We-map is an interactive mobile map that can be easily communicated and applied on personal electronic devices,such as personal computers and mobile phones.Therefore,the study of direction systems and coordinate syste...We-map is an interactive mobile map that can be easily communicated and applied on personal electronic devices,such as personal computers and mobile phones.Therefore,the study of direction systems and coordinate systems is critical,and exploring reference frames is essential in direction and coordinate systems.Despite its significance,existing research on We-map lacks specific solutions for the exploration of reference frames is indispensable for the establishment of accurate direction and coordinate systems.In this paper,we endeavor to address this gap by elucidating the significance of We-map reference frames,defining them with mathematical constraints,summarizing their nature and characteristics,deriving their transformation relationships and representing them through mathematical formulars and equations.Our work contributes to the fundamental theory of We-map and provides valuable systems and support for the mathematical foundation of We-map,map production,and platform development.Ultimately,this research serves to advance the development of We-map.展开更多
The conformational and functional changes of soybean protein after a hybrid extrusion-hydrolysis method were evaluated.Three extrusion temperatures(60,80,and 100℃)were used prior to enzymatic hydrolysis.The hydrolysi...The conformational and functional changes of soybean protein after a hybrid extrusion-hydrolysis method were evaluated.Three extrusion temperatures(60,80,and 100℃)were used prior to enzymatic hydrolysis.The hydrolysis degrees,molecular weight profiles,solubilities,surface hydrophobicities,sulphydryl contents,disulfide bound,water holding capacity,emulsion,and foam properties of the protein isolated from the enzyme-hydrolyzed extruded soybeans were analyzed.It shows that extrusion caused significant changes in the hydrophobicity,molecular weight distribution,solubility,surface hydrophobicity,emulsification activity,and stability of the protein.The increase of molecular weights could be attributed to the formation of protein aggregates during extrusion.Extrusion and enzymatic hydrolysis led to a sharp increase in the number of disulfide bonds with a decrease of the sulphydryl group.The water holding capacity and the solubility of protein increased with the increase of extrusion temperature and hydrolysis time.Extrusion improved the emulsifying activity but reduced the emulsifying stability of the recovered proteins.Extrusion improved the foam capacity but reduced the foam stability of the proteins.The data demonstrated that the extrusion-hydrolysis treatment significantly altered the conformational and functional properties of soybean protein,which may be further optimized for the development of new soy protein ingredient with desired functional properties.展开更多
The effect of citric acid on the properties of soybean enzyme-assisted aqueous extraction processing(EAEP)residue edible film was studied.The washed soybean EAEP residue was produced by the process of EAEP.It was dete...The effect of citric acid on the properties of soybean enzyme-assisted aqueous extraction processing(EAEP)residue edible film was studied.The washed soybean EAEP residue was produced by the process of EAEP.It was determined that the washed soybean EAEP residue is rich in fibers(76.10±1.03%)and has lower oil and protein contents(7.74±0.11%and 3.50±0.20%,resp.).Edible films intended for food packaging have been produced from the washed EAEP residue combined with glycerol,different concentrations of citric acid(0%,10%,15%,20%,25%,and 30%),and sodium hypophosphite.The spectra have evidenced that the cross-linking reaction of citric acid and fibers has taken place in the residue.30-CA films showed the highest tensile strength(17.52 MPa)and the lowest water vapor permeability(7.21 g·cm-1·s-1·Pa-1).Also,it indicated that citric acid can cross-link with the hydroxyls of polysaccharide and improve the compatibilization between the polymeric molecules to improve the intermolecular interaction between polysaccharide molecules,so that the water uptake is reduced.The smooth surface and better translucency of the films suggest that the EAEP residue films treated with citric acid are suitable for application in food packaging.展开更多
The heating performance of enzyme-assisted aqueous processing-extracted blended oil(EAEPO),hexaneextracted blended oil(HEBO),and three kinds of blended oils was investigated by varying the heating times.Oil degradatio...The heating performance of enzyme-assisted aqueous processing-extracted blended oil(EAEPO),hexaneextracted blended oil(HEBO),and three kinds of blended oils was investigated by varying the heating times.Oil degradation was monitored by analysis of the acid value(AV),peroxide value(PV),p-anisidine value(p-AV),color,and trans-fatty acid composition.The fatty acid ratios of EAEPO,HEBO,and the three kinds of blended oils were very similar(0.27∶1.03∶0.96,0.27∶1.08∶1.16,0.27∶0.65∶0.8,0.27∶0.6∶0.84,and 0.27∶0.61∶0.79,resp.).The AV and color increased in proportion to the heating time for all the oils.There was a rapid increase in the PV and p-AV of EAEPO and HEBO after heating for only 1 h,whereas the other three blended oils showeda rapid increase after heating for 2 h or 6 h.Despite the highest trans-fatty acid content found for HEBO,this content was relatively low and remained low up to a heating time of 8 h.It was found that after heating,a fatty acid ratio relatively close to its ideal value(0.27∶0.48∶0.49)was maintained by EAEPO,which indicates that EAEPO is tolerant to heat treatment and is suitable for maintaining a healthy diet.展开更多
清溪乌鳖(Qingxi black strain of Pelodiscus sinensis)是基于太湖花鳖(Taihu strain of P.sinensis)体色黑化个体选育而成的新品种,为研究体色黑化对中华鳖群体分化的影响,通过测定太湖花鳖、清溪乌鳖的23项形态学指标、3项生物学指...清溪乌鳖(Qingxi black strain of Pelodiscus sinensis)是基于太湖花鳖(Taihu strain of P.sinensis)体色黑化个体选育而成的新品种,为研究体色黑化对中华鳖群体分化的影响,通过测定太湖花鳖、清溪乌鳖的23项形态学指标、3项生物学指标及营养组成,对太湖花鳖和清溪乌鳖种质性状进行系统评估。结果显示:(1)形态学指标的主成分分析、聚类分析结果一致且两者形态差异主要表现在背甲、腹甲、四肢和头部的形态差异;差异系数分析结果显示两者尚未达到亚种分化水平。(2)太湖花鳖的可食净重占比显著高于清溪乌鳖;而背甲重占比,太湖花鳖显著低于清溪乌鳖。(3)太湖花鳖肌肉中的粗蛋白含量(♂:18.15%,♀:18.08%)显著低于清溪乌鳖(♂:18.85%,♀:18.89%);而粗脂肪含量,太湖花鳖(♂:0.56%,♀:0.56%)显著高于清溪乌鳖(♂:0.43%,♀:0.45%)。(4)清溪乌鳖肌肉中的必需氨基酸/非必需的含量比值(♂:84.44%,♀:85.54%)和呈味氨基酸/总氨基酸的含量比值(♂:38.65%,♀:38.35%)显著高于太湖花鳖(♂:80.59%,♀:81.82%)、(♂:37.88%,♀:37.36%);而必需氨基酸/总氨基酸的含量比值(太湖花鳖♂:50.46%,♀:50.70%;清溪乌鳖♂:51.01%,♀:51.44%),两者之间无显著差异;太湖花鳖裙边中的羟脯氨酸含量(♂:16.08%,♀:16.12%)显著高于清溪乌鳖(♂:15.77%,♀:15.69%)。(5)太湖花鳖和清溪乌鳖肌肉中饱和脂肪酸含量(太湖花鳖♂:31.89%,♀:30.92%;清溪乌鳖♂:31.64%,♀:32.88%)、单不饱和脂肪酸含量(太湖花鳖♂:30.50%,♀:30.160%;清溪乌鳖♂:30.55%,♀:30.71%)、多不饱和脂肪酸含量(太湖花鳖♂:30.94%,♀:30.58%;清溪乌鳖♂:31.98%,♀:32.72%)和EPA+DHA的含量(太湖花鳖♂:12.63%,♀:12.39%;清溪乌鳖♂:12.98%,♀:12.82%)基本接近,仅在个别脂肪酸的含量存在显著差异。展开更多
为探究超声处理大豆分离蛋白-壳聚糖(soybean protein isolate-chitosan,SPI-CS)复合物对形成O/W型乳液性质的影响,主要研究了复合物表面疏水性、乳化活性、乳化稳定性与油-水界面张力、乳液粒径、乳液稳定性之间的关系。结果表明:未经...为探究超声处理大豆分离蛋白-壳聚糖(soybean protein isolate-chitosan,SPI-CS)复合物对形成O/W型乳液性质的影响,主要研究了复合物表面疏水性、乳化活性、乳化稳定性与油-水界面张力、乳液粒径、乳液稳定性之间的关系。结果表明:未经超声处理的SPI-CS复合物表面疏水性、乳化活性、乳化稳定性和界面吸附性较低,形成的O/W型乳液粒径相对较大,约100?μm,乳液Zeta电位较低,乳滴有发生聚集的倾向。乳液贮存7 d后乳层析指数最高。经超声处理后SPI-CS复合物形成的乳状液性质发生明显变化,随着超声功率的增加,形成的O/W型乳液的稳定性有所增加:超声功率为400 W时SPI-CS复合物形成的乳液最为稳定,乳层析指数最低;当超声功率超过400 W时,乳液的光学显微镜观察显示其粒径有所增大,同时乳液的Zeta电位、乳化活性和乳化稳定性明显下降,界面张力降低缓慢。超声处理暴露了蛋白质分子的内部结构,使部分结构展开、柔性增加,促进了其与壳聚糖之间的静电相互作用,说明超声处理的大豆分离蛋白与壳聚糖形成的复合物影响了O/W型乳液的稳定性及相关性质。展开更多
基金Industrial Support and Program Project of Universities in Gansu Province(No.2022CYZC-30)National Natural Science Foundation of China(Nos.42430108,41930101)China Scholarship Council(No.202306180085).
文摘We-map is an interactive mobile map that can be easily communicated and applied on personal electronic devices,such as personal computers and mobile phones.Therefore,the study of direction systems and coordinate systems is critical,and exploring reference frames is essential in direction and coordinate systems.Despite its significance,existing research on We-map lacks specific solutions for the exploration of reference frames is indispensable for the establishment of accurate direction and coordinate systems.In this paper,we endeavor to address this gap by elucidating the significance of We-map reference frames,defining them with mathematical constraints,summarizing their nature and characteristics,deriving their transformation relationships and representing them through mathematical formulars and equations.Our work contributes to the fundamental theory of We-map and provides valuable systems and support for the mathematical foundation of We-map,map production,and platform development.Ultimately,this research serves to advance the development of We-map.
基金supported by the National Key Research and Development Program of China(2016YFD0401402)the National Natural Science Foundation of China(nos.3143000560,31301501,and 31571876)Fok Ying Tung Education Foundation(no.151032)
文摘The conformational and functional changes of soybean protein after a hybrid extrusion-hydrolysis method were evaluated.Three extrusion temperatures(60,80,and 100℃)were used prior to enzymatic hydrolysis.The hydrolysis degrees,molecular weight profiles,solubilities,surface hydrophobicities,sulphydryl contents,disulfide bound,water holding capacity,emulsion,and foam properties of the protein isolated from the enzyme-hydrolyzed extruded soybeans were analyzed.It shows that extrusion caused significant changes in the hydrophobicity,molecular weight distribution,solubility,surface hydrophobicity,emulsification activity,and stability of the protein.The increase of molecular weights could be attributed to the formation of protein aggregates during extrusion.Extrusion and enzymatic hydrolysis led to a sharp increase in the number of disulfide bonds with a decrease of the sulphydryl group.The water holding capacity and the solubility of protein increased with the increase of extrusion temperature and hydrolysis time.Extrusion improved the emulsifying activity but reduced the emulsifying stability of the recovered proteins.Extrusion improved the foam capacity but reduced the foam stability of the proteins.The data demonstrated that the extrusion-hydrolysis treatment significantly altered the conformational and functional properties of soybean protein,which may be further optimized for the development of new soy protein ingredient with desired functional properties.
基金the support of this study by the National Key Research and Development Program of China(2016YFD0401402)National Natural Science Foundation of China(nos.3143000560+1 种基金31301501,31571876)the Fok Ying Tung Education Foundation(no.151032)
文摘The effect of citric acid on the properties of soybean enzyme-assisted aqueous extraction processing(EAEP)residue edible film was studied.The washed soybean EAEP residue was produced by the process of EAEP.It was determined that the washed soybean EAEP residue is rich in fibers(76.10±1.03%)and has lower oil and protein contents(7.74±0.11%and 3.50±0.20%,resp.).Edible films intended for food packaging have been produced from the washed EAEP residue combined with glycerol,different concentrations of citric acid(0%,10%,15%,20%,25%,and 30%),and sodium hypophosphite.The spectra have evidenced that the cross-linking reaction of citric acid and fibers has taken place in the residue.30-CA films showed the highest tensile strength(17.52 MPa)and the lowest water vapor permeability(7.21 g·cm-1·s-1·Pa-1).Also,it indicated that citric acid can cross-link with the hydroxyls of polysaccharide and improve the compatibilization between the polymeric molecules to improve the intermolecular interaction between polysaccharide molecules,so that the water uptake is reduced.The smooth surface and better translucency of the films suggest that the EAEP residue films treated with citric acid are suitable for application in food packaging.
基金the National High Tech R&D Program of China(863 Program)(No.2013AA102104)the Key Laboratory of Soybean Biology of the Chinese Education Ministry,Northeast Agricultural University(No.SB12C01)+1 种基金the Establishment of Modern Agricultural R&D Systems(No.Nycytx-004)the National Research Center of Soybean Engineering and Technology for support of this project
文摘The heating performance of enzyme-assisted aqueous processing-extracted blended oil(EAEPO),hexaneextracted blended oil(HEBO),and three kinds of blended oils was investigated by varying the heating times.Oil degradation was monitored by analysis of the acid value(AV),peroxide value(PV),p-anisidine value(p-AV),color,and trans-fatty acid composition.The fatty acid ratios of EAEPO,HEBO,and the three kinds of blended oils were very similar(0.27∶1.03∶0.96,0.27∶1.08∶1.16,0.27∶0.65∶0.8,0.27∶0.6∶0.84,and 0.27∶0.61∶0.79,resp.).The AV and color increased in proportion to the heating time for all the oils.There was a rapid increase in the PV and p-AV of EAEPO and HEBO after heating for only 1 h,whereas the other three blended oils showeda rapid increase after heating for 2 h or 6 h.Despite the highest trans-fatty acid content found for HEBO,this content was relatively low and remained low up to a heating time of 8 h.It was found that after heating,a fatty acid ratio relatively close to its ideal value(0.27∶0.48∶0.49)was maintained by EAEPO,which indicates that EAEPO is tolerant to heat treatment and is suitable for maintaining a healthy diet.
文摘清溪乌鳖(Qingxi black strain of Pelodiscus sinensis)是基于太湖花鳖(Taihu strain of P.sinensis)体色黑化个体选育而成的新品种,为研究体色黑化对中华鳖群体分化的影响,通过测定太湖花鳖、清溪乌鳖的23项形态学指标、3项生物学指标及营养组成,对太湖花鳖和清溪乌鳖种质性状进行系统评估。结果显示:(1)形态学指标的主成分分析、聚类分析结果一致且两者形态差异主要表现在背甲、腹甲、四肢和头部的形态差异;差异系数分析结果显示两者尚未达到亚种分化水平。(2)太湖花鳖的可食净重占比显著高于清溪乌鳖;而背甲重占比,太湖花鳖显著低于清溪乌鳖。(3)太湖花鳖肌肉中的粗蛋白含量(♂:18.15%,♀:18.08%)显著低于清溪乌鳖(♂:18.85%,♀:18.89%);而粗脂肪含量,太湖花鳖(♂:0.56%,♀:0.56%)显著高于清溪乌鳖(♂:0.43%,♀:0.45%)。(4)清溪乌鳖肌肉中的必需氨基酸/非必需的含量比值(♂:84.44%,♀:85.54%)和呈味氨基酸/总氨基酸的含量比值(♂:38.65%,♀:38.35%)显著高于太湖花鳖(♂:80.59%,♀:81.82%)、(♂:37.88%,♀:37.36%);而必需氨基酸/总氨基酸的含量比值(太湖花鳖♂:50.46%,♀:50.70%;清溪乌鳖♂:51.01%,♀:51.44%),两者之间无显著差异;太湖花鳖裙边中的羟脯氨酸含量(♂:16.08%,♀:16.12%)显著高于清溪乌鳖(♂:15.77%,♀:15.69%)。(5)太湖花鳖和清溪乌鳖肌肉中饱和脂肪酸含量(太湖花鳖♂:31.89%,♀:30.92%;清溪乌鳖♂:31.64%,♀:32.88%)、单不饱和脂肪酸含量(太湖花鳖♂:30.50%,♀:30.160%;清溪乌鳖♂:30.55%,♀:30.71%)、多不饱和脂肪酸含量(太湖花鳖♂:30.94%,♀:30.58%;清溪乌鳖♂:31.98%,♀:32.72%)和EPA+DHA的含量(太湖花鳖♂:12.63%,♀:12.39%;清溪乌鳖♂:12.98%,♀:12.82%)基本接近,仅在个别脂肪酸的含量存在显著差异。
