Effect of Glycerol Content on the Properties of Potato Flour Films

2021 ◽  
pp. 2000203
Author(s):  
Zong‐qiang Fu ◽  
Shao‐xiang Guo ◽  
Yao Sun ◽  
Hong‐jian Wu ◽  
Zhi‐gang Huang ◽  
...  
2017 ◽  
Vol 13 (3) ◽  
Author(s):  
Pinki Saini ◽  
Neelam Yadav ◽  
Devinder Kaur ◽  
V. K. Gupta ◽  
Bandana Kaundal ◽  
...  

Energies ◽  
2021 ◽  
Vol 14 (2) ◽  
pp. 403
Author(s):  
Matea Bačić ◽  
Anabela Ljubić ◽  
Martin Gojun ◽  
Anita Šalić ◽  
Ana Jurinjak Tušek ◽  
...  

In this research, optimization of the integrated biodiesel production process composed of transesterification of edible sunflower oil, catalyzed by commercial lipase, with simultaneous extraction of glycerol from the reaction mixture was performed. Deep eutectic solvents (DESs) were used in this integrated process as the reaction and extraction media. For two systems, choline chloride:glycerol (ChCl:Gly) and choline chloride:ethylene glycol (ChCl:EG), respectively, the optimal water content, mass ratio of the phase containing the mixture of reactants (oil and methanol) with an enzyme and a DES phase (mass ratio of phases), and the molar ratio of deep eutectic solvent constituents were determined using response surface methodology (RSM). Experiments performed with ChCl:Gly resulted in a higher biodiesel yield and higher glycerol extraction efficiency, namely, a mass ratio of phases of 1:1, a mass fraction of water of 6.6%, and a molar ratio of the ChCl:Gly of 1:3.5 were determined to be the optimal process conditions. When the reaction was performed in a batch reactor under the optimal conditions, the process resulted in a 43.54 ± 0.2% yield and 99.54 ± 0.19% glycerol extraction efficiency (t = 2 h). Unfortunately, the free glycerol content was higher than the one defined by international standards (wG > 0.02%); therefore, the process was performed in a microsystem to enhance the mass transfer. Gaining the same yield and free glycerol content below the standards (wG = 0.0019 ± 0.003%), the microsystem proved to be a good direction for future process optimization.


2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 310-311
Author(s):  
Makenzie T Lowke ◽  
Richard F Kaiser ◽  
Natasha L Bell ◽  
Michelle Garcia

Abstract Fat deposition in pork enhances flavor of meat; however, too much fat is an undesirable commodity in a health-conscious society. Therefore, manipulating the nutritional components of a swine diet to aid in the deliberate deposition of fat for the purpose of flavor while avoiding overconditioning is an aim in production. Nutrient additives, such as condensed polyphenolic tannins, inhibit pre-adipocyte maturation, but the role on lipid metabolism in mature adipocytes (MA) remains unclear. Therefore, it is hypothesized that quebracho tannin will alter lipid metabolism in porcine MA. Subcutaneous adipose tissue was collected from 5 ± 0 month old (n = 3) barrows weighing 37.7 ± 1.84kg. Tissue was enzymatically dispersed (collagenase type II) to isolate lipid filled adipocytes. After enzymatic separation the cells were rinsed and divided into 2 groups for separate incubation periods plus tannin treatment: 1) 2 hr incubation time with/without tannin (Quebracho Schinopsis lorentzii; 0M, 0.1mg, 0.5mg, and 1mg) or 2) 24 hr incubation time with/without tannin (0M, 0.1mg, 0.5mg, and 1mg). Approximately 4x105 cells/well were cultured in triplicate/treatment dose at 37 °C with 5% CO2 in atmosphere. Upon termination of the culture period, media was processed for analysis of glycerol content to determine lipolytic activity using an enzymatic colorimetric assay. The MIXED procedure of SAS for factorial treatment design was utilized to determine the effect of time and tannin treatment on lipolytic activity in cultured MA. Glycerol content was significantly higher (P£0.001) in tannin treated cultures. Time tended (P = 0.1) to influence the magnitude of lipolytic activity. Hence, quebracho tannin appears to augment lipolytic activity in cultured porcine MA. Determining the effect of tannin on lipolytic regulators will support the supposition that tannins influence MA lipid metabolism.


2001 ◽  
Vol 13 (3) ◽  
pp. 271-279 ◽  
Author(s):  
Brent J. Sinclair ◽  
Heidi Sjursen

Cold tolerance of the springtail Gomphiocephalus hodgsoni Carpenter (Collembola: Hypogastruridae) was studied at Cape Bird, Ross Island, Antarctica (77°13′S, 166°26′E). Microclimate temperatures indicate a highly seasonal thermal environment, with winter minima <–39°C. Snow cover significantly buffers both minimum temperatures and cooling rates. Gomphiocephalus hodgsoni survives low temperatures by avoiding freezing. Mean low group supercooling points (SCPs) ranged from –35.4°C in October to –28.3°C in January. The lowest SCP measured was –38.0°C. The high SCP group was very small, making up only 18% of the population in January. In October, G. hodgsoni had a very high glycerol content (>80 μg mg−1 dry weight), although this declined rapidly to low levels (c. 7–10 μg mg−1 dry weight) in January. Quantities of glucose and trehalose were low during October, but steadily increased throughout the summer. Haemolymph osmolality was exceptionally high (up to 1755 mOsm kg−1) at the end of November, but this rapidly declined to c. 500 mOsm kg−1 by late December. The presence of thermal hystersis proteins was indicated by both osmometry on haemolymph samples and recrystallization inhibition studies of springtail homogenates. There was a strong relationship between glycerol content and SCP, but the relationship between haemolymph osmolality, SCP and carbohydrates is uncertain.


2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Jingyan Gao ◽  
Nan Wang ◽  
Lei Wang ◽  
Shuang Song ◽  
Miao Liu ◽  
...  

Abstract The poor retention of fermentation gases and air is a critical issue for gluten-free (GF) products. To better understand the effect of potato flour on the characteristics of GF bread, the mechanistic relations between potato starch and potato protein in different ratios at 9:1, 8:2, 7:3, 6:4 and 5:5 for GF dough were investigated for viscoelasticity, thermal properties, moisture, microstructures, and bread quality. The results reveal that potato starch had a relatively important role in both dough and bread. The viscous character of dough was highest at a proportion of 6:4, with a more compact microstructure and better bread color, volume, hardness, chewiness, resilience and springiness. With decreasing starch content, the gelatinization and retrogradation enthalpy decreased, and the relaxation time of immobilized water and free water increased significantly. These results are believed to be helpful for processors to develop and optimize GF breads with potato starch and potato protein.


Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 145-152
Author(s):  
M. Hasmadi ◽  
M. Merlynda ◽  
A.H. Mansoor ◽  
I. Salwa ◽  
M.K. Zainol ◽  
...  

This study aimed to determine the proximate compositions and functional properties of sweet potato flour from different varieties cultivated in Sabah, Malaysia, namely Jepun, Kairot and Kaladi. The results showed that the moisture content of all flour samples was below 14%. The fat and protein content of Jepun sweet potato variety were significantly different (p<0.05) as compared with Kairot and Kaladi sweet potato varieties. The ash and dietary fibre content of Kairot sweet potato flour were higher (p<0.05) compared to Jepun and Kaladi flours. In addition, Kaladi sweet potato had the highest carbohydrate content (82%). There were significant differences (p<0.05) in the values of L*, a* and b* for all sweet potato flours. The Jepun sweet potato flour had the highest foaming capacity, water absorption capacity, oil absorption capacity, swelling power and viscosity. Rapid Visco analyser revealed that significant differences were observed for pasting parameters such as peak viscosity, trough viscosity, breakdown viscosity, final viscosity and setback viscosity. The gelatinisation properties showed that Kairot sweet potato flour had the highest onset temperature, conclusion temperature and enthalpy while Kaladi sweet potato flour had the highest peak temperature.


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