bluuebunny/crossref_metadata_2025 huggingface dataset:
Emulsion Stabilization by Maillard‐type Covalent Complex of Plasma Protein with Galactomannan
Authors: MATSUDOMI NAOTOSHI , INOUE YURIKA , NAKASHIMA HISASHI , KATO AKIO , KOBAYASHI KUNIHIKO
Published: August 2006

Plasma protein was conjugated with galactomannan (GM) in a controlled dry state at 60°C and 79% relative humidity. The covalent attachment of GM to plasma protein was confirmed by SDS‐PAGE and gel chromatography. Emulsifying activity of plasma protein‐GM complex was 1.4 times and the emulsion stability of the complex was more than 10 times higher than those of plasma protein. In acidic (pH 3) and salt (0.2M NaCl) systems, the complex showed much more effective emulsifying properties than did commercial emulsifiers. Emulsifying properties of the complex were retained after preheating at 80°C for 30 min. Plasma protein‐GM complex prepared by Maillard reaction during heating in a dry state could be used for heat‐processed foods as a protein emulsifier.
Alpha‐Helical Structure of Fish Actomyosin: Changes during Setting
Authors: OGAWA MASAHIRO , KANAMARU JUN , MIYASHITA HIROKI , TAMIYA TORU , TSUCHIYA TAKAHIDE
Published: August 2006

Participation of the α‐helix in setting was investigated using circular dichroism. The α‐helicity of the actomyosin from eight species of fish decreased during incubation at 30°C or at 40°C. The extent and pattern of decrease differed among species. When rate of decrease was plotted vs rate of increase in strength of gel preincubated at 30°C or at 40°C, the two factors correlated closely. We propose that the unfolding of α‐helix initiated setting.
Gel Strength Enhancement by Addition of Microbial Transglutaminase during Onshore Surimi Manufacture
Authors: SAKAMOTO HIROKO , KUMAZAWA YOSHIYUKI , TOIGUCHI SEIICHIRO , SEGURO KATSUYA , SOEDA TAKAHIKO , MOTOKI MASAO
Published: August 2006

Surimi from Alaska pollock flesh was manufactured onshore with Microbial transglutaminase (MTGase). Effect of MTGase was investigated by evaluating breaking strength and deformation of gels from MTGase‐treated surimi with and without setting at 30°C. Quantitative analysis of ε‐(γ‐glutamyl)lysine (GL) crosslink was also carried out to monitor the MTGase reaction. In set gels, breaking strength and GL crosslink increased, and myosin heavy chain decreased correspondingly with MTGase concentration. These changes were smaller in gels prepared without setting. Results suggest that surimi gel could be improved through the formation of GL crosslinks by added MTGase in surimi.
Low Temperature Blanching Effects on Chemistry, Firmness and Structure of Canned Green Beans and Carrots
Authors: STANLEY D.W. , BOURNE M.C. , STONE A.P. , WISMER W.V.
Published: August 2006

Green beans and carrots were canned using extended blanching at 64–65°C and added calcium and/or acid. Firmer products resulted from all treatments but lowered pH was most effective. Blanched green beans were firmer with lower pectin esterification, indicating pectin methyl esterase activity. Green beans and carrots treated with calcium and/or acid and then cooked were firmer than controls. Acid exhibited a firming effect, perhaps by loosening tissue, while calcium reduced the influence of heat. Instrumental bioyield values correlated with sensory results of canned green beans; bioyield may result from a scleriformic layer. Microscopy showed firmer beans had intact middle lamellae while softer samples contained separated cells. These data suggest that the treatments rendered pectates in the middle lamella less heat labile.
Sorption Changes Induced by Osmotic Preconcentration of Apple Slices in Different Osmotic Media
Authors: LAZARIDES H.N. , NICKOLAIDIS A. , KATSANIDIS E.
Published: August 2006

Changes in sorption of dehydrated apple slices induced by osmotic preconcentration (OP) in two different osmotic media were studied. A 55% sucrose solution and a 55% solution of 38 DE Corn Syrup Solids (CSS) were used. Sorption isotherms for osmo‐vacuum and vacuum dehydrated product were established and fit to the Guggenheim‐Anderson‐de Boer (GAB) model. Sorption isotherms of both dehydration treatments shifted with respect to control isotherms. OP in sucrose solution resulted in slight reduction of total sugars and gave the most pronounced isotherm shift, while OP in CSS solution resulted in extensive losses of sugars and a lesser isotherm shift. OP resulted in a product with less sugars than the conventionally dried product, especially when CSS were used.
Expression of Anthocyanins in Callus Cultures of Cranberry (Vaccinium macrocarpon Ait)
Authors: MADHAVI D.L. , SMITH M.A.L. , BERBER‐JIMÉNEZ M.D.
Published: August 2006

Expression of anthocyanins and other flavonoids in callus cultures established from different parts of cranberry plant was investigated and the effect of explant source on the in vitro product was determined. Callus cultures were initiated from different parts of the plant in a modified Gamborg's medium with 5.37 μM α‐naphthaleneacetic acid, 0.45 μM 2,4‐dichlorophenoxyacetic acid, and 2.32 μM kinetin in the dark at 25°C. Callus cultures accumulated anthocyanins only on exposure to light and maximum concentration was observed by day 12. The cultures had lower levels of anthocyanins and only cyanidin 3‐galactoside, cyanidin 3‐glucoside, and cyanidin 3‐arabinoside were identified in all cultures regardless of source of explant. Proanthocyanidin accumulation in cultures was independent of light, and levels were higher than in mature fruit. Exposure to light induced accumulation of flavonols and enhanced activity of phenylalanine ammonia‐lyase in the cultures.
ε‐(γ‐Glutamyl)lysine Crosslink Distribution in Foods as Determined by Improved Method
Authors: SAKAMOTO HIROKO , KUMAZAWA YOSHIYUKI , KAWAJIRI HIDEO , MOTOKI MASAO
Published: August 2006

Quantitative analysis of ε‐(γ‐glutamyl)lysine crosslink in 127 foods was achieved with a, preliminary separation by reverse phase‐HPLC before o‐phthalaldehyde derivatization to remove interfering peaks. ε‐(γ‐Glutamyl)lysine was detected in 96 foods and its contents ranged from 0.2 to 135 μmol/lOOg protein. High levels were found in fish paste products, processed fish, shellfish, meats and soybeans, and raw poultry organs. For fish and meats, the level of ε‐(γ‐glutamyl)lysine in processed foods and fish paste was relatively higher than that in raw materials. The improved procedure could be applied for screening materials with transglutaminase activities.
Transport of Oleic and Acetic Acids from Emulsions into Low Density Polyethylene; Effects on Adhesion with Aluminum Foil in Laminated Packaging
Authors: OLAFSSON GRIMUR , HILDINGSSON INGEMAR , BERGENSTÅHL BJÖRN
Published: August 2006

Three test emulsions were prepared by adding oleic acid and/or acetic acid to a fatty food simulant (oil‐in‐water emulsion) from rapeseed oil, using Tween‐80 as emulsifier. These test emulsions and the blank were packed in laminated material and stored for 4 wk at room temperature (21°C). Sorption of oleic acid into LDPE and the rate of acetic acid permeation through LDPE were highest for emulsions containing both oleic and acetic acids. A complete delamination within 4–7 days occurred for all acid‐containing test‐emulsions, probably caused by formation of a weak boundary layer (WBL).
Retention of Diacetyl in Milk during Spray‐Drying and Storage
Authors: SENOUSSI A. , DUMOULIN E.D. , BERK Z.
Published: August 2006

Spray‐drying of milk in a Leaflash dryer was studied in relation to volatile aroma loss in drying and during storage of the powders. Diacetyl was used as the volatile model, and the contribution of the various milk constituents to retention was determined. Proteins retain more diacetyl than does lactose or fat. Conditions leading to a powder with more amorphous lactose result in higher diacetyl loss during drying. The rate of diacetyl loss during storage depended on relative humidity and on the T — Tg parameter and was strongly enhanced by crystallization of amorphous lactose.
Electrical Conductivity of Pacific Whiting Surimi Paste during Ohmic Heating
Authors: YONGSAWATDIGUL J. , PARK J.W. , KOLBE E.
Published: August 2006

Electrical conductivities of Pacific whiting surimi paste with various moisture contents (75, 78, 81, and 84%) and added salt (1, 2, 3, and 4%) were measured using ohmic heating at alternating current of 3.3, 6.7, and 13.3 V/cm. Electrical conductivity of surimi increased with temperature and salt content and slightly increased with moisture content. Electrical conductivity correlated linearly with temperature (r2= 0.99). Generally, voltage gradient did not affect conductivity. However, variations of conductivity with voltage gradient observed in surimi containing 3–4% salt, were probably caused by electrochemical reactions at electrode surfaces. The empirical model of electrical conductivity predicted values ± 16% of independent experimental results.
Biogenic Amines in the Flesh of Sailfish (Istiophorus plafypferus) Responsible for Scornbroid Poisoning
Authors: HWANG DENG‐FWU , CHANG SHENG‐HSIUNG , SHIAU CHYUAN‐YUAN , CHENG CHANG‐CHIA
Published: August 2006

Sailfish fillets were involved in a 1994 food poisoning outbreak in westem Taiwan. Samples were collected from the victims’residues and from retail and wholesale suppliers. They were analyzed for amines by a gradient elution system of HPLC. Tryptamine, histamine, spermine, trimethylamine, spermidine, and cadaverine were found; other amines were not detectable. The concentration of histamine was higher than 100 mg/100g which was assumed as the toxic level. The allergy‐like symptoms of the victims along with the high content of histamine in the sailfish they had eaten were reasonable evidence that the food poisoning was directly associated with histamine intoxication.
Protein Recovery from Veal Bones by Enzymatic Hydrolysis
Authors: LINDER MICHEL , FANNI JACQUES , PARMENTIER MICHEL , SERGENT MICHELLE , PHAN‐TAN‐LUU ROGER
Published: August 2006

Enzymatic hydrolysis (commercial enzyme) was applied to crushed bones in a batch reactor. The extraction was modeled using a Doehlert design. The effects of temperature (five levels ranging from 40 to 60°C), pH (seven levels from 5.7 to 7.5), enzyme concentration (seven levels from 20 to 80 g.kg‐1 protein), hydrolysis time (seven levels from 30 to 180 mn) and protein concentration (three levels from 60 to 90 g.kg‐1 mixture) were studied. Response surface methodology (RSM) predicted changes in protein yield and hydrolysis degree. Duration and enzyme concentration were the most important parameters, whereas pH and temperature exhibited no significant effects. Inhibition was observed over 80 g.kg‐1 of protein concentration.
Pyridinoline Cross‐links in Bovine Muscle Collagen
Authors: BOSSELMANN ANDREAS , MÖLLER CARSTEN , STEINHART HANS , KIRCHGESSNER MANFRED , SCHWARZ FRIEDER J.
Published: August 2006

Development of muscle collagen cross‐linkage was investigated by determining hydroxylysylpyridinoline and lysylpyridinoline contents of longissimus dorsi, semitendinosus and extensor carpi ulnaris muscles. These were removed from male, female and castrated German Simmental cattle (150–620 days old) fattened on different energy levels and related to possible influences of sex, feeding intensity and type of muscle. In intramuscular collagen, an age‐related increase in pyridinoline content was found. Cross‐link formation was also influenced by sex and feeding intensity. Epimysia exhibited differences in pyridinoline content which were probably due to differences in physical strain of the muscles.
Ground Beef Characteristics after Browning or Oil Extraction Preparation
Authors: RHEE K. S. , BRAVO‐GUTIERREZ M. L.
Published: August 2006

Ground beef with 26.3% fat was cooked by browning/draining (BD), browning/rinsing (BR), and an oil‐extraction method with (OA) or without (ON) meat broth added back. BR caused the most reduction of total fat and cholesterol, whereas ON and OA yielded less cooked meat than BD and BR. ON and OA cooked samples, compared to BD and BR samples, contained more polyunsaturated fatty acids and nonheme iron and had higher TBA values unon extended storage at 4°C. Trained sensory panelists rated BD or BR cooked ground beef more intense in positive flavor note (“cooked beef/brothy”) than ON or OA meat. Likewise, consumers tended to prefer meatloaf, spaghetti sauce, and chili prepared with BD or BR cooked ground beef to those prepared with ON or OA cooked meat.
Antioxidative Maillard Reaction Products from Reducing Sugars and Free Amino Acids in Cooked Ground Pork Patties
Authors: BEDINGHAUS A. J. , OCKERMAN H. W.
Published: August 2006

Fifteen preformed Maillard reaction products (MRP) were prepared by refluxing 0.2M of three individual reducing sugars (glucose, xylose, and dihydroxyacetone) with 0.2M of five free amino acids (arginine, histidine, leucine, lysine, and tryptophan). MRP were added (3% v/w basis) to fresh ground pork patties prior to cooking and cooked to internal temperature 68°C and stored ai 4°C for 10 days. Samples were analyzed for TBA value on dav 0. 5. and 10. MRP were effective inhibitors of lipid oxidation in groind‘pdrk patties. The most effective were xyloselysine, xylose‐tryptophan, dihydroxyacetone‐histidine, and dihydroxy‐acetone‐tryptophan when compared to controls. A significant interaction (P < 0.001) existed between reducing sugars and amino acids.
Acid/Base Status of Stress Susceptible Pigs Affects Cured Ham Quality
Authors: SHAND P.J. , BOLES J.A. , PATIENCE J.F. , McCURDY A.R. , SCHAEFER A.L.
Published: August 2006

Twenty‐four halothane positive (HP) pigs received ammonium chloride (8 g/L), sodium bicarbonate (12.6 g/L) or water (HP control) ad libitum for 4 days and were then slaughtered. Hams from HP animals were pale, soft and exudative (PSE) and of inferior processing quality. Ammonium chloride induced a metabolic acidosis which further impaired cured ham quality (greater thaw purge, lower juiciness scores and less uniform slice appearance than comparable hams from control or bicarbonate treated HP hogs). Blood pH, carbonate and chloride concentration (day 3) were related to cured ham quality, indicating that acid‐base balance may influence subsequent meat quality. Use of an alkaline salt provided little protection against PSE.
Survival of Listeria monocytogenes and Salmonella typhimurium and Quality Attributes of Cooked Pork Chops and Cured Ham after Irradiation
Authors: FU AN‐HUNG , SEBRANEK J.G. , MURANO E.A.
Published: August 2006

Cooked pork chops (pumped with salt/polyphosphate brine or untreated) and cured hams were inoculated with Listeria monocytogenes and Salmonella typhimurium. The samples were irradiated at low (0.75 to 0.90 kGy) or medium doses (1.8 to 2.0 kGy), and each dose was delivered at either a low (2.5 M/min conveyor speed) or high (5.4 M/min) dose rate. Low‐dose irradiation reduced L. monocytogenes by more than 2 log and S. typhimurium by 1 to 3 log. Pathogen populations and total plate counts (TPC) were reduced to undetectable levels by medium doses. No meat quality attributes were affected, and no dose rate effect was observed. Nitrite reduced (P < 0.05) both pathogens and TPC during 7°C storage in ham, especially when combined with low‐dose irradiation.
α‐Tocopherol, β‐Carotene and Ascorbic Acid as Antioxidants in Stored Poultry Muscle
Authors: KING A.J. , UIJTTENBOOGAART T.G. , de VRIES A.W.
Published: August 2006

Broilers were fed α‐tocopherol or β‐carotene for 3 wk or L‐ascorbic acid for 24 hr prior to slaughter. α‐Tocopherol maintained the redness of unheated meat stored for 8 wk (—20°C). Values for thiobarbituric acid reactive substances in ground, stored meat showed that L‐ascorbic acid produced results similar to the control while a‐tocopherol produced results lower than the control. Panelists rated meat with added α‐tocopherol as different from the control for smell and flavor. β‐Carotene was a pro‐oxidant compared to the control and other additives. Meat from broilers fed β‐carotene had lower α‐tocopherol content than the control. Vitamin A in livers of birds fed β‐carotene was 64% higher than that of the control.
Cross‐reactivity and Heat Lability of Antigenic Determinants of Duck and Goose Lysozymes
Authors: SAUNAL HÉLÈNE , HEMMEN FABIENNE , PARAF ALAIN , VAN REGENMORTEL MARC H.V.
Published: August 2006

Two panels of monoclonal antibodies (Mabs) raised against duck (Barbary) egg white lysozyme or hen egg white lysozyme, were tested in antigen‐coated plate (ACP) and double antibody sandwich (DAS) ELISA for cross‐reaction with various avian lysozymes. The antibodies to hen lysozyme cross‐reacted with goose lysozyme, but most antibodies to duck lysozyme reacted with it. One antibody to duck lysozyme reacted more strongly with goose lysozyme than with the homologous antigen, a heterospecific reaction confirmed by biosensor technology. Many lysozyme epitopes recognized by different antibodies showed considerable resistance to heat denaturation. Such Mabs may be useful for detecting chicken liver adulterants in “foies gras” of goose or duck origin.
Poultry Processing Line Speeds as Related to Bacteriologic Profile of Broiler Carcasses
Authors: BREWER ROBERT L. , JAMES WILLIAM O. , PRUCHA JOHN C. , JOHNSTON RALPH W. , ALVAREZ CARLOS A. , KELLY WILLIAM , BERGERON EDWARD A.
Published: August 2006

Aerobic plate counts, Enterobacteriaceae,E. colicounts; andSalmonellaprevalence were determined on broiler carcasses obtained in a comtnercial slaughter establishment in Puerto Rico. Samples were obtained from three sites in the production process. Each site represented an end‐point of a discrete segment of the slaughter process. Whole bird carcass rinses (300) were randomly collected over 4 days of production for several linespeeds. Samples were collected for birds processed at 70 birds/min (BPM), 80 BPM, 90 BPM, and three replications of samples at 100 BPM (June 1990 to May 1991). A total of 1,800 carcass rinses were analyzed. Mean bacterial counts andSalmonellaprevalence did not change significantly with processing line speeds.
Foaming Properties of Selected Plant and Animal Proteins
Authors: VANI BOLNEDI , ZAYAS J.F.
Published: August 2006

The foaming properties of proteins are important in predicting their fnnctionality in aerated foods. In model aqueous systems, foam expansion (FE) and foam stability (FS) of commercial plant proteins, wheat germ protein flour (WGPF), corn germ protein flour (CGPF), and soy flour (SF), were compared with those of nonfat dried milk (NFDM) and egg white powder (EWP) at 1, 2, 4, 6, and 8% using one‐ and two‐way analyses of variance. The effects of pH 4, 5, 6, 7, and 8 on FE and FS of WGPF were also measured. The highest overall FE and FS were obtained for EWP. Among plant proteins, FE and FS were maximum for CGPF and SF, respectively. FS was lowest for NFDM. Except for SF, FE and FS increased with increasing protein concentration. The FE and FS of WGPF were highest at pH 8, lowest at pH 7, and intermediate at pH 4–6.
Lipoxygenase in Sweet Corn Germ: Isolation and Physicochemical Properties
Authors: THEERAKULKAIT CHOCKCHAI , BARRETT DIANE M.
Published: August 2006

Off‐flavor and off‐aroma development, which may be catalyzed by lipoxygenase (LPO), are common in frozen stored sweet corn. Lipoxygenase activity in the germ fraction of sweet com (Zea nruys L. cv. Jubilee) was determined and compared with that in the degermed fraction. Lipoxygenase activity/g germ was about three times greater than that of the degermed fraction, Optimized procedures for isolation of lipoxygenase from the germ fraction were developed. Lipoxygenase was isolated by preparation as an acetone powder, extraction with 0.2M TrisHCI, pH 8.0 (4°C), fractionation with 40–60% saturated ammonium sulfate and dialysis. Optimum pH was 6–7 and temperature 50°C for activity of partially purified lipoxygenase. The enzyme appeared stable at pH 5–8 and ∼90% of original activity was inactivated after heating in pH 7 buffer at 70°C for 3 min.
Nitrogen‐to‐Protein Conversion Factors for Some Common Edible Mushrooms
Authors: FUJIHARA SHINOBU , KASUGA ATSUKO , AOYAGI YASUO , SUGAHARA TATSUYUKI
Published: August 2006

Mushrooms (13) common to Japan were analyzed for total nitrogen (TN), amino acid nitrogen (AAN), amide‐N and nonprotein nitrogen. The distribution of protein nitrogen averaged 67% to TN. Averaged nitrogen‐to‐protein conversion (N:P) factor was 5.99. Application of the factor for estimation of protein content resulted in a considerable difference from amino acid residue (AAres) levels, due to the high level of nonprotein nitrogen. A net N:P factor, defined as the proportion of AAN to TN, was proposed. The averaged value of 3.99 was derived from analytical TN and AAN data of mushrooms. Calculated protein values using this factor were in good agreement with AAres.
Screening Potato Starch for Novel Properties Using Differential Scanning Calorimetry
Authors: KIM YOUNG S. , WIESENBORN DENNIS P. , ORR PAUL H. , GRANT LINDA A.
Published: August 2006

Thermal and other physicochemical properties of starch from 42 potato genotypes were studied to find those with unique properties for food use, and to analyze relationships between thermal and other physicochemical properties. Onset and peak transition temperatures and gelatinization enthalpy intercorrelated. Transition temperatures intercorrelated with pasting temperature using a Brabender Visco‐amylograph. Gelatinization entbalpy correlated with Brabender pasting temperature and peak paste viscosity, and onset temperature correlated with phosphorus content. Genotype E55–3.5 with highest onset and peak transition temperatures also had highest phosphorus and peak Brabender viscosity. DSC might be useful for rapidly screening samples of <1g starch for such. Potato starch DSC characteristics did not correlate with amylose, intrinsic viscosity, or water‐binding. For 10 genotypes from successive years, correlations were observed for pasting temperature (r = 0.83), phosphorus content (r = 0.80), and stability ratio (r = 0.66). Direct comparison between samples from consecutive years showed good reproducibility for amylose, but not for phosphorus or pasting.
Color Retention in Red Chile Powder as Related to Delayed Harvest
Authors: ISIDORO EDITH , COTTER DONALD J. , FERNANDEZ GEORGE C.J. , SOUTHWARD G. MORRIS
Published: August 2006

Color retention in Chile powder was studied using two mildly pungent long red Chile (Capsicum annuum L.) cultivars, ‘New Mexico 6–4’ and ‘NuMex R Naky’. Pods of different maturities were harvested immediately after the first severe fall freeze and again 4 and 8 wk after the freeze. After each harvest pods were dried, ground, and immediately analyzed for color. Powder was stored at 2°C and re‐analyzed for color at 4 wk intervals. Color loss in whole pods from the field and the stored powder showed linear and quadratic trends. Initially, delaying harvest resulted in color loss in red Chile but color in powder from later harvests was more stable and was retained better after 8 wk storage than powder from the first harvest after the same length of time.
Hydrolysates from Proteolysis of Heat‐denatured Whey Proteins
Authors: MUTILANGI W.A.M. , PANYAM D. , KILARA A.
Published: August 2006

Whey protein isolate was denatured at 85°C, pH 4.6 for 30 min to produce heat denatured whey protein isolate (HDWPI) which was hydrolyzed with trypsin, chymotrypsin, Alcalase or Neutrase to 2.8, 4.3, 6.0 or 8.0% degree of hydrolysis (DH). Analysis of freeze‐dried fractions revealed a linear increase in primary amino groups, non‐protein nitrogen and ash contents. Polyacrylamide gel electrophoresis showed that high and intermediate molecular weight peptides were converted to lower molecular weights with progress of hydrolysis. Differences in proteolysis patterns were observed with different enzymes. The time required to achieve equivalent hydrolysis at 1, 2, 3 or 4% enzyme/substrate ratio varied with the type of enzyme and DH.
Zinc Chemical Form in Some Traditional Soy Foods
Authors: IKEDA SAYOKO , MURAKAMI TOMOMI
Published: August 2006

The distribution and chemical form of zinc of several foods prepared from soybean were analyzed. There was a marked variation among soy foods in total zinc, water‐soluble zinc, and zinc solubilized on enzymatic digestion. Chromatographic analysis indicated several zinc components were solubilized ion digestion. A significant negative correlation was found for % zinc solubilized after the digestion of soy foods to the original contents of three components, i.e., protein, phosphorus and calcium. Variations among soy foods in chemical form of zinc after digestion should be taken into account on evaluating bioavailability of zinc from soy foods.
Neural Networks vs Principal Component Regression for Prediction of Wheat Flour Loaf Volume in Baking Tests
Authors: HORIMOTO Y. , DURANCE T. , NAKAI S. , LUKOW O.M.
Published: August 2006

Neural networks (NN) provide a simple means of predicting outcomes that depend upon complex, possibly nonlinear, relationships between many variables. A trained neural network was created and used to predict loaf volume of breads made from different wheat cultivars. Although creating the NN required specialized skills and considerable computational time, using the “trained” NN to estimate remix loaf volume, was very rapid and required only basic computer skills. Random Centroid Optimization (RCO) was also employed to choose the best training parameters: learning rate = 0.820, smoothing factor = 0.123, noise = 0.056, number of hidden neurons = 5. NN was more accurate, faster and easier than Principal Component Regression Analysis.
Probe Length and Filling Material Effects on Thermal Conductivity Determined by a Maximum Slope Data Reduction Method
Authors: VOUDOURIS NIKOLAOS , HAYAKAWA KAN‐ICHI
Published: August 2006

The influence of probe length to diameter ratio (λ) and filling material on the thermal conductivity (k) probe technique was studied using glycerol with arobes of four different λs (4.1, 7.5, 13.6, and 54.3) filled with either high k paste or air by applying a maximum slope data reduction method. Statistical analysis showed the highly significant influence of λ and significant influence of the filling material. Noncalibrated k values of the smallest λ probes were 93% above the published value, whereas those of the largest λ probes were virtually identical to the published value. Separate measurements on chocolate pudding and starch gels showed that 7.5 λ k were virtually identical to the largest λ probe k when the former probes had been calibrated using glycerol. The use of short air‐filled probes is not recommended when the maximum slope method is applied.
Enzymatic Maceration of Vegetables with Protopectinases
Authors: NAKAMURA TAKASHI , HOURS ROQUE A. , SAKAI TAKUO
Published: August 2006

Protopectinases (PPases) are a heterogeneous group of enzymes that solubilize pectin from the insoluble protopectin in plant tissues by restricted depolymerization. Various PPases have been reported with different pectin solubilizing activities depending on the substrate. We studied the macerating properties of some PPases on potato, carrot, garland chrysanthemum, garlic, ginger, spinach, and red pepper. Crude culture filtrate from Trichosporon penicillatum SNO‐3, containing PPase‐SE, was most effective for maceration of potatoes, and the PPase‐B from Bacillus sub‐tilis IF0 12113 was most effective for carrots. Enzyme concentration, pH, reaction time, and rate of shaking affected the yield of single cells.
Kinetics of Ascorbic Acid Loss and Nonenzymatic Browning in Orange Juice Serum: Experimental Rate Constants
Authors: JOHNSON JR. , BRADDOCK R.J. , CHEN C.S.
Published: August 2006

The kinetics of ascorbic acid loss and nonenzymatic browning in clarified orange juice (serum) were investigated in an anaerobic environment from 70.3 to 97.6°C and from 11.7 to 80.6Brix. Data were fitted to firstorder kinetic models. Rate constants of ascorbic acid degradation in serum were not different from rate constants in whole juice. Activation energies were ±30 kcal/mol and largely independent of solids concentration. Rate constants of browning pigment formation were 30–50% greater in serum. Activation energies were 19–25 kcal/mol and increased slightly with solids concentration.
Stability of Non‐Pasteurized, Refrigerated Muscadine Grape Juice
Authors: SIMS CHARLES A. , EASTRIDGE JANET S. , O'KEEFE SEAN F. , BATES ROBERT P.
Published: August 2006

The stability of nonpasteurized muscadine grape juice processed with and without 100 mg/L potassium metabisulfite was monitored during storage at 3°C. The muscadine flavor intensity, sweetness, off‐flavor levels, and color of white juices remained stable, and ethanol levels remained low for 7 wk. However, the flavor intensity and sweetness of nonsulfited white juice decreased, and off‐flavor and ethanol levels increased after 7 wk. Sulfite lowered microbial levels in white juice throughout 9 wk. Red juices did not develop significant levels of off‐flavors or ethanol during 9 wk, although the flavor intensity declined, especially in nonsulfited red juice. Sulfite lightened the color of red juice, but the color was stable in both sulfited and nonsulfited red juices.
Preparation of Alkyl Esters of Pectin and Pectic Acid
Authors: KLAVONS JEROME A. , BENNETT RAYMOND D.
Published: August 2006

Alkyl esters of pectin and pectic acid have been prepared via three different synthetic routes. Enhancements of intrinsic viscosity, binding to bile acids and to isolated soy protein were shown for these novel pectin derivatives. The development of new and improved pectin‐containing products may be enhanced by the ease of preparation and improved functionality of such compounds.
Rheological Properties of Solutions and Emulsions Stabilized with Xanthan Gum and Propylene Glycol Alginate
Authors: PETTITT DAVID J. , WAYNE JO ELLEN B. , NANTZ JODY J. RENNER , SHOEMAKER CHARLES F.
Published: August 2006

The rheological effects of propylene glycol alginate (PGA) added to solutions and model emulsions containing xanthan gum (XG) were studied using controlled stress rheometry with concentrations appropriate for salad dressings. For samples with XG and XG + PGA blends, solutions and emulsions showed a Newtonian plateau at low shear stresses. The Newtonian plateau of a solution accurately predicted (r2= 1.00) the Newtonian plateau for an emulsion of equivalent gum concentration. Addition of PGA to constant levels of XG showed a more than additive increase in the Newtonian plateau viscosity for solutions and emulsions. For XG aqueous solutions, pseudoplasticity decreased upon addition of PGA. Storage and loss moduli increased with addition of PGA to XG for solutions and emulsions, although G’ for solutions of PGA alone were negligible.
Polymerization and Mechanical Degradation Kinetics of Gluten and Glutenin at Extruder Melt‐Section Temperatures and Shear Rates
Authors: STRECKER T.D. , CAVALIERI R.P. , ZOLLARS R.L. , POMERANZ Y.
Published: August 2006

Thermal polymerization and mechanical degradation rates were measured for wheat gluten and glutenin at 25–30% moisture. Changes in soluble protein and disulfide bonds were measured at 85°C to 180°C, residence times of 2–60 set and shear rates of 10–275 sec‐l. Polyrnerization rates without shear were evaluated using isothermal analysis. An extrusion rheometer was used to simulate extruder conditions to determine the combined polymerization‐degradation rates. Molecular weight distributions of soluble reaction products were determined using liquid size exclusion chromatography. Activation energies were 0.60–2.1 kcal/ mol, 2.0–8.2 kcal/mol, and 0.50–0.90 kcaVmo1 and reaction orders were 0.5–2.0, 0.8–1.5, and 0.6–0.7, respectively for polymerization without shear, polymerization with shear, and degradation.
Cloning and Expression of a Limonene Degradation Pathway from Bacillus stearothermophilus in Escherichia coli
Authors: CHANG HAE CHOON , GAGE DOUGLAS A. , ORIEL PATRICK J.
Published: August 2006

The pathway encoding limonene catabolism was cloned as a 9.6kb chromosomal fragment from Bacillus stearothermophilus strain BR388 into Escherichia coli. It conferred growth on limonene as a sole carbon source and bioproduction of α‐terpineol, perillyl alcohol, and perillyl aldehyde. Incubation of the recombinant with perillyl alcohol resulted in formation of perillyl aldehyde and perillic acid. Catabolic pathways apparently affected the microbial toxicity of limonene.
Microbial Biosensor System for Rapid Determination of Vitamin B6
Authors: ENDO HIDEAKI , KAMATA ATSUSHI , HOSHI MASAKAZU , HAYASHI TETSUHITO , WATANABE ETSUO
Published: August 2006

A microbial biosensor system was based on an immobilized microorganism (Succharomyces uvarum 4288 ATCC9080) and Clark‐type oxygen electrode consisting of a platinum cathode, lead anode, alkaline electrolyte, and an oxygen permeable Teflon membrane. The determination was based on the respiratory activity of the microorganism in presence of vitamin B6. Optimum conditions were: concentration of immobilized cells on membrane: OD660, = 0.05, temperature: 30°C. When oxygen permeable Teflon membranes (0.5 mil and 2.0 mil) were employed, relationships between vitamin B6, (pyridoxine) and current decrease were linear in the range of 0.5 ng/mL‐2.5 ng/mL and 2.5 ng/mL‐12.5 ng/mL, respectively. One assay could be completed within 15 min. This system provided rapid and simple determinations of vitamin B6 in marine products with good correlation to traditional microbial assay values.
Hypocholesterolemic Potential of Oat Bran Treated with an Endo‐β‐D‐glucanase from Bacillus subfilis
Authors: TIETYEN JANET L. , NEVINS DONALD J. , SHOEMAKER CHARLES F. , SCHNEEMAN BARBARA O.
Published: August 2006

Oat bran was treated with endo‐β‐D‐glucanases to hydrolyze β(1 ± 3) (1 ± 4)‐glucans. Hydrolysis of β‐glucans reduced the in vitro viscosity of a suspension of oat bran. Untreated oat bran and hydrolyzed oat bran were incorporated into hypercholesterolemic purified diets and fed to rats for 4 wk; a diet containing cellulose was used as a control. Hepatic cholesterol accumulation was affected by dietary treatment and was less in the oat bran group than in the enzyme‐treated oat bran or cellulose groups. Thus, functional properties of (1±3) (1±4)‐β‐D‐glucan, such as viscosity, appear to be related to its hypocholesterolemic potential.
Cholesterol Removal from a Lard‐water Mixture with β‐Cyclodextrin
Authors: YEN GOW‐CHIN , TSAI LI‐JU
Published: August 2006

The effect on removing cholesterol from a lard‐water mixture by β‐cyclodextrin (β‐CD) increased with increasing level of β‐CD (1–10%). About 90% of cholesterol was removed from lard by 5%β‐CD with 1: 1 ratio of lard‐to‐water and stirrina at 150 rpm and 27°C for 1 hr. The acid value of β‐CD treated lard was significantly decreased due to removal of free fatty acid. The peroxide value of β‐CD treated lard was slightly increased whereas the fatty acid composition apparently was not changed.
Cooking Treatment, Mixing Time, and Mixing Temperature Affect Pepperoni Cupping
Authors: NEWKIRK K.A. , HAND L.W. , SUlTON D.S.
Published: August 2006

Pepperoni was manufactured using three mixing temperatures (‐5, 0, 5°C), three mixing times (2, 8, 14 min) and two cooking treatments (uncooked or cooked to 60°C) to evaluate effects on endpoint textural parameters and cupping of pepperoni. Covariance analysis resulted in higher cohesiveness values and lower cupping scores (P<0.05) for the −5°C treatments than for the 0 or 5°C mixed treatments. Cooked pepperoni had less diameter shrink (P<0.05) and higher cupping scores (P<0.05) than uncooked treatments. Path analysis (standard partial regression coefficients) showed that diameter and cohesiveness had the greatest direct effects on cupping.
Lipid Stability of Beef Model Systems with Heating and Iron Fractions
Authors: HAN D. , MCMILLIN K.W. , GODBER J.S. , BIDNER T.D. , YOUNATHAN M.T. , HART L.T.
Published: August 2006

Catalytic effects of different temperatures (55, 70, 85, and 100°C) on lipid oxidation were studied in aqueous‐ and chloroform/methanol‐extracted beef model lipid systems containing iron forms inherent in beef (water‐extractable, diffusate, nondiffusate, ferritin, myoglobin, hemoglobin), hematin, FeCl2, or FeCl3. Heating increased thiobarbituric acid and peroxide values in both systems. All forms of iron catalyzed lipid oxidation in aqueous systems, with greatest oxidation by heme and low molecular weight iron fractions. Oxidation in lipid extracts was not increased by ferritin, FeCl2, or FeCl3, but heme iron was the major oxidation catalyst. Lipid stability decreased with addition of any iron forms inherent in beef or with increased heating, which helps understanding of rapid oxidation of meat during refrigerated storage or after cooking.
Storage Stability of Chicken as Affected by Map and Lactic Acid Treatment
Authors: SAWAYA W.N. , ELNAWAWY A.S. , AL‐ZENKI S. , AL‐OTAIBI J. , AL‐OMIRAH H. , AL‐AMIRI H.
Published: August 2006

The effects of MAP and/or pretreatment with lactic acid buffer were studied on the shelf‐life of broiler carcasses, under conditions simulating market storage (4 and 7°C) in the State of Kuwait. Pretreatment with lactic acid buffer increased treated carcass shelf‐life by 6–7 days when stored at 4°C and 5–6 days at 7°C. Likewise, pretreatment of MAP carcasses with the same buffer extended the shelf‐life to >36 and 35 days, compared with 22 and 13 days for the untreated MAP carcasses. Pretreatment of poultry with lactic acid buffer, with or without MAP, provides a potential alternative for improving the storage quality of poultry.
Viscoelastic Property Changes in Cheddar Cheese During Ripening
Authors: ROSENBERG M. , WANG Z. , CHUANG S.L. , SHOEMAKER C.F.
Published: August 2006

The rheological properties of pasteurized and raw milk Cheddar cheese were studied using oscillatory dynamic measurements, and a specially designed rheometer fixture that prevented specimen slippage. Dynamic measurements within the linear viscoelastic range were made throughout ripening. Within‐cheese changes, as related to ripening time, as well as between‐cheese‐type differences in G’ and G” were observed. Differences in rheological characteristics were attributed to proteolytic activities in Cheddar cheese during ripening. Specific peptide profiles associated with proteolysis during ripening may affect cheese rheological properties.
Physical Aging of Maltose Glasses
Authors: SCHMIDT SHELLY J. , LAMMERT AMY MARIE
Published: August 2006

Physical aging is the alteration in the physical properties of a glass, as a function of time, at temperatures below its glass transition temperature (Tg). The physical aging of maltose glasses, prepared from maltose monohydrate sugar, was studied using differential scanning calorimetry (DSC). The maltose was aged at 30°C for times ranging from 5 min to ∼ 10 days. The Tg and change in heat capacity of the unaged and aged maltose glasses were measured. The change in enthalpy relaxation with aging time was determined by integrating the difference between the aged and the unaged DSC thermograms. The enthalpic relaxation data were adequately described by the Williams‐Watts equation.
Gelation of Calcium‐Reduced and Lipid‐Reduced Whey Protein Concentrates as Affected by Total and Ionic Mineral Concentrations
Authors: MEI F.‐I. , LAYE I. , KARLESKIND D. , MORR C.V.
Published: August 2006

Rheological and microstructural properties of five dialyzed whey protein concentrate (WPC) gels were investigated. Maximum WPC gel hardness as determined by shear stress (ST) was observed at 2.7–4.5 mM Ca and 0.6–1.1 mM Ca2+concentrations with a Ca ionization of 20–25%. Gel cohesiveness by shear strain (SN) correlated with total lipid and phospholipid (PLP) concentrations and percent of lipid unsaturation. Microstructural characteristics of the gels, as determined by light microscopy (LM), confirmed their water holding capacity (WHC) and rheological properties.
Gelation Properties of Ovalbumin as Affected by Fatty Acid Salts
Authors: YUNO‐OHTA NAOKO , TORYU HIROKO , HIGASA TAKAHIKO , MAEDA HIDEO , OKADA MITSUKO , OHTA HIROYUKI
Published: August 2006

The physicochemical properties of heat‐induced ovalbumin (OVA) gels containing fatty acid salts (FAS) were investigated. Water‐holding ability and transparency markedly increased in the presence of sodium caprate or sodium laurate. At 9% of the protein concentration transparent and hard gels formed; at 7%, transparent and soft gels formed. Scanning electron microscopy showed that the transparent gels had a more homogeneous structure than turbid gels without FAS. Differential scanning calorimetry indicated that denaturation temperature of OVA was decreased and the peaks became broader after addition of FAS.
Oil‐in‐Water Emulsions Stabilized by Sodium Caseinate or Whey Protein Isolate as influenced by Glycerol Monostearate
Authors: EUSTON SUSAN E. , SINGH HARJINDER , MUNRO PETER A. , DALGLEISH DOUGLAS G.
Published: August 2006

Competitive adsorption between glycerol monostearate (GMS) and whey protein isolate (WPI) or sodium caseinate was studied in oil‐in‐water emulsions (20 wt % soya oil, deionized water, pH 7). Addition of GMS resulted in partial displacement of WPI or sodium caseinate from the emulsion interface. SDS‐PAGE showed that GMS altered the adsorbed layer composition in sodium caseinate stabilized emulsions containing < 1.0 wt % protein. Predominance of β‐casein at the interface in the absence of surfactant was reduced in the presence of GMS. The distribution of α‐lactalbumin and β‐lactoglobulin between the aqueous bulk phase and the fat surface in emulsions stabilized with WPI was independent of the concentration of added protein or surfactant.
Degradation Kinetics of Green Color and Chlorophylls in Peas by Colorimetry and HPLC
Authors: STEET J.A. , TONG C.H.
Published: August 2006

The kinetics of chlorophyll degradation and visual green color loss in pureed green peas with 80% moisture (w/w) were determined at 70, 80 and 90 C. The –a value from a tristimulus colorimeter was chosen as the physical property and a technique based on fractional conversion was developed in the determination of kinetic parameters of visual green color loss. The degradation of chlorophyll a, chlorophyll b and greenness followed a first order reaction and the temperature dependence of these reactions indicated an Arrhenius relationship. The activation energies were 19.5, 17.1 and 18.2 kcal/mol, respectively.
Stability and Color of Unreported Wine Anthocyanin‐derived Pigments
Authors: SARNI‐MANCHADO P. , FULCRAND H. , SOUQUET J‐M. , CHEYNIER V. , MOUTOUNET M.
Published: August 2006

Grape anthocyanin‐3‐glucosides and unreported natural pigments characterized as vinylphenol anthocyanin‐3‐glucoside adducts were studied. Our investigations were undertaken to compare color and stabilities when processed and stored under identical conditions. Studies of molecular concentration, color density and Hunter color values were done at pH levels. Grape anthocyanin‐3‐glucosides were less stable than their 4‐vinylphenol derivatives and the color stability of the unreported pigments was higher than that of anthocyanin‐3‐glucosides. Moreover, the compounds were resistant to SO2 discoloration whereas anthocyanins were completely bleached.
Methods to Determine Partition Coefficient of Organic Compounds in Water/Polystyrene Systems
Authors: GAVARA RAFAEL , HERNANDEZ RUBEN J. , GIACIN JACK
Published: August 2006

Three experimental techniques were employed to determine the partition coefficient (K) of toluene, d‐limonene, and ethyl acetate between water and polystyrene. These techniques were gas chromatography, (GC) gel permeation chromatography (a novel approach), and a dynamic thermal stripping‐thermal desorption procedure. Comparative results of K values, range of applicability and the limitations of each technique were determined. GC was very suitable for systems showing high K values, while gel permeation chromatography was excellent for direct measurement of sorbed compounds. Statistical analysis of results and kinetics of the sorption process were included. Values of K were 800 for toluene, 5100 for d‐limonene and 1.9 for ethyl acetate.
Mechanical and Barrier Properties of Edible Chitosan Films as affected by Composition and Storage
Authors: BUTLER B.L. , VERGANO P.J. , TESTIN R.F. , BUNN J.M. , WILES J.L.
Published: August 2006

Oxygen permeability coefficients (OP), water vapor permeability coefficients (WVP), ethylene permeability coefficients (EP), tensile strength (TS) and percent elongation (%E) at break values were determined for chitosan films plasticized with glycerin at two concentrations (0.25 and 0.50 mL/g chitosan). Film samples were tested after 0, 2, 4, 8 and 12 wk of storage. After an initial drop in permeability during the first 2 wk of storage, mean OP (4.6 × 10−5 cc/m‐day‐atm) and mean EP (2.3 × 10−4 cc./m.day.atm) remained constant while mean WVP (2.2 × 10−1 g/m‐day‐atm) decreased with respect to storage time. TS values (15–30 MPa) decreased and %E values (25%–45%) increased with respect to storage time. The stability of OP and EP values with storage was not expected, while the change in mechanical properties was as expected.
Mathematical Model for Perforation Effect on Oxygen and Water Vapor Dynamics in Modified‐Atmosphere Packages
Authors: FISHMAN SVETLANA , RODOV V. , BEN‐YEHOSHUA S.
Published: August 2006

A mathematical model was developed to study the influence of film perforations on O2 concentration and relative humidity in the atmosphere in a package containing fresh fruits. The model included equations describing fruit respiration and transpiration as well as permeation of oxygen and water vapor through the perforated film. Closed‐system experiments with mango fruit revealed a linear dependence of respiration rate on O2 concentration. The model allowed analytical computation of the time course of in‐package O2 concentration and relative humidity, and the results were in good agreement with experimentally measured values. Perforations had a much more pronounced effect on O2 concentration than on relative humidity. The model enabled practical predictions for designing modified‐atmosphere packaging.
Rheological, Thermal and Microstructural Properties of Whey Protein‐Cassava Starch Gels
Authors: AGUILERA J.M. , ROJAS E.
Published: August 2006

Mixed gels of cassava starch (CS) and a whey protein isolate (WPI), obtained by heating solutions of 10% total solids, pH 5.75 to 85°C, were characterized as a function of the starch fraction, θs, by axial compression, small‐amplitude oscillatory rheometry, differential scanning calorimetry (DSC) and scanning electron microscopy (SEM). Gelation did not occur for θs > 0.7. In the range 0<θs < 0.4 mixed gels showed higher mechanical (E, elastic modulus) and rheological (G′, storage modulus) properties than pure gels, with maximum values for θs= 0.2–0.3. Viscoelastic measurements as a function of time showed that gels containing higher levels of WPI developed a larger G. Blends of both biopolymers showed independent thermal transitions in DSC measurements, related to gelatinization and denaturation. Microstructure of a mixed gel formed at θs= 0.2 showed a continuous matrix formed by strands of WPI particle aggregates and an independent CS phase.
Volatiles Retention as Influenced by Method of Addition during Extrusion Cooking
Authors: KOLLENGODE ANANTHA N.R. , HANNA MILFORD A. , CUPPETT SUSAN
Published: August 2006

Normal corn starch with 15 to 21% (db) moisture content was extrusion‐cooked in a twin‐screw extruder. Cinnamaldehyde, nonanoic acid, 3‐octanone and eugenol, at concentrations of 1 to 5% (w/w), were either premixed with the feed or injected into the barrel. Response surface methodology was used to predict percent initial amount retained. Radial expansion ratios were different when volatile components were premixed with the feed for all components except 3‐octanone. Only nonanoic acid influenced (P > F = 0.001) specific mechanical energy values due to the method of addition. Volatile component retention was enhanced when they were injected into the extruder barrel as compared to pre‐mixing with the feed.