为探究鳞杯伞子实体多糖(Clitocybe squamulosa fruiting body polysaccharide,CSFP)对玉米淀粉理化及结构特性影响,分别向玉米淀粉中加入基于干基质0、2%、4%、6%、8%的CSFP,研究其糊化特性、流变性能、微观结构、红外光谱和质构特性...为探究鳞杯伞子实体多糖(Clitocybe squamulosa fruiting body polysaccharide,CSFP)对玉米淀粉理化及结构特性影响,分别向玉米淀粉中加入基于干基质0、2%、4%、6%、8%的CSFP,研究其糊化特性、流变性能、微观结构、红外光谱和质构特性。结果表明:CSFP能够延缓玉米淀粉的糊化,具体表现为随着CSFP添加量的增加,玉米淀粉糊化的峰值黏度、最低黏度、最终黏度、崩解黏度、回生黏度均下降,而糊化温度有所升高。静态流变结果显示玉米淀粉糊和复配体系均呈现剪切稀释的假塑性流体,且流体指数(n)和稠度系数(K)分别出现随CSFP添加量的增加而上升和下降的趋势;动态流变结果显示玉米淀粉糊和复配体系呈弱凝胶行为。通过扫描电镜对样品的微观结构进行观察,发现CSFP的加入使得样品内部结构逐渐松散,空隙变大。红外光谱扫描结果表明,形成的复配体系中未形成新的基团,添加CSFP后,淀粉结构的短程有序程度上升。研究结果表明,CSFP使得玉米淀粉糊的硬度、弹性、内聚性、咀嚼性和胶黏性均有所下降,以期为当前易吞咽食品的开发提供参考。展开更多
Brain computer interface (BCI) aims at creating new communication channels without depending on brain’s normal output channels of peripheral nerves and muscles. However,natural and sophisticated interactions manner b...Brain computer interface (BCI) aims at creating new communication channels without depending on brain’s normal output channels of peripheral nerves and muscles. However,natural and sophisticated interactions manner between brain and computer still remain challenging. In this paper,we investigate how the duration of event-related desynchronization/synchronization (ERD/ERS) caused by motor im-agery (MI) can be modulated and used as an additional control parameter beyond simple binary deci-sions. Furthermore,using the non-time-locked properties of sustained (de)synchronization,we have developed an asynchronous BCI system for driving a car in 3D virtual reality environment (VRE) based on cumulative incremental control strategy. The extensive real time experiments confirmed that our new approach is able to drive smoothly a virtual car within challenging VRE only by the MI tasks with-out involving any muscular activities.展开更多
文摘为探究鳞杯伞子实体多糖(Clitocybe squamulosa fruiting body polysaccharide,CSFP)对玉米淀粉理化及结构特性影响,分别向玉米淀粉中加入基于干基质0、2%、4%、6%、8%的CSFP,研究其糊化特性、流变性能、微观结构、红外光谱和质构特性。结果表明:CSFP能够延缓玉米淀粉的糊化,具体表现为随着CSFP添加量的增加,玉米淀粉糊化的峰值黏度、最低黏度、最终黏度、崩解黏度、回生黏度均下降,而糊化温度有所升高。静态流变结果显示玉米淀粉糊和复配体系均呈现剪切稀释的假塑性流体,且流体指数(n)和稠度系数(K)分别出现随CSFP添加量的增加而上升和下降的趋势;动态流变结果显示玉米淀粉糊和复配体系呈弱凝胶行为。通过扫描电镜对样品的微观结构进行观察,发现CSFP的加入使得样品内部结构逐渐松散,空隙变大。红外光谱扫描结果表明,形成的复配体系中未形成新的基团,添加CSFP后,淀粉结构的短程有序程度上升。研究结果表明,CSFP使得玉米淀粉糊的硬度、弹性、内聚性、咀嚼性和胶黏性均有所下降,以期为当前易吞咽食品的开发提供参考。
基金Supported by the National High-Tech Research Program of China (Grant No.2006AA01Z125)the National Basic Research Program of China (Grant No.2005CB724301)
文摘Brain computer interface (BCI) aims at creating new communication channels without depending on brain’s normal output channels of peripheral nerves and muscles. However,natural and sophisticated interactions manner between brain and computer still remain challenging. In this paper,we investigate how the duration of event-related desynchronization/synchronization (ERD/ERS) caused by motor im-agery (MI) can be modulated and used as an additional control parameter beyond simple binary deci-sions. Furthermore,using the non-time-locked properties of sustained (de)synchronization,we have developed an asynchronous BCI system for driving a car in 3D virtual reality environment (VRE) based on cumulative incremental control strategy. The extensive real time experiments confirmed that our new approach is able to drive smoothly a virtual car within challenging VRE only by the MI tasks with-out involving any muscular activities.
