Dynamic rheological and thermal study of the heat-induced gelation of tomato-seed proteins

The structural aspects of proteins prepared from tomato seeds were studied by dynamic rheology, modulated differential scanning calorimetry (MDSC) and Fourier transform infrared (FTIR) spectroscopy. The critical gel point was determined from storage (G’) and loss (G”) moduli as functions of time and frequency. The findings indicate that tomato-seed proteins can create gels during heat treatment at 90–95 °C. Mechanical spectra of the tomato-seed protein gels were classified as weak gels based on the frequency sweep, complex viscosity (η∗) and tan δ results. Moreover, G’ and G” changes were found to be dependent on both concentration and frequency. MDSC showed two peaks, with gelation temperatures (T_d) of 70 and 87 °C, which we attribute to starch and globular protein fractions, respectively. The FTIR spectra show an increase in the absorbance of amides I and II after increasing the solid content from 1 to 10% w/w, indicating mostly β-sheet and α-helical conformations.     

Improving the quality of meat‐free sausages using κ‐carrageenan,konjac mannan and xanthan gum

High consumption of processed red meat can cause health issues. Therefore, production of high‐quality meat‐free food alternatives is necessary. The main objective of this study was to use hydrocolloids including κ‐carrageenan, konjac mannan and xanthan gum at 0, 0.3, 0.6, 1.0 and 1.5% w/w to improve the quality of meat‐free sausages formulated by soy protein isolated, texturised soy protein, corn starch, vegetable oil and spices. With the addition of the tested hydrocolloids, the lightness of the sausages improved. κ‐Carrageenan and konjac mannan significantly improved the water‐holding capacity and texture and reduced the cooking loss of the samples, while xanthan gum showed no considerable effect on these parameters. Konjac mannan and κ‐carrageenan (up to 0.6%) improved the general acceptability of the sausages, while inclusion of xanthan gum made no significant difference. Unlike xanthan gum, κ‐carrageenan followed by konjac mannan was highly successful in improving the overall quality of meat‐free sausages.     

Effect of variable viscosity and thermal conductivity on heat transfer in a circular porous passage with axial conduction

In this study, heat transfer in a circular porous passage with axial conduction and variable viscosity and thermal conductivity numerically has been investigated. Heat transfer for the different values of Da and Pe is investigated. The results found show that Nusselt distribution with variable viscosity does not significantly differ from that with constant viscosity in both thermally developing and fully developed regions. However, in the developing region there is a significant difference between Nusselt distribution with variable thermal conductivity and Nusselt distribution with constant thermal conductivity. In the fully developed region Nusselt distribution with variable and constant thermal conductivities does not drastically differ. © 2012 Wiley Periodicals, Inc. Heat Trans Asian Res; Published online in Wiley Online Library (wileyonlinelibrary.com/journal/htj). DOI 10.1002/htj.21028     

Polymerization of 3‐glycidyloxypropyltrimethoxysilane with different catalysts

Polymerization reactions of 3‐glycidyloxypropyltrimethoxysilane (GPTS) were carried out by different catalysts, potassium hydroxide, potassium tert‐butoxide, and tetraphenylporphyrin aluminum chloride (TPP–AlCl), and tetrafluorophthalate zironium isopropoxide complex. Polymer samples obtained from the ring‐opening polymerization of GPTS were characterized by Fourier transform infrared spectroscopy, NMR spectroscopy, electrospray ionization mass spectroscopy, and gel permeation chromatography. © 2011 Wiley Periodicals, Inc. J Appl Polym Sci, 2012     

The Effect of Some Fluids on Surface Oxidation and Amount of Released Iron of Stainless Steel Endodontic Files

Endodontic files come in contact with blood, infected pulp tissue, and irrigating solutions during root canal therapy. Some instruments such as stereomicroscopy and scanning electron microscopy are used to observe corrosion of endodontic files which are complicated and dependent on preparation methods. Having knowledge of the corrosion and ion release of endodontic files can help in drawing firm deductions as to which files would perform better in the clinical scenario. Therefore, we have used energy dispersive X‐ray analysis and an atomic absorption spectrophotometer to track oxygen on the surface and iron in the exposed media to observe the oxidative rate of the media. In this study, corrosion by blood was higher than other biological fluids, but less than with sodium hypochlorite (NaOCl). Observations of energy dispersive X‐ray analysis and atomic absorption spectrophotometer results demonstrated that after exposure the amount of oxygen on the surface and surrounding areas increased. Therefore, the files should be rinsed as soon as possible during and after use to hinder the oxidation rate, but blood may produce a different behavior and it might be considered as a decreased risk of broken stainless steel files remaining in the root canal after treatment. SCANNING 34: 309‐315, 2012. © 2012 Wiley Periodicals, Inc.     

Complexation of Titanium Alkoxides with Cis-2-butene-1,4-diol and Hydrolysis of Their Products

Reaction of Ti(OEt)₄ and Ti(OBu ⁿ )₄ with cis-2-butene-1,4-diol (B.diol-2H) in 1:1 molar ratio was studied at room temperature using the sol-gel process. ¹³C{¹H}- and ¹H-NMR data showed that all the B.diol-2H completely reacted with both titanium alkoxides. Each of the products was hydrolyzed by water. The new hydrolyzed products were characterized by ¹³C- and ¹H-NMR spectroscopy and Karl–Fischer Titration. Thermogravimetric and differential thermal analyses (TGA-DTA) of the hydrolyzed-products were also studied.