scholarly journals Study of the structural and mechanical properties of biopolymers in order to obtain a capsule-type product

2021 ◽  
Vol 83 (1) ◽  
pp. 248-252
Author(s):  
A. Y. Sokolov ◽  
D. I. Shishkina
Keyword(s):  
Service Industry ◽  
Food Service ◽  
Chemical Properties ◽  
Colloidal Systems ◽  
Artificial Food ◽  
Gel Layer ◽  
Physico Chemical ◽  
Entire Thickness ◽  
Taxonomic Groups ◽  
Stable Flow

The article presents some theoretical and experimental data on promising technologies, namely, the processes of obtaining artificial food materials such as spheres or "caviar". They are derived from molecular processes: solubilization, spherification, etc. Possible applications are the food industry, the food service industry, biotechnology, and others. There are different features of obtaining artificial products based on alginates. The peculiarities of the alginate structuring are that it is possible to form a gel layer-encapsulation and gel formation over the entire thickness of the product due to the special chemical properties of the fixing salt. Based on the theory of the molecular structure of biopolymers, molecular technologies for the synthesis of artificial food products were developed, using the example of molecular "caviar". As a result of our own experiments, we obtained a satisfactory encapsulated product from a biopolymer crosslinked with Ca2+ salts in terms of organoleptic and physico-chemical properties. The colloidal biopolymer solution for forming "eggs" was characterized using the method of rotational viscometry, which showed the features of the sodium alginate solution as a structured thixotropic material, which is characterized by" difficulty " of shear at low speeds of rotation of the viscometer rotor. Further on the rheogram, such material exhibits a predicted relatively stable flow. As a result, it can be used to produce semi-finished products of a given shape and texture as a food semi-finished product or product. If the technology is refined, it is possible to use colloidal systems based on alginates and other biopolymers in biotechnology, including the cultivation of microorganisms of various taxonomic groups.

scholarly journals Degradation Mechanisms Occurring in PTFE-Based Coatings Employed in Food-Processing Applications

Coatings ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 1419
Author(s):  
Alfredo Rondinella ◽  
Francesco Andreatta ◽  
Daniele Turrin ◽  
Lorenzo Fedrizzi
Keyword(s):  
Food Processing ◽  
Service Industry ◽  
Food Service ◽  
Chemical Properties ◽  
Thermal Ageing ◽  
Degradation Mechanisms ◽  
Polymer Filler ◽  
Starting Point ◽  
Ft Ir ◽  
And Chemical Properties

The application of polytetrafluoroethylene (PTFE) coatings to metal surfaces is a well-known procedure carried out to avoid fouling phenomena on food-processing surfaces. Fluorine-based polymers are generally chemically and thermally stable, thus allowing them to be the preferred choice when designing anti-stick coatings in the food service industry. Their lifespan, however, depends on the environmental conditions. It is well known that thermal ageing can affect the properties of PTFE polymers and reduce their mechanical, thermal, and chemical properties causing failures and contaminating food. The main goal of the study is to identify the different failure mechanisms occurring in PTFE-based coatings, using both SEM/EDXS and ATR FT-IR data to reveal the starting point of degradation phenomena in food processing applications. The results from this research reveal that the preferential points for failures are mainly the polymer/substrate interfaces, the polymer/filler interfaces, or the polymer matrix itself.

scholarly journals Antitumor Features of Vegetal Protein-Based Nanotherapeutics

Pharmaceutics ◽  
2020 ◽  
Vol 12 (1) ◽  
pp. 65 ◽  
Author(s):  
Silvia Voci ◽  
Agnese Gagliardi ◽  
Massimo Fresta ◽  
Donato Cosco
Keyword(s):  
Raw Materials ◽  
Polymeric Nanoparticles ◽  
Chemical Properties ◽  
The Novel ◽  
Colloidal Systems ◽  
Preparation Methods ◽  
Renewable Raw Materials ◽  
Pharmaceutical Application ◽  
Physico Chemical ◽  
Body Compartments

The introduction of nanotechnology into pharmaceutical application revolutionized the administration of antitumor drugs through the modulation of their accumulation in specific organs/body compartments, a decrease in their side-effects and their controlled release from innovative systems. The use of plant-derived proteins as innovative, safe and renewable raw materials to be used for the development of polymeric nanoparticles unlocked a new scenario in the drug delivery field. In particular, the reduced size of the colloidal systems combined with the peculiar properties of non-immunogenic polymers favored the characterization and evaluation of the pharmacological activity of the novel nanoformulations. The aim of this review is to describe the physico-chemical properties of nanoparticles composed of vegetal proteins used to retain and deliver anticancer drugs, together with the most important preparation methods and the pharmacological features of these potential nanomedicines.

scholarly journals A pyrosequencing insight into sprawling bacterial diversity and community dynamics in decaying deadwood logs of Fagus sylvatica and Picea abies

2015 ◽  
Vol 5 (1) ◽  
Author(s):  
Björn Hoppe ◽  
Dirk Krüger ◽  
Tiemo Kahl ◽  
Tobias Arnstadt ◽  
François Buscot ◽  
...  
Keyword(s):  
Community Structure ◽  
Bacterial Diversity ◽  
Tree Species ◽  
Community Dynamics ◽  
Chemical Properties ◽  
Forest Tree ◽  
Saproxylic Insects ◽  
Physico Chemical ◽  
Advanced Stages ◽  
Taxonomic Groups

Abstract Deadwood is an important biodiversity hotspot in forest ecosystems. While saproxylic insects and wood-inhabiting fungi have been studied extensively, little is known about deadwood-inhabiting bacteria. The study we present is among the first to compare bacterial diversity and community structure of deadwood under field conditions. We therefore compared deadwood logs of two temperate forest tree species Fagus sylvatica and Picea abies using 16S rDNA pyrosequencing to identify changes in bacterial diversity and community structure at different stages of decay in forest plots under different management regimes. Alphaproteobacteria, Acidobacteria and Actinobacteria were the dominant taxonomic groups in both tree species. There were no differences in bacterial OTU richness between deadwood of Fagus sylvatica and Picea abies. Bacteria from the order Rhizobiales became more abundant during the intermediate and advanced stages of decay, accounting for up to 25% of the entire bacterial community in such logs. The most dominant OTU was taxonomically assigned to the genus Methylovirgula, which was recently described in an experiment of Fagus sylvatica woodblocks. Besides tree species we were able to demonstrate that deadwood physico-chemical properties, in particular remaining mass, relative wood moisture, pH and C/N ratio serve as drivers of community composition of deadwood-inhabiting bacteria.

Decoration of specific sites on freeze-fractured membranes

1978 ◽  
Vol 36 (2) ◽  
pp. 140-141
Author(s):  
H. Gross ◽  
H. Moor
Keyword(s):  
Pure Water ◽  
Freeze Fracture ◽  
Chemical Properties ◽  
Surface Forces ◽  
Sulfate Pentahydrate ◽  
Copper Sulfate Pentahydrate ◽  
Physico Chemical ◽  
Water Of Hydration ◽  
Small Container ◽  
Binding Forces

Fracturing under ultrahigh vacuum (UHV, p ≤ 10-9 Torr) produces membrane fracture faces devoid of contamination. Such clean surfaces are a prerequisite foe studies of interactions between condensing molecules is possible and surface forces are unequally distributed, the condensate will accumulate at places with high binding forces; crystallites will arise which may be useful a probes for surface sites with specific physico-chemical properties. Specific “decoration” with crystallites can be achieved nby exposing membrane fracture faces to water vopour. A device was developed which enables the production of pure water vapour and the controlled variation of its partial pressure in an UHV freeze-fracture apparatus (Fig.1a). Under vaccum (≤ 10-3 Torr), small container filled with copper-sulfate-pentahydrate is heated with a heating coil, with the temperature controlled by means of a thermocouple. The water of hydration thereby released enters a storage vessel.

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)

Physico-chemical properties of the rare-earth metals, scandium, and yttrium

1963 ◽  
Vol 79 (2) ◽  
pp. 263-293 ◽  
Author(s):  
E.M. Savitskii ◽  
V.F. Terekhova ◽  
O.P. Naumkin
Keyword(s):  
Rare Earth ◽  
Rare Earth Metals ◽  
Chemical Properties ◽  
Physico Chemical ◽  
The Rare Earth

Physico chemical properties and gas adsorption separation characteristics of Itaya zeolite and its modified products.

1990 ◽  
Vol 39 (442) ◽  
pp. 996-1000 ◽  
Author(s):  
Ayao TAKASAKA ◽  
Hideyuki NEMOTO ◽  
Hirohiko KONO ◽  
Yoshihiro MATSUDA
Keyword(s):  
Gas Adsorption ◽  
Chemical Properties ◽  
Physico Chemical

Development of Ketchup from Sudanese Red karkade (Hibiscus sabdariffa L.) byproduct

Food Biology ◽  
1970 ◽  
pp. 19-23
Author(s):  
Nawal Abdel-Gayoum Abdel-Rahman
Keyword(s):  
Sensory Quality ◽  
Chemical Properties ◽  
Storage Period ◽  
Gum Arabic ◽  
Raw Material ◽  
Soluble Solids ◽  
Hibiscus Sabdariffa ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Tomato Ketchup

The aim of this study is to use of karkede (Hibiscus sabdariffa L.) byproduct as raw material to make ketchup instead of tomato. Ketchup is making of various pulps, but the best type made from tomatoes. Roselle having adequate amounts of macro and micro elements, and it is rich in source of anthocyanine. The ketchup made from pulped of waste of soaked karkede, and homogenized with starch, salt, sugar, ginger (Zingiber officinale), kusbara (Coriandrum sativum) and gum Arabic. Then processed and filled in glass bottles and stored at two different temperatures, ambient and refrigeration. The total solids, total soluble solids, pH, ash, total titratable acidity and vitamin C of ketchup were determined. As well as, total sugars, reducing sugars, colour density, and sodium chloride percentage were evaluated. The sensory quality of developed product was determined immediately and after processing, which included colour, taste, odour, consistency and overall acceptability. The suitability during storage included microbial growth, physico-chemical properties and sensory quality. The karkede ketchup was found free of contaminants throughout storage period at both storage temperatures. Physico-chemical properties were found to be significantly differences at p?0.05 level during storage. There were no differences between karkade ketchup and market tomato ketchup concerning odour, taste, odour, consistency and overall acceptability. These results are encouraging for use of roselle cycle as a raw material to make acceptable karkade ketchup.

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