陶瓷膜过滤茶汤的研究

对超声波浸提茶汤进行陶瓷膜过滤研究,结果表明,初期膜通量下降很快,后期趋于稳定.使用0.2μm的陶瓷膜对茶汤中的茶多酚、氨基酸、咖啡碱截留率较小,对蛋白质和果胶的截留效果明显.     

Pd—Bi／C催化剂催化氧化葡萄糖的性能

研究了活性碳负载的钯饿等单金属和双金属组分催化剂催化氧化葡萄糖的性能，发现Ｐｄ－Ｂｉ／ｃ双分催化剂活性较高。考察了其催化氧化葡萄糖动力学，求得了实验条件下的动力学方程和活化能，并探讨了催化氧化反应机理。     

Foaming and Emulsifying Properties of Fractions of Gluten Peptides Obtained by Limited Enzymatic Hydrolysis and Ultrafiltration

Gluten hydrolysates were prepared by limited enzymatic hydrolysis with a protease having a chymotryptic activity in the presence or in the absence of cysteine during the dispersion phase of the process. The hydrolysates were fractionated by ultrafiltration, using two inorganic membranes with different molecular weight cut-off (MWCO), 50 kg/mol and 150 kg/mol. The retentates were enriched in hydrophobic peptides and the permeates were enriched in hydrophilic peptides. The foaming and emulsifying properties of hydrolysates, retentates and permeates were analysed at two pHs (4 and 6·5) and two salt concentrations (0·2 and 2% NaCl). Hydrolysates displayed a foaming capacity, but the foams were not stable. Permeates generated foams at pH 6·5 only, and these foams had a very short life-time. Permeates displayed no emulsifying properties. Retentates yielded foams with a good stability and were more efficient than whole hydrolysates to stabilise emulsions. They provided a strong resistance to coalescence. The functional properties of retentates were only sightly influenced by pH and ionic strength. Neither cysteine addition, which helps gluten dispersion and increases the yield of soluble hydrolysate, nor the MWCO of the ultrafiltration membranes influenced the functionality of the hydrolysate fractions.     

基于农用氢能的Ag/Co-B/CTAB催化氨硼烷产氢性能研究

氢能作为推动全球能源转型的一种清洁能源,逐渐成为世界能源领域的研究热点,研究发现氢气在农业能源应用、植物信号感知等领域具有重要意义.制备了一种高效催化剂(Ag/Co-B/CTAB)用以催化氨硼烷(AB)水解制氢,通过FTIR、XRD、XPS等技术表征Ag/Co-B/CTAB催化剂的物理化学性质,分析不同温度、催化剂含量...     

丁腈橡胶粉改性酚醛树脂泡沫的性能与微观结构研究

应用丁腈橡胶粉(NBRP)对酚醛树脂进行改性,再与其他助剂复合在70℃制备改性酚醛泡沫材料.分析了NBRP的改性方式对酚醛泡沫材料性能的影响,进一步讨论了NBRP前期改性加入量对酚醛泡沫机械性能、易碎性能、燃烧性能和泡孔微观结构的影响.研究表明:NBRP前期改性酚醛泡沫性能优异,其中添加量2％时综合性能最佳,这为丁腈橡胶粉改性酚醛树脂提供了科学依据.     

Foam stability of leaves from anthocyanidin‐accumulating Lc‐alfalfa and relation to molecular structures detected by fourier‐transformed infrared‐vibration spectroscopy

Foam stability related to pasture bloat from alfalfa pastures might be reduced by introducing a gene that stimulates the accumulation of mono‐/polymeric‐anthocyanidin. The objective of this study was to determine the foam formation (at 0 min) and stability (at 150 min) from aqueous leaf extracts of three transgenic Lc‐alfalfa progeny (BeavLc1, RambLc3 and RangLc4), parental non‐transgenic (NT) alfalfa and AC Grazeland (bloat‐reduced cultivar) harvested at 07:00 or 18:00 h. Initial and final foam volumes at 07:00 h were lower for AC Grazeland compared with all other treatments and lower for RangLc4 compared with the other two Lc‐progeny at 0 min and NT‐alfalfa at 150 min. At 18:00 h, initial foam volume was larger for NT‐alfalfa and final foam volume was larger for RambLc3 compared with AC Grazeland, BeavLc1 and RangLc4. Spectroscopic vibration associated with carbohydrates increased initial foam volume and stability. More amide I relative to amide II, fewer α‐helices relative to β‐sheets and leaf extract ethanol‐film and protein content increased initial foam volume but did not stabilize it. Spectroscopic vibration associated with all carbohydrates other than structural carbohydrates was more important than vibration from protein structures for foam formation and stabilization. In conclusion, Lc‐alfalfa accumulated anthocyanidin and had reduced foaming properties compared with parental NT alfalfa but AC Grazeland and RangLc4 had the lowest foaming properties.     

新型发泡稀奶油复合稳定剂优化研究

本研究以鲜奶为原料,经过分离、标准化得到脂肪含量为36%的稀奶油,通过添加7%的蔗糖、0.02%的单甘脂、0.02%的吐温80及一定比例的黄原胶、卡拉胶和瓜尔豆胶组成的复合稳定剂而制得发泡稀奶油.以感官评定分数、搅打起泡率和浆液分离系数为评价指标,对复合稳定剂的效果进行评定.结果表明:黄原胶添加量为0.02%、卡拉胶添加量为0.03%、瓜尔豆胶添加量为0.04%时,所制得的发泡稀奶油在搅打成型后其感官评定分数为94、搅打起泡率为182%、浆液分离系数为0.584%,能够满足加工要求.     

木瓜果浆微波辅助泡沫干燥工艺

以番木瓜(Carica papaya L.)为原料,采用微波辅助泡沫干燥法制备番木瓜粉,考察单甘酯和大豆分离蛋白对果浆的起泡特性的影响,研究微波干燥特性并优化微波泡沫干燥工艺参数,确定起泡剂的最佳配方和番木瓜粉的干燥工艺。结果表明:在木瓜果浆中添加6.83%的单甘酯和6.56%的大豆分离蛋白,果浆泡沫膨胀率最大,且泡沫的稳定性好。木瓜果浆微波泡沫干燥的最优工艺条件为微波功率578 W,物料厚度4.90 mm,干燥时间6.65 min。     

陶瓷复合膜分离工艺生产新生牛血清的研究

【目的】探索一次性过滤截留新生牛血清中细菌、霉菌、支原体等微生物及免疫球蛋白的工艺技术,为新生牛血清规模生产提供技术支撑。【方法】采用陶瓷复合膜分离生产新生牛血清,经细菌、支原体、牛病毒性腹泻病毒（BVDV）抗体、细菌内毒素等微生物及免疫球蛋白检测,并进行新生牛血清产品细胞培养试验。【结果】陶瓷复合膜能一次性成功截留新生牛血清中的细菌、支原体、细菌内毒素、BVDV抗体,过滤后细菌内毒素含量低于0.1EU/mL,免疫球蛋白去除率在97.00%以上;以其培养SP2/0细胞的细胞倍增时间、单克隆效率等指标接近于进口Hyclone胎血牛清水平。【结论】采用陶瓷复合膜分离工艺生产新生牛血清,实现了一次性有效过滤截留牛血清中细菌、霉菌、支原体等微生物及免疫球蛋白的目标,且能够满足细胞生长的营养需求,为大批量生产优质新生牛血清产品奠定了基础。     

不同碱性添加剂和催化剂对稻草共溶剂液化的影响研究

以农业典型生物质（稻草）为原料,Na2CO3、K2CO3和FeHZSM-5为液化催化剂,考察了稻草在高温高压反应釜中的液化行为。实验重点考察了不同碱性物质与催化剂的添加对液化实验的影响,添加NaOH、KOH和催化剂在共溶剂和纯水溶剂液化的液效果对比以及NaOH、KOH和催化剂的添加对共溶剂液化产物性质的影响。反应在300℃下进行,碱性物质和催化剂的添加量均为1g。结果表明,碱性物质的添加能有效促进稻草在共溶剂中的液化反应,其中添加NaOH的乙醇-水共溶剂液化效果最好,使产物中油1相产率由38．64％提高到53．27％,转化率由85.31％提高到90．54％。通过对产物GC—MS结果对比表明,NaOH可以提高烷烃类物质在生物油中的比例,催化剂FeHZSM-5可以促进芳香族化合物的生成。