Effect of galactomannans on the thermal and rheological properties of sago starch

The thermal and rheological properties of sago starch have been studied in the presence of various concentrations of locust bean gum and guar gum of various molecular masses. At the concentrations studied (<1%) the galactomannans gave rise to only a very slight increase in the gelatinization temperature (up to 0.6 degrees C), and the gelatinization enthalpy remained constant within experimental error. For the low molecular mass galactomannans, depending on the concentration, the storage modulus, G', of the mixtures remained constant or actually decreased, and tan delta remained very low (0.01-0.03 at 0.1 Hz), indicating strong elastic gels. For the higher molecular mass samples G' increased significantly; however, the loss modulus, G' ', increased proportionally to a greater extent, and at 1% galactomannan tan delta was approximately 0.20 at 0.1 Hz, indicating a reduction in elastic character. The systems were shown to undergo phase separation, and the variations in rheological properties have been discussed in the context of their phase behavior and the relative rates of the phase separation and gelation processes. The presence of galactomannans significantly improved the freeze-thaw stability.     

Effect of salts on the gelatinization and rheological properties of sago starch.

The effects of various salts on the gelatinization and rheological properties of sago starch have been studied using differential scanning calorimetry, small deformation oscillation, and large deformation techniques. The presence of salts affected the gelatinization peak temperature, T(p), gelatinization enthalpy, DeltaH, swelling properties, storage modulus, G', gel strength, GS, and gelation rate constants, k, depending on the type of salt and the concentration. Their influence followed the Hofmeister series, and the effect of anions was more pronounced than that of cations. Sulfate ions increased T(p), G', GS, and k and reduced the swelling properties, whereas iodide and thiocyanate ions reduced T(p), G', GS, and k but increased the swelling properties. For all of the salts studied except for Na(2)SO(4), T(p) increased to a maximum and then decreased again at higher salt concentrations while DeltaH reduced with concentration. In the presence of MgCl(2), CaCl(2), and LiCl complex behavior was observed such that at approximately 3.5 M MgCl(2) and CaCl(2) and 8 M LiCl the starch samples were gelatinized at room temperature, whereas at much higher concentration T(p) increased again and the transition became exothermic.     

Effect of water on the rheological properties of typical chernozem in Kursk oblast

The rheological properties of typical chernozem were investigated by the amplitude sweep test on an MCR-302 rheometer (Anton Paar, Austria) for three water contents: maximum swelling, the liquid limit, and capillary rupture. A method is proposed for determining the water content of capillary rupture on an analyzer by using the curves for soil drying at constant temperature, determined simultaneously with the water content. Comparison of rheological soil characteristics at different soil humidity has shown that variations in the forms of soil water cause changes in the rheological soil behavior from viscous to elastic–brittle.     

植树造林对土壤性质和菌根形成的影响

A study was conducted on Cambisols in Northern Germany to analyze the effect of fast growing trees （Salix and Populus spp.） used in agroforestry on soil chemical and physical properties and also on endo- and ectomycorrhizal colonization of the fine roots. Representative plots of three trials, Giilzow （GUL）, Vipperow （VIP） and Rostock （ROS）, were used to measure the topsoil inventories at the very beginning and after six （GUL）, seven （VIP） and ten （ROS） years of afforestation with fast growing trees. The effect on soil organic carbon, plant available nutrients, reaction, bulk density, porosity and water conditions was analyzed, Arable soils without tree coppice were used as controls. Additionally, the endoand ectomycorrhizal colonization of two Salix and two Populus clones were investigated at one site （GUL） in 2002. The amounts of organic carbon in the topsoil increased significantly （P 〈 0.01） presumably induced by leaf and root litter and also by the lack of tillage. The soil bulk density significantly decreased and the porosity of the soil increased significantly （both P 〈 0.01）. The proportion of medium pores in the soil also rose significantly （P 〈 0.05 and 0.01）. Generally, afforestation of arable soils improved soil water retention. Ectomycorrhizas dominated the mycorrhizal formation of the Salix and Populus clones, with the accumulation of organic matter in the topsoil suspected of supporting the ectomycorrhizal formation. Thus, agroforestry with Salix and Populus spp. conspicuously affected chemical and additionally physical properties of the top layer of Cambisols within a period of six years.     

辐照对发酵玉米芯中裂褶菌多糖提取及流变学性质的影响

对裂褶菌发酵玉米芯进行γ射线辐照处理,研究不同处理条件下辐照对裂褶菌多糖提取率及流变学性质的影响。结果显示:在5~20kGy辐照剂量范围内,同一剂量下,多糖提取率随辐照原料水分含量的增加而上升,60%水分含量、10kGy处理下多糖提取率达到最高值7.95%。辐照处理对所提取裂褶菌多糖溶液粘度有不同程度的降低,15.0%水分含量、20kGy处理下,多糖的零剪切粘度η0降至最低值10.79 Pa.s;辐照处理对裂褶菌多糖的粘弹性亦有显著影响,G′、G″以及二者之交点Gx值的变化趋势与η0值的基本一致。本研究得到如下结论:γ射线辐照处理对发酵玉米芯中裂褶菌多糖可起到降解、增溶的作用。     

Effect of the structure on the electrical properties of soils

It was shown by capillarimetric and dielcometric methods that Linear relationships exist between the capacitance of soils and their volumetric water content. The coefficients of proportionality in these relationships abruptly decreased upon the disturbance of the soil structure: when the volumetric water content of soils decreased by two times, their capacitance decreased by 7–15 pF for soils with a natural structure and by only 1–2 pF for soils with a degraded structure. Therefore, the proportionality coefficients in these relationships could be used as criteria for assessing the structural state of soils.     

荞麦、玉米、马铃薯淀粉凝胶特性的试验研究(英)

利用电子万能材料试验机对荞麦、玉米、马铃薯淀粉的力学特性进行了研究。结果表明：在一定范围内，随着淀粉乳浓度的增加，荞麦、玉米、马铃薯的凝胶强度、弹性模量和凝胶弹性呈线性增加，但凝胶弹性变化较小；同一淀粉乳浓度下凝胶强度由高到低顺序为马铃薯淀粉＞玉米淀粉＞荞麦淀粉，弹性模量为马铃薯淀粉＞玉米淀粉＞荞麦淀粉，凝胶弹性为荞麦淀粉＞玉米淀粉＞马铃薯淀粉。在淀粉乳浓度为20％时，随着NaCl浓度增加，3种淀粉的凝胶强度均有一定程度增强。在同一NaCl浓度下，其凝胶强度为马铃薯淀粉＞玉米淀粉＞荞麦淀粉，弹性模量为马铃薯淀粉＞玉米淀粉＞荞麦淀粉，对凝胶弹性的影响不大。     

Alteration of soil thermal properties by structure formation

Temperatures were measured in a disturbed and a structured loess soil to study the influence of aggregation on thermal properties. The disturbance was done by mechanically destroying soil aggregates, and the structured soil was obtained by subjecting the disturbed soil to several irrigation and drying cycles. In all soils, five harmonics of a Fourier-series representation accounted for ≥99% of the variance of daily soil surface temperatures, and two to three harmonics did so below the soil surface. For soil water contents between 0.04 and 0.23 m³ m-³, the apparent thermal diffusivity, computed by the harmonic method, was higher in the structured soil than in the disturbed soil. The same was true for the apparent thermal conductivity, since the volumetric heat capacities of both the disturbed and structured soil were similar. The differences in the apparent thermal diffusivity and conductivity were attributed to increased heat conduction and water vapour transport in the structured soil.     

Heat-induced gels of egg white/ovalbumins from five avian species: thermal aggregation, molecular forces involved, and rheological properties

Product processing (heating, pH change, etc.) usually alters protein structure, improves rheological properties, and gives a unique texture to foods. The thermal aggregation and structural properties of ovalbumins from five avian species were studied at different pH values by polyacrylamide gel electrophoresis (PAGE) and determinations of sulfhydryl group content and surface hydrophobicity. The results showed that sulfhydryl group content changed insignificantly in heat-denatured ovalbumins other than hen ovalbumin (pH-independent), and surface hydrophobicity markedly increased (pH-dependent) after heating, with a significant difference among species. Furthermore, it was demonstrated that the hydrophobic interaction and sulfhydryl-disulfide interchange reaction were necessary in the aggregation and cross-linking of gel networks. Creep tests were also used to characterize the gel network structures of various egg white/ovalbumins upon heating. The viscoelastic behavior of the ovalbumins of all species was dependent on pH values, and changed significantly with the phylogeny of these species. With increases in pH value (7.0-8.5), the heat-induced gels of ovalbumins gradually changed from turbid to translucent, the instantaneous modulus (E(0)) increased slightly and reached a nearly constant value, and the Newtonian modulus (etaN) increased significantly in each sample. The heated egg white from these five avian species also formed highly viscoelastic gels, with a good correlation of viscoelastic behavior between ovalbumin and egg white in corresponding species.     

Effect of workability index,degree of mechanization and degree of certainty on the yield of sugar beet

The number of workable days for harvest of sugar beet on a sandy loam soil in The Netherlands was calculated by the application of a physical model of water movement in soils to weather data collected during 20 years. Average whole-farm root yield of sugar beet is shown to depend on the date harvest is started. Root-yield calculations are given for separate years for 3 workability indices, 4 degrees of mechanization and 3 degrees of certainty.To obtain maximum whole-farm yields under the given conditions, a risk of yield losses in 2 or 3 years out of 10, due to a late harvest, is the best choice. The results further demonstrate that using machinery which is better suited to harvest under wet conditions is more beneficial than increasing the degree of mechanization.     

Effect of alkaline deamidation on the structure, surface hydrophobicity, and emulsifying properties of the Z19 alpha-zein

Different deamidation conditions for the Z19 alpha-zein were studied in order to find the best conditions for the development of the emulsifying properties. Alkaline deamidation was chosen, and the effects on the peptide bond cleavage, secondary structure, emulsifying properties, and surface hydrophobicity were studied. The Z19 alpha-zein was deamidated by using 0.5 N NaOH containing 70% ethanol at 70 degrees C for 12 h. A deamidation degree (DD) of 60.6 +/- 0.5%, and a degree of hydrolysis (DH) of 5 +/- 0.5% were achieved. Analysis by far-UV circular dichroism showed that the denaturation was mainly promoted by the high temperature used during the incubation. The adequate balance between the DD and the DH results in an effective emulsifying property improvement for the Z19 alpha-zein. Thus, after the deamidation treatment, the surface hydrophobicity decreased from 9.5 x 104 +/- 6.8 x 103 to 46 x 104 +/- 2.1 x 103, and the emulsion stability increased from 18 +/- 0.7% to 80 +/- 4.7% since the oil globules stabilized by the modified protein were smaller (57.7 +/- 5.73 nm) and more resistant to coalescence than those present in the native protein emulsions (1488 +/- 3.92 nm).     

Effects of high-pressure processing at low temperature on the molecular structure and surface properties of beta-lactoglobulin

High-pressure processing (HPP) was utilized to induce unfolding of beta-lactoglobulin (beta-LG). beta-Lactoglobulin solutions at concentrations of 0.5 mg/mL, in pH 7.5 phosphate buffer, were pressure treated at 510 MPa for 10 min at either 8 or 24 degrees C. The secondary structure, as determined by circular dichroism (CD), of beta-LG processed at 8 degrees C appeared to be unchanged, whereas beta-LG processed at 24 degrees C lost alpha-helix structure. Tertiary structures for beta-LG, as determined by near-UV CD, intrinsic protein fluorescence spectroscopy, hydrophobic fluorescent probe binding, and thiol group reactivity, were changed following processing at either temperature. The largest changes to tertiary structure were observed for the samples processed at 24 degrees C. Model solutions containing the pressure-treated beta-LG showed significant decreases in surface tension at liquid-air interfaces with values of 54.00 and 51.69 mN/m for the samples treated at 24 and 8 degrees C, respectively. In comparison, the surface tension for model solutions containing the untreated control was 60.60 mN/m. Changes in protein structure during frozen and freeze-dried storage were also monitored, and some renaturation was observed for both storage conditions. Significantly, the sample pressure-treated at 8 degrees C continued to display the lowest surface tension.     

Effect of pH on the rheological and structural properties of gels of water-washed chicken-breast muscle at physiological ionic strength

Adjustment of pH from 6.4 to neutrality improved gelling ability and water-holding capacity of twice water-washed, minced chicken-breast muscle significantly at physiological ionic strength, at which the majority of the myofibrillar proteins, including myosin, are not soluble. A strain value of 2.2 was obtained at neutral pH. Myofibrils were the main components of the gel network at both pH 6.4 and 7.0; however, the myofibrillar distribution varied with the pH value. At pH 6.4, myofibrils formed a network of localized aggregates leaving large voids between, whereas at neutral pH, an evenly distributed network of myofibrils was formed. In addition, at neutral pH, a network of fine strands was found within the network of myofibrils. The network was much less developed at pH 6.4. The thin and thick filaments within each myofibrillar structure were disorganized at both pH values. The intramyofibrillar spaces were larger at neutral pH than at pH 6.4. It was proposed that adjustment of pH to neutrality increased electrostatic repulsion leading to a more even distribution of the myofibrillar proteins, a key factor responsible for the improved gel strength and water-holding capacity.     

Gelation of edible blue-green algae protein isolate (Spirulina platensis Strain Pacifica): thermal transitions, rheological properties, and molecular forces involved

Proteins isolated from blue-green algae Spirulina platensis strain Pacifica were characterized by visible absorption, differential scanning calorimetry (DSC), viscometry, and dynamic oscillatory rheological measurements. Unique thermal unfolding, denaturation, aggregation, and gelation of the algal protein isolate are presented. DSC analysis showed that thermal transitions occur at about 67 and 109 degrees C at neutral pH. Calcium chloride stabilized the quaternary structure against denaturation and shifted the transitions at higher temperatures. Viscometric studies of Spirulina protein isolate as a function of temperature showed that the onset of the viscosity increase is closely related to the dissociation-denaturation process. Lower viscosities were observed for the protein solutions dissolved at pH 9 due to an increased protein solubility. Solutions of Spirulina protein isolate form elastic gels during heating to 90 degrees C. Subsequent cooling at ambient temperatures caused a further pronounced increase in the elastic moduli and network elasticity. Spirulina protein isolate has good gelling properties with fairly low minimum critical gelling concentrations of about 1.5 and 2.5 wt % in 0.1 M Tris buffer, pH 7, and with 0.02 M CaCl(2) in the same buffer, respectively. It is suggested that mainly the interactions of exposed hydrophobic regions generate the molecular association, initial aggregation, and gelation of the protein isolate during the thermal treatment. Hydrogen bonds reinforce the network rigidity of the protein on cooling and further stabilize the structure of Spirulina protein gels but alone are not sufficient to form a network structure. Intermolecular sulfhydryl and disulfide bonds were found to play a minor role for the network strength of Spirulina protein gels but affect the elasticity of the structures formed. Both time and temperature at isothermal heat-induced gelation within 40-80 degrees C affect substantially the network formation and the development of elastic modulus of Spirulina protein gels. This is also attributed to the strong temperature dependence of hydrophobic interactions. The aggregation, denaturation, and gelation properties of Spirulina algal protein isolate are likely to be controlled from protein-protein complexes rather than individual protein molecules.     

气流粉碎对玉米淀粉结构及理化性质的影响

为研究气流粉碎对玉米淀粉结构及理化性质的影响,该文以普通玉米淀粉为原料,通过流化床气流粉碎处理,采用扫描电子显微镜、偏光显微镜、粒度分析仪、X-射线衍射仪、红外光谱仪、差示扫描量热仪、快速黏度分析仪等分析手段研究经微细化处理前后玉米淀粉颗粒形貌、晶体结构、热力学特性、糊化特性、溶解度和膨胀度、冻融稳定性、持水能力等结构及性质的变化。结果表明,微细化处理后,淀粉颗粒形变的不规则,粒径明显减小,中位径(D50)由14.37μm减小到5.25μm,偏光十字减少,相对结晶度由33.43%降低至15.46%,淀粉颗粒结晶结构被破坏,由多晶态向无定形态转变,粉碎过程淀粉无新的基团产生;热焓值、糊化温度均降低,热糊稳定性好;溶解度、膨胀度均升高,持水能力增加,冻融稳定性好,产生较好的热糊稳定性和冷糊力学稳定性,该研究为玉米淀粉的深度加工与应用提供了理论依据及技术支撑。     

淀粉对竹荚鱼鱼糜流变性质和凝胶特性的影响

为探讨改善竹荚鱼鱼糜凝胶品质的最佳淀粉种类和添加量,利用流变仪、质构仪、扫描电镜等方法研究了不同来源的原淀粉及其添加量对竹荚鱼鱼糜流变性质和凝胶特性的影响。动态流变性质的结果表明,在加热过程中,竹荚鱼鱼糜的弹性模量G' 经历了2个阶段的变化,首先在20～57℃时G' 逐渐降低;然后在57～80℃由于凝胶网络的形成,使G' 增加。添加淀粉显著影响竹荚鱼鱼糜的G'。添加淀粉能够提高竹荚鱼鱼糜的凝胶强度。添加木薯淀粉、小麦淀粉对改善竹荚鱼鱼糜凝胶品质的效果最好,其添加量为4%,竹荚鱼鱼糜凝胶的凝胶强度分别提高了158%和155%。添加淀粉能提高竹荚鱼鱼糜凝胶的持水性。在相同的添加量时,木薯淀粉和小麦淀粉对提高竹荚鱼鱼糜凝胶的持水性的效果最好。添加淀粉能显著提高竹荚鱼鱼糜凝胶的白度,但淀粉的种类和添加量对鱼糜凝胶色泽的影响不显著。