Dynamics of Spreading of Chainlike Molecules with Asymmetric Surface Interactions

In this work we study the spreading dynamics of tiny liquid droplets on solid surfaces in the case where the ends of the molecules feel different interactions with respect to the surface. We consider a simple model of dimers and short chainlike molecules that cannot form chemical bonds with the surface. We use constant temperature Molecular Dynamics techniques to examine in detail the microscopic structure of the time dependent precursor film. We find that in some cases it can exhibit a high degree of local order that can persist even for flexible chains. Our model also reproduces the experimentally observed early and late-time spreading regimes where the radius of the film grows proportional to the square root of time. The ratios of the associated transport coefficients are in good overall agreement with experiments. Our density profiles are also in good agreement with measurements on the spreading of molecules on hydrophobic surfaces.Comment: 12 pages, LaTeX with APS macros, 21 figures available by contacting [email protected], to appear in Phys. Rev.

Influence of amyloglucosidase in bread crust properties

Enzymes are used in baking as a useful tool for improving the processing behavior or properties of baked products. A number of enzymes have been proposed for improving specific volume, imparting softness, or extend the shelf life of breads, but scarce studies have been focused on bread crust. The aim of this study was to determine the use of amyloglucosidase for modulating the properties of the bread crust and increase its crispness. Increasing levels of enzyme were applied onto the surface of two different partially bake breads (thin and thick crust bread). Amyloglucosidase treatment affected significantly (P<0.05) the color of the crust and decreased the moisture content and water activity of the crusts. Mechanical properties were modified by amyloglucosidase, namely increasing levels of enzyme promoted a decrease in the force (Fm) required for crust rupture and an increase in the number of fracture events (Nwr) related to crispy products. Crust microstructure analysis confirmed that enzymatic treatment caused changes in the bread crust structure, leading to a disruption of the structure, by removing the starchy layer that covered the granules and increasing the number of voids, which agree with the texture fragility.Authors acknowledge the financial support of Spanish Ministry of Economy and Sustainability (Project AGL2011-23802), the European Regional Development Fund (FEDER), Generalitat Valenciana (Project Prometeo 2012/064) and the Consejo Superior de Investigaciones Cientificas (CSIC). R. Altamirano-Fortoul would like to thank her grant to CSIC. The authors also thank Forns Valencians S. A. (Spain) for supplying commercial frozen partially baked breads.Altamirano Fortoul, RDC.; Hernando Hernando, MI.; Molina Rosell, MC. (2014). Influence of amyloglucosidase in bread crust properties. 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Germination increased bioactivity and stability of whole grain oats

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