Isolation of proteins from rice bran was studied, comparing alkaline- and carbohydrase-aided extraction. It was found that protein extractability could be effectively improved using carbohydrases (Viscozyme L and α-amylase), especially when mechanical force was incorporated. Then, rice bran protein hydrolysates (RBPH) were prepared at various degrees of hydrolysis (DH), and employed to stabiliz...

objectives: the authors of this paper hypothesized that vibration stimulation applied by a vibratory orthosis improves balance in patients with parkinson’s disease (pd). in this study we evaluate this hypothesis. methods & materials: fourteen pd patients (12 male and 2 female) with mean age of 59.9±9.1 (±sd) years were participated in this cross- sectional study. using biodex balance system, th...

Oxidation of tocotrienol enriched corn oil was measured for primary oxidative products, lipid hydroperoxides and quantified by peroxide value (PV). Oxidative Stability Index (OSI) was used to determine the induction period (hrs) by indirect measurement of volatile secondary oxidation products, mainly formic acid. Vitamin E stripped corn oil samples were spiked with individual tocotrienols or to...

in this paper, an approximate method is proposed for determining sway of multistory rc buildings subjected to various types of lateral loads. the calculation of both fundamental period and stability index in rc building requires the sway term at each story level. using approximate method design engineers can estimate sway terms at each story level. the developed analytical expressions are inser...

measuring the rate of changes in total polar compounds (tpc) content and polar fractions, the oxidative stability of canola oil during frying process as affected by bene kernel oil (bko, 0.05 and 0.1%) and tert-butylhydroquinone (tbhq, 100ppm) was investigated. it was observed that the tpc content increased linearly with frying time (r2 > 0.98). the canola oil containing the bko (especially 0.1...

The development of off-flavors from oxidation reactions in cooked turkey products is a common problem and results in a less desirable, rancid flavor. Various strategies have been evaluated to minimize this off-flavor development, including vacuum and modified atmosphere packaging, feeding antioxidants to animals, and use of antioxidants in the final product. A natural protein-sugar reaction cal...

This study was designed to investigate whether the fatty acid composition could make a significant contribution to the oxidation stability of vegetable oils marketed in Korea. Ten kinds, 97 items of vegetable oils that were produced in either an industrialized or a traditional way were collected and analyzed for their fatty acid compositions and lipid oxidation products, in the absence or prese...

High oxidative stability and catalytic efficiency are required for the alkaline α-amylases to keep the enzymatic performance under the harsh conditions in detergent industries. In this work, we attempted to significantly improve both the oxidative stability and catalytic efficiency of an alkaline α-amylase from Alkalimonas amylolytica by engineering the five oxidation-prone methionine residues ...