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傅立叶转换红外光谱
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    The protein conformation in soybean protein hydrolyze (SPH) based microcapsules was studied by fourier transform In-fraed spetra.
    本文用傅立叶转换红外光谱法研究了水解大豆蛋白(SPH)壁材微胶囊中蛋白质的结构。
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  fourier transform infrared spectroscopy
Both monomers and polymers were characterized by Fourier transform infrared spectroscopy, 1H nuclear magnetic resonance, and elemental analysis measurements, and their structures were identified.
      
Fourier transform infrared spectroscopy and thermal gravimetric analysis were used to detect the imidization and thermolysis processes of PAA/PU blends under thermal treatment.
      
Fourier transform infrared spectroscopy analysis showed that DHPDMS had been incorporated into the polyurethane chains.
      
Fourier transform infrared spectroscopy (FTIR) results show that the special coupling agent POE-g-MAH, in a chemical reaction with CaCO3, can produce an interfacial layer stronger than simple physical adhesion attained with usual coupling agents.
      
The properties of the modified CNC were characterized by means of Fourier transform infrared spectroscopy (FT-IR), 13C nuclear magnetic resonance (NMR), transmission electron microscopy (TEM) and thermogravimetric analyses (TGA).
      
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The protein conformation in soybean protein hydrolyze (SPH) based microcapsules was studied by fourier transform In-fraed spetra. The result showed that the hydroxyl group of surcose fonned hydrogen bonds with carbonyl group of amide Ⅱin the protein, the interaction between surcose and SPH reduced uneven shrinkage of the proteinic film during spray drying, so the wall structure was more integrated. The microstructure of microcapsules was observed by SEM. It discovered that the morphological properties of microeapsules...

The protein conformation in soybean protein hydrolyze (SPH) based microcapsules was studied by fourier transform In-fraed spetra. The result showed that the hydroxyl group of surcose fonned hydrogen bonds with carbonyl group of amide Ⅱin the protein, the interaction between surcose and SPH reduced uneven shrinkage of the proteinic film during spray drying, so the wall structure was more integrated. The microstructure of microcapsules was observed by SEM. It discovered that the morphological properties of microeapsules were significantly influenced by the wall composition and the interaction between protein and carbohydrate. There was no surface dents in SPH/S based microeapsules, but SPH/MD based microcpasules had surface dents. Analysis of the inner structure of microcapsules confirmed the density and integrity of the SPH/S based microeapsules.

本文用傅立叶转换红外光谱法研究了水解大豆蛋白(SPH)壁材微胶囊中蛋白质的结构。结果表明,蔗糖中的羟基与蛋白质中酰胺Ⅱ的羰基发生有效的氢键缔合,能减弱喷雾干燥过程中蔗糖与SPH间的相互作用所导致的蛋白质膜的不均匀收缩作用,所以该壁的结构较为均匀完整。用扫描电镜(SEM)观察了微胶囊的超微结构,发现微胶囊的形态学性质受到壁组成和蛋白质与碳水化合物相互作用的重大影响。水解大豆蛋白/蔗糖(SPH/S)壁材的微胶囊表面没有凹坑,而水解大豆蛋白/麦芽糊精(SPH╱MD)壁材的表面有凹坑。微胶囊的内部结构分析进一步证实了SPH/S壁材微胶囊的密度和完整性。

The trans fatty acid contents of foods were determined by Fourier transform infrared spec- troscopy.The levels of TFAs in the fat portion of these foods were Orion·pie,30.9%,Nuttelex table margarine,13.2%,Pikifou tiny cheese,7.9%,Ferrero Rocher chocolate specialities with wafer and hazelnuts,not detected.The fatty acid composition of samples was analyzed by Agilent 112-88A7HP- 88 capillary gas chromatography.The trans and cis fatty acids were separated completely from each other. The determination limit was...

The trans fatty acid contents of foods were determined by Fourier transform infrared spec- troscopy.The levels of TFAs in the fat portion of these foods were Orion·pie,30.9%,Nuttelex table margarine,13.2%,Pikifou tiny cheese,7.9%,Ferrero Rocher chocolate specialities with wafer and hazelnuts,not detected.The fatty acid composition of samples was analyzed by Agilent 112-88A7HP- 88 capillary gas chromatography.The trans and cis fatty acids were separated completely from each other. The determination limit was 9.8μm/mL and the linear correlation(γ=0.9992)was obtained.Recovery of samples ranged between 89.54% to 102.85% and relative standard deviation between 0.92% to 1.46%.The C18:1 trans content were Orion·pie,20.70%,Nuttelex table margarine,8.72%,Pikifou tiny cheese,3.98%.The C18:1 trans percentage in TFAs varied from 50% to 60%.

傅立叶转换红外光谱测定好丽友·派、乐思人造奶油和法国百吉福天天奶酪样品反式脂肪酸含量,分别为30.9%、13.2%和7.9%;费列罗榛果威化果仁巧克力样品未检测出反式脂肪酸含量。用Agilent 112-88A7HP-88毛细管柱分析样品中脂肪酸组成和含量,顺、反式脂肪酸分离良好,检出限为9.8μm/mL,线性γ值为0.9992,加标回收率为89.54%~102.85%,相对标准偏差(RSD)为0.92%~1.46%;测得好丽友·派、乐思人造奶油和法国百吉福天天奶酪样品中十八碳反式单烯酸含量分别为20.70%、8.72%和3.98%,约占总反式脂肪酸量50%~60%。

 
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