牛奶的微生物学检验

为提高牛奶的食用价值，以选择最佳的灭菌方法，最佳的贮存温度及有效存放时间，对临汾地区奶牛场的牛奶进行了生物学检验，从而得出了牛奶的最佳灭菌方法为巴斯消毒法；牛奶的最佳贮存温度为O℃；有限的存放时间为O℃贮存大约7d，室温(22℃)贮存12h。32℃贮存6h。     

人和几种动物乳汁的成分比较及其作用

乳汁中最主要的有机物是蛋白质、核酸、碳水化合物和脂类，特别是含有身体不能合成的有些氨基酸．随着科技的发展，人们对乳汁的研究更加深入，乳汁的很多营养和医疗保健功效也逐渐被发现．母乳喂养婴儿与奶粉喂养相比最大的差别是可以满足婴儿对营养的特殊需求，母乳所含的物质随着婴儿的需求而改变和调整，能提供易于消化、营养最全面的滋养物，所以母乳是母亲给予婴儿最佳的“礼物”．笔者根据一些资料进行了探究筛选，比较全面地叙述了人乳成分及其作用．     

乳清酸的2.5次微分示波极谱法测定

拟定了乳清酸的2.5次微分示波极谱测定新方法.结果表明在0.8 mol/L HCl介质中,乳清酸产生一灵敏的极谱还原波,峰电位Ep =-0.77 V(vs.SCE);其2.5次微分极谱峰峰电流ep″与乳清酸浓度在4.0×10-8～4.0×10-5 mol/L范围内呈良好线性关系(r=0.999 6,n=9),检测限为1.0×10-8 mol/L;13次平行测量4.0×10-7 mol/L乳清酸的峰电流,所得RSD为1.8%.该方法可直接用于测定牛奶中乳清酸的含量.     

Polypeptide translocation machinery of the yeast endoplasmic reticulum

Proteins enter the secretory pathway by two general routes. In one, the complete polypeptide is made in the cytoplasm and held in an incompletely folded state by chaperoning adenosine triphosphatases (ATPases) such as hsp70. InSaccharomyces cerevisiae, fully synthesized secretory precursors engage the endoplasmic reticulum (ER) membrane by interaction with a set of Sec proteins comprising the polypeptide translocation apparatus (Sec61p, Sec62p, Sec63p, Sec71p, Sec72p). Productive interaction requires displacement of hsp70 from the precursor, a reaction that is facilitated by Ydj1p, a homologue of theEscherichia coli DnaJ protein. Both DnaJ and Ydj1p regulate chaperone activity by stimulating the ATPase activity of their respective hsp70 partners (E. coli DnaK andS. cerevisiae Ssa1p, resepectively). In the ER lumen, another hsp70 chaperone, BiP, binds ATP and interacts with the ER membrane via its contact with a peptide loop of Sec63p. This loop represents yet another DnaJ homologue in that it contains a region of 70 residue similarity to the J box, the most conserved region of the DnaJ family of proteins. In the presence of ATP, under conditions in which BiP can bind to Sec63p, the secretory precursor passes from the cytosol into the lumen through a membrane channel formed by Sec61 p. A second route to the membrane pore that is used by many other secretory precursors, particularly in mammalian cells, requires that the polypeptide engage the ER membrane as the nascent chain emerges from the ribosome. Such cotranslational translocation bypasses the need for certain Sec proteins, instead utilizing an alternate set of cytosolic and membrane factors that allows the nascent chain to be inserted directly into the Sec61p channel.     

Some citrus chitinases also possess chitosanase activities

Several acidic chitinase and chitosanase isoforms were found in 4-week-old nonembryogenic sweet orange (Valencia [Citrus sinensis (L.) Osbeck]) callus tissue. Two isoforms (designated A1-CF1 and A1-CF2) were purified to homogeneity using HPLC size exclusion, anion exchange, and chromatofocusing techniques. Both hydrolase isoforms exhibited activity with either colloidal chitin or solubilized shrimp shell chitosan. Specific activities for the purified isoforms could not be calculated because of the lack of protein and contamination of ampholytes. However, the specific activities for chitinase and chitosanase after anion exchange were respectively 404 nmol GlcNAc per min per mg protein and 2,475 nmol GlcN per min per mg protein. The M_r for both enzymes was 30,500. The homogeneous proteins cross-reacted in western blots with antiserum against a basic class I potato leaf chitinase.     

HACCP在搅拌型番茄酸奶生产工艺中的应用

将危害分析与关键控制点(HACCP)应用于搅拌型番茄酸奶生产中，对其生产过程进行危害分析，确定关键控制点，并对危害进行有效控制，确保食品的安全性。     

二甲苯蓝FF与蛋白质相互作用的分光光度研究

在pH1 7～2 8的弱酸性介质中,二甲苯蓝FF与牛血清蛋白、人血清蛋白、卵白蛋白、α 糜蛋白酶等作用形成结合产物时将导致吸收光谱发生变化,在390nm处产生明显的褪色作用,而在560nm附近吸光度增强,其ΔA值均与蛋白浓度成正比,根据蛋白质的不同分别在0～60mg/L或0～80mg/L范围内符合Beer定律,不同蛋白质的表观摩尔吸光系数在2 8×105至1 3×106之间.据此,建立了一种测定蛋白质的双波长叠加分析法.该法应用于血清蛋白样品中总蛋白质的质量分析,回收率在98 7%～102 9%范围内.     

视黄醇结合蛋白基因的研究发展

视黄醇结合蛋白(Retinol-Binding Proteins，RBP)是一类维生素A的运载蛋白，参与血清和细胞内视黄醇／酸的转运，是疏水小分子结合蛋白家族的成员。RBP主要在肝脏中合成并释放入血液进而进入各种组织，通过与视黄醇、前白蛋白及细胞表面受体相互作用，在维生素A的储存、代谢、转运到周围靶器官中具有重要功能。细胞内视黄醇结合蛋白则主要在细胞内发挥类似作用。本文主要就血清及细胞内视黄醇结合蛋白的基因结构、作用机理、发育性表达、组织定位及染色体定位、对动物繁殖性能和胚胎发育的影响等方面进行综述。     

鸡蛋豆腐和牛奶豆腐的研制及营养评价

为了增加豆腐中的含硫氨基酸，提高大豆蛋白质的消化率，将牛奶、鸡蛋成分等添加到豆乳中，制成了不同品种的豆腐．营养评价的结果表明，添加鸡蛋或牛奶后，豆腐的蛋白质含量增加了20％—30％，豆腐新产品的营养价值提高．