Based on the geological and geochemical analysis of potential source rocks in different formations and the classification of crude oil types,combined with the hydrocarbon generation thermal simulation experiments,the ...Based on the geological and geochemical analysis of potential source rocks in different formations and the classification of crude oil types,combined with the hydrocarbon generation thermal simulation experiments,the source,genesis,and distribution of different types of oils in the Mahu large oil province of the Junggar Basin are investigated.Four sets of potential source rocks are developed in the Mahu Sag.Specifically,the source rocks of the Permian Fengcheng Formation have the highest hydrocarbon generation potential and contain mainly TypesⅡandⅠorganic matters,with a high oil generation capacity.In contrast,the source rocks in other formations exhibit lower hydrocarbon generation potential and contain mainly TypeⅢorganic matter,with dominant gas generation.Oils in the Mahu Sag can be classified as three types:A,B and C,which display ascending,mountainous and descending C_(20)-C_(21)-C_(23)tricyclic terpenes abundance patterns in sequence,and gradually increasing relative content of tricyclic terpenes and sterane isomerization parameters,indicating an increasing oil maturity.Different types of oils are distributed spatially in an obviously orderly manner:Type A oil is close to the edge of the sag,Type C oil is concentrated in the center of the sag,and Type B oil lies in the slope area between Type A and Type C.The results of oil-source correlation and thermal simulation experiments show that the three types of oils come from the source rocks of the Fengcheng Formation at different thermal evolution stages.This new understanding of the differential genesis of oils in the Mahu Sag reasonably explains the source,distribution,and genetic mechanism of the three types of oils.The study results are of important guidance for the comprehensive and three-dimensional oil exploration,the identification of oil distribution in the total petroleum system,and the prediction of favorable exploration areas in the Mahu Sag.展开更多
该文探究了豌豆蛋白酶解-美拉德反应产物(Maillard Reaction Products Derived From Pea Protein Enzymatic Hydrolysate,PPIHM)对低钠植物肉品质的影响。以豌豆蛋白为原料,通过蛋白酶水解结合谷氨酰胺转氨酶(Glutamine Transaminase,TG...该文探究了豌豆蛋白酶解-美拉德反应产物(Maillard Reaction Products Derived From Pea Protein Enzymatic Hydrolysate,PPIHM)对低钠植物肉品质的影响。以豌豆蛋白为原料,通过蛋白酶水解结合谷氨酰胺转氨酶(Glutamine Transaminase,TG酶)交联,添加质量分数为3.0%谷胱甘肽和1.0%还原糖(木糖:核糖=1:3)进行美拉德反应制备PPIHM,并证明PPIHM的良好烤肉香气,鲜味及抗氧化能力。进一步添加不同质量分数(1%,3%,5%)的PPIHM于低钠植物肉中,系统研究发现添加PPIHM在保持植物肉自身刚性和稳定性的前提下,能显著提升植物肉的肉香感知强度,延缓植物肉中油脂和蛋白的氧化。其中,感官品评人员对3%PPIHM植物肉组的喜好度和接受度最高,5%PPIHM植物肉组抗氧化和贮藏稳定性效果最好,在第12天时,POV值仅为0.0097 g/100 g。研究结果表明添加PPIHM是改善低钠植物肉风味,提高其储藏性能的一种有效途径。该研究为深入探究PPIHM作为天然反应型风味补偿剂在低钠植物肉中的应用提供了理论基础和方法指导。展开更多
文摘Based on the geological and geochemical analysis of potential source rocks in different formations and the classification of crude oil types,combined with the hydrocarbon generation thermal simulation experiments,the source,genesis,and distribution of different types of oils in the Mahu large oil province of the Junggar Basin are investigated.Four sets of potential source rocks are developed in the Mahu Sag.Specifically,the source rocks of the Permian Fengcheng Formation have the highest hydrocarbon generation potential and contain mainly TypesⅡandⅠorganic matters,with a high oil generation capacity.In contrast,the source rocks in other formations exhibit lower hydrocarbon generation potential and contain mainly TypeⅢorganic matter,with dominant gas generation.Oils in the Mahu Sag can be classified as three types:A,B and C,which display ascending,mountainous and descending C_(20)-C_(21)-C_(23)tricyclic terpenes abundance patterns in sequence,and gradually increasing relative content of tricyclic terpenes and sterane isomerization parameters,indicating an increasing oil maturity.Different types of oils are distributed spatially in an obviously orderly manner:Type A oil is close to the edge of the sag,Type C oil is concentrated in the center of the sag,and Type B oil lies in the slope area between Type A and Type C.The results of oil-source correlation and thermal simulation experiments show that the three types of oils come from the source rocks of the Fengcheng Formation at different thermal evolution stages.This new understanding of the differential genesis of oils in the Mahu Sag reasonably explains the source,distribution,and genetic mechanism of the three types of oils.The study results are of important guidance for the comprehensive and three-dimensional oil exploration,the identification of oil distribution in the total petroleum system,and the prediction of favorable exploration areas in the Mahu Sag.
文摘该文探究了豌豆蛋白酶解-美拉德反应产物(Maillard Reaction Products Derived From Pea Protein Enzymatic Hydrolysate,PPIHM)对低钠植物肉品质的影响。以豌豆蛋白为原料,通过蛋白酶水解结合谷氨酰胺转氨酶(Glutamine Transaminase,TG酶)交联,添加质量分数为3.0%谷胱甘肽和1.0%还原糖(木糖:核糖=1:3)进行美拉德反应制备PPIHM,并证明PPIHM的良好烤肉香气,鲜味及抗氧化能力。进一步添加不同质量分数(1%,3%,5%)的PPIHM于低钠植物肉中,系统研究发现添加PPIHM在保持植物肉自身刚性和稳定性的前提下,能显著提升植物肉的肉香感知强度,延缓植物肉中油脂和蛋白的氧化。其中,感官品评人员对3%PPIHM植物肉组的喜好度和接受度最高,5%PPIHM植物肉组抗氧化和贮藏稳定性效果最好,在第12天时,POV值仅为0.0097 g/100 g。研究结果表明添加PPIHM是改善低钠植物肉风味,提高其储藏性能的一种有效途径。该研究为深入探究PPIHM作为天然反应型风味补偿剂在低钠植物肉中的应用提供了理论基础和方法指导。
