Results of microfluidic chip technology using SEP buffer were comparable to those of SDS-PAGE and previously reported data.

The influence of calcium fortification by the addition of calcium chloride on quality parameters of ice cream based on physical properties was investigated, as was the effect of kappa-carrageenan at modifying the effects of this calcium fortification. Four ice cream mixes of conventional composition, with added kappa-carrageenan (0 or 0.025%) and added calcium chloride (0 or 4.4 g L(-1) = 40 mM of added Ca(2+)), were prepared. Modulated temperature-differential scanning calorimetry was used to investigate the effect of calcium chloride on the nucleation temperature, enthalpy of melting, and freezing point depression. The protein composition of 15.4% (wt/wt) reconstituted skim milk powder solutions with or without 4.4 g L(-1) added CaCl(2) and in the supernatant after ultracentrifugation was determined. Fat particle size distributions in ice cream were characterized by light scattering. Ice crystal sizes before and after temperature cycling were determined by cold-stage light microscopy. The results demonstrated that the addition of calcium chloride led to a substantial increase in ice crystal sizes and in fat partial coalescence, which were exacerbated by the addition of kappa-carrageenan. These results can be explained by the interaction between Ca(2+) ions and casein micelles, rather than any effects on freezing point depression. The calcium ions led to a more compact micelle, less serum beta-casein, and high fat destabilization, all of which would be expected to reduce macromolecular structure and volume occupancy in the unfrozen phase, which led to increased rates of ice recrystallization.

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A produção da nogueira-macadâmia é quantificada em "noz em casca" (casca e amêndoa). Assim, cultivares que possuam maior calibre detêm maior valor comercial. Sendo assim, o objetivo do presente trabalho foi realizar a análise de frutos e nozes de 22 cultivares de nogueira-macadâmia. As cultivares utilizados foram: 'África', 'Beaumont' (695), 'Cannon', 'C160', 'Doroti', 'Edson', 'Flor Rosa', 'HAES 722', 'HAES 814', 'HAES 816', 'HAES 842', 'HAES 849', 'IAC Campinas-B', 'IAC 9-20', 'IAC 9-20X', 'IAC 4-12B', 'Kau' ('HAES 344'), 'Keauhou' ('HAES 246'), 'Keaumi' ('IAC 4-20'), 'Mauka' ('HAES 741'), 'Pahala' ('HAES 788') e '791 Fuji'. Foram determinadas as dimensões (comprimento e diâmetro) e a massa fresca do carpelo, casca e amêndoa, além da massa fresca da "noz em casca" (casca e amêndoa), do TR (relação entre a massa das nozes em casca e a massa das amêndoas resgatadas). As cultivares apresentam diferenças quanto as dimensões dos frutos. A cultivar 'Edson' apresentou frutos e nozes com maiores dimensões e massa. Apenas as cultivares 'Pahala', 'Beaumont', 'IAC 9-20X' e 'Keaumi' apresentaram TR menor que 30%.

The potential of capillary electrophoresis was demonstrated to the determination of fatty acids in food and cosmetic samples and a validated method is proposed to palmitic, stearic, oleic and linoleic acids quantification in these samples.

With an aim to improve the in vitro production of bovine embryos, the present study investigated the effect of serum and oxygen tension during IVM on oocyte developmental competence. Four experimental groups were evaluated: G1, 10% oestrus cow serum (OCS) with 20% O(2); G2, 0.1% polyvinyl alcohol (PVA) with 20% O(2); G3, 10% OCS with 5% O(2); and G4, 0.1% PVA with 5% O(2). The proportion of MII oocytes, blastocyst rates and total cell number were not affected (P > 0.05) when the OCS was replaced with PVA under 5% O(2), whereas a higher (P < 0.05) blastocyst rate and total cell number were found with OCS compared with PVA under 20% O(2). The apoptosis index was lower in blastocysts from oocytes matured with PVA under 5% O(2) (G4) compared with other groups (G1, G2 and G3), but no differences (P > 0.05) were found in maturation and blastocyst rates. Significant differences were found in the amount of specific transcripts in oocytes matured under different conditions. In conclusion maturation with PVA and 5% O(2) provides an efficient in vitro culture condition for the maturation of bovine oocytes.

No abstract

RESUMOComparou-se a quantidade relativa de transcritos de origem materna entre oócitos bovinos maturados in vivo e maturados em diferentes condições in vitro.