Formation of odorants in Maillard model systems based on l-proline as affected by pH

Formation of the odorants acetic acid, 4-hydroxy-2,5-dimethyl-3-(2H)-furanone (HDMF), 6-acetyl-1,2,3,4-tetrahydropyridine (ATHP), and 2-acetyl-1-pyrroline (AP) was monitored by isotope dilution assays at pH 6, 7, and 8 in Maillard model reactions containing glucose and proline (Glc/Pro) or the corresponding Amadori compound fructosyl-proline (Fru-Pro). In general, higher yields were obtained at pH 7 and 8. Acetic acid was the major odorant with up to 40 mg/mmol precursor followed by HDMF (up to 0.25 mg/mmol), the formation of which was favored in the Fru-Pro reaction systems. On the contrary, ATHP (up to 50 microg/mmol) and AP (up to 5 microg/mmol) were more abundant in Glc/Pro. However, the sensory relevance of the two N-heterocycles was more pronounced on the basis of odor activity values, confirming their contribution to the overall roasty note of the reaction samples. It was also found that formation and decomposition of Fru-Pro were faster at pH 7 as compared to pH 6, explaining in part the preferred formation of the four odorants studied under neutral and slightly alkaline conditions. After 4 h of reaction at pH 7 in the presence of proline, about one-fourth of the glucose was consumed leading to acetic acid with a transformation yield of almost 40 mol %.     

超声波—酶法提取海带多糖及其抑菌活性

通过研究超声波—酶法提取海带多糖的最佳条件、海带多糖及其化学改性物对常见食源性病原菌的抑菌活性,为海带的深加工和海带多糖的应用提供理论依据。采用单因子分析和正交试验,得到最佳提取条件;应用化学改性法得到氧化降解多糖和乙酰化海带多糖;皿内抑菌试验研究海带多糖及其改性物对3种霉菌和5种食源性细菌的抑菌活性。结果表明：超声波—酶法提取海带多糖最佳条件为酶解温度50℃、pH值4.5、酶解时间75 min、加酶质量分数2.25%（纤维素酶∶中性蛋白酶=2︰1,m/m）,所得海带多糖提取率为8.64%。海带多糖对大肠杆菌、沙门氏菌、金黄色葡萄球菌和粪肠球菌均有一定的抑制作用,但不能抑制志贺氏菌;与海带多糖相比,改性后的多糖对几种供试细菌的抑制作用明显提高,且对志贺氏菌也有一定的抑制作用;海带多糖及其2种改性产物对青霉、根霉、黑曲霉3种霉菌无明显抑制作用。     

Impact of electrostatic interactions on formation and stability of emulsions containing oil droplets coated by beta-lactoglobulin-pectin complexes

Interfacial protein-polysaccharide complexes can be used to improve the physical stability of oil-in-water emulsions. The purpose of this study was to examine the impact of ionic strength on the formation and stability of oil-in-water emulsions containing polysaccharide-protein-coated droplets. Emulsions were prepared that contained 0.1 wt % corn oil, 0.05 wt % beta-lactoglobulin, and 0.02 wt % pectin at pH 7. The emulsions were then adjusted to pH 4 to promote electrostatic deposition of the pectin molecules onto the surfaces of the protein-coated droplets. The salt concentration of the aqueous phase (0 or 50 mM NaCl) was adjusted either before or after deposition of the pectin molecules onto the droplet surfaces. We found that stable emulsions containing polysaccharide-protein-coated droplets could be formed when the salt was added after pectin adsorption but not when it was added before pectin adsorption. This phenomenon was attributed to the ability of NaCl to promote droplet flocculation in the protein-coated droplets so that the pectin molecules adsorbed onto the surfaces of flocs rather than individual droplets when salt was added before pectin adsorption. We also found that polysaccharide-protein-coated droplets had a much improved stability to salt-induced flocculation than protein-coated droplets with the same droplet charge (zeta-potential). Theoretical predictions indicated that this was due to the ability of the adsorbed polysaccharide layer to strongly diminish the van der Waals attraction between the droplets.     

基于海藻酸钠与鸡蛋黄静电聚集作用的低脂蛋黄酱制备

为了拓展海藻酸钠和鸡蛋黄蛋白质在低脂蛋黄酱质构设计方面的应用,该研究首先探究了海藻酸钠和鸡蛋黄分散液在不同酸性pH值条件下的聚集行为,并基于两者的静电聚集作用设计出油相比为30%（体积分数）且具有明显黏弹性和触变性的低脂蛋黄酱产品,同时以油相比为75%的蛋黄酱作对照。结果表明,当pH值低于5.0时,海藻酸钠携带负电荷,鸡蛋黄分散液携带正电荷,两者可发生明显的静电聚集作用,海藻酸钠和鸡蛋黄复合体系的结构强度增加。当白醋添加量高于2%（体积分数）时,海藻酸钠和鸡蛋黄复合体系的pH值降低至5.0以下,可诱导复合体系发生静电聚集作用,白醋添加量越高,聚集作用越明显,低脂蛋黄酱的结构化程度也越高。然而,过量的白醋添加降低了低脂蛋黄酱的热稳定性,同时也影响了产品的风味和感官接受度。综合而言,当白醋添加量为4%时（pH值4.6）,制备的低脂蛋黄酱流变学特性和对照组最为接近,且感官接受度较好。该研究结果可为构建低脂食品提供理论参考。     

玉米淀粉与黄原胶复配体系流变和凝胶特性分析

为考察胶体对淀粉流变及凝胶特性的影响,该文以玉米淀粉为原料,加入不同比例黄原胶,研究两者复配后流变及凝胶特性的变化,对其相互作用机理进行了初步探讨。结果表明,玉米淀粉及两者复配体系属于屈服-假塑性流体,随着黄原胶比例的提高,复配体系的稠度系数显著增加,流体指数降低,假塑性增强,但黄原胶比例大于10%时,增加不再显著。动态流变学试验显示,复配体系具有更为优越的黏弹性,黄原胶可与淀粉分子间相互作用形成氢键,使得分子链段间的缠结点增加,同时,可延缓及阻止部分直链淀粉分子间的重新排列,从而抑制淀粉凝胶体系的回生,复配体系形成了质地更为柔软的凝胶。综合考虑,在实际应用中选择玉米淀粉与黄原胶质量比为9.0∶1.0 g/g较为适宜。研究结果可为更好的在食品工业中应用玉米淀粉/黄原胶复配体系及品质控制提供参考。     

玉米淀粉与黄原胶复配体系流变和凝胶特性分析

为考察胶体对淀粉流变及凝胶特性的影响,该文以玉米淀粉为原料,加入不同比例黄原胶,研究两者复配后流变及凝胶特性的变化,对其相互作用机理进行了初步探讨。结果表明,玉米淀粉及两者复配体系属于屈服-假塑性流体,随着黄原胶比例的提高,复配体系的稠度系数显著增加,流体指数降低,假塑性增强,但黄原胶比例大于10%时,增加不再显著。动态流变学试验显示,复配体系具有更为优越的黏弹性,黄原胶可与淀粉分子间相互作用形成氢键,使得分子链段间的缠结点增加,同时,可延缓及阻止部分直链淀粉分子间的重新排列,从而抑制淀粉凝胶体系的回生,复配体系形成了质地更为柔软的凝胶。综合考虑,在实际应用中选择玉米淀粉与黄原胶质量比为9.0∶1.0 (g/g)较为适宜。研究结果可为更好的在食品工业中应用玉米淀粉/黄原胶复配体系及品质控制提供理论依据。     

Formation of natamycin:cyclodextrin inclusion complexes and their characterization

Natamycin is a broad spectrum antimycotic with very low water solubility, which is used to extend the shelf life of shredded cheese products. beta-Cyclodextrin (beta-CD), hydroxypropyl beta-cyclodextrin (HP beta-CD), and gamma-cyclodextrin (gamma-CD) were found to form inclusion complexes with natamycin in aqueous solution. The increase in solubility of natamycin with added beta-CD was observed to be linear (type A(L) phase solubility diagram). The 1:1 stability constant of natamycin:beta-CD complex was estimated from its phase solubility diagram to be 1010 M(-1). The phase solubility diagrams of both gamma-CD and HP beta-CD exhibited negative deviation from linearity (type A(N) diagram) and, therefore, did not allow the estimation of binding constants. The water solubility of natamycin was increased 16-fold, 73-fold, and 152-fold with beta-CD, gamma-CD, and HP beta-CD, respectively. The natamycin:CD inclusion complexes resulted in in vitro antifungal activity nearly equivalent to that of natamycin in its free state.     

不同侧风和静电电压对静电喷雾飘移的影响

为研究不同侧风和静电电压对静电喷雾雾滴飘移的影响规律,设计不同侧风(恒速风1、2、4 m/s及0~4 m/s变化的模拟自然风)及静电电压(0,2,4,6,8 k V),进行喷杆式静电喷雾机的雾滴飘移试验,测定不同静电电压下的雾滴粒径与荷质比,并对比分析雾滴飘移质量中心距和飘失率。结果表明:随着静电电压的增大,雾滴粒径减小,雾滴荷质比增大,0~8 k V电压下电极干燥和电极打湿对雾滴荷质比没有显著影响。在侧风风速为1 m/s时,0~8 k V静电喷雾的雾滴飘移中心距小于0.55 m,雾滴飘失率低于15%。在侧风风速2 m/s时,非静电喷雾的雾滴飘失率为11.9%,6~8 k V静电喷雾的雾滴飘失率超过20%,其中静电电压8 k V的雾滴飘失率(23.9%)比非静电喷雾增加100.8%。在侧风风速4 m/s时,4~8 k V静电喷雾的雾滴飘移中心距在0.9 m以上,雾滴飘失率在30%以上,其中静电电压8 k V下的雾滴飘移中心距为967.2 mm比非静电喷雾下增加了13.7%,雾滴飘失率为35.4%比非静电喷雾下增加了59.5%。相同静电电压下,2 m/s的恒速风和0~4 m/s变化的模拟自然风之间对雾滴飘失率无显著差异。该研究为优化喷雾技术参数和提高雾滴抗飘移的能力提供参考。     

美国航空静电喷雾系统的发展历史与中国应用现状

航空静电喷雾系统是传统静电喷雾技术在空中操作平台上的专门应用,是航空植保技术的重要内容。美国在上个世纪60年代开始开展航空静电喷雾的技术研究,本文着重介绍了美国航空静电喷雾系统近50a的发展历史和相关的测试工作,包括航空静电喷雾系统的早期研究和持续改进,以及最终的系统模型确定。航空静电喷雾系统可有效减少施药液量和提高药液沉积量,但是仍然存在如何提高病虫害防治效果和减少下风处的喷雾飘移等方面的问题,航空静电喷雾系统针对不同作物和病虫害的适用范围和最佳作业条件还需要进一步的研究和探索。然而,航空静电喷雾系统的巨大优势已经奠定了其在现代农业航空发展中的地位,随着不断的试验研究和评估,现代航空静电喷雾技术必将继续支持农业航空产业的发展。     

基于混合特征的互联网茄子图像检索方法与系统

互联网图像数据的爆炸式增长使得有效检索变得越来越重要,不同于文字的检索,有效的图像检索仍然是一个开放的问题。该文提出了基于混合特征的互联网茄子类图像的检索方法,并开发了图像检索系统。该文采用Hu不变矩(hu invariant distance)作为几何不变特征,采用颜色矩方法,通过计算HSV空间的三阶矩来描述颜色特征,采用分水岭算法(watershed algorithm)提取茄子的轮廓特征,通过长宽比特征区分长茄和圆茄,最后综合几何不变特征、颜色、轮廓特征进行茄子对象的描述,分别给3种特征赋不同的权重,形成检索系统。试验验证,该文方法和系统在测试数据集上查全率为87.6%,查准率为87.6%,相比于只采用Hu不变矩方法(其查全率为31.75%,查准率为31.75%)在Hu不变矩加颜色特征方法(查全率为52.8%,查准率为52.8%),有了一定的提升,验证了方法的有效性。     

基于冻融辅助超声波法的小球藻多糖提取工艺优化

为了优化水提法小球藻多糖提取的工艺,该文在单因素试验的基础上,选择水料质量比、超声波功率、提取时间、冻融-超声波次数进行4因素3水平的正交试验提取小球藻多糖,采用三氯乙酸法去除游离蛋白质。结果表明:小球藻多糖最佳提取条件为水料质量比15,超声波功率600W,超声波作用时间6min和冻融-超声波2次,小球藻粗多糖得率为5.918%。三氯乙酸法脱游离蛋白质以pH值为4为最佳,多糖回收率为57.84%。该研究可为从小球藻中大规模分离和提取以及纯化多糖提供参考。     

Kinetics of formation and functional properties of conjugates prepared by dry-state incubation of beta-lactoglobulin/acacia gum electrostatic complexes

The formation of conjugates between beta-lactoglobulin and acacia gum based on electrostatic complexes formed at pH 4.2 was investigated upon dry-state incubation for up to 14 days at 60 degrees C and 79% relative humidity (RH). By means of SEC-HPLC and RP-HPLC, it was shown that the beta-lactoglobulin incubated alone was able to form polymers with molecular masses higher than 200 kDa until 50% of the initial monomeric protein disappeared after 14 days. In the presence of acacia gum at initial protein to polysaccharide weight mixing ratios of 2:1 and 1:2, only 35% of the initial beta-lactoglobulin monomers disappeared after 14 days. Using RP-HPLC, an apparent reaction order of 2 was found for the disappearance of monomeric beta-lactoglobulin both in the presence or absence of acacia gum. However, the reaction rate was faster in the absence of acacia gum. SDS-PAGE electrophoresis with silver staining confirmed the formation of beta-lactoglobulin/acacia gum conjugates. The solubility curves of the incubated beta-lactoglobulin showed a minimum around pH 4-5. By contrast, the minimum of solubility of the beta-lactoglobulin/acacia gum incubated mixtures shifted to lower pH values compared to initial mixtures. The conjugates exhibited higher foam capacity than the incubated protein as well as lower equilibrium air/water surface tension. Conjugation at ratio 1:2 led to increased interfacial viscosity (300 mN s m(-1) at 0.01 Hz) compared to beta-lactoglobulin alone (100 mN s m(-1) at 0.01 Hz), but similar interfacial elasticity (30-40 mN m(-1)). The foam capacity of the conjugates was significantly higher than that of the incubated beta-lactoglobulin as well as foam expansion and drainage time, especially at pH 5.3, i.e., higher than the pH of formation of the conjugates.     

Formation of [14C]cellulase-humic complexes and their stability in soil

[¹⁴C]cellulase was extracted from the culture medium of Trichoderma viride and an attempt made to complex it with humic acid by adsorption. The results showed that the humic acid extracted from soil does not form a stable complex with [¹⁴C]cellulase. In contrast, the flocculation of humic acid by 24 mM Ca²⁺ in the presence of the cellulase resulted in the formation of stable humic-cellulase complexes. These complexes showed great resistance to proteolysis and storage at high temperatures. DEAE cellulose chromatography of cellulase-humic complexes revealed that cellulase could not be separated from the humic acid. Enzyme activity was only eluted along with humic acid upon increasing gradient concentration from 1.0 to 1.5 m NaCl. Furthermore, in order to test their stability, the enzyme-humic complexes were incorporated into fresh soil for 90 days. The cellulase-humic complexes were then extracted from soil. Fractionation of the extract on DEAE cellulose and G 100 Sephadex revealed that cellulase activiiy could not be separated from humic acid and was again eluted in the form of enzyme-humic complexes. This confirmed the stability of cellulase-humic complexes in soil.     

基于峰谷电价和年费用法进行输水方案的比选

选择合理的输水方案是降低输水工程费用的重要途径,合适的比较方法则是优选方案的前提。该文提出了基于峰谷电价的年费用法作为输水方案的比较方法。在满足输水水量、水压和可靠性的要求下提出不同的输水方案,考虑资金的时间价值、管网的动力费用、峰谷电价、折旧大修费用等因素,计算不同输水方案的最小年费用值,比较其大小,以此作为输水方案的优选依据。     

An evaluation of C and N on fresh and aged crop residue from mixed long-term no-till cropping systems

Conservation crop residue management increases soil organic carbon (SOC) storage, nutrient cycling and availability and improves soil quality. This study was conducted to evaluate the amount of residue biomass, residue carbon to nitrogen (C:N) ratio, residue carbon (C) and nitrogen (N), and residue N fertilizer deficit (supplemental N fertilizer requirement) from crop residue decomposition in long-term no-till production. Aboveground aged and fresh residues were collected in spring 2011 and fall 2012, respectively. Results showed slightly greater residue dry matter weight in aged residue than fresh residue. C:N ratios were wider in fresh residue than the aged residue. Both aged and fresh residue also showed wider C:N ratio in the corn (Zea mays L.)-soybean (Glycine max L.) rotation (66.6 and 64.4, respectively) and narrower C:N ratio in the spring wheat (Triticum aestivum L.)-winter wheat (Triticum aestivum L.)-alfalfa (Medicago sativa L.)-alfalfa-corn (Zea mays L.)-soybean (Glycine max L.) (45.6 and 35.7, respectively). Individual fresh crop residues showed narrower C:N ratios for legume and cover crops than non-legume crops. Analysis of potential supplemental N fertilizer requirements showed greater potential N requirement for the fresh residue than the aged residue.     

基于辐射供热和个性化送风的分娩猪舍环境保障系统

为解决目前分娩猪舍内环境调控系统能耗大,传染病交叉传染风险高的问题,将人体热舒适理论应用于养殖动物,提出应用辐射供能和局部送风技术进行母猪分娩猪舍的环境调控。该研究结合工程案例,基于CFD软件对安装新型环境调控装置的产房内动物体感温度和空气流动进行了模拟仿真分析,并同常规空调系统的全年能耗指标进行了计算和比较。结果表明,通过辐射供能和上送下排局部送风技术,可以在确保动物所处围栏内空气温度适宜（16～27 ℃）的同时减少排风热损失,系统能耗相较于传统的湿帘风机系统可降低42.04%。该系统可在节约能源的同时优化猪舍内气流组织,减小动物间传染病交叉感染风险。     

基于组件式GIS的施肥专家决策支持系统开发和应用

通过田间试验建立基于土壤肥力的红壤旱地和水田的平衡施肥模型,利用组件式地理信息系统技术(Component Geographic Information System,ComGIS),在Visual Basic环境下嵌入MapObjects,结合数据库技术、专家系统技术,针对典型红壤丘陵区－江西余江县开发了县级尺度的施肥专家决策支持系统。在管理余江县基础地理、土壤、农业经济等信息的基础上,分析了江西余江县土壤养分的空间变异,通过离散化技术生成施肥单元,基于施肥单元进行了县域尺度水田和旱地作物的施肥指导。     

Formation of furan and methylfuran by maillard-type reactions in model systems and food

The formation of furan and 2-methylfuran was studied in model systems based on sugars and selected amino acids. Both compounds were preferably formed under roasting conditions in closed systems yielding up to 330 micromol of furan and 260 micromol of 2-methylfuran per mol of precursor. The amounts obtained under pressure cooking conditions were much lower, usually below 20 micromol/mol, except for 2-furaldehyde, which yielded 70-100 micromol/mol of furan. Labeling studies indicated two major formation pathways for both furans: (i) from the intact sugar skeleton and (ii) by recombination of reactive C(2) and/or C(3) fragments. Under roasting conditions in the absence of amino acids, furan was mainly formed from the intact sugar skeleton. Formic and acetic acid were identified as byproducts of sugar degradation, indicating the split off of C(1) and/or C(2) units from hexoses. The presence of alanine, threonine, or serine promoted furan formation by the recombination of C(2) fragments, such as acetaldehyde and glycolaldehyde, which may originate from both sugars and amino acids. In aqueous solution, about half of furan was generated by the recombination of sugar fragments. 2-Methylfuran was preferably formed in the presence of amino acids by aldol-type reactions of C(2) and C(3) fragments with lactaldehyde as a key intermediate, the Strecker aldehyde of threonine. The total furan levels in cooked vegetables were increased by spiking with hexoses. However, in pumpkin puree, only about 20% of furan was formed from sugars, preferably from the intact carbon skeleton.     

Formation constants of cu2+ complexes with humic and fulvic acids

Formation constants for Cu²⁺ complexes with humic and fulvic acids were determined by a modification of the well-known Bjerrum potentiometric titration method. Highly stable complexes were formed with formation constants of the order of those observed for synthetic polycarboxylic acids. Overall formation constants for a two-step process (B₂) ranged from 2.5 · 10^?4 to 7.9 · 10^?3.