Stability and bioactivity of carotenoids from Synechococcus sp. PCC 7002 in Zein/NaCas/Gum Arabic composite nanoparticles fabricated by pH adjustment and heat treatment antisolvent precipitation

2021 ◽  
Vol 117 ◽  
pp. 106663
Author(s):  
Rui Wang ◽  
Yahui Wang ◽  
Wei Guo ◽  
Mingyong Zeng
Keyword(s):  
Heat Treatment ◽  
Gum Arabic ◽  
Composite Nanoparticles ◽  
Ph Adjustment ◽  
Antisolvent Precipitation ◽  
Synechococcus Sp

Development of composite nanoparticles from gum Arabic and carboxymethylcellulose-modified Stauntonia brachyanthera seed albumin for lutein delivery

2021 ◽  
pp. 131269
Author(s):  
Ningxiang Yu ◽  
Jinshuang Wang ◽  
Chengjia Jiang ◽  
Xiaohua Nie ◽  
Zhenying Hu ◽  
...  
Keyword(s):  
Gum Arabic ◽  
Composite Nanoparticles

Design and Evaluation of Carbon Nanotube Based Nanofluids for Heat Transfer Applications

2013 ◽  
Vol 1543 ◽  
pp. 143-148
Author(s):  
Sathya P. Singh ◽  
Nader Nikkam ◽  
Morteza Ghanbarpour ◽  
Muhammet S. Toprak ◽  
M. Muhammed ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Rheological Properties ◽  
Gum Arabic ◽  
Step Method ◽  
Potential Measurement ◽  
Heat Treated ◽  
Electron Microscopy Analysis ◽  
Predicted Values ◽  
The Stability ◽  
Ph Range

ABSTRACTThe present work investigates the fabrication, thermal conductivity (TC) and rheological properties of water based carbon nanotubes (CNTs) nanofluids (NFs) prepared using a two-step method. As-received (AR) CNTs heated and the effect of heat treatment was studied using X-ray diffraction and thermogravimetric analysis. The AR-CNTs and heat-treated CNTs (HT-CNTs) were dispersed with varying concentration of surface modifiers Gum Arabic (GA) and TritonX-100 (TX) respectively. It was found that heat treatment of CNTs effectively improved the TC and influenced rheological properties of NFs. Scanning electron microscopy analysis revealed TX modified NFs showed better dispersion ability compared to GA. Surface modification of the CNTs was confirmed by Fourier Transformation Infrared (FTIR) analysis. Zeta potential measurement showed the stability region for GA modified NFs in the pH range of 5-11, whereas pH was between 9.5-10 for TX NFs. The concentration of surface modifier plays an extensive role on both TC and rheological behavior of NFs. A maximum TC enhancement of 10% with increases in viscosity around 2% for TX based HT-CNTs NFs was measured. Finally comparison of experimental TC results with the predicted values obtained from a model demonstrated inadequacy of the predictive model for CNT NFs system.

scholarly journals Influence of pH and solids content on heat-induced changes in structural arrangements of proteins in milk

Mljekarstvo ◽  
2021 ◽  
Vol 71 (2) ◽  
pp. 95-102
Author(s):  
Tatijana Markoska ◽  
Keyword(s):  
Heat Treatment ◽  
Concentration Factor ◽  
Protein Unfolding ◽  
Structural Changes ◽  
Skim Milk ◽  
Protein Composition ◽  
Covalent Bonds ◽  
Ph Adjustment ◽  
Concentrated Milk ◽  
Induced Aggregation

Concentrated milk systems can be unstable during heat treatment. In this work, we studied the structural changes in the proteins in skim milk (9, 17 and 25 % solids) as a result of pH adjustment to pH 7.5 and heating at 75, 85, 95 100, 110 and 121 °C by Fourier transform infrared spectroscopy (FTIR) and SDS-PAGE. The pH adjustment to 7.5 resulted in some dissociation of caseins to serum, predominately in the 9 % total solids samples. Furthermore, pH adjustment resulted in an increase in random structures at all concentration levels, due to protein unfolding. Heat treatment affected greatly the protein composition in the serum phase and induced structural modifications. All milk samples when heated to 110 °C exhibited loss of serum β-LG, α-LA and caseins (mainly κ-casein) as a result of heat induced aggregation. The intensity of aggregation increased with concentration factor. The trend appeared similar at 121 °C but with larger aggregates. As a concentration factor increased, covalent bonds among newly formed structures appeared to prevail.

scholarly journals Characteristics of soy protein isolate/gum arabic-stabilized oil-in-water emulsions: influence of different preparation routes and pH

RSC Advances ◽  
2017 ◽  
Vol 7 (51) ◽  
pp. 31875-31885 ◽  
Author(s):  
Xiangzhen Kong ◽  
Cong Jia ◽  
Caimeng Zhang ◽  
Yufei Hua ◽  
Yeming Chen
Keyword(s):  
Droplet Size ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Gum Arabic ◽  
Protein Isolate ◽  
Ph Adjustment ◽  
Oil In Water

pH adjustment before or after homogenization with oil greatly influenced the droplet size and emulsifying stability of emulsions.

Rennet coagulation of heated milk: influence of pH adjustment before or after heating

1988 ◽  
Vol 55 (2) ◽  
pp. 205-215 ◽  
Author(s):  
Harjinder Singh ◽  
Samweul I. Shalabi ◽  
Patrick F. Fox ◽  
Albert Flynn ◽  
Anne Barry
Keyword(s):  
Heat Treatment ◽  
Adverse Effect ◽  
Adverse Effects ◽  
Skim Milk ◽  
Ph Adjustment ◽  
Milk Samples ◽  
Heated Milk ◽  
Rennet Coagulation ◽  
Low Concentrations ◽  
Influence Of Ph

SummaryThe rennet coagulation times of infant milk formulae or fresh skim milk (milk) samples heated at temperatures in the range 70–140 °C for 1–10 min decreased on acidification, usually to pH < 6·0. Heated milk samples acidified to pH 5·5 and reneutralized to pH 6·6 retained good rennet coagulability. Acidification of such milk samples before heating also reduced the adverse effect of severe heat treatment (95 °C for 1 min) on rennet coagulation. Addition of low concentrations of CaCl2 to heated milks offset the adverse effects of heating. Acidification of heated milks increased the [Ca2+], and reneutralization of acidified milk only partly restored the [Ca2+], i.e. acidified/reneutralized milk had a higher [Ca2+] than normal milk, suggesting this as the mechanism via which acidification/neutralization improves the rennet coagulability of heated milk. Approximately 50% of the whey protein can be incorporated into rennet gels in heated milks while retaining good coagulability and curd tension; this may be a useful technique for increasing cheese yield.

Obtainment of α-Tricalcium Phosphate by Solution Combustion Synthesis Method Using Urea as Combustible

2008 ◽  
Vol 396-398 ◽  
pp. 591-594 ◽  
Author(s):  
Tiago M. Volkmer ◽  
L.L. Bastos ◽  
V.C. Sousa ◽  
L.A. Santos
Keyword(s):  
Heat Treatment ◽  
Combustion Synthesis ◽  
Tricalcium Phosphate ◽  
Synthesis Method ◽  
Solution Combustion Synthesis ◽  
Stoichiometric Ratio ◽  
X Ray Diffraction ◽  
Solution Combustion ◽  
Ph Adjustment ◽  
X Ray

The aim of this work is the synthesis of α-tricalcium phosphate by solution combustion synthesis using urea as combustible in the stoichiometric ratio and with excess of combustible. The salts Ca(O3)2.4H2O and (H4)2HPO4 were used as reaction precursors with Ca/P ratio of 1.5. The pH adjustment was made adding nitric acid. A porous foam composed by β-tricalcium phosphate, hydroxyapatite and α or β-dicalcium pyrophosphate were obtained as reaction product. X-ray diffraction was used to identify the phases. The obtainment of α-TCP was possible after a heat treatment where the material was held at 1250°C for 15 hours followed by quenching. Smaller particle size was obtained when four times the stoichiometric ratio of combustible was used in the reaction. α-TCP samples were immersed in SBF in order to verify the biocompatibility.

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