scholarly journals THE EFFECT OF PLANT PROTEINS ON THE FORMATION OF STRUCTURAL AND RHEOLOGICAL PROPERTIES OF NOUGAT

2020 ◽  
Vol 14 (4) ◽  
Author(s):  
L. Gordiienko ◽  
V. Tolstykh ◽  
K Avetisian
Keyword(s):  
Rheological Properties ◽  
Nutritional Value ◽  
Unsaturated Fatty Acids ◽  
Foam Stability ◽  
Soya Protein ◽  
Plant Proteins ◽  
Plastic Strength ◽  
Calcium Magnesium ◽  
The Stability ◽  
Kinetics Of

This paper considers the problem of increasing  the nutritional value of whipped confectionery such as nougat by using hemp- based and soya-based protein-containing ingredients. The  main  tendencies of obtaining new types of food based on plant proteins with complete amino acid composition are described. The paper presents information on cultivating and using hemp and soya both in Ukraine and in the world, and suggests how products of their processing can be applied to improve the quality and increase the biological value of confectionery. It has been investigated what effect protein-containing ingredients obtained from hemp and soya have on the structural properties of foam in the technology of whipped confectionery such as nougat. It has been  established  that increasing the amount of plant protein additives leads to a decrease in the foaming ability, but the stability of protein foams increases. Adding 10% of protein-containing hemp additives increases the foam stability by 6%, while protein-containing soya additives increase it by 5%. The paper presents the results of studying the structural and rheological properties of nougat mass with protein-containing plant additives in the amount 2.5–10% of the weight of sugar. It has been determined that adding protein-containing hemp and soya ingredients increases the viscosity and plastic strength of the products and stabilises their structure. The effect of different amounts of nuts on the kinetics of nougat crystallisation has been studied. It is recommended to add 5% of hemp and 7.5% of soya protein-containing additives instead of sugar during the whipping of nougat mass, because it reduces the whipping time and has a positive effect on structure formation. The recommended  amount of roasted pistachio kernels in the samples suggested is 25–35% of the total weight of nougat, with the resting time 30–60 minutes and the moulding temperature 50–55°C. The nutritional value of the new products with protein-containing hemp and soya  ingredients and nuts has been calculated. It has been noted that nougat has been enriched with protein, unsaturated  fatty acids, and minerals (potassium, calcium, magnesium, phosphorus).

scholarly journals Thermokinetics and rheology of agarose gel applied to bioprinting technology

2020 ◽  
Vol 24 (1 Part A) ◽  
pp. 347-353
Author(s):  
Boris Pokusaev ◽  
Andrey Vyazmin ◽  
Nikolay Zakharov ◽  
Sergey Karlov ◽  
Dmitry Nekrasov ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Point Of View ◽  
Gel Formation ◽  
Operating Modes ◽  
Preliminary Preparation ◽  
Immobilized Microorganisms ◽  
The Stability ◽  
And Storage ◽  
Kinetics Of ◽  
Selection Of

The paper presents new results on the study of thermokinetics of gel system based on agarose in the process of transition from solution to gel and opposite. This issue is extremely relevant, since the stability and predictability of thermophysical and rheological properties in such transformations, especially in the presence of components of the nutrient medium and immobilized microorganisms, come to the fore in terms of design and selection of modes of operation of the printing device promising 3-D bioprinters, as well as the system of preparation and storage of the presence of the hysteresis effect, both from the point of view of the kinetics of gel formation and from the point of view of the dependence of rheological properties on temperature, at different concentrations of modifying components, is shown. The obtained results allow to draw a conclusion about the possibility of using the scheme with preliminary preparation of the initial biogel for the implementation of bioprinting technology based on agarose, and to recommend the obtained values for modeling the operating modes of devices of this type.

scholarly journals Solubility, Rheology, and Coagulation Kinetics of Poly-(O-Aminophenylene)Naphthoylenimide Solutions

Polymers ◽  
2020 ◽  
Vol 12 (11) ◽  
pp. 2454
Author(s):  
Ivan. Y. Skvortsov ◽  
Valery G. Kulichikhin ◽  
Igor I. Ponomarev ◽  
Lydia A. Varfolomeeva ◽  
Mikhail S. Kuzin ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Time Window ◽  
Polymer Concentration ◽  
Effect Of Temperature ◽  
Coagulation Bath ◽  
Continuous Polymerization ◽  
Coagulation Kinetics ◽  
The Stability ◽  
First Time ◽  
Kinetics Of

The effect of temperature and storage time at a constant temperature on the stability of poly-(o-aminophenylene)naphthoylenimide solutions in N-methylpyrrolidone has been analyzed using rotational rheometry. A temperature–time window beyond which an irreversible change in the viscoelastic properties of solutions due to cumulative reactions of continuous polymerization and possible intramolecular cyclization has been detected. The influence of polymer concentration and its molecular weight on the rheological properties of solutions determining the choice of methods for their processing into fibers and films has been investigated. The effect of non-solvents (water and ethanol) additives on the rheological properties of solutions and the kinetics of their coagulation has been studied. Dosed addition of non-solvent into the solution promotes a significant increase in the viscoelasticity up to gelation and phase separation. Non-solvent presence in the polymer solutions reduces the activity of the solvent, accelerates the movement of the diffusion front at coagulation, and minimizes the number of macro defects. The combination of parameters under investigation renders it possible for the first time to develop new principles modifying dopes for wet spinning into aqueous or ethanol coagulation bath and finally to obtain a heat- and fire-resistant polynaphthoylenebenzimidazole fibers.

Kinetics of Various 99mTc-Sn-Pyrophosphate Compounds in the Rat

1977 ◽  
Vol 16 (04) ◽  
pp. 157-162 ◽  
Author(s):  
C. Schümichen ◽  
B. Mackenbrock ◽  
G. Hoffmann
Keyword(s):  
Normal Saline ◽  
Half Life ◽  
Compound A ◽  
Short Half Life ◽  
Low Concentrations ◽  
The Stability ◽  
Kinetics Of ◽  
In Vitro Stability

SummaryThe bone-seeking 99mTc-Sn-pyrophosphate compound (compound A) was diluted both in vitro and in vivo and proved to be unstable both in vitro and in vivo. However, stability was much better in vivo than in vitro and thus the in vitro stability of compound A after dilution in various mediums could be followed up by a consecutive evaluation of the in vivo distribution in the rat. After dilution in neutral normal saline compound A is metastable and after a short half-life it is transformed into the other 99mTc-Sn-pyrophosphate compound A is metastable and after a short half-life in bone but in the kidneys. After dilution in normal saline of low pH and in buffering solutions the stability of compound A is increased. In human plasma compound A is relatively stable but not in plasma water. When compound B is formed in a buffering solution, uptake in the kidneys and excretion in urine is lowered and blood concentration increased.It is assumed that the association of protons to compound A will increase its stability at low concentrations while that to compound B will lead to a strong protein bond in plasma. It is concluded that compound A will not be stable in vivo because of a lack of stability in the extravascular space, and that the protein bond in plasma will be a measure of its in vivo stability.

scholarly journals Effect of Photoinitiator on Precursory Stability and Curing Depth of Thiol-Ene Clickable Gelatin

Polymers ◽  
2021 ◽  
Vol 13 (11) ◽  
pp. 1877
Author(s):  
Kai-Hung Yang ◽  
Gabriella Lindberg ◽  
Bram Soliman ◽  
Khoon Lim ◽  
Tim Woodfield ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Visible Light ◽  
Rheological Properties ◽  
Swelling Ratio ◽  
Sodium Persulfate ◽  
Photo Polymerization ◽  
Gelation Kinetics ◽  
The Stability ◽  
Over Time

Recent advances highlight the potential of photopolymerizable allylated gelatin (GelAGE) as a versatile hydrogel with highly tailorable properties. It is, however, unknown how different photoinitiating system affects the stability, gelation kinetics and curing depth of GelAGE. In this study, sol fraction, mass swelling ratio, mechanical properties, rheological properties, and curing depth were evaluated as a function of time with three photo-initiating systems: Irgacure 2959 (Ig2959; 320–500 nm), lithium phenyl-2,4,6-trimethylbenzoylphosphinate (LAP; 320–500 nm), and ruthenium/sodium persulfate (Ru/SPS; 400–500 nm). Results demonstrated that GelAGE precursory solutions mixed with either Ig2959 or LAP remained stable over time while the Ru/SPS system enabled the onset of controllable redox polymerization without irradiation during pre-incubation. Photo-polymerization using the Ru/SPS system was significantly faster (<5 s) compared to both Ig2959 (70 s) and LAP (50 s). Plus, The Ru/SPS system was capable of polymerizing a thick construct (8.88 ± 0.94 mm), while Ig2959 (1.62 ± 0.49 mm) initiated hydrogels displayed poor penetration depth with LAP (7.38 ± 2.13 mm) in between. These results thus support the use of the visible light based Ru/SPS photo-initiator for constructs requiring rapid gelation and a good curing depth while Ig2959 or LAP can be applied for photo-polymerization of GelAGE materials requiring long-term incubation prior to application if UV is not a concern.

Modeling of sorption kinetics of U(VI) micro-quantities nanostructured materials with anatase mesoporous structures

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Veniamin Zheleznov ◽  
Aleksey Golikov ◽  
Tatiana Sokolnitskaya ◽  
Sergey Ivannikov
Keyword(s):  
Nanostructured Materials ◽  
Sorption Kinetics ◽  
Uranyl Ion ◽  
Competitive Sorption ◽  
Hydroxyl Groups ◽  
Complex Ions ◽  
The Stability ◽  
Kinetics Of ◽  
Mesoporous Structures ◽  
Ionic Forms

Abstract The sorption kinetics of uranyl ions micro-quantities from fluoride solutions by nanostructured materials with anatase mesoporous structures has been studied. Using the model of competitive sorption of ions and positively charged complexes of uranyl ion on deprotonated hydroxyl groups of an anatase, kinetic curves of changes in the ratio of ionic forms of uranium in solution were calculated. Modeling was carried out under the assumption of a two-stage mechanism of uranium complex ions sorption. The modeling considered the influence of the uranyl ion carbonate complexes formation. The shift in equilibrium among ionic forms of uranyl correlates with the stability of the complexes in solution.

scholarly journals Preserving Porphyra umbilicalis and Saccharina latissima as Silages for Ruminant Feeding

Animals ◽  
2020 ◽  
Vol 10 (11) ◽  
pp. 1957
Author(s):  
Margarita Novoa-Garrido ◽  
Carlos Navarro Marcos ◽  
María Dolores Carro Travieso ◽  
Eduarda Molina Alcaide ◽  
Mogens Larsen ◽  
...  
Keyword(s):  
Dry Matter ◽  
Nutritional Value ◽  
Volatile Fatty Acids ◽  
Gas Production ◽  
Saccharina Latissima ◽  
Porphyra Umbilicalis ◽  
In Vitro Gas Production ◽  
Ruminal Degradability ◽  
Kinetics Of

The study analyzed the characteristics, chemical composition, and in vitro gas production kinetics of Porphyra umbilicalis and Saccharina latissima silages. Each seaweed was ensiled in vacuum bags (three bags/silage) following a 2 × 3 factorial design, with two pre-treatments (unwilted or pre-wilted) and three silage types: unwashed seaweed ensiled without additive; seaweed washed and ensiled without additive; and seaweed washed and ensiled with 4 g of formic acid (FAC) per kg seaweed. Silages were kept for 3 months in darkness at 20 °C. Pre-wilting prevented (p < 0.001) effluent formation and reduced (p ≤ 0.038) the production of NH3-N and volatile fatty acids for both seaweeds. Both pre-wilting and washing increased (p < 0.05) the ruminal degradability of P. umbilicalis silages but not of S. latissima silages. The pH of the FAC-treated silages was below 4.0, but ranged from 4.54 to 6.23 in non FAC-treated silages. DL-lactate concentrations were low (≤23.0 g/kg dry matter) and acetate was the predominant fermentation product, indicating a non-lactic fermentation. The estimated ruminal degradability of the P. umbilicalis and S. latissima silages was as average, 59.9 and 86.1% of that for high-quality rye-grass silages, respectively, indicating a medium-low nutritional value of these seaweed silages for ruminants.

scholarly journals Experimental Study on the Softening Characteristics of Sandstone and Mudstone in Relation to Moisture Content

2017 ◽  
Vol 2017 ◽  
pp. 1-14 ◽  
Author(s):  
Gui-chen Li ◽  
Chong-chong Qi ◽  
Yuan-tian Sun ◽  
Xiao-lin Tang ◽  
Bao-quan Hou
Keyword(s):  
Moisture Content ◽  
Vertical Displacement ◽  
Surface Porosity ◽  
Shear Tests ◽  
Moisture Contents ◽  
Dynamic Finite Element ◽  
Rock Types ◽  
Underground Roadway ◽  
The Stability ◽  
Kinetics Of

The kinetics of fluid-solid coupling during immersion is an important topic of investigation in rock engineering. Two rock types, sandstone and mudstone, are selected in this work to study the correlation between the softening characteristics of the rocks and moisture content. This is achieved through detailed studies using scanning electron microscopy, shear tests, and evaluation of rock index properties during exposure to different moisture contents. An underground roadway excavation is simulated by dynamic finite element modeling to analyze the effect of moisture content on the stability of the roadway. The results show that moisture content has a significant effect on shear properties reduction of both sandstone and mudstone, which must thus be considered in mining or excavation processes. Specifically, it is found that the number, area, and diameter of micropores, as well as surface porosity, increase with increasing moisture content. Additionally, stress concentration is negatively correlated with moisture content, while the influenced area and vertical displacement are positively correlated with moisture content. These findings may provide useful input for the design of underground roadways.

Adhesion of Fine Particles at Solid/Solution Interfaces

MRS Bulletin ◽  
1990 ◽  
Vol 15 (1) ◽  
pp. 41-47 ◽  
Author(s):  
Nikola Kallay
Keyword(s):  
Fine Particles ◽  
Plane Surface ◽  
Solid Surfaces ◽  
Liquid Media ◽  
Latex Dispersions ◽  
Colloid Particles ◽  
The Subject ◽  
Kinetic Investigations ◽  
The Stability ◽  
Kinetics Of

The adhesion of particles at solid surfaces in liquid media has attracted the attention of scientists because of its various applications as well as the theoretical significance of the processes involved. Early studies were characterized either by poorly defined systems or limited by the properties of a few morphologically well-defined model colloids, such as latex dispersions. Consequently, results were either of semiquantitative nature or were related to some specific cases, which eluded general conclusions. New methods for preparing uniform particles of different compositions, shapes, and sizes make it possible to approach the problem in a more comprehensive manner. For example, to demonstrate difficulties caused by polydispersity, it is sufficient to mention that the electrostatic interaction energy between a plane surface and a particle is approximately proportional to the particle radius, yet the rate of deposition depends exponentially on the height of the energy barrier.In principle, static and dynamic approaches may be employed in the study of particle adhesion. The static method yields the force required to detach an adhered particle, while kinetic investigations of attachment and detachment give the rates of the respective processes. Both methods offer information on the stability of the system in terms of the bond strength of adhered solids. For small colloid particles, which are the subject of thermal random Brownian motion, the dynamic approach is more appropriate. This article emphasizes the kinetics of deposition and detachment of small colloid particles in liquid media.

scholarly journals Assessment of Fennel Oil Microfluidized Nanoemulsions Stabilization by Advanced Performance Xanthan Gum

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 693
Author(s):  
Rubén Llinares ◽  
Pablo Ramírez ◽  
José Antonio Carmona ◽  
Luis Alfonso Trujillo-Cayado ◽  
José Muñoz
Keyword(s):  
Essential Oil ◽  
Rheological Properties ◽  
Xanthan Gum ◽  
Mechanical Energy ◽  
Physical Stability ◽  
Processing Condition ◽  
Oil In Water ◽  
Mechanical Spectra ◽  
The Stability ◽  
Fennel Oil

In this work, nanoemulsion-based delivery system was developed by encapsulation of fennel essential oil. A response surface methodology was used to study the influence of the processing conditions in order to obtain monomodal nanoemulsions of fennel essential oil using the microchannel homogenization technique. Results showed that it was possible to obtain nanoemulsions with very narrow monomodal distributions that were homogeneous over the whole observation period (three months) when the appropriate mechanical energy was supplied by microfluidization at 14 MPa and 12 passes. Once the optimal processing condition was established, nanoemulsions were formulated with advanced performance xanthan gum, which was used as both viscosity modifier and emulsion stabilizer. As a result, more desirable results with enhanced physical stability and rheological properties were obtained. From the study of mechanical spectra as a function of aging time, the stability of the nanoemulsions weak gels was confirmed. The mechanical spectra as a function of hydrocolloid concentration revealed that the rheological properties are marked by the biopolymer network and could be modulated depending on the amount of added gum. Therefore, this research supports the role of advanced performance xanthan gum as a stabilizer of microfluidized fennel oil-in-water nanoemulsions. In addition, the results of this research could be useful to design and formulate functional oil-in-water nanoemulsions with potential application in the food industry for the delivery of nutraceuticals and antimicrobials.

Sign in / Sign up

Export Citation Format

Share Document