ORCID Profile
0000-0001-6280-8361
Current Organisations
University of Kiel
,
Technical University of Berlin
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Publisher: Elsevier BV
Date: 07-2012
DOI: 10.1016/J.FOODCHEM.2012.01.046
Abstract: Kefiran, a water-soluble heteropolysaccharide with molecular weight of 1.35×10(6)Da and a specific optical rotation of +64° (c 1.0, H2O), was isolated from kefir grains grown in cheese whey and further purified through DEAE-Sepharose XK26. Response surface methodology was employed to optimise the culture conditions for kefiran production from kefir grains to be lactose concentration 67 g/l, yeast extract 13g/l, pH 5.7 and temperature 24°C. Intrinsic viscosity was 5.84 dl/g using the Huggins extrapolation and 5.53 dl/g using the Kramer extrapolation. Monosaccharide analysis revealed that kefiran is composed of glucose (Glc) and galactose (Gal) in a relative molar ratio of 1.0:1.1. Its structural features were elucidated by a combination of FT-IR, methylation and GC-MS analysis, periodate oxidation-Smith degradation, partial acid hydrolysis and NMR spectroscopy ((1)H, (13)C and HMBC). The data obtained indicated that kefiran possessed a backbone of (1→6)-linked Glc, (1→3)-linked Gal, (1→4)-linked Gal, (1→4)-linked Glc and (1→2,6)-linked Gal, with a branch attached to O-2 of Gal residues and terminated with Glc residues.
Publisher: Springer Science and Business Media LLC
Date: 09-2012
Publisher: Elsevier BV
Date: 2013
Publisher: Springer Science and Business Media LLC
Date: 12-04-2011
Publisher: The Royal Society of Chemistry
Date: 15-10-2015
DOI: 10.1039/9781782622796-00060
Abstract: Starch is a well-known and highly characterized biopolymer comprised of blocklets of semicrystalline segments. The crystalline segments of starch granules can be isolated by mild acid hydrolysis employing either hydrochloric or sulfuric acid. This results in the formation of starch nanocrystals, which have attracted growing attention in recent decades for their interesting and unique properties. This chapter critically reviews the recent advances in the preparation of starch nanocrystals and reports the critical steps needed to modify them chemically for new applications. Novel and improved techniques are outlined in order to optimize the preparation of starch nanocrystals from a wide range of starch sources. Advanced methods used to characterize starch nanocrystals and to understand their interactions with polymer matrices are also reported. In addition, the physicochemical properties, including mechanical, barrier, morphological, thermal, swelling and emulsification, are presented with potentially new insights into the development of starch nanocrystals for industrial applications.
Publisher: Walter de Gruyter GmbH
Date: 20-11-2010
Abstract: Determination of physical and mechanical properties can facilitate the design calculations of harvesting, handling, sorting and processing equipments. In this study, these properties of mungbean have been evaluated as a function of seed moisture content varying from 8.72 to 27.41% (d.b.). In this moisture range, the length, width, thickness, geometric mean diameter and surface area increased significantly (p 0.05) from 4.32 to 5.10 mm, 3.33 to 3.54 mm, 3.30 to 3.59 mm, 3.62 to 4.01 mm and 41.1 to 50.6 mm2, respectively, whereas sphericity, porosity, bulk and true density decreased significantly (p 0.05) from 83.80 to 78.63%, 39 to 36.56%, 841.3 to 730.7 kg/m3 and 1379.1 to 1151.8 kg/m3, respectively. Moreover, thousand seed mass, angle of repose and terminal velocity increased (p 0.01) from 37.3 to 43.8 g, 31.6 to 40.3° and 4.9 to 5.8 m/s, respectively, by increasing the moisture content. The static coefficient of friction of mungbean seed increased against the surfaces of four structural materials, namely plywood (31.54 %), glass (29.54%), stainless steel (21.56%) and galvanized iron sheet (11.41%) as the moisture content increased from 8.72% to 27.41% d.b. Also, the results showed that the force required for initiating seed rupture decreased from 40.56 to 23.04 N and 59.82 to 19.51 N, and the energy absorbed at seed rupture increased from 7.20 to 27.36 mJ and 9.87 to 31.22 mJ by increasing in moisture content from 8.72% to 27.41% d.b. for vertical and horizontal orientations, respectively (p 0.01).
Publisher: Elsevier BV
Date: 2012
Publisher: Elsevier BV
Date: 04-2017
Location: Iran (Islamic Republic of)
Location: Iran (Islamic Republic of)
No related grants have been discovered for Seyed Mohammad Taghi Gharibzahedi.