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Kasetsart J. (Nat. Sci.) 40 : 223 - 231 (2006) Influences of Physicochemical Characteristics of Rice Flour and Cassava Starch on the Gelation of Calcium-Induced Egg Albumen-Flour Composite Parichat Hongsprabhas* and Kamolwan Israkarn ABSTRACT Mechanical properties of calcium-induced composite gel made of egg albumen (EA) containing 15% protein (w/v) and 30% of rice flour (RF), cassava starch (CS) or a mixture of RF and CS at the ratio of 1:1, added with 0-70 mM calcium lactate and 1% of i-carrageenan were characterized. The twophase exponential decay model suggests that the calcium lactate concentration did not have significant effect on the stress decay mechanism of the flour-protein composite gel (p≥0.05). However, the type of flour filler regulated the stress decay behavior (p
224 proteins described by Barbut and Foegeding (1993) and Doi (1993). The use of two-stage gelation of protein matrix introduced by Wongsasulak et al. (2004) could avoid phase inversion of the continuous protein phase to gelatinized starch phase occurred when the starch to protein ratio was higher than 3 : 10 reported by the other investigators (Aguilera and Rojas, 1996; 1997; Aguilera and Baffico, 1997). The salt-induced gelation and film formation of the egg albumen (EA) and cassava starch (CS) has been previously demonstrated as a potential carrier and coating for the oil-soluble compound such as paprika oleoresin by Wongsasulak et al. (2006). The release characteristics of the core material from the starch-protein composite matrix are mainly dependent on the microstructure of the composite, which were influenced by the composition, types and concentration of salt, temperature and water availability during its applications. Apart from the salt types and their concentrations, the source of starch also played an important role in determining the mechanical properties of the protein-starch composite gel (Hongsprabhas and Dit-udom-po, 2006). The EArice flour (RF) composite gels were reported to be more rigid but had lower extensibility than the EA- CS composite gel. It was shown that the mechanical properties of the EA-RF, unlike those of the EA-CS, were dependent on the mechanical properties of the continuous protein phase although the starch to protein ratio was as high as 2:1. We hypothesized that apart from the volume fraction of the filler, the structural reinforcement of the composite was also relied on the mechanical strength of the filler. This study was aimed to further investigated the roles of starch granular characteristics on the stress transmitting mechanisms of the heated calcium-induced EAflour composite gels. A better understanding on the influences of the separated starch phase on Kasetsart J. (Nat. Sci.) 40(1) the mechanical properties of the composite gel could help designing the mechanical properties of the composite structure containing high level of starch. MATERIALS AND METHODS Dried egg albumen (EA) powder (High gel type, SA Igreca, France) was obtained from Winner Group Enterprise Ltd., Thailand. The powder had a protein content of 86.25% (dried weight basis) determined by Kjeldahl analytical method using the N factor of 6.25 (AOAC, 2000). Food grade rice flour (RF, 10.28% moisture content, 7.59% protein, Jade Leaf Brand, Bangkok Interfood Co. Ltd., Bangkok, Thailand) and cassava starch (CS, 12.17% moisture content and no protein detected by Kjeldahl method, Jade Leaf Brand, Bangkok Interfood Co. Ltd., Bangkok, Thailand) were used in this study. The ι-carrageenan (Marcel Carrageenan, Quezon City, Philippines) was kindly supplied by Behn Meyer and Co. (T) Ltd., Bangkok, Thailand. Reagent grade of calcium lactate (Fluka, Fluka Chemie AG, Switzerland) was used in entire study. Thermal properties of food grade rice flour and cassava starch A Pyris 1 DSC (Perkin Elmer, USA) was used in this study to characterize thermal properties of food grade RF and CS. Flour suspensions of 15 or 30% (w/w) were prepared in distilled water and pipetted into the stainless steel pans, which were later hermetically sealed. The samples were heated at a rate of 12.5 °C/min from 30 to 95 °C to determine the transition temperature and enthalpy of gelatinization. The heating rate used was similar to the rate used in the Rapid Viscoamylography previously reported (Hongsprabhas and Dit-udomp, 2006).
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January - March 2006 Volume 40 Numb
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KASETSART JOURNAL NATURAL SCIENCE T
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In sacco Degradation Characteristic
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2 and management practices a sorghu
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4 the greater plant height was obta
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6 at Wolenchity (Figure 3) that led
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8 Stover and aboveground biomass Co
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10 Radford, B.J., A.J. Dry, L.N. Ro
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12 At present, new cultivars with h
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14 2000), grapevine (Lavee, 2000),
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16 repeatability of FW, FLT, FLW, S
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18 (Table 5) indicating that select
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Kasetsart J. (Nat. Sci.) 40 : 20 -
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22 measured to define fruit shape i
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24 for higher fruit number and yiel
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28 (Table 2). The numbers of flower
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30 to the color of fruit and seed c
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32 1999. Carrots and related vegeta
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34 MATERIALS AND METHODS Laboratory
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36 DISCUSSION Extensive studies hav
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38 from Gossypium hirsutum. J. Inse
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40 The natural resistance of plants
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42 4. Data collection and statistic
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44 was not significantly different
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46 showed the highest yield compare
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48 Kessmann, H., T. Staub, C. Hofma
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50 There are approximately 60 comme
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52 in PBST containing 2% ovalbumin
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54 Kasetsart J. (Nat. Sci.) 40(1) T
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56 Virus-free orchid plants show fa
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60 feed source was based on purchas
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62 intake of DM, CP, ether extract
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64 relatively slow and short. The p
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66 week 4. Milk composition was not
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68 Agricultural Experiment Station.
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70 et al., 2002). In contrast to ma
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72 level and showed marked polymorp
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76 loam (Eutric Fluvisol) soil and
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78 Eugenia caryophyllata, Echinops
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80 CONCLUSION In conclusion, out of
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82 of chromic acid titration method
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84 initials at the time of pinning
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86 vessels a point where the number
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88 Kasetsart J. (Nat. Sci.) 40(1) T
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90 CONCLUSIONS In the investigation
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92 1994; Strand et al., 1997). Now
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94 The clones were grown overnight
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96 isozymes. The copy number for nu
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98 Helianthus annuus. Theor. Appl.
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100 MATERIALS AND METHODS Plant mat
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102 The amount of Na + (%) 6 5 4 3
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104 NGE, 7-16 folds). Finally, all
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106 Anal. Biochem. 162: 156-159. Cr
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108 grown for academic purpose at N
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110 Cluster A was further separated
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112 Table 2 Similarity index of 19
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114 subjected to UPGMA and resultin
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116 Tabel 3 The similarity index of
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118 formation as seen from phylogen
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120 Genet. 101: 860-864. Lerceteau,
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122 INTRODUCTION Methylotrophic yea
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124 RESULTS AND DISCUSSION Screenin
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126 optimum temperature, insignific
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128 medium of C. boidinii (Volfova
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130 was observed soon after 24h cul
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132 Kasetsart J. (Nat. Sci.) 40(1)
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134 ACKNOWLEDGEMENTS This work was
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138 Determination of enzyme activit
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140 Table 1 Optimum and stability o
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142 for example recombinant E. coli
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144 were studied for β-1,3-1,4-glu
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146 ACKNOWLEDGEMENT This work was s
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150 vulcanization times were calcul
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152 RESULTS AND DISCUSSION Mechanic
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154 Kasetsart J. (Nat. Sci.) 40(1)
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156 blend with 0.5 phr Irganox. How
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160 (AA-680 ShiMADZU, Atomic Absorp
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162 warm, relatively shallow and hi
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164 cycle in crustacean (Chen et al
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166 Salaenoi, J. 2004. Changes of e
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168 MATERIALS AND METHODS This rese
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170 DISCUSSION The average total am
Page 177 and 178: Kasetsart J. (Nat. Sci.) 40 : 172 -
Page 179 and 180: 174 repacked and scanned three time
Page 181 and 182: 176 found the most in the shrimp fe
Page 183 and 184: 178 PLS model The comparison betwee
Page 185 and 186: 180 brix value and dry matter of ma
Page 187 and 188: 182 approach to increase immunity t
Page 189 and 190: 184 higher (P
Page 191 and 192: 186 levels were significantly eleva
Page 195 and 196: 190 currents. Zone 4: River outlet
Page 197 and 198: 192 standing waters, thus the occur
Page 199 and 200: 194 and moving to 59%TL in juvenile
Page 203 and 204: 198 thin membrane (Figure 1A, B). T
Page 205 and 206: 200 were clearly seen. The presence
Page 207 and 208: 202 could change to female at 6-12
Page 211 and 212: 206 water until the water became cl
Page 213 and 214: 208 reported by Thu and Preston (19
Page 215 and 216: 210 cavalcade hay. The crude protei
Page 217 and 218: 212 CONCLUSIONS Ruminal disappeared
Page 219 and 220: 214 ∅rskov, E.R. and I. McDonald.
Page 221 and 222: 216 is constrained mainly due to fa
Page 223 and 224: 218 SNF and fat composition in raw
Page 225 and 226: 220 in terms of both manual samplin
Page 227: 222 Harding, F. 1995. Compositional
Page 231 and 232: 226 starch/flour, shaken vigorously
Page 233 and 234: 228 % Stress relaxation 54 49 44 39
Page 235 and 236: 230 Kasetsart J. (Nat. Sci.) 40(1)
Page 239 and 240: 234 categories including puffed sna
Page 241 and 242: 236 Cohesiveness of mass Crispness
Page 243 and 244: 238 Cohesiveness of mass Sweetness
Page 247 and 248: 242 3. Physicochemical properties 3
Page 251 and 252: 246 ACKNOWLEDGEMENTS This research
Page 253 and 254: 248 are now becoming more and more
Page 255 and 256: 250 downstream control. Lam Chae re
Page 259 and 260: 254 Inflow (mcm.) Inflow (mcm.) Inf
Page 261 and 262: 256 were above 0.70. The testing re
Page 263 and 264: 258 1999-2000 could be used for tra
Page 267 and 268: 262 we assume that r ≥ 2 and d r
Page 271 and 272: 266 Figure 1 Prototype domains. num
Page 273 and 274: 268 DISCUSSION Consequences indicat
Page 277 and 278: 272 George, B. K. 1997. The GIS Boo
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discussed; and appropriateness of t
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LITERATURE CITED FORMAT Manuscripts
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