Pectin recovery from apple pomace: Physico‐chemical and functional variation based on methyl‐esterification

Physico-chemical, sensory and textural attributes of apple pomace powder supplemented fibre rich cookies

Journal of Hill Agriculture ◽

10.5958/2230-7338.2018.00041.1 ◽

2018 ◽

Vol 9 (2) ◽

pp. 225

Author(s):

Prashant Sahni ◽

DM Shere

Keyword(s):

Apple Pomace ◽

Physico Chemical ◽

Textural Attributes

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Functional dairy product

Proceedings of the Voronezh State University of Engineering Technologies ◽

10.20914/2310-1202-2018-4-164-169 ◽

2019 ◽

Vol 80 (4) ◽

pp. 164-169

Author(s):

I. A. Nuriakhmetova ◽

A. A. Bolotova ◽

V. S. Sindryavkina ◽

I. S. Dokuchaeva

Keyword(s):

Dairy Product ◽

Fine Powder ◽

Fermented Milk ◽

Apple Pomace ◽

Raw Material ◽

Small Enterprises ◽

Milk Product ◽

Physico Chemical ◽

Functional Orientation ◽

Powder Addition

A functional orientation fermented milk product on a direct starter with the apple powder addition was obtained. The apple pomace powder obtained under gentle conditions enriches the kefir product with pectin substances, vitamins E, B2, B6, iron and potassium. The apple pomace powder was obtained in a vibration vacuum dryer - a mill, which provides drying under vacuum with the combination of grinding processes and intensive vibrational action. This technology allows obtaining a fine powder with a moisture content of 4–6%, minimizing the raw material valuable components loss during drying, since the process temperature is no higher than 40o C. The starter consists of thermophilic, mesophilic lactic acid Streptococcus,and Lactobacillus acidophilus (Lасtococcus lactis sp lactis, Laсtococcus lactis sp. cremoris, Laсtococcus lactis sp. lactis biovar. diacetylactis, Saccharomyces unisporus, Streptococcus salivarius sp. thermophiles). The nutritional value of kefir product with the functional powder introduction was calculated. An approbation of the proposed K-10,12 starter for the preparation of kefir product with the apple powder addition and the analysis of consumer properties in comparison with traditional kefir were carried out. Each starter batch was analyzed for the absence of extraneous microflora, by microscopic examination and the presence of gas-forming microflora. Quality control indicators of enriched kefir product was being conducted during the entire shelf life. Organoleptic and physico-chemical quality assessment of the finished dairy product was performed on a 10-point scale. The control of microbiological indicators of kefir product was carried out in comparison with traditional kefir, obtained with the use of ordinary kefir fungi. The use of direct starter for kefir production solves many technological problems and makes its manufacture in small enterprises possible.

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Decoration of specific sites on freeze-fractured membranes

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100081565 ◽

1978 ◽

Vol 36 (2) ◽

pp. 140-141

Author(s):

H. Gross ◽

H. Moor

Keyword(s):

Pure Water ◽

Freeze Fracture ◽

Chemical Properties ◽

Surface Forces ◽

Sulfate Pentahydrate ◽

Copper Sulfate Pentahydrate ◽

Physico Chemical ◽

Water Of Hydration ◽

Small Container ◽

Binding Forces

Fracturing under ultrahigh vacuum (UHV, p ≤ 10-9 Torr) produces membrane fracture faces devoid of contamination. Such clean surfaces are a prerequisite foe studies of interactions between condensing molecules is possible and surface forces are unequally distributed, the condensate will accumulate at places with high binding forces; crystallites will arise which may be useful a probes for surface sites with specific physico-chemical properties. Specific “decoration” with crystallites can be achieved nby exposing membrane fracture faces to water vopour. A device was developed which enables the production of pure water vapour and the controlled variation of its partial pressure in an UHV freeze-fracture apparatus (Fig.1a). Under vaccum (≤ 10-3 Torr), small container filled with copper-sulfate-pentahydrate is heated with a heating coil, with the temperature controlled by means of a thermocouple. The water of hydration thereby released enters a storage vessel.

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Activation of cytochrome c to a peroxidase compound I-type intermediate by H2O2: relevance to redox signalling in apoptosis

Biochemical Society Symposium ◽

10.1042/bss0710097 ◽

2004 ◽

Vol 71 ◽

pp. 97-106 ◽

Cited By ~ 10

Author(s):

Mark Burkitt ◽

Clare Jones ◽

Andrew Lawrence ◽

Peter Wardman

Keyword(s):

Cytochrome C ◽

Hydroxyl Radical ◽

Redox Regulation ◽

Chemotherapeutic Agents ◽

Tyrosyl Radical ◽

Compound I ◽

Definitive Evidence ◽

Enhanced Production ◽

Physico Chemical

The release of cytochrome c from mitochondria during apoptosis results in the enhanced production of superoxide radicals, which are converted to H2O2 by Mn-superoxide dismutase. We have been concerned with the role of cytochrome c/H2O2 in the induction of oxidative stress during apoptosis. Our initial studies showed that cytochrome c is a potent catalyst of 2′,7′-dichlorofluorescin oxidation, thereby explaining the increased rate of production of the fluorophore 2′,7′-dichlorofluorescein in apoptotic cells. Although it has been speculated that the oxidizing species may be a ferryl-haem intermediate, no definitive evidence for the formation of such a species has been reported. Alternatively, it is possible that the hydroxyl radical may be generated, as seen in the reaction of certain iron chelates with H2O2. By examining the effects of radical scavengers on 2′,7′-dichlorofluorescin oxidation by cytochrome c/H2O2, together with complementary EPR studies, we have demonstrated that the hydroxyl radical is not generated. Our findings point, instead, to the formation of a peroxidase compound I species, with one oxidizing equivalent present as an oxo-ferryl haem intermediate and the other as the tyrosyl radical identified by Barr and colleagues [Barr, Gunther, Deterding, Tomer and Mason (1996) J. Biol. Chem. 271, 15498-15503]. Studies with spin traps indicated that the oxo-ferryl haem is the active oxidant. These findings provide a physico-chemical basis for the redox changes that occur during apoptosis. Excessive changes (possibly catalysed by cytochrome c) may have implications for the redox regulation of cell death, including the sensitivity of tumour cells to chemotherapeutic agents.

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