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RISS 인기검색어
- 검색키워드
- 저자 : Chengjian Xu (검색결과 4 건)
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Fractal Crushing of Solid Particles
Yidong Wang,Chengjian Shao,Yongfu Xu 대한토목학회 2017 KSCE JOURNAL OF CIVIL ENGINEERING Vol.21 No.3
It does not have widely accepted theory to study particle crushing up to now because of the complex and irregular physical structure of the particles. Fractal theory, which employs statistical concepts in order to explain particle crushing, may provide a solution to this problem. The particle size distributions are introduced to determine the fractal dimension. The relationship among the particle size, the crushing strength, crushing energy and the probability of survival of the particles are established based on the fractal model. The theoretical results are based on the spherical particles and ideal crushing experiments under static load. A total of 500 single slag particle crushing tests are carried out for natural slag particles of 2 to 35 mm in diameter. The agreement between the experimental and the theoretical results of the slag particles seems to be satisfactory. The method introduced in this paper not only apply to slag particles, but also any other fractal particles.
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Patterns and drivers of Vibrio isolates phylogenetic diversity in the Beibu Gulf, China
Chen Xing,Du Hong,Chen Si,Li Xiaoli,Zhao Huaxian,Xu Qiangsheng,Tang Jinli,Jiang Gonglingxia,Zou Shuqi,Dong Ke,Adams Jonathan M.,Li Nan,Jiang Chengjian 한국미생물학회 2020 The journal of microbiology Vol.58 No.12
Members of the genus Vibrio are ubiquitous in aquatic environments and can be found either in a culturable or a viable but nonculturable (VBNC) state. Despite widespread concerns as to how to define the occurrence and dynamics of Vibrio populations by culture-independent approaches, further physiological research and relevant biotechnological developments will require the isolation and cultivation of the microbes from various environments. The present work provides data and perspectives on our understanding of culturable Vibrio community structure and diversity in the Beibu Gulf. Finally, we isolated 1,037 strains of Vibrio from 45 samples and identified 18 different species. Vibrio alginolyticus, V. cyclitrophicus, V. tasmaniensis, V. brasiliensis, and V. splendidus were the dominant species that had regional distribution characteristics. The correlation between the quantitative distribution and community structure of culturable Vibrio and environmental factors varied with the Vibrio species and geographical locations. Among them, salinity, nitrogen, and phosphorus were the main factors affecting the diversity of culturable Vibrio. These results help to fill a knowledge gap on Vibrio diversity and provide data for predicting and controlling pathogenic Vibrio outbreaks in the Beibu Gulf.
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Proteolytic effect of starter culture during ripening of smoked horse sausage
Lu Shiling,Han Xianna,Yang yanbin,Li Baokun,Xu Chengjian,Wang Qingling 한국식품과학회 2017 Food Science and Biotechnology Vol.26 No.5
In this study, we assessed the effect of bacterial and endogenous enzymes on the proteolysis of smoked horse sausage. Commercial starter culture (Staphylococcus xylosus + Lactobacillus sakei) was used in smoked horse sausage. Cathepsin B + L and cathepsin B activities, microbiological growth, pH, and water activity (aw) were measured. Based on PCR-DGGE fingerprint analyses, the starter culture inhibited endogenous bacterial growth. During ripening, the residual activity of cathepsin B + L and cathepsin B was higher in batch C (control) than in batch S (containing starter cultures). The starter and endogenous enzymes promote the degradation of sarcoplasmic and myofibrillar proteins; however, the degradation of these proteins was higher in batch S than in batch C. Therefore, bacterial enzymes played a major role in the degradation of proteins during the ripening of smoked horse sausage.
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Hengheng Qiu,Xin Guo,Xiaorong Deng,Xiaobing Guo,Xiaoying Mao,Chengjian Xu,Jian Zhang 한국식품과학회 2020 Food Science and Biotechnology Vol.29 No.10
The purpose of this study was to investigate theendogenous cathepsin activity in each subcellular fractionand the effect of this activity on myofibrillar protein andtexture during refrigeration and partial freezing storage ofnorthern pike (Esox lucius) fillets. The results showed thatfillets stored under the refrigerated condition were moresusceptible to oxidation than partial freezing. Endogenouscathepsin activity indicated that partial freezing destroysthe integrity of lysosomes more effectively than refrigerationand inhibits the increase in cathepsin B and B ? L inlysosomes. The activity of cathepsin B and B ? L inlysosomes, mitochondria and myofibrils under the partialfreezing conditions was always lower than that underrefrigeration. Texture analysis showed that refrigerationhad a negative impact on hardness and springiness. Inconclusion, the cathepsin activity in each subcellularfraction was effectively inhibited and better textural characteristicswere obtained with partial freezing thanrefrigeration.
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