Sorption Isotherms And Glass Transition Temperatures Of Fish Protein Hydrolysates With Different Degrees Of Hydrolysis

The objective of this research was the determination of the sorption isotherms and glass transition temperatures of five protein hydrolysates with different degrees of hydrolysis (DH). The hydrolysates were obtained by proteolysis of concentrated myofibrillar proteins obtained from Nile tilapia (Oreochromus niloticus) using the enzyme Flavourzyme™. There was no significant difference between the different isotherms. Agglomeration and/or compactation was observed in all samples stored in atmospheres with relative humidities (RH) of 57%. The glass transition temperature (Tg) of the hydrolysates, determined by differential scanning calorimetry (DSC), diminished with increasing moisture content, showing values between 1° and 55°C for moisture values between 17 and 6 g water/100g solids. Contrary to what has been reported in the literature, the increase in degree of hydrolysis of the hydrolysates was not reflected in a decrease in Tg. It was observed that Tg increased with increasing DH, when the hydrolysates were stored at low RH (22% to 32%). When stored at 57% RH, the Tg decreased with increase in DH.23227242Adler-Nissen, J., (1985) Enzymatic Hydrolysis of Food Proteins, , Elsevier Applied Science Publishers, LondonAdler-Nissen, J., Determination of degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid (1979) Journal of Agriculture and Food Chemistry, 27, pp. 1256-1262(1990) Official Methods of Analysis of the Association of Official Analytical Chemists. 15 Ed., pp. 1167-1174. , A.O.A.C. IncAguilera, J.M., Levi, G., Karel, M., Effect of water content on the glass transition and caking of fish protein hydrolysate (1993) Biotechnology Progress, 9, pp. 651-654Balaban, M., (1996) Software: Water Activity Equations, , University of FloridaBuera, M.P., Levi, G., Karel, M., Glass transition in polyvynilpyrrolidone. Effect of molecular weight and diluents (1992) Biotechnology Progress, 8, pp. 144-148Cândido, L.M.B., (1998) Obtenção de Concentrados e Hidrolisados Protéicos de Tilápia Do Nilo (Oreochromus Niloticus): Composição, Propriedades Nutritivas e Funcionais, , Food Science PhD thesis, Faculdade de Engenharia de Alimentos, UNICAMP, Campinas, SP, BrazilDe Graaf, E.M., Madeka, H., Cocero, A.M., Kokini, J.L., Determination of the effect of moisture on gliadin glass transition using mechanical spectrophotometry and differential scanning calorimetry (1993) Biotechnology Progress, 9, pp. 210-213Fennema, O.R., Water and ice (1996) Food Chemistry, pp. 18-89. , Fennema, O. R. ed., Marcel Dekker, IncFrøkjaer, S., Use of hydrolysates for protein supplementation (1994) Food Technology, 48, pp. 86-88Greenspan, L., Humidity fixed points of binary saturated aqueous solutions (1977) Journal of Research of the National Bureau Standards- A. Physics and Chemistry, 81 (1), pp. 89-96Iglesias, H.A., Chirife, J., (1982) Handbook of Food Isotherms- Water Sorption Parameters for Food and Food Components, , Academic Press, New YorkJohnston, K.A., Duckworth, R.B., The influence of soluble components on water sorption hysteresis (1985) Properties of Water in Foods, pp. 65-81. , Simatos, D., and Multon, J. L., eds. Martinus Nijhoff Publishers, DordrechtJoupilla, K., Roos, Y., Glass transition and crystallization in milk powders (1994) Journal of Dairy Science, 77, pp. 2907-2915Kakyvaya, S.R., Hoeve, C.A.J., The glass transition of elastin (1975) Proc. Nat. Acad. Sci., 72, pp. 3505-3507Kalichevsky, M.T., Blanshard, J.M., Tokarczuck, P.F., Effect of water content and sugars on the glass transition of casein and sodium caseinate (1993) International Journal of Food Science and Technology, 28, pp. 139-151Karel, M., Roos, Y., Buera, M.P., Effects of glass transition on processing and storage (1993) Glassy State in Foods, , Blanshard, J. M. V., and Lillford, P. J. Nottingham Univ. Press, Loughborough, EnglandKnights, R.J., Processing and evaluation of protein hydrolysates (1985) Nutrition for Special Needs in Infancy, pp. 105-115. , Lifshitz, F. ed. Marcel Dekker, IncMorales-Diaz, A., Kokini, J.L., Understanding phase transitions and chemical reactions in the 7S and 11S soy protein fractions (1998) Phase/state Transition in Foods: Chemical, Structural, and Rheological Changes, pp. 273-312. , Rao, M. A., and Hartel, R. W. eds. IFT Basic Symposium Series, Marcel DekkerNetto, F.M., Desobry, S.A., Labuza, T.P., Influence of water content on glass transition and sticking of protein hydrolysates (1998) International Journal of Food Properties, 1 (2), pp. 141-162Peleg, M., Mechanical properties of dry brittle cereal products (1998) The Properties of Water in Foods, pp. 233-251. , ISOPOW 6. Reid, D. S. ed. Blackie Academic and Professional, LondonRoos, Y., Karel, M., Plasticizing effect of water on thermal behavior and crystallization of amorphous food models (1991) Journal of Food Science, 56 (1), pp. 38-43Roos, Y., (1995) Phase Transition of Foods, , Academic Press, IncSchmidl, M.K., Taylor, S.L., Nordlee, J.A., Use of hydrolysate-based products in special medical diets (1994) Food Technology, 48, pp. 77-85Silk, D.B.A., Towards the optimization of enterai nutrition (1987) Clinical Nutrition, 6, pp. 61-7

Optimization Of Chemical Peeling Of Yacon Roots (polymnia Sonchifolia Poepp.) [otimização Do Descascamento Químico De Raízes Do Yacon (polymnia Sonchifolia Poepp.)]

A full factorial design 23 was used to evaluate the effect of process variables in chemical peeling of yacon roots, cultivated in Curitiba, State of Paraná. Eleven treatments, with three central points, were done in which they had been evaluated at three different levels of sodium hydroxide solution, % (g/100 mL) [6, 10, 14], temperature of the same solution, °C [70, 80, 90], and residence time in the sodium hydroxide solution, minutes [2, 4, 6]. All the studied variables had affected significantly (p<0.05) the yield of yacon roots subjected to chemical peeling. The variable that most affected the yield was the time of permanence in the sodium hydroxide solution. The mathematical model obtained for the yield (%) was good with R2 aj = 0.8497, and non significant lack of fit (p=0.9312).Therefore, the model can be used for predictive purposes. In the central point a satisfactory yield (84% to 87%) with a high percentage of removed peel was obtained (96% to 98%) indicating that the treatment with 10% of sodium hydroxide solution, temperature of 80° C per 4 minutes can be used in the chemical peeling of yacon roots.34513011305Barros, N.B., Scarminio, I.S., Bruns, R.E., (2002) Como Fazer Experimentos: Pesquisa E Desenvolvimento Na Ciência E Na Indústria, p. 401. , 2.ed. Campinas: UnicampButler, G., Rivera, D., (2004) Innovations in Peeling Technology For Yacon, p. 15. , http://www.cipotato.org/artc/cip_crops/2004-1127.pdf, Lima: International Potato Center, Disponível em, Acesso em: 1 set. 2010Damiani, C., Vilas-Boas, E.V.B., Soares Jr., M., Caliari, M., de Paula, M.L., Asquieri, E.R., Avaliação química de geléias de manga formuladas com diferentes níveis de casca em substituição à polpa (2009) Ciência E Agrotecnologia, 33 (1), pp. 177-184. , Lavras, jan./fevGarrote, R.L., Coutaz, V.R., Luna, J.A., Silva, E.R., Bertone, R.A., Optmizing processing conditions for chemical peeling of potatoes using response surface methodology (1993) Journal of Food Science, 58 (4), pp. 821-926. , ChampaignGarrote, R.L., Silva, E.R., Bertone, R.A., Avalle, A., Pelado quimico y termofisico de esparragos (1998) Ciência De Tecnologia De Alimentos, 18 (3), pp. 319-324. , CampinasMoscatto, J.A., Prudêncio-Ferreira, S.H., Hauly, M.C., Farinha de yacon e inulina como ingredientes na formulação de bolo de chocolate (2004) Ciência De Tecnologia De Alimentos, 24 (4), pp. 634-640. , CampinasSiró, I., Kápolna, E., Kápolna, B., Lugasi, A., Functional food: Product development, marketing and consumer acceptance: A review (2008) Appetite, 51, pp. 456-467(2002) Versão 6.0, 4. , STATISTICA for Windows. Tulsa: Statsoft, SoftwareVilhena, S.M.C., Câmara, F.L., Kadihara, S.T., O cultivo do yacon no Brasil (2000) Horticultura Brasileira, 18 (1), pp. 5-8. , BrasíliaZardini, E., Ethnobotanical notes of yacon, Polymnia sonchifolia (Asteraceae) (1991) Economic Botany, 45 (1), pp. 72-8

Plantas medicinais utilizadas por idosos com diagnóstico de Diabetes mellitus no tratamento dos sintomas da doença Medicinal plants used by elderly people with Diabetes mellitus in the treatment of the disease symptoms

Este trabalho teve como objetivo investigar as plantas medicinais utilizadas por idosos assistidos em uma Unidade Básica de Saúde de Pelotas-RS, com diagnóstico de Diabetes mellitus, como terapia complementar no tratamento dos sintomas da doença. Caracterizou-se por pesquisa qualitativa, realizada em julho de 2009, no município de Pelotas-RS. Foram entrevistados 18 idosos com idade entre 60 e 77 anos, sendo 14 do sexo feminino. Os participantes citaram 20 plantas medicinais utilizadas como terapia complementar no tratamento do Diabetes mellitus. Entre estas, as mais citadas utilizadas para diminuir os níveis de glicose no sangue foram Sphagneticola trilobata, Bauhinia spp. e Syzygium cumini, sendo que para as duas últimas há comprovação científica do efeito hipoglicemiante. A infusão foi a forma de preparo predominante. Considera-se importante a realização de estudos farmacológicos que investiguem os efeitos das plantas utilizadas pela população, a fim de que o uso proporcione os benefícios desejados e não cause danos à saúde.<br>This study aimed to investigate medicinal plants used as complementary therapy by the elderly with diabetes mellitus, assisted by a Health Basic Unit in Pelotas (RS, Brazil). This qualitative research was conducted in July 2009. Eighteen 60 to 77 years old elderly (14 of them female) were interviewed. The participants identified 20 medicinal plants used as complementary therapies in the treatment of diabetes mellitus. Among these, the most used ones to reduce the levels of glucose in the blood were Sphagneticola trilobata, Bauhinia spp. and Syzygium cumini. For the last two plants, there are scientific proofs of hypoglycemic effects. The infusion was the predominant form of preparation. Studies to investigate the pharmacological effects of plants used by the population have become very important, for providing scientific information on their possible health benefits and side effects