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Functional Additives (functional + additive)
Selected AbstractsTexture and colour properties of proteins recovered from whole gutted silver carp (Hypophthalmichthys molitrix) using isoelectric solubilisation/precipitationJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 2 2009Latif Taskaya Abstract BACKGROUND: According to an FAO report, carp are the cheapest and by far the most commonly consumed fish in the world. Carp have minimal growth requirements, yet rapid growth rates. Although carp are generally considered unsuitable for human consumption in the USA, they have rapidly started populating major bodies of fresh water in the USA to the extent that commercial processing becomes of interest. However, typical mechanical means of meat recovery from carp are impractical owing to the bony nature of the carp carcass. Therefore the aim of the present study was to devise processing strategies to recover fish meat from carp that could be used in the development of human food products. RESULTS: Isoelectric solubilisation/precipitation at acidic and basic pH values was applied to whole gutted silver carp. Depending on the solubilisation pH, protein and fat recovery yields were approximately 420,660 and 800,950 g kg,1 respectively. The process effectively removed impurities such as bones, scales, skin, fins, etc. from whole gutted carp. The proteins were concentrated to approximately 900 g kg,1, while the fat was reduced by 970,990 g kg,1. Functional additives (potato starch, beef plasma protein, transglutaminase and polyphosphate) improved (P < 0.05) the texture of carp protein-based gels such that it was generally comparable to the texture of Alaska pollock surimi gels. Although titanium dioxide improved (P < 0.05) the whiteness of carp gels, it was lower (P < 0.05) than the whiteness of Alaska pollock surimi gels. CONCLUSION: Isoelectric solublisation/precipitation allows protein and lipid recovery from whole gutted carp. However, if the proteins are used as a gelling ingredient in fish food products, functional additives are recommended. Copyright © 2008 Society of Chemical Industry [source] Automotive Material Sustainability Through Reversible Adhesives,ADVANCED ENGINEERING MATERIALS, Issue 7 2010Allan R. Hutchinson This communication defines the key existing technologies for reversible adhesion and bonded joint disassembly, and introduces the reader to early experimental findings on the use of thermally labile functional additives in an adhesive matrix. These additives have been found to induce localized, out of plane stresses in a joint's bondline, allowing for an adhesive disbond. It has been found that the additive and adhesive matrix combination is key to the relationship between joint disassembly and joint strength. [source] Macroscopically Aligned Ionic Self-Assembled Perylene-Surfactant Complexes within a Polymer Matrix,ADVANCED FUNCTIONAL MATERIALS, Issue 13 2008Ari Laiho Abstract Ionic self-assembled (ISA) surfactant complexes present a facile concept for self-assembly of various functional materials. However, no general scheme has been shown to allow their overall alignment beyond local polydomain-like order. Here we demonstrate that ionic complexes forming a columnar liquid-crystalline phase in bulk can be aligned within polymer blends upon shearing, taken that the matrix polymers have sufficiently high molecular weight. We use an ISA complex of N,N,-bis(ethylenetrimethylammonium)perylenediimide/bis(2-ethylhexyl) phosphate (Pery-BEHP) blended with different molecular weight polystyrenes (PS). Based on X-ray scattering studies and transmission electron microscopy the pure Pery-BEHP complex was found to form a two-dimensional oblique columnar phase where the perylene units stack within the columns. Blending the complex with PS lead to high aspect ratio Pery-BEHP aggregates with lateral dimension in the mesoscale, having internal columnar liquid-crystalline order similar to the pure Pery-BEHP complex. When the Pery-BEHP/PS blend was subjected to a shear flow field, the alignment of perylenes can be achieved but requires sufficiently high molecular weight of the polystyrene matrix. The concept also suggests a simple route for macroscopically aligned nanocomposites with conjugated columnar liquid-crystalline functional additives. [source] Texture and colour properties of proteins recovered from whole gutted silver carp (Hypophthalmichthys molitrix) using isoelectric solubilisation/precipitationJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 2 2009Latif Taskaya Abstract BACKGROUND: According to an FAO report, carp are the cheapest and by far the most commonly consumed fish in the world. Carp have minimal growth requirements, yet rapid growth rates. Although carp are generally considered unsuitable for human consumption in the USA, they have rapidly started populating major bodies of fresh water in the USA to the extent that commercial processing becomes of interest. However, typical mechanical means of meat recovery from carp are impractical owing to the bony nature of the carp carcass. Therefore the aim of the present study was to devise processing strategies to recover fish meat from carp that could be used in the development of human food products. RESULTS: Isoelectric solubilisation/precipitation at acidic and basic pH values was applied to whole gutted silver carp. Depending on the solubilisation pH, protein and fat recovery yields were approximately 420,660 and 800,950 g kg,1 respectively. The process effectively removed impurities such as bones, scales, skin, fins, etc. from whole gutted carp. The proteins were concentrated to approximately 900 g kg,1, while the fat was reduced by 970,990 g kg,1. Functional additives (potato starch, beef plasma protein, transglutaminase and polyphosphate) improved (P < 0.05) the texture of carp protein-based gels such that it was generally comparable to the texture of Alaska pollock surimi gels. Although titanium dioxide improved (P < 0.05) the whiteness of carp gels, it was lower (P < 0.05) than the whiteness of Alaska pollock surimi gels. CONCLUSION: Isoelectric solublisation/precipitation allows protein and lipid recovery from whole gutted carp. However, if the proteins are used as a gelling ingredient in fish food products, functional additives are recommended. Copyright © 2008 Society of Chemical Industry [source] | ||||||||||