果胶酶在亚麻纱前处理中的应用

采用碱性果胶酶代替碱对亚麻纱进行精练,通过正交试验,确定了碱性果胶酶精练的最佳工艺条件,分析了影响碱性果胶酶对亚麻纱精练的因素.实验证明在较低的温度下采用碱性果胶酶进行精练,与常规的高温碱精练工艺相比,果胶去除程度高,润湿性好,白度相当,可节约能源,减少环境污染.     

产糖化酶根霉菌的分离及其酶学性质研究

从五粮液酒厂周边采集土样中分离出6株产糖化酶且酶活较高的菌株,选取酶活最高的1株K-1为出发菌,进行发酵实验和酶学性质研究,结果表明,糖化酶酶活在50～55℃较高,最适作用温度为55℃;糖化酶在pH5.5～6之间酶活力较高。酶对玉米粉、小麦粉、木薯粉、苦荞粉、黄豆粉有较强的液化能力,其中对玉米粉的糖化能力最强。在酶的动力学实验中测得Km=1.446 mg/mL,Vm=0.269 mg/mL.min。     

Case study of the relationship between fungi and bacteria associated with high-molecular-weight polycyclic aromatic hydrocarbon degradation

Although bacteria play dominant roles in microbial bioremediation, few of them have been reported that were capable of utilizing high-molecular-weight (HMW) organic pollutants as their sole sources of carbon and energy. However, many soil fungi can metabolize those of pollutants, although they rarely complete mineralization. In this paper, we investigated the dynamic relationship between fungi and bacteria associated with degradation of HMW-polycyclic aromatic hydrocarbons (PAHs). Artificial fungal-bacterial mixed cultures were constructed to simulate the environment of actual polluted sites. Four bacterial strains and seven fungal strains were isolated that related to the removal of phenanthrene, fluoranthene and pyrene in the soil. Furthermore, these strains were used to create mixed culture of bacteria (Bact-mix), mixed culture of fungi (Fung-mix), fungal-bacterial co-cultures (Fung-Bact), respectively. The maximal pyrene removal rate (67%, 28days) was observed in the Fung-Bact, compared with cultures of Fung-mix (39%) and Bact-mix (56%). The same tendency was also indicated in the degradation of phenanthrene and fluoranthene. In addition, a dynamic relationship during the degradation process between fungi and bacteria was monitored through using polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) method.     

Effect of Free or Encapsulated Recombinant Aminopeptidase of Lactobacillus rhamnosus S93 on Acceleration of Cheddar Cheese Ripening

The use of recombinant aminopeptidase (PepN) from Lactobacillus rhamnosus S93 in free or encapsulated form was investigated to shorten the duration of Cheddar cheese ripening. Proteolysis was determined by measuring the soluble nitrogen as phosphotungstic acid (PTA-N) derivatives and free amino acids (FAA) over a 6-month period. The experimental cheeses received higher scores for sensory properties than the control cheese. The amounts of PTA-N and total FAA in the cheese with the encapsulated enzyme after 2 months of ripening were close to those of the control cheese after 6 months, suggesting the acceleration in proteolysis by about 4 months.     

棉织物的生物酶整理

通过对纯棉织物进行生物酶整理,寻找棉织物柔软整理的最佳工艺路线及配方。结果表明:经过生物酶柔软整理的棉织物润湿性显著提高,白度、光洁柔软度也有较大程度的改善。     

乳化剂和酶制剂在发酵面制品中的改良作用

研究了乳化剂和酶制剂对于发酵面制品的改良作用.乳化剂如双乙酰酒石酸单甘酯(DATEM)可以强化面筋;分子蒸馏单甘酯可以抑制直链淀粉的老化(回生).酶制剂如木聚糖酶可以改善面团的延展性,增强面筋弹度;抗老化酶如麦芽四糖酶可以延缓支链淀粉的老化.乳化剂和酶制剂的协同作用为发酵面制品的品质改良提供了解决方案.     

毛竹笋酒发酵工艺研究

以毛竹笋加工后的剩余笋头以及鲜叶为原料,通过单因素、正交试验确定笋酒的最佳生产工艺。结果表明,毛竹笋头和毛竹鲜叶(9∶1)中加入2倍质量的水,加糖量为22%,0.3‰的安琪葡萄酒高活性干酵母,80 U/g糖化酶,60 U/g纤维素酶,30℃发酵3 d,得到酒精度13.5%vol、残总糖24.68 g/L、总酸0.62 g/L的毛竹发酵笋酒。     

纤维素打浆酶在高浆度打浆上的应用研究

经过实验室工艺条件的摸索,选择最优打浆酶预处理工艺,结合纸机中试验证,纤维素打浆酶成功应用于高浆度特种纸上,实现了保质降耗的目的.     

抗氧化作用延缓疲劳的研究进展

对抗氧化作用的机理进行了分析,抗氧化酶和非酶类物质是延缓疲劳的主要物质。抗氧化物质之间的协同作用可以增强抗疲劳作用,抗氧化物质对慢性疲劳综合症具有治疗作用。探讨了测定氧化应激的方法,包括直接测定自由基的含量,由自由基引起的生物大分子的氧化损害,抗氧化物质的活性等,一种方法不能有效评价抗氧化水平,通过多个指标的测定可以得到较好的结果。此外,对抗氧化物质在延缓疲劳中的应用进行了论述。大豆肽、乳清肽、鱼蛋白肽和猪脾脏蛋白肽等抗氧化活性肽都是良好的缓解疲劳的物质。植物提取物如皂甙、活性多糖、类黄酮、多酚、茶碱及其他动植物和食用菌等物质也有应用于延缓疲劳的报道。     

TG酶改性羊毛织物的性能

利用TG酶对羊毛表面进行改性,探讨了TG酶改性工艺对织物断裂强力、润湿性能、抗毡缩性能、白度和热稳定性能的影响。结果表明,优化的羊毛织物TG酶改性工艺为:TG酶15%(omf),处理温度45℃,处理时间120 min。经TG酶处理后,织物强力提高了4.5%,毡缩率从15.35%下降至1.97%。SEM观察证实,TG酶能够修复蛋白酶对羊毛的损伤;差示热分析(DTA)表明,经TG酶处理后,羊毛纤维的热降解温度提高。