大豆蛋白负载魔芋葡甘聚糖对Cd(Ⅱ)的吸附性能

镉污染引发的环境和食品安全问题严重威胁人类的身体健康。本文将大豆蛋白负载于魔芋葡甘聚糖凝胶分子骨架上,通过化学交联后,获得结构稳定的大豆蛋白负载魔芋葡甘聚糖吸附材料,并对其结构进行详细的表征,进一步研究其对Cd(Ⅱ)的吸附性能。 结果表明,大豆蛋白负载魔芋葡甘聚糖吸附材料具有疏松多孔结构,对Cd(Ⅱ)的吸附速率极快,能在5min内达到吸附平衡,吸附符合准二级反应动力学。大豆蛋白负载魔芋葡甘聚糖对Cd(Ⅱ)脱除效率较高,能达到99.99%。等温吸附结果表明,大豆蛋白负载魔芋葡甘聚糖对Cd(Ⅱ)的吸附符合Langmuir等温吸附方程,最大吸附容量可达52.63mg/g。     

乙酸酐对魔芋葡甘聚糖的改性

研究了乙酸酐对魔芋葡甘聚糖的改性,制备了魔芋葡甘聚糖醋酸酯,优化了制备工艺条件,得出了酸性催化剂条件下,乙酰化魔芋葡甘聚糖的最佳改性工艺条件为:n(乙酸酐)∶n(魔芋葡甘聚糖)=4 8∶1,反应温度50℃,反应时间4h,催化剂c(H2SO4)=0 038mol/L,取代度DS=0 662。物化性能测试表明,取代度超过0 270时,魔芋葡甘聚糖醋酸酯在水中溶解;60℃时最大溶解度为w(魔芋葡甘聚糖醋酸酯)=12%,取代度超过0 469时,魔芋葡甘聚糖醋酸酯能制成均匀的薄膜,膜厚10～30μm。     

魔芋葡甘聚糖在离子液体中的均相乙酰化研究

魔芋葡甘聚糖在新型离子液体1-烯丙基-3-甲基咪唑盐酸盐(AMIMCL)中,在无催化剂的条件下,通过乙酸酐成功均相合成了乙酰化魔芋葡甘聚糖。探讨了反应时间、反应温度和乙酸酐与魔芋葡甘聚糖中羟基的摩尔比对取代度的影响。在反应时间为0.75h、反应温度为80℃、乙酸酐与魔芋葡甘聚糖中羟基的摩尔比为6∶1时,取代度可达到最大值2.15。采用FTIR、1HNMR和13CNMR对乙酰化产物的结构进行分析表征,结果表明,乙酰化反应成功进行。同时对不同取代度的产物在不同溶剂中的溶解能力进行了测试。     

交联魔芋葡甘聚糖水凝胶包裹尿素的缓释效果

以魔芋粉为原料，经三级醇溶去杂工艺，得纯化魔芋葡甘聚糖；以环氧氯丙烷为交联剂，制备出交联魔芋葡甘聚糖水凝胶；交联魔芋葡甘聚糖水凝胶于尿素水溶液中强力搅拌，抽滤，制得包裹尿素的交联魔芋葡甘聚糖水凝胶。试验了交联魔芋葡甘聚糖水凝胶对尿素的包裹率；以及包裹尿素的交联魔芋葡甘聚糖水凝胶缓释尿素的效果。结果表明，交联魔芋葡甘聚糖水凝胶对尿素缓释效果良好。     

羧甲基葡甘聚糖的制备

葡甘聚糖经羧甲基化改性后,其溶解性、抗潮性、成膜性能等明显改善,可用作空心胶囊的囊材。通过正交试验,得出了葡甘聚糖羧甲基化改性作囊材的最佳反应条件：6g魔芋精粉,6g氯乙酸,1．2g碘化钾,70℃水浴反应4h,所得产物的取代度为0.571。研究了改性后羧甲基葡甘聚糖的理化性能。     

羧甲基魔芋葡甘聚糖的制备及其对铅的吸附研究

以异丙醇为分散剂,在碱性介质中一氯乙酸(MCA)和魔芋葡甘聚糖(KGM)反应制备了系列羧甲基魔芋葡甘聚糖(CMKGM).研究了反应时间、反应温度、MCA和NaOH量等因素对取代度及反应率的影响,优化反应条件为n(KGM)n(MCA)n(NaOH)=112,反应温度为50℃,反应时间为4 h.将制得的CMKGM用环氧氯丙烷交联,结果表明交联羧甲基魔芋葡甘聚糖(CCMKGM)能有效的吸附水中的Pb2+;且再生后的CCMKGM吸附性能好,解吸附百分率高.     

魔芋葡甘聚糖溶胶流变特性及应用研究进展

主要综述了魔芋葡甘聚糖和改性魔芋葡甘聚糖溶胶流变特性．以及各种改性方法对其溶胶流变特性的影响．魔芋葡甘聚糖流变特性的多样性．未改性的魔葡甘聚糖是极为典型的假塑性流体．而改性后的魔芋葡甘聚糖开始呈现出较为明显的牛顿流体行为,且其流变特性受诸多因素的影响．葡甘聚糖经改性后．其透明度、粘度、冻融稳定性均明显改善。此外还总结了魔芋葡甘聚糖溶胶的应用。     

基于魔芋葡甘聚糖阳离子聚合物的合成及表征

首先以魔芋葡甘聚糖为原料,制备羧甲基化魔芋葡甘聚糖(CKGM),然后在水介质中,以过硫酸钾为引发剂,引发羧甲基魔芋葡甘聚糖(CKGM)与甲基丙烯酰氧乙基三甲基氯化铵(DMC)接枝共聚,制备系列含阳离子季铵盐基团的CKGM-gPDMC接枝共聚物,系统考察了反应条件对接枝共聚物接枝率(GR)和取代度(DS)的影响,与此同时,用FTIR对接枝共聚物结构进行了表征。     

魔芋葡甘聚糖基敷料的研究及其应用进展

魔芋葡甘聚糖因具有良好的生物相容性、吸水性及凝胶性而被广泛应用于医用敷料领域，且魔芋葡甘聚糖含量丰富，又可生物降解，以魔芋葡甘聚糖为基底的医用敷料的部分性能较传统类型敷料有其独特优势，同时通过物理和化学等改性，可以研究出各种性能不同的新型敷料。本文总结了魔芋葡甘聚糖的近年来的研究，和其在敷料领域的应用。最后对魔芋葡甘聚糖敷料的发展做出展望。     

羧甲基魔芋葡甘聚糖的制备及应用

以异丙醇为分散剂,在碱性介质中一氯乙酸(MCA)和魔芋葡甘聚糖(KGM)反应制备了系列羧甲基魔芋葡甘聚糖(CMKGM)。研究了反应时间、反应温度、MCA和NaOH用量等因素对取代度及反应率的影响,优化反应条件为:n(KGM)∶n(MCA)∶n(NaOH)=1∶1∶2,反应温度为50℃,反应时间为4 h,反应率可达90%;将制得的CMKGM用环氧氯丙烷交联,并将其用于吸附水溶液中的Pb2+。结果表明,交联羧甲基魔芋葡甘聚糖能有效吸附水中的Pb2+,当取代度(DS)为0.568,Pb2+起始质量浓度为300 mg/L时,吸附容量为29.19 mg/g,去除率仍高达97.3%。     

植物硬空心胶囊性能检测

对羧甲基葡甘聚糖-大豆分爵蛋白制备的植物硬空心胶囊的性能进行了检测,根据GB13731-92,检测了胶囊的崩解时限、干燥失重率等性能.结果表明,胶囊无异味,体积、长度均满足国标;性能达标,其崩解时限8.4 min、干燥失重率13.75%,灰分含量1.8%.     

Soy flour in European-type bread

Effect of soy flour, soy protein concentrate, and isolate on dough and loaf properties of breads produced from flour, yeast, salt, and water with no shortening or added improvers was investigated. Wheat flour, rye flour, and mixtures of the two were included in the studies. Three wheat flours, varying in baking quality and extraction, ash content 0.65 and 0.80%, were used; 1.5, 3, and 5% soy products, flour basis, were added. Water absorption increased 3.8–4.7% at the 3% soy level and 6.1–7.3% at the 5% level of soy product addition. Dough development time and stability were increased and dough softening reduced. Dough gassing power increased ca. 7–25%. By using a shorter proofing time, more intensive mixing, and the sponge dough process, loaves only slightly smaller in volume than the control were obtained at the 3% soy level. Panel evaluations scored bread highest with 1.5 or 3% soy flour and that with 3 or 5% soy protein concentrate as lowest, but acceptable. Use of 2% lard as shortening, or 2% lard plus emulsifier, produced soy breads of excellent quality and ca. 25% higher loaf volume than controls.     

旋转膜乳化法制备均一魔芋葡苷聚糖凝胶微球

以天然多糖魔芋葡苷聚糖(KGM)为材料,采用旋转膜乳化法结合化学交联法制备均一的魔芋葡苷聚糖凝胶微球,以3种不同粘度的12%(w) KGM水溶液为分散相(水相)、液体石蜡(LP):石油醚(PE)混合油相为连续相,考察了乳化剂种类对KGM乳液稳定性的影响及水相粘度、油相配比和膜管转速对KGM成球的影响. 结果表明,KGM水相粘度越高,相应的最佳油相粘度越低,最佳KGM水相粘度为1548 mPa×s,最佳油相体积比为LP:PE=5:1,最优膜管转速为400 r/min,利于KGM乳液稳定的乳化剂是4%(w) Span 80. 该条件下制得粒径约70 μm、粒径分布系数Span<1.0的均一KGM微球.     

共轭亚油酸粉末化微胶囊的制备

研究了喷雾干燥法制备共轭亚油酸微胶囊的工艺参数及配比条件。结果表明,最佳的工艺参数及配比条件为:乳液80℃热处理60 m in,乳化剂蔗糖酯加入量为水液的1%~1.5%,大豆分离蛋白与麦芽糊精质量比为1∶4,壁材中玉米糖浆含量38.5%,固形物含量16.7%,共轭亚油酸理论含量16%左右,进风温度130~150℃,进料流量(2.5~3.5)×150 mL/h,进料温度35℃,进风流量1.1 m3/m in左右,喷嘴压力180 kPa。制备出的共轭亚油酸微胶囊有较好的产品质量。     

棕榈酸葡甘聚糖酯保湿霜的制备及性能研究

以棕榈酸葡甘聚糖酯为乳化剂,单硬脂酸甘油酯和单硬脂酸山梨醇酯为助乳化剂,通过正交试验确定了最佳基质配方,并添加多种活性成分,制备出保湿霜PBSS。测定了该保湿霜的多项性能,结果表明：PBSS为乳白色玫瑰香味膏体,pH值为6.8,耐热、耐寒试验显示无油水分离及明显性状差异;显微照片可见分散相呈粒度均匀、直径约3μm的球状颗粒;室温放置8h、相对湿度43%时的吸湿率约为4%。     

Comparative functionality of soy proteins used in commercial meat food products

The use of soy isolates, concentrates, and texturized flours in meat food products is discussed. Functional characteristics of soy products in relation to their market application are reviewed. Soy isolates find more limited usage in meat food systems (2%) than the concentrates and textured soy flours (8–12%). In weak meat systems containing large amounts of fat (30–45%), the concentrate emulsifier and isolate are more important than the texturized soy flour. In chopped meat systems with 18–25% fat, the textural properties of soy flour (extruded) are more important than the use of an isolate. However, combinations of concentrate emulsifier and texturized flour are used. The method of cooking, i.e. fresh, deep fat-fried, or char-broiled, will affect the usage of soy combinations. In comminuted cooked cured meat food mixes, soy concentrates, and textured flours currently are being used. Nutritional properties are improved by inclusion of available ingredients high in lysine and methionine. Functional measurements of textural properties have been completed using the Instron with a Lee Kramer cell. Both model emulsion systems and finished product results substantiate the accuracy of textural properties in soy-meat mixes using the Instron.     

复合眼贴膜的研制

以魔芋葡苷聚糖(KGM)、大豆分离蛋白(SPI)和胶原蛋白为主要原料研制高性能复合眼贴膜。选取pH、KGM/SPI质量分数、甘油和单甘酯用量为优化因素,选用正交试验分析法对工艺进行优化,以膜的凝胶强度、失水率和透明度组成的感官性能评价指标为参考,确定复合眼贴膜的最佳工艺参数。结果表明,复合眼贴膜的最佳工艺参数:pH为8,KGM/SPI质量分数为0.95%,甘油用量为2.5%,单甘酯用量为0.1%。此条件下研制出的复合眼贴膜具有良好的成膜性和保水性,使用方便,无毒副作用,绿色安全。     

Preparation and characterization of soy protein isolate–carboxymethylated konjac glucomannan blend films

To improve the mechanical and water vapor barrier properties of soy protein films, the transparent films were prepared by blending 5 wt % soy protein isolate (SPI) alkaline water solution with 2 wt % carboxymethylated konjac glucomannan (CMKGM) aqueous solution and drying at 30 °C. The structure and properties of the blend films were studied by infrared spectroscopy, wide‐angle X‐ray diffraction spectroscopy, scanning electron microscopy, thermogravimetric analysis, differential thermal analysis, and measurements of mechanical properties and water vapor transmission. The results demonstrated a strong interaction and good miscibility between SPI and CMKGM due to intermolecular hydrogen bonding. The thermostability and mechanical and water vapor barrier properties of blend films were greatly enhanced due to the strong intermolecular hydrogen bonding between SPI and CMKGM. The tensile strength and breaking elongation of blend films increased with the increase of CMKGM content: the maximum values achieved were 54.6 MPa and 37%, respectively, when the CMKGM content was 70 wt %. The water vapor transmission of blend films decreased with the increase of CMKGM content: the lowest value achieved was 74.8 mg · cm^?2 · d^?1 when the CMKGM content was 70 wt %. The SPI–CMKGM blend films provide promising applications to fresh food packaging. © 2003 Wiley Periodicals, Inc. J Appl Polym Sci 88: 1095–1099, 2003     

Effect of coal filler on the properties of soy protein plastics

The influence of ultrafine coal filler (UFC) content on tensile properties, water absorption, and biodegradability of soy protein plastics were investigated. The addition of UFC in the soy protein plastics, with different content of glycerol as a plasticizer, was at different ratio varying from 10:0 to 6:4. Blend sheets of the soy protein composites were prepared by the compression molding processing. The results show that, with 23.08 wt % glycerol, the tensile strength and elongation at break for the soy protein sheet with coal filler (range from 5 to 30 parts) can be enhanced as compared with nonfilled soy protein plastics. Water resistance of the soy protein plastics improves with the increase in UFC content. The derivative thermogravimetry (DTG) curves indicate a double‐stage degradation process for defatted soy flour (SPF), while three‐stage degradation process for soy plastics and the soy protein composites. FT‐IR, XPS, and SEM were applied to study the interfacial interaction between coal macromolecules and soy protein molecules in UFC filled soy protein plastics. The results demonstrated that there is strong interfacial interaction in the soy protein plastics caused by the compression molding processing. © 2006 Wiley Periodicals, Inc. J Appl Polym Sci 102: 3134–3143, 2006