astra 5.3.4 software (Waters Corporation)
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Waters Corporation
astra 5.3.4 software
Astra 5.3.4 Software, supplied by Waters Corporation, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/astra+5%2E3%2E4+software/astra+6+1+software/10__1016_slash_j__foodhyd__2025__111388-65-15-18
Average 90 stars, based on 1 article reviews
Astra 5.3.4 Software, supplied by Waters Corporation, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/astra+5%2E3%2E4+software/astra+6+1+software/10__1016_slash_j__foodhyd__2025__111388-65-15-18
Average 90 stars, based on 1 article reviews
astra 5.3.4 software - by Bioz Stars,
2026-09
90/100 stars
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Molecular Weight:Article Title: Nano-Bio Interactions: Biofilm-Targeted Antibacterial Nanomaterials. Article Snippet: To identify the key structural properties of pectic polysaccharides that affect their gut fermentation behavior, structural characteristics and fecal fermentation ability of acid-extractable pectins obtained from 8 kinds of fruit and vegetable were compared.. Results showed that the peach pectin presented a single molecular weight (Mw) distribution with large Mw (706.3 kDa), and the broccoli pectin owned high contents of arabinose (99.62 mg/g) and galactose (129.11 mg/g).. Fermentation with these two pectins for 24 h improved the relative abundance of Bifidobacterium (13.42 % and 13.04 %, respectively), which had positive relation (p < 0.001) with Mw, arabinose and galactose. Article Title: Osmotic dehydration with different agents induced pectin diversity: Physicochemical and structural properties of pectin from instant controlled pressure drop dried peach chips Article Snippet: Pectin as an important cell wall matrix that can be affected by osmotic dehydration (OD) pretreatment, determines the texture characteristics of dried fruit and vegetable products.. This study investigated the effect of OD on the structural, thermal and rheological properties of pectin extracted from peach chips prepared by instant controlled pressure drop (DIC) drying.. In detail, erythritol, glucose, and trehalose were selected as the osmotic agents (300 g/L). Article Title: Higher molecular weight pectin inhibits ice crystal growth and its effect on the microstructural and physical properties of pectin cryogels. Article Snippet: Understanding the formation of ice crystals is essential for tailoring the microstructure and physical properties of cryogels.. This study investigated the effects and mechanisms of pectin molecular weight (Mw) on impacting ice crystal formation.. Pectin fractions various Mw (10.13–212.20 kDa) were prepared by hydrothermal method. Article Title: Modulating pectin structure and enhancing texture of frozen yellow peaches: The impact of low-temperature blanching. Article Snippet: High–temperature blanching (HTB) is the primary process that causes texture softening in frozen yellow peaches.. The implementation of low–temperature blanching reduced pectin methyl esterification, increased pectin cross–linking, and mitigated pectin depolymerization during the subsequent HTB, leading to the superior texture of frozen yellow peaches with enhanced water holding capacity, higher fracture stress, and initial modulus.. However, adding 2 % calcium lactate (w/v) during low–temperature blanching did not further improve the texture of frozen yellow peaches. Article Title: Structure characterization and gelling properties of RG-I-enriched pectins extracted from citrus peels using four different methods. Article Snippet: To facilitate the application of rhamnogalacturonan-I (RG-I)-enriched pectins (RGPs) as novel, healthy, and gelling food additives, this study compared the structural characteristics and gelling properties of RGPs extracted from citrus peel via four methods (alkali: AK, high-temperature/pressure: TP, citric acid: CA, and enzymeassisted: EA extractions).. AK and CA yielded pectins with the highest RG-I proportions (54.8 % and 51.9 %, respectively) by disrupting the homogalacturonan region; TP and EA increased the RG-I proportions by ~10 %.. Among the four methods, AK induced the lowest degree of esterification (DE) (6.7 %) and longer side chains that form strong entanglement, contributing to its highest gel hardness. Article Title: Cesium Carbonate-Promoted Reaction of Nitro-Substituted Donor-Acceptor Cyclopropanes with Salicylaldehydes in Water: Access to Chromane Derivatives. Article Snippet: In this study, we investigated the complexing state and digestibility of complexes formed between myristic acid (MA) and several varieties of starch (maize starch, MS; waxy maize starch, WS; high amylose maize starch, HMS; rice starch, RiS; cassava starch, CS; potato starch, PS).. The resistant starch (RS) content, complexing index, and degree of the structural order of HMS-MA and MS-MA complexes were significantly higher (p < 0.05) than those of the other complexes.. Notably, the RS increments of MS-MA complexes were the highest (14.10%). Article Title: Revealing the interaction mechanism between pectin and sugar: a case study of peach pectin and trehalose Article Snippet: In order to explore the interaction mechanism between pectin and sugar molecules, a simulation system containing peach pectin and trehalose was constructed.. The compared studies were carried out based on the changes in structural characteristics of pectin (P), pectin with heat treatment (HP) and pectin compounding with trehalose with heat treatment (TP).. Firstly, pectin from peaches was characterized by the molecular weight, monosaccharide, chemical group and nanostructure. Software:Article Title: Nano-Bio Interactions: Biofilm-Targeted Antibacterial Nanomaterials. Article Snippet: To identify the key structural properties of pectic polysaccharides that affect their gut fermentation behavior, structural characteristics and fecal fermentation ability of acid-extractable pectins obtained from 8 kinds of fruit and vegetable were compared.. Results showed that the peach pectin presented a single molecular weight (Mw) distribution with large Mw (706.3 kDa), and the broccoli pectin owned high contents of arabinose (99.62 mg/g) and galactose (129.11 mg/g).. Fermentation with these two pectins for 24 h improved the relative abundance of Bifidobacterium (13.42 % and 13.04 %, respectively), which had positive relation (p < 0.001) with Mw, arabinose and galactose. Article Title: Osmotic dehydration with different agents induced pectin diversity: Physicochemical and structural properties of pectin from instant controlled pressure drop dried peach chips Article Snippet: Pectin as an important cell wall matrix that can be affected by osmotic dehydration (OD) pretreatment, determines the texture characteristics of dried fruit and vegetable products.. This study investigated the effect of OD on the structural, thermal and rheological properties of pectin extracted from peach chips prepared by instant controlled pressure drop (DIC) drying.. In detail, erythritol, glucose, and trehalose were selected as the osmotic agents (300 g/L). Article Title: Higher molecular weight pectin inhibits ice crystal growth and its effect on the microstructural and physical properties of pectin cryogels. Article Snippet: Understanding the formation of ice crystals is essential for tailoring the microstructure and physical properties of cryogels.. This study investigated the effects and mechanisms of pectin molecular weight (Mw) on impacting ice crystal formation.. Pectin fractions various Mw (10.13–212.20 kDa) were prepared by hydrothermal method. Article Title: Modulating pectin structure and enhancing texture of frozen yellow peaches: The impact of low-temperature blanching. Article Snippet: High–temperature blanching (HTB) is the primary process that causes texture softening in frozen yellow peaches.. The implementation of low–temperature blanching reduced pectin methyl esterification, increased pectin cross–linking, and mitigated pectin depolymerization during the subsequent HTB, leading to the superior texture of frozen yellow peaches with enhanced water holding capacity, higher fracture stress, and initial modulus.. However, adding 2 % calcium lactate (w/v) during low–temperature blanching did not further improve the texture of frozen yellow peaches. Article Title: Structure characterization and gelling properties of RG-I-enriched pectins extracted from citrus peels using four different methods. Article Snippet: To facilitate the application of rhamnogalacturonan-I (RG-I)-enriched pectins (RGPs) as novel, healthy, and gelling food additives, this study compared the structural characteristics and gelling properties of RGPs extracted from citrus peel via four methods (alkali: AK, high-temperature/pressure: TP, citric acid: CA, and enzymeassisted: EA extractions).. AK and CA yielded pectins with the highest RG-I proportions (54.8 % and 51.9 %, respectively) by disrupting the homogalacturonan region; TP and EA increased the RG-I proportions by ~10 %.. Among the four methods, AK induced the lowest degree of esterification (DE) (6.7 %) and longer side chains that form strong entanglement, contributing to its highest gel hardness. Article Title: Cesium Carbonate-Promoted Reaction of Nitro-Substituted Donor-Acceptor Cyclopropanes with Salicylaldehydes in Water: Access to Chromane Derivatives. Article Snippet: In this study, we investigated the complexing state and digestibility of complexes formed between myristic acid (MA) and several varieties of starch (maize starch, MS; waxy maize starch, WS; high amylose maize starch, HMS; rice starch, RiS; cassava starch, CS; potato starch, PS).. The resistant starch (RS) content, complexing index, and degree of the structural order of HMS-MA and MS-MA complexes were significantly higher (p < 0.05) than those of the other complexes.. Notably, the RS increments of MS-MA complexes were the highest (14.10%). Article Title: Revealing the interaction mechanism between pectin and sugar: a case study of peach pectin and trehalose Article Snippet: In order to explore the interaction mechanism between pectin and sugar molecules, a simulation system containing peach pectin and trehalose was constructed.. The compared studies were carried out based on the changes in structural characteristics of pectin (P), pectin with heat treatment (HP) and pectin compounding with trehalose with heat treatment (TP).. Firstly, pectin from peaches was characterized by the molecular weight, monosaccharide, chemical group and nanostructure. Refractive Index:Article Title: Nano-Bio Interactions: Biofilm-Targeted Antibacterial Nanomaterials. Article Snippet: To identify the key structural properties of pectic polysaccharides that affect their gut fermentation behavior, structural characteristics and fecal fermentation ability of acid-extractable pectins obtained from 8 kinds of fruit and vegetable were compared.. Results showed that the peach pectin presented a single molecular weight (Mw) distribution with large Mw (706.3 kDa), and the broccoli pectin owned high contents of arabinose (99.62 mg/g) and galactose (129.11 mg/g).. Fermentation with these two pectins for 24 h improved the relative abundance of Bifidobacterium (13.42 % and 13.04 %, respectively), which had positive relation (p < 0.001) with Mw, arabinose and galactose. Article Title: Osmotic dehydration with different agents induced pectin diversity: Physicochemical and structural properties of pectin from instant controlled pressure drop dried peach chips Article Snippet: Pectin as an important cell wall matrix that can be affected by osmotic dehydration (OD) pretreatment, determines the texture characteristics of dried fruit and vegetable products.. This study investigated the effect of OD on the structural, thermal and rheological properties of pectin extracted from peach chips prepared by instant controlled pressure drop (DIC) drying.. In detail, erythritol, glucose, and trehalose were selected as the osmotic agents (300 g/L). Article Title: Higher molecular weight pectin inhibits ice crystal growth and its effect on the microstructural and physical properties of pectin cryogels. Article Snippet: Understanding the formation of ice crystals is essential for tailoring the microstructure and physical properties of cryogels.. This study investigated the effects and mechanisms of pectin molecular weight (Mw) on impacting ice crystal formation.. Pectin fractions various Mw (10.13–212.20 kDa) were prepared by hydrothermal method. Article Title: Modulating pectin structure and enhancing texture of frozen yellow peaches: The impact of low-temperature blanching. Article Snippet: High–temperature blanching (HTB) is the primary process that causes texture softening in frozen yellow peaches.. The implementation of low–temperature blanching reduced pectin methyl esterification, increased pectin cross–linking, and mitigated pectin depolymerization during the subsequent HTB, leading to the superior texture of frozen yellow peaches with enhanced water holding capacity, higher fracture stress, and initial modulus.. However, adding 2 % calcium lactate (w/v) during low–temperature blanching did not further improve the texture of frozen yellow peaches. Article Title: Structure characterization and gelling properties of RG-I-enriched pectins extracted from citrus peels using four different methods. Article Snippet: To facilitate the application of rhamnogalacturonan-I (RG-I)-enriched pectins (RGPs) as novel, healthy, and gelling food additives, this study compared the structural characteristics and gelling properties of RGPs extracted from citrus peel via four methods (alkali: AK, high-temperature/pressure: TP, citric acid: CA, and enzymeassisted: EA extractions).. AK and CA yielded pectins with the highest RG-I proportions (54.8 % and 51.9 %, respectively) by disrupting the homogalacturonan region; TP and EA increased the RG-I proportions by ~10 %.. Among the four methods, AK induced the lowest degree of esterification (DE) (6.7 %) and longer side chains that form strong entanglement, contributing to its highest gel hardness. Article Title: Cesium Carbonate-Promoted Reaction of Nitro-Substituted Donor-Acceptor Cyclopropanes with Salicylaldehydes in Water: Access to Chromane Derivatives. Article Snippet: In this study, we investigated the complexing state and digestibility of complexes formed between myristic acid (MA) and several varieties of starch (maize starch, MS; waxy maize starch, WS; high amylose maize starch, HMS; rice starch, RiS; cassava starch, CS; potato starch, PS).. The resistant starch (RS) content, complexing index, and degree of the structural order of HMS-MA and MS-MA complexes were significantly higher (p < 0.05) than those of the other complexes.. Notably, the RS increments of MS-MA complexes were the highest (14.10%). Article Title: Revealing the interaction mechanism between pectin and sugar: a case study of peach pectin and trehalose Article Snippet: In order to explore the interaction mechanism between pectin and sugar molecules, a simulation system containing peach pectin and trehalose was constructed.. The compared studies were carried out based on the changes in structural characteristics of pectin (P), pectin with heat treatment (HP) and pectin compounding with trehalose with heat treatment (TP).. Firstly, pectin from peaches was characterized by the molecular weight, monosaccharide, chemical group and nanostructure. |