scholarly journals Synergistic Effect of Heating pH and Transglutaminase on the Gelation Kinetics and Texture of Yak Skim Milk Gels

2021 ◽  
Vol 2021 ◽  
pp. 1-7
Author(s):  
Lin Yang ◽  
Zhaomin Li ◽  
Xuedong Gu ◽  
Fumin Chi ◽  
Yahui Zhu
Keyword(s):  
Ph Value ◽  
Synergistic Effects ◽  
Gelation Time ◽  
Skim Milk ◽  
Textural Properties ◽  
Yak Milk ◽  
Ph Values ◽  
Gelation Kinetics ◽  
Opposite Trend ◽  
Water Holding

Textural defects (including syneresis and poor consistency) often occur in yogurt gels produced from yak milk. In this research, the synergistic effects of transglutaminase (TGase) and heating pH on the textural properties of acidified yak skim milk gels, as well as the related mechanism of action, were investigated. The pH values of yak skim milk were adjusted to 6.3, 6.7, and 7.1, respectively. The samples were heated at 80°C for 30 min and then cooled to 42°C. After treatment with different contents of TGase (0, 3, and 10 U TGase per gram proteins), the samples were acidified with glucono-delta-lactone. For a given TGase content, the final storage modulus (G′) of gels was positively related to the heating pH, whereas the opposite trend was observed for the gelation time. This effect was obvious between pH 6.3 and 6.7. At a definite heating pH value, the final G′ of the gels was highest at 3 U TGase per gram proteins. The highest water holding capacity and firmness value were observed in gels prepared using pH 7.1 and 3 U TGase per gram proteins. In the samples treated with 3 U TGase per gram proteins (preheating pH 7.1), more rigid network structures were seen in the gel than 0 or 10 U TGase per gram proteins. Therefore, adjusting the heating pH values and TGase contents is an effective way of improving the textural properties of yak milk gels.

scholarly journals Combined Use of Trisodium Citrate and Transglutaminase to Enhance the Stiffness and Water-Holding Capacity of Acidified Yak Milk Gels

2018 ◽  
Vol 2018 ◽  
pp. 1-6
Author(s):  
Lin Yang
Keyword(s):  
Electron Microscopy ◽  
Synergistic Effect ◽  
Skim Milk ◽  
Textural Properties ◽  
Trisodium Citrate ◽  
Water Holding Capacity ◽  
Cross Linking ◽  
Yak Milk ◽  
Combined Use ◽  
Water Holding

In this research, the synergistic effect of trisodium citrate (TSC) and microbial transglutaminase (TGase) treatment on the textural properties of acidified yak skim milk gels was investigated. TSC was added to yak skim milk to concentrations of 0, 20, and 40 mmol/L, followed by adjusting the pH to 6.7. The samples were incubated with TGase for the cross-linking reaction, after which the samples were acidified with 1.4% (w/v) gluconodelta-lactone (GDL) at 42°C for 4 h to form gels. The stiffness and water holding capacity (WHC) of gels exhibited higher values at 20 or 40 mmol/L than without TSC. The final storage modulus (G′) of yak milk gels was positively related to the concentration of TSC prior to TGase treatment. Cryoscanning electron microscopy observations showed that the gel networks were more rigid with higher TSC concentrations. Overall, TSC dissociated particles in yak milk into smaller ones. The newly formed particles in yak skim milk could form acid-induced gels with greater stiffness and higher WHC in the presence of TGase.

scholarly journals The Influence of pH Values on the Rheological, Textural and Release Properties of Carbomer Polacril® 40P-Based Dental Gel Formulation with Plant-Derived and Synthetic Active Components

Molecules ◽  
2020 ◽  
Vol 25 (21) ◽  
pp. 5018
Author(s):  
Yuliia Maslii ◽  
Olena Ruban ◽  
Giedre Kasparaviciene ◽  
Zenona Kalveniene ◽  
Anna Materiienko ◽  
...  
Keyword(s):  
Ph Value ◽  
Textural Properties ◽  
Active Pharmaceutical Ingredient ◽  
Application Site ◽  
Structural Viscosity ◽  
Active Components ◽  
Value Evaluation ◽  
Ph Values ◽  
Thixotropic Behavior ◽  
Ph Range

The physicochemical properties, especially pH value of dental medicines, have significant influence on the health of oral cavity tissues. The pH of formulations should correspond to the value of saliva pH (5.5–8.0). For carbomer-based gels, the required pH value is obtained by neutralizing them with alkaline components, which leads to their structuring (thickening). This affects the physical properties of the gel, its residence time at the application site and the rate of release of active pharmaceutical ingredient. Therefore, the main purpose of this study is to evaluate the rheological, textural, and biopharmaceutical properties of Carbomer Polacril® 40P-based dental gel depending on the pH value. Evaluation of the rheological properties of gel preparations were performed by measuring the structural viscosity of the samples as a function of pH and temperature. The textural properties of the gel were evaluated by performing tests regarding back extrusion and spreadability. Carbomer Polacril® 40P-based gels haven’t shown noticeable thixotropic behavior, and were characterized by plastic flow in the whole studied pH range. The structural viscosity at the selected average pH value hasn’t differed at storage (25 °C) and application (37 °C) temperature. Texture studies of dental gels have shown a strong correlation with rheoparameters. Their rheological behavior and textural properties haven’t changed significantly between the pH range of 5.5–6.6. The relatively narrow range of working pH values does not affect the change in the viscosity of the preparation significantly and, consequently, does not affect the release of APIs from the developed Carbomer Polacril® 40P-based dental gel.

Kualitas Fisik Daging Ayam Broiler yang Diberi Minyak Buah Merah dalam Pakan Komersial

2019 ◽  
Vol 6 (1) ◽  
pp. 20
Author(s):  
Abdul Rahman Ollong ◽  
Rizki Arizona ◽  
Rusli Badaruddin
Keyword(s):  
Moisture Content ◽  
Broiler Chickens ◽  
Broiler Chicken ◽  
Ph Value ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Broiler Meat ◽  
Fruit Oil ◽  
Water Holding ◽  
Range Test

ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan minyak buah merah (MBM) pada pakan terhadap kualitas fisik daging ayam broiler. Seratus ekor ayam broiler umur sehari (DOC) ditempatkan pada lima kelompok perlakuan pakan yang berbeda, yaitu: P1 (pakan kontrol/tanpa penambahan minyak), P2 (2% MBM), P3 (4% MBM), P4 (6% MBM) dan P5 (6% Minyak kelapa sawit). Setiap kelompok perlakuan terdiri dari empat ulangan masing-masing dengan lima ekor. Ayam broiler dipelihara selama 35 hari. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan analisis variansi pola searah dan diuji lanjut dengan Duncan’s New Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa semua variable yang diamati menunjukkan adanya pengaruh nyata (P<0,05) terhadap perlakuan yang diberikan. Dari hasil penelitian ini dapat disimpulkan bahwa penggunaan minyak buah merah (MBM) dalam pakan mampu memberikan pengaruh terhadap pH Daging, Daya Ikat Air (DIA), susut masak dan keempukan daging ayam broiler.Kata kunci : daging ayam broiler, daya ikat air, keempukan daging, pH daging, susut masakABSTRACT The experiment was conducted to study the effect of red fruit oil (RFO) onphysical quality  of broiler chicken. One hundred day old chicken (DOC) were placed in four groups of different treatments, of from levels of RFO (P1 (diet without addition of RFO), P2 (2% RFO), P3 (4% RFO) and P4 (6% RFO) and P5 (6% Palm oil)). The treatment group consisted of fivereplications with five birds each. Broiler chickens were reared for 35 days. Statistical analysis used Completely Randomized Design (CRD) and followed by Duncan’s New Multiple Range Test (DMRT). The results showed that the pH value, moisture content, water holding capacity, and cooking loss was significant differences. It could be concluded that the addition of red fruit oil in the diet give effect  of broiler chicken meat.Keywords: broiler meat, cooking loss, moisture content, pH value, water holding capacity

scholarly journals Enhanced preservation of vacuum-packaged Atlantic salmon by hyperbaric storage at room temperature versus refrigeration

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Liliana G. Fidalgo ◽  
Mário M. Q. Simões ◽  
Susana Casal ◽  
José A. Lopes-da-Silva ◽  
Ivonne Delgadillo ◽  
...  
Keyword(s):  
Atlantic Salmon ◽  
Microbial Activity ◽  
Room Temperature ◽  
Energy Savings ◽  
Textural Properties ◽  
Storage Conditions ◽  
Volatile Profile ◽  
Fragmentation Index ◽  
C 30 ◽  
Water Holding

AbstractHyperbaric storage at room temperature (HS/RT: 75 MPa/25 °C) of vacuum-packaged fresh Atlantic salmon (Salmo salar) loins was studied for 30 days and compared to atmospheric pressure at refrigerated temperatures (AP/5 °C, 30 days) and RT (AP/25 °C, 5 days). Most of the fatty acids were not affected by storage conditions, with only a slight decrease of docosahexaenoic acid (DHA) content (n-3 polyunsaturated fatty acid) for AP samples, reflected in the lower polyene index values obtained and higher oxidation extent. For HS, a lower lipid oxidation extension and a slower increase of myofibrillar fragmentation index values were observed, when compared to AP samples. The volatile profile was similar for the HS and fresh samples, with the HS samples retaining fresh-like alcohols and aldehydes components, which disappeared in AP samples, mainly in AP/25 °C samples. The volatile profile for AP samples (5 and 25 °C) revealed mostly spoilage-like compounds due to microbial activity. Drip loss increased progressively during the 30 days of storage under HS, while a slight decrease of water holding capacity after 5 days was observed, increasing further after 30 days. Regarding textural properties, only resilience was affected by HS, decreasing after 30 days. So, HS/RT could represent an interesting extended preservation methodology of fresh salmon loins, since allows retaining important physicochemical properties for at least 15 days, while refrigeration after 5 days showed already volatile spoilage-like compounds due to microbial activity. Furthermore, this methodology allows additional considerable energy savings when compared to refrigeration.

scholarly journals Bonding of Selected Hardwoods with PVAc Adhesive

2020 ◽  
Vol 11 (1) ◽  
pp. 67
Author(s):  
Ján Iždinský ◽  
Ladislav Reinprecht ◽  
Ján Sedliačik ◽  
Jozef Kúdela ◽  
Viera Kučerová
Keyword(s):  
Adhesion Strength ◽  
Cold Water ◽  
Ph Value ◽  
Water Extract ◽  
Solid Wood ◽  
Contact Angles ◽  
Water Contact ◽  
Ph Values ◽  
Positive Tendency ◽  
The Impact

The bonding of wood with assembly adhesives is crucial for manufacturing wood composites, such as solid wood panels, glulam, furniture parts, and sport and musical instruments. This work investigates 13 hardwoods—bangkirai, beech, black locust, bubinga, ipé, iroko, maçaranduba, meranti, oak, palisander, sapelli, wengé and zebrano—and analyzes the impact of their selected structural and physical characteristics (e.g., the density, cold water extract, pH value, roughness, and wettability) on the adhesion strength with the polyvinyl acetate (PVAc) adhesive Multibond SK8. The adhesion strength of the bonded hardwoods, determined by the standard EN 205, ranged in the dry state from 9.5 MPa to 17.2 MPa, from 0.6 MPa to 2.6 MPa in the wet state, and from 8.5 MPa to 19.2 MPa in the reconditioned state. The adhesion strength in the dry state of the bonded hardwoods was not influenced by their cold water extracts, pH values, or roughness parallel with the grain. On the contrary, the adhesion strength was significantly with positive tendency influenced by their higher densities, lower roughness parameters perpendicular to the grain, and lower water contact angles.

scholarly journals Microstructure and Properties of Self-Assembly Graphene Microcapsules: Effect of the pH Value

Nanomaterials ◽  
2019 ◽  
Vol 9 (4) ◽  
pp. 587 ◽  
Author(s):  
Yan-Dong Guo ◽  
Jun-Feng Su ◽  
Ru Mu ◽  
Xin-Yu Wang ◽  
Xiao-Long Zhang ◽  
...  
Keyword(s):  
Electron Microscope ◽  
Photoelectron Spectroscopy ◽  
Self Assembly ◽  
Chemical Engineering ◽  
Ph Value ◽  
Liquid Paraffin ◽  
Energy Dispersive Spectrometer ◽  
Core Material ◽  
Microstructure And Properties ◽  
Ph Values

Graphene has attracted attention in the material field of functional microcapsules because of its excellent characteristics. The content and state of graphene in shells are critical for the properties of microcapsules, which are greatly affected by the charge adsorption equilibrium. The aim of this work was to investigate the effect of pH value on the microstructure and properties of self-assembly graphene microcapsules in regard to chemical engineering. Microcapsule samples were prepared containing liquid paraffin by a self-assembly polymerization method with graphene/organic hybrid shells. The morphology, average size and shell thickness parameters were investigated for five microcapsule samples fabricated under pH values of 3, 4, 5, 6 and 7. The existence and state of graphene in dry microcapsule samples were analyzed by using methods of scanning electron microscope (SEM), transmission electron microscope (TEM) and X-ray photoelectron spectroscopy (XPS). Fourier Transform Infrared Spectoscopy (FT-IR) and Energy Dispersive Spectrometer (EDS) were applied to analyze the graphene content in shells. These results proved that graphene had existed in shells and the pH values greatly influenced the graphene deposition on shells. It was found that the microcapsule sample fabricated under pH = 5 experienced the largest graphene deposited on shells with the help of macromolecules entanglement and electrostatic adherence. This microcapsules sample had enhanced thermal stability and larger thermal conductivity because of additional graphene in shells. Nanoindentation tests showed this sample had the capability of deforming resistance under pressure coming from the composite structure of graphene/polymer structure. Moreover, more graphene decreased the penetrability of core material out of microcapsule shells.

Study on Influence of Silicate Morphology Based on pH Value

2012 ◽  
Vol 454 ◽  
pp. 324-328
Author(s):  
Yan He ◽  
Ya Jing Liu ◽  
Yong Lin Cao ◽  
Li Xia Zhou
Keyword(s):  
Silicic Acid ◽  
Ph Value ◽  
Colorimetric Method ◽  
Absorption Spectrometry ◽  
Degree Of Polymerization ◽  
Raw Material ◽  
X Ray Diffraction ◽  
X Ray ◽  
Ph Values ◽  
The Stability

Infra-red absorption spectrometry, X-ray diffraction observations and characterization tests based on silicon molybdenum colorimetric method were used to investigate the optimal pH value controlling the stability of the silicic acid form. The experiment process was done by using sodium silicate as raw material. The results showed that the solution of silicate influenced the polymerization. The active silicic acid solution with a certain degree of polymerization was obtained by controlling the pH values.

scholarly journals Oral pH value predicts the incidence of radiotherapy related caries in nasopharyngeal carcinoma patients

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Zheng Li ◽  
Qiuji Wu ◽  
Xiangyu Meng ◽  
Haijun Yu ◽  
Dazhen Jiang ◽  
...  
Keyword(s):  
Nasopharyngeal Carcinoma ◽  
Radiation Dose ◽  
Protective Factors ◽  
Green Tea ◽  
Cox Regression ◽  
Ph Value ◽  
Dynamic Monitoring ◽  
Tea Consumption ◽  
Ph Values ◽  
Kaplan Meier

AbstractRadiotherapy-related caries is a complication of radiotherapy for nasopharyngeal carcinoma; however, factors influencing the occurrence, accurate prediction of onset, and protective factors of radiotherapy-related caries remain unclear. This study analyzed risk factors, disease predictors, and protective factors for radiotherapy-related caries in nasopharyngeal carcinoma. This prospective study included 138 nasopharyngeal carcinoma patients receiving radical radiotherapy at our hospital during June 2012–December 2016 and were followed up for dental caries. Patients’ clinical data on radiotherapy were collected, dynamic monitoring was performed to assess changes in oral pH values, and a questionnaire survey was administered to collect patients’ lifestyle habits. Time-dependent cox regression trees, event-free Kaplan–Meier curve, Mann–Whitely U test were used to analysis the results. The median follow-up time was 30 (12–60) months. Radiotherapy-related caries occurred in 28 cases (20.3%). Univariate analyses showed that radiotherapy-related caries was associated with patient’s age, oral saliva pH value, green tea consumption, and radiation dose to sublingual glands, but not with the radiation dose to the parotid and submandibular glands. Multivariate analysis showed that oral saliva pH value [hazard ratio (HR) = 0.390, 95% confidence interval = 0.204–0.746] was an independent prognostic factor for radiotherapy-related caries. Patients with oral saliva pH values ≤ 5.3 in the 9th month after radiotherapy represented a significantly higher risks for radiotherapy-related caries (p < 0.001). Green tea consumption was associated with the occurrence of radiotherapy-related caries, and oral saliva pH values could predict the occurrence of radiotherapy-related caries. Limiting radiation doses to sublingual glands can reduce the occurrence of radiotherapy-related caries.

Effect of pH Value on the Synthesis of NiO Nanoparticles and Microstructure of NiO Based Composite Anode

2021 ◽  
Vol 317 ◽  
pp. 447-453
Author(s):  
Noor Hidayah Aniza Zakaria ◽  
Nafisah Osman
Keyword(s):  
Ph Value ◽  
Sol Gel ◽  
Secondary Phase ◽  
Average Diameter ◽  
Morphological Observation ◽  
Nio Nanoparticles ◽  
Composite Anode ◽  
Ph Values ◽  
Particle Size Analyzer ◽  
Nio Nps

NiO nanoparticle was synthesized by a sol-gel method with three different pH values namely pH=1, 7 and 11, and then calcined at temperature of 450 ᵒC. The influence of different pH values on the physical properties of NiO nanoparticles were investigated by a particle size analyzer (PSA), field emission scanning electron microscope (FESEM) and X-ray diffractometer (XRD). Structural analysis confirmed that a cubic structure of NiO nanoparticle was obtained without any secondary phase for NiO powders prepared with pH=1, while the peak of secondary phase (Ni) appeared for NiO powders prepared with pH= 7 and 11. Morphological observation showed that the NiO nanoparticles prepared with pH=7 and 11 tend to form more agglomerates compared to one prepared with pH=1. The average diameter of NiO nanoparticles with pH 1, 7 and 11 were approximately in the range of 19-26 nm, 21-28 nm, and 24-30 nm, respectively. NiO powder that was synthesized with pH=1 was further used to prepare composite anode of NiO Nps-BaCe0.54Zr0.36Y0.1O2.95 (BCZY) powder. Unfortunately a composite of NiO Nps-BaCeO3-BaZrO3 was obtained instead of BCZY and governed by agglomerates with size in the range of 70-300 nm.

scholarly journals Evaluation of the pH, calcium release and antibacterial activity of MTA Fillapex

2013 ◽  
Vol 42 (5) ◽  
pp. 330-335 ◽  
Author(s):  
Milton Carlos Kuga ◽  
Gisele Faria ◽  
Paulo Henrique Weckwerth ◽  
Marco Antonio Hungaro Duarte ◽  
Edson Alves De Campos ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Calcium Release ◽  
Ph Value ◽  
Diffusion Test ◽  
Evaluation Period ◽  
Ph Values ◽  
Agar Diffusion Test ◽  
Ah Plus ◽  
Endodontic Sealers ◽  
And Staphylococcus Aureus

OBJECTIVE: This study evaluated, in several analysis periods, pH and calcium release and antibacterial activity provided by MTA Fillapex sealer compared to Sealapex and AH Plus sealers. MATERIAL AND METHOD: Polyethylene tubes were filled with a sealer and immersed in distilled water. After 24 hours, 14 and 28 days, pH and calcium release by endodontic sealers were evaluated directly in water which the tubes were stored. Sealers antibacterial activity was evaluated against Enterococcus faecalis and Staphylococcus aureus by means of agar diffusion test. All data were submitted to ANOVA and Tukey tests (α=0.05). RESULT: In all periods evaluated, Sealapex had the highest pH value (p<0.05) in comparison to other sealers and MTA Fillapex provided higher pH values than AH Plus (p<0.05). In 14-days period, MTA Fillapex had greater calcium release value than Sealapex (p<0.05). In 28-days period, Sealapex provided higher calcium release than MTA Fillapex (p<0.05). In all periods, AH Plus provided lower calcium release than other sealers (p<0.05). In relation to E. faecalis, there were no differences among the sealers, in relation to antibacterial activity (p>0.05). In relation to S. aureus, Sealapex presented better antibacterial effectiveness than the MTA Fillapex and AH Plus (p<0.05), which were similar each other (p>0.05). CONCLUSION: In final evaluation period, pH values and calcium release provided by MTA Fillapex were lower than provided by Sealapex and higher than provided by AH Plus. The MTA Fillapex antimicrobial action was similar to other endodontic sealers.

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