Abstract:通过实验和理论分析 ,对γ 谷维醇和其水解产物———阿魏酸、三萜醇的抗氧化特性进行了研究 .γ 谷维醇的抗氧化及清除自由基的能力 ,主要来自于阿魏酸基团 .阿魏酸基团之所以具有抗氧化能力 ,是因为其结构中的酚羟基和共轭体系能够形成较稳定的自由基 ,并阻止自动氧化过程中自由基的链式传递 ,从而表现出抗氧化功能 .

Abstract:The process of rice bran extrusion was studied using visual technique, the visual phenomena indicated that material transportation underlying the extrusion course was a combination of two transportation, one was positive displacement pumping transportatio

Abstract:根据中碳酸转化率的大小 ,对 5种不同来源的固定化脂肪酶筛选 ,其中固定化脂肪酶SSW的酶催化转化率最高 ,辛酸和癸酸转化率分别为 91.5 %和 93.5 % ;对脂肪酶SSW酶促合成甘油辛酸偏酯的反应条件优化 ,适宜反应条件为 :敞口反应器中反应温度 5 5℃ ,每克酸加酶量 10 0U/g ,辛酸 /甘油投料摩尔比 1∶1.1,甘油初始加水量 4 % (质量分数 ) .实验范围内中碳酸品种对脂肪酶SSW不显示基质特异性 .

Abstract:Potato was mechanically ground by ball milling. The variation rules of physical and chemical properties of micronized starch particles were studied by Brabender viscograph and chemical analysis techniques, respectively. The results showed that the proper

Abstract:在不同的 pH条件下 ,用NTG连续处理E .coli,得到突变菌株JYⅡ 74 ;摇瓶培养 ,发酵液中聚唾液酸产量达 2 80 0mg/L ,比出发菌株提高了 130 0mg/L ,提高幅度为 72 .5 % ,且生产能力稳定 .提取发酵液中的聚唾液酸 ,红外光谱鉴定其纯度 ,13C核磁共振图谱表明 ,该多糖是一种α 2 ,8糖苷键连接的唾液酸同聚物 .

Abstract:通过体外处理诱导地衣芽孢杆菌产生感受态性能 ,同时调整参数 ,建立了感受态细胞对质粒 pAPR的高效电转化方法 .当质粒DNA为 1.5 μg/mL、转化时电压为175 0V时 ,可得到 2 6 1个转化子 ,经鉴定均为阳性克隆子 .此为以芽孢杆菌为宿主进行高效电转化及为建立适合工业应用的分泌型表达载体提供参考 .

Abstract:Based on the sampling database SLCTBASE with 215 protein polypeptide chains, we statistically analyzed the distribution features of sequence distance and reduced distance of the disulfide bonds. The results suggest that disulfide bonds are mainly formed b

Abstract:Minimal process of fruits and vegetables is a new food industry in the world. The physiological and physical changes of cucumbers were studied after treated by coating and ozone water. It showed that the treatments with 4.2 mg/m 3 ozone and the coating

Abstract:通过实验获得了米曲霉 3.80 0固态发酵产腺苷酸 (AMP)脱氨酶的适宜培养基 ,麸皮为主原料 ,成分质量分数为蔗糖 2 % ,鱼粉 2 % ,(NH4 ) 2 SO4 0 .1% ,吐温 80 0 .1% ,含水量 5 0 % .最佳的培养条件为 :2 5 0mL的三角瓶装 2 0 g培养基 ,在 2 8～ 30℃培养 6 0h .发酵结束称取一定量的麸曲加 10倍质量的蒸馏水 ,调节 pH 6 .0 ,在 35℃条件振荡水浴 2h .酶的浸提液经盐析、透析、DEAE柱层析分离后 ,可收集到较单一的活性峰酶 .

Abstract:The viscoelasticity of eight kinds of rice starch in different thermal processes was studied by dynamic oscillatory rheometry, and the correlation coefficients of physicochemical properties of rice starch and its gels were analysed by SPSS software. Resu

Abstract:对采用水酶法从玉米胚中提油的工艺及其加工参数进行了实验研究 ,结果表明 :将玉米胚浸泡于 0 .5mol/L、pH 4的柠檬酸缓冲液中 ,经 10 0℃ ,4 0min热处理 ,添加 2 % (质量分数 )的纤维素酶 ,反应 7h ,清油提取率为 78.72 % ,总油提取率为 88.18% .

Abstract:利用分子力学 (MM 2 )方法计算了 (1→ 3) β D 葡聚糖二糖结构单元全局最低能量构象 ,在此基础上搭建相对分子质量分别为 2 .0 5× 10 4 和 1.0 2 6× 10 5的 (1→ 3) β D 葡聚糖片段并进行分子几何全优化 .结果表明 ,(1→ 3) β D 葡聚糖的能量最低构象为单螺旋结构并且亲水性基团 (多羟基 )位于螺旋体的表面 ,从而认为这种构象可能是其具有刺激免疫和抗肿瘤活性的分子基础 .

Abstract:从嗜热脂肪芽孢杆菌 (IAM 110 0 1)中克隆出编码热稳定的半乳糖苷酶蛋白基因bgaB ,构建具T7强启动子的pET 2 0 (b) bgaB质粒 ,并在大肠杆菌BL2 1(DE3)中进行表达 .经IPTG诱导后 ,重组菌周质中乳糖酶酶活达到 0 .12U /mL ,胞内酶活为 1.35U /mL ,比酶活为 6 .6 6U/mg蛋白 ,比酶源菌产生的酶活提高 5 0倍 .通过对IPTG诱导时机、诱导浓度和诱导时间的优化研究 ,重组菌产生的比酶活进一步提高至酶源菌的 90倍 .

Abstract:There are three kinds of chemical reaction in the noenzymatic browning of Aloe products: Maillard reaction, ascorbic acid oxidation, and polyphenol oxidation and condensation. The browning index during the processes and reserve of aloe product were determ

Abstract:采用微生物转谷氨酰胺酶 (TG)对牛乳中的酪蛋白进行了酶法改性 ,并对改性后牛乳中酪蛋白功能性质如溶解性、起泡性、泡沫稳定性和持水性进行了研究 .结果表明 ,牛乳经TG作用后 ,其酪蛋白功能性质发生了较大变化 ,酪蛋白的起泡性、泡沫稳定性和持水性都有不同程度的增加 ,而溶解性略有下降 .实验中考察了TG作用的时间、温度、剂量等因素对酪蛋白功能性质的影响 ,结果显示 ,要获得综合性能优良的酪蛋白 ,TG最佳的作用条件为 :pH 7.0 ,5 0℃ ,6 0min ,酶的添加量0 .1～ 0 .2U/mL .

Abstract:百合中水溶性非淀粉多糖的提取、分离和纯化方法的研究表明 ,糊化淀粉经α 淀粉酶和普鲁兰酶水解除去后 ,剩余多糖经SepharoseCL 6B与SephedexG 10 0凝胶过滤色谱分离 ,得到比浓粘度为 81.2 92cm3/ g的水溶性非淀粉多糖 ,其相对分子质量较小 (2 0 0 18.6 ) .研究中还发现一些多糖与蛋白质以结合形式糖蛋白存在 .

Abstract:By using Eichhornia crassipes to treat silver containing wasterwater,we quantitatively and qualitatively analysed the components of its ecosystem,verified that the cooperation of a large number of algae, germ and minianimals,which were resting on th

Abstract:The common problem of combined biochemical pool in the system for waste water treatment in food and drink industries is that the mangle of aerators aerate asymmetrically in the contact oxidation pool, sometimes no aeration in large scope. Analyzing the

Abstract:筛选和分离得到的多株脱氮微生物 ,能在完全好氧条件下将氨氮转化为NO2 - ,随即在好氧反硝化菌的作用下还原为N2 排放 ,整个生物脱氮过程历时较短 ,30h内对 2 0 0mg/L的氨氮去除率达 99% ,而且无中间产物NO2 - 的积累 .混合脱氮微生物菌群生长的适宜 pH范围为 7～ 10 ,探索实现混合脱氮微生物菌群高密度培养的 pH :发酵前期补酸控制 pH≤ 8,发酵中后期不控制 pH值 ,可缩短菌体的生长周期 ,提高菌体的氨氮降解速率 ,细胞质量浓度达 3.9g/L ,比自然 pH条件下提高了 6 2 .5 % .

Abstract:In order to determine the content of C 21 steroidal glycosides in Asclepiadaceae plants and homologous health food, a method for quantitative determination was established based on their extraction technique and the functional group reactions. The

Abstract:Adsorption isotherm is a parameter to describe the equilibrium conditions of the components between the stationary phase and the mobile phase in chromatographic separation, and it is also the thermodynamics information of chromatographic separation proces

Abstract:SBA biosensor was widely used for measuring the content of L glutamic acid in monosodium glutamate production nowadays. Under the detection range, the standard solution was set 100. But when we detected the fermenting liquor, the upper liquid after equi

Abstract:L Histidine producing mutants were derived from Corynebacterium glutamicum ATCC 13761, by means of mutagenesis with N methyl N' nitro N nitrosoguanidine (NTG) and diethyl sulfate (DES). The mutants were selected on the agar plates containing D

Abstract:A new inorganic ion exchanger zinc silicate was synthesized. The reaction was simple. The chemical stability and the chemical composition of the product were determined. It was used to separate neutral amino acids (Gly and Ala) in a mixture, and showed

Abstract:The use of biocatalysis or biotransformarion to produce pharmaceutical ingredients has been widely recognized. In the production of small molecules as either pharmaceutical products or intermediates, the ability of biocatalysis to efficiently introduce ch

Abstract:With the development of society, people need more nutritional food. This paper summarizes the effects of processing on the nutrition of cereal foods and the functions of the whole cereal foods.