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The effects of the mycotoxin patulin on the thermodynamics and kinetics of the transition of bovine serum albumin (BSA) in aqueous solution were studied by Differential Scanning Calorimetry and Photoluminescence methods. Results show that in the presence of patulin, the free enthalpy change during the transition of BSA was decreased by an average of ∼ 46 kJ/mol, the free energy change was decreased by ∼ 4 kJ/mol, and the activation energy fell from ∼ 1546 to ∼ 840 kJ/mol. These results indicate that the bioactivity of patulin is based on the kinetic rather than on the thermodynamic properties of the transition. This is the first evidence of the direct interaction of patulin with the free thiol-containing BSA, a process which could contribute to the adverse cyto- and genotoxic effects induced by patulin.

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gelatinization studied by differential scanning calorimetry. Radiat. Phys. Chem. , 64 , 137–148. Eliasson A.-C. Influence of gamma radiation on potato starch gelatinization studied

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Progress in Agricultural Engineering Sciences
Authors: Anna Visy, Karina Ilona Hidas, Annamária Barkó, Lien Le Phuong Nguyen, László Friedrich, and Gábor Jónás

with beech wood at about 27 °C. The smoking was followed by ageing for 35 days (12 °C, 75% RH). During the experiment, the NaCl content, color, water activity, denaturation temperature and enthalpy (differential scanning calorimetry) were measured on

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differential scanning calorimetry (DSC) studies on heat- and radiation inactivation of Bacillus subtilis luxAB spores. Acta microbiol. immunol. Hung. , 49 , 155-164. Luminometric and differential scanning calorimetry (DSC) studies

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period up to 21 days was necessary for the sponge cakes investigated by differential scanning calorimetry (DSC), because no retrogradation transition was registered up to the sixth day. The humidity and the temperature were kept constant in desiccator

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Progress in Agricultural Engineering Sciences
Authors: Karina Ilona Hidas, Csaba Németh, Anna Visy, Adrienn Tóth, László Ferenc Friedrich, and Ildikó Csilla Nyulas-Zeke

rheological properties becoming pseudoplastic during frozen storage. During their studies, they noticed an increase in the viscosity due to frozen storage. Differential Scanning Calorimetry (DSC) is a thermo-analytical method, which is used to examine

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- zs Malvern (U.K.) at 25 °C ( F an et al., 2007 ). 1.5 Differential scanning calorimetry (DSC) This method estimates the antioxidant ability of encapsulated extracts. This test was done at 0, 45, and 90 days after encapsulating the extracts by means

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Effect of 60Co irradiation on wheat and white pepper grains were investigated in this study using Rapid Visco Analyser (RVA), near infrared reflectance spectroscopy and differential scanning calorimetry. Functional properties of wheat and white pepper were affected by irradiation indicated by a decrease in viscosity values. It was caused by changes of starch structure confirmed by the NIR spectra changes between wavelength 1560–1620 nm, which is the vibration of intermolecular hydrogen bonded OH groups in polysaccharides. The radiation used did not cause significant changes in the thermal properties. RVA proved to be useful for screening radiation induced changes in dry commodities of considerable large starch content on the basis of their rheological behaviour.

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Analysis of the binding interaction of (−)-epigallocatechin-3-gallate (EGCG) and pepsin is important for understanding the inhibition of digestive enzymes by tea polyphenols. We studied the binding of EGCG to pepsin using fluorescence spectroscopy, Fourier transform infrared spectroscopy, isothermal titration calorimetry, and protein-ligand docking. We found that EGCG could inhibit pepsin activity. According to thermodynamic parameters, a negative ΔG indicated that the interaction between EGCG and pepsin was spontaneous, and the electrostatic force accompanied by hydrophobic binding forces may play major role in the binding. Data from multi-spectroscopy and docking studies suggest that EGCG could bind pepsin with a change in the native conformation of pepsin. Our results provide further understanding of the nature of the binding interactions between catechins and digestive enzymes.

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The role of fats in food technology is mainly to develop the desired consistency. The simplest way to reach this goal is the blending of different fats. The aim of our work was to study the solidification and melting properties of blends of coconut oil and anhydrous milk fat. Pure fats and their 25–75%, 50–50%, and 75–25% blends were investigated. Melting profile and isotherm crystallization were measured by pNMR. Non-isotherm melting and solidification were detected by differential scanning calorimetry (DSC). Possible applications of the blends were established. Results show that AMF and coconut oil has limited miscibility, which is dependent on the temperature. Below 22 °C AMF is the softening component, above 22 °C the effect is inverse. Coconut oil accelerates solidification of AMF, however, basic crystal forms of AMF remained.

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