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Lower Tan (lower + tan)
Selected AbstractsMICROSTRUCTURAL AND RHEOLOGICAL PROPERTIES OF LOW-FAT STIRRED YOGHURTS MADE WITH SKIM MILK AND MULTIPLE EMULSIONSJOURNAL OF TEXTURE STUDIES, Issue 6 2009C. LOBATO-CALLEROS ABSTRACT This article focuses on the study of the dynamic rheological and structural properties developed in low-fat stirred yoghurts made with skim milk and multiple emulsions stabilized with carboxymethylcellulose (SYCMC) or amidated low methoxy pectin (SYALMP), in comparison with a full milk-fat stirred yoghurt control (SYMF). The SYALMP yoghurt exhibited greatest Tan,after 14 days of storage than the SYMF and SYCMC yoghurts. The SYALMP yoghurt presented the highest lacunarity value and was characterized by a structure composed of highly clusterized casein aggregates. In contrast, the SYCMC and SYMF yoghurts displayed lower lacunarity values and structures characterized by smaller casein clusters. Lower Tan,values were associated with lower lacunarity values. PRACTICAL APPLICATIONS Limited work has been done on stirred and set-style yoghurts, cheeses and, in general, dairy products, where milk-fat globules are substituted by skim milk combined with multiple emulsions containing polyunsaturated vegetable oils. As a result of this, multicomponent gels formation occurs (made up by milk proteins, polyunsaturated vegetable oils, emulsifiers, hydrocolloids and many possible other ingredients), which give rise to completely different structural arrangements that may display comparable mechanical-sensory properties with those exhibited by their full milk-fat counterparts, paving the way for the development of new healthier foods sensory and texturally acceptable to consumers. [source] The influence of in situ modification of silica on filler network and dynamic mechanical properties of silica-filled solution styrene,butadiene rubberJOURNAL OF APPLIED POLYMER SCIENCE, Issue 1 2008You-Ping Wu Abstract The influence of in situ modification of silica with bis-(3-(triethoxysilyl)-propyl)-tetrasulfide (TESPT) on filler network in silica filled solution SBR compound was investigated. In situ modification greatly increased the bound rubber content. TEM observation of silica gel showed that bridging and interlocking of absorbed chains on the surface of silica particles formed the filler network. Rubber processing analyzer (RPA) was used to characterize the filler network and interaction between silica and rubber by strain and temperature sweeps. In situ modification improved the dispersion of silica, and in the meantime, the chemical bonds were formed between silica and rubber, which conferred the stability of silica dispersion during the processing. Compared to the compound without in situ modification, the compound with in situ modification of silica exhibited higher tan , at low strains and lower tan , at high strains, which can be explained in terms of filler network in the compounds. After in situ modification, DMTA results showed silica-filled SSBR vulcanizate exhibited higher tan , in the temperature range of ,30 to 10°C, and RPA results showed that it had lower tan , at 60°C when the strain was more than 3%. © 2007 Wiley Periodicals, Inc. J Appl Polym Sci, 2008 [source] Minireview: does in-vitro testing of oximes help predict their in-vivo action after paraoxon exposure?JOURNAL OF APPLIED TOXICOLOGY, Issue 6 2009D. E. Lorke Abstract K-oximes have recently been developed in the search for efficacious broad-band reactivators of acetylcholinesterase (AChE) inhibited by organophosphorus compounds (OPC). Before clinical use, their toxicity and efficacy need to be assessed, and there is clear demand for simple in vitro tests that can predict in vivo performance. This article summarizes our in vitro data obtained for conventional and experimental oximes in human and rat blood exposed to the OPC paraoxon and correlates them with our in vivo results. The intrinsic AChE inhibitory activity of oximes, as reflected by their in vitro IC50, is strongly correlated with their LD50 (rat): oximes with a high IC50 (K-27, K-48, pralidoxime and obidoxime) also show a high LD50 and are thus relatively non-toxic, whereas oximes K-105, K-108 and K-113 have a low IC50, a low LD50 and are far more toxic. The IC50 is also correlated with the in vivo capacity to protect from paraoxon-induced mortality: oximes with a higher IC50 reduce the relative risk of death more. In contrast, the protective ability as assessed in vitro by the slope of the IC50 shift (tan,), is not correlated with in vivo protection from paraoxon-induced mortality: the best in vivo protectors (K-27 and K-48) show a much lower tan, value (around 2) than K-110 and K-113 (tan, around 10), which hardly reduce the relative risk of death after paraoxon exposure. The partition coefficient logP of the individual oximes is inversely correlated with their IC50 and with their LD50 and is therefore an indicator of toxicity: strongly hydrophilic oximes tend to be less toxic than less hydrophilic ones. These data highlight the good predictive value of in vitro IC50 testing for in vivo toxicity and the limited practical significance of in vitro assessment of protective potency. Copyright © 2009 John Wiley & Sons, Ltd. [source] EFFECT OF COMPOSITION OF GLUTHNIN SUBFRACTIONS ON RHEOLOGICAL PROPERTIES OF WHEATJOURNAL OF FOOD BIOCHEMISTRY, Issue 4 2000S. JOOD ABSTRACT Gluten extracted from defatted flours of cv. Aubaine (extra-strong), Hereward (strong) and Riband (weak) was separated into five different fractions (R2 to R6) by sequential centrifugation and addition of sodium chloride. A seven-minute mixing time was used to carry out fractionation on the basis of depolymerization of glutenin macropolymers (GMP). Depolymerization of GMP occurred at much higher rates in dough of the weak cultivar compared to the strong and extra-strong cultivars. Polypeptide compositions of different ghttenin fractions were determined by sodium dodecyl sulfate polyacrylamide gel electrophoresis under reduced and non-reduced conditions, followed by densitometric scanning of stained patterns. The amount of HMW-glutenin subunits decreased and LMW-glutenin subunits increased correspondingly in each cultivar with the fractionation from R2 to R6. The rheological behavior of the fractions was analyzed by small deformation rheological tests (strain sweep and frequency tests). The high molecular weight fraction (R2) from extra-strong wheat had a higher vahte of G' and a lower tan , value as compared to strong and weak bread-making wheats. The moduli of HMW glutenin fractions (R2 and R3) were frequency independent and promoted the network properties, whereas moduli of LMW glutenin fractions were frequency dependent and gave rise to a plasticizing effect. Therefore, it was concluded from the present studies that HMW-glutenin subunits are not the only factors governing good bread-making quality but their proportions in relation to low molecular weight glutenin subunits is equally important in sinking a balance between viscous and elastic properties essential for bread making performance. [source] | ||||||||||