Intrinsic viscosity of cress (Lepidium sativum) seed gum: Effect of salts and sugars

This study aimed to determine the effect of different substitution levels of cress seed gum (CSG, 0-15%) and sucrose (SUC, 0-10%) on the dilute solution properties of native wheat starch (NWS) in terms of intrinsic viscosity, Huggins constant, power-law model slope, berry number, master curve slope, critical concentration, shape factor, and swollen specific volume. In the presence of CSG, the intrinsic viscosity of NWS increased from 0.686 to 0.760 dl/g, the molecular conformation changed from random coil to rod-like, the specific swollen volume enhanced from 0.27 to 0.32 dl/g and the shape factor altered from spherical to prolate. In contrast, sucrose reduced the intrinsic viscosity of NWS to 0.379 dl/g and the specific swollen volume to 0.15 dl/g, altered the conformation to a more random coil and the shape factor to a more compact sphere. In the ternary system, the parameters were close to those of the starch-gum mixture. It can be concluded that CSG overcame the weakening effect of SUC on the NWS solution properties in the ternary system.

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Rheological, textural, and sensory properties of non-fat yogurt containing cress (Lepidium sativum) seed gum and various starches

Food Science and Technology ◽

10.1590/fst.30121 ◽

2021 ◽

Author(s):

Shahzad HUSSAIN ◽

Abdellatif Abdelhakim MOHAMED ◽

Mohamed Saleh ALAMRI ◽

Ali SALEH ◽

Mohamed Abdrabo IBRAHEEM ◽

...

Keyword(s):

Sensory Properties ◽

Lepidium Sativum ◽

Seed Gum

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Molecular Parameters and Intrinsic Viscosity of Nettle Seed (Urtica Pilulifera) Gum as a Function of Temperature

10.21203/rs.3.rs-151482/v1 ◽

2021 ◽

Author(s):

Zahra Zamani ◽

Seyed Mohammad Ali Razavi

Keyword(s):

Activation Energy ◽

Intrinsic Viscosity ◽

Shape Factor ◽

Master Curve ◽

Molecular Conformation ◽

Random Coil ◽

Chain Flexibility ◽

B Values ◽

Ellipsoidal Shape ◽

Seed Gum

Abstract This research focused to determine some molecular properties of Nettle seed gum (NSG), as one of novel and natural source of hydrocolloids, at various temperatures (10, 25, 40, 55, and 70°C) in the dilute region. The results displayed that among the models studied, the Higiro 2 model with highest R2 and lowest RMSE values was the most proper model for determining the intrinsic viscosity of the NSG. According to this model, the intrinsic viscosity value of NSG was obtained in the range of 0.15–0.21 dl/g. It was also revealed that, as the temperature raised, the intrinsic viscosity of NSG declined. The shape factor of NSG at 40°C was spherical, however, with increasing the temperature from 40°C to 70°C, it was changed to an ellipsoidal shape. Berry number and master curve slope revealed that NSG solution at all temperatures was within the dilute regime and that no molecular entanglements were present. The parameter b values acquired for NSG at the intended temperatures showed that the molecular conformation of NSG was random coil. The activation energy and chain flexibility parameter calculated for NSG at the studied temperatures were 0.488×107 J/kgmol and 587.2, respectively.

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Optimizing nanoencapsulation of Heracleum Lasiopetalum by response surface methodology

10.22541/au.163950444.48271274/v1 ◽

2021 ◽

Author(s):

Mahsa Yazdan-Bakhsh ◽

Mojtaba Nasr-Esfahani ◽

reza esmaeilzadeh kenari ◽

Mohamad Fazel-Najafabadi

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Food Systems ◽

Whey Protein Concentrate ◽

High Yield ◽

Lepidium Sativum ◽

Coating Materials ◽

Seed Gum ◽

Nanometric Size ◽

Gradual Release

This study was carried out to optimize formulation for Heracleum Lasiopetalum (golpar) extract nanoencapsulation by response surface methodology (RSM). The primary emulsion was fabricated by (5-10 %) golpar extract (GE), (40-35 %) emulsifier span 80 (EM), and (50-60 %) sunflower oil (SO). The coating materials of nanoencapsulation were the composition of Lepidium sativum seed gum (LSG) and whey protein concentrate (WPC) at different ratios (1:0, 1:1, and 0:1). The yield of nanoencapsulation of golpar extract, particle size, and zeta potential was investigated as responses of RSM. The optimal formulation for nanoencapsulation of golpar extract were SO: 50.46%, GE 9.52%, and EM: 36.30% in LSG, SO: 57.07%, GE: 7.12%, and EM: 30.85% in LSG:WPC, and SO: 54.98%, GE: 9.05%, and EM: 39.87% in WPC coating. In conclusion, the nanoencapsulation of golpar extract prepared with the optimized formulation by RSM ensures the gradual release and sedimentation during storage with nanometric size and high yield of encapsulation. The nanocapsules of golpar extract can be used as a natural antioxidant in food systems.

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The Use of Salvia macrosiphon and Lepidium sativum Linn. Seed Gums in Nanoencapsulation Processes: Improving Antioxidant Activity of Potato Skin Extract

Journal of Food Quality ◽

10.1155/2021/5519857 ◽

2021 ◽

Vol 2021 ◽

pp. 1-8

Author(s):

Javad Tavakoli ◽

Habib Abbasi ◽

Aniseh Zarei Jelyani ◽

Amin Mousavi Khaneghah

Keyword(s):

Antioxidant Activity ◽

Antioxidant Effect ◽

Lepidium Sativum ◽

Skin Extract ◽

Coating Agent ◽

Potato Skin ◽

Seed Gum ◽

Average Size ◽

Coating Agents ◽

Salvia Macrosiphon

In the present study, the effect of Salvia macrosiphon Seed Gum (SMSG) and Lepidium sativum Linn. Seed Gum (LSSG) as a coating agent on the properties of nanoencapsulated potato skin extract was studied. Moreover, the antioxidant effect of nanoencapsulated extract at a concentration of 1000 ppm incorporated into soybean oil was evaluated. The Z-average size of the emulsions stabilized by SMSG; LSSG; and a complex (1 : 1) of SMSG and LSSG (CSL) was estimated as 160.2, 144.3, and 115.2 nm. The encapsulation efficiency of phenolic extracts in the powders formed by SMSG, LSSG, and CSL was 82.39, 81.67, and 93.6% which declined to 45.28, 48.22, and 62.67% after storage for 40 days at 30°C. The results indicated that the use of coating agents for encapsulation enhanced their antioxidant effect and compared with TBHQ and free extract that nanoencapsulated extract by CSL had the highest antioxidant activity followed by LSSG nanoencapsulated extract and SMSG nanoencapsulated extract.

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Bovine Platelet Proteins III. Some Properties of Platelet Fibrinogen

Thrombosis and Haemostasis ◽

10.1055/s-0038-1653557 ◽

1969 ◽

Vol 21 (03) ◽

pp. 428-440 ◽

Cited By ~ 8

Author(s):

N. O Solum ◽

S Łopaciuk

Keyword(s):

Intrinsic Viscosity ◽

Rabbit Antiserum ◽

Disc Electrophoresis ◽

Carbohydrate Content ◽

Plasma Fibrinogen ◽

Total Amino Acid ◽

Electrophoretic Mobilities ◽

Bovine Plasma ◽

Starch Gel ◽

The Difference

Summary1. Some properties of purified bovine platelet fibrinogen have been described and the data compared to those obtained by parallel analysis of purified bovine plasma fibrinogen.2. A close similarity was found between platelet and plasma fibrinogen as to sedimentation coefficients, electrophoretic mobilities in starch gel and polyacrylamide disc electrophoresis, light absorption spectra in the range 240 mμ to 330 mμ, ability to form immunoprecipitate with a rabbit antiserum against bovine plasma fibrinogen, total amino acid composition and in N-terminal amino acids.Differences between the fibrinogens were found as to intrinsic viscosity, carbohydrate content and behaviour upon clotting by thrombin. Intrinsic viscosity in 0.3 M NaCl at 25° was 0.48 dl/g for platelet fibrinogen as compared to 0.26 dl/g for plasma fibrinogen. The carbohydrate content of platelet fibrinogen was 0.56 ± 0.10% 1.56±0.10% and 1.37±0.09% for sialic acid (calculated as N-glycolyl neuraminic acid), hexose (galactose/mannose 1:2) and hexosamine (glucosamine), respectively. These values were 6, 54 and 26% higher than those found for plasma fibrinogen. The difference in clotting behaviour indicated a slower polymerization rate of the fibrin monomers formed from platelet fibrinogen than of those formed from plasma fibrinogen.

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Chemical investigation of the Azorean Lepidium sativum seeds as a phytonutrient alternative for rheumatic diseases

Planta Medica ◽

10.1055/s-2007-987071 ◽

2007 ◽

Vol 73 (09) ◽

Author(s):

E Lima ◽

J Baptista

Keyword(s):

Rheumatic Diseases ◽

Chemical Investigation ◽

Lepidium Sativum

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Application of pure, thermostable, alkali-tolerant xylanase in bleaching of oxygen-delignified pine kraft pulp

TAPPI Journal ◽

10.32964/tj14.11.689 ◽

2015 ◽

Vol 14 (11) ◽

pp. 689-694

Author(s):

QINGZHI MA ◽

QI WANG ◽

CHU WANG ◽

NIANJIE FENG ◽

HUAMIN ZHAI

Keyword(s):

Intrinsic Viscosity ◽

Chlorine Dioxide ◽

High Purity ◽

Kraft Pulp ◽

Alkaline Media ◽

Industrial Scale ◽

Elemental Chlorine ◽

Effect Of Oxygen ◽

Alkaline Tolerant ◽

Ecf Bleaching

The effect of oxygen (O2)-delignified pine kraft pulp pretreatment by high-purity, thermostable, and alkaline-tolerant xylanases on elemental chlorine free (ECF) bleaching of O2-delignification kraft pulp was studied. The study found that xylanase pretreatment preserved the intrinsic viscosity and yield of O2-delignified pulp while causing about 7% of delignification with high delignification selectivity. The xylanases with high purity, higher thermostability (75°C~80°C) in highly alkaline media (pH 8.0~9.5) could be applied on an industrial scale. Pulp pretreatment by the high-purity, thermostable, and alkaline tolerant xylanases could improve pulp brightness or reduce the chlorine dioxide (ClO2) consumption. In a D0ED1D2 bleaching sequence using the same amount of ClO2, the xylanase-pretreated pulp obtained a higher brightness (88.2% vs. 89.7% ISO) at the enzyme dose of 2 U/g pulp; or for the same brightness as control (88.2% ISO), the ClO2 dosage in the D0 stage was reduced by 27%, which represents a 16% savings in total ClO2 used for bleaching.

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