海藻酸钠溶液溶胶—凝胶相转变过程的光谱学研究

以粘度法和＾１３Ｃ－ＮＭＲ、ＵＶ、Ｒａｍａｎ光谱学方法研究了海藻酸钠溶液胶－凝胶相结转变过程，结合体系的光谱学特征，分析了体系相转变过程中海藻酸单体官能基与二价铜离子间的结合情形、分子链的构型变化以及与它紧密相关溶剂行为，进一步探讨了天然高分子电南海藻酸钠在重金属离子Ｃｕ＾２＋作用下的凝胶化机理。     

高压处理后大豆分离蛋白溶解性和流变特性的变化及其机理

 对高压处理后大豆分离蛋白溶解性和流变特性的变化及其机理进行了研究。经400 MPa、15 min高压处理使低浓度大豆分离蛋白溶液中蛋白质溶解性的提高最为显著。高压处理使大豆分离蛋白溶液的表观粘度增加,其贮藏模量G'和损耗模量G'也随着处理压力的提高而增大。扫描电镜观察和凝胶电泳的结果都显示,在低于400 MPa高压处理后大豆分离蛋白分子发生一定程度的解聚和伸展,蛋白质颗粒减小,溶液中蛋白质的体积分数增加。而红外光谱分析表明,高压处理后蛋白质电荷分布加强。高压处理后大豆分离蛋白分子结构上的改变是导致其有关理化性质变化的原因。     

高压静电抗垢强化传热实验研究

在污垢热阻动态监测装置上,进行了高压静电抗垢强化传热实验研究．结果表明,成垢溶液经过高压静电处理以后在换热表面结垢减轻,污垢热阻明显减小,阻垢率可达到56．5％．对污垢晶体的扫描电镜观察表明,高压静电处理后污垢晶体形态发生了改变,由结构致密型的霰石改变为结构松散的不定形体,从而不易在换热表面结垢。     

激光处理水溶液对ICP光源辐射的增强作用

为了增强电感耦合等离子体原子发射光谱强度,改善对痕量重金属元素的检测水平,本文采用波长为976 nm的近红外激光辐照水溶液,研究了溶液表面张力和粘度的变化情况,并且观测了处理后的水溶液对ICP光源的光谱强度和信背比的影响。实验结果表明：当激光辐照时间为60 min,功率密度为0.3296W·cm-2时,溶液的表面张力比未处理时的减小了36.73%,粘度减小了9.73%。将优化条件下激光辐照处理的水溶液引入到ICP光源中,通过测量发射光谱强度可知,样品元素Cd,Cr,Cu,Hg和Pb的谱线强度要比溶液未处理时的分别提高了73.52%,22.97%,33.86%,24.44% 和 65.59 %,光谱信背比分别增大了76.03%,21.74%,32.17%,22.68% 和65.32%。可见,ICP光源的光谱强度和信背比得到了明显改善,为降低元素分析检出限奠定了基础。另外,经激光处理后的水溶液在30 min静置时间内其表面张力和粘度基本保持不变,物理性质稳定。这种简便易行的激光处理水溶液方法有助于提高ICP光谱法的检测能力。     

油茶皂苷-干酪素控释片的制备及其性能研究

以油茶皂苷为主药,采用干酪素和瓜尔豆胶为控释辅料,制备油茶皂苷-干酪素控释片。研究油茶皂苷-干酪素片中油茶皂苷含量的测定方法、溶出介质对油茶皂苷-干酪素控释片释放度的影响及油茶皂苷-干酪素控释片的红外光谱,并对油茶皂苷-干酪素片体外释放动力学方程进行拟合。用香草醛-浓硫酸显色法测定pH 6.8的磷酸盐缓冲溶液作为释放介质时油茶皂苷-干酪素片中油茶皂苷的含量,回收率为98.59%。油茶皂苷-干酪素控释片在pH 6.8的磷酸盐缓冲液中,释放时间分别为3,6和12h时,其释放度分别为:23.80%,51.26%和94.77%。体外释药曲线与零级方程拟合相关性较好,相关系数(R2)为0.996。油茶皂苷、干酪素和瓜尔豆胶之间可能形成了化学键。     

一种计算剪切模量温度系数的方法

采用理论计算与动高压实验相结合的方法，提出了一个计算剪切模量温度系数G′T的新方法.首先用理论方法计算一个中间数据G(PS)，然后再与动高压实验数据G(PH)结合在一起计算出G′T,并针对93钨合金材料进行了计算.计算结果表明剪切模量温度系数G′T开始是随温度和压力变化的，但在高温高压下，它趋近于一常数.对于93钨合金，这个常数约为-004GPa／℃.同时，这也是对Steinberg本构模型中的剪切模量温度系数为常数的一个证明.并且，当把这一常数代入剪切模量温度系数的计算式中，将重新计算出的剪切模量与实验测得的剪切模量结果进行了比较，结果表明二者符合得很好，从而证明了本计算的剪切模量温度系数的正确性. 关键词： 有限应变物态方程 剪切模量温度系数 Steinberg本构模型 动高压实验     

聚丙烯酸水溶液及α-A12O3悬浮液的流变性研究

研究了pH、聚丙烯酸（PAA）浓度和分子量对PAA水溶液的粘度的影响,发现溶液的流变行为与溶液中PAA高分子链的离子化程度和构型密切相关,高分子链刚性程度的增加和链的伸展使溶液在pH为7－9时的粘度最大;研究了在PAA溶液中引入陶瓷粉体后悬浮液的粘度变化,发现当陶瓷粉体和PAA的量达到一定比值时悬浮液体系的粘度达到最小值,同时发现陶瓷粉体的粒径大小与这一粘度最小值和悬浮液流变特性也有关。     

超声波空化作用对ICP光源辐射强度的影响

为了增大电感耦合等离子体辐射强度,降低分析检出限,实验研究了水样品经过超声波空化处理以后样品表面张力和粘度的变化,并探索了空化效应对光谱强度和信背比的影响。实验结果证明,样品溶液的表面张力和黏度随着超声波功率和空化时间的增加均呈现出先减小后增大的变化规律,在功率为50 W、时间为15min时水样品的表面张力和粘度最低。经此条件处理的水样品引入ICP以后,元素Al,Cd,Mn,Ni,Pb和Zn的谱线强度比无空化处理时分别提高了56.73%,57.23%,44.57%,43.20%,39.04%和40.19%,光谱信背比分别提高了61.54%,64.86%,44.95%,52.27%,40.84%和40.85%。可见,空化处理水溶液能够改善ICP发射光谱质量。     

SDBS对氧化铜纳米颗粒悬浮液粘度的影响

由氧化铜纳米颗粒、分散剂和水组成的悬浮液粘度是研究其流动与换热的重要基础数据。本文通过实验得出分散剂是影响纳米悬浮液粘度的决定性因素这一结论。研究表明,本文采用的纯分散剂溶液即十二烷基苯磺酸钠(SDBS)水溶液的粘度对温度变化很敏感,氧化铜纳米颗粒质量分数的增加对粘度的影响并不明显,而分散剂浓度对粘度的影响远远超过纳米颗粒质量分数对粘度的影响。     

傅里叶红外结合拉曼分析卡拉胶寡糖对南美白对虾蛋白结构影响

为深入研究卡拉胶寡糖对反复冻融南美白对虾样品品质与蛋白变化影响,采用傅里叶变换中红外（Fourier transform infrared, FTIR）互补结合激光显微拉曼（micro Raman）光谱技术,以不同预处理方式（无菌蒸馏水、三聚磷酸盐溶液与卡拉胶寡糖溶液）下反复冻融南美白对虾肌原纤维蛋白为研究对象,深入研究了卡拉胶寡糖预处理对不同冻融阶段南美白对虾肌肉品质和蛋白的影响机制。分别对三种预处理方式下经0,2,4和6次冻融循环后的南美白对虾肌原纤维蛋白进行FTIR和拉曼光谱分析。FTIR和拉曼一阶谱图中各特征峰强度变化谱图可得出,随冻融次数增加,南美白对虾肌肉的蛋白损失和结构破坏明显加剧。样品肌肉蛋白二级结构的主链构象主要由酰胺Ⅰ带（1 600~1 700 cm-1）表征,FTIR分析显示新鲜虾肉蛋白二级结构以β-转角为主,其次为β-折叠,其弥补了拉曼光谱对β-折叠和β-转角的不敏感。FTIR与拉曼光谱酰胺Ⅰ带高斯拟合后谱图可定性定量显示冻融过程中样品的蛋白二级结构变化主要是α-螺旋结构的减少与无规卷曲结构的增加,而卡拉胶寡糖预处理能明显抑制冻融过程中α-螺旋结构的损失。FTIR对蛋白表面氨基酸变化不敏感,拉曼光谱则可互补显示样品蛋白侧链的构象变化。其表征酪氨酸残基的谱带出现在850和830 cm-1,峰强比表征了样品中酪氨酸的暴露程度在冻融期间呈增长趋势;脂肪族侧链氨基酸残基的C-H弯曲与伸缩振动分别在1 440~1 465和2 800~3 100 cm-1区间,1 448和2 935 cm-1处峰强变化表征了样品侧链氨基酸的疏水相互作用在冻融过程中逐渐增强。拉曼光谱中蛋白侧链的特征谱带变化表明冻融过程使虾肉蛋白中分子内、分子间氢键断裂和侧链酪氨酸、脂肪族氨基酸残基暴露,而卡拉胶寡糖处理后明显延缓了该变化。因此,卡拉胶寡糖可延缓反复冻融虾肉蛋白中氢键断裂、侧链疏水基暴露,进一步稳定蛋白二级结构,维持其蛋白功能特性,从而起到对反复冻融南美白对虾肌肉品质的保护作用。同时,本研究将FTIR与拉曼光谱技术结合应用在卡拉胶寡糖对冻融南美白对虾肌肉品质保护机制研究上,发现FTIR在南美白对虾蛋白二级结构的表征上更敏感,拉曼光谱则能为样品蛋白侧链构象变化提供参考,二者结合可通过提供互补信息,更好表征样品经处理后蛋白的结构变化。     

Effect of ultrasound pretreated hydrocolloid batters on quality attributes of fried chicken nuggets during post-fry holding

In this study, batters formulated with different hydrocolloids (i.e., pectin, locust bean gum, xanthan gum, guar gum, hydroxypropyl methylcellulose and methylcellulose) were treated with ultrasound as edible coatings for fried chicken nuggets. Quality characteristics (i.e., batter pickup, flow behaviours, thermal properties, moisture loss, color and textural properties) in chicken nuggets coated with ultrasound treated batters were evaluated before and after post frying exposure to heat lamp. Ultrasonication significantly reduced batter pickup, flow behavior and gelatinization enthalpy, revealing its tendency to alter functional properties of batter systems. Rheological evaluation of all batter samples revealed a pseudoplastic (shear thinning) flow characteristic when fitted to power law model, with ultrasonicated (US) samples exhibiting a significant reduction in viscosity over non-ultrasonicated (NUS) samples. Compared to the control NUS, fat content of chicken nuggets coated with US-treated batters decreased by 39.0, 60.9, 62.87, 64.1, 65.7, and 65.0 % for pectin, locust bean gum, xanthan gum, guar gum, hydroxypropyl methylcellulose and methylcellulose, respectively. Finally, chicken nuggets coated with US and NUS treated batters exhibited greater cutting force values immediately after frying but declined within the first 10 min of heat lamp exposure and increased subsequently with extended heat lamp holding time. Furthermore, NUS-treated guar gum resulted in chicken nuggets with the most minimal variability in cutting force during post-frying holding, indicating that crispiness was maintained. Overall, application of ultrasound as a batter pretreatment technique can be exploited by the frying food industry as an alternative approach to producing low fat chicken nuggets with appreciable quality attributes.     

Effect of high hydrostatic pressure and high dynamic pressure on stability and rheological properties of model oil-in-water emulsions

Both static and dynamic high pressure applications provide interesting modifications in food structures which lead to new product formulations. In this study, the effects of two different treatments, high hydrostatic pressure (HHP) and high dynamic pressure (HDP), on oil-in-water emulsions were identified and compared. Microfluidization was selected from among the HDP homogenization techniques. The performance of each process was analyzed in terms of rheological modifications and emulsion stability improvements compared with the coarse emulsions. The stability of the emulsions was determined comparatively by using an analytical photo-centrifuge device employing novel analysis technology. Whey protein isolate (WPI) in combination with a food polysaccharide (xanthan gum, guar gum or locust bean gum) were used as emulsifying and stabilizing ingredients. The effective disruption of oil droplets and the degradation of polysaccharides by the shear forces under high pressure in HDP microfluidization yielded finer emulsions with lower viscosities, leading to distinctive improvements in emulsion stability. On the other hand, improvements in stability obtained with HHP treatment were due to the thickening of the emulsions mainly induced by protein unfolding. The corresponding increases in viscosity were intensified in emulsion formulations containing higher oil content. Apart from these, HHP treatment was found to be relatively more contributive to the enhancements in viscoelastic properties.     

A Rheological Study of Xanthan Polymer for Enhanced Oil Recovery

This study explored the potential application of xanthan gum as a polymer-flooding agent for oil recovery applications in a specific Devonian oil field. Rheological measurements using oscillatory and steady shear were carried out to examine the change in shear viscosity when the polymer was applied under reservoir conditions. The xanthan rheological properties were described by the Herschel–Bulkley and Ostwald models to characterize its non-Newtonian behavior. As expected, the results showed that higher xanthan concentrations raised the polymer viscosity and increased the degree of shear thinning. Addition of alkalis caused the viscosity of the xanthan solutions to decrease, but they maintained their shear-thinning properties. Polymer solutions in typical oil field brine increased in viscosity by ca. 400% for 720 hours storage time. On the other hand, as expected, the solutions lost their viscosity gradually with increasing temperature. However, at reservoir temperature (68°C), the polymer solutions kept more than 60% of their initial viscosity. In oscillatory deformation tests it was observed that all the measured viscoelastic properties were influenced by temperature and confirmed that xanthan solution behaved as a weak-gel. An order-disorder transition exists within the xanthan-brine solutions which responds to changes in solution concentration, temperature and alkalis.     

Ultrasound assisted enzymatic depolymerization of aqueous guar gum solution

The present work investigates the effectiveness of application of low intensity ultrasonic irradiation for the intensification of enzymatic depolymerization of aqueous guar gum solution. The extent of depolymerization of guar gum has been analyzed in terms of intrinsic viscosity reduction. The effect of ultrasonic irradiation on the kinetic and thermodynamic parameters related to the enzyme activity as well as the intrinsic viscosity reduction of guar gum using enzymatic approach has been evaluated. The kinetic rate constant has been found to increase with an increase in the temperature and cellulase loading. It has been observed that application of ultrasound not only enhances the extent of depolymerization but also reduces the time of depolymerization as compared to conventional enzymatic degradation technique. In the presence of cellulase enzyme, the maximum extent of depolymerization of guar gum has been observed at 60 W of ultrasonic rated power and ultrasonic treatment time of 30 min. The effect of ultrasound on the kinetic and thermodynamic parameters as well as the molecular structure of cellulase enzyme was evaluated with the help of the chemical reaction kinetics model and fluorescence spectroscopy. Application of ultrasound resulted in a reduction in the thermodynamic parameters of activation energy (E_a), enthalpy (ΔH), entropy (ΔS) and free energy (ΔG) by 47%, 50%, 65% and 1.97%, respectively. The changes in the chemical structure of guar gum treated using ultrasound assisted enzymatic approach in comparison to the native guar gum were also characterized by FTIR. The results revealed that enzymatic depolymerization of guar gum resulted in a polysaccharide with low degree of polymerization, viscosity and consistency index without any change in the core chemical structure which could make it useful for incorporation in food products.     

Mechanical Properties and Flow Behavior of Polymers for Enhanced Oil Recovery

The mechanical properties and flow behavior in porous media of three different polymer systems including a hydrophobically modified acrylamide-based copolymer (HMSPAM), a partially hydrolyzed polyacrylamide (HPAM), and a polysaccharide (xanthan gum) were evaluated to establish their functional differentiation as mobility control agents in enhanced oil recovery (EOR). The rheological properties of the polymers were described by the power-law model to investigate their non-Newtonian behavior. The first normal stress difference (N₁) and Weissenberg number (W_e) were also used to compare their elastic properties. The experimental results showed that, at comparable shear viscosity, HMSPAM exhibited significant elasticity compared to HPAM and xanthan gum. Shear resistance tests indicated that all of the polymers experienced an extra stress when converging into a capillary tube due to the “entrance effect.” Xanthan gum was the most mechanically stable polymer. Moreover, HMSPAM showed the superior reformability which was quantified by the regained viscosity with relaxation time. This could be explained by the rapid re-association of the hydrophobic interactions. Sandpack flood tests indicated that HMSPAM rendered extremely high mobility control ability during polymer flooding suggesting its potential in EOR. However, this polymer also experienced significant retention within the porous media (potential injectivity and plugging problems), which may be attributed to the formation of bulky associative polymer networks. In this work, UV spectrometry was employed to monitor the concentration of the produced polymer solutions and quantify the polymer retention within porous media. This analytical approach offers great reliability and simplicity. It was concluded that the use of a particular polymer system depends on the oil reservoir conditions and the target EOR application.     

Stable isotope determination of ester and ether methyl moieties in plant methoxyl groups

Plant methoxyl groups of lignin and pectin have both distinct stable hydrogen isotope (δ²H) and carbon isotope (δ¹³C) values that can be used for studying environmental processes and for investigating the origin and authenticity of biomaterials. Up to now, the reported methods have been applied only to determine isotope values of the bulk plant methoxyl pool. In this work, we have applied several methods to distinguish between stable isotope ratios of methoxyl groups of pectin and the bulk plant methoxyl pool. Our results demonstrate that by applying alkaline hydrolysis to specifically cleave off the ester methyl moiety (pectin-like), we can distinguish δ²H and δ¹³C values of the pectin methoxyl pool from the bulk methoxyl pool. No measureable isotope discrimination was observed either during sample preparation or during analytical measurement. Furthermore, using this method, no major isotope difference in either the hydrogen or carbon isotope signature of the methoxyl groups of plant pectin and bulk matter from plant species such as leaves from trees, apples, carrots and potatoes was noted. We show the methanol released during alkaline hydrolysis of plant material and subsequently treated with hydriodic acid to be an excellent procedure to measure specifically and precisely the δ¹³C and δ²H isotope values of plant pectin-like methoxyl groups. This method is particularly advantageous when plant matter with a low methoxyl content has to be analysed.     

Enhanced transport of zerovalent iron nanoparticles in saturated porous media by guar gum

In order to ensure adequate mobility of zerovalent iron nanoparticles in natural aquifers, the use of a stabilizing agent is necessary. Polymers adsorbed on the nanoparticle surface will give rise to electrosteric stabilization and will decrease attachment to the surface soil grains. Water saturated sand-packed columns were used in this study to investigate the transport of iron nanoparticle suspensions, bare or modified with the green polymer guar gum. The suspensions were prepared at 154 mg/L particle concentration and 0.5 g/L polymer concentration. Transport experiments were conducted by varying the ionic strength, ionic composition, and approach velocity of the fluid. Nanoparticle deposition rates, attachment efficiencies, and travel distances were subsequently calculated based on the classical particle filtration theory. It was found that bare iron nanoparticles are basically immobile in sandy porous media. In contrast, guar gum is able to ensure significant nanoparticle transport at the tested conditions, regardless of the chemistry of the solution. Attachment efficiency values for guar gum-coated nanoparticles under the various conditions tested were smaller than 0.066. Although the calculated travel distances may not prove satisfactory for field application, the investigation attested the promising role of guar gum to ensure mobility of iron nanoparticles in the subsurface environment.     

Stable isotope determination of ester and ether methyl moieties in plant methoxyl groups

Plant methoxyl groups of lignin and pectin have both distinct stable hydrogen isotope (δ(2)H) and carbon isotope (δ(13)C) values that can be used for studying environmental processes and for investigating the origin and authenticity of biomaterials. Up to now, the reported methods have been applied only to determine isotope values of the bulk plant methoxyl pool. In this work, we have applied several methods to distinguish between stable isotope ratios of methoxyl groups of pectin and the bulk plant methoxyl pool. Our results demonstrate that by applying alkaline hydrolysis to specifically cleave off the ester methyl moiety (pectin-like), we can distinguish δ(2)H and δ(13)C values of the pectin methoxyl pool from the bulk methoxyl pool. No measureable isotope discrimination was observed either during sample preparation or during analytical measurement. Furthermore, using this method, no major isotope difference in either the hydrogen or carbon isotope signature of the methoxyl groups of plant pectin and bulk matter from plant species such as leaves from trees, apples, carrots and potatoes was noted. We show the methanol released during alkaline hydrolysis of plant material and subsequently treated with hydriodic acid to be an excellent procedure to measure specifically and precisely the δ(13)C and δ(2)H isotope values of plant pectin-like methoxyl groups. This method is particularly advantageous when plant matter with a low methoxyl content has to be analysed.     

Graphene oxide–gellan gum–sodium alginate nanocomposites: synthesis,characterization, and mechanical behavior

This paper reports the preparation and characterization of graphene oxide–gellan gum–sodium alginate nanocomposites (GO–GG–Alg). The nanocomposites were prepared by a simple solution mixing-evaporation method. Fourier transform infrared spectroscopy, X-ray diffractions, Raman spectroscopy, scanning electron microscopy, transmission electron microscopy, thermal gravimetric analysis, and mechanical testing were conducted to study the structure and properties of the nanocomposites. The obtained findings reveal that gellan gum, sodium alginate, and graphene oxide are able to form a homogeneous mixture. Small amount of GO loading on GO–GG–Alg drastically improves its tensile strength and Young’s modulus. Detailed material characteristics of the nanocomposites are addressed.     

The effect of high-power ultrasound on the rheological properties of strawberry pulp

This study investigated the effects of high-power ultrasound (HPU, 0–45 °C, 242–968 W/cm², 2–16 min) on the rheological properties of strawberry pulp. Following the HPU treatment, the strawberry pulp exhibited an increase in apparent viscosity, storage modulus (G′), and loss modulus (G″). The water-soluble pectin (WSP), pectin methylesterase (PME) activity, and free calcium ions (Ca²⁺) of the strawberry pulp after HPU treatment were investigated to determine a possible reason for this phenomenon. HPU caused a significant decrease in the degree of esterification (DE), molecular weight (Mw), and particle size of strawberry WSP, but no significant changes were evident in the galacturonic acid (GalA) content and the zeta (ζ)-potential (P > 0.05), resulting in decrease in the apparent viscosity. Moreover, the largest reduction of PME activity was 22.6% after HPU treatment at 605 W/cm² and 45 °C for 16 min, indicating that the PME was resistant to the HPU treatments. The free Ca²⁺ content in the strawberry pulp was significantly decreased after exposure to HPU (P < 0.05). The maximal reduction of 52.01% in the free Ca²⁺ was achieved at 605 W/cm² and 45 °C for 16 min. The overall results indicated that the high residual activity (RA) of PME after HPU might induce the low esterification of WSP, while HPU promoted the interaction of free Ca²⁺ and low-methylated pectin, to form the network structure of Ca²⁺-low-methylated pectin, resulting in an increase in viscosity in the complex strawberry system.