Thermal properties of different types of starch: A review.

Starch is present in high amount in various cereals, fruits and roots & tubers which finds major application in industry. Commercially, starch is rarely consumed or processed in its native form, thus modification of starch is widely used method for increasing its application and process stability. Due to the high demand for starch in industrial applications, researchers were driven to hunt for new sources of starch, including modification of starch through green processing. Thermal properties are significant reference parameters for evaluating the quality of starch when it comes to cooking and processing. Modification of starches affects the thermal properties, which are widely studied using Differential scanning calorimeter or Thermogravimetric analysis. It could lead to a better understanding of starch's thermal properties including factors influencing and expand its commercial applications as a thickener, extender, fat replacer, etc. in more depth. Therefore, the review presents the classification of starches, factors influencing the thermal properties, measurement methods and thermal properties of starch in its native and modified form. Further, this review concludes that extensive research on the thermal properties of new sources of starch, as well as modified starch, is required to boost thermal stability and extend industrial applications.

Production, purification and application of Cutinase in enzymatic scouring of cotton fabric isolated from Acinetobacter baumannii AU10.

Conventional cotton scouring in the textile industry using alkali results in huge environmental impact which can be overcome by using enzymes. Pectinase along with cutinase gives enhanced bioscouring results. Cutin was extracted from tomato peels and was used as substrate in the microbial media. The strain isolated from tomato peel was identified as Acinetobacter baumannii AU10 by 16S rDNA sequencing. The cutinase production was optimized by Placket-Burman and Response Surface Methodology (RSM) and the maximum production of 82.75 U/mL obtained at sucrose 6.68% (w/v), gelatin 2.74 g/L at a temperature of 35.93 °C. Cutinase was purified by ammonium sulfate precipitation, hydrophobic interaction chromatography and ion exchange chromatography with a recovery of 25.6% and specific activity of 38030 U/mg. The confirmation test for the purity of cutinase was analyzed by RP-HPLC. The molecular mass of cutinase was determined as 28.9 kDa by SDS-PAGE technique. Scanning electron microscopic analysis showed a rough and open primary wall surface on the cutinase bioscoured fabric which confirmed its activity on cutin present in the cotton fabric. Additionally, the cutinase-bioscoured samples showed better absorbency than the untreated samples. Therefore, enzymatic scouring increases wetting capacity of scoured cotton and also helps to reduce environmental pollution.

Effect of particle size, concentration, temperature and pH on rheological properties of shallots flour.

Shallot flour was prepared and sieved into three different particle sizes of < 180 µm (sample A), 180 µm (sample B) and 250 µm (sample C). Effect of concentration [0.5%, 1.0%, 1.5% and 2.0% (w/w)], temperature (20, 30, 40, 60 and 80 °C), pH (4, 7 and 10) and freezing (- 20 °C) on rheological properties of shallot flour were studied at increasing shear of 0.1-100 s-1. Effect of dynamic change in temperature (15-95 °C) was also measured at constant shear rate of 50 s-1. Power law (Eq. 2) model with coefficient of determination (R2) above 0.90, well described the rheological behavior of the shallot flour as a shear thinning, non-Newtonian fluid at different concentration, temperature and pH. All the samples had n values below 1 and increase in viscosity or consistency index (k) value with increase in concentration of the sample was observed, while inverse relation was observed when temperature was increased. All samples showed increase in k value when the pH of the dispersion was varied from acidic to alkaline condition. Viscosity of samples were found unaffected even after freezing in freeze-thaw cycle. These data show sample A to be most suitable for their application as thickener, having highest k value. The obtained research provides information for utilization of shallot as a thickener in various food industries.

The PharmD/MD Dual-Degree Program and Its Potential Value in the Pharmaceutical Industry.

The first dual-degree program combining both the doctor of pharmacy (PharmD) and the doctor of medicine (MD) degrees was designed and launched by Rutgers, The State University of New Jersey, in academic year 2013-2014. This joint effort was led by the Ernest Mario School of Pharmacy (EMSOP) and the Robert Wood Johnson Medical School (RWJMS) to combine expertise in both diagnostic and treatment facets of health care and to prepare graduates for leadership roles in providing and managing comprehensive patient care in a variety of settings. One area of potential value of these skill sets is the drug development industry. A survey was conducted among pharmaceutical executive stakeholders associated with a postdoctoral training program to assess the perceived value of this new dual-degree skill set and to identify particular functions where the combined training has its best fit. Results indicate that the combined nature of this training is highly valued in this setting, especially in the areas of clinical pharmacology, drug safety and pharmacovigilance, medical affairs/strategy, and medical science liaisons. Future monitoring of graduates will further define the value of this dual degree in this and other health care settings.