Structural Properties of Starches Dissolved by Microwave Heating

Starches from various botanical sources, presenting different amylose-amylopectin levels, were solubilized with microwave heating and analyzed by high-performance size exclusion chromatography coupled online with multi-angle laser light scattering and refractive index detectors. The molar mass and gyration radius distributions were obtained. Analysis of the particle scattering factors (angular dependence of the scattered light) showed small differences in the internal structure of the samples solubilized during 35, 50 and 70 s. However, the slight differences in the internal structure of samples studied were revealed using Kratky plot. Structure degradation was found when heating of the sample in the microwave oven increased. Structural properties influence the functionality of starches in food products.     

Alanine minimises hepatocyte injury after ischemia-reperfusion in an <i>ex vivo</i> rat liver model

Ischemia-reperfusion injury is a determinant in liver injury occurring during surgery, ischemic states and multiple organ failure. The pre-existing nutritional status of the liver, i.e., fasting, might contribute to the extent of tissue injury. This study investigated whether alanine, an amino acid precursor of glucose, could protect ex vivo perfused livers of fasting rats from reperfusion injury. The portal vein was cannulated, the liver removed and perfused in a closed ex vivo system. Isolated livers were perfused either with glucose 1 g/L and 10 g/L, or with equal concentrations of alanine (n = 10 in each group). The experiment consisted of perfusion for 15 min, ischemia for 60 min, and reoxygenation during 60 min. Enzymes, glucose, lactate and bilirubin were analysed in perfusate samples. The proportion of glycogen as well as activation of caspase 3 was determined in biopsies. Alanine at a concentration of 10 g/L attenuated enzymes release in the perfusate during reoxygenation when compared to glucose-treated groups. Lactate level in the perfusate was lowest in alanine groups. Ischemia-reperfusion and mainly alanine activated apoptosis, specifically in Kupffer and endothelial cells. Alanine presents a protective effect on normothermic ischemia-reperfusion injury of the fasting rat liver when compared to glucose     

The Instrumented Indentation Study of HVOF-Sprayed Hardmetal Coatings

Elastic-plastic properties, namely, hardness and Young’s modulus, of four HVOF-sprayed hardmetal coatings were measured by instrumented indentation using Oliver-Pharr method Nanoindenter XP MTS with a continuous stiffness measurement (CSM) module. The results show that with sufficient number of CSM measurements, one can distinguish between indents made in the hard particles and indents made in the binder material. This can be accomplished by analyzing the plots of hardness and Young’s modulus versus load (or versus indentation depth). Further development of the dependence curves enables the load (or indentation depth) to be set to correspond to the point of transition from a single structure component to the composite material and to determine the properties of both. Comparison of results of CSM measurement with the results of single indentation measurement at a defined load reveals a new perspective on the origin of the indentation size effect in hardmetal coatings. The measurements show that the increase in both the hardness and Young’s modulus with decreasing load is caused mainly by the predominant influence of hard particles in the coatings.     

Bioactive components in forced sweet cherry fruit (Prunus avium L.), antioxidative capacity and allergenic potential as dependent on cultivation under cover

Five early maturing varieties of Prunus avium L. on dwarfing rootstock were forced at Bonn, Germany in spring under transparent plastic cover without additional heating to ripen at a time before field-grown German fruit become available, with better fruit quality than imported sweet cherries; trees grown outside without cover served as control. The cover reduced the incident radiation by up to 54% PAR, UV by up to 22% UV-A and UV-B up to 2% and increased day temperature indoors. Fruit were as firm in the early varieties grown under cover as those in the field and slightly softer than in the late harvesting cultivars. Sugar content was slightly less in four of the five varieties; no differences in acidity and sugar/acid ratio as a taste indicator were found. Fruits were up to 3 mm larger when grown under cover in cvs. ‘Burlat’ and ‘Souvenir’, but no differences were observed in cvs. ‘Earlise’ and ‘Prime Giant’. Fruit of three cultivars, ‘Burlat’, ‘Samba’ and ‘Prime Giant’ can be classified as premium quality with 28 mm–30 mm diameter, when grown under cover. Overall, all cherry fruit were of the market, i.e. consumer- preferred, dark red colouration in line with enhanced anthocyanin contents. In two cultivars, the cover induced healthier fruit. Antioxidative capacity was larger in cv. ‘Samba’, while ascorbic acid (Vitamin C) was increased in cv. ‘Souvenir’; phenols were enhanced in all cultivars and attributed to heat stress. Allergenic protein (Pru av 1) in cherry fruits of both cultivation types were below the detection level at harvest time, indicating that cultivation under cover had no adverse effects on this particular health component.Overall, forcing successfully resulted in 2 weeks earlier ripening, thereby providing the first fresh and healthy (low allergen, high phenolic compounds and high anthocyanin) German cherries of high fruit quality on the market in spring.     

Imidazolium poly(butylene terephthalate) ionomers with long-term antimicrobial activity

Imidazolium poly(butylene terephthalate) ionomers with ionic groups located randomly along the polymer chain or selectively as end-groups (telechelic) have been prepared in order to determine their antimicrobial (AM) activity. Two different approaches have been followed for the linkage of the imidazolium to the polymer backbone: a covalent bond and an ionic aggregation to sulfonated groups covalently bonded to the polymer. The ionic groups have been linked to the polymer in order to improve the long-term AM activity since the low molecular weight additives commonly used tends to migrate toward the surface during use. We have found that imidazolium ionomers present AM activity comparable with that of commercial antimicrobial agents such as Triclosan. The AM activity depends on the polymer architecture, the telechelic approach being more active compared to the random approach. We have proved that imidazolium ionomers retain their high AM activity even after 6 days in water at 60 °C while Triclosan consistently loses his activity.     

Preparation of immobilized Trametes pubescens laccase on a cryogel-type polymeric carrier and application of the biocatalyst to apple juice phenolic compounds oxidation

A new biocatalyst was prepared by the immobilization of a Trametes pubescens laccase, into a wide-pore poly(vinyl alcohol) cryogel. The known enzyme was produced and purified by the previously described procedure. The resulted laccase (yield 40%) has an activity of 46.4 U mg⁻¹ and 12.51 mg mL⁻¹ protein content. The enzyme was subsequently immobilized in a functionalized macroporous cryogel beads by a covalent immobilization technique. The time dependence of the immobilization process and the enzyme loading of the carrier material (5.2 mg g⁻¹ cryogel) were determined by measuring the decrease of protein amount in the enzyme solution. In conversion experiments, a higher stability of the immobilized biocatalyst compared to the free enzyme was evidenced. Steady-state kinetic characterization of four phenols (catechol, caffeic and chlorogenic acids, and catechin) has been performed with free and immobilized laccase, the catalytic parameters being determined and compared. The effect of both laccases (free and immobilized) on the phenol content of retailed apple juice samples, having the same initial composition, was also investigated by working in batch conversion. The variation in phenolic compound content has been compared with that of an untreated apple juice sample having initially the same content of phenolic compounds. A number of advantages resulted in using the immobilized laccase for the apple juice treatment (conservation to some extent of enzyme activity, higher content of phenols preserved, easy separation of the enzyme from the apple juice, therefore avoiding the possible unhealthy effects due to the remaining protein, etc.).     

Molecular and physicochemical characterisation of starches from yam,cocoyam, cassava,sweet potato and ginger produced in the Ivory Coast

Granule sizes, macromolecular features and thermal and pasting properties of starches from seven tropical sources (Florido, Kponan and Esculenta yams, cocoyam, cassava, sweet potato and ginger) were compared with those of several well‐known cereal, legume and tuber starches. The aim of the study was to characterise some non‐conventional starches with a view to possibly marketing them. Amylose content varied from 148 mg g^?1 in Esculenta starch to 354 mg g^?1 in smooth pea starch. For total starches, weight‐average molar mass (M?_w) ranged between 0.94 × 10⁸ and 1.80 × 10⁸ g mol^?1 for potato and normal maize starches respectively. Gyration radius (R?_G) varied from 157 nm for ginger starch to 209 nm for normal maize starch. Gelatinisation enthalpy (ΔH) ranged between 9.8 and 20.7 J g^?1 for wheat and Florido starches respectively. Gelatinisation peak temperature (T_g) varied from 58.1 °C for wheat starch to 87.3 °C for ginger starch. Native starch granule mean diameter ranged between 5.1 and 44.5 µm for Esculenta and potato starches respectively. Cassava and potato starches had the highest swelling power and dispersed volume fraction at all treatment temperatures, while ginger starch had the lowest. Cocoyam starch had the highest and ginger starch the lowest solubility at 85 and 95 °C. Cassava starch was the most stable under cold storage conditions. Roots and tubers such as ginger and cassava produced in the Ivory Coast are new sources of starches with very interesting properties. Thus these starches could be isolated on an industrial level in order to market them. Copyright © 2007 Society of Chemical Industry