Impact of replacing pork backfat with rapeseed oleosomes – Natural pre-emulsified oil – On technological properties of meat model systems

This study developed a technology of low-lactose semi-finished products, based on fermented whey and pumpkin pulp puree, and offered a possibility of its use in the technology of structured culinary products. This research carried out the required substantiation of the methods of preliminary processing of raw materials, and studied the technological properties and structure of model compositions with their use. During the experiment, a number of studies were carried out, which substantiated the method and modes of condensation of whey, and provided a comparative analysis of the homogeneity of lactose-free and lactose-containing samples of whey under various modes of condensation. The study obtained the results of calculations of the equivalent diameter of the studied samples of lactose-containing and low-lactose whey, condensed by the contact method and in vacuum. It was found, that the structure is homogeneous at a number average crystal diameter of up to 5 μm. The restriction is valid for CLLWV with a calculated diameter of about 3.84 μm with a coefficient of variation of 1.35 % with an increase of 10,000 times. The study revealed the alternation of smooth and granular sections of the micron level (0.1 ... 5 μm) in the structure of the studied low-lactose semi-finished product with an increase of 300 times. It was determined, that the extremum of the differential curve of the particle size distribution of CLLWV corresponds to the number average crystal diameter of 3.84 μm. It was established, that the most homogeneous fractional composition is inherent in the studied sample of CLLWV, for which the values of fraction diameters are in the range from 1.46 μm to 4.96 μm. The optimal ratio of the components of the model CLLWV: FPPP system was determined as 70 % to 30 % respectively. With this composition, the model system is characterized by the formation of protein-pectin complexes, which is confirmed by microscopy with a magnification of 90 times

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INVESTIGATION OF THE TECHNOLOGICAL PROPERTIES OF EMMER FLOUR

Food Science and Technology ◽

10.15673/fst.v14i2.1717 ◽

2020 ◽

Vol 14 (2) ◽

Author(s):

A. Zaparenko ◽

S. Didenko ◽

O. Holyk ◽

Y. Goloventsov

Keyword(s):

Wheat Flour ◽

Wheat Starch ◽

Model Systems ◽

Technological Properties ◽

Wheat Dough ◽

Regular Shape ◽

Higher Temperature ◽

Baked Products ◽

Starch Paste ◽

Better Than

The article presents the results of studying the technological properties of emmer flour obtained from the grain of the variety Golikovska, in comparison with commercial patent wheat flour. It has been found that emmer flour contains 1.4 times as much crude gluten and 1.3 times as much dry gluten as wheat flour does. It has been shown that gluten of emmer flour is 1.2 times less strong and 1.3 times more elastic than gluten of wheat flour, and can be included in the 2nd group of quality. According to the results of farinographic tests, it has been established that the experimental emmer dough sample is formed 2 minutes earlier and is 3 times less stable than wheat dough. The results of the alveographic tests have shown that, compared to wheat dough, the tenacity of emmer dough is lower by 25.9%, the extensibility is higher by 26.3%, its alveogram configuration ratio is lower by 36.4%, and its baking strength is lower by 28.2%. It has been established that the starch of emmer flour starts being gelatinised (turning into paste) a little later and at a slightly higher temperature than wheat flour starch does. The maximum viscosity of wheat starch paste is by 58.3% higher than that of emmer starch paste. It has been established that the falling number of emmer flour is by 9.6% smaller in comparison with that of wheat flour. The dough-raising capacity of model yeast dough systems prepared from emmer flour is by 25.0% better than it is in model systems made from wheat flour. It has been found that in emmer yeast dough, fermentation processes are more intensive than in wheat yeast dough: at the end of fermentation, the emmer dough had by 13.3% higher titrated acidity and had formed by 12.5% more carbon dioxide. The volume of emmer dough was by 16.7% higher than that of wheat dough. The sensory evaluation of unleavened and yeasted puff pastries made from emmer flour has shown that they are not inferior in quality to baked products made from wheat flour, have a regular shape and a bright crust colour, and are large in volume.

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Nuclear coiled bodies and the nucleolus

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100167834 ◽

1994 ◽

Vol 52 ◽

pp. 20-21

Author(s):

K. Brasch ◽

J. Williams ◽

D. Gallo ◽

T. Lee ◽

R. L. Ochs

Keyword(s):

Mouse Liver ◽

Nuclear Body ◽

Nuclear Bodies ◽

Model Systems ◽

Coiled Body ◽

Rrna Processing ◽

Malignant Cells ◽

Sm Proteins ◽

Coiled Bodies ◽

Unique Protein

Though first described in 1903 by Ramon-y-Cajal as silver-staining “accessory bodies” to nucleoli, nuclear bodies were subsequently rediscovered by electron microscopy about 30 years ago. Nuclear bodies are ubiquitous, but seem most abundant in hyperactive and malignant cells. The best studied type of nuclear body is the coiled body (CB), so termed due to characteristic morphology and content of a unique protein, p80-coilin (Fig.1). While no specific functions have as yet been assigned to CBs, they contain spliceosome snRNAs and proteins, and also the nucleolar protein fibrillarin. In addition, there is mounting evidence that CBs arise from or are generated near the nucleolus and then migrate into the nucleoplasm. This suggests that as yet undefined links may exist, between nucleolar pre-rRNA processing events and the spliceosome-associated Sm proteins in CBs.We are examining CB and nucleolar changes in three diverse model systems: (1) estrogen stimulated chick liver, (2) normal and neoplastic cells, and (3) polyploid mouse liver.

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Microtubule Dynamics and Organelle Transport in Reticulomyxa

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100158510 ◽

1990 ◽

Vol 48 (3) ◽

pp. 194-195

Author(s):

Yih-Tai Chen ◽

Ursula Euteneuer ◽

Ken B. Johnson ◽

Michael P. Koonce ◽

Manfred Schliwa

Keyword(s):

Plasma Membrane ◽

Light Microscopy ◽

Cytoplasmic Dynein ◽

Living Cells ◽

Microtubule Dynamics ◽

Model Systems ◽

Organelle Transport ◽

Biochemical Characteristics ◽

Dependent Transport

The application of video techniques to light microscopy and the development of motility assays in reactivated or reconstituted model systems rapidly advanced our understanding of the mechanism of organelle transport and microtubule dynamics in living cells. Two microtubule-based motors have been identified that are good candidates for motors that drive organelle transport: kinesin, a plus end-directed motor, and cytoplasmic dynein, which is minus end-directed. However, the evidence that they do in fact function as organelle motors is still indirect.We are studying microtubule-dependent transport and dynamics in the giant amoeba, Reticulomyxa. This cell extends filamentous strands backed by an extensive array of microtubules along which organelles move bidirectionally at up to 20 μm/sec (Fig. 1). Following removal of the plasma membrane with a mild detergent, organelle transport can be reactivated by the addition of ATP (1). The physiological, pharmacological and biochemical characteristics show the motor to be a cytoplasmic form of dynein (2).

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Microstructural observations of the “Wustite-Spinel” coexistence following quenching of cation-excess spinels, Ni2(1+x)Ti1-xO4

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100178422 ◽

1990 ◽

Vol 48 (4) ◽

pp. 1058-1059

Author(s):

Ian M. Anderson ◽

Arnulf Muan ◽

C. Barry Carter

Keyword(s):

Film Growth ◽

Spinel Phase ◽

Model Systems ◽

Ion Milling ◽

Coexistence Of Phases ◽

Nonequilibrium Conditions ◽

Diffraction Patterns ◽

Spinel Structures ◽

Highly Porous ◽

Standard Techniques

Oxide mixtures which feature a coexistence of phases with the wüstite and spinel structures are considered model systems for the study of solid-state reaction kinetics, phase boundaries, and thin-film growth, and such systems are especially suited to TEM studies. (In this paper, the terms “wüstite” and “spinel” will refer to phases of those structure types.) The study of wüstite-spinel coexistence has been limited mostly to systems near their equilibrium condition, where the assumptions of local thermodynamic equilibrium are valid. The cation-excess spinels of the type Ni2(1+x)Ti1-xO4, which reportedly exist only above 1375°C4, provide an excellent system for the study of wüstite-spinel coexistence under highly nonequilibrium conditions. The nature of these compounds has been debated in the literature. X-ray and neutron powder diffraction patterns have been used to advocate the existence of a single-phase, non- stoichiometric spinel. TEM studies of the microstructure have been used to suggest equilibrium coexistence of a stoichiometric spinel, Ni2TiO4, and a wüstite phase; this latter study has shown a coexistence of wüstite and spinel phases in specimens thought to have been composed of a single, non- stoichiometric spinel phase. The microstructure and nature of this phase coexistence is the focus of this study. Specimens were prepared by ball-milling a mixture of NiO and TiO2 powders with 10 wt.% TiO2. The mixture was fired in air at 1483°C for 5 days, and then quenched to room temperature. The aggregate thus produced was highly porous, and needed to be infiltrated prior to TEM sample preparation, which was performed using the standard techniques of lapping, dimpling, and ion milling.

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