Physico chemical,microstructural and sensory characteristics of low‐fat meat emulsion containing aloe gel as potential fat replacer

In this study, a possible use of aloe gel (AG) as a potential fat replacer in the manufacture of low‐fat meat emulsion was investigated. The low‐fat meat emulsions with added AG and vegetable oil (VO) in different proportions [AG7.5 (7.5% AG + 7.5% VO); AG5 (5% AG + 10% VO); AG2.5 (2.5% AG + 12.5% VO)] were compared with full‐fat meat emulsion [Control (15% VO only)]. A substantial fat reduction (P < 0.05) up to 50% as compared to full‐fat control meat emulsion was recorded without compromising other sensory attributes of meat emulsion. Microstructural properties as studied by scanning electron microscopy indicated more homogenous regular emulsion matrix with fewer cracks and more regular shaped oil droplets in AG‐added samples than the control samples.     

Relationships between soil urease activity and other properties of some tropical wetland rice soils

Ten Philippine wetland rice soils differing widely in pH, texture and organic matter were studied to determine relationships between urease activity and other soil properties. Simple correlation analyses of urease activity with soil properties indicated that urease activity was correlated highly significantly with total N (r = 0.91)^**, and organic C (r = 0.89^**) but was not significantly correlated with CEC, Clay, pH active Fe or active Mn content. From multiple regression analyses it was observed that organic matter content of soils measured by organic C and total N accounted for most of the variation in urease activity.     

Amperometric determination of tyramine in sauce and beer by epoxy resin biocomposite membrane bound tyramine oxidase

A method is described for construction of an amperometric biosensor for specific determination of tyramine, using black gram tyramine oxidase immobilized covalently on an epoxy resin membrane. The biosensor had optimum response within 10 s at pH 8.5 and 35 °C. A linear relationship was observed between tyramine concentrations and current (mA) in the range of 0.24 to 3.47 mg/dL. The biosensor was employed for determination of tyramine in beer and sauce. The detection limit of sensor was 0.24 mg/dL. The mean analytical recovery of added tyramine (0.5 and 1.0 mg/dL) was 97.3 ± 2.3 and 95.9 ± 3.4%. Within and between batch coefficient of variation were 5.1 and 5.34%, respectively. Enzyme electrode showed 35% loss in its initial activity after its regular use over a period of 2 months. The biosensor has the advantage that it does not suffer from leaching of enzyme and measures tyramine specifically.     

Suitability of pigeon pea and rice starches and their blends for noodle making

The physicochemical and pasting properties of pigeon pea and rice starches were studied to assess their suitability for noodle making. Amylose content, solubility and freeze thaw stability of pigeon pea starch were significantly higher than those of rice starch (p < 0.05). The pasting properties of peak viscosity, final viscosity, breakdown and set back showed higher values for pigeon pea starch, whereas hot paste viscosity and pasting temperature were higher for rice starch. Rice starch noodles revealed less cooking time (4 min) and less percent solids loss, whereas pigeon pea starch noodles had higher cooking time (12 min), higher percentage of water absorbed during cooking, more hardness and cohesiveness. Rice starch noodles scored higher for their transparency and slipperiness over pigeon pea starch noodles. Blending of pigeon pea starch with rice starch had significant effects on the cooking and sensory quality of noodles. Among starch blends, 70:30 blend of the pigeon pea and rice starches respectively resulted in good quality of noodles especially in terms of their higher transparency, slipperiness, overall acceptability and cohesiveness values. Blending of pigeon pea starch with 30% rice starch could produce noodles with superior quality as compared to native pigeon pea and rice starch noodles.     

Protein thermostability above 100 degreesC: a key role for ionic interactions

The discovery of hyperthermophilic microorganisms and the analysis of hyperthermostable enzymes has established the fact that multisubunit enzymes can survive for prolonged periods at temperatures above 100 degreesC. We have carried out homology-based modeling and direct structure comparison on the hexameric glutamate dehydrogenases from the hyperthermophiles Pyrococcus furiosus and Thermococcus litoralis whose optimal growth temperatures are 100 degreesC and 88 degreesC, respectively, to determine key stabilizing features. These enzymes, which are 87% homologous, differ 16-fold in thermal stability at 104 degreesC. We observed that an intersubunit ion-pair network was substantially reduced in the less stable enzyme from T. litoralis, and two residues were then altered to restore these interactions. The single mutations both had adverse effects on the thermostability of the protein. However, with both mutations in place, we observed a fourfold improvement of stability at 104 degreesC over the wild-type enzyme. The catalytic properties of the enzymes were unaffected by the mutations. These results suggest that extensive ion-pair networks may provide a general strategy for manipulating enzyme thermostability of multisubunit enzymes. However, this study emphasizes the importance of the exact local environment of a residue in determining its effects on stability.     

Interface Trap Charges Analysis on DC and High Frequency Characteristics of UTBB-FDSOI FET

Silicon - In this paper, we have studied effect of localised charges on performance of UTBB FDSOI FET. Purpose behind this work is to understand the performance of UTBB FDSOI FET under the...     

α-Alumina and spinel react into single-phase high-alumina spinel in <3 seconds during flash sintering

In situ X-ray diffraction measurements at the Advanced Photon Source show that α-Al₂O₃ and MgAl₂O₄ react nearly instantaneously and completely, and nearly completely to form single-phase high-alumina spinel during voltage-to-current type of flash sintering experiments. The initial sample was constituted from powders of α-Al₂O₃, MgAl₂O₄ spinel, and cubic 8 mol% Y₂O₃-stabilized ZrO₂ (8YSZ) mixed in equal volume fractions, the spinel to alumina molar ratio being 1:1.5. Specimen temperature was measured by thermal expansion of the platinum standard. These measurements correlated well with a black-body radiation model, using appropriate values for the emissivity of the constituents. Temperatures of 1600-1736°C were reached during the flash, which promoted the formation of alumina-rich spinel. In a second set of experiments, the flash was induced in a current-rate method where the current flowing through the specimen is controlled and increased at a constant rate. In these experiments, we observed the formation of two different compositions of spinel, MgO•3Al₂O₃ and MgO•1.5Al₂O₃, which evolved into a single composition of MgO•2.5Al₂O₃ as the current continued to increase. In summary, flash sintering is an expedient way to create single-phase, alumina-rich spinel.     

Reactive flash sintering: MgO and α-Al2O3 transform and sinter into single-phase polycrystals of MgAl2O4

We show that flash experiments with three phase mixed-powders of yttria-stabilized zirconia (8YSZ), MgO, and α-Al₂O₃ not only produce polycrystals of high density, but also the transformation of magnesia and alumina into single-phase spinel. The presence of zirconia facilitates the onset of the flash. The sintering experiments in the laboratory were extended to live experiments at the National Synchrotron Light Source II at Brookhaven National Laboratory in order to measure the time-dependent evolution of single-phase spinel. The phase transformation occurred in <3 seconds during Stage II. Later, during Stage III the cubic zirconia transformed partly into the monoclinic phase, which reverted back to the cubic phase when the flash was extinguished by turning off the current to the specimen. The results underpin a recent report on the synthesis of single-phase bismuth ferrite from constituent oxides in reactive flash experiments, raising the specter of flash as a method for synthesis as well as sintering of complex oxide ceramics. The role of zirconia in catalyzing the flash in the present study is discussed.