Search results for "CHROMATOGRAPHY"
showing 10 items of 5037 documents
Flavour release at the interfaces of stirred fruit yoghurt models
2006
Abstract Model matrices consisting of a pectin and a dairy gel were investigated to study the transfer of flavour compounds between the different phases of stirred fruit yoghurt. Using a full factorial experimental design, different parameters (storage temperature, initial flavour concentration in the pectin gel and fat content of the dairy gel) were studied. The kinetics of the migration of flavour compounds between the two gels were investigated using a novel SPME method, where a Carboxen/Polydimethylsiloxane fibre was directly inserted into the pectin gel. Flavour compounds were predominantly retained in the pectin gel and thus, the presence of fat in the dairy gel did not affect their t…
Effects of heat treatment and acid-induced gelation on aroma release from flavoured skim milk
2010
Abstract Time dependent aroma release was studied in skim milk, heated skim milk as well as in acid-induced gels derived from them using static headspace – gas chromatography analysis. A variable order kinetic model was fitted to experimental data and was used to determine headspace equilibrium concentration and initial rates of release. When compared to water, retention in milk based matrices was increased for hydrophobic aroma compounds, while it was decreased for more hydrophilic volatiles. Acid gelation reduced the initial rate of aroma release by a factor varying from 2.0 to 3.8, depending on the compound. Positive deviation from the first order kinetics was observed and suggests that …
Ageing behaviour and analytical characterization of the Jatobá resin collected from Hymenaea stigonocarpa Mart.
2009
Abstract This paper reports the results of an analytical study to characterize the trunk resin collected from the Hymenaea stigonocarpa Mart. species from the region of Minas Gerais (Brazil), popularly known as Jatoba resin. Hymenaea resins are reported to have been used in artistic applications such as protective varnishes in polychromed sculptures and paintings. Therefore, the identification of the main chemical changes that take place in the resin when it is prepared as a thin film exposed to atmospheric effects have been considered herein. Changes due to the degradation effect of light have been studied on a series of specimens prepared as a thin films and subjected to accelerated UV li…
F-type lectin from the sea bass (Dicentrarchus labrax): purification, cDNA cloning, tissue expression and localization, and opsonic activity.
2009
Recently described biochemical and structural aspects of fucose-binding lectins from the European eel (Anguilla anguilla) and striped bass (Morone saxatilis) led to the identification of a novel lectin family ("F-type" lectins) characterized by a unique sequence motif and a characteristic structural fold. The F-type fold is shared not only with other members of this lectin family, but also with apparently unrelated proteins ranging from prokaryotes to vertebrates. Here we describe the purification, biochemical and molecular properties, and the opsonic activity of an F-type lectin (DlFBL) isolated from sea bass (Dicentrarchus labrax) serum. DlFBL exhibits two tandemly arranged carbohydrate-r…
Microstructure and characteristic properties of dogfish skin gelatin gels prepared by freeze/spray-drying methods
2020
International audience; The effects of two pretreatments (microwaves or oven-drying) on the dogfish (Squalus acanthias) skin as well as two drying processes (freeze-drying or spray-drying) on the extracted gelatins were studied. Thus six types of gelatins were obtained, three of which were freeze-dried (FG) and the others were spray-dried (SG), from the untreated skin (US), microwaves-pretreated skin (MS) and oven-pretreated skin (OS). The highest yield (8.67%) was obtained for the OSFG, while the lowest one (3.06%) was measured for the OSSG. Interestingly, all gelatins exhibited relatively high protein (84.02-89.53%), and low lipid (0.50-1.71%) and ash (3.05-7.17%) contents. In addition, g…
Vapour partition of aroma compounds in strawberry flavoured custard cream and effect of fat content
2008
International audience; Gas–matrix partition coefficients (k) of volatile compounds of a strawberry flavour added to a complex model system (custard dessert, COST action 921 recipe) were determined. The influence of fat content on the volatility of the strawberry aroma compounds was investigated using full fat milk- (FFM) and skimmed milk- (SM) custards. For the purpose of this study, the phase ratio variation (PRV) method was used because of its easy application for a mixture of volatiles without requiring any calibration. From the 15 aroma compounds present in the flavouring mixture, seven were volatile enough to be detected and concentrated enough to allow the calculation of k values. Ga…
Biocatalyzed acidolysis of soybean oil triacylglycerols to increase oleic acid content
2004
Lipase catalyzed acidolysis of triacylglycerols (TAG) of soybean oil with oleic acid in organic solvent was studied; immobilized lipase from Rhizomucor miehei was used and the effects of reaction time, incubation temperature and enzyme load on TAG total and positional fatty acid (FA) percentage compositions were investigated. The results show that oleic acid incorporation was high after 24 and 48 h, while after 72 h a lower level of oleic acid in TAG was observed. Moreover, for the reactions carried out at 30 and 40 degrees C, it was observed that the oleic acid level was about 46.5% while ligtly higher values (about 49%) were observed at 50 degrees C; however, under this last condition, th…
Chemical variability in the essential oil of Cinnamomum tamala L. leaves from India.
2011
The chemical composition of the essential oils obtained from the fresh leaves of Cinnamomum tamala Nees et Eberm. was determined by GC and GC–MS. The yield of the oil on a dry weight basis ranged from 1.2% to 3.9% (w/w). Phenyl propanoids constitute the major portion (88.9–95.0%) of the oils. Fifty-four compounds were identified from the oils. Eugenol (91.4–41.8%) was the main compound, followed by eugenyl acetate (0.0–47.1%) and α-phellandrene (0.6–2.5%) in the analysed oils.
Physicochemical investigation of acrylamide solubilization in sodium bis(2-ethylhexyl)sulfosuccinate and lecithin reversed micelles.
2003
The state of acrylamide confined within dry sodium bis(2-ethylhexyl)sulfosuccinate (AOT) and lecithin reversed micelles dispersed in CCl4 has been investigated by FTIR and H-1 NMR spectroscopy. Measurements have been performed at 25 degreesC as a function of the acrylamide-to-surfactant molar ratio (R) at a fixed surfactant concentration (0.1 mol kg(-1)). The analysis of experimental data, corroborated by the results of SAXS measurements, is consistent with the hypothesis that acrylamide is quite uniformly distributed among reversed micelles mainly located in proximity to the surfactant head-group region and that its presence induces significant unidimensional growth of micellar aggregates.…
Involvement of an Alkane Hydroxylase System of Gordonia sp. Strain SoCg in Degradation of Solid n-Alkanes▿
2010
ABSTRACT Enzymes involved in oxidation of long-chain n -alkanes are still not well known, especially those in Gram-positive bacteria. This work describes the alkane degradation system of the n -alkane degrader actinobacterium Gordonia sp. strain SoCg, which is able to grow on n -alkanes from dodecane (C 12 ) to hexatriacontane (C 36 ) as the sole C source. SoCg harbors in its chromosome a single alk locus carrying six open reading frames (ORFs), which shows 78 to 79% identity with the alkane hydroxylase (AH)-encoding systems of other alkane-degrading actinobacteria. Quantitative reverse transcription-PCR showed that the genes encoding AlkB (alkane 1-monooxygenase), RubA3 (rubredoxin), RubA4…