Technological and sensorial properties of liquid nitrogen ice cream enriched with protein from brewing waste (trub)

Debittered trub (brewing waste) is an important source of protein source (70.26%). Trub and whey protein were used for 5% protein enrichment of ice cream frozen by liquid nitrogen. Three formulations were elaborated: ice cream standard (ICS), ice cream with whey protein (ICW) and ice cream with trub (ICT). Chemical composition, rheological properties, texture, overrun, melting rate, scanning electron microscopy and a sensorial test were performed. Results showed that ICT presented a higher viscosity, obtained on the upward curve up to 6.76 Pa s⁻¹, consistency index (22.96 (Pa s⁻¹)ⁿ), hysteresis area (140.40 mPa s⁻¹) and hardness (31113.33 g) but a lower melting rate (0.38 g min⁻¹), overrun (13.92%) and sensorial acceptability than the other formulations. The addition of trub debittered for protein enrichment improved ice cream properties and demonstrated that it could be used as a food ingredient.     

Correlation between instrumental texture and colour quality attributes with sensory analysis of selected cheeses as affected by fat contents

This study evaluated several physical and sensory parameters of different types of cheese available in the Polish market. The measurements of textural properties were conducted in an Instron universal testing machine, while the colour properties of cheeses were measured using a Minolta chromameter. The chemical composition was determined by means of the near‐infrared spectroscopy (NIRs). Moreover, a trained sensory panel was invited to assess the cheese texture‐related properties. Generally, cheeses with reduced fat content were characterised by higher hardness, adhesiveness, cohesiveness and elasticity. Texture‐related parameters of cheese with canola oil were comparable to that of most of full‐fat cheeses. The correlation analysis between physical and sensory attributes related to cheese textural properties indicated the potential applications of TPA, shear and penetration tests (r = 0.766, r = 0.75 and r = 0.765, respectively) for the evaluation of sensory properties related to the hardness. Meanwhile, the elasticity of cheese obtained from sensory evaluation was strongly correlated with the elasticity determined from the shear test (r = 0.722) and moderately correlated with the elasticity from penetration test (r = 0.588), indicating a need to refine the method of penetration test. In addition, cheeses exhibited higher meltability during convection heating at 230 °C than microwave heating. The values of meltability for cheese with reduced fat content were lower than those of full‐fat cheese.     

Properties and applications of β‐glycosidase from Bacteroides thetaiotaomicron that specifically hydrolyses isoflavone glycosides

To modify the glycan part of glycosides, the gene encoding β‐glycosidase was cloned from Bacteroides thetaiotaomicron VPI‐5482. The cloned gene, bt_1780, was expressed in Escherichia coli MC1061 and the expressed enzyme was purified using Ni‐NTA affinity chromatography. The purified enzyme, BTBG, showed optimal activity at 50 °C and pH 5.5. Interestingly, this enzyme did not have any hydrolysing activity on ordinary β‐linkage–containing substrates such as xylobiose, lactose and cello‐oligosaccharide, but specifically hydrolysed isoflavone glycosides such as daidzin, genistin and glycitin. Compared to a commercial beta glucosidase, BTBG selectively hydrolysed isoflavone glycosides in soybean extract mixture solution. These results suggest that BTBG may be a specialized enzyme for the hydrolysis of glycosides and that the substrate specificity of BTBG is applicable for the bioconversion of isoflavone glycosides in the food industry.     

Combination of vegetable soup and glucan demonstrates synergistic effects on macrophage-mediated immune responses

Vegetable soup (VS), a plant-based functional food, has been used as a traditional folk medicine and is attracting attention for its ability to enhance the immune response. β-Glucan, a well-established and effective immunomodulator, has synergistic effects when used in combination with some bioactive compounds. In the present study, we aimed to evaluate the synergistic immunomodulatory effects of the combination of VS and β-glucan on macrophage-mediated immune responses. β-Glucan was demonstrated to synergistically enhance the VS-stimulated immune response, including the production of interleukin-6, tumor necrosis factor-α, and nitric oxide, mainly through the mitogen-activated protein kinase pathway in macrophages. In addition, this combination has the potential for further development in functional foods with immune-enhancing activity.Supplementary InformationThe online version contains supplementary material available at 10.1007/s10068-021-00888-x.     

超声波强化原油破乳电脱盐技术的工业实践

报道了采用超声波强化原油破乳电脱盐技术的开发与工业应用.经过实验室开发确定的超声波强化原油破乳电脱盐专利技术--超声波-电场联合破乳脱盐组合技术采用顺逆流方式.该技术于2003年9月在齐鲁分公司完成工业应用试验后,超声波强化原油破乳设备直接投入生产运行,在不加入化学破乳剂的情况下,可使胜利混输原油(平均盐浓度为50 mg/L,平均水质量分数为0.5%～1.0%)脱后盐浓度低于3 mg/L,水质量分数小于0.3%.     

非线性干涉滤光片开关特性及逻辑功能

应用干涉滤光片作为一种光学双稳器件,演示了光学逻辑开关功能。     

Trace elements in particles of motor vehicle exhaust in Shanghai

A nuclear microprobe with high spatial resolution and high analytical sensitivity was applied to analyze trace elements,especially lead,in vehicle exhaust of Shanghai city.The result shows that the chemical composition and its corresponding x-ray relative intensity are different among different vehicle exhausts.There are many kinds of metal elements in particles of vehicle exhaust.most are harmful to people,such as Ti,Cr,Mn,Pb,etc.We found that the lead concentration was 6820μg/g and the bromine concentration was 5300μg/g in the exhaust from Santana using leaded gasoline(SULG).which is higher than any other kinds of vehicle exhausts.We have also detected the minimum lead in the particles of unleaded gasoline and its content varies from one to another.Its mean concentration was 450μg/g and the highest reached 6210μg/g.The unleaded gasoline‘s Pb existed in the whole particle while the leaded gasoline‘s enriched in the surface of the particle and was more harmful to the human beings.     

海底天然气管道投产案例分析

为防止形成天然气水合物，天然气管道在投产前必须彻底干燥。海底管道距离长，不能分段施工，多采用清管器组加干燥剂的作业方案，这就存在清管器组的运行控制、卡球和窜漏等问题，作业难度高、风险大。针对我国海底输气管道投产前干燥施工过程中出现的憋压、卡球、窜漏和清管器磨损等问题进行了分析，说明了发生问题的原因。对比研究了不同管道干燥方案的优缺点、清管器使用的合理性、干燥剂使用效果和干燥指标的制定与监测方法等问题。在此基础上， 提出了针对海底天然气管道的凝胶、干燥剂和多盘清管器的组合干燥方案。该方案能有效解决密封、卡球和凝胶滞留等问题，并能确保施工质量，对类似工程有借鉴意义。