Continuous Saccharification of Corn Starch in a Membrane Reactor. Part I: Conversion,Capacity and Productivity

Effects of enzyme concentration, substrate concentration and residence time on substrate conversion, reactor capacity and productivity were evaluated. As enzyme concentration increased from 1 to 6 g/L, substrate conversion also increased. Substrate conversion was essentially unchanged at enzyme concentrations greater than 6 g/L. Reactor capacity was significantly affected by both substrate and enzyme concentration. As residence time increased, substrate conversion increased 15–22%. Productivities of the continuous reactor were 10 to 20 times greater than those obtained in a batch reactor. The continuous membrane reactor was capable of producing a highly pure glucose syrup at low residence times. Due to the high levels of substrate conversion, minimal operational problems were experienced.     

Continuous production of palm methyl esters

A system for continuous transesterification of palm oil was developed using a continuous stirred-tank reactor (CSTR) and pumps for continuous delivery of oil and catalyst and for continuous removal of product. Potassium hydroxide was used as the catalyst, the methanol-to-oil molar ratio was 6∶1, and reaction temperature was 60°C. The yield of methyl esters increased from 58.8% of theoretical yield at a residence time of 40 min to 97.3% at a residence time of 60 min. However, higher residence times decreased the production rate. During long-term continuous operation, the CSTR displayed steady state conditions in terms of product profile and methyl ester concentration. This process has good potential in the manufacture of biodiesel.     

Phytate-calcium interactions with soy protein

Solubilities of mixtures of soy protein isolate, calcium and phytate were determined as a function of pH and molar ratio of the components. Below the isoelectric point, phytate and protein solubility profiles paralleled each other, indicating some type of protein-phytate interaction. Addition of phytate shifted the isoelectric point and the minimum solubility to lower values. Between the isoelectric point and pH 6.5, the complex apparently dissociates; addition of phytate results in an increase in the maximum solubility of the phosphorus and the protein, as well as a shift in their solubility profiles. Calcium has no apparent effect on protein solubility in this pH region. Higher pH (>6.5) results in the formation of ternary protein-calcium-phytate complexes and a significant drop in calcium and phosphorus solubility, probably due to formation of insoluble calcium phytate salts.     

Phytic acid interactions in food systems

Phytic acid is present in many plant systems, constituting about 1 to 5% by weight of many cereals and legumes. Concern about its presence in food arises from evidence that it decreases the bioavailability of many essential minerals by interacting with multivalent cations and/or proteins to form complexes that may be insoluble or otherwise unavailable under physiologic conditions. The precise structure of phytic acid and its salts is still a matter of controversy and lack of a good method of analysis is also a problem. It forms fairly stable chelates with almost all multivalent cations which are insoluble above pH 6 to 7, although pH, type, and concentration of cation have a tremendous influence on their solubility characteristics. In addition, at low pH and low cation concentration, phytate‐protein complexes are formed due to direct electrostatic interaction, while at pH >6 to 7, a ternary phytic acid‐mineral‐protein complex is formed which dissociates at high Na concentrations. These complexes appear to be responsible for the decreased bioavailability of the complexed minerals and are also more resistant to proteolytic digestion at low pH. Development of methods for producing low‐phytate food products must take into account the nature and extent of the interactions between phytic acid and other food components. Simple mechanical treatment, such as milling, is useful for those seeds in which phytic acid tends to be localized in specific regions. Enzyme treatment, either directly with phytase or indirectly through the action of microorganisms, such as yeast during bread‐making, is quite effective, provided pH and other environmental conditions are favorable. It is also possible to produce low‐phytate products by taking advantage of some specific interactions. For example, adjustment of pH and/or ionic strength so as to dissociate phytate‐protein complexes and then using centrifugation or ultrafiltration (UF) has been shown to be useful. Phytic acid can also influence certain functional properties, such as pH‐solubility profiles of the proteins and the cookability of the seeds.     

Ambient belonging: How stereotypical cues impact gender participation in computer science.

People can make decisions to join a group based solely on exposure to that group’s physical environment. Four studies demonstrate that the gender difference in interest in computer science is influenced by exposure to environments associated with computer scientists. In Study 1, simply changing the objects in a computer science classroom from those considered stereotypical of computer science (e.g., Star Trek poster, video games) to objects not considered stereotypical of computer science (e.g., nature poster, phone books) was sufficient to boost female undergraduates’ interest in computer science to the level of their male peers. Further investigation revealed that the stereotypical broadcast a masculine stereotype that discouraged women’s sense of ambient belonging and subsequent interest in the environment (Studies 2, 3, and 4) but had no similar effect on men (Studies 3, 4). This masculine stereotype prevented women’s interest from developing even in environments entirely populated by other women (Study 2). Objects can thus come to broadcast stereotypes of a group, which in turn can deter people who do not identify with these stereotypes from joining that group. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Tannin analysis of food products

Phenolic substances occur primarily in fruits and vegetables and in the seeds of certain pigmented cultivars of sorghum, millets, and legumes. One of the major difficulties encountered in polyphenol research is the lack of a standard quantitative method for the analysis of phenolics that would be suitable for a wide range of seeds, forage crops, and food products and under a variety of experimental conditions. Some methods measure "total phenol", which may not be a true index of the nutritional quality of foods and thus does not distinguish polyphenols of nutritional concern from other low-molecular-weight phenols that also occur naturally in these products. Tannic acid (a hydrolyzable gallotannin) is commonly used as a "reference standard", but this may be a questionable practice since its biological properties differ from those of tannins of flavonoid origin. Polyphenols of cereals and legumes are predominantly of the latter type. Also, commercially available tannic acid has been shown to be a mixture of four phenolic compounds, the relative proportions of which vary with the samples. Thus, the choice of a suitable standard for tannin analysis is also important. The quantitative extraction of the condensed tannins from plant tissue is always difficult, since it may be complexed to a carbohydrate or protein matrix which could be quite insoluble due to a high degree of polymerization. The literature on tannin methodology is diverse and at times conflicting. Currently available methods for tannin analysis range from simple colorimetric, UV spectrophotometric, chromatographic, and enzymic to more sophisticated and expensive nuclear magnetic resonance (NMR) techniques. None of these methods of analyses is completely satisfactory nor can it be applied to different food products with the same degree of success. This review covers physical and chemical methods for tannin analysis of different food products, the problems in analysis and interpretation of data, and future research needs in this area.     

Carotenoids from red palm methyl esters by nanofiltration

Palm oil contains high concentrations of carotenoids and tocopherols that can be recovered by first converting them to methyl esters and then applying membrane technology to separate the carotenoids from the methyl esters. Several solvent-stable nanofiltration membranes were investigated for this application. Flux with a model red palm methyl ester solution ranged from 0.5 to 10 Lm⁻²h⁻¹, and rejection of β-carotene was 60–80% at a transmembrane pressure of 2.76 MPa and 40°C. A multistage membrane process was designed for continuous production of palm carotene concentrate and decolorized methyl esters. With a feed rate of 10 tons per hour of red palm methyl esters containing 0.5 gL⁻¹ β-carotene, the process could produce 3611 L·h⁻¹ of carotene concentrate containing 1.19 gL⁻¹ carotene and 7500 Lh⁻¹ of decolorized methyl esters containing less than 0.1 gL⁻¹ β-carotene. The economics of this process is promising.     

PERFORMANCE CHARACTERISTICS OF A CERAMIC MEMBRANE SYSTEM FOR MICROFILTRATION OF CORN STARCH HYDROLYSATE

A ceramic microfiltration membrane was used for the clarification of corn starch hydrolysate, having a dextrose equivalence of 95, to study the effect of process variables (transmembrane pressure, cross-flow velocity, and feed concentration) on permeate flux. Flux increased with increased cross-flow velocity for all transmembrane pressures and feed concentrations up to a volume concentration ratio of 100. Flux became asymptotic at pressures of 200-375kPa, indicating that microfiltration performance was limited by concentration-polarization. The optimum transmembrane pressure was higher at higher cross-flow velocities. A process model based on the resistances-in-series concept adequately described the observed variation of permeate flux with process variables such as transmembrane pressure, cross-flow velocity and feed concentration. Resistance due to concentration polarization decreased linearly with increase in cross-flow velocities for all feed concentrations, while fouling resistance increased linearly with increase in feed concentration.     

Kinetics of palm oil transesterification in a batch reactor

Methyl esters were produced by transesterification of palm oil with methanol in the presence of a catalyst (KOH). The rate of transesterification in a batch reactor increased with temperature up to 60°C. Higher temperatures did not reduce the time to reach maximal conversion. The conversion of triglycerides (TG), diglycerides (DG), and monoglycerides (MG) appeared to be second order up to 30 min of reaction time. Reaction rate constants for TG, DG, and MG hydrolysis reactions were 0.018–0.191 (wt%·min)⁻¹, and were higher at higher temperatures and higher for the MG reaction than for TG hydrolysis. Activation energies were 14.7, 14.2, and 6.4 kcal/mol for the TG, DG, and MG hydrolysis reactions, respectively. The optimal catalyst concentration was 1% KOH.