RESUMOMedidas reólogicas sob cisalhamento oscilatório foram realizadas em reômetro de tensão e deformação controladas com suspensões de concentrado de proteínas do soro do leite (WPC) a 10% (m/m) em água e a diferentes condições de pH (pH 4,0, 4,6 e 7,0). O processo de gelificação induzida pelo calor foi investigado, assim como as propriedades viscoelásticas dos géis formados a 80°C e daqueles formados após o decréscimo da temperatura a 20°C. Foi verificado que, em presença de teores significativos de sais, procedentes do próprio soro, a concentração usada nos experimentos foi suficiente para a formação de géis macroscópicos, e que o pH exerce papel importante na formação e na natureza estrutural dos géis. reologia; concentrado de proteínas do soro do leite; gelificação; propriedades funcionais. Palavras-chave: SUMMARY RHEOLOGICAL CHARACTERIZATION OF THE HEAT-INDUCED GELATION OF WHEY PROTEINS AND OF THE RESULTING GELS UNDER VARIED pH CONDITIONS. Rheological measurements have been carried out in a controlled stress and strain rheometer on a whey proteins concentrate (WPC) at 10% (w/w) in water and at different pH conditions (pH 4.0, 4.6 and 7.0). The heat-induced gelation process was investigated, as well as the viscoelastic properties of the gels formed at 80°C and those formed after decreasing the temperature to 20°C. The results indicated that, in the presence of significant contents of salts from the whey sample, the concentration used in the experiments was sufficient for the formation of macroscopic gels, and that the pH exerts an important role on the formation and on the structural nature of the gels.rheology Janeiro, Caixa Postal 68525, CEP: 21945-970, Rio de Janeiro, RJ. Fone: (21) 2562-7204. Fax: (21) 22701317. E-mail: ctandrade@ima.ufrj.br -INTRODUÇÃOO soro do leite bovino, fluido obtido após a transformação da caseína em queijo ou a sua remoção para a produção de caseinato ou outros ingredientes, consiste de uma mistura complexa de proteínas globulares (~0,6%), lipídios, minerais e lactose, em água (93%) [9]. A secagem e a remoção de componentes não-protéicos, com o aumento da concentração em proteínas, levam a produtos comerciais, denominados concentrados (WPC, com 25 a 80% de proteínas) ou isolados (WPI, 90% de proteínas) de proteínas do soro do leite. Os WPC e WPI vêm sendo usados pela indústria alimentícia devido as suas propriedades nutricionais e funcionais. A -lactoglobulina, proteína cujo teor no soro alcança 55-62%, a (~10%), as imunoglobulinas (~10%) e a albumina do soro do leite (6%) constituem-se nas macromoléculas responsáveis pelas propriedades funcionais dos WPC e WPI, dentre as quais podem ser citadas as de agentes gelificantes, emulsificantes e estabilizantes de espuma.A gelificação de proteínas globulares tem sido investigada extensivamente e pode ser promovida por meio de tratamentos ácido ou enzimático, por adição de sais, e pela ação de calor [3,4]. Quando induzida pelo calor, a pH neutro, a gelificação de proteínas globulares aparentemente consiste de um processo em du...
Introduction. The creation of rational combined medicines with hepatoprotective activity is an urgent task of medicinal science. Ademetionin shows pharmacological ef-fectiveness in cytolysis, cholestasis, synthetic insufficiency. Silybin, in turn, is effective in cytolysis, synthetic insufficiency, mesenchymal inflammation, fibrosis and pathological regeneration. Thus, the combination of these substances covers almost the entire set of clinical and morphological syndromes of liver damage and has a wide range of effects in various liver pathologies.Aim. The purpose of this study was to develop a combined granular dosage form containing a thick extract of milk thistle, ademetionin and analytical support for this process.Materials and methods. To obtain a thick extract from the fruits of Silybum marianum L. a traditional percolation method was used in a battery of 3 diffusers. Extractant removal was performed using a rotary evaporator IR-1M3 under vacuum. For the analysis of silybin in the obtained thick extract from the fruit of S. marianum L. the method of HPLC was used. Validation evaluation of the method was performed according to generally accepted parameters.Results and discussion. A modular combined dosage form based on a thick extract of S. marianum L. and ademethionine was developed. Lactose was introduced as an auxiliary agent. The quality of pellets was evaluated according to generally accepted criteria. The validation parameters of the manufactured dosage form were determined using the HPLC method. Accuracy and precision were determined by the method of additives in a series of 9 experimental samples of granules. The results of determining the linearity, precision and correctness of the method for determining silybin and ademetionin in a combined model drug form showed correct results.Conclusion.Thus, a combined granular dosage form containing a thick extract of milk thistle, ademetionin, has been developed. Analytical support of this process using the HPLC method was performed. Validation studies of the developed methodology were carried out. The field of application of the obtained results is practical pharmacy. Further research should concern the conduct of a set of pharmacological tests.
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