Functional properties of protein from mantle and fin of the jumbo squid Dosidicus gigas were explained based on microscopic muscle fiber and protein fractions profiles as observed in SDS-PAGE. Fin has higher content of connective tissue and complex fiber arrangement, and we observed higher hardness of fin gels as expected. Myosin heavy chain (MHC) was found in sarcoplasmic, myofibril and solubl...

The demand for products of high nutritional value from sustainable sources is growing rapidly in the global food market. In this study, the effect of pH on the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours was investigated and compared with wheat flour. Functional properties included solubility, emulsifying and foaming properties, gelling ability, and water ho...

The quality characteristics of selected black gram varieties viz., T9, VBN 5, CO 6, ADT 3 and VBN 7 were evaluated for their suitability to prepare idli. The foaming stability and foaming capacity was found to be maximum in VBN 5 and T9. The arabinogalactan was also found to be high in VBN 5 (80.9 mg/g) and T9 (73.6 mg/g). The physico-chemical properties of idli batter for the selected varietie...

The interface between air and surfactant solution expands rapidly during the foam generation process. Surfactant molecules in the solution should adsorb onto the newly created surface to stabilize foam. As surfactant monomers adsorb on the surface, micelles disintegrate to provide additional monomers to adsorb on the expanding interface of foam. If micelles are very stable, they cannot rapidly ...

Nickel titanium (NiTi) foams were made by combustion synthesis of powders with the help of ZrH2 as foaming agent and TiB2 as endothermic agent. In this paper, we investigated the effect of elemental powder size on the foaming. The powder size of Ni and Ti affected the ignition temperature of the combustion reaction, cell morphology and microstructure of the foams. The cell morphology of the foa...

Extrusion is a multistep thermal process which has been utilized in a wide spectrum of food preparations. The effect of extrusion processing on the physicochemical, nutritional, and functional properties of Tarom cultivar rice bran was studied. However, the color of rice bran was improved by extrusion processing, but the protein content was reduced in the stabilized rice bran, which can be rela...

This work deals with the synthesis and the determination of some surface properties of a new anionic surfactant belonging to sulfonamide derivatives. The interest in this new surfactant is that its behavior in aqueous solution is interesting both from a fundamental and a practice point of view. Indeed, it is well known that this kind of surfactant leads to the formation of bilayer structures, a...

Wine lees, a sludge-like material mainly consisting of yeast cells, are rich in mannoproteins. However, no reports on the extraction mannoproteins from wine lees to be used as winemaking additives available. This study aimed at developing efficient methods for glycocompounds and assess their impacts when added back wine. White were extracted using physical (autoclave ultrasonication) enzymatic ...

This paper is concerned with semi-batch foams generated by injecting gas bubbles in a vertical column containing a liquid phase at rest. Its aim is to better understand the physical mechanisms responsible for foam formation at the liquid free surface and to predict the superficial gas velocity for onset of foaming. The model for predicting the onset of foaming is derived from the one-dimensiona...