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Determination of the molecular mobilty and oxygen permeability in amorphous protein films
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Determination of the molecular mobilty and oxygen permeability in amorphous protein films
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Nack
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Thomas J.
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Thomas J. Nack
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author
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Ludescher
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Richard
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Advisory Committee
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Richard Ludescher
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chair
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Takhistov
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Paul
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Advisory Committee
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Paul Takhistov
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internal member
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Huang
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Qingrong
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Advisory Committee
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Qingrong Huang
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dissertation committee member
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HENRYK
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HENRYK DAUN
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Kahn
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Peter
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Advisory Committee
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Peter Kahn
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Rutgers University
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Graduate School - New Brunswick
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theses
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2008
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2008-01
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English
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electronic
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xv, 262 pages
Abstract
In food systems, the amorphous solid is a metastable region subject to chemical, physical, and biological deterioration influenced by chemical structure and composition, environmental factors, and molecular mobility. Molecular mobility is thought to determine the rates of physiochemical changes occurring during food processing and storage. Temperature affects the motion of molecules, and therefore, the stability and quality of amorphous solids. To understand the events that occur at the macroscopic level in foods, we must first understand the events that take place at the molecular level. Phosphorescence can be used to monitor the distribution of molecular mobility and oxygen permeability in heterogeneous foods, providing the molecular detail necessary to connect food quality and stability to molecular structure, molecular mobility, and oxygen permeability.
In initial studies, erythrosin B was embedded into model protein systems (BSA and gelatin), and phosphorescence techniques such as lifetime and emission energy were used to determine the molecular mobility and oxygen permeability as a function of temperature. Next, studies were performed on a more complicated model system of BSA and sugars, followed by a progression to the simple food systems of gelatin and dried collagen sausage casings. Finally, a method was developed to study actual sausages stuffed into erythrosin B doped collagen sausage casings via an external fiber optic coupler from the fluorescence spectrophotometer.
The matrices studied showed a positive correlation between molecular mobility and oxygen permeability, and also, dynamic site heterogeneity. The addition of sucrose and trehalose to amorphous BSA films greatly reduced oxygen permeability. Gelatin showed a significantly lower molecular mobility (higher rigidity) as compared to BSA and collagen casings, and collagen casings were the least permeable to oxygen. Dried collagen casings became more heterogeneous and permeable to oxygen with aging. Measurements on sausages stuffed into erythrosin B doped casings demonstrated that this technique was very sensitive to oxygen quenching under different types of packaging and storage conditions. This was the first time phosphorescent techniques have been applied to actual food products in this manor, and future research will involve optimizing this technique by correlating the phosphorescent measurements to food quality and stability.
In initial studies, erythrosin B was embedded into model protein systems (BSA and gelatin), and phosphorescence techniques such as lifetime and emission energy were used to determine the molecular mobility and oxygen permeability as a function of temperature. Next, studies were performed on a more complicated model system of BSA and sugars, followed by a progression to the simple food systems of gelatin and dried collagen sausage casings. Finally, a method was developed to study actual sausages stuffed into erythrosin B doped collagen sausage casings via an external fiber optic coupler from the fluorescence spectrophotometer.
The matrices studied showed a positive correlation between molecular mobility and oxygen permeability, and also, dynamic site heterogeneity. The addition of sucrose and trehalose to amorphous BSA films greatly reduced oxygen permeability. Gelatin showed a significantly lower molecular mobility (higher rigidity) as compared to BSA and collagen casings, and collagen casings were the least permeable to oxygen. Dried collagen casings became more heterogeneous and permeable to oxygen with aging. Measurements on sausages stuffed into erythrosin B doped casings demonstrated that this technique was very sensitive to oxygen quenching under different types of packaging and storage conditions. This was the first time phosphorescent techniques have been applied to actual food products in this manor, and future research will involve optimizing this technique by correlating the phosphorescent measurements to food quality and stability.
Note
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Ph.D.
Note
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Includes bibliographical references.
Subject
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Topic
Food Science
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Topic
Food--Packaging
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Graduate School - New Brunswick Electronic Theses and Dissertations
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rucore19991600001
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http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.17163
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ETD_584
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doi:10.7282/T3CF9QGC
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ETD doctoral
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Open
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Thomas Nack
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Rutgers University. Graduate School - New Brunswick
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Non-exclusive ETD license
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I hereby grant to the Rutgers University Libraries and to my school the non-exclusive right to archive, reproduce and distribute my thesis or dissertation, in whole or in part, and/or my abstract, in whole or in part, in and from an electronic format, subject to the release date subsequently stipulated in this submittal form and approved by my school. I represent and stipulate that the thesis or dissertation and its abstract are my original work, that they do not infringe or violate any rights of others, and that I make these grants as the sole owner of the rights to my thesis or dissertation and its abstract. I represent that I have obtained written permissions, when necessary, from the owner(s) of each third party copyrighted matter to be included in my thesis or dissertation and will supply copies of such upon request by my school. I acknowledge that RU ETD and my school will not distribute my thesis or dissertation or its abstract if, in their reasonable judgment, they believe all such rights have not been secured. I acknowledge that I retain ownership rights to the copyright of my work. I also retain the right to use all or part of this thesis or dissertation in future works, such as articles or books.
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