scholarly journals Evaluation of Rheological Properties of Cohesive Ophthalmic Viscosurgical Devices Composed of Sodium Hyaluronate with High Molecular Weight—2019

2019 ◽  
Vol 139 (8) ◽  
pp. 1121-1128 ◽  
Author(s):  
Ippei Watanabe ◽  
Hidenori Mirumachi ◽  
Hiroko Konno ◽  
Kiyoshi Suzuki
Keyword(s):  
Molecular Weight ◽  
Rheological Properties ◽  
High Molecular Weight ◽  
Sodium Hyaluronate

scholarly journals Synergistic toughening of polypropylene with ultra-high molecular weight polyethylene and elastomer-olefin block copolymers

RSC Advances ◽  
2019 ◽  
Vol 9 (41) ◽  
pp. 23994-24002 ◽  
Author(s):  
Lucheng Qi ◽  
Lei Wu ◽  
Ren He ◽  
Hui Cheng ◽  
Boping Liu ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Block Copolymers ◽  
Rheological Properties ◽  
High Molecular Weight ◽  
Twin Screw Extruder ◽  
Screw Extruder ◽  
Twin Screw ◽  
Ultra High Molecular Weight

Blends of polypropylene (PP) and ultra-high molecular weight polyethylene (UHMWPE) with elastomer-olefin block copolymers (OBC) were prepared using an ultrasonic twin-screw extruder, and their mechanical and rheological properties were investigated.

scholarly journals High-Molecular-Weight Glutenin 1Bx17 and 1By18 Subunits Encoded by Glu-B1i Enhance Rheological Properties and Breadmaking Quality of Wheat Dough

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Haoyu Guo ◽  
Jisu Wu ◽  
Yuxia Lu ◽  
Yueming Yan
Keyword(s):  
Molecular Weight ◽  
Rheological Properties ◽  
High Molecular Weight ◽  
Quality Parameters ◽  
Loaf Volume ◽  
Breadmaking Quality ◽  
Wheat Dough ◽  
Content Development ◽  
Basic Quality ◽  
Dough Rheological Properties

The elasticity of wheat dough is mainly determined by high-molecular-weight glutenin subunits (HMW-GSs) encoded by Glu-1 loci. In this study, we performed the first comprehensive study on the effects of Glu-B1i-encoded 1Bx17 and 1By18 subunits on dough rheological properties and breadmaking quality by using a pair of Glu-B1 near-isogenic lines (NILs) ZM-NIL1 and ZM-NIL2. Comparative analysis of basic quality parameters, rapid visco analyzer (RVA) and farinograph parameters, and C-cell and loaf parameters showed that ZM-NIL2 containing Glu-B1i-encoded 1Bx17 and 1By18 subunits had better dough rheological properties and breadmaking quality than ZM-NIL1 carrying Glu-B1c-encoded 1Bx7 and 1By9 subunits, including significantly increased protein and gluten content, development time and stability, and loaf volume and score. Particularly, 1Bx17 and 1By18 subunits could significantly enhance bread texture, including significant increase in slice brightness, slice area, circumference, cell contrast, cell extension, and cell quantity. These results demonstrate that 1Bx17 and 1By18 subunits have a significant contribution to dough rheological properties and breadmaking quality.

scholarly journals The composition of gluten proteins and their effect on the rheological properties of gluten

2006 ◽  
pp. 124-129
Author(s):  
Csilla Uri ◽  
Árpád Tóth ◽  
Péter Sipos ◽  
Mária Borbélyné Varga ◽  
Zoltán Győri
Keyword(s):  
Molecular Weight ◽  
Rheological Properties ◽  
High Molecular Weight ◽  
Storage Proteins ◽  
Low Molecular Weight ◽  
Glutenin Subunits ◽  
Wheat Varieties ◽  
Gluten Proteins ◽  
Two Factors ◽  
Protein Components

Wheat is the major cereal component of bread in the world and is grown worldwide. Of the cereals only the bread wheats – and less the triticale – includes storage proteins that play an important role in the performance of gluten. Proteins of gluten complex may be present in two classes:− low molecular weight (gliadin-) components, and− high molecular weight (glutenin-) components.Gliadins shown appreciable heterogenity and can be separated into 40-50 components with gel electrophoresis. The composition of gliadins is employable for the identification the wheat varieties and to investigate the varieties. In the decreasing electrophoretic mobility sequence may be distinguish α-, β-, γ- and ω-gliadins. A glutenin subunits may be include in two classes:− high molecular weight glutenin subunits (HMW-GS),− low molecular weight glutenin subunits (LMW-GS).Wheat varieties can be identified by glutenin and their quality selection is also possible. The gliadin’s polypeptides encoding genes are located on the short arm of chromosomes 1A, 1B and 1D, 6A, 6B and 6D. Genetic coding for HMW subunits is located on the long arms of chromosomes 1A, 1B and 1D, the LMW-GS are also located on chromosomes 1A, 1B and 1D (Glu-3 loci) near the gliadin-coding loci.Storage proteins affect the rheological properties of gluten by two factors:1. The quality and quantity of the protein components of the gluten complex,2. The interactions between the protein fractions.

scholarly journals Effect of high molecular weight sodium hyaluronate(SL-1010) on human neutrophil function.

Ensho ◽  
1993 ◽  
Vol 13 (1) ◽  
pp. 55-61
Author(s):  
Izumi Tsuboi ◽  
Nobuo Kotera ◽  
Shigeki Shichijo ◽  
Kazuhiko Namba ◽  
Kazuo Suzuki ◽  
...  
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Human Neutrophil ◽  
Sodium Hyaluronate ◽  
Neutrophil Function

Effect of Molecular Weight of Polycarboxylate-type Superplasticizer on the Rheological Properties of Cement Pastes

2012 ◽  
Vol 20 (8) ◽  
pp. 725-736 ◽  
Author(s):  
Xiongyi Peng ◽  
Conghua Yi ◽  
Xueqing Qiu ◽  
Yonghong Deng
Keyword(s):  
Molecular Weight ◽  
Rheological Properties ◽  
High Molecular Weight ◽  
High Efficiency ◽  
Rheological Behaviour ◽  
Low Molecular Weight ◽  
Cement Pastes ◽  
Cement Ratio ◽  
Water Cement Ratio ◽  
Dispersing Ability

In order to study the effect of molecular weight of polycarboxylate-type superplasticizer (PC) on the rheological properties of cement pastes, PCs with different molecular weights (low, medium, high) were synthesized, and used as superplasticizers for cement suspensions. The effect of molecular weight of PC on the zeta potential, adsorption, and rheological behaviour of the corresponding cement suspensions were investigated systematically. Among the PCs, PC with a medium molecular weight always produced the lowest apparent viscosity for cement pastes at the same shear rate. Compared to PC with a low molecular weight, PC with a high molecular weight presented a stronger initial dispersing ability and a weaker dispersing stabilizing ability for cement pastes. In addition, PC with a low molecular weight had an advantage over PC with a high molecular weight for reducing the viscosity of paste in the low added dosage or low water/cement ratio, but the latter had the advantage of reducing the viscosity of the paste when the added dosage or water/cement ratio was high. This understanding of the rheological properties of cement pastes incorporating PC will provide an important reference for the application and synthesis of PC with high efficiency.

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