Thermal behavior of alpha-(Cu-Al-Ag) alloys

Thermal behavior of alpha-(Cu-Al-Ag) alloys, i.e. alloys with composition less than about 8.5 mass% Al, was studied using differential scanning calorimetry (DSC), differential thermal analysis (DTA), scanning electron microscopy (SEM), energy dispersive X-ray analysis (EDX) and X-ray diffractometry (XRD). The results indicated that the presence of silver introduces new thermal events ascribed to the formation of a silver-rich phase and, after addition higher amounts than 8 mass% Ag to the Cu-8 mass% Al alloy it is possible to observe the formation of the gamma(1) phase (Al4Cu9), which is only observed in alloys containing minimum of 9 mass% Al. These results may be attributed to some Ag characteristics and its interaction with Cu and Al.

Controlled hydrolysis of cheese whey proteins using trypsin and alpha-chymotrypsin

This study examined the production of protein hydrolysates with controlled composition from cheese whey proteins. Cheese whey was characterized and several hydrolysis experiments were made using whey proteins and purified beta -lactoglobulin, as substrates, and trypsin and a-chymotrypsin, as catalysts, at two temperatures and several enzyme concentrations. Maximum degrees of hydrolysis obtained experimentally were compared to the theoretical values and peptide compositions were calculated. For trypsin, 100% of yield was achieved; for alpha -chymotrypsin, hydrolysis seemed to be dependent on the oligopeptide size. The results showed that the two proteases could hydrolyze beta -lactoglobulin. Trypsin and alpha -chymotrypsin were stable at 40 degreesC, but a sharp decrease in the protease activity was observed at 55 degreesC.

Thermal behaviour of corn starch granules under action of fungal alpha-amylase

Corn starch, partially hydrolyzed by fungal alpha-amylase was investigated by using thermal analysis, microscopy and X-ray diffraction. After enzymatic treatment lower degradation onset temperatures were observed. DSC analysis showed almost similar range of gelatinization temperature, however, the enthalpies of gelatinization increased for the partially hydrolyzed starch granules. According to the X-ray diffraction analysis, stronger cereal pattern peaks were recognized after enzymatic digestion. The results suggested that the hydrolysis was more pronounced in the amorphous part of the starch granules.