Evaluation of the Impact of Biofield Treatment on Physical and Thermal Properties of Casein Enzyme Hydrolysate and Casein Yeast Peptone

Dublin Core

Title

Evaluation of the Impact of Biofield Treatment on Physical and Thermal Properties of Casein Enzyme Hydrolysate and Casein Yeast Peptone

Subject

Biotechnology

Description

In the present study, the influence of biofield treatment on physical and thermal properties of Casein Enzyme Hydrolysate (CEH) and Casein Yeast Peptone (CYP) were investigated. The control and treated samples were characterized by Fourier transform infrared (FT-IR) spectroscopy, differential scanning calorimetry (DSC), Thermo Gravimetric Analysis (TGA), particle size and surface area analysis. The FTIR results revealed that biofield treatment has caused reduction of amide group (amide-I and amide-II) stretching vibration peak that is associated with strong intermolecular hydrogen bonding in treated CEH as compared to control. However, no significant changes were observed in FTIR spectrum of treated CYP. The TGA analysis of treated CEH showed a substantial improvement in thermal stability which was confirmed by increase in maximum thermal decomposition temperature (217°C) as compared to control (209°C). Similarly, the treated CYP also showed enhanced thermal stability as compared to control. DSC showed increase in melting temperature of treated CYP as compared to control. However the melting peak was absent in DSC of treated CEH which was probably due to rigid chain of the protein. The surface area of treated CEH was increased by 83% as compared to control. However, a decrease (7.3%) in surface area was observed in treated CYP. The particle size analysis of treated CEH showed a significant increase in average particle size (d50) and d99 value (maximum particle size below which 99% of particles are present) as compared to control sample. Similarly, the treated CYP also showed a substantial increase in d50 and d99 values which was probably due to the agglomeration of the particles which led to formation of bigger microparticles. The result showed that the biofield treated CEH and CYP could be used as a matrix for pharmaceutical applications.

Creator

Mahendra Kumar Trivedi, Gopal Nayak, Shrikant Patil, Rama Mohan Tallapragada, Snehasis Jana, Rakesh Kumar Mishra

Publisher

Omics Publishing Group

Date

July 06, 2015

Contributor

[no text]

Rights

[no text]

Relation

[no text]

Format

[no text]

Language

English

Type

Journal Article

Identifier

10.4172/2167-065X.1000138

Coverage

[no text]

Files

evaluation-of-the-impact-of-biofield-treatment-on-physical-andthermal-properties-of-casein-enzyme-hydrolysate-and-casein-yeas-tpeptone-2167-065X-1000138.pdf

Citation

Mahendra Kumar Trivedi, Gopal Nayak, Shrikant Patil, Rama Mohan Tallapragada, Snehasis Jana, Rakesh Kumar Mishra , “Evaluation of the Impact of Biofield Treatment on Physical and Thermal Properties of Casein Enzyme Hydrolysate and Casein Yeast Peptone,” Mahendra Trivedi, accessed March 29, 2024, https://mahendratrivedi.omeka.net/items/show/60.