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关键词： chromophore   photoconversion   fluorescent protein   mcavGR   mcavRFP   dendFP   Dendra2  

摘要： Among the wide variety of currently known fluorescent probes, photoconvertible fluorescent proteins (PCFPs), which are capable to irreversibly change their maximum of fluorescence emission under specific light irradiation, are of special interest. In this work, we have studied the basic physicochemical properties of PCFP isolated from Montastraea cavernosa (mcavGR). It has been shown that mcavGR demonstrates both high brightness and photoconversion contrast, which is comparable with the best homologous PCFPs, such as Kaede, dendFP, Dendra2, EosFP, etc., and at the same time has significant photostability.

关键词： Canonical variable   genetic variability   irrigated coffee plantation   special coffee   transition altitude  

摘要： The production of specialty coffee has several factors and parameters that are added up in the course of production, so that the quality is expressed in the act of consumption. Based on this scenario, this study included the analysis of ten genotypes of arabica coffee, the materials being subjected to irrigated and rainfed water regimes, in a low altitude region, to identify responses for sensory and physical-chemical quality. The genotypes were evaluated in a split-plot scheme with a randomized block design, with three replications. Arabica coffee fruits were harvested with 80% cherry seeds and processed by the wet method. Subsequently, the characteristics related to physical-chemical and sensory analyses were evaluated. The genotypes of the Paraiso group showed great variability for the physical-chemical and sensory variables for rainfed and irrigated regimes. The genotypes of the Catuai group, however, showed less variability for sensory characteristics in both cultivation environments and for physical-chemical characteristics in the irrigated regime. In the sensorial data set, the genotypes Catuai 144 CCF and Catuai 144 SFC (when irrigated) and Paraiso H 419-3-3-7-16-2, Paraiso H 419-3-3-7-16-11 and Catucai 24-137 (rainfed cultivation), are more favourable to the production of specialty coffee at low altitude.

关键词： Biocomposites   Cassava starch   Fruit residues   Antioxidant   Extrusion   Injection molding  

摘要： The aim of this work was to develop cassava starch biocomposites with varius concentrations of grape skin (Gr) and acerola (Ac) residues (0.1, 1.0, 5.0 and 10.0 wt%) using extrusion and injection molding processes. Grape residue had the highest concentration of total monomeric anthocyanin (ANC) and Ac had the highest concentration of total phenolic content (TPC) and total sugars. The starch and fruit residues had thermal degradation onset temperatures above the processing temperature profile of polymer biocomposites. The results showed that the antioxidant, physicochemical, mechanical, and morphological properties of these biocomposites were influenced by the type and concentration of the fruit residues. The addition of grape skins and acerola residues to the cassava thermoplastic starch resulted in better antioxidant characteristics, indicating the potential of these formulations for the development of new bioactive packaging obtained by large-scale processes.

关键词： Fermentation   Indonesia   Shrimp   Starter bacteria   Terasi  

摘要： Terasi is an Indonesian shrimp paste that is traditionally fermented and is widely consumed by Indonesian people. Terasi is produced by utilizing endogenous bacteria from raw materials as starters. Due to the variation in endogenous bacteria during production, terasi of varying quality is produced. The objectives of this study were to investigate the effects of starters on the physicochemical and sensory properties of terasi. The effects of individual or combination inoculation of Lactobacillus plantarum SB7 and Bacillus amyloliquefaciens BC9 were compared to those of noninoculation during a two-week period of terasi production. The starters darkened the color of the terasi. The terasi produced with the starters had higher protein contents (62.93-64.80 %) than those of the noninoculated terasi (63.66-65.80 %). Although proteolysis was weakly affected by the starters, the starters reduced the terasi fermentation period. The combination starter inoculation resulted in a high glutamic acid level (44284.8 +/- 231.22 mg/kg). Volatile alcohols were more abundant in the starter-inoculated terasi than in the noninoculated terasi. Assessments of the sensory parameters by panelists suggested a preference for inoculated terasi. In conclusion, the addition of starters (L. plantarum SB7 and B. amyloliquefaciens BC9) in terasi production improved the physicochemical and sensory properties of the terasi.

关键词： African yam bean   Germination   Nutritional composition   Sensory property   Snack  

摘要： There is a growing interest in the use of low-cost and adoptable technologies in the development of nutritious healthy snacks. The physicochemical, nutritional, and antioxidant properties of germinated (24-72 h) African yam bean (AYB) flour, and the prepared chips were determined. Germination significantly increased the ash (2.86-3.52 g/100 g), protein (21.60-24.58 g/100 g), essential amino acids in adequate quantity, in vitro protein digestibility, IVPD, (73.67-88.90%). calcium, magnesium, iron (3.04-5.70 mg/100 g), phosphorus, zinc (3.77-4.63 mg/100 g), total phenolic content (TPC), and antioxidant activities. There was a reduction in phytic acid and trypsin inhibitor activity, by 10.31-33.59 and 13.58-36.09%, respectively, as germination progressed. The 72 h germinated AYB chips (GCS) contained higher protein (24.52 g/100 g) with adequate quantity of essential amino acids, IVPD (89.50%), minerals, TPC, antioxidant activities, and low residual antinutrients compared to the non-germinated AYB chips (NGC). The texture (hardness) of GCS (4.10 N) was significantly higher than NGC. Also, GCS had better colour and sensory attributes compared to NGC. Germination improved the physicochemical, nutritional, and antioxidant properties of AYB and the resultant chips.

关键词： digestion efficiency   physicochemical properties   starch–   caffeic acid complex   ultrasound  

摘要： As an energy-saving and effective physical method, ultrasound technologies are gaining research attention for the production of modified starches. Corn starch-caffeic acid complexes are prepared via ultrasound process, and the effect of ultrasound power on the physicochemical properties and in vitro digestion of the complexes is investigated. The results of Fourier-transform infrared spectroscopy and the amount of complexes analysis indicate that ultrasound can help with the formation of starch-caffeic acid complexes, and the amount of caffeic acid in complexes depended on the ultrasound power. Scanning electron microscopy shows starch-caffeic acid complexes exhibit obvious dense network structure with increasing ultrasound power. X-ray diffraction results indicate the presence of V-type crystalline polymorph between starch and caffeic acid under high power of ultrasound irradiation. The starch-caffeic acid complexes can significantly inhibit the swelling power of starch granules at high temperature and increase the solubility of starch granules. Furthermore, the in vitro digestion of starch-caffeic acid complexes is estimated, and the result shows that the resulting complexes from ultrasound have lower digestion properties. Taken together, it is proposed that ultrasound technology is an effective method for preparation of starch complexes with potential as a functional food and drug delivery system.

关键词： Casein  

摘要： A stable fresh cheese was produced by substituting different concentrations of modified casein for freeze modified casein (FMC) or ultrasound modified casein (UMC). First, the physicochemical, functional, and adsorption properties of FMC and UMC were evaluated. Subsequently, different concentrations of casein in fresh cheese were replaced by modified casein, and their physicochemical, sensory, textural properties and microbiological stability were analysed. In general, FMC and UMC exhibited different physico-chemical and functional properties, greater water absorption capacity and changes in its microstructure with respect to unmodified acid casein. Sensory evaluation revealed that cheeses containing up to 10% modified casein had acceptance similar to that for the control cheese even though they showed significant differences in textural properties. Cheeses with 30% modified casein delayed the appearance of moulds. The results suggest that FMC and UMC have a potential application to extend the shelf life of the cheeses. (C) 2020 Elsevier Ltd. All rights reserved.

关键词： Kaolin   Delamination   Hinckley index   Dilatometric properties   Plasticity  

摘要： To provide the quality required for its use, raw kaolin must be subjected to certain processing procedures like delamination which is applied to the layered structure materials. The aim of this research is to determine the possibility of performing delamination in the extruder and to estimate the effects of this process on the physico-chemical properties of kaolin. The results showed that delamination can be efficiently realized in the extruder by shearing densely packed layers under the influence of friction force and added Na2CO3 electrolyte. The crystal structure of the system was thus disrupted. This was confirmed by the Hinckley index (HI) decrease and by the dilatometric characteristics changes during heating. The particle size was reduced and, furthermore, new adsorption centers were formed, which led to an increase in the total cation exchange capacity (CEC). The plasticity of kaolin decreased with the increasing delamination degree, as well as the amount of water required for plastic processing, which is favorable in drying ceramic products.

关键词： 立德树人   物理化学课堂   课程思政  

摘要： 物理化学课程思政是以"三全育人"格局的形式将物理化学与思想政治理论课同向同行,遵循教育规律,把培育和践行社会主义核心价值观适时地融入物理化学课堂教学中。如何深入挖掘物理化学的思想政治理论教育资源是育人的关键。针对中药专业物理化学课程思政进行简要探索和研究。

关键词： 物理化学   课程思政   教学改革  

摘要： 思政课程与课程思政相结合,是目前教学改革研究热点之一。物理化学课程中蕴含大量思政育人元素,有利于课程思政的开展。本文针对目前课程思政存在的三个突出问题,从增加课程思政元素、思政考核和教师思政素养三个方面进行了研究,开拓物理化学课程思政新思路。