David R Coffin

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Images of high methoxyl orange pectin deposited from solution and high methoxyl sugar acid gels (HMSAG) were obtained by atomic force microscopy (AFM) in the tapping mode. For the first time, images of pectin deposited from water revealed that the transition from pectin networks to individual molecules or aggregates thereof occurred at concentrations(More)
The thermostability of nisin and Nisaplin® was investigated in the presence and absence of pectin. By mixing with pectin, both nisin and Nisaplin® were able to inhibit microbial growth, even after heating to 433 K. In contrast, without pectin, the nisin was totally inactivated after heat treatment. Nisin and pectin in solution were complexed, as shown by(More)
Dry-milled yellow corn and freshly ground food and nonfood grade yellow and white hybrid corn kernels were pretreated in a solution of lactic acid and sodium metabisulfite followed by extraction with 70% ethanol. Zein was precipitated from the extract by reducing the ethanol content of the extract to 40%. Lipid associated with the zein isolates was between(More)
The aim of the research was to develop matrices for the delivery of biologically active substances for tissue regeneration. To this end, a new biodegradable matrix composed of a hydrophobic porous poly(lactide-co-glycolide), p(LGA), network entangled with another network of hydrophilic pectin was fabricated in the presence of calcium chloride. The calcium(More)
Nisin is a naturally occurring antimicrobial polypeptide and is popularly used in the food and food-packaging industries. Nisin is deactivated at temperatures higher than 120 degrees C and, therefore, cannot be directly incorporated into poly(L-lactic acid) (PLA), a biomass-derived biodegradable polymer, by coextrusion because PLA melts at temperatures(More)
Calibration techniques were developed for a modified commercial oxygen consumption computer. Oxygen consumption over 5 min by 130 3-mo-old dairy calves was measured 3 h after feeding. Subsequently, Estimated Transmitting Abilities were used to calculate the production potential for lactation milk energy (kcal/305-day lactation) for 88 of the animals.(More)
Height and phase shift images of high methoxyl sugar acid gels (HMSAG) of pectin were obtained by atomic force microscopy in the tapping mode. Images revealed that pores in these gels were fluid and flattened out when measured as a function of time. These images revealed for the first time the structure of adsorbed sugar on pectin in the hydrated native(More)
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