本文将治理钛白废酸或酸性废水得到的副产物——钛白石膏用作壁纸的阻燃剂,通过热重分析,燃烧实验和扫描电镜(SEM)观察,比较了钛白石膏、二水硫酸钙、氢氧化铝三种阻燃剂的阻燃性能,结果表明钛白石膏具有较好的阻燃效果,可以作为壁纸阻燃剂使用.

This study realized the biological transformation form inorganic selenium into organic selenium by liquid fermentation of the Bacillus natto,and obtained Selem’Nattokinase. Optimal fermentation conditions were 2.5% soy peptone,2% glucose,10-6 mol/L Na2SeO3,0.05% MgSO4,0.02% CaCl2,0.2% /0.1% K2 HPO4/KH2PO4,pH7.0,fermentation temperature 37℃ ,inoculum size 2% ,fermentation time 60h. Under these conditions,the activity of the Selem’Nattokinase reached 196.81U/mL(Folin-phenol method),and the selenium content of its SDS-PAGE protein band was 0.060μg/g.

In order to obtain high purity nattokinase,some separation and purification techniques were explored.The optimized process includes:removing cells by centrifugation,30%～70% saturation ammonium sulfate precipitation,gel filtration chromatography with Sephadex G-50 and ion-exchange chromatography with QAE-Sephadex A-50.The purified enzyme showed a single protein band in the SDS-PAGE and its molecular weight was 27～28 ku.The purification factor and activity recovery of the nattokinase are 13.09 times and 25.07%,respectively.

In this study,a kind of restructured venison product was developed in which the venison and pork were taken as raw material.The effect of the functional additives(TG,soy protein,dairy salt,compound phosphate) and processing conditions(the operative temperature and time of TG) on the restructured property were studied by single factor test.The content of transglutaminase(TG),soy protein,dairy salt and the operative temperature of TG showed higher effects on the characteristics of the vension product than the other factors.Based on Box-Behnken design,the best the content of TG,soybean protein and dairy salt were dermined as 1.15%,3.36% and 2.06%,respectively.And the optimum operative temperature of TG was found as 42.68 ℃.

Unique flavor and nutritional balance fruit and vegetable composite restructured dried venison slice are researched in this text.The material are venison and pork which has different nutrition,flavor and processing characteristics and other nutrients such as carrot,dietary fiber(apple pee)l,isomaltooligosaccharide,soy protein,eggs and so on.Then they are cross-linked and restructured by transglutaminase(TG).Single-factor test are studied by measuring hardness,elasticity,cohesiveness and chewiness,then enzyme temperature,amount of transglutaminase,soy protein and salt are determined which are significant to quality and texture characteristic of composite dried venison slice.Box-Behnken design,SPSS and Design-Expert 7.1.6 software are used and regression equation is fitted,process parameters are optimized.Optimum conditions of composite dried venison slice are enzyme temperature 42.68 ℃,amount of TG 1.15%,soy protein 3.36%,salt 2.06%,and sample composite factor scores can be up to 397.508.

Compound venison sausages with balanced nutrition and unique flavor were processed using venison meat and pork meat differing in price,nutrients,flavor and processing characteristics as the main materials with the additions of nutritional supplements such as fruits and vegetables,dietary fiber and isomaltooligosaccharide. An investigation to probe the effects of soybean protein,potato starch,isomaltooligosaccharide,dietary fiber and fruits and vegetables,the mixing ratio of venison meat and pork meat on texture properties of compound venison sausages was carried out by single factor experiments. The formulation of some of the above ingredients was optimized by orthogonal array design based on texture properties and sensory evaluation. Soybean protein and potato starch had large effect on texture properties of compound venison sausages,which was little affected by isomaltooligosaccharide. The optimum amounts of added soybean protein and potato starch were 6% and 5%,respectively. Apple peel was the best dietary fiber for compound venison sausages,and shiitake mushroom was the best vegetable. Based on the results from orthogonal array design,factor analysis and range analysis were conducted to determine the following formula for compound venison sausages (calculated on the basis of weight):the mixing ratio of venison meat and pork meat 4:6,shiitake mushroom 15%,apple peel 5%,and isomaltooligosaccharide 4%. Compound venison sausages processed following the optimized formula met the national standards for similar products in terms of both physicochemical and microbiological indicators.