scholarly journals RESEARCH ON HEAT INSULATIVE EFFECT OF THE LIGHTWEIGHT AND HIGH WATER HOLDING PROPERTY BOARD

2006 ◽  
Vol 34 ◽  
pp. 479-485 ◽  
Author(s):  
Hiroyuki YAMADA ◽  
Akinori TANAKA ◽  
Yoshio OKUDA
Keyword(s):  
High Water ◽  
Water Holding

scholarly journals Recent Advances and Applications of Bacterial Cellulose in Biomedicine

Polymers ◽  
2021 ◽  
Vol 13 (3) ◽  
pp. 412
Author(s):  
Sam Swingler ◽  
Abhishek Gupta ◽  
Hazel Gibson ◽  
Marek Kowalczuk ◽  
Wayne Heaselgrave ◽  
...  
Keyword(s):  
Bacterial Cellulose ◽  
Biomedical Applications ◽  
High Water ◽  
Next Generation ◽  
High Tensile Strength ◽  
Ideal Candidate ◽  
Chemical Purity ◽  
High Level ◽  
Water Holding ◽  
Extracellular Polymer

Bacterial cellulose (BC) is an extracellular polymer produced by Komagateibacter xylinus, which has been shown to possess a multitude of properties, which makes it innately useful as a next-generation biopolymer. The structure of BC is comprised of glucose monomer units polymerised by cellulose synthase in β-1-4 glucan chains which form uniaxially orientated BC fibril bundles which measure 3–8 nm in diameter. BC is chemically identical to vegetal cellulose. However, when BC is compared with other natural or synthetic analogues, it shows a much higher performance in biomedical applications, potable treatment, nano-filters and functional applications. The main reason for this superiority is due to the high level of chemical purity, nano-fibrillar matrix and crystallinity. Upon using BC as a carrier or scaffold with other materials, unique and novel characteristics can be observed, which are all relatable to the features of BC. These properties, which include high tensile strength, high water holding capabilities and microfibrillar matrices, coupled with the overall physicochemical assets of bacterial cellulose makes it an ideal candidate for further scientific research into biopolymer development. This review thoroughly explores several areas in which BC is being investigated, ranging from biomedical applications to electronic applications, with a focus on the use as a next-generation wound dressing. The purpose of this review is to consolidate and discuss the most recent advancements in the applications of bacterial cellulose, primarily in biomedicine, but also in biotechnology.

scholarly journals Comparative Evaluation of Functional Properties of Some Commonly Used Cereal and Legume Flours and Their Blends

2015 ◽  
Vol 1 (2) ◽  
pp. 67
Author(s):  
Haq Nawaz ◽  
Muhammad Aslam Shad ◽  
Rabia Mehmood ◽  
Tanzila Rehman ◽  
Hira Munir
Keyword(s):  
Bulk Density ◽  
Functional Properties ◽  
Protein Solubility ◽  
High Water ◽  
Water Holding Capacity ◽  
Functional Score ◽  
Chickpea Flour ◽  
Significant Difference ◽  
Swelling Capacity ◽  
Water Holding

<p>Functional properties such as protein solubility, swelling capacity, water holding capacity, gelling ability, bulk density and foaming capacity of flours of some commonly used cereals and legume (wheat, refined wheat, maize and chickpea) and their blends were studied. Blends of flours were prepared by mixing equal proportions of selected floors. Statistically significant difference  in studied functional properties except bulk density was observed among cereal flours and their blends. Chickpea flour was found to possess comparatively high water holding capacity, protein solubility index and swelling capacity. The functional properties of maize and wheat flours were found to be improved when blended with chickpea. Chickpea flour and its blends with cereal flours were found to possess good functional score and suggested as favorable candidates for use in the preparation of viscous foods and bakery products. The data provide guidelines regarding the improvement in functional properties of economically favorable cereal flours.<strong></strong></p>

scholarly journals Physicochemical, Sensory Properties and Lipid Oxidation of Chicken Sausages Supplemented with Three Types of Seaweed

2021 ◽  
Vol 11 (23) ◽  
pp. 11347
Author(s):  
Elisha Munsu ◽  
Hana Mohd Zaini ◽  
Patricia Matanjun ◽  
Noorakmar Ab Wahab ◽  
Nurul Shaeera Sulaiman ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Kappaphycus Alvarezii ◽  
Control Sample ◽  
Meat Products ◽  
High Water ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Significant Difference ◽  
Different Types ◽  
Water Holding

The effect of the addition of three types of tropical edible seaweeds, Kappaphycus alvarezii (KA), Sargassum polycystum (SP), and Caulerpa lentilifira (CL), on sausages were studied. Nine sausage formulations with three levels of inclusion (2%, 4%, and 6%) of each seaweed were prepared, analysed, and compared with the control sample (without seaweed) in terms of their physicochemical properties, total phenolic content, and lipid oxidation. The modified sausages had low moisture and fat content (p < 0.05) but high ash and dietary fiber content (p < 0.05) compared to the control sausage. The addition of seaweed powder changed the texture of the sausages, mainly its hardness and chewiness (p < 0.05), but no significant difference in cohesiveness and springiness was found (p < 0.05). The modified sausages were shown to have high water holding capacities and cooking yields. The different types of seaweed modified the colour of the chicken sausages differently. In general, the L* (brightness) and b* (yellowness) values was low for all sausage samples containing seaweed powder (p < 0.05), while the a* (redness) value increased with the addition of the KA and SP seaweed powder but decreased for the sausage sample with added CL seaweed powder (p < 0.05). Moreover, the modified sausages have higher total phenolic contents and high antioxidant capacities, which contributed to slowing the oxidation of lipid in sausages during storage (p < 0.05). Sensory evaluation showed that the panellists found up to 4% of KA and 2% of SP to be acceptable. Overall, the seaweeds, especially KA and SP, could potentially be developed as excellent additives for the manufacture of highly technological high-quality meat products.

scholarly journals Cross-Linking of Wheat Bran Arabinoxylan by Fungal Laccases Yields Firm Gels

Processes ◽  
2019 ◽  
Vol 8 (1) ◽  
pp. 36 ◽  
Author(s):  
Sanaz Khalighi ◽  
Ralf G. Berger ◽  
Franziska Ersoy
Keyword(s):  
Wheat Bran ◽  
High Water ◽  
Industrial Applications ◽  
Citrus Pectin ◽  
Food Markets ◽  
Pleurotus Pulmonarius ◽  
Gelatin Gels ◽  
Funalia Trogii ◽  
Kosher Food ◽  
Water Holding

The native extractable arabinoxylans (AX) from wheat bran were cross-linked by the commercial laccase C (LccC) and self-produced laccases from Funalia trogii (LccFtr) and Pleurotus pulmonarius (LccPpu) (0.04 U/µg FA, each). Dynamic oscillation measurements of the 6% AX gels demonstrated a storage modulus of 9.4 kPa for LccC, 9.8 kPa for LccFtr, and 10.0 kPa for LccPpu. A loss factor ≤ 0.6 was recorded in the range from 20 to 80 Hz for all three laccases, and remained constant for four weeks of storage, when LccFtr and LccPpu were used. Arabinoxylan gel characteristics, including high water holding capacity, swelling ratio in saliva, and heat resistance indicated a covalently cross-linked network. Neither the mediator compounds caffeic acid and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS), nor citrus pectin, enhanced the elastic properties of the gels. Using laccases as an oxidant provided gels with a solid and stable texture, comparable in firmness to traditional gelatin gels. Thus, AX gels can be presented in the vegan, halal, and kosher food markets. They may also find use in pharmaceutical and other industrial applications.

The effects of the addition to soil of alginic acid and of other forms of organic matter on soil aeration

1947 ◽  
Vol 37 (3) ◽  
pp. 257-266 ◽  
Author(s):  
J. H. Quastel ◽  
D. M. Webley
Keyword(s):  
Sodium Alginate ◽  
Alginic Acid ◽  
Methyl Cellulose ◽  
Preceding Paper ◽  
High Water ◽  
Soil Aeration ◽  
Holding Power ◽  
Acetate Methyl ◽  
Standard Soil ◽  
Water Holding

1. A manometric technique for the assessment of soil aeration, described in a preceding paper by Webley (1947), has been used for comparing the effects of the incorporation into soil of alginic acid (as the ion) and other organic materials on soil airwater relationships. Some of the shortcomings of the technique, as well as its advantages are described.2. The addition of sodium alginate to a soil improves its crumb stability and its water-holding power. It is shown that the addition of 0-1 g. sodium alginate to 100 g. of the air-dried standard soil used in this work has a gross effect equivalent to an increase in the water-holding power of soil of 11%. The effect of the alginate rapidly increases to a maximum with increase of the concentration of the alginate. The incorporation of the relatively insoluble calcium alginate has but little effect on the soil airwater relationship. It is suggested that alginate confers hydrophilic properties on soil by its combination as an ion with one or more constituents of the soil particle, thereby presenting new surfaces with high water-holding powers.3. Incorporation into soil of cellulose acetate, methyl cellulose or of carboxymethyl cellulose improves its water-air relationships.

scholarly journals Oilseed Cake Flour Composition, Functional Properties and Antioxidant Potential as Effects of Sieving and Species Differences

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2766
Author(s):  
Jan Bárta ◽  
Veronika Bártová ◽  
Markéta Jarošová ◽  
Josef Švajner ◽  
Pavel Smetana ◽  
...  
Keyword(s):  
Functional Properties ◽  
Crude Protein ◽  
Antioxidant Activities ◽  
High Water ◽  
Human Consumption ◽  
Milk Thistle ◽  
Sds Page ◽  
Oilseed Cake ◽  
Water Holding ◽  
As Effects

Oilseed cakes are produced as a by-product of oil pressing and are mostly used as feed. Their use for human consumption is due to the functional properties and benefits for human health. Herein, oilseed cake flours of eight species (flax, hemp, milk thistle, poppy, pumpkin, rapeseed, safflower, sunflower) were sieved into fractions above (A250) and below (B250) 250 µm. The chemical composition, SDS-PAGE profiles, colour, functional properties and antioxidant activities of these flours were evaluated. The B250 fractions were evaluated as being protein and ash rich, reaching crude protein and ash content ranging from 31.78% (milk thistle) to 57.47% (pumpkin) and from 5.0% (flax) to 11.19% (poppy), respectively. A high content of carbohydrates was found in the flours of hemp, milk thistle and safflower with a significant increase for the A250 fraction, with a subsequent relation to a high water holding capacity (WHC) for the A250 fraction (flax, poppy, pumpkin and sunflower). The A250 milk thistle flour was found to have the richest in polyphenols content (TPC) (40.89 mg GAE/g), with the highest antioxidant activity using an ABTS•+ assay (101.95 mg AAE/g). The A250 fraction for all the species exhibited lower lightness than the B250 fraction. The obtained results indicate that sieving oilseed flour with the aim to prepare flours with specific functional characteristics and composition is efficient only in combination with a particular species.

scholarly journals Characteristics of Soy Protein Prepared Using an Aqueous Ethanol Washing Process

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2222
Author(s):  
Yu Peng ◽  
Konstantina Kyriakopoulou ◽  
Mbalo Ndiaye ◽  
Marine Bianeis ◽  
Julia K. Keppler ◽  
...  
Keyword(s):  
Soy Protein ◽  
Aqueous Ethanol ◽  
Protein Solubility ◽  
High Water ◽  
Washing Process ◽  
Soy Meal ◽  
Predominant Process ◽  
Ethanol Washing ◽  
Cold Pressed ◽  
Water Holding

Currently, the predominant process for soy protein concentrate (SPC) production is aqueous ethanol washing of hexane-extracted soy meal. However, the use of hexane is less desired, which explains the increased interest in cold pressing for oil removal. In this study, cold-pressed soy meal was used as the starting material, and a range of water/ethanol ratios was applied for the washing process to produce SPCs. Washing enriched the protein content for the SPCs, regardless of the solvent used. However, we conclude that washing with water (0% ethanol) or solvents with a high water/ethanol ratio (60% and above) can be more advantageous. Washing with a high water/ethanol ratio resulted in the highest yield, and SPCs with the highest protein solubility and water holding capacity. The water-only washed SPC showed the highest viscosity, and formed gels with the highest gel strength and hardness among all the SPCs at a similar protein concentration. The variations in the functionality among the SPCs were attributed to protein changes, although the effects of non-protein constituents such as sugar and oil might also be important. Overall, the aqueous ethanol washing process combined with cold-pressed soy meal created SPCs comparable to commercial SPC in terms of composition, but with varied functionalities that are relevant for novel soy-food developments.

scholarly journals 329 Evaluation of Textile Fiber Residues for Horticultural Use

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 448F-448
Author(s):  
D. Wees ◽  
R. Lowe ◽  
D. Donnelly
Keyword(s):  
Chemical Properties ◽  
High Water ◽  
Exchange Capacity ◽  
Water Holding Capacity ◽  
Textile Fiber ◽  
Tomato Seedlings ◽  
Growing Medium ◽  
Physical And Chemical ◽  
Water Holding ◽  
Potato Plantlets

Textile fiber residues spun into small (2 to 5 mm), soft pellets (Flocagro®), through a patented process, were evaluated for horticultural use. Pellets alone and in mixtures with other substrates, were assessed using standard criteria including cation exchange capacity (CEC), aeration porosity, bulk density, and water-holding capacity. The physical and chemical properties of these textile pellets were acceptable as a horticultural growing medium when mixed with substrates such as peat; it was light-weight, had a high water-holding capacity, moderately high aeration porosity, neutral pH, low inherent fertility, low buffering capacity, and mixed easily with other substrates. The potential of Flocagro® in potting mixtures for radish and tomato seedlings and micropropagated potato plantlets was demonstrated.

scholarly journals Performance of New Sugarcane Varieties in the Coastal and Inner Plains of Eastern Puerto Rico.

1969 ◽  
Vol 63 (2) ◽  
pp. 202-213
Author(s):  
T. L. Chu ◽  
E. Alsina ◽  
J. L. Serapión ◽  
J. L. Rodríguez ◽  
C. L. González-Molina
Keyword(s):  
Puerto Rico ◽  
High Water ◽  
Water Holding Capacity ◽  
High Fertility ◽  
High Permeability ◽  
Sugarcane Varieties ◽  
Water Holding ◽  
Yield Trials

A total of 37 new sugarcane clones were tested in four replicated yield trials in the coastal and inner plains of eastern Puerto Rico during the period 1973-77. Results obtained from plant cane and the following two ratoon crops were encouraging. It was found that three clones (PR 67-1070, PR 67-3129, and PR 67-245) are highly promising for the humid Humacao-Yabucoa area. PR 67-1070 appears to be the variety most adapted to well-drained soils with high permeability. PR 67-3129 and PR 67-245, on the contrary, seem better adapted to soils with high water-holding capacity and high fertility . Efforts were also made to determine the relative maturity-pattern for the three clones together with the existing commercial varieties in the area. Appropriate harvest schedules for these varieties are discussed.

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