Dependence of Vacuum Electrical Breakdown Field and Field Enhancement Factor on the Number of Apertures Drilled in Small Electrodes

Dark current based on field emission current is considered to be a factor causing the vacuum electrical breakdown between multiaperture acceleration grids in the JT‐60 negative ion source. In this paper, we focus on field enhancement factor, which is a key parameter of field emission from the electrode. Vacuum breakdown testing for small‐sized electrodes simulating the multiaperture acceleration grids of the negative ion source was performed. We found the field enhancement factor and breakdown field for multiaperture electrodes, and we investigated the dependence of each parameter on the number of apertures. The results revealed that an increase in the average field enhancement factor after the end of conditioning resulting from an increase in the number of apertures led to a decrease in the dielectric strength of the multiaperture electrodes.     

Effect of Maillard Reaction on Some Physical Properties of Ovalbumin

Ovalbumin freeze-dried with or without the addition of glucose was stored at 50°C and 65% relative humidity to study the effect of the Maillard reaction on some physical properties of ovalbumin. In the early stage of the reaction in which ovalbumin-glucose complexes were formed, there were soluble types of monomer and aggregates of which α-helix and available lysine contents were gradually decreased with length of storage and degree of aggregation. These compounds were characterized by properties possessing a marked resistance towards destruction of conformation and coagulation. With progress of the reaction, ovalbumin-glucose complexes changed to insoluble forms having higher particle weight and breakdown products.     

成型冶金灰脱硫剂对烟气脱硫及其再生的研究

冶金灰(MD)因含大量的金属氧化物而有很强的脱硫能力.但是,MD颗粒细小,易被气流吹走,不能直接应用.必须将MD成型为有一定尺寸和足够机械强度后才能采用.研究了成型冶金灰脱硫剂(DSMD)的成型、脱硫和再生.实验结果指出,首先将诸如粘土,水玻璃,聚磷酸钠等粘结剂,水和MD混合,混合质量比MD:粘土:水玻璃:聚磷酸钠:水为100:3.3:3.3:3.3:5.0,然后将混合粉末压制成圆柱状块体,最后在973 K时结烧3 h.DsMD在烟气脱硫(FGD)过程中的脱硫率和MD相近,而且经过几次连续的脱硫-再生循环后,脱硫率仍保持稳定.此外,当DSMD未被贯透和DSMD的硫容量到达约5～6 mol/kg(＞773 K)之前,烟气出口处的H2S浓度可保持在小于10 mg/m3的水平.     

DNA ANALYSIS FOR IDENTIFICATION OF FOOD-ASSOCIATED FOREIGN SUBSTANCES

To identify food‐associated foreign substances, a DNA analysis consisting of 18S rDNA sequencing and homology search analysis has been developed. In this method, we designed universal primer pairs for specific amplification of animal and plant 18S rDNA and constructed an original DNA database storing partial 18S rDNA sequences of 222 organisms commonly used for culinary purposes. In the model experiments, food materials were successfully identified, indicating that our DNA analysis method can be practically applied to the identification of food‐associated foreign substances. It is also expected that this method complements conventional morphological and compositional analysis, leading to more accurate and reliable identification of food‐associated foreign substances.     

DIFFERENT ARRANGEMENT OF ɛ-(γ-GLUTAMYL)LYSINE CROSS-LINKING IN ALASKA POLLOCK (THERAGRA CHALCOGRAMMA) SURIMI PROTEINS BY STREPTOVERTICILLIUM AND ENDOGENOUS TRANSGLUTAMINASES DURING SUWARI PROCESS

The objective of the present study is to compare the protein cross‐linking reaction in Alaska pollock surimi that is catalyzed by a commercially available microbial transglutaminase and by endogenous Alaska pollock transglutaminase. The endogenous transglutaminase was inhibited by EGTA and activated by CaCl₂ The microbial transglutaminase was added to the salted surimi with and without EGTA and CaCl₂. These surimi pastes were incubated at 25C up to 24 h followed by cooking at 90C. The resultant gels were fractionated into soluble and insoluble (aggregate) fractions by SDS‐urea extraction. Compositional analysis revealed that the aggregate consisted predominantly of cross‐linked myosin heavy chain. The distribution of ?‐(γ‐glutamyl)lysine isopeptide in the soluble and aggregate fractions andpeptide mapping analyses of the aggregate fraction demonstrate that the formation of isopeptide cross‐links in Alaska pollock surimi proteins during suwari process differs when catalyzed by the microbial transglutaminase and endogenous transglutaminase.     

HYDROLYSIS OF PHYTATE IN BROWN RICE-ADDED BREAD BY ADDITION OF CRUDE AND PURIFIED ASPERGILLUS NIGER PHYTASE PREPARATIONS DURING BREAD MAKING

Brown rice-added breads were prepared with and without crude and purified Aspergillus niger phytase preparations. By adding 30% (w/w) brown rice flour and no phytase preparation, the phytate (myo-inositol hexaphosphate; IP₆) content of the bread was increased and the loaf volume was reduced. The direct addition of a food-additive grade phytase preparation (3,000 U) resulted in a significant decrease in the IP₆ content. However, it collapsed the bread crust. The crude phytase preparation had significant protease and amylase activities. A simple chromatographic method for the separation of phytase activity from the protease and amylase activities was developed. By using purified phytase, the IP₆ content was reduced without any adverse effects on the rising of the bread, which indicates that protease and amylase may be responsible for the collapse of the crust by the commercial phytase preparation.

PRACTICAL APPLICATIONS

Phytate in unrefined cereals and beans lowers bioavailability of minerals. On the other hand, these materials are rich in health-promoting components. To reduce the phytate in them during processing, some commercially available phytase preparations are now used. However, we found that such preparation contains significant amylase and protease activities, which may cause adverse effect on the appearance and textural properties of final products. To solve these problems, a simple and inexpensive procedure for separation of phyatase from amylase and protease was developed in the present study. The purified phytase can reduce phytate in brown rice-added bread without adverse effect on rising of bread. These results would encourage prepare the phytase preparation in high purity in an industrial scale to improve nutritional value of unrefined cereal- and bean-based functional foods.     

Self-propagating high-temperature synthesis of AlN in a graphite crucible in air by mechanical activation

Powders of Al and C were mixed in a molar ratio of Al :C = 3:1 and were then ground in a planetary ball mill. When the thus mechanically activated mixtures were transferred into a graphite crucible and exposed to air, they spontaneously ignited and self-propagating high-temperature synthesis took place in two successive steps. The products were sliced along the depth direction and examined by X-ray diffraction. Depending on the depth of the crucible, aluminium nitride, aluminium carbide, aluminium oxynitride, aluminium oxycarbide and alpha alumina were detected. From measurements of the lattice constant, it was found that aluminium nitride with a 97% purity could be obtained at the bottom of the graphite crucible. This revised version was published online in November 2006 with corrections to the Cover Date.     

Heat-Induced Aggregation of Egg White Proteins as Studied by Vertical Flat-Sheet Polyacrylamide Gel Electrophoresis

Heat-induced aggregation of proteins in egg white was investigated by a vertical flat-sheet polyacrylamide gel electrophoretic method. The fractional and step-wise aggregation of egg white proteins was caused by heating. Even with a heating time of 120 min, ovalbumin and globulins Al and A2 failed to aggregate in egg white (pH 7 and 9) at 70°C, and ovotransferrin and ovomucoid also did not aggregate in egg white at 60°C (pH 9) and 76°C (pH 7 and 9), respectively. The ovoinhibitor was much more unstable than ovomucoid under heat-treatment, and the time dependency of heat-induced aggregation of flavoprotein was greater than those of the other proteins in egg white.     

Optimizing the Enzymatic Maceration of Foliole Purée from Hard Pieces of Hearts of Palm (Euterpe edulis Mart.) using Response Surface Analysis

Response surface analysis was applied to investigate modifications in viscosity of foliole purée treated with commercial enzyme preparations high in cellulase and endopolygalacturonase (pectinase) with changes in enzyme concentration (0.3–1.2%), incubation time (3.3–6.7 hr) and temperature (40–50°C). Foliole purée was obtained by trituration of hard pieces of hearts of palm (Euterpe edulis) and incubated in a rotating agitator. After treatment with 0.81% cellulase for ～5 hr at 50°C, a fourfold reduction in viscosity was found relative to a control sample. The minimum viscosity for this treatment was within the experimental range investigated. Optimized experimental conditions for treatment with pectinase however were outside the experimental range. The application of the cellulase preparation to the purée resulted in a 10% increase in yield of edible palm.