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| Registros recuperados: 13 | |
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| Ansari,Jawaad Ahmed; Naz,Shahina; Tarar,Omer Mukhtar; Siddiqi,Rahmanullah; Haider,Muhammad Samee; Jamil,Khalid. |
| The interaction of the cyanidin, pelargonidin, catechin, myrecetin and kaempferol with casein and gelatin, as proline rich proteins (PRPs), was studied. The binding constants calculated for both flavonoid-casein and flavonoid-gelatin were fairly large (105–107 M−1) indicating strong interaction. Due to higher proline content in gelatin, the binding constants of flavonoid-gelatin (2.5 × 105–6.2 × 107M−1) were found to be higher than flavonoid-casein (1.2 × 105–5.0 × 107 M−1). All the flavonoids showed significant antibacterial activity against the tested strains. Significant loss in activity was observed due to the complexation with PRPs confirming that binding effectively reduced the concentration of the free flavonoids to be available for antibacterial... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Proline rich proteins; Flavonoids; Catechin; Myrecetin; Kaempferol; Pelargonidin; Cyanidin; Gelatin; Casein; Binding constants. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000100183 |
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| Enrione,Javier; Osorio,Fernando; López,Daniel; Weinstein-Oppenheimer,Caroline; Fuentes,Miguel A; Ceriani,Ricardo; Brown,Donald I; Albornoz,Fernando; Sánchez,Elizabeth; Villalobos,Patricio; Somoza,Rodrigo A; Young,Manuel E; Acevedo,Cristian A. |
| Gelatin, chitosan and hyaluronic acid are natural components used to prepare polymeric scaffold in tissue engineering. The physical properties of these materials confer an appropriate microenvironment for cells, which can be used as a regeneration system for skin and cartilage. In this work, we prepared and characterized a Gelatin/Chitosan/Hyaluronan lyophilized-polymer. Physical properties of lyophilized-polymer changed slightly with moisture, but when polymer was totally hydrated the elasticity changed significantly. Thermophysical characterisation indicated that temperatures higher than 30ºC could modify irreversibly the polymeric matrix probably due to protein denaturation. Besides, we used the polymer as scaffold to prepare a biosynthetic-skin,... |
| Tipo: Journal article |
Palavras-chave: Chitosan; Fibrin; Gelatin; Hyaluronic acid; Scaffold. |
| Ano: 2010 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582010000500020 |
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| Lins,Ana Carolina de Almeida; Cavalcanti,Diana Teresa de Barros; Azoubel,Patrícia Moreira; Mélo,Enayde de Almeida; Maciel,Maria Inês Sucupira. |
| The technology for the production of restructured fruit with high contents of fruit pulp using hydrocolloids as binding agents has not been fully developed. This study evaluated the effect of mixtures of sodium alginate, low methoxy pectin, and gelatin on the characteristics of yellow mombin (Spondias mombin L.) fruit gels. The results of the central composite design showed that the models obtained, except for those of water activity and soluble solids, were predictive. Gelatin was the most important factor affecting firmness, pH, and the color parameters of the structured fruit pulp. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Alginate; Gelatin; Pectin; Response surface methodology. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300004 |
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| Topçu,I.; Çivi,M.; Öztürk,T.; Keleş,G.T.; Çoban,S.; Yentür,E.A.; Okçu,G.. |
| The effects of Ringer lactate, 6% hydroxyethyl starch (HES) (130/0.4) or 4% succinylated gelatin solutions on perioperative coagulability were measured by thromboelastography (TEG). Seventy-five patients (ASA I-III) who were to undergo major orthopedic procedures performed under epidural anesthesia were included in the study. Patients were randomly divided into three groups of 25 each for the administration of maintenance fluids: group RL (Ringer lactate), group HES (6% HES 130/0.4), and group JEL (4% gelofusine solution). Blood samples were obtained during the perioperative period before epidural anesthesia (t1, baseline), at the end of the surgery (t2), and 24 h after the operation (t3). TEG data, reaction time (R), coagulation time (K), angle value (α),... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Hydroxyethyl starch; Ringer lactate; Gelatin; Coagulation; Thromboelastography; Orthopedic surgery. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X2012000900012 |
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| MILLIATTI,Mariana Carniell; LANNES,Suzana Caetano da Silva. |
| Abstract The effect of the food hydrocolloids Guar gum, Locust bean gum (LBG) and Gelatin, as well as their mixtures (even carrageenan was used in all formulations – 0.035%), was studied on the rheological characteristics of ice cream formulations. A frequency sweep test, at low temperature (-8 °C), was performed to evaluate the elastic (G’) and viscous (G”) modulus. The ice cream produced using Gelatin and blend of Gelatin and LBG (0.09 and 0.18%) presented higher values of G’, which is an indicative of the presence of ice crystals and greater rigidity. The thermo-oscillatory rheometry was used to correlate the rheological properties and the characteristic of the ice creams (creaminess, sensory, melting). A temperature sweep test, from -10 to 5 °C was... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Rheology; Structure; Hydrocolloids; Gelatin; Texture. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400733 |
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| Toledo,Lucas de Alcântara Sica de; Bavato,Maíra Isabeli; Rosseto,Hélen Cássia; Cortesi,Rita; Bruschi,Marcos Luciano. |
| abstract This study investigated the development and characterized the physicochemical properties of films obtained from by-products (BP) from the preparation of propolis extracts. Films were produced in the presence and absence of a polymeric adjuvant (gelatin or ethylcellulose) and propylene glycol by a solvent casting method. Density, surface topography by scanning electron microscopy, mechanical properties (folding endurance, tensile strength and percentage elongation), water vapour permeability (WVP), moisture uptake capacity, thermogravimetry, differential scanning calorimetry and Fourier transform infrared spectroscopy (FTIR) were determined. The films were a transparent, light greenish-yellow colour, with a uniform surface, and were flexible and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Propolis/byproducts; Propolis/use of waste material/films development; Films/propolis byproducts/physicochemical properties; Polymers; Ethylcellulose; Gelatin. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502015000400847 |
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| Salaro,Ana Lúcia; Oliveira Junior,José Carlos de; Pontes,Marcelo Duarte; Oliveira,Katia Rodrigues Batista de; Neves,Isabel Gertrudes Arrighi de Araújo; Ferraz,Renato Barbosa; Hisano,Hamilton; Zuanon,Jener Alexandre Sampaio. |
| The study evaluated the replacement of bovine heart by gelatin in the feed training of carnivorous fish, using giant trahira (Hoplias lacerdae) as an experimental model. A completely randomized design with four treatments and five repetitions was employed. The treatments were composed of wet ingredients beef heart (control), gelatin diluted in water, gelatin diluted in beef heart broth, and gelatin diluted in water mixed with fish meal. The fish (3.22±0.03 cm and 0.57±0.01 g) were conditioned to accept industrialized diets by the technique of gradual feed ingredients transition in the diet. Gains in weight and length, efficiency of feed training, specific growth rate, cannibalism, mortality and survival rates were evaluated. There was significant... |
| Tipo: Info:eu-repo/semantics/other |
Palavras-chave: Bovine heart; Dietary transition; Gelatin; Gradual feed ingredients transition; Palatability. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982012001000022 |
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| Azoubel,Patrícia Moreira; Araújo,Ana Júlia de Brito; Oliveira,Silvana Belém de; Amorim,Mariana da Rocha. |
| This study evaluated the effect of mixtures of alginate, low methoxy pectin and gelatin on characteristics of P. cincinnata fruit gels, containing pulp with high soluble solids content (50 °Brix). The results of a central composite design showed that the models obtained, except for water activity and pH, were predictive. Gelatin was an important factor affecting firmness and colour parameters since higher concentrations of this hydrocolloid, combined with alginate concentrations greater than 1.3% and pectin quantity up to 1.26%, could be used to obtain clear yellow products with firmness greater that 1.2 kg. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Alginate; Fruits; Gelatin; Pectin. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100023 |
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| WEI,Peiyu; CAO,Jun; SHEN,Xuanri; LI,Chuan. |
| Abstract The effect of different concentrations of gelatin (0%, 2.5%, and 5%) and vacuum packaged on the preservation of golden pompano (Trachinotus blochii) fillets stored at 4 °C was studied over 14 days. The results suggested that both the gelatin groups (2.5% and 5%) showed a reduction in deterioration of colour, drip loss and texture compared to the control group (0%). In addition, the gelatin coating caused a slower reduction in the freshness indexes of the fish, such as total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), total viable counts and pH. During a certain storage period, the gelatin notably prevented the deterioration of the golden pompano fillet at 4 °C. The 5% gelatin group showed the best effect on... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Gelatin; Cold storage; Preservation; Golden pompano; Fillet. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600626 |
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| Registros recuperados: 13 | |
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