Molecular Functionality of Plant Proteins from Low- to High-Solid Systems with Ligand and Co-Solute.

In the food industry, proteins are regarded as multifunctional systems whose bioactive hetero-polymeric properties are affected by physicochemical interactions with the surrounding components in formulations. Due to their nutritional value, plant proteins are increasingly considered by the new product developer to provide three-dimensional assemblies of required structure, texture, solubility and interfacial/bulk stability with physical, chemical or enzymatic treatment. This molecular flexibility allows them to form systems for the preservation of fresh food, retention of good nutrition and interaction with a range of microconstituents.

Honey and Its Role in Relieving Multiple Facets of Atherosclerosis.

Honey, a natural sweetener has been used universally as a complete food and in complementary medicine since early antiquity. Honey contains over 180 substances, including sugars mainly fructose and glucose, water and a plethora of minor constituents such as vitamins, minerals and phytochemicals. The chemical composition of honey varies depending on floral origin, environment and geographical conditions.

Physicochemical and viscoelastic properties of honey from medicinal plants.

The present work investigated the physicochemical and structural properties of Tulsi, Alfalfa and two varieties of Manuka honey derived from medicinal plants. Chemical analysis yielded data on the content of reducing sugars (glucose and fructose) that dominate the honey matrix, and of the minor constituents of protein, phenols and flavonoids. Standard chemical assays were used to develop a database of water content, electrical conductivity, pH, ash content, visual appearance and colour intensity.

Tocopheryl acetate release from microcapsules of waxy maize starch.

Diffusion coefficients are utilised to provide a realistic approach in the quantification of mass transport phenomena, which are important for the delivery of bioactivity from high-solid biopolymer systems. Following this mechanistic consideration, we employ spray drying to produce microcapsules of waxy maize starch that suspend homogeneously tocopheryl acetate. An array of physicochemical techniques including dynamic oscillation in-shear or compression mode, microDSC, WAXD, FTIR, scanning electron or optical microscopy, and UV-vis assays were utilised to relate structural properties of the macromolecular network to diffusivity of the bioactive compound.

Effect of salt on the glass transition of condensed tapioca starch systems.

This work examines the effect of including hydrated NaCl and CaCl (up to 6% w/w) on the physicochemical properties of condensed tapioca starch. Samples were prepared by hot pressing at 120°C to produce condensed systems that covered a range of moisture contents from 7.34% w/w (23% relative humidity) to 19.

Effect of the glass transition temperature on alpha-amylase activity in a starch matrix.

This study optimises a protocol for the estimation of α-amylase activity in a condensed starch matrix in the vicinity of the glass transition region. Enzymatic activity on the vitrified starch system was compared with that of a reference substrate, maltodextrin. The activity was assayed as the rate of release of reducing sugar using a dinitrosalicylic acid procedure.

Calcium chloride effects on the glass transition of condensed systems of potato starch.

The effect of calcium chloride on the structural properties of condensed potato starch undergoing a thermally induced glass transition has been studied using dynamic mechanical analysis and modulated differential scanning calorimetry. Extensive starch gelatinisation was obtained by hot pressing at 120°C for 7 min producing materials that covered a range of moisture contents from 3.7% w/w (11% relative humidity) to 18.

Effect of sodium chloride on the glass transition of condensed starch systems.

The present investigation deals with the structural properties of condensed potato starch-sodium chloride systems undergoing a thermally induced glass transition. Sample preparation included hot pressing at 120°C for 7 min to produce extensive starch gelatinisation. Materials covered a range of moisture contents from 3.

Controlled release of thiamin in a glassy κ-carrageenan/glucose syrup matrix.

The work dealt with the diffusional mobility of thiamin embedded in a high-solid matrix of κ-carrageenan with glucose syrup. It utilized thermomechanical analysis in the form of modulated differential scanning calorimetry and small-deformation dynamic oscillation in shear, Fourier transform infrared spectroscopy, wide angle X-ray diffraction, scanning electron microscopy and UV-vis spectrophotometry. The structural properties of the matrix were assessed in a temperature induced rubber-to-glass transformation.