Showing papers in "Chemical Engineering in 2012"

Application Potential of Food Protein Modification

Abstract: Proteins are essential in foods, not only for their nutritional value, but also as modulator of structure and perception of a food product The functional behavior of a protein is inherently susceptible to physico-chemical conditions as pH, ionic strength, temperature, or pressure, making them also an unpredictable, and at the same time, opportune component in food production Proteins are generally also industrially costly, and with increasing world population and welfare the pressure on protein-availability for food purposes gives rise to some concerns In view of a more sustainable use of protein-sources a number of routes have been followed in the past decades that provided big steps forward in protein availability: (i) more efficient production or protein refinery methods, (ii) use of alternative protein sources, and (iii) optimized usage of protein functionality Especially in wheat production correlations between genetic expression and functional product behavior allowed breeders to optimize cultivars for geographic location (eg Payne et al, 1984) Alternatively, one has the ability to express specific proteins in non-original sources, for example human milk proteins in plants, such as rice (eg Lonnerdal, 2002) Directed alterations in the genome of food-producing organisms can lead to changes in the primary sequences of relevant proteins and thereby introduce potentially new functionality If sufficient quantities of the novel protein are synthesized and become admixed with the basal levels of protein in the food, the functional properties of the food system (textureformation) may become improved Alternatively, the modified protein can be isolated for use as food ingredient More recently, a number of proteins from less-conventional origin have been identified as human food ingredients that one has started to exploit, eg algae, leafs, insects, and various seeds Successful utilization of these new proteinaceous materials has thus far been rather limited, requiring breakthroughs in extractability, their digestibility, nutritive value, and overall functional and organoleptic properties More downstream in the process is the modulation of protein functional behavior at an ingredient level This can be physical-chemically, enzymatically, or via chemical engineering

Cellulose nanofibers as binder for fabrication of superhydrophobic paper

Abstract: This study reports the preparation of superhydrophobic paper via a facile two step dip coating method. In the first step, filter paper samples were dip coated using an aqueous suspension containing Precipitated Calcium Carbonate (PCC) pigments and cellulose nanofibers, to form a highly rough layer on the surface of the filter paper. Subsequently, the coated papers were treated with a solution of alkyl ketene dimer (AKD) in n-heptane, which led to the formation of superhydrophobic paper. Contact angle measurements confirmed the superhydrophobic nature of the paper prepared. SEM analysis was also carried out to characterize the surface differences of the coated paper samples with and without the added cellulose nanofibers and to clarify the binding role of cellulose nanofibers. It was observed that cellulose nanofiber is a critical component to the formation of the rough PPC coating layer required for giving superhydrophobicity; it significantly improves the retention of PCC clusters on the surface of the paper and the retained PCC clusters offer the structure of dual scale roughness.