scholarly journals Technology and Physico-chemical Properties of Gelatin from Atlantic Cod Skin

2020 ◽  
Author(s):  
Daria Kolotova ◽  
Lyudmila Petrova
Keyword(s):  
Molecular Weight ◽  
Barents Sea ◽  
Atlantic Cod ◽  
Proteolytic Enzymes ◽  
Raw Materials ◽  
Chemical Properties ◽  
Fish Gelatin ◽  
Peptide Bonds ◽  
Physico Chemical

In this work, the technology of fish gelatin from the skin of Atlantic cod from the Barents Sea was developed. The influence of enzyme type, extraction time, and pH of extraction on properties of fish gelatin was studied. The usage of proteolytic enzymes increases the yield of gelatin in comparison with acidic treatment, but the molecular weight of gelatin and viscosity of its solution decrease. The results observed related to the cleavage of peptide bonds of collagen during the enzymolysis process. The increase the time of extraction leads to an increase in molecular weight and quality of gelatin obtained. It was shown that gelatin obtained can be successfully used in the production of functional food products based on fish raw materials. The results obtained are of great importance for the fish-processing industry. They allow transforming existing technologies into non-waste processes and thereby enhance the effectiveness of enterprises and create better environmental conditions.

scholarly journals Microstructure and cooking quality of barley-enriched pasta produced at different process parameters

2018 ◽  
Vol 6 (2) ◽  
pp. 281-290 ◽  
Author(s):  
Indira Kosović ◽  
Indira Kosović ◽  
Mirta Benšić ◽  
Mirta Benšić ◽  
Đurđica Ačkar ◽  
...  
Keyword(s):  
Cooking Quality ◽  
Raw Materials ◽  
Chemical Properties ◽  
Barley Flour ◽  
Production Parameters ◽  
Whole Wheat ◽  
Temperature Regimes ◽  
Fiber Protein ◽  
Physico Chemical

Pasta is one of the most popular meals in the world. It is affordable, easy to combine with other foods and easy to cook. Unfortunately, pasta is energy-rich and nutrient-poor. Whole-wheat pasta is somewhat better in nutritional quality, but further improvements may be made. One option is to add different raw materials and specific nutritive components (vitamins, polyphenols, fiber, protein, etc.) to semolina. However, this approach changes its physico-chemical properties, e.g. cooking loss, texture, etc., which cannot be disregarded. The current research investigates possibilities for production of barley-enriched pasta with acceptable cooking qualities. To ensure the beneficial health effects of β-glucan, β-glucan-rich barley was selected asa starting material. Pasta enriched with 10–50% β-glucan-rich barley flour was produced in the mini-press and the laboratory extruder and then dried at low, medium and high temperature regimes. Colour, cooking quality and microstructure of the enriched pasta were investigated to determine its acceptability. The research showed that barley-enriched pasta of good cooking quality might be produced by selecting an optimal combination of suitable production parameters for forming and drying.

Physico-Chemical Properties of Recombinant Desulphatohirudin

1990 ◽  
Vol 63 (03) ◽  
pp. 499-504 ◽  
Author(s):  
A Electricwala ◽  
L Irons ◽  
R Wait ◽  
R J G Carr ◽  
R J Ling ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Gel Filtration ◽  
Chemical Properties ◽  
Alpha Helix ◽  
Apparent Molecular Weight ◽  
Correlation Spectroscopy ◽  
Nmr Studies ◽  
Recombinant Hirudin ◽  
Physico Chemical ◽  
Recombinant Molecule

SummaryPhysico-chemical properties of recombinant desulphatohirudin expressed in yeast (CIBA GEIGY code No. CGP 39393) were reinvestigated. As previously reported for natural hirudin, the recombinant molecule exhibited abnormal behaviour by gel filtration with an apparent molecular weight greater than that based on the primary structure. However, molecular weight estimation by SDS gel electrophoresis, FAB-mass spectrometry and Photon Correlation Spectroscopy were in agreement with the theoretical molecular weight, with little suggestion of dimer or aggregate formation. Circular dichroism studies of the recombinant molecule show similar spectra at different pH values but are markedly different from that reported by Konno et al. (13) for a natural hirudin-variant. Our CD studies indicate the presence of about 60% beta sheet and the absence of alpha helix in the secondary structure of recombinant hirudin, in agreement with the conformation determined by NMR studies (17)

Phamacognostical and Pharmaceutical Evaluation of Chandrashakaladi Vataka - A herbal formulation

2016 ◽  
Vol 1 (3) ◽  
Author(s):  
Dr. Akash S Changole ◽  
Mandip Goyal ◽  
Harish CR
Keyword(s):  
Classical Method ◽  
Raw Materials ◽  
Herbal Medicines ◽  
Vital Role ◽  
Published Data ◽  
Herbal Formulation ◽  
Physico Chemical ◽  
Good Manufacturing Practices ◽  
Solvent Systems

Background: Quality control and the standardization of herbal medicines involve steps like standard source and quality of raw materials, good manufacturing practices and adequate analytical screening. These practices play a vital role in guaranting the quality and stability of herbal preparations. Chandrashakaladi Vataka is an Ayurvedic herbal formulation mentioned to be beneficial in Kushtha. Till date no published data is available on its analytical profile. Aim: To develop the Pharmacognostical and Phyto-chemical profile of Chandrashakaladi Vataka. Material and Methods: Chandrashakaladi Vataka was prepared as per classical method and analytical findings were recorded. Samples were subjected to organoleptic analysis, physico-chemical analysis and HPTLC examination by optimizing the solvent systems. Results and Conclusions: Pharmacognostical profile of Chandrashakaladi Vataka was established. Loss on drying, Ash value, Acid insoluble extract, Methanol soluble extract, Chandrashakaladi Vataka was found within prescribed limits. HPTLC profile of Chandrashakaladi Vataka revealed 12 spots at 254 nm and 13 spots at 366 nm.

Effect of extractant and molecular size on the optical and chemical properties of soil humic acids

Soil Research ◽  
1969 ◽  
Vol 7 (3) ◽  
pp. 229 ◽  
Author(s):  
JHA Butler ◽  
JN Ladd
Keyword(s):  
Molecular Weight ◽  
Amino Acid ◽  
Humic Acids ◽  
Gel Filtration ◽  
Chemical Properties ◽  
Molecular Size ◽  
Carboxyl Content ◽  
Peptide Bonds ◽  
Molecular Weights ◽  
Amino Acid Contents

Humic acids extracted from soil with sodium pyrophosphate have greater proportions of lower molecular weight material, less acid-hydrolysable amino acid nitrogen contents, but greater carboxyl contents and extinction values (260 and 450 nm) than humic acids extracted subsequently from the same sample with alkali. Humic acids extracted with alkali from fresh soil samples have intermediate values. Extinction values at 260 nm are directly correlated with carboxyl contents for a given soil. Different crop histories have no significant effect on the measured properties of the extracted humic acids. An alkali-extracted humic acid has been fractionated by gel filtration into seven fractions of different nominal molecular weight ranges. As the molecular weights of the fractions increase, both aliphatic C-H (based on infrared absorption at 2900 cm-1) and acid-hydrolysable amino acid contents increase, whereas extinction values at 260 nm and carboxyl contents decrease. The infrared spectra of the high molecular weight fractions have peaks at 1650 and 1510 cm-1 which correlate with acid-hydrolysable amino acid contents and which correspond to amide I and II bands of peptide bonds. Alkaline hydrolysis to split peptide bonds eliminates both these peaks. The spectra also have peaks at 1720 and 1210 cm-1 which correlate with the carboxyl content.

scholarly journals Comparative effects on storage period of varieties Pineapple fruits

2015 ◽  
Vol 2 (3) ◽  
pp. 395-410 ◽  
Author(s):  
Shah Md Yusuf Ali ◽  
Md Ahiduzzaman ◽  
Sharmin Akhter ◽  
M Abdul Matin Biswas ◽  
Nafis Iqbal ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Storage Period ◽  
Biochemical Properties ◽  
Overall Acceptability ◽  
Pineapple Juice ◽  
Physico Chemical ◽  
Pineapple Fruit ◽  
Sensorial Attributes ◽  
The Comparative Study

Pineapple is considered as one of the most wanted tropical fruits and it is widely taken for fresh consumption as well as their flesh and juice are used for preparation of different product in Agro-processing industries. For such industrial processes, it is important to know the information of characteristics changes of pineapple during day after storage. Four varieties of pineapple were collected from different areas of Bangladesh named Honey Queen (H.Q), Giant Kew (G.K), Asshini and Ghorasal. Some Physico-chemical properties (weight loss, moisture content, ash and edible portion, pH, TSS, titrable acidity (TA), total sugar, reducing sugar) biochemical properties (ascorbic acid) and sensorial attributes (color, odor, firmness, appearances, sweetness and overall acceptability) of pineapple juice were studied during day after storage. This study examined the Comparison of different varieties of pineapple fruit characteristics and sensory quality of the pineapple fruits during storage. It was shown that there was a significant changes between the storage periods in relation to different varieties of fruits. The firmness of pineapple fruits were in outside and inside to be 0.21 to 0.27 N/m2 and 0.06 to 0.10 N/m2, respectively. The pH values of different varieties were found to be in the range of 4.30 to 4.36. The highest and lowest sweetness index were estimated to be 36.30 and 22.15 for Honey Queen and Asshini respectively. The highest and lowest magnitude of sugar contents of four pineapple varieties were found to be in the range of 14.16 to 15.8 mg/100g.The average TSS values were found to be 15.12%, 12.33%, 13.14% and 12.95% for H.Q., G.K., Asshini and Ghorashal, respectively. The comparative study indicated the characteristics of different varieties of pineapple changes during after storage.Res. Agric., Livest. Fish.2(3): 395-410, December 2015

Effect of annealing on the physico-chemical properties of rice starch and the quality of rice noodles

2018 ◽  
Vol 84 ◽  
pp. 125-131 ◽  
Author(s):  
Li Wang ◽  
Congnan Zhang ◽  
Zhengxing Chen ◽  
Xiaopei Wang ◽  
Kang Wang ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Rice Starch ◽  
Physico Chemical

scholarly journals Effect of Slice Weight and Soaking Time on the Physico-Chemical Properties of Cassava Flour (Manihotesculentus) used for Bakery Products

2021 ◽  
pp. 10-24
Author(s):  
C. R. Abah ◽  
C. N. Ishiwu ◽  
J. E. Obiegbuna ◽  
E. F. Okpalanma ◽  
C. S. Anarado
Keyword(s):  
Chemical Properties ◽  
Process Variables ◽  
Soaking Time ◽  
Cassava Flour ◽  
Baked Goods ◽  
Cassava Root ◽  
Physico Chemical ◽  
Physical And Chemical ◽  
And Chemical Properties

Quality cassava(Manihotesculentus, Crantz) flour is often influenced by process variables such as slice weight and soaking time which may affect its nutritional quality. In this study, the effect of process variables (slice weight and soaking time) on quality of cassava flour was carried out. Cassava root was peeled, washed and cut into varied sizes (25.86 - 54.14 g) and soaked at varied time (7.03 - 40.97 h). The proximate composition, physical and chemical properties of the flour were carried out using standard methods. The result in our findings showed that slice weight and soaking time had significant increase (p<0.05) on the proximate and physico-chemical properties of the flour.The amylose and amylopectin content of the flour increased with increasing soaking time while the hydrogen cyanide content decreased with increase in soaking time. Overall, the quality cassava flour displayed desirable properties for its incorporation into baked goods.

scholarly journals Engineering Process Of Deodorization To Improve Product Quality Of Red Palm Oil With Rich Of Carotene

2018 ◽  
Vol 1 (1) ◽  
pp. 20-26
Author(s):  
Mursalin Mursalin
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Palm Oil ◽  
Chemical Properties ◽  
Absolute Temperature ◽  
Odor Intensity ◽  
Process Duration ◽  
Red Palm Oil ◽  
Physico Chemical

Efforts to develop the production technology of high quality red palm-oil (RPO) in order to provide source of food ingredient that naturally rich of nutrients, become urgents regarding the need of such products drastically increased recently. Application of deodorization technology by temperature, time, and deodorizer pressure combinations (engineering of deodorization process) are studied and evaluated to obtain good quality of RPO. Crude palm oil (CPO) used in this research were supplied by PT. Salim Ivomas (Bimoli) Jakarta. The equipments used were degumming and neutralization unit, deodorization unit and other equipment units to analize the oil physico-chemical properties. The research consisted of 5 stages as the following: characterising CPO physico-chemical properties, conducting chemically degumming and deacidification, process enginering of deodorization, characterizing of physico-chemical properties and organoleptic of RPO resulted, and analyzing data for product resulted from process engineering applied. Deodorization with the range of temperature and process duration of 135–145 oC (408–418 K) and 1–4 hours have led to carotene retention decreasing (%) following the equation “Carotene Retention (%) = -764 x ln(absolute temperature) + 4693” and process duration with the equation “Carotene Retention (%) = -7.81 x ln(process duration) + 91.02”; and also resulted odor intensity with the equation “Odor Intensity = 0.08 x (squared absolute temperature) – 66.88 x (absolute temperature) + 13823” and duration process with the equation “Odor Intensity = 0.315 x (squared process duration) – 1.52 x (process duration) + 5.268”. Effective deodorization to produce RPO with the content of free fatty acid and peroxide value that met the requirements of Indonesian National Standard (SNI) quality of carotene content above 400 ppm and odor scale below 3.3, were the combination of temperature (T) of 141.34 oC, heat process duration (t) of 2.35 hours and vacuum pressure of (P) of 20 mmHg. The resulted RPO contained free fatty acid and peroxide value of 0.11% dan 0.12 meq/kg oil respectively, total carotene of 444.09 ppm and odor value of 3.21  

scholarly journals Studies on meat quality of pigs crossbred with wild boars. 5. Effects of sex on growth, carcass traits and physico-chemical properties of meat.

1991 ◽  
Vol 28 (1) ◽  
pp. 6-12 ◽  
Author(s):  
Akiyoshi MATSUOKA ◽  
Yutaka YAMANO ◽  
Noboru FURUKAWA ◽  
Shuhei IKEDA ◽  
Yoshitada YAMANAKA
Keyword(s):  
Meat Quality ◽  
Carcass Traits ◽  
Chemical Properties ◽  
Wild Boars ◽  
Physico Chemical
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