bluuebunny/crossref_metadata_2025 huggingface dataset:
Studies on Desi and Kabuli Chickpea (Cicer arietinum L.) Cultivars. The Levels of Amylase Inhibitors, Levels of Oligosaccharides and In Vitro Starch Digestibility
Authors: SINGH U. , KHERDEKAR M. S. , JAMBUNATHAN R.
Published: August 2006

Amylase inhibitor activity (AIA) of chickpea extracts was investigated using pancreatic and salivary amylases. The extracts showed higher inhibitor activity towards pancreatic amylase than salivary amylase. Mean values indicated slightly higher inhibitory activity in desi than kabuli cultivars, though clear‐cut differences were not observed among the cultivars. While in vitro starch digestibility of meal samples indicated no large differences among desi and kabuli types of chickpea, the mean values of digestibility of isolated starches of kabuli types was higher than those of desi types. The mean values of stachyose were higher in desi cultivars. When desi and kabuli types were considered together, stachyose and raffinose contents were not found significantly related to the concentrations of total soluble sugars while stachyose showed a significant correlation with raffinose.
Phytic Acid Determination in Soybeans
Authors: THOMPSON D. B. , ERDMAN J. W.
Published: August 2006

Several established methods of phytic acid determination in soybeans were evaluated. Iron analysis methods, which rely on a 4:6 molar ratio of Fe:P, were eliminated because this ratio was not dependable. Three assay methods relying on phosphorus analysis were then compared. The anion‐exchange method was considered most accurate but not convenient for routine analysis. Analysis of the ferric phytate precipitate and a new method, analysis of the supernatant before and after ferric chloride precipitation, were judged against the anion‐exchange method under different extraction conditions. Based upon good agreement with anion‐exchange column results and acceptable reproducibility, the best methods were (1) precipitate analysis of phosphorus after extraction with 3% TCA + 10% sodium sulfate, or (2) the supernatant difference method after extraction with 1.2% HCl.
Riboflavin Photochemical Degradation in Pasta Measured by High Performance Liquid Chromatography
Authors: WOODCOCK E. A. , WARTHESEN J. J. , LABUZA T. P.
Published: August 2006

A technique utilizing high performance liquid chromatography (HPLC) was developed to determine the kinetics of riboflavin losses in enriched macaroni as a function of temperature, water activity and light. Riboflavin and lumichrome were extracted from macaroni and assayed by reverse‐phase HPLC with fluorescence detection. Riboflavin degradation and lumichrome production in macaroni occurred in two phases, a rapid initial phase followed by a slower phase. Photodegradation of riboflavin appears to follow first‐order reaction kinetics. Under the experimental conditions used, more than 50% of the riboflavin content of macaroni was lost within one day. Light intensity was the rate determining factor for riboflavin loss and lumichrome production. The riboflavin level decreased with increased temperature in the second phase of breakdown.
Analysis of Phytic Acid in Foods by HPLC
Authors: CAMIRE A. L. , CLYDESDALE F. M.
Published: August 2006

A quantitative HPLC method for the analysis of phytic acid in foods was developed based on the precipitation of phytic acid with ferric chloride followed by conversion to sodium phytate before injection onto a C18 reversed‐phase column. Standard food grade wheat bran samples were analyzed by the method of standard addition and recovery of phytic acid ranged from 99 – 103%. 3% H2SO4 was found to be as effective as 3% TCA in the extraction of phytic acid. AAS was shown to be potentially valuable as a metal specific detector for the HPLC of phytate‐metal complexes.
Separation and Purification of Hydroxycinnamic Acid Derivatives in Cranberries
Authors: MARWAN A. G. , NAGEL C. W.
Published: August 2006

Hydroxycinnamic acid derivatives have been shown to be a complex mixture of closely related compounds. A procedure has been described for their isolation and purification from cranberries. The hydroxycinnamates were extracted from the plant tissue with aqueous alcohol, followed by pre‐separation on a polyamide CC‐6 column. For easier sample concentration, the eluted compounds were extracted in alcohol. Final separations were made on a High Performance Liquid Chromatograph. Recycling was used to purify the individual compounds. A total of 15 compounds was purified. The method can be used for the separation and purification of individual phenollc compounds from mixtures.
Functional Properties of Chitin and Chitosan
Authors: KNORR DIETRICH
Published: August 2006

Chitin (poly‐β (1⇒4)‐N‐acetyl‐D‐glucosamine), chitosan (deacetylated chitin) and microcrystalline chitin (redispersible chitin powder) were compared with microcrystalline cellulose to examine the use of those cellulose‐like biopolymers as functional additives for potential application in food formulations. Water binding, fat binding and emulsifying properties were studied. Baking tests were performed with 0.5–2.0% (flour basis) of microcrystalline chitin added to wheat flour bread or to potato protein fortified (8% potato protein concentrate) white bread. Water‐binding capacity and fat binding capacity of chitin, chitosan and microcrystalline chitin ranged from 230–440s (w/w) and from 170–315% (w/w). Chitosan and chitin did not produce emulsions but microcrystalline chitin showed good emulsifying properties and was superior to microcrystalline cellulose. Increasing concentration of microcrystalline chitin (0.12–0.8 g/100 ml water) had a positive effect on emulsion stability. Addition of microcrystalline chitin increased specific loaf volume of white bread and protein fortified breads. Water addition of 65% (flour basis) was found to be optimum for “chitin breads.”
Instron Measurements and Sensory Scores for Texture of Poultry Meat and Frankfurters
Authors: PRUSA KENNETH J. , BOWERS JANE A. , CHAMBERS EDGAR
Published: August 2006

The relationship of sensory scores and Instron measurements of poultry meat and frankfurters was studied. Chicken samples were separated by tensile grips; turkey samples were sheared with a Warner‐Bratzler shear attachment and compressed with a simulated‐molar attachment; and poultry frankfurters were tested with the Warner‐Bratzler shear, puncture probe, and simulated‐teeth attachments. Generally, for chicken higher correlation coefficients between sensory scores and Instron measurements resulted when baseline length and area measurements of curves were made than when peak height was measured. For turkey, Instron measurements with either the Warner‐Bratzler shear or the simulated‐molar attachment were not related significantly to sensory scores. For frankfurters, Instron measurements usually were significantly correlated with sensory scores for firmness.
Comparison of Stability of Thiamin Salts at High Temperature and Water Activity
Authors: LABUZA T. P. , KAMMAN J. F.
Published: August 2006

Current literature indicates conflicting results as to the relative stability of thiamin mononitrate versus thiamin hydrochloride. These salts were tested for stability at 75–95°C and at aw's 0.58 and 0.86. The observed difference in stability of the two salts can be explained by the higher activation energy (26.3 vs 22.4) for the mononitrate which results in a crossover point at about 95°C in an Arrhenius plot. Below 95°C the mononitrate was more stable while above 95°C the hydrochloride is more stable. In addition, stability of both forms was slightly less at the higher aw. The loss of thiamin mononitrate in a fluctuating square wave temperature could be accurately predicted using the results of the Arrhenius plot.
Effect of Baking on Amino Acids in Pizza Crust
Authors: TSEN C. C. , BATES L. S. , WALL L. L. , GEHRKE C. W.
Published: August 2006

Pizza crusts baked at 316°C for 4.5 min did not change their protein contents. But the high‐temperature and short‐time baking did reduce the lysine and to a lesser extent, tyrosine, cystine, and threonine in pizza crusts. The loss in total lysine content ranged from 7.1% for whole wheat pizza to 19.4% for a commercial pizza crust. The difference between the total and available lysine for each pizza crust was small, indicating that the nutritive loss of pizza crust should be attributed to the destruction of a portion of lysine in pizza crust.
Isolation and Characterization of Invertase from Iraqi Date Fruit
Authors: MAROUF BAHA A. , ZEKI LIHAD
Published: August 2006

Soluble invertase was isolated and characterized from the pericarp of Iraqi date fruit, Sayer variety. The optimum pH of the soluble invertase was 4.0–4.7 and the optimum temperature was 50°C. The specific activity of the partially purified soluble invertase was 70.0 units per mg protein. The molecular weight of the soluble invertase was 70.0 units per mg protein. The molecular weight of the soluble invertase was probably more than 300,000 Daltons, and had high affinity for sucrose with a Km value of 3.33 × 10‐3 mM. Sodium dodecyl sulfate (SDS) inhibited the activity of the soluble invertase.
A Method for the Quantitative Evaluation of Emulsion Stability in Coffee Whiteners
Authors: PEARCE R. J. , HARPER W. J.
Published: August 2006

A method is described for quantitatively measuring the extent of emulsion destabilization (feathering) when liquid coffee whiteners are added to hot coffee. Coffee whitener is added to standard hot coffee solution (pH 4.9, 90°C) in a 0.5% fat Babcock bottle. Feathering is observed on the surface of the whitened coffee in the wide portion of the bottle. Dense corn syrup solution is layered beneath to raise the level of the surface so that the coagulated material is concentrated into the graduated capillary tube. After standing to allow compaction, the length of the column of coagulated material is measured.
An Improved Method for Preparation of Nitric Oxide Myoglobin
Authors: KAMAREI AHMAD REZA , KAREL MARCUS
Published: August 2006

We developed an improved method for preparation of bovine nitric oxide myoglobin using the following starting materials: 0.1 mM purified metmyoglobin; 0.1 mM (7 ppm) sodium nitrite; and 1.76 mM (350 ppm) sodium ascorbate. The method requires complete deoxygenation of the reacting system. NOMb prepared in this manner is a source of cured meat pigment which contains a minimum of impurities, since the nitrite reacts quantitatively with the myoglobin in this method.
Reduction in Free Fatty Acids Due to Parboiling of Paddy
Authors: RAJ S. ANTHONI , SINGARAVADIVEL K.
Published: August 2006

Free fatty acid (FFA) content of bran decreased due to parboiling of paddy. The reduction in the FFA was relatively more marked in paddy with higher FFA level and in fungal infected paddy. Among the various parboiling methods, pressure parboiling reduced the FFA to a larger extent. Steaming operation in the process of parboiling might have reduced the FFA.
Kinetics of Nitrogen Solubility Loss in Heated Flour and Protein Isolates From Bean, Phaseolus vulgaris
Authors: PILOSOF A. M. , BARTHOLOMAI G. B. , CHIRIFE J.
Published: August 2006

The effect of temperature, time and moisture content on the loss of nitrogen solubility of heated bean flour and protein isolates was studied. Solubility loss followed first‐order reaction kinetics in almost all cases studied. The rate of solubility loss was greatly increased with increasing moisture content both for flour and protein isolates; protein isolate was far more sensitive to heat treatment than the flour. Activation energies for the first‐order reaction constants were calculated and ranged between 20–30 kcal/mole.
Functional Properties of the Great Northern Bean (Phaseolus Vulgaris L.) Proteins. Amino Acid Composition, In Vitro Digestibility, and Application to Cookies
Authors: SATHE S. K. , IYER V. , SALUNKHE D. K.
Published: August 2006

The Great Northern bean flour proteins, albumins, and protein isolates were characterized by high acidic ammo acid content while globulins and protein concentrates had high proportion of hydrophobic amino acids. Sulfur containing ammo acids and leucine were first and second limiting ammo acids in these proteins, respectively. The bean proteins were resistant to in vitro enzymatic attack. Heating improved in vitro susceptibility of these bean proteins to enzymatic hydrolysis. Moist heat was more effective than dry heat in improving in vitro digestibility of the bean proteins. Cookie diameter was negatively correlated to alkaline water retention capacity of the blends of wheat flour with bean flour (r =–0.90) and protein concentrates (r =–0.93).
Gelation Mechanism of Soybean 11S Globulin: Formation of Soluble Aggregates as Transient Intermediates
Authors: MORI TOMOHIKO , NAKAMURA TAKASHI , UTSUMI SHIGERU
Published: August 2006

Thermal association‐dissociation behavior of soybean 11S globulin was investigated by sucrose density gradient centrifugation and polyacrylamide gel electrophoresis. Soluble aggregates with a molecular weight of 8 × 106 were formed when 0.5% and 5% protein solutions were heated for 1 min at 100°C. At the lower protein concentration, subsequent heating caused disappearance of the soluble aggregate followed by complete dissociation into acidic and basic subunits. At the higher concentration, however, subsequent heating caused formation of highly polymerized aggregates, and gel was formed after 5 min of heating. The soluble aggregates appear to be transient intermediates in the course of gel formation of 11S globulin.
Fatty Acid Composition and Triglyceride Structure of Corn Oil, Hydrogenated Corn Oil, and Corn Oil Margarine
Authors: STROCCHI ANTONINO
Published: August 2006

Corn oil, hydrogenated corn oil and corn oil margarine were compared on the basis of fatty acid composition and triglyceride structure, including configurational isomerism of unsaturated fatty acids. Hydrogenated corn oil contained trans unsaturation and positional isomers not naturally found in corn oil. The β‐position of triglycerides of hydrogenated corn oil was 85% occupied by trans octadecenoic acids (trans‐18:1); that of corn oil was 70% occupied by linoleic acid. The proportion of cis octadecenoic acids (cis‐18:1) in the β‐position of the triglycerides was distinctly less in the hydrogenated corn oil than in corn oil, indicating a hydrogenation and/or a geometrical isomerization of cis‐18:1 to trans‐18:1 preferentially in the β‐position, as compared with the α‐positions. Chemical composition of corn oil margarine was intermediate between that of corn oil and that of hydrogenated corn oil.
Modeling of Isothermal Diffusion of Whey Components from Small Curd Cottage Cheese During Washing
Authors: BRESSAN JUAN A. , CARROAD PAUL A. , MERSON R. LARRY , DUNKLEY WALTER L.
Published: August 2006

The batchwise washing of whey components from small curd cottage cheese is modeled as an isothermal diffusion process in a porous medium with several refinements to account for the whey on curd surfaces that is carried into the washing system. Three geometric approximations are considered. Apparent diffusion coefficients for total solids and lactose at 25°C are determined. Results show that diffusion from a spherical particle with consideration of whey entrained in curd interstices by capillary forces is an acceptable basis for a mass transfer model.
Changes in Volatile Sulfur Compounds of Whisky During Aging
Authors: MASUDA MASAHIRO , NISHIMURA KI‐I‐CHI
Published: August 2006

Volatile sulfur compounds of malt whiskies were analyzed using a gas chromatograph equipped with a flame photometric detector by direct injection and solvent extraction methods. Sulfur compounds identified by coupled gas chromatography‐mass spectrometry and by matching GC retention times were dimethyl sulfide, dimethyl disulfide, dimethyl trisulfide, 3‐(methylthio)propanal, 3‐(methylthio)propanol, 3‐(methylthio)propyl acetate, ethyl 3‐(methylthio)‐propanoate, dihydro‐2‐methyl‐3(2H)‐thiophenone, 2‐thiophene‐carboxyaldehyde, 5‐methyl‐2‐thiophenecarboxaldehyde, benzothiophene and benzothiazole. Quantitative changes in these volatile sulfur compounds were studied by analyzing 48 aged and unaged malt whiskies by these methods. Dimethyl sulfide, 3‐(methylthio)propyl acetate, dihydro‐2‐methyl‐3(2H)‐thiophenone and ethyl 3‐(methylthio)propanoate decreased rapidly during aging and disappeared within three years. Dimethyl disulfide decreased gradually during aging. Dimethyl disulfide proved to be formed during distillation by the action of copper.
Betalains in Beet Root Tissue Culture
Authors: WELLER T. A. , LASURE L. L.
Published: August 2006

The goals of this study were to culture red beet cells via plant tissue culture techniques and to compare the pigment levels produced in callus culture with pigment levels of natural beet root. A modified Murashige and Skoog medium was used to maintain red, yellow and nonpigmented cell lines. It was found that the red pigment, betanin, content of the red cell line has to be increased 2–6 times to match levels found in natural beet root.
Betacyanine and Betaxanthine Decolorizing Enzymes in the Beet (Beta vulgaris L.) Root
Authors: SHIH C. C. , WILEY R. C.
Published: August 2006

Both enzymatic betacyanine and betaxanthine decolorizing activity were found in subcellular tissue extracted from the beet root. The optimum pH for betaxanthine degradation was pH 3.4, similar to that for betacyanine. Enzyme preparations from different cultivars, i.e., red or yellow, vary in their activities toward betacyanine and betaxanthine. A major portion of the decolorizing activity was found in tissue separated from the epidermal portion of the beet root where most pigments were accumulated. Sodium chloride, cellulase, and pectinase were selected as agents to solubilize the tissue bound enzyme. Although there was little success in bringing the bound enzyme into a soluble form, it was found that NaCl showed inhibitory effect on the beet betacyanine decolorizing enzyme. Commercial enzyme preparations also contained betacyanine decolorizing activity.

THE CRUDE ENZYME extracts from the beet root showed decolorizing activity to both betaxanthines and betacyanines. The attempt to clarify whether these two reactions were initiated by the same enzyme or by different enzymes was not achieved due to the difficulty of solubilizing the tightly bound macromolecules. In addition to the decolorizing enzyme found in the beet root, a betacyanine decolorizing enzyme was also found in several commercial enzyme preparations. The mechanism of enzymatic degradation of the betalaines, the existence and the nature of the responsible enzymes and factors that affect their activity, are open for further study. Such understanding will be utilized to improve betalaine recovery from the beet root during industrial operations and to increase their stability in food products during processing or storage. Perhaps, the elucidation of enzymatic destruction of betalaines will provide information for determining the environmental or chemical degradation mechanism of the pigments themselves.
Modified Atmosphere Storage of Rockfish Flllets
Authors: PARKIN KIRK L. , WELLS MARY JO , BROWN W. DUANE
Published: August 2006

A modified atmosphere (MA) of 80% CO2 and 20% air was effective in extending shelf life of fresh rockfish fillets. Aerobic plate counts and trimethylamine levels were significantly lower (P < 0.1%) for the fillets held in MA compared to those held in air. A decline in surface pH was observed on fillets stored in MA, presumably due to the absorption of CO2 and its hydration to carbonic acid. Oxidation‐reduction potentials suggested a more aerobic environment on fillets stored in MA. There were no significant differences in weight loss between control and MA samples. Sensory evaluations indicated that fillets held under MA were of good quality for at least 13 days of storage.
Agents of Proteolysis and Its Inhibition in Patis (Fish Sauce) Fermentation
Authors: OREJANA FLORIAN M. , LISTON JOHN
Published: August 2006

Use of specific proteinase, inhibitors established a trypsin‐like enzyme as the principal agent of proteolysis in Patis fermentation and this was confirmed by temperature, pH and rate studies. The trypsin‐like activity developed a few days after fermentation was initiated, was maximal during the first month of fermentation and then declined rapidly and remained low throughout the remaining fermentation period. The decline is due mainly to inhibition by end product (amino acids and small peptides) accumulation. Initial inhibition of trypsin‐like activity may be due to inhibitors in fish blood or substances produced by bacteria introduced with the fish. Bacteria are not responsible for proteolysis.
Effect of Belly Composition on Sorbate‐Cured Bacon
Authors: AMUNDSON C. M. , SEBRANEK J. G. , RUST R. E. , KRAFT A. A. , WAGNER M. K. , ROBACH M. C.
Published: August 2006

A comparison was made between fat‐type and lean‐type bellies cured with either 40 ppm sodium nitrite/0.26% potassium sorbate or 120 ppm sodium nitrite. Residual nitrite levels were higher in fat bacon regardless of cure. Sorbate‐cured bacon resulted in signiticantly higher TBA numbers than did regular‐cure bacon. Nitrosopigment to total pigment ratio did not vary with cure, but did remain significantly higher in fat bacon and roughly paralleled residual nitrite levels. Analysis for nitrosamines indicated greater concentrations in fat bellies compared to lean. Nitrosamines were suppressed though not eliminated, by the sorbate cure in both fat and lean bellies.
Effect of Belly Handling (Chilled, Frozen, Prerigor) and Smoking Delay on Regular and Sorbate‐Cured Bacon
Authors: AMUNDSON C.M. , SEBRANEK J.G. , KRAFT A.A. , RUST R.E. , WAGNER M.K. , ROBACH M.C.
Published: August 2006

Bellies from three handling methods; fresh, frozen, or prerigor were cured with either 40 ppm sodium nitrite/0.26% potassium sorbate or 120 ppm sodium nitrite. After pumping, one group of bellies was processed (cooked and smoked) immediately, and the remaining group was held 72 hr before processing. Residual nitrite was significnatly higher in regular cure bacon and in bellies processed immediately. By 28 days after packaging, little difference was seen in residual nitrite as a result of any treatment. Regular bacon and immediate processing resulted in greater nitrosopigment conversion. Prerigor bacon had greater pigment conversion and greater residual NaCl concentrations while fresh and frozen bellies were similar. Nitrosamine levels were not influenced by belly handling variables.
Thermal Conductivity of White Bread During Convective Heat Processing
Authors: UNKLESBAY N. , UNKLESBAY K. , NAHAISI M. , KRAUSE G.
Published: August 2006

Thermal conductivity values of white bread were determined during heat processing to provide information for analytical modeling required during convective heat and mass transfer of the baking process. Selected physical properties of bread were determined: moisture, volume, bulk density and porosity. White bread was baked in a forced‐air convection oven for 8, 16, 24 and 32 min. Thermal conductivity values ranged from 0.00072–0.00064 watts/cm‐°C. Although a downward trend was observed and explained, no significant differences were revealed among thermal conductivity values. Thermal conductivity values were indirectly linearly dependent (p>0.05) on volume and porosity; directly, to bulk density and moisture loss.
Effect of Steam Temperature, Speed of Cooling and Cutin Disruption in Steam and Lye Peeling of Apples
Authors: SMITH D. A. , DOZIER W. A. , GRIFFEY W. A. , RYMAL K. S.
Published: August 2006

A laboratory model steam peeler was adapted to accept superheated steam and direct injection of cold water in order to study the effect of rapid heating with superheated steam and rapid cooling under partial vacuum on the peeling efficiency of‘Red Delicious’apples. A test was also designed to determine the effect of physical disruption of the cutin layer on the efficiency of caustic peeling. Steam peeling resulted in higher peeled yields and brighter product color than caustic peeling. The peeled yields were 97.5% for superheated steam‐peeled apples with flash cooling, 91.7% for caustic peeled fruit which had a prepeel treatment to physically disrupt the cutin layer, 85.8% for conventionally caustic‐peeled fruit, and 82.7% for the mechanically peeled control.
Effect of Sucrose Addition on the Sugar and Sorbitol Composition of Frozen Sweet Cherries and Their Derived Concentrates
Authors: CORNWELL CHRISTOPHER J. , WROLSTAD RONALD E. , REYES FELIX G. R.
Published: August 2006

Glucose, fructose, sucrose, and sorbitol contents of Van and Black Republican varieties of sweet cherries were determined by high performance liquid chromatography (HPLC) and enzymic analytical procedures. Samples analyzed included frozen fruit, fruit packed as 3.6 parts fruit plus 1 part added sucrose, and cherry juice concentrates derived from the sugar‐packed fruit. Cherry fruit showed invert patterns of glucose and fructose and contained trace amounts of sucrose, and 2.6—3.9g sorbitol/100g. Sucrose was either not detected or found in trace amounts in samples to which sucrose had been added. There is evidence that sucrose hydrolysis was caused by presence of invertase. The percent sorbitol content could be used to detect addition of sucrose. Results for sugar and sorbitol content as determined by HPLC or enzymic methods were very similar.
Economic Comparison of Canning and Retort Pouch Systems
Authors: WILLIAMS J. R. , STEFFE J. F. , BLACK J. R.
Published: August 2006

The economic feasibility of using the retort pouch for processing, packaging and distributing processed fruit and vegetable products during a period of rising energy prices was examined. A retort pouch packaging system was found to be the overall minimum cost packaging system among three packaging systems considered—an existing canning line, a new canning line, and a retort pouch line. Although the costs associated with acquiring and maintaining the durable machinery for retort pouch processing are significantly higher than for a new canning system or an existing canning system, other operating expenditures considered in the packaging systems are considerably lower. Lower freight costs, attributed to the lighter weight and smaller volume of pouches and the comparatively lower purchase price of retort pouches than cans, are the major contributors to the cost effectiveness of the retort pouch packaging system. Energy savings in processing the pouch versus the can are of little significance, but the comparatively lower amount of energy used in transportation and container manufacture has an important role in the cost effectiveness of the retort pouch packaging system.
Effect of K Fertilization and Addition of Salts on the Texture of Canned Snap Bean Pods
Authors: VAN BUREN J. P. , PECK N. H.
Published: August 2006

Increases in pod K, obtained either by fertilization or direct addition to the can, resulted in less firm canned pods. Removal of soluble solids from pods prior to canning resulted in firmer pods. Pod K and texture were highly correlated, with the greatest changes in texture with changing K occurring below 2%K in pods on a dry weight basis. The effects of K and Na appeared due to a combination of Ca displacement and an enhancement of pectin degradation.
Effects of Diet on Urinary 1‐Ascorbic Acid in the Human
Authors: SHIER NATHAN W. , HEINRICHS THOMAS F. , HART WILLIAM
Published: August 2006

The relationship of dietary vitamin C to that in the urine has not been established. Vitamin C intake and 24‐hr urinary 1‐ascorbate excretion were measured in healthy, human, Caucasian, female subjects (ages 22–26 yr). Modifications were made in the measurement of 1‐ascorbic acid in the urine. The correlation of dietary vitamin C to that excreted in the urine was highly significant (P < 0.001; r = 0.952). The regression equation is: y = ‐1.2970 + 0.1863x. The average intake of vitamin C was 146.5 ± 117.6 mg (standard deviation) (range 42–424 and the average amount in a 24‐hr urine sample was 26.0 ± 23.0 mg (range 5–71). The average percentage of dietary intake excreted per day was 17.04 ± 9.43 (range 6.1–29.4). Data presented here should help establish guidelines for interpreting urinary 1‐ascorbic acid concentrations. If dietary data are available, it is suggested that these guidelines be expressed as a percentage of intake. Additional data are needed.
Modification and Evaluation of a Reverse Phase High Performance Liquid Chromatographic Method for Amino Acid Analysis
Authors: KAN T. A. , F. SHIPE W.
Published: August 2006

A reverse phase high performance liquid chromatographic method was used to separate the o‐phthaldialdehyde derivatives of of amino acids from food protein hydrolysates. Comparison of hydrolysis with hydrochloric, methanesulfonic and mercaptoethanesulfonic acids revealed that the latter could not be used because it interfered with derivatization. Methanesulfonic acid is preferable to hydrochloric acid since it protects the tryptophan in samples low in carbohydrates. Hydrolysates were prepurified with a Sep Pak C18 cartridge prior to derivatization. A linear gradient was used for combining the binary solvent system composed of acetonitrile and phosphate buffer. The derivatives were measured fluorometrically and histamine was used as an internal standard. Results obtained with this method were similar to those obtained with an ion exchange chromatography except that threonlne and glycine coeluted and cysteine, cystine and proline were not detected.
Properties of Frankfurters Made From Electrically Stimulated Beef
Authors: TERRELL R. N. , JACOBS J. A. , SAVELL J. W. , SMITH G. C.
Published: August 2006

Frankfurters (3 replications of 4.54 kg meat batches) were conventionally made. Paired sides from beef were used for control (NES) and electrically stimulated (ES) meats (clods, flanks and plates). All‐beef frankfurters (100% ES beef or 100% NES beef) and beef‐pork frankfurters (80% ES beef‐20% pork or 80% NES beef‐20% pork) were made. The pork was not electrically stimulated. Proximate composition within cut of beef (plate, flank, clod) was not affected (P > 0.05) by ES. However, ES clods had (numerically) greater percentages of expressible juice loss, greater percentages of salt‐soluble protein and lower percentages of juice loss during cooking than did NES clods (not statistically different). Use of ES beef alone or in combination with 20% pork did not affect external visual color, off‐flavor, overall desirability or processing shrinkage of frankfurters. ES may affect certain properties (raw and cooked muscles) as measured in the laboratory, but when these ES muscles are used to make frankfurters, no real advantages or disadvantages were suggested by this study.
Polymerization and Denaturation of Lysozyme Exposed to Peroxidizing Lipids
Authors: LEAKE LUTHER , KAREL MARCUS
Published: August 2006

Proteins in contact with peroxidizing lipids undergo various degradative reactions, including polymerization. Reaction of lysozyme with peroxidizing methyl linoleate at a water activity of 0.75 causes polymerization and partial denaturation of the protein. Polymerization occurs by addition of monomers, both native and denatured. The partial denaturation is probably due to the opening of a disulfide bond and occurs independently of polymerization. This denatured fraction as well as dimer and trimer fractions was isolated and characterized with respect to enzymatic activity, tryptophan content, molecular weight, hydrodynamic volume, and circular dichroism.
Carbohydrate Interference and Its Correction in Pectin Analysis Using the m‐Hydroxydiphenyl Method
Authors: KINTNER PAUL K. , VAN BUREN JEROME P.
Published: August 2006

The colorimetric assay using m‐hydroxydiphenyl for analysis of uronic acids is used to measure pectins in plant materials because of its relative insensitivity to the presence of nonuronide carbohydrates. Still, large amounts of these carbohydrates are often associated with pectins and it has been found that levels may be present which can interfere with this analysis. Concentrations of 5 nonuronide carbohydrates commonly associated with pectins were used to simulate and study this interference and recommendations are made to increase the accuracy of this method when high levels of these substances are present. The corrections suggested are appropriate for final sample dilutions that contain more than 200 μg/ml of nonuronide carbohydrate material.
Metal Content of California Wines
Authors: OUGH C. S. , CROWELL E. A. , BENZ J.
Published: August 2006

Eight metal components of 300 commercial California wines were determined by atomic absorption or emission spectroscopy. The results were catagorized by wine type (white table, red table, etc.). The value determined for the Ca, Cu, Fe, K, Mg, Na, Pb and Zn are in acceptable ranges. Comparisons are made to recently reported values from other countries.
Electrical Stimulation of Mature Cow Carcasses and Its Effect on Tenderness, Myofibril Protein Degradation and Fragmentation
Authors: SONAIYA E. B. , STOUFFER J. R. , BEERMAN D. H.
Published: August 2006

The effect of electrical stimulation was studied in the semi‐membranosus, longissimus dorsi and triceps brachii of cow carcasses. Only one side of each carcass was stimulated (300V a.c., 120 sec). In each muscle, temperature, pH and myofibril fragmentation index (MF1) were measured and SDS‐polyacrylamide gel electrophoresis performed at 0, 3, 6, 24, 72, and 168 hr post‐stimulation while steaks for shear test were taken at 24, 72, and 168 hr. Electrical stimulation resulted in higher MF1, lower pH, higher temperature and lower shear force compared to the control but the time of appearance of the 30,000 dalton protein was not affected. Electrical stimulation improves tenderness by myofiber disrupture.
Functional (Breadmaking) and Compositional Characteristics of Iranian Flat Breads
Authors: FARIDI H. A. , FINNEY P. L. , RUBENTHALER G. L. , HUBBARD J. D.
Published: August 2006

Bread is the main staple for most Iranians. Five main breads and their fermented and unfermented doughs were prepared and analyzed for protein, ash, ether extract, crude fiber (CF), neutral detergent fiber (NDF), acid detergent fiber (ADF) and amino acid profiles. Ether extract decreased and CF, NDF, and ADF increased as a result of all five baking procedures. In addition, baking decreased lysine for the five breads. Chemical scores of amino acid profiles indicated that in the bread made with lower extraction flours (barbari, lavash and taftoon), lysine, isoleucine and threonine were the first, second and third limiting amino acids respectively. With higher extraction flours (sangak and village) isoleucine was as often the first limiting amino acid as lysine.
Comparison of Four Media for the Enumeration of Fungi in Dairy Products — A Collaborative Study
Authors: HENSON O. E. , HALL P. A. , ARENDS R. E. , ARNOLD E. A. , KNECHT R. M. , JOHNSON C. A. , PUSCH D. J. , JOHNSON M. G.
Published: August 2006

Four fungal enumeration media, including potato dextrose agar (PDA) with antibiotics (APDA), acidified PDA (PDA‐A), Cooke rose bengal agar (CRBA), and APDA containing the mold colony spreading inhibitor dichloran (APDA‐D‐5), were compared by seven laboratories for recovery of yeasts and molds from inoculated and naturally contaminated dairy products. Although some variability was observed in counts obtained for individual products between laboratories, no significant overall differences were observed among the four media. Mold colony diameters but not numbers were reduced with APDA‐D‐5 and CRBA, thus aiding in the counting of plates heavily contaminated with molds.
Influence of Processing Methodology on Quality of Cucumber Pickles
Authors: SISTRUNK W. A. , KOZUP JOSEPH
Published: August 2006

A study was conducted on the influence of fruit size, blanch temperature, treatment with calcium, and type of acid in cover brine on quality attributes and carbohydrates in nonfermented and fermented cucumber pickles. Firmness was improved by blanching, especially in CaCl2 solution in both fermented and fresh‐pack pickles. Fermentation and acetic acid brine treatments produced the firmest pickles. Size of fruit and length of storage affected quality attributes. The carbohydrate fractions, water‐soluble pectin and sodium hexametaphosphate‐soluble (SPS) pectin, were correlated with shearpress and sensory firmness. It was concluded that method of processing had a significant effect on quality of pickles.
Interaction of Phytic Acid with the Metal Ions, Copper (II), Cobalt (II), Iron (III), Magnesium (II), and Manganese (II)
Authors: EVANS WILLIAM J. , PIERCE A. G.
Published: August 2006

The combination of phytic acid with the metal ions of cobalt (II), magnesium (II), manganese (II), copper (II), and iron (III) has been investigated. With the experimental conditions used, in all cases, the products isolated were amorphous powders with nonstiochiometric atomic ratios.
Production and Characterization of β‐Galactosidase from Streptococcus thermophilus
Authors: GREENBERG N. A. , MAHONEY R. R.
Published: August 2006

Crude β‐galatosidase was produced by lysis of cells of Streptococcus thermophilus grown on deproteinized whey. The enzyme was partially purified by ammonium sulfate precipitation and ion‐exchange chromatography to yield a preparation free of protease activity. Highest activity was observed at pH 7.1, in the presence of potassium and manganese ions. Both monovalent and divalent cations were required for maximum activity but not for stability. The Km for o‐nitrophenyl‐β‐galactopyranoside and lactose was 0.98 mM and 6.9 mM, respectively. Galactose was a competitive inhibitor with Ki of 60 mM. Gel‐filtration indicated a molecular weight of 530,000. The enzyme seems well suited to hydrolysis of lactose in milk.
Effect of Diacetyl on Foodborne Microorganisms
Authors: JAY JAMES M.
Published: August 2006

A set of 70 organisms consisting of 9 lactic acid bacteria, 14 non‐lactic gram positives, 16 yeasts, 6 molds, 12 pseudomonads, and 13 nonpseudomonad gram negative bacteria was tested on plate count agar (PCA) at pH 5.0 to 8.0 and in the presence of varying concentrations of diacetyl. All organisms were more sensitive to diacetyl at a pH of 7.0 and below than at pH 8.0 with the greatest sensitivity at pH 5.0. The lactic acid bacteria were the most resistant while the pseudomonads were the most sensitive. Excluding the lactic acid bacteria, 300 ppm completely inhibited 95, 90, 85, and 43% respectively at pH 5.0, 6.0, 7.0, and 8.0. Using PCA at pH 6.0, three Gram negative bacteria were inhibited by 86 ppm in pour plates while 6 of 7 nonlactic cultures were inhibited by 172 ppm. The compound was shown to be effective in fresh ground beef.
Solubility of Polystyrene in Certain Vegetable Oils, Essential Oils and Their Constituents
Authors: MONTE WOODROW C. , LANDAU‐WEST DEBRA
Published: August 2006

Certain food items have been shown to be incompatible with the expanded polystyrene used for the manufacture of food containers. Using t14C polystyrene (synthesized in such a way as to approximate the structure of commercial polystyrene), it was determined that this incompatibility was due, in part, to the dissolution of polystyrene by certain essential oils. Citronella, limonene and terpinene (constituents of many flavor oils) were found to be excellent solvents for polystyrene, solubilizing almost half a gram per gram of solvent at room temperature.
Activity of Lactose Fermenting Yeasts in Producing Biomass from Concentrated Whey Permeates
Authors: GIEC A. , KOSIKOWSKI F. V.
Published: August 2006

Fermentation activity, biomass yield, and productivity in skimmilk and whey permeates by 10 lactose fermenting yeasts as influenced by pH, lactose and ash levels were reported. Aerobic fermentations by the three most active yeasts were conducted in whey permeates at 30° C and pH 5.6 during 120 hr. Low ash levels, approximately 1.5%, in permeates above 15% lactose accelerated complete sugar fermentation and high aeration rates led to significant increases in biomass. Maximum biomass yields at greatest efficiencies were attained with K. fragilis ATCC 8582. It gave 8 and 11g biomass (dry wt)/liter in 5 and 12% lactose permeates. Biomass production decreased markedly when the lactose concentration in permeates rose above 15%.
Peanut Hull Flour as Dietary Fiber in Wheat Bread
Authors: COLLINS J. L. , KALANTARI S. M. , POST A. R.
Published: August 2006

Peanut hull flour (PHF) at 0, 4, and 8% was added to wheat bread (WB) to increase the dietary fiber content. The bread was tested for textural properties, proximate composition, dietary fiber content, specific volume, color, and some sensory attributes. While addition of PHF caused some changes in the bread, all samples were evaluated by a panel as being acceptable. From the standpoint of bread quality, PHF is an acceptable material which can be added to WB to increase the level of dietary fiber.
Fractionation and Characterization of Hen's Egg Yolk Phosvitin
Authors: ABE YUTAKA , ITOH TAKATOSHI , ADACHI SUSUMU
Published: August 2006

TWO methods for phosvitin preparation were evaluated, based on purity of the products. Phosvitin was found to be heterogeneous in the polyacrylamide‐gel electropherogram in which it migrated into two components designated α and β‐phosvitin. They were partially fractionated using gel filtration. The β‐phosvitin contained 9.20% phosphorus, while α had 2.97%. Phosvitin was dissociated into several bands ranging in molecular weights from 18,500—60,000 daltons, in the SDS polyacrylamide‐gel electropherogram. Results indicate that phosvitin is composed of several subcomponents or polypeptides which interact or polymerize in aqueous solution to form larger molecular weight aggregates.
Effects of Chopping Temperature on the Microstructure of Meat Emulsions
Authors: JONES K. W. , MANDIGO R. W.
Published: August 2006

A standard frankfurter formulation (25% fat) was used to evaluate the effects of four endpoint chopping temperatures (10, 16, 22 and 28°C) on the ultrastructure of meat emulsions with a grind‐mix‐emulsify production system. Scanning electron microscopy (SEM) was used to evaluate the changes that occur in the ultrastructure of a meat emulsion. Thermally processed frankfurters from each of the four endpoint chopping temperature treatments were fractured, fixed, dehydrated, critical point dried, and coated with Au/Pd before SEM micrographs were taken. Micrographs suggest that maximal emulsion stability is attained as a tradeoff between two different functions. The first function is related to the interfacial protein film thickness and the second function is related to the integrity and density of the surrounding emulsion matrix, and its ability to retain that integrity during thermal processing. These two functions appear to be directly related to the fat‐holding and water‐binding abilities of the meat emulsion or batter.
Histological Characteristics of Beef and Pork Cooked by Dry or Moist Heat in a Conventional or Microwave Oven
Authors: IV EDGAR CHAMBERS , COWAN ORA A. , HARRISON DOROTHY L.
Published: August 2006

Samples of raw or heat treated (moist or dry heat; conventional or microwave oven) bovine or porcine muscle were examined to determine effects of those treatments on histological characteristics of the muscle. Relationships between histological characteristics and sensory properties of the muscle were studied. Generally, effects of the four heat treatment combinations on histological characteristics of bovine or porcine muscle did not differ significantly. Histological characteristics of muscle should not be used exclusively to study relationships between muscle structural components and sensory tenderness of the muscle.
Crystalline Forms of Lactose Produced in Acidic Alcoholic Media
Authors: SIMPSON THOMAS D. , PARRISH FREDERICK W. , NELSON MARY L.
Published: August 2006

Crystalline forms of lactose containing both anomers in the ratios α:β= 4:1 or α:β= 5:3, prepared previously by treatment of α‐lactose monohydrate at 27°C with hydrogen chloride in methanol or 99 wt% aqueous methanol, respectively, are also formed when the reactions, are performed at reflux. The products from α‐lactose monohydrate in acidic ethanol or 99 wt% aqueous ethanol at 27°C are lactose with α:β= 5:3 or anhydrous α‐lactose, respectively. In acidic, absolute or 99 wt% aqueous ethanolic or methanolic media at ‐20°C, the product is anhydrous a‐lactose. The reactions are considered to be solid‐solid transformations, and the products from a‐lactose monohydrate depend on the extent of anomerization during loss of water of crystallization. X‐Ray powder diffraction measurements are of most value in the identification of the various crystalline forms of lactose.
Use of the pH Stat to Evaluate Trypsin Inhibitor and Tryptic Proteolysis of Soy Flours
Authors: HILL BRYAN S. , SNYDER HARRY E. , WIESE KURT L.
Published: August 2006

Heated soy flours have been analyzed by the pH stat successfully for tryptic proteolysis and for residual trypsin inhibitor in previous studies. Unheated soy flours give a sudden release of hydrogen ion followed by a constantly decreasing proteolysis rate and consequently are difficult to analyze. We have found that by adjusting the pH of the trypsin preparation to 9 (the pH of the analysis) the pH stat method measured proteolysis and trypsin inhibitor in unheated soy flours. The unheated soy protein was hydrolyzed at 40% of the rate of heated soy protein and contained 68 mg/g of Kunitz trypsin inhibitor equivalents.
Thermal Destruction of Pteroylglutamic Acid in Buffer and Model Food Systems
Authors: MNKENI A. P. , BEVERIDGE T.
Published: August 2006

First order rate constants (k) and activation energies (Ea) of pteroylglutamic acid (PteGlu) were determined between 100 and 140°C in citrate buffer (pH 3–6) and model food systems. The rate constants (hr‐1) in citrate buffer ranged from 0.145–2.36 at pH 3; 0.074–0.840 at pH 4.0; 0.021–0.207 at pH 5.0, and 0.015–0.133 at pH 6.0. Corresponding Ea values were 22.6, 19.5, 17.8, and 16.8 kcal/mole at pH 3, 4,5, and 6, respectively. In an apple juice model (pH 3.4), the rate constants ranged from 0.063–0.822 and in tomato juice model (pH 4.3), from 0.056–0.723. Ea values in apple juice an tomato juice were 20.0 and 19.7 kcal/mole, respectively.
Changes in Chemical Composition of Winged Bean (Psophocarpus tetragonolobus L.) during Seed Development
Authors: KADAM S. S. , KUTE L. S. , LAWANDE K.M. , SALUNKHE D. K.
Published: August 2006

Three cultivars of winged bean were analyzed for total dry matter, crude fat, nitrogenous constituents, phosphorus, calcium, magnesium, zinc, iron, copper and cooking behavior at different stages of seed maturity. Accumulation of dry matter, crude fat and nitrogen occurred during seed development whereas nonprotein nitrogen and tryptophan contents decreased significantly. Reduction in poly‐phenol content was observed at all the stages of seed development. There was a significant decrease in total phosphorus content with concomitant increase in the proportion of phytate phosphorus throughout the seed development. In matured seeds, phytate phosphorus accounted for 66—73% of total phosphorus. A reduction in zinc content was noticed in all the cultivars studied. In contrast, calcium, magnesium, iron and copper contents of seeds of different stages of maturity did not exhibit marked differences.
Serum Cholesterol Levels in Rats Fed Skim Milk Fermented by Lactobacillus Acidophilus
Authors: GRUNEWALD K. K.
Published: August 2006

The effects of reconstituted skim milk, and the same fermented by Lactobacillus acidophilus, were tested in rats. Rats were fed a stock diet and drinking water containing one of three milk treatments: (1) no supplementary milk; (2) 10% milk; or (3) 10% milk fermented by L. acidophilus. After 4 wk, rats receiving the fermented milk had lower (P < 0.05) serum cholesterol levels (65 mg/dl) than did the water‐fed (78 mg/dl) or milk‐fed (79 mg/dl) rats. Weight gain, feed intake, liver lipid contents and fecal lactobacilli counts were not different among treatment groups. Data indicate that factors influencing serum cholesterol levels were produced during fermentation of the milk.