bluuebunny/crossref_metadata_2025_split huggingface dataset:
Tropomyosin, the Major Oyster Crassostrea gigas Allergen and its IgE‐binding Epitopes
Authors: ISHIKAWA MASARU , ISHIDA MASAMI , SHIMAKURA KUNIYOSHI , NAGASHIMA YUJI , SHIOMI KAZUO 
Published: July 2006

ABSTRACTThe major allergen (Cra g 1) isolated from the oyster Crassostrea gigas was digested with lysylendopeptidase. Twenty‐one peptide fragments were isolated from the digest by reverse‐phase HPLC and some of them were sequenced. Cra g 1 was identified as tropomyosin. In competitive ELISA inhibition analyses of lysylendopeptidase fragments, a peptide (K21) showed maximum inhibition of the binding of IgE antibodies in sensitive human serum to Cra g 1. On further tryptic hydrolysis of K21, two peptides exhibited high inhibitory ability equivalent to K21. These results suggested that Cra g 1 had an IgE‐binding epitope in the segment 92–105 (IQLLEEDMERSEER) which was dissimilar to those of the major allergen (tropomyosin) from the shrimp Penaeus indicus.
Limonoids and Flavonoids in Juices of Oroblanco and Melogold Grapefruit Hybrids
Authors: HSU WAN‐JEAN , BERHOW MARK , ROBERTSON GEORGE H. , HASEGAWA SHIN 
Published: July 2006

ABSTRACTOroblanco and Melogold are hybrids obtained from pummelo and grapefruit. Limonoids and flavonoids in both juices were analyzed. Oroblanco and Melogold juices contained low concentrations of limonoid glucosides, an average of 99 and 59 ppm, respectively. However, they contained relatively high concentrations of bitter limonoid aglycones, limonin and nomilin, at levels above the limonin bitterness threshold. For comparison, limonoid glucosides in juices of grapefruit, another pummelo hybrid, were also analyzed. Limonin glucoside was the major limonoid glucoside in all juices analyzed. Nomilin glucoside and nomilinic acid glucosides were also present. Oroblanco and Melogold juices contained bitter flavonoids normally found in grapefruit and pummelo including naringin, neohesperidin and poncerin in total amount of 440 ppm in Oroblanco juice and 495 ppm in Melogold juice. They also contained several other nonbitter flavonoids found in grapefruit.
Naringinase Immobilization in Packaging Films for Reducing Naringin Concentration in Grapefruit Juice
Authors: SOARES N.F.F. , HOTCHKISS J.H. 
Published: July 2006

ABSTRACTNaringin, a bitter compound in citrus, may be converted to a nonbitter form by enzymic hydrolysis. Our objective was to determine the feasibility of immobilizing naringinase in a food contact approved packaging film. Naringinase from Penicillium sp. was immobilized in cellulose acetate films with up to 23% efficiency at 7°C. Kinetic studies showed that the free enzyme had an optimum pH=3.5 and the immobilized enzyme pH=4.0. Activation energy decreased upon immobilization (from 14.2 to 11.0 Kcal/mol), thus providing an increased catalytic efficiency for immobilized naringinase. The Michaelis constant for immobilized naringinase (Km=2.1 mM) was lower than for free enzyme (Kmm=3.6 mM). Keeping films under dry storage for 1 mo at room temperature did not cause decreased enzyme activity. A film area/volume ratio (cm2/mL of 10° Brix grapefruit juice) of 7.2 hydrolyzed 60% of the naringin in 15 days at 7°C.
Repeated Regeneration of Degraded Red Beet Juice Pigments in the Presence of Antioxidants
Authors: HAN DAESEOK , KIM SEOK JOONG , KIM SANG HEE , KIM DONG MAN 
Published: July 2006

ABSTRACTAscorbic, isoascorbic, metaphosphoric, and gluconic acids improved the regeneration of red beet juice pigments after heating, and resulted in greater retention of the pigments during processing and storage. Their effect varied depending on the pH of the juice solutions. Ascorbic and isoascorbic acids allowed for the greatest regeneration at pH 3.8. At pH 6.2, metaphosphoric acid and gluconic acid were more effective. Addition of ascorbic acid once prior to the first heating retained the initial concentration of pigments even after 5 cycles of heating (3 min at 100°C) and regeneration. Control solution lost red pigments completely.
Dynamic Crystallization of Dark Chocolate as Affected by Temperature and Lipid Additives
Authors: LOISEL C. , LECQ G. , KELLER G. , OLLIVON M. 
Published: July 2006

ABSTRACTThe dynamic crystallization was studied in a lab‐scale Scraped Surface Heat Exchanger by following variations with time of torque applied during different isotherms between 24.9°C and 31.0°C. Crystallization was in two steps for T 26.2°C but it was in one step at T<26.2°C. The first step corresponded to crystallization of about 1% solid fat and was related to that of saturated triacylglycerols (SSS) which segregated from other cocoa butter triacylglycerols (TAGs) because of their low solubility in TAGs. The second step, an abrupt increase of apparent viscosity, leading to complete crystallization was attributed mainly to the monounsaturated TAGs in the β form. Different amounts of tristearin increased the apparent viscosity and reduced the latent time preceding the first step, but did not influence the main crystallization. Stearic acid and distearin additions also influenced chocolate crystallization.
Recrystallization in Ice Cream as Affected by Stabilizers
Authors: SUTTON ROBIN L. , WILCOX JEAN 
Published: July 2006

ABSTRACTAddition of locust bean gum (LBG) or guar gum to ice cream mixes gave products with smaller ice crystals after heatshock than control samples without either stabilizer. LBG was more effective at inhibiting recrystallization than guar. Increasing stabilizer concentration resulted in greater inhibition. With LBG we found some evidence for an optimum concentration above which no further inhibition occurred. We found no evidence for phase volume effects.
Functional and Nutritional Properties of Extruded Whole Pinto Bean Meal (Phaseolus Vulgaris L.)
Authors: BALANDRÁN‐QUINTANA R.R. , BARBOSA‐CÁNOVAS G.V. , ZAZUETA‐MORALES J.J. , ANZALDÚA‐MORALES A. , QUINTERO‐RAMOS A. 
Published: July 2006

ABSTRACTPinto bean meals with 18, 20, and 22% moisture were extruded at 140,160 and 180°C, using screw speeds of 150,200 and 250 rpm in a single‐screw laboratory extruded. Expansion index, bulk density, water absorption and solubility indices, in vitro protein digestibility, and trypsin inhibitor activity in extrudate were measured. Temperature and feed moisture influenced (p<0.05) expansion index, bulk density, water absorption index and in vitro protein digestibility. Water solubility index was affected by temperature only. Trypsin inhibitors were inactivated completely for all conditions. Screw speed had no effect on any dependent variable. Best product was produced with 22% feed moisture at 160°C.
Ripe Olives Storage Liquids Reuse During The Oxidation Process
Authors: BRENES M. , GARCÍA P. , ROMERO C. , GARRIDO A. 
Published: July 2006

ABSTRACTStorage of ripe olives in liquids with high acetic acid content under anaerobic conditions led to glucose accumulation, low ethanol, and high chemical oxygen demand (COD). In contrast, low acid concentrations and anaerobic conditions produced a high level of ethanol and slightly lower COD while aerobic conditions produced low glucose, ethanol and COD. Surface color of ripe olives improved when storage liquids were used in the second washing of the darkening step. Firmness also increased with increasing proportion of storage liquids reuse, although olives from highly acidic media were softer than those stored in low acid media.
Lignin Effect on Calcium Absorption in Rats
Authors: SHEN XIN , WEAVER CONNIE M. , MARTIN BERDINE R. , HEANEY ROBERT P. 
Published: July 2006

ABSTRACTThe effect of lignin on calcium absorption was studied in a rat model. Lignin preparations were isolated directly from wheat bran and from kale by two treatments, enzymatic and acidic. Calcium absorption in the presence or absence of isolated wheat bran lignin, isolated kale lignin, commercially available pine lignin, and wheat bran was determined by femur uptake of 45Ca. The fractional calcium absorption of wheat bran was significantly lower than for the control. However, there were no differences in calcium absorption between the various lignin sources and the control without lignin. Thus, lignin is probably not inhibitory to calcium absorption in plant foods.
Color of Nonfat Fluid Milk as Affected by Fermentation
Authors: RANKIN SCOTT A. , BREWER JENNIFER L. 
Published: July 2006

ABSTRACTNonfat milks inoculated and fermented with exopolysaccharide and non‐exopolysaccharide producing cultures were compared to nonfat, 2% milkfat and whole milk with instrumental and sensory color measurements. L‐(whiteness) and a‐ values (red/greeness) for fermented nonfat milks were higher than nonfat milk. No differences in L‐, a‐, or b‐ values (yellow/blueness) were found between milks fermented with exopolysaccharide as compared to non‐exopolysaccharide producing strains. A trained sensory panel scored edge and center whiteness of fermented milks whiterthan nonfat milk. Milks fermented with exopolysaccharide producing cultures were scored higher than non‐exopolysaccharide producing cultures with respect to edge and center whiteness. Fermentation and exopolysaccharide production may increase visual perception of whiteness in milk.
Bacterial Extracellular Ice Nucleator Effects on Freezing of Foods
Authors: LI JINGKUN , LEE TUNG‐CHING 
Published: July 2006

ABSTRACTExtracellular ice nucleators (ECINs) were incorporated into foods and subjected to subzero freezing. Time‐temperature profiles, ice‐formation patterns and textures were examined by thermocouple, microscopy and texture analyzer. Onset temperatures (initial freezing), enthalpies and freezing rates were measured by DSC. Addition of ECINs to liquid foods elevated ice nucleation temperatures and promoted freezing. Solid or semisolid products frozen with ECINs resulted in a fiber‐like texture. These effects were more apparent at –10°C or higher. Differential scanning calorimetry revealed onset temperatures were increased 11°C by addition of ECINs, but length of time to complete the phase transition was extended at constant cooling rates. Results indicated that ECINs can be used instead of whole bacterial cells for efficient freezing and textural modification.
Antioxidant Effects of Carnosine and Phytic Acid in a Model Beef System
Authors: LEE BEOM JUN , HENDRICKS DELOY G. , CORNFORTH DAREN P. 
Published: July 2006

ABSTRACTAntioxidant and color stability effects of carnosine and phytate were compared in a fresh beef model system and in cooked beef. Both compounds increased the rate of pH decline in pre‐rigor muscle. Phytate also increased the rate of post‐mortem glycogen catabolism. Both antioxidants inhibited metmyoglobin formation in raw samples during storage. Phytate was more effective than carnosine for inhibition of lipid peroxidation. Heme iron content was negatively related to lipid peroxidation in cooked beef (r=–0.92). Phytate was also more effective for inhibition of iron release from heme during cooking. Phytate is recommended over carnosine as an effective antioxidant in cooked meats.
Reversed Micellar Extraction of Hen Egg Lysozyme
Authors: CHOU SHU‐TING , CHIANG BEEN‐HUANG 
Published: July 2006

ABSTRACTEgg white was diluted to 10 times its original volume with 50 mM phosphate buffer (pH 9.2) containing 0.1 M potassium chloride. The aqueous solution was mixed with an equal volume of isooctane containing 50 mM bis‐(2‐ethylhexyl) sodium sulfosuccinate at 10°C for 50 min. After extraction, the organic phase containing lysozyme was separated from the aqueous phase and mixed with an equal volume of 50 mM phosphate buffer (pH 11.8) containing 1M potassium chloride. Backward extraction was then performed at 30°C for 45 min. The procedures recovered 90% lysozyme from the eggwhite. The specific activity of the extract was near 73,000 units/mg.
Heat‐induced Egg White Gels as Affected by pH
Authors: HANDA AKIHIRO , TAKAHASHI KEIKO , KURODA NAMIO , FRONING GLENN W. 
Published: July 2006

ABSTRACTThe functional properties of heat‐induced egg white gels were investigated at five pH values. Textural characteristics were determined using the Instron Universal Machine. Hardness, elasticity, cohesiveness, chewiness, and fracturability were maximum at pH 11. Hunter L values were maximum at pH 5 and 7. Microstructure studied with electron microscopy was distinctly different at the five pH values. Alkaline gels showed a fine ordered network that might have contributed to excellent textural characteristics. Water‐holding capacity (WHC) was high at alkaline pH, but decreased with addition of 2‐mercaptoethanol, suggesting that disulfide bonds were important in egg white gels. Sodium dodecyl sulfate (SDS) improved WHC at pH 7 and 9. No significant correlation was observed between textural profiles and WHC.
Functional Properties and Bitterness of Sodium Caseinate Hydrolysates Prepared with a Bacillus Proteinase
Authors: SLATTERY H. , FITZGERALD R.J. 
Published: July 2006

ABSTRACTThe functional and physicochemical characteristics, and bitterness were evaluated on sodium caseinate hydrolysates generated with a commercial Bacillus proteinase complex. At low degrees of hydrolysis (0.5 and 1.0% DH) the hydrolysates compared to the unhydrolyzed substrate had increased emulsion activity at pH 2 and 4. However, higher DH resulted in lower emulsion activities. At pH 8 and 10, the low DH hydrolysates displayed increased foam expansion and decreased foam drainage compared to the starting substrate. The Bacillus proteinase hydrolysates at higher DH had similar bitterness values to tryptic hydrolysates at equivalent DH. However, the Bacillus hydrolysate at 0.5% DH was less bitter (p<0.05) than the tryptic hydrolysate at the same DH.
Monitoring Proteolysis During Cheddar Cheese Ripening Using Two‐Dimensional Gel Electrophoresis
Authors: CHIN H.W. , ROSENBERG M. 
Published: July 2006

ABSTRACTA 2‐D gel electrophoretic method, consisting of isoelectric focusing and alkaline urea‐PAGE was used to monitor proteolysis during ripening (180d, 5°C and 8°C) of full‐ and reduced‐fat Cheddar cheese. The method enabled quantifying changes in levels of peptides in cheese with good spot‐resolution. Results can complement those from other analyses, especially those for determining low MW peptides. Notable effects were found for cheese composition and ripening temperature on gel pattern and on relative levels of selected proteolysis products. In both cheese varieties, most peptides reached a maximum during the first 3 ripening months and gradually disappeared as ripening advanced.
Isolation of Tomato Seed Meal Proteins with Salt Solutions
Authors: LIADAKIS GEORGE N. , TZIA CONSTANTINA , OREOPOULOU VASSILIKI , THOMOPOULOS CHRISTOS D. 
Published: July 2006

ABSTRACTSalt solutions were used in isolating tomato seed meal proteins. Na2SO3 and NaCl solutions at different concentrations, and pH were included in a central composite design to find optimum conditions of protein isolation. The highest total protein yield was achieved with water extraction (no salt present). Salt extraction at pH 7.5 produced isolates with protein content of 93.4% (NaCl 5% w/v) and 77.1% (Na2SO3 0.5% w/v). Observed values were in good agreement with predicted values. Isolates extracted with different salt solutions ranged from less soluble but very resistant to heat and Ca2+, to very surface active with functional properties comparable to commercial soy isolates.
Calcium Chloride Added to Irrigation Water of Mushrooms (Agaricus Bisporus) Reduces Postharvest Browning
Authors: KUKURA J.L. , BEELMAN R.B. , PEIFFER M. , WALSH R. 
Published: July 2006

ABSTRACTThe influence of 0.3% CaCl2 added to irrigation water on mushroom tyrosinase activity and postharvest browning was examined. Calcium concentration of mushrooms was significantly increased with the addition CaCl2 to irrigation water but had no effect on inherent tyrosinase activity but reduced postharvest browning. The CaCl2 had even more pronounced improvement in shelf life as indicated by reduced browning following a standard bruising treatment. Transmission electron micrographs indicate that increased levels of calcium in mushrooms irrigated with CaCl2may have decreased browning by increasing vacuolar membrane integrity; thereby reducing the opportunity for tyrosinase to react with its substrates.
Dough Properties and Crumb Strength of White Pan Bread as Affected by Microbial Transglutaminase
Authors: GERRARD J.A. , FAYLE S.E. , WILSON A.J. , NEWBERRY M.P. , ROSS M. , KAVALE S. 
Published: July 2006

ABSTRACTMicrobial transglutaminase forms nondisulfide covalent crosslinks in proteins and is being used in foods. This enzyme may produce beneficial effects during breadmaking that are comparable to traditional oxidizing improvers, hypothesized to act via formation of disulfide crosslinks. Transglutaminase greatly improved the crumb strength of baked loaves and provides a potential solution to a common consumer complaint. Transglutaminase also reduced the required work input and substantially improved the water absorption of the dough. Each of these effects would lower processing costs for commercial baking
Thermal Properties of Restructured Beef Products at Different Isothermal Temperatures
Authors: TSAI SHWU‐JENE , UNKLESBAY NAN , UNKLESBAY KENNETH , CLARKE ANDREW 
Published: July 2006

ABSTRACTThermal properties and components of restructured beef products formulated with five binders (0.5–5.0%) were determined after heating to 35, 45, 55, or 65°C. Binders were: isolated soy protein, sodium caseinate, waxy modified corn starch, carrageenan, and oat flour. Water losses were greater when no binders were used until 65°C was attained. Density was influenced by both temperature and binder; specific heat was influenced by temperature; and thermal conductivity and thermal diffusivity were influenced by binder. All thermal properties correlated with water and/or protein contents of restructured beef products.
Survival of Yersinia enterocolitica During Fermentation and Storage of Yogurt
Authors: BODNARUK PETER W. , WILLIAMS ROBERT C. , GOLDEN DAVID A. 
Published: July 2006

ABSTRACTThe fate of Yersinia enterocolitica was investigated during the manufacture and storage of yogurt produced using commercial starter cultures YC470 (rapid acid‐producer), YC180 (slow acid‐producer), both containing Streptococcus thermophilus and Lactobacillus bulgaricus, and a “home‐use” culture that contained these bacteria as well as Lactobacillus acidophilus. Preparations were fermented at 44°C and stored at 4°C. During the first few hours of fermentation, Y. enterocolitica populations increased in all preparations. Y. enterocolitica populations were reduced to undetectable levels after 72 and 96h in YC470 and YC180 yogurt, respectively, but survived up to 144h in “home‐use” yogurt. The home‐use starter produced lactic acid in greater amounts and more rapidly (p<0.05) than YC470 or YC180 starters, but enabled longer survival. Y. enterocolitica survival was least (p<0.05) in yogurt produced using the YC470 starter culture.
Lipolytic Starter Culture Effects on Production of Free Fatty Acids in Fermented Sausages
Authors: KENNEALLY P.M. , SCHWARZ G. , FRANSEN N.G. , ARENDT E.K. 
Published: July 2006

ABSTRACTFermented sausages, inoculated with lipolytic and non lipolytic starter cultures and a control containing glucono‐δ‐lactone (GDL) and an antibiotic mixture were prepared. The sausages were analyzed on the basis of color, pH, water activity, weight loss, moisture and fat contents. Microbiological analyses were performed to measure total viable counts, lactobacilli and, staphylococci and micrococci. The increase in total and individual free fatty acids, and lipid oxidation was monitored. Results showed no difference (p>0.05) in the level of free fatty acids between treatments, indicating that lipolysis was most likely due to endogenous meat enzymes.
Chemical Changes and Visual Appearance of Albacore Tuna as Related to Frozen Storage
Authors: Ben‐gigirey Begoña , De Sousa Juan M. Vieites Baptista , Villa Tomas G. , Barros‐velazquez Jorge 
Published: July 2006

ABSTRACTFresh albacore tuna (Thunnus alalunga) were frozen and stored at –18°C and –25°C for 1 yr. Chemical and visual analyses were carried out at 1, 3, 6, 9 and 12 mo storage. Storage time correlated (P<0.05) with the low loss of moisture at –18°C, slight reduction of TVBN at –25°C and low increases of DMA, TMA, and TBARS at both temperatures. TMAO concentration (p=0.07), drip loss on cooking (p=0.52), peroxide value (p=0.059), FFA concentration (p=0.33) and pH (p=0.20)did not change significantly with period of storage but −25°C resulted in a lower production of DMA and FFA than −18°C. Results from chemical analyses correlated well with basic visual appearance.
Physical and Molecular Properties of Wheat Gluten Films Cast from Heated Film‐Forming Solutions
Authors: Roy S. , Weller C. L. , Gennadios A. , Zeece M. G. , Testin R. F. 
Published: July 2006

ABSTRACTThe effect of heating film‐forming solutions on physical and molecular properties of cast wheat gluten (WG) films was determined. Glycerol‐plasticized films were cast from alkaline (pH 10), heat‐treated (55,75, or 95°C for 10 min) solutions of WG in aqueous ethanol. Protein solubility (PS) of films in water decreased (P<0.05) with increasing temperature. Gel permeation chromatograms showed reduced extractability of protein fractions other than ω‐gliadins in WG films. This reduced extractability was due to disulfide (S‐S) bond formation. SDS‐PAGE patterns of native WG and WG film samples suggested increased cross‐linking through covalent S‐S bonds in films from solutions heated at 75 or 95°C. Water resistance in potential packaging applications of WG edible films could be modified by adjusting heat‐treating temperature.
Ionomeric Films of Alginic Acid
Authors: Pavlath A. E. , Gossett C. , Camirand W. , Robertson G. H. 
Published: July 2006

ABSTRACTTransparent, flexible films could be made by casting aqueous solutions of alginic acid, but they dissolved in water. When films were made from a solution of alginic acid and multivalent ions, they were still water soluble. However, when alginic acid films were immersed in a solution of salts with multivalent ions, they dissolved in water much more slowly, if at all. Treatment with calcium and zinc resulted in films insoluble in water and their tensile strength increased by an order of magnitude. Iron and magnesium ions had little effect on properties of the films. Copper and aluminum showed intermediate effect, but treatment with cupric ion resulted in a fast crosslinking of the surface without affecting the inside of the film. This resulted in the formation of a tube when opposing surfaces were pulled apart.
Tensile, Solubility, and Electrophoretic Properties of Egg White Films as Affected by Surface Sulfhydryl Groups
Authors: Handa A. , Gennadios A. , Froning G. W. , Kuroda N. , Hanna M. A. 
Published: July 2006

ABSTRACTFilms plasticized with polyethylene glycol were cast from alkaline (pH 10.5, 11.0, or 11.5), aqueous egg white (EW) solutions with or without heating (40°C for 30 min). Prior to casting, concentration of surface sulfhydryl (SH) groups was determined and they increased (P < 0.05) (3.81–19.45 μM/g protein) with both pH and heating, presumably due to protein denaturation and cleavage of disulfide (S‐S) bonds. Concentration of surface SH groups correlated (P < 0.05) with film tensile strength (r = 0.70), elongation at break (r = 0.86), and film total soluble matter (r =−0.94). Most likely, surface SH groups formed S‐S bonds through air oxidation and/or sulfhydryl/disulfide interchange, thus contributing to EW film formation. SDS‐PAGE patterns in presence or absence of 2‐mercaptoethanol confirmed occurrence of S‐S bonding in dried EW films.