共查询到20条相似文献，搜索用时 15 毫秒
1.
Lieke E. van Riemsdijk Atze J. van der Goot Rob J. Hamer Remko M. Boom 《Journal of Cereal Science》2011
This article presents a novel method for making gluten-free bread using mesoscopically structured whey protein. The use of the meso-structured protein is based on the hypothesis that the gluten structure present in a developed wheat dough features a particle structure on a mesoscopic length scale (100 nm–100 μm). Whey protein particles were prepared by cold gelation of soluble whey protein aggregates during phase separation. The addition of a 2.4% whey protein particle suspension to wheat starch resulted in a dough that could be baked into a leavened bread with a specific volume up to 3.7 ml/g and a bubble size comparable with a normal bread. The relevance for structuring the whey protein into mesoscopic particles was confirmed by tests in which only a homogeneous whey protein gel or a whey protein solution was used. The protein particle system gave better results after proving and baking compared with these systems. 相似文献
2.
Hobley J Gorelik S Oori T Kajimoto S Fukumura H Matsui J Miyashita T 《Biointerphases》2010,5(3):FA105-FA109
Two-dimensional condensation was initiated in a self-assembled mixed monolayer of spiropyran and octadecanol by a nanosecond laser pulse. The dynamics of the process were monitored using nanosecond pump-probe Brewster angle microscopy. Domain growth followed a power law with a growth exponent of 0.47 at a velocity approaching 20?ms(-1). This represents a limit for the rate of longitudinal signaling of pressure waves through a self-assembled amphiphilic layer at an interface and adds to our understanding of signal transmission rates in biomimetic membranes where morphological change in one region can be signaled to a more remote region. 相似文献
3.
Lieke E. van Riemsdijk Pascalle J.M. Pelgrom Atze J. van der Goot Remko M. Boom Rob J. Hamer 《Journal of Cereal Science》2011
This paper presents a novel concept for making an elastic dough using a structured protein suspension. The idea behind it is based on the hypothesis that a number of gluten properties originate from a particle structure present in the gluten network. Three different mesoscopically structured whey protein suspensions were produced: whey protein aggregates, a whey protein cold set gel and whey protein particles. Dough mixtures or batters were prepared by mixing the structured protein particle suspension with starch. Farinograph curves, small and large deformation experiments showed that the presence of a mesoscopic protein structure had a large impact on the properties of gluten-free starch mixtures. The whey protein that was structured into a mesoscopic particle suspension changed the starch mixture from a liquid into a cohesive material, having strain hardening properties. 相似文献
4.
The “Cytex” product, a commercial seaweed extract containing natural cytokinins, was tested as a foliar spray for seven years, using several potato clones and several rates and dates of application. Throughout seven years, the Russet Burbank cultivar showed no measurable response to the “Cytex” product. Application of kinetin in a single season also produced no response. Throughout five years of testing, the Lemhi Russet showed a substantial yield response in one year, a moderate response in a second year, and a possible small response to 1 of 6 treatments in a third year. The best time for application is during the 2-week period directly following tuber initiation. 相似文献
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Soon Yong Chun Han Jo Bae Seon Mi Kim Moon W. Suh P. Grady Won Seok Lyoo Won Sik Yoon Sung Soo Han 《Fibers and Polymers》2006,7(1):62-65
Making a good model is one of the most important aspects in the field of a control system. If one makes a good model, one is now ready to make a good controller for the system. The focus of this thesis lies on system modeling, the draft system in specific. In modeling for a draft system, one of the most common methods is the “least-square method”; however, this method can only be applied to linear systems. For this reason, the draft system, which is non-linear and a time-varying system, needs a new method. This thesis proposes a new method (the MLS method) and demonstrates a possible way of modeling even though a system has input noise and system noise. This thesis proved the adaptability and convergence of the MLS method. 相似文献
7.
Using a strain-controlled rheometer, the steady shear flow properties of aqueous xanthan gum solutions of different concentrations
were measured over a wide range of shear rates. In this article, both the shear rate and concentration dependencies of steady
shear flow behavior are reported from the experimentally obtained data. The viscous behavior is quantitatively discussed using
a well-known power law type flow equation with a special emphasis on its importance in industrial processing and actual usage.
In addition, several inelastic-viscoplastic flow models including a yield stress parameter are employed to make a quantitative
evaluation of the steady shear flow behavior, and then the applicability of these models is also examined in detail. Finally,
the elastic nature is explained with a brief comment on its practical significance. Main results obtained from this study
can be summarized as follows: (1) Concentrated xanthan gum solutions exhibit a finite magnitude of yield stress. This may
come from the fact that a large number of hydrogen bonds in the helix structure result in a stable configuration that can
show a resistance to flow. (2) Concentrated xanthan gum solutions show a marked non-Newtonian shear-thinning behavior which
is well described by a power law flow equation and may be interpreted in terms of the conformational status of the polymer
molecules under the influence of shear flow. This rheological feature enhances sensory qualities in food, pharmaceutical,
and cosmetic products and guarantees a high degree of mixability, pumpability, and pourability during their processing and/or
actual use. (3) The Herschel-Bulkley, Mizrahi-Berk, and Heinz-Casson models are all applicable and have equivalent ability
to describe the steady shear flow behavior of concentrated xanthan gum solutions, whereas both the Bingham and Casson models
do not give a good applicability. (4) Concentrated xanthan gum solutions exhibit a quite important elastic flow behavior which
acts as a significant factor for many industrial applications such as food, pharmaceutical, and cosmetic manufacturing processes. 相似文献
8.
This paper describes a novel principle for the separation of wheat flour into starch and gluten in a concentrated medium. The process is based on the use of simple shear flow in a cone-and-cone device. The separation takes place in two steps. Initially, local segregation of gluten and starch phases occurs, leading to formation of macroscopically visible gluten patches distributed throughout the dough. This local segregation can be understood by considering the dough as a visco-elastic matrix containing an inert filler (starch). Further shearing leads to aggregation of those patches and migration (large-scale separation) towards the apex of the cone. As a result, the wheat dough is separated into a protein-poor fraction, containing less than 4% protein, and a protein-rich fraction containing almost 50% protein on a dry weight basis. However, under the process conditions used, upon a very long shearing, a redistribution of the aggregated gluten structures in the starch phase was observed, demonstrating a processing limit for the separation performance. Compared to traditional processing, the separation process presented shows opportunities for producing high quality gluten accompanied with significant water savings. Considering the fact that simple shear flow in steady rate is less harmful to gluten quality, such a separation process could benefit gluten quality. 相似文献
9.
Th. Alberda 《Grass and Forage Science》1965,20(1):41-48
When the rate of dry-matter production of a grass crop is determined only by the incoming light energy, it increases exponentially until a closed green surface is reached. Thereafter the production is linear for some time, but soon it decreases and finally drops to zero. This decrease is partly caused by an increase in the rate of respiration relative to photosynthesis. However, there are still unknown factors affecting the rate of production, especially in the second half of the season. When a sward receives an optimal supply of water and nutrients the organic plant constituents at a given growth stage remain fairly constant throughout the season. It would be advantageous, however, to harvest grass with a higher sugar and a lower protein content. This seems to give better rumen digestion and, besides, would improve the regrowth of the sward. Since plants with a high rate of dry-matter production usually have a fairly low reserve level, it is unlikely that selection could provide a strain with both a high reserve level and a high rate of production. 相似文献
10.
O. Paredes-Lopez V. Mendoza R. Mora 《Plant foods for human nutrition (Dordrecht, Netherlands)》1993,43(1):37-43
The use of whole and defatted amaranth flour for protein isolation of Osborne fractions is described. Extractability of prolamins, the minor fraction, increased from 2.8 to 5% by adding a reducing agent. Glutelins proved to be poorly solubilized (3.3%) in dilute acetic acid, but they reached a high solubility value (40.8%) using a borate buffer in the presence of a reducing agent and a detergent; solubility remarkably declined without the latter two chemicals. Sonication (a fast and simple technique) in the presence of a detergent proved to be more efficient, compared with stirring, for extractability of total unreduced proteins. 相似文献
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Mixing is a mechanical operation to distribute components evenly in a plane or a space. Composite molding and textile manufacturing industries are routinely taking advantage of mixing operations in order to distribute raw materials uniformly or in a specific way during composite molding or textile producing processes. Key issues to identify any mixed state are (1) the time needed to accomplish through mixing (the time scale) and (2) the extent of the homogeneity of the mixture in a plane (the length scale). In this paper, a new concept of mixture status is focused on the length scale. The goal to derive a new concept of mixture status is to establish a measure to describe the mixed extent of a mixture consisting of two components, derived from clump size and clump distribution. To verify the usefulness of the newly conceived “Mixedness Index”, the suggested definition was compared with the existing coefficient of variation (CV) method based on simulation and experiments. Results showed a reasonable relationship between the Mixedness Index and observation, demonstrating the feasibility of the proposed Mixedness Index for industrial applications. 相似文献
13.
Chia-Chang Lin Chao-Chiung Huang You-Liang Chen Ching-Wen Lou Chin-Mei Lin Chan-Hung Hsu Jia-Horng Lin 《Fibers and Polymers》2008,9(6):761-767
The energy of impact must decay and be transmitted after a bullet is shot through a ballistic-resistant cloth with a laminate
structure. A rigid net structure transmits the impact stress to reduce the breakage of the material in the direction perpendicular
to the fabric after the impacting of a projectile. This work combines the rigid net structure of stainless steel mesh with
two layers a needle-punched polyamide nonwoven fabric to create a sandwich-like laminate structure. A compound fabric that
is composed of a stainless steel mesh and polyamide nonwoven fabrics is placed in multi-layer Kevlar fabrics, and the buffer
effect is measured by performing a dropping weight impact test and a bullet-shooting test. The specifications of the stainless
steel mesh and the order of placement of the compound fabrics are varied to show the effect of these parameters on the energy
of fracture propagation and the buffer effect of the multi-layered Kevlar compound fabric that includes a layer of compound
fabric that is made of stainless steel mesh and polyamide nonwoven fabrics. In this study, the compound fabric replaces several
layers of Kevlar unidirectional fabric, to be used to reduce the cost of bulletproof vests without reducing ballistic resistance. 相似文献
14.
Limited observations of soybean plant response of transpiration rate (TR) to vapor pressure deficit (VPD) have indicated the existence of genotypes with nearly constant TR at high VPD. The range of expression of this trait in a given population within a species has not been explored. To initiate study of this possibility, 22 genotypes from a RIL population derived from a cross of PI 416937 and Benning were characterized for their VPD response. Genotype PI 416937 has been shown to reach a maximum TR at a VPD as low as 2 kPa. Surprisingly, Benning was not found to have a continually increasing TR with VPD, but rather it had a two-segment TR response very similar to PI 416937. Unexpectedly, only one of the studied RILs had a TR response similar to the parents. Thirteen RILs had a continually increasing TR with increasing VPD. Eight RILs reached a maximum TR occurring at VPD of about 1.3 kPa, significantly lower value than that of the parents. While the inheritance of the maximum TR trait is clearly complex, these results offer encouragement that the VPD at which plants limit TR might vary so that the trait can be tailored to maximize potential yield increase in different water-deficit environments. 相似文献
15.
Composition,functional properties,and biological evaluation of a plastein from cassava leaf protein 总被引：1，自引：0，他引：1
Alfredo Rosas-Romero Carla Baratta 《Plant foods for human nutrition (Dordrecht, Netherlands)》1987,37(1):85-96
Rats lost weight continuously in a feeding trial to evaluate biologically a cassava leaf protein concentrate (LPC). The crude LPC had a high tannin content, 2.2%; 47% protein, and high levels of chymotrypsin and trypsin inhibitors, 27000 and 29500 units of inhibition, respectively. The application of the plastein reaction to the crude cassava LPC yielded a product with 90% protein, brought about a tenfold reduction of the tannin content, and lowered the trypsin and chymostrypsin inhibitors concentration to a non-detectable level. The cassava plastein showed the following value for the biological parameters: PER=2.2, NPR=3.4, TD=82.5%, BV=73.6, and NPU=60.7. The cassava LPC has a deep green colour, is bitter and astringent, and is insoluble in water. The plastein has a bland taste, a pale cream colour, is soluble in water, and has a high capacity of forming emulsions which are stable to thermal processing. 相似文献
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Jangwoon Park Wongi Hong Jeongrim Jeong Myungeun Lee Youngjoo Chae Minjoo Paik Gilsoo Cho Heecheon You 《Fibers and Polymers》2013,14(8):1400-1406
As the demand in the market for a product with a high sensibility has dramatically increased, research has been conducted in designing products for better sensibility; however, most studies have employed a paper-and-pencil (P&P) questionnaire in administering a sensibility evaluation, causing a lack of efficiency and systematicity in sensibility research. The present study developed a computerized textile sensibility evaluation system which can be used to efficiently evaluate the visual, tactile, visual-tactile, and auditory sensibilities of textiles and examined its effectiveness in visual sensibility evaluation compared with the traditional P&P evaluation method. The computerized evaluation system has capabilities of managing information of textile properties, designing a sensibility evaluation experiment, administering a sensibility evaluation, and managing evaluation data for post hoc analysis. The test-retest protocol was administered with a within-subject design for 15 females in their 20 s and 30 s to examine the difference in visual sensibility evaluation between the P&P method and the computer-based method. A high correlation (r=.88～.97) was found in sensibility evaluation between the two methods and the computer-based system showed a higher repeatability within a rater in repeated evaluation (a decrease of 25 % in intra-rater SD), which indicates the computer-based method is an effective alternative to the P&P method in visual sensibility evaluation. The findings of the present study support use of a computerized system for practitioners to efficiently identify preferred characteristics of textiles for the design of sensible clothing. 相似文献
18.
《Field Crops Research》1999,61(2):179-187
In a crop monoculture, the most competitive individuals will gain a disproportionate share of the limiting resource in the environment, and are thus favored by natural selection. However, a partitioning of limited assimilates to organs for competition requires a reduced partition to grain production. Reflecting on this problem, Donald proposed that natural selection through competition would generally result in `over-growth' of some resource-foraging organs, which may be termed `growth redundancy'. According to Donald, an important way to increase the yield potential in annual seed crops would be to develop a `communal' ideotype that minimizes growth redundancy. Selection through competition within a crop seems to be an ideal topic for analysis using game theory, because the optimal strategy for each plant depends on what the other plants do. As a consequence, there are conflicts of interest between the individuals in a crop population and the optimizing process is actually a noncooperative game in which each individual is a player which optimizes its strategy, given other player's strategies. A game theoretical model of this kind is presented in this paper, and corroborates the Donald's view. It is shown that the optimal resource partition maximizing a crop's yield is never evolutionarily stable, implying a high incidence of growth redundancy in modern crop plants. Growth redundancy represents a particular version of the famous `tragedy of the commons'. 相似文献
19.
参照GenBank中公布的甘蔗品种Q117ShPST2a基因序列,设计特异性引物,采用RT-PCR方法从甘蔗成熟茎秆中扩增出甘蔗单糖转运蛋白的基因序列,命名为ShPST2a,该序列长2 455 bp,包含1个2238 bp阅读框,编码745个氨基酸;构建该基因的瞬时表达载体,通过基因枪轰击洋葱表皮的方法对ShPST2a编码蛋白进行亚细胞定位研究.结果表明,该基因编码蛋白定位于细胞膜,符合细胞膜转运蛋白的特征,为进一步研究该基因编码蛋白的结构和功能奠定了基础. 相似文献
20.
Bacteria Etiological Agents Causing Lower Respiratory Tract Infections and Their Resistance Patterns