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Full-Text Articles in Life Sciences
Effect Of Lactose Monolaurate And High Intensity Ultrasound On Crystallization Behavior Of Anydrous Milk Fat, Ashwini Wagh, M. K. Walsh, Silvana Martini
Effect Of Lactose Monolaurate And High Intensity Ultrasound On Crystallization Behavior Of Anydrous Milk Fat, Ashwini Wagh, M. K. Walsh, Silvana Martini
Nutrition, Dietetics, and Food Sciences Faculty Publications
Crystallization behavior of anhydrous milk fat (AMF) was studied with the addition of 0.025 and 0.05 % lactose monolaurate (LML). The crystallization behavior was studied at low (ΔT = 3 °C) and high supercooling (ΔT = 6 °C). Polarized light microscopy and laser turbidimetry indicated a delay in crystallization on addition of 0.025 % and 0.05 % LML or Tween 20 to AMF. High intensity ultrasound (HIU) was applied to AMF samples with 0.05 % LML and lower supercooling (T c = 31 °C; ΔT = 3 °C). HIU application in AMF and AMF + 0.05 % LML induced crystallization …
Using High Intensity Ultrasound As A Tool To Change The Functional Properties Of Interesterified Soybean Oil, Yubin Ye, Ashwini Wagh, Silvana Martini
Using High Intensity Ultrasound As A Tool To Change The Functional Properties Of Interesterified Soybean Oil, Yubin Ye, Ashwini Wagh, Silvana Martini
Nutrition, Dietetics, and Food Sciences Faculty Publications
High intensity ultrasound (HIU) was used to change the crystallization behavior, generate small crystals, and improve the texture of a low saturated shortening (interesterified soybean oil). Samples were crystallized at different temperatures (26, 28, 30, and 32 °C) without and with the application of HIU. Different acoustic power levels (110, 72, 61, 54, and 44 W) were used. Results show that higher acoustic powers had a greater effect on crystal size reduction, induced crystallization, and generated harder, more elastic and viscous materials. These effects were more significant when HIU was applied in the presence of crystals and when the sample …
Crystallization Behavior Of Anhydrous Milk Fat-Sunflower Oil Wax Blends, Rebekah M. Kerr, Xenia Tombokan, Supriyo Ghosh, Silvana Martini
Crystallization Behavior Of Anhydrous Milk Fat-Sunflower Oil Wax Blends, Rebekah M. Kerr, Xenia Tombokan, Supriyo Ghosh, Silvana Martini
Nutrition, Dietetics, and Food Sciences Faculty Publications
This research evaluates the effect of sunflower oil wax (SFOw) addition on the crystallization behavior and functional properties of anhydrous milk fat (AMF). Induction times of nucleation, melting behavior, microstructure of crystals, and hardness were evaluated for samples of pure AMF and AMF with 0.1 and 0.25% SFOw. Results from this research show that the addition of waxes induced the onset of crystallization of AMF by inducing its nucleation, as evidenced by decreased induction times of nucleation and the formation of smaller crystals. Crystal growth after tempering was also promoted by waxes, and significantly harder lipid networks were obtained. Results …
Understanding The Physical Properties That Control Protein Crystallization By Analysis Of Largescale Experimental Data, W. Nicholson Price Ii, Yang Chen, Samuel K. Handelman, Helen Neely, Philip Manor, Richard Karlin, Rajesh Nair, Jinfeng Liu, Michael Baran, John Everett, Saichiu N. Tong, Farhad Forouhar, Swarup S. Swaminathan, Thomas Acton, Rong Xiao, Joseph R. Luft, Angela Lauricella, George T. Detitta, Burkhard Rost, Gaetano T. Montelione, John T. Hunt
Understanding The Physical Properties That Control Protein Crystallization By Analysis Of Largescale Experimental Data, W. Nicholson Price Ii, Yang Chen, Samuel K. Handelman, Helen Neely, Philip Manor, Richard Karlin, Rajesh Nair, Jinfeng Liu, Michael Baran, John Everett, Saichiu N. Tong, Farhad Forouhar, Swarup S. Swaminathan, Thomas Acton, Rong Xiao, Joseph R. Luft, Angela Lauricella, George T. Detitta, Burkhard Rost, Gaetano T. Montelione, John T. Hunt
Law Faculty Scholarship
Crystallization is the most serious bottleneck in high-throughput protein-structure determination by diffraction methods. We have used data mining of the large-scale experimental results of the Northeast Structural Genomics Consortium and experimental folding studies to characterize the biophysical properties that control protein crystallization. This analysis leads to the conclusion that crystallization propensity depends primarily on the prevalence of well-ordered surface epitopes capable of mediating interprotein interactions and is not strongly influenced by overall thermodynamic stability. We identify specific sequence features that correlate with crystallization propensity and that can be used to estimate the crystallization probability of a given construct. Analyses of …
Effect Of The Addition Of Waxes On The Crystallization Behavior Of Anhydrous Milk Fat, Silvana Martini, Amalia A. Carelli, Jiwon Lee
Effect Of The Addition Of Waxes On The Crystallization Behavior Of Anhydrous Milk Fat, Silvana Martini, Amalia A. Carelli, Jiwon Lee
Nutrition, Dietetics, and Food Sciences Faculty Publications
Physicochemical characteristics of lipid-based foods depend, among other factors, on the microstructure and the characteristics of the lipid network formed during crystallization. The objective of this study, was to evaluate the effect of the addition of sunflower oil waxes on the crystallization and melting behavior of anhydrous milk fat (AMF), a lipid with a low content of palmitic and trans-fatty acids. The crystallization and melting behavior of AMF alone and with the addition of 0.25 and 0.5% of waxes was studied using a differential scanning calorimeter. The morphology of the crystallized samples was evaluated with a polarized light microscope. The …
Effect Of High Intensity Ultrasound On Crystallization Behavior Of Anhydrous Milk Fat, Silvana Martini, A. H. Suzuki, R. W. Hartel
Effect Of High Intensity Ultrasound On Crystallization Behavior Of Anhydrous Milk Fat, Silvana Martini, A. H. Suzuki, R. W. Hartel
Nutrition, Dietetics, and Food Sciences Faculty Publications
The need to eliminate trans-fatty acids from foods’ formulation resulted in the exploration of new lipid sources and alternative processing conditions that will improve the physicochemical characteristics and nutritional qualities of lipid-based foods. In general, the physicochemical characteristics of lipid networks depend on the microstructure and crystallization behavior of the system. The objective of this work was to use high intensity ultrasound (HIU) as an additional processing condition to alter the crystallization behavior of a lipid model system (anhydrous milk fat). Results show that HIU application not only decreases the induction time of crystallization (faster crystallization) at a constant crystallization …
Effect Of Processing Conditions On The Crystallization Behavior And Destabilization Kinetics Of Oil-In-Water Emulsions, Silvana Martini, Megan Tippetts
Effect Of Processing Conditions On The Crystallization Behavior And Destabilization Kinetics Of Oil-In-Water Emulsions, Silvana Martini, Megan Tippetts
Nutrition, Dietetics, and Food Sciences Faculty Publications
The objective of this research was to systematically study the effect of processing conditions on the crystallization behavior and destabilization mechanisms of oil-in-water emulsions. The effect of crystallization temperature (T c) and homogenization conditions on both thermal behavior and destabilization mechanisms were analyzed. Results show that the crystallization of lipids present in the emulsions was inhibited when compared with bulk lipids as evidenced by a lower onset and peak temperature (T on and Tp, respectively) in differential scanning calorimetry crystallization exotherms. The smaller the droplet size in the emulsion, the more significant the inhibition (lower T on and T p). …
A Probabilistic Approach To Model The Nonisothermal Nucleation Of Triacylglycerol Melts, Alejandro G. Marangoni, Thomas C. Aurand, Silvana Martini, Michel Ollivon
A Probabilistic Approach To Model The Nonisothermal Nucleation Of Triacylglycerol Melts, Alejandro G. Marangoni, Thomas C. Aurand, Silvana Martini, Michel Ollivon
Nutrition, Dietetics, and Food Sciences Faculty Publications
Crystallization studies are usually performed under isothermal conditions. Kinetic parameters characterizing the isothermal nucleation and growth processes can be obtained using classical nucleation and growth models. However, crystallization regimes found in nature, as well as those used in food and pharmaceutical processing, are rarely isothermal. Focusing on the nucleation stage, the approach followed in this work was to define a new parameter to characterize the driving force of nucleation, the supercooling-time exposure (β), which not only depends on the difference between the melting temperature (Tm) and the onset temperature of nucleation (Tc) ΔTc but also on the induction time of …
Effect Of Sucrose Esters On The Crystallization Behavior Of Bulk Oil Systems, Silvana Martini, M. Cerdeira, M. L. Herrera
Effect Of Sucrose Esters On The Crystallization Behavior Of Bulk Oil Systems, Silvana Martini, M. Cerdeira, M. L. Herrera
Nutrition, Dietetics, and Food Sciences Faculty Publications
Sucrose esters (SE) of FA can be used in foods as emulsifiers because they are nontoxic, tasteless, odorless, and are digested to sucrose and FA in the stomach. They can also be used in pharmaceuticals and cosmetics and in other products where a nonionic, nontoxic, biodegradable emulsifier is required. In addition to their major function of producing and stabilizing emulsions, SE have numerous other functional roles as texturizers, film formers, and modifiers of bulk-phase crystallization behavior (with bulk phase meaning a homogeneous oil phase). A few reports have dealt with the effect of SE on the crystallization behavior of fats …
Effects Of Salts On Crystallization Kinetics And Rheological Behavior Of Concentrated , -Trehalose Solutions, Marina Cerdeira, M. C. Puppo, Silvana Martini, M. L. Herrera
Effects Of Salts On Crystallization Kinetics And Rheological Behavior Of Concentrated , -Trehalose Solutions, Marina Cerdeira, M. C. Puppo, Silvana Martini, M. L. Herrera
Nutrition, Dietetics, and Food Sciences Faculty Publications
The effect of addition of CaCl2 2H2O and MgCl2 6H2O on crystallization kinetics and the rheological behavior of a 70% trehalose solution was studied by polarized light microscopy and dynamic oscillatory rheometry. Salts caused a delay on nucleation with induction times for crystallization longer for Mg2+ than for Ca2+. Divalent cations were incorporated into crystals, changing the growth of certain faces preferentially, which resulted in changes in morphology. Addition of CaCl2 2H2O in a high salt/trehalose molar ratio dramatically increased complex modulus (G*), indicating a stronger viscoelastic behavior. A gel-like structure was formed when Ca2+ was added to trehalose solution. …
Effect Of Cooling Rate On Crystallization Behavior Of Milk Fat Fraction/Sunflower Oil Blends, Silvana Martini, M. L. Herrera, R. W. Hartel
Effect Of Cooling Rate On Crystallization Behavior Of Milk Fat Fraction/Sunflower Oil Blends, Silvana Martini, M. L. Herrera, R. W. Hartel
Nutrition, Dietetics, and Food Sciences Faculty Publications
The effect of cooling rate (slow: 0.1°C/min; fast: 5.5°C/min) on the crystallization kinetics of blends of a highmelting milk fat fraction and sunflower oil (SFO) was investigated by pulsed NMR and DSC. For slow cooling rate, the majority of crystallization had already occurred by the time the set crystallization temperature had been reached. For fast cooling rate, crystallization started after the samples reached the selected crystallization temperature, and the solid fat content curves were hyperbolic. DSC scans showed that at slow cooling rates, molecular organization took place as the sample was being cooled to crystallization temperature and there was fractionation …