Effects of oxidative browning inhibitors on sweet potato protein (SPP) recovery and quality were studied. Oxidative browning inhibitors successfully decreased sweet potato oxidative browning, but reduced both SPP extractability and recovery. Ultrafiltration/diafiltration processed sweet potato (UDSP) protein (at pH 4, 6 and 7) showed significantly (p <0.05) higher yield, purity, solubility, thermal stability and amino acid constituents than that of isoelectrically precipitated sweet potato (IPSP) protein (at pH 4). The yield of UDSP proteins was more than twice that of IPSP protein. Denaturation temperature (T d), enthalpy change (ΔH) and solubility (at pH 3 and 8) of UDSP proteins were in the ranges 82.89–90.29°C, 6.34–11.35 (J/g) and 71.4–94.2%, respectively, while that of IPSP protein were 85.27°C, 2.35 (J/g) 31.2% and 55.5%, respectively. Ratio of SPP essential amino acid to the total amino acid ratio ranged from 0.49 to 0.51. SPP in vitro digestibility and digestibility-corrected amino acid score (PDCAAS) ranged 70–80.7% and 44.79–51.08%, respectively.
Publication date: July 2013Source:Journal of Solid State Chemistry, Volume 203 Author(s): S. Kumar , K. Singh , M. Miclau , Ch. Simon , C. Martin , A. Maignan The change from antiferromagnetism induced ferroelectricity to spin glass ferroelectric relaxor has been studied along the ... more
Publication date: July 2013Source:Journal of Solid State Chemistry, Volume 203 Author(s): Brian B. Kitchen , Nina Verdal , Terrence J. Udovic , John J. Rush , Michael R. Hartman , Daniel J. DeVries To investigate the previously reported low-temperature phase transition in rubidium ... more
Publication date: July 2013Source:Journal of Solid State Chemistry, Volume 203 Author(s): T. Sasikala , L. Rama Moorthy , A. Mohan Babu , T. Srinivasa Rao The present work reports the absorption, photoluminescence and decay properties of singly doped Dy3+ and co-doped Dy3+/Tm3+ ions ... more
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