scholarly journals Gelatinization, Retrogradation and Gel Properties of Wheat Starch–Wheat Bran Arabinoxylan Complexes

Gels ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 200
Author(s):  
Wenjia Yan ◽  
Lijun Yin ◽  
Minghao Zhang ◽  
Meng Zhang ◽  
Xin Jia
Keyword(s):  
Wheat Bran ◽  
Profile Analysis ◽  
Wheat Starch ◽  
Molecular Characteristics ◽  
Scanning Electron Micrographs ◽  
Scanning Calorimetry ◽  
Gel Properties ◽  
Texture Profile ◽  
Starch Gels ◽  
Branching Degree

Gelatinization, retrogradation and gel properties of wheat starch–wheat bran arabinoxylan (WS–WBAX) complexes have been evaluated. The results of rapid viscosity analyzer (RVA), differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR) confirmed that WBAX samples with larger Mw and branching degree (HWBAX) significantly impeded gelatinization process of starch by effectively reducing the amount of water available for starch gelatinization. DSC analysis showed that both molecular characteristics and additive amount of WBAX samples have an effect on the long-term retrogradation behavior of starch. For the rheological studies of WS–WBAX mixed gels, the elastic moduli (G’) and shear viscosity of WS–WBAX mixed gels increased with the increase in additive amount of WBAX. WS–HWBAX mixed gels exhibited the lower G’ compared with starch gels containing WBAX with lower Mw and branching degree (LWBAX) at the same amount. The scanning electron micrographs (SEM) revealed that the microstructures of WS–WBAX mixed gels were mainly affected by the amount of WBAX, but hardly by the molecular characteristics of WBAX. Texture profile analysis (TPA) showed that the cohesiveness of fresh WS–WBAX mixed gels became larger with an increase in the WBAX addition amount. The hardness of WS–WBAX mixed gels tended to increase over the 14-day storage.

scholarly journals Physicochemical and Digestion Properties of Potato Starch Were Modified by Complexing with Grape Seed Proanthocyanidins

Molecules ◽  
2020 ◽  
Vol 25 (5) ◽  
pp. 1123 ◽  
Author(s):  
Zirui Zhang ◽  
Jinhu Tian ◽  
Haitian Fang ◽  
Huiling Zhang ◽  
Xiangli Kong ◽  
...  
Keyword(s):  
Metabolic Diseases ◽  
Profile Analysis ◽  
Potato Starch ◽  
In Vitro Digestion ◽  
Grape Seed ◽  
Scanning Calorimetry ◽  
Continuous Increase ◽  
Texture Profile ◽  
Grape Seed Proanthocyanidins

Dietary intake of potato starch could induce a dramatic increase in blood glucose and is positively associated with chronic metabolic diseases (type II diabetes, cardiovascular disease, etc.). Grape seed proanthocyanidins (GSP) are known to decrease starch digestion by inhibiting digestive enzymes or changing the physicochemical properties of starch. In the present study, GSP were complexed with potato starch to prepare polyphenol–starch complexes. The physiochemical properties and digestibility of complexes were investigated by in vitro digestion model, X-ray diffraction, differential scanning calorimetry, rapid visco analyzer, Fourier transform infrared spectroscopy as well as texture profile analysis. Results indicated that the peak viscosity, breakdown, trough, and setback of the complexes disappeared, replaced by a special continuous increase in paste viscosity. The complexes showed a lower final viscosity and higher thermal stability with the increasing binding amount of GSP. GSP decreased the hardness of the complexes’ gel significantly. FT-IR indicated that GSP might interact with potato starch through noncovalent forces. Additionally, the complexes also showed a higher content of slowly digestible starch and resistant starch than that of the native starch. Thus, we inferred that the addition of GSP could modify the digestibility of potato starch and be an optional way to modify the starch with lower digestion.

The Effect of Mesona blumes Gum on the Quality and Staling of Wheat Bread

2014 ◽  
Vol 962-965 ◽  
pp. 1258-1266 ◽  
Author(s):  
Ming Liu ◽  
Tao Feng
Keyword(s):  
Electron Microscopy ◽  
Scanning Electron Microscopy ◽  
Profile Analysis ◽  
Wheat Bread ◽  
Bread Staling ◽  
Height Ratio ◽  
Scanning Calorimetry ◽  
Texture Profile ◽  
Pore Texture ◽  
Scanning Electron

As a hydrophilic polysaccharide, MesonaBlumes gum (MBG) -enables to improve the quality and retard the staling of breads. The purpose of this work was to evaluate the effect of MBG on the enhancement of the quality and the staling of wheat breads. The bakery samples were stored in a polyethylene bag for 1, 2, 3, and 4 days at 25oC. Our findings indicated that MBG can improve the parameters such as width/height ratio, specific volume and moisture content of wheat breads. The texture profiles (hardness, cohesiveness, springing, chewiness) were measured through texture profile analysis (TPA). The results of differential scanning calorimetry (DSC) and TPA revealed that MBG can retard bread staling, further prolonging its shelf life. The microstructure of bread was analyzed by the scanning electron microscopy (SEM), illustrating that MBG have the ability to enhance the gelatinization of starch with a dense, uniform and small size pore texture.

Texture Profile of Gelatin and Tea Polyphenol Mixed Gels

2011 ◽  
Vol 201-203 ◽  
pp. 2862-2865
Author(s):  
An Na Wang ◽  
Li Gen Wu ◽  
Yu Dan Sun ◽  
Yuan Yuan Zhang ◽  
Xiang Ying Xu ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Profile Analysis ◽  
Texture Profile Analysis ◽  
Tea Polyphenols ◽  
Tea Polyphenol ◽  
Reactive Group ◽  
Gel Properties ◽  
Texture Profile ◽  
Gelatin Concentration ◽  
Tga Analysis

The effects of different factors including tea polyphenols concentration, gelatin concentration, pH and temperature on the properties of tea polyphenol/gelatin mixed gels were investigated by using texture profile analysis. The results indicated that the factors all had the influences on mixed gel properties, such as hardness, elasticity, cohesiveness, chewiness, resilience, ets.FTIR spectra verified that tea polyphenols mainly interacted with gelatin by the phenolic hydroxyl binded with reactive group of gelatin peptidyl by hydrogen in the formation of gels. Thermal stability were determined to evaluate the properties of the mixed gels by TGA analysis.

Electron microscopy of crystalline structure in thermotropic random copolymers

1991 ◽  
Vol 49 ◽  
pp. 1054-1055
Author(s):  
Afzana Anwer ◽  
S. Eilidh Bedford ◽  
Richard J. Spontak ◽  
Alan H. Windle
Keyword(s):  
Electron Microscopy ◽  
Crystalline Structure ◽  
Liquid Crystalline ◽  
Elevated Temperatures ◽  
Random Copolymers ◽  
Molecular Characteristics ◽  
Scanning Calorimetry ◽  
X Ray ◽  
Identical Monomer ◽  
Periodic Layer

Random copolyesters composed of wholly aromatic monomers such as p-oxybenzoate (B) and 2,6-oxynaphthoate (N) are known to exhibit liquid crystalline characteristics at elevated temperatures and over a broad composition range. Previous studies employing techniques such as X-ray diffractometry (XRD) and differential scanning calorimetry (DSC) have conclusively proven that these thermotropic copolymers can possess a significant crystalline fraction, depending on molecular characteristics and processing history, despite the fact that the copolymer chains possess random intramolecular sequencing. Consequently, the nature of the crystalline structure that develops when these materials are processed in their mesophases and subsequently annealed has recently received considerable attention. A model that has been consistent with all experimental observations involves the Non-Periodic Layer (NPL) crystallite, which occurs when identical monomer sequences enter into register between adjacent chains. The objective of this work is to employ electron microscopy to identify and characterize these crystallites.

scholarly journals A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 560
Author(s):  
Allah Bakhsh ◽  
Se-Jin Lee ◽  
Eun-Yeong Lee ◽  
Nahar Sabikun ◽  
Young-Hwa Hwang ◽  
...  
Keyword(s):  
Profile Analysis ◽  
Control Sample ◽  
Texture Profile ◽  
Crude Fiber Content ◽  
A Value ◽  
Novel Approach ◽  
Meat Analog ◽  
And Control ◽  
Water Holding ◽  
Different Levels

This study assessed the effects of Methylcellulose (MC) at different concentrations on plant-based meat analog (PBMA) patties, comprised of commercial texture vegetable protein (C-TVP) and textured isolate soy protein (T-ISP) as key ingredients, and compared to beef patty control. A significantly higher difference was observed in moisture content in control with increasing MC concentration than the C-TVP and T-ISP patties. However, protein varied significantly among three different protein sources, with control had higher protein content than PBMA patties. Crude fiber content recorded higher values in C-TVP as compared to control. Significantly lower pH values were recorded in control than C-TVP and T-ISP respectively. Regardless, with the addition of MC or ingredient PBMA and control patties tend to reduce lightness (L*) and redness (a*) value after cooking. Although control sample before cooking exhibits lighter and redder than PBMA patties (C-TVP and T-ISP). Likewise, water holding capacity (WHC) decreases as the concentration of MC increases (1.5–4%) in control and PBMA patties. Warner-Bratzler shear force (WBSF) and texture profile analysis (TPA), including hardness, chewiness, and gumminess of control, were significantly higher than C-TVP and T-ISP. Consequently, panelists’ in the sensory analysis presented that C-TVP patties containing 3% of MC had better sensory properties than T-ISP. Hence, PBMA patties with C-TVP and incorporation of 3% MC are considered ideal for manufacturing of meat analog as related to control (beef).

scholarly journals Hybrid Acrylated Chitosan and Thiolated Pectin Cross-Linked Hydrogels with Tunable Properties

Polymers ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 266
Author(s):  
Shaked Eliyahu ◽  
Alexandra Galitsky ◽  
Esther Ritov ◽  
Havazelet Bianco-Peled
Keyword(s):  
Electrostatic Interactions ◽  
Profile Analysis ◽  
Hybrid Hydrogel ◽  
Texture Profile ◽  
Ph Values ◽  
X Ray Scattering ◽  
Wide Range ◽  
Michael Type Addition ◽  
Physical And Chemical ◽  
Hydrogel System

We developed and characterized a new hydrogel system based on the physical and chemical interactions of pectin partially modified with thiol groups and chitosan modified with acrylate end groups. Gelation occurred at high pectin thiol ratios, indicating that a low acrylated chitosan concentration in the hydrogel had a profound effect on the cross-linking. Turbidity, Fourier transform infrared spectroscopy, and free thiol determination analyses were performed to determine the relationships of the different bonds inside the gel. At low pH values below the pKa of chitosan, more electrostatic interactions were formed between opposite charges, but at high pH values, the Michael-type addition reaction between acrylate and thiol took place, creating harder hydrogels. Swelling experiments and Young’s modulus measurements were performed to study the structure and properties of the resultant hydrogels. The nanostructure was examined using small-angle X-ray scattering. The texture profile analysis showed a unique property of hydrogel adhesiveness. By implementing changes in the preparation procedure, we controlled the hydrogel properties. This hybrid hydrogel system can be a good candidate for a wide range of biomedical applications, such as a mucosal biomimetic surface for mucoadhesive testing.

scholarly journals Combined Effects of Calcium Addition and Thermal Processing on the Texture and In Vitro Digestibility of Starch and Protein of Black Beans (Phaseolus vulgaris)

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1368
Author(s):  
Marbie Alpos ◽  
Sze Ying Leong ◽  
Indrawati Oey
Keyword(s):  
Thermal Processing ◽  
Profile Analysis ◽  
Protein Digestibility ◽  
In Vitro Digestibility ◽  
Texture Profile ◽  
Black Beans ◽  
Calcium Addition ◽  
The Impact ◽  
Cacl2 Solution

Legumes are typically soaked overnight to reduce antinutrients and then cooked prior to consumption. However, thermal processing can cause over-softening of legumes. This study aimed to determine the effect of calcium addition (0, 100, 300, and 500 ppm in the form of calcium chloride, CaCl2), starting from the overnight soaking step, in reducing the loss of firmness of black beans during thermal processing for up to 2 h. The impact of calcium addition on the in vitro starch and protein digestibility of cooked beans was also assessed. Two strategies of calcium addition were employed in this study: (Strategy 1/S1) beans were soaked and then cooked in the same CaCl2 solution, or (Strategy 2/S2) cooked in a freshly prepared CaCl2 solution after the calcium-containing soaking medium was discarded. Despite the texture degradation of black beans brought about by increasing the cooking time, texture profile analysis (TPA) revealed that their hardness, cohesiveness, springiness, chewiness, and resilience improved significantly (p < 0.05) with increasing calcium concentration. Interestingly, beans cooked for 2 h with 300 ppm CaCl2 shared similar hardness with beans cooked for 1 h without calcium addition. Starch and protein digestibility of calcium-treated beans generally improved with prolonged cooking. However, calcium-treated beans cooked for 1 h under S2 achieved a reduced texture loss and a lower starch digestibility than those beans treated in S1. A lower starch digestion could be desired as this reflects a slow rise in blood glucose levels. Findings from this result also showed that treating black beans with high level of CaCl2 (i.e., 500 ppm) was not necessary, otherwise this would limit protein digestibility of cooked black beans.

An Assessment of Bulk and Local Stored Energy Measurements in Ultrafine Grained Interstitial Free Steel

2010 ◽  
Vol 89-91 ◽  
pp. 244-249 ◽  
Author(s):  
Sujoy S. Hazra ◽  
Azdiar A. Gazder ◽  
Elena V. Pereloma
Keyword(s):  
Profile Analysis ◽  
Energy Estimates ◽  
Internal Stresses ◽  
Line Profile Analysis ◽  
Interstitial Free ◽  
Stored Energy ◽  
Scanning Calorimetry ◽  
Angular Pressing ◽  
Ultrafine Grained ◽  
Interstitial Free Steel

The evolution of stored energy and associated thermal behaviour was investigated for an ultrafine grained Ti-IF steel severely deformed by Equal Channel Angular Pressing (ECAP) followed by cold rolling at ambient and liquid nitrogen temperatures. Bulk stored energy measurements by Differential Scanning Calorimetry (DSC) returned 350-600 whereas local stored energy estimates from microhardness, Electron Back-Scattering Diffraction (EBSD) and X-ray line profile analysis resulted in 5-140 . Higher bulk stored energy values correspond to the enthalpy release from all sources of strain in the material volume as well as Ti precipitation during annealing while the lower local stored energy range alludes only to dislocation content or internal stresses. An apparent activation energy of 500-550 suggests sluggish recrystallisation due to excess of Ti in solid solution.

scholarly journals Formulation of Topical Dosage Forms Containing Synthetic and Natural Anti-Inflammatory Agents for the Treatment of Rheumatoid Arthritis

Molecules ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 24
Author(s):  
Tunde Jurca ◽  
Liza Józsa ◽  
Ramona Suciu ◽  
Annamaria Pallag ◽  
Eleonora Marian ◽  
...  
Keyword(s):  
Rheumatoid Arthritis ◽  
Methyl Salicylate ◽  
Profile Analysis ◽  
Diclofenac Sodium ◽  
Diffusion Method ◽  
Membrane Diffusion ◽  
Calendula Officinalis ◽  
Texture Profile ◽  
Major Interest ◽  
Anti Inflammatory

Topical anti-inflammatory and analgesic effect for the treatment of rheumatoid arthritis is of major interest because of their fewer side effects compared to oral therapy. The purpose of this study was to prepare different types of topical formulations (ointments and gels) containing synthetic and natural anti-inflammatory agents with different excipients (e.g.,: surfactants, gel-forming) for the treatment of rheumatoid arthritis. The combination of Non-Steroidal Anti-Inflammatory Drugs (NSAIDs), diclofenac sodium, a topical analgesic agent methyl salicylate, and a lyophilized extract of Calendula officinalis with antioxidant effect were used in our formulations. The aim was to select the appropriate excipients and dosage form for the formulation in order to enhance the diffusion of active substances and to certify the antioxidant, analgesic, and anti-inflammatory effects of these formulations. To characterize the physicochemical properties of the formulations, rheological studies, and texture profile analysis were carried out. Membrane diffusion and permeability studies were performed with Franz-diffusion method. The therapeutic properties of the formulations have been proven by an antioxidant assay and a randomized prospective study that was carried out on 115 patients with rheumatoid arthritis. The results showed that the treatment with the gel containing diclofenac sodium, methyl salicylate, and lyophilized Calendula officinalis as active ingredients, 2-propenoic acid homopolymer (Synthalen K) as gel-forming excipient, distilled water, triethanolamine, and glycerol had a beneficial analgesic and local anti-inflammatory effect.

Sign in / Sign up

Export Citation Format

Share Document