ATPS as an Efficient Method for Separation of Bionanoparticles: Investigation and Optimization of Partition Behavior of pDNA

In this paper, the efficiency of an aqueous two-phase system (ATPS) for purification of nanometer-sized bioparticles, plasmid DNA (pDNA), was studied. Polymer-salt ATPS consisting of polyethylenglycol (PEG)-K2HPO4 was used for the purification of 7 kb and 14 kb plasmid vectors. PEG-300 and PEG-1450 were applied to investigate the influence of different molecular mass of PEGon partitioning behavior of pDNA. The Taguchi design of experiments has been applied in order to optimize the significant system characteristics including PEG/salt ratio, temperature, lysate mass fraction and size of plasmid for pDNA separation by using ATPS. The results indicated that PEG/salt ratio has a considerable contribution on pDNA recovery both in the presence of PEG-300 and PEG-1450. It is also obtained that the size of pDNA in the range of 7 kb to 14 kb is not a significant factor on its partitioning. Furthermore, pDNA is easily partitioned to polymer-rich top phase in PEG300/salt system; and in salt-rich bottom phase in PEG1450/salt system. Under optimum conditions, pDNA was extracted in top phase of PEG-300/K2HPO4 with mass percent of 26 : 17 at 25 °C with a recovery percent of 85

Production of the burger combination kilka-silver carp and evaluation the nutritional value and shelf life it during cold storage period

Kilka fish burger and silver fish is product of minced fish meat kilka and silver carp are mado of flavors , fillings, vejetables and spices.this fusion can be made on a toasted (fried or raw) and be marketed. The project was to replace the effects of different amounts of kilka fish instead of meat silver carp burger in preparing the consolidated on acceptance and qualitative changes in the past 5 months were examined and selected the best treatment for the industrial manufacturing industry in presented .Therefore , the four treatments with a variety of burger meat mixed with kilka and silver carp have been defined and the sensory evaluation were prepared . Based on statistical tests , selected treatment 3 (kilka hundred percent) in terms of flavor and color is in the highest rating. Also, the control treatment in term of taste, odor and color is in second priority. It is noteworthy that treatments 1 and 2, in the next priority is accepted. Goals of this plan is consolidation of kilka and silver carp in preparation of consolidated burger in order to financial purpose in final product. Chemical, microbiological, sensory evaluation and free fatty acie of the product during the 5 months storage at -18°C is illustrated that, the product is maintained its quality during the entire sensory and chemical paraments

Collection of information about sturgeon fish processing and processed products

Sturgeon is one of the most important fish. The important of these fish is related to the it’s caviar and meat. Addition of caviar and meat, other products which are produced from the other part of the fish like head, viscera, skin are also important. The remaining residue and waste processing sturgeon has been about 50 percent value-added capabilities into side products such as skin leather, glue the swim bladder, internal organs and the sauce ,as well as the production of medical products such as oil, protein, vitamins and health products such as cartilage capsules in cosmetic creams caviar pulp is , examples of these products are produced in other countries and industries for Sale Collection data from the processing view from the sturgeon fishes in this report has been tried and amount of data also collected, this report has been tried and good information’s also collected. This report is in privilege of national fish processing center a branch of fishery research institute of Iran, the data contains as ,Sturgeon fish meat processing, Sturgeon fish by-products, Sturgeon caviar processing

PPP-RTK and inter-system biases: the ISB look-up table as a means to support multi-system PPP-RTK

PPP-RTK has the potential of benefiting enormously from the integration of multiple GNSS/RNSS systems. However, since unaccounted inter-system biases (ISBs) have a direct impact on the integer ambiguity resolution performance, the PPP-RTK network and user models need to be flexible enough to accommodate the occurrence of system-specific receiver biases. In this contribution we present such undifferenced, multi-system PPP-RTK full-rank models for both network and users. By an application of (Formula presented.)-system theory, the multi-system estimable parameters are presented, thereby identifying how each of the three PPP-RTK components are affected by the presence of the system-specific biases. As a result different scenarios are described of how these biases can be taken into account. To have users benefit the most, we propose the construction of an ISB look-up table. It allows users to search the table for a network receiver of their own type and select the corresponding ISBs, thus effectively realizing their own ISB-corrected user model. By applying such corrections, the user model is strengthened and the number of integer-estimable user ambiguities is maximized

Study on the possibility of producing low-fat spread using gelatin extracted from cultured carp wastes

By-products consist of more than half of the total weight of fish. Most part of these wastes made from connective tissue proteins that provide good potential to produce gelatin. Nowadays, consumers are more health conscious and have responded to the call for a diet that contains low calorie and low fat. This work involved the characterization of a low-fat spread made of fish gelatin as gelling agent, emulsifier and fat replacer. Six treatments with Fish gelatin (FG) to pectin ratio 1:1 and 2:1, with pectin concentration of 1, 2 and 3%, were produced and evaluated for quality changes and storage-life at refrigerated storage. The results showed that prepared emulsions were physically stable and no phase separation observed during 8 wks. The pH of treatments was 4.5 to 4.9. The moisture content of treatments varied from 68.9% for T1 (FG/pectin ratio 1:1) to 65.4% for T6 (FG/pectin ratio 6:3). The Max. lipid of samples was measured 28.4%. Max. and min. protein of samples were 3.8% for T6 and 1.6% for T2 (FG/pectin ratio 2:1), respectively. No significant differences (p≥0.05) were observed between ash content of all treatments and control (commercial margarin). The acidity of treatments increased during storage and were significantly different from production day (p≤0.05). Peroxide value (PV) of treatments increased significantly at refrigerated storage. No significant differences were observed between PV of treatments during different wks of sampling. The results of texture profile analysis showed that firmness, compressibility and adhesiveness properties were significantly increase with higher substitution of FG with pectin. Color, Aroma, Taste and texture properties of prepared samples were found to significantly lower than control, according to sensory evaluation. Significant increases were observed in mold/yeast and psychrophilic count of treatments during storage. The macroscopic growth of molds was observed on all samples in 8th wks. No coliform growth was observed in all treatments at any time. Results suggest that low-fat spread properties were significantly influenced by different ratios of fish gelatin and pectin incorporated. It seems that these results can provide new opportunities to develop market with introducing novel products to response consumer demands. Some quality defects observed in this study can be improved by using suitable machinery at industrial scale

Improvement the texture properties and acceptability of silver carp investigation on possibility of burger by addition pectin in the fish burger material

In this study the physical properties of silver carp burger over a period of six months at a temperature of -18 ċ were studied using pectin. Indicators such as hardness texture, juiciness, flavor and overall acceptance of the product containing. The product were evaluated using qualified assessors، the microbial, chemical markers to evaluate the qualitative change such as peroxide treatments, total volatile nitrogen bases ، total count of bacteria and examined psychotropic of tests six months of treatments carried out on a monthly basis. The results indicate that the addition of pectin 0.3 percent of total admissions acceptance of burgers tissue was obtained and significant differences are. The chemical test results were also increased with storage time burger in refrigerators -18 degrees. Range of volatile nitrogen bases out of 15.2±1.2 at the time of 26/5±1.17 mg/100, the peroxide from 0.6±0.61 to 3/56±0.6 meq/kg of oxygen was. Thus despite a significant increase in indicators of physical Chemical and sensory evaluation of texture analysis. In the past six months storage period of -18 degrees, burger productive uses of pectin 0/3 percent of the limit between acceptable and will was

Survey of preservatives on shelf life of silver carp burger

In this research in order to assess the possibility of antioxidant effects in quality protection and increase the shelf alife of fish burgers, ascorbic acid as a antioxidant by natural source used in raw uncoated fish burgers and in order to comparison by vacuum packaging, 3 treatments of uncoated fish burgers produced from cultivated silver carp: 1- burgers by common packaging (control) 2- burgers by vacunm packaging 3- burgers by 500ppm Ascorbic acid. Also in order to comparison BHA+BHT antioxidants (that have synergistic effects to each other) effect by vacuum packaging to prevention of lipid oxidation in semi-fried fish burgers 3 other treatments produced too: 1- burgers by common packaging (control) 2- burgers by vacunm packaging 3-burgers by 200 ppm BHA+BHT antioxidants comparatively to fats of product. All of the burgers after production and freezing conserved in -18°c for 6 months (Raw uncoated burgers) and one year (Semi-fried coated burgers). During the storage period chemical, microbiological, and organoleptic tests were down by three repetition monthly. Although peroxide value in raw uncoated fish burgers were higher than standard range even from first month but it seems this factor is not suitable for quality evaluation of uncoated raw fish burgers. Evaluation of TBA index in raw uncoated fish burgers during storage time showed at the end of storage period TBA index for control, vacuum and ascorbic acid treatments were 6.31, 4.76 and 1.29 mg malonaldehyde/kg respectively and taste scores were 5.11, 5.42 and 6.16 respectively. Results indicate the positive effects of ascorbic acid to prevention of lipid oxidation. By attention to TVN, TBA and organoleptic tests 4 mounths for treatments without ascorbic acid by vacuum packaging preference and 6 months shelf life for ascorbic acid treatment have suggested in -18°c temperature. For semi fried fish burger 28 prevention effect for lipid oxidation but vacuum packaging had 32 (without significantly difference,P>0.05). so we can for %BHA+BHT treatment this property was recommend the use of vacuum packaging instead of antioxidant treatment. By attention to TVN, pH, PV, TBA and microbiological and organoleptic tests we can suggest the 8 months for shelf life time of semi fried fish burgers. In this product TVN was the only limitation factor and exeeded from standard range at 9th month of maintenance