Adventages and limits on usage of thermal methods in complex systems

In order to increase the nutrition value of bread, one of the most commonly used foodstuff all over the world, different additives are used in bread processing. In this paper we describe the thermal changes in bread and that of with 0.5% crude soybean lecithin additive. Their thermal stability has been investigated by TG, DSC and EGD methods. The thermal changes were also followed of soy products, lecithin and lysine, ingredients used as bread additives in order to check if they may suffer any thermal degradation during the baking process. The data obtained can be of use only for qualitative conclusions. According to the obtained data at the usual bread baking temperature only the additives in crust may partly decompose while in the crumb, at lower temperatures the additives, due to baking, are not damaged. The thermal methods give a possibility for rapid estimation of processes induced by heat effects in additives during the baking, and they are suitable to detect the changes during the bread-making procedure. However, they are neither suitable to provide any quantitative data on these changes nor facts affecting the nutrition value and of the bread.     

Antioxidative and anticarcinogenic activities of methylpheophorbide a,isolated from wheat grass (Triticum aestivum Linn.)

Methylphophorbide a (MPa) has been isolated from the ethanol extract of the wheat grass plant. Its antioxidative efficacy is evaluated by hydroxyl radical scavenging activities and reducing capacity which are significantly up regulated in comparison with aqueous extract of the plant. The compound shows iron-binding capacity where the Fe²⁺ binds with MPa by two types of binding patterns with dissociation constants 157.17 and 27.89. It has antioxidative and cytotoxic effects on HeLa and Hep G2 cells. The cancerous cell survivability decreases with increasing concentration of MPa. These findings have provided evidence for the traditional use of the wheat grass plant in the treatment of cancers, oxidative stress and iron overloaded disorders.     

Effective detection of benzoyl peroxide in flour based on parameter selection of Raman hyperspectral system

Penetration depth and spatial resolution of Raman hyperspectral imaging system were studied for effective detection of benzoyl peroxide in flour. The determinations of parameters were achieved by using the single-band background-correct image of a benzoyl peroxide Raman characteristic band and a simple threshold method. The selected parameters were used to detect mixture samples with different concentrations. Percentage of detected benzoyl peroxide pixels was positively correlated to its concentration. The result shows that parameters selected in this study are effective for the detection of benzoyl peroxide additive in flour and can be used for quantitative analysis in the future.     

离子色谱法测定面制品和面包改良剂中的溴酸盐

用离子色谱法测定面制品和面粉改良剂中的溴酸盐。用30 mL水超声提取样品15 min(脂肪含量高的样品先用正己烷除脂),过HLB柱和银氢柱净化,以AS9–HC色谱柱分离,NaHCO3作为淋洗液,电导检测器检测,实现了复杂基质面制品中溴酸盐的检测。方法线性相关系数大于0.999,最低检测浓度为0.5 mg/kg,加标回收率为78.4%~106.3%。利用建立的方法对面制品和面包改良剂中的溴酸盐进行检测,共检测各类面制品144份,总体合格率为97.2%;检测面包改良剂类产品10份,合格率为40.0%。     

The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties

Cyclodextrins (CDs) are cyclic oligosaccharides that have found widespread application in numerous fields. CDs have revealed a number of various health benefits, making them potentially useful food supplements and nutraceuticals. In this study, the impact of α-, β-, and γ-CD at different concentrations (up to 8% of the flour weight) on the wheat dough and bread properties were investigated. The impact on dough properties was assessed by alveograph analysis, and it was found that especially β-CD affected the viscoelastic properties. This behavior correlates well with a direct interaction of the CDs with the proteins of the gluten network. The impact on bread volume and bread staling was also assessed. The bread volume was in general not significantly affected by the addition of up to 4% CD, except for 4% α-CD, which slightly increased the bread volume. Larger concentrations of CDs lead to decreasing bread volumes. Bread staling was investigated by texture analysis and low field nuclear magnetic resonance spectroscopy (LF-NMR) measurements, and no effect of the addition of CDs on the staling was observed. Up to 4% CD can, therefore, be added to wheat bread with only minor effects on the dough and bread properties.     

Fabrication of Pascal-triangle Lattice of Proteins by Inducing Ligand Strategy

A protein Pascal triangle has been constructed as new type of supramolecular architecture by using the inducing ligand strategy that we previously developed for protein assemblies. Although mathematical studies on this famous geometry have a long history, no work on such Pascal triangles fabricated from native proteins has been reported so far due to their structural complexity. In this work, by carefully tuning the specific interactions between the native protein building block WGA and the inducing ligand R-SL , a 2D Pascal-triangle lattice with three types of triangular voids has been assembled. Moreover, a 3D crystal structure was obtained based on the 2D Pascal triangles. The distinctive carbohydrate binding sites of WGA and the intralayer as well as interlayer dimerization of RhB was the key to facilitate nanofabrication in solution. This strategy may be applied to prepare and explore various sophisticated assemblies based on native proteins.     

电动流动分析和酶抑制法测定池塘水中农药残留折合总量

用电动流动分析和酶抑制法测定池塘水中有机磷和氨基甲酸酯农药残留折合总量。电动流动分析系统由一台自制电渗泵和4个电磁切换阀组成,由计算机编程控制。酶抑制法用面粉酯酶,有机磷和氨基甲酸酯农药作酶抑制剂,底物的酶解产物与显色剂反应,用分光光度计在524 nm检测。有机磷和氨基甲酸酯农药的折合浓度对数线性范围为0.02~0.20 mg/L乐果,检出限为0.01 mg/L乐果,每小时可测24个样品。氨基甲酸酯在80℃完全水解,而有机磷部分水解,据此可判断农药类别。     

The Effect of Bio-Synthesized Silver Nanoparticles on Germination,Early Seedling Development,and Metabolome of Wheat (Triticum aestivum L.)

Changes in the metabolome of germinating seeds and seedlings caused by metal nanoparticles are poorly understood. In the present study, the effects of bio-synthesized silver nanoparticles ((Bio)Ag NPs) on grains germination, early seedlings development, and metabolic profiles of roots, coleoptile, and endosperm of wheat were analyzed. Grains germinated well in (Bio)Ag NPs suspensions at the concentration in the range 10–40 mg/L. However, the growth of coleoptile was inhibited by 25%, regardless of (Bio)Ag NPs concentration tested, whereas the growth of roots gradually slowed down along with the increasing concentration of (Bio)Ag NPs. The deleterious effect of Ag NPs on roots was manifested by their shortening, thickening, browning of roots tips, epidermal cell death, progression from apical meristem up to root hairs zone, and the inhibition of root hair development. (Bio)Ag NPs stimulated ROS production in roots and affected the metabolic profiles of all tissues. Roots accumulated sucrose, maltose, 1-kestose, phosphoric acid, and some amino acids (i.e., proline, aspartate/asparagine, hydroxyproline, and branched-chain amino acids). In coleoptile and endosperm, contrary to roots, the concentration of most metabolites decreased. Moreover, coleoptile accumulated galactose. Changes in the concentration of polar metabolites in seedlings revealed the affection of primary metabolism, disturbances in the mobilization of storage materials, and a translocation of sugars and amino acids from the endosperm to growing seedlings.     

增敏光度法测定粮食中微量碘

研究了NaCl增敏碘 淀粉显色反应。NaCl用量为0 24g mL,H3PO4(3 97)为0.5mL的酸度条件下以KI还原KIO3与淀粉显色,λmax=483nm,λmax=2 7×105L·mol-1·cm-1。在483nm处,测得碘在大米、小麦和玉米中的回收率在96.3%～99.1%,RSD<2.5%。该法已用于大米、小麦、玉米等食品中微量碘的分析。     

粮食中玉米赤霉烯酮和镰刀菌氧萘满酮高效液相色谱分析方法的研究

建立了粮食样品中镰刀菌氧萘满酮（ＴＤＰ－１）和玉米赤霉烯酮（ＺＥＡ）的高效液相色谱－荧光检测分析方法。粮食样品在碱性和中性条件下用乙腈－水（３：１,Ｖ／Ｖ）提取,经正己烷脱脂,过Ｆｌｏｒｉｓｉｌ柱净化,最后用反相高效液相色谱－荧光检测法测定。该法的最低检出灵敏度：玉米赤霉烯酮为５×１０＾－９ｇ,镰刀菌氧萘满酮为１×１０＾－９ｇ。玉米中镰刀菌氧萘满酮和玉米赤霉烯酮的回收率分别为１００．２％和９２．４