胭脂鱼消化道形态与组织学结构特征

为了解胭脂鱼消化道结构特点与其食性的相关性, 采用解剖及石蜡切片技术观察分析了胭脂鱼消化道形态及组织学结构特征. 结果显示 胭脂鱼消化道中无胃, 主要由口咽腔、食道及肠组成. 口咽腔内具短小的舌, 食道粗短, 肠道较长且有3个盘曲, 肠指数为2.31±0.10. 口咽腔表面被覆复层扁平上皮, 内分布有较多味蕾, 起食物的选择和甄别作用. 食道和肠道均由黏膜层、黏膜下层、肌层和浆膜层构成. 食道肌层发达, 黏膜层上皮内有较多杯状细胞, 主要起食物的润滑和过渡作用; 肠道是胭脂鱼消化道行使消化吸收功能的主要部位, 其黏膜层上皮为单层柱状上皮, 内有杯状细胞分布, 游离面具明显的纹状缘, 且前、中肠的肠径、肌层厚度和黏膜褶皱高度均显著高于后肠, 表明前、中肠可能具有更强的消化吸收作用. 胭脂鱼消化道形态及组织学结构特点与其杂食食性相适应.     

Influence of hexadecane on the formation of droplets and growth of particles for methyl methacrylate miniemulsion polymerization

The evolution of monomer droplets and latex particles of methyl methacrylate miniemulsions, initiated by an oil‐phase initiator, stabilized by a cationic surfactant mixture, and costabilized by different amounts of hexadecane, was investigated. With an increasing hexadecane concentration, the ultrasonication time required for the miniemulsions to reach a critically stabilized state was reduced, and a unimodal size distribution of the droplets with a decreasing average diameter was obtained. For lower hexadecane concentrations, a bimodal size distribution of the latex particles, with a significant increase in the volume fraction of the smaller latex particles, was achieved after the polymerization. The enhanced growth of the volume fraction of the smaller latex particles came from both nucleation of the shrinking droplets due to Ostwald ripening and homogeneous and/or micellar nucleation, if micelles existed, triggered by radicals in the aqueous phase. For high hexadecane concentrations, Ostwald ripening was effectively retarded, and the miniemulsions were sufficiently stabilized against the degradation of molecular diffusion. The size distributions of the droplets and latex particles were almost identical. © 2006 Wiley Periodicals, Inc. J Polym Sci Part A: Polym Chem 44: 4603–4610, 2006     

Controllable Preparation of Hierarchical ZnO Nanocages and its Oxygen Vacancy through the Nanoscale Kirkendall Process

The synthesis of ZnO with tailorable shapes and point defects is important for its potential applications. Here, a facile approach is demonstrated to prepare ZnO nanocages with controllable porous shell structures though sintering a Zn‐based cyanide‐bridged coordination polymer under different temperatures. The transformation of ZnCP microspheres into ZnO nanocages is based on two types of nanoscale Kirkendall effect, which are related to low temperature solid–solid interfacial oxidation and high temperature solid–gas interfacial reaction, respectively. At low temperature (around 300 °C) and before the ZnCP decomposition, the novel “hierarchical ZnO bigger nanocages embedded with smaller nanocages with 10 nm nanocrystals” can be generated. By contrast, when coming to the total decomposition of ZnCP at 800 °C, ZnO nanocages with significantly increased sizes and large cavities are generated, and large amounts of oxygen vacancies (V_O) are created at the same time, leading to the dramatic increased luminescence intensities of the UV peak due to V_O at 540 nm. Thus, the luminescence intensities versus defect concentration in the prepared ZnO nanocages can also be controlled by tuning the sintering temperatures.     

Physicochemical control of foam properties

This article summarizes our recent understanding on how various essential foam properties could be controlled (viz. modified in a desired way) using appropriate surfactants, polymers, particles and their mixtures as foaming agents. In particular, we consider the effects of these agents on the foaminess of solutions and suspensions (foam volume and bubble size after foaming); foam stability to liquid drainage, bubble coalescence and bubble Ostwald ripening; foam rheological properties and bubble size in sheared foams. We discuss multiple, often non-trivial links between these foam properties and, on this basis, we summarize the mechanisms that allow one to use appropriate foaming agents for controlling these properties. The specific roles of the surface adsorption layers and of the bulk properties of the foaming solutions are clearly separated. Multiple examples are given, and some open questions are discussed. Where appropriate, similarities with the emulsions are noticed.     

Efficient approach for the extraction of proanthocyanidins from Cinnamomum longepaniculatum leaves using ultrasonic irradiation and an evaluation of their inhibition activity on digestive enzymes and antioxidant activity in vitro

Proanthocyanidins were separated for the first time from Cinnamomum longepaniculatum leaves. An experiment‐based extraction strategy was used to research the efficiency of an ultrasound‐assisted method for proanthocyanidins extraction. The Plackett–Burman design results revealed that the ultrasonication time, ultrasonic power and liquid/solid ratio were the most significant parameters among the six variables in the extraction process. Upon further optimization of the Box–Behnken design, the optimal conditions were obtained as follows: extraction temperature, 100°C; ethanol concentration, 70%; pH 5; ultrasonication power, 660 W; ultrasonication time, 44 min; liquid/solid ratio, 20 mL/g. Under the obtained conditions, the extraction yield of the proanthocyanidins using the ultrasonic‐assisted method was 7.88 ± 0.21 mg/g, which is higher than that obtained using traditional methods. The phloroglucinolysis products of the proanthocyanidins, including the terminal units and derivatives from the extension units, were tentatively identified using a liquid chromatography with tandem mass spectrometry analysis. Cinnamomum longepaniculatum proanthocyanidins have promising antioxidant and anti‐nutritional properties. In summary, an ultrasound‐assisted method in combination with a response surface experimental design is an efficient methodology for the sufficient isolation of proanthocyanidins from Cinnamomum longepaniculatum leaves, and this method could be used for the separation of other bioactive compounds.     

Enhancing Stability and Purity of Crude Chitinase of Achatina fulica by Crystallization

A crystallization method was developed to enhance the purity and stability of hydrolase mixtures from the digestive gland of the snail Achatina fulica, as demonstrated by chitinase activity. Crude chitinase was concentrated by freeze drying and then crystallized at 10 °C. Crystal formation was observed under the microscope. The best concentration for crystallization was obtained with 1.5-fold concentrated crude chitinase. Crystallization enhanced the chitinase specific activity from 0.87 U mg^-1 to 0.95 U mg^-1. The loss of chitinase activity from liquid and crystals of crude chitinase on four days storage at 10 °C was 83.0% and 17.7%, respectively. It was concluded that the crude chitinase crystals showed a significant increase in stability and purity.     

Insight on Structural Change in Sol–Gel-Derived Silica Gel with Aging under Basic Conditions for Mesopore Control

Structural rearrangement of sol–gel-derived silica gel by aging under basic conditions was investigated using small angle X-ray scattering (SAXS) and ²⁹Si nuclear magnetic resonance (NMR). A wet silica gel prepared under acidic conditions had a fractal nature, and many unreacted silanols remained on the surface. During aging of the gel in ammonia solution, additional Si—O—Si bonds rapidly formed, whereas the change in mesoscale structure gradually proceeded. This result was compared with that of simulation modeling the Ostwald ripening, i.e. dissolution from positive curvature and reprecipitation on negative curvature. In the simulation, structural change in a cluster from fractal nature to particle aggregates was well visualized in 2-dimmensional square lattice. Both scattering profiles calculated from the model clusters and the change in average coordination number of monomers in the cluster well agreed with the experimental SAXS and NMR results, respectively. This agreement strongly ensures us that structural change by aging under basic conditions proceeds through the Ostwald ripening. The mesopore size as well as mesopore volume in calcined silica gel is determined by the shrinkage degree during drying and calcination. The sample aged in basic solution restrains the shrinkage because of the growth of particulate structure, and retains large size and volume of pores.     

The Equations of Ostwald Ripening for Dilute Systems

We consider a dilute mixture in 3D of a finite number of particles initially close to spherical, but of varying sizes, and representing one of the phases evolving according to the quasistatic dynamics. Under the scaling hypotheses that (1) typical size/typical distance and (2) deviation from sphericity/typical size are small, we associate centers and radii to each particle for the whole evolution and derive rigorously a set of ODEs fo the radii which we relate to the Lifschitz–Slyosov–Wagner theory of coarsening.     

High pressure applications in milk treatment for cheese-making and accelerated ripening

Abstract

Several studies have been carried out in order to evaluate the effect of high hydrostatic pressure on food components, its impact on microorganisms and enzymes, and the modifications it produces at the nutritional and sensory level. However, practical applications of high pressure treatment have received little attention. This paper examines our recent ongoing work toward the development of high pressure applications, such as the production of raw milk cheeses from high pressure-treated milk and the possibility of cheese ripening acceleration.     

Effects of high pressure treatment on fermentation processes during ripening of Gouda cheese

Abstract

High pressures ranging 50 to 400 MPa were applied to Gouda cheese cylinders and evolution of the volatile fraction was followed during three weeks. No new volatiles were recovered after simultaneous distillation-extraction, but some effects of high pressure on the fermentation processes were observed. Thus butyric acid and acetoin were found in lower concentrations after ripening of pressurized samples. Nevertheless differences in the volatile profile were not large enough to suggest an effect of high pressure on the acceleration of Gouda cheese ripening.