豆渣面包质构及风味评价

在研制出豆渣面包的基础上,比较研究了豆渣面包与普通面包的品质差异。通过控制变量法,对两种面包产品的感官,质构以及风味进行了比较和评价。结果表明,以面粉100%计,加入面粉质量10%的干豆渣、43%的豆浆及10%的黄油时,所得产品品质优良,风味独特;加入豆渣粉的面包感官评分较普通面包好;豆渣面包的硬度、黏结性和咀嚼性比普通面包大,而粘性和弹性却不如普通面包;含豆渣面包与普通面包气味成分差别不显著。     

Adzuki bean (Vigna angularis): Chemical compositions,physicochemical properties,health benefits,and food applications

Adzuki bean (Vigna angularis), also called red bean, is a legume of Fabaceae (Leguminosae) family. This crop is native to East Asia and is also commercially available in other parts of the world. It is becoming a research focus owing to its distinct nutritional properties (e.g., abundant in polyphenols). The diverse health benefits and multiple utilization of this pulse are associated with its unique composition. However, there is a paucity of reviews focusing on the nutritional properties and potent applications of adzuki beans. This review summarizes the chemical compositions, physicochemical properties, health benefits, processing, and applications of adzuki beans. Suggestions on how to better utilize the adzuki bean are also provided to facilitate its development as a functional grain. Adzuki bean and its components can be further developed into value-added and nutritionally enhanced products.     

移动检测技术及应用发展的几点思考与探讨

随着各种突发事件的频发,人们希望能够在事件发生的现场利用移动检测技术快速了解事件对食品安全、水源水质、矿井空气等造成的影响,为实施快速有效决策提供依据,故而移动式检测技术越来越得到人们的重视.本文探讨了包括:移动检测技术对仪器设计提出的要求;移动检测技术应用的专一性与广谱性;移动检测技术分析速度与数据可靠性和准确性;移动检测技术中软件和数据库的重要性等几方面内容,希望借此加强对移动检测的技术与应用发展的理解.     

Genetic studies on several bean traits of Coffea canephora coffee in Cameroon

The genetic parameters of several bean traits of coffee from the species Coffea canephora were estimated using two mating designs: a triangular diallel with 6 parents and a partial diallel with 18 parents. The traits studied were: normal bean weight, the percentage of peaberries, the length, width and thickness of the beans. These characteristics were studied along with yield. The yield data came from harvests obtained over 14 years divided into an initial cycle of 6 years, a second cycle of 5 years after cutting back and a third cycle of 3 years after topping. The general combining abilities (GCA) were the principal sources of significant variation for the traits studied. Transmission of these traits was therefore mostly additive. Yield over 14 years was the most heritable trait. The rank correlations between the GCA of the bean traits and those of yield were not significant. The genetic correlations estimated in the partial diallel did not reveal any link between bean traits and yield. Only one genetic correlation between the peaberry rate and yield was significant. The peaberry rate was linked to fertility, which thus appeared to be a genetic component of yield. Index‐based selection combining an increase in yield with improved bean traits could therefore be carried out without any particular difficulty. Copyright © 2005 Society of Chemical Industry     

潜油电泵高效运行的研究

利用质量守恒、能量守恒定律建立了潜油电泵高效运行的计算数学模型;以“FTZ-Ⅰ型放气式可调油嘴”作为调节潜油电泵井工况点的技术手段,采用“区间划分、逐点逼近”的计算方法逐级搜索高效工况点,并编制了相应的计算程序.两口油井实测数据与程序预测值的对比结果表明：潜油电泵高效运行程序计算的精度高,用计算结果指导调参可保证潜油电泵井处于高效区工作,节能效果显着.     

Characterization of hyacinth bean (Lablab purpureus (L.) sweet) seeds from Indonesia and their protein isolate

Hyacinth bean (Lablab purpureus (L.) sweet) seeds from Indonesia were characterized for the purposes of usage as a protein source. Protein isolate was prepared from the seeds using an isoelectric method, which was also used to characterize the physicochemical and functional properties. Hyacinth bean seeds have a moderate concentration of protein (17.1 ± 1.5%), and low concentration of HCN (1.1 ± 0.1 mg/100 g). However, before using the seeds as food, some treatments are needed to reduce their anti-nutritional factors, since the contents of trypsin inhibitor and phytate are 0.15 ± 0.02 TIU/mg and 18.9 ± 0.2 mg/g, respectively. Using the isoelectric preparation, the yield of protein isolate was low (7.38 ± 0.2 g per 100 g of the seeds), but the protein isolate had good colour, neutral odour, high protein content (89.8 ± 0.82%), and low ash (2.97 ± 0.36%). The protein isolate also had good functional properties, such as solubility, foaming capacity, and emulsifying activity. However, the foaming and emulsifying stabilities were low.     

Characterization of globulin from Phaseolus angularis (red bean)

Phaseolus angularis (red bean) seeds contain about 25% protein (dry basis), almost half of which is globulin. Similar to globulins from other Phaseolus species , 7S vicilin is the major fraction of red bean globulin (RBG), with 11S legumin as a minor component. The amino acid profile of RBG met or exceeded the FAO/WHO standard. Circular dichroism measurements indicate that RBG is a protein rich in α-helical and β-turn structures. RBG exhibited higher protein solubility than Supro 610, a commercial soy protein isolate, especially at acidic pHs, with minimal solubility at around pH 5.0. Compared to Supro 610, RBG had lower water hydration capacity and comparable fat binding capacity, which might be because of its lower surface hydrophobicity. RBG had higher emulsifying activity index and emulsion stability than Supro 610, but with poorer foaming properties.     

宽带VPDN技术及其在城域网中的应用研究

简单介绍了宽带VPDN业务，分析了宽带VPDN基本原理及其在宽带IP城域网上的基本应用模式，并介绍了在宽带IP城域网上进行的宽带VPDN试验情况。     

Utilization of adzuki bean extract as a natural antioxidant in cured and uncured cooked pork sausages

A commercial adzuki bean extract (AE) was evaluated for antioxidant effectiveness in cured and uncured cooked pork sausages. TBARS values, instrumental color evaluation and sensory panel scores were assessed. For uncured sausages, AE at 0.2% was equally effective as 0.1% butylated hydroxytoluene (BHT) in reducing TBARS values. Similarly, AE at 0.2% significantly (P<0.01) reduced the TBARS in cured sausages. Incorporation of 0.2% AE into sausages produced higher (P<0.05) CIE lab color a* value and lower (P<0.05) L* and b* values. Sensory panels did not detect any difference in color, odor, taste, flavor, and overall acceptance in uncured pork sausages with addition of 0.2% AE. However, there were adverse changes in the color and odor of cured sausages, even though the taste, flavor, and overall acceptance were similar. Therefore, the results suggest that AE is a potential antioxidant.