bluuebunny/crossref_metadata_2025 huggingface dataset:
Purification and Concentration of Betalaines by Ultrafiltration and Reverse Osmosis
Authors: LEE Y. N. , WILEY R. C. , SHEU M. J. , SCHLIMME D. V.
Published: August 2006

Beet juices prepared by solid‐liquid extractions were processed by ultrafiltration (UF) and reverse osmosis (RO) to 30°Brix at 20°C. De Danske Sukkerfabrikker (DDS) UF/RO Lab Module‐20 plate‐and‐frame system was used having a 0.72‐m2 effective membrane area and pressures from 50‐40 bar. After prefiltering, pectinase treated juices were sequentially processed through 20,000 and 6,000 (UF) molecular weight (MW) cut‐off membranes. The UF purified products were then concentrated by RO processes on several types of cellulose acetate (CA) membranes, one with a 500 MW cut‐off and 70% NaCl permeability provided colorants that were separated from a majority of soluble solids. Addition of invertase to pectinase‐treated juices decreased flux but yielded a three‐fold increase in betalaine concentration on a dry weight basis. Betalaine concentration by UF and RO processes also halved nitrate level and greatly reduced flavor.
Reactions of Aqueous Chlorine and Chlorine Dioxide with Lipids: Chlorine Incorporation
Authors: GHANBARI H. A. , WHEELER W. B. , KIRK J. R.
Published: August 2006

Various lipids were reacted with HO36Cl and 36ClO2 in an aqueous medium, and the extent of incorporation of 36Cl into the lipids was determined. Cl incorporation into lipids treated with HOCl was greater than lipids treated with ClO2. Free fatty acids incorporated more Cl than their corresponding esters. The degree of Cl incorporation was directly correlated with number of double bonds in the lipid. Triglycerides behaved as esters of their component fatty acids. High Performance Liquid Chromatography (HPLC) studies indicated at least two chlorinated products were formed from the reaction of HO36Cl with oleic acid.
Functional Properties of Lupin Seed (Lupinus mutabilis) Proteins and Protein Concentrates
Authors: SATHE S. K. , DESHPANDE S. S. , SALUNKHE D. K.
Published: August 2006

Functional and electrophoretic properties of the seed flour and a protein concentrate prepared by alkaline extraction from lupin seeds (Lupinus mutabilis, cultivar H‐6) were investigated. SDS‐PAGE indicated presence of 13 and 12 subunits in the seed flour proteins and the protein concentrate, respectively. Lupin protein concentrate had good water and oil absorption and gelation properties. Solubility of lupin proteins was minimum at a pH of 4.0 but increased rapidly beyond pH 5.0. Foaming capacity of the protein concentrate could be improved by increasing concentration as well as by adding NaCl and was influenced by pH and incorporation of certain carbohydrates. Emulsion properties of lupin proteins were concentration and pH dependent. Moist heat improved the in vitro digestibility of the seed proteins. The seed flour as well as the protein concentrate did not have detectable trypsin, chymotrypsin, and α‐amylase inhibitory activities.
Oligosaccharides in Eleven Legumes and Their Air‐Classified Protein and Starch Fractions
Authors: SOSULSKI F.W. , ELKOWICZ L. , REICHERT R.D.
Published: August 2006

Oligosaccharide compositions of flours from dehulled seeds of eleven legumes were determined by gas‐liquid chromatography and mass spectroscopy. While soybean contained 11.7% sugars, concentrations in lupine, cowpea, chickpea and lentil were about 8%; lima, navy and northern beans, field pea, mung bean and fababean contained about 5% of sugars. Sucrose represented 20–55% of the total sugars; stachyose was the principal α‐galactoside in most species. In addition, high amounts of manninotriose were found in chickpea and lentil flours whereas verbascose was a major component in field pea, mung bean and fababean flours. The nine species and biotypes which contained starch were pin milled and air‐classified into protein‐rich and starch‐rich fractions. The protein fractions were 40–90% higher than the flours in α‐galactosides, especially raffinose, manninotriose, stachyose and verbascose. The starch fractions were depleted in α‐galactosides, the concentrations varied from 1.2–2.8% of the fraction.
Physical and Chemical Changes in Fermented Peanut and Soybean Pastes Containing Kojis Prepared Using Aspergillus oryzae and Rhizopus oligosporus
Authors: SHIEH Y. S. CAROL , BEUCHAT L. R. , WORTHINGTON R. E. , PHILLIPS R. D.
Published: August 2006

Studies were made to determine and compare physical and chemical changes occurring during 90 days of fermentation of miso‐like products containing peanuts and soybeans as well as a combination of these oilseeds. Two koji molds (Aspergillus oryzae and Rhizopus oligosporus) and two levels of NaCl (6 and 12%) were evaluated. The L color values decreased more rapidly in misos containing A. oryzae koji compared to misos containing R. oligosporus koji and changes occurred earlier in low‐salt formulae than in high‐salt formulae. The type of mold koji had no apparent effect on changes in viscosity. The free fatty acid content of misos increased dramatically during the first 4 days of fermentation. Misos containing A. oryzae koji had higher soluble nitrogen and free amino acid content in the final product than did those containing R. oligosporus kojis. Peanut miso products had higher soluble nitrogen contents than did respective soybean products; however, the type of oilseed had little effect on accumulation of free amino acids.
Phytic Acid Hydrolysis and Soluble Zinc and Iron in Whole Wheat Bread As Affected by Calcium Containing Additives
Authors: ZEMEL MICHAEL B. , SHELEF LEORA A.
Published: August 2006

The effects of nonfat dry milk, CaCO3, CaCl2 and MgCl2 on phytate hydrolysis and on Zn and Fe availability was evaluated in whole wheat bread and in a model fermentation system. CaCO3 and CaCl2 both depressed phytate hydrolysis to an equivalent degree, but the milk had a greater effect than could be accounted for by its Ca content. MgCl2 had a less pronounced effect than the Ca salts in both the bread and the model system. Increasing fermentation time in the model system increased phytate hydrolysis, but the effect was delayed when milk or CaCl2 was added. Supplementing the bread dough with Ca equivalent to that typically contributed by Ca‐containing additives caused 50% reductions in the available quantities of soluble (“free”) zinc and iron; the decreases observed with varying added amounts of Ca or milk exhibited a high degree of correlation with the observed increases in residual phytate P.
Effect of Four Anticaking Agents on the Bulk Characteristics of Ground Sugar
Authors: HOLLENBACH A. M. , PELEG M. , RUFNER R.
Published: August 2006

Fine silicon oxide, sodium aluminum silcate, tricalcium phosphate and calcium stearate powders were admixed with dry ground sugar at four concentration levels between 0.1 to 2%. Appreciable increase in loose bulk density and decrease in compressibility were noticeable at 0.1% concentration in all four agents. The effect reached an apparent peak or a flat maximum at an agent concentration of about 0.5–1%. With the exception of silicon oxide treated powders, increase in density was accompanied by a corresponding decrease in compressibility. Bulk parameters (i.e., density and compressibility) were more sensitive indices to changes occurring in powders as compared to parameters determined in compacted specimens (i.e., yield in shear, internal friction and relaxation pattern). Results are explained in terms of possible bed arrays and their scatter by differences in particle size and shape distributions. Support for these explanations is presented in scanning electron micrographs of sugar treated and untreated particles.
Effect of Dietary Fiber Constituents on the In Vitro Digestibility of Casein
Authors: ACTON J. C. , BREYER L. , SATTERLEE L. D.
Published: August 2006

The in vitro digestibility of casein was substantially decreased by food type gums in the following order: karaya > ghatti > tragacanth > guar > locust bean. Extent of reduction of protein digestibility appeared to be related to the structure of the gum (degree of branching and extent of ionization). The fiber constituents, holocellulose, lignin, apple pectin, and the residues from protease predigested wheat bran and great northern bean, when present, significantly (P < 0.05) reduced casein digestibility. Gel filtration of the soluble portion from the casein hydrolysates containing pectin and bran or bean residues showed the presence of peptide fractions of larger molecular weight than those in a hydrolysate from the casein control. Results supported the hypothesis that dietary fiber constituents may reduce protein digestibility and increase nitrogen excretion through ionic interaction, matrix restriction, and modification of filtration characteristics by the fiber components tested.
Taste Thresholds and Hedonic Responses of Panels Representing Three Nationalities
Authors: DRUZ LOREN L. , BALDWIN RUTH E.
Published: August 2006

Taste thresholds for sodium chloride, sucrose, citric acid and caffeine in aqueous solutions did not differ among panels from Nigeria, Korea, and the United States. The Nigerians and Koreans liked tomato juice more than the Americans, and preferred it sweetened. The Koreans liked applesauce better than the other two nationalities, but did not differentiate among the sweetened applesauce, that containing sodium chloride and the control. Americans liked the control, and Nigerians liked the sweetened applesauce best. Frequency of consuming groups of foods by panelists was related to the trend toward liking tomato juice with sweet, sour, salty, and bitter, and applesauce with sweet and salty taste substances added, but there was no significant relationship between hedonic responses and thresholds.
Quality Profiles of Rice: A Tentative Scheme for Classification
Authors: BHATTACHARYA K. R. , SOWBHAGYA C. M. , SWAMY Y. M. INDUDHARA
Published: August 2006

Based on a study of 177 samples, rice varieties could be tentatively classified into eight quality types primarily on the basis of total and hot‐water‐Insoluble amylose contents and viscogram pattern. Rice of type I (high total and insoluble amylose) cooked very hard and flaky, while that of type VIII (waxy, negligible amylose) cooked very soft and sticky. Gelatinization temperature (GT) could be indexed by either alkali score or water‐uptake ratio or soluble‐amy‐lose ratio. Equilibrium moisture attained by rice upon soaking was a combined function of the amylose content, the GT, and kernel chalkiness. The viscogram pattern was largely, but not wholly, a function of the amylose. Protein content was not related to other properties.
Comparison of Selected Yersinia enterocolitica Indicator Tests for Potential Virulence
Authors: STERN NORMAN J. , DAMARÉ JOHN M.
Published: August 2006

Three recently developed tests used to indicate virulence were performed on 34 strains of Yersinia enterocolitica. Agreement in virulence or nonvirulence prediction was found in (a) 29 of 31 strains when tested for calcium growth dependency at 35°C; (b) all 34 strains when tested for the ability to autoagglutinate in tissue culture medium at 35°C; and (c) among all 34 strains when tested for the presence of a 40–48 Mdal plasmid using a modification of the Hansen and Olsen method for plasmid analysis. The autoagglutination assay is recommended for testing potential pathogenicity of food‐borne isolates. There are probably several virulence‐determining factors for Y. enterocolitica, and no one in‐vitro test will suffice. The analytical procedure described herein can be used to detect plasmids ranging in size from approximately 2 × 106 to 3 × 108 daltons.
Volatile Flavor Compounds from Shallots
Authors: WU J. L. , CHOU C. C. , CHEN M. H. , WU C. M.
Published: August 2006

Approximately 0.030%, 0.012% and 0.005% (v/w), in wet weight, of volatile oils were obtained from raw, baked and deep‐fried shallots, respectively. These oils have been studied by a gas chromatograph coupled to a mass spectrometer. The flavor components of these oils can be classified in the following categories: thiols, monosulfides, disulfides, trisulfides, thiophenes and oxygen compounds. After heating (baking or deep‐frying) of the shallot, a sharp increase in the amount of dimethylthiophenes was observed and the alkyl propenyl disulfides decreased.
Prediction of Time Correction Factor for Come‐up Heating of Packaged Liquid Food
Authors: SUCCAR JORGE , KAYAKAWA KAN‐ICHI
Published: August 2006

All physical properties and operational conditions which have an influence on the come‐up heating correction factor (Cf), of packaged liquid food were examined and subjected to a dimensional analysis. Five dimensionless groups which uniquely define the correction factor were obtained. The influence of the parameters on the values of Cf was studied through application of a central composite experimental design and a nonlinear regression analysis, from which a regression equation for the prediction of the correction factor was obtained. It was found that the Cf values may vary between +0.86 to −0.37, having an average value of 0.31. Mathematical examination of the regression equation obtained indicates that a dimensionless group which is related to the temperature history of the heating medium during the come‐up phase is the most important in determining the value of Cf, while another which is a function of the processing time has a negligible influence on this parameter. The reliability of our regression equation was verified experimentally with distilled water, 0.1% locust bean gum and tomato soup packed in cans 211 × 300 and 307 × 409. Good agreement between experimental and predicted Cf values was observed.
Comparison of Formula Methods for Calculating Thermal Process Lethality
Authors: SMITH TRUDI , TUNG MARVIN A.
Published: August 2006

Accuracy of five formula methods for determining process lethality in conduction heating foods was examined. Finite‐difference simulation was used to generate temperature history curves for a range of cans and processing conditions. Delivered lethality was evaluated using the formula methods and compared to the lethality calculated using a numerical general method. Deviations exhibited trends related to container dimensions and unaccomplished temperature difference (g), the largest errors occurring when g was large and the height‐to‐diameter ratio was close to unity. Errors were mostly on the “safe” side, but the energy use implications could be significant for high retort temperature processes.
Interaction Between Ovomucoid and Lysozyme
Authors: MATSUDA TSUKASA , WATANABE KENJI , SATO YASUSHI
Published: August 2006

The interaction between ovomucoid and lysozyme was investigated by precipitation experiments, polyacrylamide gel electrophoresis and inactivation experiments on ovomucoid. The ovomucoid‐lysozyme mixture produced turbidity at low salt concentrations over the pH range 6–11. Although both ovomucoid and lysozyme solutions (0.2%, pH 8.5) yielded no precipitation when heated separately at 80°C for 10 mm, about 40% of the proteins in the 0.2% solution of the ovomucoid‐lysozyme mixture (2:3, in weight; 1:3, in mole) was precipitated by the same treatment. Ovomucoid was found to form complexes with lysozyme, some of which were precipitated by centrifugation (2000 ×g, 20 mm), and it was presumed that ovomucoid and lysozyme molecules were brought close together by the electrostatic attractive force, unfolded by heating, and then aggregated through intermolecular forces such as hydrophobic forces, hydrogen bonds and disulfide bonds.
Correction Factor of Deviant Thermal Processes Applied to Packaged Heat Conduction Food
Authors: GIANNONI‐SUCCAR ERNESTO B. , HAYAKAWA KAN‐ICHI
Published: August 2006

A procedure was developed to estimate the values of correction factor, Cf, for deviant thermal processes applied to canned or other packaged heat conduction food. Sterilizing values at the thermal center of the food were used as a criterion for this estimation. In this procedure empirical heat transfer parameters, f and j values, were used to estimate Cf values. The devleoped procedure is based on the use of a regression equation, which was obtained through the dimensional and statistical analyses of theoretically determined Cf values. According to a series of experiments which were performed by using 307 × 409 and 211 × 300 cans of 8% bentonite suspension, there was reasonably good agreement in Cf values estimated theoretically and determined experimentally.
Purification and Properties of Carp Muscle Cathepsin D
Authors: MAKINODAN YASUO , AKASAKA TAKESHI , TOYOHARA HARUHIKO , IKEDA SHIZUNORI
Published: August 2006

A carp muscle cathepsin was purified as an electrophoretically homogeneous preparation. The preparation represented about 2,000‐fold purification and about 4% yield against the crude extract. The activity against hemoglobin was maximal at pH 2.6—2.8 with 0.6M buffer and near 3.2 with 0.12M buffer and at 50°C. The molecular weight was found to be 41,000 and the isoelectric point to be pH 5.4. From the effect of various inhibitors on the enzyme activity, the enzyme was identified as cathepsin D under the classification of Barret. Carp muscle cathepsin D hydrolyzed myofibrils optimally at pH 3–4, but did not above pH 6.0. The participation of the enzyme in autolysis is very doubtful.
Water Activity of Fresh Foods
Authors: CHIRIFE JORGE , FONTAN CONSTANTINO FERRO
Published: August 2006

This work presents a compilation of water activity (aw) values for fresh foods namely fruits, vegetables and meats. Water activities were calculated from reported data on the cryoscopic temperature (or initial freezing point) of fruits, vegetables and meats, amounting to eighty six different items. In practically all cases studied the water activity is in the range 0.970–0.996.
The Nutrient Composition of Fresh Fiddlehead Greens
Authors: BUSHWAY A. A. , WILSON A. M. , McGANN D. F. , BUSHWAY R. J.
Published: August 2006

Fiddlehead greens of the ostrich fern, Matteuccia struthiopteris, var. Penn., from two separate locations were analyzed for their nutrlent composition. Greens contained (in %) 87 water, 1.12 fiber, 4.23 crude protein, 4.02 ash, 3.06 carbohydrate and 0.5 fat. The fatty acid composition consisted mostly of palmitate, linoleate and linolenate. Unsaturated fatty acids account for approximately 65% of the fatty acids associated with fiddlehead lipids. Niacin, riboflavin, thiamin, vitamin C, and vitamin A were present at concentration ranges (based on wet weight) of 4.07–5.57, 0.15–0.24, 0.018–0.024, 19.00–32.69 mg/lOOg greens and 2175‐2709 I.U./lOOg, respectively. Spectrochemical analysis identified 17 minerals with potassium, phosphorus, magnesium and calcium being the most prominent. The low sodium content (0.5 mg/lOOg greens) should be noted. The high potassium to sodium ratio could make fiddlehead greens an integral part of the diet of persons requiring low intakes of sodium.
Protein Size and Meltability in Enzyme‐Treated, Direct‐Acidified Cheese Products
Authors: MAHONEY R. R. , LAZARIDIS H. N. , ROSENAU J. R.
Published: August 2006

SDS‐electrophoresis was used to follow changes in protein size in a direct‐acidified cheese product treated with protease. Increased meltability was related to decreased protein size. Excessive proteolysis preferentially eliminated most of the intermediate‐sized proteins producing a short, grainy texture and a bitter flavor.
Evaluation of Potassium Chloride as a Salt Substitute in Bread
Authors: WYATT C. JANE , RONAN K.
Published: August 2006

Breads made with white flour and a mixture of wheat and white flours were commercially prepared using three different levels of NaCl and a 1:1 mixture of NaCl/KCl. The Na and K content was determined by flame photometry on the dry ash. The 0.75% NaCl and 1.0% KCl/NaCl treatments for both white and wheat breads were judged equally desirable. The Na:K ratios of the 0.75% NaCl and 1% NaCl/KCl white breads are 7.00 and 1.20 respectively. The Na:K ratios for the 0.75% NaCl and 1% NaCl/KCl wheat breads are 3.29 and 0.91 respectively. Breads containing 1.00% of a 1:1 mixture of NaCl and KCl are not significantly different in flavor than breads containing 0.75% NaCl but the KCl containing product has a much lower Na:K ratio.
Protein Quality Characteristics of Iranian Flat Breads
Authors: FARIDI H. A. , RANHOTRA G. S. , FINNEY P. L. , RUBENTHALER G. L.
Published: August 2006

Protein quality of five different types of Iranian flat breads (barbari, lavash, taftoon, sangak and village) and their corresponding unfermented and fermented doughs was assessed by the Protein Efficiency Ratio (PER) assay method. With one exception, the diet intakes of rats increased steadily with the extraction rate of flour used to make breads or doughs. Intakes were significantly (P < 0.05) higher on sangak and village breads (and doughs) as compared to the other three types of breads (and doughs). Results showed that PER of breads and doughs gradually increased with the extraction rate of the flour used. The process of baking (breads compared with doughs) lowered the PER value of all breads. The effect of fermentation on PER values was not significant.
Electrical Capacitance of Dark‐cutting Beef
Authors: SWATLAND H. J. , WARD P. , TARRANT P. V.
Published: August 2006

Electrical capacitance was measured on the exposed adductor muscles of sides of beef. Measurements were made with a 3 mV 100kHz current between two parallel needle electrodes in the meat. Capacitance decreased after slaughter, and was correlated with the pH of the longissimus dorsi muscles in both normal (r = 0.94, P < 0.005) and in dark‐cutting carcasses (r = 0.89, P < 0.01). The normal decline of pH postmortem was curtailed in carcasses with dark‐cutting meat. However, when adjusted for differences in pH, ciircasses with dark‐cutting meat had a lower (P < 0.01) capacitance than carcasses with normal meat.
Bacterial Penetration of Muscle Tissue
Authors: GILL C.O. , PENNEY N.
Published: August 2006

Bacterial penetration of unprocessed post‐rigor muscle tissue requires proteolytic degradation of the material between the muscle fibre and the fibrous layers of the surrounding endomysium.
Influence of Cooking Method on Digestibility of Legume and Cereal Starches
Authors: FLEMING S. E.
Published: August 2006

The influence of processing on starch nutrition was evaluated. Cereal starches including wheat, normal corn and high amylose corn; legume starches including field pea, kidney bean and mung bean; and potato starch and glucose were evaluated as carbohydrate sources. Starches were fed raw, or cooked in a pressure kettle or autoclave, dried in a spray drier or freeze‐drier, or simultaneously cooked and dried on a drum drier or by extrusion cooking. Except for potato and high amylose corn, cooking the starches provided no nutritional advantage, as evaluated by weight gain, feed efficiency ratio, or apparent protein digestibility. Spray‐dried starches were less dense and appeared to influence growth by restricting food consumption.
Characterization of the Nonvolatile Minor Constituents Responsible for the Objectionable Taste of Defatted Soybean Flour
Authors: HUANG AN‐SHUN , HSIEH OLIVER A. ‐L. , CHANG STEPHEN S.
Published: August 2006

A scheme was developed for the separation of the nonvolatile minor constituents from soy flour which are responsible for the astringent an bitter tastes. The scheme involved solvent extraction, freeze drying, and fractional crystallization. Two fractions, collected by semipreparative HPLC, had the characteristic bitter and astringent tastes. Further fractionation by reverse phase HPLC produced three pure compounds which were identified by UV, NMR spectrometry and elemental analysis, as daidzein, glycitein 7‐β‐O glucoside, and genestin. Preliminary sensory evaluation showed that these isoflavones might contribute additively to the undesirable bitter and astringent tastes of soy protein products.
Nutritional Properties and Metabolic Studies of Acylated Beef Heart Myofibrillar Proteins
Authors: EISELE T. A. , BREKKE C. J. , McCURDY S. M.
Published: August 2006

Beef heart myofibrils were acylated with several concentrations of acetic (AA) and succinic (SA) anhydride, and digestibility and utilization of the myofibrillar proteins were determined. Results for in vitro hydrolysis of the untreated and acylated proteins varied, depending on the enzyme(s) used in the analysis. Rat protein efficiency ratios and net protein ratios for untreated (PER = 2.83, NPR = 116) and acetylked (PER = 2.55, NPR = 110) proteins were greater than for casein (PER = 2.50, NPR = 100), whereas values for succinylated proteins (PER = 2.36, NPR = 87) were less than for casein. Most of the radioactivity recovered after 24 hr from rats fed 14C‐acylated myofibrillar proteins was in expired CO2; 62.8% for 14C‐acetylated and 45.8% for 14C‐succinylated proteins. Rats acclimated to an acylated protein diet for 28 days showed improved metabolism of 14C‐acetylated protein and decreased metabolism of 14C‐succinylated proteins; 75.7% and 38.1% recovery as expired CO2, respectively.
Relationship Between TBA Numbers and Inexperienced Panelists’Assessments of Oxidized Flavor in Cooked Beef
Authors: GREENE B. E. , CUMUZE T. H.
Published: August 2006

Fifty‐two inexperienced sensory panelists rated a series of ground beef samples four or six times for intensity of oxidized flavor. Correlation coefficients for sensory scores versus TBA numbers were significant but low. Variability in panelist scoring appeared to account partly for the lower values. Of the 52 panelists tested, 28 were determined statistically to be consistent in their scoring of the treatment variables. Correlation coefficients were higher for this group of panelists. The initial range of oxidized flavor detection for this panel group was within a range of TBA numbers that closely resembled the previously determined threshold level for trained panelists.
Water‐Thawing of Fish Using Low Frequency Acoustics
Authors: KISSAM A. D. , NELSON R. W. , NGAO J. , HUNTER P.
Published: August 2006

Blocks of Pacific cod (plate frozen; 91‐mm thickness and 12.7 kg) were thawed in an 18°C circulated water bath and simultaneously exposed to 1500 Hz acoustic energy not exceeding 60 watts. A ceramic transducer was positioned for light contact with a frozen block. A motorized belt moved the block in order to distribute the 239 cm2 transducer over the 1500 cm2 block surface. At 60 watts continuous input to the transducer, the block thawed in 71% less time than water‐only controls. Quality analyses indicated that the flesh was not adversely affected by the acoustic waves.
Effect of Diamines, Polyamines and Tuna Fish Extracts on the Binding of Histamine to Mucin In Vitro
Authors: CHU CHEU‐HSIA , BJELDANES LEONARD F.
Published: August 2006

Binding of [ring‐2‐14C]‐histamine to mucin was studied. Maximum binding of 2.5 μmol histamine/μmol mucin was observed at a histamine concentration of 0.5 mg/ml. Histamine binding was decreased by 46.5% by spermine, 25.3% by spermidine, 9.5% by cadaverine, and 11.1% by putrescine. These maximum effects were observed at molar ratios of histamine to polyamine of 1:1 for spermine and spermidine, 1:2 for cadaverine, and 1:2.3 for putrescine. The relative effects on histamine binding to mucin of extracts from wholesome canned tuna fish and a mixture of spermine, spermidine, cadaverine and putrescine were also examined. Although the total neutral aqueous extract of tuna had little effect on histamine‐mucin binding (5.4% inhibition), the extract of bases from tuna and the prepared base mixture showed maximum inhibition of histamine binding to mucin of 23.1% and 21.4%, respectively. Certain other components of tuna extracts (NaCl, aspartic acid and glutamic acid) did not decrease histamine‐mucin binding under the conditions used.
Nutritional Evaluation of Cereal–Cheese Whey Mixtures
Authors: HERNÁNDEZ M. , VEGA A. , SOTELO A.
Published: August 2006

The chemical composition, amino acid content, PER, and digestibility of dehydrated sweet cheese whey, wheat flour, wheat bran, and lime‐treated corn flour (nixtamal, used for making tortillas), as well as of 21 cereal‐cheese whey mixtures were determined. The cheese whey was composed of 12% protein and 74% lactose. Diets containing a total of 8% protein were formulated with the cereal‐cheese whey mixtures. The 50:50 (% protein) cereal‐whey mixtures had the highest adjusted modified PERs, representing an increase over the cereals alone of 324% for the corn flour, 215% for wheat flour, and 177% for wheat flour, and 177% for wheat bran. The 50:50 (% protein) wheat bran mixture had the largest adjusted modified PER at 2.33 ± 0.13 (mean ± SEM) and the 50:50 wheat flour mixture, the smallest at 1.48 ± 0.21. Although the apparent digestibility was reduced from 10–14% for the latter two 50:50 cereal‐whey mixtures compared to the cereals alone, this was not reflected in the PER. It was concluded that the nutritive value of all the cereals tested significantly increased with the addition of 155 25% or more (by weight) of dehydrated cheese whey.
Heat Transfer During the Washing of Small Curd Cottage Cheese
Authors: BRESSAN JUAN A. , CARROAD PAUL A.
Published: August 2006

The heat transfer which occurs during the cooling of small curd cottage cheese during washing is mathematically modeled as a conduction process. The thermal diffusivity for curd was determined experimentally and shown to agree with predictions of correlations in the Literature. Heat transfer occurs rapidly in curd, and is a relatively less significant design basis for washing systems than mass transfer.
Kinetics of Browning and Protein Quality Loss in Whey Powders During Steady State and Nonsteady State Storage Conditions
Authors: LABUZA T. P. , SALTMARCH M.
Published: August 2006

Comparison was made between the amount of browning and protein quality loss during storage of whey powder under steady state conditions (25, 35 and 45°C and aw's of 0.33, 0.44 and 0.65 at each temperature) and a fluctuating temperature condition of 25/45°C with alternating 5 day periods at each temperature. The results showed that the maximum rate of browning and loss of protein quality (e‐DNP‐lysine and RNV by Tetrahymena assay) occured at aw 0.44 rather than at a higher aw as is found for many dried foods. The Q10's for the reactions were about 5 and 3.7 respectively, for browning and protein quality loss. Of major importance was that storage losses at constant aw, but under the fluctuating temperature condition, were significantly greater than at the mean temperature of 35°C. Using steady state data from the 25, 35 and 45°C conditions, the prediction of browning and protein quality losses for the fluctuating condition compared favorably (+ 10%) to actual losses, based on the simple Arrhenius relationship which indicates that temperature history does not significantly change reaction mechanisms.
Further Studies on the Roles of the Head and Tall Regions of the Myosin Molecule in Heat‐induced Gelation
Authors: ISHIOROSHI MAKOTO , SAMEJIMA KUNIHIKO , YASUI TSUTOMU
Published: August 2006

Heat induced gelation properties of the two proteolytic fragments of myosin, heavy (HMM) and light meromyosin (LMM), were studied by rigidity measurement in a band type viscometer and by a direct examination using a scanning electron microscope. A heat induced network forming ability for both LMM and HMM was found in 0.6M KCl at a pH 6.0. LMM produced gels corresponding to a reversible helix‐coil transition at temperatures ranging from 40–70°C, with little evidence of aggregation as assessed from a turbidity change of the system. Contrary, HMM associated irreversibly producing a gel with increased rigidity at pH 5.0 and a salt concentration of 0.1 M. Oxidation of SH‐groups appeared to be involved only in HMM and not in LMM gelation process.
Copper and Zinc Binding to Dietary Fiber Sources: An Ion Exchange Column Method
Authors: THOMPSON S. ANGELE , WEBER CHARLES W.
Published: August 2006

The ion exchange capacities of dietary fiber sources for copper and zinc were studied via a factorial design: 4 fiber sources X 2 treatments X 3 solutions. The treatments were: (1) neutral detergent and (2) enzymatic. The treated fiber residues were used as the stable matrix in columns and mineral‐containing solutions were pumped through the columns. The amount of minerals bound varied with fiber type and treatment type. All fiber residues bound more copper than zinc. Binding of both minerals was reduced when they were applied in combination. The treatment of the fibers produced residues with dissimilar physical properties. These results indicate the variability introduced by methodology.
Isolation and Identification of Volatile Compounds from Roasted Peanuts
Authors: HO CHI‐TANG , LEE MIN‐HSIUNG , CHANG STEPHEN S.
Published: August 2006

Volatile flavor compounds were isolated from 70 kg of freshly roasted Florida Runner peanuts by a specially designed apparatus. The isolated volatile flavor compounds were subjected to extensive gas chromatographic fractionation and the pure fractions obtained were identified by infrared and mass spectrometry. A total of 131 compounds was identified. The following compounds are reported for the first time as flavor components of roasted peanuts: five lactones, incluing γ‐crotolactone, 3‐methyl‐γ‐crotolactone and 5‐hydroxy‐4‐nonenoic acid, lactone; four pyrazines, three pyrroles; three pyridines, 13 sulfides, including three monosulfides, six disulfides and four trisulfides; seven thiazoles, two thiophenes, five furanoids, including 2‐methyL3(2H)furanone; five oxazoles, three oxazolines, including 2‐methyl‐3‐oxazoline; 12 hydrocarbons, one alcohol, one ketone, two acids, two esters, 2‐acetoxy‐2‐butene, and maltol.
Expanded Tables for Conversion of a Proportion of Correct Responses (Pc to the Measure of Sensory Difference (d′) for the Triangular Method and the 3‐Alternative Forced Choice Procedure
Authors: FRIJTERS J. E. R.
Published: August 2006

The Triangular Method differs from the 3‐Alternative Forced Choice Procedure with respect to the type of instructions and the design of the experimental procedure involved. Therefore the functional relationship between a proportion of correct responses (PC) and the sensory discriminability between stimuli (expressed as d′) is not identical for the two procedures. This paper provides tables to enable easy and precise conversion of values of PC into values of d’for each of the procedures.
Regulation of Aflatoxin Biosynthesis: Effect of Exogenously Supplied Cyclic Nucleotides
Authors: TICE G. , BUCHANAN R. L.
Published: August 2006

The effects of CAMP, cGMP, AMP, and GMP on aflatoxin accumulation were studied using flask and test tube cultures of Aspergillus parasiticus. The response to cGMP supplementation was variable, depending on the type of culture system employed. Cyclic AMP produced a dose‐related increase in aflatoxin production, with 5.0 mM supplementation resulting in as much as an 18‐fold increase in toxin accumulation. Stimulation of aflatoxin production by cAMP was not attributable to nutritional effects, and the results suggest that cAMP may be a key regulatory control point governing aflatoxin biosynthesis.
Processing of Potato Protein Concentrates and Their Properties
Authors: WOJNOWSKA IRENA , POZNANSKI STEFAN , BEDNARSKI WLODZIMIERZ
Published: August 2006

Protein recoveries from potato juice by ultrafiltration, polyelectrolyte‐coagulation and cryoconcentration were compared. The best yield was obtained by ultrafiltration. Depending on the method of potato juice concentration, differences were observed in: foaming and emulsifying properties, wettability, swelling, and buffer capacity of preparations. The dried preparations contained a high level of proteolytic enzymes inhibitors and glucoalkaloids. Thermal inactivation of preparations before drying led to 43–48% destruction of protease inhibitors and 81–89% glycoalkaloids. At the same time it was observed that thermal treatment led to distinct changes in the amino acid composition of the proteins and had an adverse effect on the properties of the dried preparations.
Two Distinct Pectin Fractions from Senescent Idared Apples Extracted Using Nondegradative Methods
Authors: O'BEIRNE DAVID , VAN BUREN JEROME P. , MATTICK LEONARD R.
Published: August 2006

After removal of water‐soluble pectin from senescent Idared apples, an additional sizable pectin fraction could be extracted using Na2EDTA under nondegradative conditions. This chelator‐soluble fraction did not appear to owe its insolubility in the cell wall solely to molecular charge. The galacturonic acid‐rich polymers of chelator‐soluble pectin were notably lower in arabinose galactose and rhamnose residues than those of water‐soluble pectin.
Rupture Properties of Wheat Gluten in Simple Tension: The Role of Hydrogen Bonds
Authors: INDA ARTURO E. , RHA CHOKYUN
Published: August 2006

Gluten obtained from hard red winter wheat flour was freeze‐dried and reconstituted wth deuterium oxide and aqueous solutions of urea to selectively alter the extent of hydrogen bonding. The rupture properties of the modified glutens were studied in simple tension at seven rates of strain covering three orders of magnitude (2.86 × 10‐2 to 28.6 min‐1). Tensile strength and rupture strain decreased steadily with the extent of hydrogen bonding disruption, i.e., with increase in urea concentration. For a given type of modified gluten, the strain at rupture was independent of the rate at which the material was deformed and the tensile strength increased with increasing deformation rate.
The Fate of Hypochlorous Acid During Shrimp Processing: A Model System
Authors: GHANBARI H. A. , WHEELER W. B. , KIRK J. R.
Published: August 2006

After immersion of shrimp in a 100mg/L solution of HO36Cl, the distribution and chemical forms of chlorine were determined. There was a 2–5% loss of Cl2 into the atmosphere, but no significan photolysis of HOCl was measured during the 30 min of treatment. More than 80% of the HOCl reacted during the incubation period, forming Cl‐ or incorporating into organic molecules. Only 1–3%36Cl‐ was incorporated into the shrimp. Organic molecules in the immersion solution also showed 36Cl incorporation; the 10,000 ×g precipitable fraction contained 2–5%36Cl and the soluble organic fraction 1–2%36Cl.
Effects of Electrical Stimulation and Hot‐Boning on Physical Changes, Cooking Time and Losses, and Tenderness of Beet Roasts
Authors: RAY E. E. , STIFFLER D. M. , BERRY B. W.
Published: August 2006

Beef semimembranosus and semitendinosus muscles were removed prerigor (1 hr postmortem) and postrigor (7 days postmortem) after one‐half of the left and right sides were electrically stimulated. The influence of electrical stimulation and hot‐boning upon physical changes; cooking losses; shear force; taste panel evaluation; and time required to heat product to an internal temperature of 63°C was studied. There was no consistent influence of electrical stimulation upon physical changes of prerigor muscles or upon tenderness of pre– or postrigor roasts. Hot‐boned and precooked roasts were less tender than cold‐boned counterparts. Cooking yields were not altered by electrical stimulation. Prerigor roasts had 9% higher yields than postrigor roasts. Prerigor roasts from electrically stimulated sides required a longer time to cook to 63°C than roasts from the control sides. Hot‐boning reduced the length of time of cooking (95 min/kg to 72 mm/kg of raw weight).
Puffing and Textural Characteristics of Chapati in Relation to Varietal Differences in Gluten Composition
Authors: RAM B. P. , NIGAM S. N.
Published: August 2006

Chapaties made from different wheat varieties differ in puffing and textural characteristics. These differences have been found to be related to the relative quantities of gliadins, glutenins and residue proteins in respective glutens. Wheat varieties having about equal quantities of gliadins, glutenins and residue proteins give fully puffed soft and pliable chapaties. Wheat varieties having more of residue protein give leathery chapaties and varieties having more of gliadin give relatively stiff chapaties. Applications of Warner‐Bratzler shear press for evaluating chapati texture is discussed.
Influence of An Addition of Textured Milk Proteins Upon Physicochemical Properties of Meat Mixtures
Authors: OZIMEK G. , POZNAŃSKI S.
Published: August 2006

Meat systems consisted of beef haunch (pH 5.63) in which textured milk proteins were substituted at: 0, 10, 20, 30, 40, 50, 75, and 100%. The effects of these substitutes on the physicochemical properties of ground meats were measured for products containing no salt, sodium chloride (2%), polyphosphate mixture Hamine (0.5%) and sodium chloride and Hamine together (2%+ 0.5%). Measurements included: water absorption capacity, water‐holding capacity, thermal shrinkage, consistency, viscosity, fat absorption capacity, emulsifying capacity, emulsion stability, and active acidity. Addition of textured milk proteins improved the technological adaptability of ground beef, optimum substitution depending on the type of salt. In order to improve the physicochemical properties of beef, substitution of 30% meat by textured milk proteins with addition of 2% sodium chloride, is recommended.
Variations in Nutrient Content of Commercially Canned Legumes
Authors: HALABY GEORGE A. , LEWIS RICHARD W. , REY CARMEN R.
Published: August 2006

Nutrition information for label declaration on eight canned bean products was generated using methods of analyses recommended by the Association of Official Analytical Chemists. Variability between products and variability due to year of pack, production plant and can size was evaluated. Variability in caloric content, carbohydrates and fats per serving, was attributed to formulation and processing variations. U.S. Recommended Daily Allowances (U.S. RDA) per serving for thiamin, riboflavin, niacin and calcium fell within a range of 2–15%. All the bean products tested supplied protein and iron in amounts ≥ 20% U.S. RDA per serving. Seasonal variations in raw commodities, changes in blanching and/or processing methods, fluctuations in bean‐to‐sauce ratio, as well as analytical variability are probable causes of variations detected in the nutrient content of the canned products.
Freeze‐Thaw Stability of Illinois Soybean Beverage
Authors: YEH S. W. , WEI L. S. , NELSON A. I. , STEINBERG M. P.
Published: August 2006

The objective of this work was to study the effects of freezing conditions, processing and formulation variables on freeze‐thaw (F‐T) stability of Illinois soybean beverage. Objective and subjective evaluations were made on a sample before and after freezing. Total solids content of the supernatant from a centrifuged sample was used to calculate a F‐T stability index. This index was below 35% for both plain base and plain beverage. The freeze‐thaw stability was affected by freezing temperature, holding time before freezing, changing of temperature during frozen storage and desludging. However, length of frozen storage and homogenization pressure had no apparent effect. Addition of sugars and salt resulted in a beneficial effect on the stability. In order to prevent visible freeze damage, approximately 7% sucrose or 5% dextrose hydrate were required in a beverage containing 0.2% salt.
Caffeine Inhibition of Ochratoxin A Production
Authors: BUCHANAN R. L. , TICE G. , MARINO D.
Published: August 2006

The effect of caffeine and theobromine on growth and ochratoxin A production by Aspergillus ochraceus was determined using microbiological medium. Caffeine produced a small decrease in growth, while reducing ochratoxin production as much as 98%. Theobromine had relatively little effect on growth or ochratoxin production. Screening of caffeine for its effect on the growth of a number of Aspergillus and Penicillium species indicated that caffeine may have biological activity against a variety of mycotoxigenic molds.
Partial Replacement of Wheat Flour with Yellow Field Pea Flour in White Pan Bread
Authors: REPETSKY J. A. , KLEIN B. P.
Published: August 2006

Yellow field pea flour replaced 2.5, 5 and 10% of wheat flour in white pan bread prepared by a straight dough, rapid mix home formulation. Incorporation of pea flour did not affect proofing times. No significant differences were found between Gardner L and “a” values for wheat‐pea flour blends, but “b” values increased with increasing levels of pea flour; crumb color of breads did not differ significantly. Volumes of the breads were not significantly affected by pea flour addition. Pea flour breads were judged between fair and good for all characteristics by an experienced taste panel; the 10% pea flour breads were scored significantly lower for texture, color and flavor.
Humectant Analysis of Intermediate Moisture Meat by High Performance Liquid Chromatography
Authors: NAGEL C. W. , BREKKE C. J. , LEUNG H. K.
Published: August 2006

A quantitative extraction and high performance liquid chromatography (HPLC) procedure for analysis of four common humectants (sucrose, sorbitol, glycerol and propylene glycol) in intermediate moisture meat was developed. The procedure includes removal of ionic species from an extract with cation and anion columns prior to HPLC analysis with an Aminex HPX‐87 column. The total time for HPLC analysis was 20 min. Total mean recovery of the humectants added to the meat ranged from 97% for sucrose to 110% for glycerol.
Flavor and Selected Chemical Components of Ground Beef from Steers Backgrounded on Pasture and Fed Corn up to 140 Days
Authors: MELTON S. L. , BLACK J. M. , DAVIS G. W. , BACKUS W. R.
Published: August 2006

Flavor and selected chemical components of ground beef from 60 steers were studied as a function of days (up to 140) that corn was fed to steers after grazing on pasture. During the 140 days on corn, significant changes occurred in the fatty acid composition of ground beef and in its carbohydrate content, titratable acidity, volatile fatty acid content, aroma and flavor. Flavor changes were related to certain chemical components. Results indicate that finishing cattle on corn for periods longer than 80–90 days causes little change in beef flavor.
A Technique to Measure Binding Properties of Non‐meat Proteins in Muscle‐Juncture Formation
Authors: TERRELL R. N. , CRENWELGE C. H. , DUTSON T. R. , SMITH G. C.
Published: August 2006

Junctures of meat containing five nonmuscle protein products were made by use of a technique in which cubes of porcine longissimus muscle were oriented according to three fiber directions and joined together with certain nonmuscle protein products to form blocks. These blocks were cooked (72°C) and their junctures evaluated for viscoelastic properties. Viscoelastic properties were not different (P > 0.05) among all comparisons of junctures except for those made with sodium caseinate and no protein product (controls) which did not form a juncture. Junctures made with plasma protein (PP) or egg albumin (EA) had higher numerical values for viscoelastic properties than those made with either isolated soy protein (ISP) or vital wheat gluten (VWG). VWG‐junctures had higher numerical values for viscoelastic properties when cooked to 93°C than when cooked to 72°C. The technique of preparing muscle junctures was satisfactory, but techniques for Instron stress‐relaxation measurements of junctures need improvement.
Pancreatic Enzymes, Bile Acids and Cholesterol Levels in Mice Fed Raw or Heated Egg Albumen
Authors: KIRSCHENMANN SANDRA G. , SCHNEEMAN BARBARA O.
Published: August 2006

Mice were fed semipurified diets which contained either 20% unheated egg albumen (UEA) or heat‐treated egg albumen (HTEA) for 15 days. After consuming a meal, the intestinal contents contained similar activities of trypsin, chymotrypsin, amylase and lipase in the two groups, but bile acid levels were greater in the UEA group. Relative to fasted animals, enzyme activities, measured in the pancreata, were present in greater amounts in the UEA group compared to those in the HTEA group following consumption of a meal. Liver cholesterol levels were lower in the UEA group than in the HTEA group; however, plasma cholesterol levels did not differ significantly. The results indicate that the feeding of unheated egg albumen can stimulate synthesis of pancreatic enzymes and enhance conversion of liver cholesterol to bile acids.