Characterization of Water Binding and Dehydration in Gelatinized Starch

2011 ◽  
Vol 59 (1) ◽  
pp. 256-262 ◽  
Author(s):  
Xiaowen Lv ◽  
Lei Wu ◽  
Jing Wang ◽  
Junguo Li ◽  
Yuchang Qin
Keyword(s):  
Water Binding ◽  
Gelatinized Starch

Dynamic Characterization of the Water Binding Loop in the P-Type Cardiotoxin:  Implication for the Role of the Bound Water Molecule†

Biochemistry ◽  
2001 ◽  
Vol 40 (43) ◽  
pp. 12782-12794 ◽  
Author(s):  
Shih-Che Sue ◽  
Harold C. Jarrell ◽  
Jean-Robert Brisson ◽  
Wen-guey Wu
Keyword(s):  
Water Molecule ◽  
Bound Water ◽  
Dynamic Characterization ◽  
Water Binding ◽  
P Type ◽  
Binding Loop

Preparation and Characterization of Chitosan from Perna viridis (Linnaeus, 1758) shell waste as raw material

2021 ◽  
pp. 2757-2762
Author(s):  
Thilagar Gobinath ◽  
Sasikumar Thamizhselvan ◽  
Arumugam Ramakrishnan ◽  
Samuthirapandian Ravichandran
Keyword(s):  
Fourier Transforms ◽  
Xrd Analysis ◽  
Raw Material ◽  
Perna Viridis ◽  
X Ray Diffraction ◽  
Alternative Source ◽  
Water Binding ◽  
Physiochemical Properties ◽  
Plasma Recalcification Time

Chitosan is extracted from Perna viridis as the staring source via the cycle of chitin deacetylation, which is conducted at 90°C for 6 hours using 40% NaOH. Physiochemical properties such as yield (18%), ash content (0.626%), moisture content (2.9%), and solubility, degree of deacetylation (55), fat binding capability (209%) and water binding ability (254 %) revealed that P.viridis is an important alternative source of chitosan. Fourier transforms infrared spectroscopy (FTIR) analysis showed the characteristic peaks of OH at 3400cm-1 and amine at 1660cm-1, the X-ray diffraction (XRD) analysis suggested two critical characteristic peaks at 18° and 34° at (2θ). Scanning electron microscope (SEM) was used to evaluate the surface morphology of isolated chitosan. Thermogravimetric analysis (TG/DTA) was also used to describe the thermal stability of P.viridis chitosan. The procoagulant capacity, plasma recalcification time assays and minimal bactericidal activity verified the hemocompatibility and antibacterial activity of the preparation of chitosan.

scholarly journals Production And Characterization Of Protein Hydrolysate: Effective Utilization Of Trawl Bycatch

2021 ◽  
Author(s):  
Yuvaraj D ◽  
Sathyakala K ◽  
Gnanasekaran R ◽  
Chandran Masi
Keyword(s):  
Protein Hydrolysate ◽  
Binding Capacity ◽  
Protein Hydrolysates ◽  
Proteinase K ◽  
Fish Protein ◽  
Water Binding ◽  
Food Industries ◽  
By Catch ◽  
Fish Protein Hydrolysates

Abstract Background: Fishing is an industry that provides livelihood to millions who live along the coast and delicious delicacies for the rest. Hence, improving the profitability of the trade has been of utmost importance and has been the research focus of major fishery industries around the globe. Exploring the potential commercialization of wastes produced by the industry is one way to achieve this goal. In this context, the waste may point towards discarded fishes, fish parts, etc. In this research, we are going to study the possibility to efficiently extract Fish Protein Hydrolysate (FPH) which has a huge commercial value from discarded by-catch fishes. Trawling is a fishing method which when employed often results in the capture of a huge quantity and diversity of non-target species due to lack of selectivity of the trawl net. These non-targeted species often termed as by-catch, are often disposed of. These under-valued species are targeted in this work for producing Fish Protein Hydrolysates (FPHs) using commercially available enzymes such as Papain (FPH1), Proteinase K (FPH2), and their functional characteristics such as solubility, foaming and emulsifying properties, oil and water-binding capacity are compared. The experimental design is as shown in the graphical abstract below.Results: Among the two, Fish Protein Hydrolysates (FPHs), prepared FPH1 has comparatively slightly improved functional properties. Conclusion: It offers the potential to be used for various applications in the food industries.

scholarly journals Physicochemical and Structural Characterization of Potato Starch with Different Degrees of Gelatinization

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1104
Author(s):  
Fen Xu ◽  
Liang Zhang ◽  
Wei Liu ◽  
Qiannan Liu ◽  
Feng Wang ◽  
...  
Keyword(s):  
Structural Properties ◽  
Hydrothermal Treatment ◽  
Binding Capacity ◽  
Potato Starch ◽  
Hydroxyl Groups ◽  
Water Binding ◽  
Starch Gelatinization ◽  
Gelatinized Starch ◽  
Amorphous Structures ◽  
Starch Gels

Starch gelatinization has been widely studied previously, but there is still a lack of systematical research on the relationship between the degree of starch gelatinization (DSG) and its physicochemical and structural properties. In this study, potato starch samples with DSG ranging from 39.41% to 90.56% were obtained by hydrothermal treatment. The thermal, rheological, and structural properties, as well as the water-binding capacity of samples were investigated. A starch solution with a DSG of 39.41% was partially sedimented at room temperature, while starch with a DSG of 56.11% can form a stable paste with a fine shear-thinning property, as well as samples with a DSG larger than 56.11%. The endothermic enthalpy, gelatinization range, and short-range ordered structure of starch were negatively correlated with DSG, whereas onset gelatinization temperature, apparent viscosity, and water-binding capacity were positively correlated. The viscoelasticity of starch gels was negatively correlated with the DSG after full gelatinization (DSG > 39.41%). Starch granules gradually lose their typical shape and less birefringence can be observed with increasing DSG. Hydrothermal treatment has a more significant effect on the amount of exposed hydroxyl groups than the ordered and amorphous structures of partially gelatinized starch. This study built linear correlations between starch physicochemical properties and the DSG and provided comprehensive insight into the characteristics of partially gelatinized potato starch.

scholarly journals Water binding to FeIII hemes studied in a cooled ion trap: characterization of a strong ‘weak’ ligand

2019 ◽  
Vol 21 (38) ◽  
pp. 21329-21340 ◽  
Author(s):  
Mohammad Aarabi ◽  
Satchin Soorkia ◽  
Gilles Grégoire ◽  
Michel Broquier ◽  
Aurélien de la Lande ◽  
...  
Keyword(s):  
Gas Phase ◽  
Ion Trap ◽  
Water Binding ◽  
Ferric Heme ◽  
Water Ligation

Characterizing in the gas phase the intense water ligation to ferric heme, dramatically distinct from protonated heme.

Morphological Characterization of Mycobacteriophage R1

1974 ◽  
Vol 32 ◽  
pp. 254-255
Author(s):  
B. L. Soloff ◽  
T. A. Rado
Keyword(s):  
Carbon Source ◽  
Stationary Phase ◽  
Growth Phase ◽  
Minimal Medium ◽  
Morphological Characterization ◽  
Logarithmic Growth Phase ◽  
Complete Lysis ◽  
Lysogenic Culture ◽  
Logarithmic Growth

Mycobacteriophage R1 was originally isolated from a lysogenic culture of M. butyricum. The virus was propagated on a leucine-requiring derivative of M. smegmatis, 607 leu−, isolated by nitrosoguanidine mutagenesis of typestrain ATCC 607. Growth was accomplished in a minimal medium containing glycerol and glucose as carbon source and enriched by the addition of 80 μg/ ml L-leucine. Bacteria in early logarithmic growth phase were infected with virus at a multiplicity of 5, and incubated with aeration for 8 hours. The partially lysed suspension was diluted 1:10 in growth medium and incubated for a further 8 hours. This permitted stationary phase cells to re-enter logarithmic growth and resulted in complete lysis of the culture.

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