Effect of high molecular weight glutenins and rye translocations on soft wheat flour cookie quality

The influence of high molecular weight glutenin subunits (HMW-GS) on wheat breadmaking quality has been extensively studied but the effect of different Glu-1 alleles on cookie quality is still poorly understood. This study was conducted to analyze the effect of HMW-GS composition and wheat-rye translocations on physicochemical flour properties and cookie quality of soft wheat flours. Alleles encoded at Glu-A1, Glu-B1 and Glu-D1 locus had a significant effect over physicochemical flour properties and solvent retention capacity (SRC) profile. The null allele for Glu-A1 locus presented the highest cookie factor observed (CF = 7.10), whereas 1BL/1RS and 1AL/1RS rye translocations had a negative influence on CF. The three cultivars that showed the highest CF (19, 44 and 47) had the following combination: Glu-A1 = null, Glu-B1 = 7 + 8, Glu-D1 = 2 + 12 and no secalins. Two prediction equations were developed to estimate soft wheat CF: one using the HMW-GS composition and the other using physicochemical flour parameters, where SRCsuc, SRC carb, water-soluble pentosans, damaged starch and protein turned out to be better CF predictors. This data suggests that grain protein allelic composition and physicochemical flour properties can be useful tools in breeding programs to select soft wheat of good cookie making quality.     

用鸡蛋壳制备醋酸钙的工艺研究

以鸡蛋壳为原料,研究制备醋酸钙的工艺技术。采用蛋壳粉直接与醋酸在常温常压下发生中和反应来制备醋酸钙,用EDTA络合法检测成品中醋酸钙的含量。结果表明,当蛋壳粉投料量为2.5g,中和反应时间为3.0h,料液比为1∶16时,醋酸钙的产量最高,达2.91g,由此制得的醋酸钙纯度为71.0%,产率达99.0%。     

A Modified Clean Production Technique of Recovering Calcium Phosphate for Gelatin Plant

A clean production technique, which can reduce wastewater pollution for gelatin plant in pH, suspended COD and Ca 2+ , has been proposed. Precipitated the lime from lime wastewater produced by lime process, then this alkali water without lime is added to another acidic wastewater produced by pickling process to e CaHPO 4. But in traditional technique, the lime wastewater with lime is added to pickling wastewater directly, little lime wastewater was consumed and large amount of lime wastewater, which contains high pH, high-suspended COD and high Ca, and is difficult to treat by biological treatment, is produced for gelatin plant. It is proved by the experiment that the final wastewater produced by the clean production technique has lower pH for the pickling wastewater consuming large amount of lime wastewater. It has lower COD for all the suspended COD and partial soluble COD being separated from the wastewater absorbed by CaHPO4 sedimentation, and that it has lower Ca for it is no longer the saturated lime solution.     

High Purity Strontium Carbonate Prepared by Ultrasonic Technology

The new technology to produce high purity SrCO_3 by with industry carbonate,hydrochloric acid, vitriol, sodium hydroxide as raw materials is investigated. The Sr(OH)_2 is mainly purified by crystallization separatingmethod. The authors Use ammonium bicarbonate in the reaction of carbonation, the high purity SrCO_3 is produced under the ultrasonic action. The solution concentration of Sr(OH)_2 and reaction temperature have important effects on the reaction of carbonation. The results show that the purification of Sr(OH)_2 is 99.78%; The paratcles of the high purity SrCO_3 distribute equably and the average particle size is small. The light concentration and te low temperature can enhance the ultrasonic cavitating reaction, and then the physical and chemical characteristics of it is improved.     

丙酸钙的生产工艺研究

综述了高效饲料防腐剂丙酸钙的制备方法,确定了以鸡蛋壳为原料,中和法制备丙酸钙的最佳工艺条件:反应温度为50℃,丙酸过量程度为50%,反应时间为45min,经过滤、浓缩,烘干得粉末状白色无水丙酸钙晶体,其产率可达90%以上。     

A DISCUSSION ON THE RATIONAL FORMULA OF DOSING LIME AMOUNT

This paper analyses the change of raw water quality by the addition of coagulant and the existing form of Fe and H_2 SiO3 in the water and their effects on lime dosage. On the basis of this analysis, the existing formulas of lime dosage is revised, and rational formula derived, which agrees with practice     

钙试剂和温度对干酪出品率和品质的影响

探讨了钙试剂添加量和凝乳温度对干酪出品率和品质的影响。结果表明,当氯化钙的添加量为牛乳的1.6%,凝乳温度为75℃时,凝块品质最好。若干酪校正出品率提高到13.96%,则乳清中蛋白质含量降低到0.46%。     

复合涂膜液的筛选及其对鲜切苹果保鲜效果的影响

以不同浓度的壳聚糖、氯化钙、甘氨酸为复合涂膜液材料,以鲜切苹果的丙二醛含量为考察指标,采用正交试验方法筛选最优复合涂膜保鲜液,并以去离子水为对照,研究该复合涂膜保鲜液对贮藏在28、4℃条件下的鲜切苹果相关品质指标的影响。结果表明:1.0%壳聚糖、1.5%氯化钙和1.0%甘氨酸的复合涂膜液对鲜切苹果具有良好的保鲜效果,且在4℃时保鲜效果更佳。     

The Study on Crack in the External Thermal Insulation System

采用钙制剂对鸡蛋进行涂膜处理,并将其置于30℃条件下贮藏,以蛋清哈夫单位、pH值和鸡蛋感官变化等为指标,研究涂膜对其贮藏效果的影响.试验结果表明,钙制剂处理的鸡蛋蛋清哈夫单位、pH值变化均低于PVA处理及空白对照处理;此外,钙制剂处理的蛋壳表面色泽,光亮度、蛋壳强度也优于其它处理.