scholarly journals The Effect of Processing Parameters on the Properties of Fish Gelatin Hydrolysate Nanoparticle

2021 ◽  
Vol 5 (1) ◽  
pp. 17
Author(s):  
Deni Subara ◽  
Irwandi Jaswir
Keyword(s):  
Protein Content ◽  
Economic Value ◽  
Spherical Shape ◽  
Processing Parameters ◽  
Nanoparticle Size ◽  
Absorption Characteristic ◽  
Fish Gelatin ◽  
Acetone Concentration ◽  
Gelatin Hydrolysate ◽  
Mean Size

Fish gelatin hydrolysate is a well- known fish by-product that is high in protein content. It is produced from by-product waste from the fish processing industry, which includes fish skin, head, and bones. Gelatin hydrolysates have recently received much attention due to its high protein content and bioactivity, which includes antioxidant, antimicrobial and antihypertensive activities. The transformation of gelatin hydrolysate into nanoparticles is believed to increase its economic value. Furthermore, reduction into nano-size increases the absorption characteristic of this material. Here, fish gelatin hydrolysate nanoparticles are prepared for the first time using desolvation method. The effects of concentration of gelatin hydrolysate, pH of solution, and acetone concentration on nanoparticle size are determined. The prepared gelatin hydrolysate nanoparticles were found to have spherical shape with sizes varying from 300-400 nm with a mean size of 408 ± 11.4 nm, zeta potential of -16.4 ± 1.2 mV and PDI 0.203 ± 0.07. This study showed that concentration of gelatin hydrolysate, pH and concentration of solvent have significant effects on nanoparticle size. The gelatin hydrolysate nanoparticles can be applied in the pharmaceutical industry for the encapsulation of drugs to facilitate delivery to target sites.

scholarly journals Inclusions and Microstructure of Steel Weld Deposits with Nanosize Titanium Oxide Addition

2014 ◽  
Vol 2014 ◽  
pp. 1-7 ◽  
Author(s):  
Cuixin Chen ◽  
Haitao Xue ◽  
Huifen Peng ◽  
Liang Yan ◽  
Lei Zhi ◽  
...  
Keyword(s):  
Phase Transformation ◽  
Titanium Oxide ◽  
Molten Pool ◽  
Processing Parameters ◽  
Phase Transformation Temperature ◽  
Columnar Crystal ◽  
Oxide Addition ◽  
Intragranular Ferrite ◽  
Mean Size ◽  
Steel Welds

Nanosize TiO2particles were added directly into welding molten pool through electrode for the difficulty of accurate control of oxygen potential and production processing parameters. The characteristics of phase transformation and thermal behavior of inclusions for Fe-C-Mn-Si-Ti-O system and Fe-C-Mn-Si-TiO2system were analyzed. Results show that the added TiO2particles are more helpful for the formation of Mn-Ti-O complex inclusion and can induce the decrease of phase transformation temperature of austenite to ferrite. Intragranular ferrite can be obtained under the condition of continuous cooling transformation with cooling rate of 293 K/s–373 K/s. The inclusions in steel welds are spherical in shape and mainly composed of TiO2, Ti3O5, Ti2O3, MnO, and SiO2. The mean size of inclusions is 0.67 μm. These complex inclusions can supply a large number of nucleating cores for their precipitation at higher temperature, which will disturb the growth of columnar crystal during solidification. Moreover, Mn-containing titanium oxides will promote the transformation of austenite to intragranular ferrite for the formation of manganese depleted zones in steel welds around oxides. So it can be concluded that nanosize titanium oxide added directly in welding molten pool can be effectively used to control phase transformation and achieve fine and favorable microstructure.

scholarly journals How Can Biomolecules Improve Mucoadhesion of Oral Insulin? A Comprehensive Insight using Ex-Vivo, In Silico, and In Vivo Models

Biomolecules ◽  
2020 ◽  
Vol 10 (5) ◽  
pp. 675 ◽  
Author(s):  
Mariana Amaral ◽  
Ana Sofia Martins ◽  
José Catarino ◽  
Pedro Faísca ◽  
Pradeep Kumar ◽  
...  
Keyword(s):  
In Silico ◽  
Ex Vivo ◽  
Polymeric Nanoparticles ◽  
Spherical Shape ◽  
Diabetic Rats ◽  
Laser Scattering ◽  
In Vivo Models ◽  
Mean Size

Currently, insulin can only be administered through the subcutaneous route. Due to the flaws associated with this route, it is of interest to orally deliver this drug. However, insulin delivered orally has several barriers to overcome as it is degraded by the stomach’s low pH, enzymatic content, and poor absorption in the gastrointestinal tract. Polymers with marine source like chitosan are commonly used in nanotechnology and drug delivery due to their biocompatibility and special features. This work focuses on the preparation and characterization of mucoadhesive insulin-loaded polymeric nanoparticles. Results showed a suitable mean size for oral administration (<600 nm by dynamic laser scattering), spherical shape, encapsulation efficiency (59.8%), and high recovery yield (80.6%). Circular dichroism spectroscopy demonstrated that protein retained its secondary structure after encapsulation. Moreover, the mucoadhesive potential of the nanoparticles was assessed in silico and the results, corroborated with ex-vivo experiments, showed that using chitosan strongly increases mucoadhesion. Besides, in vitro and in vivo safety assessment of the final formulation were performed, showing no toxicity. Lastly, the insulin-loaded nanoparticles were effective in reducing diabetic rats’ glycemia. Overall, the coating of insulin-loaded nanoparticles with chitosan represents a potentially safe and promising approach to protect insulin and enhance peroral delivery.

scholarly journals Nanoencapsulated Laccases Obtained by Double-Emulsion Technique. Effects on Enzyme Activity pH-Dependence and Stability

Catalysts ◽  
2020 ◽  
Vol 10 (9) ◽  
pp. 1085
Author(s):  
Rocío Chong-Cerda ◽  
Laura Levin ◽  
Rocío Castro-Ríos ◽  
Carlos Eduardo Hernández-Luna ◽  
Azucena González-Horta ◽  
...  
Keyword(s):  
Zeta Potential ◽  
Animal Feed ◽  
Polymeric Nanoparticles ◽  
Ph Effect ◽  
Ph Dependence ◽  
Double Emulsion ◽  
Spherical Shape ◽  
Mean Size ◽  
Size And Morphology ◽  
The Stability

One primary drawback of enzyme catalysis at industrial scale is the short-term service life of the enzymes, they lose their activity due to oxidation or other processes which results in less stability and a shorter lifetime thereby rendering them less efficient. An effective way to increase the stability of the enzymes is to attach them to nanoparticles. In this work, the polymer Eudragit® L 100-55 sensitive to pH was used to prepare laccase polymeric nanoparticles by the double-emulsion solvent evaporation approach. The size and morphology of the nanoparticles obtained were evaluated—as well as the encapsulation efficiency and zeta potential. pH effect on activity and stability was compared between free and immobilized laccase. Their stability was also determined in a sequential assay involving acidic pHs up to alkaline ones. The nanoparticles had a spherical shape with a mean size of 147 nm, zeta potential of −22.7 mV at pH 7.0 and load efficiency of 87%. The optimum pH of both free and immobilized laccases was 3.0, being the nanoparticles more stable at acidic pHs. Thus, this would be the first report of obtaining laccase nanoparticles with potential application in animal feed due to the stability conferred to enzymatic activity at pHs similar to those present in the gastrointestinal tract of rabbits, which would allow their potential use in animal feed.

Nano-liposomal entrapment of bioactive peptidic fraction from fish gelatin hydrolysate

2017 ◽  
Vol 105 ◽  
pp. 1455-1463 ◽  
Author(s):  
Seyed Fakhreddin Hosseini ◽  
Leila Ramezanzade ◽  
Maryam Nikkhah
Keyword(s):  
Fish Gelatin ◽  
Gelatin Hydrolysate

Influence of Electrical Parameter on the Size of Superalloy Powders Prepared by Spark Plasma Discharge Process

2007 ◽  
Vol 561-565 ◽  
pp. 403-406
Author(s):  
Jun Yu ◽  
Chang Chun Ge ◽  
Guo Hua Ni ◽  
Lu Lu Meng ◽  
Wei Ping Shen ◽  
...  
Keyword(s):  
Particle Size ◽  
Pulse Duration ◽  
Electrical Parameter ◽  
Spherical Shape ◽  
Plasma Discharge ◽  
Discharge Process ◽  
Small Particle Size ◽  
Spark Plasma ◽  
Mean Size ◽  
The Mean

Superalloy powders, which have a small particle size and spherical shape, were prepared by a spark plasma discharge process. The electrical parameter, spark voltage, current and pulse duration have very important effects on the size distribution of produced superalloy powders. When current or pulse duration changed the mean size significantly changed.

Physiological and economic feasibility of hormonally induced ovulation in lactating Large White sows

1969 ◽  
Vol 72 (3) ◽  
pp. 365-370 ◽  
Author(s):  
H. Epstein ◽  
S. Kadmon
Keyword(s):  
Pregnancy Rate ◽  
Economic Value ◽  
Economic Feasibility ◽  
Time Intervals ◽  
Large White ◽  
Lactating Sows ◽  
Serum Hormone ◽  
Mean Size ◽  
After Effect ◽  
The Difference

SUMMARYEighty-nine lactating sows, which had farrowed at least once before, were given 140 injections with 2000, 1800 or 1500 i.u. pregnant mare serum hormone. Seventy sows served as controls. 124 injections with 2000 i.u. P.M.S. were followed by 113 oestrus reactions and 88 pregnancies, and 16 injections with 1800 or 1500 i.u. by eleven instances of oestrus and six of pregnancy.Oestrus occurred in 69% of the positive reactors on the 5th day after injection, and in the rest either earlier or later. The interval between the P.M.S. injection and the onset of oestrus was similar to that between weaning and oestrus in the controls.The difference between the pregnancy rate of 71% following injection with 2000 i.u. P.M.S. and that of 83% in the control sows from the first oestrus after weaning was found to be statistically highly significant.Mean litter size and weight were not affected by different time intervals between farrowing and P.M.S. injection, nor were there any statistically significant differences in size and weight of litters at birth or at weaning at 8 weeks of age between those of hormonally treated sowsand the controls.The shortening of the farrowing interval by P.M.S. injection had no after-effect on the sizeand weight of litters subsequently obtained with or without hormone application.Injections with 1800 or 1500 i.u. P.M.S. were followed by a reduced pregnancy rate, but the few litters thus obtained were similar in mean size and weight to those obtained with 2000 i.u.or those of the controls.Sows that did not come on heat or become pregnant following P.M.S. injection came into heat at the same times after weaning of their litters as the control sows.The shortening of the farrowing interval by an average of 22 days was considered to be of sufficiently high economic value to warrant the introduction on the farm where the experiment wasconducted of the routine application of 2000 i.u. P.M.S. to all gilts and sows on the 28th day after farrowing.

Synthesis and Characterization of Biomass Supported Ag, Co and Ag-Co Nanoparticles

2016 ◽  
Vol 857 ◽  
pp. 480-484
Author(s):  
Nur Izzati Mohd Anuar ◽  
Jeyashelly Andas
Keyword(s):  
Oxidation State ◽  
Silica Surface ◽  
Sol Gel ◽  
Spherical Shape ◽  
Synthesis And Characterization ◽  
Tem Analysis ◽  
Mean Size ◽  
Ft Ir ◽  
Co Nanoparticles

Silica extracted from rice husk was used as a support to synthesize the monometallic Ag, Co and bimetallic Ag-Co nanoparticles. The nanoparticles were prepared via a sol-gel method by adding glucose as the reducing agent. The prepared nanoparticles were designated as Ag-NP, Co-NP and AgCo-NP. The successful incorporation of Ag/Co onto the silica surface were evidenced by TEM, FT-IR and DR/UV-Vis analysis. The TEM analysis showed the presence of small spherical shape nanoparticles with an average mean size of 3.18-3.57 nm. Through DR/UV-Vis analysis, the presence of Ag+ and cobalt in the oxidation state of +2 and +3 were confirmed, while FT-IR verified the presence of M-O and Si-O-M+ bond.

scholarly journals PEMANFAATAN KULIT BIJI KAKAO (THEOBROMA CACAO L) MENJADI PRODUK COOKIES COKLAT

2019 ◽  
pp. 44-50 ◽  
Author(s):  
Jumriah Langkong ◽  
Meta Mahendradatta ◽  
Mulyati M Tahir ◽  
Nurlaila Abdullah ◽  
Marina Reski
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Theobroma Cacao ◽  
Animal Feed ◽  
Economic Value ◽  
Fat Content ◽  
Ash Content ◽  
Cocoa Bean ◽  
Theobroma Cacao L ◽  
Process Product

Cocoa bean husk is one of the product of cocoa which is only utilized as animal feed and has low economic value. Economic value of cocoa bean husks can be enhanced by extracting the husk using methanol into powder and applied to a process product namely cookies. Cookies are types of biscuit which are made from soft dough, high in fat and relatively crisp. The purpose of this study was to determine the amount of powder that was added and its impact to the cookies product. The analysis was done for sensory test, moisture content, fat content and protein content. The result showed that water content ranged from 2.39% - 4.85%. Fat content ranged from 7.57% - 8.64%, and ash content ranged from 0.73% - 2.02%. In the organoleptic test, the color and odor which were preferred by the panelists was treatment A0 (control) whereas the taste and texture was treatment A1 (addition of 5% powder).

Characterization and Sintering Behaviors of Fe Based Nanopowders Prepared by Arc Discharge Process

2010 ◽  
Vol 638-642 ◽  
pp. 1755-1759 ◽  
Author(s):  
C.J. Choi ◽  
J.H. Yu ◽  
Jung Goo Lee
Keyword(s):  
Sintered Density ◽  
Arc Discharge ◽  
Spherical Shape ◽  
Processing Parameters ◽  
Sintering Behavior ◽  
Surface Oxide Layer ◽  
Discharge Process ◽  
Plasma Arc Discharge ◽  
Average Size ◽  
Micron Powder

The formation of Fe nanopowders by Plasma Arc discharge process and sintering behavior of Fe nanopowder has been investigated. The effect of processing parameters on the size and microstructure and their pressureless sintering behaviors have been analyzed. Also the addition effect of micron powder to nanopowder on the compaction and sintering was studied. The prepared Fe nanpowder showed nearly spherical shape with the average size of 100 nm. The surface oxide layer of nanopowder played an important role on the initial densification of the green compact. The hardness and sintered density of nano/micron bimodal powder was similar to those of pure nanopowder.

scholarly journals Measuring Protein Content in Food: An Overview of Methods

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1340
Author(s):  
Maria Hayes
Keyword(s):  
Protein Content ◽  
Economic Value ◽  
Amino Acid Content ◽  
Food Product ◽  
Economic Feasibility ◽  
Total Amino Acid ◽  
Protein Determination ◽  
Advantages And Disadvantages ◽  
Correct Determination ◽  
Total Amino Acid Content

In order to determine the quantity of protein in food, it is important to have standardized analytical methods. Several methods exist that are used in different food industries to quantify protein content, including the Kjeldahl, Lowry, Bradford and total amino acid content methods. The correct determination of the protein content of foods is important as, often, as is the case with milk, it determines the economic value of the food product and it can impact the economic feasibility of new industries for alternative protein production. This editorial provides an overview of different protein determination methods and describes their advantages and disadvantages.

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