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Temperature Controlled Stage Used to Examine Atmospheric and Vacuum Frying of Starch Granules
in Oil and Water
Touch the Future of Gel and Blot Imaging New ChemiDoc-It®
TS2 Imager from UVP enables quick and simple image capture with a
touch of the screen. Easily select preview, capture and save functions from the control panel. Integrated computer, large touch screen and capture software simplify workflow for chemiluminescent blots and fluorescent/colorimetric gel imaging. System optimises images with the high sensitivity, high resolution cooled CCD camera.
The built-in computer creates a networkable, stand-alone system. Save images to USB stick or transfer to network computer for analysis or documentation.
Circle no. 598
ADVERTORIAL
Porvair Sciences Announces 2012 Microplate Catalogue
Linkam Scientific Instruments, have been chosen by Pontificia Universidad Católica de Chile to supply a THMS350V stage to understand the frying of starch in oil and water.
At the Pontificia Universidad Católica de Chile, a research team headed by Pedro Bouchon PhD in the Chemical and Bioprocess Engineering Department are using a Linkam THMS350V stage to examine atmospheric and vacuum frying miniaturisation of starch granules in oil and water. The chemical and structural aspects of vacuum frying are still not very well understood and so further experimentation is required to understand the process.
The goal of the group is to understand the role of different ingredients when they are processed under different conditions, studying the effect on micro and macro-structural properties, functionality, and the impact that these processed ingredients have on nutrition. The aim is to design and develop, based on scientific knowledge, new food matrices that fit new consumer demands for healthier, low fat snack products that also taste as good as the traditional ones.
The group are comparing the effect of vacuum and atmospheric frying using real-time hot-vacuum-stage microscopy. Isolated starch granules are examined for micro-structural changes during vacuum and heating in both oil and water. The Linkam THMS350V is mounted on an Olympus BX-61 light microscope and the samples are tested at different heating rates with different vacuum levels. Samples are totally immersed before frying, and real-time image capture is used to examine structural changes. Micro-structural changes are indicated by swelling and gelatinisation of the potato starch granules during heating at 15°C/min at atmospheric pressure. Granules start to swell at 64°C. As the temperature increases the granules start to lose their shape and at 100°C the granules begin to dehydrate due to water evaporation. The loss of birefringence of the granules indicates the onset of the gelatinisation process.
Pablo Cortes, a member of Pedro Bouchon's group, described how the Linkam stage has "allowed us to understand the development of the microstructure of potato starch granules in different conditions in real time. We have studied the gelatinisation process of isolated potato starch granules heated in excess water and embedded in a gluten and water matrix. This micro-structural approach has given us information of paramount importance to understand the frying and vacuum frying process."
Heating-vacuum microscopy is an essential technique to begin to understand the complex process of vacuum frying which may lead to innovative ways to prepare our food.
Circle no. 599
Many scientists around the world have come to rely upon the Porvair Sciences Catalogue as a primary source of information that enables them to choose the optimum microplate or tissue culture consumable for their application.
The new 2012 edition brings together information on Porvair Sciences comprehensive microplate and microplate instruments product range,
together with a recently introduced range of high quality epigenetics and tissue culture plastics. Featured for the first time are Porvair's new manual Pin Tools – disposable replicators for 96 and 384 well plate replication. We’ve expanded our range of colour-coded sealing film and introduced a next generation Miniseal II semi-automatic microplate sealer.
But perhaps the most exciting innovation for 2012 is the launch of Ultravap RC – Porvair's all new robot-compatible nitrogen blown down station. For many years, Porvair Sciences has led the field in nitrogen blow down evaporation. This new version of Porvair's most popular concentrator makes it even easier to integrate an automatic dry down step into your automated liquid handling protocol.
Add to this an expanded range of SPE plates, more protein removal options and a competitively priced range of high quality tissue culture products and you will see that the 2012 catalogue remains an indispensable reference guide to any laboratory using, or interested in using, microplates.
Circle no. 600
Easy-To-Use Electronic Pipette Filler The Ultrajet pipette
controller from Porvair Sciences is an easy-to-use electronic pipette filler. Ergonomically designed the Ultrajet is quick and simple to
operate and can be used for extended periods of time without discomfort.
Large buttons on the hand grip enable precise fine control of aspiration and dispensing of liquids. An integral LCD display displays selected aspiration speed which can be simply set with a button under the display. A removable neoprene nozzle grips most standard laboratory pipettes firmly and efficiently allowing users to accurate transfer liquids into plates, vials or flasks.
Compact in size the Ultrajet is perfect for use even in confined spaces such as cabinets and fume hoods. Over filling protection is provided by a disposable 0.45um filter in the nose of the controller. Ultrajet uses a rechargeable lithium battery, so there are no unsightly cables trailing from it and it comes complete with a self-adhesive bench holder for storage. EC compliant each Ultrajet controller is supplied with an appropriate mains charger.
Circle no. 601
www.EpigeneticsXpress.com
plastics tissueculture
Circle no. 602
NEW LOWER PRICES
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