CO2-defatted oats: Solubility,emulsification and foaming properties

Functional properties of conventional oat materials are relatively poor with respect to foam and emulsion formation and stabilization. This is largely due to the poor solubility of oat proteins and the presence of lipids in aqueous extracts of oats. In the experimental part of this study, extracts were prepared from different type oat flours (oat endosperm flour, oat fine flour, CO₂-defatted whole oat flour and CO₂-defatted oat flour) with a buffered aqueous extraction procedure at acidic (pH 4.5 and 6.5) and basic (pH 8.5 and 10.5) regions. The solubility of proteins was the highest at pH 10.5 and NaCl concentration of 2%. Among the extracts, CO₂-oat flour showed improved foaming and emulsifying properties at basic pH values. The presence of 0.1% NaCl resulted in the lowest foam volumes, but the emulsion activity and stability values being the highest. Sucrose addition resulted in increased foam and emulsion stability of suspensions. Heat treatment at 80 °C impaired foam properties, whereas the stability of emulsions increased with the increase in temperature from 20 °C to 80 °C. CO₂-extracted oats can be useful raw materials in beverages and other aqueous applications where protein functionality plays an important role.     

超高压对鹰嘴豆分离蛋白起泡性能的影响

研究超高压(100~600 MPa)对鹰嘴豆分离蛋白起泡性能的影响。结果表明:在磷酸盐和Tris-HCl缓冲体系中,超高压处理均能显著提高鹰嘴豆分离蛋白的起泡能力。在磷酸盐缓冲体系和Tris-HCl缓冲体系pH范围内(pH值为6.0~8.0),升高处理压力(大于300MPa)和延长保压时间(大于5 min)都会使鹰嘴豆分离蛋白起泡能力显著提高。在起泡能力提高的同时,磷酸盐缓冲体系中CPI泡沫稳定性下降,而在Tris-HCl缓冲体系中泡沫稳定性提高。     

Thermal,structural and functional properties of rice bran defatted with alcoholic solvents

Samples from combinations of different alcoholic extraction process parameters of rice bran oil, solvents (ethanol or isopropanol) and temperatures (60 or 80 °C) were evaluated and compared with samples from industrial processing regarding the physicochemical, structural and functional characteristics of the defatted meal since these properties are directly associated with the quality of the products. The results obtained for solids from alcoholic extraction did not differ significantly from those obtained from industrial processing using hexane. Although the use of alcohols and high temperatures led to reductions in the nitrogen solubility (21% to 13.5–16.7%), emulsifying activity (31% to 14–25%) and thermal stability, possibly as a function of protein structural modifications due to denaturation, stable foams were produced (26–50%), and adequate values for the water and oil absorption capacities were determined (4 and 3 g/g sample), allowing the application of this material in baking and meat products.     

椰子分离蛋白起泡性、黏度及其影响因素的研究

分析了椰子分离蛋白(CPI)起泡性、泡沫稳定性、黏度及pH、离子强度、温度和蛋白质浓度对这些功能特性的影响。结果表明,椰子分离蛋白的起泡性和黏度与大豆分离蛋白(SPI)相近;而pH、离子强度、温度等因素对椰子分离蛋白的起泡性和黏度有显著的影响。在等电点(pH4.5)附近,CPI的起泡性和黏度最小,但却表现出最高的泡沫稳定性(91.25%);低离子强度可以提高椰子分离蛋白的起泡性,但高离子强度使CPI的起泡性、泡沫稳定性和黏度都变小;在70℃时CPI的黏度最大;蛋白质浓度变大时,CPI的黏度也显著增大。     

葵花秸秆髓料缓冲包装材料的制备和性能

以废弃的葵花秸秆髓碎料为原料,制备缓冲包装材料,并通过GB/T8618—1987《包装用缓冲材料静态压缩试验方法》中的A法,对比发泡聚苯乙烯(EPS)的缓冲性能进行了系统的研究。以缓冲材料的密度、胶黏剂的选择、发泡剂的改性为主要影响因素,以缓冲性能为评价目标,优化出最佳的成型工艺,并对其力学性能进行初步的研究。结果证明:制得的缓冲材料最小缓冲系数为3.6,最大静曲强度为12.56MPa,所制得的缓冲材料对被包装物具有优良的保护作用,可以替代石化产品——发泡聚苯乙烯泡沬塑料作为新型的缓冲包装材料。     

寒地水稻苗床增温技术研究

为预防水稻苗期低温冷害,将保温材料隔离层增温技术与三模覆盖技术进行结合,经2006年和2007年两年试验结果表明:利用不同保温材料在苗床30 cm下做隔离层进行水稻育秧,可以显著提高苗床地温,平均比常规高4.19℃,并且为秧苗生长创造了有利生长环境,提高了秧苗素质,水稻生育期提早2 d左右,平均增产3.2%。保温材料隔离层增温技术与三膜覆盖技术相结合可以大幅度提高苗床地温,平均比常规高6.7℃。三个保温材料处理间,稻壳隔离层两处理增温效果要好于发泡塑料隔离层。     

发泡剂对膨胀型聚氨酯防火涂料阻燃性能的影响

本研究采用美国ATLAS公司制造的HRR3热释放率系统,按照美国航空标准(FAA)要求, 测定了加入尿素、双氰胺、尿素-双氰胺三种发泡剂的膨胀型聚氨酯防火涂料涂覆的胶合板试件的燃烧热释放率(HRR),并比较了其阻燃性能.结果表明,同时加入尿素和双氰胺的复合膨胀型聚氨酯防火涂料的阻燃效果最好.     

超低密度生物质纤维基复合材料性能的研究

为了获得轻质高强的复合材料,以聚合物发泡技术与人造板工艺技术结合制备超低密度生物质纤维基复合材料,通过发泡手段使材料密度降低的同时提高材料的物理力学性能。重点研究发泡对复合材料力学性能的影响。研究结果表明:以碳酸氢钠为发泡剂对生物质纤维基复合材料进行发泡可以有效提高材料的物理力学性能。经方差和极差分析可知,本研究最佳工艺条件为:施胶量为25%、发泡剂加量6%、热压温度165℃、热压时间6min。     

碱性蛋白酶对大豆浓缩蛋白起泡性的影响

制取低成本、高蛋白含量的大豆浓缩蛋白时,乙醇产生变性作用,从而降低了大豆浓缩蛋白的功能特性,因此本研究采用碱性蛋白酶对醇法大豆浓缩蛋白进行改性.通过对酶浓度、底物浓度、改性时间与改性温度的单因素实验,针对起泡性进行研究,然后进行正交实验,最终得出碱性蛋白酶提高醇法大豆浓缩蛋白起泡性最佳工艺条件:酶用量(E/S)为6%、底物浓度为(W/V)8%、酶解时间为2h、酶解温度为50℃,在此条件下测得的起泡能力为113.3%,起泡稳定性为56.7%,分别提高到酶改性前的2.5、3.6倍.     

蛋糖比对蛋液起泡性能影响的研究

本文从影响蛋液起泡性的最主要因素加以分析研究,确定出蛋液起泡最佳的蛋糖比例为1:1。据此拟定工艺技术参数,可以生产出理想的蛋糕产品。