The method of Dirstine etal. [CLIN. CHEM. 14, 1097(1968)1has been modified to increase sensitivity and decrease manipulations. The modifications permit a 10-mm incubation, and a single analysis can be completed in 30 mm, or five concomitant assays can be done in an hour. Stability of the substrate has been increased by increasing the emulsifier concentration. Recovery of the fatty acid products...

1. Post-heparin lipolytic activity in man has been studied by using a triglyceride substrate emulsion containing different emulsifiers. 2. The lipolytic activity measured was profoundly influenced by the type of emulsifier used in the substrate. Substrate stabilized by synthetic emulsifiers give higher lipolytic activity than Intralipid, which contains egg phospholipids as emulsifiers. This dif...

Surfactants are molecules of enormous scientific and technological importance, which are widely used as detergents, emulsifiers, and for the preparation of diverse nanostructures. Their fascinating ability to form self-organized structures, such as micelles or liquid crystals, originate from their amphiphilic architecture-a polar head group linked to a hydrophobic chain. While almost all known ...

Gelatines were extracted from mackerel and blue whiting bones after chemical or enzymatic pre-treatments and their functional properties (solubility, foaming and emulsifying properties) were analysed. The pre-treatment significantly (p<0.05) affected the composition and the functional properties of the extracted gelatines. The amino acid analyses showed that chemically pre-treated bone gelatine...

The effects of limited enzymatic hydrolysis with trypsin on the physicochemical and functional properties of buckwheat protein isolate (BPI) were investigated. The protein constituents, free sulfhydryl (SH) contents and surface hydrophobicity (Ho), as well as some selected functional properties, such as protein solubility (PS), emulsifying (including emulsifying activity index, EAI and emulsion...

In the current study, the relationships between functional properties and average molecular weight (AMW) of collagen hydrolysates from Spanish mackerel (Scomberomorous niphonius) skin were researched. Seven hydrolysate fractions (5.04 ≤ AMW ≤ 47.82 kDa) from collagen of Spanish mackerel skin were obtained through the processes of acid extraction, proteolysis, and fractionation using gel filtrat...

Microbial transglutaminase (mTGase) crosslinking is a useful method for significantly improving the physical functionality of proteins. This study focused on the effect of mTGase modification on the functional properties of yak and cow caseins, including solubility, emulsifying property, water and oil absorption capacity, foaming property, and stability in the presence of Na, Ca, and Mg. The re...

Purpose: The aim of this study was to enhance the dissolution rate of Cyclosporine A, a poorly water-soluble drug by developing a self micro-emulsifying (SME) tablet formulation by using the liquisolid compact technique. A liquisolid system is formed by converting a liquid formulation into a dry, free-flowing and compressible powder mixture with selected carrier material and coating material. T...

The present study investigated the volatile compound, physicochemical, and antioxidant properties of beany flavor-removed soy protein isolate (SPI) hydrolyzates produced by combined high temperature pre-treatment and enzymatic hydrolysis. Without remarkable changes in amino acid composition, reductions of residual lipoxygenase activity and beany flavor-causing volatile compounds such as hexanol...

Biosurfactants have attracted increasing interest from the food industry due to their emulsifying, foaming and solubilizing properties. However, industrial use of microbial biosurfactants has been hampered by high production costs related mainly expensive substrates. The search for low-cost alternative substrates is one strategies adopted overcome this problem. In present study, a biosurfactant...