Effect Of Sucrose Addition Research Articles

Sucrose addition directionally enhances bacterial community convergence and network stability of the shrimp culture system

Sucrose is an effective carbon source for creating more reliable and environmentally friendly conditions for shrimp growth by regulating bacteria in biofloc-based culture systems. However, the influence of sucrose addition on the interaction, co-occurrence networks, and assembly mechanisms of bacterial communities in biofloc-based culture systems remains largely unknown. Here, we comprehensively investigated the effects of sucrose addition on bacterial communities in three habitats (water, bioflocs, and gut). The bacterial community structures and compositions of these three habitats became more similar in groups with sucrose addition, compared with those in controls. More than 50% gut bacterial communities were mainly derived from water and biofloc communities in the sucrose addition groups, but only about 33% bacterial communities migrated from water and biofloc to the gut in the control culture system. Sucrose addition accordantly enriched core taxa belonging to the phylum Actinobacteria and the families Rhodobacteraceae and Flavobacteriaceae in water, biofloc, and gut habitats. These core taxa were important for maintaining bacterial network stability in the sucrose addition culture systems and some were identified as keystone taxa for improving shrimp growth. Furthermore, after sucrose addition, gut bacterial community assembly from water and biofloc was dominated by the heterogeneous select with the ratios of 55–91% and 67–83%, respectively, indicating that sucrose addition can directionally shape the bacterial assembly of the shrimp culture system. These results provide a basis for selectively regulating certain beneficial taxa to improve shrimp growth in culture systems.

Effect of sucrose addition to antioxidant activity and colour in blue pea flower (Clitoria ternatea L.) yoghurt

Blue pea flower (Clitoria ternatea L.) yoghurt is the result of processing milk with the addition of blue pea flower extract through Lactic acid bacteria's fermentation process viz. Lactobacillus bulgaricus and Streptococcus thermophilus. Blue pea flower (Clitoria ternatea L.) contains bioactive components, particularly flavonol glycosides, anthocyanins, flavones, flavonols, phenolic acids and terpenoid. This study was aimed to determine the effect of sucrose on the antioxidant activity and colour of blue pea flower yoghurt. This study used a completely randomized design with five treatments namely yogurt control = no added blue pea flower extract, and the following with 10% blue pea flower extract at different sucrose concentrations: P1 = 0% sucrose, P2 = 4% sucrose, P3 = 8% sucrose and P4 = 12% sucrose. Data analysis used the analysis of variance. The results showed that the highest antioxidant activity was P2 = 105.25 ppm. While the best colour parameter is P2 = L * 42.42, a * 5.12, b * -5.54). Based on the results of the study, the addition of sucrose 4% increased the highest antioxidant activity and colour of yoghurt extract of blue pea flowers (Clitoria ternatea L).

The effect of sucrose addition on the sensory quality of “terasi” an Indonesian shrimp paste

Terasi is a fermented product made from shrimp or fish with or without salt. In general shrimp paste producers only add high salt concentration to preserve the raw materials and to ensure successfully fermentation process. However there are shrimp paste producers in the Pati, Central Java, Indonesia that use sucrose sugar as a source of carbohydrate in the shrimp paste production. Sugar will affect the reactions that occur during the shrimp paste production process and will ultimately affect the characteristics of the product. This study aims was to determine whether there is an effect of adding sucrose sugar to the flavor and sensory characteristics of the shrimp paste. The Result showed that the addition of sugar did not affect the aw and TPC BAL value, but it decreased the TVBN value, soften the texture value and in addition the sensory was more prefered by the panelist. The characteristic of shrimp paste with sugar addition was low aw value 0.631 ± 0.631, TPC BAL was not detected, TVBN value 115.641 ± 9.940 mgN/(100 gr) and sensory 7.872 < µ < 8.328. The use of sucrose can be recommended to be added during shrimp paste production to increase consumer preference.

Effects of sucrose addition on water quality and bacterioplankton community in the Pacific White Shrimp ( Litopenaeus vannamei ) culture system

Effects of sucrose addition on water quality and bacterioplankton community in the Pacific White Shrimp ( <i>Litopenaeus vannamei</i> ) culture system

Zymomonas mobilis in Bread Dough: Characterization of Dough Leavening Performance in Presence of Sucrose.

Zymomonas mobilis, because of its fermentative metabolism, has potential food applications in the development of leavened baked goods consumable by people with adverse responses to Saccharomyces cerevisiae. Since Z. mobilis is not able to utilize maltose present in flour, the effect of sucrose addition (2.5 g/100 g flour) on bread dough leavening properties was studied. For comparison purposes, leavening performances of S. cerevisiae with and without sucrose were also investigated. Doughs leavened by Z. mobilis without sucrose addition showed the lowest height development (14.95 ± 0.21 mm) and CO2 production (855 ± 136 mL). When sucrose was added, fermentative performances of Z. mobilis significantly (p < 0.05) improved (+80% and +85% of gas production and retention, respectively), with a dough maximum height 2.6 times higher, results indicating that Z. mobilis with sucrose can be leavened in shorter time with respect to the sample without addition. S. cerevisiae did not benefit the sucrose addition in terms of CO2 production and retention, even if lag leavening time was significantly (p < 0.05) shorter (about the half) and time of porosity appearance significantly (p < 0.05) longer (about 26%) with respect to S. cerevisiae alone. Results demonstrate that in the presence of sucrose, Z. mobilis can efficiently leaven a bread dough, thus providing innovation possibilities in the area of yeast-free leavened products.

Effects of sucrose addition on the rheological properties of citrus peel fiber suspensions before and after drying

In this study we investigated the impact of sucrose on the rheological properties of high pressure homogenized citrus peel fiber suspensions before and after drying. Drying of such cellulose-rich microfibrillated systems often goes paired with structural collapse which leads to a product with sub-optimal functional properties (e.g. swelling, water holding …) upon reconstitution. The purpose was to better understand the role of sucrose on preventing structural collapse during drying and consequently identify the optimum fiber/sucrose mixing ratio allowing optimal recovery of the functional properties upon reconstitution. High pressure homogenized samples were prepared by fixing the fiber concentration at 1% w/w while varying sucrose content from 0% to ~60% w/w. Through these investigations, we demonstrated that the presence of sucrose (at the given concentrations) seems to have a negative impact on the functionalized fiber properties prior drying, whereas a positive effect could be observed for the dried functionalized fibers when they were co-dried in presence of 30% w/w sucrose. This sucrose concentration allowed recovery of the functionalized fiber properties prior drying. The initial fiber properties recovery suggests that sucrose can act as a hydrogen bond blocker or a spacer that limits the irreversible aggregation effect usually observed for plant cell wall-derived fibers upon drying.

Effects of sucrose addition on the rheology and structure of iota-carrageenan

Sucrose addition contributes to the rheology of carrageenan, which improves the quality of food that includes carrageenan as an additive. In the present study, the rheological behaviours of sucrose-supplemented iota carrageenan at different concentrations (0–20%, w/v) were determined. Easier gelation with a higher gelling temperature (51.4–57.4 °C) could be achieved by sucrose addition, and the trend could be predicted using mathematical models. Application of the Kirkwood-Buff theory demonstrated that exclusion effects of water and direct binding between sucrose and iota carrageenan are the possible mechanisms for the stabilisation, which act by providing significantly greater |ΔGu2| than |ΔGu1| from all samples using Clausius-Clapeyron equation (|ΔGu1| and |ΔGu2| are calculated KB parameters representing the contribution of the rearrangement of water and cosolvent around the solute to the thermodynamics of sol-gel transition). Fourier transform infrared spectroscopy further confirmed the bindings by detecting band shifts (from 845 to 835 cm−1). The gel was the strongest (251.71 Pa) at 5% (w/v) sucrose; however, too much sucrose decreased the gel strength. The Winter-Chambon equation provided the fractal dimension df (2.22) and critical gel strength Sg (12.52 Pa•sn) at 5% (w/v) sucrose concentration, indicating the highest density and critical strength. The zeta potential (−0.92 mV) and confocal laser scanning microscopy images also showed the most abundant aggregates at 5% sucrose. Excess sucrose may form sucrose-sucrose hydrogen bonds that loosen the iota carrageenan network. A schematic representation was provided to show how sucrose could affect the structure and gelation of iota carrageenan (differs from kappa carrageenan) and the potential bonds related to the effect.

Effects of Sucrose Addition on the Physical Properties of Cornstarch Gels

Effects of Sucrose Addition on the Physical Properties of Cornstarch Gels

The effects of sucrose on the sol-gel phase transition and viscoelastic properties of potato starch solutions

In this paper, starch pastes in the form of solutions and gels were investigated to determine viscoelastic properties and sol-gel phase transition temperatures using rheological methods. The gelatinization process was carried out at a temperature of 95 °C with the use of a pressureless starch cell with a stirrer. Starch pastes obtained were used to determine rheological properties under isothermal conditions (in the temperature range of 45–25 °C) by a cone-plate measurement system. The viscoelastic behavior of the tested medium was confirmed. The range of gelation temperatures was determined and the influence of several factors was discussed, e.g. the effect of sucrose addition and cooling rate on the phenomenon of sol-gel phase transition. In addition, mechanical properties of the obtained starch gel structures were determined using a fractional rheological model.

The effect of sucrose addition at dosage stage on the foam attributes of a bottle-fermented English sparkling wine.

Approximately two-thirds of wine produced in the UK is bottle-fermented sparkling wine. Effervescence and foamability are key features used to assess English sparkling wine (ESW) quality. A critical, yet understudied, area of research is the potential for dosage to influence foam behaviour via associated changes in wine viscosity. In this study, dosage treatments of five increasing levels of sucrose (from 0 to 31 g L-1 ) were added to an ESW. After storage, the foamability attributes of the wines were analysed via an adapted Mosalux method and a novel image analysis method combined with free pour of the wine. Results indicate that increasing sucrose concentration improved foam formation, but reduced foam stability, likely due to the sucrose added causing a modification in wine viscosity. These results highlight the impact that dosage treatments can have on the quality of foam produced upon pouring, and therefore have the potential to inform future sparkling winemaking practices. © 2017 Society of Chemical Industry.

Effects of sucrose addition on the rheology and microstructure of κ-carrageenan gel

The thermoreversible gelation behaviour of aqueous κ-carrageenan solution with addition of sucrose (up to 30 wt%) was investigated via small and large deformation oscillatory rheology. The structures of these κ-carrageenan/sucrose gels were characterised by Fourier transform infrared (FTIR) spectroscopy, small angle X-ray scattering (SAXS) and field emission scanning electron microscopy (FESEM). Incorporation of 30 wt% sucrose shifted both the gelation temperature (from 36.8 °C to 52.8 °C) and melting temperature (from 51.2 °C to 67.3 °C) to a higher level and made gel network stronger. The critical relaxation exponent n, critical gel strength Sg and normalised Sg obtained from Winter-Chambon equation varied as the concentration of sucrose increased. More specifically, with an increased addition of sucrose, n decreased while both Sg and normalised Sg increased. The shift of FTIR band of G4S in κ-carrageenan and loss of the vibration band of free hydroxyl group in sucrose indicated the interactions between sucrose and κ-carrageenan molecules. SAXS and FESEM results supported the rheology findings and revealed that denser and thicker carrageenan fibril structures formed when addition of sucrose increased. Moreover, upon 30 wt% sucrose, the average cross-sectional radius of gyration Rc of the carrageenan chains increased from 1.17 to 1.47 nm. In summary, a scheme was proposed to demonstrate how sucrose addition promoted the gelation of κ-carrageenan by facilitating the formation of denser and thicker fibril helical junctions.

Green synthesis of zirconia nanoparticles using the modified Pechini method and characterization of its optical and electrical properties

Zirconia nanoparticles with the cubic phase were prepared from zirconium acetate and lemon juice as the precursors. Then, the effect of sucrose addition on improving the particle size and the agglomeration of product was investigated. The particle size of as-synthesized nanoparticles was obtained using FESEM. The results showed that the as-obtained product with the mix of lemon juice (20 mL) and sucrose had a better morphology with the mean particle size of about 21 nm. These nanoparticles were selected and further characterized by EDS, AAS, XRD, UV–Vis, and PL spectroscopy. The EDS and AAS revealed the presence of Mg and Ca in the sample introduced from lemon juice. Also, XRD confirmed the formation of the cubic-phase zirconia. The synthesized cubic ZrO2 nanoparticles exhibited a broad photoluminescence in the UV–Vis region. Then, a pellet from these nanoparticles was prepared and the electrical property of this sample was measured in the temperature range of 450–750 °C using four-probe techniques. The results revealed that these zirconia nanoparticles could have a potential application as an electrolyte material in the intermediate-temperature solid oxide fuel cells.

Stabilizing effects of excipients on dissociation of intact (146S) foot-and-mouth disease virions into 12S particles during storage as oil-emulsion vaccine

Most conventional foot-and-mouth disease virus (FMDV) vaccines contain oil-adjuvant. Their potency decreases upon prolonged storage. Intact (146S) FMDV particles can dissociate into 12S degradation products with a concomitant decrease in immunogenicity. We therefore measured virion stability in vaccines using two previously developed ELISAs to separately quantify 12S and 146S particles. Virions completely dissociated into 12S particles within 3 months after oil-emulsification. Dissociation occurred at a much lower rate in a comparable aqueous solution that was not oil-emulsified. Thus, oil-emulsification stimulates virion dissociation, presumably due to the protein denaturing effect of the oil–water interface. In real-time stability studies the stability of oil-adjuvanted virions of four different FMDV strains was significantly increased by addition of sucrose and BSA in a synergistic manner. Contrary to BSA addition, the effect of sucrose addition was concentration dependent. This study illustrates the importance of analysing antigen integrity after oil-emulsification and provides methods for FMDV vaccine stabilization.

Green Synthesis of ZnO Nanoparticles and Its Application in the Degradation of Some Dyes

A novel ZnO photocatalyst was synthesized by a green method using lemon juice and zinc acetate as precursors, and then the effect of sucrose addition on the initial precursors was investigated. The samples were characterized by field‐emission scanning electron microscopy, X‐ray diffraction, Fourier transform infrared, UV‐visible, and photoluminescence analysis. The result showed that the as‐obtained products with the mix of lemon juice (30 mL) and sucrose had a spherical morphology with the mean particle size of about 21.5 nm. The photocatalytic activity of this sample was tested for the degradation of methyl orange, methyl red and methylene blue solutions. The results also revealed the good photocatalytic activity for the degradation of these three organic dyes. Furthermore, as‐synthesized sample was used in decolorization processes and the treatment of textile dyes (reactive blue 21).

Effect of Sucrose Addition on Rheological and Thermal Properties of Rice Starch–Gum Mixtures

Abstract The effect of sucrose at different concentrations (0, 10, 20, and 30% w/w) on rheological and thermal properties of 5% (w/w) rice starch (RS) pastes mixed with guar gum (GG) and xanthan gum (XG) was examined. The flow behavior index (n) values of RS–gum mixtures in the presence of sucrose were higher than those of the control (0% sucrose), whereas their K and σ oc values were lower. The RS–XG–sucrose mixtures showed much higher dynamic moduli values than the control, while the RS–GG–sucrose mixtures, except for the 30% sucrose concentration, showed lower values, indicating that the viscoelastic properties of RS–XG mixtures were greatly affected by the addition of sucrose. In general, differential scanning calorimetry studies showed that the presence of sucrose resulted in an increase in the gelatinization temperatures and a decrease in gelatinization enthalpy. These results could facilitate the development of RS-based products with improved thermal and rheological properties.

Effect on Production of Replacing Dietary Starch with Sucrose in Lactating Dairy Cows

Replacing dietary starch with sugar has been reported to improve production in dairy cows. Two sets of 24 Holstein cows averaging 41kg/d of milk were fed a covariate diet, blocked by days in milk, and randomly assigned in 2 phases to 4 groups of 6 cows each. Cows were fed experimental diets containing [dry matter (DM) basis]: 39% alfalfa silage, 21% corn silage, 21% rolled high-moisture shelled corn, 9% soybean meal, 2% fat, 1% vitamin-mineral supplement, 7.5% supplemental nonstructural carbohydrate, 16.7% crude protein, and 30% neutral detergent fiber. Nonstructural carbohydrates added to the 4 diets were 1) 7.5% corn starch, 0% sucrose; 2) 5.0% starch, 2.5% sucrose; 3) 2.5% starch, 5.0% sucrose; or 4) 0% starch, 7.5% sucrose. Cows were fed the experimental diets for 8 wk. There were linear increases in DM intake and milk fat content and yield, and linear decreases in ruminal concentrations of ammonia and branched-chain volatile fatty acids, and urinary excretion of urea-N and total N, and urinary urea-N as a proportion of total N, as sucrose replaced corn starch in the diet. Despite these changes, there was no effect of diet on microbial protein formation, estimated from total purine flow at the omasum or purine derivative excretion in the urine, and there were linear decreases in both milk/DM intake and milk N/N-intake when sucrose replaced dietary starch. However, expressing efficiency as fat-corrected milk/DM intake or solids-corrected milk/DM intake indicated that there was no effect of sucrose addition on nutrient utilization. Replacing dietary starch with sucrose increased fat secretion, apparently via increased energy supply because of greater intake. Positive responses normally correlated with improved ruminal N efficiency that were altered by sucrose feeding were not associated with increased protein secretion in this trial.

Effects of Nitrogen Availability and Cheatgrass Competition on the Establishment of Vavilov Siberian Wheatgrass

Cheatgrass (Bromus tectorum L.) is the most widespread invasive weed in sagebrush ecosystems of North America. Restoration of perennial vegetation is difficult and land managers have often used introduced bunchgrasses to restore degraded sagebrush communities. Our objective was to evaluate the potential of ‘Vavilov’ Siberian wheatgrass (Agropyron fragile [Roth] P. Candargy) to establish on cheatgrass-dominated sites. We examined Vavilov establishment in response to different levels of soil nitrogen availability by adding sucrose to the soil to promote nitrogen (N) immobilization and examined cheatgrass competition by seeding different levels of cheatgrass. We used a blocked split-split plot design with two sucrose levels (0 and 360 g ? m 22 ), two levels of Vavilov (0 and 300 seeds ? m 22 ), and five levels of cheatgrass (0, 150, 300, 600, and 1 200 seeds ? m 22 ). Seeding was conducted in fall 2003 and 2004, and measurements were taken in June 2004, 2005, and 2006. Sucrose addition decreased availability of soil nitrate but not orthophosphate. In the first year after seeding, sucrose reduced cheatgrass density by 35% and decreased both cheatgrass biomass per square meter and seed production per square meter by 67%. These effects were temporary, and by the second year after seeding, there was a sevenfold increase in cheatgrass density. As a result, the effects of sucrose addition were no longer significant. Sucrose affected Vavilov growth, but not density, during the first year after seeding. Vavilov density decreased as cheatgrass seeding density increased. Short-term reductions in N or cheatgrass seed supply did not have long-term effects on cheatgrass and did not increase Vavilov establishment. Longer-term reductions in soil N, higher seeding densities, or more competitive plant materials are necessary to revegetate areas dominated by cheatgrass.

Intake, rumen fermentation and nutrient flow to the omasum in beef cattle fed grass silage fortified with sucrose and/or supplemented with concentrate

The objective was to determine the relative effects of a specific increase in grass silage sucrose concentration, or a specific supplement of a starch-based concentrate, on rumen fermentation and nutrient supply to the omasum in beef cattle. Four ruminally cannulated Holstein–Friesian steers were fed grass silage only (G), G plus 3 kg concentrates/day (GC), G plus 90 g sucrose/kg dry matter (DM) (GS) and G plus 90 g sucrose/kg DM plus 3 kg concentrates/day (GCS) in a 4 × 4 Latin Square design experiment. Omasal flow was estimated using Co-EDTA, Yb-acetate and indigestible neutral detergent fibre (INDF) as digesta flow markers and purine bases as microbial markers. Concentrate supplementation reduced ( P < 0.01) silage and increased ( P < 0.001) total DM intake whereas sucrose had no effect. There was a sucrose × concentrate interaction ( P < 0.05) for rumen pH whereby addition of sucrose to grass silage alone decreased pH and to grass silage plus concentrate had no effect. Rumen ammonia N ( P < 0.01), total volatile fatty acid (VFA) concentration ( P < 0.05) and the molar proportions of valerate ( P < 0.05) and butyrate ( P < 0.001) increased with concentrate supplementation whereas, sucrose supplementation had no effect on rumen fermentation parameters. Organic matter (OM) intake, omasal OM flow, the quantities of OM apparently (OMAD) and truly digested (OMTD) in the rumen ( P < 0.001) and total tract OM digestibility ( P < 0.01) increased, and apparent and true ruminal OM digestibility decreased ( P < 0.05) with concentrate supplementation. Supplementation with concentrate decreased ( P < 0.05) ruminal neutral detergent fibre (aNDFom) digestibility and increased ( P < 0.05) aNDFom omasal flow. There was a tendency for addition of sucrose to increase ( P < 0.1) ruminal OMAD and OMTD, while there was no effect of sucrose addition on intake or digestion of aNDFom. Concentrate supplementation increased ( P < 0.001) N intake, flows of N, non-ammonia N (NAN), microbial N (MN) ( P < 0.05) and non-ammonia non-microbial N (NANMN) ( P < 0.01) and apparent total tract digestibility of N ( P < 0.01), whereas sucrose reduced ( P < 0.05) N intake and apparent ruminal N digestibility. There was no effect of concentrate or sucrose on N use efficiency or efficiency of microbial protein synthesis. Concentrate supplementation increased ( P < 0.001) plasma β-hydroxybutyrate levels. In comparison to supplementing unwilted, well preserved grass silage of moderate digestibility with 3 kg starch-based concentrate per day, the limited response to the rate of sucrose supplementation employed suggests that increasing the water-soluble carbohydrate (WSC) concentration of grass silage through agronomic and/or ensiling practices will have relatively little effect on intake, rumen digestion or efficiency of microbial N synthesis.

Kinetics of Fatty Acid Biohydrogenation In Vitro

Biohydrogenation (BH) of fatty acids (FA) from fresh alfalfa and alfalfa hay with varying levels of supplemental sucrose and media pH was evaluated in vitro. A multicompartmental model was then developed to estimate pool size and flux of vaccenic acid (VA) during BH of FA in fresh alfalfa. To vary incubation pH, alfalfa samples were inoculated with rumen fluid in 2 media differing in molarity of the bicarbonate buffer. Samples were incubated for 0, 1, 2, 3, 4, 6, 9, and 12h; pH was measured and tubes were put in ice and stored until analysis. The BH rates of linoleic acid (18:2) and linolenic acid (18:3) were estimated by PROC NLIN of SAS (single pool, first-order kinetic model) and SAAM II (multiple pools, first-order kinetic model). Both methods gave similar estimates for the BH rates of 18:2 and 18:3 as well as the temporal pool size of VA. The BH rates (%/h) in the strong (SB) and weak buffers (WB) were 27.4 (±0.7) and 23.5 (±0.9) for 18:2, and 43.8 (±0.2) and 30.3 (±0.6) for 18:3, respectively. The WB decreased the BH rates of 18:2 and 18:3 for both forage sources. However, BH rates of 18:3 were higher from fresh alfalfa than alfalfa hay. There was no effect of sucrose addition on the BH rates of 18:2 and 18:3. Moreover, there was no effect of buffer on the BH of VA estimated by the multiple pools model between the SB and WB (12.5±2.1 and 14.1±3.7%/h, respectively). The BH rates of the conjugated linoleic acid isomers were not different between the SB and WB treatments (36.7±19.8 and 25.9±27.2, respectively). Because we could estimate fluxes as well as mass of the VA pools, more information was generated from the data when a multiple pools model was used compared with a single pool, first-order kinetic model.

Effect of addition of sucrose and aspartame on the compression resistance of hydrocolloids gels

SummaryThe effect of adding sucrose (5–25% w/w) and aspartame (0.04–0.16% w/w) on the compression resistance of three hydrocolloid gelled systems: κ‐carrageenan, gellan gum and κ‐carrageenan/locust bean gum at three different concentrations (0.3, 0.75 and 1.2% w/w) was studied. Sucrose addition increased true rupture stress in the three‐gelled systems, this effect being stronger in gellan gels. The deformability modulus increased with sucrose concentration in gellan gels, but not in the other systems. Rupture stress and deformability modulus increased with the addition of sucrose only in the harder gels (0.75 and 1.2% w/w). The effect of sucrose addition on the true rupture strain was significant but, in general, not important, mainly for lower gum concentrations. Aspartame addition did not affect the compression parameters.