Polyampholytes superabsorbent nanocomposites with excellent gel strength

A series of novel polyampholyte superabsorbent nanocomposites with excellent gel strength were synthesized by in situ solution polymerization in aqueous solution. Acrylic acid and acryloyloxyethyl trimethyl ammonium chloride (DAC) were employed as ionic monomers and montmorillonite (MMT) was used as inorganic component. The addition of cationic component could supply the positive charge in the network of nanocomposite and promote the formation of nanostructure of composites due to the interaction between DAC and clay platelets. The performance of polyampholyte nanocomposites were investigated and the result showed that the gel strength of nanocomposite hydrogel in distilled water and 0.9 wt% NaCl solution could reach 198.85 and 204.23 mJ/g, respectively, which were 13 times of the gel strength of matrix. The investigation of swelling behaviors showed that the nanocomposites had particular swelling behaviors of polyampholytes hydrogel in solution with different pH values and concentration of NaCl.

Suitability of sodium lactate as cryoprotectant and its effect on gel forming ability and protein denaturation of croaker fish surimi during frozen storage

The effect of sodium lactate is compared with sucrose + sorbitol + sodium tri-poly phosphate as cryoprotectant on gel forming ability & protein denaturation of croaker surimi during frozen storage at -20±2°C for 90 days was evaluated. The quality of Croaker surimi with 6% (w/v) sodium lactate was examined in terms of biochemical parameters of muscle protein, thaw drip, gel strength and calcium ATPase activity :.omparing with those of surimi added with sucrose/sorbitol & without additive as control. Both the cryoprotectants minimized the negative effects of frozen storage on physico-chemical traits of myofibrillar proteins which was evident from the biochemical and sensory parameters. The residual Ca2+ ATPase activity and gel strength of surimi with sodium lactate were higher than those of control throughout 90 days of storage. Ca2+ A TPase activity and gel strength found a high positive correlation. From the results, it was found that sodium lactate was equally effective in preservation of croaker muscle protein native structure during frozen storage as the sucrose/ sorbitol and also less sweet without any risk of maillard browning.

The subsidence rates of suspensions of lithium stearate in n-heptane with n-alcohols as additives

Suspensions of lithium stearate in n-heptane are highly unstable, undergoing gelation even at concentrations as low as 1 g./1. The rate of subsidence of these weakly gelled suspensions is decreased at first by the addition of n-alcohols, but passes through a minimum in some cases. The minimum subsidence rate occurs while the adsorption of the alcohol is still below its saturation value. One possible explanation of the effect is that the solvent layer between particles at the junction points in the gel becomes simultaneously more polar, tending toward an increased gel strength, and also thicker, tending toward a decreased gel strength.

Charge-transfer interaction mediated organogels from bile acid appended anthracenes: rheological and microscopic studies

In this article we present dual-component charge-transfer interaction (CT) induced organogel formation with bile acid anthracene conjugates as donors and 2,4,7-trinitrofluorenone (TNF) as the acceptor. The use of TNF (1) as a versatile electron acceptor in the formation of gels is demonstrated through the formation of gels with different steroidal groups on the anthracene moiety in a variety of solvents ranging from aromatic hydrocarbons to long chain alcohols. Thermal stability and variable temperature fluorescence experiments were performed on these CT gels. Dynamic rheological experiments conducted on these gels suggest that these are viscoelastic soft materials and with the gel strength can be modulated by varying the donor/acceptor ratios.

魔芋葡甘聚糖结构及其应用研究

本文以葡甘聚糖为试材，运用分子模拟同仪器分析相结合的手段，预测了葡甘聚糖分子链的高级结构，分析了无机分子对其结构、性能的影响，探讨了葡甘聚糖与卡拉胶微观作用机理。 主要研究内容与结果如下： 1. 葡甘聚糖单链高级结构的预测 利用Hyperchem7.0、VM2.0分子结构计算软件采用分子动力学和分子力学的方法，以真空中葡甘聚糖单链为研究模型，研究了聚合度、取代基对动态构象的影响及影响链构象的作用力。首次提出了KGM链的动态模型，得到了以下结果：聚合度影响其链形态和稳定性，对于高聚合度的魔芋葡甘聚糖来说，其链呈现无规卷曲状态且稳定性下降，在整个动态运动过程中KGM链脱乙酰基前后都呈现无规卷曲状态，而且其伸展和卷曲的变化是周期性的，表现出了很好的柔性，说明乙酰基不是影响其链形态的主要因素，二面角能和静电作用是真空中影响单链构象的主要的键合作用力和非键合作用力，但是乙酰基对氢键作用的影响较大。 2. 无机分子对葡甘聚糖溶液体系结构性能影响的研究 利用Hyperchem7.0分子结构计算软件，采用分子动力学及红外光谱、核磁共振等技术，对无机分子对葡甘聚糖体系的影响进行分析，很好的解释了性能变化的结构原因，结合以往的研究及参考文献得出以下结论：KGM在碱性条件下由于化学作用乙酰基的脱除分子间氢键作用的加强提高了凝胶强度，分子间氢键的主要作用位点是葡萄糖 的O(6)与甘露糖的O(2)之间;硼与KGM形成的分子内和分子间配合作用及分子间作用力氢键的增强是KGM特性粘度和致密性提高的主要原因，分子间型配位反应发生在葡萄糖和甘露糖两个糖环之间的几率最大;加入尿素后，表现为宏观性能的下降，葡甘聚糖氢键网络被破坏，氢键的作用位点由甘露糖的O(2)、O（3）变为O(4)，葡萄糖的O（3）、O(6)变为O（1）、O（2）。 3. 葡甘聚糖与卡拉胶共混作用的研究 利用Hyperchem7.0分子结构计算软件运用分子动力学方法、DSC、红外光谱技术，研究了葡甘聚糖与卡拉胶的微观结构及作用过程，揭示了性能变化的结构原因和分子之间的作用位点。得出了以下结论：葡甘聚糖同卡拉胶共混后通过分子间氢键作用形成了强度高、弹性好的热可逆凝胶。其凝胶强度与单一胶相比较，凝胶特性得到了很大的改善。通过红外光谱可以发现形成复合溶胶后化学基团没有发生本质上的改变，但是氢键缔合作用增强;通过DSC分析可以发现仅出现1个吸热峰，两种生物大分子达到了相容的结果，经过分子动力学模拟表明，与单一体系比较，葡甘聚糖与卡拉胶共混时稳定性提高，分子间氢键作用力明显增强，主要的作用位点是葡甘聚糖的上甘露糖的O(2)、O(4)、O(6)、乙酰基位置及卡拉胶上糖环上的 O(6)、硫酸基。

Standardization of setting temperature and time for fish meat

Meat to water ratio used for washing was 1:3 for oil sardine and mackerel; but for pink perch and croaker, it was 1:2. Again the washing process was repeated three times for oil sardine and mackerel; but two times for pink perch and croaker. The washed meat was mixed with 2.5% NaC1 and set at +5°C and +40°C for 1, 2 and 3hrs. The gel strength and expressible water content was measured. Basing on this study, setting temperature at +40°C was selected and with respect to time 1hr for sardine and mackerel and 3hrs for pink perch and croaker was selected.

Problem of access and rights of fishermen to water bodies in haor areas: a case study

Meat to water ratio used for washing was 1:3 for oil sardine and mackerel; but for pink perch and croaker, it was 1:2. Again the washing process was repeated three times for oil sardine and mackerel; but two times for pink perch and croaker. The washed meat was mixed with 2.5% NaC1 and set at +5°C and +40°C for 1, 2 and 3hrs. The gel strength and expressible water content was measured. Basing on this study, setting temperature at +40°C was selected and with respect to time 1hr for sardine and mackerel and 3hrs for pink perch and croaker was selected.

Study of physicochemical, microbial and sensory properties of surimi produced from black mouth croaker (Atrobucca nibe) at freezing condition (-18ºC)

Black mouth croaker (Atrobucca nibe) is considered as a new valuable fish stock in the Oman Sea. In this study, surimi was manufactured from nonmarket size of the fish, manually and different cryoprotectant agents were added to the surimi. Finally changes in physiochemical, microbiological and sensory quality, characteristics of the surimi and kamaboko gel samples were assessed during 6 months at freezing storage (-18ºC). Surimi samples with the addition of Iranian tragacanth gum (TG), xanthan gum (XG), chitosan (CS) and whey protein concentrate (WPC) at 1% (w/w) were prepared to evaluate their impacts as a cryoprotectant on the surimi, individually. The results showed that the whiteness and lightness indexes in all surimi samples were gradually decreased during frozen storage. This trend of decreasing was more intensity in the control sample from 61.08±0.131 to 54.21±0.067 was recorded (p<0.05). Water holding capacity (WHC) in all treatments was decreased during 6 months. The lowest WHC (g/g) was obtained in the surimi without cryoprotectants and maximum WHC was measured in Tcs and Twpc samples, respectively (p<0.05). The lowest breaking force was calculated in Txg (166.00±22.627 g) and Tc (271.50±263.16 g) during 6 months at frozen storage, respectively (p<0.05), while Twpc treatment with slight variations showed the highest breaking force (p<0.05). Also, the lowest gel strength was obtained in Txg (68.22±6.740 g.cm) after 6 month of frozen storage (p<0.05). All Kamaboko surimi gels texture profile analysis parameters decreaced with increasing shelf life. This decreasing trend in the control sample was more severe. Floding results were reduced in all samples during storage (p<0.05). The best protective results probably were obtained in WPC, chitosan and commercial cryoprotectant agents, respectively due to protein stabilization of myofibrillar proteins and the protein-protein network structure, leading to the formation of surimi gel with strong textural properties during frozen conditions. The average number of surimi polygonal structures were significantly decreased (number per mm2) and their area were significantly increased (μm2) in all treatments (p<0.05). With increasing storage time, moisture, protein contents and pH were decreaced. Maximun TVB-N index was calculated in Tc (7.93±0.400 mg/100g) and Txg (7.88±0.477), respectively (p<0.05). TBRAs index was increased in all treatments during frozen storage, while this trend was reached in maximum value in Tc (p<0.05). Sensory evaluation of the fish finger quality characteristics (color, odor, texture and overall acceptability) preapare from frozen black mouth croaker surimi was decreaced during 6 month frozen storage. After the period of frozen storage the highest quality scores were measured in Twpc, Tcs and Tcc samples, respectively (p<0.05). In this study, coliform bacteria were not found in all treatments during frozen storage. The surimi sample containing chitosan showed lower mesophilic and psychrotropic bacteria (log cfu/g) than other treatments during frozen storage (p<0.05). Salt-soluble proteins extractions of all treatments were decreased during frozen storage. This decreacing trend was highest in Tcs (45.74±0.176%) and lowest in Tc treatments after 6 month of frozen storage (29.92±0.224%) (p<0.05). Although commercial cryoprotectant agents were successful in limiting the denaturation of proteins but sugar contents were not accepted for diabetics or those who disagree with the sweet taste and high calorie food. Hence, commercial cryoprotectant agents can be replaced with whey protein concentrate and chitosan at 1% level (w/w) consider that they were showed proper protection of the surimi myofibrillar proteins during storage.

Study on the synthesis and performance of hydrogels with ionic monomers and montmorillonite

Two series of the nanocomposite hydrogels were synthesized by in-situ solution polymerization. One pre-gel solution was obtained by directly dispersing the montmorillonite (MMT) powder into aqueous monomer solution and the other pre-gel solution was obtained by mixing monomer aqueous solution and the dispersion of MMT. The structure and performance of two series of hydrogels in dry state were studied by XRD, Raman spectroscopy, TEM and Al-27 MAS NMR. Compressing test results showed that the gel strength of the hydrogels prepared by the latter method was much higher than that by the former method. When acryloyloxyethyl trimethyl ammonium chloride (DAC) was introduced into the system, hydrogels with excellent nanostructure could be synthesized. The result of Al-27 MAS NMR suggested that the chemical environment of aluminum in MMT was changed by the introduction of DAC due to the interaction between the groups of DAC and MMT layers. Thus, the combination of copolymerizing with strong polar monomers and using the dispersion of MMT were the effective ways to obtain tranocomposite hydrogel of MMT and ionic monomers. The nanostructure of the hydrogel improved the gel strength, while the swelling ratio of the hydrogel depended on synergic effects of multifunctional groups.

Physicochemical properties of silk fibroin after solubilization using calcium chloride with or without ethanol

To elucidate the physicochemical properties of silk protein, we studied the effects of calcium chloride and ethanol on the gelation of fibroin. Fibroin was treated with 5.0 M calcium chloride in water (Ca/W) or 5.0 M calcium chloride in 20% (v/v) ethanol (Ca/Et) and the rheological properties of colloidal fibroin were investigated. The Ca/W-treatment promoted an increased rate of gelation and gave higher gel strength than the Ca/Et-treatment. The maximum gel strengths of Ca/W- and Ca/Et-treated fibroins were obtained at pH 7.0 and pH 5.5, respectively. Scanning electron micrographs showed that the Ca/W-treated fibroin gel had a more developed three-dimensional molecular network than the Ca/Et-treated gel. Further, FT-IR spectra suggested that Ca/W-treated fibroin has more of a beta-structure than Ca/Et-treated one in colloidal conditions. This study indicated that the use of calcium chloride alone was more beneficial to the gelation of fibroin than combined use with ethanol.

Examination of the flow rheological and textural properties of polymer gels composed of poly(methylvinylether-co-maleic anhydride) and poly(vinylpyrrolidone): rheological and mathematical interpretation of textural parameters.

The purpose of this study was to mathematically characterize the effects of defined experimental parameters (probe speed and the ratio of the probe diameter to the diameter of sample container) on the textural/mechanical properties of model gel systems. In addition, this study examined the applicability of dimensional analysis for the rheological interpretation of textural data in terms of shear stress and rate of shear. Aqueous gels (pH 7) were prepared containing 15% w/w poly(methylvinylether-co-maleic anhydride) and poly(vinylpyrrolidone) (PVP) (0, 3, 6, or 9% w/w). Texture profile analysis (TPA) was performed using a Stable Micro Systems texture analyzer (model TA-XT 2; Surrey, UK) in which an analytical probe was twice compressed into each formulation to a defined depth (15 mm) and at defined rates (1, 3, 5, 8, and 10 mm s-1), allowing a delay period (15 s) between the end of the first and beginning of the second compressions. Flow rheograms were performed using a Carri-Med CSL2-100 rheometer (TA Instruments, Surrey, UK) with parallel plate geometry under controlled shearing stresses at 20.0°?±?0.1°C. All formulations exhibited pseudoplastic flow with no thixotropy. Increasing concentrations of PVP significantly increased formulation hardness, compressibility, adhesiveness, and consistency. Increased hardness, compressibility, and consistency were ascribed to enhanced polymeric entanglements, thereby increasing the resistance to deformation. Increasing probe speed increased formulation hardness in a linear manner, because of the effects of probe speed on probe displacement and surface area. The relationship between formulation hardness and probe displacement was linear and was dependent on probe speed. Furthermore, the proportionality constant (gel strength) increased as a function of PVP concentration. The relationship between formulation hardness and diameter ratio was biphasic and was statistically defined by two linear relationships relating to diameter ratios from 0 to 0.4 and from 0.4 to 0.563. The dramatically increased hardness, associated with diameter ratios in excess of 0.4, was accredited to boundary effects, that is, the effect of the container wall on product flow. Using dimensional analysis, the hardness and probe displacement in TPA were mathematically transformed into corresponding rheological parameters, namely shearing stress and rate of shear, thereby allowing the application of the power law (??=?k?n) to textural data. Importantly, the consistencies (k) of the formulations, calculated using transformed textural data, were statistically similar to those obtained using flow rheometry. In conclusion, this study has, firstly, characterized the relationships between textural data and two key instrumental parameters in TPA and, secondly, described a method by which rheological information may be derived using this technique. This will enable a greater application of TPA for the rheological characterization of pharmaceutical gels and, in addition, will enable efficient interpretation of textural data under different experimental parameters.

Nanocomposites for SERS : synthesis, optical and analytical studies

Esta tese descreve diversas estratégias preparativas assim como estudos de caracterização de nanocompósitos e outras nanoestruturas, para a análise em espectroscopia de Raman com intensificação por superfície (SERS). Em particular foi estudada a incorporação de nanopartículas (NPs) metálicas de Ag e Au em matrizes poliméricas visando avaliar o potencial destes materiais como novos substratos para SERS na deteção de moléculas. O primeiro capítulo consiste numa revisão bibliográfica, onde é destacado o desenvolvimento de novos substratos para SERS utilizando nomeadamente nanopartículas de Ag, Au e Cu. Numa primeira fase, esta secção apresenta uma breve descrição sobre as propriedades plasmónicas dos metais utilizados e alguns conceitos básicos de espectroscopia de difusão de Raman. Posteriormente, descreve-se em mais detalhe o efeito de SERS, revendo-se sobretudo a química de materiais descrita em trabalhos recentes tendo em conta a sua utilização como novas plataformas para análise química por SERS. O capítulo 2 descreve a síntese e caracterização de nanocompósitos de poli(acrilato de butilo) obtidos através de polimerização in situ por miniemulsão na presença de nanopartículas de Ag. Os nanocompósitos Ag/PtBA foram investigados como novos substratos de SERS visando o desenvolvimento de novas plataformas versáteis para deteção molecular. Estudos como o efeito da temperatura, pH e pressão foram investigados, visando a compreensão do efeito da matriz polimérica na difusão/adsorção do analito (ácido tiossalicílico) na superfície metálica. No capítulo 3, os nanocompósitos de Ag/PtBA descritos anteriormente foram investigados detalhadamente como substratos para bio-deteção em SERS, usando a adenina como analito modelo. Os nanocompósitos foram submetidos a vários tratamentos pré-analíticos para a bio-deteção da adenina. Foram realizadas experiências nos sistemas Ag/PtBA de modo a obter informação sobre o efeito do pH na deteção deste analito em soluções aquosas diluídas. Os nanocompósitos poliméricos obtidos apresentam a vantagem de poderem ser processados utilizando tecnologia disponível. Pelo que o estudo das suas propriedades térmicas é especialmente relevante. Assim, a influência da incorporação de NPs inorgânicas na temperatura de transição vítrea (Tg) do polímero PtBA foi investigada por meio de calorimetria diferencial de varrimento (DSC) e os resultados são apresentados no capítulo 4. Estes estudos descrevem efeitos na Tg do PtBA quando analisado em nanocompósitos obtidos por diferentes métodos (métodos ex situ e in situ), contendo nanopartículas metálicas com diferentes distribuições de tamanho e presentes em quantidade variável na matriz polimérica. Estes estudos possibilitaram relacionar a influência das NPs metálicas na mobilidade das cadeias poliméricas com as propriedades térmicas observadas. O capítulo 5 descreve a preparação e caracterização de materiais compósitos de base polimérica (PtBA) e NPs de Au com morfologia de bastonetes (NRs). Estes materiais foram investigados como substratos para SERS tendo originado um bom sinal de SERS na análise de 2-2’-ditiodipiridina. Investigouse igualmente o efeito da variação da morfologia das NPs metálicas (esferas e bastonetes), a razão de aspecto (R.A.) dos bastonetes e o tipo de matriz polimérica (PtBA e PnBA) no sinal de SERS. No capítulo 6 é descrita a utilização da técnica de SERS como método alternativo para a monitorização de alterações morfológicas de coloides de NRs de Au. Os NRs de Au foram recolhidos em diferentes fases de oxidação promovida pela presença de K2S2O8 e a sua sensibilidade como substratos de SERS foi avaliada utilizando o anião dietilditiocarbamato (DTC) como analito modelo. Os estudos foram realizados utilizando as linhas de excitação a 1064 nm e 633 nm. Este estudo demonstrou que a sensibilidade dos NRs de Au como substratos de SERS diminui à medida que a sua R.A. diminui devido à competitividade do CTAB (estabilizante) e o DTC pela superfície dos NRs. É de salientar que este processo é acompanhado por um diferente comportamento em termos de adsorção dos dois tautómeros do DTC à superfície do metal. O capítulo 7 introduz um novo tipo de compósitos para SERS, utilizando matrizes biopoliméricas. Assim, descreve-se a preparação e caracterização de nanocompósitos de carragenano e NPs de Ag. Nesta secção é avaliada a utilização destes materiais como novos substratos para a análise em SERS, utilizando a 2-2’-ditiodipiridina como molécula modelo. Descrevem-se estudos pioneiros que procuram relacionar a dependência do sinal de SERS com a força do gel. Para tal, realizou-se um estudo sistemático aos nanobiocompósitos usados como substratos de SERS em diferentes condições analíticas e investigaram-se as suas propriedades reológicas. No capitulo 8 é descrita a investigação de nanocompósitos de Ag/Gelatina como substratos para SERS, utilizando o anião dietilditiocarbamato como analito modelo. Realizaram-se várias experiências para correlacionar a variação da força do gel com o aumento do sinal de SERS bem como a diferente adsorção dos dois tautómeros do DTC à superfície do metal. Ao longo desta dissertação são apresentados metodologias distintas para a preparação e obtenção de nanocompósitos com base em polímeros (sintéticos ou naturais) e NPs metálicas (Ag e Au). Esta investigação não só permitiu a síntese e estudo de novos substratos para SERS mas também a compreensão do efeito matriz/NPs metálicas no sinal de SERS e na formação de “hot spots”. Este trabalho contribui para o enriquecimento na área da Nanociência e Nanotecnologia demonstrando a eficácia e reprodutibilidade de nanocompósitos com base em polímeros como novos substratos para SERS. Embora as propriedades óticas apresentadas por estes materiais serem aqui direcionadas para a deteção molecular pela técnica de SERS, estes materiais podem ser investigados em outras área tecnológicas.

Estratégias de alteração da funcionalidade de proteínas de soja

Este trabalho teve como principal objetivo estudar e modificar as propriedades funcionais das proteínas de soja de forma a otimizar e diversificar a sua aplicação industrial. Para tal, foram propostas e estudadas quatro estratégias: i) extração do isolado de proteínas de soja (IPS) a partir de diferentes matérias-primas, ii) adição de galactomananas (GM) com graus de ramificação e massas moleculares diferentes, iii) hidrólise enzimática controlada das proteínas de soja, iv) processamento por alta pressão hidrostática. O estudo e a interpretação da influência destas estratégias sobre as propriedades funcionais das proteínas de soja, nomeadamente, na capacidade gelificante e emulsionante, foram realizados recorrendo fundamentalmente a ensaios reológicos dinâmicos a baixas deformação, espectroscopia de infravermelho, electroforeses, calorimetria diferencial de varrimento e ensaios de microscopia confocal de varrimento laser. O estudo da extração e caracterização dos isolados de proteínas de soja obtidos a partir de diferentes matérias-primas permitiu concluir que as caraterísticas físico-químicas dos isolados são dependentes da origem da matéria-prima de extração e da severidade dos tratamentos industriais prévios à extração do isolado. Contudo, as propriedades viscoelásticas dos géis obtidos por aquecimento controlado não foram significativamente distintas embora tenha sido possível relacionar o grau de agregação com a diminuição da temperatura de gelificação e com o aumento inicial dos módulos viscoelásticos. As alterações sofridas pelos isolados de origem comercial mostraram ser irreversíveis resultando em géis menos rígidos e com maior caráter viscoso. A adição de galactomanana alterou significativamente o mecanismo de gelificação induzido termicamente das proteínas de soja, bem como as propriedades viscoelásticas dos géis e a microestrutura dos géis, demonstrando-se a ocorrência de separação de fases, em virtude da incompatibilidade termodinâmica entre os biopolímeros, resultando em géis mais rígidos e no decréscimo da temperatura de gelificação. A extensão destas alterações foi dependente da massa molecular, grau de ramificação e da razão IPS/GM. O efeito da hidrólise enzimática por ação da bromelina, nas propriedades gelificantes e emulsionantes das proteínas de soja, mostrou ser dependente do grau de hidrólise (GH). Valores de GH inferiores a 15 % melhoraram as propriedades gelificantes das proteínas de soja. Por outro lado, o aumento do GH teve um efeito negativo nas propriedades emulsionantes, o qual foi atenuado por adição da goma de alfarroba, com efeito positivo na gelificação das proteínas de soja. A concentração crítica limite de compatibilidade entre os hidrolisados de proteína de soja e a goma de alfarroba aumentou com o decréscimo do GH e da massa molecular do polissacacrídeo. O efeito da AP sobre as propriedades físico-químicas e funcionais dos IPS foi influenciado pela origem do isolado e pelas condições de tratamento. O processamento até 100 MPa desencadeou um aumento da atividade emulsionante e considerável melhoria da capacidade gelificante. Contudo, valores de pressão superiores promoveram a desnaturação das proteínas constituintes dos isolados, resultando no decréscimo da temperatura de gelificação e numa re-associação das subunidades proteicas, diminuindo a elasticidade dos géis finais. Os resultados sugeriram que as alterações nas proteínas de soja promovidas durante o tratamento por AP constituem um fator limitante para o desdobramento e re-associação durante o aquecimento térmico, necessários para a formação e fortalecimento de gel formado. O processamento por AP influenciou a estrutura secundária e a microestrutura das amostras. A presença de GA teve um papel baroprotetor. Assim, com este trabalho demonstrou-se que com as estratégias seguidas para manipulação das propriedades funcionais de proteínas de soja, nomeadamente através da adição de um polissacarídeo com propriedades estruturais controladas, da adequada combinação da adição de um polissacarídeo neutro com a hidrólise controlada das proteínas ou com tratamento por alta pressão, é possível a criação de novas funcionalidades, com utilidade no desenvolvimento de novas formulações alimentares, permitindo expandir a aplicação destas proteínas vegetais.

Agar extraction from integrated multitrophic aquacultured Gracilaria vermiculophylla: Evaluation of a microwave-assisted process using response surface methodology

Microwave-assisted extraction (MAE) of agar from Gracilaria vermiculophylla, produced in an integrated multitrophic aquaculture (IMTA) system, from Ria de Aveiro (northwestern Portugal), was tested and optimized using response surface methodology. The influence of the MAE operational parameters (extraction time, temperature, solvent volume and stirring speed) on the physical and chemical properties of agar (yield, gel strength, gelling and melting temperatures, as well as, sulphate and 3,6-anhydro-Lgalactose contents) was evaluated in a 2^4 orthogonal composite design. The quality of the extracted agar compared favorably with the attained using traditional extraction (2 h at 85ºC) while reducing drastically extraction time, solvent consumption and waste disposal requirements. Agar MAE optimum results were: an yield of 14.4 ± 0.4%, a gel strength of 1331 ± 51 g/cm2, 40.7 ± 0.2 _C gelling temperature, 93.1 ± 0.5ºC melting temperature, 1.73 ± 0.13% sulfate content and 39.4 ± 0.3% 3,6-anhydro-L-galactose content. Furthermore, this study suggests the feasibility of the exploitation of G. vermiculophylla grew in IMTA systems for agar production.

Rheological characteristics of suwari and kamaboko gels made of surimi from Indian major carps

The gel strength, compressibility and folding characteristic of suwari (set) and kamaboko (set and cooked) gels prepared from rohu (Labeo rohita), catla (Catla catla) and mrigal (Cirrhinus mrigala) surimi were examined to understand the occurrence of suwari and modori phenomena in surimi from major freshwater carps. Suwari setting of gels did not take place at lower temperatures. Suwari gels showed good gel strength at 50 °C for rohu and at 60 °C for catla and mrigal after 30 min setting time. Incubation for 60 min decreased the gel strength at 60 °C for rohu and catla. Setting at 25 °C followed by cooking at 90 °C increased the gel strength. Increased setting temperature, however, decreased the gel strength of cooked gels. Gel strength and compressibility data were supported by folding characteristics.