ENZYMIC PROTEIN HYDROLYSATES FROM MALT SPROUTS

Recent literature on the use of malt sprouts is reviewed. Studies on the hydrolysis of malt sprouts by alkaline protease were carried out to determine the optimal conditions required. Under these conditions an overall 40% solubilisation of the malt sprouts was achieved which incorporated a 65% solubilisation of the total protein content. Amino nitrogen content of the malt sprouts reached 0.8% on hydrolysis. The extract from the hydrolysed malt sprouts contained approximately 40% hydrolysed protein, 40% dextrins and salts. Evaporation of this extract produces a viscous syrup and spray drying produces a hydroscopic powder containing 1.8–2.0% amino nitrogen. The protein part of the hydrolysate extract is balanced with respect to its essential amino acid content and has a low bitter taste. Data from experiments carried out on the effect of the extract on yeast fermentation indicate a significant stimulation and possible applications in the food industry.     

Pillar[n]arenes for Construction of Artificial Transmembrane Channels

Pillar[n]arenes have been intensively used during the last decade in supramolecular chemistry as host systems for guest recognition and self-assembly, toward functional materials and devices. They present electron-rich and tuneable size cavities, as well as reactive rims for further functionalization. Their unique pillar shape promotes pillar[n]arenes as molecular analogues of carbon nanotubes. For this reasons pillar[n]arenes have been embedded into membranes and used to construct artificial water, proton, ions and molecular channels. This review discusses the incipient developments of the first artificial channels based on pillar[n]arenes. We include also systems that integrate pillar[n]arenes as synthetic elements for the construction of selective pores of nanodevices for ion rectification.