Effects of pork collagen on thermal and viscoelastic properties of purified porcine myofibrillar gels

The objective of this study was to examine the thermal and viscoelastic properties of mixed protein systems containing purified myofibrils from porcine semimembranosus (MP) and commercially available pork collagen (PC) using differential scanning calorimetry and oscillatory rheology. MP:PC mixtures (100:0, 90:10, 80:20, 70:30, 60:40, 50:50) were standardized in a 0.6M NaCl, 50mM Na phosphate buffer, pH 6.0 at a total protein concentration of 4% (w/v). One primary endothermic transition peak with a denaturation temperature of 660C was observed for all treatments. There were no significant differences (P\u3e0.05) observed for the temperature of onset (T0), temperature of denaturation (T[Subscript d]), and the enthalpy of transition ([Delta symbol]H). Storage modulus (G\u27) increased upon heating for all treatments, but the rate of gel formation and the 850C G\u27 value were significantly lower (P\u3c0.05) as PC was added to the mixed protein system. Upon cooling, gels revealed a significantly lower (P\u3c0.05) rate of gel formation and significantly lower (P\u3c0.05) G\u27 value at 50C in samples with 20% inclusion of PC and higher. The elasticity of all gels were comparable at 850C ([Difference symbol]30) and 50C ([Difference symbol]70) despite the formation of a less rigid gel structure in samples containing PC. Addition of PC yielded a significant linear (R2=0.65; P\u3c0.01) increase in the water holding capacity (WHC) of the gels indicating that the matrix formed in MP:PC gels had a greater ability to entrap water than that of the control gels. The 10% inclusion of PC resulted in gels with significantly higher (P\u3c0.05) WHC and similar structural rigidity when compared to gels compromised of all MP

The Impact of Nutrition on the Prevention of Disease

Proper nutrition can prevent deficiencies and relieve people of the increasing need for medical and dental services. Prevention is the processes involved in achieving and sustaining good physical health. A change in a lifestyle can help to deter and even prevent physical degeneration. Along with the benefits, personal mental accountability is necessary to accomplish and maintain good health. The decline of the overall health status of Americans in the past thirty-five to fifty years is partly due to the emphasis Americans put on "the cure" instead of finding "the cause" of an illness or disease. Unlike Americans, healthier countries utilize preventive measures and treat the whole physical body instead of just treating symptoms. They utilize food and exercise to prevent illness instead of the "ill to pill" attitude familiar to many Americans. As well as physical health benefits, cognitive abilities were greatly enhanced and behavioral problems diminished when a charted high school decided to provide access to work out equipment, and offered home cooked meals in place of vending machine food. (Keeley, 2004). Historically, Americans have changed from home-cooked meals that were high-fat, low-carbohydrate to a low-fat, high-carbohydrate diet and since then there has been an escalating incidence of obesity, type 2 diabetes and heart disease. It's time to return to eating real food, unprocessed, unrefined, unmodified

Effects of pork collagen on thermal and viscoelastic properties of purified porcine myofibrillar gels

The objective of this study was to examine the thermal and viscoelastic properties of mixed protein systems containing purified myofibrils from porcine semimembranosus (MP) and commercially available pork collagen (PC) using differential scanning calorimetry and oscillatory rheology. MP:PC mixtures (100:0, 90:10, 80:20, 70:30, 60:40, 50:50) were standardized in a 0.6M NaCl, 50mM Na phosphate buffer, pH 6.0 at a total protein concentration of 4% (w/v). One primary endothermic transition peak with a denaturation temperature of 660C was observed for all treatments. There were no significant differences (P>0.05) observed for the temperature of onset (T0), temperature of denaturation (T[Subscript d]), and the enthalpy of transition ([Delta symbol]H). Storage modulus (G') increased upon heating for all treatments, but the rate of gel formation and the 850C G' value were significantly lower (P<0.05) as PC was added to the mixed protein system. Upon cooling, gels revealed a significantly lower (P<0.05) rate of gel formation and significantly lower (P<0.05) G' value at 50C in samples with 20% inclusion of PC and higher. The elasticity of all gels were comparable at 850C ([Difference symbol]30) and 50C ([Difference symbol]70) despite the formation of a less rigid gel structure in samples containing PC. Addition of PC yielded a significant linear (R2=0.65; P<0.01) increase in the water holding capacity (WHC) of the gels indicating that the matrix formed in MP:PC gels had a greater ability to entrap water than that of the control gels. The 10% inclusion of PC resulted in gels with significantly higher (P<0.05) WHC and similar structural rigidity when compared to gels compromised of all MP.</p

Relativistic geodesy with a transportable optical clock

International audienc

Relativistic geodesy with a transportable optical clock

International audienc