双功能催化剂Ru/（AC-SO3H）催化转化菊芋根茎制备六元醇

甘露醇和山梨醇等六元醇是重要的多元醇,广泛用于食品、医药和化工等领域,尤其山梨醇被美国能源部定为一种重要的平台化合物.工业上,六元醇通常由果糖、葡萄糖和蔗糖加氢得到,此路线存在与人争粮争地的问题.菊芋是一种来源广泛、价格低廉的生物质资源,它富含果糖基多糖(菊糖),菊糖的含量占菊芋根茎干重的70%–90%,由生物质菊芋出发催化转化制备六元醇具有重要意义.由菊芋根茎催化转化制备六元醇是一个串联反应过程,菊芋根茎先经过水解得到糖类,然后经过加氢反应得到六元醇.我们用磺化活性炭AC-SO3H代替AC载体以促进菊芋根茎水解反应. AC经磺化后,比表面积由原来的768增至1020 m2/g,酸强度由原来的0.21增至0.68 mmol/g,表明磺化过程不仅除去了AC中的杂质,也在其表面固定了大量的-SO3H,-COOH,-OH等酸性基团.透射电镜结果表明,1%Ru/AC和1%Ru/(AC-SO3H)催化剂上Ru高度分散. CO化学吸附表明,上述两种催化剂Ru的分散度分别为30.9%和74.2%,表明AC经磺化后产生了更多的固定位点,使得Ru可以更好地分散在载体上.在温和条件下(100oC,6 MPa H2,5 h)将菊芋根茎转化为六元醇,1%Ru/AC催化剂上六元醇收率为52.7%,而1%Ru/(AC-SO3H)催化剂上可达84.1%.这归因于后者的酸强度和Ru分散度较大：其表面的酸性基团-SO3H,-COOH,-OH促进了菊芋根茎的水解,高分散度的Ru则促进了糖加氢反应的进行.将Ru的负载量提高至3%,六元醇产率高达92.6%.以1%Ru/AC和1%Ru/(AC-SO3H)为催化剂,分别以果糖和菊粉为原料制备六元醇.结果表明,以果糖为原料时两种催化剂性能相同;以菊粉为原料时,1%Ru/AC的催化性能远低于1%Ru/(AC-SO3H).这表明菊粉和菊芋根茎转化反应,速控步骤是水解反应,而磺化过程引入的酸性基团可以促进水解过程的进行.在N2气氛下反应,主要产物为果糖和葡萄糖,表明菊芋根茎水解反应是主要的反应路径.在H2气氛下反应,糖类产率在1 h内达到最大值,然后开始逐渐降低,同时加氢产物逐渐增加.因此, H2气氛下反应过程中生成的糖类是中间产物.以菊芋根茎为原料,1%Ru/(AC-SO3H)催化剂循环使用4次后六元醇产率由87%降至55%;而以菊粉为原料,循环4次后六元醇产率略有降低. ICP测试表明, Ru催化剂并未流失,3次循环后催化剂的CO化学吸附表明, Ru的分散度由74.2%降至17.8%.这表明催化剂失活是由菊芋根茎中的杂质毒化Ru活性位点导致的.     

基于马铃薯叶片光纤光谱信息的晚疫病患病程度预测

针对马铃薯晚疫病害的早期检测和防治问题,利用光谱技术对马铃薯晚疫病叶片过氧化物酶(POD)活性进行预测,并基于POD酶活性实现了马铃薯晚疫病的患病程度预测.采集和测定处于不同温湿度及接菌时间的马铃薯叶片样本的光谱反射率和POD酶活性,选用中心化(MC)预处理方法以消除原始光谱数据的误差.为降低模型复杂程度,利用随机青蛙...     

基于偏最小二乘与广义回归神经网络的近红外光谱测定土豆中3种营养成分的研究

偏最小二乘(partial least squares,PLS)与广义回归神经网络(generalized regression neural networks,GRNN)联用对土豆样品建立起粗纤维、淀粉、蛋白质含量的预测校正模型,用PLS法将原始数据压缩为主成份,取前3个主成份的12个特征吸收峰输入GRNN网络,网络光滑因子σi为0.1.PLS-GRNN模型对样品3个组分含量的预测决定系数(R2)分别为: 0.945、 0.992、 0.938.结果表明,近红外光谱技术可以快速、准确地同时测定土豆中的粗纤维、淀粉、蛋白质,该方法可应用于果蔬产业的品质管理与控制.     

Crystallization and Preliminary Crystallographic Analysis of β-Trichosanthin, an Isoform of Trichosanthin from the Root Tuber of Trichosanthe kirilowii

β-Trichosanthin, a type 1 ribosome-inactivating protein (RIP) isolated from the root tuber of Trichosanthe kirilowii Maxim, is an isoform of trichosanthin. Here we report its crystal- lization in two crystal forms using the hanging-drop vapor-diffusion method. The form A and form B crystals belong to the orthorhombic space group P212121 and monoclinic space group P21, respectively. X-ray data have been collected to 1.6 and 1.2 (A) resolution for form A and form B crystals, respectively, using a synchrotron source.     

Bioinformatics Analysis of Oligosaccharide Phosphorylation Effect on the Stabilization of the β-Amylase Ligand Complex

Starch is the most abundant storage carbohydrate produced in plants. The beginning of transitory starch degradation in plants depends mainly on day cycle, posttranslational regulation of enzyme activity, and starch phosphorylation, but the molecular mechanism of these factors' influence is not yet precisely described. The aim of our analysis was to investigate the effect of phosphorylation on the intermolecular energies for stabilization of the complexes between the set of phosphorylated and nonphosphorylated carbohydrate ligands and Solanum tuberosum (L.) β-amylase model. For performing protein-ligand docking procedures and calculating the binding energies, the DOCK6 and Glide 4.5 program suites were applied. We have observed simultaneously the effect of chain elongation, phosphorylation, and chain branching. Results of flexible ligand docking show that phosphorylation as well as chain elongation increase the stabilization of the ligand-protein complex.     

马铃薯近红外光谱无损检测影响因素研究

为提高马铃薯近红外光谱快速无损检测的准确性和稳定性,对比了光纤光源、卤素灯杯光源和环形光源三种光源条件下的光谱,结果显示环形光源的光谱噪声最小,辐照强度与均匀度最好。该工作对光源功率、光源距马铃薯表面距离以及光纤距马铃薯表面检测点距离进行研究,通过三因素三水平响应面试验,评价不同因素水平条件下对马铃薯可溶性固形物含量的光谱模型预测效果,得到最优参数组合为光源功率238.33 W,光纤探头距样品表面距离8.17 mm,光源距样品表面距离370 mm,并建立可溶性固形物定量预测模型。在最优参数条件下,预测偏最小二乘回归模型(PLSR)的相关系数优化到0.867,均方根误差0.149°Brix。为进一步消除设备及环境噪声,通过不同预处理算法降低噪声的干扰,结果显示标准变量排序法去噪效果最好,PLSR预测相关系数可达0.914,预测均方根误差降低到0.132°Brix,既能有效去噪又有较好的预测效果。试验结果表明,响应面试验优化检测环境和条件能有效提高马铃薯品质检测的预测精度,为近红外光谱马铃薯无损检测环境搭建和设备选型提供技术参考。     

Effects of ultrasound treatment on the starch properties and oil absorption of potato chips

As a non-thermal processing method, the ultrasound treatment prior to the frying process has been demonstrated with great potential in reducing the oil absorption of fried food. This research aimed to evaluate the effect of ultrasound pretreatment on starch properties, water status, pore characteristics, and the oil absorption of potato slices. Ultrasound probe set with two power (360 W and 600 W) at the frequency of 20 kHz for 60 min was applied to perform the pretreatments. The results showed that ultrasound pretreatment led to the surface erosion of starch granules and higher power made the structure of starch disorganized. Moreover, the fraction of bound water and immobilized water were changed after ultrasonic pretreatment. Pores with the minor diameters (0.4–3 μm and 7–12 μm) were formed after ultrasound pretreatment. The penetrated surface oil (PSO) content, and structure oil (STO) content were reduced by 27.31% and 22.25% respectively with lower power ultrasound pretreatment. As the ultrasound power increased, the surface oil (SO) content and PSO content increased by 25.34% and 12.89% respectively, while STO content decreased by 38.05%. By using ultrasonic prior to frying, the quality of potato chips has been greatly improved.     

薯类中营养元素锌、钾的FAAS测定研究

研究了用火焰原子吸收光分光度法测定甘薯中的微量元素锌、钾的方法，采用高温温灰化法对样品进行处理，并对40多种不同品种和不同种植地区的甘薯进行了实样测定和含量差异比较。测定回收率在91．9％－108．0％之间。取得了令人满意的结果。     

Separation of patatins and protease inhibitors from potato fruit juice with clay minerals as cation exchangers

Potato fruit juice as a by-product of the starch industry contains proteins with interesting functionalities such as protease inhibitors or patatin with its high nutritional value. Due to their functional properties, these proteins are principally of industrial interest. A drawback for the application of these potato proteins is the separation and isolation under maintenance of the biological activity. So far, there are no methods in literature, which are satisfying concerning the costs or the separation performance. In this study, we show a chromatographic approach using natural clay minerals as cation exchangers to separate two protein fractions in potato fruit juice. Additionally, the content of glycoalkaloids naturally occurring in potatoes is significantly reduced in a single step together with the separation of the patatins and the protease inhibitors.