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1.
ScientificWorldJournal ; 2016: 2808241, 2016.
Artículo en Inglés | MEDLINE | ID: mdl-27376149

RESUMEN

Bovine serum albumin is one of the major serum proteins; it plays an important role as a result of its functional and nutritional properties which have bioactive peptides. Adsorption method was used to separate protein, which involves hydroxyapatite, synthetic hydroxyapatite, and active babassu coal. Initially, characterization was carried out using the zeta potential of the adsorbents. Kinetic pseudo-first- and pseudo-second-order models were applied. For isotherms, equilibrium data studies were carried out using the Langmuir and Freundlich models, in addition to determining the efficiency of adsorptive process. The results of the zeta potential showed loads ranging from +6.9 to -42.8 mV. The kinetic data were better represented in the pseudo-second-order model with chemisorption characteristics. The adsorption capacity of the adsorbents decreased as pH increased, indicating that the electrostatic bonds and some functional groups of active babassu coal contributed to the reduction of adsorption, especially oxygen linked to carbon atoms. The value of pH 4.0 showed the best results of adsorption, being obtained as the maximum adsorption capacity (q m ) and yield (%) (where q m = 87.95 mg g(-1) and 74.2%; 68.26 mg g(-1) and 68.6%; and 36.18 mg g(-1), 37.4%) of hydroxyapatite, synthetic hydroxyapatite, and active babassu coal, respectively.


Asunto(s)
Carbón Orgánico/química , Durapatita/química , Albúmina Sérica Bovina/aislamiento & purificación , Adsorción , Arecaceae , Concentración de Iones de Hidrógeno , Cinética , Contaminantes Químicos del Agua
2.
Crit Rev Food Sci Nutr ; 56(7): 1108-25, 2016 May 18.
Artículo en Inglés | MEDLINE | ID: mdl-24824044

RESUMEN

The products formed by glycosylation of food proteins with carbohydrates via the Maillard reaction, also known as conjugates, are agents capable of changing and improving techno-functional characteristics of proteins. The Maillard reaction uses the covalent bond between a group of a reducing carbohydrates and an amino group of a protein. This reaction does not require additional chemicals as it occurs naturally under controlled conditions of temperature, time, pH, and moisture. Moreover, there is growing interest in modifying proteins for industrial food applications. This review analyses the current state of art of the Maillard reaction on food protein functionalities. It also discusses the influence of the Maillard reaction on the conditions and formulation of reagents that improve desirable techno-functional characteristics of food protein.


Asunto(s)
Proteínas en la Dieta/química , Alimentos , Reacción de Maillard , Polisacáridos/química , Fenómenos Químicos , Carbohidratos de la Dieta , Glicosilación , Calor
3.
Pesticidas ; 21: 55-72, jan.-out. 2011. tab, graf
Artículo en Portugués | LILACS | ID: lil-671115

RESUMEN

Esta revisão de literatura teve como objetivo descrever aspropriedades físico-químicas do biodiesel obtido a partir de diferentesmatérias-primas. Foram estudados dados de viscosidade, densidade,número de cetanos, ponto de fulgor, ponto de fluidez, ponto de névoae poder calorífi co de biodiesel obtido de óleo de soja, de coco, farelode arroz, algodão, pequi, babaçu, mamona, palma, dendê, girassol,milho, canola, pinhão manso e karanja. Considerando a diversidadede fontes vegetais e animais que podem gerar biodiesel ressaltasea carência de dados de propriedades físico-químicas para asmatérias-primas ainda inexploradas. Espera-se com este trabalhocontribuir para a criação de banco de dados de propriedades físicoquímicasdo óleo e do biodiesel de diferentes fontes, o que permitiráprojetar e dimensionar tanto os equipamentos necessários à linhade produção quanto motores alternativos.


Asunto(s)
Cocos , Aceites Combustibles/análisis
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