1
|
Braudo EE, Michailow ΕN, Tolstogusow WB. Zur Frage des Kontaktwinkels des Flüssigkeitstropfens auf der Oberfläche deformierbarer Festkörper. ACTA ACUST UNITED AC 2017. [DOI: 10.1515/zpch-1973-25344] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
2
|
Danilenko AN, Braudo EE, Pavlovskaya NE, Yushkova EI, Zhuravleva IL. A study of dilute aqueous solutions of humic acids by scanning microcalorimetry. Biophysics (Nagoya-shi) 2011. [DOI: 10.1134/s0006350911010076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
|
3
|
Danilenko AN, Braudo EE, Pavlovskaia NE, Iushkova EI, Zhuravleva IL. [A study of diluted aqueous solutions of humic acids by scanning microcalorimetry]. Biofizika 2011; 56:57-61. [PMID: 21442885] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
It has been found by reversed-phase chromatography that humic acids obtained from vermicomposts of different duration of vermicomposting consist of a hydrophilic and a hydrophobic fractions, the hydrophobic fraction having a substantially lower content of charged, probably carboxylic, groups. A change in the sign of the temperature dependence of the heat capacity of diluted aqueous solutions of humic acids at approximately 58 degrees C has been found by differential scanning microcalorimetry, which indicates an increase in the hydration of hydrophobic groups. A jumpwise increase in heat capacity in the temperature range from 86 to 90 degrees C was also found, which is due likely to the hydration of hydrophobic groups in the interior of "micelles", due to the "devitrification" of the hydrophobic nucleus of micelle-like structures. It was shown that increasing the duration of vermicomposting leads to an increase in the relative content of the hydrophobic fraction of humic acids and in the cooperativity of the thermodynamic transition, which manifests itself in a jump of heat capacity, which probably results from the increase in the "micelle" size.
Collapse
|
4
|
|
5
|
|
6
|
Tolstoguzov VB, Braudo EE, Grinberg VY, Gurov AN. Physicochemical Aspects of the Conversion of Proteins into Food Products. Russ Chem Rev 2007. [DOI: 10.1070/rc1985v054n10abeh003155] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
|
7
|
|
8
|
Tsoukala A, Papalamprou E, Makri E, Doxastakis G, Braudo EE. Adsorption at the air-water interface and emulsification properties of grain legume protein derivatives from pea and broad bean. Colloids Surf B Biointerfaces 2006; 53:203-8. [PMID: 17049437 DOI: 10.1016/j.colsurfb.2006.08.019] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2005] [Revised: 07/04/2006] [Accepted: 08/23/2006] [Indexed: 11/29/2022]
Abstract
Functional properties of native and modified (through induced autolysis) pea (Pisum sativum L.) and broad bean (Vicia faba L.) protein derivatives are studied. In specific, protein solubility and behavior at the air-water interface through surface pressure measurements are investigated. Furthermore the ability of the protein products to act as emulsifying agents and to stabilize emulsions is studied through oil droplet size distribution measurements and by the protein adsorbed at the oil-water interface. The data reveal that the ability of the proteins to act as surfactants and build up a rigid film around the oil droplets, mainly depends on their suitable molecular configuration and structure. Hydrolysis did not promote the functionality of the legume proteins. Broad bean exhibited better functionality than pea, before and after hydrolysis. Some comparisons were also made with lupin (Lupinus albus L.) protein isolate.
Collapse
Affiliation(s)
- A Tsoukala
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, GR-54124 Thessaloniki, Greece
| | | | | | | | | |
Collapse
|
9
|
Braudo EE, Danilenko AN, Guslyannikov PV, Kozhevnikov GO, Artykova GP, Lapteva NA, Vaintraub IA, Sironi E, Duranti M. Comparative effects of limited tryptic hydrolysis on physicochemical and structural features of seed 11S globulins. Int J Biol Macromol 2006; 39:174-8. [PMID: 16787660 DOI: 10.1016/j.ijbiomac.2005.12.006] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2005] [Revised: 12/06/2005] [Accepted: 12/06/2005] [Indexed: 11/30/2022]
Abstract
The effect of the limited proteolysis by trypsin on selected seed storage 11S globulins (broad bean and pea legumins, glycinin and helianthinin) was studied by high-sensitive differential scanning calorimetry, fluorescence spectroscopy and analysis of proteolysis kinetics. Different behaviour of glycinin and helianthinin, on one hand, and broad bean and pea legumins, on the other, were observed: in the first group changes in the physicochemical characteristics of the proteins due to their limited proteolysis are more pronounced in comparison with the second one, in relation with the extent of primary structure modifications. The differences observed have been evaluated in relation with the amino acid sequence features of the four 11S globulin studied and agree with the literature data concerning the protein structural changes in the course of the limited proteolysis.
Collapse
Affiliation(s)
- E E Braudo
- NM Emanuel Institute of Biochemical Physics, Russian Academy of Sciences, Food Chemistry and Biotechnology, Kosygin St 4, Moscow, Russia.
| | | | | | | | | | | | | | | | | |
Collapse
|
10
|
Braudo EE, Danilova IV, Dianova VT, Kobak VV, Plashchina IG. [Thermodynamic approach to the selection of polyuronide sequestrants for protection of the human body from toxic metal ions. Interactions of polyuronides with lead ions]. Vopr Pitan 2002; 70:39-41. [PMID: 11494672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/21/2023]
Abstract
Binding isotherms of Pb2+ ions with potassium pectate and potassium alginate with relatively low content of blocks of L-guluronic residues (20%) have been determined. Interactions of Pb2+ ions with polyuronides studied is cooperative. Maximum values of binding constants are an order of magnitude higher than previously determined ones for Ca2+ and Sr2+ ions. Along with ion-coordination ("stoichiometric") interactions, alginate is typified by so-called extra-stoichiometric binding of Pb2+ ions, which presumably proceeds by a coprecipitation mechanism. Limitations of the thermodynamic approach to the selection of sequestrants for human body protection from toxic metal ions are discussed.
Collapse
|
11
|
Kozhevnikov GO, Danilenko AN, Braudo EE, Schwenke KD. Comparative studies on thermodynamic characteristics of pea legumin and legumin-T thermal denaturation. Int J Biol Macromol 2001; 29:225-36. [PMID: 11718818 DOI: 10.1016/s0141-8130(01)00173-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Characteristics of thermal denaturation of pea legumin and a product of its limited proteolysis with trypsin - legumin-T, in a wide range of NaCl concentrations have bean measured by means of differential scanning microcalorimetry. By the increase of NaCl concentration, the number of cooperative units (domains) increases from 1 per one polypeptide chain to 2 for legumin and 1.8 for legumin-T. Deconvolution of denaturation peaks have revealed up to three peaks, which were ascribed to the dissociation of protein macromolecules to subunits and the unfolding of alpha- and beta-polypeptide chains. The analysis of experimental data based on some assumptions showed that the splitting of C-termini of alpha-chains, which are not constituents of cooperative domains, in the course of limited trypsinolysis results in destabilization of the quaternary structure of legumin and loosening of alpha-chains, as well as decrease of the temperatures of their maximum stability.
Collapse
Affiliation(s)
- G O Kozhevnikov
- Russian Academy of Sciences, N.M. Emanuel Institute of Biochemical Physics, 4 Kosygin St., 119991, Moscow, Russia
| | | | | | | |
Collapse
|
12
|
Braudo EE, Danilova IV, Dianova VT, Kobak VV, Plashchina IG. [Thermodynamic approach to the selection of polyuronide sequestrants for the protection of the human body from toxic metal ions. Interactions of polyuronides with strontium and calcium ions]. Vopr Pitan 2001; 70:41-4. [PMID: 11338347] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/20/2023]
Abstract
Selectivity of polyuronide sequestrants (pectate, alginates of various uronide composition) in respect to Sr2+ and Ca2+ ions has been evaluated in terms of thermodynamic affinity. It is suggested that there is no point in the use of pectate as a Sr(2+)-binding agent because at initial stages of reaction it reveals higher affinity to Ca2+ ions in comparison to Sr2+ ions. Contrary to pectate, alginates under similar conditions have higher affinity to Sr2+ ions. It is shown that these ions are bound only by blocks of L-guluronic acid residues in alginate macromolecules. The results obtained lend support to the advisability of the use of alginate preparations with the high content of L-guluronic acid residues for the excretion of Sr2+ ions from human body.
Collapse
|
13
|
Abstract
Associative interactions between proteins and polysaccharides, both coulombic and non-coulombic, lead to the formation of interpolymer complexes. Complex formation with charged polysaccharides, either anionic or cationic, imparts solubility to seed globulins in the vicinity of their isoelectric points. This has been shown for the complexes "sunflower 11 S globulin (helianthinin)--sodium alginate" and "faba bean legumin (or the product of its limited proteolysis with trypsin--legumin-T)--chitosan". Hysteresis effects allow to control the solubility of seed globulins in weakly acid or weakly basic media. Formation of soluble complexes of faba bean legumin or legumin-T with chitosan substantially increases the emulsion stability of the both proteins.
Collapse
Affiliation(s)
- E E Braudo
- Russian Academy of Sciences, N. M. Emanuel Institute of Biochemical Physics, 4 Kosygin St., RUS-117977 Moscow, Russia.
| | | | | |
Collapse
|
14
|
Abstract
A biotechnological method for the modification of grain legume meals (pea, faba bean) is proposed. The essence of this method is the inducing of biochemical processes, which occur at the germination, through the treatment of a meal with an acid protease. Modified meals can replace soybean protein isolate as meat extenders. In particular, the modification of pea meal improves the colour of combined meat products and eliminates their beany off-flavour. The concentration of six-carbon aldehydes in combined sausages is reduced after the modification of pea meal.
Collapse
Affiliation(s)
- E E Braudo
- Russian Academy of Sciences, N. M. Emanuel Institute of Biochemical Physics, 4 Kosygin St., RUS-117977 Moscow, Russia.
| | | | | | | |
Collapse
|
15
|
Schwenke KD, Henning T, Dudek S, Dautzenberg H, Danilenko AN, Kozhevnikov GO, Braudo EE. Limited tryptic hydrolysis of pea legumin: molecular mass and conformational stability of legumin-T. Int J Biol Macromol 2001; 28:175-82. [PMID: 11164235 DOI: 10.1016/s0141-8130(00)00167-7] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
The investigation of hydrodynamic and thermodynamic properties and the determination of the molecular mass of legumin-T, the product of limited tryptic hydrolysis of the 11-S-globulin from pea seeds, was carried out to ascertain the structural relationship to globulin-T's from other legumin-like proteins. The obtained legumin-T preparation has a molecular mass M(W)=260+/-10 kDa and M(S,D)=270+/-20 kDa. The secondary structure of legumin-T is characterised by a high percentage of beta-sheet conformation, comparable to that of native legumin and a reduced percentage of helical conformation. The conformational stability of legumin-T evaluated by equilibrium unfolding in the presence of guanidinium chloride was only slightly reduced in comparison to the native legumin, whereas the calorimetrically determined denaturation enthalpy and Gibbs energy of denaturation were found to be increased for legumin-T. These physicochemical properties are very similar to those of faba bean legumin-T.
Collapse
Affiliation(s)
- K D Schwenke
- Institut für Angewandte Proteinchemie e.V., c/o Biologische Bundesanstalt, Stahnsdorfer Damm 81, D-14532, Kleinmachnow, Germany.
| | | | | | | | | | | | | |
Collapse
|
16
|
Abstract
Investigation has been conducted using equilibrium dialysis on the sorption of flavor compounds (FC) in solutions of low- and high-esterified pectinates (LEP and HEP, respectively). The compounds include 2-acetyl pyridine, 2,3-diethyl pyrazine, 2-acetyl thiophene and some normal 2-ketones. A method of direct gas chromatographic analysis has been developed for the determination of the FC in aqueous solutions at concentrations as low as 10(-3)% v/v. Additional information was obtained by the analysis of circular dichroism (CD) and apparent molar heat capacity. The results indicate: (1) In LEP solutions, sorption of normal aliphatic 2-ketones with chain length greater than C6 presumably proceeds via van der Waals interactions between alkyl groups of the 2-ketone and hydrophobic regions of the pectinate. The sorption increases with increased alkyl chain length. The Gibbs energy of the methylene group transferring from the solvent to the LEP solution is found to be 1.8 kJ/mol for 2-ketones at C7-C9. (2) In acidic media, binding of heterocyclic FC with pectinates mostly proceeds via hydrogen bonding involving the hydrogen atoms in undissociated carboxyl groups in the pectinate macromolecules. It can also be affected by the self-association of the pectinate macromolecules, depending on pH and pectinate concentration. (3) Under neutral conditions, the presence of Mg2+, Ca2 and Zn2+ ions or the formation of the calcium-pectinate gel network has little effect on the sorption of 2-ketones with the LEP. However, in acidic media, metal ions inhibit the sorption of FC through hydrogen bonding. The sorption of 2-octanone in acidic media depends extremely on Ca++ concentration by the correlationship with changes in the structure of LEP solutions in terms of apparent molar heat capacity.
Collapse
Affiliation(s)
- E E Braudo
- Russian Academy of Sciences, N. M. Emanuel Institute of Biochemical Physics, Moscow, Russia.
| | | | | | | | | | | |
Collapse
|
17
|
Danilenko AN, Romanova VS, Kuleshova EF, Parnes ZN, Braudo EE. Heat capacities of aqueous solutions of amino acid and dipeptide derivatives of fullerene. Russ Chem Bull 1998. [DOI: 10.1007/bf02494267] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
18
|
Danilenko AN, Dianova VT, Braudo EE, Henning T, Schwenke KD. Thermodynamic approach to the comparative analysis of integral hydrophobicity of legumin and legumin-T in native and denaturated forms. 1. Broad bean legumin. ACTA ACUST UNITED AC 1997. [DOI: 10.1002/food.19970410104] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
|
19
|
Braudo EE, Danilova IV, Dianova VT, Kobak VV, Plashchina IG, Sidorov EV, Bogatyrev AN. Thermodynamic approach to the selection of polyuronide sequestrants for preventive and medicinal nutrition. Nahrung 1996; 40:205-8. [PMID: 8810085 DOI: 10.1002/food.19960400409] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
An approach to the analysis of isotherms of cooperative binding is developed that allows to calculate approximately affinity profiles, i.e. dependencies of binding constants on binding densities. The comparison of the affinity profiles of the interactions of Ca2+ and Sr2+ ions with sodium pectate as well as sodium alginates with the different content of the blocks of alpha-L-guluronic acid residues (GG-blocks) and blocks of mixed composition showed that (1) pectate has higher affinity to both ions as compared with alginates; (2) the affinity of pectate to Ca2+ ions is comparable to its affinity to Sr2+ ions but in the case of Ca2+ ions the maximum of the affinity profile falls on the substantially lesser value of the binding density in comparison to Sr2+ ions that seems to be unfavorable from the standpoint of the use of this polyuronide in preventive or medicinal nutrition; (3) the affinity of both alginates to Sr2+ ions at relatively low binding densities exceeds their affinity to Ca2+ ions; (4) the affinity of alginates to Sr2+ ions increases with the increase in the content of GG-blocks, whereas the affinity to Ca2+ ions practically does not depend on the composition of the alginate; (5) the maximum binding density of Sr2+ ions to the alginates approximately corresponds to the content of GG-blocks. These results corroborate the practice of the use of alginates rich in residues of alpha-L-guluronic acid for the removal of radioactive strontium from the digestive tract. The binding constants of Pb2+ ions to pectate over a wide range of binding densities are more than an order of magnitude greater than those of alkali-earth metal ions.
Collapse
Affiliation(s)
- E E Braudo
- Institute of Food Substances, Academy of Sciences of Russia, Moscow, Russia
| | | | | | | | | | | | | |
Collapse
|
20
|
Bogracheva TY, Davydova NI, Bespalova NY, Kondrashina SA, Bezrukov MG, Braudo EE, Tolstoguzov VB. A study of stability of O/W emulsions stabilized by soybean and pea globulins. ACTA ACUST UNITED AC 1994. [DOI: 10.1002/food.19940380203] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
|
21
|
Danilenko AN, Dmitrochenko AP, Braudo EE, Bogomolov AA, Rozantsev EG. Restricted enzymatic hydrolysis of legumin of broad beans (Vicia faba L.) by trypsin in concentrated solutions. Control of hydrolysis process at the expense of change of enzyme-substrate ratio. ACTA ACUST UNITED AC 1993. [DOI: 10.1002/food.19930370109] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
|
22
|
Danilenko AN, Yu. Vetrov V, Dmitrochenko AP, Leontiev AL, Braudo EE, Tolstoguzov VB. Restricted proteolysis of legumin of broad beans: Effect on thermodynamic properties of aqueous solutions and interaction with ficoll. ACTA ACUST UNITED AC 1992. [DOI: 10.1002/food.19920360202] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
|
23
|
Braudo EE, Muratalieva IR, Plashchina IG, Tolstoguzov VB, Markovich IS. Studies on the mechanisms of gelation of kappa-carrageenan and agarose. Colloid Polym Sci 1991. [DOI: 10.1007/bf00654123] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
24
|
|
25
|
Lichodzievskaja IB, Braudo EE, Chimirov JI, Muchin MA, Tolstoguzov VB, Muschiolik G, Webers V. Herstellung von Teigwaren aus Backmehl unter Anwendung von Polysaccharid-Zusätzen. ACTA ACUST UNITED AC 1989. [DOI: 10.1002/food.19890330221] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
|
26
|
Gotlieb AM, Plashchina IG, Braudo EE, Titova EF, Belavtseva EM, Tolstoguzov VB. Investigation of mixed agarose-gelatin gels. ACTA ACUST UNITED AC 1988. [DOI: 10.1002/food.19880321002] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
|
27
|
|
28
|
Abstract
Starch and other carbohydrates of D-glucose series bind sodium ions but don't bind calcium ones. The affinity of beta-glucosides to sodium ions is much stronger than the affinity of D-glucose and of alpha-glucosides. Some other interrelations between the components of starch-containing food systems are briefly discussed.
Collapse
|
29
|
|
30
|
Grishchenkova EV, Antonov YA, Braudo EE, Tolstoguzov VB. A study of gelatine-methylcellulose compatibility in aqueous media. ACTA ACUST UNITED AC 1984. [DOI: 10.1002/food.19840280109] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
|
31
|
|
32
|
|
33
|
Semënov SG, Braudo EE, Yaroshenko YF, Zharikova GG, Tolstoguzov VB. Study of commodity properties of food emulsions Part 1. The effect of dispersion medium composition on kinetic stability of O/W emulsions containing proteins, acidic polysaccharides and calcium salts. ACTA ACUST UNITED AC 1982. [DOI: 10.1002/food.19820260105] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
|
34
|
Tolstoguzov VB, Braudo EE, Gurov AN. On protein functional properties and the methods of their control. Part I. On the concept of protein functional properties. ACTA ACUST UNITED AC 1981. [DOI: 10.1002/food.19810250302] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
|
35
|
Tolstoguzov VB, Braudo EE, Gurov AN. On the protein functional properties and the methods of their control. Part 2. On the methods of control of functional properties of proteins and gel-forming systems. ACTA ACUST UNITED AC 1981. [DOI: 10.1002/food.19810250904] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
|
36
|
Chimirov YI, Sologub LP, Braudo EE, Kozmina EP, Tolstoguzov VB. Utilization of structurized oilseed proteins in minced meat products. ACTA ACUST UNITED AC 1981. [DOI: 10.1002/food.19810250305] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
|
37
|
|
38
|
Grinberg NV, Plashchina IG, Braudo EE, Tolstoguzov VB. Conformational transition and aggregation of ϰ-carrageenan macromolecules in solution. Colloid Polym Sci 1980. [DOI: 10.1007/bf01382399] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
39
|
Tolstoguzov VB, Lemisova LV, Chimirov JUI, Braudo EE, Tsyrjapkin VA, Volnova AI, Kozmina EP. Artificial groats from rice-processing by-products. ACTA ACUST UNITED AC 1980. [DOI: 10.1002/food.19800241004] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
|
40
|
|
41
|
Sen'kevich SI, Belavtseva EM, Plashchina IG, Braudo EE, Kamenskaia EV. [Electron microscopic study of pectin solutions]. Biofizika 1979; 24:637-9. [PMID: 38855] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Electron microscopic study was carried out of the structure of pectin 0.01% aqueous solutions according to esterification degree at different pH medium. Preparations were prepared by freezing-drying method of solution drop on the formvar film and by the negative contrasting method. Microfibrils of 60-180 A diameter were found. Their aggregation increased with a decrease of the charge of pectin macromolecule (increase of esterification, decrease of pH).
Collapse
|
42
|
Tschimirov JI, Kislova TV, Braudo EE, Schierbaum FR, Straschnenko ES, Tolstoguzov VB, Augustat S. [Rheological properties of a calcium alginate-potato starch hydrolysate-water system]. Nahrung 1979; 23:501-8. [PMID: 492298 DOI: 10.1002/food.19790230504] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
The rheological properties of liquid solutions and gels of sodium alginate, calcium gluconate and gelling maltodextrin were investigated and compared with the behaviour of pastes and gels of non-degraded potato starch. The dependence of the rheological properties upon the calcium gluconate concentration is extreme. A marked increase in the viscosity of the liquid solutions and maximal values for the hardness and the breaking strength of the gels are obtained at a calcium gluconate/sodium alginate ratio of 0.3. As to breaking strength, elasticity and hardness, the maltodextrin-based gels are many times inferior to the potato starch-based gels. The breaking strength, hardness and elasticity of maltodextrin gels are increased by the addition of sodium alginate and calcium gluconate, which increases their effectiveness when used in foods.
Collapse
|
43
|
Yuryev VP, Grinberg NV, Braudo EE, Tolstoguzov VB. A Study of the Boundary Conditions for the Gel Formation of Alginates of Polyvalent Metals. STARCH-STARKE 1979. [DOI: 10.1002/star.19790310406] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
|
44
|
Braudo EE, Belavtseva EM, Titova EF, Plashchina IG, Krylov VL, Tolstoguzov VB, Schierbaum FR, Richter M, Berth G. Struktur und Eigenschaften von Maltodextrin-Hydrogelen. STARCH-STARKE 1979. [DOI: 10.1002/star.19790310604] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
|
45
|
Schwenke KD, Sologub LP, Braudo EE, Tolstoguzov WB. Über Samenproteine. 9. Mitt. Einfluß von Neutralsalzen auf die Löslichkeit des 11-S-Globulins aus Sonnenblumensamen. ACTA ACUST UNITED AC 1978. [DOI: 10.1002/food.19780220508] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
|
46
|
Schwenke KD, Prahl L, Braudo EE, Tolstoguzov VB. Chemische Modifizierung von Proteinen 4. Mitt. Untersuchung des Kriechverhaltens von Gelen aus dialdehydstärkemodifiziertem Casein. ACTA ACUST UNITED AC 1978. [DOI: 10.1002/food.19780221009] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
|
47
|
Braudo EE, Sologub LP, Schwenke KD, Tschimirov JI, Tolstoguzov WB. Pflanzliche Proteine in Mehrkomponenten-Systemen. 1. Mitt. Einfluß von Natriumalginat auf die Löslichkeit des 11-S-Globulins aus Sonnenblumensamen. ACTA ACUST UNITED AC 1978. [DOI: 10.1002/food.19780220602] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
|
48
|
Tolstogusow WB, Tschimirow JI, Suchanow BP, Braudo EE, Ignatjew AD, Kosmina EP. [Artificial macaroni. 2. Biological value of synthetic macaroni]. Nahrung 1976; 20:329-38. [PMID: 989156 DOI: 10.1002/food.19760200314] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
The authors determined (in vitro) the amino-acid composition and the enzymatic cleavage of protein and starch as well as (in vivo) the biological value of synthetic macaroni produced on the basis of casein, soybean protein and cotton-seed protein. The products based on casein and soybean protein have a great biological value. Cotton-seed protein has a toxic effect. The biological value of synthetic macaroni is mainly determined by the composition of the initial mixture. The processes of production and culinary processing exert no essential effects on protein content, amino-acid composition of the protein and enzymatic cleavage.
Collapse
|
49
|
Braudo EE, Kalisanov SE, Vainerman ES, Tolstoguzov VB. [Trypsin interaction with sodium alginate]. Prikl Biokhim Mikrobiol 1975; 11:300-3. [PMID: 1725] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
The formation of an insoluble product of the interaction of trypsin and sodium alginate at pH 3-9 was studied. The optic density of the system was in an extreme relation to the composition. The insoluble phase was enriched in trypsin. The dispersion phase formed as a result of the electrostatic interaction between alginate macroanion and trypsin macrocation. The interaction brought about the formation of ATn, where n=90-900 (with an accuracy of the term Mw/Mn of alginate). The relation between the composition of the complex and pH was nonmonotonous.
Collapse
|
50
|
|