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Structure Alteration (structure + alteration)
Selected AbstractsCharacteristics and oil absorption of deep-fat fried dough prepared from ball-milled wheat flourJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 3 2009Pariya Thanatuksorn Abstract BACKGROUND: High levels of oil in fried products has been recognized as causing health problems. The formation of microstructure during frying is one factor that influences oil absorption. Above the glass transition temperature (Tg), the physical properties of a polymer influences the formation of structure. The ball-milling process changes the physicochemical properties of wheat flour constituents. The present study investigated the effects of physicochemical changes in wheat flour by the ball-milling process on structure formation and oil absorption in wheat flour dough model. RESULTS: Dough samples were made from wheat flour that had been ball-milled for 0 to 10 h and then fried in frying oil at 150 °C for 1,7 min. Thermal properties of wheat flour, structure alteration, and textural properties of fried samples were evaluated. As compared with samples made of non-milled flour, samples made from milled flour had smaller pores and higher oil absorption. The fracture force of a fried sample prepared from non-milled flour was lower than that of a sample prepared from milled flour. CONCLUSION: Ball-milling affected the microstructure formation in fried wheat flour dough, and subsequently oil absorption. The crispness of a sample prepared from non-milled wheat flour is higher than that of a sample prepared from ball-milled wheat flour. This may be due not only to a plasticization effect, but may also be dependent on microstructure. Copyright © 2008 Society of Chemical Industry [source] Characterization of deep-fat frying in a wheat flour,water mixture model using a state diagramJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 14 2007Pariya Thanatuksorn Abstract BACKGROUND: Crispness is an important characteristic to be controlled in deep-fat fried products. The physical state of food polymers influences the development of cellular structure and textural qualities of fried food. Glassy state is believed to play an important role in the mechanical properties of low-moisture food. Therefore, an understanding of the physicochemical phenomena in the development of fried food structure using a state diagram of the frying process is discussed. RESULTS: Wheat flour models containing 400 and 600 g kg,1 initial moisture content were fried in frying oil at 150 °C for 1,7 min. Thermal properties of wheat flour, structure alteration and textural properties of fried samples were evaluated. The porous structure continuously enlarged when the sample was in the rubbery state. As the frying time was prolonged, the state of the product became glassy due to a decrease in water content, resulting in the ceasing of porous enlargement. Conclusion: The results revealed that physicochemical changes during frying influence the alteration of microstructure and quality of fried food, and the state diagram could be applied to explain the formation of microstructure during the frying process and used as a decision-making tool to choose the proper conditions to provide desirable qualities in fried food. Copyright © 2007 Society of Chemical Industry [source] Exhaustive in vivo labelling of plasmid DNA with BrdU for intracellular detection in non-viral transfection of mammalian cellsBIOTECHNOLOGY JOURNAL, Issue 10 2009Valérie Jérôme Abstract The study of the non-viral gene delivery process at the molecular level, e.g. during the transfection of mammalian cells, is currently limited by the difficulties of specifically detecting the transfected plasmid DNA within the cells. Here we describe the in vivo production of 5-bromodeoxyuridine (BrdU)-labelled plasmid DNA by a thymine-requiring Escherichia coli strain leading to 92 ± 15% BrdU incorporation while minimizing plasmid structure alteration. The labelled plasmid is produced on the milligram scale in a two-stage cultivation process. The relevance of this approach for plasmid DNA visualisation in the field of gene delivery is demonstrated by localising the BrdU-labelled plasmid DNA via immunodetection/fluorescence microscopy in CHO-K1 cells after electroporation with naked, BrdU-labelled plasmid DNA and after polyfection with polyethylenimine/BrdU-labelled plasmid complexes. [source] Hip geometry variation is associated with bone mineralization pathway gene variants: The framingham studyJOURNAL OF BONE AND MINERAL RESEARCH, Issue 7 2010Ching-Lung Cheung Abstract Mineralization of bone matrix is an important process in bone formation; thus defects in mineralization have been implicated in bone mineral density (BMD) and bone structure alterations. Three central regulators of phosphate balance, ALPL, ANKH, and ENPP1, are central in the matrix mineralization process; therefore, the genes encoding them are considered important candidates genes for BMD and bone geometry. To test for an association between these three candidate genes and BMD and bone geometry traits, 124 informative single-nucleotide polymorphisms (SNPs) were selected and genotyped in 1513 unrelated subjects from the Framingham offspring cohort. Initial results showed that SNP rs1974201 in the gene ENPP1 was a susceptibility variant associated with several hip geometric indices, with the strongest p value of 3.8,×,10,7 being observed for femoral neck width. A few modest associations were observed between SNPs in or near ALPL and several bone traits, but no association was observed with ANKH. The association signals observed for SNPs around rs1974201 were attenuated after conditional analysis on rs1974201. Transcription factor binding-site prediction revealed that the HOXA7 binding site was present in the reference sequence with the major allele, whereas this potential binding site is lost in the sequence with the minor allele of rs1974201. In conclusion, we found evidence for association of bone geometry variation with an SNP in ENPP1, a gene in the mineralization pathway. The alteration of a binding site of the deregulator of extracellular matrix HOXA7 warrants further investigation. © 2010 American Society for Bone and Mineral Research [source] Bullous pemphigoid detection by micro-Raman spectroscopy and cluster analysis: structure alterations of proteinsJOURNAL OF RAMAN SPECTROSCOPY, Issue 11 2005Erez Azrad Abstract In this study, micro-Raman spectroscopy was used, for the first time, to detect spectral changes between healthy and diseased skin tissues with bullous pemphigoid (BP). The spectral changes provide information about the biochemical alterations between normal skin and blistered and nonblistered regions in samples diagnosed histopathologically as BP. Raman spectra, characterized by many peaks, revealed the molecular composition of the different skin layers, stratum corneum, epidermis and dermis of normal skin. Comparison of spectra monitored at the dermoepidermal junction (DEJ) of healthy skin with those of blisters caused by BP showed evidence for large variations in the amide I and III regions. The alterations of the protein content, amide I and III, are a result of the appearance of immunoglobulin G (IgG) and fibrin, characteristics of BP. Indication for the disease at early stages was obtained from changes in protein content, evidenced in the measured spectra assisted by cluster analysis. The method employed here can contribute to the nearly real-time diagnosis and to a better understanding of the physical and biomolecular processes effected by BP, and might have implications on other skin diseases. Copyright © 2005 John Wiley & Sons, Ltd. [source] | ||||||||||