Effect of pH and NaCl on the Emulsifying Properties of a Napin Protein Isolate.
Cheung, L.L., Wanasundara, P.K.J.P.D., and Nickerson, M.T. (2015). "Effect of pH and NaCl on the Emulsifying Properties of a Napin Protein Isolate.", Food Biophysics, 10(1), pp. 30-38. doi : 10.1007/s11483-014-9350-7 Access to full text
Novel mathematical models to predict germination of canola (including rapeseed) stored under laboratory and field conditions were developed with certain assumptions. The models were developed based on the data collected under laboratory condition (constant temperatures). The hypothesis of the developed models was that germination of stored canola was influenced by temperature, moisture content, storage time, and airtightness. The effect of these factors on germination of stored canola was the product of effective storage time and interactive effect of temperature, moisture content, storage time, and airtightness. Data collected under both laboratory and filed conditions were used to calibrate and verify the developed models. The prediction accuracy of the models associated with field conditions (except canola seeds with 14% moisture content stored inside silo bags) was higher than that under laboratory conditions. The developed models could visually or mathematically predict germination of canola or rapeseed stored under any condition. The developed models explained more than 96% variation of observed germination of the canola or rapeseed seeds with ≤10% moisture content stored inside a flat bottom bin or commercial silo bags.
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