超强筋小麦粉面包烘焙技术研究

为了烘焙出能充分表现超强筋小麦济麦229面粉品质特性的优良面包,设置了4种醒发时间处理、5种酵母和糖用量处理、4种配粉处理,对超强筋小麦面粉的面包品质进行了评价分析。结果表明,在4个醒发时间处理中,当面团醒发时间为30min和面包胚醒发时间为50min时,烘焙的面包品质最好。在5种酵母和糖用量的处理中,利用吐司面包程序时,干酵母和糖的用量分别为6g和24g时烘焙的面包品质最好；利用法式面包程序时,干酵母和糖的用量分别为3g和18g时烘焙的面包品质最好。在4个配粉处理中,200g超强筋小麦济麦229面粉中添加100g普通小麦济麦22面粉的混粉烘焙得到的面包品质最好。因此,适当调整超强筋小麦粉面包的面团、面包胚醒发时间及物料配比,可以烘焙出品质优良的面包。     

中药材中孳生粉螨的初步调查

本文采用清水漂浮法和塔氏电热集螨器分离法,共分离中药材样本124种,1240份,从中分离出粉螨45种,隶属7科23属.得出结论:中药材粉螨的污染严重,应加强对中药螨类的防治,以保护中药材及预防人体螨病.     

Kinetic determination of trace levels of selenium(IV) and total selenium by Nile Blue A/hydrogen peroxide method

A kinetic method for the determination of selenium(IV) traces is proposed, based on its inhibitory action on the oxidation of Nile Blue A by hydrogen peroxide in phosphate buffer (pH 10.5). A linear dependence was established between the rate of the proposed indicator reaction and selenium concentration in the range 9.5 × 10^–2-1.58 ng cm^–3. The experimental conditions of maximal selenium effect were established. Selenium, determined by the tangent method, was determined at concentrations over the range 0.22–1.26 ng cm^–3, with relative standard deviations up to 4.5%. The reaction rate was followed spectrophotometrically. The effect of foreign ions on the accuracy of this method was also investigated. The method was applied to the determination of selenium in pharmaceutical preparations and wheat flour.     

4,4′-Dihydroxy-3,3′,5,5′-tetramethoxyazodioxybenzene: an unexpected dimer formed during hydroxylamine extractions of wheat flour

Neutral hydroxylamine extracts of wheat contained a product that was colourless at pH<5 (λ_max 340 nm) and yellow at pH>9 (λ_max 400 nm). ESI-MS showed a major ion m/z 184.0 and a possible parent ion m/z 367.2 (MH⁺) suggesting that the product resulted from the reaction of 2,6-dimethoxy-p-quinone with hydroxylamine. However, mass spectral and other spectroscopic data indicated that the compound was neither of the 2,6-dimethoxy-p-quinone oximes. A product with identical absorbance, mass spectrum, electrophoretic mobility and HPLC retention time as the pigment from hydroxylamine extracts of flour was observed amongst the reaction products of hydroxylamine and 1,4-dihydroxy-2,6-dimethoxybenzene. The structure of this product was identified by NMR, 2D NMR and IR as 4,4′-dihydroxy-3,3′,5,5′-tetramethoxyazodioxybenzene.     

Cassava flour wastewater as a substrate for biosurfactant production

Five cassava flour wastewater (manipueira) preparations were tested as culture media for biosurfactant production by a wild-type Bacillus sp. isolate. No-solids (F), no-solids diluted (F/2), natural (I), natural diluted (I/2), and decanted (IPS) were the tested manipueira media. The microorganism was able to grow and to produce biosurfactant on all manipueira preparations. The media whose solids were removed (F and F/2) showed better results than preparations with the presence of solids (I, I/2, and IPS). No-solids medium (F) showed a surface tension of 26,59 mN/m and reciprocal of critical micelle concentration of over 100 and was selected as a potential substrate for biosurfactant production.     

倍数光度滴定法测定微量过氧化苯甲酰

联合应用BPO与KIO3(在KI存在下)的倍增反应和光度滴定数据的二阶导数法处理,使面粉中微量BPO测定的灵敏度较常规碘量法提高了200倍,方法的检出限可达0.1 mg.L-1。在面粉实样分析中,测定结果的RSD值在1.3%~2.8%之间,加标回收率在98.6%~102.2%之间。提出的方法所得测定结果与国标法(GB/T 18415-2001)所得结果一致。     

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.     

Structural studies of the allelic wheat glutenin subunits 1Bx7 and 1Bx20 by matrix-assisted laser desorption/ionization mass spectrometry and high-performance liquid chromatography/electrospray ionization mass spectrometry

Structural studies of the high molecular mass (HMM) glutenin subunits 1Bx7 (from cvs Hereward and Galatea) and 1Bx20 (from cv. Bidi17) of bread wheat were conducted using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOFMS) and reversed-phase high-performance liquid chromatography/electrospray ionization mass spectrometry (RP-HPLC/ESI-MS). For all three proteins, MALDI-TOFMS analysis showed that the isolated fractions contained a second component with a mass about 650 Da lower than the major component. The testing and correction of the gene-derived amino acid sequences of the three proteins were performed by direct MALDI-TOFMS analysis of their tryptic peptide mixture. Analysis of the digest was performed by recording several MALDI mass spectra of the mixture at low, medium and high mass ranges, optimizing the matrix and the acquisition parameters for each mass range. Complementary data were obtained by RP-HPLC/ESI-MS analysis of the tryptic digest. This resulted in coverage of about 98% of the sequences. In contrast to the gene-derived data, the results obtained demonstrate the insertion of the sequence QPGQGQ between Trp716 and Gln717 of subunit 1Bx7 (cv. Galatea) and a possible single amino acid substitution within the T20 peptide of subunit 1Bx20. Moreover, the mass spectrometric data demonstrated that the lower mass components present in all the fractions correspond to the major components but lack about six amino acid residues, which are probably lost from the protein C-terminus. Finally, the results obtained provide evidence for the lack of glycosylation or other post-translational modifications of these subunits.     

New strategy for the determination of gliadins in maize- or rice-based foods matrix-assisted laser desorption/ionization time-of-flight mass spectrometry: fractionation of gliadins from maize or rice prolamins by acidic treatment

A procedure for determining small quantities of gliadins by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOFMS) in gluten-free foods containing relatively large amounts of prolamin proteins from maize or rice is described. We report for the first time that gliadins, the ethanol-soluble wheat prolamin fraction, can be quantitatively solubilized in 1.0 M acetic acid, while the corresponding ethanol-soluble maize or rice prolamin fraction remains insoluble in acetic acid. We describe a methodology for the detection of gliadins in maize and rice foods based on a two-step procedure of extraction (60% aqueous ethanol followed by 1 M acetic acid). Subsequent MALDI-TOFMS analysis of the resulting acidic extract from these gluten-free foods clearly confirms the presence of a typical mass pattern corresponding to gliadin components, ranging from 30 to 45 kDa. Depending on the percentages of maize or rice flours employed in the elaboration of these foods, the combined procedure enables levels of gliadins from 100 to 400 ppm to be detected. The efficiency of this combined procedure corroborates enzyme-linked immunosorbent assay data for a large number of maize/rice gluten-free foods by means of direct visualization of the characteristic gliadin mass pattern in maize or rice foods.     

无腺体棉饼粉用于土霉素发酵的摇瓶实验

无腺体棉籽饼粉代替豆饼粉作为土霉素发酵培养基中的有机氮源，添加量２．５％，在其它成份均相同的条件下，以添加豆饼粉３．０％的培养基作对照，结果表明，二者对比，无显著差异