The structure and interactions of starch with food constituents

1991 ◽  
Vol 69 (1) ◽  
pp. 60-78 ◽  
Author(s):  
Costas G. Biliaderis
Keyword(s):  
Molecular Mechanisms ◽  
Supermolecular Structure ◽  
Factors Affecting ◽  
History Of ◽  
Temperature Shear ◽  
Processing And Storage ◽  
Experimental Findings ◽  
And Storage ◽  
Kinetics Of ◽  
Species Being

For most starch-containing foods, the physical and functional properties can be traced to characteristic molecular species being present, their interactions with each other, and modifications caused by environmental conditions (moisture, temperature, shear) during processing and storage. In the present paper, the chemistry and physical chemistry of starch are discussed with an emphasis on how structure (molecular and supermolecular) and composition influence the functionality of this polysaccharide. New experimental findings brought forward on structure indicate that this polymeric carbohydrate is found in various metastable states, depending on the thermomechanical history of the product. Even more important to processing and quality attributes of starch products is the recognition that the dynamics of the supermolecular structure and interactions between starch and other food constituents are governed by the mobility of the amorphous phase of each particular system. In this respect, water, acting as a plasticizer, depresses the glass transition temperature (Tg) and thereby alters the kinetics of state transformations (e.g., gelatinization, retrogradation) and reactivity of starch. The effects of water on phase transition behavior of starch as well as the underlying molecular mechanisms to the phenomena of gelatinization, gelation, retrogradation, and starch–lipid interactions are reviewed herein. Finally, consideration is given to factors affecting the digestibility of starch from the viewpoint of processing-related changes in the susceptibility of starch to α-amylase.Key words: starch, amylose, amylopectin, gelatinization, gelation, retrogradation, interactions, water, lipids, supermolecular structure, digestibility.

scholarly journals Growth kinetics of Salmonella Typhimurium and Listeria monocytogenes in buffalo milk under different processing and storage conditions

2021 ◽  
Vol 51 (11) ◽  
Author(s):  
Joelson Sousa Lima ◽  
Ana Paula Presley Oliveira Sampaio ◽  
Mylla Christy da Silva Dufossé ◽  
Paula Fernanda Morais de Sousa ◽  
Josyane Brasil da Silva ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Salmonella Typhimurium ◽  
Growth Kinetics ◽  
Storage Conditions ◽  
Buffalo Milk ◽  
Production Chain ◽  
Pasteurized Milk ◽  
Processing And Storage ◽  
And Storage ◽  
Kinetics Of

ABSTRACT: Buffalo milk is rich in nutrients and can serve as a substrate for the proliferation of microorganisms. Thus, the objective of the present study was to evaluate the growth kinetics of Salmonella Typhimurium and Listeria monocytogenes in buffalo milk under different processing and storage conditions. Samples of raw and pasteurized milk were inoculated with 1 CFU of each bacterium, separately and together, per 25 mL. After contamination, samples were stored at 8 °C or 37 °C, and bacterial counts were performed at 24, 48, and 168 h. In addition, the accompanying microbiota growth, pH, and the effect of these variables on the growth kinetics of microorganisms were monitored. The pathogens tested were able to proliferate under most conditions tested, reaching high titers throughout the experimental period. At 37 °C, there was a decrease in pH and an increase in the accompanying microbiota that interfered with the microbial growth curve. It was also observed that pasteurized milk subjected to 8 °C provided better conditions for the multiplication of bacteria. Therefore, it was concluded that care throughout the production chain, storage, and commercialization of milk must be adopted to guarantee the microbiological safety of this food.

scholarly journals Factors affecting the viability of Staphylococcus aureus and production of enterotoxin during processing and storage of white-brined cheese

2020 ◽  
Vol 103 (8) ◽  
pp. 6869-6881 ◽  
Author(s):  
Anas A. Al-Nabulsi ◽  
Tareq M. Osaili ◽  
Roa A. AbuNaser ◽  
Amin N. Olaimat ◽  
Mutamed Ayyash ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Factors Affecting ◽  
Processing And Storage ◽  
And Storage

scholarly journals Socioeconomic technologies – development trends in the age of digitalization

2020 ◽  
Author(s):  
Leonid Reingold ◽  
Aleksandr Solovev ◽  
Elena Reingold
Keyword(s):  
Internet Of Things ◽  
Conceptual Framework ◽  
New Technologies ◽  
The Internet ◽  
Suggested Approach ◽  
Socioeconomic Environment ◽  
History Of ◽  
Processing And Storage ◽  
And Storage ◽  
The Internet Of Things

Dramatical changes in society’s infrastructure require new conceptual approaches towards the research of socioeconomic phenomena. Nowadays, environment surrounding people experience qualitative changes; it has become possible to use full information on the history of objects. It is essential to develop a conceptual framework enabling to thoroughly describe the interaction of an individual and a socioeconomic environment that is changed by digital technologies. In this article, it is suggested to use the concept of socioeconomic technology in the context of exploration of digitalization processes. These include the Internet of things, big data processing, widespread implementation of personal tools to process and share information etc. The concept of socioeconomic technology allows tying up new technologies with the needs of an individual and society as well as with phenomena emerging in socioeconomic infrastructure. The suggested approach may be used at the development and implementation of the Internet of things, of global communication infrastructure, of technologies for processing and storage of data, and for the research of other aspects of society’s digitalization. Today it is possible to research different directions for the development of consumption sphere and technologies taking into account the emergence of virtual properties of objects. Virtual properties result for example in multiple ways to implement things, in the possibility to store and use the full history of major objects surrounding an individual. Conceptual framework suggested in this article allows holistically addressing the issues of commercial efficiency and socioeconomic management in the age of digitalization.

scholarly journals Protein Signatures to Trace Seafood Contamination and Processing

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1751
Author(s):  
Iciar Martinez ◽  
Isabel Sánchez-Alonso ◽  
Carmen Piñeiro ◽  
Mercedes Careche ◽  
Mónica Carrera
Keyword(s):  
Fourier Transform ◽  
Temperature History ◽  
Low Field ◽  
Nmr Relaxometry ◽  
Fourier Transform Raman Spectroscopy ◽  
History Of ◽  
Frozen Fish ◽  
Processing And Storage ◽  
Near Future ◽  
And Storage

This review presents some applications of proteomics and selected spectroscopic methods to validate certain aspects of seafood traceability. After a general introduction to traceability and the initial applications of proteomics to authenticate traceability information, it addresses the application of proteomics to trace seafood exposure to some increasingly abundant emergent health hazards with the potential to indicate the geographic/environmental origin, such as microplastics, triclosan and human medicinal and recreational drugs. Thereafter, it shows the application of vibrational spectroscopy (Fourier-Transform Infrared Spectroscopy (FTIR) and Fourier-Transform Raman Spectroscopy (FT Raman)) and Low Field Nuclear Magnetic Resonance (LF-NMR) relaxometry to discriminate frozen fish from thawed fish and to estimate the time and temperature history of frozen fillets by monitoring protein modifications induced by processing and storage. The review concludes indicating near future trends in the application of these techniques to ensure seafood safety and traceability.

scholarly journals History, Introduction, and Kinetics of Ion Exchange Materials

2013 ◽  
Vol 2013 ◽  
pp. 1-13 ◽  
Author(s):  
Sanjeev Kumar ◽  
Sapna Jain
Keyword(s):  
Ion Exchange ◽  
Exchange Process ◽  
Paper Briefly ◽  
Factors Affecting ◽  
Controlled Diffusion ◽  
Ion Exchange Process ◽  
History Of ◽  
Laboratory Tool ◽  
Kinetics Of ◽  
Kinetics Of Ion Exchange

During the last few decades, ion exchange materials have evolved from laboratory tool to industrial products with significant technical and commercial impact. The current paper briefly summarizes the history of the development of the ion exchange materials. The paper defines the ion exchange materials and their types. The paper signifies the kinetics involved in the ion exchange process with description of factors affecting the rate of ion exchange. The mechanism of ion exchange has also been delineated through schematic diagram, illustrating that there are two types of diffusion, film and particle controlled diffusion. A brief of mathematical approach for kinetics of ion exchange has also been incorporated.

Liprin-α proteins: scaffold molecules for synapse maturation

2007 ◽  
Vol 35 (5) ◽  
pp. 1278-1282 ◽  
Author(s):  
S.A. Spangler ◽  
C.C. Hoogenraad
Keyword(s):  
Molecular Mechanisms ◽  
Synapse Formation ◽  
Synaptic Proteins ◽  
Model Systems ◽  
Scaffolding Proteins ◽  
Synapse Maturation ◽  
Biochemical Genetic ◽  
Processing And Storage ◽  
And Function ◽  
And Storage

Synapses are specialized communication junctions between neurons whose plasticity provides the structural and functional basis for information processing and storage in the brain. Recent biochemical, genetic and imaging studies in diverse model systems are beginning to reveal the molecular mechanisms by which synaptic vesicles, ion channels, receptors and other synaptic components assemble to make a functional synapse. Recent evidence has shown that the formation and function of synapses are critically regulated by the liprin-α family of scaffolding proteins. The liprin-αs have been implicated in pre- and post-synaptic development by recruiting synaptic proteins and regulating synaptic cargo transport. Here, we will summarize the diversity of liprin binding partners, highlight the factors that control the function of liprin-αs at the synapse and discuss how liprin-α family proteins regulate synapse formation and synaptic transmission.

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