bluuebunny/crossref_metadata_2025_split huggingface dataset:
Changes in Pectic Substances and Enzymes during Ripening and Storage of “Keitt” Mangos
Authors: ROE BONGWOO , BRUEMMER JOSEPH H. 
Published: August 2006

ABSTRACTThe relationship of the distribution of pectic substances to tissue softening was examined in ripening mangos at four stages of ripeness. Water‐soluble and alkali‐soluble pectin declined and ammonium oxalate soluble pectin increased as the mango lost its firmness and became soft. Polygalacturonase and cellulase activities of cell wall preparations increased markedly during ripening. The decline in alkali‐soluble pectin and the increase in polygalacturonase activity correlated well with the loss of firmness. Alkali‐soluble pectin declined slowly in ripe mangos stored at 4°C. This decline correlated with loss of firmness of the stored mangos. The cellulase activity of cell wall preparations from ripe mangos increased during 4°C storage and the increase correlated with the decrease in firmness.
Determination of Thermal Process Schedule for Acidified Papaya
Authors: NATH NIRANKAR , RANGANNA S. 
Published: August 2006

ABSTRACTThe pH of papaya varies from 4.2‐5.65 and is required to be lowered to enable processing at atmospheric pressure. A thermal process has been evolved on the basis of inactivation of pectinesterase (PE), the heat resistant enzyme naturally present. The values for thermal inactivation of PE in pulp were F26.8212= 1.04 and D27212= 0.39 at pH 4.0. In the syrup homogenate of 20% TSS, the values were F27.6207.3= 1.00 and D29207.3= 0.53 at PH 3.8, and F27.2212= 1.23 and D27.5212= 0.8 at pH. 4.0. These F values in syrup homogenate were equivalent to 1.88D at pH 3.8 and 1.5 3D at pH 4.0. In commercial canning, a 2.5D process at pH 3.8 and 2.0D process at pH 4.0 which are equivalent to the F values of 1.33 and 1.31, respectively, are recomended. Using these F values, process times for different processing conditions were calculated by graphical method and compared with values found by three different procedures of the formula method. The thermal process, thus evolved on the basis of enzyme inactivation, resulted in a safe and acceptable product.
Stability of Proteinase Inhibitors in Potato Tubers During Cooking
Authors: HUANG D. Y. , SWANSON B. G. , RYAN C. A. 
Published: August 2006

ABSTRACTThree proteinase inhibitors, Inhibitor I (a chymotrypsin inhibitor), Inhibitor II (a chymotrypsin and trypsin inhibitor), and Carboxypeptidase Inhibitor were quantified immunologically in extracts of various tissues of Russet Burbank potato tubers and were monitored over various intervals during boiling (30 min), oven baking (80 min, 191°C) and microwave baking (7 min) to assess the effectiveness of cooking in denaturing the potentially toxic proteins. In cooked tubers, Inhibitor II was completely inactivated during all cooking treatments and Inhibitor I was partially inactivated, depending upon the cooking method. The Carboxypeptidase Inhibitor was extraordinarily stable during all of the cooking conditions. Overall, microwave baking was most effective for cumulatively inactivating Inhibitor I and Inhibitor II. The unusual stability of CPI to all types of cooking raises questions concerning the effect of this inhibitor on the total digestibility of cooked potato proteins.
Cholesterol Content of Chicken Skin
Authors: van de BOVENKAMP PETER , KATAN MARTIJN B. 
Published: August 2006

ABSTRACTIn order to resolve conflicting reports on the cholesterol concentration in chicken skin, we have assayed cholesterol in skin by gas‐liquid chromatography. The mean content for six chickens was 71 mg/100g raw skin. Thus the suggestion that chicken skin is particularly high in cholesterol is probably not correct.
HPLC Determination of Fructose, Glucose, and Sucrose in Potatoes
Authors: WILSON A. M. , WORK T. M. , BUSHWAY A. A. , BUSHWAY R. J. 
Published: August 2006

ABSTRACTA high‐performance liquid chromatographic (HPLC) method has been developed to determine fructose, glucose, and sucrose content of potatoes. The HPLC system consisted of a μBondapak/ carbohydrate column, a solvent system of acetonitrile‐water (75: 25), a flowrate of 1.8 ml/min, and a refractive index detector. Analysis, including sample preparation, was complete in 30 min. With the exception of high concentrations of sucrose (8 mg/g or above), the method recovered 93% or more of all sugars. The coefficients of variation for the procedure ranged from 1.39‐13.31%. TLC indicated that there were no interfering compounds eluting with any of the three sugars.
Protein Concentrate from Air Classification of Flour and Horny Endosperm from High‐Lysine Sorghum
Authors: WU Y. VICTOR , STRINGFELLOW ARTHUR C. 
Published: August 2006

ABSTRACTFlour and shorts from a high‐lysine sorghum were finely ground and air classified. The protein contents of the original flour and horny endosperm were 9.9 and 18.6%, respectively, and the protein contents of the combined high‐protein fractions after air classification were 18.6 and 23.6%. These fractions accounted for 18 and 15% of the flour and horny endosperm weights and for 31 and 19% of the total protein. Protein shifts were 39% for flour and 23% for horny endosperm.
Observations on the Weeping of Double, Boiler Scrambled Egg Products and Its Prevention
Authors: CHEN T.C. 
Published: August 2006

ABSTRACTExperimental scrambled egg products were prepared with liquid whole eggs or liquid egg whites as the major ingredient. The effects of ingredients, length of cooking time and holding time on the weeping of double boiler cooker products were observed. For both types of products, longer cooking time resulted in products with lower weeping volumes. The presence of yolk greatly reduced the weeping. Most of the weeping occurred within the first 5 min after cooking and reached a maximum between 20 and 30 min of holding. A slight reabsorption of the weeping fluid was observed for some of the products after 40 min of holding. The addition of carboxymethylcellulose either reduced or prevented weeping.
Oxygen Uptake and ß‐Carotene Decoloration in a Dehydrated Food Model
Authors: NETO R. O. TEIXEIRA , KAREL M. , SAGUY I. , MIZRAHI S. 
Published: August 2006

ABSTRACTOxygen uptake of a model system containing β‐carotene was measured by a method capable of determining headspace oxygen and entrapped oxygen, both at low concentrations. β‐Carotene was determined colorimetrically at 460 nm. A first‐order mechanism was found for this reaction with respect to β‐carotene concentration as measured by color. The values of the rate constants were functions of the oxygen concentrations in the headspace of samples; they increased as these concentrations increased. Up to seven molecules of oxygen were consumed as each molecule of β‐carotene was discolored. This high oxygen consumption was not related to the oxidized products. A mathematical model was developed, based on the experimental data, to predict β‐carotene decoloration by measuring oxygen uptake or to determine oxygen uptake from decoloration. A computer program was developed to make these predictions. Samples with known histories had linear correlations between oxygen uptake and β‐carotene decoloration. The results for 1% and 2% headspace oxygen concentrations agreed with experimental values, presenting a standard deviation compatible with the experimental methods used. An important corollary is the suitability of a simple colorimetric test for monitoring oxygen uptake in a dehydrated system.
Microstructure of Liver Sausage
Authors: RAY F. K. , MILLER B. G. , VAN SICKLE D. C. , ABERLE E. D. , FORREST J. C. , JUDGE M. D. 
Published: August 2006

ABSTRACTCooked liver sausage was freeze‐fractured and examined using scanning electron microscopy after fixation in either Zenker's solution or osmium tetroxide. The microstructure was characterized as consisting of dispersed protein particles and fibrous networks of protein surrounding variable‐sized fat globules. If the fat globules were not thoroughly fixed they were dislodged from the freeze‐fractured surfaces leaving vacuoles that could easily be mistaken for air pockets. The study demonstrated that the structure of liver sausage includes both an oil in water emulsion with protein as the emulsifier as well as dense layers of protein or protein‐fat colloidal complexes.
Water Binding Measurement of Meat
Authors: TSAI T. C. , OCKERMAN H. W. 
Published: August 2006

ABSTRACTA quick technique for measuring cooking yield based on microwave heating was compared with a modified cooked‐centrifuge technique for determining water holding capacity and both were compared with the standard raw‐press technique for determining water holding capacity. In general the results of the three methods were highly correlated; however, limitations of each method were noted. The effects of additives such as salt, phosphate and binders were evaluated along with the effects of time postmortem and freezing‐thawing. The influence of fat was also evaluated and a variety of sausage raw materials were analyzed by the three techniques.
Increase in Curd Tension of Milk Coagulum Prepared with Immobilized Proteases
Authors: YUN SE‐EOK , OHMIYA KUNIO , KOBAYASHI TAKESHI , SHIMIZU SHOICHI 
Published: August 2006

ABSTRACTCurd tension of milk clotted by nine proteases in immobilized or soluble forms was measured by a curd tension meter. In the curd prepared by trypsin, α‐chymotrypsin, papain, thermolysin or alkaline‐protease in a soluble form, the increasing rate of curd tension was definitely smaller than that of curd formed by rennet. However, curd tension increased linearly when the extent of proteolysis was controlled by employing these proteases in an immobilized form. The amounts of TCA‐soluble nitrogenous compounds and sialic acid released at the beginning of clotting were kept constant throughout the incubation time.
Thermophysical Properties of Apples in Relation to Freezing
Authors: RAMASWAMY H. S. , TUNG M. A. 
Published: August 2006

ABSTRACTThe temperature dependence of different thermo‐physical properties of Golden Delicious and Granny Smith apples were studied. Regression relationships for apparent specific heat, thermal conductivity and thermal diffusivity, density changes in the unfrozen and frozen states for the two varieties of apples and the surface heat transfer coefficients associated with freezing under different conditions were discussed. The mean values of the different properties for Golden Delicious apples were (values in the parentheses are for Granny Smith apples): thermal conductivity 0.427 and 1.45 W/m2C° (0.398 and 1.22 W/n2C°); apparent specific heat, 3.69 and 1.95 kJ/kgC° (3.58 and 1.68 kJ/kgC°); and density, 845 and 788 kg/m3 (829 and 786 kg/m3), respectively, in the unfrozen and frozen states. The surface heat transfer coefficients, as determined by using Plank's equation, ranged from 12.7 W/m2C° for freezing in air to 68.4 W/m2C° for freezing in liquid nitrogen.
Separation of Native and Acylated Egg White Proteins with Gel Chromatography and DEAE‐Cellulose Ion Exchange
Authors: PALLADINO D. K. , BALL H. R. , SWAISGOOD H. E. 
Published: August 2006

ABSTRACTChemical modification of egg white has been shown to improve its functional properties. In order to fully understand the changes in functionality it is necessary to separate the proteins and study their corresponding structural changes. This paper describes two chromatographic techniques applied to the separation of native and acylated egg white. A molified DEAE—cellulose ion exchange methodology was developed which reduced separation time and expense. It was found that increases in net charge introduced by acylation with succinic or acetic anhydride changed the ionic state of the proteins, limiting their separation by ion‐exchange chromatography. Using Sephacryl S‐200, a gel chiomatographic technique was developed which separated over 80% of the total succinylated egg white proteins; viz., ovomucin, ovalbumin, conalbumin, ovomacroglobulin, and lysozyme. Most proteins of native and acetylated egg white were separated with S‐200 chromatography, but required rechromatography of the ovalbumin‐conalbumin fractions for complete resolution.
Influence of Legume Starches on Protein Utilization and Availability of Lysine and Methionine to Albino Rats
Authors: GEERVANI P. , THEOPHILUS F. 
Published: August 2006

ABSTRACTStarch was extracted from red gram (Cajanus cajan), Bengal gram (Cicer arietinum), black gram (Phaseolus mungo), and green gram (Phaseolus aureus). The effect of these starches on the utilization of casein was tested in albino rats using PPER, digestibility co‐efficient, biological value, and net protein utilization as parameters. Lysine and methionine available to rats was also determined. The phaseolus starches promoted growth similar to corn starch but the growth of rats fed on red gram and Bengal gram starch was significantly less (P < 0.05). The digestibility coefficient of casein was reduced significantly when supplemented with red gram starch compared to the other legume starches. No difference was noticed in the biological value of casein supplemented with the four legume starches. However the net protein utilization of casein was significantly (P < 0.05) higher when supplemented with black gram starch compared to other legume starches. Availability of lysine to rats fed with phaseolus starches was significantly higher than for rats fed with other legume starches.
Physical and Sensory Properties of Chicken Patties Made with Varying Proportions of White and Dark Spent Fowl Muscle
Authors: ROLAND L. M. , SEIDEMAN S. C. , DONNELLY L. S. , QUENZER N. M. 
Published: August 2006

ABSTRACTSpent fowl was flaked and formulated to include: (1) 100% dark meat; (2) 75% dark meat, 25% white meat; (3) 50% dark meat, 50% white meat; (4) 25% dark meat, 75% white meat; and (5) 100% white meat. Patties were made and half from each formulation were coated with calcium alginate. Proximate analysis of patties before and after cooking, calculation of cooking loss, and evaluations for textual properties and sensory attributes were performed. As the proportion of white meat increased, the samples contained less fat, had less cooking loss and shrinkage, and received higher sensory preference scores. Patties coated with calcium alginate were more desirable in texture, flavor, juiciness, and overall palatability as compared to the controls.
Quality Evaluation of Raw Tuna by Gas Chromatography and Sensory Methods
Authors: HUMAN JESS , KHAYAT ALI 
Published: August 2006

ABSTRACTAn objective method of evaluating raw tuna quality was developed based on the volatile profile pattern obtained by gas chromatography. Five component; of the volatile profile showed a significant correlation to the raw tuna quality evaluated organoleptically. A chemical quality index, (Q.I.) was developed on commercially available tuna using the concentration of five components: ethanol, propanol, butanol, hexanal, and 1–pentene–3–ol. Quality designation of raw tuna using the Q.I. index resulted in a more accurate classification than the orgganoleptic method.
Effect of Using Frozen Concentrated Direct‐to‐the‐Vat Culture on the Yield and Quality of Cheddar Cheese
Authors: SALJI JOSEPH P. , KROGER MANFRED 
Published: August 2006

ABSTRACTApproximately 53,000 liters (14,000 gal) pasteurized whole milk was used to make 16 batches of cheese, eight control batches using conventional bulk starter and eight batches using a frozen concentrated direct‐to‐the‐vat culture. The calculated yields were based on both the weight of milk and cheese, and on the weight of milk solids and cheese solids. The yields averaged, respectively, 9.517% and 48.608% with the bulk starter and 9.707% and 49.191% with the frozen concentrated culture. These differences, slightly favoring the frozen concentrated direct‐to‐the‐vat culture, can be of economic and commercial significance. The compositions of the cheeses made with the two starter cultures were very similar. Sensory evaluation did not reveal significant differences in flavor and texture of the two types of cheese when examined at 3, 6, 9 and 12 months.
Drying of Apple Purees
Authors: MOYLS A. L. 
Published: August 2006

ABSTRACTVarious factors influencing the drying rate of apple purée were investigated. A heated airstream passed over the purée which was contained on a large flat tray. The drying rate could be increased by raising the air temperature, by increasing the air velocity, by promoting turbulence at the tray entrance, by increasing the vertical spacing between trays, and by using metal instead of wooden trays. Three distinct modes of moisture removal were observed during the transition from wet purée to dried apple leather. It was possible to obtain a suitable apple leather product in about 3 hr using 107°C air at 4.6–7.6 m/sec.
Mutant for Monascus‐Pigment Production
Authors: WONG H. C. , KOEHLER P. E. 
Published: August 2006

ABSTRACTA mutant, Monascus purpureus G1, was isolated from a wildtype which had been transferred for several times after ultraviolet irradiation. This new strain is extremely dark red in color and also releases more pigment into the yeast extract cultural medium. Unlike strain N11S, another strain of high pigment productivity, G1 is extremely low in antibacterial activity. Sonification for 30 min increased the rate of pigment extraction.
Associative Growth of Lactic Acid Bacteria in Cabbage Juice
Authors: YILDIZ FATIH , WESTHOFF DENNIS 
Published: August 2006

ABSTRACTCombinations of Leuconostoc mesenteroides, Lactobacillus brevis, Pediococcus cerevisiae, and Lactobacillus plantarum were grown in sterile cabbage juice broth. The effects of culture interactions were determined by lag times, generation times, pH change, and total acidity measurements. Fresh filter‐sterilized cabbage juice was a better medium than autoclaved cabbage juice, or refrigerated filter‐sterilized cabbage juice. The addition of NaCl (2.25%) had a minimal effect on the cultures, except for L. mesenteroides, which was inhibited. In paired association studies, L. mesenteroides was inhibited by all the other cultures, conversely, L. plantarum and L. brevis benefited from most of the culture interactions.
Identification of Serum Albumin in Protein Complexes Resistant to Dissociation by Sodium Dodecyl Sulfate
Authors: WEISSLER N. L. , MANGINO M. E. , HARPER W. J. , RAMAN R. 
Published: August 2006

ABSTRACTBovine serum albumin has been identified by specific antibody in complexes resistant to dissociation by sodium dodecyl sulfate. Serum albumin containing aggregates were first separated fron other proteins by electrophoresis in a sodium dodecyl sulfate gel system and then reacted with specific antibody by electroimmuno‐diffusion on cellulose acetate plates. The antibody retained its ability to recognize serum albumin after the complexes had been exposed to detergent and electrophoresis. The procedure is rapid and complexes can be visualized within 2 hr of the completion of the gel electrophoretic run.
Lipid Peroxidation by Microsomal Fractions Isolated from Light and Dark Muscles of Herring (Clupea harengus)
Authors: SLABYJ BOHDAN M. , HULTIN HERBERT O. 
Published: August 2006

ABSTRACTEnzymic lipid peroxidation by light and dark muscle microsomes of herring (Clupea harengus) required ATP or ADP, NADH and Fe. NADPH could not effectively replace NADH. Inhibition was observed at high concentrations of ADP and NADH but not Fe. The optimal pH for the reaction of both types of microsomes was between 6 and 7. The average peroxidation rate was 362 and 1143 nmoles MDA per mg protein per hr at 6°C for the light and dark muscle microsomes, respectively. The energy of activation for the light and dark muscle microsomes was similar. The light muscle microsomes lost activity faster than the dark muscle microsomes when exposed to 35°C. Ferrous ion stimulated enzymic lipid peroxidation of light and dark muscle microsomes over that observed with ferric ion.
Use of Electrodialysis to Improve the Protein Stability of Frozen Skim Milks and Milk Concentrates
Authors: LONERGAN D. A. , FENNEMA O. , AMUNDSON C. H. 
Published: August 2006

ABSTRACTRemoval of calcium from skim milk by electrodialysis was logarithmically related to the extent of demineralization (log% calcium removed = 0.18% ash removed + 0.53). This removal of calcium caused a logarithmic dissociation of micellar to serum (sub‐micellar) casein (log% total casein in serum = 0.020% calcium removed + 0.70). Increases in protein stability for skim milk and concentrated skim milk were related to this dissociation of micellar casein, and the initial degree of dissociation persisted throughout frozen storage. Protein stability was > 53 wk at –8°C when 80% of the casein in unconcentrated skim milk was dissociated. Concentrated skim milk was stable for > 30 wk at –8°C when 45% of the casein was dissociated. Control samples (7–9% casein dissociated) were stable for only 4–8 wk at –8°C.
Effect of Chemical Modifications on Some Physicochemical Properties and Heat Coagulation of Egg Albumen
Authors: MA CHING‐YUNG , HOLME JOHN 
Published: August 2006

ABSTRACTEgg albumen was modified with succinic anhydride and a water‐soluble carbodiimide, 1‐ethyl‐3(3‐dimethylaminopropyl) carbodiimide. The chemically modified proteins exhibited only minor conformational changes, but were altered in their responses to heat treatment. Heat‐induced coagulation was retarded by both modifications suggesting that thermocoagulation requires a balanced electrostatic attraction between protein molecules. Hydrophobicity measurements and pH‐titration data suggest the involvement of hydrophobic and ionic interactions in heat aggregation and gelation of egg white proteins. The soluble fraction of the heat‐coagulated proteins contained mainly monomers, while under conditions where a gel or coagulum was not formed, the heat‐treated egg albumen solutions contained high M.W. soluble aggregates. A scheme for the thermal coagulation of egg albumen is proposed.
Timed Emulsification Studies with Chicken Breast Muscle: Whole Muscle, Low‐Salt Washed Muscle and Low‐Salt Soluble Proteins
Authors: GASKA MARILYN T. , REGENSTEIN JOE M. 
Published: August 2006

ABSTRACTEmulsion formation with chicken breast muscle was investigated using timed emulsification. Emulsions were made at a fixed oil/water ratio of 2:1 by Omni‐mixing for various lengths of time between 0 and 5 min; then the emulsions were centrifuged and the aqueous layer analyzed for protein. Emulsions formed using whole muscle or muscle washed with low molarity salt solution and suspended in buffered (10 mM sodium phosphate, pH 7.0) 0.6M NaCl were superior in stability upon centrifugation to those made with muscle in distilled water, buffered 0.025M NaCl or buffered 0.05M NaCl. Size of insoluble protein pellets from the centrifuged emulsions decreased as emulsification time increased. Little emulsifying effect of the low‐salt soluble (sarcoplasmic) protein, defined as those proteins extracted with buffered 0.05M NaCl, was observed in the presence or absence of high‐salt solubilized protein.
Composition and Physiological Properties of Several Sources of Dietary Fiber
Authors: SOSULSKI F. W. , CADDEN A. M. 
Published: August 2006

ABSTRACTDietary fiber sources containing 31 – 99% of neutral detergent fiber were evaluated for functional properties and physiological effects on rats. The high water hydration capacity of mucilage‐containing psyllium seeds and flax hulls were associated with low digestibility, high volume and weight of feces, and low serum triglycerides. Mustard hulls and sunflower heads, which contained less mucilage or pectin, were intermediate in water hydration capacity and as bulking agents in the gastrointestinal tract. Fiber sources rich in hemicellulose and lignin (wheat bran, sunflower hulls) had high fat absorption properties, digestibility and serum triglycerides. Pea hulls and cellulose showed less strong functional properties as sources of dietary fiber.