过热蒸汽干燥凝结段的干燥动力学特性

为了深入了解过热蒸汽干燥过程的机理,进而优化干燥操作,开展了褐煤热空气干燥和过热蒸汽干燥对比试验,结果表明:在过热蒸汽干燥的初始阶段存在明显的蒸汽凝结现象,其干燥动力学特性与热空气干燥存在明显不同。通过对过热蒸汽干燥动力学过程的理论分析,研究了过热蒸汽凝结对干燥过程初始阶段的影响。在热空气干燥过程数学模型的基础上,结合过热蒸汽的凝结现象,对过热蒸汽干燥的数学模型进行了改进。经试验结果验证,改进的数学模型具有很好的拟合精度,决定系数大于0.97。研究为优化干燥设备设计和操作条件提供了依据。     

Isothermal calorimetry study of calcium caseinate and whey protein isolate edible films cross-linked by heating and gamma-irradiation

The contribution of thermal and radiative treatments as well as the presence of some excipients, namely glycerol, carboxymethylcellulose (CMC), pectin, and agar, on the formation of protein-protein interactions as well as the formation and loss of protein-water interactions was investigated by means of differential scanning calorimetry in an isothermal mode. Protein-water interactions were assessed through measurement of the heat of the wetting parameter. Isothermal calorimetry measurements pointed out that gamma-irradiation does not favor protein-water interactions, as reflected by its endothermic contribution (P < or = 0.05) to the heat of wetting values. Although significant (P < or = 0.05), the effect of the thermal treatment on endothermic responses using isothermal calorimetry was found to be somewhat lower. Among excipients added to biofilm formulations, glycerol generated the most important losses of protein-water interactions, as inferred by its significant (P < or = 0.05) endothermic impact on the heat of wetting values.     

甲壳素红外干燥特性及动力学模型研究(简报)

为了寻找甲壳素低耗高效干燥方法,该文在红外干燥条件下.对甲壳素的干燥特性进行了研究.研究结果表明,温度因素对甲壳素的干燥速率影响较大,随着温度的升高,干燥速率增大,而物料的粒度对干燥速率没有显著影响.采用线性回归分析程序,分析比较了不同干燥模型,结果表明,Page模型能较好地描述甲壳素红外干燥过程,可以准确地预测各干燥阶段的干燥速率及含水率.     

污泥低温干燥动力学特性及干燥参数优化

为了研究污泥的低温干燥动力学特性,以薄层污泥为研究对象进行了低温干燥试验,探讨了温度、薄层厚度以及风速对污泥水分比和干燥速率的影响,并对低温干燥参数进行了优化.结果表明:污泥低温干燥过程主要由升速和降速段组成,其中降速阶段存在第一、第二降速阶段;不同低温干燥条件下的第二临界含水率变化不大,大致在0.5g/g(干基)附近.使用决定系数R2、卡方χ2及均方根误差RMSE对6种常用干燥模型进行评价,结果表明Midilli模型的平均R2最大、平均χ2及RMSE最小,分别为0.9998、2.46×10-5、0.0042,是描述污泥低温热风干燥的最优模型.根据Fick第二定律和Arrhenius方程,得到5、10和15mm厚度污泥在50~90℃热风干燥的水分有效扩散系数和活化能.正交试验得到相对单位能耗最优干燥工艺为:温度90℃、风速0.8m/s、厚度10mm,平均干燥强度最优工艺为干燥温度90℃、风速0.8m/s、厚度5mm.试验结果可为后续研究污泥热泵干燥及太阳能-热泵联合干燥提供参考.     

壳聚糖红外干燥特性及动力学模型研究

干燥是壳聚糖制备过程中必不可少的工序,会对能耗和产品理化性能产生重要的影响。为了寻找壳聚糖低耗高效干燥方法,该文在红外干燥条件下,对壳聚糖的干燥特性进行了研究。结果表明,温度因素对壳聚糖的干燥速率影响较大,随着温度的升高,干燥速率增大,而物料的粒度对干燥速率没有显著影响;紫外可见分光光度仪、黏度法和FTIR的研究结果表明,在120℃的干燥条件下,物料的脱乙酰度、分子量及分子结构没有显著变化;对试验数据进行了拟合,建立了薄层干燥动力学模型,结果显示其吻合性较好。     

Microencapsulating properties of sodium caseinate

Emulsions were prepared with 5% (w/v) solutions of sodium caseinate (Na Cas) and soy oil at oil/protein ratios of 0.25-3.0 by homogenization at 10--50 MPa. Emulsions were spray-dried to yield powders with 20--75% oil (w/w). Emulsion oil droplet size and interfacial protein load were determined. Microencapsulation efficiency (ME), redispersion properties, and structure of the powders were analyzed. The size of emulsion oil droplets decreased with increasing homogenization pressure but was not influenced by oil/protein ratio. Emulsion protein load values were highest at low oil/protein ratios. ME of the dried emulsions was not affected by homogenization pressure but decreased from 89.2 to 18.8% when the oil/protein ratio was increased from 0.25 to 3.0, respectively. Mean particle sizes of reconstituted dried emulsions were greater than those of the original emulsions, particularly at high oil/protein ratios (>1.0), suggesting destabilization of high-oil emulsions during the spray-drying process.     

Solution and film properties of sodium caseinate/glycerol and sodium caseinate/polyethylene glycol edible coating systems.

The aim of this study is to determine the effects of plasticizer hydrogen bonding capability and chain length on the molecular structure of sodium caseinate (NaCAS), in NaCAS/glycerol and NaCAS/polyethylene glycol 400 (PEG) systems. Both solution and film phases were investigated. Glycerol and PEG reduced the viscosity of aqueous NaCAS, with the latter having a greater effect. This was explained in terms of protein/plasticizer aggregate size and changes to the conformation of the caseinate chain. In the film phase, glycerol caused more pronounced changes to the film tensile strength compared with PEG. However, the effect of glycerol on film water vapor permeability was smaller. These observations are attributed to the differences in plasticizer size and hydrogen bonding strength that controls the protein-plasticizer and protein-protein interactions in the films. Glass transition calculations from the tensile strength data indicate that the distribution of bonding interactions is more homogeneous in NaCAS/PEG films than in NaCAS/glycerol films.     

Insecticide formulations based on nicotine oleate stabilized by sodium caseinate

Organic farming and new trends toward the use of safer insecticides for crop protection have created new opportunities for botanical insecticides in the pesticide market. In this study, the botanical insecticide nicotine was formulated as a dispersion (20 vol %) stabilized by sodium caseinate, with nicotine oleate solutions used as the dispersed phase. The formulation showed a phase transition on increasing the nicotine oleate concentration, being an emulsion at 7.5-8.2 wt %, a suspo-emulsion at 8.2-9.7 wt %, and a suspension at 9.7-10.8 wt %. Biological activity, apparent viscosity, dispersion time, and protein surface coverage were dependent on nicotine oleate concentration. The emulsion with 8.2 wt % nicotine oleate and the suspo-emulsion with 8.7 wt % nicotine oleate were found to be the most appropriate formulations for insecticide purposes due to their high bioactivity, low viscosity, and low dispersion time. Nicotine oleate formulations showed good creaming and microbiological stability for at least 4 months without losing their biological activity.     

Conjugation of sodium caseinate and gum arabic catalyzed by transglutaminase

Conjugation of the milk protein sodium caseinate and a protein-containing polysaccharide, gum arabic, was achieved through the use of the cross-linking enzyme transglutaminase. The extent of conjugation was monitored by size exclusion separation coupled with a multiangle laser light scattering detector. The elution times of gum arabic solutions incubated with transglutaminase were unchanged over time, whereas incubation of sodium caseinate with transglutaminase resulted in shorter elution times as reaction time increased, indicating the formation of cross-linked caseinate polymers. However, when mixtures of caseinate and gum arabic were incubated with transglutaminase, the elution times were decreased markedly, indicating conjugation between the protein and polysaccharide. The molecular masses of the conjugates increased from approximately 950 to 1600 kDa. This method of protein-polysaccharide conjugation offers noticeable advantages over previously used methods, and the conjugates produced may exhibit unique functional properties.     

Emulsifying and foaming properties of ultraviolet-irradiated egg white protein and sodium caseinate

The physicochemical and functional properties of ultraviolet (UV)-treated egg white protein (EW) and sodium caseinate (SC) were investigated. UV irradiation of the proteins was carried out for 30, 60, 90, and 120 min. However, the SC samples were subjected to extended UV irradiation for 4 and 6 h as no difference was found on the initial UV exposure time. Formol titration, SDS-PAGE, and FTIR analyses indicated that UV irradiation could induce cross-linking on proteins and led to improved emulsifying and foaming properties (P < 0.05). These results indicated that the UV-irradiated EW and SC could be used as novel emulsifier and foaming agents in broad food systems for stabilizing and foaming purposes.     

金针菇干燥特性及数学模型

利用自行设计的物料干燥试验装置,调节和控制干燥介质环境参数。在风速1～3m/s、温度40℃～70℃、湿度16％～30％RH范围内的8种工况组合下,摸拟金针菇干燥过程,建立了两种干燥速率与干燥环境参数间的数学模型—单项扩散方程和page方程。实验表明,利用page方程来描述金针菇薄层干燥过程,具有更高的拟合精度。同时,通过对金针菇在不同干燥环境条件下的干燥速率、能耗及干制品质量的综合分析,筛选出两种较佳干燥工况:48℃、2m/s和60℃、1m/s。     

Effects of added sodium caseinate on the formation of particles in heated milk

The effects of heat at temperatures in the range of 80-90 degrees C on mixtures of reconstituted skim milk powder (RSMP) and sodium caseinate have been determined. In the absence of caseinate, the action of heat on RSMP produces soluble complexes of whey proteins and kappa-casein, as well as complexes of whey protein with the casein micelles. When sodium caseinate was added to RSMP at levels of 0.5 and 1.0%, the denaturation of the whey protein and the production of the soluble complexes in the serum were hardly affected, either in rate or in amount. However, during the heating, the caseinate disappeared from the serum. Further studies on model mixtures of the different components showed that it was probable that the bulk of the caseinate associated with the casein micelles during heating, probably by binding inside the surface layer of kappa-casein, because no increase in the diameters of the casein micelles could be observed.     

Transglutaminase catalyzed cross-linking of sodium caseinate improves oxidative stability of flaxseed oil emulsion

Sodium caseinate was modified by transglutaminase catalyzed cross-linking reaction prior to the emulsification process in order to study the effect of cross-linking on the oxidative stability of protein stabilized emulsions. The extent of the cross-linking catalyzed by different dosages of transglutaminase was investigated by following the ammonia production during the reaction and using SDS-PAGE gel. O/W emulsions prepared with the cross-linked and non-cross-linked sodium caseinates were stored for 30 days under the same conditions. Peroxide value measurement, oxygen consumption measurement, and headspace gas chromatography analysis were used to study the oxidative stability of the emulsions. The emulsion made of the cross-linked sodium caseinate showed an improved oxidative stability with reduced formation of fatty acid hydroperoxides and volatiles and a longer period of low rate oxygen consumption. The improving effect of transglutaminase catalyzed cross-linking could be most likely attributed to the enhanced physical stability of the interfacial protein layer against competitive adsorption by oil oxidation products.     

Nonenzymatic browning of lactose and caseinate during dry heating at different relative humidities

Dry mixtures of lactose and caseinate were heated at 60 degrees C for up to 96 h at different relative humidities (RHs) ranging from 29 to 95%. The resulting nonenzymatic browning was studied by determining lactulosyl lysine formation in the caseinate (as measured by the conversion to furosine), amount of reacted lactose, loss of lysine, color formation, and fluorescent intensity. For each measurement, the maximum reaction occurred at intermediate RHs. While there is general agreement between the results obtained by different methods, discrepancies are understandable given the complex nature of nonenzymatic browning. It was shown that the degradation of the Amadori product, lactulosyl lysine, increased with RH. Moreover, the Maillard reaction, as opposed to caramelization of lactose, was the major pathway at all RHs. Visible browning occurred when the destruction of Amadori product became dominant, and interactions between sugar fragments and caseinate were not the rate-limiting steps in the nonenzymatic browning.     

Water plasticization of extruded material made from meat and bone meal and sodium caseinate

Meat and bone meal (MBM) is a high protein agricultural commodity that currently has few applications other than as an animal feed. Unmodified MBM has poor functional properties, due to its low solubility. Our results from pilot plant trials demonstrate that MBM can be extrusion-processed along with sodium caseinate to produce a useful plastic material. We developed this material for use as a dog chew toy. For this application, elastic modulus (stiffness) is a key characteristic. Our results detail the relationship between ambient relative humidity and equilibrium moisture content (MC) in the material. The influence of MC on the glass transition temperature and elastic modulus reflects the plasticization of this material by water. On the basis of a comparison to a commercially available dog chew, the range of stiffness achievable with our material, 0.25-2.50 GPa, encompasses the values appropriate for a dog chew. Our results show that a particular desired stiffness can be maintained by applying an edible moisture barrier to the surface of the material.     

alpha-Dicarbonyl compounds formed by nonenzymatic browning during the dry heating of caseinate and lactose

A method using high-performance liquid chromatography with UV and electrospray ionization mass spectrometry detection was developed for monitoring the alpha-dicarbonyl compound profiles generated from nonenzymatic browning using o-phenylenediamine (OPD) as a trapping agent. The alpha-dicarbonyl compounds were generated by the "dry" reaction of sodium caseinate and lactose heated at various relative humidities (RHs). The proportions of alpha-dicarbonyls formed were different for samples heated at low, intermediate, and high RHs. This study shows that relatively large amounts of 3-deoxypentosulose and galactosyl 2-pentosulose are produced under high RHs, while galactosyl hexosulose and 1,4-dideoxyhexosulose are elevated under low RH conditions. Both caramelization and Maillard reaction pathways contributed to the generation of alpha-dicarbonyls.     

不同干燥方式对丰水梨干燥特性及品质的影响

为优化丰水梨脆片的干燥工艺,研究了不同干燥温度(55、65、75、85、95℃)下热风干燥、中短波红外干燥和真空干燥对丰水梨片干燥特性的影响,并以色泽、硬度和脆度作为指标评价干燥条件对丰水梨片物理品质的影响。结果表明,相同干燥温度下中短波红外干燥的干燥速率最快,干燥时间最短。对建立的5种干燥模型进行拟合对比,Page模型能较好地描述丰水梨片的干燥过程。丰水梨片热风干燥、中短波红外干燥和真空干燥水分有效扩散系数分别为4.55×10-10~9.18×10-10、8.62×10-10~2.21×10-9和4.36×10-10~1.33×10-9m2·s-1,活化能分别为17.62、24.84和27.86 k J·mol-1。此外,65℃条件下中短波红外干燥后的丰水梨片具有更好的色泽、硬度和脆度(L值为62.70,ΔE值为7.10,硬度为973.14 g,脆度为4.67 mm)。本研究结果为丰水梨中不同干燥技术的应用提供了理论依据。     

Lipid oxidation in a menhaden oil-in-water emulsion stabilized by sodium caseinate cross-linked with transglutaminase

Transglutaminase-catalyzed cross-linking of interfacial proteins in oil-in-water has been shown to influence physical stability, but little is known about how this reaction impacts lipid oxidation. Therefore, this study evaluated the influence of transglutaminase-induced interfacial protein cross-linking on the oxidative stability of casein-stabilized menhaden oil-in-water emulsions. Interfacial casein in menhaden oil-in-water emulsions cross-linked by transglutaminase (pH 7.0) produced a cohesive interfacial protein layer that could not be removed from the emulsion droplet by Tween 20. Although transglutaminase cross-linked the interfacial casein, these emulsions did not show increased oxidative stability when compared to untreated emulsions as determined by measurement of lipid hydroperoxides and thiobarbituric acid reactive substances. These results indicate that increasing the cohesiveness of proteins at the interface of oil-in-water emulsions does not inhibit lipid oxidation. This could be due to the ability of prooxidative species such as iron to diffuse through the cross-linked protein layer where it could promote the decomposition of lipid hydroperoxides into free radicals that could oxidize unsaturated fatty acids in the emulsion droplet core.