2 research outputs found

    Selected physical properties of oat flour and its interactions with hydrocolloids compared with wheat and rye flours

    No full text
    W pracy przedstawiono wyniki badań wybranych właściwości fizycznych mąki owsianej oraz jej interakcje z hydrokoloidami, w porównaniu z mąkami używanymi powszechnie do wypieku chleba. Określono właściwości fizyczne kleików mącznych – lepkość, tiksotropię, spektrum mechaniczne oraz twardość żeli. Zbadano także wpływ dodatku wybranych hydrokoloidów (gumy guarowej i gumy ksantanowej) na powyższe właściwości fizyczne wszystkich mąk. Stwierdzono, że mąka owsiana odznaczała się największą lepkością maksymalną kleików, oznaczoną w amylografie Brabendera. Dodanie pojedynczych hydrokoloidów wywarło zróżnicowany wpływ na lepkość poszczególnych mąk, przy czym zaobserwowano synergistyczny efekt oddziaływania użytych hydrokoloidów na tę cechę. Oznaczenie tiksotropii kleików mącznych wykazało, że 5% kleik z mąki owsianej odznaczał się największą granicą płynięcia i największą powierzchnią pętli histerezy. Dodatek zarówno pojedynczych hydrokoloidów jak i ich mieszanki do kleików z mąki owsianej, zmniejszył ich powierzchnię pętli histerezy, natomiast te same hydrokoloidy dodane do kleików z mąki pszennej i żytniej wpłynęły na zwiększenie ich powierzchni pętli histerezy. Uzyskane podczas badań reologicznych spektrum mechaniczne, wykazało najsilniejszą i najbardziej stabilną strukturę kleików z mąki owsianej, zarówno bez dodatku, jak i z udziałem stosowanych hydrokoloidów. Badając twardość żeli kleików mącznych stwierdzono najmniejszą twardość żeli z mąki owsianej, zarówno bez udziału, jak z dodatkiem hydrokoloidu, co może korzystnie wpływać na odczucia sensoryczne konsumentów.The aim of the research was to compare the oat flour, constituting remains after the b-D-glucans concentrate production, with common wheat and rye flours and selected hydrocolloids in order to check its applicability as a food thickener. Presented findings concern comparison as well as determination of the influence of applied polysaccharides hydrocolloids (xanthan -– GX and guar gum – GG) on mechanical spectrum, viscosity, hardness and flow curves of pastes made from wheat, rye and oat flours, respectively. The highest viscosity was noted for paste of oat flour at 92oC and also after cooling to 30oC. Diverse influence was observed for hydrocolloid additives. The synergistic interaction phenomenon was also observed in the case of both applied hydrocolloids. The paste of oat flour may be characterised by the smallest hardness, which could have an important influence on consumers’ sensory analyses. The phenomenon was hydrocolloid-independent. The paste of oat flour was characterised by the highest pseudoplasticity, thixotropy as well as smaller ability for structure rebuilding. The flow behaviour was not modified by hydrocolloids additives but the thixotropy was reduced in the case of guar gum addition (reduction up to 50%) and xathan (reduction up to 80%). The results of mechanical spectrum research clearly show that all flour pastes were almost frequency-independent. Additionally we have noted that oat flour paste showed the lowest value of tangent delta (G"/G') in the whole tested frequency range when compared with other tested samples. This testifies that such a paste has the strongest and the most stable structure even without hydrocolloids

    Lupane-Type Pentacyclic Triterpenes in Langmuir Monolayers: A Synchrotron Radiation Scattering Study

    No full text
    Lupane-type pentacyclic triterpenes (lupeol, betulin, and betulinic acid) are natural products isolated from various plant sources. The terpenes exhibit a vast spectrum of biological activity and are applied in therapies for different diseases, among which the anticancer, anti-HIV, antihypercholest eremic, and antiinflammatory are the most promising. These chemicals possess amphiphilic structure and were proved to interact strongly with biomembranes, which can be the key stage in their mechanism of action. In our studies, we applied Langmuir monolayers as versatile models of biomembranes. It turned out that the three investigated terpenes are capable of stable monolayer formation; however, these monolayers differ profoundly regarding their physicochemical character- istics. In our research, we applied the Langmuir technique (surface pressure − mean molecular area ( π − A) isotherm registration) coupled with Brewster angle microscopy (BAM), but the main focus was on the synchrotron radiation scattering method, grazing incidence X-ray diffraction (GIXD), which provides information on the amphiphilic molecule ordering in the angstro m scale. It was proved that all the investigated terpenes form crystalline phases in their monolayers. In the case of lupeol, only the closely packed upright phase was observed, whereas for betulin and betulinic acid, the phase situation was more complex. Betulinic acid molecules can be organized in an upright phase, which is crystalline, and in a tilted phase, which is amorphous. The betulin film is a conglomerate of an upright crystalline monolayer phase, tilted amorphous monolayer phase, and a crystalline tilted bilayer. In our paper, we discuss the factors leading to the formation of the observed phases and the implications of our results to the therapeutic applications of the native lupane- type triterpenes
    corecore