固相微萃取-气相色谱/质谱联用快速鉴定香稻香味特征化合物2-乙酰基吡咯啉

建立了固相微萃取-气相色谱/质谱(SPME-GC/MS)联用快速鉴定香稻香味特征化舍物2-乙酰基吡咯啉的方法.香米加入内标物2,4,6-三甲基吡啶,密封,在80℃水浴条件下经固相微萃取(萃取纤维头为100 μm聚二甲基硅氧烷)提取2 h,提取物经毛细管气相色谱柱HP-5MS(30 mx0.25mm×0.25μm)分离,...     

抗菌淀粉-聚乙烯醇水凝胶的制备及性能

以环氧氯丙烷为键合剂将胍盐低聚物（PHMG）接枝到淀粉分子上,设计了正交试验优化接枝反应条件。将产物添加到淀粉和聚乙烯醇（PVA）水溶液中,采用化学交联法合成了具有抗菌性能的淀粉-聚乙烯醇（S-PVA）水凝胶,测试了水凝胶的溶胀率、脱水率以及抗菌性能。结果表明：当反应温度为40°C、时间为0.5 h、pH为9时,PHM...     

Preparation and properties of water‐absorbent composites of chloroprene rubber,starch, and sodium acrylate

The effects of the amounts of starch, sodium acrylate (NaAA) and dicumyl peroxide (DCP) on the properties of chloroprene rubber (CR)/starch/NaAA composites prepared by melting method were investigated. The results showed that the addition of starch improved the mechanical properties, but decreased the water‐absorbing capacity of the composite, most likely due to the decrease in the local concentration of the main water‐absorbing material sodium polyacrylate and the increase in crosslinking density of the composite resulting from the reaction between starch and CR. This reaction was verified by the vulcanized curves, DSC curves, and the cut surface morphology. The as‐prepared composite demonstrated higher water‐absorbing capacity, resulting from the incorporation of NaAA. The mechanical properties decreased with increasing the DCP loading, and the water‐absorbing ratio is the maximum at 1.0 phr DCP. The tensile strength of the composite decreased significantly after water immersion, due to the absorbed water acting as a plasticizer. The extracted component from composites after water immersion is mainly sodium polyacrylate according to Fourier transform infrared (FT‐IR) spectroscopy analysis. The morphology of the composites before and after water immersion was observed by optical transmission microscopy (OTM). The results indicated that the starch exhibits a good dispersion state, and the water‐absorbing capacity results primarily from sodium polyacrylate. Copyright © 2010 John Wiley & Sons, Ltd.     

Reactive compatibilization of PA12/plasticized starch blends: Towards improved mechanical properties

Glycerol-plasticized starch (TPS)/polyamide 12 (PA12) blends were processed by melt mixing using two types of interfacial agent, i.e. diglycidyl ether of bisphenol A and a poly(ethylene-co-butyl acrylate-co-maleic anhydride) copolymer. Morphologies of the blends were tailored from the nature and amount of the interfacial agents. The average size of the dispersed phase was shown to decrease with the incorporation of the reactive agents and was proved to respect models, usually employed for conventional blends, for size predictions of the dispersed phase. By means of rheological experiments, it has been investigated whether the size reduction of the dispersed phase was coming from the compatibilization of the blend or from the viscosity changes due to chain extension in the matrix. The influence of the coupling agents on the viscoelastic behavior of the blend was characterized. Both interfacial agents led to increase the absolute complex viscosity but in the case of diepoxy reactive agent, the Newtonian flow behavior of complex viscosity totally disappeared in the low-frequency region. Mechanical properties of the TPS/PA12 blends were characterized and were proved to be strongly impacted by the use of interfacial agents. Elongation at break was enhanced as a consequence of a better adhesion between the matrix and the dispersed phase, whereas a decrease of the Young’s modulus was observed with increasing DGEBA content. Polyamide 12 crystallization in TPS/PA12 blends was found to be strongly dependent on DGEBA content while the introduction of maleic anhydride-grafted copolymer had no influence.     

A Rapid Gas-Chromatography/Mass-Spectrometry Technique for Determining Odour Activity Values of Volatile Compounds in Plant Proteins: Soy,and Allergen-Free Pea and Brown Rice Protein

Plant-based protein sources have a characteristic aroma that limits their usage in various meat-alternative formulations. Despite being the most popular plant-based protein, the allergenicity of soy protein severely restricts the potential adoption of soy protein as an animal substitute. Thereby, allergen-free plant-protein sources need to be characterized. Herein, we demonstrate a rapid solid-phase-microextraction gas-chromatography/mass-spectrometry (SPME-GC/MS) technique for comparing the volatile aroma profile concentration of two different allergen-free plant-protein sources (brown rice and pea) and comparing them with soy protein. The extraction procedure consisted of making a 1:7 w/v aqueous plant protein slurry, and then absorbing the volatile compounds on an SPME fibre under agitation for 10 min at 40 °C, which was subsequently injected onto a GC column coupled to an MS system. Observed volatile concentrations were used in conjunction with odour threshold values to generate a Total Volatile Aroma Score for each protein sample. A total of 76 volatile compounds were identified. Aldehydes and furans were determined to be the most dominant volatiles present in the plant proteins. Both brown rice protein and pea protein contained 64% aldehydes and 18% furans, with minor contents of alcohols, ketones and other compounds. On the other hand, soy protein consisted of fewer aldehydes (46%), but a more significant proportion of furans (42%). However, in terms of total concentration, brown rice protein contained the highest intensity and number of volatile compounds. Based on the calculated odour activity values of the detected compounds, our study concludes that pea proteins could be used as a suitable alternative to soy proteins in applications for allergen-free vegan protein products without interfering with the taste or flavour of the product.     

Effect of 300 and 500 MPa pressure treatments on starch–water adsorption/desorption isotherms and hysteresis

Pressure treatments of 300 and 500?MPa during 15?min were found to change starch–water sorption (adsorption and desorption) isotherms and the hysteresis effect, particularly the 500?MPa. This last treatment shifted the adsorption/desorption isotherms downward, compared with non-treated starch and starch treated at 300?MPa. The observed hysteresis effect decreased with the increase in pressure level in the whole a_w range, indicating that adsorption and desorption isotherms became closer. Guggenheim–Anderson–De Boer and Brunauer–Emmett–Teller model parameters Cb, Cg, K and Mm also showed changes caused by pressure, the latter being lower in the pressure-processed samples, thus indicating possible changes on microbial and (bio)chemical stabilities of pressure-processed food products containing starch.     

Transient entanglements and clusters in dilute polymer solutions

A convenient method to monitor polymer dissolution is to measure the pressure drop created by passing a polymer solution through a capillary constriction rheometer. In this work, we studied the dissolution of polyethylene oxide (PEO) and cationic starch (C‐starch). We found that for freshly dissolved and entangled PEO, the main contribution to the overall pressure drop is due to the contraction and expansion of PEO entanglements at the entrance and exit of the capillary, and that the friction in the capillary plays a minor role. On the other hand, for well‐dissolved PEO, because of the absence of PEO entanglements, the loss of pressure is mainly due to friction. At high velocities the contraction and expansion coefficient for freshly dissolved PEO was more than 20 times higher than for well‐dissolved PEO, resulting in a three times higher overall pressure drop. C‐starch consists of amylopectin (～ 85%) and amylose and is known to contain clusters when freshly dissolved, likely formed from the globular amylopectin molecules. For C‐starch, the main contribution to the overall pressure drop is due to friction. Entrance and exit effects contribute only 10% to the overall pressure drop, which might be due to the linear amylose molecules in C‐starch. © 2007 Wiley Periodicals, Inc. J Polym Sci Part B: Polym Phys 46: 253–262, 2008     

Diffusion and reaction in an immobilized enzyme starch saccharification catalyst

Effectiveness factors were predicted from measurements of basic parameters made on single oligosaccharides, and the prediction was compared to experimental effec tiveness factors for the reaction of each oligosaccharide in the immobilized enzyme catalyst. Kinetic parameters were obtained for the hydrolysis of each oligosaccharide catalyzed by soluble glucoamylase, and were fit with a subsite model equation capable of generalization to all sizes of oligosaccharide. Diffusion coefficients in free solution were determined from movement out of a capillary tube. Spatial characteristics of the immobilized enzyme bed were obtained from pulse response experiments, allowing the calculation of effective diffusivities. Experimental effectiveness factors plotted against modulus were in reasonable agreement with the predictions.     

反应条件对稻杆热解产物分布的影响

以稻杆为研究对象，在温度６５０℃－１０００℃，考察了热解因素包括最终温度，析出挥发性产物停留时间，传热与传质强化措施，原料颗粒尺寸和原料种类对稻杆在间壁式加热固定床上热解产物分布的影响。结果表明，温度，停留时间，传热与传质强化措施对热解产物分布影响显著，转化率随各种反应条件的变化可高达８０％。     

东乡野生稻（Oryza rufipogon）在武汉地区越冬性能的观察

对东乡野生稻的越冬性能进行了连续２年的观察，结果表明：东乡野生稻的稻蔸能在武汉地区安全越冬，翌年春季再生苗从地表以下的茎节长出．越冬再生植株与种子实生植株相比并无差异．