Physicochemical and Functional Properties of Freeze-Dried and Oven Dried Corn Gluten Meals

The physicochemical and functional properties of convection oven- and freeze-dried gluten meals of two corn varieties were evaluated. The physicochemical properties (water solubility index, water absorption index, Hunter color parameters, and bulk density) and functional properties (water absorption, oil absorption, least gelation concentration, protein solubility, and emulsification properties) of convection-oven and freeze-dried corn gluten meals were compared with each other and soy flour. Freeze-dried corn gluten meals was observed to have lower bulk density (0.244-0.263 kg/m³) and was lighter in color (high L and ΔE) compared to their counterpart convection oven-dried gluten meals. Freeze-dried gluten meals from both corn varieties showed significantly higher oil absorption, water absorption, pH, emulsification, and protein solubility compared to oven-dried corn gluten meals. The gluten meals from both corn varieties had lower water absorption and bulk density but higher oil absorption than soy flour, suggesting the hydrophobic nature of corn proteins. Corn gluten meals formed thin (pourable) emulsions compared to soy flour emulsions, which were thick salad dressing type. Freeze- and convection oven-dried corn gluten meals showed significantly lower protein solubility measured at different pH than soy flour.     

Fracture Intensity Distributions during Compression of Puffed Corn Meal Extrudates: Method for Quantifying Fracturability

The distribution of fracture intensities occurring during compression of puffed corn meal extrudates was described using an exponential function, and parameters from that analysis were used as fracturability indices. Since “jagged” or oscillating stress-strain functions are typical for porous and brittle materials, fracture intensities were determined by measuring the abrupt, sequential reductions in stress produced during compression. Both distribution exponent and cumulative fracture stress correlated strongly with fracturability measured by other techniques, including fractal and Fourier analysis of stress-strain functions. Distribution parameters also indicated textural differences due to process parameters (structural modification through addition of different levels of sucrose) and storage conditions (equilibration at various relative humidities).     

Student acceptance of unique meals

Students (N = 167) from the 4th, 8th, and 11th grades sorted meals, listed on individual cards, according to whether they would or would not eat them. Students were told to either consider eating the meals at home or at school. Forty-two different meals were selected from a pool of unique meals created by students in a previous study. The meals differed in head component, the presence or absence of vegetables, and the number of different foodstuffs. On average, approximately half of the meals were deemed acceptable, but older students accepted more meals than younger ones, boys accepted more meals than girls, and meals to be consumed at home were accepted more than those to be consumed at school. In addition, students tended to accept meals comprised of a small number of foodstuffs that did not contain vegetables. The also chose more meat-based meals over those containing fish or soup. These results suggest that students have rather unique food preferences that do not correspond well with nutritional standards. In order to address this problem we recommended that students be given more good choices in the school cafeteria through the introduction of a two-meal system and salad bars.     

氧化物对3CaO·3Al2O3·CaSO4形成的影响

借助XRD测试手段研究了Al2O3、SiO2、Fe2O3以及MgO几种生料中常见氧化物对高温固硫物相3CaO·3Al2O3·CaSO4形成的影响.结果表明,改变Al2O3的含量,不会对3CaO·3Al2O3·CaSO4的形成产生明显影响;Fe2O3及MgO的存在能降低3CaO·3Al2O3·CaSO4的形成温度,但也使其分解温度提前;SiO2的大量存在则会抑制3CaO·3Al2O3·CaSO4的形成.     

Effect of pH on a gossypol complex with phospholipids: Gossypol-PE

PE, one of the major phospholipids in oilseed soapstock, may react with gossypol to form Schiff bases. PE amounts to 20–30% of the phosphorus compounds in soap-stock. In this report, the dependence on pH of the Schiff base products between PE and gossypol was investigated using a spectrophotometer, an HPLC equipped with an ELSD, and an LC-MS system. We observed that at pH 7 the Schiff reaction product and reactants were clearly detected by ELSD, absorption, and LC-MS spectra. The absorption spectra displayed the characteristic peak for the Schiff bases around 430–440 nm. The absorption spectra also indicated that the reaction was pH dependent. The reaction temperatures were 60 and 90°C. The LC-MS spectra supported the formation of Schiff bases as well as methyl ether derivatives of gossypol in alcohol at the elevated temperatures. The implications of these experimental findings are presented in this paper.     

低温豆粕中磷脂对蛋白提取率的影响

通过3次酸沉的方法从大豆蛋白提取液中分离出7S、11S及磷脂膜蛋白组分,对比了两种低温豆粕所制得的蛋白产品各组分中脂质的含量,分析了磷脂在低温豆粕中的残留情况以及磷脂对低温豆粕中蛋白溶解性的影响,认为残留的磷脂对低温豆粕中蛋白提取是不利的.     

Chinese melon (Momordica charantia L.) seed: Composition and potential use

Chinese melon (Momordica charantia L.), also known as bitter gourd, is a tropical crop, grown throughout Asian countries for use as food and medicinals. In 1993, four cultivars of Chinese melon were grown in Mississippi and the seeds were collected. Oil contents of the seeds ranged from 41 to 45% and the oils contained 63–68% eleostearic acid and 22–27% stearic acid. Industrially important tung oil, a “fast-drying oil” used in paints and varnishes, contains 90% eleostearic and 2–3% stearic acid. The ratio of stearic to eleostearic in Chinese melon seed oil is ten times greater than that in tung oil. The higher ratio should reduce the rate of drying and crosslinking and could be advantageous in the paint industry. The defatted meals contained 52–61% protein and would be a good source of methionine.     

形状特征局部操作在实体造型中的实现

文章介绍了实体造型中形状特征的局部操作,研究了包含形状特征描述的数据结构,分析了形状特征的分类、框架、特征间的联系及有关操作,分析了欧拉运算及实现思路,在此基础上对实体造型进行局部操作,提高了造型中的运算效率,也对特征造型作了相应的探讨。     

添加晶种对硅酸盐水泥生料易烧性影响的研究

采用实验室制备不同种类单矿物，纯熟料及白水泥熟料为晶种，利用ＤＴＡ，ＸＲＤ及测定游离石灰等方法，研究了其对硅酸盐水泥生料易烧性的影响。结果表明；铁相的作用在四种单矿物中最为明显，其它三种主要矿物也均有不同程度地促进煅烧过程的熟料矿物形成的作用。     

基于模糊数学的低致敏营养餐包感官评价研究

以低致敏蛋白、微囊化油脂以及复合糖元为主要原料制备开发低致敏营养餐包。从粉体的颗粒特性、冲调特性和主客观感官特性等对餐包开展评价研究,利用模糊数学法对餐包冲调后的色泽、气味及滋味、组织状态进行感官评价;通过餐粉的均匀度、溶解稳定性、湿润性进行基本特性评定。结果表明：餐包粉体粒度分布与餐包冲调特性具有相关性,细粉颗粒（0~30 μm、0~50 μm、0~100 μm）与餐包冲调特性呈负相关性,与粗粉颗粒（200~500 μm）呈正相关性,即随细粉粉体颗粒体积不断增加,湿润时间不断增加,冲调特性逐渐变差;随粗粉粉体颗粒体积不断增加,湿润时间不断减少,则冲调特性不断加强。粉体粒径与餐包感官评分呈正向线性相关性,一定范围内,随粒径不断增大,感官评分不断加强,产品品质质量较好。该评价体系为完善低致敏营养包的加工工艺提供了理论依据。