黑荆胶的化学组成及其应用研究(Ⅰ)——黑荆胶化学组分的研究

通过对福建南部地区黑荆胶的单糖组分定性检验及化学成分的系列分析研究 ,发现黑荆胶与阿拉伯胶具有相同的单糖组分 ,均含有D 半乳糖 ,L 阿拉伯糖及L 鼠李糖 ;黑荆胶化学成分除残余不溶物略超过外 ,其余指标符合美国药典XV中对阿拉伯胶的要求 ;二者均含有钙盐 ,不含淀粉、糊精、单宁、果胶、蔗糖及铜、铁、钾离子。     

加快绿色化,迎接新世纪

在知识经济走向我们的时代,木材胶粘剂必须加快绿色化,成为生态材料,进入高技术产业行列。在我国,下世纪前十年内,低毒脲醛肢将成为主流产品;现用树脂胶的改性技术日益成熟,如三聚氰胺改性脲醛（ＭＵＦ）、苯酚改性脲醛（ＰＵＦ）等;利用天然资源制造的可降解胶粘剂用量提高,如木素胶、单宁胶、豆蛋白胶等;室温固化型胶粘剂品种增加,新产品用胶不断出现,如异氰酸酯等。另外,集科研、开发、生产于一体的专业胶粘剂产业将较快增长。     

Effect of ingredient particle sizes and dietary viscosity on digestion and faecal waste of striped catfish (Pangasianodon hypophthalmus)

The ingredients’ particle size and dietary viscosity may alter digestion, performance and faecal waste management of fish. This study aimed to assess the effect of grinding screen sizes of feed ingredients and dietary viscosity on digestibility, faecal waste and performance of striped catfish (Pangasianodon hypophthalmus, Sauvage, 1878). The experiment had a 2 × 3 factorial‐design: two feed mesh particle sizes, by grinding ingredient mixtures at two screen sizes (0.8 versus 1.0 mm); and three dietary viscosity levels, created by exchanging carboxymethylcellulose by guar gum (GG) (0, 3 and 6 g of GG/kg of diet). Six diets were assigned to 18 tanks, each connected to three faecal settling tanks. All aquaria were stocked with 20 fish (82 g per fish). After 52 experimental days, dietary viscosity negatively affected both feed digestibility and performance of striped catfish; as a result, the amount of organic matter in the culture system through faeces had increased significantly. The coarse diets significantly increased the digestibility of dry matter and carbohydrate but worsened feed conversion ratio. Increasing dietary viscosity tended to increase the viscosity and moisture content of the faeces, but significantly accelerated the faecal disintegration through the reduction of both faecal recovery and the amount of recovered faeces.     

粘度对超高温灭菌奶中脂肪球上浮的影响

基于物理反射模型的背反射光检测技术研究不同瓜尔胶添加量对超高温灭菌乳体系粘度及乳脂肪球的稳定性.以0.02%添加量(w/w)的K-卡拉胶作为乳蛋白稳定剂.蔗糖酯SE-15、羟基化改性大豆磷脂及分子蒸馏单甘酯按一定比例进行复配并以0.1%(w/w)进行添加以稳定乳脂肪,在此基础上分别添加0%、0.02%、0.03%、0.04%的瓜尔胶以增加超高温灭菌乳的粘度.分别测定了样品的粘度及顶部脂肪球的迁移动力学并比较4者之间的稳定动力学.实验结果表明,随着瓜尔胶添加量的增加,样品粘度亦随之增加,顶部的脂肪浮油速率呈降低趋势,瓜尔胶添加量为0.03%时样品的稳定性达到最大值.因此,增加粘度可以抑制乳脂肪球上浮速率、增加产品的稳定性.     

封闭异氰酸酯改性脲醛树脂制备胶合板

采用亚硫酸氢钠封闭异氰酸酯改性UF树脂制备胶合板,研究了制板用混合胶液的比例、热压时间、热压温度等热压工艺对胶合板性能的影响,结果表明,在UF/PAPI=100/10、热压温度为110℃、热压时间为4min时,所制备胶合板的甲醛释放量达到国家标准,并且具有较高的胶合性能.     

沙枣树胶恢复已变质葡萄树伤流液抗氧化能力的生物活性作用研究

对沙枣树胶恢复已变质新疆和田红葡萄树伤流液抗氧活性的作用进行了初步的研究,结果表明：红葡萄树伤流液具有极强的抗羟自由基（·HO^-）能力,而抗超氧阴离子自由基（·O2^-）的能力较弱,即在空气中易氧化、发生变质、抗氧活性迅速降低、消失。沙枣树胶对已变质红葡萄树伤流液具有很强的生物活性,能恢复红葡萄树伤流液的抗氧化能力、增强红葡萄树伤流液抗氧成分的抗氧性能及其稳定性。向已变质的葡萄树伤流液加入沙枣树胶后,过一段时间,变质葡萄树伤流液所生产的异味消失,并对羟自由剂的清除率恢复到50﹪,对超氧阴离子自由剂的清除率上升到26﹪,其后一直保持稳定。研究成果表明：沙枣树胶有很强的恢复和增强已变质红葡萄树伤流液抗氧能力的作用。     

预压缩速生杨木的动态润湿性

采用润湿模型描述动态接触角(θ)在木质基材表面上的扩展过程,即定义一个K值来描述胶黏剂在木质基材表面上的动态润湿行为,并应用此模型分析了不同压缩工艺条件下脲醛树脂和酚醛树脂的湿润性能,此外,还比较了不同压缩工艺参数如压缩率、热压温度和热压时间对动态润湿性的影响.结果表明:润湿模型能够准确地描述胶黏剂在预压缩杨木表面的动态湿润过程.保压时间是对K值影响最为显著的因素,在杨木处理中更应该关注保压时间对界面性能的影响.     

改性脲醛树脂合成工艺与胶合性能的关系

应用二次正交旋转组合设计方法进行实验设计,对改性脲醛树脂合成工艺与胶合性能的关系进行研究。重点分析了实验因素(终摩尔比、三聚氰胺加量、聚乙烯醇加量和浊点温度)对改性树脂胶合性能(胶合强度、预压强度和甲醛释放量)的影响。结果表明,胶合强度、预压强度和甲醛释放量的回归方程是显著的、拟合的,可以很好地描述胶合性能的变化趋势。影响胶合强度、预压强度和甲醛释放量最显著的因素是终摩尔比,终摩尔比越大则胶合强度、预压强度和甲醛释放量越大;增加三聚氰胺用量有利于胶合强度的提高和甲醛释放量的降低,但不利于预压强度的提高。聚乙烯醇的用量增加对提高预压强度有利,但对甲醛释放量的变化没有作用。     

Comparative Effects of Fish and Cow Gelatins and Locust Bean Gum on Chemical,Textural, and Sensory Properties of Yogurt

ABSTRACT

Yogurt is a traditional dairy product widely consumed all over the world. Syneresis, which is a result of lower water holding capacity, is a big concern and an important quality parameter. In this study, the efficiency of locust bean gum and different gelatins (fish skin, fish scale, and bovine skin) in preventing syneresis was investigated. Samples were stored at 4°C for 2 weeks, a typical shelf life of yogurt, and analyzed periodically for quality parameters. Syneresis, viscosity, and water holding capacity of the control and gum added samples were almost identical, while gelatin added samples were generally significantly improved (p < 0.05).     

猪血豆腐制作工艺的研究

[目的]研究食品添加剂对猪血豆腐质量的影响。[方法]把不同比例的食品添加物加入到猪血中,通过评定一系列血豆腐质量指标,以研究不同含量添加物对血豆腐质量的影响,并确定最佳的添加比例,用于改进血豆腐工艺质量。[结果]随着食盐含量的增加,豆腐的凝固及成品质量都明显提高;随着CMC-Na、瓜尔胶含量的增加,豆腐的质量水平逐渐提高,但口味由好逐渐变差;随着血与水比例的提高,豆腐凝固品质逐渐变好,但成型变差;当添加3%食盐、0.25%CMC-Na、0.20%瓜尔胶、血∶水为1∶2.4时,经过凝固,切块,蒸煮,冷却的血豆腐成品有较好的综合品质。[结论]适当含量食品添加物的加入以及合理的原料配比,可有效提高猪血的利用率及血豆腐的品质、产量。