Properties of cellulose/pectins composites: implication for structural and mechanical properties of cell wall.

The primary cell wall of dicotyledonous plants can be considered as a concentrated polymer assembly, containing in particular polysaccharides among which cellulose and pectins are known to be the major components. In order to understand and control the textural quality of plant-derived foods, it is highly important to elucidate the rheological and microstructural properties of these components, individually and in mixture, in order to define their implication for structural and mechanical properties of primary plant cell wall. In this study, the rheological and microstructural properties of model systems composed of sugar-beet microfibrillated cellulose and HM pectins from various sources, with varied degrees of methylation and containing different amounts of neutral sugar side chains, were investigated.

Role of vacuum steps added before and after steaming treatment of maize starch. Impact on pasting, morphological and rheological properties.

Standard maize starch (SMS) was hydrothermally treated by three processes; DV-HMT (Direct Vapor-Heat Moisture Treatment), RP-HMT (Reduced-Pressurized Heat Moisture Treatment) and DIC (in French: Détente Instantanée Contrôlée, instantaneous controlled pressure drop). Impact of processes were studied in order to determine the role of added steps of vacuum before and after treatment of starch by live steam at different pressures (1, 1.5, 2, 2.

Structure and property engineering of α-D-glucans synthesized by dextransucrase mutants.

Seven dextran types, displaying from 3 to 20% α(1→3) glycosidic linkages, were synthesized in vitro from sucrose by mutants of dextransucrase DSR-S from Leuconostoc mesenteroides NRRL B-512F, obtained by combinatorial engineering. The structural and physicochemical properties of these original biopolymers were characterized. When asymmetrical flow field flow fractionation coupled with multiangle laser light scattering was used, it was determined that weight average molar masses and radii of gyration ranged from 0.

Rheology and phase behavior of dense casein micelle dispersions.

Casein micelle dispersions have been concentrated through osmotic stress and examined through rheological experiments. In conditions where the casein micelles are separated from each other, i.e.

Influence of the structure of cornstarch dispersions on kinetics of aroma release.

This study deals with the impact of food structure and texture on aroma release. This was done with cornstarch dispersions with constant concentrations in starch but differing in their structures. The structure parameters of the cornstarch dispersions were varied by changing the shearing conditions during the pasting process.

Structure and mechanical properties of hydroxypropylated starch films.

Films of acid-hydrolyzed hydroxypropylated pea starch with average molecular weight M w ranging from 3.3 x 10 (4) g/mol to 1.6 x 10 (6) g/mol were prepared from 25% (w/w) solution by casting.

Impact of destroying the structure of model gels on volatile release.

The release of a strawberry aroma from different composite gels taken as models of fruit preparations and from a sucrose solution was investigated. The composition of the model systems differed with regard to the gelling agent, either pectin or carrageenan, and to the rigidity of the gel. With the use of atmospheric pressure chemical ionization-mass spectrometry, the release profiles of the aroma compounds were determined under stirring.

Influence of ingredients on the self-diffusion of aroma compounds in a model fruit preparation: an nuclear magnetic resonance-diffusion-ordered spectroscopy investigation.

Diffusion-ordered spectroscopy (DOSY)-pulsed field gradient (PGF) nuclear magnetic resonance (NMR) spectroscopy was used to measure self-diffusion coefficients of aroma molecules in model fruit preparations. The impact of the sucrose content on aroma diffusion was specifically investigated, and the relationship with viscosity, water activity, and dry matter parameters was evidenced. DOSY-PGF NMR spectroscopy was found to be a relevant and accurate technique to follow self-diffusion of aroma compounds at low concentrations in a complex food matrix and to obtain information on diffusion of the sucrose and of the water molecules.

Influence of the NaCl or CaCl2 concentration on the structure of heat-set bovine serum albumin gels at pH 7.

The structure of heat-set systems of the globular protein bovine serum albumin (BSA) was investigated at pH 7 in different salt conditions (NaCl or CaCl(2)) using light scattering. Cross-correlation dynamic light scattering was used to correct for multiple scattering from turbid samples. After heat treatment, aggregates are formed whose size increases as the protein concentration increases.

Heat-induced gelation of bovine serum albumin/low-methoxyl pectin systems and the effect of calcium ions.

Influence of low-methoxyl pectin (LM pectin) and calcium ions (3 mM) on mechanical behavior and microstructure of bovine serum albumin (BSA) gels (pH 6.8, in 0.1 M NaCl) was evaluated.

Arabinoxylan gels: impact of the feruloylation degree on their structure and properties.

Arabinoxylan (AX) samples of decreasing ferulic acid (FA) contents were chemically prepared from water-extractable wheat arabinoxylans without affecting their other structural properties. Gels were obtained from these partially feruloylated WEAX (PF-WEAX) by enzymatic covalent cross-linking of FA leading to the formation of diferulic (di-FA) and tri-ferulic acid (tri-FA). WEAX gelling ability was found related to the WEAX FA content whereas the gel structure and properties depended on the density of newly formed covalent cross-links.

Release of isoamyl acetate from starch pastes of various structures: thermodynamic and kinetic parameters.

The release of isoamyl acetate from starch-based matrices was studied on the basis of a cumulative dynamic headspace analysis. Two corn starches were compared, which are known to yield pastes and gels differing in their structures and properties. These properties were assessed by viscometry and viscoelastic measurements.

Flavor release from iota-carrageenan matrices: a kinetic approach.

Release of aroma compounds in selected iota-carrageenan systems was studied by static headspace analysis. By varying the sodium chloride content, different rheological behaviors were obtained ranging from solution to gel. From the release curves, mass transfer (h(D)) and partition coefficients (K(ga)) of ethyl butanoate, ethyl hexanoate, and linalool were extracted using a mathematical model based on the penetration theory.

Rheological properties of sulfoacetate derivatives of cellulose.

Water-soluble cellulose acetate sulfate derivatives (CAS) have been prepared through chemical reaction involving sulfuric acid as a catalyst. These CAS have been obtained from cellulosic materials of different origins (pure cellulose, wheat bran, maize bran) and their rheological behavior in salt-free aqueous solution has been estimated in dilute and semi-dilute regime using dynamic viscoelastic and viscosity measurements. Influence of concentration, temperature of solubilization and temperature of measurement has been investigated.

Viscoelastic properties for kappa- and iota-carrageenan in aqueous NaI from the liquid-like to the solid-like behaviour.

The dynamic mechanical behaviour of a series of concentrations of kappa-carrageenan (KC; 0.35-1.6% w/w) and iota-carrageenan (IC; 0.

Synergy of the kappa-carrageenan-carob galactomannan blend inferred from rheological studies.

Rheological measurements have been used to investigate kappa-carrageenan-carob galactomannan mixed gels at different ratios, in particular for very low kappa-carrageenan concentrations. The viscoelastic properties of the gels were explored using sinusoidal tests on dynamic rheometers and compression tests between parallel plates. The properties of the binary gels were compared with the kappa-carrageenan gels and with the carob galactomannan solutions.

Action of guar gums on the viscosity of digestive contents and on the gastrointestinal motor function in pigs.

The apparent viscosity of three test meals containing 6% of different guar gums was measured in the gastric, duodenal and jejunal contents and related with the gastrointestinal myoelectric activity and transit time in pigs. The motility index (mV/min) and the spike burst frequency (number of spike bursts/min) were closely related to the digesta viscosity: they were significantly increased by most viscous contents in stomach and small intestine. This effect was associated with an increase in the orocecal transit time of liquids and solids.

[Extrasinusal ureterocaliceal anastomoses. Review of 27 cases (author's transl)].

Extrasinusal ureterocaliceal anastomoses have been conducted in 27 patients, 21 adults and 6 children, in the Urological Clinic of the Hôpital Necker over the last 10 years. Principal indications, of much greater importance than tuberculosis, are pyelocaliceal lithiasis and certain anomalies of the pyeloureteral junction. In 15 cases, the operation was first choice therapy, while in the other 12 patients it was employed to treat a postoperative cicatriceal stenosis of the subpyelic portion of the ureter.

[End-to-side ileo-colonic anastomosis perpendicular to the band (30 cases) (author's transl)].

Over the last 3 years, the authors restore intestinal continuity after ileo-colonic removal by end-to-side anastomosis according to Bloch's technic the colonic incision is made perpendicular to the peritoneal band. This type of anastomosis, in view of the mode of distribution of the colonic arterioles does not cause any loss of blood supply as is sometimes the case on the antemesocolic border of the incision when it is made on the band. The first results appear very encouraging as in the first thirty cases there was only one case of breakdown of sutures in the anastomosis.