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Effect of flour filler on stress relaxation characteristics of the protein-starch composite gel The EA suspension (pH 7.6) containing 15 % (w/v) of protein was prepared in distilled water, pre-heated at 55 °C for 5 min, cooled to room temperature (30 °C) and added with RF, RF+CS (1:1) or CS, i-carrageenan and calcium lactate solution to obtain the composite suspension containing final protein concentration of 15% (w/ v), flour filler 30% (w/v), i-carrageenan 1% (w/v) in the presence of calcium lactate 0, 10, 30, 50 or 70 mM using method previously described (Hongsprabhas and Dit-udom-po, 2006). The suspensions were poured into polycarbonate tubes with the inner diameter of 20 mm. The tubes were placed in a water bath where the temperature was raised to 80 °C and held at that temperature for 30 min to form gel. All gels were cooled to room temperature (30 °C) for 2 h prior to analyses. The cylindrical gel sections (20 mm diameter × 10 mm long) were compressed for 20% deformation between a lubricated stationary bottom plate and a moving upper plate with a crosshead speed of 100 mm/min using a Lloyde Texture Analyzer (Series 500, Fareham, UK) for 300 s. The compressive stress at time t (σ t) were calculated as follow: F L L σt = t ( −∆ ) πr L 2 where Ft is the compressive force at time t, L is the original sample length, ∆L is the corresponding deformation, and r is the original radius (Tang et al., 1994). The stress relaxation characteristics were determined as % relaxation which was calculated from the difference between initial stress (σ0) and residual stress at 300 s (σ300) compared with the σ0 as follow: σ0−σ300 %relaxation = * 100 σ0 The stress relaxation data of the EA-flour composite matrix were fitted to the two-phase Kasetsart J. (Nat. Sci.) 40(1) 225 exponential decay model by a nonlinear regression, using the Grafit software package (Leatherbarrows, 1992) as follows : ( −K1* t) ( −K2* t) σt = a* exp + b*exp + c where σ t is the stress at time t. The a+b+c value referred as σ 0 that decayed over time t to plateau (c) or asymptotic residual stress with the decay rates K 1 and K 2. Effect of heating on granular characteristics of the composites The granular characteristics were determined as the Water Absorption Index (WAI) and microstructure. One mL of starch/flour suspension (0.67% w/v) in distilled water was shaken vigorously and allowed to stand for 10 min to absorb water at room temperature. The suspension was heated in a water-bath at 50, 60, 70, 80 and 90 °C for 30 min in a quiescent condition. The sample was cooled down to room temperature for 1 min and centrifuged at 14,000 rpm for 5 min (Spectrafuge 16M, USA). The supernatant liquid was discarded and the WAI was determined as the weight ratio of the water in the sediment and the dried weight of sample. The microstructure of starch/flour granules in the presence of excess water before and after heating at 80 °C for 30 min and cooling was examined under the Lieca DME Light Microscope (USA). Ten fields of unheated starch/ flour suspensions were observed for granule appearance and number. The sediment obtained after centrifugation was suspended in 0.5 mL distilled water and stained with 10% Lugol’s iodine solution (Autio and Salmenkallio-Marttila, 2001). The microstructure of each starch/flour matrix in the presence of EA at the ratio of flour to protein as 2:1 was also observed. The EA suspension (0.33% protein w/v) was prepared by heating the EA suspension at 80 °C for 30 min and cooled down to room temperature as described above. The pre-heated EA suspension was then added to
226 starch/flour, shaken vigorously and the suspension was re-heated at 80 °C for 30 min prior to the examination under the light microscope. RESULTS AND DISCUSSION Thermal properties of RF and CS at different concentration were summarized in Table 1. Gelatinization temperature of the RF was higher than that of the CS (p
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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
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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
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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 and 228: 222 Harding, F. 1995. Compositional
Page 229: 224 proteins described by Barbut an
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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LITERATURE CITED FORMAT Manuscripts
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