The Effect Of Extractant Concentration And Extraction Temperature On Pectin Yield And Characterization Essay

Our original hypothesis about the effect of high temperature on beet cell membrane was correct; as temperature increases, the concentration of betacyanin increases as well. The beet root sample in temperature 70°C had a higher absorbance value and concentration of betacyanin in comparison to other samples due to the membrane damage. The experiment of lipid membranes performed by the University of Osaka concluded a similar result. They found that the membranes were stable at physiological

First, we estimated the osmolarity of potato tuber cells by measuring the change in the potato’s’ weight after they were incubated in various concentrations of sucrose solutions (0.1, 0.2, 0.3, 0.4, 0.5, 0.6 M). First, we obtained 100mL of distilled water, and 100mL of each sucrose solution-which we placed in separate 250mL beakers. We then used a cork borer to extract 7 cylinders of potato. We then cut them all to about 5 cm long, and removed the skin from the ends. We placed all seven potato samples in a covered petri dish so they would not dry out. For consistency, we assigned each person their own, separate task to perform to each potato cylinder. First, one person removed the potato cylinder from the petri dish and used a paper towel to blot. Then

0.0375 mg/ml Porcine Pancreatic Amylase Solution (amylase powder in 0.9% NaCl ), Iodine Solution; each solution were pipetted into each of the 5 test tubes with 5 ml of 1% starch. Each tube contained a 1% starch solution with a different pH. All tubes were at room temperature. Room temperature was 22C. 0.2 ml of porcine pancreatic amylase solution was then pipetted into each tube. A timer was started and every 3minutes the starch / amylase mixture were pipetted from each tube and pipetted into the spot plate for every sample tube, then the iodine solution were added to a spot plate cell for each sample. Iodine reacts with starch to change from yellow to deep blue /black in the presence of starch. A lightening of the blue/ black to a brown color will occur as less starch is present. Results were reported as (+) for presence of starch in the sample or (–) for the absence of starch. After every three minute increment had passed, these same

The results obtained by students of the Biology department of UGA correlated with that of the Mayo Clinic study; amylase may be slowed, but it takes a great dosage of bean extract to really get the job done and see results. From the graph, we can see that the Carb Cutter

Triple Sugar Iron agar slant (TSI) was used to test for the fermentation of glucose and lactose, as well as the production of H2S. Gas production was also monitored, looking for fissures produced by production of gas during fermentation. The conversion of the originally red slant and butt of the agar to yellow indicates that

Moreover, CtXynGH30 also displayed activity against the polysaccharides having xylan main chain decorated with arabinose side chains such as arabinoxylans. Therefore a range of substrates showing the enzyme activities were treated with CtXynGH30 and the hydrolysed products were analyzed by TLC. The results showed that the enzyme is active against different polysaccharides and produces a series of oligosaccharides. The enzyme is active on xylan main chain polysaccharide substrates like beechwood-, birchwood- and 4-O-methyl glucurono-xylan and capable of releasing oligosaccharides such as xylose, xylobiose and other higher neutral and acidic oligosaccharides (Lane 1-3, Fig. 5). CtXynGH30 also acted over substrates having xylan main chain decorated with various degrees of arabinose side chains like oat spelt xylan, wheat arabinoxylan and rye arabinoxylan and producing xylobiose, xylotriose and other higher oligosaccharides (Lane 4-6, Fig. 5). Furthermore, the TLC profile of CtXynGH30 showed hydrolysis of arabinogalactan and more likely the release of arabino- oligosaccharides (Lane 7, Fig. 5), whereas, arabinan (sugar beet) and xyloglucan did not release any hydrolysed product (Lane 8-9, Fig. 5). The ability of CtXynGH30 to hydrolyse arabinoxylans apart from glucuronoxylans

The standard curve was plotted for FeSO4 with concentration range of 0.2-1mM, and there was a strong correlation between FeSO4 concentration and antioxidant capacity (R²= 0.992) and the equation was Y=0.1958X-0.2452. The standard curve displayed a linear trend between 0.2 to 1mM FeSO4. There was strong correlation between pectin concentration and antioxidant activity for all the pectin samples tested (R2=0.9778, 0.9885, 0.9742 and 0.9954), for the native, 100W, 200W and 400W degraded pectin respectively. Sonicated pectin had increased antioxidant activity with 400W treated pectin having 43% relative FRAP activity at 4mg/mL, the same concentration of native pectin had a lower relative FRAP activity 16.4% compared to FeSO4. There was generally increased antioxidant activity with increasing sonication power applied. The results are consistent with the previous observation by Pokora et al., [66], who reported that enzymatic hydrolysis of egg yolk protein and white protein improved their radical scavenging (DPPH) capacity, ferric reducing power, and chelating of iron activity. Native pectin is a complex molecule with complex side group structure, and during sonolysis the large molecule is depolymerized yielding low degree of polymerization pectin , thus exposing prior hidden functional groups and creating functional groups at the scission sites, e.g. carbonyl groups. The reducing agents mostly act as hydrogen/electron atom donors thus

The purpose of this lab was to find the water potential and osmolality of potato cores after being soaked in NaCl and sucrose solutions and to compare them to each other and the expected water potentials and osmolalities from the literature. We did this by weighing potato cores, soaking them in the NaCl and sucrose solutions, and then weighing them again. This information was used to find the percent weight change of the potato cores. The potato core’s water potential mean for sucrose was -9.86 bars and for NaCl it was -10.72 bars. The osmolality that produced zero weight change in potato cores for sucrose was 0.401 and for NaCl it was 0.439. Our experiment found that the there was no significant statistical difference in the water potential and osmolality of the potato cores soaked in the sucrose and NaCl solutions.

Morsen and Rehm., 1987 was study about the storage stability of the mixed culture of Cryptococcus elinovii H1 and Pseudomonas putida P8 was adsorbed in activated carbon. Thus, from the results (graph), there have small variance between the results from the first fermentation and second fermentation after storage. Chavarri et al., (2010) was study the stability of microencapsulated probiotic bacteria with or without quercetin during 4 0C storage during 4 weeks of storage. The results showed the different stability results between these two condition and the rate of decreased growth was significant

The various tubes we tested in the spectrophotometer contained different combinations of bean extract, DPIP, phosphate buffer, malonate, and succinate. Tube 1 did not contain any Malonate, and the absorbance values mainly decreased. In

Since the cost of purified β-galactosidase is prohibitive in most intances, the use of sonicated dairy cultures was proposed to produce a relatively impure source of β-galactosidase for a potentially more economical process of lactose hydrolysis.

Furthermore, traditional fermented foods are a country heritage, culture and are creating the job opportunities for many community members like women. Besides, different scholars forwarded, the notion of purposeful application of fermentation in food and beverage preparation, as a means to provide palatability (Selhub et al., 2014, Jespersen, 2003), nutritional value (Iwuoha & Eke, 1996), preservative (Mensah, 1997, Iwuoha & Eke, 1996), flavor and texture (Jespersen, 2003, Iwuoha & Eke, 1996), digestibility (Selhub et al., 2014, Jespersen, 2003, Iwuoha & Eke, 1996), and medicinal properties, is an ancient practice (Selhub et al., 2014, Jespersen, 2003). In supplement of these, prior to modern refrigeration, Africans preserved some of their foods by fermentation a process that may likely improve the taste, digestibility and remove toxicity (Mensah,

Combination of aspergillopeptidase A and Aspergillus acid carboxypeptidase was efficient in deodorizing and debittering soybean protein hydrolysates(Article 2009). Alcalase treated wheat gluten hydrolysates had less bitterness level and overall acceptability of the product increased(Koo et al. 2014).

Starch is a polysaccharide made up of glucose molecules. Some bacteria have an enzyme called amylase which breaks starch down into glucose subunits. The Starch Hydrolysis test is used to determine the production of amylase. Iodine, which is the mordant used in Gram staining, is used in this test to detect the presence of starch. In order to do the Starch Hydrolysis Test I first inoculated a starch plate by using aseptic technique. I streaked the middle of the starch plate with the bacteria into a single line. Then, I let it incubate overnight at 37°C. In week 2, after I added several drops of Gram’s iodine to the starch plate it was ready to be analyzed for starch hydrolysis. The iodine complexes with starch to form a blue-black color in the culture. Clear halos surrounding colonies is the result of their ability to digest the starch due to the presence of amylase.

Different techniques and principles for protein extraction and characterization were demonstrated in this experiment. Various proteins were extracted from different sources: 1.67 g yeast invertase, 1.03 g egg white albumin, and 5.15 g of milk casein. Activity assay for invertase was performed using Benedict’s test and the enzymes inverting action on sucrose was confirmed. Warburg-Christian Method and Bradford Assay were also employed to determine the protein concentration in the albumin and the casein samples. The concentrations for the albumin and casein samples were found to be 0.519 and 0.327 mg/mL, respectively based on Warburg-Christian Assay; and 6.5x10-3¬ and 1.9x10-2 mg/mL