PubMed · 14011092
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N ADLER. 1963. Concentric double electrolytic junction calomel reference electrode.. https://doi.org/10.1002/jps.2600520522
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During food emulsification and processing of sunflower oil (most used edible oil), a metallic and rancid odour has been detected only for insonated oil and foods. Some off-flavour compounds (hexanal and hept-2-enal) resulting from the sono-degradation of sunflower oil have been identified. A wide variety of analytical techniques (GC determination of fatty acids, UV spectroscopy, free fatty acids and GC/MS) were used to follow the quality of insonated sunflower oil and emulsion. Different edible oils (olive, sunflower, soybean, em leader ) show significant changes in their composition (chemical and flavour) due to ultrasound treatment.
Mobility and distribution of water in cassava (rainy and drought crops) and potato starches were studied by solid state and NMR relaxometry as a function of H(2)O and D(2)O contents ranging from 0 to 44% (dry basis). Measurements of relative mobility derived from (2)H solid state NMR were based on relative area and line shape analysis. The narrow peak (mobile component) started to show at 5% and increased with increasing D(2)O content. This increase in mobile fraction was accompanied by a line narrowing. The mobile fractions of deuterons reached a >98% level above 15% D(2)O, which is well below the water holding capacity of starch ( approximately 27%) and the previously assigned "glassy-rubbery transition point" (24.3%; Jouppila, K.; Roos, Y. H. The physical state of amorphous corn starch and its impact on crystallization. Carbohydr. Polym. 1997, 32, 95-104). This reconfirms the liquidlike nature of water in the so-called glassy state of starch granules. The plasticization effect of water on starch chains was observed at 14-17% for cassava and potato starches as indicated by the T(1) minimum. This, however, did not seem to relate to the difference observed in swelling among the starches studied.
In this study, we investigated the susceptibility to enzymatic and alkaline hydrolysis of diloxanide furoate (DF) and its cyclodextrin inclusion complexes, in aqueous solution. The cyclodextrins (CDs) utilized were beta-cyclodextrin (beta-CD), (2,6-di-O-methyl)-beta-cyclodextrin (DM-beta-CD) and (2,3,6-tri-O-methyl)-beta-cyclodextrin (TM-beta-CD). All cyclodextrins studied provided a stabilizing effect to diloxanide furoate hydrolysis. In alkaline hydrolysis (pH 10.75), without the enzyme, beta-CD and TM-beta-CD provided similar effect on the stability of DF, with an inhibition factor in the order of 2.0. The DM-beta-CD, on the other hand, provided more pronounced stabilization effect than the other two CDs, with an inhibition factor around of 8. The maximum activity of the enzyme occured around pH 7.0. In the presence of enzyme, all cyclodextrins produced similar effect, with a DF hydrolysis inhibition factor in the order of 10. However, the plot of rate of hydrolysis versus [CD] fit with a equation based in a model that considers the association of the enzyme with the CDs. Therefore, it is concluded that the stabilization of DF is not only due to its cyclodextrin complex but also due to enzyme inhibition by cyclodextrin complexation.