13,591 research outputs found

    k-deformed Poincare algebras and quantum Clifford-Hopf algebras

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    The Minkowski spacetime quantum Clifford algebra structure associated with the conformal group and the Clifford-Hopf alternative k-deformed quantum Poincare algebra is investigated in the Atiyah-Bott-Shapiro mod 8 theorem context. The resulting algebra is equivalent to the deformed anti-de Sitter algebra U_q(so(3,2)), when the associated Clifford-Hopf algebra is taken into account, together with the associated quantum Clifford algebra and a (not braided) deformation of the periodicity Atiyah-Bott-Shapiro theorem.Comment: 10 pages, RevTeX, one Section and references added, improved content

    Production of grape juice powder obtained by freeze-drying after concentration by reverse osmosis.

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    This study aimed to evaluate the freeze-drying process for obtaining grape juice powder by reverse osmosis using 50% grape juice pre-concentrated (28.5 °Brix) and 50% hydrocolloids (37.5% maltodextrin and 12.5% arabic gum)

    Electromagnetic Fields of Slowly Rotating Magnetized Gravastars

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    We study the dipolar magnetic field configuration and present solutions of Maxwell equations in the internal background spacetime of a a slowly rotating gravastar. The shell of gravastar where magnetic field penetrated is modeled as sphere consisting of perfect highly magnetized fluid with infinite conductivity. Dipolar magnetic field of the gravastar is produced by a circular current loop symmetrically placed at radius aa at the equatorial plane.Comment: 5 pages, 2 figures, accepted for publication to Mod. Phys. Lett.

    Influence of the concentration of locust bean gum on the gelling ability of whey peptic hydrolysates

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    The gelling ability of whey proteins can be changed by limited hydrolysis and by the presence of other components such as polysaccharides; depending on the environmental conditions it can either be improved or impaired. In this work the effect of LBG on the heat-set gelation of aqueous whey protein hydrolysates (10 % w/w) from pepsin was assessed at pH 7.0 by small deformation rheology. Whey protein concentrate (WPC) and hydrolysates with a degree of hydrolysis (DH) of 1.5, 2.5 and 4.9 % were used. Different LBG concentrations were tested: 0, 0.1, 0.3 and 0.55 % (w/w). The behaviour of gels from whey proteins or whey protein hydrolysates towards the presence of LBG was very similar. The evolution of the viscous and storage moduli followed the general behaviour reported for many biopolymer heat-set gelation processes including whey proteins gelation. The increase in the LBG concentration generally led to a decrease in the gel strength. However, for whey proteins a small amount of LBG (0.1 %) leads to a big enhancement in the gel strength probably due to an increase in the protein concentration of the protein enriched phase. Further increases in the LBG concentration led to a decrease in the gel strength. The gelation process is very sensible to environmental conditions and to processing and often leads to rather coarse data. The factorial planning used allowed validating conclusions using fewer experiments than those needed if no planning had been used, while still getting statistical significance out of the results. However, as many factors are involved, the modelling of the process was not straightforward

    Spent-grains and zeolites as potential carriers for trypsin immobilisation

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    Trypsin is a widely used enzyme for protein hydrolysis and can be used to improve functional and nutritional properties of foods. The immobilization of enzymes on solid supports can offer several advantages over free enzymes including easy handling, recovery from the reaction medium, reuse and operation in continuous reactors. Traditional carriers include porous silica, porous glass and cellulose derivatives. Zeolites are porous alumino-silicates available in a wide range of particle size and porosity and can also be used as carriers. Spent grains are a brewing by-product with a high content in cellulose and can also be interesting as carriers for enzyme immobilization because, besides having the necessary conditions (as stability, rigidity, low mass transfer limitations, for instance), they are cheap and food grade. This work proposes the use of spent grains and zeolites as alternative carriers for trypsin immobilization and compares them with a traditional support (silica). Physical adsorption, ionic attachment and covalent attachment to the supports were tested. The efficiency of immobilization and activity, as well as the operation and storage stability of free and immobilized enzyme on the three supports were studied. Trypsin was most successfully immobilized on the supports by covalent attachment using glutaraldehyde. Though the best efficiencies were still obtained with silica, promising results were achieved with both spent grains and zeolite.Fundação para a Ciência e a Tecnologia (FCT) - project POCTI/2000/QUI/36452.European Social Fund (ESF)
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