Objective:To study the association of environmental adverse factors with early embryo loss,and explore the possible risk factors in daily life. Methods:A questionnaire was administered to 93 new cases of embryo loss(c...Objective:To study the association of environmental adverse factors with early embryo loss,and explore the possible risk factors in daily life. Methods:A questionnaire was administered to 93 new cases of embryo loss(case group) collected in four general hospitals in Tianjin from April 2007 to April 2008 and 93 matched cases of induced abortion(control group) in normal pregnant women who sought the abortion by other reasons.The questionnaire covered information on parental exposure to various environmental factors during and before pregnancy,and the information on daily life.Data were analyzed by single-factor analysis,multiple linear regression and logistic regression analysis.Possible risk factors were identified and odds ratio calculated. Results:Cooking frequently during pregnancy,more daily traffic hours,and decoration history in early pregnancy and paternal exposure to toxic matters three months before pregnancy were associated with early embryo loss, while maternal education was a protective factor. Conclusion:Women exposed to the harmful substances from traffic emissions,cooking and decoration could be at an increased risk of early embryo loss.展开更多
系统研究了10种商业大豆蛋白的结构和功能性质及其对台式香肠质构和蒸煮损失率的影响。大豆蛋白结构性质采用蛋白含量、溶解性、平均粒径、十二烷基硫酸钠-聚丙烯酰氨凝胶电泳(sodium dodecyl sulfate-polyacrylamide gel electrophores...系统研究了10种商业大豆蛋白的结构和功能性质及其对台式香肠质构和蒸煮损失率的影响。大豆蛋白结构性质采用蛋白含量、溶解性、平均粒径、十二烷基硫酸钠-聚丙烯酰氨凝胶电泳(sodium dodecyl sulfate-polyacrylamide gel electrophoresis,SDS-PAGE)、持水性、乳化活性、乳化稳定性、凝胶性、流变学特性等表征。结果显示,不同大豆蛋白原料制备的台式香肠性质有显著差异,主成分分析和相关性分析结果显示,大豆分离蛋白(soybean protein isolate,SPI)与大豆浓缩蛋白(soybean protein concentrate,SPC)由于蛋白含量的差异需要分类分析;对于SPI而言,台式香肠的蒸煮损失率与溶解度和乳化活性呈极显著负相关,相关系数分别为-0.906^(**)和-0.616^(**),而与持水性呈极显著正相关(0.919^(**));对于SPC而言,结果与SPI相反。SPC的凝胶性对于产物的硬度(0.017)、咀嚼性(-0.321)和蒸煮损失率(-0.213)均无显著性影响。通过研究可以预测,未来在台式香肠原料选择中,大豆蛋白的溶解度、可溶性成分的聚集度是最值得关注的内在特征,而乳化活性和持水性是最值得关注的宏观特征。展开更多
文摘Objective:To study the association of environmental adverse factors with early embryo loss,and explore the possible risk factors in daily life. Methods:A questionnaire was administered to 93 new cases of embryo loss(case group) collected in four general hospitals in Tianjin from April 2007 to April 2008 and 93 matched cases of induced abortion(control group) in normal pregnant women who sought the abortion by other reasons.The questionnaire covered information on parental exposure to various environmental factors during and before pregnancy,and the information on daily life.Data were analyzed by single-factor analysis,multiple linear regression and logistic regression analysis.Possible risk factors were identified and odds ratio calculated. Results:Cooking frequently during pregnancy,more daily traffic hours,and decoration history in early pregnancy and paternal exposure to toxic matters three months before pregnancy were associated with early embryo loss, while maternal education was a protective factor. Conclusion:Women exposed to the harmful substances from traffic emissions,cooking and decoration could be at an increased risk of early embryo loss.
文摘系统研究了10种商业大豆蛋白的结构和功能性质及其对台式香肠质构和蒸煮损失率的影响。大豆蛋白结构性质采用蛋白含量、溶解性、平均粒径、十二烷基硫酸钠-聚丙烯酰氨凝胶电泳(sodium dodecyl sulfate-polyacrylamide gel electrophoresis,SDS-PAGE)、持水性、乳化活性、乳化稳定性、凝胶性、流变学特性等表征。结果显示,不同大豆蛋白原料制备的台式香肠性质有显著差异,主成分分析和相关性分析结果显示,大豆分离蛋白(soybean protein isolate,SPI)与大豆浓缩蛋白(soybean protein concentrate,SPC)由于蛋白含量的差异需要分类分析;对于SPI而言,台式香肠的蒸煮损失率与溶解度和乳化活性呈极显著负相关,相关系数分别为-0.906^(**)和-0.616^(**),而与持水性呈极显著正相关(0.919^(**));对于SPC而言,结果与SPI相反。SPC的凝胶性对于产物的硬度(0.017)、咀嚼性(-0.321)和蒸煮损失率(-0.213)均无显著性影响。通过研究可以预测,未来在台式香肠原料选择中,大豆蛋白的溶解度、可溶性成分的聚集度是最值得关注的内在特征,而乳化活性和持水性是最值得关注的宏观特征。