Fractionation, solubility and functional properties of wheat bran proteins as influenced by pH and/or salt concentration

The content, fractionation, solubility and functional properties of wheat bran proteins as well as the effects of pH and/or NaCl concentration on some of these functional properties were investigated. The protein content of the bran was found to be 16.80%. Albumin and glutelin are the major fractions of wheat bran proteins. The minimal protein solubility was observed at pH 5.5, the maximum at pH 11.5. The emulsifying capacity, activity and emulsion stability as well as foaming capacity and foam stability were greatly affected by pH and salt concentrations. Lower values were observed at acidic pH and high salt concentration. The least gelation concentration of wheat bran proteins was found to be 16% when the proteins were dissolved in 1.0 M NaCl. The total protein was highly viscous and dispersable with water-holding capacity of 4.20 mL H2O/g protein, oil-holding capacity of 1.70 mL oil/g protein and bulk density of 0.29 g/mL while dispensability was found to be 77.30%.     

An Experimental Investigation on Assessment of Residual Mechanical Performance of Basalt Fiber Reinforced High Strength Concrete at Elevated Temperature

Fire Technology - This research explores the effect of basalt fibers (BFs) added in high strength concrete (HSC) to tailor its mechanical and microstructural response on being exposed to fire....     

Effect of malt pretreatment on phytate and tannin level of two sorghum (Sorghum bicolor) cultivars

The seeds of two cultivars of Sudanese sorghum (Sorghum bicolor), namely Wad Ahmed and Tabat, were germinated for 4 days to obtain 1‐, 2‐ and 4‐day‐old malts. Sorghum malt (5% and 10%) was added to sorghum flour. The mixtures were incubated at 30 °C with shaking for 30, 60, 90 and 120 min. Malting loss was very slight for both cultivars and for all incubation periods. Phytic acid and tannin contents were assayed for all treatments. The results revealed that phytate and tannin contents were significantly (P ≤ 0.05) reduced when sorghum flour was pretreated with malt. When a mixture containing 10%, 4‐day‐old malt and sorghum flour was incubated for 120 min, it significantly (P ≤ 0.05) reduced phytate and tannin contents by 92% and 98%, respectively, for Wad Ahmed cultivar, while for Tabat they were reduced by 93% and 96%, respectively. The rate of reduction of phytate and tannin content increased with incubation time and malt age and concentration.     

Effect of Elevated Temperatures on Mechanical Performance of Normal and Lightweight Concretes Reinforced with Carbon Nanotubes

An experimental program was developed to evaluate the effect of multi-walled carbon nanotubes (MWCNTs) inclusion on elevated temperature properties of normal weight concrete (NWC) and lightweight concrete (LWC). The mechanical performance was assessed by conducting material property tests namely compressive strength (f’_c,_T), tensile strength (f’_t,T), mass loss (M_T), elastic modulus (E_T), compressive toughness (T_c) and stress–strain response under unstressed and residual conditions in the range of 23°C to 800°C. The mechanical properties were measured by heating 100?×?200 mm cylindrical specimens to 200°C, 400°C, 600°C and 800°C at a heating rate of 5°C/min. Results show that the inclusion MWCNTs in cementitious matrices enhanced the fire endurance. The relative retention of mechanical strength and mass of concretes modified with MWCNTs was higher. The stress–strain response of specimens modified with MWCNTs was more ductile. Microstructural study of cyrofractured samples evidenced the homogenous dispersion of nano-reinforcements in host matrix. Furthermore, the data obtained from high temperature material property tests was utilized to develop mathematical relationships for expressing mechanical properties of modified mixes as a function of temperature.