Influence of adjunct cultures on angiotensin‐converting enzyme (ACE)‐inhibitory activity,organic acid content and peptide profile of kefir

The angiotensin‐converting enzyme (ACE)‐inhibitory activities, peptide profiles and organic acid contents in kefir produced by kefir grains plus lactic acid bacteria as adjunct cultures were determined. All the kefir samples showed almost similar peptide profiles as detected by RP‐HPLC, but quantitative differences were observed during storage. The ACE‐inhibitory activities of different lactic cultures did not exhibit a linear tendency during storage period. After 7 days of storage, there was a significant increase in ACE‐inhibitory activity of the sample fermented with Lactobacillus helveticus. However, a kefir sample containing Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis exhibited a higher ACE‐inhibitory activity (92.23%) compared to the other samples.     

Influence of Cape gooseberry (Physalis peruviana L.) addition on the chemical and sensory characteristics and mineral concentrations of ice cream

In this research, the influence of Cape gooseberry (CG) addition at different concentrations (5, 10 and 15%) on the physical, chemical and sensory properties and mineral contents of ice cream was investigated. The increment of CG concentration caused the decrease of fat, protein, pH and overrun values in ice cream, on the contrary it increased the total solid, ash, titratable acidity, viscosity values and first dripping and complete melting times. S contents of ice creams significantly increased with the CG addition. Moreover, CG increased K, and Na concentrations of ice cream, while lowered Ca and P contents. Mg contents of ice creams didn't change with CG addition (P > 0.05). Fe, Zn, Mn and Ni were determined as minor elements in ice cream samples and a significant increase was observed in Fe, Zn and Mn values (P < 0.05). The addition of CG did not affect Ni content of ice creams. The sensory results indicated that the ice cream containing 15% CG was the highest-scored by the panelists.     

Effect of instant controlled pressure drop process on some physicochemical and nutritional properties of snacks produced from chickpea and wheat

The chickpea and wheat seeds were processed using laboratory‐scale equipment of instant controlled pressure drop process (DIC) to produce nutritious snack products. In this study, we present the results concerning the effect of various DIC‐processing variables, moisture content, steam pressure and processing time on some physicochemical (water absorption (WAI) and water solubility (WSI) indices) and nutritional properties (total phenolic and phytic acid contents, starch gelatinisation and digestibility values). Among the DIC‐processing conditions, processing pressure and time had the highest significance rather than the moisture content. DIC process increased the total phenolic content of chickpea by approximately twofold, whereas it usually decreased in that of wheat. Severe processing conditions such as long processing time and high steam pressures generally led to an increase in WAI, WSI and starch gelatinisation as well as phenolic content, but a decrease in the antinutritional factor of phytic acid content within the working limit of the study. DIC treatment significantly increased the level of starch gelatinisation and digestibility of snack products.     

Role of post-sulfonation of poly(ether ether sulfone) in proton conductivity and chemical stability of its proton exchange membranes for fuel cell

Commercially available poly(ether ether sulfone), PEES, was directly sulfonated using concentrated sulfuric acid at low temperatures by minimizing degradation during sulfonation. The sulfonation reaction was performed in the temperature range of 5–25 °C. Sulfonated polymers were characterized by FTIR, ¹H NMR spectroscopy and ion exchange capacity (IEC) measurements. Degradation during sulfonation was investigated by measuring intrinsic viscosity, glass transition temperature and thermal decomposition temperature of sulfonated polymers. Sulfonated PEES, SPEES, membranes were prepared by solvent casting method and characterized in terms of IEC, proton conductivity and water uptake. The effect of sulfonation conditions on chemical stability of membranes was also investigated via Fenton test. Optimum sulfonation condition was determined to be 10 °C with conc. H₂SO₄ based on the characteristics of sulfonated polymers and also the chemical stability of their membranes. SPEES membranes exhibited proton conductivity up to 185.8 mS cm⁻¹ which is higher than that of Nafion 117 (133.3 mS cm⁻¹) measured at 80 °C and relative humidity 100%.     

Effect of using transglutaminase on physical,chemical and sensory properties of set-type yoghurt

This study was conducted in order to evaluate the effects of transglutaminase (TGase) addition on some properties of set-type yoghurts such as titratable acidity, lactic acid, tyrosine, viscosity, gel firmness, syneresis, aroma compounds, sensory analysis, and micro-structural properties. The enzyme was added to yoghurt-milk at different production steps (after homogenization, after pasteurization and together with starter culture addition) and two different incubation times (10 min and 1 h) were used. Five TGase treated yoghurt samples and control sample were analyzed on 1st, 10th, and 20th days of storage. TGase addition did not cause significant changes on chemical properties of yoghurts. However, enzyme addition after pasteurization increased the gel strength and decreased the syneresis. Results of electron microscope showed that enzyme addition led proteins to be distributed more evenly in gel network due to the formation of cross-links between proteins.     

Effect of photosonication treatment on inactivation of total and coliform bacteria in milk

The combined effect of simultaneously applied acoustic energy and ultraviolet irradiation (UV-C), named photosonication, on the population reduction of total and coliform bacteria in raw milk was investigated. Photosonication was carried out at 100% (120 μm; 240 W) amplitude of ultrasound accompanied by UV light of 13.2 W cm^?2 while sonication was carried out at 100% amplitude without UV light. An ultrasonic processor (400 W and 24 kHz with a 22 mm diameter probe) and 3 ultraviolet lamps (4400 μW cm^?2 per lamp) were used. The exposure time was 15 min for all treatment, and samples were taken after 0, 3, 6, 9, 12 and 15 min. Thermal treatment (at 65 °C for 30 min) achieved a 3.29 log and 5.31 log-reduction for total and coliform bacteria, respectively. However, the reduction achieved was 4.79 log cfu mL^?1 and 5.31 log cfu mL^?1 for total and coliform bacteria, respectively, in photosonication while 1.31 log cfu mL^?1 and 4.01 log cfu mL^?1 for total and coliform bacteria, respectively in sonication. During photosonication, UV light contributed to an increase of lethality.     

Palladium-catalyzed homogeneous coupling reactions of steroids with organostannanes

Direct and carbonylative coupling reactions of various steroid derivatives possessing iodo- and bromo-alkenyl moiety (17-iodo-androst-16-ene, 1, 17-bromoandrost-2,16-diene, 2, 17-iodo-4-aza-4-methylandrost-16-en-3-one, 3, 17-iodo-4-azaandrost-16-en-3-one, 4) with vinyltributylstannane and ethynyltributylstannane were carried out in the presence of various palladium catalysts. While carbonylation took place only with vinyltributylstannane, 17-vinyl-, and 17-ethynyl-delta 16 steroids were produced via direct coupling with vinyltributylstannane and ethynyltributylstannane, respectively. Activities of some catalysts based on Pd(0) and Pd(II) precursors were compared, and Pd(PPh3)4 was found to be superior to other complexes in most cases. In the coupling of 17-iodoandrost-16-ene with organostannanes Pd2(dba)3 + 8 AsPh3 in situ catalyst was found to be even more effective.