Sodium propionate

About: Sodium propionate is a research topic. Over the lifetime, 463 publications have been published within this topic receiving 9451 citations. The topic is also known as: E281 & sodium propionate anhydrous.

Mixture for thermal energy storage and device for heat storage and release using said mixture

Abstract: The present invention refers to a mixture for thermal energy storage and to a device for heat storage and release using such a mixture, which mixture comprises at least one compound selected from a first class consisting of compounds having a melting temperature and a fusion enthalpy equal to or higher than 180°C and 150 MJ/m 3 , respectively, selected from β-lactose, myo-inositol, cellobiose, sodium acetate and sodium propionate, in which the at least one compound always comprises β-lactose or sodium propionate or a mixture thereof, in a total amount higher than 45% by weight with respect to the total weight of the mixture, and one or more compounds selected from a second class consisting of compounds having a melting temperature lower than 180°C, in a total amount greater than 10% by weight with respect to the total weight of the mixture, in which, in the mixture, the compound(s) of the second class are totally miscible, both in solid and liquid phase, with the compound(s) of the first class, the second class consisting of organic compounds made of carbon, hydrogen and oxygen, of sodium salts of carboxylic acids and of potassium salts of carboxylic acids.

Composition for extending the shelf life of processed meats

Abstract: A composition for inhibiting the growth of bacteria in raw or processed meat products having a pH between about 6.0 and 6.5 stored at above freezing temperatures using an inorganic propionate salt which extends the shelf life of the meat is described. The salt is preferably sodium propionate or calcium propionate and is used in an amount less than about 1% by weight and preferably between about 0.05 and 0.5 percent by weight of the meat such that no flavor is imparted to the meat. Preferred dried compositions containing a bacteriocin from Pediococcus acidilactici and a propionate salt are also described.

A note on sodium propionate.

Abstract: IT is known that the normal skin can combat pathogens such as streptococci and staphylococci and an interesting account of its autosterilising action is provided by Bigger: who states that few bacteria are able to survive on the human skin owing to the presence of bactericidal substances. The antibacterial and antifungal properties of sodium propionate have been discussed in a previous communication2 and it is evident that the compound is effective against a wide range of pathogens, although its activity against viruses is doubtful. Peck and Rosenfeld3 were apparently the first workers to show that the human perspiration is fungistatic owing to its content of fatty acids, although the literature contains earlier references to the inhibitory action of these acids against micro-organisms. The normal sweat exuded from the glands exhibits the slight alkalinity of plasma, but the reaction becomes acid after admixture with sebum and substances excreted by the epidermis. Propionic acid, a constituent of human body fluids, is probably produced chiefly by the breakdown of higher fatty acids ; it is found in the sweat as free acid or as salts. These substances are metabolised in the body and Lorber and his associates4 gave isotopic sodium propionate to fasted rats, isolated the resulting liver glycogen and hydrolysed the latter to glucose. Their results indicate that propionate may give rise to pyruvate by a process involving loss of orientation of the aand &carbon atoms of the propionate, the pyruvate acting as intermediate in glucose and glycogen formation. Unlike acetates, propionates are not used by the body in synthesising chole~terol.~ Since glycogen is present in the sweat glands, it may be suggested that a portion of the propionate in perspiration could be formed locally by the reverse of the process proposed by Lorber et al., the mechanism thus resembling that whereby glycogen is converted into lactic acid. Further quantities, produced in the liver during the metabolism of fat, may escape oxidation in the extra-hepatic tissues and pass into the sweat.

Effects of Different Substrate Composition on Biosynthesis of Polyhydroxybutyrate- co -hydroxyvalerate by Recombinant Escherichia coli

Abstract: Cupriavidus necator is well known for its ability to accumulate polyhydroxybutyrate (PHB). When supplemented with propionic acid (or sodium propionate) in the growth medium, the bacterium is also able to synthesize polyhydroxybutyrate-co-hydroxyvalerate (PHBV). In order to increase the fraction of 3-hydroxyvalerate (3HV) in PHBV, we cloned the propionate permease gene prpP from C. necator and the propionyl-CoA synthase gene prpE from Cupriavidus taiwanensis and transformed into an Escherichia coli containing phaCAB operon of C. necator. The effects on PHBV accumulation in cells co-expressed with phaCAB and prpE or prpP in the media contained mixed carbon sources (glucose and sodium propionate) were evaluated. The HV fraction in PHBV increased when prpE or prpP was overexpressed in the cells. Concentrations of yeast extracts could also affect the fraction of HV. In addition, when glucose was replaced by sodium pyruvate, sodium succinate, or sodium gluconate, only PHB were detected in the recombinant strains.