Evaluación de un biorecubrimiento comestible a base de almidon de ñame modificado / Evaluation of an biofilms edible starch-based yam modified

Coatings are defined as edible products which form a thin layer on the food, and are characterized by it constitute a semipermeable barrier to gases and water vapor retarding food spoilage, improve the mechanical properties, help maintain the structural integrity of the product wrapping, to retain volatile compounds and can act as a vehicle for food additives. We evaluated the performance of the biofilms on melon through the determination of physico-chemical and sensory properties. The results show that all the variables are significantly influenced by the biomolecule employed "modified starch", noting a favorable performance in the edible biofilms.

Los recubrimientos se definen como productos comestibles que forman una fina capa sobre el alimento y se caracterizan por que constituyen una barrera semipermeable a los gases y al vapor de agua que retrasa el deterioro del alimento, mejoran las propiedades mecánicas, ayudan a mantener la integridad estructural del producto que envuelven, ayudan a retener compuestos volátiles y pueden actuar como vehículo de aditivos alimentarios. Se evaluó el desempeño de los biorecubrimientos sobre el melón mediante la determinación de propiedades sensoriales y fisicoquímicas. Los resultados muestran que todas las variables están significativamente influenciadas por la biomolécula empleada "almidón modificado", observando un desempeño favorable en los biorecubrimientos comestibles.

Synthesis and paste properties of octenyl succinic anhydride modified early Indica rice starch / 浙江大学学报（英文版）（B辑：生物医学和生物技术）

Octenyl succinic anhydride (OSA) modified early Indica rice starch was prepared in aqueous slurry systems using response surface methodology. The paste properties of the OSA starch were also investigated. Results indicated that the suitable parameters for the preparation of OSA starch from early Indica rice starch were as follows: reaction period 4 h, reaction temperature 33.4 degrees C, pH of reaction system 8.4, concentration of starch slurry 36.8% (in proportion to water, w/w), amount of OSA 3% (in proportion to starch, w/w). The degree of substitution was 0.0188 and the reaction efficiency was 81.0%. The results of paste properties showed that with increased OSA modification, the starch derivatives had higher paste clarity, decreased retrogradation and better freeze-thaw stability.

Preparation of liposomes surface-modified with glycyrrhetinic acid targeting to hepatocytes / 中国中药杂志

<p><b>OBJECTIVE</b>To study the preparation of liposomes surface-modified with glycyrrhetinic acid targeting to hepatocytes.</p><p><b>METHOD</b>3-succinic-30-stearyl glycyrrhetinic acid(Suc-GAOSt), one of the amphiphilic glycyrrhetinic acid derivatives, was synthesized as targeting molecules, liposomes surface-modified with glycyrrhetinic acid has been produced with ethanol injection method.</p><p><b>RESULT</b>Targeting molecules can be mixed into the liposomal membrane. It was confirmed that the targeting molecules is 9% of the total lipids at the most in the liposomes.</p><p><b>CONCLUSION</b>Liposomes surface-modified with glycyrrhetinic acid was successfully prepared, which is considered to be a potential approach targeting to hepatocytes.</p>

Effect of succinylation of oil palm protein concentrates on the functional properties

Defatted kernel flour of oil palm, grounded to 60 mesh, was taken as raw material to produce protein concentrates (70.8) protein) which were succinylated at different levels (0.05; 0.2 and 0.6). The extent of acylation was measured as percentage of lysine modification reaching values from 18.4 to 48.6. Protein concentrate functional properties were determined: Water solubility (pH 2-10); water absorption (320); oil absorption (2.2 ml oil/g), emulsion activity and emulsion stability (28-46). The functional properties were enhanced by succinylation if compared with the untreated protein concentrate, however, "in vitro" digestibility was not affected, by succinylation. In summary, the results of this study indicate that acylation using succinyl anhydride can improve the functional properties of oil palm protein concentrate over those without such treatment.