Avaliação da solubilidade de cobre e zinco em caldos de leguminosas

Andrade, Édira Castello Branco de; Barros, Aline Mota; Takase, Iracema

doi:10.1590/s0101-20612003000300016

Cited by 4 publications

(3 citation statements)

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“…The extent of the supersaturation or supercooling is referred to the metastable zone width (MSZW). The equilibrium and kinetic methods have usually been used for solubility determination (Black et al, 2013;Andrade et al, 2003;Elder & Holm, 2013;Três et al, 2007;Zhang et al, 2012), while methods such as turbidity monitoring (Zhang et al, 2012;Rabesiaka et al, 2011), Focused Beam Reflectance Measurement (FBRM), (Barrett & Glennon, 2002;Sun et al,2010), and electric conductivity method (Wu et al, 2012) have been used for MSZW determination.…”

Section: Introductionmentioning

confidence: 99%

Solubility and Seeded Metastable Zone width of functional sugar L-arabinose

Hu¹,

Huang²,

Zhang³

et al. 2015

Food Sci. Technol (Campinas)

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L-arabinose is widely used in food, medicine, chemistry, and biology fields; however, solubility and seeded metastable zone width (MSZW) of L-arabinose have not been reported in the literature. In this paper, solubility and MSZW of L-arabinose in aqueous solution were determined. Solubility of L-arabinose was measured in the range of 20-68 °C by a conventional equilibrium solubility method and quantitation was determined using the ion chromatography technique. Seeded MSZW was determined in the range of 51-73% by the calorimetric method. The effect of two salts (potassium chloride and calcium chloride) on the solubility and MSZW of L-arabinose were also evaluated. Results showed that both potassium chloride and calcium chloride increased the solubility of L-arabinose, and this increase was intensified with temperature rise. The MSZW of L-arabinose was not constant but a spread. Potassium chloride increased the MSZW of L-arabinose. However, the effect of calcium chloride on MSZW of L-arabinose was concentration dependent. Conclusion: the L-arabinose solubility increased with the increase in temperature, and both potassium chloride and calcium chloride increased the solubility of L-arabinose in aqueous solution. The seeded MSZW of L-arabinose is not a constant; it increases in the presence of potassium chloride and varies with the change in calcium chloride concentration.

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Section: Introductionmentioning

confidence: 99%

Solubility and Seeded Metastable Zone width of functional sugar L-arabinose

Hu¹,

Huang²,

Zhang³

et al. 2015

Food Sci. Technol (Campinas)

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“…These minerals perform essential functions in the body as components of prosthetic groups in proteins or ions dissolved in body fluids that regulate the activities of many enzymes and maintain the acid-base balance and osmotic pressure necessary for physiological homeostasis (Andrade et al, 2003). The minerals found at higher concentrations were sodium, calcium and potassium.…”

Section: Physical Chemical and Mineral Characterisation Of Emulsionsmentioning

confidence: 99%

Effect of Brazil nut oil (Bertholletia excelsa HBK) on the physical, chemical, sensory and microbiological characteristics of a mayonnaise-type emulsion

Guerra¹,

Aguiar²,

Duncan³

et al. 2017

Afr. J. Biotechnol.

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The objective of this study was to evaluate the influence of emulsifiers on the chemicophysical, colorimetric, microscopic and sensorial properties, and the stability of a mayonnaise-type emulsion prepared with Brazil nut oil (Bertholletia excelsa H.B.K). For this purpose, two emulsifiers were used: a soya protein isolate and dehydrated and pasteurised egg yolk as a source of protein. Both formulations had high energy and lipid contents but low mineral and carbohydrate contents. The formulation with egg yolk exhibited higher levels of minerals, such as potassium and calcium, than the emulsion with soya. The mean particle diameter of the Brazil nut-soya emulsion ranged from 8.78 to 24.15 µm, and that of the Brazil nut-yolk emulsion ranged from 0.85 to 22.41 µm, indicating that size directly influences the viscosity of the emulsion. Thus, the Brazil nut-soya emulsion can be characterised as a monodisperse emulsion. The Brazil nut-yolk emulsion was darker, or had lower lightness (L*), compared to the Brazil nut-soya emulsion. The formulation with soya protein was demonstrated to be unsuitable for consumption due to a high microbial load, specifically moulds and yeasts, and was excluded from the sensory evaluation. However, the egg yolk emulsion showed acceptable microbiological parameters according to current legislation. The consumer acceptance means were greater than 6.95 (maximum of 9 on the hedonic scale). Acceptance of the emulsion was also confirmed by purchasing attitude, for which 75% of consumers stated they would purchase the product. Thus, soya protein is not viable for the production of an emulsion with Brazil nut oil, whereas egg yolk is a better emulsifier, which can influence the physicochemical, nutritional and sensory parameters. Additionally, the product can be stored at room temperature, which is an economically feasible feature for the consumer market.

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“…Biodisponibilidade refere-se à proporção da quantidade total de elementos minerais presentes em um meio nutritivo que é potencialmente absorvível numa forma metabolicamente ativa (HOUSE;WELCH, 1984;WAPNIR, 1998;ANDRADE, 2003;MILES, 2000 (CAMAKARIS et al, 1999;OLIVARES, 1996;MERCK, 2006), participando como co-fator de muitas enzimas, sendo a maioria oxidases (HASSAN et al, 2000), e as cuproenzimas localizadas no núcleo celular (CAMAKARIS, et al, 1999). Além disso, age nos sistemas fisiológicos e bioquímicos dos animais (LEÓN et al, 2000).…”

Section: Biodisponibilidade Dos Mineraisunclassified

Preparação e caracterização físico-química de complexos de hidrolisados parciais de proteína com minerais

Franzan¹

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AGRADECIMENTOSPrimeiramente a Deus, pelos momentos de luz que sempre me guiaram ao alcance dos meus objetivos.Aos meus pais, Ivonete e Antonio, por acreditar e confiar sempre, pelo patrocínio dos meus sonhos, pelos ensinamentos ao longo de toda a vida, pela presença em todos os momentos que eu precisei e pelo amor incondicional e eterno que sempre teremos uns pelos outros.Ao meu irmão Ricardo, pelo carinho e estímulo de viver a vida intensamente.Ao meu companheiro Sérgio, por estar junto a mim em todos os momentos, bons ou ruins, sentindo sua presença e seu amor mesmo à distância. Pelo apoio, amor, carinho e principalmente pela compreensão. Por me fazer enxergar sempre o que há de bom ao meu redor com entusiasmo e alegria. Por me fazer feliz todos dias e ter dado à minha vida o amor, essencial, e o colorido que faltava para ela se tornar completa e plena.Ao meu orientador, Prof. Dr. Osvaldo de Freitas, por ter me ensinado que quando queremos muito alcançar um objetivo já percorremos metade de sua trajetória, por ter me dado a oportunidade e confiado em desenvolver esse trabalho, pelos ensinamentos e pela contribuição para o meu crescimento profissional, científico e intelectual. RESUMOOs minerais essenciais participam de várias funções vitais do organismo, suas deficiências contribuem de maneira significante para a morbidade e mortalidade na infância, especialmente nos países em desenvolvimento, sendo consideradas como problema de saúde pública em todo o mundo. Minerais apresentados na forma de complexos orgânicos têm sido propostos para correção destas deficiências por apresentarem maior biodisponibilidade, quando comparados aos equivalentes sais inorgânicos. Os minerais cobre, ferro, manganês e zinco são essenciais aos organismos vivos (humano e animal), a manutenção de seus níveis de acordo com as necessidade fisiológicas contribuem para a manutenção da saúde, resultando em benefícios econômicos. No presente trabalho foi realizada a preparação e caracterização físico-química de complexos dos minerais Cobre (Cu), Ferro (Fe), Manganês (Mn) e Zinco (Zn) com hidrolisados parciais de proteína de soja. As hidrólises utilizando as enzimas Aranzime e Alcalase foram mais eficientes que as demais hidrólises enzimáticas ou ácidas, entretanto somente a Alcalase foi aprovada para a manufatura de produtos alimentares de consumo humano. A coordenação entre os metais e o hidrolisado pode ser confirmada por pelo deslocamento das bandas ν NH2 , ν aCOO -e ν sCOO -. Os complexos obtidos de cobre, ferro, manganês e zinco, posuem em sua composição os respectivos percentuais de ligação: 2,21%, 1,22%, 12,38% e 10,40%. Abstract ABSTRACTThe essential minerals participate in many vital functions in the organism, its deficiencies contribute in significant way for the morbidity and mortality in the childhood, especially in developing countries, being considered as public health problem in the whole world. Minerals presented in the form of organics complexes have been considered a good choice for these deficiencies, because it presents g...

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Avaliação da solubilidade de cobre e zinco em caldos de leguminosas

Cited by 4 publications

References 4 publications

Solubility and Seeded Metastable Zone width of functional sugar L-arabinose

Solubility and Seeded Metastable Zone width of functional sugar L-arabinose

Effect of Brazil nut oil (Bertholletia excelsa HBK) on the physical, chemical, sensory and microbiological characteristics of a mayonnaise-type emulsion

Preparação e caracterização físico-química de complexos de hidrolisados parciais de proteína com minerais

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