Effects of adding ammonium dihydrogen phosphate to a water-soluble extract of the inner part of oil palm trunk on binderless particleboard

BioResources ◽  
2021 ◽  
Vol 16 (3) ◽  
pp. 6015-6030
Author(s):  
Rahma N. Komariah ◽  
Takuji Miyamoto ◽  
Sukma S. Kusumah ◽  
Soichi Tanaka ◽  
Toshiaki Umezawa ◽  
...  
Keyword(s):  
Oil Palm ◽  
Sugar Content ◽  
Water Soluble ◽  
Hot Water ◽  
Free Sugar ◽  
Dihydrogen Phosphate ◽  
Ammonium Dihydrogen Phosphate ◽  
Soluble Extract ◽  
Oil Palm Trunk ◽  
Water Soluble Extract

This study investigated the effects of adding ammonium dihydrogen phosphate (ADP) on the physical and chemical changes of a water-soluble extract of the inner part of oil palm trunk (OPT) to clarify the bonding mechanism of the binderless particleboard. The extract’s effect on ADP-added binderless particleboard was also investigated. OPT particles were treated by hot water at 60 °C for 6 h. Water-soluble extract and treated OPT particles were obtained. ADP was added to the water-soluble extract at 0, 10, and 40 wt%, and the mixtures were heated at 180 °C for 10 min. Furthermore, binderless particleboards using the treated particles were manufactured with similar condition. The 10 wt% ADP mixture changed the water-soluble extract to an insoluble substance, which was twice that of with 0 wt.% ADP addition. Infrared spectroscopy revealed peaks of furan and carbonyl in the insoluble substance. This indicated that the free sugar content in the water-soluble extract would change to furan compounds. Thermal analysis revealed that the resulting insoluble substance had good thermal stability, suggesting a high-molecular-weight substance. The insoluble substance would contribute to bonding of the binderless particleboards. In particular, a significant contribution to the water resistance was observed.

High-performance binderless particleboard from the inner part of oil palm trunk by addition of ammonium dihydrogen phosphate

2019 ◽  
Vol 141 ◽  
pp. 111761 ◽  
Author(s):  
Rahma Nur Komariah ◽  
Takuji Miyamoto ◽  
Soichi Tanaka ◽  
Kurnia Wiji Prasetiyo ◽  
Firda Aulya Syamani ◽  
...  
Keyword(s):  
Oil Palm ◽  
High Performance ◽  
Dihydrogen Phosphate ◽  
Ammonium Dihydrogen Phosphate ◽  
Oil Palm Trunk

Prebiotic frozen dessert processed with water‐soluble extract of rice byproduct: Vegan and nonvegan consumers perception using preferred attribute elicitation methodology and acceptance

2021 ◽  
Vol 86 (2) ◽  
pp. 523-530
Author(s):  
Jiuliane Martins da Silva ◽  
Carlos Eduardo Barão ◽  
Erick Almeida Esmerino ◽  
Adriano Gomes Cruz ◽  
Tatiana Colombo Pimentel
Keyword(s):  
Water Soluble ◽  
Soluble Extract ◽  
Frozen Dessert ◽  
Water Soluble Extract

Activation of Selective Transcription Factors and Cytokines by Water-Soluble Extract from Lentinus lepideus

2003 ◽  
Vol 228 (6) ◽  
pp. 749-758 ◽  
Author(s):  
Mirim Jin ◽  
Hyung Jin Jung ◽  
Jeong June Choi ◽  
Hyang Jeon ◽  
Jin Hwan Oh ◽  
...  
Keyword(s):  
Mononuclear Cells ◽  
Human Peripheral Blood ◽  
Post Treatment ◽  
Water Soluble ◽  
Dependent Manner ◽  
Soluble Extract ◽  
Transient Transfection Assay ◽  
Gm Csf ◽  
Tnf Α ◽  
Water Soluble Extract

We isolated a water-soluble extract, PG101, from cultured mycelia of Lentinus lepideus. Treatment of human peripheral blood mononuclear cells (PBMCs) with PG101 increased levels of TNF-α, IL-1β, IL-10, and IL-12 by 100- to 1000-fold, whereas GM-CSF and IL-18 were activated by an order of magnitude. On the contrary, IFN-γ and IL-4 were not affected. The response to PG101 occurred in a dose- and time-dependent manner. From the human PBMCs treated with PG101, TNF-α was a first cytokine to be activated, detectable at 2 hr post-treatment followed by IL-1β at 6 hr post-treatment. IL-12 and IL-10 were the next to follow. GM-CSF and IL-18 both showed significant increases 24 hr after treatment. When PBMCs were sorted into various cell types, monocyte/macrophages, but not T and B cells, were the major target cell type responsive to PG101. Consistent with this result, the profile of cytokine expression upon PG101 treatment was comparable between PBMCs and a human promonocytic cell line (U937), whereas cell lines of T cell and myeloid origins did not respond to PG101. Data from a transient transfection assay involving specific reporter plasmids indicated that cellular transcription factor such as NF-κB, but not AP-1, was highly activated by PG101. Results from a gel retardation assay and the experiment involving a specific NF-κB inhibitor confirmed the involvement of NF-κB. Despite its significant biological effect on various cytokines, PG101 remained nontoxic in both rats and PBMCs even at a biological concentration approximately 20 times greater. PG101 demonstrates great potential as a therapeutic immune modulator.

scholarly journals Aceitabilidade e caracterização física e físico-química de doce tipo doce de leite produzido com extrato hidrossolúvel de soja

2018 ◽  
Vol 1 (42) ◽  
pp. 120
Author(s):  
Agdylannah Felix Vieira ◽  
Ana Paula Trindade Rocha ◽  
Dyego Da Costa Santos ◽  
Hanna Mayara Brito Rodrigues Morais ◽  
Renata Duarte Almeida ◽  
...  
Keyword(s):  
Bovine Milk ◽  
Water Soluble ◽  
Soluble Extract ◽  
Food Engineering ◽  
Physical Chemical ◽  
Whole Milk ◽  
Soybean Extract ◽  
Water Soluble Extract ◽  
Sensory Parameters ◽  
The City

<p>Considering the need for new products to meet the portion of the population with lactase enzyme deficiency, the study processed and characterized the physical, physical-chemical and sensory parameters of a dulce de leche made with soy-based extract. The research was developed at the Food Engineering Laboratory of the Federal University of Campina Grande. The soybean milk used in the preparation of the product was the UHT type and pasteurized cow’s milk, both purchased commercially from the city of Campina Grande, PB. Three sweet formulations were prepared: the first one containing 100% whole bovine milk; the second one with 100% water-soluble soy extract and the last one with 50% water-soluble soy extract and 50% whole milk. There were significant differences in all physicochemical analyses, except for the ash one. Regarding the addition of the soybean water-soluble extract in the dulce de leche, this procedure altered the traditional flavor, resulting in less acceptance of the product and 90% of the judges declared that they would not buy that. Through the instrumental analyses, it was verified that the addition of water-soluble soybean extract changed statistically (p &lt;0.05) the characteristics of color and texture</p>

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