Buffer pH and pKa values as affected by added glycerol and sucrose

Chuy, S.; Bell, Leonard N.

doi:10.1016/j.foodres.2005.08.006

Cited by 21 publications

(20 citation statements)

References 19 publications

(33 reference statements)

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“…Higher levels of sugar cane level did not affect the pH value. This study was not in association with the previous study conducted by Chuy and Bell (2006) stated that there was pH lowering effect when adding sucrose into phosphate system.…”

Section: Resultscontrasting

confidence: 80%

The Effect of Sugar Cane Levels and Drying Methods on Chemical and Physical Qualities of Ground Beef “Dendeng”

et al. 2018

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This study was conducted to investigate the effect of sugar cane levels and drying methods on chemical and physical quality of ground beef "dendeng". The materials were ground beef, cane sugar, and spices consisting of salt, garlic, coriander, and galangal. The treatments were the sugar cane levels, consisting of 20, 30, and 40% (w/w of meat weight), and the drying methods, consisting of oven drying and sun drying. The oven drying was done at 50+2 0 C for 15 hours, while sun drying was done at 40+2 0 C for 6 hours per day for 4 days. The variables were tested on chemical quality (moisture, protein, and fat contents), and physical quality (pH and tenderness). Data were analyzed by analysis of variance of factorial pattern (3x2) of completely randomized design and continued by Duncan's new multiple ranges test. The results showed that there was an interaction between the sugar cane levels and the drying methods on the protein content and tenderness of ground beef "dendeng" (P<0.01). Sugar cane levels had significant effects on protein content and tenderness (P<0.05), but had no significant effect on moisture content, fat content, and pH value of ground beef "dendeng". The drying methods had no significant effect on all chemical and physical variables of ground beef "dendeng". In conclusion, there was an interaction between sugar cane levels and drying methods on the protein content and tenderness of ground beef "dendeng". The addition of sugar cane at the levels of 40% yielded ground beef "dendeng" with the best tenderness. However, the methods of drying did not affect the chemical and physical qualities of ground beef "dendeng".

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Section: Resultscontrasting

confidence: 80%

The Effect of Sugar Cane Levels and Drying Methods on Chemical and Physical Qualities of Ground Beef “Dendeng”

et al. 2018

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“…Filmes com ureia, em baixa UR (11%), apresentaram alta resistência de perfuração (31N), com a força igualada à dos filmes com glicerol, o que pode ser devido à formação de interações mais estáveis entre amidoureia [25] . Sob alta UR (90%), tornaram-se os mais fracos.…”

Section: Galdeano M C Et Al -Efeito Do Processamento E Das Condiçunclassified

Efeito do Processamento e das Condições Ambientais nas Propriedades de Matérias Biodegradáveis de Amido de Aveia

Galdeano¹,

Wilhelm²,

Grossmann³

et al. 2014

Polímeros

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Resumo: A característica hidrofílica dos biomateriais a base de amido resulta em alta instabilidade diante de diferentes condições ambientais. O amido de aveia, por possuir um conteúdo maior de lipídios em relação a outros amidos, tornase uma fonte interessante, uma vez que a hidrofobicidade aumentada pode atuar reduzindo sua capacidade de sorção de umidade. O objetivo do trabalho foi investigar o comportamento de filmes e laminados de amido de aveia, produzidos por casting e extrusão, respectivamente, plastificados com glicerol, sorbitol e ureia e armazenados em diferentes condições de umidade relativa. Mesmo com a presença do lipídio nativo, os materiais ainda mostraram instabilidade diante do aumento da umidade relativa de armazenagem, sendo observado um decréscimo na força e um aumento na deformação nos testes de perfuração. Em geral os biomateriais plastificados com glicerol apresentaram maior capacidade de sorção de água. O sorbitol foi o plastificante mais efetivo, pois produziu materiais com propriedades mecânicas similares aos outros plastificantes mesmo sendo usado em menor concentração molar. O processo de extrusão resultou em materiais finais com estruturas mais abertas e fragmentadas. Palavras-chave: Aveia, amido, plastificante. Effect of Processing and Enviromental Conditions in the Properties of Oat Starch Biodegradable MaterialsAbstract: The hydrophilic character of starch-based biomaterials generates high instability under different environmental conditions. Oat starch shows an interesting alternative for starch films because it contains higher lipid content than other common starches. This increased hydrophobicity can act reducing the moisture sorption capacity. The objective of this study was to investigate the behavior of oat starch films and sheets produced by casting and extrusion, respectively, plasticized with glycerol, sorbitol and urea and stored at different relative humidity. Even with the presence of native lipid, the materials still showed instability upon increasing the relative humidity for storage. Under higher humidity, a decrease in strength and an increase in deformation in puncture tests were observed. Biomaterials plasticized with glycerol showed higher water sorption capacity. Sorbitol was the most effective plasticizer because it led to materials with similar mechanical properties to other plasticizers even at lower molar concentrations. The extrusion process resulted in final materials with more open, fragmented structures.

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“…Citric and phosphoric acids are commonly used in processed foods to control pH. Sodium chloride can have a huge effect on the environmental pH because of the changes in the ionized state of the food product (14). The addition of sucrose can change the pK a of the buffer solution, shifting the buffer equilibrium.…”

Section: Activation Energymentioning

confidence: 99%

Evaluation of the pH- and thermal stability of the recombinant green fluorescent protein (GFP) in the presence of sodium chloride

Ishii

Kunimura

Jeng

et al. 2007

Appl Biochem Biotechnol

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The thermal stability of recombinant green fluorescent protein (GFP) in sodium chloride (NaCl) solutions at different concentrations, pH, and temperatures was evaluated by assaying the loss of fluorescence intensity as a measure of denaturation. GFP, extracted from Escherichia coli cells by the three-phase partitioning method and purified through a butyl hydrophobic interaction chromatography (HIC) column, was diluted in water for injection (WFI) (pH 6.0-7.0) and in 10 mM buffer solutions (acetate, pH 5.0; phosphate, pH 7.0; and Tris-EDTA, pH 8.0) with 0.9-30% NaCl or without and incubated at 80-95 degrees C. The extent of protein denaturation was expressed as a percentage of the calculated decimal reduction time (D-value). In acetate buffer (pH 4.84+/-0.12), the mean D-values for 90% reduction in GFP fluorescence ranged from 2.3 to 3.6 min, independent of NaCl concentration and temperature. GFP thermal stability diluted in WFI (pH 5.94+/-0.60) was half that observed in phosphate buffer (pH 6.08+/-0.60); but in both systems, D-values decreased linearly with increasing NaCl concentration, with D-values (at 80 degrees C) ranging from 3.44, min (WFI) to 6.1 min (phosphate buffer), both with 30% NaCl. However, D-values in Tris-EDTA (pH 7.65+/-0.17) were directly dependent on the NaCl concentration and 5-10 times higher than D-values for GFP in WFI at 80 degrees C. GFP pH- and thermal stability can be easily monitored by the convenient measure of fluorescence intensity and potentially be used as an indicator to monitor that processing times and temperatures were attained.

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Buffer pH and pKa values as affected by added glycerol and sucrose

Cited by 21 publications

References 19 publications

The Effect of Sugar Cane Levels and Drying Methods on Chemical and Physical Qualities of Ground Beef “Dendeng”

The Effect of Sugar Cane Levels and Drying Methods on Chemical and Physical Qualities of Ground Beef “Dendeng”

Efeito do Processamento e das Condições Ambientais nas Propriedades de Matérias Biodegradáveis de Amido de Aveia

Evaluation of the pH- and thermal stability of the recombinant green fluorescent protein (GFP) in the presence of sodium chloride

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