Temperature and Concentration Dependence of Density of Model Liquid Foods

Darros‐Barbosa, Roger; Balaban, Murat Ö.; Teixeira, Arthur A.

doi:10.1081/jfp-120017815

Cited by 33 publications

(17 citation statements)

References 16 publications

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“…A continuous distribution of PrP aggregates is observed starting in fractions with around 30–35% sucrose to the end of the gradient with 80% sucrose with no monomeric PrP in upper fractions. This suggest that all PrP is misfolded during the process forming mostly large fibrillary aggregates with quite heterogeneous sizes, densities ranging from 1.1 g/cm 3 to higher than 1.3 g/cm 3 [44]. The analysis of PK-treated sample reveals a similar sedimentation velocity pattern, with a continuous distribution of aggregates from 40–45% sucrose to 80%, indicating that part of the smallest aggregates could be PK-sensitive or composed by amorphous aggregates.…”

Section: Resultsmentioning

confidence: 99%

Development of a new largely scalable in vitro prion propagation method for the production of infectious recombinant prions for high resolution structural studies

et al. 2019

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The resolution of the three-dimensional structure of infectious prions at the atomic level is pivotal to understand the pathobiology of Transmissible Spongiform Encephalopathies (TSE), but has been long hindered due to certain particularities of these proteinaceous pathogens. Difficulties related to their purification from brain homogenates of disease-affected animals were resolved almost a decade ago by the development of in vitro recombinant prion propagation systems giving rise to highly infectious recombinant prions. However, lack of knowledge about the molecular mechanisms of the misfolding event and the complexity of systems such as the Protein Misfolding Cyclic Amplification (PMCA), have limited generating the large amounts of homogeneous recombinant prion preparations required for high-resolution techniques such as solid state Nuclear Magnetic Resonance (ssNMR) imaging. Herein, we present a novel recombinant prion propagation system based on PMCA that substitutes sonication with shaking thereby allowing the production of unprecedented amounts of multi-labeled, infectious recombinant prions. The use of specific cofactors, such as dextran sulfate, limit the structural heterogeneity of the in vitro propagated prions and makes possible, for the first time, the generation of infectious and likely homogeneous samples in sufficient quantities for studies with high-resolution structural techniques as demonstrated by the preliminary ssNMR spectrum presented here. Overall, we consider that this new method named Protein Misfolding Shaking Amplification (PMSA), opens new avenues to finally elucidate the three-dimensional structure of infectious prions.

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Section: Resultsmentioning

confidence: 99%

Development of a new largely scalable in vitro prion propagation method for the production of infectious recombinant prions for high resolution structural studies

et al. 2019

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“…The higher values of T A when compared with T A0 at each level of pressure can be attributed to the mixture meat extract + water that present a little higher c p capacity than that of pure water. According to DarrosBarbosa et al, [18] foodstuff in aqueous solution have a stronger deviation from pure water boiling point temperature at higher concentrations, due to a relative increase of the c p capacity. This is probably related to the difference in the equilibrium isomeric composition of aqueous solutions of hydrated solutes; less water-compatible solutes would lead to a more disturbed hydration layer, and consequently to T A higher than ideality.…”

Section: Boiling Point Elevationmentioning

confidence: 99%

Boiling point and specific heat of meat extract

Polachini

Betiol

Bastos³

et al. 2017

International Journal of Food Properties

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Meat extract is a by-product obtained from the cooking broth of meat processing, which is used as a flavoring agent in cooking and in pharmaceutical products. Information on the processing technology of meat extract and its corresponding thermodynamic properties have been seldom reported, making difficult the design of heat transfer processes with accuracy. Thus, the present work aimed to evaluate the boiling-point elevation (BPE) and specific heat (c p ) of meat extract in the range of concentrations and temperatures found during its processing. Boiling point temperature was determined experimentally as a function of pressure and soluble solid concentration of meat extract. Different correlations based on Dühring's rule, Antoine equation, and the model proposed by Crapiste and Lozano were obtained to represent the boiling point temperature and/or BPE in some processing conditions, resulting in good fitting accuracy. The representation of the experimental values of c p was evaluated by four empirical equations. The best fitting was acquired using a quadratic model simultaneously dependent on concentration and temperature of the meat extract. The close agreement between the experimental and predicted values reinforces the applicability of the resulting models for designing evaporation systems. ARTICLE HISTORY

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“…Referring to the study of Darros-Barbosa et al [33], the relationship among the thermal expansion coefficient β , solution density ρ , and temperature T is (at the standard atmospheric pressure):β=−1ρ(∂ρ∂T).…”

Section: Temperature Characteristics In the Pa Measurementmentioning

confidence: 99%

Research on the Temperature Characteristics of the Photoacoustic Sensor of Glucose Solution

Tao

et al. 2018

Sensors

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In order to weaken the influence of temperature on photoacoustic (PA) measurements and compensate PA signals with a proposed theoretical model, the relationship of PA signal amplitude with temperature, under the condition of different glucose concentrations and different light intensities, was studied in this paper. First, the theoretical model was derived from the theory of the PA effect. Then, the temperature characteristics of the PA signals were investigated, based on the analyses of the temperature-dependent Grüneisen parameter in glucose solution. Next, the concept of a PA temperature coefficient was proposed in this paper. The result of the theoretical analysis shows that this coefficient is linear to light intensity and irrelevant to the concentration of glucose solution. Furthermore, a new concept of a PA temperature coefficient of unit light intensity was proposed in this paper. This coefficient is approximately constant, with different light intensities and solution concentrations, which is similar to the thermal expansion coefficient. After calculation, the PA temperature coefficient by the unit light intensity of glucose solution is about 0.936 bar/K. Finally, relevant experiments were carried out to verify the theoretical analysis, and the PA temperature coefficient of the unit light intensity of glucose solution is about 0.04/°C. This method can also be used in sensors measuring concentrations in other aqueous solutions.

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Temperature and Concentration Dependence of Density of Model Liquid Foods

Cited by 33 publications

References 16 publications

Development of a new largely scalable in vitro prion propagation method for the production of infectious recombinant prions for high resolution structural studies

Development of a new largely scalable in vitro prion propagation method for the production of infectious recombinant prions for high resolution structural studies

Boiling point and specific heat of meat extract

Research on the Temperature Characteristics of the Photoacoustic Sensor of Glucose Solution

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