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Thalia Tsiaka Panagiotis Zoumpoulakis Vassilia J. Sinanoglou Constantinos Makris Georgios A. Heropoulos Antony C. Calokerinos 《Analytica chimica acta》2015
High-energy assisted extraction techniques, like ultrasound assisted extraction (UAE) and microwave assisted extraction (MAE), are widely applied over the last years for the recovery of bioactive compounds such as carotenoids, antioxidants and phenols from foods, animals and herbal natural sources. Especially for the case of xanthophylls, the main carotenoid group of crustaceans, they can be extracted in a rapid and quantitative way with the use of UAE and MAE. 相似文献
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Surimi from silver carp with different salt contents (0–5%) was obtained treated by high intensity ultrasound (HIU, 100 kHz 91 W·cm−2). The gelation properties of samples were evaluated by puncture properties, microstructures, water-holding capacity, dynamic rheological properties and intermolecular interactions. As the salt content increased from 0 to 5%, gel properties of surimi without HIU significantly improved. For samples with low-salt (0–2% NaCl) content, HIU induced obvious enhancement in breaking force and deformation. HIU promoted the protein aggregation linked by SS bonds, hydrophobic interactions and non-disulfide covalent bonds in surimi gels with low-salt content. Moreover, microstructures of HIU surimi gels with low-salt content were more compact than those of the corresponding control samples. HIU also improved the gelation properties of surimi with 3% NaCl to an extent. However, for high-salt (4–5% NaCl) samples, HIU decreased the breaking force and deformation of surimi gels due to the degradation of proteins suggested by increased TCA-soluble peptides. In conclusion, HIU effectively improved the gelation properties of surimi with low-salt content (0–2% NaCl), but was harmful for high-salt (4–5% NaCl) surimi. This might provide the theoretical basis for the production of low-salt surimi gels. 相似文献
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Ultrasonic analysis of edible fats and oils 总被引:7,自引:0,他引:7
Low intensity ultrasound is a powerful analytical technique for investigating the physico-chemical properties of many biological and non-biological materials. In this article its application for the characterization of edible fats and oils is assessed. Ultrasound can be used to determine the dynamic rheology and composition of oils, the oil content and droplet size of emulsions and the solid fat content of partially crystalline emulsions. It is capable of rapid and precise measurements, is non-destructive and non-invasive, can be used on-line or off-line and is relatively inexpensive. Ultrasonic techniques will therefore prove a useful addition to the existing analytical techniques used to characterize fats and oils. 相似文献
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The binding of sodium dodecyl benzene sulphonate (SDBS) with poly(N-vinyl-2-pyrrolidone) (PVP) has been investigated at 303.15 and 313.15 K using equilibrium dialysis, surface tension, viscosity, ultrasound velocity and ultrasound absorption techniques. From each of these studies four distinct regions of SDBS-PVP interactions were observed. Interaction of SDBS with PVP was found to involve the binding of surfactant dimers with the polymer molecule followed by usual micellization. The binding data has been analyzed in terms of various models of polymer-surfactant interaction. 相似文献