The Experts below are selected from a list of 261 Experts worldwide ranked by ideXlab platform
Eric Dickinson - One of the best experts on this subject based on the ideXlab platform.
-
Instability and structural change in an aerated system containing egg albumen and Invert Sugar
Food Hydrocolloids, 2005Co-Authors: Cathy Ka Lau, Eric DickinsonAbstract:Instability mechanisms and dynamic structural changes have been investigated for an unstable aerated Sugar system containing 2–6 wt% egg albumen. Reducing the Invert Sugar concentration in the serum phase (from 82% total solids) produced a foam of much higher overrun, but it led to an increased rate of destabilization. Liquid drainage could be readily detected for samples with
-
instability and structural change in an aerated system containing egg albumen and Invert Sugar
Food Hydrocolloids, 2005Co-Authors: Cathy Ka Lau, Eric DickinsonAbstract:Instability mechanisms and dynamic structural changes have been investigated for an unstable aerated Sugar system containing 2–6 wt% egg albumen. Reducing the Invert Sugar concentration in the serum phase (from 82% total solids) produced a foam of much higher overrun, but it led to an increased rate of destabilization. Liquid drainage could be readily detected for samples with <60% Sugar. On standing, three separate layers consisting of different bubble compositions were observed to appear in the foam column. Foam half-life and initial drainage rate were mainly controlled by the Sugar content (viscosity effect) and the whipping time (protein aggregation effect). A series of images obtained by confocal microscopy illustrates the complex dynamical structural changes that took place during foam evolution. The destabilization process appeared mainly to involve a combination of creaming of large bubbles and disproportionation of closely neighbouring bubbles of different sizes. An interesting feature revealed by confocal microscopy of the middle foam layer of some aged samples was the formation of a gel-like network composed of flocculated uniform small bubbles. This bubble network was observed to be permeated by mobile liquid pores which allowed some of the larger bubbles to pass through the network under the influence of gravity-driven hydrodynamic flow.
Tatiana Souza Porto - One of the best experts on this subject based on the ideXlab platform.
-
Kinetic/thermodynamic study of immobilized β-fructofuranosidase from Aspergillus tamarii URM4634 in chitosan beads and application on Invert Sugar production in packed bed reactor.
Food research international (Ottawa Ont.), 2020Co-Authors: Rodrigo Lira De Oliveira, Vinícius Luis Vilela Dos Santos, Marcos Fellipe Da Silva, Tatiana Souza PortoAbstract:Abstract β-fructofuranosidase (FFase) from Aspergillus tamarii URM4634 was immobilized covalently in chitosan beads. It was characterized biochemically, studied in terms of kinetic and thermodynamic parameters, and applied on conversion of sucrose for Invert Sugar production in a packed bed reactor (PBR). The optimum reactional conditions were determined and obtained at pH 5.0 and 60 °C. FFase was thermostable at 50–55°C. At 50°C, the enzyme shows longer half-life (t1/2) (594.13 min) and a higher D-value (1,973.64 min). This indicates that immobilized FFase was stable at temperature commonly used in Invert Sugar production. The following thermodynamic parameters were obtained: activation energy (E*d = 301.57 kJ mol−1), enthalpy (298.76 ≤ ΔH*d ≤ 298.89 kJ mol−1), entropy (579.88 ≤ ΔS*d ≤ 589.27 J K−1 mol−1) and Gibbs free energy (100.29 ≤ ΔG*d ≤ 108.47 kJ mol−1). The high E*d, ΔH*d and ΔG*d values confirmed FFase thermostability. The high and positive values for ΔS*d indicate an increase in disorder due opening of the enzyme structure. The sucrose hydrolysis in PBR showed a maximum Invert Sugar yield (96.0%) at 15 min of operation. The hydrolysis process remained efficient up to 100 min (70.22%). The results obtained in the present study provide a good indication that immobilized FFase on chitosan beads in PBR is efficient to Invert Sugar production for food industry.
-
kinetic thermodynamic study of immobilized β fructofuranosidase from aspergillus tamarii urm4634 in chitosan beads and application on Invert Sugar production in packed bed reactor
Food Research International, 2020Co-Authors: Rodrigo Lira De Oliveira, Vinícius Luis Vilela Dos Santos, Marcos Fellipe Da Silva, Tatiana Souza PortoAbstract:Abstract β-fructofuranosidase (FFase) from Aspergillus tamarii URM4634 was immobilized covalently in chitosan beads. It was characterized biochemically, studied in terms of kinetic and thermodynamic parameters, and applied on conversion of sucrose for Invert Sugar production in a packed bed reactor (PBR). The optimum reactional conditions were determined and obtained at pH 5.0 and 60 °C. FFase was thermostable at 50–55°C. At 50°C, the enzyme shows longer half-life (t1/2) (594.13 min) and a higher D-value (1,973.64 min). This indicates that immobilized FFase was stable at temperature commonly used in Invert Sugar production. The following thermodynamic parameters were obtained: activation energy (E*d = 301.57 kJ mol−1), enthalpy (298.76 ≤ ΔH*d ≤ 298.89 kJ mol−1), entropy (579.88 ≤ ΔS*d ≤ 589.27 J K−1 mol−1) and Gibbs free energy (100.29 ≤ ΔG*d ≤ 108.47 kJ mol−1). The high E*d, ΔH*d and ΔG*d values confirmed FFase thermostability. The high and positive values for ΔS*d indicate an increase in disorder due opening of the enzyme structure. The sucrose hydrolysis in PBR showed a maximum Invert Sugar yield (96.0%) at 15 min of operation. The hydrolysis process remained efficient up to 100 min (70.22%). The results obtained in the present study provide a good indication that immobilized FFase on chitosan beads in PBR is efficient to Invert Sugar production for food industry.
Cathy Ka Lau - One of the best experts on this subject based on the ideXlab platform.
-
Instability and structural change in an aerated system containing egg albumen and Invert Sugar
Food Hydrocolloids, 2005Co-Authors: Cathy Ka Lau, Eric DickinsonAbstract:Instability mechanisms and dynamic structural changes have been investigated for an unstable aerated Sugar system containing 2–6 wt% egg albumen. Reducing the Invert Sugar concentration in the serum phase (from 82% total solids) produced a foam of much higher overrun, but it led to an increased rate of destabilization. Liquid drainage could be readily detected for samples with
-
instability and structural change in an aerated system containing egg albumen and Invert Sugar
Food Hydrocolloids, 2005Co-Authors: Cathy Ka Lau, Eric DickinsonAbstract:Instability mechanisms and dynamic structural changes have been investigated for an unstable aerated Sugar system containing 2–6 wt% egg albumen. Reducing the Invert Sugar concentration in the serum phase (from 82% total solids) produced a foam of much higher overrun, but it led to an increased rate of destabilization. Liquid drainage could be readily detected for samples with <60% Sugar. On standing, three separate layers consisting of different bubble compositions were observed to appear in the foam column. Foam half-life and initial drainage rate were mainly controlled by the Sugar content (viscosity effect) and the whipping time (protein aggregation effect). A series of images obtained by confocal microscopy illustrates the complex dynamical structural changes that took place during foam evolution. The destabilization process appeared mainly to involve a combination of creaming of large bubbles and disproportionation of closely neighbouring bubbles of different sizes. An interesting feature revealed by confocal microscopy of the middle foam layer of some aged samples was the formation of a gel-like network composed of flocculated uniform small bubbles. This bubble network was observed to be permeated by mobile liquid pores which allowed some of the larger bubbles to pass through the network under the influence of gravity-driven hydrodynamic flow.
Rodrigo Lira De Oliveira - One of the best experts on this subject based on the ideXlab platform.
-
Kinetic/thermodynamic study of immobilized β-fructofuranosidase from Aspergillus tamarii URM4634 in chitosan beads and application on Invert Sugar production in packed bed reactor.
Food research international (Ottawa Ont.), 2020Co-Authors: Rodrigo Lira De Oliveira, Vinícius Luis Vilela Dos Santos, Marcos Fellipe Da Silva, Tatiana Souza PortoAbstract:Abstract β-fructofuranosidase (FFase) from Aspergillus tamarii URM4634 was immobilized covalently in chitosan beads. It was characterized biochemically, studied in terms of kinetic and thermodynamic parameters, and applied on conversion of sucrose for Invert Sugar production in a packed bed reactor (PBR). The optimum reactional conditions were determined and obtained at pH 5.0 and 60 °C. FFase was thermostable at 50–55°C. At 50°C, the enzyme shows longer half-life (t1/2) (594.13 min) and a higher D-value (1,973.64 min). This indicates that immobilized FFase was stable at temperature commonly used in Invert Sugar production. The following thermodynamic parameters were obtained: activation energy (E*d = 301.57 kJ mol−1), enthalpy (298.76 ≤ ΔH*d ≤ 298.89 kJ mol−1), entropy (579.88 ≤ ΔS*d ≤ 589.27 J K−1 mol−1) and Gibbs free energy (100.29 ≤ ΔG*d ≤ 108.47 kJ mol−1). The high E*d, ΔH*d and ΔG*d values confirmed FFase thermostability. The high and positive values for ΔS*d indicate an increase in disorder due opening of the enzyme structure. The sucrose hydrolysis in PBR showed a maximum Invert Sugar yield (96.0%) at 15 min of operation. The hydrolysis process remained efficient up to 100 min (70.22%). The results obtained in the present study provide a good indication that immobilized FFase on chitosan beads in PBR is efficient to Invert Sugar production for food industry.
-
kinetic thermodynamic study of immobilized β fructofuranosidase from aspergillus tamarii urm4634 in chitosan beads and application on Invert Sugar production in packed bed reactor
Food Research International, 2020Co-Authors: Rodrigo Lira De Oliveira, Vinícius Luis Vilela Dos Santos, Marcos Fellipe Da Silva, Tatiana Souza PortoAbstract:Abstract β-fructofuranosidase (FFase) from Aspergillus tamarii URM4634 was immobilized covalently in chitosan beads. It was characterized biochemically, studied in terms of kinetic and thermodynamic parameters, and applied on conversion of sucrose for Invert Sugar production in a packed bed reactor (PBR). The optimum reactional conditions were determined and obtained at pH 5.0 and 60 °C. FFase was thermostable at 50–55°C. At 50°C, the enzyme shows longer half-life (t1/2) (594.13 min) and a higher D-value (1,973.64 min). This indicates that immobilized FFase was stable at temperature commonly used in Invert Sugar production. The following thermodynamic parameters were obtained: activation energy (E*d = 301.57 kJ mol−1), enthalpy (298.76 ≤ ΔH*d ≤ 298.89 kJ mol−1), entropy (579.88 ≤ ΔS*d ≤ 589.27 J K−1 mol−1) and Gibbs free energy (100.29 ≤ ΔG*d ≤ 108.47 kJ mol−1). The high E*d, ΔH*d and ΔG*d values confirmed FFase thermostability. The high and positive values for ΔS*d indicate an increase in disorder due opening of the enzyme structure. The sucrose hydrolysis in PBR showed a maximum Invert Sugar yield (96.0%) at 15 min of operation. The hydrolysis process remained efficient up to 100 min (70.22%). The results obtained in the present study provide a good indication that immobilized FFase on chitosan beads in PBR is efficient to Invert Sugar production for food industry.
Christa M. Hoffmann - One of the best experts on this subject based on the ideXlab platform.
-
Genotypic differences in storage losses of Sugar beet – causes and indirect criteria for selection
Plant Breeding, 2016Co-Authors: Katharina Schnepel, Christa M. HoffmannAbstract:To improve the storability of Sugar beets, this study aimed at determining reasons for genotypic variability in Sugar losses and Invert Sugar accumulation during storage, and at identifying indirect criteria to select for varieties with low storage losses prior to storage. In 2011 and 2012, 18 genotypes, and in 2012 and 2013, six genotypes cultivated at two locations were stored for 8 and 12 weeks at 8°C under controlled conditions. The same 18 genotypes were grown under stress conditions in Spain in 2012/2013. Sugar losses were closely correlated with the Invert Sugar accumulation after storage. Genotypic differences in storage losses were primarily caused by differences in the level of infestation with microorganisms. The Invert Sugar accumulation was lower for genotypes with high marc concentration before storage, pointing to a non-specific resistance. Additionally, the Sugar concentration in dry matter before storage, and the Invert Sugar concentration after cultivation under stress conditions correlated with the Invert Sugar concentration after storage. These parameters are therefore suggested as criteria to select for improved storability of Sugar beet genotypes.
-
changes in the processing quality of Sugar beet beta vulgaris l during long term storage under controlled conditions
International Journal of Food Science and Technology, 2009Co-Authors: Christine Kenter, Christa M. HoffmannAbstract:Summary Long-term storage of Sugar beet is an option to extend the processing campaign of the Sugar factories in Europe. In the present study, changes in the processing quality of Sugar beet were quantified during 110 days of storage at 7 and 20 °C. During storage, the concentration of sucrose decreased whereas K, Na, amino N, betaine, Invert Sugar and raffinose accumulated in the beets, i.e. quality was impaired markedly. At 7 °C, the changes in sucrose concentration were relatively small but the formation of Invert Sugar and raffinose caused considerable losses in beet quality. Thus, long-term storage at low temperature is appropriate to prolong the campaign but processing costs will increase. Quality assessment with two formulae showed that measurements of K, Na and amino N are insufficient to evaluate stored Sugar beets for recoverable Sugar. Due to its increase in storage, the concentration of Invert Sugar should also be taken into account.
