Browsing by Subject "structure"
Now showing items 1-4 of 4
-
(2018)We have developed a software for homology modelling by satisfaction of distance restraints using MODELLER back-end. The protocols used extend exploration of distance restraints and conformational space. We drive the models in optimization cycle towards better structures as assessed by the used metrics on DOPE score, retrospective distance restraint realization and others. Hydrogen bond networks are optimized for their size and connectivity density. The performance of the method is evaluated for its ability to reconstruct GPCR structures and an extracellular loop 2. The software is written in object-oriented Python (v.2.7) and supports easy extension with additional modules. We built a relational PostgreSQL database for the restraints to allow for data-driven machine and deep learning applications. An important part of the work was the visualization of the distance restraints with custom PyMOL scripts for three-dimensional viewing. Additionally, we automatically generate a plethora of diagnostic plots for assessing the performance of the modelling protocols. The software utilizes parallelism and is computationally practical with compute requirements on an order of magnitude lower than those typically seen in molecular dynamics simulations. The main challenges left to be solved is the evaluation of restraint goodness, assigning secondary structures, restraint interconditioning, and water and ligand placement.
-
(2015)The purpose of this study was to investigate the structure of ice cream, especially the effects of temperature, sugar composition and stabilizer-emulsifier concentration on the melt down, hardness and moulding properties of ice cream. The aim was to produce a soft and easily mouldable ice cream that suits the intended purpose. A sensory evaluation was conducted to the ice creams with desired structural properties. The literature review deals with ice cream ingredients, manufacturing process and factors affecting ice cream structure. For the experimental study, 16 ice creams with different compositions were made. The ice creams contained 12 or 6 % fat, different types of sugar compositions (A, B, C, D, E, F) and different concentrations of two types of stabilizer and emulsifier blends (A, B). Ice creams were stored at different temperatures. The hardness of ice cream was measured with a Texture Analyser, the melting rate was determined and the moulding properties were analysed with a moulding test. The two ice creams with desired structure were compared to a commercial ice cream in a sensory evaluation. The results of the hardness measurements revealed, that temperature and sugar composition affected hardness the most. Stabilizer and emulsifier concentration and type did not have an effect. The softest ice creams were those stored at higher temperatures and those made with sugar composition C, D, E and F. The slowest melting ice creams were the ones containing greater amounts of stabilizers and emulsifiers. The ice cream made with sugar composition D melted the fastest. For the moulding test, the softer ice creams were the easiest to mould. The ice cream made with sugar composition D was found to be too soft, almost runny, and the ones made with sugar composition A and B were found to be too hard. The ice creams made with sugar composition C, E and F were found pleasing. The batches containing a greater amount of stabilizer and emulsifier were found to be a bit gummy. In the sensory evaluation there were only one difference in sweetness found between the study ice creams and the commercial one. There were no differences found in creaminess and over all liking. From this can be concluded that the study ice creams are accepted by the consumers as well.
-
(2019)People are eating a lot of ice cream all over the world and new products must be developed to create new options for consumers. Unilever, for whom this thesis has been made, is interested in developing new ice cream structures. The objective of the thesis was to explore different possibilities of ice cream structures and create two new interesting structures to the ice cream market; one with long, stretchy and chewy texture and one with high overrun (HOR) and light mouthfeel. The idea was to change the amounts, types and mixes of emulsifiers and stabilizers from the recipe. Additionally, process parameters, homogenisation and overrun, were changed from the current values. Hence, the purpose was to influence the size and amount of air bubbles and fat globules. The study was conducted at Unilever Sipoo, Ingman ice cream factory at their pilot plant. In the experimental part of the study, various versions of new ice cream structures were tested and compared to the reference product. After sensory analysis, it was decided to proceed with three versions of the HOR structure and two versions of the stretchy structure. At the end there were five versions of two new structures produced and analyzed with various tests. The analytical methods suitable and available for this study were viscosity measurement, shelf-life test, chemical test and melting test. Furthermore, there were small sensory analysis done during the study and comprehensive, final sensory analysis was done at the end of the study, for the final products. In conclusion, both of the new structures succeeded well. The “HOR E NAS 4” proved to be the best version of the structures. The melting profile of “HOR E NAS 4” ice cream corresponded the reference product. The results of the shelf-life test were positive: all the new structures survived better than the reference product. Sensory evaluation showed that the structures differed statistically significantly from each other and especially from the traditional ice cream, which was the aim of the study. The “HOR E NAS 4 “ was evaluated to be more firm and not so creamy as the reference product, which have to take in consideration in further investigations. “HOR E NAS 4” will be published on the ice cream market next year, as a new product.
-
(2019)People are eating a lot of ice cream all over the world and new products must be developed to create new options for consumers. Unilever, for whom this thesis has been made, is interested in developing new ice cream structures. The objective of the thesis was to explore different possibilities of ice cream structures and create two new interesting structures to the ice cream market; one with long, stretchy and chewy texture and one with high overrun (HOR) and light mouthfeel. The idea was to change the amounts, types and mixes of emulsifiers and stabilizers from the recipe. Additionally, process parameters, homogenisation and overrun, were changed from the current values. Hence, the purpose was to influence the size and amount of air bubbles and fat globules. The study was conducted at Unilever Sipoo, Ingman ice cream factory at their pilot plant. In the experimental part of the study, various versions of new ice cream structures were tested and compared to the reference product. After sensory analysis, it was decided to proceed with three versions of the HOR structure and two versions of the stretchy structure. At the end there were five versions of two new structures produced and analyzed with various tests. The analytical methods suitable and available for this study were viscosity measurement, shelf-life test, chemical test and melting test. Furthermore, there were small sensory analysis done during the study and comprehensive, final sensory analysis was done at the end of the study, for the final products. In conclusion, both of the new structures succeeded well. The “HOR E NAS 4” proved to be the best version of the structures. The melting profile of “HOR E NAS 4” ice cream corresponded the reference product. The results of the shelf-life test were positive: all the new structures survived better than the reference product. Sensory evaluation showed that the structures differed statistically significantly from each other and especially from the traditional ice cream, which was the aim of the study. The “HOR E NAS 4 “ was evaluated to be more firm and not so creamy as the reference product, which have to take in consideration in further investigations. “HOR E NAS 4” will be published on the ice cream market next year, as a new product.
Now showing items 1-4 of 4