Characterization and Film-Forming Properties of Gelatins from Whitemouth Croaker (Micropogonias furnieri) Skin and Bones

The Whitemouth croaker (Micropogonias furnieri), due to its abundance, is considered one of the most traditional and important species fished in the coastal waters and estuaries of South America. The aim of this work was to produce biopolymeric films of gelatins obtained from skin and bones of Whitemouth croaker. The fish gelatins were characterized through the yield, chemical composition, physiochemical, and rheological properties. The films were characterized by tensile strength (TS), elongation at break (EAB), water vapor permeability (WVP), thermogravimetric analysis (TGA), Fourier transform infrared spectroscopy (FT-IR), and optical properties. The values of protein yield, hydroxyproline content, gel strength, melting temperature, gelling temperature, and viscosity of the skin gelatin were higher than the values of the bone gelatin. The films obtained of skin gelatin showed all properties and thermal analysis superior in relation to the films of bone gelatin; this can be justified by the best physicochemical and rheological characteristics of the skin gelatin.     

顶空固相微萃取气相色谱质谱嗅觉测量联用初探鲢肉的挥发性风味物质

为探明鲢肉挥发性气味特征物质,通过顶空固相微萃取法提取和浓缩了鲢肉中的挥发性物质,并利用气相色谱质谱联用以及气相色谱〖CD*7/9〗嗅觉测量法对气味物质进行了定性分析及气味特征的评价。由8人组成的评价小组通过检测频率法进行嗅觉测量。结果表明,经GCMS分析鉴定得到了29种挥发性气味物质,主要是一些羰基类和醇类化合物,占了总挥发性物质的88%。通过检测频率分析法鉴定出12种化合物具有气味特征,表现为鱼腥、金属、青草、油脂氧化、蘑菇等特征。另外有4种未知物也显示了较强的风味特性,它们协同作用构成了鲢的特殊气味。     

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.     

镉在海藻中的化学形态

利用化学试剂逐步提取法研究了紫菜、海带、裙带菜和羊栖菜中镉的存在化学形态。研究结果表明:镉以多种化学形态存在于4种海藻中,1 mol/L氯化钠提取态镉和 2% 醋酸提取态的镉所占比例较大,两者约占总镉含量的76.3%～92.9%。0.6 mol/L盐酸提取态、去离子水提取态和80%乙醇提取态镉所占比例较小,其中乙醇提取态(离子态镉)约仅占总镉含量的0.4%～9.2%,且对于4种海藻,紫菜中的离子态镉所占比例最低(均小于1%)。实验进一步证实以海藻中总镉含量作为检测标准不能准确反映海藻及其制品的食用安全性,因此亟需建立海藻中针对毒性较强的离子态镉的检测标准限量和快速有效的检测方法,以保障我国海藻产业和出口创汇经济的顺利发展。     

气相色谱-嗅觉测量法鉴定蒌蒿中的香气化合物

 采用顶空固相微萃取法提取了蒌蒿样品中的挥发性成分, 利用气相色谱-嗅觉测量法(GC-O)并结合气相色谱质谱联用分析(GC - MS) , 鉴定了萎蒿中的香气化合物。共检出21个呈香化合物, 基于其嗅感强度, 反式- 2 - 己烯醛、水芹烯、顺式- 罗勒烯、3 - 崖柏酮、樟脑, 黄瓜醛、( - ) - 龙脑和( - ) - 乙酸龙脑酯被认定为形成蒌蒿香气的重要化合物。     

Water and nitrogen interaction on soil profile water extraction and ET in maize-wheat cropping system

In the present study, water and nitrogen interaction on soil profile water extraction and evapo-transpiration (ET) was investigated taking a field experiment on a clay loam soil (Typic Haplustept) at the Indian Agricultural Research Institute, New Delhi with four consecutive crops (maize-wheat-maize-wheat) taken from July 2002 to April 2004. Three levels of water regime, namely W1, W2 and W3 referring to limited, medium and maximum irrigation were applied to each crop depending on the seasonal rainfall and the critical crop growth stage. The three water regimes were used with five nitrogen levels from T1 to T5, (T1, 0% N; T2, 75% N; T3, 100% N; T4, 150% N; T5, 100% N from organic source) in a split plot design for the four crops grown in sequence.Significant water and nitrogen interaction was observed for ET and soil profile water extraction pattern. Averaged across nitrogen treatments, ET in W2 and W3 were higher by 17 and 26%, respectively than W1 in maize 2002 and by 12 and 19% in maize 2003. In case of wheat, ET in W2 and W3 were higher by 27 and 58% than W1 in 1st crop and by 37 and 70% in 2nd crop. The effect of nitrogen regime, however, was prominent in both crops of maize and wheat, with significantly higher profile soil moisture depletion in T4 of each water regime. In all cases, lowest water depletion was observed in control plots receiving 0% N.In both crops, water extraction from surface 60 cm was highest in W3 followed by W2 and W1. In maize, the % extraction from 0 to 60 cm layer varied from 71 to 76% (W1), 70-79% (W2) and 75-82% (W3), whereas the values for wheat were 70-77, 72-79 and 75-83% for W1, W2 and W3, respectively. The 90-120 cm layer contributed only 3-14% to total water extraction in both the crops. From 90 to 120 cm layer, higher extraction was observed in W1 as compared to W3. The extraction values in W1, W2 and W3 in maize were 9-13, 7-14 and 3-9, respectively, whereas the corresponding values in wheat were 8-14, 5-12 and 3-7% for the three water regimes. Effect of nitrogen treatments on water extraction from deeper layer was observed with higher extraction in highest fertilized treatment (T4) as compared to other treatments.     

Thermal stability of carp G-actin monitored by loss of polymerization activity using an extrinsic fluorescent probe

ABSTRACT:   The thermal stability of carp G-actin was investigated by monitoring loss of actin polymerization ability. To determine the amount of native actin remaining after heat treatment, actin was labeled with a fluorescence reagent, N-(1-pyrene)iodoacetamide. The loss of polymerization ability of carp actin during heat treatment, at between 45 and 55°C, occurred faster than that of chicken actin. The inactivation rate was influenced by concentrations of ATP and Ca²⁺ in solution. With the increase of Ca²⁺ concentration, the inactivation of carp actin was markedly suppressed. Furthermore, the activation energy of the inactivation of carp actin obtained from an Arrhenius plot was similar to that of chicken actin. These results indicated that the thermal instability of carp G-actin was due to the low affinites of ATP and Ca²⁺ for carp actin described in a previous report.     

超声波辅助提取白果粗脂肪

以自制白果粉为原料,分析了提取溶剂、粉料粒度、提取温度、超声波功率、料液比、提取时间及提取次数对白果出油率的影响。结果表明:石油醚(沸程60～90℃)是较适宜的提取溶剂,出油率为3.88%。最佳提取工艺为:白果粉粉碎度80目,提取温度25℃,超声波提取功率200 W,料液比1∶25(g/ml),每次提取时间40 min,提取次数2次。最优工艺条件下,出油率为3.86%,较索氏提取法,该工艺对白果粗脂肪的提取率为98.71%。     

35技术在城市森林研究中的应用

总结国内外3s技术在城市森林研究领域应用现状,分析其不足,即遥感学家与植物生态学家缺乏沟通、被动遥感优势尚未挖掘、生态系统服务制图滞后、生态系统管理中忽视信息系统建设,以及景观规划的精确性与客观性有待提高等,在此基础上提出相应改进建议,以期为我国城市森林的3S技术应用和城市森林建设工作提供借鉴。