随着生活节奏的加快,人们对方便食品的需求日益增大,汤类预制菜肴营养简便,符合现代人的需求。胶体纳米颗粒(colloidal nanoparticles,CNPs)作为汤中营养物质的主要存在形式,通过探究其冻藏稳定性,可为汤类预制菜肴的生产和贮藏提供科...随着生活节奏的加快,人们对方便食品的需求日益增大,汤类预制菜肴营养简便,符合现代人的需求。胶体纳米颗粒(colloidal nanoparticles,CNPs)作为汤中营养物质的主要存在形式,通过探究其冻藏稳定性,可为汤类预制菜肴的生产和贮藏提供科学依据。该研究对0、7、14 d冻藏的羊骨汤(sheep bone soup,BS)、羊肉汤(sheep meat soup,MS)、羊骨肉汤(sheep bone and meat soup,BMS)分离出的CNPs营养成分和胶体学性质进行测定。此外,利用扫描电子显微镜表征CNPs的形貌,通过傅里叶变换近红外光谱分析二级结构。结果表明,随着冻藏时间的增加,BS和MS组CNPs的蛋白质和甘油三酯含量减少,3组CNPs总糖含量增加。BS和MS组CNPs的粒径增大,光散射强度减小。而BMS组CNPs营养成分和胶体学性质变化较小(P>0.05)。此外,BS和MS组CNPs发生聚集,BMS组CNPs分散良好,但3组CNPs二级结构无明显变化。因此,BMS组CNPs冻藏稳定性最佳,建议采用骨肉结合作为汤类预制菜肴的原料。展开更多
Changes in the hydrological processes in alpine soil constitute one of the several key problems encountered with studying watershed hydrology and ecosystem stability against the background of global warming. A typical...Changes in the hydrological processes in alpine soil constitute one of the several key problems encountered with studying watershed hydrology and ecosystem stability against the background of global warming. A typically developing thermokarst lake was chosen as a subject for a study using model simulation based on observations of soil physical properties, infiltration processes, and soil moisture. The results showed that the selected thermokarst lake imposed certain changes on the soil infiltration processes and, with the degree of impact intensifying, the initial infiltration rate decreased. The greatest reduction was achieved in the area of moderate impact. However, the stable infiltration rate and cumulative infiltration gradually increased in the surface layer at a depth of 10 and 20 cm, both decreasing initially and then increasing, which is correlated significantly with soil textures. Moreover, the cumulative infiltration changed in line with steady infiltration rate. Based on a comparative analysis, the Horton model helps better understand the effect on the soil infiltration processes of the cold alpine meadow close to the chosen thermokarst lake. In conclusion, the formation of the thermokarst lake reduced the water holding capacity of the alpine meadow soil and caused the hydraulic conductivity to increase, resulting in the reduction of runoff capacity in the area of the thermokarst lake.展开更多
文摘随着生活节奏的加快,人们对方便食品的需求日益增大,汤类预制菜肴营养简便,符合现代人的需求。胶体纳米颗粒(colloidal nanoparticles,CNPs)作为汤中营养物质的主要存在形式,通过探究其冻藏稳定性,可为汤类预制菜肴的生产和贮藏提供科学依据。该研究对0、7、14 d冻藏的羊骨汤(sheep bone soup,BS)、羊肉汤(sheep meat soup,MS)、羊骨肉汤(sheep bone and meat soup,BMS)分离出的CNPs营养成分和胶体学性质进行测定。此外,利用扫描电子显微镜表征CNPs的形貌,通过傅里叶变换近红外光谱分析二级结构。结果表明,随着冻藏时间的增加,BS和MS组CNPs的蛋白质和甘油三酯含量减少,3组CNPs总糖含量增加。BS和MS组CNPs的粒径增大,光散射强度减小。而BMS组CNPs营养成分和胶体学性质变化较小(P>0.05)。此外,BS和MS组CNPs发生聚集,BMS组CNPs分散良好,但3组CNPs二级结构无明显变化。因此,BMS组CNPs冻藏稳定性最佳,建议采用骨肉结合作为汤类预制菜肴的原料。
基金supported by the National Natural Science Foundation of China(Grant No.41271092)the National Basic Research Program of China(Grant Nos.2010CB951402,2012CB026101)the Key Project of the National Natural Science Foundation of China(Grant No.D010102-91125010)
文摘Changes in the hydrological processes in alpine soil constitute one of the several key problems encountered with studying watershed hydrology and ecosystem stability against the background of global warming. A typically developing thermokarst lake was chosen as a subject for a study using model simulation based on observations of soil physical properties, infiltration processes, and soil moisture. The results showed that the selected thermokarst lake imposed certain changes on the soil infiltration processes and, with the degree of impact intensifying, the initial infiltration rate decreased. The greatest reduction was achieved in the area of moderate impact. However, the stable infiltration rate and cumulative infiltration gradually increased in the surface layer at a depth of 10 and 20 cm, both decreasing initially and then increasing, which is correlated significantly with soil textures. Moreover, the cumulative infiltration changed in line with steady infiltration rate. Based on a comparative analysis, the Horton model helps better understand the effect on the soil infiltration processes of the cold alpine meadow close to the chosen thermokarst lake. In conclusion, the formation of the thermokarst lake reduced the water holding capacity of the alpine meadow soil and caused the hydraulic conductivity to increase, resulting in the reduction of runoff capacity in the area of the thermokarst lake.
