再制干酪工艺条件的优化

研究乳化盐、稳定剂、乳清粉、乳化温度对再制干酪的生产工艺的影响。采用单因素简单分析、复合因素共同调节及响应面试验设计进行工艺条件优化。最佳工艺条件为乳化温度70℃,柠檬酸钠1.5%、焦磷酸钠0.5%,黄原胶1.0%、卡拉胶1.5%、乳清粉20%(均以原料天然干酪的质量计)。在此条件下,验证试验得到再制干酪的感官综合评分为23.4,与模型预测值非常接近。

Study on Enzymatic Hydrolysis of Gadus morrhua Skin Collagen and Molecular Weight Distribution of Hydrolysates

Process parameters on enzymatic hydrolysis and molecular weight （MW） distribution of collagen hydrolysates from Gadus morrhua skin were investigated. The optimal process parameters were obtained by the single-factor and orthogonal experiments. The molecular weight distribution of hydrolysates was determined using both Sephadex G25 partition and high speed liquid chromatography electricity spray mass spectrum （HPLC-ESI-MS）. Collagen hydrolysates were first gained by an alkaline protease ＂alcalase＂ for 3 h at temperature （50~C）, pH （10.0）, substrate concentration （75 g L-~）, and E/S （3%）. The molecular weight distribution of collagen hydrolysates ranged from 300 to 1 500 Da, and most of peptides were under 1 200 Da. Sephadex G25 partition and HPLC-ESI-MS should be successfully employed to determine the molecular weight distribution of collagen hydrolysates.

翻转课堂在分子生物学实验教学中的应用初探

针对晋中学院分子生物学实验课的教学现状,探索了该实验课的翻转课堂教学模式。实践中将学生分为对照组和实验组,采用两种不同的教学模式实施教学,课后通过统计学生实验成绩和调查问卷的方法对教学效果进行评价。实践结果表明:翻转课堂教学模式显著提高了学生优秀成绩比例,并受到90%学生的肯定和认可。该教学模式对于提高分子生物学实验教学效果、提高学生创新能力和自主学习能力有良好效果。