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本刊讯（Voith 消息) 在制浆过程中，传统的压榨辊经常会遇到一些问题，例如压力过高、压区不适宜等。
为了解决这些问题，2021年3月2日，福伊特（Voith）发布了一种专为压榨辊开发的新型聚氨酯（PU）辊套：IntensePress。
这是专为苛刻的制浆设备和双网挤浆机而设计的全新辊套产品。
IntensePress采用新型聚氨酯，决定性优势便是高耐化学性和高度耐热性，这两个功能都增加了压榨辊的运行时间，简化了工作流程，从而提高了浆线的生产率。
为了为客户提供更多的选择，新型辊套的聚氨酯表面可根据客户的特殊要求进行修改，例如，可以根据客户要求使表面最大化，从而进一步提高脱水性能。
此外，IntensePress还可以确保更宽的压区，从而最大程度地降低比压力，考虑各个操作条件，从而确定每个客户的最佳压区负荷。
IntensePress兼容性强，可以在市场上所有的制浆设备上使用。
此外，IntensePress还提高了浆线的生产率，使成型织物的使用寿命从一个月增加到两个月，从而减少了停机时间并降低成本。
目前，IntensePress已在瑞典成功使用，辊套已经在瑞典S ödra Cell Mösterås纸浆厂经过测试，在耐磨性和耐热性方面效果显著。
据报道，通过使用IntensePress，生产线可以实现不间断地运行，防止了由于焊丝驱动辊的磨损很大而造成的停机时间过长的问题。
由于IntensePress极耐高温，因此不再需要临时停机。
此外，IntensePress强度高，从而防止了滚筒变形。
试验表明，辊的使用寿命可以从8～10个月延长至12～18个月。
IntensePress具有四种类型：平滑、盲孔、槽式以及盲孔和槽式。
福伊特不仅为压榨辊提供新型聚氨酯，而且还为吸压辊提供聚氨酯。
例如，IntenseFlow聚氨酯辊套具有与IntensePress类似的特性，但是其表面几何形状有所不同，目前与吸压辊十分匹配。
Dry-Fried Green Beans: A Culinary Delight Amidst the vast array of Chinese culinary creations, the humble yet enticing dish of dry-fried green beans stands out as a testament to the art of simplicity. This dish, with its crisp exterior and tender interior, offers a unique blend of flavors and textures that are both comforting and exciting.The preparation of dry-fried green beans begins with the selection of fresh, plump green beans. These beans, often referred to as string beans or French beans, are washed thoroughly and trimmed of their ends. The key to achieving the signature crispiness lies in the cooking technique. The beans are first blanched in boiling water to soften them slightly, then quickly drained and set aside. The next step involves the frying process, which is crucial for developing the desired texture. The beans are fried in a hot oil until they turn golden brown and develop a crispy coating. This frying not only enhances the flavor but also ensures that the beans retain their shape and texture during the final cooking stage.Once the beans are fried, they are removed from the oil and set aside to cool. Meanwhile, the attention turns to the aromatic seasonings that will complement the beans. Garlic and chili peppers, often in the form of sliced or chopped fresh chilies, are fried in the remaining oil until fragrant. These seasonings not only add a punch of flavor but also contribute to the overall visual appeal of the dish.Finally, the cooled beans are returned to the pan along with a sprinkle of salt and other seasonings like soy sauce or sesame oil. The beans are stir-fried quickly to coat them evenly with the seasonings and to ensure that they remain crispy. This final stir-frying brings all theflavors together, creating a harmonious blend that is both savory and satisfying.The result is a dish that is both visually appealing and tantalizingly delicious. The dry-fried green beans are a vibrant green, crispy on the outside, and tender yet slightly chewy on the inside. The aroma of garlic and chili peppers fills the air, inviting one to dig in and enjoy the rich flavors.This dish is often served as a side dish to accompany main courses like rice or noodles. Its unique texture and flavor profile make it a standout among the other dishes on the table. Whether enjoyed as a standalone snack or as part of a larger meal, dry-fried green beans are sure to leave a lasting impression on any food lover.Moreover, the dish also holds cultural significance in Chinese cuisine. It represents the balance betweentradition and innovation, highlighting the use of simple ingredients and techniques to create something truly remarkable. The dry-fried green beans are a testament to the versatility and creativity of Chinese cooking, a cuisine that has evolved over thousands of years to embrace a diverse range of flavors and techniques.In conclusion, the dry-fried green beans are a culinary masterpiece that embodies the essence of Chinese cooking. Its simplicity, flavor, and texture make it a favorite among food lovers worldwide. Whether you're a seasoned chef or a home cook, this dish is sure to become a staple in your culinary repertoire.**干煸豆角：烹饪的艺术**在浩瀚的中华美食大观园中，干煸豆角以其朴实无华却诱人至极的风味脱颖而出，成为简单烹饪艺术的典范。
小学上册英语第一单元测验试卷英语试题一、综合题(本题有100小题，每小题1分，共100分.每小题不选、错误，均不给分)1.The rabbit hops ______. (兔子_______跳。
)2.There are _____ (三) birds in the tree.3.We found a __________ (化石) in the ground.4.The sky is ______ (蓝色) on sunny days.5.What do we call a young pangolin?A. PupB. KitC. CalfD. ChickA Pup6.The _____ (小道) in the garden is lined with flowers.7.The __________ (火灾) affected the forest area.8.The ____ is a small creature that hides under leaves.9.What is the name of the liquid we drink?A. FoodB. JuiceC. AirD. WaterD10.The __________ is a famous natural wonder in the world. (大峡谷)11.What do we call a festival celebrating the New Year?A. ThanksgivingB. ChristmasC. New Year’s EveD. Easter12.Which food is made from eggs and often eaten for breakfast?A. ToastB. PancakeC. OmeletD. CerealC13.What is the main ingredient in bread?A. SugarB. FlourC. RiceD. SaltB14.What is the sum of 10 + 5?A. 10B. 11C. 15D. 20C15.He is a good ________ player.16.What is the main purpose of a refrigerator?A. To heat foodB. To keep food coldC. To cook foodD. To clean foodB17.Which animal is known for being very slow?A. RabbitB. TurtleC. CheetahD. ElephantB18.Where do you find a library?A. ParkB. SchoolC. Community centerD. All of the above19.She is wearing ________ shoes.20.Which animal is known as "man's best friend"?A. CatB. DogC. RabbitD. Parrot21.An example of a noble gas is ______.22.The sun is very ___ (hot) in summer.23.I have a plant that grows _____.24.The music is _______ and cheerful.25.We will go to the ___ tomorrow. (museum)26. A process that involves the transfer of energy is called a ______.27.Seeds need _______ to start growing.28.Which element is essential for breathing?A. HeliumB. OxygenC. HydrogenD. CarbonB29.His favorite book is a ________.30.The _____ (butterfly) garden attracts pollinators.31.What is the name of the famous landmark in the USA?A. Statue of LibertyB. Great WallC. Eiffel TowerD. ColosseumA32.我的朋友喜欢 _______ (活动). 她觉得这很 _______ (形容词)33.What is the name of the famous artist known for his starry night paintings?A. Vincent van GoghB. Pablo PicassoC. Claude MonetD. Henri MatisseA Vincent van Gogh34.What is the capital of Portugal?A. LisbonB. PortoC. FaroD. Braga35.I enjoy playing with my ________ (玩具车) during playtime.36.An example of a chemical change is _____.37.The process of crystallization separates solids from _______.38.What animal is known for its long neck?A. ElephantB. GiraffeC. KangarooD. TigerB39. A ____ plays in the sun and loves to chase butterflies.40.When iron rusts, it reacts with ______ in the air.41.The __________ is a large area known for its architecture.42.I saw a ________ fluttering near the flowers.43.I have _____ of crayons in my bag. (lots)44.What is the name of the fairy in Peter Pan?A. TinkerbellB. CinderellaC. AuroraD. BelleA45.What is the freezing point of water?A. 0 degrees CelsiusB. 100 degrees CelsiusC. 32 degrees FahrenheitD. Both A and CD46.My sister plays the _____ (钢琴).47.I saw a ________ hiding in the grass.48.What is the opposite of 'full'?A. EmptyB. CompleteC. WholeD. Packed49.My grandma bakes the best ________ (饼干). I help her mix the ________ (材料).50. A __________ is a mammal that is known for its intelligence.51.What do you call a baby zebra?A. CubB. FoalC. KidD. FawnB52.What do we call the study of weather?A. GeologyB. MeteorologyC. EcologyD. BiologyB Meteorology53.I like to wear my __________ when it’s cold. (围巾)54.My favorite drink is ______ (lemonade).55.The ancient Romans were known for their ________ and engineering.56.What is the capital of Vietnam?A. HanoiB. Ho Chi Minh CityC. Da NangD. Nha Trang57.The girl sings very ________.58.We had a picnic and brought our favorite ____. (玩具名称)59.What do you use to write on a blackboard?A. PenB. CrayonC. ChalkD. MarkerC60. A geologist studies the Earth’s ______.61.What is the main ingredient in sushi?A. FishB. RiceC. SeaweedD. All of the aboveD62.The ________ (全球化影响) on cultures is profound.63.The crab scuttles sideways on the _______ (沙滩).64.The ____ is a gentle giant that can be very friendly.65. A cat's agility helps it catch ______ (猎物).66.What do you call a person who plays a musical instrument?A. ArtistB. MusicianC. PerformerD. Singer答案:B67.can Civil War was fought over issues of ________ (奴隶制). The Amer68.I enjoy sewing clothes for my ________ (洋娃娃). It’s a fun way to express my ________ (创造力).69.I pack sunscreen when I go to the ______ (沙滩).70.I love _______ (制作) crafts for my family.71.Chemical equations must be balanced to follow the law of ______.72.The stars are ___ (bright/dark) at night.73.We visit the _____ (水族馆) often.74.The __________ is important for understanding how ecosystems function.75. A ____(panel discussion) explores various viewpoints.76.Electric charges can be positive or ______.77.What is the main ingredient in a Caesar salad?A. LettuceB. SpinachC. KaleD. ArugulaA78.What do we call the traditional Japanese art of folding paper?A. OrigamiB. CalligraphyC. IkebanaD. Sumi-eA79. A horse can run ______ (很快).80.What is the name of the fairy in Peter Pan?A. CinderellaB. Tinker BellC. Snow WhiteD. Ariel81.Which animal is known for being slow?A. CheetahB. RabbitC. TortoiseD. DogC82.The __________ (历史的深刻理解) informs perspectives.83.I like to _______ in the summer.84.Which of these is a type of tree?A. RoseB. OakC. DaisyD. TulipB85.The filmmaker produces amazing _____ (电影).86.I can use my toy ________ (玩具名称) to explore new ideas.87.I like to ______ (参与) in environmental awareness programs.88. A convex mirror produces a ______ (virtual) image.89.environmental sustainability) focuses on preserving resources. The ____90.My friend has a ______ (漂亮的) bicycle.91. A __________ (化学安全) is crucial in laboratory settings to prevent accidents.92.What do you call the upper part of a tree?A. TrunkB. BranchC. CanopyD. RootsC93.What do we use to measure time?A. RulerB. ClockC. ScaleD. CompassB94.What do we call the science of classifying living things?A. ZoologyB. TaxonomyC. EcologyD. BotanyB95.What do we call a young female fox?A. KitB. PupC. CubD. VixenD96.What is the name of the famous painting by Leonardo da Vinci?A. Starry NightB. The ScreamC. Mona LisaD. Girl with a Pearl EarringC Mona Lisa97.The chemical formula for ammonium nitrate is ______.98.Water is a __________ (液体) that is essential for life.99.What is the capital of Spain?A. MadridB. BarcelonaC. ValenciaD. Sevilla100.The frog croaks by the ______ (池塘). It is looking for a ______ (伙伴).。
手工芹菜猪肉水饺英语作文英文：Handmade celery and pork dumplings are one of my favorite dishes to make at home. The combination of savory pork and fresh, crunchy celery makes for a delicious and satisfying filling. To start, I finely chop the celery and mix it with ground pork, adding in some minced garlic, ginger, and a splash of soy sauce for flavor. Then, I wrap the filling in homemade dumpling wrappers and boil or pan-fry them until they are cooked through.I love the process of making these dumplings from scratch. It's a labor of love, but the end result is always worth it. There's something so satisfying about the feeling of the dough in my hands as I roll out the wrappers and carefully fold them around the filling. It's a true labor of love.The best part is getting to enjoy the finisheddumplings with friends and family. There's nothing quitelike the feeling of sitting down to a steaming plate of dumplings, dipping them in a tangy soy and vinegar sauce, and savoring each delicious bite.中文：手工芹菜猪肉水饺是我在家里最喜欢做的菜之一。
食用油的革命----禾睦福脱皮冷榨天然菜籽油贵州省油菜研究所贵州禾睦福生态农业科技发展有限公司随着人们物质生活条件的日益丰富，对食品品质的要求越来越高，我们每天都在追求营养健康的膳食，却经常忽略了膳食最基本的油。
食以油为先，食用油是人们日常饮食中不可缺少的营养成分，为人体提供必需的脂肪酸以及多种营养物质，有效改善了菜肴的色香味形，增进食欲。
然而面对市面上琳琅满目的食用油产品——转基因的、调和的、浸出的、压榨的，消费者往往是一头雾水。
绝对多数的消费者不知道如何选好油，如何用好油，这就是对食用油的认识存在知识盲点。
贵州省油菜研究所和贵州禾睦福生态农业科技发展有限公司想通过这篇文章帮助更多消费者学会健康选油、健康用油、安全用油。
什么是禾睦福脱皮冷榨天然菜籽油呢？下面我们将介绍制油原料、加工工艺、产品成分、微量元素以及制油理念等知识，带领大家一起认识真正符合目前市场上所要求的安全、健康、营养拥有的的第四代食用油：“禾睦福脱皮冷榨菜籽油”。
一、专业术语要了解食用油，首先需要弄清楚以下几个专业术语。
饱和脂肪酸：分子为一条直线状，容易排列整齐。
所有在低温时易凝固。
当中没有人体所必须的脂肪酸。
人体摄入过多易患心脑血管疾病以及“三高”症状。
不饱和脂肪酸：分为单不饱和和多不饱和脂肪酸，其中含有人体自身所不能合成的脂肪酸，必须从膳食中补充。
调和油：根据使用需要，将两种以上经精炼的油脂按照一定比例调配制成的食用油。
棕榈油：一种出产自东亚的廉价植物油。
饱和脂肪酸含量比猪油还高。
目前众多油厂选用棕榈油作为调和油的主要用油。
转基因原料：即原料来自转基因产品，目前转基因产品会对人体健康造成一定的不确定性。
化学浸出：使用化学溶剂（二甲苯）对原料进行浸泡，然后再进行分离制油的方法。
成品易受到化学物质的影响。
物理压榨：使用纯物理原料对原料中含有的油分进行压榨出油的一种工艺，不受化学物质的影响。
低温压榨：在物理压榨的原有基础上进行再创新，使压榨温度得以降低，杜绝了高温对营养物质的破坏，是目前食用油行业最先进的制油法。
☺什么叫维生素E？维生素E又名生育酚或产妊酚，在食油、水果、蔬菜及粮食中均存在，于1988年人工合成成功。
今年来，维生素E被广泛用于抗衰老方面，因为它可消除脂褐素在细胞中的沉积，改善细胞的正常功能，减慢组织细胞的衰老过程。
☺滋养内在绽放光彩拥有年轻无暇的美肌是每个女人的梦想，可随着时间的流逝，种种岁月痕迹也悄然滋长。
皱纹、松弛、暗沉、色斑。
想要击退它们，我们除了外在的保养，更需要内在的滋养。
因为，只有通过唤醒肌肤内在活力，才是让其重新绽放光彩的解决之道！“华盛”牌天然维生素E让您梦想照进现实，内外攻克肌肤问题，让肌体的新陈代谢得到完美演绎。
☺源自天然留住美丽城市污染、工作压力，娇嫩的肌肤在阳光、紫外线的照射下慢慢氧化，失去水分，继而形成皱纹、色斑等问题，“华盛”牌天然维生素E，由内而外滋养肌肤，有效减缓、改善种种不利环境因素下产生的肌肤问题：☆增强肌肤锁水能力，使之细腻、光滑、有弹性，有效捕捉自由基、祛除黄褐斑、抑制黑色素的生成。
天然维生素E美丽的塑造者瑕疵肌肤—祛除斑点：天然维生素E能抑制脂褐素生成，促进肌肤营养的输送及代谢垃圾的排泄，帮助祛除褐斑；干燥肌肤—锁水滋养：天然维生素E能帮助修复肌肤的天然保护屏障，锁紧肌肤水分，提供持久的深层滋养；熟龄肌肤—防皱抗老：天然维生素E能终止脂质过氧化连锁反应，帮助延缓肌肤松弛和细纹形成。
☆美容功效人体皮肤细胞约28天更新一次，特别是25岁以后，皮肤受过氧化脂质的损害逐渐老化，新陈代谢不能正常进行，导致您的肌肤开始粗糙，皱纹增多，色素的沉积及黑斑的出现。
天然维生素E 使皮肤细胞免受“自由基”的破坏，从而使皮肤保持细腻、光泽、健康。
♥延缓细胞衰老天然维生素E有很强的抗氧化作用，可防止脂肪化合物、维生素A、硒、两种硫氨基酸和维生素C的氧化作用，延缓细胞因氧化而老化，保持青春的容姿。
♥增强免疫力供给体内氧气，使您更有耐久力，人体内免疫细胞易受自由基攻击而损坏，在免疫细胞中加入一定含量的天然维生素E之后，可使“自由基”失去侵害免疫细胞的活性，并进一步防止“自由基”的生成。
Japanese cuisine is a culinary art that has been refined over centuries, embodying the essence of simplicity, freshness, and balance. Growing up, I was always fascinated by the unique flavors and presentation of Japanese dishes, which led me to explore the world of washoku, the traditional Japanese diet.One of the first things that struck me about Japanese cuisine was its emphasis on seasonal ingredients. In Japan, its common to find dishes that are prepared with ingredients that are at their peak during specific seasons. This not only ensures the freshness of the food but also allows for a diverse range of flavors throughout the year. For example, during spring, dishes often feature fresh, tender bamboo shoots and wild ferns, while autumn brings an abundance of mushrooms and chestnuts.Another aspect of Japanese cuisine that I find particularly appealing is its focus on presentation. Every dish is carefully arranged to be visually appealing, with an attention to detail that is almost artistic. The use of colors, shapes, and textures in each dish is carefully considered to create a harmonious and aesthetically pleasing meal. This is especially evident in kaiseki, a traditional multicourse meal that is often served at special occasions.Sushi, perhaps the most wellknown Japanese dish, is a perfect example of the art of simplicity in Japanese cuisine. Made with just a few ingredientsvinegared rice, raw fish, and sometimes vegetables or seaweedit showcases the natural flavors of the ingredients. The skill of the sushi chef is evident in the precise cutting and handling of the fish, as wellas the perfect seasoning of the rice.Ramen, another popular Japanese dish, is a testament to the versatility of Japanese cuisine. With its rich, flavorful broth and customizable toppings, ramen has become a staple in Japanese cuisine and has gained popularity worldwide. The broth can be made from a variety of bases, such as chicken, pork, or even vegetable, and is often seasoned with soy sauce, miso, or salt. Toppings can range from thin slices of pork to softboiled eggs, bamboo shoots, and seaweed.Tempura is yet another dish that highlights the delicate balance of flavors in Japanese cuisine. Lightly battered and deepfried, tempura is made with a variety of ingredients, from seafood to vegetables. The key to a good tempura is the batter, which should be light and crispy, allowing the natural flavors of the ingredients to shine through.One of the most unique aspects of Japanese cuisine is its use of fermentation. Miso, a fermented soybean paste, is a staple in Japanese kitchens and is used in a variety of dishes, from soups to marinades. Fermented rice, known as koji, is also used to make sake, a traditional Japanese alcoholic beverage, and to season dishes with a unique umami flavor.In recent years, Japanese cuisine has gained international recognition, with washoku being designated as an Intangible Cultural Heritage by UNESCO. This has led to a growing interest in Japanese food culture, with more people seeking to learn about and experience the flavors and techniquesof Japanese cooking.In conclusion, Japanese cuisine is a rich and diverse culinary tradition that offers a unique blend of flavors, textures, and presentation. From the simplicity of sushi to the complexity of kaiseki, each dish is a testament to the skill and artistry of Japanese chefs. As someone who has always been fascinated by Japanese food, I am grateful for the opportunity to explore and appreciate this incredible cuisine.。
韩式打褶方法(一)韩式打褶技术简介什么是韩式打褶韩式打褶是一种流行于韩国的独特折纸技艺，通过将纸张折叠成各种形状和模式来制作精美的装饰品，如花朵、小动物等。
韩式打褶的工具和材料•折纸：韩式打褶通常使用彩色的折纸，如金属质感的纸张效果更佳。
•折痕工具：常用的可以是折纸棒或者普通的鸡毛笔。
•剪刀：用于修剪纸张，使其更加整齐美观。
•胶水：用于拼接纸张，使其更加牢固。
韩式打褶的基本步骤1.准备一张正方形的折纸。
2.将折纸对角线对折，然后打开。
3.将折纸的两边对折到对角线上，形成一个三角形。
4.再将右侧的三角形折叠到左侧，使得纸张的上方边与底边平行。
5.用折痕工具进行压平，确保纸张紧密粘合。
6.沿着中间的折痕，将上方1/3的纸张向下折叠。
这将构成盒子的底部。
7.将底部的纸张向下折叠，使得底部边缘与盒子底部对齐。
8.剩余的纸张向上折叠，使得纸张的上方边与底边平行。
9.按照喜好，可以在纸张上剪切出一些花瓣或者其他装饰。
韩式打褶的变体方法除了上述基本的韩式打褶方法，还有一些变体方法可以创造更多样化的效果：1.多角形效果：通过在折叠过程中增加折叠的次数和角度，可以制作出多个角的韩式打褶作品。
2.叠加效果：将多个不同大小的正方形折叠后叠放在一起，可以创造出层次感丰富的作品。
3.粘贴效果：使用多种颜色和纹理的折纸，将它们切割成不同形状，再粘贴在一起，可以制作出更加生动的装饰品。
韩式打褶的艺术应用韩式打褶作为一种独特的手工艺技术，已经成为艺术家们创作装饰品和手工艺品的重要工具。
其精致的纹理和独特的造型可以赋予作品以美感和立体感。
同时，韩式打褶作品也广泛应用于场景布置、节日庆祝等活动中。
以上是关于韩式打褶的一些详细说明，希望可以帮助到对该技术感兴趣的读者。
如果你对这项技术感兴趣，不妨试试自己动手制作一些精美的韩式打褶作品吧！韩式打褶的技巧和注意事项•折纸时要保持手的干净和稳定，以免弄脏或弄皱纸张。
•折纸时要注意折痕的方向和角度，以确保最终的作品形状正确。
折纸草莓的作文英语Title: The Art of Folding Paper Strawberries。
In the realm of origami, where imagination takes flight with the gentle crease of paper, there exists a charming creation known as the paper strawberry. Crafting this delicate fruit requires patience, precision, and a touch of creativity. As I delve into the art of folding paper strawberries, I find myself immersed in a world where simplicity meets sophistication.To begin with, the essence of folding a paperstrawberry lies in understanding the foundationaltechniques of origami. It’s not merely a bout folding paper; it’s about orchestrating each fold with finesse, transforming a plain sheet into a work of art. The crisp edges and precise angles symbolize the harmony between form and function, a testament to the beauty of simplicity.As I carefully fold the paper, I am reminded of theintricate details that make a strawberry so captivating. Each fold represents a facet of its natural counterpart –the gentle curve of the petals, the subtle ridges of the seeds, and the elegant tapering of the stem. With each fold, the paper comes alive, embodying the essence of a ripe strawberry waiting to be plucked.Beyond technical proficiency, crafting a paper strawberry is an exercise in mindfulness. It’s a moment of tranquility amidst the chaos of everyday life, a chance to slow down and appreciate the beauty of the present moment. With each fold, I find myself fully immersed in thecreative process, allowing my mind to wander as my hands work their magic.Moreover, the paper strawberry serves as a reminder of the boundless potential of the imagination. In the realm of origami, the possibilities are endless – a simple sheet of paper can be transformed into anything imaginable, limited only by one’s creativity. As I experiment with different folding techniques and variations, I am continually amazed by the versatility of this ancient art form.As I gaze upon the finished paper strawberry, I amstruck by its understated elegance. In a world filled with distractions and complexities, there is something deeply satisfying about the simplicity of a well-folded piece of paper. It serves as a reminder that beauty can be found in the most unexpected places, if only we take the time to look.In conclusion, the art of folding paper strawberries is a journey of discovery, creativity, and mindfulness. It isa testament to the beauty of simplicity and the boundless potential of the human imagination. With each delicate fold, we are reminded of the joy that can be found in the act of creation, and the profound satisfaction of bringing something beautiful into the world.So, the next time you find yourself with a spare sheetof paper and a moment to spare, why not try your hand at folding a paper strawberry? You may be surprised by the peace and tranquility it brings, and the beauty you cancreate with nothing more than a simple sheet of paper and a dash of imagination.。
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]암唵啽媕岩嵓巖庵菴葊蓭晻暗癌腤谙闇颔馣黯압压押狎鸭앙仰昂坱央怏泱昻殃盎秧鞅鸯애僾厓哀唉啀嗳埃娭崖崕挨捱涯漄艾薆蔼隘爱暧欸呆皑睚瞹碍磑碍霭靉騃액厄呝扼掖搤液阨戹缢腋额앵嘤嫈樱罃罂莺鷪鹦야也倻冶埜夜揶若惹椰爷耶野약弱掠若药蒻药爚禴略篛籥约跃钥鰯鶸龠양亮佯俍兩凉壤娘徉扬攘洋漾瀁瀼蘘阳恙敭暘梁杨样烊炀禳痒疡痒眻穰糧羊良襄諒让輰酿量镶颺养驤어圄圉御淤渔敔於御瘀语饫驭鱼龉억亿忆抑檍繶臆언偃傿匽堰嫣彦鄢焉言谚讞鼹鼹얼孼蘖臬엄俺俨严奄崦广掩淹曮罨腌阉업嶪嶫邺业에恚曀엔円여予余勵呂女如廬汝濾茹旅欤黎璵礖礪舁与艅舆轝閭馀驪麗역亦力域峄役怿淢易曆歷逆疫绎译轢阈驿연兖嚥囦埏堧姸娟嬿宴年延悁憐挻捐掾撚沇沿涎涓渊渷演漣莚蓮戀曣椽橼烟然烟煉燃燕璉連硏砚秊筵缘練縯聯臙蜵蠕衍讌软輦铅鍊鸢鷰열列劣咽噎悦涅烈热裂說阅염冉厌塩廉捻灎灩苒念懕扊染檶檿殮炎焰琰簾艶酽阎餍髥魇盐黶엽獵叶晔曅熀烨爗靥영令咏囹茔嬴婴寧嵘嶺影怜泳浧渶濚濴瀛瀯狞英郢映暎楹荣永颍煐营玲瑛瑩璎迎瘿盈碤颖萦缨羚聆蝾咏赢鈴鍈零霙靈韺領。
日常生活英语单词大全生活英语词汇1肉类及海鲜：猪肉pork猪排chop】五花肉streaky pork/marbled beef 肥肉fatty meat瘦肉lean meat前腿fore leg后腿hind leg猪蹄pettitoes脚爪hock & foot蹄筋sinew}软骨gristle牛肉beef roast小牛肉veal碎牛肉ground beef牛排steak牛腿肉silverside牛腰肉sirloin羊肉mutton：鹿肉venison羊排lamb chop羊腿gigot鸡腿drumstick鸭翅膀duck wing腊肉preserved ham香肠sausage鱼圆fishball（虾皮dried small shrimps海蜇jelly fish 蚝oyster三文鱼/鲑鱼salmon鲈鱼weever鳝eel金枪鱼tuna带鱼hairtail;海参sea cucumber明虾prawn虾仁peeled prawns龙虾lobster小龙虾crawfish扇贝/鲜贝scallop鲍鱼abalone海带kelp蛤clam#蛏子razor clam虾子shrimp’s egg鱼子roe凤尾鱼anchovy鳕鱼cod鲳鱼pomfret青鱼herring鲭mackerel。
淡菜moule沙丁鱼pilchard/sardine 海螺whelk海蜇jellyfish蚌mussel海扇cockle比目鱼plaice海鳗eel)墨鱼cuttlefish旗鱼swordfish蔬菜及豆类：卷心菜cabbage椰菜/西兰花broccoli甘蓝Chinese broccol/gai larn花菜cauliflower（白菜/青菜pak choi/bok choi/Chinese white cabbage菜心flowering cabbage空心菜water spinach塌棵菜Chinese flat cabbage芥菜mustard韭菜Chinese chive/leek韭黄leek shoot莴苣/生菜lettuce?甜菜beet菠菜spinach芹菜celery茄子eggplant/aubergine香菜caraway胡萝卜carrot小红萝卜radish萝卜turnip。
2960㊀㊀2023年第64卷第12期收稿日期:2023-06-09基金项目:浙江省林业局省院合作林业科技项目(2019SY04);浙江省重点研发计划项目(2020C02040)作者简介:廖晖(1998 ),男,硕士,E-mail:1315429679@㊂通信作者:吴峰华(1979 ),男,高级实验师,硕士,E-mail:wfh1979@㊂文献著录格式:廖晖,吴峰华.响应面法优化酶辅助碱法提取香榧饼粕蛋白工艺研究[J].浙江农业科学,2023,64(12):2960-2965.DOI:10.16178/j.issn.0528-9017.20230509响应面法优化酶辅助碱法提取香榧饼粕蛋白工艺研究廖晖,吴峰华∗(浙江农林大学,浙江杭州㊀311300)㊀㊀摘㊀要:以香榧饼粕为原料,在单因素试验基础上采用响应面分析法,考察酶添加量㊁酶解温度㊁pH 值㊁酶解时间对香榧饼粕蛋白提取率的影响,确定最佳工艺条件,并采用高效液相色谱仪比较了酶辅助碱法及碱法对所提取的香榧蛋白氨基酸组分的影响㊂结果表明,酶辅助碱法提取最佳条件为木聚糖酶添加量1.30%㊁酶解温度49ħ㊁pH 值5.1㊁酶解时间2.5h㊁碱提时间1h㊂在此条件下,香榧蛋白提取率达到了76.13%,与碱法提取率相当㊂此时所得蛋白与碱法提取蛋白相比,总氨基酸含量无明显差异,但酶辅助碱法所得蛋白必需氨基酸占总氨基酸含量比值更高㊂说明酶辅助碱法提取可以较好地改善香榧蛋白的营养价值,提升其在食品中的应用价值与潜力㊂关键词:香榧饼粕;蛋白提取;酶辅助碱法;响应面;氨基酸中图分类号:TS201.2㊀㊀㊀文献标志码:A㊀㊀㊀文章编号:0528-9017(2023)12-2960-06㊀㊀香榧(Torreya grandis cv.Merrili)又称榧子㊁真榧㊁细榧等,红豆杉科榧树属常绿乔木,为我国珍稀经济树种之一,已有1300多年的栽培历史㊂香榧是一种营养价值较高的坚果,其食用部位为种仁,研究表明,香榧种仁中油脂含量高达42.61%~54.39%,其中80%为不饱和脂肪酸[1];蛋白质含量为10.43%~14.29%,含有17种氨基酸,且必需氨基酸总量约占总氨基酸含量的40%[2-3]㊂香榧饼粕是香榧子制油后产出的副产物,通常用于动物饲料和农业肥料,经济效益低㊂但冷榨饼粕压榨条件温和,色泽浅㊁抗营养因子含量低㊁蛋白变性程度低,是一种极具开发价值的优质蛋白质资源㊂目前,碱法是提取植物蛋白主要方法之一,具有操作简单㊁效率高㊁低成本等优点㊂碱溶液不仅能破坏细胞壁,引起纤维素和半纤维素组分和结构的改变,而且可以增加蛋白质的溶解度[4]㊂但传统碱法容易引起氨基酸结构的变化,使蛋白质变性,从而造成蛋白质的营养品质和必需氨基酸含量的下降,并且随着pH 值㊁温度和提取时间的增加而加剧[5-6]㊂酶法辅助提取蛋白质是通过糖酶降解细胞壁中的多糖,破坏细胞骨架结构,增加细胞内蛋白质的溶出[7]㊂研究表明,酶辅助碱法具有提取能耗低㊁回收率高㊁溶剂用量少㊁对蛋白破坏程度小等特点[8-9]㊂本研究以香榧饼粕为原料,考察纤维素酶㊁半纤维素酶㊁果胶酶㊁木聚糖酶等细胞壁降解酶对蛋白质提取率的影响,比较碱法与酶辅助碱法所提取蛋白的优劣㊂在此基础上,优化酶辅助碱法提取蛋白工艺,旨在开发出一条绿色高效的高品质蛋白制备新途径㊂1㊀材料与方法1.1㊀材料与试剂㊀㊀香榧产自浙江丽水市松阳县三都乡水竹村;植物提取复合酶制剂(主要包含纤维素酶㊁半纤维素酶㊁果胶酶等,纯度ȡ99%),购自成都万象宏润生物科技有限公司;果胶酶(30000U ㊃g -1)㊁木聚糖酶(100000U㊃g -1)㊁纤维素酶(10000U㊃g -1)㊁半纤维素酶(5000U㊃g -1),购自上海麦克林生化科技有限公司;石油醚(分析纯,沸点30~60ħ)㊁氢氧化钠(分析纯)㊁盐酸(分析纯)㊁考马斯亮蓝R-250(分析纯),购自国药集团化学试剂有限公司㊂1.2㊀仪器与设备㊀㊀TDL-40B-Ⅱ低速大容量离心机,上海安亭科学仪器厂;PHSJ-3F 实验室pH 计,上海精密科学仪器有限公司;LC-ES-60SH 电动搅拌器,上海力辰邦西仪器科技有限公司;T6新世纪型紫外可见分光光度计,北京普析通用仪器有限责任公司;AL104电子天平,梅特勒-托利多仪器(上海)有限公司;HWS-24电热恒温水浴锅,上海一恒科学仪器有限公司;FD-1A-80冷冻干燥机,北京博医康实验仪器有限公司;GL-3250C磁力搅拌器,海门市其林贝尔仪器制造有限公司;质谱仪, AutoflexⅢ型,日本岛津仪器有限公司㊂1.3㊀方法1.3.1㊀原料预处理方法㊀㊀将香榧剥壳后,取香榧仁进行冷榨㊂饼粕处理方法:将香榧饼粕粉碎成粉后过60目筛,加入5倍的石油醚,在室温下用磁性搅拌器搅拌提取2h,然后将其过滤㊁弃去上清液后收集沉淀,以上过程重复操作3次后所得的沉淀物在室温下置于通风橱挥干1h后得脱脂粉㊂然后放入45ħ的烘箱中干燥,使其含水量下降至5%后放入塑封袋放置于4ħ的冰箱保存备用㊂1.3.2㊀香榧蛋白提取工艺㊀㊀酶辅助碱法提取工艺流程:香榧饼粕粉末(4g)ң添加蒸馏水(料液比1ʒ10)ң调节pH ң加酶ң一定温度水浴搅拌(100r㊃min-1)酶解ң95ħ灭酶10minң调节溶液pH值至9ң50ħ水浴搅拌(100r㊃min-1)提取1hң离心(8000r㊃min-1,10min)分离ң香榧蛋白提取液㊂碱法提取工艺流程:香榧饼粕粉末(4g)ң添加蒸馏水(料液比1ʒ10)调节溶液pH至9ң50ħ水浴搅拌(100r㊃min-1)提取3.5hң离心(8000r㊃min-1,10min)分离ң香榧蛋白提取液㊂1.3.3㊀蛋白提取率的计算㊀㊀蛋白质含量采用凯氏定氮法进行测定,蛋白提取率按以下公式计算:Y=100m1/m2㊂式中,Y为提取率,%;m1为提取液蛋白质量,g;m2为香榧粕蛋白质量,g㊂1.3.4㊀酶预处理辅助碱法单因素试验㊀㊀酶的筛选:控制料液比为1ʒ10,酶添加量为1.0%,酶解时间2h,碱提时间1h,比较纤维素酶㊁半纤维素酶㊁木聚糖酶㊁果胶酶㊁复合酶制剂在其最适酶解pH值和温度条件下的蛋白提取率,优选提取率高的酶进行单因素试验及响应面优化设计㊂优选出最优酶后,分别对4个单因素进行梯度试验㊂包括:酶添加量(0.5%㊁ 1.0%㊁ 1.5%㊁2.0%㊁2.5%)㊁酶解温度(10㊁20㊁30㊁40㊁50ħ)㊁酶解pH(4.4㊁4.7㊁5.0㊁5.3㊁5.6)和酶解时间(0.5㊁1.0㊁1.5㊁2.0㊁2.5㊁3.0h)㊂1.3.5㊀蛋白提取响应面试验㊀㊀在单因素试验基础上,根据Box-Behnken试验原理,采用响应面分析法进行优化,以蛋白提取率为指标,设计四因素三水平的响应面试验(表1)㊂表1㊀响应面实验设计因素与水平水平因素酶添加量/%酶解温度/ħ酶解pH值酶解时间/h -10.540 4.7 2.00 1.050 5.0 2.51 1.560 5.3 3.0 1.3.6㊀氨基酸含量分析㊀㊀采用GB5009.124 2016‘食品安全国家标准食品中氨基酸的测定“,略作修改㊂将100mg样品与10mL6mol㊃L-1盐酸放入水解管中混合,滴加苯酚2~3滴,摇匀封口㊂密封的水解管在110ħ下水解22h㊂水解后,将水解液转移至比色管中进行稀释和振动混匀㊂准确吸取水解液1.0mL,置于60ħ真空干燥箱中干燥,干燥后用1mL水溶解残渣,重复操作两次㊂在液相色谱仪分析样品之前,需要进行衍生化㊂最后采用高效液相色谱仪进行分析㊂1.4㊀数据分析㊀㊀每组实验3次重复,实验结果以nʃSD表示,采用Microsoft Excel2016进行数据整理和图形绘制,Design-Expert8.0.6.1用于响应面试验设计及分析,使用SPSS24.0中的单因素Tukey检验进行显著性分析(P<0.05表示差异显著)㊂2㊀结果与分析2.1㊀最优酶的筛选㊀㊀植物细胞壁主要由纤维素和多糖类物质组成,蛋白质被纤维类物质包裹在其中㊂利用细胞破壁酶处理植物组织,可降解植物细胞壁的纤维素骨架,使植物细胞壁崩溃,细胞壁内的有效成分游离,提高胞内物质的提取率[10]㊂由图1可知,在相同条件下,木聚糖酶对香榧蛋白的提取率最高,较半纤维素酶高了10.8百分点,较纤维素酶和混合酶制剂的提取率高了24.1百分点和27.9百分点,果胶酶提取率最低,比木聚糖酶低了35.6百分点㊂故选择木聚糖酶作为最优酶进行试验㊂2962㊀㊀2023年第64卷第12期同组柱上无相同小写字母表示不同处理间差异显著(P <0.05),图2~5同㊂图1㊀酶的种类对蛋白质提取率的影响2.2㊀提取工艺单因素试验结果2.2.1㊀木聚糖酶添加量对蛋白提取率的影响㊀㊀由图2可知,随着酶添加量的增加,蛋白质提取率不断增加,当添加量为1.0%时提取率达到最高,为68.9%㊂这是因为随着木聚糖酶添加量的增加,酶浓度增大,酶与底物接触机会相应增大,提高蛋白提取效率㊂但当木聚糖酶添加量超过1%后,蛋白提取率开始下降,这是因为过量的酶浓度作用,酶会将底物包裹而减少了酶解作用[11]㊂故选择酶的添加量为1.0%㊂图2㊀木聚糖酶添加量对蛋白提取率的影响2.2.2㊀温度对蛋白提取率的影响㊀㊀由图3可知,随着酶解温度的升高,蛋白提取率升高,在50ħ时达到最高点,提取率为71.4%㊂这是因为木聚糖酶受外界温度变化影响大[12]㊂在低温时,酶活性会被抑制,导致提取率较低,在未达到最适温度时,随着温度增加,被活化的分子数增加,分子间反应几率增加,促进酶促反应㊂但当温度超过50ħ时,蛋白提取率反而下降㊂这是因为高温条件会造成酶的失活,影响蛋白提取率㊂此外,温度过高会引起蛋白质发生热变性,部分溶解的蛋白质会发生交联聚合,蛋白质的溶解度降低使得蛋白质得率降低[13]㊂故选择酶解提取温度为50ħ为宜㊂图3㊀提取温度对蛋白提取率的影响2.2.3㊀pH 值对蛋白提取率的影响㊀㊀由图4可知,pH 值对蛋白提取率的影响呈现出先上升后下降的趋势㊂当pH 值较低时,蛋白质提取率随着pH 值增大而增大,当pH 值达到5.0时,提取效果最佳,为70.3%㊂这是因为木聚糖酶在最适pH 值时,酶活性强,有利于细胞壁的破裂,pH 值偏高或偏低均使酶活性减弱,影响提取率[14]㊂故酶解pH 值选择5.0为宜㊂图4㊀pH 值对蛋白提取率的影响2.2.4㊀酶解时间对蛋白提取率的影响㊀㊀由图5可知,在酶解时间0.5~2.0h 时,蛋白提取率随着时间的增加呈显著上升趋势,这是因为随着时间的延长木聚糖酶与底物反应逐渐完全[15],当时间达到2.0h 时,提取率达到了65.1%;当酶解时间为3.0h 时,蛋白提取率为68.5%,仅比2.0h 的提取率增加了3.4百分点㊂综合考虑生产效率和蛋白质得率来看,继续延长时间对蛋白提取意义不大,而且还会随着时间的增加导致蛋白质变性,发生凝集沉淀[16],因此选择酶解时间为2.0h㊂图5㊀酶解时间对蛋白提取率的影响2.3㊀提取工艺响应面试验结果㊀㊀选择木聚糖酶添加量㊁酶解温度㊁酶解pH 值㊁酶解时间为响应因素,蛋白提取率为响应值,运用Box-Behnken试验设计原理,进行响应面试验,试验结果见表2㊂设木聚糖酶添加量为A,酶解温度为B,酶解pH值为C,酶解时间为D,对表2试验数据进行逐步回归多次拟合,可得提取率(Y)二次多项式方程:Y=75.16+4.08A+0.20B+3.73C-2.76D-2.83AB+0.060AC+0.10AD-4.35BC-5.78BD+ 0.68CD-4.26A2-9.33B2-6.29C2-8.86D2㊂由表3可知,提取率的回归模型极显著(P< 0.001);失拟项F值为3.66,表明模型拟合度良好,能较好解释响应中的变异㊂同时模型的决定系数R2=0.9827,说明模型拟合程度良好,该模型能解释98%响应值的变化;校正决定系数R2Adj= 0.9655,说明试验结果有96.55%受试验因素的影响;失拟项P值不显著(0.1112>0.05),说明试验无失拟因素存在,表明预测值与实测值之间具有高度相关性,残差均由随机误差引起㊂因此,可以用此回归模型对蛋白提取率进行分析和预测㊂方差分析中的显著性检验可以判断自变量对因变量的影响㊂由表4和图6可知,B㊁C和D对蛋白提取率的影响极显著(P<0.01),而A影响不显著(P>0.05);模型中的交互项BC和BD对蛋白㊀㊀表2㊀香榧蛋白提取Box-Behnken实验设计及结果试验号酶添加量/%酶解温度/ħ酶解pH值酶解时间/h蛋白提取率/%1 1.540 5.0 2.568.712 1.560 5.0 2.563.36 30.540 5.0 2.554.67 40.560 5.0 2.560.655 1.050 5.3 3.060.496 1.050 5.3 2.064.647 1.050 4.7 3.054.598 1.050 4.7 2.061.459 1.040 5.3 2.569.6610 1.060 5.3 2.559.9311 1.040 4.7 2.550.4312 1.060 4.7 2.558.1013 1.550 5.0 3.063.52 140.550 5.0 3.056.01 15 1.550 5.0 2.067.83 160.550 5.0 2.060.7317 1.040 5.0 3.058.2518 1.060 5.0 3.048.5919 1.040 5.0 2.053.2320 1.060 5.0 2.066.7121 1.550 5.3 2.572.46 220.550 5.3 2.563.52 23 1.550 4.7 2.565.04 240.550 4.7 2.556.3425 1.050 5.0 2.575.1726 1.050 5.0 2.576.6127 1.050 5.0 2.574.5428 1.050 5.0 2.574.9329 1.050 5.0 2.574.54表3㊀香榧蛋白提取回归方程各项的方差分析方差平方和自由度均方F值P值显著性模型1691.1314120.8056.92<0.0001∗∗∗A200.081200.0894.28<0.0001∗∗∗B0.4810.480.220.6431C166.881166.8878.64<0.0001∗∗∗D91.52191.5243.13<0.0001∗∗∗AB32.09132.0915.120.0016∗∗AC0.0110.01 6.79ˑ10-30.9355AD0.0410.040.020.8901BC75.69175.6935.67<0.0001∗∗∗BD133.861133.8663.08<0.0001∗∗∗CD 1.841 1.840.870.3681A2117.821117.8255.52<0.0001∗∗∗B2564.721564.72266.10<0.0001∗∗∗C2256.281256.28120.76<0.0001∗∗∗D2509.411509.41240.04<0.0001∗∗∗残差29.7114 2.12失拟性26.7910 2.68 3.660.1112纯误差 2.9240.73总差1720.8428㊀㊀注: ∗∗∗ 表示差异极显著(P<0.0001), ∗∗ 表示差异高度显著(P<0.01), ∗ 表示差异显著(P<0.05)㊂2964㊀㊀2023年第64卷第12期表4㊀蛋白质中氨基酸含量组成单位:mg㊃g-1氨基酸氨基酸的含量酶辅助碱法碱法天冬氨酸106.31ʃ3.46136.09ʃ3.56谷氨酸90.56ʃ3.86109.21ʃ3.93丝氨酸37.94ʃ0.8338.94ʃ1.15甘氨酸29.33ʃ0.3628.37ʃ0.56组氨酸12.83ʃ0.2411.61ʃ0.31精氨酸75.54ʃ2.4182.23ʃ2.54苏氨酸∗46.93ʃ1.5640.36ʃ0.96丙氨酸30.63ʃ0.9125.75ʃ0.69脯氨酸25.77ʃ0.7124.16ʃ0.60酪氨酸31.41ʃ1.0332.75ʃ0.93缬氨酸∗51.98ʃ1.4555.20ʃ1.36甲硫氨酸∗12.36ʃ0.2612.13ʃ0.20半胱氨酸9.00ʃ0.09 1.08ʃ0.02异亮氨酸∗45.49ʃ1.1746.58ʃ0.95亮氨酸∗61.94ʃ1.5558.82ʃ1.49苯丙氨酸∗46.29ʃ1.3840.76ʃ1.26赖氨酸∗77.59ʃ2.6267.34ʃ2.45总氨基酸791.90ʃ34.36811.38ʃ36.15必需氨基酸342.58ʃ11.54321.19ʃ11.32必需氨基酸/总氨基酸/%43.26ʃ1.2439.58ʃ0.92㊀㊀注:表中 ∗ 表示必需氨基酸㊂提取率的影响极显著(P<0.0001),AB影响高度显著(P<0.01),而AC㊁AD和CD影响不显著(P>0.05);模型中的二次项A2㊁B2㊁C2和D2对蛋白提取率的影响均达极显著水平(P<0.0001)㊂通过Design-Expert8.0.6.1软件对回归模型进行数学分析获得最佳工艺为木聚糖酶添加量1.26%㊁酶解温度48.85ħ㊁酶解pH值5.10㊁提取时间2.45h,在此条件下,预测的蛋白提取率最大理论值为76.97%㊂2.4㊀香榧蛋白提取验证实验㊀㊀为了方便实际操作,将条件调节为木聚糖酶添加量1.30%㊁酶解温度49ħ㊁酶解pH值5.1㊁提取时间2.5h,并结合料液比1ʒ10(g㊃mL-1), pH9.0碱提1h,对香榧饼粕中蛋白进行提取验证试验㊂3次平行试验得到实际平均蛋白提取率为76.13%,与理论值相比,其相对误差为1.09%,小于5%,因此,该法优化得到的蛋白提取工艺条件准确可靠,且与碱提 3.5h蛋白提取率(77.82%)效果相当,有效减少了碱提时间,可以作为工业化应用的依据㊂图6㊀不同因素对香榧蛋白提取率影响的响应面图2.5㊀蛋白质中氨基酸含量分析㊀㊀蛋白质中的必需氨基酸含量的高低及构成比例直接反映了蛋白质的优劣[17]㊂对两种方法提取的蛋白质中的氨基酸组成进行了分析,由表4可知,酶辅助碱法与碱法所提取的蛋白中均含有此次检测的17种氨基酸,并包含7种必需氨基酸,色氨酸因碱性条件下水解未能检测出㊂两种方法所提取蛋白中的总氨基酸含量相近,必需氨基酸/总氨基酸平均值均高于WHO/FAO的推荐值(36%),但酶辅助碱法所提取蛋白中的必需氨基酸/总氨基酸平均值(43.26%)显著高于碱法所提取的蛋白中的必需氨基酸/总氨基酸平均值(39.58%)㊂这主要是因为用碱溶解蛋白质时间太长会导致-OH和-SH 的脱氢和脱硫,导致一些氨基酸的含量降低[18]㊂赵素斌等[19]对燕麦麸蛋白的研究中也发现,与碱法相比,同等条件下酶辅助碱法所提取蛋白的必需氨基酸/总氨基酸更高㊂因此,酶辅助碱法切实地优化了所提取香榧蛋白的营养价值㊂3㊀结论㊀㊀本文以香榧饼粕作为研究对象,以蛋白提取率为判定标准,从几种常见的破壁酶中筛选出木聚糖酶为蛋白提取最优酶㊂通过单因素试验和Box-Behnken设计优化,考察了影响蛋白提取率的4个因素,得到的最佳提取工艺参数为料液比1ʒ10 (g㊃mL-1)㊁木聚糖酶添加量1.30%㊁酶解温度49ħ㊁酶解pH值5.1㊁酶解时间2.5h,在此条件下蛋白提取率为76.13%,与碱法所得蛋白提取率接近,但所提取的蛋白较碱法所提取的蛋白更为优质㊂利用酶辅助碱法提取香榧蛋白,方法操作和仪器设备简单,反应条件温和,蛋白提取率高㊂缩短了常规碱性提取的持续时间,减少了蛋白质损伤和不期望产物形成的可能,明显提高了被提取的香榧蛋白的质量㊂参考文献:[1]㊀DONG D D,WANG H F,XU F,et al.Supercritical carbondioxide extraction,fatty acid composition,oxidative stability,and antioxidant effect of Torreya grandis seed oil[J].Journalof the American Oil Chemists Society,2014,91(5):817-825.[2]㊀HE Z Y,ZHU H D,LI W L,et al.Chemical components ofcold pressed kernel oils from different Torreya grandis cultivars[J].Food Chemistry,2016,209:196-202.[3]㊀黎章矩,骆成方,程晓建,等.香榧种子成分分析及营养评价[J].浙江林学院学报,2005,22(5):540-544. [4]㊀SARI Y W,MULDER W J,SANDERS J P M,et al.Towardsplant protein refinery:review on protein extraction using alkaliand potential enzymatic assistance[J].Biotechnology Journal,2015,10(8):1138-1157.[5]㊀FRIEDMAN M.Chemistry,nutrition,and microbiology of D-amino acids[J].Journal of Agricultural and Food Chemistry,1999,47(9):3457-3479.[6]㊀YOSHIDA T,TSUBAKI S,TERAMOTO Y,et al.Optimizationof microwave-assisted extraction of carbohydrates from industrialwaste of corn starch production using response surfacemethodology[J].Bioresource Technology,2010,101(20):7820-7826.[7]㊀张志军,李晓鹏,李会珍,等.紫苏饼粕蛋白酶法提取工艺研究[J].中国粮油学报,2013,28(2):77-79,109.[8]㊀DE FIGUEIREDO V R G,YAMASHITA F,VANZELA A L L,et al.Action of multi-enzyme complex on protein extraction toobtain a protein concentrate from okara[J].Journal of FoodScience and Technology,2018,55(4):1508-1517. [9]㊀SHIH F F,DAIGLE K W.Preparation and characterization ofrice protein isolates[J].Journal of the American OilChemists Society,2000,77(8):885-889. [10]㊀马雪,关海宁,郭丽,等.双酶法提取玉米胚芽粕水解蛋白及抗氧化特性[J].食品工业,2019,40(7):85-90. [11]㊀SUN L L,HOU H,LI B F,et al.Characterization of acid-andpepsin-soluble collagen extracted from the skin of Nile tilapia(Oreochromis niloticus)[J].International Journal of BiologicalMacromolecules,2017,99:8-14.[12]㊀钟雪瑶,王少曼,张彦军,等.响应面法优化面包果淀粉的酶法提取工艺[J].食品工业科技,2020,41(21):139-144.[13]㊀陈晨,李成忠,张焕新,等.响应面法优化牡丹籽粕蛋白提取工艺及其功能性质[J].食品工业,2023,44(3):10-14.[14]㊀董娟,赵巧玲,刘扬铭,等.酶辅助法提取脱脂葡萄籽蛋白的工艺研究[J].粮食与油脂,2017,30(12):20-24.[15]㊀YU M,ZENG M M,QIN F,et al.Physicochemical andfunctional properties of protein extracts from Torreya grandisseeds[J].Food Chemistry,2017,227:453-460. [16]㊀张春华,翟爱华.超声辅助纤维素酶法优化红小豆蛋白提取工艺研究[J].农产品加工,2023(2):22-25,34. [17]㊀赵楠,包怡红,郭阳.提取方法对脱脂松仁粕蛋白性质的影响[J].中国油料作物学报,2017,39(1):117-122. [18]㊀HOU F R,DING W H,QU W J,et al.Alkali solutionextraction of rice residue protein isolates:influence of alkaliconcentration on protein functional,structural properties andlysinoalanine formation[J].Food Chemistry,2017,218:207-215.[19]㊀赵素斌,张晓平,任清.3种方法提取燕麦麸蛋白及其产物的比较[J].食品科学,2010,31(14):71-79.(责任编辑:董宇飞)。
海蜇加工的三矾工艺哎呀，咱来说说这海蜇加工的三矾工艺呀！你可别小瞧了这海蜇，要想把它变成美味可口的佳肴，这三矾工艺那可是相当重要哩！先来说说这第一矾。
就好像给海蜇洗了个特别的澡，把它身上那些多余的水分和杂质给去掉一些。
这一步就像是给海蜇做了一次初步的洗礼，让它开始走向美味的道路。
你想想啊，要是没有这第一矾，那海蜇不就还是那副软趴趴、没什么滋味的样子嘛。
然后呢，就是第二矾啦。
这第二矾就像是给海蜇来了一次华丽的变身，让它变得更加紧实、有嚼劲。
就好比一个人经过了精心的打扮，一下子就变得不一样了，更加吸引人了呢！经过这第二矾处理过的海蜇，那口感可就提升了不止一个档次呀。
最后，就是至关重要的第三矾啦！这第三矾简直就是给海蜇注入了灵魂。
经过这最后一步的加工，海蜇就彻底变成了让人垂涎欲滴的美味。
你说神奇不神奇？就好像一个原本普通的东西，突然就变得闪闪发光，让人忍不住想要去品尝一口。
这三矾工艺，一环扣一环，缺一不可呀！就跟建房子似的，少了一块砖，那房子都不牢固。
要是少了其中一矾，那海蜇能好吃吗？肯定不能呀！你说咱吃海蜇不就是为了那一口鲜美、那一口独特的口感嘛。
你再想想，要是随便弄弄，那海蜇能有现在这么受欢迎吗？那肯定不行呀！这三矾工艺可是经过了多少人的实践和摸索才得来的呀，这都是智慧的结晶呢！咱可不能小瞧了它。
而且啊，这三矾工艺也不是那么容易掌握的呢。
时间、温度、用量，每一个环节都得把握得恰到好处，不然这海蜇可就达不到最佳的效果啦。
这就好比是一场考试，只有认真对待，才能考出好成绩呀。
咱平时吃海蜇的时候，可别忘了这背后的三矾工艺呀，这可都是劳动人民的智慧和心血呢！咱得好好珍惜这来之不易的美味，好好品尝每一口海蜇带给我们的快乐。
你说是不是呀？所以啊，下次再看到那美味的海蜇，你就会知道，这可不是随随便便就能做出来的，这是经过了三矾工艺的精心打造呀！。
煎饺子的英文作文I love eating pan-fried dumplings. The crispy bottom and juicy filling make them so delicious. I always dip them in a mixture of soy sauce and vinegar before taking a big bite.Making pan-fried dumplings is a bit tricky. First, you need to prepare the filling, which usually consists of minced pork, cabbage, and various seasonings. Then, you need to wrap the filling in thin dough and pleat the edges to seal the dumplings. Finally, you pan-fry them until the bottom turns golden brown and crispy.One of the best things about pan-fried dumplings is the sound they make when they're cooking. The sizzling sound as the dumplings hit the hot pan is music to my ears. It'slike they're singing a little song, telling me they're almost ready to be devoured.The best part of eating pan-fried dumplings is thecommunal experience. Whether I'm making them at home with my family or enjoying them at a restaurant with friends, there's something special about sharing a plate of these delicious dumplings. We all grab for the same dumplings, trying to get the crispiest one before anyone else.I could eat pan-fried dumplings every day and never get tired of them. They're just so satisfying and comforting, like a warm hug in food form. Plus, they're versatile I can eat them for breakfast, lunch, or dinner, and they always hit the spot.。
我最喜欢的食物饺子英语作文As an English teacher I would like to provide you with a detailed composition about My Favorite Food Dumplings that you can use as a reference or inspiration. Heres a sample essayTitle My Favorite Food DumplingsIntroductionFood is an essential part of our lives and each culture has its own unique dishes that are cherished by its people. In my country China there is a particular dish that holds a special place in my heart dumplings. They are not just a meal they are a symbol of family tradition and togetherness.Body Paragraph 1 History and Significance of DumplingsDumplings known as Jiaozi in Chinese have a long history dating back to the Han Dynasty. They are traditionally eaten during Chinese New Year and other important festivals as a symbol of prosperity and good fortune. The shape of the dumpling resembles an ancient Chinese gold ingot which is believed to bring wealth and luck to those who consume them.Body Paragraph 2 Making DumplingsThe process of making dumplings is a labor of love that involves the whole family. First we prepare the dough by mixing flour and water kneading it until it becomes smooth and elastic. The dough is then rolled out into thin circles which serve as the wrapper for the dumplings. The filling can vary depending on personal preference but common ingredients include minced pork shrimp vegetables and seasonings. Each family member takes turns filling the wrappers folding them into a halfmoon shape and sealing the edges to create the perfect dumpling.Body Paragraph 3 Cooking and Enjoying DumplingsThere are several ways to cook dumplings including boiling steaming and frying. Boiling them in water until they float to the surface is a popular method as it preserves the delicate flavors of the filling. Steamed dumplings are another favorite as they have a soft and fluffy texture. Fried dumplings known as Guo Tie have a crispy exterior and are often enjoyed as a snack. Regardless of the cooking method dumplings are typically served with a dipping sauce made from soy sauce vinegar and chili oil.Body Paragraph 4 Cultural and Personal SignificanceDumplings are more than just a delicious meal they represent the warmth and unity of family gatherings. Making and eating dumplings together is a cherished tradition that brings people closer and strengthens bonds. For me the aroma of freshly cooked dumplings and the sound of laughter around the table are the essence of home and happiness.ConclusionIn conclusion dumplings are my favorite food not only because of their delicious taste and versatile fillings but also because of the memories and emotions they evoke. They are a reminder of the importance of family tradition and the simple joys of life. Whether you are celebrating a special occasion or just craving a comforting meal dumplings are a dish that can bring people together and create lasting memories.This composition provides a comprehensive overview of dumplings including their history the process of making them various cooking methods and their cultural and personal significance. Feel free to use this essay as a guide or inspiration for your own writing.。
制作韭菜饺子作文英文英文：Making leek dumplings is one of my favorite things to do in the kitchen. It's a fun and delicious way to spend an afternoon with friends or family. To start, I like to make the dough from scratch using flour, water, and a pinch of salt. Then, I chop up some fresh leeks and mix them with ground pork, soy sauce, and sesame oil to make the filling. Next, I roll out the dough and cut it into circles using a cookie cutter. I spoon some of the filling onto each circle and fold them in half, pinching the edges together to seal the dumplings. Finally, I boil them in a pot of water until they float to the top and serve them with a dipping sauce made from soy sauce, vinegar, and chili oil.中文：制作韭菜饺子是我厨房里最喜欢做的事情之一。
这是一个有趣而美味的方式，可以与朋友或家人度过一个下午。
首先，我喜欢用面粉、水和一点盐来制作面团。
然后，我切碎一些新鲜的韭菜，与猪肉末、酱油和芝麻油混合，制成馅料。
fraying翻译fraying是动词，意为“磨损；磨破；（关系等）恶化”。
以下是11个双语例句：1. The edges of the carpet are fraying, and it needs tobe repaired. （地毯的边缘正在磨损，需要修理。
）2. The constant use of the old bicycle has caused thetires to fray. （长时间使用这辆旧自行车已经导致轮胎磨损。
）3. The relationship between the two countries has frayed over the past few years. （这两个国家之间的关系在过去几年间恶化了。
）4. The hem of her dress was fraying, so she had to sew it back together. （她裙子的下摆被磨破了，所以她不得不重新缝补。
）5. The constant bickering between the siblings has caused their relationship to fray. （兄弟姐妹之间经常争吵，导致他们的关系恶化。
）6. The fabric on the old armchair is fraying, and it needs to be reupholstered. （老扶手椅上的织物已经磨损，需要重新装饰。
）7. The stress of his job has caused his mental health to fray. （工作压力导致他的精神健康状况恶化。
）8. The fraying relationship between colleagues was evident in their lack of communication. （同事之间的关系恶化在他们缺乏沟通上表现得很明显。
carafe公式A carafe is a versatile and functional kitchen accessory that is often used for serving beverages such as water, juice, and wine. It is typically made of glass or crystal and has a narrow neck and a wide base. Carafes come in a variety of shapes and sizes, with some featuring handles for easy pouring. They are a stylish alternative to traditional pitchers and add a touch of elegance to any table setting.Carafe公式是一种多功能的厨房配件，通常用于盛放水、果汁和葡萄酒等饮料。
它通常由玻璃或水晶制成，有一个狭窄的颈部和一个宽大的底座。
Carafe有许多不同的形状和大小，有些还配有把手，方便倒水。
它们是传统水瓶的时尚替代品，并为任何餐桌摆设增添了一抹优雅的色彩。
One of the main advantages of using a carafe is that it allows for better aeration of beverages, particularly wine. When wine is poured into a carafe, it is exposed to more oxygen, which can help soften harsh tannins and enhance its flavors. This process, known as decanting, can greatly improve the taste and aroma of the wine, making it more enjoyable to drink.使用Carafe的主要优点之一是可以更好地氧化饮料，特别是葡萄酒。
