AX与面粉品之间的关系

本采用不同品种的小麦为原料,首先通过测定小麦籽粒和面粉的品质特性及其阿拉伯木聚糖(AX)含量,对AX含量与小麦粉品质间的关系进行探讨。主要研究结果如下:(1)对小麦品质指标的测定,结果显示不同品种的小麦籽粒间存在较大的差异。面粉中AX含量与蛋白(r=0.27)、麸星含量(r=-0.16)存在存在一定的正相关,而AX含量与白度和降落数值存在微弱的负相关,面粉中AX中含量与面粉的吸水率、面团的形成时间、面团的稳定时间和弱化度呈弱相关性,相关系数分别是r=-0.34、r=0.27和r=-0.09;(2)不同的面粉中AX含量与峰值粘度呈显著负相关,与最低粘度、最终粘度呈弱负相关,当面粉中AX含量增加时,峰值粘度、最低粘度、最终粘度都会降低;峰值粘度与最低粘度、最终粘度呈显著正相关。     

小麦A淀粉酯化淀粉的制备

实验室马丁法提取小麦A淀粉,以乙酸乙烯酯为酯化剂制备A淀粉酯化淀粉。以反应取代度为指标,研究了各反应因素如酯化剂用量、反应温度、反应时间、反应PH值对取代度的影响。结果表明,制备低取代度A淀粉酯化淀粉最佳条件为反应pH值10,反应温度25℃,反应时间0.5h,酯化剂用量25%。     

不同冻藏方式对小麦淀粉功能性质的影响

不同冻藏方式对速冻米面制品品质有一定的影响,主要原因是冻藏过程中米面制品水分发生迁移。本文采用模拟体系,通过研究小麦淀粉在不同的冻藏模式(恒温冻藏、冻融冻藏)下水结合状态、体系性质、微观结构的变化,探讨不同冻藏方式对小麦淀粉功能性质的影响与水分迁移之间的关系,以期为冷冻面制品发展提供科学的理论依据。     

ICP-MS法测定小麦淀粉中的钯

将试样先在微波消解仪中消解,在1.5%HNO3溶解后,用ICP-MS法直接测定药用辅料小麦淀粉中微量钯。对试样处理方法、Pd元素分析谱线、基体的影响、背景校正、仪器分析参数等进行了研究,确定了最佳实验条件。测定范围为0~19.9μg/L,加标回收率为98.0%,相对标准偏差为2.6%。该方法操作简便、快速、准确。     

微波消解-ICP-MS法测定小麦淀粉中的铅

先将样品进行高温高压的微波消解,在稀硝酸水溶液中定容,用ICP-MS法测定药用辅料小麦淀粉中铅的方法.对样品的消解条件、铅的同位素选择、环境干扰的消除、试剂与容器的影响、设备参数的选择等进行了探索,最后确定了最佳的试验条件.铅的线性范围为0～40.2 μg/L (r=0.9998),加标回收率为98.3％(RSD％=2.1％),检出限为0.07 μg/L.所建立的检测方法快速、简便、灵敏度高.     

可食性小麦蛋白膜的研究

本文介绍了小麦蛋白及其成膜特性,总结了国内外可食性蛋白膜的研究现状,提出了可食性小麦蛋白膜的研究方案,并对膜的安全性及其应用作了展望。     

酶法提取小麦麸皮蛋白水解物的研究

对小麦麸皮蛋白的酶法提取条件进行了分析研究，在单因素实验的基础上，利用响应面分析法，确定小麦麸皮蛋白提取的最佳工艺条件。其最佳工艺条件为温度52．9℃、加酶量（E／S）5．49％、pH值8．76、底物浓度8．06％，提取时间2h。在此条件下的提取率为70．56％。     

超声波对淀粉性质影响的研究

超声波技术作为一种新型物理场处理方法,修饰淀粉的天然固有缺陷,为淀粉改性在实际生产应用提供新的实验依据。实验以小麦淀粉为原料,以超声波功率作为变量,分析小麦淀粉改性后的微观结构、糊粘度、膨胀度、沉降积和透明度等性质。结果表明,超声波功率增大,对粘度和膨胀度呈负相关关系;而对沉降积和透明度都是正相关作用;对析水性的影响则是先增加后减少;超声波功率的增大能够令淀粉颗粒变小、偏光十字模糊、颗粒变形和表面粗糙化等影响。基于实验结果可以看到,超声波作为一种新型物理改性方法,对淀粉的性质改性效果明显,值得在实际生产中根据使用,加以引进利用。     

小麦胚芽及其脂类和蛋白质的研究现状

胚芽是小麦胚乳中营养成分最为丰富的部分,较详的阐述了小麦胚芽、胚芽中脂类及胚芽蛋白的营养价值、功能特性、在食品中尤其是在面制品中的应用及开发利用前景。     

肌醇生产中蛋白质的危害及去除

本文从肌醇工业生产的实际出发，阐述了蛋白质等杂质对肌醇质量，得率以及原辅材料消耗造成的影响，针对肌醇中蛋白质等杂质的特点，作者在不改变原生产流程，不增添设备的前提下，采用净化剂FNO－10，在去除蛋白质方面取得了明显的效果，不但提高了肌醇的质量，而且提高了肌醇得率，减少了辅助材料的消耗，降低了生产成本。     

着水量与水温对小麦脱皮效果的影响

重点就着水量和着水的温度在小麦脱皮过程中所起的作用和工艺效果进行试验和分析,得出了一些结论,供业内人士参考。     

蛋白质分离纯化技术研究进展

主要综述了蛋白质的分离纯化技术,根据蛋白质分子的溶解度、分子大小、带电性质、选择性吸附、配体特异性等性质分类总结了蛋白质纯化的方法及其研究进展,并且叙述了被广泛使用的HPLC纯化蛋白质的研究进展,旨在为开展蛋白质的制备及其应用研究提供理论依据。     

肉制品中淀粉含量测定方法的比较及关键点

淀粉和变性淀粉常常被肉制品当作增稠剂,加入之后可以提高肉制品的持水性、组织形态。但肉制品中淀粉的含量是需要控制的,只有控制好肉制品中淀粉的含量,加强对产品的监督和管理,才能保证肉制品的质量。本文阐述了淀粉的概念和检测肉制品中淀粉含量的几个方法,通过实验对测定方法进行了对比。     

Marketing's reputation and influence in the firm

This study examines whether or not marketing's influence in the firm is fundamentally a reputation issue. Based on a sample of 122 senior executives of Australian firms operating in a wide range of manufacturing industries, empirical findings show that the marketing function's reputation in a firm is an important antecedent of marketing's influence in a firm. Results also show that the reputation-influence link is contingent on a firm's particular strategic stance (cost-leadership strategy and differentiation strategy). Results further show that marketing's reputation was good and marketing's influence was strong in the Australian firms surveyed. Directions for future research are discussed.     

The effect of the length of soaking time on trypsin inhibitor,crude protein and phosphorus contents of soybeans (Glycine max)

A study to determine the effect of soaking soybeans (Glycine max) at different periods of time on trypsin inhibitor, crude protein and phosphorus contents was carried out. The results showed that the length of soaking period had significant effect (P < 0.05) on trypsin inhibitor and crude protein contents. The activities of the trypsin inhibitor were 10% in roasted soybeans, 27.5% in raw and a range of 26.6% for those soaked in water for 24 h to 17.7% for soybeans soaked for 96 h or more, with a standard error of 6.56 on each of the values. The crude protein contents were 41.58% in raw, 31.43% in roasted and a range of 40.05–30.64% for those soaked in water for 24–120 h. The standard error on each value was 5.09%. On the other hand, length of soaking period had no significant effect on phosphorus content. It can be concluded from this that soaking soybeans in water can effectively remove the anti‐nutritional factors. While roasting is better, the use of fire wood may not be encouraged as it has caused a lot of deforestation with consequent occurrence of floods and hence food shortages. Such a good animal husbandry practice can help to improve the health of animals, which can in turn help to improve the health of the population.     

Intergenerational influence on sustainable consumer attitudes and behaviors: Roles of family communication and peer influence in environmental consumer socialization

Intergenerational research on sustainable consumption remains scarce, particularly in relation to which factors may affect the level of intergenerational similarity and the direction of intergenerational transmission. The present study addresses these gaps and adds to the growing body of literature in environmental consumer socialization by examining intergenerational influence on sustainable consumer attitudes and behaviors in a sample of 146 dyads comprised of mothers and college-age daughters. In the domain of intergenerational influence, we study two potential moderating factors suggested in past consumer research: communication effectiveness and peer conformity. Using the co-orientational model and nominal dyad method, we reveal the existence of intergenerational similarity in dyads' sustainable consumer attitudes and behaviors—after accounting for nominal effects— and show that stronger parent–child communication between mother–daughter pairs leads to greater intergenerational similarity, whereas stronger peer influence on daughters reduces intergenerational agreement. Our analysis further suggests the presence of reverse environmental socialization, in which intergenerational influence predominantly occurs from daughter to mother. Dyads' subjective knowledge regarding sustainable consumption provides empirical insights for this co-orientational model finding on reverse intergenerational transfer. Overall, outcomes of this study encourage marketing managers to leverage young-adult offspring in the process of communicating sustainable marketing strategies.