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Evaluation of structural changes in raw and heated meat batters prepared with different lipids using Raman spectroscopy
Meat batter Fat Oil Thermal treatment Raman spectroscopy
2012/8/14
Structural changes, textural properties, water- and fat-binding properties and their relationships in meat batters prepared with different lipids and with heating were studied by Raman spectroscopy. R...
Morphological and Structural Characteristics of Zein Biofilms with Added Xanthan Gum
zein biofilms xanthan gum morphological properties structural properties
2010/8/11
Morphological and structural characteristics of zein-based biofilms have been studied in this work. The sorbitan component in the control formulation of the film was substituted with xanthan gum at co...
Mutagenesis and Structural Analysis of Thermoactinomyces vulgaris R-47 α-Amylase II (TVA II)
TVA II subsite substrate recognition α-amylase family
2008/4/20
An α-amylase II (TVA II) produced by Thermoactinomyces vulgaris R-47 exhibits wide substrate specificity for starch, pullulan, cyclodextrins and isopanose. Asp465 and Arg469 are located at subsite (-2...
Structural Analysis of the Eggplant Xyloglucan by Xyloglucanase
eggplant sweet pepper xyloglucan oligosaccharides solanaceous vegetables xyloglucanase
2008/4/20
A xyloglucan was isolated from the cell-walls of eggplant. This xyloglucan was hydrolyzed with a xyloglucan specific endo-1,4-β-D-glucanase (xyloglucanase) from Penicillium sp. M451. The resulting hyd...
Structural Analysis of the Water-soluble Carbohydrate from Asaia bogorensis by NMR Spectroscopy
water-soluble polysaccharide levan Asaia bogorensis NMR spectroscopy
2008/4/20
The water-soluble extracellular polysaccharide produced by Asaia bogorensis, an acetic acid bacterium, was investigated. It was suggested that the water-soluble polysaccharide seemed to be a fructan a...
Structural Studies on a New Water-absorbing Polysaccharide from the Family Oxalobacteraceae
polysaccharide oligosaccharides water-absorbing polysaccharide Oxalobacteraceae
2008/4/20
The chemical structure of a new water-absorbing polysaccharide (WAP), which was isolated from a liquid culture of bacterium belonging to the family Oxalobacteraceae, was analyzed by fragmentation anal...
Physicochemical and Structural Properties of Ultrafiltered Buffalo Milk and Milk Powder
buffalo milk rennet coagulation microstructure
2008/3/27
Buffalo skim milk containing 10.20% total solids (TS), 3.96% protein, and 5.22% lactose was ultrafiltered at 50°C to 23.50% TS and 16.44% protein. Contents of TS, fat, ash, and protein increased durin...
Structural Studies on Casein Micelles of Human Milk: Dissociation of ß-Casein of Different Phosphorylation Levels Induced by Cooling and Ethylenediaminetetraacetate
human milk casein micelles micelle dissociation micelle structure
2008/3/27
Information on the structure of human casein micelles has been obtained from dissociation of ß-casein (CN). Two approaches were used: cooling at 4°C and addition of EDTA. An initial loss of abou...
Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes
Water-holding capacity Drip loss Calpain Proteolysis pH
2012/8/10
Unacceptable water-holding capacity costs the meat industry millions of dollars annually. However, limited progress has been made toward understanding the mechanisms that underlie the development of d...