Determination of Moisture Sorption Characteristics of Oat Flour by Static and Dynamic Techniques with and Without Thymol as an Antimicrobial Agent

The effectiveness of thymol as an antimicrobial agent during the determination of equilibrium moisture sorption data at high-water activities (0.50–0.98) was studied at 5, 23, and 45 °C in oat flour. The static gravimetric (SG) method (with and without added thymol) and the dynamic vapor sorption technique (DVS) were used. Microbial growth in samples conditioned in these environments at temperatures of 5 and 45 °C was null indicating no need for the use of thymol at these temperatures. However, samples confined in environments kept at 23 °C, when the SG method was used, needed addition of thymol since mold growth took place in its absence. The statistical comparison between experimental equilibrium moisture content (EMC) mean values showed that, at 45 °C, EMC values obtained using the SG technique with added thymol were significantly higher than those obtained without thymol by both SG and DVS techniques. This could indicate an interaction of thymol with food components or absorption by lipids present. Therefore, caution must be exerted when using thymol as an antimicrobial agent at elevated temperatures and high equilibrium relative humidity. Moisture adsorption isotherms for oat flour were determined using a DVS technique and no isotherm crossover with temperature, as previously reported for this product using thymol as an antimicrobial agent, was exhibited. Moisture sorption data obtained in this work by DVS can be considered more accurate than those previously reported for oat flour, since no external agent was involved during isotherm determinations.     

Impact of the Crystallinity on the Physical Properties of Inulin during Water Sorption

The impact of the crystallinity of spray-dried inulins on their stability and physical properties was investigated after a conditioning of 1 week at different relative humidity levels (0% to 94%) at 20 °C. An environmental scanning electron microscopy study showed that the amorphous powders hardened at a relative humidity storage between 59% and 75%; while their semi-crystalline counterparts were partially agglomerated but friable in the same conditions. Caking was observed when the glass transition temperature of the amorphous phase of the material dropped below the storage temperature of the powder. It resulted in a crystallization of the structural units of varying lengths composing inulin, but also an increase of the crystallinity of the semi-crystalline ones. This study showed the importance of the crystallinity of inulin on its stability and physical properties during storage which is of crucial importance for the shelf-life of food and pharmaceutical products in the dry state. Financial support was provided for this study by the Walloon Region of Belgium (DGTRE) and Cosucra Groupe Warcoing SA.     

Effect of viscoelastic relaxation on moisture transport in foods. Part II: Sorption and drying of soybeans

The general fluid transport equation presented in Part-I of this paper is used for predicting moisture transport and viscoelastic stresses during sorption and drying of soybeans. Predicted drying curves were validated using experimental data obtained from literature (average absolute difference 6-13%). For drying temperatures used in the soybean processing industry (70–93 °C), smooth moisture profiles were obtained, which indicated Fickian (Darcian) transport. As the drying temperature approached the glass transition temperature (25 °C at 10% moisture content), the moisture profiles became sharper, which indicated non-Fickian (non-Darcian) transport. The viscoelastic stress profiles clearly exhibited the role of the force terms during imbibition and drying. Increase in drying temperature tends to decrease the stress relaxation function but reduction in moisture content during drying tends to increase it. The increase in stress due to the reduction in moisture content below 10% was not compensated by an increase in drying temperature. Drying of soybeans below 10% moisture content should be avoided in the industry because this will lead to thicker flakes that reduce the amount of oil recovery. During imbibition of soybeans, a high magnitude of stresses was obtained in the rubbery regions, which may cause critical regions prone to fissuring. The role of glass transition on stress development and critical region development was clearly observed during drying and imbibition of soybeans.Revised version: 5 October 2003     

Moisture sorption characteristics and thermophysical properties of trehalose-PBS mixtures

The goal of the study was to quantify the thermophysical properties and the moisture sorption characteristics of the trehalose-PBS (phosphate-buffered saline) from the desiccation preservation perspective. A moisture sorption study was undertaken to determine the desorption isotherms of the trehalose-PBS mixtures. The Brunauer, Emmett, and Teller (BET)-equation and the Guggenheim, Anderson, and de Boer equation were used to quantify the desorption data. The glass transition temperature of the mixtures of trehalose-PBS, equilibrated at different relative humidities was studied using a differential scanning calorimeter. Fourier transform infrared spectroscopy was used to study the molecular interaction between the trehalose and PBS mixtures. The results showed that the addition of PBS to the trehalose mixture causes a shift from the type II isotherm to a type III isotherm (characterized by BET equation) which may have detrimental effect on cell desiccation. The results showed that an increase in PBS mass fraction in the trehalose-PBS mixture causes a decrease in the glass transition temperature (Tg) of the mixture and also a decrease in the hydrogen bonding capacity of the trehalose glasses. The addition of PBS to trehalose posed some challenges and should be subject to further optimization to use it in desiccation preservation of biologics.     

Glass transition temperatures of a ready to eat breakfast cereal formulation and its main components determined by DSC and DMTA

The effect of water content on the glass transition temperatures of a ready to eat cereal formulation was determined, as well as for its major components, oat flour, rice flour and an oat–rice flour blend, in the same ratio as they are present in the formulation. All samples were compression moulded at high temperature and were moisture conditioned in a 10–22% interval (dry basis). Glass transition temperatures (T_g) were measured by differential scanning calorimetry (DSC) and the main mechanical relaxation temperatures (T_α), measured by dynamic mechanical thermal analysis (DMTA). The relaxation temperatures taken at tan δ peaks, were found 20–30 °C larger than T_g. Besides the plasticizing effect of water adequately described by the Gordon–Taylor equation, no differences of T_g (and T_α) values between the major components were obtained at a constant moisture content. The T_g and T_α values of the RTE formulation were found to be about 30 °C lower than its components, a result which was attributed to the plasticizing effect of the minor components in the formulation (sugar and malt extract).     

Equilibrium of Cu(II) and Ni(II) biosorption by marine alga Sargassum filipendula in a dynamic system: competitiveness and selectivity

The study focuses on the equilibrium of dynamic biosorption in single and binary systems containing Cu(II) and Ni(II) ions using Sargassum filipendula (a marine alga). The experiments were performed in fixed-bed columns with both single-component and bi-component metal solutions (using different molar concentrations). Experimental data were fitted with different equilibrium models such as Langmuir, Langmuir with inhibition, Jain and Snowyink and Langmuir-Freundlich equations. The biosorption of pure metal ions in solution presented adequate capacities both for Cu(II) and Ni(II). In binary solutions the preferential sorption of Cu(II) over Ni(II) was demonstrated by the displacement of Ni(II) (marked overshoot on the breakthrough curves).     

Effect of acetylation on the material properties of glucuronoxylan from aspen wood

The effect of the degree of acetylation of glucuronoxylan on solubility, water content and thermal properties was investigated. Aspen glucuronoxylan, isolated by alkali extraction from wood chips, was acetylated to various degrees of substitution through reaction with acetic anhydride in formamide and pyridine by varying the reaction time. The degree of acetylation was determined by ¹H NMR spectroscopy. The molecular weight was decreased only to a small extent during the reaction, as seen by size exclusion chromatography. It was found that acetylation strongly affects the solubility properties as well as the equilibrium water content of the glucuronoxylans upon exposure to humidity. Samples with a high degree of acetylation are soluble only in aprotic solvents, whereas non-acetylated glucuronoxylan is partially soluble in hot water. In the same surrounding relative humidity, acetylated samples have lower water content than non-acetylated samples. Acetylation prevents thermal degradation, as shown by thermogravimetric analysis under nitrogen. Acetylation to a degree of substitution of 1.2 also results in a glass transition temperature, which we studied using differential scanning calorimetry, making it possible to thermoprocess acetylated glucuronoxylan.     

小麦面粉RVA粘度特性的遗传潜势和聚类分析

分析了84个小麦品种(系)面粉的RVA特征参数,结果表明:7个RVA粘度性状在不同品种(系)间存在极显著的差异;所有RVA特征值具有较高的广义遗传力;根据全部7个RVA特征参数和仅用高峰粘度、低谷粘度和最终粘度3个指标将84个品种(系)聚类的结果几乎完全相同,结果是不同品种(系)总体上有按不同生态型聚集的趋势,变异系数的大小决定着聚类的结果.南方品种(系)绝大部分聚为一类,这类品种的RVA特征值均较高,但各参数变异较小;绝大部分北方品种(系)和加拿大品种聚为一类,这类品种所有RVA特征值均较低,但变异系数均较大;其它品种(系)聚为一类,其RVA参数为3类中最低,变异系数却为最高,且最终粘度低于或接近高峰粘度.小麦面粉RVA粘度高低的总体表现是:第Ⅰ类(南方为主型)>第Ⅱ类(北方为主型)>第Ⅲ类(特殊型).     

Collapse and Color Changes in Grapefruit Juice Powder as Affected by Water Activity, Glass Transition, and Addition of Carbohydrate Polymers

Physicochemical and structural properties of grapefruit juice powder were investigated as affected by the addition of maltodextrins of two dextrose equivalent (DE) and gum arabic. Freeze-dried powdered juices were equilibrated at different vapor pressure atmospheres, giving samples with water activity between zero and 0.84. The mechanical properties of the powders were assessed by confined compression, and the compressed samples were subjected to color analysis. The maximum force attained during the compression and the color coordinates were related to water activity and glass transition temperature, and a single value of ΔT = T − T _g could be taken as the critical limit to the safe storage of the powders, regardless of their composition. The results indicated that from the perspective of the time at which deleterious changes would take place in powders stored at certain ambient conditions and exposed to certain rate of water uptake, the collapse of the powder would precede browning development.     

Thermal properties of agave fructans (Agave tequilana Weber var. Azul)

Thermal properties of agave (A. tequilana Weber var. Azul) at different water contents were investigated. HP-TLC results showed a complex mixture of mono-, di-, oligo, and polysaccharides in agave fructans samples. The thermal decomposition temperatures were observed below to 200 °C. Modulated-differential scanning calorimetry studies showed a glass transition and a relaxation enthalpy processes in agave fructans. Samples with the highest moieties of monosaccharides showed the lower glass transition temperatures (Tg). The moisture sorption isotherm of agave fructans was determined at 20 °C and fitted to the GAB model. Gordon-Taylor equation was used to fit the Tg experimental data as a function of water content. Agave fructans was found to be an amorphous material. At low water activity (a_w) values (<0.4), agave fructans remained in a powdered amorphous state; and at intermediate a_w (0.4-0.75) collapsed and caked; and at high a_w (>0.75) changed in a highly viscous liquid-like solution.     

Effect of glycerol on behaviour of amylose and amylopectin films

The effect of water and glycerol on sorption and calorimetric T_gs of amylose and amylopectin films were examined. The mechanical properties of the films were also analysed under varying glycerol content at constant RH and temperature. Based on changes observed in sorption and tensile failure behaviour glycerol was strongly interacted with both starch polymers. Even though water was observed to be more efficient plasticiser than glycerol, glycerol also affected the T_g. But in spite of the observed decrease in T_g under low glycerol contents brittleness of the films increased based on changes in elongation. The increase in brittleness of both polymers was also in agreement with their actual behaviour. At around 20% glycerol great change in the rheological properties occurred. Above 20% glycerol amylose film showed much larger elongation than the low glycerol content films and was still strong but the amylopectin produced a very week and non-flexible film.     

Effect of Water Content on Glass Transition and Protein Aggregation of Whey Protein Powders During Short-Term Storage

The objectives of this study were to investigate the moisture-induced protein aggregation of whey protein powders and to elucidate the relationship of protein stability with respect to water content and glass transition. Three whey protein powder types were studied: whey protein isolate (WPI), whey protein hydrolysates (WPH), and beta-lactoglobulin (BLG). The water sorption isotherms were determined at 23 and 45°C, and they fit the Guggenheim–Andersson–DeBoer (GAB) model well. Glass transition was determined by differential scanning calorimeter (DSC). The heat capacity changes of WPI and BLG during glass transition were small (0.1 to 0.2 Jg⁻¹ °C⁻¹), and the glass transition temperature (T _g) could not be detected for all samples. An increase in water content in the range of 7 to 16% caused a decrease in T _g from 119 down to 75°C for WPI, and a decrease from 93 to 47°C for WPH. Protein aggregation after 2 weeks’ storage was measured by the increase in insoluble aggregates and change in soluble protein fractions. For WPI and BLG, no protein aggregation was observed over the range of 0 to 85% RH, whereas for WPH, ∼50% of proteins became insoluble after storage at 23°C and 85% RH or at 45°C and ≥73% RH, caused mainly by the formation of intermolecular disulfide bonds. This suggests that, at increased water content, a decrease in the T _g of whey protein powders results in a dramatic increase in the mobility of protein molecules, leading to protein aggregation in short-term storage.     

水稻配子体,孢子体细胞质雄性不育系线粒体体外翻译产物的分析

对水稻配子体细胞质雄性不育系粤泰Ａ,保持系粤泰Ｂ,Ｆ１代泰优２号和孢子体细胞质雄性不育系珍汕９７Ａ,保持系珍汕９７Ｂ,Ｆ１代汕优６３及另一种孢子体细胞质雄性不育系马协Ａ,保持系马协Ｂ,Ｆ１代马协６３的黄化苗线粒体离体翻译产物进行ＳＤＳ－ＰＡＧＥ分析。结果表明：粤泰Ａ的线粒体比粤泰Ｂ,泰优２号少合成２条多肽,Ｂ与Ｆ１的带型相近,Ａ特异合成４０．７ｋＤ多肽;     

水稻条纹病毒病害特异蛋白的提纯及血清学特性

应用差别ｐ Ｈ 值沉淀蛋白质的原理,建立了水稻条纹病毒病特异蛋白（ Ｓ Ｐ） 的两种提纯方法。这两种方法都可以从病叶中提纯到大量的 Ｓ Ｐ,其粗提纯量分别为０ ．８ 和２ ．０ ｍｇ／ｇ 病叶。通过 Ｓ Ｄ Ｓ Ｐ Ａ Ｇ Ｅ 分离后得到了精提纯的蛋白,其分子量为２０ ．１ ｋ Ｄａ 。将粗提纯和精提纯的 Ｓ Ｐ 分别免疫兔子,制备出效价为５１ ２００ 和６ ４００ 的抗血清。将效价为６ ４００ 的高度特异性的抗血清用于研究 Ｒ Ｓ Ｖ Ｓ Ｐ 与 Ｒ Ｓ Ｖ Ｃ Ｐ 及同属的水稻草状矮化病毒（ Ｒ Ｇ Ｓ Ｖ） Ｓ Ｐ、 Ｃ Ｐ 之间的血清学关系,结果表明, Ｒ Ｓ Ｖ Ｓ Ｐ 的抗血清与 Ｒ Ｇ Ｓ Ｖ Ｃ Ｐ、 Ｒ Ｓ Ｖ Ｃ Ｐ 之间无反应,但可与 Ｒ Ｇ Ｓ Ｖ Ｓ Ｐ 微弱反应;而 Ｒ Ｇ Ｓ Ｖ Ｓ Ｐ、 Ｃ Ｐ 及 Ｒ Ｓ Ｖ Ｃ Ｐ 的抗血清与 Ｒ Ｓ Ｖ Ｓ Ｐ 之间都无血清学反应。结果证实了 Ｒ Ｓ Ｖ 和 Ｒ Ｇ Ｓ Ｖ 之间存在着进化上的亲缘关系     

Effect of Tillage and Water Management on the Population Behaviour of Root-Knot Nematodes Meloidogyne Triticoryzae in Rice Crop

The effects of puddling and water regimes on hydraulic conductivity (cm/day) of soil and on bulk density (mg/m 3 ) during rice culture, soil physical characteristics of the experimental field population densities of plant-parasitic nematodes have been studied. Puddling reduced the bulk density of soil and decreased the hydraulic conductivity in the upper layers but not in the deeper layers of soil aeration was reduced due to high moisture levels retained in the puddled soil. Population density of M. triticoryzae declined in puddled soil. The invasion of the roots by the second-generation infective juveniles was reduced. The population density of the root-knot nematodes was higher in the non-puddled soil especially in unsubmerged condition compared to puddled and submerged soil. However, if the seedlings were already infected before transplanting and submergence, the nematode could survive well and reproduce within the aerenchyma of the root.     

Metal Sorption to Pseudomonas fluorescens: Influence of pH,Ionic Strength and Metal Concentrations

Migration behavior of radionuclides should be understood in order to estimate the impact of high-level radioactive waste (HLW) disposal on the environment. Bacteria, one of the major organic sorbents in solid and aquatic environments, can affect the fate of actinides and lanthanides by sorption onto their cell surfaces. In this study, the sorption of the radionuclide Americium (Am(III)) and several metal ions (Eu(III), Cu(II) and Ca(II)) to Pseudomonas fluorescens were measured under various conditions. It was revealed that as pH decreased, the sorption of Eu(III) and Am(III) increased when the metals were at relatively low concentrations but decreased at higher metal concentrations. On the other hand, sorption of Cu(II) followed the opposite trend. In the case of calcium, an increase in calcium ions was observed due to release from the cells. These findings suggest that the sorption mechanisms for low levels of Eu(III) and Am(III) on the cells of Pseudomonas fluorescens are different from those of Cu(II), Ca(II), and high concentrations of Eu(III) (> 10 ^{? 5} M).     

水稻离体体细胞胚与合子胚的某些生化特性的比较

水稻离体培养的体细胞胚（ＳＥ）与整体植株合子胚（ＺＥ）的蛋白质组分相似,约有１７条多队的分子量相同,其中６７～９１ｋＤ范围的多肽在非胚性愈伤组织（ＮＥ）中均很弱,３９、１７、６０ｋＤ多肽在ＮＥ中未发现。ＳＥ的游离氨基酸组成与ＺＥ也相似,占优势的氨基酸为Ａｓｐ,Ｇｌｕ,Ａｌａ,Ｌｙｓ,在分化后期Ａｒｇ含量也有提高,而在ＮＥ中这些内源氨基酸的含量均较低。此外,在两种类型的胚中都存在凝集素类的物质,而在无胚状体形成的ＮＥ中则未发现。     

The amorphous state of spray-dried maltodextrin: sub-sub-Tg enthalpy relaxation and impact of temperature and water annealing

The annealing behaviour of a spray-dried maltodextrin was investigated by differential scanning calorimetry. Special attention was paid to the effect of temperature and humidity on the annealing process. Comparison was also made with the glassy state of the same compound prepared by various cooling processes. The presence of a very pronounced sub-T_g peak upon ageing reveals the specificities of the glass and the complexity of the relaxation spectrum of the spray-dried material. This peak seems actually to correspond to a partial ergodicity recovery that may be attributed to onset of molecular mobility occurring below T_g. The position of the sub-T_g peak with regard to the conventional T_g was systematically studied. It clearly showed the difference between the effect of temperature and water plasticization on the relaxations occurring in the glassy state of materials prepared by spray-drying.     

Molecular dynamics simulations of a cyclic-DP-240 amylose fragment in a periodic cell: Glass transition temperature and water diffusion

Molecular dynamics simulations using AMB06C, an in-house carbohydrate force field, (NPT ensembles, 1 atm) were carried out on a periodic cell that contained a cyclic 240 glucose residue amylose fragment (c-DP-240) and TIP3P water molecules. Molecular conformation and movement of the amylose fragment and water molecules at different temperatures were examined. The periodic cell volume, density, and potential energy were determined at temperatures above and below the glass transition temperature (T_g) in 25 K increments_. The amorphous cell is constructed through successive dynamic equilibration steps at temperatures above the assumed T_g value and the temperature successively lowered until several temperature points were obtained below T_g. Molecular dynamics simulations were continued for at least 500 ps or until the volume drift stopped and remained constant for several hundred picoseconds. The T_g values were found by noting the discontinuity in slope of the volume (V), potential energy (PE), or density (ρ) versus 1/T. The changes in flexibility and motion of the amylose chain as well as differences in self diffusion coefficients of water molecules are described. The final average T_g value found (316 K) is in agreement with experimental values, i.e. 320 K.     

Slow molecular mobility in the crystalline and amorphous solid states of pentitols: a study by thermally stimulated depolarisation currents and by differential scanning calorimetry

The molecular mobility of the pentitol isomers (xylitol, adonitol, D-arabitol and L-arabitol) was studied by thermally stimulated depolarisation currents (TSDC) in the crystalline and in the amorphous solid states. Differential scanning calorimetry (DSC) was used to characterise the phase transformations, to detect polymorphism and to analyse the dynamics of the structural relaxation in the glassy state (from the heating rate dependence of the onset temperature of the glass transition signal). The mobility in crystalline xylitol and adonitol displays features that are different compared with crystalline arabitols. No difference of the dynamic behaviour seems to emerge from our results on the primary and secondary relaxations in the amorphous isomeric pentitols. The values of the steepness index or fragility obtained in this work by TSDC and DSC are compared with the values reported in the literature obtained from other experimental techniques, and with values predicted by empirical formulae.