scholarly journals Cryoprotective effect of sorbitol on the muscle microstructure of yamú (Brycon amazonicus) during storage at 2 and -18 °C

2019 ◽  
Vol 72 (1) ◽  
pp. 8763-8774 ◽  
Author(s):  
Julián Guillermo León Ramírez ◽  
Jairo Humberto López Vargas ◽  
José Manuel Lozano Moreno ◽  
Adriana Patricia Muñoz Ramirez
Keyword(s):  
Physicochemical Properties ◽  
Protein Profile ◽  
Freezing Temperature ◽  
Negative Effects ◽  
Microstructural Changes ◽  
Fish Meat ◽  
Physicochemical Changes ◽  
Sds Page ◽  
Two Temperatures ◽  
Storage Times

Although freezing is generally used to preserve the sensory and nutritional quality of fish and their products, it cannot mitigate physicochemical changes of the fish meat during storage. This study aimed to determine the cryoprotective effect of sorbitol incorporated into the yamú muscle (Brycon amazonicus), subjected to different storage times and temperatures. The methodology consisted of analyzing microstructural changes, protein profile, and physicochemical properties (texture, water holding capacity and pH) of the yamú’s meat under two temperatures (2±2 and -18±2 °C), two storage times (24 and 48 h) and the incorporation or not of 5% (w/w) of a 60% sorbitol solution. The microstructural changes were analyzed by optical microscopy and scanning electron microscopy, and the protein profile was analyzed by SDS PAGE electrophoresis. The physicochemical properties evaluated in yamú’s meat were affected mainly by the interaction between temperature and storage time. The myofibrillar proteins underwent a partial degradation, and changes in the connective tissue were observed concerning the loss of texture especially when the meat was not treated with sorbitol at freezing temperature (-18 °C). The use of sorbitol minimized the negative effects of freezing on the characteristics of the yamú muscle, maintaining the integrity of the muscular microstructure and generating a cryoprotective effect in comparison to untreated meat.

scholarly journals Quality Attributes of Ultra-High Temperature-Treated Model Beverages Prepared with Faba Bean Protein Concentrates

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1244
Author(s):  
Malik Adil Nawaz ◽  
Tanoj Kumar Singh ◽  
Regine Stockmann ◽  
Hema Jegasothy ◽  
Roman Buckow
Keyword(s):  
Physicochemical Properties ◽  
Faba Bean ◽  
Protein Concentration ◽  
High Concentration ◽  
Molecular Weights ◽  
Oil In Water ◽  
Sds Page ◽  
Lower Protein ◽  
7S Globulin ◽  
Bean Protein

The objective of this research was to develop a model faba bean drink with a high concentration of protein (>4% w/w). The protein molecular weights and frequency for both faba and soy were assessed using SDS-PAGE. Results showed similarities in the protein molecular weight of both faba and soy (mainly 11S globulin ~Glycinin and 7S globulin ~β-conglycinin). Thus, faba can be considered as a potential soy replica in plant-based milk beverages. Oil-in-water emulsions (5–8% w/w available protein) were prepared using faba bean protein concentrate (FPC), 1% sunflower oil, and 0.2% sunflower lecithin. These emulsions were used as model beverages and were further investigated for UHT processibility, stability, and physicochemical properties. The physicochemical properties of emulsions at various processing stages viz., coarse emulsification, homogenisation, and UHT, were measured. An increase in the protein concentration and thermal treatment resulted in an increased oil droplet size, coalescence and flocculation, and protein aggregation. Lower protein concentrations viz., 5–6%, showed greater negative ζ-potential, and thereby, high dispersibility through enhanced electrostatic repulsions than those of higher concentrations (7–8%). Furthermore, an increase in protein concentration and UHT treatment resulted in an increased creaming index. In total, 21 different volatile compounds were detected and quantified, representing different chemical classes, namely alcohols, aldehydes, ketones, esters, furan, and acids. These volatiles have major consequences for the overall flavour chemistry of the model beverage product. Overall, this study showed the potential for application of faba bean as a protein source in UHT-treated legume-based beverages and identified areas for further development.

scholarly journals Comparative Analysis of Electrophoretic Profile of Major Proteins of Milk from Alpine and Carpathian Goats

2017 ◽  
Vol 74 (1) ◽  
pp. 20 ◽  
Author(s):  
Alina NASALEAN ◽  
Laurentiu OGNEAN ◽  
Sergiu MUNTEAN ◽  
Stefana BALICI ◽  
Horea MATEI
Keyword(s):  
Protein Profile ◽  
Milk Proteins ◽  
Goat Milk ◽  
Protein Composition ◽  
Raw Milk ◽  
Biologically Active ◽  
Protein Fractions ◽  
Animal Nutrition ◽  
Sds Page ◽  
Percentage Data

The milk’s proteins provide nutritional and biologically active values, essential in human and animal nutrition. In the case of goat milk, the proteins’ concentration and quality represent basic indices for the evaluation of the nutritional and biologically active values. The proposal is to comparatively analyse the protein profile of milk. The milk was collected from two different breeds: French Alpine and Romanian Carpathian. During March and April 2016 there were collected samples of raw milk in hygienic and sanitation conditions. There were two lots: first lot has 10 Carpathian goats and the second lot has 10 Alpine goats. The protein composition of goat milk was established with SDS-PAGE, after the evaluation of the total proteins’ concentration with the Bradford method. The quantitative and percentage data obtained with electrophoresis revealed few differences between those 8 identified protein fractions. Between those two lots, regarding the levels of β-CN, k-CN and β-lactoglobulines there were significant differences. The other protein fractions have values almost identical. Statistical analysis of obtained data shaped the differences in the protein profile at those two breeds. Based on those differences it is to note the superior potential of the Alpine breed regarding the content in biologically active milk proteins. Regarding the obtained data, this study brings new contributions for the evaluation and analysis of protein profile as a nutritive and biologically active component of goat milk, confirming its character as a functional aliment.

scholarly journals Natural Gums to Improve the Physicochemical Stability of Cake Creams

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2261
Author(s):  
Oscar López-Balladares ◽  
Patricio J. Espinoza-Montero ◽  
Ramiro Acosta-Sandoval
Keyword(s):  
Physicochemical Properties ◽  
Elastic Deformation ◽  
Bubble Size ◽  
Physicochemical Changes ◽  
Physicochemical Stability ◽  
Confectionery Products ◽  
Initial Appearance ◽  
Thixotropic Behavior ◽  
The Aesthetic ◽  
The Stability

The physicochemical properties of pastry and confectionery products greatly influence the aesthetic design of a cake topping, since they can be susceptible to physicochemical changes in a very short time, so maintaining a good appearance and texture of the topping becomes a challenge. Generally, cake creams deteriorate over time. The evaluation of the physicochemical properties of natural gums (arabic gum, tara gum, carrageenan, and pectin) is proposed in this work as a way to improve the physicochemical stability of butter-based cake creams (coverage creams) to maintain the initial appearance of the cream and to lengthen the separation time of their phases. For this purpose, some parameters related to the physicochemical stability of the cream, such as viscosity, density, bubble size, syneresis, volume and rheological behavior were measured. The result of the ANOVA and Tukey’s tests displayed significant differences for the measured parameters, which shows that natural gums substantially improve the stability of butter cream. The best natural gum found was the tara gum (TG) which improved viscosity 5.6 times with respect to that of the cream without gums (η¯ without gums = 15.49 Pa·s, η¯ with TG = 87.09 Pa·s), while the bubble size remained small, 1.6 times smaller compared to that of the cream without gum (BS¯) without gums = 57 μm, (BS¯) with TG = 35 μm), and the volume loss decreased two times when compared to that of the cream without gums ((ΔV¯) without gums = 1.57 cm3, (ΔV¯) with TG = 0.80 cm3). The cream with TG showed better rheology compared to that of the cream without gums (the cream without gums exhibited a plastic and thixotropic behavior, with permanent elastic deformation, while cream with TG exhibited thixotropic behavior without permanent elastic deformation). Finally, it was found that the cream with TG acquired a higher thixotropic index (TI) compared to that of the cream without gums (TI max. without gums = 17.40 y 71.78 q.u., TI max. with TG = 74.67 and 1559.90 q.u., at 4 °C and 25 °C, respectively) which demonstrates the effective contribution of cream with TG in 66.67% of the measured parameters.

scholarly journals Differential Expression Gene/Protein Contribute to Heat Stress-Responsive in Tetraena propinqua in Saudi Arabia

2021 ◽  
Author(s):  
Hayat Ali Alafari ◽  
Magda Abdelgawad
Keyword(s):  
Heat Stress ◽  
Abiotic Stresses ◽  
Molecular Mechanisms ◽  
Natural Habitat ◽  
Protein Profile ◽  
Differential Regulation ◽  
Dual Specificity ◽  
Differential Expression Gene ◽  
Sds Page ◽  
Gene And Protein Expression

Abstract BackgroundWithin their natural habitat, plants are subjected to abiotic stresses that include heat stress. In the current study, the effect of 4h, 24h and 48h of heat stress on Tetraena propinqua ssp. migahidii seedling’s protein profile and proteomic analyses were investigated. ResultsTotal soluble protein SDS-PAGE profile showed 18-protein bands downregulated at 4h and 48h, however, 20-protein bands were upregulated at 24h of heat stress. A proteomic analysis showed that 81 and 59 targets are involved in gene and protein expression respectively. ConclusionsThe genes and proteins involved in transcription, translation, photosynthesis, transport and other unknown metabolic processes, were differentially expressed under treatments of heat stress. These findings provide insights into the molecular mechanisms related to heat stress, in addition to its influence on the physiological traits of T. propinqua seedlings. Heat stress mediated differential regulation genes indicate a role in development and stress response of T. propinqua. The candidate dual specificity genes identified in this study paves way for more molecular analysis of up- and down-regulation.

scholarly journals Microbiological and Nutritional Properties of Frankfurter-Type Fish Sausage

2018 ◽  
pp. 27-34
Author(s):  
Nkrumah T ◽  
Akwetey WY
Keyword(s):  
Nutritive Value ◽  
Frozen Storage ◽  
Nutritional Composition ◽  
Negative Effects ◽  
Nutritional Values ◽  
Fresh Fish ◽  
E Coli ◽  
Fish Meat ◽  
Preservation Technology ◽  
Processed Products

Fish meat is a common and broadly used food due to its high nutritional values yet the bones and flavour of fresh fish can be unpleasant. The unpleasant fishy flavour makes it difficult to handle and process. The fishy flavour is as a result of microbial presence and growth. Studies associated with microbial contaminations have concentrated more on the carcass. Such contaminations which affect the microbiological status of processed products can emanate from spices and other non-meat ingredients, environment, equipment and handlers. The successful application of processing/preservation technology results in the conservation of desirable qualities in stabilized and varietal fish products. This study sought to use fish in the manufacture of frankfurter-type sausages, which could have improved preservation characteristics without any adverse effects on sensory properties. The nutritional composition and microbiological safety of fresh fish and sausages were determined using the methods described by AOAC and ICMSF respectively. The study showed that, catfish sausages were higher in protein (15.69 %) and were lower in fat (10.66%) compared to the other sausages. Total Viable Counts (TVC) were within the accepted limits (106 and 107cfu/g) for fish and pork respectively. E. coli was not detected in any of the treatments during frozen storage for 6 weeks. It was concluded that catfish frankfurter has high nutritive value because it contained less fat but with higher crude protein. Like pork frankfurters, both catfish and mackerel sausages could be stored for six weeks without any negative effects on microbial quality.

scholarly journals Stability evaluation of house dust mite vaccines for sublingual immunotherapy

2010 ◽  
Vol 75 (1) ◽  
pp. 19-26
Author(s):  
Lidija Burazer ◽  
Katarina Milovanovic ◽  
Tanja Cirkovic-Velickovic ◽  
Marija Gavrovic-Jankulovic
Keyword(s):  
House Dust ◽  
House Dust Mite ◽  
Sublingual Immunotherapy ◽  
Protein Profile ◽  
Binding Potential ◽  
Allergen Specific Immunotherapy ◽  
Sds Page ◽  
Dust Mite ◽  
The Stability ◽  
Allergen Extracts

Allergen-specific immunotherapy with house dust mite (HDM) allergen extracts can effectively alleviate the symptoms of allergic rhinitis and asthma. The efficacy of the immunotherapeutic treatment is highly dependent on the quality of house dust mite vaccines. This study was performed to assess the stability of house dust mite allergen vaccines prepared for sublingual immunotherapy. Lyophilized Dermatophagoides pteronyssinus (Dpt) mite bodies were the starting material for the production of sublingual vaccines in four therapeutic concentrations. The stability of the extract for vaccine production, which was stored below 4 ?C for one month, showed consistence in the protein profile in SDS PAGE. ELISA-inhibition showed that the potencies of Dpt vaccines during a 12 month period were to 65-80 % preserved at all analyzed therapeutic concentrations. This study showed that glycerinated Dpt vaccines stored at 4?C preserved their IgE-binding potential during a 12 month period, implying their suitability for sublingual immunotherapeutic treatment of HDM allergy.

Systematic synthesis of pectin-g-(sodium acrylate-co-N-isopropylacrylamide) interpenetrating polymer network for superadsorption of dyes/M(ii): determination of physicochemical changes in loaded hydrogels

2017 ◽  
Vol 8 (20) ◽  
pp. 3211-3237 ◽  
Author(s):  
Nayan Ranjan Singha ◽  
Mrinmoy Karmakar ◽  
Manas Mahapatra ◽  
Himarati Mondal ◽  
Arnab Dutta ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Polymer Network ◽  
Interpenetrating Polymer Network ◽  
Sodium Acrylate ◽  
Physicochemical Changes ◽  
Systematic Synthesis

Superadsorbent hydrogel with excellent physicochemical properties is used for mere/synergic chemisorption of dyes and M(ii).

scholarly journals Influence of Processing Conditions on the Physicochemical Properties of a New-Type of Nutritional Drink—Millet Skim Milk Beverage

Molecules ◽  
2019 ◽  
Vol 24 (7) ◽  
pp. 1338
Author(s):  
Minghui Pan ◽  
Yungang Cao ◽  
Xuelu Chi ◽  
Zheng Song ◽  
Nasi Ai ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Skim Milk ◽  
B Value ◽  
Optimum Process ◽  
Process Conditions ◽  
Color Analysis ◽  
Sds Page ◽  
New Type

In this experiment, a new type of nutritional drink—millet skim milk beverage—was developed based on combining skim milk with millet and nutritional resource utilization. The effects of NaHCO3 concentrations in soaking water (0, 0.5 g/100 mL, and 1.0 g/100 mL) and blanching time (0, 15, and 30 min) on the physicochemical properties of millet skim milk were studied. The parameter changes caused by the above treatment were evaluated via color analysis, physicochemical analysis and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). Soaking in water containing NaHCO3 had a significant (p < 0.05) effect on pH, specific gravity, viscosity, and stability. The blanching treatment had a significant (p < 0.05) influence on the total solids of the samples. However, blanching only slightly affected the physical properties of the samples. In addition, soaking and blanching treatments had significant (p < 0.05) effects on the b* value of millet skim milk beverage, whereas there was no significant (p > 0.05) change in L* and a*. SDS-PAGE analysis indicated that the blanching treatment had a significant (p < 0.05) effect on band 5 and band 6 and that the soaking treatment also had a significant effect on the bands of 6 and 7 (p < 0.05). By analyzing the substantial effects, we concluded that the optimum process conditions were soaking with 0.5 g/100 mL NaHCO3 solution and blanching for 15 min.

scholarly journals Serum levels of proteins and acute-phase proteins in captive emus ( Dromaius novaehllandieae ) of different ages

2017 ◽  
Vol 69 (2) ◽  
pp. 405-408
Author(s):  
P.A. Di Filippo ◽  
I.S. Viana ◽  
A.J. Almeida ◽  
F.A.S. Graça ◽  
A.B.F. Rodrigues ◽  
...  
Keyword(s):  
Acute Phase ◽  
Simple Technique ◽  
Acute Phase Proteins ◽  
Protein Profile ◽  
Serum Levels ◽  
Protein Electrophoresis ◽  
Sds Page ◽  
Dromaius Novaehollandiae ◽  
Diagnosis Of Diseases

ABSTRACT Protein electrophoresis is a relatively simple technique that allows separating serum protein fractions, and provides important information in the investigation and diagnosis of several diseases. This study determined the levels of acute-phase proteins in the serum of healthy, captive emus (Dromaius novaehollandiae). Animals were divided into two groups (n=11 in each) based on age, with 1-year-old and 4-year-old emus. Acute-phase proteins were separated by SDS-PAGE. Ceruloplasmin, transferrin, albumin, haptoglobin, acidic glycoprotein, IgA, and IgG were detected in the serum of all animals. Protein profiles varied significantly with age (P<0.05). Individuals in the 4-year-old emus group had higher values of ceruloplasmin, transferrin, albumin, haptoglobin, and acidic glycoprotein, compared with the group with 1-year-old animals, showing the role of age in the protein profile of this species. Reference values for acute-phase proteins in healthy emus may be useful in the evaluation of health status and in the diagnosis of diseases affecting the species.

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