scholarly journals Study on the Relationship between Emulsion Properties and Interfacial Rheology of Sugar Beet Pectin Modified by Different Enzymes

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2829
Author(s):  
Yongjie Zhou ◽  
Yuqi Mei ◽  
Tian Luo ◽  
Wenxue Chen ◽  
Qiuping Zhong ◽  
...  
Keyword(s):  
Sugar Beet ◽  
Ferulic Acid ◽  
Rheological Properties ◽  
Functional Groups ◽  
Adsorbed Layer ◽  
Bimodal Distribution ◽  
Interfacial Rheology ◽  
Interfacial Pressure ◽  
Emulsification Property ◽  
Component Content

The contribution of rheological properties and viscoelasticity of the interfacial adsorbed layer to the emulsification mechanism of enzymatic modified sugar beet pectin (SBP) was studied. The component content of each enzymatic modified pectin was lower than that of untreated SBP. Protein and ferulic acid decreased from 5.52% and 1.08% to 0.54% and 0.13%, respectively, resulting in a decrease in thermal stability, apparent viscosity, and molecular weight (Mw). The dynamic interfacial rheological properties showed that the interfacial pressure and modulus (E) decreased significantly with the decrease of functional groups (especially proteins), which also led to the bimodal distribution of particle size. These results indicated that the superior emulsification property of SBP is mainly determined by proteins, followed by ferulic acid, and the existence of other functional groups also promotes the emulsification property of SBP.

Effects of insoluble dietary fiber and ferulic acid on the rheological properties of dough

2021 ◽  
pp. 107008
Author(s):  
Chong-Chong Wang ◽  
Zhen Yang ◽  
Jun-Jie Xing ◽  
Xiao-Na Guo ◽  
Ke-Xue Zhu
Keyword(s):  
Ferulic Acid ◽  
Rheological Properties ◽  
Dietary Fiber ◽  
Insoluble Dietary Fiber

scholarly journals Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough—Evaluation of Thermal and Rheological Properties

Molecules ◽  
2021 ◽  
Vol 26 (22) ◽  
pp. 7033
Author(s):  
Dorota Gałkowska ◽  
Teresa Witczak ◽  
Mariusz Witczak
Keyword(s):  
Durum Wheat ◽  
Rheological Properties ◽  
Wheat Flour ◽  
Angular Frequency ◽  
Wheat Varieties ◽  
Spelt Wheat ◽  
Component Content ◽  
The Individual ◽  
Quinoa Flour ◽  
Wheat Flours

The aim of this study was to investigate thermal and rheological properties of selected ancient grain flours and to evaluate rheological properties of mixtures thereof represented by pasta dough and dry pasta. Flours from spelt, einkorn, and emmer ancient wheat varieties were combined with quinoa flour. All these flour sources are considered healthy grains of high bioactive component content. Research results were compared to durum wheat flour or spelt wheat flour systems. Differential scanning calorimeter (DSC) and a rapid visco analyzer (RVA) were used to investigate the phase transition behavior of the flours and pasting characteristics of the flours and dried pasta. Angular frequency sweep experiments and creep and recovery tests of the pasta dough were performed. The main components modifying the pasta dough structure were starch and water. Moreover, the proportion of the individual flours influenced the rheological properties of the dough. The durum wheat dough was characterized by the lowest values of the K′ and K″ parameters of the power law models (24,861 Pa·sn′ and 10,687 Pa·sn″, respectively) and the highest values of the instantaneous (J0) and retardation (J1) compliances (0.453 × 10−4 Pa and 0.644 × 10−4 Pa, respectively). Replacing the spelt wheat flour with the other ancient wheat flours and quinoa flour increased the proportion of elastic properties and decreased values of the J0 and J1 of the pasta dough. Presence of the quinoa flour increased pasting temperature (from 81.4 up to 83.3 °C) and significantly influenced pasting viscosities of the spelt wheat pasta samples. This study indicates a potential for using mixtures of spelt, einkorn, and emmer wheat flours with quinoa flour in the production of innovative pasta dough and pasta products.

Arabinose and ferulic acid rich pectic polysaccharides extracted from sugar beet pulp

1996 ◽  
Vol 288 ◽  
pp. 143-153 ◽  
Author(s):  
Alexander Oosterveld ◽  
Gerrit Beldman ◽  
Henk A. Schols ◽  
Alfons G.J. Voragen
Keyword(s):  
Sugar Beet ◽  
Ferulic Acid ◽  
Sugar Beet Pulp ◽  
Pectic Polysaccharides ◽  
Beet Pulp

scholarly journals SOMATOTYPOLOGIC ESTIMATION OF STUDENTS-YOUTHS WITH THE DIFFERENT LEVEL OF THE FUNCTIONAL STATE

2019 ◽  
Vol 96 (5) ◽  
pp. 478-483 ◽  
Author(s):  
M. M. Kolokoltsev
Keyword(s):  
Physical Activity ◽  
Functional Groups ◽  
Functional State ◽  
Functional Group ◽  
The Body ◽  
Physical Culture ◽  
Muscular Force ◽  
Left Wrist ◽  
Irkutsk Region ◽  
Component Content

The prevention of different diseases among students must be based on the need for the individualization of all health saving technologies with taking into account the type of constitution, dynamics of its development, interrelation with the physical activity and the functional state. Purpose of the work is to give the characteristic of somatotypes of the constitution of the students-youths of the Irkutsk region with taking into account special features of their functional state. There were examined 1014 students-youths aged of 17-20 years, referred due to the health status for the occupations by physical culture to the I -1 (basic) functional group and 275 students referred to IV group (group Curable Physical Culture). For somatotyping and constitutional diagnostics there was used the procedure by R.N. Dorokhov, V.G. Petrukhina (1989). There were established significant differences in the types of constitution in the youths of the I and IV functional groups. This is manifested by the fact that microsomic (MiS) type youths are recorded in the IV functional group by 2 times less frequent than in the I group, but by 1.4 time more frequent than macrosomic (MaS) students. There was revealed the large number of youths referred to transitional somatotypes who have the retarded variant of the development. The component content of the body of youths in both functional groups according to the bone mass is somewhat lower than standard, fat is above standard in both groups, muscular mass is in limits of standard range in the I functional group and is descended in the IV group. In a somatotypologic set of both functional groups from MiS to MegS to type there is noted a reduction of the absolute and relative content of muscular mass and the gain of fat. The insufficient content of muscular mass in students of IV functional group is related with their low physical activity, that is confirmed by reliably poor development of the muscular force of right and left wrist of hands.

scholarly journals Isolation from Sugar Beet Cell Walls of Arabinan Oligosaccharides Esterified by Two Ferulic Acid Monomers

2004 ◽  
Vol 134 (3) ◽  
pp. 1173-1180 ◽  
Author(s):  
Sébastien V. Levigne ◽  
Marie-Christine J. Ralet ◽  
Bernard C. Quéméner ◽  
Brigitte N.-L. Pollet ◽  
Catherine Lapierre ◽  
...  
Keyword(s):  
Sugar Beet ◽  
Ferulic Acid ◽  
Cell Walls
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