Al-Fatih

Analytical Methods A study on parameters of potential cocoa butter analogue synthesis from camel hump by lipase-catalysed interesterification in supercritical CO 2 using response surface methodology Hajar Shekarchizadeh, Mahdi Kadivar ⇑ Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran a b s t r a c t A potential cocoa butter analogue was prepared from camel hump fat and tristearin by enzymatic interesterification in supercritical carbon dioxide (SC–CO 2 ) using immobilised Thermomyces lanuginosus lipase (Lipozyme TL IM) as a biocatalyst. Response surface methodology (RSM) was used to investigate the effects of pressure, temperature, tristearin/camel hump fat ratio, water content, and incubation time on TAG distribution of cocoa butter analogue. The process conditions were optimised by conducting experiments at five different levels. A second order polynomial response surface equation was d

Reaksi Maillard Artikel Rahmal Tayandi Oke kali ini saya akan membahas sedikit banyak tentang suatu reaksi yang mungkin menjadi dilemma bagi kita sebagai anak teknologi pangan, yang disebut sebagai reaksi browning atau pencoklatan akibat reaksi Maillard  pada beberapa produk pangan.... Mungkin  masih bertanya ya kok dilemma..??yok kita cba bhas... Reaksi Maillard ditemukan oleh pakar biokimia Perancis Louiss Camille Maillard . Reaksi ini merupakan reaksi  kimia yang terjadi antara asam amino dan gula tereduksi, biasanya pada suhu yang tinggi . Dimana gugus karbonil dari glukosa bereaksi dengan gugus nukleofilik grup amino dari protein yang menghasilkan warna dan aroma yang khas; proses ini berlangsung dalam suasana basa . Mekanisme terjadiya reaksi ini sangat kompleks, gula amin akan mengalami denaturasi, siklisasi, fargmentasi, dan polimerisasi sehingga terbentuk kompleks pigmen yang disebut melanoidin. Glukosa dapat mengalami reaksi Maillard, sedangkan Suk

A strategy for high-speed countercurrent chromatography purification of specific antioxidants from natural products based on on-line HPLC method with radical scavenging assay Koichi Inoue a , b , ⇑ , Erika Baba a , Tomoaki Hino a , c , Hisao Oka a , c a Department of Physical and Analytical Chemistry, School of Pharmacy, Kinjo Gakuin University, 2-1723 Omori, Moriyama-ku, Nagoya 463-8521, Japan b Laboratory of Analytical and Bio-Analytical Chemistry, School of Pharmaceutical Sciences, University of Shizuoka, Japan c Graduate School of Human Ecology, Human Ecology Major, Kinjo Gakuin University, Japan a b s t r a c t We have proposed a novel and first strategy of high-speed countercurrent chromatography (HSCCC) purification for the efficient and effective discovery of antioxidant from natural product based on on-line HPLC method with radical scavenging assay. To achieve a strategy for HSCCC purification, the antioxidants in materials are identified by on-line HPLC wi