Tempering–preservation treatment inactivated lipase in wheat bran and retained phenolic compounds

Wheat bran is rich in functional ingredients, but the high level of lipase limits its applications. Tempering–preservation treatment (at 70–90 °C with moisture of 20%–40% for 1–4 h) was exploited for stabilising wheat bran and its effect on polyphenols was investigated. The results showed that more lipase was inactivated at higher tempering moisture, temperature and longer time. The optimum condition for inactivation of wheat bran lipase was 30% moisture and 90 °C for 4 h. The inactivation rate reached 93.8% with a residual enzyme activity of 0.264 U g⁻¹. Under the optimum condition, the sum of free phenolic acids rose from 25.4 to 55.8 µg g⁻¹. As for bound phenolic acids, there was a slight increase of hydroxybenzoic acid derivatives but a slight decrease of hydroxycinnamic acid derivatives. The total contents of phenolic acids before and after stabilisation were not significantly different. This study showed the possibility of using tempering–preservation as an efficient method for inactivation of wheat bran lipase while maintaining its phenolic compounds, which could be used in the production of whole wheat flour.     

Rapid screening of DON contamination in whole wheat meals by Vis/NIR spectroscopy and computer vision coupling technology

This work intends to develop an online experimental system for screening of deoxynivalenol (DON) contamination in whole wheat meals by visible/near-infrared (Vis/NIR) spectroscopy and computer vision coupling technology. Spectral and image information of samples with various DON levels was collected at speed of 0.15 m s⁻¹ on a conveyor belt. The two-type data were then integrated and subjected to chemometric analysis. Discriminant analysis showed that samples could be classified by setting 1000 μg kg⁻¹ as the cut-off value. The best correct classified rate obtained in prediction was 93.55% based on fusion of spectral and image features, with reduced prediction uncertainty as compared to single feature. However, quantification of DON by quantitative analysis was not successful due to poor model performance. These results indicate that, although not accurate enough to provide conclusive result, this coupling technology could be adopted for rapid screening of DON contamination in cereals and feeds during processing.     

关于我国的粮食标准

本文总结了我国粮食标准的历史，将历次我国小麦标准和小麦粉标准的技术指标，分别集中列表，并据以估计我国优质小麦标准的良好发展前景。     

洞庭湖流域某些水库,泉水和自然保护区环境水内的铀水平

一、前言 水库水,泉水,河水和大气降水等这些环境水与人类生活有着密切关系。水中天然放射性铀水平的研究因其化学毒性和放射性的双重危害是有实际意义的。洞庭湖流域处于我国亚热带湿润气候区,雨量充沛,矿产及水资源十分丰富。过去几年已对洞庭湖流域247000km~2湘、资、沅、澧各水系铀的水环境背景值,湘江的放射性水平和湘江流域大气降水中的痕量铀进行了研究。本文利用裂变径迹分析方法测定了洞庭湖流域的某些水库和泉水以及该     

Clarification of a wheat straw‐derived medium with ion‐exchange resins for xylitol crystallization

BACKGROUND: Xylitol bioproduction from lignocellulosic residues comprises hydrolysis of the hemicellulose, detoxification of the hydrolysate, bioconversion of the xylose, and recovery of xylitol from the fermented hydrolysate. There are relatively few reports on xylitol recovery from fermented media. In the present study, ion‐exchange resins were used to clarify a fermented wheat straw hemicellulosic hydrolysate, which was then vacuum‐concentrated and submitted to cooling in the presence of ethanol for xylitol crystallization. RESULTS: Sequential adsorption into two anion‐exchange resins (A‐860S and A‐500PS) promoted considerable reductions in the content of soluble by‐products (up to 97.5%) and in medium coloration (99.5%). Vacuum concentration led to a dark‐colored viscous solution that inhibited xylitol crystallization. This inhibition could be overcome by mixing the concentrated medium with a commercial xylitol solution. Such a strategy led to xylitol crystals with up to 95.9% purity. The crystallization yield (43.5%) was close to that observed when using commercial xylitol solution (51.4%). CONCLUSION: The experimental data demonstrate the feasibility of using ion‐exchange resins followed by cooling in the presence of ethanol as a strategy to promote the fast recovery and purification of xylitol from hemicellulose‐derived fermentation media. Copyright © 2008 Society of Chemical Industry     

Retaining maximum antioxidative potency of wheat germ oil refined by molecular distillation

A process of physical refining wheat germ oil using the technique of molecular distillation (MD) is presented in this work. Wheat germ oil was obtained from the germ by solvent extraction using hexane and also by cold pressing. The oil extracted with hexane was degummed and bleached before deacidification in order to modify the parameters of phosphorus and color. The goal in carrying out the stage of physical refining by MD was to preserve the maximum amount of original antioxidative potential obtained from extraction of the crude oil. The effect of evaporation temperature of one‐stage MD on the efficiency of free fatty acid elimination was studied. The antioxidant portion was followed by means of analytic determination of tocopherols by high‐performance liquid chromatography. Tocopherol retention up to 98% was achieved in the oil extracted by pressing, and yields of up to 96% were achieved in the oil extracted with hexane. Copyright © 2007 Society of Chemical Industry     

一种新型的转炉炉底车

本文介绍了一种作业效率高、省时省力新型的转炉炉底车，其特点是转盘转动灵活，炉底车上项盘径向任意方向均能平稳倾斜一定角度，以保证炉底圆周所受项力均匀可靠，满足炉底安装要求。     

高速线材生产的弹簧钢盘卷的表面脱碳分析

从金相角度对高线生产的弹簧钢盘卷的表面脱碳进行了分析，找出相关的影响因素，并针对实际情况提出了相应的改进方法。     

Physicochemical Properties of Bread Baked from Flour Blended with Immature Wheat Meal Rich in Fructooligosaccharides

ABSTRACT: Grain of the soft white wheat cultivar Harus was harvested weekly from anthesis to maturity and fructooligosaccharides (FOS) contents were determined by reversed-phase high-performance liquid chromatography. Tests were carried out to determine the effect of adding immature wheat meal to a base flour of cultivar Russ (hard red spring) on the quality characteristics of bread. FOS content was also analyzed in baked bread, and the effect of transglutaminase in improving bread quality was examined. Marked decreases in FOS contents, such as 1-kestose and nystose, were observed with grain maturation. The overall quality of bread appeared to be acceptable, and the added FOS were retained after baking.     

弹簧钢棒线材质量投诉的分析研究

为分析研究某特钢厂用户投诉的原因及存在的问题，统计了其两年间的弹簧钢棒线材用户质量投诉，从缺陷类型及生产过程控制进行了分析，重点对多起断裂原因不明的投诉进行了深入的失效研究。结果表明，弹簧钢生产厂在设备工艺、过程控制和管理中存在很多不足，加上用户的使用工艺、材料的内外质量和规格等综合因素导致了材料的断裂失效。