Other Functional Properties

Waterproof PVOH Cotton -Coating cotton -Optimal conditions 110 

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D. Connections with Other Functions Properties of the Momentum Density... 

Considering the limitations presented thus far that are inherent in interpreting data reported in the literature, perhaps the pattern of response rather than the individual measurements is of importance in predicting functionality. Information will be presented that relates water absorption to other functional properties and examines the effect of the physical and chemical environment on the water absorption response patterns of various protein ingredients. This presentation will be brief and with limited explanation. Original references may be consulted by those desiring greater depth. 

Looking back, the variety of substituents, including crosslinks, encountered in physiological research, is really remarkable and raises the important question of their implications in the area of foods. In principle, any of the above types of substituents could be present on proteins, peptides, and amino acids found in foods (see Section 3.1 below). Under appropriate conditions, the crosslinks would be expected to be able to affect texture, in particular, but also other functional properties. 

In parallel studies, engineering Ser into position 55 of the human Hb ft chain also resulted in increased 02 affinity, notably without measurable disruption of any other functional properties of the novel Hb and without any other X-ray crystallographically measurable effects on Hb structure (see Golding and Dean, 1998). 

Recent scientific literature demonstrates a growing interest in new methods of nanoparticle synthesis, driven primarily by an ever-increasing awareness of the unique properties and technological importance of nanostructured materials. The fabrication of nanoparticles within reverse microemulsions [40, 146] has been shown to be a convenient route to monodisperse particles of controllable size. A recognised goal of these synthetic approaches is to achieve control over the composition, size, surface species, solubility, stability, isolability and other functional properties of the nanostructures. The combination of reverse microemulsion and microwave heating has the added advantage that the oil phase in the reverse microemulsion system is transparent to microwave so that the aqueous domains are heated directly, selectively and rapidly. 

Enzymic treatment of less-well-defined protein systems results in an alteration of the functional properties of the proteins. One of the primary functional properties is solubility since a protein generally must be in solution before it can exert many of its other functionalities. Unfortunately, many protein concentrates are either naturally insoluble or rendered insoluble at pH values in the neutral range by processing treatments which denature the proteins. Many protein concentrates tend to be insoluble at acidic pH values around 5(6) and require alkaline conditions for solubilization. Supplementation of an acidic soft drink or citrus juice with protein, for example, would require solubilization of the protein at acidic pH values. Consequently, proteolytic enzymes have been employed to solubilize proteins from various sources and thus alter their solubilities through proteolysis and modify their other functional properties. 

Exogenous proteolytic enzymes have been shown to alter other functional properties of bovine muscle tissue as well. Du Bois et al. 

The valuable component of cheese whey is not the lactose but the whey proteins, primarily lactalbumin. The amino acid profile of these proteins is superior nutritionally to casein and is equal to or better than whole egg protein. The heat-denatured form of these proteins has been manufactured for many years usually by heating the cheese whey to precipitate the proteins. The product was tan colored and completely insoluble. With the advent of UF, these proteins could be recovered, concentrated and demineralized athermally. The result was a "whey protein concentrate" (WPC) with improved solubility and other functional properties (emulsification, foamability, water binding, gelation and cloud stability). 

Pesticides encompass a large assortment of organic compounds, several of which are positional, geometrical, and optical isomers, with differing degrees of ionization, polarity, and water solubility. Many exhibit spectrochemical, electrochemical, or other functional properties suitable for detection. Unless the pesticide class is explicitly charged, single- and multiclass pesticide analyses are usually assessed by EKC modes. Several excellent review articles have covered the literature on pesticide analysis by CE in the past 5 years. ... 

A proper selection of materials depends on sufficient knowledge on how the actual practical conditions affect each material eandidate. To ensure that important aspects are not forgotten, check lists should be used, which should include risk of different forms of eorrosion for each candidate, relevant conditions affecting each form of corrosion, possibilities of changing the eorrosion properties of a certain material, possibilities for application of various protection methods, accessibility for maintenanee, environmental conditions, loads and special requirements during various parts of the lifetime etc. Aspects related to other functional properties than the eorrosion properties should of eourse be treated in similar ways. 

Table 6.8 shows the potential applications of biopolymers or their derivatives in imparting other functional properties such as insect-repellent, waterproof/breathable coating, hand building, easy care finishing/hand building to the treated cotton-containing fabrics. 

Therefore, in a real food emulsion, the composition of the interface may be exceedingly complex. Probably all of the types of surfactant present will be adsorbed to some extent, but it is at present impossible to do more than broadly predict what the composition of the interfacial layer will be, espe dally when the emulsion may be subjected to a vari ety of environmental changes (e.g., changes in pH and various sterilization procedures). Likewise, the prediction of stability or otherwise, and other functional properties of the emulsion, which depend on the composition and structure of the adsorbed layer, will become extremely complex. 

While the sensory properties of sulfur compounds have been of interest for many years, recent attention has focused more heavily on some of the other functional properties of these compounds. Certain sulfur compounds have been found to have antioxidative, antimicrobial, and human medicinal properties. 

The chemistry of sulfur compounds in foods is very complex and continues to be extensively studied. Both cooked and uncooked foods contain organoleptically important sulfur-containing compounds. Conversely, the off-odors of numerous foods have been attributed to sulfur compounds. In addition to their sensory properties, recent work has been increasingly geared towards other functional properties of these compounds, especially antioxidant, antimicrobial, and anticarcinogenic effects. These areas will, no doubt, continue to be the subject of research for years to come. 

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