introduction: hydrocolloids are widely used in food systems as an emulsifying or stabilizing agent. one way to improve the emulsifying properties of hydrocolloids is complexation with proteins. in general, protein and hydrocolloid components may be combined together by either a) covalent bonding (conjugates) or b) electrostatic complexing. conjugates can be efficiently prepared during the stora...

Cinnamon essential oil (CO) is susceptible to decreased stability during storage, limiting its application in food products. Pickering emulsion stabilized by starch nanoparticles becomes a potential encapsulating method that can improve CO stability. This study aimed investigate the ability of breadfruit nanoparticles-stabilized encapsulate with various concentrations. Encapsulation process was...

Fish oil-based emulsion is increasingly used in pediatric patients receiving Parenteral Nutrition (PN). However, its unique use in children on long-term PN is nutritionally debatable as some patients are better off with a mixture of long-chain (LCT) or long-chain + medium-chain (LCT + MCT) triglycerides along with Fish Oil (FO). Lipid emulsions are safely infused when particle diameter ranges b...

Background: Emulsions are thermodynamically unstable systems that can be kinetically stable by adding substances known as emulsifiers and/or thickening agents. By respect to the functional properties of gum tragacanth (GT), and its breakage probability during irradiation treatment, the major aim of this study was to investigate the stability of oil in water emulsion in the presence of different...

A comparison of heat-stable enterotoxins from Escherichia coli and Yersinia enterocolitica by the suckling mouse bioassay showed that whereas E. coli heat-stable enterotoxin evoked a maximum ratio of gut weight to remaining body weight after a 4-h incubation period, the maximum ratio for Y. enterocolitica was achieved at 2 h, decreasing thereafter to values regarded as negative (less than 0.083...

Strains of Yersinia enterocolitica produce a heat-stable enterotoxin which is positive in the suckling mouse bioassay. Partial purification by a procedure previously worked out for heat-stable Escherichia coli enterotoxin yielded a substance which increases particulate guanylate cyclase activity and short-circuit current and inhibits active Cl-absorption in rabbit ileal mucosa. These effects of...

Heat-labile and heat stable forms of ADP-glucose pyrophosphorylase were identified in the maize endosperm. The heat-labile form is destroyed by normal electrophoretic conditions. The heat-stable form corresponds to pyrophosphorylase B. In wild type, 96% of the total activity is heat labile. Both forms are reduced in 11 brittle-2 (bt2) and 12 shrunken-2 (sh2) mutants. The heat-labile form is red...

ADP-glucose pyrophosphorylase (AGPase) is a key regulatory enzyme in starch biosynthesis. However, plant AGPases differ in several parameters, including spatial and temporal expression, allosteric regulation, and heat stability. AGPases of cereal endosperms are heat labile, while those in other tissues, such as the potato (Solanum tuberosum) tuber, are heat stable. Sequence comparisons of heat-...

The application of pectin as an emulsifier in oil-in-water (O/W) emulsion does not guarantee its stability for a long time. In fact, pectin is not an effective emulsifier because of its hydrophilic structure. On the other hand, pea protein isolate (PPI) does not also have a proper emulsifying activity because of its hydrophobic structure. The main objective of this study was to investigate the ...

An enzyme-linked immunoabsorbent assay was developed for detection and quantification of the yolk protein lipovitellin (Lv) and its plasma precursor, vitellogenin (Vg), in winter flounder (Pleuronectes americanus). Native Lv was found to be a mixture of heat-stable and heat-labile molecules in mature, ovulated eggs. A heat-stable Lv fraction was purified from extracts of unfertilized eggs by br...