Jelly Formation Research Articles

The Effect of Extraction Temperature on the Physicochemical Characteristics of Pectin From Banana Bunch

Abstract The banana bunch is a potentially large biomass that is just discarded. Banana bunch can be used to make high-value-added goods like pectin. Pectin is an industrial material derived from plant tissue that can be altered by a variety of conditions, including temperature extraction. Temperature extraction is one element that influences pectin properties and characteristics. The study aimed to determine the optimal temperature for extracting pectin from banana bunches. The investigation was carried out experimentally utilizing a complete randomized design (CRD) with five treatments and three replications, yielding 15 experimental units. Temperature extraction at 75, 80, 85, 90, and 95°C was used in this investigation. Yield, moisture, ash, methoxyl, period of jelly formation, and brightness are among the observation parameters tested. To assess the difference in each treatment, the data was statistically evaluated using analysis of variance (ANOVA) followed by Duncan’s multiple ranges (DMRT) at 5%. The results revealed that the extraction temperature had a substantial effect on moisture, ash, methoxyl, jelly formation time, and brightness. The P5 treatment (temperature extraction 95°C) produced the best results in this study, yielding 8.11%, moisture 10.52%, ash 8.15%, methoxyl 9.20%, period of jelly formation 2.24 minutes, and brightness (L) 28.14.

Digestion dynamics of acetamiprid during royal jelly formation and exposure risk assessment to honeybee larva based on processing factor.

Previous studies to the exposure effects of acetamiprid on honeybees were based on the analysis of bee pollen and honey sacs from field trials or of beebread and honey in the hive, which overestimate or underestimate the risk of exposure to pesticide residues. It was believed that the processing factor (PF) is an important variable to determine the final pesticide residue during royal jelly formation and the actual risk to honeybee larva. Hence, a QuEChERS method to determine acetamiprid contents in honeybee samples was established in this study. Then, the PFs for acetamiprid in beebread fermentation, honey brewing, and royal jelly formation were determined to be 0.85, 0.76, and 0.16, respectively. The PF for royal jelly formation was 0.04 when acetamiprid was detected in beebread alone, and it was 0.12 when acetamiprid was only detected in honey. Finally, the predicted exposure concentration of acetamiprid in royal jelly was calculated to be 2.05µg/kg using the PF without significant difference with the 90th percentile value (3.64µg/kg) in the actual sample. However, the value was 16.62µg/kg without considering the PF. This study establishes a methodology for the correct evaluation of the risk to bee larva of acetamiprid residues in bee pollen and honey sac contents and the residual levels in royal jelly.

Formation of consumer preferences in the fish restaurants menu based on sensory characteristics

The object of research is fish culinary products in the jelly pouring of the menu of conceptual restaurants. The subject of research is the consumer characteristics of gelling fish broth for culinary products based on sensory characteristics. The study used methods for determining the consumer characteristics of fish culinary products based on physical, chemical, aesthetic and sensory analysis. Methods for the preliminary preparation of hydrocolloids as structure-forming agents for the preparation of gelling culinary products with the study of the parameters of the jelly formation process are proposed. The developed ingredient composition of fish culinary products based on low methoxylated pectin and sodium alginate improves the consumer characteristics of the finished dish. This ensures the implementation of strategic decisions in the food industry through the introduction of innovative technologies and the release of products with new consumer and functional properties. It is the new ingredient composition of the fish culinary products in the pouring that opens the priorities in the creation of the wellness products industry with the aim of improving the health of consumers. The active elements of algae are absorbed almost completely through a chemical composition close to that of human plasma. As a result, algae are able to compensate for the lack of elements and contribute to the normalization of metabolism. The use of low-esterified pectin is due to its structure-forming, therapeutic and prophylactic, sorption, antibacterial properties, which are an alternative to antibiotics and synthetic preservatives to prevent bacterial spoilage. The use of dietary supplements based on sodium alginate and pectin in food products provide an adjustable texture with new rheological and functional properties, which have a positive effect on the commodity performance of finished products for promotion on the market of healthy food restaurants. On the basis of the sensory indicator, rational parameters of the recipe of fish culinary products in jelly pouring were determined to obtain a transparent, stable, homogeneous elastic consistency, which will expand the range of the wellness menu of restaurants of the Wellness concept.

Mediator complex subunit Med12 regulates cardiac jelly development and AV valve formation in zebrafish

The molecular mechanism essential for the formation of heart valves involves complex interactions of signaling molecules and transcription factors. The Mediator Complex (MC) functions as multi-subunit machinery to orchestrate gene transcription, especially for tissue-specific fine-tuning of transcriptional processes during development, also in the heart. Here, we analyzed the role of the MC subunit Med12 during atrioventricular canal (AVC) development and endocardial cushion formation, using the Med12-deficient zebrafish mutant trapped (tpd). Whereas primary heart formation was only slightly affected in tpd, we identified defects in AVC development and cardiac jelly formation.We found that although misexpression of bmp4 and versican in tpd hearts can be restored by overexpression of a modified version of the Sox9b transcription factor (harboring VP16 transactivation domain) that functions independent of its co-activator Med12, endocardial cushion development in tpd was not reconstituted.Interestingly, expression of tbx2b and its target hyaluronan synthase 2 (has2) - the synthase of hyaluronan (HA) in the heart – was absent in both uninjected and Sox9b-VP16 overexpressing tpd hearts. HA is a major ECM component of the cardiac jelly and required for endocardial cushion formation. Furthermore, we found secreted phosphoprotein 1 (spp1), an endocardial marker of activated AV endocardial cells, completely absent in tpd hearts, suggesting that crucial steps of the transformation of AV endocardial cells into endocardial cushions is blocked. We demonstrate that Med12 controls cardiac jelly formation Sox9-independently by regulating tbx2b and has2 expression and therefore the production of the glycosaminoglycan HA at the AVC to guarantee proper endocardial cushion development.

The mediator complex subunit Med10 regulates heart valve formation in zebrafish by controlling Tbx2b-mediated Has2 expression and cardiac jelly formation

In search for novel key regulators of cardiac valve formation, we isolated the zebrafish cardiac valve mutant ping pong (png). We find that an insertional promoter mutation within the zebrafish mediator complex subunit 10 (med10) gene is leading to impaired heart valve formation. Expression of the T-box transcription factor 2b (Tbx2b), known to be essential in cardiac valve development, is severely reduced in png mutant hearts. We demonstrate here that transient reconstitution of Tbx2b expression rescues AV canal development in png mutant zebrafish. By contrast, overexpression of Forkhead box N4 (Foxn4), a known upstream regulator of Tbx2b, is not capable to reconstitute tbx2b expression and heart valve formation in Med10-deficient png mutant hearts. Interestingly, hyaluronan synthase 2 (has2), a known downstream target of Tbx2 and producer of hyaluronan (HA) - a major ECM component of the cardiac jelly and critical for proper heart valve development - is completely absent in ping pong mutant hearts. We propose here a rather unique role of Med10 in orchestrating cardiac valve formation by mediating Foxn4 dependent tbx2b transcription, expression of Has2 and subsequently proper development of the cardiac jelly.

Influence of sucrose on structural and mechanical properties of the system based on «jelly forming semi-finished product for jelly products»

The effect of sucrose on the jelly formation in systems based on the «Jelly forming semi-finished product for jelly products» was investigated. Chemistry and dehydrating effect of sucrose on the pectin-calcium gel system under conditions of controlled acidity (pH=3±0,2) were described and studied accordingly. The sucrose concentrations, at which gels remain flexible and elastic and have high organoleptic properties were determined. The optimal ratio of components in the low-esterified amidated pectin: eggshell powder: sucrose system, at which the syneresis phenomenon does not appear within the time limit, recommended for storage was found. The results ensure high quality indicators of desserts based on the «Jelly forming semi-finished product for jelly products» that greatly expands the range of low-calorie desserts with significant health effect and increases the number of energy- and resource-saving technologies from domestic raw materials.

Factors affecting gelation of high-ester citrus pectin

A study was made of the effect of sugar concentration on optimum pH and jelly strength of high-ester citrus pectin jellies. The effect of the degree of esterification of pectin, concentration of ash constituents and jelly pH on the grade, setting temperature and setting time of sugar acid pectin jellies was also investigated. With jellies containing 55–65% sugar, wide variations in acidity beyond a certain minimum value have little or no effect on jelly strength. The effect of acid beyond the optimum appears to be that of materially increasing the rate of jelly formation. This rate may be reduced by lowering the sugar concentration so that no drop beyond the optimum occurs. The influence of the degree of esterification has been studied using pectins with different degrees of esterification prepared by saponification in an acid environment. The jellying power of partially saponified pectins is considerably more than the jellying power of pectins with a higher degree of esterification from which they were prepared. The setting time of jellies containing a pectin with a low ash content increased with a decreased degree of esterification of pectins to about 50%, while jellies from pectins with lower degrees of esterification exhibited shorter setting times. The addition of calcium to jellies caused an increase in setting temperatures in all cases, but this effect was much stronger when the pectins had lower degrees of esterification. Therefore, pectins with a degree of esterification of about 45–55% can be used as rapid-set pectins.

Histochemical study of globules in accessory cells of sea-urchin ovary: In relation to jelly coat substance

Accessory cells of the sea-urchin ovary were studied histologically and histochemically. Different types of globules in these cells were distinguished. Histochemical observations suggest that the accessory cells synthesize neutral mucosubstances, sulfo- and sialopolysaccharides, which might be precursors for jelly formation.

Annual oviduct cycle and its control in the toad, Bufo bufo L

In the female toad the weight of the oviducts becomes strongly reduced during the breeding period. The weight starts increasing again in early summer, to reach maximum in autumn. Oviduct growth depends upon the growth of the ovaries. Subtotal ovariectomy after spawning diminished the growth rate of the oviducts. Ovariectomy in autumn caused slow reduction in oviduct weight. The rapid decline in weight of the oviducts during the breeding period is observed only in spawned toads and is presumably due to depletion of the secretory granules stored in the gland cells of the oviducts. The weight reduction was found to vary with the number of eggs that passed the oviduct. It was estimated that passage of half the population of eggs from one ovary through an oviduct reduced the stores of secretory material to below half the initial value, and passage of one population to less than one fifth of the original amount. One oviduct, however, was found capable of producing enough jelly for the populations of eggs from two ovaries. Presumably, therefore, supplementary material for jelly formation is synthesized during spawning. The gland cells of the oviducts apparently release their content mainly in response to the mechanical stimulus exerted by the passing eggs.

かまぼこの足に対する水晒しの影響

In manufacturing Kamaboko, which is one of the most important and traditional fish products in Japan having fine texture and high elasticity, fish meat is first washed repeatedly to remove fat, coloring matter like blood, and unpleasant smell. It is generally believed that the washing process is also good, in addition to improvement in color and flavour, for in-creasing the jelly forming ability of fish meat. The work under report was carried out to examine the brief on scientific evidence. In the experiments the arrow-tooth flounder and the saury pike were used to sample meat from; one group of meat was washed well and the other was not. These samples were ground with 3% salt with or without 0.2% potassium bromate. Upon cooking the well washed meat was found forming an elastic jelly with a high jelly strength and little expressible water, while the control (unwashed meat) gave an easily crushable brittle jelly. It is known that elasticity of Kamaboko depends both on the presence of network structure of myosins, and on the amount of myosins. It is inferable, therefore, that repeated washing does not only remove water soluble substances and fat from fish meat, but also brings forth a high concentration of myosins, and gives the meat a favorable condition for highly elastic jelly formation. As addition of fat had no distinct effect on increasing the jelly forming power of washed meat (Table 4), removal of fat by washing does not seem to be a cause of improvement in the jelly forming power. A remarkable decrease of the jelly forming ability, on the other hand, was observed when whole water soluble extractives of meat were added to well washed meat. But no effect on the jelly forming ability followed addition of either deproteinized extractives prepared by cooking whole extractives and removing heat coagulable matters, or hydrochloric acid-soluble inorganic constituents of the extractives (Table 5). Therefore, the presence of water soluble proteins seems to inhibit the formation of elastic jelly. From these results, it is concluded that improving effect of washing on the jelly forming ability of fish meat is attributable to; 1) higher concentration of myosins, basic constituents of Kamaboko and 2) removal of water soluble proteins which are supposed to inhibit myosins from forming network structure in the jelly.

水産ねり製品の足に対する酸化剤の増強効果

Kamaboko, a traditional fisheries product in Japan, is an elastic jelly with high jelly strength made from fish meat. Its elasticity and jelly strength depend on the kinds of fish used and the manufacturing process. It is accepted that both hydration of muscle protein and formation of network of hydrated protein are two important factors for elastic jelly and hence for elastic Kamaboko. Objective of this investigation was to find a new method of strengthening Kamaboko by use of oxidants which would promote cross linking of protein molecules by the following reaction, 2SH→S-S Addition of oxidants such as potassium bromate was shown to make an elastic jelly out of fish meat with low ability of jelly formation such as horse mackerel, from which only a brittle, easily crushable and synerizing jelly can be made. Simulataneous measurement of sulfhydryl groups of cooked meat clearly demonstrated that an elastic jelly was formed (as shown by decrease in the amount of expressible water in Fig. 1), when sulfhydryl groups were diminished by the addition of more than one-tenth percent of bromate. A small decrease in solubility of meat protein in 3% NaCl soln. was observed after the addition of bromate even when Na-tripolyphosphate was added to the mixture (Table 4). It was, therefore, supposed that the effectiveness of oxidants was primarily due to its action on strengthening the network of Kamaboko by cross linking protein molecules with disulfide bonds.

魚肉ねり製品の研究-XVIII

The jelly-strength and pH value of jelly-specimen attained by heating for 60 minutes at various temperatures of 30°-100°C were examined with raw fish pastes prepared from five kinds of fishes, Makaira mazara (a kind of tuna), Nibea argentata, Muraenosox sinerus (sea-eel), Trachurus japonicus (horse mackerel) and Isuropsis glauca (a kind of shark), respectively. 1) Faculty of jelly formation of raw fish paste varied broadly between different kinds of fish used as material. When the raw fish pastes were heated for 60 minutes at relatively low temperatures, 30°-60°C, they underwent the phenomenon of setting into flesh-colored and lucid jellies***. Raw fish paste of Makaira mazara acquired a largest jelly-strength when heated at 60°C and that of Isuropsis glauca, Nibea or horsemackerel did so when heated at 45°-50°C and 30°C, respectively. 2) When raw fish paste is heated at a temperature higher by 10°-20°C than that at which setting jelly displays a maximum jelly-strength, the paste produces flesh-colored very weak jelly with rough surface and deprived of lucidity. This phenomenon is called “Modori”, collapse of jelly. With raw paste of sea-eel or Makaira mazara, the phenomenon of “Modori” is very reserved and barely becomes apparent when heated at 65°-70°C. Raw Nibea paste, on the other hand, has such a great inclination to “Modori” that the jelly-strength produced by heating at 65°-70°C proves to be very low. In the case of raw shark paste, “Modori” is hard to occur but appears at 55°-65°C as a faint depression of jelly-strength. Raw paste of horse-mackerel is very different from others and quite liable to suffer “Modori” even at a low temperature as low as 50°C, giving rise to only a specimen very small in jelly-strength. 3) When raw fish paste is heated at a temperature higher by 5°-10°C than the temperature where a largest degree of “Modori” appears, a spcimen with a jelly-strength rather higher than that shown by a specimen subjected to “Modori”. The jelly-strength effected by heating at a temperature above that at which “Modori” occurs is called Kamaboko formation. The jelly-strength which raw fish paste acquires on heating under a definite condition is so diverse between different kinds of fish manufactured into the raw paste that the difference in faculty of jelly formation has been considered to originate from some specialities entirely inherent to fish species. In the present work, however, it was clarified that the change in jelly-strength of produced jelly with heating temperature consists of three phenomena which take place in sequence as setting-jelly formation, collapse of jelly and Kamaboko-jelly formation, respectively, according to elevation of heating temperature. The author is now of opinion, therefore, that, insofar as the faculty of jelly formation of fish paste is concerned, difference in fish species can be dealt with in a rather general or simplified aspect of the problem, viz., as the difference of said three phenomena in relative speed of progress.

紅藻類粘質物の電解基組成とゼリー形成能の関係

紅藻類粘質物の電解基組成とゼリー形成能の関係

Studies on fruit jelly making (1)

The study was undertaken to provide further information on test for various strength of horticultual products. A balance type of strength tester, composed of the balance arm (B), sample-platform (S), depressing disk (N), water reservor (T), and holding vessel (V), was deviced (Fig. 1). This experiment was made to investigate the application of the apparatus for measuring the jelly strength, and by so doing, the effect of pectic substance, sugar, and acid on jelly formation was also studied. The results are summarized as follows: (1) The method for measuring the jelly strength by using this apparatus is as follows. Placing the test jelly in the beaker on a sample-platform, let down a flat stainless-steel disk of 1cm2 until the base of disk barely touches the surface of the jelly, and then fix it. (Fig. 3 left). The pressure is developed, by flow of distilled water from reservor to the vessel at a constant rate of 200cc per minute. With increased pressure the disk sinks deeper and deeper into the jelly until the elastic limit is reached and the jelly breaks. When the depression reaches 20mm., quickly turn off the water corking (K), and thus the volume of water used is measured. The following table shows the breaking pressure in grams/cm2 against every degree of firmness in a series of jellies. Very weak jellies 10-30g/cm2 Weak jellies 31-60 Optimum firm jellies 61-90 Firm jellies 91-120 Very firm jellies 121-150 Rubbery jellies 151- (2) The effect of pectic substance, sugar, and acid on the jelly formation of their concentration was studied by using this apparatus, and it was known that the pectic substance 0.5-1.0% per every jelly product were the optimum amount of jelly formation. (3) Studied also in the same way the relation between the mechanical strength of jelly, and the analytical amout of pectic substance in jelly stock, extracted from Natsudaidai orange and Apple at different length of boiling time. The jelly strength. increases and reaches the maximum at 90 minutes boiling and gradually declines, but the extracted amount of pectic substance increases as the boiling time lengthens.

魚肉の坐りについて-VI

In order to obtain further knowledge on the function of the inorganic salts in the setting, the influence of u ?? ea and guanidine hydrochloride (abbrev. Gu-HC1) present with inorganic salts have been studied, using horse mackel meat* as a sample. Even when u ?? ea or Gu-HC1 is present in so low concentration with inorganic salts as it cannot for itself make the meat set, setting of the meat due to inorganic salts is in general decidedly enhanced (Figs. 1 and 2). Thus under coexistence of a small amount of the organic denaturants, anions may be sorted as 1. those (0.1M C1- and NO3-, 0.3-0.5M SO4--) which cannot for themselves make the meat set, but are helped to form jellies; 2. those (0.3M C1- and 0.1M SO4--) which for themselves are effective in setting, but are promoted to form jellies of higher elasticity and strength; 3. those (0.1M SCN-, 0.3-0.5M NO3-, and 0.5M C1-) which for themselves are highly capable for making the meat set, but are enhanced to produce friable jellies; 4. those (0.3-0.5M SCN-) which for themselves cause the meat set into friable jellies and are unlikely affected by organic denaturants. As it has been observed, there are two ways in the course of friable jelly formation, different according to the reagents added; a friable jelly is produced ‘A’ as such at the beginning, or ‘B’ through a jelly of high elasticity and strength. When a friable jelly is formed under coexistence of inorganic salt with Gu-HC1 or concentrated urea, the course is of type ‘A’ (Fig. 4), while under the influence of salts and urea of low concentration present together, it follows course ‘B’ (Fig. 3). It is notable that Gu-HC1 or urea alone forms jelly of type ‘B’ even when present in high concentration3). Interpreting these results in the light of assumption that hydration of proteins and formation of some gel structure are the essential factors of setting phenomenon, the authors have been led to the concept: (1) moderate denaturation of proteins would be necessary for the formation of jelly of high elasticity and strength, while excessive denaturation would result in the formation of a friable jelly; (2) inorganic anions could take part in producing a gel-structure by their action to denature proteins as well as in increasing the hydration of proteins. * Sample meat was mixed with half its own weight of water.

Physico-chemical studies on papaya and Indian gooseberry pectins

1. Highly purified pectin preparation from papaya and Indian gooseberry have been shown to form typical metal complexes and yield poly-galacturonic acid, arabinose and galactose on acid hydrolysis. 2. The viscosities of the pectin solutions were of the order usually found for long chain solvated polymers. Up to 0.5% concentration of pectin there was no visible change in relative viscosity with increase in temperature. 3. The formation of jellies under different concentrations of sugar, acid and pectin has been studied.

The study of aluminum soap‐hydrocarbon systems: Effect of additives and metathesis

SummaryMany additives have pronounced and manifold effects on the behavior of aluminum soaps‐hydrocarbon systems. Some additives accelerate the formation of jellies, other retard it. Some thicken the jellies, others liquefy them. The mechanism of the action of additives is probably manifold, too. One of the many possible mechanisms is that of metathesis between the fatty acid radical of the soap and acidic additives. The actual occurrence of such metathesis is demonstrated by both qualitative observations of a variety of systems and by the preparation in benzene of aluminum dibenzoate from the dilaurate.

Viscosity and jelly formation of concentrated sols of hydrous stannic oxide

Viscosity and jelly formation of concentrated sols of hydrous stannic oxide

Pectin Studies. III. General Theory of Pectin Jelly Formation.

Pectin Studies. III. General Theory of Pectin Jelly Formation.

The Vulcanization of Rubber in Concentrated Solution in the Presence of Ultra-Accelerators

Abstract The appearance of an article by Thiollet on the formation of jellies in rubber solutions containing rapid accelerators (Revue Générale du Caoutchouc, Vol. 9, No. 79, 5–9 (1932); Rubber Chemistry & Technology, 5, 296–300 (1932)) has suggested the publication of the present paper, which deals with experiments in the same field. In 1927 the author was occupied in studying the vulcanization of thick solutions of rubber containing ultra-accelerators. On account of lack of time this investigation was never carried as far as was desired, therefore the results may appear to be incomplete and the conclusions may seem a little bold because of a certain lack of precision. The object was to study the rate of vulcanization of these solutions as a function of their concentration. For this reason the effect of a series of solvents under the same conditions was studied, and in this respect the work resembles that of Thiollet. A similar investigation had been made earlier by Boiry (Caoutchouc & gutta-percha, 21, 12257–62, 12293–37, 12335–41, 12386–89, 12454–60 (1924); 22, 12507–509 (1925); India Rubber J., 68, 651–54, 687–89, 727–31, 771–73, 807–808 (1924)), but his work was concerned only with dilute solutions, containing at the most 5 grams of rubber for 100 cubic centimeters of toluene. The present work was under different conditions.