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Arabic gum

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https://www.readbyqxmd.com/read/28196382/bromelain-loading-and-release-from-a-hydrogel-formulated-using-alginate-and-arabic-gum
#1
Janaína Artem Ataide, Letícia Caramori Cefali, Marcia de Araujo Rebelo, Lívia Genovez Spir, Elias Basile Tambourgi, Angela Faustino Jozala, Marco Vinícius Chaud, Edgar Silveira, Xiaochen Gu, Priscila Gava Mazzola
An ideal wound dressing ensures a moist environment around the wound area and absorbs exudates from the wound surface. Topical application of bromelain to incised wounds has been shown to reprogram the wound microenvironment to promote effective tissue repair. Combining the characteristics of hydrogels and bromelain is therefore of great interest. Herein, we describe the development of a hydrogel, formulated using alginate and Arabic gum, for bromelain loading and release. The hydrogel formulation was evaluated using response surface methodology, considering the pH value and the concentration of alginate and Arabic gum...
February 14, 2017: Planta Medica
https://www.readbyqxmd.com/read/28192977/matrix-assisted-laser-desorption-ionization-mass-fingerprinting-for-identification-of-acacia-gum-in-microsamples-from-works-of-art
#2
Clara Granzotto, Ken Sutherland
This paper reports an improved method for the identification of Acacia gum in cultural heritage samples using matrix assisted laser desorption ionization-time-of-flight mass spectrometry (MALDI-TOF MS) after enzymatic digestion of the polysaccharide component. The analytical strategy was optimized using a reference Acacia gum (gum arabic, sp. A. senegal) and provided an unambiguous MS profile of the gum, characterized by specific and recognized oligosaccharides, from as little as 0.1 μg of material. The enhanced experimental approach with reduced detection limit was successfully applied to the analysis of naturally aged (∼80 year) gum arabic samples, pure and mixed with lead white pigment, and allowed the detection of gum arabic in samples from a late painting (1949/1954) by Georges Braque in the collection of the Art Institute of Chicago...
February 15, 2017: Analytical Chemistry
https://www.readbyqxmd.com/read/28115901/optimization-of-sour-cherry-juice-spray-drying-as%C3%A2-affected-by-carrier-material-and-temperature
#3
Ivona Elez Garofulić, Zoran Zorić, Sandra Pedisić, Verica Dragović-Uzelac
Response surface methodology was applied for optimization of the sour cherry Marasca juice spray drying process with 20, 30 and 40% of carriers maltodextrin with dextrose equivalent (DE) value of 4-7 and 13-17 and gum arabic, at three drying temperatures: 150, 175 and 200 °C. Increase in carrier mass per volume ratio resulted in lower moisture content and powder hygroscopicity, higher bulk density, solubility and product yield. Higher temperatures decreased the moisture content and bulk density of powders...
December 2016: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/28097172/transcript-levels-of-phytoene-desaturase-gene-in-dunaliella-salina-teod-as-affected-by-pbs-nanoparticles-and-light-intensity
#4
Hajar Zamani, Ali Moradshahi
Phytoene synthase (Psy) and Phytoene desaturase (Pds) are the first two regulatory enzymes in the carotenoids biosynthetic pathway. The genes Psy and Pds are under transcriptional control in many photosynthetic organisms. In the present study, using quantitative real time- PCR (qRT-PCR), the effects of uncoated and gum-Arabic coated PbS nanoparticles (GA-coated PbS NPs) and light intensity on the mRNA levels of Pds were investigated. Relative to mRNA level of Pds at 100 µmol photon m-2 s-1 light intensity (control culture), 2...
September 2016: Molecular Biology Research Communications
https://www.readbyqxmd.com/read/28035146/application-of-response-surface-methodology-and-spectroscopic-approach-for-investigating-of-curcumin-nanoencapsulation-using-natural-biopolymers-and-nonionic-surfactant
#5
Shaghayegh Sheikhzadeh, Mohammad Alizadeh, Mahmoud Rezazad, Hamed Hamishehkar
This study aimed at encapsulation of poor water-soluble curcumin so that it could be utilized in various food products as a functional ingredient. Biopolymer nanoparticles were assembled from sodium caseinate and gum arabic using electrostatic complexation in the presence of nonionic surfactant Tween 20. Fourier transform infrared spectroscopy was used to investigate the interactions of curcumin with protein, polysaccharide and surfactant. The effects of sodium caseinate (A), gum arabic (B), Tween 20 (C) and pH (D) on responses were studied using a three-level four-factor Box-Behnken design...
November 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28017999/encapsulation-of-antioxidant-peptide-enriched-casein-hydrolysate-using-maltodextrin-gum-arabic-blend
#6
Priyanka Singh Rao, Rajesh Kumar Bajaj, Bimlesh Mann, Sumit Arora, S K Tomar
Antioxidant peptide enriched casein hydrolysate (AO-CH) are receiving increasing attention due to their potential as functional ingredient. Encapsulation of AO-CH using maltodextrin-gum arabic (MD/GA) as wall material could represent an attractive approach to overcome the problems related to their direct application. Encapsulation parameter were optimized using different ratio of core to coat and proportion of coating material (10:0, 8:2, 6:4) under varying pH (2-8) for encapsulation efficiency (EE).The preparation P3 resulted in maximum EE (87%) using core to coat ratio 1:20, at pH 6...
October 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/27987876/effect-of-glycosylation-with-gum-arabic-by-maillard-reaction-in-a-liquid-system-on-the-emulsifying-properties-of-canola-protein-isolate
#7
Safoura Pirestani, Ali Nasirpour, Javad Keramat, Stéphane Desobry, Jordane Jasniewski
In this research, the improvement of emulsifying properties of chemically modified canola protein isolate (CPI) with gum Arabic (GA) through Maillard reaction under natural pH at 90°C was investigated. The stability, rheology and morphology of oil-in-water emulsions stabilized by conjugate of two biopolymers were evaluated by determination of droplet size, emulsifying activity (EAI), emulsifying stability (ESI) and creaming indices. The conjugate-stabilized emulsion showed smaller mean droplet size and lower creaming index values which were more effective to stabilize the emulsion compared to CPI and mixture of two biopolymers especially if pH was near the isoelectric point of CPI or when emulsions heated from 30 to 90°C...
February 10, 2017: Carbohydrate Polymers
https://www.readbyqxmd.com/read/27981585/improving-the-water-solubility-of-monascus-pigments-under-acidic-conditions-with-gum-arabic
#8
Wenjie Jian, Yuanming Sun, Jian-Yong Wu
BACKGROUND: Monascus pigments (Mps) are natural food colorants and their stability in acidic solutions is important for application in the food industry. This study aimed to evaluate the use of gum arabic (GA) as a stabilizer for maintaining the solubility of Mps in an acidic aqueous solution exposed to a high temperature, and to analyze the molecular interactions between GA and Mps. RESULTS: Mps dispersed (0.2 g kg(-1) ) in deionized water at pH 3.0-4.0 without GA formed precipitates but remained in a stable solution in the presence of GA (1 g kg(-1) )...
November 7, 2016: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/27979295/emulsification-properties-of-polysaccharides-from-dioscorea-opposita-thunb
#9
Fanyi Ma, Yun Zhang, Yurong Wen, Yanna Yao, Jinhua Zhu, Xiuhua Liu, Alan Bell, Carina Tikkanen-Kaukanen
This study investigated the emulsification properties of polysaccharides from Dioscorea opposita Thunb. Graded alcohol precipitation was used to extract Dioscorea opposita polysaccharides fractions (4 samples) in different ranges of molecular weight. Sample 3 contained more glucose and protein (80.13% and 0.34%, respectively), and molecular weight was approximately 34,790Da, distributing narrowly. The droplet sizes and stabilities of emulsions made of gum arabic (GA) and polysaccharide samples at different concentrations and ratios were measured, specifically the emulsions of GA and medium-chain-triglycerides (MCT); polysaccharides and MCT; and polysaccharides, GA and MCT (1:1:1)...
April 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27979150/structural-functional-and-in-vitro-digestion-characteristics-of-spray-dried-fish-roe-powder-stabilised-with-gum-arabic
#10
P K Binsi, Nayak Natasha, P C Sarkar, P Muhamed Ashraf, Ninan George, C N Ravishankar
Fish roes are considered as nutritionally valuable for their high content of essential fatty acids and amino acids. However, roe lipids undergo considerable extent of oxidation during processing and storage, imparting objectionable bitter taste and rancid flavour to roe products. Hence, the objective of the study was to reconstitute the roe mass and microencapsulate lipid fraction, so that small oil droplets are entrapped within a dry matrix of roe proteins during spray drying. Prior to spray drying, the emulsion was stabilised with gum arabic as it also act as a co-wall polymer...
April 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27979124/application-of-cashew-tree-gum-on-the-production-and-stability-of-spray-dried-fish-oil
#11
Diego Alvarenga Botrel, Soraia Vilela Borges, Regiane Victória de Barros Fernandes, Rosemar Antoniassi, Adelia Ferreira de Faria-Machado, Judith Pessoa de Andrade Feitosa, Regina Celia Monteiro de Paula
Evaluation of cashew gum compared to conventional materials was conducted regarding properties and oxidative stability of spray-dried fish oil. Emulsions produced with cashew gum showed lower viscosity when compared to Arabic gum. The particle size was larger (29.9μm) when cashew gum was used, and the encapsulation efficiency reached 76%, similar to that of modified starch but higher than that for Arabic gum (60%). The oxidation process for the surface oil was conducted and a relative lower formation of oxidation compounds was observed for the cashew gum treatment...
April 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27935607/microencapsulated-cells-of-lactobacillus-paracasei-subsp-paracasei-in-biopolymer-complex-coacervates-and-their-function-in-a-yogurt-matrix
#12
L A Bosnea, T Moschakis, C G Biliaderis
L. paracasei subsp. paracasei E6 cells were encapsulated by complex coacervation using whey protein isolate (WPI) and gum arabic and introduced in stirred yogurts after fermentation. For comparison purposes, yogurts without addition of L. paracasei and yogurts with free cells of L. paracasei were produced. The survival of free and microencapsulated L. paracasei cells was evaluated during storage of the yogurts for 45 days at 4 °C. In addition, yogurts were exposed to simulated gastric juice and the reduction in viable numbers of L...
August 26, 2016: Food & Function
https://www.readbyqxmd.com/read/27933875/protein-selectivity-controlled-by-polymer-charge-density-and-protein-yield-carboxylated-polysaccharides-versus-sulfated-polysaccharides
#13
Xingfei Li, Yufei Hua, Yeming Chen, Xiangzhen Kong, Caimeng Zhang
The effect of polymer charge density on protein selectivity in the presence of carboxylated polysaccharides (CPS) and sulfated polysaccharides (SPS) was investigated for Kunitz trypsin inhibitor/Bowman-Birk protease inhibitor (KTI/BBI, KBM). To determine the conditions for coacervation or precipitation as a function of polymer charge densities, turbidimetric titrations and Tricine-SDS-PAGE were used. Polymer charge density as well as chain flexibility greatly influenced the strength of interactions and protein recovery...
November 30, 2016: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/27884087/a-protease-peptidase-from-culture-medium-of-flammulina-velutipes-that-acts-on-arabinogalactan-protein
#14
Yoshihisa Yoshimi, Yumi Sugawara, Chiaki Hori, Kiyohiko Igarashi, Satoshi Kaneko, Yoichi Tsumuraya, Toshihisa Kotake
Arabinogalactan-proteins (AGPs) are highly diverse plant proteoglycans found on the plant cell surface. AGPs have large arabinogalactan (AG) moieties attached to a core-protein rich in hydroxyproline (Hyp). The AG undergoes hydrolysis by various glycoside hydrolases, most of which have been identified, whereas the core-proteins is presumably degraded by unknown proteases/peptidases secreted from fungi and bacteria in nature. Although several enzymes hydrolyzing other Hyp-rich proteins are known, the enzymes acting on the core-proteins of AGPs remain to be identified...
November 25, 2016: Bioscience, Biotechnology, and Biochemistry
https://www.readbyqxmd.com/read/27842837/synthesis-characterization-and-modification-of-gum-arabic-microgels-for-hemocompatibility-and-antimicrobial-studies
#15
Muhammad Farooq, Selin Sagbas, Mehtap Sahiner, Mohammad Siddiq, Mustafa Turk, Nahit Aktas, Nurettin Sahiner
Gum Arabic (GA) microgels were successfully prepared via reverse micellization method with high yield (78.5±5.0%) in 5-100μm size range using divinyl sulfone (DVS) as a crosslinker. The GA microgels were degraded hydrolytically 22.8±3.5% at pH 1 in 20days, whereas no degradation was observed at pH 7.4 and pH 9 at 37°C. By using diethylenetriamine (DETA), and taurine (TA) as chemical modifying agents, GA microgels were chemically modified as GA-DETA and GA-TA, and the zeta potential values of 5.2±4.1 and -24...
January 20, 2017: Carbohydrate Polymers
https://www.readbyqxmd.com/read/27799433/organic-dyes-in-illuminated-manuscripts-a-unique-cultural-and-historic-record
#16
Maria João Melo, Paula Nabais, Maria Guimarães, Rita Araújo, Rita Castro, Maria Conceição Oliveira, Isabella Whitworth
In this study, we successfully addressed the challenges posed by the identification of dyes in medieval illuminations. Brazilwood pigment lakes and orcein purple colours were unequivocally identified in illuminated manuscripts dated by art historians to be from the thirteenth to the fifteenth centuries and in the Fernão Vaz Dourado Atlas (sixteenth century). All three works were on a parchment support. This was possible by combining Raman microscopy and surface-enhanced Raman spectroscopy with microspectrofluorimetry...
December 13, 2016: Philosophical Transactions. Series A, Mathematical, Physical, and Engineering Sciences
https://www.readbyqxmd.com/read/27770683/effect-of-nanomaterial-and-media-physicochemical-properties-on-ag-nm-aggregation-kinetics
#17
Kamelia Afshinnia, Mithun Sikder, Bo Cai, Mohammed Baalousha
Nanomaterial (NM) aggregation is a key process determining their environmental, fate behavior and effects. Nanomaterials are typically engineered to remain kinetically stable; however, in environmental and toxicological media, NMs are prone to aggregation. The aggregation kinetics of NM is typically quantified by measuring their attachment efficiency (α) and critical coagulation concentration (CCC). Several studies measured α and CCC for Ag NMs with a major focus on investigating the effects of ionic strength, ion valency and natural organic matter, with few studies investigating other environmental factors such as light and dissolved oxygen and none investigating the effect of particle size, buffer type and concentration, or surface coverage by capping agent...
February 1, 2017: Journal of Colloid and Interface Science
https://www.readbyqxmd.com/read/27765212/structural-and-oxidative-stabilization-of-spray-dried-fish-oil-microencapsulates-with-gum-arabic-and-sage-polyphenols-characterization-and-release-kinetics
#18
P K Binsi, Natasha Nayak, P C Sarkar, A Jeyakumari, P Muhamed Ashraf, George Ninan, C N Ravishankar
The synergistic efficacy of gum arabic and sage polyphenols in stabilising capsule wall and protecting fish oil encapsulates from heat induced disruption and oxidative deterioration during spray drying was assessed. The emulsions prepared with sodium caseinate as wall polymer, gum arabic as wall co-polymer and sage extract as wall stabiliser was spray dried using a single fluid nozzle. Fish oil encapsulates stabilised with gum arabic and sage extract (SOE) exhibited significantly higher encapsulation efficiency compared to encapsulates containing gum arabic alone (FOE)...
March 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27720817/microencapsulation-of-grape-polyphenols-using-maltodextrin-and-gum-arabic-as-two-alternative-coating-materials-development-and-characterization
#19
Aysu Tolun, Zeynep Altintas, Nevzat Artik
Phenolic compounds obtained from fruits have recently gained a great attention due to their bioactive roles. However, they are sensitive and they can be easily affected by physicochemical factors that create a great challenge to incorporate them into the food products. Hence, this work aimed to investigate microencapsulation of these compounds to provide a solution for this problem by improving their stability and protecting them against oxidation, light, moisture and temperature. A lab scale spray-dryer was chosen to produce microcapsules of polyphenols using different dextrose equivalents of maltodextrin and gum arabic as a coating material...
December 10, 2016: Journal of Biotechnology
https://www.readbyqxmd.com/read/27702513/novel-reverse-osmosis-membranes-composed-of-modified-pva-gum-arabic-conjugates-biofouling-mitigation-and-chlorine-resistance-enhancement
#20
Wail Falath, Aneela Sabir, Karl I Jacob
A novel crosslinked Poly (vinyl alcohol) (PVA) reverse osmosis (RO) thin film membrane conjugated with Gum Arabic (GA) with superb performance and features was synthesized for water desalination. RO membrane desalination parameters, such as hydrophilicity, surface roughness, water permeability, salt rejection, Chlorine resistance and biofouling resistance were evaluated using a dead end RO filtration unit. The incorporation of Pluronic F127 and the conjugation of Gum Arabic improved the overall RO performance of the membranes...
January 2, 2017: Carbohydrate Polymers
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