Proteins as Hair Styling Agents

The perming of hair is a common styling procedure with negative impact on the overall properties of the hair fibers. Usually, this process uses harsh chemicals to promote the disruption of disulfide bonds and the formation of new bonds to change the shape of hair. Here, we explored bovine serum albumin (BSA), silk fibroin (SF), keratin and two fusion recombinant proteins (KP-UM and KP-Cryst) as new perming agents. A phosphate buffer prepared at different pH values (5, 7 and 9) was used to apply the proteins to virgin Asian hair, and a hot BaByliss was used to curl the hair fibers. To assess the potential of the protein formulations for hair styling, the perming efficiency and the perming resistance to wash were measured. Furthermore, the fiber water content was evaluated to assess if the proteins protected the hair during the styling process. Despite all of the proteins being able to assist in the curling of Asian hair, the best perming efficiency and perming resistance to wash results were observed for BSA and keratin. These proteins showed perming efficiency values close to that measured for a commercial perming product (chemical method), particularly at pH 5 and 9. The increase in the hair’s internal and external water contents revealed a protective effect provided by the proteins during the application of heat in the styling procedure. This study shows the potential of proteins to be used in the development of new eco-friendly hair styling products.

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Effect of the Association of Eosin Molecules on Their Interaction with Bovine Serum Albumin at Various pH Values

Journal of Applied Spectroscopy ◽

10.1007/s10812-019-00906-1 ◽

2019 ◽

Vol 86 (5) ◽

pp. 855-860

Author(s):

E. S. Gorodnichev ◽

A. A. Kuleshova ◽

A. V. Bykov ◽

A. M. Saletsky

Keyword(s):

Bovine Serum Albumin ◽

Serum Albumin ◽

Bovine Serum ◽

Ph Values

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Probiotic Greek yogurt: effect of the addition of prebiotic fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance

Journal of Dairy Research ◽

10.1017/s0022029921000121 ◽

2021 ◽

Vol 88 (1) ◽

pp. 98-104

Author(s):

Sofia Sestito Dias ◽

Damarys de Souza Vergílio ◽

Arthur Marroni Pereira ◽

Suellen Jensen Klososki ◽

Vanessa Aparecida Marcolino ◽

...

Keyword(s):

Negative Impact ◽

Storage Period ◽

Titratable Acidity ◽

Physicochemical Characteristics ◽

Modified Starch ◽

Sensory Acceptance ◽

Ph Values ◽

Fat Substitutes ◽

Gastrointestinal Conditions ◽

The Impact

AbstractIn this research communication we evaluate the impact of the addition of prebiotic components (inulin, polydextrose, and modified starch, 40 g/l) as fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance of probiotic (Lacticaseibacillus casei 01, 108 CFU/ml) Greek yogurts during storage (7 °C, 28 d). All formulations had probiotic counts higher than 107 CFU/ml during storage and simulated gastrointestinal conditions (SGIC). The prebiotic components increased the probiotic survival to the enteric phase of the SGIC, with inulin producing the most pronounced effect. Inulin addition resulted in products with lower pH values and consistency and higher titratable acidity during storage, with negative impact on the sensory acceptance (flavor, texture, and overall impression) at the end of the storage period. Modified starch addition impacted negatively on the acceptance of the products (appearance, flavor, texture, and overall impression). Polydextrose addition resulted in products with lower consistency, but similar sensory acceptance to the full-fat yogurt. It can be concluded that it is possible to prepare potentially synbiotic Greek yogurts by desorption technique using L. casei as probiotic culture and inulin, polydextrose or modified starch as prebiotic components, with the utilization of polydextrose being advisable.

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Bioceramic Hydroxyapatite Granules for Purification of Biotechnological Products

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.284-286.1764 ◽

2011 ◽

Vol 284-286 ◽

pp. 1764-1769 ◽

Cited By ~ 6

Author(s):

Vitalijs Lakevics ◽

Janis Locs ◽

Dagnija Loca ◽

Valentina Stepanova ◽

Liga Berzina-Cimdina ◽

...

Keyword(s):

Bovine Serum Albumin ◽

Serum Albumin ◽

Phosphate Buffer ◽

Bovine Serum ◽

Phosphate Buffer Solution ◽

Sorption Process ◽

Buffer Solution ◽

Ph Values ◽

Bovine Serum Albumin Adsorption ◽

Albumin Adsorption

Sorption experiments of bovine serum albumin (BSA) on hydroxyapatite (HAp) ceramic granules, prepared at three temperatures 900°C, 1000°C and 1150°C were performed at room temperature 18,6 °C and phosphate buffer, pH 5,83; 6.38 and 7,39. Thermal treatment contributed to the decrease of bovine serum albumin immobilization indicating that sorption process depended on HAp ceramics specific surface area and pH values of phosphate buffer solution. However, it was confirmed that granule size was also an important parameter for bovine serum albumin adsorption. As a result of these experiments, the most appropriate adsorption conditions and phosphate buffer pH values influence on to BSA sorption were analyzed.

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The Rebinding Properties of Bovine Serum Albumin Imprinted Calcium Phosphate/Polyacrylate/Alginate Hybrid Polymer Microspheres

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.152-153.1636 ◽

2010 ◽

Vol 152-153 ◽

pp. 1636-1640 ◽

Cited By ~ 2

Author(s):

Kong Yin Zhao ◽

Jun Fu Wei ◽

Jin Yang Zhou ◽

Yi Ping Zhao ◽

Guo Xiang Cheng

Keyword(s):

Calcium Phosphate ◽

Bovine Serum Albumin ◽

Serum Albumin ◽

Bovine Serum ◽

Polymer Microspheres ◽

Hybrid Polymer ◽

Ph Values ◽

Factors Influencing ◽

Recognition Property ◽

Template Protein

Calcium phosphate/polyacrylate/alginate hybrid polymer microspheres with bovine serum albumin (BSA) embedded and coated on the surface were prepared with (NH4)2HPO4, sodium polyacrylate (SPA) and sodium alginate (SA) via Ca2+ crosslinking in inverse suspension. Rebinding behaviors of the microspheres were evaluated. The factors influencing the imprinting efficiency (IE) of imprinted microspheres were also studied, including the concentration of CaCl2, template content and pH values in rebinding solutions. Selectivity tests showed that the imprinted microspheres exhibited good recognition property for the template protein.

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A Novel Alternative Methods for Decalcification of Water Resources Using Green Agro-Ashes

Molecules ◽

10.3390/molecules26226777 ◽

2021 ◽

Vol 26 (22) ◽

pp. 6777

Author(s):

Safaa El-Nahas ◽

Abdulrahem S. Arafat ◽

Hanan Salah El Din ◽

Abdulrahman G. Alhamzani ◽

Mortaga M. Abou-Krisha ◽

...

Keyword(s):

Treatment Process ◽

Swot Analysis ◽

Hard Water ◽

Cost Effective ◽

Alternative Methods ◽

Considerable Proportion ◽

Ion Concentrations ◽

Ph Values ◽

Ecologically Sustainable ◽

Water Contents

The strategic idea in this work was to increase pH values by employing natural alkali sources (i.e., HCO3− and CO32−) from four tested agro-ashes as an alternative to chemicals (i.e., lime or soda ash). The considerable proportion of carbonates and bicarbonates in the investigated ash products had remarkable features, making them viable resources. All ash materials showed a significant ability for Ca ion elimination at high initial Ca ion concentrations. A slight quantity of ash (10 g/L) was sufficient for usage on very hard water contents up to 3000 ppm. Finally, the tested agro-ash was free of cost. Furthermore, unlike other conventional precipitants, such as NaOH, Ca(OH)2, NaHCO3, Na2CO3, and CaO, they are cost effective and ecologically sustainable. There is no need to employ any additional chemicals or modify the agro-ash materials throughout the treatment process. The benefits of the manufactured ash were assessed using a SWOT analysis.

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Effects of Marketing Ages on the Physicochemical Properties and Sensory Aspects of Cured Broiler Chicken Breast Meat

Foods ◽

10.3390/foods10092152 ◽

2021 ◽

Vol 10 (9) ◽

pp. 2152

Author(s):

Sin-Young Park ◽

Hack-Youn Kim

Keyword(s):

Broiler Chicken ◽

Principal Component ◽

Chicken Breast ◽

Flavor Evaluation ◽

Breast Meat ◽

Shear Forces ◽

Quality Properties ◽

Ph Values ◽

Water Contents ◽

Cooking Yield

This research evaluated the properties of cured chicken breasts of broiler chicken with different marketing ages (28, 30, 32, and 34 day). The water contents in the proximate compositions of the samples tended to decrease with increasing marketing age, while the protein content increased. The samples’ uncooked and cooked pH values, WHC, and cooking yield increased with increasing marketing age; however, the WHC and cooking yield were not significantly different between the 32 and 34 day samples (p > 0.05). In the case of the color, the 34 day samples were significantly lower in terms of lightness, but significantly higher in redness and yellowness compared to the other samples (p < 0.05). Although the shear forces of the 28–32 day samples were not significantly different (p > 0.05), those of the 28 and 30 day samples were significantly lower than those of the 34 day sample (p < 0.05). Furthermore, the aromatic profile (determined by principal component analysis) of the 34 day sample differed from that of the 28–32 day samples. Flavor evaluation of the cooked 30 and 32 day samples showed significant differences compared to the 28 and 34 day samples (p < 0.05), and the texture evaluation showed that the 34 day sample obtained a significantly lower score than the 28 day sample (p < 0.05). Overall, these results suggest that the current broiler marketing age of 32 day results in suitable quality properties for broiler cured chicken breast.

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Effect of pH on the Formation of a Bovine Serum Albumin Layer on a Poly(stryren-co-maleic Acid) Surface

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.93-94.583 ◽

2010 ◽

Vol 93-94 ◽

pp. 583-586 ◽

Cited By ~ 2

Author(s):

Tippavan Hongkachern ◽

Verawat Champreda ◽

Toemsak Srikhirin ◽

Thidarat Wangkam ◽

Tanakorn Osotchan

Keyword(s):

Bovine Serum Albumin ◽

Serum Albumin ◽

Maleic Acid ◽

Bovine Serum ◽

Quartz Crystal ◽

Ph Value ◽

Layer Formation ◽

Force Microscopy ◽

Ph Values ◽

Atomic Force

The layer formation of bovine serum albumin (BSA) on a poly(styrene-co-maleic acid) (PSMA) surface was investigated by using quartz crystal microbalance (QCM) technique at various pH values. The formation of a BSA surface was examined by atomic force microscopy (AFM). To study the effect on the layer formation, the pH of solution was varied from 2 to 7.4 while the concentration of BSA was in the range of 0.01 to 5 mg/ml during the layer absorption. It was found that the BSA adsorption strongly depends on the pH of solution, and the concentration of BSA. The absorption layer occurred maximum at the pH value of 3.5 which resulted from the charge of PSMA and BSA molecules. The layer formation reached the saturate value at the concentration higher than 3 mg/ml. The molecular packing of the BSA layer at different pH values was determined by AFM and total mass change of QCM.

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Ascorbic acid, metal ions and the superoxide radical

Biochemical Journal ◽

10.1042/bj1550697 ◽

1976 ◽

Vol 155 (3) ◽

pp. 697-700 ◽

Cited By ~ 151

Author(s):

B Halliwell ◽

C H Foyer

Keyword(s):

Ascorbic Acid ◽

Superoxide Dismutase ◽

Bovine Serum Albumin ◽

Metal Ions ◽

Bovine Serum ◽

Superoxide Radical ◽

Alkaline Ph ◽

Ph Values ◽

Stimulation Of

1. No evidence could be found for production of the superoxide radical, O2-, during autoxidation of ascorbic acid at alkaline pH values. Indeed, ascorbate may be important in protection against O2- genat-d in vivo. 2. Oxidation of ascorbate at pH 10.2 was stimulated by metal ions. Stimulation by Fe2+ was abolished by superoxide dismutase, probably because of generation of O2- during reduction of O2 by Fe2+, followed by reaction of O2- with ascorbate. EDTA changed the mechanism of Fe2+-stimulated ascorbate oxidation. 3. Stimulation of ascorbate oxidation by Cu2+ was also decreased by superoxide dismutase, but this appears to be an artifact, since apoenzyme or bovine serum albumin showed similar effects.

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