Albumin Powder Research Articles

Fabricating dehydrated albumen with a novel variable frequency ultrasonic drying method: Drying kinetics, physiochemical and foaming characteristics.

Albumen, primarily composed of ovalbumin, is a vital, nutrient-rich ingredient in the food industry. Drying is a critical step in low-water-activity albumen powder production, allowing extended shelf-life and reduced costs in handling, transportation, and storage of albumen products. Traditional drying methods, such as spray drying (SD) and hot air drying (HAD), often degrade albumen. This study explores variable frequency contact ultrasonic drying (CUD) as a novel and green alternative, operating at a central frequency of 20 kHz with sound amplitudes of 0 %, 40 %, and 60 %, and temperatures of 40 °C and 60 °C. The drying kinetics, physical, and foaming properties of CUD-dried albumen proteins were compared with those of hot-air-, spray-, and freeze-dried (FD) samples. Compared to HAD, CUD significantly enhanced the drying process, as evidenced by a 240 % increase in effective moisture diffusivity, a 66-78 % reduction in activation energy (Ea), and a 27 % reduction in drying time. Moreover, CUD maintained higher protein integrity, evident from a 24-35 % decrease in enthalpies, more β-turn and random coil structures, and increased free sulfhydryl groups. Notably, CUD at 40 °C significantly improved foaming capacity by 88 %, and at 60 °C, it enhanced foaming stability by 34 %, outperforming other drying methods. Protein solubility of CUD-albumen was improved by 10-12 % compared to HAD and was slightly better than FD. CUD-albumen showed a brighter color with a 26 % lower browning index than the HAD samples. Overall, CUD emerges as an effective and sustainable method for drying high-protein materials, ensuring high-quality albumen powders.

Development of a Phage-Displayed Nanobody-Based Competitive Immunoassay for the Sensitive Detection of Soybean Agglutinin.

Soybean agglutinin (SBA) is a primary antinutritional factor in soybeans that can inhibit the growth of humans and mammals, disrupt the intestinal environment, and cause pathological changes. Therefore, detecting and monitoring SBA in foods is essential for safeguarding human health. In this paper, M13 phage-displayed nanobodies against SBA were isolated from a naive nanobody library. An M13 phage-displayed nanobody-based competitive enzyme-linked immunosorbent assay (P-cELISA) was then established for SBA analysis using biotinylated anti-M13 phage antibody (biotin-anti-M13) and streptavidin poly-HRP conjugate (SA-poly-HRP). The biotin-anti-M13@SA-poly-HRP probe can easily amplify the detection signal without the chemical modifications of phage-displayed nanobodies. The established P-cELISA presented a linear detection range of 0.56-250.23 ng/mL and a limit of detection (LOD) of 0.20 ng/mL, which was 12.6-fold more sensitive than the traditional phage-ELISA. Moreover, the developed method showed good specificity for SBA and acceptable recoveries (78.21-121.11%) in spiked wheat flour, albumen powder, and whole milk powder. This study proposes that P-cELISA based on biotin-anti-M13@SA-poly-HRP may provide a convenient and effective strategy for the sensitive detection of SBA.

Experimental study of a closed-cycle heat pump dryer for snakehead fish

Snakehead fish (Channa striata) is a type of fish that has economic value. Apart from that, it contains albumin which the human body needs. Albumin is a source of animal antioxidants which functions as a radical scavenger so that it plays a role in the process of cleaning and capturing ROS. Albumin is usually consumed in liquid form and has a fishy smell, therefore, an alternative is needed, namely a drying method. Albumin is a protein that is easily damaged by heat. Therefore, the drying process uses a vacuum dryer. In the drying process of albumin powder, drying temperature is a factor that influences the quality produced. The best drying temperature for albumin is 49ºC and the reduction in albumin quality is at 60 ºC. Closed cycle heat pump dryers have the advantages of not being contaminated with dirt from the outside air, low and controlled drying temperatures, not depending on the weather, and relatively cheap equipment prices. This research conducted experimental tests on a closed cycle heat pump drying machine to analyze the performance and water content in drying snakehead fish samples and maintaining the drying temperature below 60ºC to keep the albumin from being damaged. In this test, the range of 40.3 – 50.6 water content was achieved, namely 5% of the initial water content of 78.19, 0.619, a drying rate value of 0.619 kg/hour with a total performance value of 10.15. And the comparison value of steamed water with the energy required is SMER 0.47 kWh/kg and SEC 2.10 kWh/kg and the heat pump efficiency is 25%. With the results obtained, this closed cycle heat pump dryer is very suitable for use in the drying industry, especially in the snakehead fish drying industry.

Characterizing Protein Concentration in Cerebrospinal Fluid with T2 Component Analysis.

T2 values are hypothesized to be reduced where protein accumulates in the cerebrospinal fluid (CSF). We aimed to verify the accuracy of Carr-Purcell-Meiboom-Gil (CPMG) pulses and non-negative least squares (NNLS) analysis in visualizing protein concentrations by mapping the T2 values. We first dissolved 1.2g of bovine serum albumin powder in 4 mL of artificial CSF to purify an albumin solution with a concentration of 4.5 mM. Artificial CSF was added thereto, and eight types of albumin solutions, with concentrations of 0.002-4.5 mM, were purified. We acquired this albumin solution with CPMG pulses and NNLS, decomposed the T2 values per pixel, and derived 25 T2 component values of 60-2000 ms. We assessed the change of T2 values by the difference in albumin concentration of a single voxel. Finally, we used the method to assess T2 values from two patients, one with a subdural hematoma and one with a suprasellar cystic tumor. T2 component values were plotted graphically, presented individually, and created in color maps. T2 component values for albumin concentrations ranging from 0.056 to 4.55 mM showed different T2 peaks, whereas, for concentrations 0.002 to 0.019 mM, the peaks were similar heights and overlapped. Peak width was similar for all concentrations. The color maps successfully reflected the changes in T2 values across both RGB color patterns. T2 components for albumin samples with 2.5 mM and 6.1 mM concentrations within a single voxel were represented separately and reflected the ratio of the two samples in nine different regions of interest within one slice. In the clinical cases, the T2 component map imaged differences in albumin concentrations, similar to those observed in the albumin samples. The present method with CPMG sequences and NNLS provide adequate images to differentiate accumulating protein concentrations in the CSF, even at the level of a single pixel.

The Effect of Coating Materials Towards the Quality of Crude Albumin Powder Made from Snakehead Channa striata

Background and aim: Snakehead (Channa striata) contains protein 25.5% including albumin. C. striata contains approximately crude albumin 6.22% and the crude albumin extract has been used as wound healing supplement widely in Indonesia. Recently, the albumin extract has been produced in powder form. Albumin is classified as a globular protein, and the properties have been influenced by temperature and pH value. Therefore, coating material is needed to protect albumin, to stabilize the properties from protein denaturation and to improve the end-product quality. The aim of this study was to determine the effect of adding coating materials such as carboxymethyl cellulose (CMC), chitosan, alginate and pectin towards quality of crude albumin powder made from C. striata. Methods: The method used in this study was experimental method. CMC, chitosan, pectin and alginate have been added to crude albumin extract with five differences concentrations, respectively. The concentration of coating material were CMC 3%, chitosan 2%, alginate 2%, and pectin 1%. The parameters of this experiment were albumin content, protein content, moisture content, lipid content, ash content, water absorption and yield. Results: The results showed that albumin content was 8.09% (CMC), 7.29% (chitosan), 7.37% (alginate) and 6.73% (pectin). CMC 3% showed the highest albumin content among others coating materials. The nutritional value of albumin powder with additional CMC 3% was albumin content 8.08%, protein content 32.55%, moisture content 5.47%, ash content 3.30%, lipid content 4.91%, water absorption 2.37% and yield 5.99%. The lightness of the best treatment (CMC 3%) was 26.30 ±0.57. The amino acid analysis from the albumin powder coated by CMC 3% showed that this product contained amino acid are glutamic acid, aspartic acid, leucine. Moreover, the fatty acid profiles showed that the crude albumin powder contained oleic acid and dokosadienoic acid. In conclusion, additional CMC 3% towards crude albumin powder improved the quality of final product. Conclusions: Optimal snakehead fish albumin powder was obtained at a concentration of 3% CMC coating addition with qualities including albumin content of 8.08%, water content 5.47%, ash content 3.3%, protein content 32.55%, fat content 4.91 %, 2.37% water vapor absorption and 5.99% yield. In the brightness parameter, the value of L * 23.35 is obtained. The highest amino acid profiles are glutamic amino acids and aspartic amino acids. The highest fatty acid profiles are linoleic and lauric fatty acids.

Evaluating the effect of cow's milk fortified with albumin powder on malnutrition and anthropometric indices in primary-school children with mild-to-moderate underweight: A randomized double-blinded clinical trial.

A proper diet plan is one of the necessary conditions for maintaining the children's health. The aim of this study was to evaluate the effect of consumption of pasteurized cow's milk fortified with albumin protein in primary-school children, in Yasuj, Iran. In this double-blind randomized clinical trial with 12 weeks of duration, 60 children aged 7-13 years, mild to moderate underweight (-1≥ weight-for-age z-score ≥-3), were randomly assigned to control and albumin groups. The albumin group and the control group received 200 cc of milk with 10 g of albumin powder and 200 cc of milk with 10 g of cornstarch powder, respectively. At the beginning and end of the study, food intake and anthropometric indices were measured. After 12 weeks of intervention, none of the anthropometric indices (weight, weight-for-age z-score, body mass index (BMI), BMI-for-age z-score, and waist circumference) showed significant changes as compared to baseline in the control group, but weight-for-age z-score and BMI-for-age z-score showed significant increase as compared to baseline in the albumin group (before: -2.25 ± 0.40, after: -1.98 ± 0.35, P = 0.001 and before: -3.48 ± 0.86, after: -3.06 ± 0.71, P = 0.009, respectively). The comparison of the mean changes between the two groups showed significant difference regarding weight-for-age z-score (control group: -1.70 ± 0.31 in comparison with albumin group: -1.98 ± 0.35, P = 0.002), BMI (control group: 12.08 ± 1.96 in comparison with albumin group: 12.13 ± 1.49, P = 0.03), and BMI-for-age z-score (control group: -3.11 ± 0.91 in comparison with albumin group: -3.06 ± 0.71, P = 0.02). The consumption of albumin powder with milk can improve weight-for-age z-score and BMI-for-age z-score indices in children with mild-to-moderate underweight. Larger controlled interventional studies with longer duration are recommended.

The synthesis of a liver tissue mimicking solution for microwave medical applications

This paper presents the synthesis of a mixture solution that is equivalent to ex-vivo liver tissue dielectric characteristics between 500 MHz and 5 GHz. The mimicking solution was synthesized using concentrations of two chemicals, the solute which is referred to as the inclusion phase and the solvent, referred to as the host phase. The inclusion phase consisted of bovine serum albumin (BSA) powder and the host phase consisted of a phosphate-buffered saline (PBS) solution with a concentration of Triton X-100 (TX-100). The dielectric properties of these two phases were substituted into Bruggeman's two-phase mixture equation to estimate the dielectric properties of excised liver. Furthermore, the study exploits Bruggeman’s equation to investigate the impact of tissue dehydration levels on the dielectric properties of an excised tissue. The effect of dehydration has been characterised as a function of time based on the loss-on-drying technique (a substance is heated until it is completely dry). Dielectric parameters were measured as a function of frequency using the Slim Form open-ended coaxial probe at a constant room temperature of circa 25 °C. Measured dielectic data were fitted to the Cole-Cole model and good agreement with the mimicking solutions was obtained. These results indicate that these solutions can be used to model the human body phantoms for microwave medical applications.

Physicochemical and sensory characteristics of foam mat dried ricotta cheese as a function of raw material composition and drying temperature

In the current study, the practical use of ricotta cheese powder (RCP) with desirable properties was investigated. The ricotta was prepared from different blends of whey and milk (W25:M75, W75:M25, W50:M50, W100:M0, and W0:M100) in a combination of 1% and 3% albumin powder or whey protein concentrate (WPC) as foaming agents and 0.5%, 1%, and 1.5% xanthan gum (XG) or cress seed gum (CSG) as a stabilizer. The best cheese foam, with higher volume, and less drainage and density was selected. Also, the effect of drying temperatures (40, 55, 70°C) on RCP properties was evaluated. According to the results, the best foam resulted from 1% XG and 3% albumin in whole whey (W100:M0) and whole milk (M100:W0) ricotta cheese. Density, water activity, a* and b* decreased, but hygroscopicity, oil and water absorption, and L* increased by an increase in drying temperature. Electron microscopic images showed an increase in particle size and porosity at high temperatures. In W100:M0 cheese, higher solubility and less water absorption and density were observed. The use of XG in cheese drying led to the structure of the molecules being modified and the water solubility of whey will not be affected. The results showed that the powder produced from whole whey at 40 °C had more favorable physicochemical and sensory characteristics. Novelty impact statement According to the increase in whey consumption in dairy industries, we need to make value-added products from cheese whey. This helps to reduce environmental pollution in undeveloped countries. Practical use of cheese powder with desirable properties, such as reducing astringency and improving final product color by formulating initial material with the milk powder, increases porosity, reduces density, and improves solubility by increasing drying temperature as we investigated.

Characterisation of Curcumin-loaded Egg Albumin Powder

Curcumin was encapsulated using egg albumin as a carrier material by desolvation and spray drying methods. Curcumin-loaded egg albumin powder was analysed for its in vitro release pattern, structural changes, morphology, stability, and antioxidant capacity. In vitro release studies showed that the cumulative release of 5.32, 47.76, 50.58, and 60.63% from pure curcumin from the powders prepared using ethanol, acetone, and spray drying, respectively, in 72 h. The FT-NIR spectrum of curcumin-loaded egg albumin powder confirmed that the curcumin and egg albumin maintained their chemical structure during drying process. FESEM images revealed that particles were in spherical shape and in the size ranges of 50 nm to 400 nm and 50 nm to 350 nm for nanoparticles prepared using ethanol and acetone, respectively. SEM images of spray dried particles showed that the particle size ranged from 1 μm to 15 μm without any agglomeration. Curcumin retentions of 74.66, 75.93, and 70.64% were observed in powder prepared using ethanol, acetone, and spray drying, respectively, after 50 min of heating at 100 ºC. Thus, the encapsulated samples were thermally stable, and could be used in food preparations as natural yellow colourant as functional food ingredient. Total antioxidant capacity of curcumin-loaded egg albumin powder prepared using ethanol, acetone, and spray drying was 5.96±0.89, 4.58±0.23, and 6.97±0.44 μg of ascorbic acid equivalents, respectively, at 100 μg.ml-1 sample concentration. Curcumin retained within the formulations was found to be stable without any change in the physical appearance throughout the storage period.

Modelling and optimization of drying rate and quality parameters of foam mat dried mango powder

A study on modeling and optimization of foam mat drying of ripe mango was carried out, three levels of whipping durations (5 min, 10 min and 15 min, three levels of Egg white albumen powder concentrations as foaming agent (6% (w/w), 12%(w/w) and 18% (w/w)), three levels of Xanthan gum concentration as foam stabilizing agent (0.02%, 0.04% and 0.06%)and three levels of air drying temperature (50°C, 60°C and 70 °C) as input parameters were used. Design Expert 6.06 version was used to design the experiment in order to get all possible combinations of durations and concentrations. After washing and deseeding all samples of fresh mango, the pulp was foamed using egg white powder and liquid as foaming agent, the was stabilized by using xantham gum at different concentrations. The foamed products were all dried at 50°C, 60°C and 70 °C respectively in an instrumented cabinet dryer. The following output parameters were modeled and optimized with Design Expert 6.0.6 version: drying rate, vitamin C, beta carotene, crude protein, crude fibre, fat content, ash content, moisture content, carbohydrate and total soluble sugar. Ten (10) model equations, one for each of the output parameters were developed, and checked for adequacy and validity. All developed model equations were found to present functional relationships between input and output parameters. Hence, all developed model equations can be used as reliable tools for estimating, predicting and conducting analysis of the process. Best optimized results were selected base on the one that is most desirable. One of the ways of explaining optimization is that, it is the process of getting the values of input parameters that will either maximize or minimize the output parameters, drying rate (maximized), vitamin C (maximized), beta carotene (maximized), crude protein (maximized), crude fibre (maximized), fat (maximized), ash content (maximized), moisture content (minimized), carbohydrate (maximized), total soluble sugar (maximized) and moisture ratio (minimized).

Changes in the physical, textural and chemical properties of the enriched pasta elaborated with cassava starch

Gluten free pasta contain low protein content. The objective was to improve a formulation already optimized of gluten free pasta, through protein fortification to provide a dry pasta with greater industrial use. Egg albumen powder at three levels (1.0, 1.5 and 2.0 g/100 g) was incorporated. Initially, the optimum drying pasta conditions were determined. Then, the cooking quality parameters of pasta and textural quality by instrumental methods and sensory methods were evaluated. Last, chemical composition, in vitro protein digestibility and shelf life (physicochemical and microbiological stored dry pasta studies) the selected formulation was analyzed. The egg albumen fortified pasta (1.5 g/100 g) showed an increase in the cooking quality values and proteins and fibers contents, a desired decrease in the texture parameters (instrumental and sensory), and satisfactory hygienic conditions up to 8th month of storage. This pasta showed great potential, and its commercial scale development could be a viable option.

A novel preparative method for nanoparticle albumin-bound paclitaxel with high drug loading and its evaluation both in vitro and in vivo

We developed a novel preparative method for nanoparticle albumin-bound (nab) paclitaxel with high drug loading, which was based on improved paclitaxel solubility in polyethylene glycol (PEG) and self-assembly of paclitaxel in PEG with albumin powders into nanoparticles. That is, paclitaxel and PEG were firstly dissolved in ethanol, which was subsequently evaporated under vacuum. The obtained liquid was then mixed with human serum albumin powders. Thereafter, the mixtures were added into phosphate-buffered saline and nab paclitaxel suspensions emerged after ultrasound. Nab paclitaxel was finally acquired after dialysis and freeze drying. The drug loading of about 15% (W/V) were realized in self-made nab paclitaxel, which was increased by approximately 50% compared to 10% (W/V) in Abraxane. Now this new preparative method has been authorized to obtain patent from China and Japan. The similar characteristics of self-made nab paclitaxel compared to Abraxane were observed in morphology, encapsulation efficiency, in vitro release, X-ray diffraction analysis, differential scanning calorimetry analysis, and circular dichroism spectra analysis. Consistent concentration-time curves in rats, biodistributions in mice, anti-tumor activities in mice, and histological transmutation in mice were also found between Abraxane and self-made nanoparticles. In a word, our novel preparative method for nab paclitaxel can significantly improve drug loading, obviously decrease product cost, and is considered to have potent practical value.

Effect of Packaging Materials on the Colour, Foaming Properties and Shelf Life of Foam-Mat-Dried Starch–Albumen Powder

Starch–albumen powder (SAP) as a new food ingredient combines foaming properties of egg albumen and stabilisation properties of starch in food products. Although foam-mat drying has been reported to modify powdered foods properties, its effect on SAP storage stability is yet to be reported. This study determined the shelf life of SAP using high- and low-density polyethylene (HDPE and LDPE) bags. Stored SAP was analysed for moisture content (MC), colour, foam capacity and foam stability (FC and FS) and microbial load for 12 weeks at 28 ± 1 °C and 85% RH. The shelf life of SAP was predicted from the isotherm curve. Water vapour permeability coefficient of HDPE and LDPE films was 5.2835 × 10–14 and 1.335 × 10–14, respectively. The MC of SAP in HDPE and LDPE increased with storage period from 6.9 to 11.96% and 6.9–19.29%, respectively. Lightness (L*) and greenness (− a*) of SAP reduced for HDPE and LDPE while yellowness (b*) increased with storage period. Colour stability was higher in HDPE than LDPE and FC and FS was significantly affected by storage period (p < 0.05). Bacteria and fungi count ranged from 26 × 101 to 82 × 106 and 2 × 101 to 19 × 102 cfu/ml for HDPE and 26 × 101 to 63 × 108 and 22 × 102 to 87 × 102 for LDPE. The estimated shelf lives of SAP were 343 and 213 days for HDPE and LDPE, respectively. In conclusion, storage period affected the colour and microbial stability of SAP for both packaging materials. However, HDPE extended the shelf life and retained the foaming properties of SAP than LDPE.

Characteristics of Egg White Effervescent Tablet with Different Effervescent Mix Concentration

Egg white is one source of protein that has many functions, including as an antimicrobial, antihypertensive, anti-cancer, and this can also be used as a preservative and sweetener. The addition of egg white powder to effervescent tablets with lemon essence is expected to increase protein levels in the tablet. The purpose of this study was to study the physical, chemical and organoleptic characteristics of effervescent tablets by adding egg white powder to the formulation. The study design used a randomized block design (RBD) with the making period as a group. The treatments used were different concentrations of effervescent mix (sodium bicarbonate, citric acid and tartaric acid), that is, 55, 60 and 65%. Data from the test results were tested with analysis of variance (ANOVA), further tests with the Duncan test. The physical characteristics of effervescent tablets with the addition of egg white powder and the difference in the concentration of effervescent mix as a treatment were not significantly different among treatments. The chemical characteristics of egg white effervescent tablets did not change with the treatment concentration of effervescent mix 55, 60 and 65% but the water activity (aw) of the effervescent tablets changed. Increasing the concentration of effervescent mix treatment can reduce the value of aw from 0.58 to 0.50. The addition of albumen powder with different concentrations of effervescent mix resulted in effervescent tablets according to predetermined standards. The organoleptic test results on the overall assessment of egg white powder effervescent tablets were somewhat favorable

Hydration may reverse most symptoms of lower extremity intermittent claudication or rest pain

BackgroundMedical treatment of severe intermittent claudication or critical limb-threatening ischemia causing rest pain frequently achieves only partial relief or is not effective at all. MethodsPatients with severe intermittent claudication or rest pain of the lower extremities who did not improve after control of risk factors, supervised exercises, and cilostazol medication were included in this study. All patients were treated with hydration. They were asked to drink 2500 mL of fluids (water, soup, milk) during a 24-hour period and to ingest 0.6 g/kg of albumin a day, as egg white or albumin powder. Total salt administered daily was 3.5 g. Symptoms, skin temperature, ankle-brachial index, albumin concentration in serum, and time and distance to claudication were recorded before treatment, at 6 weeks, and at 6 months. Electrolytes were measured monthly. No additional treatment was used during the study. Walking was encouraged but not supervised. The trial has continued indefinitely. For statistical analysis, SPSS software (IBM Corp, Armonk, NY) was used. The Ethical Committee approved the protocol, and an informed consent was signed by all patients. ResultsThere were 132 patients (94 male, 38 female) included in the study. Median age was 72.5 years (range, 67-77 years); all had severe claudication of a mean of 100 meters or rest pain. Symptoms had been present for >5 months in all patients; 22 (16.8%) had rest pain. Proper hydration, determined as drinking at least 2000 mL of water during 24 hours for a period of 6 months, was achieved in 131 compliant patients. Only one patient failed to drink 2000 mL of water or more. Ankle-brachial index in 131 compliant patients improved from 0.6 to 0.75 (P < .0001) after 6 months. Skin temperature of the feet increased from 29.4°C to 31.7°C (P = .009). Distance to claudication using the treadmill improved from 100 meters to 535 meters (P < .0001) at 6 weeks and remained stable at 6 month in 65.83% of the patients; in 34.17% of them, distance to claudication increased further by 200 (100-500) meters and time to claudication improved from 1.3 to 6.3 minutes (P < .0001) at 6 weeks, but the same group of patients (34.17%) that increased the distance to claudication further prolonged the time to claudication by 2.49 (1.24-6.23) minutes. All 131 compliant patients improved their status related to lower extremity ischemia; the noncompliant patient did not have any variation of symptoms, skin temperature, ankle-brachial index, or time and distance to claudication. All patients survived the initial 6 months of treatment; afterward, three patients abandoned the treatment and four died of unrelated causes. After the 6-month control, 49% of the patients continued to improve the time and distance to claudication as well as the ankle-brachial index. The rest of the patients conserved the initial improvement. Five patients who had significantly improved the time and distance to claudication were asked to decrease water intake for 3 days. No changes in time and distance to claudication were detected. Hydration was reinitiated. ConclusionsThis study suggests that proper hydration by drinking ≥2000 mL of water daily and albumin complement orally to reach 4 g/dL in serum could be included in the armamentarium of physicians treating patients with disabling claudication or rest pain caused by peripheral artery disease. Further comparative studies to assess the benefit of hydration and increasing the serum oncotic pressure are warranted.

Effect of Addition of Black Cumin Seed Oil (Nigella sativa) as a Source of Omega-6 on Cork Albumin Powder (Channa Striata) for Wound Closure

Effect of Addition of Black Cumin Seed Oil (Nigella sativa) as a Source of Omega-6 on Cork Albumin Powder (Channa Striata) for Wound Closure

Impact of salted duck egg albumen powder on proteolysis and gelling properties of sardine surimi.

The influences of salted duck egg albumen powder (SDEAP) as salt replacer at various levels (0.5-2.5%) on autolysis and gelling properties of sardine surimi were investigated. SDEAP had high salt (33.67%) and protein contents (64.52%) with trypsin inhibitory activity of 5,975 kunits/g solid. SDEAP was white in color with L*-value of 96.72. It had low moisture content (3.98%) and water activity (0.38). Autolysis of sardine surimi was drastically inhibited when SDEAP was incorporated with increasing levels as indicated by the more retained myosin heavy chain and the reduced trichloroacetic acid-soluble peptide content. Breaking force and deformation of surimi gel increased, while expressible moisture content decreased as the levels of SDEAP added were increased (p < .05). Gumminess, hardness, chewiness, springiness, and cohesiveness of surimi gels also increased as SDEAP levels increased (p < .05). Lightness and whiteness were higher in all surimi gels incorporated with SDEAP than the control (p < .05). For microstructure, surimi gels incorporated with SDEAP at all levels used had finer gel network with smaller voids and more connectivity than the control gel. Thus, SDEAP could be used as a salt replacer for sardine surimi gel preparation and it could improve the properties of resulting gel.

The Effect of Addition of Arabic Gum to Amino Acid Profile and Fatty Acid Profile of Albumin Powder Cork Fisk (Channa striata)

The Effect of Addition of Arabic Gum to Amino Acid Profile and Fatty Acid Profile of Albumin Powder Cork Fisk (Channa striata)

Impacts of desugarization and drying methods on physicochemical and functional properties of duck albumen powder

Desugarization of duck albumen using glucose oxidase/catalase was optimized before drying. Optimum condition for desugarization using response surface methodology was as follows: glucose oxidase 31.24 units and catalase 781 units/mL albumen and incubation time of 6.55 h at 30 °C. Foaming capacity (FC) and foam stability (FS) were enhanced, while the solubility decreased after desugarization. This coincided with the increase in surface hydrophobicity (p < 0.05). Higher trypsin inhibitory activity was found in freeze-dried albumen powder than spray-dried counterpart. Trypsin inhibitory activity was continuously decreased as the inlet temperature for spray-drying increased (p < 0.05). Desugarization could increase FC and FS, but slightly decreased solubility of powders. No marked differences in protein patterns were observed in all the powders, regardless of desugarization and drying methods. L* of albumen powder decreased but ΔE, a*-, b*-values and browning index increased as spray-drying temperatures increased (p < 0.05). Therefore, prior desugarization could lower browning and increased foaming property of duck albumen, particularly when spray-dried with inlet temperature of 160 °C.

Electroacupuncture Relieves Obesity by Up-regulating PGC-1 α/UCP-1 Signaling in White Adipose Tissue in Diet-induced Obesity Rats

To observe the effect of electroacupuncture (EA) on the activities of peroxisome proliferator-activated receptor gamma coactivator-1 alpha/uncoupling protein-1 (PGC-1 α/UCP-1) signaling pathway in white adipose tissue(WAT)of diet-induced obesity (DIO) rats, so as to reveal its underlying mechanism in body weight loss. Thirty-four male Wistar rats were randomly divided into normal diet (control, n＝10), high fat diet (model), sham EA-acupoint and EA groups (n＝8 in each of the latter 3 groups). The obesity model was established by feeding the rats with high fat diet containing lard oil, sugar, albumen powder, cholesterol, salt and sodium cholate for 12 weeks. EA (2 Hz/15 Hz, 1 mA) was applied to bilateral "Zusanli" (ST 36) and "Tianshu" (ST 25) or sham acupoints (about 5 mm beside ST 36 and ST 25) for 30 min, once daily, 5 times per week for a total of 8 weeks. During the treatment, all rats were fed with normal diet, and their body weight and length were measured once a week for calculating the Lee's index. The contents of serum total cholesterol (TC) and triglyceride (TG) were measured by using biochemical methods. The immunoactivity of PGC-1 α and UCP-1 in the abdominal WAT was detected by immunohistochemistry. After modeling, the Lee's index, serum TC and TG contents were significantly increased, and the levels of serum HDL-C, and PGC-1 α and UCP-1 immunoactivity in WAT considerably decreased in the model group relevant to the control group (P<0.05). Following the treatment, the Lee's index, TC and TG contents were significantly down-regulated while HDL-C and PGC-1 α and UCP-1 immunoactivity were obviously up-regulated in the EA-acupoint group relevant to the model group (P<0.05). EA can effectively reduce the body weight and adipose content in obesity rats, which may be closely related to its effect in up-regulating PGC-1 α/UCP-1 signaling in WAT, suggesting an efficacy of EA in promoting the browning of WAT.