Effect of Heat Treatment on Gelatin Properties of Pepsin-Soluble Collagen from Chicken Bones

2018 ◽  
Vol 18 (1) ◽  
pp. 1-9
Author(s):  
Ye Mengliang ◽  
Mi Si ◽  
Zhang Chunhui ◽  
Yue Jianying ◽  
Jia Wei ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Profile Analysis ◽  
Random Coil ◽  
Degree Of Hydrolysis ◽  
Texture Profile ◽  
Physicochemical Composition ◽  
Heating Treatment ◽  
Higher Temperature ◽  
Collagen Hydrolysates ◽  
Α Helix

The aim of this study was to evaluate the physicochemical composition and gelatin properties of collagen hydrolysates obtained from chicken bones under different heat treatment temperatures (50, 70 and 90°C) and times (30, 60 and 90 min). Results showed that heat temperature can significantly improve the solubility of protein (from 37.8 to 72.1%). Degree of hydrolysis and SDS-PAGE analysis showed that the mean molecular weight of collagen hydrolysates at 50 and 70°C were higher than that of hydrolysates at 90°C, which indicating that the triple-helix structure of protein transmitted to chains and subsequently form protein-protein linkages during heating. FTIR analysis demonstrated that the relative content of β-sheet decreased and random coil increased significantly (P < 0.05), whereas α-helix and β-turn had no significant changes during heating treatment (P > 0.05). Collagen hydrolysates obtained at 90°C for 30 min indicated better gelatin properties (melting temperature, texture profile analysis and microstructure) when compared with that of hydrolysates obtained at 50 and 70°C. Therefore, heat treatment with a relatively higher temperature (90°C) and shorter time (30 min) is necessary to obtain hydrolyzed chicken bones collagen with good gelatin properties.

scholarly journals Abalone Muscle Texture Evaluation and Prediction Based on TPA Experiment

2017 ◽  
Vol 2017 ◽  
pp. 1-9 ◽  
Author(s):  
Jiaxu Dong ◽  
Xiaoyan Fang ◽  
Huihui Wang ◽  
Xu Zhang ◽  
Xueheng Tao
Keyword(s):  
Heat Treatment ◽  
Bp Neural Network ◽  
Thermal Processing ◽  
Profile Analysis ◽  
Back Propagation ◽  
Heat Treatment Condition ◽  
Average Error ◽  
Fuzzy Evaluation ◽  
Texture Profile ◽  
Optimal Heat Treatment

The effects of different heat treatments on abalones’ texture properties and sensory characteristics were studied. Thermal processing of abalone muscle was analyzed to determine the optimal heat treatment condition based on fuzzy evaluation. The results showed that heat treatment at 85°C for 1 hour had certain desirable effects on the properties of the abalone meat. Specifically, a back propagation (BP) neural network was introduced to predict the equations of statistically significant sensory hardness, springiness, and smell using the texture data gained through TPA (texture profile analysis) experiments as input and sensory evaluation data as the desired output. The final outcome was that the predictability was proved to be satisfactory, with an average error of 6.93%.

Analysis of the texture of rabbit meat subjected to different means of heat treatment

2016 ◽  
Vol 12 (1) ◽  
pp. 25-32
Author(s):  
Konrad Kozioł ◽  
Sylwia Pałka ◽  
Łukasz Migdał ◽  
Olga Derewicka ◽  
Michał Kmiecik ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Shear Force ◽  
Profile Analysis ◽  
Frozen Storage ◽  
Texture Profile ◽  
Two Samples ◽  
Longissimus Lumborum ◽  
Plastic Bag ◽  
Rabbit Meat ◽  
Meat Samples

The aim of this study was to examine the influence of different types of heat treatment on the shear force and texture profile analysis (TPA) of rabbit meat. The research material was meat samples from 22 Blanc de Termonde rabbits. Two samples from the right loin (m. longissimus lumborum) were collected. The first sample was vacuum-packed in a plastic bag and frozen for 72 h at –18 °C; after thawing the samples were immersed in a water bath and boiled for 40 min at 80 °C. The second sample was placed in a plastic frozen-storage bag and frozen for 72 h at –18 °C; after thawing the samples were roasted at 180 °� � � � � � � � � � � � � � C to an internal temperature of 78 °� C. Shear force, hardness, springiness, cohesiveness and chewiness were measured. Significant differences in hardness, cohesiveness and chewiness were found depending on the type of heat treatment. The hardness of the boiled meat was 32% higher than that of the roasted meat, cohesiveness 10% higher, and chewiness 39% higher than in the case of the roasted meat.

scholarly journals Effects of High-Intensity Ultrasound Pretreatment on Structure, Properties, and Enzymolysis of Walnut Protein Isolate

Molecules ◽  
2021 ◽  
Vol 27 (1) ◽  
pp. 208
Author(s):  
Fei Zhao ◽  
Xiaosong Zhai ◽  
Xuemei Liu ◽  
Meng Lian ◽  
Guoting Liang ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Particle Size ◽  
High Intensity ◽  
Tertiary Structure ◽  
Fluorescence Emission ◽  
Protein Isolate ◽  
Random Coil ◽  
Degree Of Hydrolysis ◽  
Ζ Potential ◽  
Α Helix

The purpose of this paper was to investigate the effect of high-intensity ultrasonication (HIU) pretreatment before enzymolysis on structural conformations of walnut protein isolate (WPI) and antioxidant activity of its hydrolysates. Aqueous WPI suspensions were subjected to ultrasonic processing at different power levels (600–2000 W) and times (5–30 min), and then changes in the particle size, zeta (ζ) potential, and structure of WPI were investigated, and antioxidant activity of its hydrolysates was determined. The particle size of the particles of aqueous WPI suspensions was decreased after ultrasound, indicating that sonication destroyed protein aggregates. The ζ-potential values of a protein solution significantly changed after sonication, demonstrating that the original dense structure of the protein was destroyed. Fourier transform infrared spectroscopy indicated a change in the secondary structure of WPI after sonication, with a decrease in β-turn and an increase in α-helix, β-sheet, and random coil content. Two absorption peaks of WPI were generated, and the fluorescence emission intensity of the proteins decreased after ultrasonic treatment, indicating that the changes in protein tertiary structure occurred. Moreover, the degree of hydrolysis and the antioxidant activity of the WPI hydrolysates increased after sonication. These results suggest that HIU pretreatment is a potential tool for improving the functional properties of walnut proteins.

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.

Effect of copper incorporation on phase transformation behavior of electroless nickel–phosphorous coating and its effect on the tribological behavior

2020 ◽  
pp. 146442072098160
Author(s):  
Abhijit Biswas ◽  
Suman Kalyan Das ◽  
Prasanta Sahoo
Keyword(s):  
Heat Treatment ◽  
Phase Transformation ◽  
Tribological Behavior ◽  
Electroless Nickel ◽  
Two Phase ◽  
Microstructural Changes ◽  
Treatment Conditions ◽  
Heat Treated ◽  
Higher Temperature ◽  
Effect Of Copper

The microstructural changes of electroless Ni–P–Cu coating at various heat-treatment conditions are investigated to understand its implications on the tribological behavior of the coating. Coatings are heat-treated at temperatures ranging between 200°C and 800 °C and for 1–4 h duration. Ni–P–Cu coatings exhibit two-phase transformations in the temperature range of 350–450 °C and the resulting microstructural changes are found to significantly affect their thermal stability and tribological attributes. Hardness of the coating doubles when heat-treated at 452 °C, due to the formation of harder Ni3P phase and crystalline NiCu. Better friction and wear performance are also noted upon heat treatment of the coating at the phase transformation regime, particularly at 400 °C. Wear mechanism is characterized by a mixed adhesive cum abrasive wear phenomena. Heat treatment at higher temperature (600 °C and above) and longer duration (4 h) results in grain coarsening phenomenon, which negatively influences the hardness and tribological characteristics of the coating. Besides, diffusion of iron from the ferrous substrate as well as greater oxide formation are noticed when the coating is heat-treated at higher temperatures and for longer durations (4 h).

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.

scholarly journals Astrocytes Are More Vulnerable than Neurons to Silicon Dioxide Nanoparticle Toxicity in Vitro

Toxics ◽  
2020 ◽  
Vol 8 (3) ◽  
pp. 51
Author(s):  
Jorge Humberto Limón-Pacheco ◽  
Natalie Jiménez-Barrios ◽  
Alejandro Déciga-Alcaraz ◽  
Adriana Martínez-Cuazitl ◽  
Mónica Maribel Mata-Miranda ◽  
...  
Keyword(s):  
Nucleic Acids ◽  
Silicon Dioxide ◽  
Culture Media ◽  
Brain Cell ◽  
Attenuated Total Reflection ◽  
Random Coil ◽  
Silicon Dioxide Nanoparticles ◽  
Neurotoxic Effects ◽  
Α Helix

Some studies have shown that silicon dioxide nanoparticles (SiO2-NPs) can reach different regions of the brain and cause toxicity; however, the consequences of SiO2-NPs exposure on the diverse brain cell lineages is limited. We aimed to investigate the neurotoxic effects of SiO2-NP (0–100 µg/mL) on rat astrocyte-rich cultures or neuron-rich cultures using scanning electron microscopy, Attenuated Total Reflection-Fourier Transform Infrared spectroscopy (ATR-FTIR), FTIR microspectroscopy mapping (IQ mapping), and cell viability tests. SiO2-NPs were amorphous particles and aggregated in saline and culture media. Both astrocytes and neurons treated with SiO2-NPs showed alterations in cell morphology and changes in the IR spectral regions corresponding to nucleic acids, proteins, and lipids. The analysis by the second derivative revealed a significant decrease in the signal of the amide I (α-helix, parallel β-strand, and random coil) at the concentration of 10 µg/mL in astrocytes but not in neurons. IQ mapping confirmed changes in nucleic acids, proteins, and lipids in astrocytes; cell death was higher in astrocytes than in neurons (10–100 µg/mL). We conclude that astrocytes were more vulnerable than neurons to SiO2-NPs toxicity. Therefore, the evaluation of human exposure to SiO2-NPs and possible neurotoxic effects must be followed up.

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.

Influence of Post-Treatment with Methanol Vapor on the Properties of SF/P(LLA-CL) Nanofibrous Scaffolds

2011 ◽  
Vol 236-238 ◽  
pp. 2221-2224
Author(s):  
Kui Hua Zhang ◽  
Xiu Mei Mo
Keyword(s):  
Electrospun Nanofibers ◽  
Random Coil ◽  
Methanol Vapor ◽  
Nanofibrous Scaffolds ◽  
Nanofibrous Structure ◽  
Α Helix ◽  
Β Sheet ◽  
Ideal Method ◽  
C Nmr

In order to improve water-resistant ability silk fibroin (SF) and SF/P(LLA-CL) blended nanofibrous scaffolds for tissue engineering applications, methanol vapor were used to treat electrospun nanofibers. SEM indicated SF and SF/ P(LLA-CL) scaffolds maintained nanofibrous structure after treated with methanol vapor and possessed good water-resistant ability. Characterization of 13C NMR clarified methanol vapor induced SF conformation from random coil or α- helix to β-sheet. Moreover, treated SF/ P (LLA-CL) nanofibrous scaffolds still kept good mechanical properties. Methanol vapor could be ideal method to treat SF and SF/ P(LLA-CL) nanofibrous scaffolds for biomedical applications.

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