酸-酶联用液化法制备小麦淀粉麦芽糖浆的工艺研究

摘要：以小麦淀粉为原料,利用盐酸、中温α【一淀粉酶共同液化进行麦芽糖的制备。采用单因素实验结合正交实验法优化工艺参数。结果表明：酸一酶联用液化法的最佳工艺条件为：淀粉浆料液比（3：10）,5％盐酸添加量12mL,酸化时间12min,温度100℃,浓度为0．0143g／100mL的中温仅一淀粉酶加酶量8ml,酶液化时间30min,pH值5．4,温度64℃,所得液化液DE值为8．12％。通过无机酸与酶法共同液化小麦淀粉得到的液化液DE值控制在具体数值范围内,为以小麦淀粉为原料制备麦芽糖浆的工业生产提供了理论依据,也为下一步对小麦淀粉在板框过滤时出现的困难分析奠定基础。     

玉米淀粉酶法生产高麦芽糖浆研究

首先研究了耐高温α-淀粉酶、真菌α-淀粉酶的部分酶学性质,又以玉米淀粉为原料,用耐高温α-淀粉酶水解至DE值为16.5%,再用真菌α-淀粉酶在最佳条件下作用21 h,可得到含纯麦芽糖0.311 g/mL的产品.该产品葡萄糖含量为0.017 g/mL,糊精含量为2.7%,产品达到优质高麦芽糖浆水平.     

Molecularly imprinted polymers by phase inversion technique for the selective recognition of saccharides of biomedical interest in aqueous solutions

The purpose of this work was the preparation and characterization of polymeric membranes for the selective recognition of saccharides using molecular imprinting technology associated with phase inversion. A system able to bind saccharides with high selectivity is particularly important in the pharmaceutical sector, since some of these compounds are constituents of molecules which can exert serious toxic effects even at very low concentrations. Two polymeric matrices were prepared using poly(ethylene‐co‐vinyl alcohol) copolymers, with an ethylene molar content of 32% and 44%, and were imprinted with two different saccharide molecules: maltose and 2‐keto‐3‐deoxy‐d ‐manno‐octulosonate (KDO). Matrices imprinted against maltose and KDO showed an easy template extraction, high binding capability and satisfactory selectivity, particularly for the matrix with an ethylene molar content of 44%. © 2017 Society of Chemical Industry     

HPLC法测定麻杏止咳糖浆中苦杏仁苷的含量

建立高效液相色谱法测定麻杏止咳糖浆中苦杏仁苷含量的方法。采用KromasilC18柱,乙腈-0.1%磷酸溶液（8∶92）为流动相,流速1.0mL·min-1,检测波长207nm。苦杏仁苷在0.0406～0.812μg范围内有良好的线性关系, r=0.9999,平均回收率为99.0%,RSD为0.25%。本方法简便、准确、重现性好,可用于麻杏止咳糖浆的质量控制。     

风送泵及其在糖厂中的应用

电机泵在糖厂中长期使用，暴露出许多它本身无法克服的缺陷．用压缩空气替代电机泵作动力源输送液体物料，则可以从根本上杜绝目前糖厂液体输送中的泄露等现象．本文对当前我区糖厂中最先进的风送泵结构作了说明．同时，提出了风送泵在糖厂内进一步推广应用要注意解决的问题，对解决方法作了初步探讨．     

Velocity field in a twin-screw extruder

Velocity measurements inside the screw channels of a co-rotating, self-wiping, twin-screw extruder were carried out. A laser Doppler anemometer (LDA) system was used to measure tangential and axial velocity components in the translational region of one of the screws of a twin-screw extruder. The velocity measurements were carried out using heavy corn syrup at different screw speeds and for two forwards conveying elements differing in their pitch. It was found that velocity profiles in the translational region were substantially affected by the pitch of the screw element, however, screw speed (30–90 r.p.m.) did not have a significant effect on the shape of the velocity profiles. The range of velocity values in a 14 mm pitch screw element was wider than that in a 28 mm pitch screw element. Experimentally measured velocity profiles were compared with predictions of a one-dimensional model, which showed that the model underpredicted the velocity values, for the 14 mm pitch element.     

Evaluation of the mechanical properties and diffusion coefficients of osmodehydrated melon cubes

The objective of this work was to evaluate the influence of osmotic agents, their concentration and temperature, on the mass transfer kinetics and mechanical properties of osmodehydrated melon cubes. Samples were immersed in a hypertonic solution of sucrose or maltose up to 8 h under controlled temperature and agitation. Water loss, sugar gain and mechanical properties were analysed throughout the process. Mass transfer kinetics was modelled according to Peleg and Fick equations. Higher water loss, lower sugar uptake and stress at rupture values more similar to fresh fruit were observed in samples treated with maltose solutions. Peleg’s model showed the best adjustment to all the experimental data, however the k₁ and k₂ parameters did not show a clear trend with the solution concentration or temperature increase. The effective diffusivity obtained using Fick’s equation varied from 3.93 × 10^?9 to 6.45 × 10^?9m² s^?1 for water loss and from 7.57 × 10^?10 to 3.14 × 10^?9m² s^?1 for sugar gain.     

NiFeB非晶态合金催化剂催化麦芽糖加氢反应

采用化学还原法制备了NiFeB非晶态合金催化剂,通过X射线衍射、透射电子显微镜等技术对该催化剂的结构、形貌进行了研究。以麦芽糖加氢制备麦芽糖醇为探针反应,考察了还原剂KBH_4加入量、Fe加入量对NiFeB非晶态合金催化剂活性的影响。实验结果表明,NiB非晶态合金中引入Fe并没有改变它的非晶态结构,仅增大了NiB非晶态合金非晶态合金的结构无序度,使催化剂具有磁性,呈链状骨架结构。NiB非晶态合金中引入适量Fe后,催化剂粒径大小相对均匀,提高了活性组分的分散度,活性组分Ni更富电子,提高了催化剂的加氢活性。当n(Fe):n(Ni+Fe)=0.25、n(KBH_4):n(Ni+Fe)=5、反应压力3.0 MPa、反应温度100℃、搅拌转速800 r/min、反应时间3h时,麦芽糖的转化率达100.0%。