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This study investigated the effects of glucono-delta-lactone (GDL) concentrations (0.8–1.2%, w/w), gelatin content (0.6–1.0%, w/w) and processing conditions on the properties of camel milk acid gels. Although the pH of camel milk reduced to 4.3 within 4 h of acidification at 1.0% GDL, it was unable to form a suitable gel for a yoghurt-like product unless gelatin was added. At 0.8% gelatin, camel milk gels had similar hardness, lower viscosity and rheological strength, and higher water holding capacity as compared to cow milk gels. Heating of camel milk (85 °C/15–20 min), 2-stage homogenization (150/50 bar) or their combination did not significantly affect the water holding capacity, hardness, viscosity, rheological strength and microstructure of camel milk gels. These processing conditions did not affect protein integrity as confirmed by sodium dodecyl-sulphate polyacrylamide gel electrophoresis (SDS-PAGE) analysis. [ABSTRACT FROM AUTHOR]

An efficient and refined method for the separation of six aconitine‐type alkaloids from the alkaline prepared "Kusnezoff monkshood root" was established. It is the first study that two new lipo‐alkaloids were successfully isolated from refined sample by pH‐zone‐refining counter‐current chromatography rather than synthetic method. It was of interest that a great deal of lipo‐alkaloids was produced in crude extract from the alkalization of "Kusnezoff monkshood root." A refined sample method was proposed to enrich two types of alkaloids by liquid–liquid extraction, i.e. lipo‐alkaloids and monoester‐diterpenoid alkaloids. The pH‐zone‐refining counter‐current chromatography was performed with an optimized two‐phase solvent system composed of n‐hexane‐ethyl acetate–methanol–water (3:5:4:5, v/v), where upper organic phase was added to 3 mmol/L triethylamine as a retainer and lower aqueous mobile phase was added to 3 mmol/L hydrochloric acid as an eluter. As a result, six aconitum alkaloids, including two lipo‐alkaloids (8‐lino‐14‐benzoylaconine, 8‐pal‐14‐benzoylaconine), three monoester‐diterpenoid alkaloids (14‐benzoylmesaconine, 14‐benzoylaconine, beyzoyldeoxyaconine), and one aconine alkaloid (neoline) were acquired from the plant at the same time. The anti‐inflammatory activities of the two new lipo‐alkaloids were compared to the six alkaloids in vitro, in cyclo‐oxygen‐ase‐2 inhibition assays. The separation mechanism of six alkaloids by pH‐zone‐refining counter‐current chromatography was illustrated. [ABSTRACT FROM AUTHOR]

In this paper, an experimental study about the influence of operating conditions in a laboratory flow loop on wax deposition phenomena by using DSC technique is presented. The operating conditions studied were oil temperature, wall temperature, temperature difference (between the bulk and the ambient), and flow velocity. Results were obtained and explained in terms of deposition rate and wax deposit composition (DSC curve shape). So that higher deposition rate was obtained for the following cases: oil temperature increasing, wall temperature decreasing, and at lower flow velocities. On the other hand, a wax deposit with heavier hydrocarbons was obtained when all the operating conditions evaluated were increased. These results will facilitate a better understanding of the physic of the wax deposition. Also, it will help in developing 'hardness' model of the wax deposit, and thus provide a solid bearing on the pigging operation in petroleum industry. [ABSTRACT FROM AUTHOR]

Tyrosine crystals occasionally appeared on the broad bean paste surface, which will cause economic losses. This study aimed to eliminate the tyrosine crystals in broad bean paste through decreasing the activities of proteolytic enzymes produced by Aspergillus oryzae and process optimization. Broad bean pastes containing no more than 6.16 mg/g dry material tyrosine showed low possibility to form tyrosine crystals. Using tyrosine as substrate, the A. oryzae 3.042 was adaptively evolved and the tyrosine content in the broad bean paste fermented by the evolved A. oryzae was reduced from 6.49 mg/g dry material to 6.14 mg/g dry material (p < 0.05). When the production process was optimized, the tyrosine content in broad bean paste was further reduced to 5.67 mg/g dry material (p < 0.05). In this condition, no tyrosine crystals were formed in broad bean paste after the 12‐month storage while the product quality was not influenced. Practical applications: Tyrosine crystals were one of the most important factors which negatively influence the quality of traditionally fermented food, including broad bean paste, soybean paste, and sausages. The appearance of tyrosine crystals in these foods will cause economic losses to manufacturers. This study tried to eliminate the appearance of tyrosine crystals through decreasing the activities of proteolytic enzymes produced by Aspergillus oryzae 3.042 and fermentation process optimization. The adoption of modified A. oryzae and optimized fermentation process successfully guaranteed the elimination of tyrosine crystals formation in the production and storage period of broad bean paste. This will not only benefit the broad bean paste manufacturers but also provide guidance for other fermented food producers to deal with tyrosine crystals problem. [ABSTRACT FROM AUTHOR]