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101.
Ai Li Wang Zhenyan Zhao Jianfu Zhu Pengfei Jiang Hechun Duan Xiulan 《Journal of Materials Science: Materials in Electronics》2022,33(13):10360-10367
Journal of Materials Science: Materials in Electronics - Co-doped LaMgAl11O19 microcrystals were synthesized by a facile sol–gel method. The as-synthesized microcrystals were near hexagonal... 相似文献
102.
文章基于EBZ120型悬臂式掘进机进行截割临界转速分析优化,通过利用微元法和弹性力学建立力学模型,确定临界状态下,截割头转速解析解,然后深入分析影响截割转速的因素,依据影响程序确定影响介个转速的因素次序,为截割临界转速的确定提供实际操作提供依据。 相似文献
103.
104.
Xiao-Mei Sha Li-Jun Zhang Wen-Mei Chen Guang-Yao Wang Jin-Lin Li Zi-Zi Hu Zong-Cai Tu 《International Journal of Food Science & Technology》2022,57(3):1573-1586
Thermal action in extraction process had effects on characteristic tryptic peptides identification and gelling properties of porcine gelatin. SDS-PAGE, HPLC-LTQ/Orbitrap high-resolution mass spectrometry, texture analyser and rheometer were used to evaluate collagen depolymerisation degree, characteristic tryptic peptides and gelling properties of gelatins prepared in various thermal actions. Results showed that with increasing temperature and time, depolymerisation degree enlarged, while gel strength, gelling and melting temperature decreased. Mass spectra showed that 47 and 49 common characteristic tryptic peptides were identified in gelatins extracted at 50 °C and 100 °C with various times, respectively. Moreover, 34 common characteristic tryptic peptides were identified in all gelatin samples. Further comparison between this work and our previous investigations yielded 20 common characteristic tryptic peptides, which stably exist in various thermal actions. These common characteristic tryptic peptides may be very helpful for the accurate authentication of porcine gelatin. 相似文献
105.
Xinyao Xie Xiaoqiong Wang Xiufang Bi Nan Ning Mingyuan Li Yage Xing Zhenming Che 《International Journal of Food Science & Technology》2022,57(7):4368-4379
This study investigated the effect of ultrafiltration (UF) combined with high-pressure processing (HPP) at 550 MPa, 25 °C for 5 min, ultrasound (US) at 520 W, 40 °C for 10 min and heat treatment (HT) at 90 °C for 3 min on the microbial, physicochemical and sensory properties of a blueberry–grape–pineapple–cantaloupe juice blend during 104 days of storage at 4 °C. After UF, the shelf life of the HPP- and US-treated clear juice blends were 104 and 72 days during the storage at 4 °C respectively. HPP, US and HT treatment minimally affected the anthocyanin and total phenol contents, while HPP better maintained the ascorbic acid levels and sensory properties in the clear juice blend during the storage. Therefore, HPP combined with UF was identified as a prospective processing technique in the fruit juice industry. 相似文献
106.
Hanxue Xu Jinwei Sun Zifu Zhao Xinkai Ma Chun Li Libo Liu Guofang Zhang 《International Journal of Food Science & Technology》2022,57(7):4518-4527
Soybean hulls, the main byproduct in soybean processing, have many biological activities. However, the value of this byproduct is still far from being fully exploited. In this study, we investigated the anti-tyrosinase and antioxidant capacities in soybean hulls fermented by Lactobacillus plantarum ZLC-18 (L. plantarum ZLC-18). We found that L. plantarum ZLC-18 fermentation could markedly improve the anti-tyrosinase and antioxidant activities of soybean hulls. The anti-tyrosinase and antioxidant activities were positively correlated with the total phenolic and flavonoid contents. UPLC–MS analysis suggested that phenolic compounds (daidzin, genistin, vanillic acid and so on) were increased in soybean hulls after fermentation, and some of these compounds were shown to have anti-tyrosinase and antioxidant activities. Our study demonstrates that fermentation is an efficient strategy to enhance the bioactive function of soybean hulls. Moreover, this study provides evidence that soybean hulls can be used as a kind of functional food ingredient, thereby improving their economic benefits. 相似文献
107.
Haijuan Nan Tetiana M. Stepanova Natalia V. Kondratiuk Yuanyang Nie Bo Li 《International Journal of Food Science & Technology》2022,57(8):5532-5541
The gel-forming ability of myofibrillar protein (MP) is highly correlated with the characteristics of emulsified meat products. Incorporation of Agaricus bisporus (Ab) powder into MP gels may enhance its gel properties to facilitate the development of a novel and safe meat product. Therefore, this study investigated the effects of Ab powder on gel strength, water holding capacity (WHC), texture, rheological behaviour, LF-NMR spin–spin relaxation (T2), microstructure and protein secondary structure of the MP gel system. The results indicated that the gel strength, WHC, G' value and G" value were significantly improved when the addition of Ab powder increased from 0% to 6% (P < 0.05). Meanwhile, the T2 relaxation time was shortened, and free water was transformed into immobilised water. The texture of the gel was improved when 1%–4% Ab powder was added compared to the control. Furthermore, Ab filled in the gel network and promoted the unfolding of MP α-helix and the formation of MP β-sheet during the thermal denaturation of MP, leading to a dense aggregated network structure. The study suggested that Ab could be a promising ingredient in improving chicken MP's gel properties and developing fat-reduced meat products. 相似文献
108.
109.
Jiachen Wang Jian Li Rui Wang Fei-Yue Xu Xin-An Zeng 《International Journal of Food Science & Technology》2022,57(2):791-800
Frozen poultry meat is the most widely consumed animal-based food. However, water loss often leads to quality loss of poultry meat. Therefore, the present study sought to investigate the combined effect of calcium chloride (CaCl2) and pulsed electric fields (PEF) treatment on chicken breast meats and the mechanisms underlying protein degradation. The results showed that the synergistic effect was superior to the single treatment. Compared with the untreated group, the combination of CaCl2 and PEF increased water holding capacity of chicken breast meats by 16.61% and decreased cooking loss by 28.93%. Low-field nuclear magnetic resonance (LF-NMR) results indicated that the synergistic treatment promoted water molecules' binding capacity in myofibrils of poultry meat, which exhibited higher immobilised water. Additionally, the combination of CaCl2 and PEF led to increased degradation of proteins of high-molecular weight and surface hydrophobicity of myofibrillar protein. Furthermore, the extension of the protein molecule and microenvironmental changes promoted interaction between protein and water. In conclusion, the synergistic treatment of CaCl2 and PEF enhanced water retention and improved physicochemical properties of the myofibrillar protein in chicken breast meats. 相似文献
110.
Pengcheng Su Huiyu Tang Miaomiao Jia Yanshan Lin Wanbin Li 《American Institute of Chemical Engineers》2022,68(5):e17576
Metal–organic framework (MOF) membranes are promising for efficient separation applications. However, the uncontrollable pathways at atomic level impede the further development of these membranes for molecular separation. Herein we show that vapor linker exchange can induce partial amorphization of MOF membranes and then reduce their transport pathways for precisely molecular sieving. Through exchanging MOF linkers by incoming ones with similar topology but higher acidity, the resulted metal-linker bonds with lower strength cause the transformation of MOF membranes from order to disorder/amorphous. The linker exchange and partial amorphization can narrow intrinsic apertures and conglutinate grain boundary/crack defects of membranes. Because of the formation of ultra-microporous amorphous phase, the MOF composite membrane shows competitive H2/CO2 selectivity up to 2400, which is about two orders of magnitude higher than that of conventional MOF membranes, accompanied by high H2 permeance of 13.4 × 10−8 mol m−2 s−1 Pa−1 and good reproducibility and stability. 相似文献