车-液耦合响应下液罐车稳定性控制仿真

为了提高液罐车行驶安全性、减少液罐车侧翻、失稳所带来的危害,对于液罐车在转向或换道时车-液耦合动态响应对整车稳定性的影响进行了研究。联合液体纳维斯托克斯和流动控制方程,应用计算流体动力学软件ANSYS/Fluent建立并求解液体晃动模型,通过结合液体晃动模型和三自由度液罐车刚体模型获得液罐车车-液耦合动力学模型,分析有无控制策略情况下,液体晃动对液罐车横向稳定性的影响。仿真结果表明:提出的模糊差动制动控制策略能够有效提高车辆抗侧翻能力,减少罐车运输过程中交通事故的发生,对液罐车运输有指导意义。     

蛋白酶解对鲣鱼肉乳化特性的改善

天然鱼蛋白乳化性不佳,难以满足实际生产需求,但鱼蛋白的酶解改性可改善其功能特性,并拓展应用范围。以鲣鱼白色肉为原料,以水解度和乳化性为主要指标,比较了不同蛋白酶(胰蛋白酶、风味蛋白酶、木瓜蛋白酶)和水解时间对酶解液制备和鱼蛋白乳化性的影响,优化了酶解工艺参数。将鱼蛋白进行冷冻干燥后,分析鱼蛋白酶解前后溶解性、乳化性和起泡性等功能特性的差异。结果表明,当胰蛋白酶添加量2 000 U·g^-1,酶解10 min时,鱼蛋白水解度(DH)达到8.2%,此时鱼蛋白乳化特性最佳。与酶解前样品相比,酶解后鱼蛋白的乳化活性和乳化稳定性显著提高,其溶解度、起泡性和起泡稳定性均有一定程度的改善。酶解制备的鲣鱼蛋白在广泛pH范围内具有更好的功能性质,在食品工业具有更高的应用价值。     

碱性蛋白酶产生菌S9发酵条件的研究

为了解大庆地区盐碱土中嗜碱微生物蛋白酶产生情况,对大庆市盐碱土中筛选出的一株碱性蛋白酶菌株S9,通过单因子试验与正交试验确定该菌株的最佳培养基为:葡萄糖2%、硫酸铵2%、酵母浸粉0.5%;最佳培养条件为:温度30 ℃,pH 9.5.     

鲟鱼硫酸软骨素的制备工艺研究

以史氏鲟鱼软骨为原料,按碱提-酶解-乙醇沉淀工艺流程进行提取硫酸软骨素的各主要工序工艺的研究.通过单因素试验及正交试验,得出最佳碱提工艺为以两倍量6%的NaOH为溶剂,于40℃的水浴中搅拌提取4 h.通过正交试验,得出最佳酶解工艺条件是先将浸提液调节pH至8.6,加入胰酶0.5%,50℃保温水解3 h;后降温至40℃,调pH至5.7,加入胃蛋白酶0.3%,保温水解2h.通过单因素试验,得出最佳的乙醇沉淀工艺条件是将滤液pH调为6.5,加入95%的乙醇至醇沉浓度为70%,静置过夜.制备的硫酸软骨素经检测符合WS1-C3-0030-2000(硫酸软骨素口服片)和WS-10001-(HD-0892)-2002(硫酸软骨素注射品)标准的要求.     

Chemical and Thermal Properties of Freshwater Prawn (Macrobrachium rosenbergii) Meat

Chemical compositions and thermal properties of cultured freshwater prawn meat (FPM) were studied. FPM contained 83.2% protein (dry basis), 62.7% of which was myofibrillar protein. Pepsin-soluble collagen (PSC) and insoluble collagen (ISC) contents were 0.63 and 0.32%, respectively. Both collagens were similar to type V collagen from porcine placenta. Glutamic acid/glutamine, arginine, aspartic acid/?asparagine, and lysine were abundant amino acids in FPM. Glycine, proline, hydroxyproline, and aspartic acid/?asparagine were predominant in both collagens. FPM exhibited thermal transition temperatures (T_max) of 48.3 and 64.7°C, whereas T_max of PSC and ISC were 43.0 and 46.0°C, respectively. Textural changes in FPM during post-mortem storage on ice are plausibly dependent upon its compositional and thermal properties.     

Production of Interesting Peptide Fractions by Enzymatic Hydrolysis of Tuna Dark Muscle By-Product Using Alcalase

ABSTRACT

A protein hydrolysate was prepared from proteins of tuna dark muscle by-product. The hydrolysis conditions (time, temperature, pH, and enzyme concentration) using Alcalase was optimized by response surface methodology (RSM). The regression coefficient close to 1.0, observed during experimental and validation runs, indicated the validity of the model. The hydrolysate produced under the optimum conditions determined by RSM has a low rate of peptide fraction of molecular weight of 4–1 kDa. Meanwhile, the results obtained by hydrolysis under optimal conditions determined by a complementary study (temperature 55°C, time 60 min, 1% enzyme concentration, and pH 8.5) show that the hydrolysate produced has a height rate of the peptide fraction of molecular weight of 4–1 kDa. The amino acid composition of the protein hydrolysate prepared proved to have the potential for application as an ingredient in balanced fish diets and as a source of nitrogen in microbial growth media.     

Biochemical Properties of Pelagic Fish Proteins as Affected by Isolation Methods and Gel Properties by Heating Methods

The biochemical and gel properties of Pacific sardine and Pacific mackerel were characterized as affected by preparation and cooking methods. Four to eight times more salt soluble proteins were extracted from water-washed paste than fish protein isolate (FPI) paste. Higher total sulfhydryl content was measured in FPI, indicating the exposure of sulfhydryl groups during alkaline extraction. Comparing gel properties based on two cooking methods (slow and fast), the two pelagic fish proteins performed quite differently. Heating rate did not differentiate between surimi and FPI gels from sardine. However, mackerel exhibited higher texture values when using the fast cooking method, indicating the presence of high levels of proteolytic enzymes. Water-washed surimi gels were whiter than FPI for both species. Water retention ability appeared to be higher with mackerel than sardine, regardless of isolation and cooking method. Sodium dodecyl sulfate polyacrylamide gel eletrophoresis (SDS-PAGE) also supported a difference in processing chemistry and thermal behavior between two methods for protein isolation and cooking, respectively.     

Thermal preference and tolerance of green abalone Haliotis fulgens (Philippi, 1845) and pink abalone Haliotis corrugata (Gray, 1828)

The thermoregulatory behaviour of green abalone Haliotis fulgens and pink abalone H. corrugata was investigated. Haliotis fulgens juveniles ranging in wet weight from 3.0 to 3.3 g and from 28.7 to 30.5 mm shell length and of H. corrugata 2.0 g and 25.7 mm in shell length were exposed to 19°C for 30 days in a flow‐through water system. Temperature preference was determined in a horizontal thermal gradient and was found to be 25.4°C for green abalone and 25.0°C for pink abalone. Displacement velocity was 4.3 cm h⁻¹ for H. fulgens and 12.8 cm h⁻¹ for H. corrugata. The optimum temperature for growth calculated for both abalone species was 24.6 and 24.5°C respectively. The critical thermal maxima (CTMax) of H. fulgens and H. corrugata were determined as a measure of thermal tolerance. Abalones were subjected to increasing water temperatures at a rate of 1°C on 30 min until they detached from the substrate. The CTMax at 50% were 33.6 and 32.0°C for green and pink abalone respectively. The results are discussed in relation to site selection and commercial rearing.     

水压式沼气产生器的破壳装置

沼气产生过程就是一个物质与能量多重循环利用的过程,在此过程中水压式沼气产生器存在沼液结壳现象,影响产气效果.为此,在水压式沼气产生器的工作原理基础上,对破壳原理进行了研究,设计了风力机械搅拌自动破壳装置.试验结果表明,此破壳装置有较好的破壳效果.     

Induced thermotolerance and expression of heat shock protein 70 in sea cucumber <Emphasis Type="Italic">Apostichopus japonicus</Emphasis>

ABSTRACT:   Thermal limits, induced thermotolerance and the expression of heat shock protein 70 (Hsp70) in an echinoderm Apostichopus japonicus were studied. The sublethal and lethal temperatures for the juveniles were 30 and 34°C, respectively; a previous sublethal heat shock exposure (30°C, 2 h) could increase the survival rates of the sea cucumbers when they were exposed to 34°C. This induced thermotolerance could last for at least 2 days. Levels of Hsp70 increased substantially after sublethal heat shock exposure and linearly decreased with time. This result indicated that a close relationship existed between the induction of thermotolerance and the levels of Hsp70 in A. japonicus.