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Francisco Rodrı´guez-Fe´lix,Carmen Lizette Del-Toro-Sa´nchez,Jose´ Agustı´n Tapia-Herna´ndez 한국식품과학회 2020 Food Science and Biotechnology Vol.29 No.5
The objective of this work was propose antisolvent-dialysis as a new, easy, one-step and reproduciblemethod for obtaining white zein micro- and nanoparticlespowder. Firstly, the study by SEM of white zein powderpredicted micro- and nanoparticles with spherical morphologyand average diameters of 243.2 ± 94.5 nm fornanoparticles and 0.74 ± 0.2 lm for microparticles. UV–Vis predicted lower absorbance of 250–500 nm for whitezein powder compared to commercial yellow zein powder. FT-IR showed shifting of the main bands to the right, dueto changes in particle-shaped microstructure that acquireswhite zein powder compared to yellow zein powder. InTGA white zein powder showed a decomposition rangefrom 214 to 400 C, while yellow zein powder from 240 to400 C. Therefore, antisolvent-dialysis is new method toobtain white zein micro- and nanoparticles with potentialapplications such as polymer matrix and white naturalcoloring.
Ana L. Martı´nez-Lo´pez,Elizabeth Carvajal-Millan,Jorge Marquez-Escalante,Alma C. Campa-Mada,Agustı´n Rasco´n-Chu,Yolanda L. Lo´pez-Franco,Jaime Lizardi-Mendoza 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.2
Arabinoxylans (AX) gels at 4% (w/v) wereprepared using laccase (LAX gels) or peroxidase (PAXgels), and their cross-linking, rheological, structural, andspectroscopic characteristics were investigated. LAX gelspresented lower amount of 5,50-diferulic acid (11%),smaller mesh size (128 nm), and higher hardness (37 N)and elasticity (430 Pa) than the PAX gels (28%, 197 nm,7 N, and 120 Pa, respectively). Microscopy of the LAXgels showed linked strands, while the system was lessconnected in the PAX gels. The Raman band at 2895 cm-1of the LAX and PAX gels was less intense, indicatingenhanced hydrogen bonding compared to that of AX. Thisdecrease was less dramatic for the PAX gels. The greatercontent of 5,50-diferulic acid in PAX gels could favorintrachain bonds, affecting their rheological, structural, andspectroscopic characteristics. Laccase may be a betteroption than peroxidase for AX gelation intended for foodand biotechnological applications.