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Gel Preparation (gel + preparation)
Selected AbstractsPHYSICAL PROPERTIES OF FISH PROTEINS COOKED WITH STARCHES OR PROTEIN ADDITIVES UNDER OHMIC HEATINGJOURNAL OF FOOD QUALITY, Issue 5 2007PANIDA PONGVIRAT CHAI ABSTRACT The texture, color and microstructure of surimi seafood gels were investigated to determine the interaction effects of fish proteins with starches or protein additives under ohmic heating, and to compare ohmically cooked gels with conventional water-bath-cooked gels. Gel properties were affected by the type of additive, concentration and cooking method. The effect of starch on gel texture was more pronounced at low concentrations. Compared to wheat starch, potato starch seemed to slightly improve gel strength; however, it decreased the gel whiteness. All nonfish protein additives resulted in better or equal textural properties of gels, whereas there was a slightly negative effect for gel color. Fast ohmic-cooked gels mostly exhibited higher gel strength than conventionally cooked gels. PRACTICAL APPLICATIONS There is a discrepancy between current gel preparation (slow heating by water bath) and current practice of crabstick manufacturing (fast heating). The use of data generated from slow cooking gel preparation for the manufacture of fast cooking crabstick does not make sense. This study demonstrates how starch and protein additives behave at ohmic heating which mimics the fast cooking crabstick manufacture. [source] Preparation of macroporous poly(N -isopropylacrylamide) hydrogel with improved temperature sensitivityJOURNAL OF POLYMER SCIENCE (IN TWO SECTIONS), Issue 15 2003J.-T. Zhang Macroporous poly(N -isopropylacrylamide) (PNIPA) hydrogels with improved temperature sensitivity were prepared in aqueous glucose solutions. Compared with the conventional PNIPA hydrogel prepared in water, the gels thus prepared showed significantly faster response as the temperature increased above the lower critical solution temperature. The improved properties were due to the macroporous structure, that was formed during gel preparation caused by the phase separation in glucose solutions. [source] Textural properties of legume protein isolate and polysaccharide gelsJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 12 2006Eleousa A Makri Abstract The influence of legume proteins from lupin, pea and fababean on the formation of gels prepared by heat treatment in the absence or presence of xanthan gum, locust bean gum and NaCl was investigated. The resulting fracture and texture properties of gels not only are associated with the heating process used to form the gel but also depend on the conformational aspects of xanthan,locust bean gum in admixture with legume proteins, which after 10 days of aging reinforce the system. The fracture and textural properties are explained in terms of the effect of the protein,polysaccharide molecular structure and physicochemical conditions applied in the gel system during the gel preparation and measurements. Copyright © 2006 Society of Chemical Industry [source] Microfabricated Polymer Chip for Capillary Gel ElectrophoresisBIOTECHNOLOGY PROGRESS, Issue 5 2001Jong Wook Hong A polymer (PDMS: poly(dimethylsiloxane)) microchip for capillary gel electrophoresis that can separate different sizes of DNA molecules in a small experimental scale is presented. This microchip can be easily produced by a simple PDMS molding method against a microfabricated master without the use of elaborate bonding processes. This PDMS microchip could be used as a single use device unlike conventional microchips made of glass, quartz or silicon. The capillary channel on the chip was partially filled with agarose gel that can enhance separation resolution of different sizes of DNA molecules and can shorten the channel length required for the separation of the sample compared to capillary electrophoresis in free-flow or polymer solution format. We discuss the optimal conditions for the gel preparation that could be used in the microchannel. DNA molecules were successfully driven by an electric field and separated to form bands in the range of 100 bp to 1 kbp in a 2.0% agarose-filled microchannel with 8 mm of effective separation length. [source] Effect of platelet-rich plasma on the early bone formation around Ca-P-coated and non-coated oral implants in cortical boneCLINICAL ORAL IMPLANTS RESEARCH, Issue 2 2008Dimitris Nikolidakis Abstract Objectives: The purpose of the present study was to investigate the effect of local application of platelet-rich plasma (PRP) on the early healing of cortical bone around Ti implants with two different surface configurations. Material and methods: Six goats were used in this study. PRP fractions were obtained from a venous blood sample of the goats and administered immediately before implant insertion. PRP was applied via gel preparation and installation of the gel into the implant site, or via dipping of the implants in PRP fraction before insertion. A total of 36 implants (18 non-coated and 18 Ca-P-coated) were placed into the tibial cortical bone. The animals were sacrificed at 6 weeks after implantation and implants with surrounding tissue were prepared for histological examination. Histomorphometrical variables like the percentage of implant surface with direct bone,implant contact and the percentage of new and old bone adjacent to the implant were evaluated. Results: More interfacial bone-to-implant contact was observed for all the three groups of Ca-P-coated implants and the Ti/PRP liquid group. All groups revealed similar percentages of old and new bone adjacent to the implant. Conclusions: It was concluded that the additional use of PRP did not have any effect on the early cortical bone response to the Ca-P-coated implants, while PRP in a liquid form showed a tendency to increase bone apposition to roughened titanium implants. [source] The importance of gel properties for mucoadhesion measurements: a multivariate data analysis approachJOURNAL OF PHARMACY AND PHARMACOLOGY: AN INTERNATI ONAL JOURNAL OF PHARMACEUTICAL SCIENCE, Issue 2 2004Helene Hägerström ABSTRACT In this study we used tensile strength measurements and a recently developed interpretation procedure to evaluate the mucoadhesive properties of a large set of gel preparations with diverse rheological properties. Multivariate data analysis in the form of principal component analysis (PCA) and partial least square projection to latent structures (PLS) was applied to extract useful information from the rather large quantities of data obtained. PCA showed that the selected series of gels was heterogeneous. Some groupings could be detected but none of the gels was identified as an outlier. By using PLS we investigated the relations between the rheological properties of a gel and the parameters defining the cohesiveness, as measured with the texture analyser used for the mucoadhesion measurements. The rheological properties proved to be important for the results of both the mucoadhesion and the cohesiveness measurements. Furthermore, by using PLS two different measurement configurations were evaluated and it was concluded that the combination of a relatively small volume of gel and two pieces of mucosa seems to be more appropriate than a large volume of gel in combination with one piece of mucosa. [source] | |||||||||||||