Showing 3 results for Dls
Volume 8, Issue 28 (4-2011)
Abstract
Date liquid sugar (DLS) is concentrate of clear and bleached date syrup that produced after of extraction date juice with removing pectin compound, protein, fiber and color is brown to yellow. This product can be used for production of isotonic beverages, bakery products (cake and confectionary), dairy and others that also mooted for HFCS (High fructose corn syrup) and sugar replacement.
In this study, DLS is used in three levels (0, 50 and 100%) replacement of invert with sugar in layer cake routine (blank) of Astane Godse Razavi factory. Then, samples are examined for sensory properties (Texture, color, moistness, mouthfeel, sweetness and total acceptance) with eight trained panelist and physical properties (aw, pH, moisture and volume).The texture of products(cake and biscuits) is examined with instron and staling of layer cake is evaluated with DSC.
Results showed that pH (dough, cake) and volume of samples were replaced with invert in layer are decreased. Aw of samples with 50% replacement is decreased although replacement with 100% is increased. Also, moisture of cake with replacement is increased. Samples that were replaced with DLS show that darken color from blank. Results of panelist evaluation is shown different significant between samples. Determination starch gelatinization indicated that no difference between samples but between day’s differences is shown. Also, there is a decrease between samples ratio to blank in hardness of texture.
In general, samples that replaced with invert in layer cake 50% was best sample in aw and sensory evaluation and texture.
Nafiseh Yazdanicherati, Maryam Tabarzad, Bahram Daraei, Bijan Ranjbar,
Volume 14, Issue 3 (2-2024)
Abstract
The study of protein-gold nanoparticles interaction has shown valuable role in medicine, including: drug delivery, vaccine design, biosensors, bioassays, and imaging. Anti-microbial peptides (AMPs) are short amino acid sequences that have important function in the medicinal treatment of multi drug resistant infections. Binding of AMPs to gold nanoparticles (AuNPs) is benefitable for long-term storage, targeted delivery into cells and reduction of drug dosage. This requires preserving the shape and size of the nanoparticles involved in the interaction. In this study, we investigated the interaction of AuNPs in concentration of 2.28 × 10-7 M with three concentrations (0.8, 2, 4 µM) of the antimicrobial peptide Pexiganan in different volumes (2-100µL), in order to study the changes in the shape, charge and size of the particles involved in the interaction by UV-absorption spectroscopy, DLS and transmission electron microscopy (TEM). In all three concentrations, with the increase in peptide concentration resulted from increasing the volume of peptide solution, the surface charge of the particles became more positive and the size of the particles increased, this was observed in the form of a new peak at the values above 600 nm in the absorption spectrum of AuNPs, which is due to the interaction of the amin Π group of the amino acid lysine in peptide sequence with the surface of nanoparticles. As a result, the aggregation of AuNPs was observed at higher concentrations of peptide.
Volume 15, Issue 85 (3-2019)
Abstract
The aim of the study was to determine the Suitable concentration of Arabic gum, sodium caseinate and beta-cyclodextrin to encapsulation of pomegranate seed oil. For this purpos Beta-cyclodextrin, sodium caseinate and Arabic gum as wall covering by Mixture Design for trapping pomegranate seed oil were used and Then optimized samples with the least turbidity to determine viscosity, encapsulation efficiency, SEM, FT-IR and DLS were choiced. Turbidity of treatments increased at high levels of sodium caseinate as well as in the combination of Arabic gum with beta-cyclodextrin in lack of sodium caseinate. Results of Viscosity showed that the sample containing beta-cyclodextrin-sodium caseinate had a high viscosity than the Arabic gum-sodium caseinate. The maximum encapsulation efficiency was observed in sample containing of sodium casheinate (37.1%) and Arabic gum (62.9%), which had the lowest surface oil. According to the results of DLS , the smallest capsule diameter was related to the sample containing of beta-cyclodextrin and sodium caseinate (439 nm), and had an inverse relationship the diameter of the capsules with the polydispersity index, and values of Zeta potential in the sample containing 62.9% Arabic gum + 37.1% Sodium caseinate was maximum (-25.7). FT-IR results showed the electrostatic interactions in the formation of capsules and their stability. According to SEM images, the capsules irregularly and different morphologically were formed. Therefore, according to the results, 37.1% sodium caseinate and 62.9% Arabic gum is suggested for encapsulation of pomegranate seed oil.
