The hydrolysed vegetable proteins are acidic or enzymatic hydrolytic product of proteins derived from various sources such as milk, meat or vegetables. The current study was designed to evaluate the impact of biofield energy treatment on the various physicochemical and spectra properties of Hi VegTM acid hydrolysate i.e. a hydrolysed vegetable protein. The Hi VegTM acid hydrolysate sample was divided into two parts that served as control and treated sample. The treated sample was subjected to the biofield energy treatment and its properties were analysed using particle size analyser, X-ray diffraction (XRD), surface area analyser, UV-visible and infrared (FT-IR) spectroscopy, and thermogravimetric analysis. The results of various parameters were compared with the control (untreated) part. The XRD data showed the decrease in crystallite size of treated sample from 110.27 nm (control) to 79.26 nm. The particle size was also reduced in treated sample as 162.13 μm as compared to the control sample (168.27 μm). Moreover, the surface area analysis revealed the 63.79% increase in the surface area of the biofield treated sample as compared to the control. The UV-Vis spectra of both samples i.e. control and treated showed the absorbance at same wavelength. However, the FT-IR spectroscopy revealed the shifting in peaks corresponding to N-H, C-H, C=O, C-N, and C-S functional groups in the treated sample with respect to the control. The thermal analysis also revealed the alteration in degradation pattern along with increase in onset temperature of degradation and maximum degradation temperature in the treated sample as compared to the control. The overall data showed the impact of biofield energy treatment on the physicochemical and spectroscopic properties of the treated sample of Hi VegTM acid hydrolysate. The biofield treated sample might show the improved solubility, wettability and thermal stability profile as compared to the control sample.
| Published in | International Journal of Nutrition and Food Sciences (Volume 5, Issue 1) |
| DOI | 10.11648/j.ijnfs.20160501.11 |
| Page(s) | 1-8 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2015. Published by Science Publishing Group |
Protein Hydrolysate, Acid Hydrolysis, Hi VegTM Acid Hydrolysate, Hydrolysed Vegetable Protein
| [1] | Sujith PA, Hymavathi TV (2011) Recent developments with debittering of protein hydrolysates. As J Food Ag-Ind 4: 365-381. |
| [2] | Pasupuleti VK, Demain AL (2010) Protein hydrolysates in biotechnology. Springer-Verlag, Berlin, Heidelberg. |
| [3] | Aehle W (2008) Enzymes in industry. John Wiley and Sons. |
| [4] | Taub IA, Singh RP (1997) Food storage stability. CRC Press. |
| [5] | Nagodawithana TW (1995) Savory Flavors. Esteekay Associates Inc.: Milwaukee, WI. |
| [6] | Roy GM (1997) Modifying bitterness: Mechanism, ingredients, and applications. CRC Press. |
| [7] | Institute of medicine (U.S.). Committee on food chemicals codex (2003) Food chemical codex. (5thedn), National Academic Press, USA. |
| [8] | Hudson BJF (1992) Proteins as a source of flavor. Biochemistry of food proteins, Elsevier Applied Science: London and New York. |
| [9] | Ames JM (1992) The Maillard reaction. Biochemistry of food proteins, Elsevier Applied Science: New York. |
| [10] | Calbet JA, MacLean DA (2002) Plasma glucagon and insulin responses depend on the rate of appearance of amino acids after ingestion of different protein solutions in humans. J Nutr 132: 2174-2182. |
| [11] | Manders RJ, Koopman R, Sluijsmans WE, van den Berg R, Verbeek K, et al. (2006) Co-ingestion of a protein hydrolysate with or without additional leucine effectively reduces postprandial blood glucose excursions in type 2 diabetic men. J Nutr 136: 1294-1299. |
| [12] | Claessens M, Calame W, Siemensma AD, van Baak MA, Saris WH (2009) The effect of different protein hydrolysate/carbohydrate mixtures on postprandial glucagon and insulin responses in healthy subjects. Eur J Clin Nutr 63: 48-56. |
| [13] | Ernster JH (1991) Hydrolyzed soy protein and process for preparing soy protein. US 5077062 A. |
| [14] | Hamm DJ (1993) Process for the production of hydrolyzed vegetable proteins using gaseous hydrochloric acid and the product therefrom. US 5180597 A. |
| [15] | Tiller WA (1993) What are subtle energies? JSE 7: 293-304. |
| [16] | Rubik B (2002) The biofield hypothesis: Its biophysical basis and role in medicine. J Altern Complement Med 8: 703-717. |
| [17] | Turner JG, Clark AJ, Gauthier DK, Williams M (1998) The effect of therapeutic touch on pain and anxiety in burn patients. J Adv Nurs 28: 10-20. |
| [18] | Uchida S, Iha T, Yamaoka K, Nitta K, Sugano H (2012) Effect of biofield therapy in the human brain. J Altern Complement Med 18: 875-879. |
| [19] | Nayak G, Altekar N (2015) Effect of biofield treatment on plant growth and adaptation. J Environ Health Sci 1: 1-9. |
| [20] | Trivedi MK, Patil S, Shettigar H, Gangwar M, Jana S (2015) Antimicrobial sensitivity pattern of Pseudomonas fluorescens after biofield treatment. J Infect Dis Ther 3: 222. |
| [21] | Trivedi MK, Tallapragada RR (2008) A transcendental to changing metal powder characteristics. Met Powder Rep 63: 22-28, 31. |
| [22] | Trivedi MK, Nayak G, Patil S, Tallapragada RM, Jana S, et al. (2015) Biofield treatment: An effective strategy to improve the quality of beef extract and meat infusion powder. J Nutr Food Sci 5: 389. |
| [23] | Fultz B, Howe J (2013) Diffraction and the X-ray powder diffractometer. Transmission electron microscopy and diffractometry of materials. (4thedn), Springer-Verlag, Berlin, Heidelberg. |
| [24] | Rehani BR, Joshi PB, Lad KN, Pratap A (2006) Crystallite size estimation of elemental and composite silver nano-powders using XRD principles. Indian J Pure Ap Phy 44: 157-161. |
| [25] | Suryanarayana C (2004) Mechanical alloying and milling: Mechanical engineering. Marcel Dekker, New York. |
| [26] | Purushotham E, Krishna NG (2012) X-ray determination of crystallite size and effect of lattice strain on Debye-Waller factors of platinum nano powders. Bull Mater Sci 36: 973-976. |
| [27] | Papangkorn K (2008) Metastable equilibrium solubility of various crystallinity carbonated apatites and human dental enamel under acidic conditions with and without the presence of solution fluoride. Proquest LLC, USA. |
| [28] | Alias SS, Mohamad AA (2013) Synthesis of zinc oxide by sol-gel method for photoelectrochemical cells. Springer-Verlag, Berlin, Heidelberg. |
| [29] | Ng TB (2011) Functional properties of soybean food ingredients in food systems. Soybean - Biochemistry, chemistry and physiology. Intech publishers. |
| [30] | Behnajady MA, Alamdari ME, Modirshahla N (2013) Investigation of the effect of heat treatment process on characteristics and photocatalytic activity of TiO2-UV100 nanoparticles. Environ Prot Eng 39: 33-46. |
| [31] | Babu PC, Sundaraganesan N, Dereli O, Turkkan E (2011) FT-IR, FT-Raman spectra, density functional computations of the vibrational spectra and molecular geometry of butylated hydroxy toluene. Spectrochim Acta A Mol Biomol Spectrosc 79: 562-569. |
| [32] | Aaslyng MD, Martens M, Poll L, Nielsen PM, Flyge H, et al. (1998) Chemical and sensory characterization of hydrolyzed vegetable protein, a savory flavoring. J Agric Food Chem 46: 481-489. |
| [33] | Lambert JB (1987) Introduction to organic spectroscopy. Macmillan, New York, USA. |
| [34] | Ong HK, Aashikala M (2007) Identification of furfural synthesized from pentosan in rice husk. J Trop Agric Food Sci 35: 305-312. |
| [35] | Barnes I, Becker KH (1994) An FTIR product study of the photooxidation of dimethyl disulphide. J Atmos Chem 18: 267-289. |
APA Style
Mahendra Kumar Trivedi, Alice Branton, Dahryn Trivedi, Gopal Nayak, Ragini Singh, et al. (2015). Physicochemical Characterization of Biofield Energy Treated Hi VegTM Acid Hydrolysate. International Journal of Nutrition and Food Sciences, 5(1), 1-8. https://doi.org/10.11648/j.ijnfs.20160501.11
ACS Style
Mahendra Kumar Trivedi; Alice Branton; Dahryn Trivedi; Gopal Nayak; Ragini Singh, et al. Physicochemical Characterization of Biofield Energy Treated Hi VegTM Acid Hydrolysate. Int. J. Nutr. Food Sci. 2015, 5(1), 1-8. doi: 10.11648/j.ijnfs.20160501.11
AMA Style
Mahendra Kumar Trivedi, Alice Branton, Dahryn Trivedi, Gopal Nayak, Ragini Singh, et al. Physicochemical Characterization of Biofield Energy Treated Hi VegTM Acid Hydrolysate. Int J Nutr Food Sci. 2015;5(1):1-8. doi: 10.11648/j.ijnfs.20160501.11
Share This Article
Twitter
Linked In
Facebook
Copy
Download@article{10.11648/j.ijnfs.20160501.11,
author = {Mahendra Kumar Trivedi and Alice Branton and Dahryn Trivedi and Gopal Nayak and Ragini Singh and Snehasis Jana},
title = {Physicochemical Characterization of Biofield Energy Treated Hi VegTM Acid Hydrolysate},
journal = {International Journal of Nutrition and Food Sciences},
volume = {5},
number = {1},
pages = {1-8},
doi = {10.11648/j.ijnfs.20160501.11},
url = {https://doi.org/10.11648/j.ijnfs.20160501.11},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20160501.11},
abstract = {The hydrolysed vegetable proteins are acidic or enzymatic hydrolytic product of proteins derived from various sources such as milk, meat or vegetables. The current study was designed to evaluate the impact of biofield energy treatment on the various physicochemical and spectra properties of Hi VegTM acid hydrolysate i.e. a hydrolysed vegetable protein. The Hi VegTM acid hydrolysate sample was divided into two parts that served as control and treated sample. The treated sample was subjected to the biofield energy treatment and its properties were analysed using particle size analyser, X-ray diffraction (XRD), surface area analyser, UV-visible and infrared (FT-IR) spectroscopy, and thermogravimetric analysis. The results of various parameters were compared with the control (untreated) part. The XRD data showed the decrease in crystallite size of treated sample from 110.27 nm (control) to 79.26 nm. The particle size was also reduced in treated sample as 162.13 μm as compared to the control sample (168.27 μm). Moreover, the surface area analysis revealed the 63.79% increase in the surface area of the biofield treated sample as compared to the control. The UV-Vis spectra of both samples i.e. control and treated showed the absorbance at same wavelength. However, the FT-IR spectroscopy revealed the shifting in peaks corresponding to N-H, C-H, C=O, C-N, and C-S functional groups in the treated sample with respect to the control. The thermal analysis also revealed the alteration in degradation pattern along with increase in onset temperature of degradation and maximum degradation temperature in the treated sample as compared to the control. The overall data showed the impact of biofield energy treatment on the physicochemical and spectroscopic properties of the treated sample of Hi VegTM acid hydrolysate. The biofield treated sample might show the improved solubility, wettability and thermal stability profile as compared to the control sample.},
year = {2015}
}
TY - JOUR T1 - Physicochemical Characterization of Biofield Energy Treated Hi VegTM Acid Hydrolysate AU - Mahendra Kumar Trivedi AU - Alice Branton AU - Dahryn Trivedi AU - Gopal Nayak AU - Ragini Singh AU - Snehasis Jana Y1 - 2015/12/21 PY - 2015 N1 - https://doi.org/10.11648/j.ijnfs.20160501.11 DO - 10.11648/j.ijnfs.20160501.11 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 1 EP - 8 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.20160501.11 AB - The hydrolysed vegetable proteins are acidic or enzymatic hydrolytic product of proteins derived from various sources such as milk, meat or vegetables. The current study was designed to evaluate the impact of biofield energy treatment on the various physicochemical and spectra properties of Hi VegTM acid hydrolysate i.e. a hydrolysed vegetable protein. The Hi VegTM acid hydrolysate sample was divided into two parts that served as control and treated sample. The treated sample was subjected to the biofield energy treatment and its properties were analysed using particle size analyser, X-ray diffraction (XRD), surface area analyser, UV-visible and infrared (FT-IR) spectroscopy, and thermogravimetric analysis. The results of various parameters were compared with the control (untreated) part. The XRD data showed the decrease in crystallite size of treated sample from 110.27 nm (control) to 79.26 nm. The particle size was also reduced in treated sample as 162.13 μm as compared to the control sample (168.27 μm). Moreover, the surface area analysis revealed the 63.79% increase in the surface area of the biofield treated sample as compared to the control. The UV-Vis spectra of both samples i.e. control and treated showed the absorbance at same wavelength. However, the FT-IR spectroscopy revealed the shifting in peaks corresponding to N-H, C-H, C=O, C-N, and C-S functional groups in the treated sample with respect to the control. The thermal analysis also revealed the alteration in degradation pattern along with increase in onset temperature of degradation and maximum degradation temperature in the treated sample as compared to the control. The overall data showed the impact of biofield energy treatment on the physicochemical and spectroscopic properties of the treated sample of Hi VegTM acid hydrolysate. The biofield treated sample might show the improved solubility, wettability and thermal stability profile as compared to the control sample. VL - 5 IS - 1 ER -
Information
Email: