Changes in lipase activity when using gelatinous agents

Липолитическая порча, приводящая к появлению мыльного привкуса, является браковочным признаком кондитерских изделий. Исследовано влияние студнеобразователей на активность липолитических ферментов, Растворы пектина и желатина не оказали влияния на липолитическую активность, а 1%-ный раствор агара увеличил ее на 10 %. Результаты работы способствуют повышению сохранности кондитерских изделий. Lipolytic spoilage, which leads to the appearance of a soapy taste, is a defective sign of confectionery products. The effect of gelatinous agents on the activity of lipolytic enzymes was studied, pectin and gelatin solutions did not affect the lipolytic activity, and 1 % agar solution increased by 10 %. The results of the work contribute to improving the safety of confectionery products.

Study on Enteric Vacant Capsules Based on Hydroxypropyl Methylcellulose Phthalate-55S

The formulation and preparation technology of enteric cellulose hollow capsules were studied, and its properties were evaluated. The enteric cellulose hollow capsules were prepared with hydroxypropyl methylcellulose phthalate~55S (Hp55S) as film~forming material, agar as molding agent and hydroxypropyl methylcellulose (HPMC) as disintegration regulator. The preparation process was as follows: (1) At room temperature, 9~16 phr of Hp55S was dissolved in 30~50 phr of dilute ammonia solution with pH of 10~11 to obtain transparent Hp55S glue solution; (2) Put 1.2~1.6 parts of agar into 50~70 parts of water, heat and boil to obtain agar solution. 1~7 phr of HPMC, 0.12~0.16 phr of KCl and 0.1~0.2 phr of Tween~80 were poured into agar solution to disperse evenly, and then the temperature of gel solution was reduced to 50~55 oC to obtain agar/HPMC mixed gel solution; (3) The Hp55S solution was heated to 50~55 oC and then poured into agar/HPMC solution to obtain composite cellulose solution. The temperature of the solution was kept at 50~55 oC. (4) Enteric cellulose hollow capsules were prepared by dipping in glue, shaping, drying, trimming and assembling. The results showed that the enteric cellulose hollow capsules met the quality requirements of “enteric coated hollow capsules” in Chinese Pharmacopoeia. Compared with the traditional formula and preparation process of enteric coated hollow capsules, it avoids the use of organic solvents and multiple molding process. The enteric cellulose hollow capsule greatly reduces the preparation cost from the formula to the process, which is green, safe and environmental friendly, and has good application value.

The Effectiveness of Nutrient Culture Solutions with Agar Addition as An Evaluation Media of Rice Under Iron Toxicity Conditions

Background: Evaluation of the tolerance level of rice to iron (Fe) toxicity stress can be done using a hydroponic system in a nutrient culture solution under a controlled condition. This study aimed to obtain a nutrient culture solution that effective as a medium for evaluating the response of rice under Fe toxicity stress condition. Methods: This experiment was carried out by comparing the effectiveness of three kinds of nutrient culture media, namely Yoshida’s Half-Strength solution (HSY), Yoshida’s Half-Strength + 0.2% agar solution (HSYA), and Yoshida’s Full-Strength + 0.2% agar solution (FSYA) using two rice genotypes, Inpara 5 (sensitive to Fe toxicity) and Mahsuri (tolerant to Fe toxicity). Leaf bronzing level, plant dry weight, and pH of nutrient culture media were observed in this experiment. Results: The results showed that the stress response as represented by the bronzing score in Inpara 5 leaves was known to be higher than that of Mahsuri in the three nutrient culture media. The decrease of root and shoot dry weight in Inpara 5 was higher than that of Mahsuri. In addition, the decrease in the pH of nutrient culture solution media without an agar addition (HSY) occurred faster than the media with the agar addition (HSYA and FSYA). Conclusion: The HSYA and FSYA media exhibited a similar pattern of pH declining but causing significant differences in growth responses between Inpara 5 and Mashuri indicating the HSYA medium is considered more efficient compared to the FSYA medium because it only requires a smaller amount of agar.

Application of the microwave field in jelly products technology

The object of research is the agar-based chocolate-jelly cake technology. Due to the annual decrease in the production of natural jelly-forming agents and their high price, the possibilities of improving the qualitative change in their functional properties are being studied. In this connection, various methods of modification by gelling agents, both chemical and physical, are proposed. It is proposed to use the field of ultra-high frequencies (UHF) during the preparation of agar-sugar-treacle syrup in the "Chocolate-jelly" cake technology, as a result of which the consumption of gelling agents is reduced to 40 %. Microwave processing of the swollen gelling substance allows to reduce its consumption without introducing other components into the product formulation and without significant changes in the production process. It is shown that microwave treatment of a 1 % agar solution leads to an increase in the strength of the formed jellies by 40 %. It was found that microwave treatment leads to an increase in the melting temperature of the jelly in comparison with the untreated sample. It was revealed that hysteresis is observed at solidification and melting temperatures, the value of which ranges from 10 to 30 °C. Microwave treatment of a polysaccharide solution in a microwave field reduces the critical concentration of the transition of the molecular structure of the gel to the supramolecular one. Comparison of the enthalpies of melting of agar jelly after microwave treatment and jelly without finishing indicates that a larger number of hydrogen bonds are involved in the formation of a single node of the structure network. The improved technology of the "Chocolate-jelly" cake based on agar differs from the traditional one in that the dissolution by gelling agents is carried out under the action of a microwave field, which makes it possible to reduce the prescription amount of agar. The proposed method of processing a 1 % agar solution with an ultrahigh frequency field leads to the strengthening of the jelly structure, and due to this, the costs of gelling agents in the production of jelly products are reduced and leads to a decrease in its cost. The implementation of the plan will expand the range of jelly products and create competitive products in the confectionery market.

Rheological Behavior of Agar Solution in Relation to the Making of Instant Edible Bird's Nest products

Agar solution has been used in industry as a “background” liquid material for the production of instant Edible Bird’s Nest products. In this work, the rheological properties of agar solution were studied, especially the effect of shear rate, agar concentration and temperature, respectively, on the apparent viscosity of the agar solution. A HAAKE rotary viscometer was used. Results indicated that the agar solution exhibited shear-thinning behavior following the power law fluid model. Its apparent viscosity increased exponentially with an increase of solid concentration, and decreased with a rise of temperature. The independence of viscosity on temperature followed Arrhenius equation. Reasonable empirical correlations between the apparent viscosity of the agar solution for different temperatures, shear rates and different concentrations are proposed respectively.

New in vitro micrografting method for apple by sticking

The requirements for in vitro micrografting in apple are described. In vitro multiplicated shoots of cv. Royal Gala were the sources of rootstocks and scions after different pre-treatment, respectively. Oxidative browning of cut surfaces could be inhibited by the use of antioxidant mixture during grafting process. Scion base cut in v-shape was stuck by 1% agar-agar solution into the vertical slit of rootstock. There was no any displacement and the rate of fused and further developed grafts was 95 percent. Agar-agar between the rootstock and scion made the transport of different materials possible and hold the graft units together until the fusion took place. Fusion was proved also by histological studies. Some of in vitro micrografts were planted and acclimatisated and the survival was 100 percent.