Starch composition and functional properties of raw and pretreated anchote ( Coccinia abyssinica ( Lam .) Cogn .) tuber flours dried at different temperatures

Abstract Effects of different temperatures and pH values on the solubility of egg white proteins were studied. The solubility was determined experimentally in the temperature range of 40 to 100°C, and pH of 7.5 and 9.0. Morr et al (1985) and Bradford (1976) methods were used to determine the solubility and the results were compared. The results showed that the solubility of egg white protein was influenced by pH as well as temperature. The integrated study provided valuable information for dried egg white protein solubility analysis. Temperature and pH changes alter the solubility of egg white proteins and consequently both temperature and pH influences in functional properties. Besides, it was also observed an interaction among the temperature and pH on egg white proteins solubility. The minimum solubility values were achieving at 60°C, indicating possible protein coagulation from this temperature.

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Physiochemical and functional properties of chum salmon (Oncorhynchus keta ) skin gelatin extracted at different temperatures

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.8431 ◽

2017 ◽

Vol 97 (15) ◽

pp. 5406-5413 ◽

Cited By ~ 7

Author(s):

Yang Liu ◽

Lining Xia ◽

Hui Jia ◽

Qi Li ◽

Wengang Jin ◽

...

Keyword(s):

Functional Properties ◽

Chum Salmon ◽

Oncorhynchus Keta ◽

Chum Salmon Oncorhynchus Keta ◽

Different Temperatures

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An Investigation on Physical Ageing of ?-Lactoglobulin and Implications for Its Storage

International Journal of Food Engineering ◽

10.1515/1556-3758.2138 ◽

2012 ◽

Vol 8 (1) ◽

Author(s):

Asgar Farahnaky ◽

Mahsa Majzoobi

Keyword(s):

Moisture Content ◽

Functional Properties ◽

Manufacturing Industry ◽

Glassy State ◽

Synthetic Polymers ◽

Peak Temperature ◽

Physical Ageing ◽

Different Temperatures ◽

Main Protein ◽

Β Lactoglobulin

Due to the importance of physical ageing in functional properties of the globular protein of β-lactoglobulin as the main protein of whey powder (the by product of cheese manufacturing industry) the possible occurrence of physical ageing in dry powder of β-lactoglobulin with moisture content of 15.9% was studied at different temperatures below and close to the glass transition.Endothermic peaks that corresponded to relaxation enthalpy were observed for a β-lactoglobulin with 4 % moisture. Enthalpy and peak temperature increased on storage of β-lactoglobulin when it was held in the glassy state at different temperatures (20, 40, 60 º C). The general characteristics of the endothermic peaks were similar to those previously reported for synthetic polymers.

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X-ray Diffraction Pattern and Functional Properties of Dioscorea hispida Dennst Starch Hydrothermally Modified at Different Temperatures

Food and Bioprocess Technology ◽

10.1007/s11947-010-0424-3 ◽

2010 ◽

Vol 5 (3) ◽

pp. 964-971 ◽

Cited By ~ 11

Author(s):

Jirarat Tattiyakul ◽

Tarin Naksriarporn ◽

Pasawadee Pradipasena

Keyword(s):

Diffraction Pattern ◽

Functional Properties ◽

X Ray Diffraction ◽

X Ray ◽

Different Temperatures

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Mechanical and Functional Properties of Unwashed Barramundi (Lates calcarifer) Gels as Affected by High-Pressure Processing at three Different Temperatures and Salt Concentrations

Journal of Aquatic Food Product Technology ◽

10.1080/10498850.2020.1739792 ◽

2020 ◽

Vol 29 (4) ◽

pp. 373-382

Author(s):

Binh Quang Truong ◽

Roman Buckow ◽

Minh Nguyen

Keyword(s):

High Pressure ◽

Functional Properties ◽

High Pressure Processing ◽

Lates Calcarifer ◽

Different Temperatures

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Chemical, sensory, and functional properties of whey-based popsicles manufactured with watermelon juice concentrated at different temperatures

Food Chemistry ◽

10.1016/j.foodchem.2018.02.044 ◽

2018 ◽

Vol 255 ◽

pp. 58-66 ◽

Cited By ~ 12

Author(s):

Carolina P.C. Martins ◽

Marcus Vinicius S. Ferreira ◽

Erick A. Esmerino ◽

Jeremias Moraes ◽

Tatiana C. Pimentel ◽

...

Keyword(s):

Functional Properties ◽

Watermelon Juice ◽

Different Temperatures

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Functional Properties of Elastomers Based on Butadiene-Nitrile Rubbers

Defect and Diffusion Forum ◽

10.4028/www.scientific.net/ddf.410.624 ◽

2021 ◽

Vol 410 ◽

pp. 624-629

Author(s):

Evgeniy N. Eremin ◽

Elena A. Khorova ◽

Elena A. Strizhak

Keyword(s):

Functional Properties ◽

Decomposition Temperature ◽

Elasticity Coefficient ◽

Force Microscopy ◽

Atomic Force ◽

Mechanical Loss Tangent ◽

Different Temperatures ◽

Nitrile Rubbers ◽

Filler Dispersion ◽

Operational Data

In this article Therban AT 5065 VP, Therban AT 5005 VP - HBNR elastomers of different unsaturation degrees and their combined compositions research results (using optical and atomic force microscopy, DSC, DMA) are described. With these results structure and functional properties operational data of nitrile elastomers was obtained with no need of durable tests under different temperatures. It was found out that filler dispersion rises from 61.8 to 90.5 % and decomposition temperature grows from 261.9 to 275.3 °C while Therban AT 5005 VP share is increased from 20 to 50 weight parts. It is shown that elastomers with rubber ratio of 50:50 within temperature range from minus 30 to plus 150 °C have the lowest elasticity coefficient (from 311 to 1.6 MPa) and mechanical loss tangent (0.20) at the end of the test.

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