CHARACTERISTICS OF GELATIN FROM SWIM BLADDER OF YELLOWFIN TUNA (THUNNUS ALBACORES) AS INFLUENCED BY EXTRACTING TEMPERATURES

Gelatin was extracted from the swim bladder of yellowfin tuna (Thunnus albacores) at different temperatures (60, 70 and 80°C) with the extraction yields of 35.6%, 41.1% and 47.3% (dryweight basis), respectively. The α-chains of gelatin decreased with increasing extraction temperatures.Similar amino acid compositions were noticeable among all gelatins, in which glycine constituted the major amino acid. Imino acids ranged from 169 to 172 residues/1,000 residues. Thegel strength of gelatin extracted at lower temperature was higher than that of gelatins extracted at higher temperatures. Gelling and melting temperatures for swim bladder gelatin were 11.07-15.24 and 20.36-22.33°C, respectively. Higher gelling and melting points were observed for gelatin extracted at lower temperatures. Microstructure of gel of gelatin extracted at 60°C was finerwith smaller voids, compared with others. FTIR spectra of obtained gelatins revealed the significant loss of molecular order of the triple-helix. Thus, extraction temperatures showed the directimpact on characteristics of gelatin from swim bladder

Integrating participatory ergonomic management in non-weight-bearing exercise and progressive resistance exercise on self-care and functional ability in aged farmers with knee osteoarthritis: a clustered randomized controlled trial

Sang-arun Isaramalai,1 Kanokwan Hounsri,1 Chanon Kongkamol,2 Pornnit Wattanapisitkul,3 Napaporn Tangadulrat,3 Tippawan Kaewmanee,3 Varah Yuenyongviwat4 1Research Center for Caring System of Thai Elderly, Faculty of Nursing, 2Research Unit of Holistic Health and Safety Management in Community, Faculty of Medicine, 3Department of Physical Therapy, Faculty of Medicine, 4Department of Orthopaedic Surgery and Physical Medicine, Faculty of Medicine, Prince of Songkla University, Hat Yai, Songkhla, Thailand Background: Ergonomic hazards are the most important cause of knee osteoarthritis (OA) in aged para rubber farmers. Ergonomic management comprising improvement of working conditions and muscle-strengthening exercise has been well documented in terms of workers’ health benefit. However, those interventions were not adequate to sustain the advantage. Few studies have demonstrated the effect of integrating participatory ergonomic management (PEM) in non-weight-bearing exercise (NWE) and progressive resistance exercise (PRE), and none has focused on aged para rubber farmers with knee OA.Purpose: This study investigated the effect of PEM-NWE, PEM-PRE, and standard treatment (ST) on self-care and functional ability in the aged population.Materials and methods: A single-blinded, clustered randomized controlled trial was carried out. Participants (n=75) from three different communities in southern Thailand were randomly assigned to PEM-NWE, PEM-PRE, and ST. Self-care and functional ability (pain, stiffness, and physical function) were examined at baseline (B), during the intervention at Week 5 (W5), and after its completion at Week 9 (W9). Mean comparison of those outcomes over time was made using Generalized Linear Mixed Models (GLMMs).Results: Compared to the standard treatment, the means of both groups, PEM-NWE and PEM-PRE, were significantly increased in self-care and functional ability. However, no significant difference between PEM-NWE and PEM-PRE was found.Conclusion: Either or both interventions should be incorporated into nursing practice in order to promote occupational health and enhance quality of work life for Thai aged farmers. Further study on their cost-effectiveness is highly recommended. Keywords: farmer, osteoarthritis, ergonomic, self-care, functional abilit

Evaluation of the uncertainty in the spectral band adjustment factor (SBAF) for cross-calibration using Monte Carlo simulation

Made available in DSpace on 2019-09-12T16:53:47Z (GMT). No. of bitstreams: 0 Previous issue date: 2016Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Cross-calibration is one of the various methods applied for Earth Observation Satellites sensor calibration. In the cross-calibration procedure, one sensor is calibrated against another sensor, in which the radiometric calibration is better known, via near-simultaneous imaging of a common ground target. One of the most important steps during the cross-calibration is the Spectral Band Adjustment Factor (SBAF) assessment. The SBAF is used to compensate the differences in the spectral responses of the sensors, avoiding large uncertainties in cross-calibration results. The investigation described in this work focussed on the evaluation of the SBAF's inherent uncertainties using Monte Carlo Simulation method. Basically, the Monte Carlo approach is based on calculating multiple integral by random sampling. The SBAFs were developed for analogous Landsat 8 Operational Land Imager and CBERS 4 Multispectral Camera spectral bands. The Hyperion hyperspectral sensor on-board Earth Observing-1 was utilized to understand the spectral profile of the target and to derive the SBAF. This study was performed over two pseudo invariant calibration sites: Algodones Dunes and Libya-4. The spectral uncertainty of the SBAFs using Monte Carlo was found to be within 0.01-1.79%. The results suggested that the uncertainty of the SBAFs is dependent on the correlation between the input variables: the higher the correlation, the lowest is the SBAF uncertainty.[Pinto, Cibele T.; Ponzoni, Flavio J.] Natl Inst Space Res, Div Remote Sensing, Sao Jose Dos Campos, Brazil[Castro, Ruy M.] Inst Adv Studies, Div Geointelligence, Sao Jose Dos Campos, Brazil[Castro, Ruy M.] Universidade de Taubaté (Unitau), Div Math & Phys[Leigh, Larry; Kaewmanee, Morakot; Aaron, David; Helder, Dennis] S Dakota State Univ, Coll Engn, Off Engn Res, Brookings, SD 57007 US

Use of food-grade proteases to recover umami protein-peptide mixtures from rice middlings

The effects of enzymatic hydrolysis induced by food-grade exo- plus endo-proteases (i.e. Umamizyme and Flavourzyme) on the sensory characteristics and functional properties of rice middlings were investigated. Enzymatic hydrolysis was confirmed by sodium dodecylsulfate polyacrylamide gel electrophoresis (SDS-PAGE), by monitoring the rate of hydrolysis with the Coefficient of Protein Degradation (CPD). The presence of medium-low size polypeptides at the end point of 24 h was detected, resulting from 24.84 ± 1.28 % and 67.04 ± 0.55 % hydrolysis for Flavourzyme and Umamyzyme, respectively. Sensory and functional properties, including emulsifying and foaming properties, were evaluated on hydrolysates obtained after 24 h incubation. The sensory analysis described the umami taste as the most intense attribute for all the products. These results suggest that this protocol of enzymatic hydrolysis can be used as an effective technique to produce functional protein-peptide mixture for food use leading to new added-value umami flavor enhancers from under-utilized rice middlings. The quality of the hydrolysates was also demonstrated by emulsifying and foaming properties, especially apparent in the Umamizyme-derived hydrolysates. This results proves that our method may be convenient to provide ingredients for industrial applications characterized by not only a good taste profile, but also by useful functional properties for food processing, storage and consumption