Appearance and Textural Properties of Sheared Low Concentration Potato Protein Gels-Impact of Drying Method, pH, and Ionic Strength

2017 ◽  
Vol 82 (9) ◽  
pp. 2056-2061 ◽  
Author(s):  
Jesper Malling Schmidt ◽  
Lotte Bach Larsen ◽  
Marianne Hammershøj
Keyword(s):  
Ionic Strength ◽  
Textural Properties ◽  
Drying Method ◽  
Potato Protein ◽  
Low Concentration ◽  
Protein Gels

Gel properties of potato protein and the isolated fractions of patatins and protease inhibitors – Impact of drying method, protein concentration, pH and ionic strength

2019 ◽  
Vol 96 ◽  
pp. 246-258 ◽  
Author(s):  
Jesper Malling Schmidt ◽  
Henriette Damgaard ◽  
Mathias Greve-Poulsen ◽  
Anne Vuholm Sunds ◽  
Lotte Bach Larsen ◽  
...  
Keyword(s):  
Ionic Strength ◽  
Protease Inhibitors ◽  
Protein Concentration ◽  
Drying Method ◽  
Gel Properties ◽  
Potato Protein

scholarly journals Quantification of protein-protein interactions in highly denatured whey and potato protein gels

MethodsX ◽  
2021 ◽  
Vol 8 ◽  
pp. 101243
Author(s):  
Caren Tanger ◽  
David J. Andlinger ◽  
Annette Brümmer-Rolf ◽  
Julia Engel ◽  
Ulrich Kulozik
Keyword(s):  
Protein Interactions ◽  
Protein Protein Interactions ◽  
Potato Protein ◽  
Protein Gels

scholarly journals Design of Aerogels, Cryogels and Xerogels of Alginate: Effect of Molecular Weight, Gelation Conditions and Drying Method on Particles’ Micromeritics

Molecules ◽  
2019 ◽  
Vol 24 (6) ◽  
pp. 1049 ◽  
Author(s):  
Rosalía Rodríguez-Dorado ◽  
Clara López-Iglesias ◽  
Carlos García-González ◽  
Giulia Auriemma ◽  
Rita Aquino ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Physicochemical Properties ◽  
Textural Properties ◽  
Supercritical Drying ◽  
Processing Parameters ◽  
Storage Conditions ◽  
Drying Methods ◽  
Drying Method ◽  
Molecular Weights ◽  
Nanostructured Particles

Processing and shaping of dried gels are of interest in several fields like alginate aerogel beads used as highly porous and nanostructured particles in biomedical applications. The physicochemical properties of the alginate source, the solvent used in the gelation solution and the gel drying method are key parameters influencing the characteristics of the resulting dried gels. In this work, dried gel beads in the form of xerogels, cryogels or aerogels were prepared from alginates of different molecular weights (120 and 180 kDa) and concentrations (1.25, 1.50, 2.0 and 2.25% (w/v)) using different gelation conditions (aqueous and ethanolic CaCl2 solutions) and drying methods (supercritical drying, freeze-drying and oven drying) to obtain particles with a broad range of physicochemical and textural properties. The stability of physicochemical properties of alginate aerogels under storage conditions of 25 °C and 65% relative humidity (ICH-climatic zone II) during 1 and 3 months was studied. Results showed significant effects of the studied processing parameters on the resulting alginate dried gel properties. Stability studies showed small variations in aerogels weight and specific surface area after 3 months of storage, especially, in the case of aerogels produced with medium molecular weight alginate.

scholarly journals Evaluation of NaCl and KCl Salting Effects on Technological Properties of Pre- and Post-Rigor Chicken Breasts at Various Ionic Strengths

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 721
Author(s):  
Dong-Heon Song ◽  
Youn-Kyung Ham ◽  
Sin-Woo Noh ◽  
Koo Bok Chin ◽  
Hyun-Wook Kim
Keyword(s):  
Ionic Strength ◽  
Ph Value ◽  
Protein Solubility ◽  
Textural Properties ◽  
Myofibrillar Protein ◽  
Cooking Loss ◽  
Technological Properties ◽  
Raw Meat

The objective of this study is to evaluate the effects of NaCl and KCl salting on technological properties of pre- and post-rigor chicken breasts at various ionic strengths. The following factorial arrangement was used: 2 salt types (NaCl and KCl) × 2 rigor statuses (pre- and post-rigor) × 4 ionic strengths (0.086, 0.171, 0.257, and 0.342). Hot-boned and ground chicken breasts were salted within 30 min postmortem after slaughter (pre-rigor salting) or 24 h postmortem (post-rigor salting) with varying concentrations of NaCl (0.50%, 1.00%, 1.50%, and 2.00%) or KCl (0.64%, 1.28%, 1.91%, and 2.55%) corresponding to the four ionic strengths. KCl caused higher pH value in salted chicken breasts than NaCl (p < 0.05). However, KCl decreased total and myofibrillar protein solubilities in post-rigor salted chicken breasts compared to NaCl (p < 0.05), but those were similar to pre-rigor chicken breasts, regardless of the salt type (p > 0.05). Different salt types had no significant impact on cooking loss and textural properties. This study shows that NaCl and KCl had similar effects on technological properties at the same ionic strength (within 0.342), but the use of KCl may have the possibility to decrease protein solubility, depending on rigor status of raw meat at the different salting time.

scholarly journals Effect of Hot Air Thin Layer Drying Temperature on Physicochemical and Textural Properties of Dried Horseradish

2019 ◽  
Vol 3 (1) ◽  
pp. 1
Author(s):  
Pranabendu Mitra ◽  
Md. Abdul Alim ◽  
Venkatesh Meda
Keyword(s):  
Textural Properties ◽  
Drying Method ◽  
Rehydration Ratio ◽  
Hot Air Drying ◽  
Air Drying ◽  
Medicinal Uses ◽  
Drying Temperature ◽  
Hot Air ◽  
Thin Layer Drying

The horseradish (Armoracia rusticana) is an important crop as ingredients for many commercial food products and medicinal uses. However, the horseradish is perishable and preservation of this crop for supplying year-round is necessary. Drying can be used to preserve the horseradish but establishing a suitable drying method and conditions are important for product quality of dried horseradish. The objective of this study was to investigate the effects of hot air-drying temperatures on the physicochemical and textural properties of dried horseradish samples to determine the appropriate hot air-drying conditions. The sliced horseradish samples were dried at 55, 65, 75, 85 and 95 ℃ using a conventional hot air drier. The physicochemical and textural properties of the dried horseradish samples were determined, and the results were compared for different drying temperatures. The ANOVA analysis indicated that the drying temperature affected the physicochemical and textural properties of dried horseradish samples significantly (p<0.05). The experimental results indicated that the moisture content (9.18-6.15%,wb), aw (0.06-0.03), porosity (31.47-12.13%) and rehydration ratio (82.74 -44.47%) decreased and piece density (0.63-0.84 g/mL), hardness (193.63 -298.31N), cohesiveness (1.04-1.32), gumminess (202.13-390.12) and chewiness (635.08-1223.55) of dried horseradish samples increased with the drying temperature. Power law model indicated that the porosity was linearly corelated to the rehydration ratio of dried horseradish samples. The overall results revealed that relatively lower (55-65 ℃) drying temperature range was suitable to keep the quality of the dried horseradish samples. The findings of this study are expected to be helpful for the commercial drying of horseradish samples using hot air-drying method.

scholarly journals The role of bivalent ions in the inactivation of bacteriophage ϕ X174 by lipopolysaccharide from Escherichia coli C

1984 ◽  
Vol 223 (1) ◽  
pp. 23-29 ◽  
Author(s):  
E Rowatt
Keyword(s):  
Escherichia Coli ◽  
Ionic Strength ◽  
Electrostatic Repulsion ◽  
Square Root ◽  
Low Concentration ◽  
Ionic Strength Effect ◽  
Bivalent Ions ◽  
Order Of Magnitude ◽  
Strength Effect

The need for Ca2+ in the inactivation of bacteriophage phi X174 by lipopolysaccharide from Escherichia coli C was confirmed. Ca2+ could be replaced almost completely by Na+, but the concentration of Na+ needed was greater by more than an order of magnitude. Other bivalent ions caused inactivation in the same way as Ca2+, and the degree of inactivation varied according to the ion. At 50% inactivation of bacteriophage, the relation between the concentrations of NaCl and of bivalent or tervalent ions (Mx+) fitted the conception that NaCl was neutralizing electrostatic repulsion between virus and lipopolysaccharide by an ionic-strength effect: that is, log[Mx+] varies inversely with square root[NaCl]. The variation in effect of bi- and ter-valent ions and the low concentration needed show that this is not an ionic-strength effect but likely to involve binding to more than one site.

scholarly journals Texture profile of surimi-like material from mechanically deboned turkey meat

2021 ◽  
Vol 24 ◽  
Author(s):  
Armando Abel Massingue ◽  
Mariele Maria de Oliveira Paula ◽  
Ana Paula Rocha ◽  
Gabriela de Barros Silva Haddad ◽  
Eloá Lourenço do Carmo ◽  
...  
Keyword(s):  
Ionic Strength ◽  
Sodium Bicarbonate ◽  
Sodium Bicarbonate Solution ◽  
Potassium Phosphate ◽  
Textural Properties ◽  
Cooking Loss ◽  
Scanning Electron Micrographs ◽  
Texture Profile ◽  
Turkey Meat ◽  
Salt Addition

Abstract The study aimed to evaluate the textural properties of turkey surimi-like (TSL) gels from mechanically deboned turkey meat (MDTM) by washing procedures. The effects of water, sodium chloride, sodium bicarbonate, and potassium phosphate buffer washing solutions, cycles, and salt addition were investigated. Sodium bicarbonate washing solution produced lightened and whitened cooked gels. Addition of salt reduced (p < 0.05) cooking loss and increased (p < 0.05) hardness and chewiness. TSL gels from sodium bicarbonate had the lowest (p < 0.05) cooking loss and hardness, and increased (p < 0.05) adhesiveness after two washing cycles. Scanning electron micrographs showed fine-stranded gel structures formed at low ionic strength and coarsely aggregated gel structures at high ionic strength. Salt addition improved the TSL gelling properties. Two washing cycles of MDTM with sodium bicarbonate solution generate high-quality colorless gels of TSL with proper textural properties and could be suggested as an alternative meat source in the manufacturing of surimi-based foodstuffs.

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