No abstract

No abstract

No abstract

Response surface methodology was used to determine the optimum processing conditions that yield maximum apparent viscosity and extraction yield and consistency coefficient with minimum protein content and flow behavior index during extraction of Qodume Shirazi seed gum. Extraction temperature (25–85C), pH (4–10) and water : seed (20:1–60:1) were the factors investigated. Experiments were designed according to Central Composite Face Center Design with these three factors, including central and axial points. The response surfaces showing the interaction of process variables were constructed. Solution with 3% concentration of each gum with different extraction methods were made to evaluate the flow properties of gum extracted from Qodume seeds. The Power‐law model was successfully applied to fit the shear stress versus shear rate data of gum solution. The flow behavior indices, n, varied in the range of 0.25–0.41. The consistency coefficients, k, were in the range of 5.5–8.62 Pa·sn. Applying desirability function method, optimum operating conditions were found to be extraction temperature of 36.3C, pH of 4 and water : seed of 40:1. At this optimum point, apparent viscosity, extraction yield and protein content, consistency coefficient, flow behavior index were found to be 855.9 (mPa·s), 287.3 (g/kg), 1.27 (%), 8.27 (Pa·sn) and 0.29, respectively. PRACTICAL APPLICATIONS Growing use of hydrocolloids in food industries has brought about the need for new sources of these products. Therefore, there could be a substantial market for new source of produced gum. The aim of the present paper was to choose a suitable new source for extracting polysaccharides. Qodume Shirazi is a medicinal seed grown in the Middle East that produces a high amount of mucilage. Thus we optimized the best method for extraction of mucilage from this seed, which is important for producing gum from Qodume Shirazi and assessed the flow behavior of the gum.

No abstract

In this study, the probiotic potential of Lactobacillus strains isolated from traditional Kurdish cheese was investigated. The Lactobacillus strains were examined for resistance to gastric acidity and bile toxicity, antimicrobial activities, autoaggregation, coaggregation, hydrophobicity, adhesion to Caco-2 cells, and antibiotic susceptibility. The results showed that all strains tested tolerate acid gastric conditions (pH 2.0 and 3.0), and all of them were bile resistant (at 0.3 and 1% concentration). Although no antibacterial activity was detected in vitro assay for the treated (neutralized to pH 6.5 and treated with catalase) cell-free culture supernatant (CFCS) of strains, untreated CFCS showed strong antagonistic activity against two known pathogens bacteria. All strains exhibited a strong autoaggregating phenotype and manifested a high degree of coaggregation with pathogens. On the other hand, majority of studied strains were found sensitive to different antibiotics, such as ampicillin, penicillin, ciprofloxacin, chloramphenicol, erythromycin, rifampicin, and tetracycline, and were resistant to vancomycin and streptomycin. Finally, isolated strains showed good hydrophobicity and adherence to Caco-2 cell line, so they could be exploited for food manufacture.

No abstract

No abstract