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Effect of extrusion treatment on the thermal stability and structure of corn starch with different emulsifiers
crystallinity modified starches extrudate complexes
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2015/10/9
Corn starch was treated with raw moisture (30%), screw speed (160 rpm), extrusion temperature (30, 55, 80, 105, 130, and 155°C), and emulsifier (1.2%) to produce the starch extrudate particles in a tw...
pH and thermal stability of anthocyanin-based optimised extracts of Romanian red onion cultivars
Allium cepa L. phenolics anthocyanins pH differential Differential Scanning Calorimetry
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2014/2/24
Total phenolics and anthocyanins in ten samples of Romanian red onion cultivars, extraction optimisation and pH/thermal stability were investigated. Extraction with 80% aqueous ethanol leads to an inc...
Differences in Thermal Stability of Glucosinolates in Five Brassica Vegetables
food matrix phytochemicals processing degradation
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2014/3/10
The thermal stability of individual glucosinolates within five different Brassica vegetables was studied at 100°C for different incubation times up to 120 minutes. Three vegetables that were used in t...
Improvement of the Thermal Stability of a Calcium-free, Alkaline α-Amylase by Site-directed Mutagenesis
Bacillus alkaliphile α-amylase thermostability site-directed mutagenesis
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2008/4/20
Alkaline α-amylase from Bacillus sp. strain KSM-K38 (AmyK38) is a calcium-free enzyme that is stable against chelating and oxidative reagents. Recently, the thermostability of this enzyme was improved...
Enhancing the Thermal Stability of Sucrose Phosphorylase from Streptococcus mutans by Random Mutagenesis
sucrose phosphorylase Streptococcus mutans random mutagenesis thermostable enzyme
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2008/4/20
The thermal stability of sucrose phosphorylase (EC 2.4.1.7) from Streptococcus mutans was enhanced using random and site-directed mutageneses. Random mutagenesis studies revealed that eight single ami...
Thermal Stability of Whey Protein Concentrate Mixtures: Aggregate Formation
calcium casein electron microscopy whey protein concentrate
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2008/3/27
Solutions (17% TS) of whey protein concentrate (65% protein) were dialyzed against simulated milk ultrafiltrate containing 0 to 9 mM total Ca2+. The dialyzed solutions were heated at 66 or 71°C for 12...