Kinetics gelling process of isolated soy protein into a non-dairy beverage

Soy proteins are used for their emulsifying, foaming, gelling properties, among others. These characteristics can be modified depending on the conditions to which the product is located. These modifications can now be risky for companies that evaluate product shelf life. Non-dairy products, such as soy-based beverages are the model for characterizing protein gelling kinetics by subjecting them to four different temperature and concentration changes, checking the viscosity of the product after a while. This work evaluated a soy-based drink by adding soy protein isolate at concentrations of 3% 4%, 5% and 6% and then taking it to pasteurization, which would help us make a safe drink. Once pasteurized, tests were placed at the temperature of 45 ºC, 60 ºC, 65 ºC, and 80 ºC respectively for 48 hours to see a change in the properties in the beverages and calculate the gelling curve of each concentration with each temperature. To see the change generated before and after the temperature, viscosity measures were taken, which will help us to have a clearer change from what happens to the isolated soy protein. Curves and kinetic parameters were obtained by making significant differences mainly at a higher temperature and at high concentration, I have even suspended particles forming a gel type in the drink.

Effect of gelatin concentration on the characterizations and hemocompatibility of polyvinyl alcohol–gelatin hydrogel

BACKGROUND: The design and fabrication of hemocompatible and low-toxicity formulations remains a challenging task. Hydrogels are of considerable importance for biomedical applications since they are highly compatible with living tissue, both in vivo and in vitro. OBJECTIVE: The present study aimed to develop and evaluate the characterizations and in vitro hemocompatibility of a hydrogel using polyvinyl alcohol and gelatin with different concentrations. METHODS: The gelling process was realized by cross-linking the polyvinyl alcohol and gelatin. The morphological and structural examinations of the synthetic hydrogels were done by scanning electron microscopy (SEM) and X-ray powder diffraction (XRD). The swelling behavior of the prepared hydrogels in water was evaluated. Prothrombin time, activated partial thromboplastin time, and thrombin time were measured, and a hemolysis test was done to evaluate the hemocompatibility of prepared hydrogels. RESULTS: The increase of the gelatin concentration in polyvinyl gelatin hydrogel increases the porosity and enhances the absorptivity of the prepared hydrogel. The measured hematological parameters indicated enhancement of hemocompatibility as the gelatin concentration was increased in the prepared hydrogel. CONCLUSIONS: The results obtained from this study confirm that gelatin was able to improve the properties of the polyvinyl alcohol–gelatin hydrogel and enhance the hemocompatibility. Thus, the prepared hydrogel could be used in a variety of biomedical applications.

Porous Ceramics Obtained by Slip/Starch Casting Consolidation Method (SSCC)

Slip/starch casting consolidation (SSCC) is a technique for obtaining porous ceramics, which joins the forming process by starch consolidation with the slip casting method. In this work, a slip which contains ceramic powders, starch and dispersant, is poured into a porous mold and is taken to an oven so that the gelling process occurs. After sintering, it is noticed that the ceramics show different characteristics from the ones obtained exclusively by slip casting or by starch consolidation. Alumina ceramics were produced by using the three methods presented in this work. The ceramics were characterized by apparent porosity, mechanical resistance and scanning electron microscopy. The ceramics produced by SSCC presented the highest mechanical resistance value (289 MPa), while the ones produced by starch consolidation and slip casting presented values of 126 MPa and 191 MPa, respectively.