Quinic acid esters and sesquiterpenes from Sonchus arvensis

A phytochemical study on the whole plant of Sonchus arvensis and its antioxidant activity has been carried out. Three quinic acid derivatives (1–3), the rarely naturally occurring (p-hydroxyphenylacetyl) quinic acids, and two eudesmanolides (4 and 5) were newly found. Four known eudesmanolides (6–9) were isolated from the plant for the first time. Their structures were characterized by HRESIMS, IR, UV, 1D NMR, and 2D NMR. 1,1-Diphenyl-2-picrylhydrazyl (DPPH·)-scavenging activity was evaluated for each of the above 9 compounds (1–9) in comparison to standard antioxidants (caffeic acid and ascorbic acid). However, none proved to have a positive activity. The absence of antioxidant activity could be caused by the absence of ortho or para-diphenolic groups in all detected compounds, that are responsible of the activity against free radicals by an electron transfer reaction.     

Bacteriological characteristics of Staphylococcus aureus isolates from humans and bulk milk

The aim of this study was to clarify the epidemiological association and bacteriological characteristics of human and animal Staphylococcus aureus isolates. Pulsed-field gel electrophoresis showed that pulsotypes (PT) of isolates from bulk milk differed from PT from human isolates, suggesting that there is no epidemiological association between isolates from these 2 sources. The absence of a common PT could result from the lack of contact between the sources. Methicillin-resistant S. aureus from human secretions and S. aureus from bulk milk in Japan consisted of 1 and 2 dominant clusters, respectively, whereas methicillin-susceptible S. aureus from humans consisted of assorted clusters. Isolates belonging to the dominant clusters showed the coagulase serotype, the capsule serotype, detection of exotoxin genes, and antimicrobial susceptibility. Isolates from bulk milk did not show the penicillin-binding protein 2a gene, and 252 of 275 isolates belonging to the 2 dominant clusters of bulk milk were susceptible to ampicillin, cefazolin, erythromycin, chloramphenicol, oxacillin, and vancomycin. Moreover, the LukM/LukF′-PV leukotoxin gene was detected in 233 of 275 isolates belonging to the dominant clusters in bulk milk isolates. These results support the hypothesis that a number of factors play a role in the adaptation of S. aureus isolates to specific hosts.     

Influence of sodium chloride and glucose on acid-induced gelation of heat-denatured ovalbumin

ABSTRACT:  We examined the effects of NaCl and glucose on cold-set ovalbumin gelation. Cold-set gels were prepared by adding glucono-δ-lactone (GDL) to a 2% heated ovalbumin solution. For the gel prepared from ovalbumin heat-denatured with NaCl and glucose, the gel with 10 mM NaCl was most transparent and had high gel strength. Its maximum complex shear modulus ( G *) and turbidity were 2.5 times greater and 3 times lower, respectively, than those of the gel without NaCl. The turbidity of the gel with the higher NaCl content increased steeply after the addition of GDL and did not change during the experimental period. The maximum G * of the gel exhibited positive correlations with the molar mass, radius, and surface hydrophobicity of soluble aggregates and the NaCl content, but the turbidity exhibited negative correlations with these factors. The presence of glucose did not significantly affect the turbidity or rheological properties of the gel. For the gel prepared by adding NaCl and glucose with GDL, the presence of glucose did not affect the turbidity, but the maximum G * decreased in inverse proportion to the glucose content. The turbidity of the gel with higher NaCl content (≥ 50 mM) was the greatest among all samples, and the increased turbidity was maintained throughout the measurements. The gels with 50 and 100 mM NaCl exhibited thixotropy during shearing at a constant shear rate. Therefore, the presence of NaCl and glucose during cold gelation could facilitate the preparation of cold-set gels having various properties for food applications.     

Textural properties of gelling system of low-methoxy pectins produced by demethoxylating reaction of pectin methyl esterase

ABSTRACT:  After deesterification of commercial pectins with a pectin methyl esterase (PME), their gelling properties were characterized using instrumental texture analysis. The final degree of esterification (DE) of the high- and low-methoxy pectins reached approximately 6% after the PME treatment, while deesterification of low-methoxy amidated pectin stopped at 18% DE. Furthermore, DE of high-methoxy pectin was tailored to be 40%, which is equivalent to the DE of commercial low-methoxy pectin. As a result, significant changes in molecular weight (Mw) distribution were observed in the PME-treated pectins. The texture profile analysis showed that PME modification drastically increased hardness, gumminess, and chewiness, while decreasing cohesiveness and adhesiveness of the pectin gels ( P < 0.05). The pectin gel with relatively high peak molecular weight (Mp, 3.5 × 10⁵) and low DE (6), which was produced from high-methoxy pectin, exhibited the greatest hardness, gumminess, chewiness, and resilience. The hardness of low-methoxy amidated pectin increased over 300% after PME deesterification, suggesting that the effects of amide substitution could be reinforced when DE is even lower. The partial least square regression analysis indicated that the Mw and DE of the pectin molecule are the most crucial factors for hardness, chewiness, gumminess, and resilience of gel matrix.     

Effect of rainbow trout (Oncorhynchus mykiss) plasma protein on the gelation of Alaska pollock (Theragra chalcogramma) Surimi

ABSTRACT:  The effect of rainbow trout plasma protein (RPP) on the gelation of Alaska pollock surimi was determined to evaluate the possibility of its commercialization as a new protein additive. For modori gel, the breaking force, deformation, whiteness, and water holding capacity increased as the addition amount of RPP (0 to 0.75 mg/g) increased, and decreased at higher concentration of RPP (0.75 to 1.50 mg/g) ( P < 0.05). Protein solubility of modori gel in the mixture of SDS, urea, and β-mercaptoethanol decreased as the addition amount of RPP increased up to 0.75 mg/g, and increased at higher concentration of RPP (0.75 to 1.50 mg/g) ( P < 0.05). The contents of trichloroacetic acid-soluble peptide decreased as the addition amount of RPP (0 to 1.50 mg/g) increased ( P < 0.05). Based on the result of sodium dodecyl sulfate (SDS)-polyacrylamide gel electrophoresis (PAGE), most myosin heavy chain of surimi was not degraded when RPP was added. Thus, RPP was supposed to act as a protease inhibitor in the gelation of Alaska pollock surimi. An RPP of 0.75 mg/g was the optimal concentration to prevent the gel weakening of Alaska pollock surimi. Compounds with molecular weights less than 10 kDa in RPP had no significant effect on the gelation of Alaska pollock surimi based on the result of the dialyzed RPP.     

STRESS RELAXATION BEHAVIOR OF MICROWAVE-VACUUM-DRIED ALGINATE GELS

Swelling of alginate polymer matrix in water involves a build up of network pressure due to an elastic extension of the polymeric matrix. When this network pressure undergoes relaxation by means of dehydration, shrinkage may take place. Three different types of wet alginate gels were prepared and dried using microwave‐vacuum‐drying technique. Dried alginate gel solids had a porous structure. To understand the stress relaxation behavior of alginate gel‐based porous solid structures, uniaxial compressive relaxation studies were performed at selected strain rates, preloads and relaxation times Experimental relaxation curves were normalized and fitted to an empirical relationship, and relaxation behavior was explained. Stress relaxation data were also fitted to another empirical model. All three types of gels had similar elastic components. At lower strain rate, all samples had more resistance to elastic deformation. Stress relaxation information of the dried gel was related to its microstructure. Type 2 gel had more stiffness than type 1 and type 3 gels. The mechanism involved in stress relaxation was entanglement coupling of larger polymer chains in covalently cross‐linked alginate gels.     

水溶性壳聚糖对猪肉盐溶性蛋白质凝胶特性影响

本实验以猪背最长肌为材料,研究了壳聚糖对猪肉盐溶性蛋白质凝胶特性的影响,并采用电镜扫描观察凝胶的微观结构。结果表明：壳聚糖可显著提高猪肉盐溶蛋白的凝胶能力,有效增加其保水性,并提高凝胶硬度,且随着壳聚糖浓度的增加,保水性和凝胶硬度也随之增加。由红外光谱结果可以推测出壳聚糖凝胶与盐溶蛋白的相互作用力主要是静电引力。     

毛云芝菌漆酶的分离纯化和性质研究

将发酵液经真空抽滤后得粗酶液,以硫酸铵为盐析剂进行分级盐析沉淀、再经DEAE-52离子交换层析和Sephadex G-75凝胶过滤层析对漆酶进行分离纯化,用SDS-PAGE证明可获得纯的漆酶,纯化倍数为183.69倍,酶活回收率为24.77%。实验表明,该酶在30℃条件下具有较高的稳定性;在pH3.4～5.8范围内的相对酶活均在80%以上,漆酶稳定性较好,pH3.8的时候漆酶的稳定性最好。     

PMMA基凝胶聚合物电解质研究进展

凝胶聚合物电解质是解决液态锂离子电池安全性问题的关键。聚甲基丙烯酸甲酯（PMMA）与碳酸酯类有机溶剂具有很强的相互作用,因而吸液能力强,是理想的凝胶聚合物电解质骨架组分。综述了以PMMA为主要组分的几种凝胶聚合物骨架的制备方法,包括聚合、交联、浇铸涂膜法、相转移法、共混、无机纳米粒子掺杂等,并讨论了这些聚合物骨架在凝胶聚合物电解质的应用中所起到的作用及导电模型。     

黏弹性表面活性剂CTAB在钻井液中的应用

实验研究了阳离子型黏弹性表面活性剂十六烷基三甲基溴化铵(CTAB)溶液的流变性、抗温性、降滤失性及配套破胶剂的破胶性能。实验结果表明:将2%CTAB与3%助剂水杨酸钠NaSal混合的基液在剪切速率170s-1、温度25℃、pH=7的情况下混合均匀后能迅速增黏至160 mPa·s;加入少量复合降滤失剂LA(水解聚丙烯腈铵(NH4-HPAN)和磺化酚醛树脂(SMP-Ⅱ)混合而成的复合体系)可显著降低其常温常压滤失量;高效破胶剂Br的破胶性能良好,破胶液的黏度降至1~3 mPa·s。同时室内研究了以阳离子型黏弹性表活性剂CTAB为主剂的钻井液体系——表面活性剂胶束钻井液DIF-a:1.5%CTAB+2.0%NaSal+1.2%复合降黏剂LA+0.5%黄胞胶XC,结果表明:在钻探碳酸盐岩地层时钻井液体系DIF-a产生的流动摩阻小、降滤失性能较好,且钻完井后利于返排,储层渗透率保留率可以达到91.41%,大大降低外部流体对储层造成的损害。