Role of globin moiety in the chemical structure of curing pigment

In this study, the role of the globin moiety in the structure of this pigment has been evaluated, using myoglobin and hemin as model systems. After the synthesis of the cured pigment from the compounds used in this study, the absorption spectra, Fourier transform infrared spectroscopy (FTIR), and electrospray ionization (ESI)/MS spectroscopy were used to evaluate the chemical structure. Results indicated that the UV/visible, IR absorption, and mass spectroscopy of the cured pigment produced from myoglobin and its counterpart without the globin moiety, hemin, are different. Whereas myoglobin produced mononitrosylheme, hemin converted to dinitrosylheme, but probably the second nitric oxide group attached to the propionate side chain of the heme ring. It seems that the globin moiety protected heme ring against the second nitric oxide group.     

美国红鱼珠蛋白链的分离及其α-和β-珠蛋白基因的克隆

通过含Triton X-100的酸性聚丙烯酰胺电泳法从美国红鱼(Sciaenopes ocellatus)血液中分离到4条β-珠蛋白链和2条α-珠蛋白链,其中β和β链是主要β-珠蛋白链,α链是主要α-珠蛋白链。美国红鱼α-珠蛋白基因cDNA开放读码框由435个核苷酸组成,编码144个氨基酸的多肽。与大黄鱼α-珠蛋白一样,美国红鱼α-珠蛋白在C与E螺旋间隔区也插入了一个独特的甘氨酸残基。美国红鱼β1-珠蛋白基因cDNA开放读码框由447个核苷酸组成,编码148个氨基酸的多肽。美国红鱼α-和β-珠蛋白基因拥有典型的珠蛋白基因结构,由3个外显子组成,中间间隔着2个内含子。美国红鱼β2-珠蛋白基因内含子1有一段TTA重复序列,此序列插入可能使内含子原有的功能发生改变或丧失。     

木质纤维素乙醇发酵研究进展

以木质纤维素为原料生产燃料乙醇,首先要对原料进行预处理得到可发酵糖,在稀酸水解木质纤维素得到的糖液中,除含有葡萄糖、木糖等六碳糖和五碳糖外,根据水解温度、酸浓度和时间的不同,还含有不同浓度的发酵抑制剂。因此,在研究木质纤维素稀酸水解糖液的乙醇发酵中,对代谢木糖成乙醇的菌种的研究、对代谢发酵抑制剂微生物的研究、对稀酸水解糖液的脱毒方法的研究以及对稀酸水解糖液不同发酵方式的乙醇发酵研究等非常重要。本文重点介绍了以上几个方面近几年研究的进展。     

Effect of gel structure on the dissolution of heat-induced beta-lactoglobulin gels in alkali

The dissolution of heat-induced beta-lactoglobulin (betaLg) gels in alkaline solution plays an important role in the cleaning-in-place of fouled dairy and other food plants. The dissolution behavior is strongly influenced by the conditions under which the gel is formed. At low alkaline pH values (<13), the dissolution rate constant kg' decreases with longer gelation time and higher temperature. An inverse relationship is observed between the kg' value and the amount of covalently cross-linked proteins in the gel, which is mainly due to disulfide bonds. beta-Elimination kinetics of intramolecular cystines in betaLg have been used to estimate the amount of intermolecular disulfide bonds that are cleaved during dissolution. The results call into question current dissolution models for these systems based on external mass transfer through the fluid next to the swollen gel. At low temperatures, the amount of disulfide cleavage is estimated to be small, indicating that dissolution is likely to involve the (slow) disengagement of large protein clusters, analogous to the dissolution of synthetic polymers.     

超高压处理对大黄鱼鱼糜水分状态和蛋白质结构的影响

为了研究超高压处理大黄鱼鱼糜的凝胶特性,该文利用低场核磁共振、拉曼光谱研究了水浴加热和超高压处理鱼糜凝胶化过程中水分存在状态和蛋白质结构的变化,并分析了它们和鱼糜凝胶特性指标的相关性。结果表明,与水浴加热处理相比,超高压处理能改善鱼糜凝胶特性,使其保水率、弹性、内聚性增大（P<0.05）,硬度下降（P<0.05）。但随压力增大,鱼糜的内聚性、弹性、咀嚼性呈下降趋势（P<0.05）,保水率变化不显著（P>0.05）;低场核磁共振分析显示超高压使鱼糜自由水组分消失,不易流动水的流动性增强（P<0.05）,结合水的含量增加（P<0.05）;拉曼光谱分析显示超高压使鱼糜蛋白α-螺旋含量显著增加（P<0.05）,无规卷曲和β-转角含量显著下降（P<0.05）,三级结构也发生变化;相关性分析表明,蛋白质结构、水分状态及含量与鱼糜的质构、保水率之间存在特定相关性。说明不同处理条件下,鱼糜的蛋白质结构和水分状态发生改变,从而表现出相应的质构、保水率等凝胶特性。以上结果可为鱼糜凝胶特性的评价及改进提供检测方法及理论依据。     

Hydrophobicity of bitter peptides from soy protein hydrolysates

Soy peptides were characterized for flavor, chemical properties, and hydrophobicity to investigate their relationships with bitterness. Five peptide fractions ranging in average molecular mass from 580 to 11300 Da were fractionated by ultrafiltration from two commercial soy protein hydrolysates. The bitterness of fractionated peptides was related to molecular mass, with maximum bitterness observed at approximately 4000 Da for one hydrolysate and 2000 Da for the other. The bitterness increased as the peptide M(w) decreased to 3000 Da for the first hydrolysate and to 2000 Da for the second one and then decreased as the peptide M(w) decreased below 1000 Da. The peptide fraction with molecular mass of <1000 Da showed the lowest bitterness for both. The hydrophobicity data based on Q values do not support Ney's Q rule as a predictor of bitterness for soy peptides.     

Antioxidant and antimicrobial effects of extracts from hydrolysates of lignocellulosic materials

The antioxidant and antimicrobial activities of ethyl acetate extracts obtained from acid hydrolysates of several lignocellulosic materials (Eucalyptus globulus wood, barley bran, corn cobs, and corn leaves) were evaluated. The minimum inhibitory and bactericide concentrations (MIC and MBC, respectively) were determined against a selection of bacteria and yeasts. Extracts from Eucalyptus wood hydrolysates were the most active for inhibiting bacteria and yeast growth, with MIC in the range of 10(2)--5 x 10(3) microg/mL and MBC in the range of 10(3)--0(5) microg/mL. Bacteriogenic and bacteriostatic activities of extracts from Eucalyptus wood and barley bran acid hydrolysates were slightly higher than those of corn cobs and leaves. Both the radical scavenging capacity and the inhibition of the beta-carotene bleaching caused by extracts were determined and compared with those of synthetic antioxidants. The antioxidant activity of extracts increased with their concentrations in the media, the stronger properties corresponding to those obtained from Eucalyptus wood hydrolysates.     

冰糖橙种植园土壤团聚体特征及其影响因素

[目的] 探究冰糖橙种植园土壤团聚体的特征以及影响因素,为减少土壤侵蚀,增加柑橘园土壤保水保肥能力提供科学参考。 [方法] 采集板页岩风化物、紫色砂岩风化物、砂岩风化物、第四纪红土风化物发育的冰糖橙种植园土壤样本,并同步收集相关的耕作、地理等信息;采用土壤结构稳定性指标R_0.25,GWD,MWD、分形维数(D)与土壤可蚀性K值对团聚体及其有机碳含量等进行方差分析、相关分析。 [结果] ①粒径＞0.25 mm的团聚体占总团聚体的78%～85%。随着团聚体粒径减小,分级土壤含量整体呈逐渐减小趋势。 ②4种母质发育的土壤GWD在0.536～0.797之间;MWD在0.890～1.208之间;分形维数(D)在2.434～2.480之间;土壤可蚀性K值在0.060 8～0.069 7之间。 ③有机碳含量随着粒径增大有先减小后增大趋势,整体上呈V形分布,其中0.250～0.053 mm微团聚体的有机碳含量最低;大团聚体的有机碳相对贡献率在82%～87%。 ④随着种植年限增加,外源有机碳的不断输入,土壤结构稳定性指标R_0.25,GWD与MWD极显著增大,分形维数(D)与土壤可蚀性K值极显著减小;说明土壤结构的稳定性在不断增强。 [结论] 研究区冰糖橙种植园大团聚体含量高,土壤稳定性较强;且各母质的土壤稳定性处于同一水平。成土母质的砂粒含量与人为扰动直接对团聚体稳定性产生作用、外源有机碳、种植年限,纬度与海拔共同作用于有机胶结物质来影响土壤稳定性。     

土壤团聚体的形成和稳定机制：研究进展与展望

土壤团聚体是土壤的重要组成部分、土壤结构的基本单元,对土壤生态功能（如碳固存和养分保持等）的维持至关重要。团聚体的形成和稳定主要是通过土壤中矿物、有机质和生物间复杂的相互作用实现的,但其作用机制尚缺乏系统总结。回顾了一个世纪以来有关土壤团聚体的研究历程,梳理了土壤团聚体关键理论提出的历史节点,包括重要的发现和理论观点、主要的理论模型和评价土壤团聚体结构和稳定性的指标等,比较了团聚体的筛分方法及粒级划分依据,分别阐述了团聚体基本结构单元（矿物、有机质和生物及其衍生物）的作用机理,以及微团聚体和大团聚体形成和稳定机制。通过总结发现,尽管目前对影响团聚体形成和稳定的因素及其作用机制有较深入的探讨,但鲜有从稻田及滨水土壤系统的角度探讨pH和氧化还原变化过程对团聚体形成和稳定的影响机制。最后对土壤团聚体研究领域未来的发展进行展望,以期为土壤资源的可持续利用提供理论参考。     

Purification of xylitol obtained by fermentation of corncob hydrolysates

Hydrolysates obtained by autohydrolysis-posthydrolysis of corncobs were detoxified with charcoal, concentrated, supplemented with nutrients, and fermented with Debaryomyces hansenii. After biomass removal, the fermented media contained 0.1137 kg of nonvolatile components (NVC)/kg of liquor, which corresponded mainly to xylitol (0.6249 kg/kg of NVC) but also to minor amounts of inorganic components (measured as ashes), proteins, nonfermented sugars (xylose and arabinose), uronic acids, arabitol, and other nonvolatile components (ONVC). The media were subjected to further processing (sequential stages of adsorption, concentration, ethanol precipitation, concentration, and crystallization) to obtain food-grade xylitol. Adsorption experiments were carried out at various solid-to-liquor ratios. Under selected conditions (1 kg of charcoal/15 kg of liquors), the xylitol content increased to 0.6873 kg/kg of NVC, and almost total decoloration was achieved. The resulting liquor was concentrated by evaporation to increase its NVC content to 0.4032 kg/kg of liquor (corresponding to a xylitol concentration of 0.280 kg/kg of liquor), and ethanol was added to precipitate a part of the NVC (mainly proteins, but also uronic acids, ashes, and other nonvolatile compounds). Refined liquors (containing 0.7303 kg of xylitol/kg of NVC) were concentrated again, and ethanol was added (to reach 40-60% volume of the stream) to allow crystallization at -10 or -5 degrees C. Under selected conditions, 43.7% of xylitol contained in the initial fermentation broth was recovered in well-formed, homogeneous crystals, in which xylitol accounted for 98.9% of the total oven-dry weight. Material balances are presented for the whole processing scheme considered in this work.     

紫色土团聚体抗蚀特征研究

从水稳性、力稳性和化学稳定性3方面研究了紫色土团聚体稳定性和抗蚀性特征及内在机理,结果表明:不同利用方式土壤>3mm,>1mm,>0.25mm水稳性团聚体的含量均表现为荒草地>林地>园地>耕地,结构破坏率表现为耕地>园地>林地>荒草地;力稳性参数"原始稳定性"表现出荒草地>林地>园地>耕地,"崩解速率"表现为耕地>园地>林地>荒草地,不同利用方式土壤团聚体力稳性表现为荒草地>林地>园地>耕地;蓬莱镇组、遂宁组和沙溪庙组3种母质发育的土壤,遂宁组母质发育土壤抗蚀性最强,不同利用方式抗蚀强弱表现为荒草地>林地>园地>耕地;土壤有机质和粘粒含量显著地影响土壤团聚体的"原始稳定性"和"崩解速率",是影响土壤团聚体抗蚀性的主要内在因素。     

水酶法从菜籽中提取油及水解蛋白的研究

为了同时从菜籽中提取清油和水解蛋白,依次使用复合细胞壁多糖酶和碱性蛋白酶(Alcalase 2.4 L)水解湿磨菜籽浆,并利用大孔吸附树脂纯化水解蛋白液。结果表明：经过酶解(复合细胞壁多糖酶：浓度3％(v/w),pH 5.0,48℃,5 h;Alcalase 2.4 L：浓度1.5％(v/w),初始pH 9.0,60℃,3 h)、洗渣和破乳后总菜籽清油提取率为88％～90％,总水解蛋白提取率为93％～95％。和溶剂萃取油相比,水酶法提取油的酸价偏高,颜色略深,但过氧化值低,两者皂化价,碘价和脂肪酸组成均接近。菜籽水解蛋白分子量小于1500的组分约占96％,其中小于600的约占87％。经过大孔吸附树脂纯化后,菜籽肽中糖和灰分含量显著降低,硫苷和植酸均未检出。     

蛋白水解物及多糖负载姜黄素制备纳米颗粒及其稳定性

为了提供一种姜黄素纳米颗粒的制备载体,该文以玉米醇溶蛋白水解物(zein hydrolyate,ZH)和大豆可溶性多糖(soluble soybean polysaccharides,SSPS)复合物(ZH-SSPS)为原料,通过反溶剂纳米沉淀法制备了一种水溶性姜黄素纳米颗粒(curcumin nanoparticles,Cur-Ps),并考查了SSPS与ZH在制备姜黄素纳米颗粒中的协同作用。研究结果表明,当ZH的质量浓度在2.5 mg/m L以下时,SPSS的存在会使姜黄素的水溶性有所提高。当ZH的质量浓度在2.5 mg/m L以上时,姜黄素在水中的溶解量可高达135μg/m L,SSPS的加入无法使姜黄素的水溶性进一步提升。在中性条件(p H值7.0)或低离子强度(50 mmol/L)下,ZH及ZH-SSPS分别制备的姜黄素纳米颗粒(Cur-Ps)都具有良好的胶体稳定性。但在酸性(p H值为4.5和2.0)或高离子强度(200 mmol/L)下,ZH-SSPS较单独的ZH制备的Cur-Ps具有更好的胶体稳定性。体外释放研究表明,ZH及ZH-SSPS分别制备的Cur-Ps都具有一定的缓释作用,但ZH-SSPS制备的Cur-Ps具有更好的缓释效果,6 h的累积释放率在80%以下。1,1-二苯基-2-苦基肼(1,1-Diphenyl-2-picrylhydrazyl,DPPH)游离基氧化稳定性试验表明,姜黄素经纳米包埋后其氧化稳定性得到了显著提高(P0.05)。此外,ZH-SSPS制备的Cur-Ps冻干粉呈现多孔的海绵状结构,其复溶率显著提高(P0.05),可达90%以上。因此,SSPS和ZH在制备Cur-Ps的过程中具有明显的协同作用。利用ZH-SSPS制备的Cur-Ps溶液,外观澄清透明,能够为功能性饮料的营养强化提供借鉴。     

护坡人工混凝土壤不同粒级团聚体分布特征及其抗蚀性研究

为了定量评价人工混凝土壤生态护坡基材的抗蚀性,室内测定了其团聚体分布特征和各抗蚀性指标,并与立地条件相似的自然土壤进行了对照分析。结果表明:与自然土壤相比,人工混凝土壤中 > 0.25 mm机械稳定性团聚体含量、> 0.25 mm水稳性团聚体含量R_0.25、平均重量直径MWD、几何平均直径GWD与有机质含量均显著提升,可蚀性因子K、结构破坏率PAD、分形维数D与分散率均显著降低;同时,抗蚀性主成分值提高了2.53倍。这均证实人工混凝土壤团聚状况和团聚度有所改善,抗蚀性较自然土壤有较大的提升。相关性分析表明 > 0.25 mm水稳性大团聚体含量R_0.25和有机质含量与其他抗蚀性指标之间均存在极显著的相关性。综合分析可知,由于添加了水泥和天然有机物料,人工混凝土壤的水稳性大团聚体含量和有机质含量明显提升,因此导致其稳定性与抗蚀性显著优于原材料之一的自然土壤。     

Caseins and casein hydrolysates. 1. Lipoxygenase inhibitory properties

Whole casein from bovine origin, the different casein subtypes alpha, beta, and kappa, and the related dephosphorylated proteins were assayed as modulators of soybean lipoxygenase 1 activity and were found to inhibit it. To define the lipoxygenase inhibitory domain, whole casein and beta-casein were digested by proteases (trypsin, clostripain, and subtilisin). The beta-casein tryptic digest and the tryptic and subtilisin digests of whole casein retained their inhibitory properties. The tryptic beta-casein digest was the most potent inhibitor of lipoxygenase activity and was further fractionated by FPLC or HPLC. The collected peptides inhibited the lipoxygenase-catalyzed reaction to different extents. The active fractions were analyzed by ESI-MS, and the sequences of several lipoxygenase inhibitory peptides, corresponding mainly to the C-terminal moiety of beta-casein, were identified.     

Inhibitory effect of protein hydrolysates on calcium carbonate crystallization

Protein hydrolysates, prepared by enzymatic digestion of soybean protein and egg white albumin using several proteases, inhibited the crystal growth of calcium carbonate. Each hydrolysate showed different inhibitory activities, suggesting the key role of peptide structures in the inhibition. The deamidation of protein hydrolysates by glutaminase increased not only the inhibitory activity toward the crystal growth of calcium carbonate but also the resistance of the hydrolysates against peptic digestion. Furthermore, the addition of sodium chloride, citric acid, or lactose into the reaction mixture enhanced the inhibitory activity. The protein hydrolysates inhibited both nucleation and crystal growth of calcium carbonate and also affected the crystal morphology.     

Aggregates stability and water erosion in Andosols of the Canary Islands

The aim of this paper is to assess the mechanisms of water erosion in andic soils using two tests, which in a certain way simulate the two principal mechanisms of aggregate destruction in the process of water erosion—water dispersion and raindrops impact—and compare them with the aggregation observed in material dettached by inter‐rill erosion (sediments) in experimental plots with natural rain. In accordance with the obtained results, the erosive process in these soils seems to come about through a picking off of surface material of larger aggregates, due to the impact of raindrops. The intensity of pull off and fragment size from larger aggregates depends on the kinetic energy of the drops (rain intensity), but the size generally ranges between 0ċ2 and 0ċ5 mm. Therefore inter‐rill erosion initially proceeds by a washing down of smaller aggregates (<0ċ5 mm) (of less bulk density than larger aggregates 0ċ4 Mg m⁻³ against 0ċ9 Mg m⁻³), enriching the soil in larger sized aggregates which, on being fragmented by picking off of raindrops, supply new material for washing down by inter‐rill erosion. Copyright © 2002 John Wiley & Sons, Ltd.     

侵蚀红壤中结合态腐殖质及其与水稳性团聚体的关系

以亚热带地区3种侵蚀程度(依据其植被、坡度以及土层厚度不同分为轻度、中度和严重侵蚀)的红壤为供试材料,利用湿筛法获得粒径4、2~4、1~2、0.5~1、0.25~0.5 mm的水稳性团聚体,分析侵蚀红壤和团聚体中3种结合态(紧结态、松结态和稳结态)腐殖质含碳量的分布特征,及其对0.25 mm团聚体稳定性的影响。结果表明:随着红壤侵蚀程度的增强,3种结合态腐殖质的含碳量均逐渐减小。在轻度侵蚀的红壤中,随着团聚体粒径的增大,其紧结态和松结态腐殖质的含碳量逐渐升高,稳结态腐殖质的含碳量逐渐降低;但是在中度和严重侵蚀红壤中,不同粒径团聚体的3种结合态腐殖质的含碳量基本相同。侵蚀红壤的紧结态、松结态腐殖质的含碳量与其0.25 mm水稳性团聚体的含量均呈极显著正相关(r分别为0.88,0.74),说明土壤中腐殖质与矿物质的结合方式和松紧程度不一样,其对侵蚀红壤的结构具有不同的影响。     

茶园土壤团聚体分布特征及其对有机碳含量影响的研究

通过野外调查与室内分析相结合的方法,对茶园土壤团聚体的分布及其有机碳的含量及分布进行了研究.结果表明:茶园0-20 cm,20-40 cm土层土壤团聚体的分布均以>2.00mm和2～5 mm团聚体为主,分别占总团聚体的比例为56.57%和69.53%.茶园土壤团聚体平均重量直径平均值为1.02 mm,并且随着土壤层次的增加有增加的趋势.茶园0-20 cm土层0.25～0.5 mm粒径土壤团聚体有机碳含量最高,20-40 cm土层<0.25 mm粒径土壤团聚体有机碳含量最高,而2～5 mm粒径土壤团聚体有机碳含量在0-20 cm和20-40 cm土层均最低.茶园0-20 cm土层.各粒径团聚体中的有机碳分配比例均高于20-40 cm土层土壤.