Experimental part Synthesis of acrylamido-N-methylene lactic acid.In a two-headed flask with a stirrer were placed 15 g (0.21 mol) of acrylamide, 20 ml of a 40% formaldehyde solution (0.27 mol), 50 ...ml of a 40% aqueous solution of lactic acid (0.22 mol) and 0.03 g of hydroquinone. CH2=CH + CH2O + H3C-CH-COOH - CH2-CH C=O OH C=O nh2 nh CH2 H3C-C-OH COOH acrylamido-N-methylene lactic acid OH CH2=CH + CH2O + HOOC-CH2- C -CH2 -COOH - CH2 - CH + H2O O = C COOH C = O NH CH2 HOOC-CH2- C - C?-COOH COOH acrylamido-N-methylene citric acid When studying the dependence of the monomer yield on the ratio of the starting reagents, it was found that the highest yield (-62%) AA-N-MMC and (-70%) AA-N-MLK is observed practically at equimolar ratios of the starting components. ...the general equation for the rate of radical polymerization of monomers in an aqueous solution is as follows: Pharm Chem J 20, 276-278 (1986). https://doi.org/10.1007/BF00758817 2 Kazratrçulova SM, Zulyarova N, Makhkamova L Synthesis of polymeric derivatives of lactic acid by chemical transformations of polyacrylamide Journal of International Pharmaceutical Research | Jan - Mar 2020 | Vol 12 | Issue 1 3 Kazratkulova S.M. Zokirova N.T. Effect of copolymer of dimethylaminoethylmethacrylate with acrylamide on the electrokinetic potential of sodium carboxymethylcellulose
Superwaterabsorbent acrylamide-sodium acrylate hydrogels were prepared by free radical polymerization in aqueous solutions of acrylamide and with sodium acrylate as comonomer. For each ...copolymerization, nine different compositions were used and in all systems a concentration of a multifunctional crosslinker such as trimethylolpropane triacrylate, ethylene glycol dimethacrylate, 1,4-butanediol dimethacrylate and N,N'-methylenebisacrylamide was employed. As a result of dynamic swelling tests, the influence of crosslinkers and the relative content of sodium acrylate on the swelling properties, the initial swelling rate and the swelling rate constant, swelling exponent, swelling coefficients and diffusional behaviour of water in the hydrogel systems were examined. Acrylamide-sodium acrylate hydrogels were swollen in the range 860-12870% in water, while acrylamide hydrogels swelled in the range 770-1420%. The equilibrium water content of acrylamide-sodium acrylate hydrogel systems was calculated in the range 0.8851-0.9922. The water intake of hydrogels followed a non-Fickian type diffusion.
Acrylamide is a carcinogenic and mutagenic compound which is formed by the oxidation of the acrolein compound or the as a result of reactions between reducing sugars and asparagine amino acids. ...Although acrylamide is mostly seen in carbohydrate-based foods, frying, steaming and baking processes lead to formation of acrylamide also in protein containing meat products with composite structure. Type and the cycle of frying oil, the precursors present in the system, the cooking method, temperature, time and storage can be listed as factors affecting acrylamide formation in meat products. The adverse effects of acrylamide on health create a need for application of acrylamide reduction strategies. These strategies encompass the reduction of the precursor substances, heat treatment time and temperature as much as possible, addition of various cations, enzymes, amino acids and antioxidants to the system and removal of the resulting acrylamide compound from the system. In this review, it was aimed to clarify the factors affecting the formation of acrylamide and strategies for reducing the amount of acrylamide in meat products.
Investigate the changes that occur in the placenta tissues of pregnant rats that were administered acrylamide (AA) and vitamin E as a protective agent during pregnancy. Thirty rats that were proven ...positive for pregnancy with vaginal smear test were randomly distributed into control, corn oil, vitamin E, acrylamide and vitamin E + acrylamide groups. Pregnant rats were decapitated on the 20th day of the experiment. Malondialdehyde (MDA), reduced glutathione (GSH), total antioxidant capacity (TAS), total oxidant capacity (TOS) and Xanthine oxidase (XO) levels were measured in placenta tissues. It was determined that acrylamide application during pregnancy statistically significantly increased MDA, TOS and XO levels and reduced GSH and TAS levels in the placenta tissue of pregnant rats when compared to all other groups, and GAS and TAS levels statistically significantly increased in vitamin E administered group when compared to all other groups and TOS and XO levels were decreased to control group levels. It was observed that orally administered AA changed the antioxidant / oxidant equilibrium favoring the oxidants by increasing MDA, XO and TOS levels in pregnant rats and caused oxidative stress, while vitamin E administration returned the antioxidant / oxidant equilibrium back to normal levels, preventing oxidative stress induced toxicity.
Pozadina istraživanja. Iako se prirodni ekstrakti iz biljaka posljednjih godina koriste za povećanje nutritivne vrijednosti hrane te moguće smanjenje apsorpcije masnoće i nastanka akrilamida u ...prženoj hrani, malo je podataka u literaturi o uporabi jestivih polimera s ekstraktima koprive ili lista masline.
Eksperimentalni pristup. Procijenjen je učinak novih jestivih prevlaka na boju, upijanje masti, udjele fenola i šećera te nastanak akrilamida u svježe rezanom i prženom krumpiru. Ekstrakti lišća masline i koprive ugrađeni su u karboksimetilcelulozu i gumu arabiku te upotrijebljeni kao premazi za krumpir. Svrha je postupka bila poboljšati nutritivnu kakvoću svježe rezanog prženog krumpira.
Rezultati i zaključci. Obrada krumpira jestivim prevlakama obogaćenim ekstraktima znatno je promijenila boju krumpira prije prženja. Također je uočen značajan utjecaj količine ekstrakta na senzorska svojstva krumpira. Prevlaka nije bitno utjecala na percepciju karakterističnog mirisa i okusa krumpira. Iako su veće količine ekstrakta (1,5 %) rezultirale većim udjelom fenola u prženim krumpirima, to je negativno utjecalo na senzorska svojstva. Nakon prženja, udjel masti u krumpirima s prevlakama smanjen je za otprilike 15 % u usporedbi s uzorcima bez prevlaka. Vrsta ekstrakta utjecala je na maseni udjel ukupnih šećera u prženom krumpiru, koji je bio niži u uzorcima s prevlakama obogaćenim listom masline nego u onima s listom koprive. Jedino je prevlaka od gume arabike smanjila maseni udjel akrilamida za 17 %. Na osnovi ukupnih rezultata može se zaključiti da karboksimetil celuloza i guma arabika nisu utjecale na senzorska svojstva, pa se mogu preporučiti kao nositelji funkcionalnih spojeva ili upotrijebiti za obradu krumpira prije prženja, što povoljno utječe na udjele masti i akrilamida u njima.
Novost i znanstveni doprinos. Spoznaje dobivene ovim istraživanjem mogu se iskoristiti u pripremi prevlaka s funkcionalnim spojevima koje se koriste u prethodnoj obradi pržene hrane s povoljnim učinkom na udjele masti i akrilamida.
In this study, hydrogels and clay composite polymeric gel were synthesized by using AAm monomer and clay, EGDM as a crosslinker and APS-TEMED as initiator-activator system. The swelling properties of ...the hydrogels, water absorption (swelling) and shrinking (deswelling) kinetics, the equilibrium swelling ratios in water were investigated. In distilled water, swelling kinetics at 25 °C, deswelling kinetics at 80 °C and swelling behaviour at different temperatures of synthesized hydrogels were determined by gravimetric methods. Then, their adsorption properties such as adsorption capacities and adsorption efficiency of synthesized hydrogel and clay composit polymeric gel were investigated in case of their usage in removal of Astrazon Yellow (AY), Astrazon Golden Yellow (AGY), basic Blue 3 (BB3) aqueous solutions at 25 °C. At equilibrium the swelling values and the diffusion coefficient of AAM based clay composit polymeric gel was determined to be significantly decreased compared to AAm based hydrogel. It was determined that adsorption capacity and removal percentage for three dyes of clay composit polymeric gel was higher
Bu çalışmada; Akrilamid monomeri ve kil ile çapraz bağlayıcı (EGDM), başlatıcı-hızlandırıcı sistemi (APS-TEMED) kullanılarak hidrojel ve kompozit polimerik jeller sentezlenmiştir. Hidrojellerin su absorpsiyon (şişme)- desoprsiyon (büzülme) kinetikleri, sudaki denge şişme değerleri ve sıcaklıkla denge şişme oranındaki değişim incelenmiştir. Sentezlenen jellerin destile su içinde 25 °C’de şişme kinetikleri, 80 °C’de büzülme kinetikleri gravimetrik metodla belirlenmiştir. Sentezlenen hidrojel ve kil polimer kompozit jelin 25 °C’de Astrazon Yellow (AY), Astrazon Golden Yellow (AGY) ve Bazik Blue 3 (BB3) boyar moddelerini içeren sulu çözeltiler kullanılarak, adsorpsiyon verimleri ve adsorpsiyon kapasiteleri gibi boyar madde giderim verimleri belirlenmiş ve bu sonuçlar birbirleri ile karşılaştırılmıştır
Cilj ovog rada bio je istražiti kvalitetu, stabilnost i prikladnost različitih ulja za prženje (kokosovog i palminog ulja, smjese za prženje, uljane repice i suncokretovog ulja), kakvoću i stabilnost ...pohane i pržene hrane (pileći medaljoni) te primjenjivost i prikladnost određenih parametara (apsorpcija masti, kiselinski broj, peroksidni broj i vrijednost tiobarbiturne kiseline (TBA), sastav masnih kiselina i sadržaj akrilamida) kao i senzortičkih svojstava u svrhu kontrole ponovljenog postupka prženja u dubokoj masnoći. Tri ponovljena postupka dubokog prženja utjecala su na hidrolitičku i oksidacijsku stabilnost (porast peroksidnog broja i TBA vrijednosti), osjetilna svojstva (pojava tamne boje ulja, neobičnog mirisa i arome kao i užeglost), sastav masnih kiselina ulja i prženih pilećih medaljona te na sadržaj akrilamida u medaljonima (od drugog postupka dubokog prženja pa nadalje). Sva ulja korištena u istraživanju bila su pogodna za duboko prženje. U pogledu stabilnosti, kokosovo ulje (nakon kojeg slijede suncokretovo, palmino, smjesa za prženje i ulje repice) bilo je najprikladnije. Što se tiče sastava masnih kiselina, smjesa za prženje, ulje repice i suncokretovo ulje bili su najprikladniji, dok su u pogledu stvaranja akrilamida i senzoričke kakvoće, najprikladnija bila ulja kokosa i palme.
In this study, hydrogels of poly(acrylamide-co-2-hydroxyethyl methacrylate) having different properties were prepared by a redox polymerization method. Poly(ethylene glycol), PEG 4000 was included in ...the polymerization recipe to increase the microporosity of the resultant polymeric structures. AAm/HEMA hydrogels with different properties were obtained by changing initial AAm/HEMA mole ratio, total monomer, PEG 4000 and crosslinker concentrations.
Provider: - Institution: Josip Juraj Strossmayer University of Osijek. FACULTY OF FOOD TECHNOLOGY. Department of Food Technologies. Sub-department of Carbohydrates Technology. - Data provided by ...Europeana Collections- Cilj ovog istraživanja bio je utvrditi mogućnost primjene nusproizvoda prehrambene industrije (pivski trop, izluženi repini rezanci i trop jabuke), u udjelima 5, 10 i 15 %, u proizvodnji kukuruznih snack proizvoda, odnosno aditiva u proizvodnji pekarskih proizvoda. Istraživanje je obuhvatilo određivanje fizikalnih, reoloških i kemijskih svojstava neekstrudiranih i ekstrudiranih uzoraka te senzorskih svojstava odabranih snack proizvoda. Dobiveni rezultati pokazuju kako se dodatkom nusproizvoda smanjio ekspanzijski omjer i lomljivost, a povećala tvrdoća i nasipna masa ekstrudata. Dodatak nusproizvoda i postupak ekstruzije imali su značajan utjecaj na promjenu boje i osnovni kemijski sastav. Nadalje, viskoznost vrha te topla i hladna viskoznost smanjene su dodatkom nusproizvoda i postupkom ekstruzije. Ekstruzijom se značajno povećao indeks apsorpcije i indeks topljivosti u vodi te stupanj oštećenosti škroba. Dodatkom nusproizvoda značajno se povećao udio netopljivih i topljivih vlakana. Ekstruzija je uzrokovala smanjenje udjela netopljivih vlakana i rezistentnog škroba, a povećanje udjela topljivih vlakana i nerezistentnog škroba. Udio ukupnih polifenola smanjio se, a antioksidativna aktivnost kod većine uzoraka povećala se nakon provedenog procesa ekstruzije. Veći udjeli akrilamida i hidroksimetilfurfurala utvrđeni su kod bolje ekspandiranih uzoraka te ekstrudata s većim udjelom nusproizvoda. Prihvatljivu senzorsku ocjenu dobili su svi uzorci s pivskim tropom i repinim rezancima (uz dodatak 1 % pektina) te uzorci s 5 i 10 % tropa jabuke.- The aim of this study was to investigate the possibility of using food industry by-products (brewer's spent grain, sugar beet pulp and apple pomace), in proportions of 5, 10 and 15%, in production of corn snack products or additives in production of bakery products. The research included determination of physical, rheological and chemical properties of non-extruded and extruded samples, and sensory properties of selected snack products. The obtained results show that the addition of by-products decreased expansion ratio and fracturability, and increased hardness and bulk density of extrudates. By-products addition and extrusion process had a significant effect on color change and basic chemical composition. Furthermore, peak, hot and cold viscosities decreased with addition of by-products and after extrusion process. Extrusion significantly increased water absorption and water solubility index, and starch damage. With addition of by-products content of insoluble and soluble dietary fiber significantly increased. Extrusion caused a reduction of insoluble fiber and resistant starch content, and increase of soluble fiber and non-resistant starch content. Total phenolic content decreased, and antioxidant activity in most of samples increased after extrusion process. Higher contents of acrylamide and hydroxymethylfurfural were found in samples with better expansion, and extrudates with higher content of by-products. Acceptable scores in sensory evaluation received all samples with brewer's spent grain and sugar beet pulp (with addition of 1% pectin), and samples with 5 and 10% of apple pomace.- All metadata published by Europeana are available free of restriction under the Creative Commons CC0 1.0 Universal Public Domain Dedication. However, Europeana requests that you actively acknowledge and give attribution to all metadata sources including Europeana
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