In order to understand the relationship between the mechanical property and the effect of bleaching and dyeing to the soybean protein fibers(SPF),four mechanical models are chosen.The tensile and relaxation property o...In order to understand the relationship between the mechanical property and the effect of bleaching and dyeing to the soybean protein fibers(SPF),four mechanical models are chosen.The tensile and relaxation property of the soybean protein fibers are analyzed.The tensile and relaxation curves are fitted with the suitable model.It shows that the relaxation property of SPF is in accordance with the standard linear solid model.Estimates of the Hookean spring modulus at 8% and at 10% are different,so some structural modifications could be produced by the strain.Bleached fibers show a higher level of relaxation than raw fibers and dyed fibers.Bleaching has a remarkable influence on decreasing tenacity at break for each test modality.Knotted and looped modalities decrease fiber tenacity remarkably in all three samples.展开更多
[Objective] The paper was to study the effects of different levels of NaOH on fiber, crude protein and soluble sugar content of cornstraw. [Method] Four treatments were designed in the test, namely control group, grou...[Objective] The paper was to study the effects of different levels of NaOH on fiber, crude protein and soluble sugar content of cornstraw. [Method] Four treatments were designed in the test, namely control group, group 1, group2 and group 3, which were added with 0, 2%, 3%and 4% NaOH according to the dry weight of corn straw, and the moisture of corn straw after treatment was 45%. After being treated at room tem-perature for 48 h, sensory evaluation and nutrient composition analysis were performed for each group, and the contents of neutral detergent fiber（NDF）, acid detergent fiber （ADF）, crude protein （CP） and soluble sugar （SS） were measured. [Result] With the increasing addition level of NaOH,the content of NDF and ADF decreased gradually, and significant differences were observed between group 3 （adding 4% NaOH） and control group（P〈0.05）. There was no significant difference in CP content among treatment groups（P〉0.05）; the SS content gradually increased, and there weresignificant differences between treatment groups and control group （P〈0.05）. [Conclusion] 4% NaOH reduced the fiber content and increased thesoluble sugar content of corn straw.展开更多
The fiber properties of modacrylic fibers with silk protein and spinning technology for blended knitting yarns are studied. By testing the fiber properties, fiber spinnability is analysed. Modacrylic fibers with silk ...The fiber properties of modacrylic fibers with silk protein and spinning technology for blended knitting yarns are studied. By testing the fiber properties, fiber spinnability is analysed. Modacrylic fibers with silk protein are brittle and have poor cohesion, so the key to process modacrylic fibers with silk protein lies in forming lap and sliver. During opening and carding, low speed is used to decrease fiber damage and the proper static resistant oil is applied to eliminate lapping fibers. Besides, the temperature and relative humidity have to be strictly controlled. The applications of modacrylic fibers with silk protein are also put forward.展开更多
Plant based proteins and fibers are attractive ingredients for weight management-dietary preventive strategies due to their positive satiety enhancement effects. The objective of this study was to evaluate the effect ...Plant based proteins and fibers are attractive ingredients for weight management-dietary preventive strategies due to their positive satiety enhancement effects. The objective of this study was to evaluate the effect of beverages high in plant-protein and soluble fiber on satiety, appetite, hunger and subsequent food intake in healthy young men. This was a randomized crossover study with 30 normal weight male participants, BMI 23.6 ± 1.6 and age 22 ± 1.4. Volunteers consumed one high carbohydrates control (B) and 3 treatments on different days with 3-day washout period. Beverages had similar viscosity and energy content (238 ± 3.8 Kcal). The blank contained (B)-0 g protein/2g fiber), High protein (HP)-30 g protein/2g fiber, High Fiber (HF)-0 g protein/11g fiber and High protein high fiber beverage (HPHF)-30g protein/11g fiber. Visual Analogue Scales VAS were used for subjective satiety, hunger and appetite. Subsequent energy and macronutrient intake was measured by difference after consuming lunch ad libitum. Beverages HP, HF and HPHF showed higher satiety effect than B after 2 and 3 hours post consumption (P = 0.02). HP showed the most prolonged effect on satiety (4 h) compared to the control (P = 0.02). Appetite control was not different between treatments but significant differences were observed against the control after 2 h of consumption (P = 0.01). No differences on hunger perception, subsequent energy or macronutrient intake were observed among all beverages (P > 0.05). The current study demonstrates that HPHF, HP and HF beverages led to improved satiety over high carbohydrate beverages. In conclusion, beverages formulated with plant-based proteins, soluble corn fiber or both may be an effective strategy to promote satiety as part of an overall weight management plan.展开更多
文摘In order to understand the relationship between the mechanical property and the effect of bleaching and dyeing to the soybean protein fibers(SPF),four mechanical models are chosen.The tensile and relaxation property of the soybean protein fibers are analyzed.The tensile and relaxation curves are fitted with the suitable model.It shows that the relaxation property of SPF is in accordance with the standard linear solid model.Estimates of the Hookean spring modulus at 8% and at 10% are different,so some structural modifications could be produced by the strain.Bleached fibers show a higher level of relaxation than raw fibers and dyed fibers.Bleaching has a remarkable influence on decreasing tenacity at break for each test modality.Knotted and looped modalities decrease fiber tenacity remarkably in all three samples.
基金Supported by PhD Start-up Fund of Inner Mongolia University for Nationalities(BS291)
文摘[Objective] The paper was to study the effects of different levels of NaOH on fiber, crude protein and soluble sugar content of cornstraw. [Method] Four treatments were designed in the test, namely control group, group 1, group2 and group 3, which were added with 0, 2%, 3%and 4% NaOH according to the dry weight of corn straw, and the moisture of corn straw after treatment was 45%. After being treated at room tem-perature for 48 h, sensory evaluation and nutrient composition analysis were performed for each group, and the contents of neutral detergent fiber（NDF）, acid detergent fiber （ADF）, crude protein （CP） and soluble sugar （SS） were measured. [Result] With the increasing addition level of NaOH,the content of NDF and ADF decreased gradually, and significant differences were observed between group 3 （adding 4% NaOH） and control group（P〈0.05）. There was no significant difference in CP content among treatment groups（P〉0.05）; the SS content gradually increased, and there weresignificant differences between treatment groups and control group （P〈0.05）. [Conclusion] 4% NaOH reduced the fiber content and increased thesoluble sugar content of corn straw.
文摘The fiber properties of modacrylic fibers with silk protein and spinning technology for blended knitting yarns are studied. By testing the fiber properties, fiber spinnability is analysed. Modacrylic fibers with silk protein are brittle and have poor cohesion, so the key to process modacrylic fibers with silk protein lies in forming lap and sliver. During opening and carding, low speed is used to decrease fiber damage and the proper static resistant oil is applied to eliminate lapping fibers. Besides, the temperature and relative humidity have to be strictly controlled. The applications of modacrylic fibers with silk protein are also put forward.
文摘Plant based proteins and fibers are attractive ingredients for weight management-dietary preventive strategies due to their positive satiety enhancement effects. The objective of this study was to evaluate the effect of beverages high in plant-protein and soluble fiber on satiety, appetite, hunger and subsequent food intake in healthy young men. This was a randomized crossover study with 30 normal weight male participants, BMI 23.6 ± 1.6 and age 22 ± 1.4. Volunteers consumed one high carbohydrates control (B) and 3 treatments on different days with 3-day washout period. Beverages had similar viscosity and energy content (238 ± 3.8 Kcal). The blank contained (B)-0 g protein/2g fiber), High protein (HP)-30 g protein/2g fiber, High Fiber (HF)-0 g protein/11g fiber and High protein high fiber beverage (HPHF)-30g protein/11g fiber. Visual Analogue Scales VAS were used for subjective satiety, hunger and appetite. Subsequent energy and macronutrient intake was measured by difference after consuming lunch ad libitum. Beverages HP, HF and HPHF showed higher satiety effect than B after 2 and 3 hours post consumption (P = 0.02). HP showed the most prolonged effect on satiety (4 h) compared to the control (P = 0.02). Appetite control was not different between treatments but significant differences were observed against the control after 2 h of consumption (P = 0.01). No differences on hunger perception, subsequent energy or macronutrient intake were observed among all beverages (P > 0.05). The current study demonstrates that HPHF, HP and HF beverages led to improved satiety over high carbohydrate beverages. In conclusion, beverages formulated with plant-based proteins, soluble corn fiber or both may be an effective strategy to promote satiety as part of an overall weight management plan.
