Superior prebiotic and physicochemical properties of novel dextran from Weissella cibaria JAG8 for potential food applications

2014 ◽  
Vol 5 (9) ◽  
pp. 2324-2330 ◽  
Author(s):  
Jagan Mohan Rao Tingirikari ◽  
Damini Kothari ◽  
Arun Goyal
Keyword(s):  
Thermal Stability ◽  
Physicochemical Properties ◽  
Gastric Juice ◽  
Water Holding Capacity ◽  
Probiotic Bacteria ◽  
Weissella Cibaria ◽  
Flocculation Activity ◽  
Food Applications ◽  
Water Holding ◽  
Potential Food

The dextran fromWeissella cibariaJAG8 showed good water holding capacity, emulsion, and flocculation activity. Dextran displayed greater thermal stability, resistance to hydrolysis by simulated gastric juice and α-amylase and promoted the growth of probiotic bacteria.

scholarly journals Spent Brewer’s Yeast as a Source of Insoluble β-Glucans

2021 ◽  
Vol 22 (2) ◽  
pp. 825
Author(s):  
Ionut Avramia ◽  
Sonia Amariei
Keyword(s):  
Emulsion Stability ◽  
Extraction Process ◽  
Brewer’S Yeast ◽  
Brewer's Yeast ◽  
Brewing Process ◽  
Food Applications ◽  
Water Holding ◽  
Potential Food ◽  
Insight Into

In the brewing process, the consumption of resources and the amount of waste generated are high and due to a lot of organic compounds in waste-water, the capacity of natural regeneration of the environment is exceeded. Residual yeast, the second by-product of brewing is considered to have an important chemical composition. An approach with nutritional potential refers to the extraction of bioactive compounds from the yeast cell wall, such as β-glucans. Concerning the potential food applications with better textural characteristics, spent brewer’s yeast glucan has high emulsion stability and water-holding capacity fitting best as a fat replacer in different food matrices. Few studies demonstrate the importance and nutritional role of β-glucans from brewer’s yeast, and even less for spent brewer’s yeast, due to additional steps in the extraction process. This review focuses on describing the process of obtaining insoluble β-glucans (particulate) from spent brewer’s yeast and provides an insight into how a by-product from brewing can be converted to potential food applications.

scholarly journals Effect of CaCl2 on water-holding capacity of carp myofibrils and on their thermal stability.

1985 ◽  
Vol 51 (8) ◽  
pp. 1311-1317 ◽  
Author(s):  
Hiroki SAEKI ◽  
Hirotada OZAKI ◽  
Michio NONAKA ◽  
Atsushi WAKAMEDA ◽  
Shigeharu NOBUTA ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Water Holding Capacity ◽  
Water Holding

scholarly journals A Study of the Synergistic Interaction of Konjac Glucomannan/Curdlan Blend Systems under Alkaline Conditions

Materials ◽  
2019 ◽  
Vol 12 (21) ◽  
pp. 3543
Author(s):  
Weijian Ye ◽  
Bowen Yan ◽  
Jie Pang ◽  
Daming Fan ◽  
Jianlian Huang ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Loss Modulus ◽  
Physical Property ◽  
Konjac Glucomannan ◽  
Gel Strength ◽  
Water Holding Capacity ◽  
Low Frequencies ◽  
Ideal Mixing ◽  
Alkaline Conditions ◽  
Water Holding

To improve the gelation performance of konjac glucomannan (KGM) thermo-irreversible gel in the condition of alkaline, this study investigated the interactions between KGM and curdlan (CUD) in terms of the sol state and gelation process. The apparent viscosity, rheological properties during heating and cooling, thermodynamic properties, gelation properties and water holding capacity of KGM/CUD blend systems in an alkaline environment were studied using physical property testing instruments and methods. The results showed that the viscosity of the KGM/CUD blended solution was greater than the value calculated from the ideal mixing rules in the condition of alkaline (pH = 10.58). As the proportion of CUD in the system increased, the intersection of storage modulus (G’) and loss modulus (G”) shifted to low frequencies, the relaxation time gradually increased, and the degree of entanglement of molecular chains between these two components gradually increased. The addition of CUD helped decrease the gelation temperature of KGM, increased the gelation rate and inhibited the thinning phenomenon of KGM gels at low temperatures (2–20 °C). The addition of CUD increased the hardness and gel strength of KGM but did not significantly improve the water holding capacity of the KGM/CUD blend gel. The process of mixing KGM and CUD improved the thermal stability of the gel. In summary, KGM/CUD exhibited excellent compatibility under alkaline conditions, and the blend systems produced a “viscosifying effect”. KC8 and KC5 show better thermal stability, low temperature resistance and gel strength compared to KGM. This blended gel can be used as a structural support material to provide reference for the development of konjac bionic vegetarian products.

scholarly journals Effect of CaCl2 on water-holding capacity of Alaska pollack myofibrils and on their thermal stability.

1986 ◽  
Vol 52 (10) ◽  
pp. 1771-1777 ◽  
Author(s):  
Hiroki Saeki ◽  
Atsushi Wakameda ◽  
Hirotada Ozaki ◽  
Michio Nonaka ◽  
Ken-ichi Arai
Keyword(s):  
Thermal Stability ◽  
Water Holding Capacity ◽  
Water Holding

scholarly journals Evaluation of the Physicochemical Properties and Sensory Attributes of Yoghurt Made from Mixtures of Goat’s and Cow’s Milks

2019 ◽  
Vol 2 (3) ◽  
pp. 426-433
Author(s):  
Nguyen Duc Doan
Keyword(s):  
Physicochemical Properties ◽  
Ph Value ◽  
Sensory Attributes ◽  
Water Holding Capacity ◽  
Cow’S Milk ◽  
Total Solids ◽  
Cow's Milk ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Water Holding

The objective of the study was to evaluate the effect of cow’s milk added to goat’s milk on physicochemical properties and sensory attributes of yoghurt. Yoghurts prepared from five different proportions of cow’s milk and goat’s milk were stored at 4-6ºC for 1, 7, and 14 days and then evaluated for their physicochemical (total solids, protein, pH, and acidity) and physical properties (viscosity and water holding capacity), and sensory characteristics (acceptability). The total solids of the evaluated yoghurts significantly increased, but the protein content decreased when the amount of cow’s milk increased in the mixtures of milk. The results showed that the pH value of the yoghurt made from only goat’s milk was higher, while the titratable acidity was lower than those of the yoghurts made from the mixtures of goat’s and cow’s milks. The yoghurt obtained from the mixture of milks containing 80% goat’s milk and 20% cow’s milk exhibited the highest viscosity and water holding capacity among the evaluated yoghurts. All the yoghurts received similar scores for color, odor, and texture after all periods of storage, while the highest score in terms of flavor was received for the yoghurt made from the mixture of milks containing 60% goat’s milk and 40% cow’s milk. Addition of cow’s milk to goat’s milk was shown to significantly contribute to the viscosity, water holding capacity, and flavor of the resulting yoghurts.

scholarly journals Effect of CaCl2 on the water-holding capacity of skipjack myofibrils and on its thermal stability.

1988 ◽  
Vol 54 (12) ◽  
pp. 2195-2202 ◽  
Author(s):  
Hiroki Saeki ◽  
Michio Nonaka ◽  
Hirotada Ozaki ◽  
Ken-ichi Arai
Keyword(s):  
Thermal Stability ◽  
Water Holding Capacity ◽  
Water Holding

scholarly journals Effect of Rice Husk Ash on the Physicochemical Properties of Compost

2019 ◽  
Vol 19 (4) ◽  
pp. 967
Author(s):  
Nur Ezyan Badrul Hisham ◽  
Nor Hanuni Ramli
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Environmental Pollution ◽  
Rice Husk ◽  
Rice Husk Ash ◽  
Organic Fertilizer ◽  
Water Holding Capacity ◽  
Composting Process ◽  
Incineration Process ◽  
Water Holding

Recently, the increase in demand for rice has led to the numerous availabilities of rice husks (RH) in Malaysia. RH is being utilized as industrial fuel to generate electricity through incineration process in the boiler. During the incineration process, rice husk ash (RHA) is being produced as the by-product and caused environmental pollution. RHA has the potential of being utilized as organic fertilizer through a composting process to control environmental pollution. Thus, this study investigated the effect of different compositions on the duration of the composting process and physicochemical properties of compost. The raw materials and finished compost were analyzed in terms of elemental composition, pH, water holding capacity, and moisture content. The obtained results showed that addition of 7.5 wt.% of RHA can improve composting process due to the presence of silica which can maintain the moisture content within 50–60% and water holding capacity of compost at the range of 61-73%. The results of this study have clearly shown the potential of the compositing process in treating RHA. However, further studies are required to provide a deeper understanding of the mechanisms involved in facilitating the development of an optimum treatment system applicable to the industry.

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