香型习酒中挥发性香气成分

利用液液萃取法(LLE)提取酱香型习酒中的香气化合物,按照酸碱性将萃取组分分离,获得酸性/水溶性、中性、碱性三个组分,通过气相色谱-闻香法(GC-O)结合气相色谱-质谱(GC-MS)分别进行香气成分分析。在具有典型酱香特征的习酒中共检测出72种香气化合物,其中酸性组分29种,中性组分43种,碱性组分22种,14种香气化合物在两种或两种以上组分中均可检测到。研究发现酱香型习酒中主要的香气物质是酯类、醇类、挥发性有机酸、呋喃类、芳香族类、酚类、醛酮类、吡嗪类以及含硫化合物等。香气强度较大的物质有丁酸乙酯、己酸乙酯、1-丙醇、3-甲基丁醇、乙酸、3-甲基丁酸、糠醛、四甲基吡嗪和二甲基三硫,这些物质对酱香型习酒的风味贡献较大。     

热醋酸梭状芽胞杆菌发酵葡萄糖和木薯粉产醋酸

在恒定pH值条件下,利用同型乙酸菌热醋酸梭状芽胞杆菌(Clostridium thermoaceticum)进行葡萄糖分批发酵、补料分批发酵和木薯粉发酵醋酸的初步研究.最适发酵葡萄糖模式:补糖的同时加入3倍量的氮源和微量元素补料分批发酵.醋酸产量40.2g/L,葡萄糖利用率98%,葡萄糖转化率0.82g/g,发酵时间为216h.结合葡萄糖发酵特点和木薯粉酶解条件摸索出木薯粉发酵条件:木薯液化后直接加入适量的糖化酶进行发酵并在发酵过程中补加适量糖化酶使醪液中葡萄糖浓度保持在一定范围内.醋酸产量47.3g/L,葡萄糖利用率94.75%,葡萄糖转化率0.89g/g,发酵时间192h.不添加过量的氮源和微量元素同时省略了糖化工段,底物转化率提高时间缩短,是比较理想的发酵模式.     

蛋白酶对大豆分离蛋白的降解模式研究

采用十二烷基酸钠聚丙烯酰胺凝胶电泳（SDS-PAGE）方法，分析了几种商品蛋白酶（包括枯草杆菌蛋白酶、胰蛋白酶、胰凝乳蛋白酶、木瓜蛋白酶和细菌碱性蛋白酶）对大豆分离蛋白（SPI）的降解模式。结果表明，大豆球蛋白酸性亚基的Ax多肽链最容易被水解，所有的酶对其均有作用，而碱性亚基和大豆伴球蛋白的B亚基最难被水解。木瓜蛋白酶对大豆分离蛋白的水解最迅速、彻底，由于大豆蛋白中含有胰蛋白酶抑制因子，胰蛋白酶和胰凝乳蛋白酶对大豆蛋白水解能力较差。     

Emulsifying properties of soy protein isolates obtained by microfiltration

Soy protein isolate (SPI) fractions were produced using two different pore size microfiltration membranes. Microfiltration was carried out on SPI produced by isoelectric precipitation of a crude protein extract. Five fractions were obtained: two retentates and two permeates from the two membranes plus an intermediate fraction obtained as the retentate on the small‐pore‐size membrane using the permeate from the larger‐pore‐size membrane. Emulsions stabilised by the retentate fractions exhibited higher values (P < 0.01) of emulsion stability index (ESI) and emulsifying activity index (EAI) than those stabilised with fractions made from the permeates. The intermediate fraction gave intermediate ESI values, while the EAI values were not significantly different from those for SPI and one of the retentates. SDS‐PAGE profiles indicated that the fractions exhibiting high functionality in terms of ESI and EAI were also richer in 7S globulin soy protein subunits. © 2002 Society of Chemical Industry     

氨肽酶脱苦效果的研究

目的研究从豆腐乳中筛选到的一种枯草芽孢杆菌所产的氨肽酶脱除大豆蛋白质水解物苦味的效果。方法用高效液相色谱法和感官评定。结果1%的大豆蛋白质溶液经胰蛋白酶水解,水解液呈苦味,添加氨肽酶可较好地脱苦,水解液中游离氨基酸的总量增加了28.8%,疏水氨基酸的量也明显增加。结论枯草芽孢杆菌氨肽酶具有较好的脱苦效果。