China
Africa
Explore chapters and articles related to this topic
Protein-based Wood Adhesives Current Trends of Preparation and Application
Published in Zhongqi He, Bio-based Wood Adhesives, 2017
Birendra B. Adhikari, Pooran Appadu, Michael Chae, David C. Bressler
Industrial protein can be obtained from a number of sources. Among the various proteins, soy proteins are widely studied for their potential application in wood adhesives, and some soy protein-based adhesive products have seen commercial success as formaldehyde-free adhesives. Currently, raw protein from a variety of sources is being predominantly utilized in animal feed and pet food industries. Processed proteins from soy, peanut, whey, and casein are also consumed as protein supplements and meat substitutes. Diverting these edible proteins to large scale industrial applications may create protein shortages in food/feed industries. Accordingly, it is necessary to examine alternative protein sources for adhesive development. In this context, waste proteins that have little or even negative-value, such as specified risk materials from the rendering industry, may provide a cost-effective and sustainable industrial protein source for the development of wood adhesives that meet the ASTM requirement for making composite wood products. Use of such waste material to produce adhesives would have a significant advantage over traditional products and other protein-based adhesives.
Functional and physical properties of oil-in-water emulsion based on sodium caseinate, beef rumen and sunflower oil and its effect on nutritional quality of forcemeat
Published in Journal of Dispersion Science and Technology, 2023
Eleonora Okuskhanova, Nicola Caporaso, Zhanibek Yessimbekov, Bahytkul Assenova, Farida Smolnikova, Maksim Rebezov, Mohammad Ali Shariati, Muhammad Usman Khan, Muthu Thiruvengadam
Xu and coworkers used, in a low-fat emulsion sausage recipe, a high concentration emulsion composed of animal plasma proteins, vegetable oil, and water. The obtained emulsion was used to replace animal fat and, as a result, lower the fat content in the sausage.[19] Zhou et al. prepared an emulsion using pig skin, lard, and myofibrillar protein extracted from squid meat.[20] Dos Santos Alves and coworkers used pork skin and green banana flour gel for the production of bologna-type sausages.[21] This gel had a high level of moisture (48.28%), protein (10.34%) and a low level of fat (0.73%) and ash (1.70%). The proliant meat ingredients company offers a protein supplement “AproPORK HF85” consisting of collagen protein and pork blood plasma. The proximate composition of this protein supplement “AproPORK HF85” shows high protein (79.71%) and ash (10.85%) contents, with low moisture (5.59%) and fat (2.9%) contents.[22]
Down stair walking: A simple method to increase muscle mass and performance in 65+ year healthy people
Published in European Journal of Sport Science, 2022
Signe Regnersgaard, Anna K. Knudsen, Filippa O. Lindskov, Marija Mratinkovic, Eckart Pressel, Arthur Ingersen, Flemming Dela
The energy expenditure was not directly assessed. However, an indication of the magnitude can be estimated, because the change in potential energy was calculated. This calculated value was highest in the eccentric exercise groups (ECC: 2.5 ± 0.2 and 5.5 ± 0.5 MJ for 3 and 6 weeks, respectively; ECC+ 2.5 ± 0.3 and 5.9 ± 0.9 MJ for 3 and 6 weeks, respectively) compared with the concentric group (1.6 ± 0.2 and 3.1 ± 0.3 MJ for 3 and 6 weeks, respectively). The reason for the higher values in the eccentric training groups is that a longer distance was covered. The energy expenditure of descending stairs is about half of that used for ascending stairs (Teh & Aziz, 2002). For ascending stair walking a mechanical efficiency of 25% is plausible. This means that energy expenditure for e.g. 6 weeks concentric training sums up to ∼12 MJ, equivalent to ∼666 kJ per training session. For example, a male subject, aged 71 yr., 85 kg, 171 cm will have an estimated basal metabolic rate (BMR) of ∼6700 kJ/24 hr (Harris-Benedict formula), and thus the energy expenditure per training session is equivalent to ∼10% of BMR. The protein supplement drink ingested after each training session contains ∼1275 kJ. Therefore, if anything bodyweight should have increased, and in particular in the eccentric training groups where the energy expenditure was considerably lower.
Whey protein supplementation does not accelerate recovery from a single bout of eccentric exercise
Published in Journal of Sports Sciences, 2021
Luuk Hilkens, Jolien De Bock, Joris Kretzers, Alwine F. M. Kardinaal, Esther G. Floris-Vollenbroek, Petra A. M. J. Scholtens, Astrid M. H. Horstman, Luc J. C. van Loon, Jan-Willem van Dijk
During the 9-day experimental period, participants received either a whey protein concentrate supplement or an isoenergetic carbohydrate control. The daily supplemental dose of the whey protein supplement contained 1221 KJ (287 kcal), 58.5 g protein, 3.8 g fat and 5.0 g carbohydrate, whereas the isoenergetic carbohydrate (maltodextrin) control contained 1226 KJ (288 kcal), ≤0,1 g protein, 0 g fat and 72 g carbohydrates. The whey protein and carbohydrate placebo, both supplied by FrieslandCampina, were provided as powder in blinded jars with measuring scoops and a blender bottle. The daily dose (75 g powder) was distributed over two servings. The first serving (25 g of powder, i.e. 19.5 g of protein) had to be consumed mid-morning between breakfast and lunch, whereas the second serving (50 g of powder, i.e. 39 g of protein) had to be consumed ~1 h before sleep. This supplementation strategy was chosen based on recent research that identified the morning (Gillen et al., 2017), and pre-sleep period (Trommelen & van Loon, 2016) as strategic protein supplementation periods for athletes. Participants were required to mix each 25 g of powder with 250 mL of water. The resulting whey protein and carbohydrate control drink could not be discerned by taste (vanilla flavoured), smell, texture, or colour. Compliance with the supplementation regimen was checked by daily online questionnaires and during each visit.