纯棉织物练漂一浴法精练酶T115I的应用

选用精练酶T115I代替烧碱对纯棉织物进行练漂一浴法处理.讨论了精练酶T115I用量、双氧水用量、煮漂时间和煮漂温度对处理后织物性能的影响;确定了工艺条件,即浴比1：20,精练酶T115I 1.5g/L,双氧水5 Ml/L,100℃煮漂50 min.酶精练工艺处理时间短,对纤维损伤小,处理后织物白度为80.3,毛效为10.3 cm/30 min,强力为656.0 N.     

亚麻纱线煮漂一浴法前处理工艺

研究了亚麻纱线煮漂一浴法前处理工艺.探讨了温度、时间、双氧水用量、烧碱用量、精练剂用量和尿素用量对亚麻纱线煮漂一浴法效果的影响.得出了较优工艺:双氧水12g/L、烧碱10 g/L、尿素6g/L、精练剂2 g/L、110℃、60 min,此时漂白效果较佳.     

棉织物生物酶一步法前处理工艺

采用BLM-02精练酶对棉织物进行煮漂一步法前处理加工,通过正交试验,确定BLM-02精练酶用量15 g/L,双氧水10 g/L,烧碱4 g/L.与传统煮漂两步法工艺和冷堆法工艺相比,BLM-02精练酶煮漂一步法具有产品质量高、耗时短、节约蒸汽和降低废水处理负荷等优点.     

多功能精练剂JF-100在粘棉混纺织物前处理工艺中的应用

将多功能精练剂JF-100用于粘棉混纺织物退煮漂一浴法前处理工艺中,通过JF-100用量、双氧水用量、浸渍温度、浸渍时间4个单因素试验和正交试验,得到最优化工艺参数是:多功能精练剂JF-100用量3.0 g/L、30%双氧水用量7.0 g/L、浸渍温度75℃、浸渍时间45 min,退煮漂后织物的白度83.40、毛效14.9 cm/30 min、经向强力310.2 N,和碱氧短蒸工艺相比,工艺简单易操作。     

纯棉机织物退煮漂一浴法工艺优化

研究了高效精练剂SB-3和H_2O_2用量、处理温度、时间等因素对棉机织物退煮漂一浴法工艺效果的影响,确定棉机织物退煮漂一浴法最优工艺为:高效精练剂SB-3 1.5 g/L,30%H_2O_2 6 ml/L,浴比1:40,处理温度90℃,处理时间40 min。处理后织物的白度和毛效良好,强力损伤小,得色量高。     

壳聚糖纤维混纺织物前处理工艺研究

莫代尔、棉、壳聚糖纤维混纺织物前处理时,为确保织物纤维中壳聚糖含量损失最少,对其精练过程中的温度、pH值、精练剂以及氧漂过程中双氧水浓度、双氧水稳定剂浓度进行了因素分析,通过检测织物中壳聚糖含量、织物的胀破强力以及织物表面含杂的情况,确定了壳聚糖纤维混纺织物前处理的最佳工艺:精练时,温度95℃,精练剂选用THR-203,用量1.5 g/L,氢氧化钠0.6 g/L(调节pH值至11.5);氧漂时,精练剂THR-203用量1.2 g/L、氢氧化钠1.5 g/L,双氧水3 g/L,双氧水稳定剂WP-1用量为3 g/L。经最佳精练工艺和最佳氧漂工艺条件处理织物后,织物的强力可满足服用要求,壳聚糖含量损失较少,布面杂质少,达到了染色半制品的要求。     

代盐剂ABE在棉织物活性低盐染色中的应用

将棉织物煮漂与代盐剂ABE预处理进行一浴一步法前处理,探讨了代盐剂种类及用量、中温型练染酶LS用量、双氧水(30%)用量、处理温度及时间对棉织物低盐活性染料染色效果的影响.通过正交试验获得的优化工艺为:代盐剂ABE 7 g/L,碱剂EH1 g/L,LS酶3.5 g/L,双氧水(30%)3 g/L,处理温度98℃,时间30 min,浴比1:50;结果表明,相比传统的活性染料染色,织物经一步法前处理后,再经低盐染色碱S固色,可减少无机盐用量50%～75%,染色织物得色均匀,皂洗牢度和耐摩擦牢度均达到服用要求.     

棉针织物低温一浴煮漂工艺

针对棉针织物常规前处理工艺能耗高、污染大的问题,采用低温精练酶用于棉针织物前处理,以达到降低能耗、减少污染的目的。自制低温精练酶,探讨了低温精练酶用于纯棉针织物的低温一浴煮漂工艺,即低温精练酶3 g/L,2A精练剂0.3 g/L,30%双氧水5.0 g/L,精练时间60 min,精练温度85℃,浴比1∶10。低温一浴煮漂工艺处理的织物顶破强力损失较小(强力比传统工艺高13.7 N),失重率、白度和毛效与传统工艺差异不大,均能满足一般印染产品对前处理的要求。相对于传统工艺,低温精练酶一浴煮漂工艺每处理1 t棉针织物可减少综合标准煤耗约50 kg,且产生的废水CODCr下降85.1 mg/L、pH降低0.92,对污水处理有利。     

棉织物生物酶前处理对涂料染色的影响

采用生物酶轧堆法对纯棉坯布进行前处理,筛选出较佳的工艺条件为:淀粉酶用量6 g/L,果胶酶24 g/L;退煮漂一步法和退煮 漂白两步法复合酶pH值为6～7,处理时间为16 h;退浆、精练、漂白三步法中淀粉酶退浆pH值为6～7,退浆时间5～6 h,果胶酶精练pH值为8～9,精练时间7～9 h.将处理后的织物用涂料轧染染色,其织物的染色深度、匀染性和色牢度等方面均能达到常规前处理的染色效果.     

纯棉厚重织物的一浴法前处理工艺

采用精练酶881和去蜡剂对纯棉厚重织物纱卡进行退、煮、漂一浴法处理,探讨了精练酶881用量、去蜡剂用量、双氧水用量、汽蒸时间和稳定剂硅酸钠用量对处理后棉织物性能的影响。通过试验得出最佳工艺条件为：精练酶881用量25 g/L,去蜡剂8 mL/L,双氧水12 mL/L,硅酸钠8 g/L,在100 ℃条件下汽蒸60 min。精练酶881一浴法前处理工艺简单,对纤维损伤小,处理后的棉织物各项性能指标均优于常规法前处理工艺。     

常用消毒灭菌法及其机理与应用

介绍了采用消毒灭菌方法,有加热消毒法,紫外线辐射法和化学药剂消毒法。常用化学药剂有醛类、含氯消毒剂、醇类消毒剂以及高锰酸钾、生石灰等,阐释了消毒与灭菌两个概念的区别。     

Probiotics and prebiotics--perspectives and challenges

Owing to their health benefits, probiotics and prebiotics are nowadays widely used in yogurts and fermented milks, which are leader products of functional foods worldwide. The world market for functional foods has grown rapidly in the last three decades, with an estimated size in 2003 of ca US$ 33 billion, while the European market estimation exceeded US$ 2 billion in the same year. However, the production of probiotics and prebiotics at industrial scale faces several challenges, including the search for economical and abundant raw materials for prebiotic production, the low-cost production of probiotics and the improvement of probiotic viability after storage or during the manufacturing process of the functional food. In this review, functional foods based on probiotics and prebiotics are introduced as a key biotechnological field with tremendous potential for innovation. A concise state of the art addressing the fundamentals and challenges for the development of new probiotic- and prebiotic-based foods is presented, the niches for future research being clearly identified and discussed.     

European citizen and consumer attitudes and preferences regarding beef and pork

This paper presents the combined mid-term findings of the consumer research components of two EU Sixth Framework Programme integrated projects concerning meat, ProSafeBeef and Q-PorkChains. The consumer pillar of ProSafeBeef carried out eight focus group discussions in May 2008, in France, Germany, Spain and the UK. Q-PorkChains conducted a large-scale, web-based, consumer survey in January 2008 in Belgium, Denmark, Germany, Greece and Poland. The first project provides a set of qualitative data from a small cohort of focus groups and the second a set of quantitative data from a larger consumer sample. This paper draws together the main findings of both projects and provides a comprehensive overview of European citizens’ and consumers’ attitudes towards and preferences regarding beef and pork. In general, consumers consider meat to be a healthy and important component of the diet. Consumers support the development of technologies that can improve the health attributes of meat products and guarantee eating quality, but they have a negative view of what they see to be excessive manipulation and lack of naturalness in the production and processing of beef products. In the Q-PorkChains study consumer and citizen segments are identified and profiled. Consumer segments were built upon the frequency and variety of pork consumption. The citizen segments were built upon their attitudes towards pig production systems. Overall, the relationship between individuals’ views as citizens and their behaviour as consumers was found to be quite weak and did not appear to greatly or systematically influence meat-buying habits. Future studies in both projects will concentrate on consumers’ acceptance of innovative meat product concepts and products, with the aim of boosting consumer trust and invigorating the European beef and pork industries.     

益生素、益生菌与结肠癌

介绍了益生素和益生菌及其作用机理。在动物模型中，有大量的数据证实益生素和益生菌能够预防癌症．而在人体内还没有直接实验证据。它们抑制癌症的确切机理目前尚不清楚，其抑制机理可能是：肠道菌群代谢活动的改变，肠道理化环境的改变，潜在的致癌物质的黏附和降解，肠道菌群的改变、抗癌或抗诱变物质的形成、提高宿主的免疫应答、影响宿主的生理活动以及发酵不能被消化的食物并形成有益代谢产物。     

节能节水型印染助剂和设备的现状

从节能、节水、缩短工艺流程和环保的角度出发，介绍了国内外研制开发的一系列新型节能、节水型印染助剂和染整设备。     

毛霉型低盐速成豆豉工业化生产工艺与设备

本文介绍了毛霉型低盐速成豆豉的工业化生产工艺及生产线的关键设备。     

组学技术与果蔬采后质量和安全控制

果蔬可以提供营养, 有利于人类健康, 而果蔬的后熟及其与环境的相互作用会影响果蔬采后的质量和安全。对果蔬生物学过程的了解和掌握是减少果蔬采后损失和保障果蔬采后质量和安全的关键。在过去的10多年, 基于组学技术的系统生物学在了解果蔬后熟及其与环境相互作用的分子机制方面得到了越来越多的应用。本文对此做了细致的总结, 指出了存在的不足, 并提出了未来的发展方向。     

Heritability and correlations for body condition score and dairy form within and across lactation and age

The objectives of the current study were to investigate the relationship between body condition score (BCS) and dairy form and changes in genetic parameters for BCS and dairy form within and across lactations and age. Body condition score and dairy form were obtained from the Holstein Association USA, Inc. Records were edited to include those cows classified between 24 and 60 mo of age and between 0 and 335 d in milk (DIM). A minimum of 20 daughters per sire and 15 cows per herd-classification visit were required. The dataset consisted of 135,178 records from 119,215 cows. Repeatability, multiple trait, and random regression models were used to analyze the data. All models included fixed effects for herd-classification visit, age within lactations 1, 2, and 3 or higher, and 5th-order polynomials for DIM. Random effects included sire and permanent environment for all models. Random regression models included age at classification nested within sire or DIM and lactation number nested within sire. Genetic variance for both BCS and dairy form was lowest in early lactation and highest in midlactation. Genetic correlations within and across lactations were high. The genetic correlation between DIM 0 in lactation 1 and DIM 305 in lactation 3 was estimated to be 0.77 for BCS and 0.60 for dairy form. The genetic correlation estimate between 30 mo of age at classification and 50 mo of age at classification was 0.94 for both dairy form and BCS. The repeatability models appeared to generate accurate evaluations for BCS or dairy form at all ages and stages of lactation.     

原花色素及其开发应用

对原花色素的结构、化学特性、制备、分析方法、应用前景作一综述,并重点讨论其生理功能,为在功能性食品、药物、化妆品等领域的深入研究和开发提供参考。     

酚类物质的结构与性质及其与葡萄及葡萄酒的关系

酚类物质是一类大而复杂的化合物。葡萄与葡萄酒中常见的酚类物质可分为类黄酮和非类黄酮两大类，它们是葡萄中重要的次生代谢产物，与葡萄的抗病性、采后生理、贮存、保鲜等密切相关。葡萄酒中的酚类物质来自于葡萄果实、果梗、酵母代谢以及橡木桶，参与形成葡萄酒的味道、骨架、结构和颜色等，对红葡萄酒的特征和质量尤其重要。