为了研究超声处理对大豆分离蛋白(soy protein isolate,SPI)-乳清分离蛋白(whey protein isolate,WPI)混合体系乳化性、凝胶性以及结构状态的影响,采用不同超声功率处理混合蛋白体系,分析混合蛋白乳化活性、乳化稳定性、凝胶强度、持水...为了研究超声处理对大豆分离蛋白(soy protein isolate,SPI)-乳清分离蛋白(whey protein isolate,WPI)混合体系乳化性、凝胶性以及结构状态的影响,采用不同超声功率处理混合蛋白体系,分析混合蛋白乳化活性、乳化稳定性、凝胶强度、持水性等功能特性变化,并采用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳、紫外光谱、扫描电子显微镜研究其结构特征变化。结果表明:SPI-WPI混合体系在超声功率为300 W时乳化活性与乳化稳定性分别达到最大值(76.46 m2/g和22.83 min);紫外光谱发生轻微红移,说明内部基团暴露,蛋白结构发生改变;SPI-WPI混合体系凝胶强度与持水性在超声功率300 W时均达到最大值,分别为1000.93 g和87.11%,与扫描电子显微镜观察结果一致,混合蛋白凝胶具有致密、规则的三维网状结构。说明超声处理能有效提高SPI-WPI混合蛋白的功能特性。展开更多
Polygonal coil systems are designed for increasing and more kinds of sensors and electromagnetic systems.This paper presents a method for calculating mutual inductance between polygonal coils including irregular polyg...Polygonal coil systems are designed for increasing and more kinds of sensors and electromagnetic systems.This paper presents a method for calculating mutual inductance between polygonal coils including irregular polygons.Based on the Biot-Savart law,the method calculates mutual inductance by dividing a polygonal coil into finite wires,and expresses the magnetic induction intensity generated by the excitation coil as a function of the spatial position of each vertex of the coil.The calculation method of the feasible region of the objective function is updated and the calculation process is simplified,so the calculation accuracy is improved.For octagon coils arbitrarily positioned in space,the accuracy of the algorithm is verified by the simulation and experiment.展开更多
文摘为了研究超声处理对大豆分离蛋白(soy protein isolate,SPI)-乳清分离蛋白(whey protein isolate,WPI)混合体系乳化性、凝胶性以及结构状态的影响,采用不同超声功率处理混合蛋白体系,分析混合蛋白乳化活性、乳化稳定性、凝胶强度、持水性等功能特性变化,并采用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳、紫外光谱、扫描电子显微镜研究其结构特征变化。结果表明:SPI-WPI混合体系在超声功率为300 W时乳化活性与乳化稳定性分别达到最大值(76.46 m2/g和22.83 min);紫外光谱发生轻微红移,说明内部基团暴露,蛋白结构发生改变;SPI-WPI混合体系凝胶强度与持水性在超声功率300 W时均达到最大值,分别为1000.93 g和87.11%,与扫描电子显微镜观察结果一致,混合蛋白凝胶具有致密、规则的三维网状结构。说明超声处理能有效提高SPI-WPI混合蛋白的功能特性。
文摘为了深入研究煮制羊肉不同组织在低温贮藏期间的品质变化特征,本实验以煮制羊肉的瘦肉,肥瘦相间和肥肉部分为主要原材料,采用真空包装的方式,对其在4℃或低温下贮藏28 d(每隔1周取一次样)期间的pH、质构特征、色差、挥发性盐基氮(Total Volatile Base Nitrogen, TVB-N)、菌落总体数量及其感官评价等相关指标的变化进行了研究。结果显示:在4℃下贮藏,熟制羊肉不同组织的pH变化相似,都是呈现先下降后上升的趋势;肥肉的质构特性都高于瘦肉和肥瘦相间肉的特性;在贮藏期间,羊肉不同组织的L*值和a*值都表现为逐渐减小的趋势(P<0.05),瘦肉的b*值表现为增大的趋势(P<0.05),而肥瘦相间和肥肉都表现为减小的趋势(P<0.05);羊肉三种不同组织的挥发性盐基氮(Total Volatile Base Nitrogen,TVB-N)和菌落总数的含量则一直处于增加的状态,肥肉的增加速度及数量高于瘦肉和肥瘦相间组织,它们的感官评价都呈现逐渐下降的趋势。并且在贮藏时间达到14 d时,羊肉的品质已经发生腐败现象。结果表明,在贮藏期间瘦肉组织的品质更好。
文摘Polygonal coil systems are designed for increasing and more kinds of sensors and electromagnetic systems.This paper presents a method for calculating mutual inductance between polygonal coils including irregular polygons.Based on the Biot-Savart law,the method calculates mutual inductance by dividing a polygonal coil into finite wires,and expresses the magnetic induction intensity generated by the excitation coil as a function of the spatial position of each vertex of the coil.The calculation method of the feasible region of the objective function is updated and the calculation process is simplified,so the calculation accuracy is improved.For octagon coils arbitrarily positioned in space,the accuracy of the algorithm is verified by the simulation and experiment.
