scholarly journals The Effect of Batter Characteristics on Protein-Aided Control of Fat Absorption in Deep-Fried Breaded Fish Nuggets

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 147
Author(s):  
Lulu Cui ◽  
Jiwang Chen ◽  
Yuhuan Wang ◽  
Youling L. Xiong
Keyword(s):  
Opposite Effect ◽  
Moisture Absorption ◽  
Protein Denaturation ◽  
Wheat Gluten ◽  
Absorption Capacity ◽  
Wheat Starch ◽  
Fat Absorption ◽  
Shear Moduli ◽  
Egg White Protein ◽  
Thermal Stability Of

Soy protein (SP), egg white protein (EP), and whey protein (WP) at 6% w/w were individually incorporated into the batter of a wheat starch (WS) and wheat gluten (WG) blend (11:1 w/w ratio). Moisture adsorption isotherms of WS and proteins and the viscosity, rheological behavior, and calorimetric properties of the batters were measured. Batter-breaded fish nuggets (BBFNs) were fried at 170 °C for 40 s followed by 190 °C for 30 s, and pick-up of BBFNs, thermogravimetric properties of crust, and fat absorption were determined. The moisture absorption capacity was the greatest for WS, followed by WG, SP, EP, and WP. The addition of SP significantly increased the viscosity and shear moduli (G″, G′) of batter and pick-up of BBFNs, while EP and WP exerted the opposite effect (p < 0.05). SP, EP, and WP raised WS gelatinization and protein denaturation temperatures and crust thermogravimetry temperature, but decreased enthalpy change (ΔH) and oily characteristics of fried BBFNs. These results indicate that hydrophilicity and hydration activity of the added proteins and their interactions with batter matrix starch and gluten reinforced the batter and the thermal stability of crust, thereby inhibiting fat absorption of the BBFNs during deep-fat frying.

scholarly journals Fundamental characterization of wheat gluten

2021 ◽  
Author(s):  
Marina Schopf ◽  
Monika Christine Wehrli ◽  
Thomas Becker ◽  
Mario Jekle ◽  
Katharina Anne Scherf
Keyword(s):  
Crude Protein ◽  
Cluster Formation ◽  
Wheat Gluten ◽  
Protein Composition ◽  
Spectroscopic Properties ◽  
Absorption Capacity ◽  
Wheat Starch ◽  
Score Plot ◽  
Vital Wheat Gluten

AbstractVital wheat gluten plays an important role in the food industry, especially in baking to help standardize dough properties and improve bread volume. However, a fundamental characterization of a wide variety of vital gluten samples is not available so far. This would be necessary to relate compositional characteristics to the production process. Therefore, we analyzed the content of crude protein, starch, lipids and ash, oil and water absorption capacity, particle size distribution, gluten protein composition and spectroscopic properties of 39 vital gluten samples from 6 different suppliers. Principle component analysis of all analytical parameters revealed that the samples from one specialized vital gluten manufacturer had a different composition and a greater variability compared to all other samples from wheat starch producers. While the composition of vital gluten samples from the same manufacturer was similar and the score plot showed a cluster formation for samples from three suppliers, the variability over all samples was comparatively low. The samples from the other suppliers were too similar altogether so that it was hardly possible to identify clear differences, also related to functionality.

METHOD OF PROCESSING COLLAGEN FRESHWATER FISH TO OBTAIN A MATERIAL WITH A HIGH MOISTURE ABSORBING ABILITY

2019 ◽  
Author(s):  
Л.В. АНТИПОВА ◽  
С.А. ТИТОВ ◽  
И.В. СУХОВ
Keyword(s):  
Freshwater Fish ◽  
Moisture Absorption ◽  
Raw Materials ◽  
Silver Carp ◽  
Absorption Capacity ◽  
Personal Hygiene ◽  
Test Material ◽  
Free Access ◽  
High Moisture ◽  
Scanning Calorimetry

Исследовано взаимодействие коллагена пресноводных рыб с водой для повышения его водопоглощающей способности. Объектом исследования был вторичный продукт переработки рыбного сырья – шкуры прудовых рыб, преимущественно толстолобика. Для исследования были использованы методы термогравиметрии и дифференциальной сканирующей калориметрии. Измерения проведены на приборе синхронного термического анализа модели STA 449 F3 Jupiter. Установлено, что основная доля влаги связывается адсорбционным или осмотическим путем, а на долю капиллярной влаги приходится всего 7% массы воды, связанной образцами. Большая величина энергии связи адсорбции – 4 Дж/моль свидетельствует о способности функциональных групп коллагена к созданию гидратной оболочки, содержащей значительное количество воды. Для увеличения влагопоглощающей способности необходимо разрыхление коллагеновых волокон, что увеличивается свободный доступ влаги к фибриллам белка, увеличивающим впитывание влаги. Для эффективного разрыхления предложено выдерживать шкуры толстолобика в растворе органических кислот концентрацией 0,5%. Это позволяет добиться высокой влагоемкости, которая достигает 35–40 объемов влаги на 1 единицу массы исследуемого материала, что делает перспективным использование коллагена в качестве материала для впитывающих влагу слоев средств личной гигиены, одежды, обуви. The interaction of freshwater fish collagen with water to increase its water absorption capacity was studied. The secondary product of processing of fish raw materials – skins of pond fish, mainly silver carp, was the object of study. Methods of thermogravimetry and differential scanning calorimetry were used for the study. Measurements were carried out on the device of synchronous thermal analysis of model STA 449 F3 Jupiter. It was found that the bulk of the moisture is bound by adsorption or osmotic way, and 7% of mass of the water connected by samples fall to the share of capillary moisture. A large amount of adsorption binding energy – 4 J/mol indicates the ability of collagen functional groups to create a hydrated shell containing a significant amount of water. Loosening of collagen fibers is necessary to increase the moisture absorption capacity, which will increase the free access of moisture to the protein fibrils, increasing the absorption of moisture. It is proposed to withstand the skins of silver carp in a solution of organic acids with a concentration of 0,5% for effective loosening. This makes it possible to achieve high moisture capacity, which reaches 35–40 volumes of moisture per 1 unit mass of the test material, which makes it promising to use collagen as a material for moisture-absorbing layers of personal hygiene products, clothing, and shoes.

PRODUCTION AND PROPERTIES OF 2,3-BUTANEDIOL: IX. THE EFFECT OF VARIOUS NUTRIENT MATERIALS ON THE FERMENTATION OF STARCH BY AEROBACILLUS POLYMYXA

1946 ◽  
Vol 24f (1) ◽  
pp. 29-38 ◽  
Author(s):  
Sybil B. Fratkin ◽  
G. A. Adams
Keyword(s):  
Wheat Flour ◽  
Yeast Extract ◽  
Corn Steep Liquor ◽  
Wheat Gluten ◽  
Wheat Starch ◽  
Whole Wheat Flour ◽  
Beneficial Effects ◽  
Whole Wheat ◽  
Steep Liquor ◽  
Starch Medium

Wheat starch is a poor medium for fermentation by Aerobacillus polymyxa. The solubles recovered from the separation of starch and gluten in patent flour enhance the fermentation but not as effectively as the similar fraction from whole wheat flour. Addition of supplements is necessary for a satisfactory yield of products in a reasonable length of time. Wheat gluten has no stimulatory effect but bran and shorts are both effective, the latter being slightly superior. An 8% starch medium fortified with the solubles from whole wheat required a 2.5% supplement of shorts to bring fermentation by A. polymyxa to 90% completeness in 72 hr.Of the various supplements tested, a 1% addition of malt sprouts proved to be the most effective, fermentation being 90% complete in 72 hr. Shorts, bran, Cerogras (dehydrated young oats), alfalfa, soya beans, yeast extract, and corn-steep liquor follow in order of decreasing effectiveness.The solubles from whole wheat when ashed have no beneficial effects on the fermentation of starch by A. polymyxa.

scholarly journals Case Study about the Energy Absorption Capacity of Metal Oxide Varistors with Thermal Coupling

Energies ◽  
2019 ◽  
Vol 12 (3) ◽  
pp. 536 ◽  
Author(s):  
Flaviu Frigura-Iliasa ◽  
Sorin Musuroi ◽  
Ciprian Sorandaru ◽  
Doru Vatau
Keyword(s):  
Thermal Stability ◽  
Metal Oxide ◽  
Thermal Activation ◽  
Absorption Capacity ◽  
Technical Solution ◽  
Thermal Coupling ◽  
Thermal Exchange ◽  
Surge Arresters ◽  
Thermal Stability Of

Metal oxide varistors are applied today inside modern surge arresters for overvoltage protection for all voltage levels. Their main issue is the thermal activation of their crossing current, which could lead to complete destruction by thermal runaway. This article presents a new technological solution developed in order to increase the thermal stability of metal oxide varistors. It consists in connecting in parallel two or more similar varistors (for dividing their current), having a thermal coupling between them (for equalizing their temperatures and forcing them to act together and simultaneously as much as possible). Starting from a finite element computer model performed for each situation (varistor standalone or parallel), up to real measurements, the thermal stability of the equipment was analyzed in permanent and impulse regime. Experiments were carried out in the same conditions. Experimental data obtain from two disk varistors corresponds very well to simulations, proving that parallel connection of varistors, combined with a thermal exchange between them is an efficient technical solution for thermal stability improvement, even if not apparently economically justified.

Rapid Growth of Salmonella Enteritidis in Egg White Reconstituted from Industrial Egg White Powder

1999 ◽  
Vol 62 (6) ◽  
pp. 585-591 ◽  
Author(s):  
FLORENCE BARON ◽  
MICHEL GAUTIER ◽  
GÉRARD BRULÉ
Keyword(s):  
Rapid Growth ◽  
Salmonella Enteritidis ◽  
Protein Denaturation ◽  
Egg White ◽  
Iron Availability ◽  
Drying Process ◽  
Egg White Protein ◽  
Cell Counts ◽  
White Resistance ◽  
Egg White Powder

The aim of this study was to evaluate the consequences of the egg white-drying process on egg white ability to limit Salmonella Enteritidis growth in addition to the elucidation of the factors involved. We observed rapid growth of Salmonella Enteritidis inoculated in egg white reconstituted from industrial powder in comparison with that observed in liquid egg white collected in the laboratory: Salmonella cell counts rose from 103 to 108 cells/ml of egg white from powder during 24 h incubation at 30°C. This rapid growth was observed in powder from all egg-breaking factories investigated, and it was comparable to that observed in optimum medium (tryptone soy broth). In view of the mechanism of egg white resistance and the major role played by iron availability and by ovotransferrin, we investigated several hypotheses to explain this rapid growth: iron provided during the drying process and/or denaturation of protein (especially ovotransferrin). The rapid growth observed in egg white reconstituted from powder was in relation to egg white protein denaturation and especially ovotransferrin denaturation during powder pasteurization that enhanced the availability of iron necessary for Salmonella growth. The major role played by ovotransferrin and iron deficiency on Salmonella growth in egg white was illustrated in this study.

The Thermal Stability of Fluorine Doped Silicon Oxide Films Formed by Ecrcvd With SiF4 and O2 Gases

1996 ◽  
Vol 443 ◽  
Author(s):  
Seoghyeong Lee ◽  
Jae-Yoon Yoo ◽  
Jong-Wan Park
Keyword(s):  
Thermal Stability ◽  
Dielectric Properties ◽  
Plasma Treatment ◽  
Exposure Time ◽  
Moisture Absorption ◽  
Silicon Oxide ◽  
Reliability Test ◽  
Air Exposure ◽  
Doped Silicon ◽  
Thermal Stability Of

AbstractThe reliability of SiOF films for intermetal dielectrics in multilevel interconnections of ULSIs is investigated. SiOF films were deposited by ECRCVD using H-free source gases, i.e., SiF4 and O2. The effect of post plasma treatment on the moisture absorption and dielectric properties of SiOF films were carried out in terms of air exposure time. The reliability test of Cu / TiN / SiOF / Si specimen was carried out in terms of temperatures by RTA in N2 ambient. After O2 plasma treatment, no appreciable peak directly related to moisture absorption was detected. The C-V characteristics of the O2 plasma treated SiOF film showed that the film remained to hold the sound dielectric properties even after boiling treatment. The Cu / TiN / SiOF / Si system was found to be reliable up to 600 °C.

THE DIET AND HORMONALLY INDUCED NEPHROSCLEROSIS

1948 ◽  
Vol 26e (3) ◽  
pp. 212-227 ◽  
Author(s):  
E. C. Hay ◽  
J. L. Prado ◽  
H. Selye
Keyword(s):  
Wheat Gluten ◽  
Wheat Starch ◽  
Urine Ph ◽  
Chronic Nephritis ◽  
Kidney Hypertrophy ◽  
Egg Albumen ◽  
Entire Amount ◽  
High Protein Diets ◽  
Protein Diets ◽  
Kidney Lesions

Kidney lesions resembling those of chronic nephritis and nephrosclerosis developed in rats treated with L.A.P. (lyophilized anterior pituitary) and fed 'Purina', but did not develop in similar rats similarly treated and fed Purina mixed with cornstarch in a 1: 1 ratio. When synthetic diets, differing only in their relative carbohydrate and protein content, were fed, only those L.A.P.-treated rats that consumed a regimen containing 30% casein and 54% cornstarch developed nephrosclerosis. No such lesions were seen in treated rats kept on a 15% casein and 69% cornstarch diet. This difference in response is due to the protein and not to the cornstarch content of these diets; the entire amount of cornstarch was substituted by wheat starch or 15% of it was replaced by an equicaloric amount of fat, without influencing the development of kidney lesions.Various protein preparations differed in their ability to cause kidney damage. Casein, egg albumen, and wheat gluten were more damaging than lactalbumin, gelatin, or zein.The severity of nephrosclerosis caused by L.A.P. roughly paralleled the kidney hypertrophy, adrenal enlargement, and increased appetite for water, but not necessarily the food intake or the growth rate. The appearance of these renal lesions was not associated with any gross change in urine pH, but was preceded by a marked albuminuria. By the fifth day, large amounts of albumin were present in the urine of the majority of treated rats consuming the 30% casein diet. Albumin rarely appeared in the urine of treated rats consuming the 15% casein diet.These findings were discussed in relation to the literature concerning the dietary production of chronic nephritis. The procedure described in this paper greatly accelerates the development of kidney lesions, apparently identical with those shown previously to ensue on the feeding of high protein diets.

New Type of Advanced Catalytic Material Based Upon Alumina Epitaxially Grown onto Thin Alumina Foil

1997 ◽  
Vol 497 ◽  
Author(s):  
S. F. Tikhov ◽  
G. V. Chernykh ◽  
V. A. Sadykov ◽  
A. N. Salanov ◽  
S. V. Tsybulya ◽  
...  
Keyword(s):  
Transition Metal Oxides ◽  
Porous Alumina ◽  
Selective Reduction ◽  
Aluminum Foil ◽  
Absorption Capacity ◽  
Platinum Group Metals ◽  
Catalytic Material ◽  
New Type ◽  
Hydrocarbon Oxidations ◽  
Thermal Stability Of

ABSTRACTFormation of planar layered Al2O3/Al composites via aluminum foil anodic-spark oxidation was studied by using SEM and XRD. A lateral growth of the primary non-porous alumina islands was shown to proceed to an extent where the entire surface was covered, and this layer is responsible for determining the high thermal stability of composite. A washcoating by an alumina suspension substantially increases pore volume and water absorption capacity. Catalysts based on the platinum group metals and transition metal oxides exhibit high activity for the reactions of CO and hydrocarbon oxidations and the selective reduction of nitrogen oxides by hydrocarbons.

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