In vitro Evaluation of Feed Enzyme Compound Produced by Aspergillus sulphureus in Solid-state Fermentation

ABSTRACT： Three trials were conducted to analyze a multi-enzyme compound produced by Aspergillus sulphureus in solid-state fermentation （SSF） as a po- tential feed additive. The results of the first trial showed that there were at least 5 non-starch polysac- charide enzymes： xylanase, 13-ghicanase, pectinase, mannase and carboxy methyl cellulase （CMCase） contained in the compound. Xylanase and fl-glucanase showed good activities at pH 2.5-7.0, which were in the range of 649-1046 U/g and 444-648 U/g, respec- tively. Pectinase showed good activity in acidic solu- tion （pH 2.5-3.0）,which ranged from 195 to 917 U/g. Mannase showed high activity of 235-298 U/g at pH 3.5-4.5 and the activity of CMCase was relatively constant at pH 2.5-7.0, which was in the range of 38.2-78.6 U/g. The second trial was aimed to test the stability of the enzymes in gastric liquor （pH 2.6） of finishing pigs and Na2 HPO4-gastric liquor （ pH 5.5 ）.After 6 h incubation at 40℃ in gastric liquor,the re- tained activity of xylanase, 13-glucanase, pectinase, mannase and CMCase was 26.3% ,65.0% ,71.0%, 74.8% and 85.6%, respectively. While after 6 h in- cubation at 40℃ in Na2I-IPO4-gastric liquor, the re- tained activity of xylanase, [3-glucanase, pectinase, mannase and CMCase was 87.9% ,91.1% ,92.3%, 95.0%, and 97.5%, respectively. The third trial was carried out in a jejunum liquor （ pH 5.8,200 mL）, which contained 0.2 g of the multi-enzyme compound and 10 g of soybean hull or wheat bran, respectively. After 8 h incubation at 40℃, 18.7% of soybean hull and 20.1% of wheat bran could be degraded to solu- ble saccharide, respectively. Compared with the tradi- tional methods for feed enzyme testing which involve feeding animals for 1-3 months, enzyme assay in this way was relatively convenient.

Microstructure and Mechanical Property of Hot-Rolled Mg-2Ag Alloy Prepared with Multi-pass Rolling

A conventional multi-pass rolling is designed to form different microstructures in a Mg-2Ag alloy.The relationship between microstructure and mechanical property is investigated.The result shows that twin-induced nucleation plays a prominent role for the dynamic recrystallization(DRX)behavior of the rolled Mg-2Ag alloys.The DRXed grains distributed around elongated grains have random orientations but gradually turn to the concentrated orientation with strong basal texture when the rolling pass increases.The yield strength and ultimate tensile strength of rolled Mg-2Ag alloy gradually increase with increasing rolling pass.The elongation of rolled sample is gradually improved when the rolling pass increases from one to three,while a significant drop of elongation shows in the four-pass rolling sample.The strong basal texture,refined grains,high-density dislocations,and Ag segregation along grain boundaries are suggested to play a prominent role for enhancing the strength of Mg-Ag alloys,while the low-density dislocations,homogeneously fine-grained microstructure,and weak texture are critical for improving the ductility.

Rapid drop in ductility of the bimodal-structured Mg-15Gd binary alloy during early aging

A bimodal-structured Mg^(-1)5Gd binary alloy with 45%volume fraction of elongated grains and 55%of dynamically recrystallized(DRXed)grains is fabricated by the extrusion process.The precipitating behavior correlating with the evolution of mechanical properties is systematically characterized during the subsequent aging treatment at 200°C.The extruded alloy presents an outstanding strength with tensile yield strength of 466 MPa and ultimate tensile strength of 500 MPa at peak aging condition,while the elongation drops from 9.2%in extrusion state to 3.1%.It is found there obviously exist a rapidly decreasing range of ductility at the early stage of aging.Just during this time,the nano precipitates form preferentially at lamellar dislocation boundaries(LDBs)within the elongated grains,but there is no dense and uniform precipitation in the matrix.The results suggest that the low elongation in the aged Mg^(-1)5Gd alloy is mainly attributed to the nano precipitates prior formed at the LDBs with a high density in the elongated grains.The related mechanism has been clarified.