The influence of the ion content of whey on the pH-activity profile of the β-galactosidase from Aspergillus oryzae

The pH-dependence of the reaction kinetics of lactase (β-galactosidase) from Aspergillus oryzae in different reaction media is presented in terms of a two-parameter model. The lactase from A. oryzae seems to have replaced the A. niger lactase on the market owing to a better activity/price ratio and may be utilised for lactose hydrolysis in acid as well as in neutral milk products. Its pH optimum is around pH 4.5. However, in the neutral pH-range its activity depended strongly on the salt content of the substrate solution. For example, its activity in whey (pH 6.5) fell to only 30% of its expected activity in a pure lactose solution at the same pH. The whey effect was the same for both soluble and immobilised lactase. The two parameter kinetic model, which included a term for competitive product inhibition gave excellent agreement with experimental data, and may thus be useful for the prediction of reactor performance with this enzyme.     

Effect of fermentation on ionizable iron in cereal-pulse combinations

The average diet in most developing countries is predominantly cereal based. Wheat, rice and millets are major staple foods. Although these diets are sufficient in iron, their low bioavailability is one of the most significant factors for iron deficiency anaemia. Traditional techniques like fermentation show promise in improving iron bioavailability. In vitro ionizable iron was estimated in 31 different combinations of rice, wheat, sorghum, black gram, bengal gram, green gram and coriander in five replicates with or without, fermentation in steamed products. Results indicate that in general cereal pulse combination and fermentation significantly ( P <0.05) increase the per cent ape of ionizable iron. Combination effects dominated in rice whilst fermentation dominated in sorghum. There was a significant reduction ( P <0.05) in phytate phosphorus on fermentation but no loss of tannin.     

The microbiology of mixed salad containing raw and cooked ingredients without dressing

Growth of aerobic mesophilic bacteria in mixed salad without dressing, containing cooked sweet corn and raw endive, was similar to that of raw endive alone. At 9°C, sweet corn permitted the growth of the lactic acid bacterium Leuconostoc mesenteroides , whenever the bacterium was present on raw endive, whereas no growth of lactic acid bacteria was recorded on raw endive alone. Listeria monocytogenes , artificially inoculated in the samples, grew more in the mixed salad than in the raw endive alone, for products stored at 6°C and 9°C. Acidification of sweet corn to pH 5.0 was proposed to reduce the development of L. monocytogenes in the mixed salad to a level similar to that recorded in the raw endive alone. Acidification with citric acid reduced spoilage of sweet corn, whereas acetic acid caused necrosis on the leaves of raw endive.     

黄山头大曲酒独特醇甜型风格成因初探

从黄山头酒业所处地理位置的自然生态环境、有机原料基地的建设、生产工艺特点、民俗习惯、现代生物技术的应用与传统工艺的改进、酒体微量成分与人体健康等六个方面探讨了黄山头大曲酒的＂绵、甜、爽、净、香＂风格特征的成因。决定黄山头大曲酒醇甜型风格的六大主要因素为自然生态环境、原辅料、微生物区系、糖化发酵剂、酿酒工艺、储存设备与环境。     

A MINI-COLUMN SCREENING TEST FOR AFLATOXINS IN SORGHUM MALT

The development of a mini-column screening test for aflatoxins in sorghum malt and the finally adopted method is described. The method is based on a silica cartridge clean-up of a chloroform extract of malt followed by detection by means of an alumina/Florisil mini-column. The method is rapid, economical, more sensitive than published methods and suitable for use by semi-skilled personnel. It was deliberately designed to maximise test readings, thereby obviating false negative findings. Validation trials indicated that the method had a detection limit of approximately 3 μg aflatoxin B_t/kg and was robust enough for routine use. The method is recommended for industrial use, provided that positive samples are confirmed by conventional analysis.     

测井多参数两向量法识别页岩气地质“甜点”

为了给页岩气水平井地质导向钻井目标层的优选提供地质依据,以四川盆地威远地区下寒武统筇竹寺组页岩地层为研究对象,提出了测井多参数两向量法识别页岩气地质"甜点"的方法。该方法首先利用测井曲线计算页岩有机碳含量、脆性指数和含气饱和度;然后优选敏感反映好、中、差页岩气层的测井地质参数,结合试井资料构建页岩气层样本集;再由好、差两类页岩气层样本计算第一、第二判别向量C、K及其对应的综合指标R_1、R_2,建立好、中、差页岩气层判别图版和分类特征投影函数F;进而根据判别结果优选出页岩气地质"甜点"作为地质导向钻井的目标层,并进行了现场检验。结果表明:(1)据该区筇竹寺组页岩地层测井地质参数拟合/改进的有机碳含量、脆性指数、含气饱和度的公式可用于相关参数的计算;(2)依据页岩气层判别图版与特征函数F确定页岩气地质"甜点"层段判别标准所得到的结果直观可靠;(3)现场实践中,采用该方法实时准确划分了页岩地层的目标层和导向标志层,准确率由采用传统的多元线性逐步判别法的72.6%提高到了现在的87.4%。结论认为,该方法应用于研究区页岩气地质"甜点"的判别,所得结果合理可靠、准确度高。     

沧东凹陷孔二段细粒沉积岩致密油甜点预测

针对孔二段细粒沉积岩致密油储层薄、岩性复杂、纵横向变化快、地震资料分辨率低、常规手段预测难度大的问题,应用“逐级剥离”的方法预测甜点。首先通过单井岩电特征及模型正演分析明确了不同甜点段的地震响应特征,通过井震结合分析了不同岩相的振幅、频率特性,并构建振幅、频率融合属性预测岩性;然后通过优选敏感特征曲线反演预测甜点,预测出孔二段细粒沉积岩致密油甜点区的分布,有效指导了细粒沉积岩致密油勘探的选区,提高了钻探的成功率。通过逐级剥离的方法,预测出小集地区、官西高斜坡区、孔西低斜坡区等三个Ek₂¹细粒沉积岩致密油甜点区,合计面积达185km²。展示了沧东凹陷孔二段致密油勘探的良好前景,同时证实了文中的致密油甜点预测方法具有一定的实用性。     

西湖凹陷深层低渗-致密气藏“甜点”类型划分及成因探讨

低渗-致密气藏开发的关键是“甜点”的识别和预测,为探索海上少井、深层低渗-致密气藏“甜点”类型及成因,指导油气田勘探开发,利用岩心观察,铸体、阴极发光、扫描电镜等薄片鉴定,粒度分析,核磁共振,高压压汞,恒速压汞,孔渗测试和元素分析等多种手段对东海陆架盆地西湖凹陷X气田“甜点”进行研究。首先对研究区“甜点”定义进行探讨,并根据理论产能、物性、孔隙结构和束缚水含量将“甜点”分为3类：Ⅰ类“甜点”为高产气藏,以Ⅰ类孔隙结构为主,束缚水饱和度大多处于22%~57%;Ⅱ类“甜点”为中产气藏,储层中主要发育Ⅱ类孔隙结构,其次为Ⅰ类孔隙结构,少见Ⅲ类孔隙结构,束缚水饱和度大多处于45%~55%;Ⅲ类“甜点”为低产气藏,主要以Ⅲ类孔隙结构为主,发育少量Ⅳ类孔隙结构,束缚水饱和度大多处于45%~55%。认为Ⅰ类和Ⅱ类“甜点”能够实现现阶段经济有效开发,Ⅲ类“甜点”为后期开发的“潜力层”。研究认为,埋深是控制“甜点”发育的决定性因素,研究区4 000 m以深基本不发育Ⅰ类和Ⅱ类“甜点”;沉积环境是控制“甜点”发育的内因;事件性沉积作用及成岩作用是Ⅰ类和Ⅱ类“甜点”的重要影响因素;溶蚀作用是Ⅲ类“甜点”的主控因素;构造运动是研究区气藏“甜点”形成和保存的必要条件。