A comparative study on functional properties of beet and citrus pectins in food systems

In Madagascar, maize constitutes the third staple food. Traditionally, cereal gruel (made up from rice or maize flour) is the supplementary food for Malagasy children. This work involved a comparative study of the hydrothermal behavior of four maize flours sold on the market and their starches, in order to identify their best use in food systems, especially in infant nutrition. Studies of functional properties such as swelling power, solubility and viscosity were undertaken. At 90°C, the swelling power value range was between 4.81 (g/g) and 8.2 (g/g) for flours and between 6.72 (g/g) and 9.1 (g/g) for their starches. While solubility was 11.8 (%) and 16.4 (%) for flours at the same temperature (90°C), for starches, it was between 12.6 (%) and 22.8 (%). The viscosity peaked at 90°C, ranging from 648 (cP) to 2728 (cP) for flours and from 220 (cP) to 2268 (cP) for starches.

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Structural and functional properties of Escherichia coli-derived nucleoplasmin A comparative study of recombinant and natural proteins

European Journal of Biochemistry ◽

10.1046/j.1432-1033.2001.02043.x ◽

2001 ◽

Vol 268 (6) ◽

pp. 1739-1748

Author(s):

Aitor Hierro ◽

Jesus M. Arizmendi ◽

Javier De Las Rivas ◽

M. Angeles Urbaneja ◽

Adelina Prado ◽

...

Keyword(s):

Escherichia Coli ◽

Comparative Study ◽

Functional Properties ◽

Structural And Functional Properties

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Comparative study of the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours as affected by pH

Food Science & Nutrition ◽

10.1002/fsn3.143 ◽

2014 ◽

Vol 2 (6) ◽

pp. 802-810 ◽

Cited By ~ 20

Author(s):

Vassilios Raikos ◽

Madalina Neacsu ◽

Wendy Russell ◽

Garry Duthie

Keyword(s):

Comparative Study ◽

Functional Properties ◽

Fava Bean ◽

Green Pea

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A Comparative Study of Structure Formation in Thermomechanically Treated Ti-Ni and Ti-Nb-(Zr, Ta) SMA

Materials Science Forum ◽

10.4028/www.scientific.net/msf.706-709.1931 ◽

2012 ◽

Vol 706-709 ◽

pp. 1931-1936 ◽

Cited By ~ 5

Author(s):

Sergey Prokoshkin ◽

Vladimir Brailovski ◽

Karine Inaekyan ◽

Andrey Korotitskiy ◽

Sergey Dubinskiy ◽

...

Keyword(s):

Cold Rolling ◽

Comparative Study ◽

Shape Memory Alloys ◽

Shape Memory ◽

Structure Formation ◽

Thermomechanical Treatment ◽

Functional Properties ◽

Nanocrystalline Structure ◽

Technological Factors

The processes of structure formation in Ti-Ni and in Ti-Nb-Zr, Ti-Nb-Ta shape memory alloys (SMA) under thermomechanical treatment (TMT) were studied. The TMT comprised cold rolling with true strains from e=0.25 to 2 and post-deformation annealing. Differences in these processes between two groups of alloys are considered. The main conclusions are as follows: nanostructures created by TMT are useful for radical improvement of the SMA functional properties, and an optimum nanostructure (nanocrystalline structure, nanosubgrained structure or theirmixture) should be selected by taking into account other structural and technological factors.

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