bluuebunny/crossref_metadata_2025_split huggingface dataset:
Chemical Modification and Functional Properties of Acylated Beef Heart Myofibrillar Proteins
Authors: EISELE T. A. , BREKKE C. J. 
Published: August 2006

ABSTRACTBeef heart myofibrils were acylated with 0.1, 0.3, 0.6, 0.8, 1.0, 1.5, 2.0, 3.0, and 5.0 mmoles anhydride/g protein, at pH 8.0–8.5 and 2–3°C, with acetic anhydride (AA), succinic anhydride (SA), cis,cis,cis,cis‐tetrahydrofuran‐2,3,4,5‐tetracarboxylic dianhydride (FA), and 1,2,4‐benzenetricarboxylic anhydride (BA). The anhydride reacted with e‐amino groups of lysine, sulfhydryl groups, and hydroxyl groups of tyrosine, serine, and threonine. Chemically modified beef heart myofibriliar proteins were superior to native heart myofibriliar proteins in solubility, emulsifying capacity, emulsion activity, and emulsion stability in a low salt solution of 0.1M NaCl, 0.05M potassium phosphate at pH 7.4 and 6.0. Protein modified with 0.5 mmole anhydride/g protein in 0.2M NaCl had a solubility greater than unmodified proteins in 0.6M NaCl at pH 7.4. Chemical modification also altered the pH‐solubility profile. The chemically modified beef heart myofibrillar proteins exhibited an emulsifying capacity at pH 6.0 and 7.4 that was greater than that of the native proteins at pH 7.4. The recommended extent of acylation for modifying beef heart myofibrils on a gram protein basis is 0.6 mmole AA, 1.5 moles SA, 0.6 mmole FA, and 0.6 mmole BA.
A Compositional Study of Amaranth Grain
Authors: BECKER R. , WHEELER E. L. , LORENZ K. , STAFFORD A. E. , GROSJEAN O. K. , BETSCHART A. A. , SAUNDERS R. M. 
Published: August 2006

ABSTRACTThe chemical composition of ten amaranth seed samples was determined. The saccharide content was determined using gas chromatography and high performance liquid chromatography. Sucrose was the major sugar followed by raffinose. Inositol, stachyose, and maltose were found in small amounts in most of the samples. Autolysis for 16 hr at pH 5.0 and 6.5 resulted in decreased sucrose and raffinose concentrations. Maltose was liberated by autolysis at pH 6.5 but not at pH 5.0. Inositol increased after autolysis. It was concluded that invertase, amylase, and phytase occur in the grain. Physicochemical properties of isolated amaranthus starch were measured and compared with analogous values reported for wheat starch. The lipids from representative amaranth grain varieties were analyzed for fatty acid composition. Squalene was present in the oil in large amounts, compared to other grains. The amino acid composition of the grain was used to calculate the chemical score (73) and the nitrogen to protein conversion factor (5.85). Leucine was found to be the limiting amino acid. Tannin and vitamin levels typical of other grains were detected. Mineral and proximate compositions were similar to previously reported values.
Mutagenicity Testing of Irradiated Onion Powder
Authors: MÜNZNER R. , RENNER H.W. 
Published: August 2006

ABSTRACTOnion powder, irradiated at average doses of 15, 950, and 1360 krad, was investigated using the Salmonella/mammalian‐microsome mutagenicity assay and the in vivo sister chromatid exchange (SCE) test. Cold‐water and hot‐water extracts of nonirradiated and irradiated onion powder did not show any mutagenic effect when tested with or without metabolic activation in the Ames test. Neither were differences between irradiated and unirradiated onion powder observed in the SCE test.
Retention of Ascorbic Acid and Total Carotene in Solar Dried Vegetables
Authors: MAEDA E. E. , SALUNKHE D. K. 
Published: August 2006

ABSTRACTFour vegetables (African spinach, cow pea, sweet potato, and cassava leaves) were dried in the open sunshine and in enclosed convectional solar driers with and without shade provision. Total carotene and ascorbic acid content in the fresh leaves and in leaves dried under the three drying conditions were assayed. The study showed that maximum retention of the two vitamins is obtained by drying vegetables in enclosed solar drier with shade. Direct sun exposure of vegetables as often practiced in the tropics resulted in marginal retention of the two vitamins.
Interaction Between Ante‐mortem Stress, Sampling Time, and pH Found in Certain Pork Muscle Characteristics
Authors: LEWIS P. K. , RAKES L. Y. , BROWN C. J. , HECK M. C. 
Published: August 2006

ABSTRACTA randomized block split‐split‐plot 2 × 2 × 2 × 2 factorial was used to study the effect of (A) ante‐mortem stress, (B) time of sampling, (C) acid or base treatment, and (D) concentration of acid or base on certain muscle characteristics. Ante‐mortem stress consisted of periodic electrical stimulation for 5½ hr without feed and water while the control animals were placed in a pen without feed and water during this same period. Samples of the longissimus dorsi muscle were obtained 30 min and 24 hr after exsanguination, injected and marinated in either 1.0M or 0.1M solution of lactic acid or ammonium hydroxide. An induced muscle pH of 4.8–9.4 was found. Cooking loss, expressible water, pH, doneness panel score, shear force, and color were found to be affected (P < 0.05). These differences were due to the treatment with acid or base, the concentration of acid or base, the interaction of ante‐mortem stress and the concentration of acid or base, and the interaction of treatment with acid or base and the concentration of acid or base.
A Study of the Denaturation of Egg White Proteins during Freezing Using Differential Scanning Calorimetry
Authors: WOOTTON MICHAEL , THI HONG NGUYEN , THI HOANG LAN PHAM 
Published: August 2006

ABSTRACTDifferential Scanning Calorimetry was used to determine the effect of freezing rate, thawing conditions, storage time, and storage temperature on the enthalpy of denaturation of frozen egg white. Viscosity, foam specific gravity and foam instability of the product were also determined. Loss of enthalpy of denaturation was increased by slower freezing rates, higher thawing temperatures, higher storage temperatures, and longer storage times. Conalbumin suffered greater losses, and ovalbumin smaller losses, than egg white itself. Changes in egg white viscosity, foam specific gravity and foam instability varied depending on the processing variable tested and had no clear‐cut relation with losses in enthalpy of denaturation.
Influence of Milk and Thermophilus Milk on Plasma Cholesterol Levels and Hepatic Cholesterogenesis in Rats
Authors: RAO D. R. , CHAWAN C. B. , PULUSANI S. R. 
Published: August 2006

ABSTRACTThree experiments were conducted to study the effect of milk, Thermophilus milk and methanol solubles of milk and Thermophilus milk on the plasma cholesterol levels and hepatic cholesterogenesis using laboratory rats. In experiment I, white Wistar male rats of 328g initial average weight were assigned to three dietary treatments consisting of: (1) commercial rat chow + water, (2) commercial rat chow + skim milk, and (3) commercial rat chow +Thermophilus milk. In the second experiment, the methanol solubles of whole milk and Thermophilus milk were given by gastric intubation to white Wistar male rats in six treatment groups. The methanol solubles were given at levels of 1 ml and 2 ml, and the control groups received similar quantities of H2O. In the third experiment, liver tissue from white Wistar male rats was used to study the in vitro hepatic cholesterol synthesis. Consumption of Thermophilus milk by the rats in experiment 1 resulted in a significant decrease in plasma cholesterol levels, The liver cholesterol levels were lower in the group receiving Thermophilus milk than the group receiving skim milk. Similar results were seen with feeding of methanol solubles. The in vitro hepatic cholesterogenesis was inhibited by methanol solubles from milk and Thermophilus milk, the inhibition being much more with methanol solubles from Thermophilus milk. The metabolites produced during fermentation of milk may be responsible for the hypocholesterolemic effect of Thermophilus milk.
Fermentation of the Great Northern Bean (Phaseolus vulgaris L.) and Rice Blends
Authors: SATHE S. K. , SALUNKHE D. K. 
Published: August 2006

ABSTRACTBlack gram (Phaseolus mungo) cotyledons could be substituted by the Great Northern bean (Phaseolus vulgaris L.) whole seeds in preparation of idli. The products prepared from conventional blend (black gram:rice :: 1:1 w/w) and the Great Northern bean‐rice blend (1:2 w/w) were comparable. The latter had somewhat different flavor and a sticky top surface. Physicochemical changes in the Great Northern bean‐rice blends (1:l and 1:2 w/w) paralleled each other while those in the fermentation of the beans alone differed from both the blends. No significant hydrolysis was observed in the major proteins in all the batters studied in 45 hr fermentation. Scanning electron microscopic observations indicated that starch granules were resistant to both, the fermentation and steaming.
Investigations on Winged Bean [Psophocarpus tetragonolobus (L.) DC] Proteins and Antinutritional Factors
Authors: SATHE S. K. , SALUNKHE D. K. 
Published: August 2006

ABSTRACTTwo cultivars of winged bean (Chimbu and HF‐10) were investigated. The molecular weight distribution profiles of two cultivars differed significantly. Major protein subunits of Chimbu had estimated molecular weights of 51,000, 18,000, 15,400, and 12,300 daltons while subunits with estimated molecular weights of 145,000; 55,000; 29,000; 14,700; and 14,000 daltons characterized HF‐10 proteins. Sequential extraction with distilled water and 2% NaCl recovered 91.08 and 87.7% (respectively for Chimbu and HF‐10) of the total proteins. Soaking the beans in alkali resulted in elimination of hemagglutinating activity, significant reduction in tannins and trypsln inhibitory activity, and improvement in in vitro protein digestibility.
Amylase Activity in Banana Fruit: Properties and Changes in Activity with Ripening
Authors: MAO W.W. , KINSELLA J. E. 
Published: August 2006

ABSTRACTFollowing subcellular fractionation and centrifugation, the amylase activity was located in the cytosol fraction of banana fruit. Over 80% of the observed activity (15—20 units per mg of protein) was attributed to α‐amylase. The activity of β‐amylase was tenfold lower and starch phosphorylase activity was low (17 μg inorganic phosphorus released per mg protein per 24 hr.). The activity of amylase in crude preparations was stimulated 40% by calcium ions. The amylase preparation, which was very stable at 4°C, hydrolyzed soluble potato starch and banana starch at similar rates. Maximum activity was observed between pH 6—7. The energy of activation of hydrolysis was 9.74 Kcal/mole. Amylase was quite active up to 62°C but rapidly lost activity above this temperature. There was an approximate twofold increase in amylase during the initial phase of ripening.
An Enzymatic Method for the Determination of Yeast Cell Wall Glucan in Foods
Authors: MEYER M. T. , PHAFF H. J. 
Published: August 2006

ABSTRACTProcessed cell wall β‐glucans prepared from strains of baker's or brewer's yeast can be used as a thickening agent in aqueous food systems and they provide a fat‐like mouthfeel. This article describes an analytical procedure for the determination of the glucan content added to a variety of food products. The method is based on measurement of reducing sugars produced when the food sample, after appropriate pretreatment, is treated with a commercial microbial β‐glucanase (Zymolyase) that is specific for the β‐linkages present in the glucan polysaccharide of the added yeast cell walls.
Correlations of Enthalpies of Food Systems
Authors: CHANG H. D. , TAO L. C. 
Published: August 2006

ABSTRACTCorrelations of enthalpies of food systems containing water fraction from 0.74–0.94 are presented for a temperature range 230–310°K (–50 to 95°F). with these correlations, energy requirement in freezing and thawing foods within the limits of data base used for this work may be computed by providing the identity of food group (meat, juice or vegetable/fruits), water content, initial, and final temperatures.
Rapid Removal of Lactic Acid from Wastewater by a Flocculent Yeast
Authors: HANG Y. D. , WOODAMS E. E. 
Published: August 2006

ABSTRACTA process has been developed for rapid removal of the lactic acid in sauerkraut processing wastewater by a flocculent strain of Kluyveromyces fragilis. Under optimum conditions, the yeast reduced the lactic acid by 95–97% in 4 hr. and the net increase in yeast dry weight was slightly higher than 1,000 mg/liter. The yield of yeast based on the amount of lactic acid consumed was approximately 34%. The yeast cells settled rapidly and compacted well and greater than 99% of them settled in 1 hr. The results of this study indicate that using K. fragilis to reduce the lactic acid in the wastewater may have economic value in waste disposal and in the production of feed yeast.
Effect of Preparation and Service on the Thiamin Content of Oven‐Baked Chicken
Authors: LEE FEN VICTORIA , KHAN MAHMOOD A. , KLEIN BARBARA P. 
Published: August 2006

ABSTRACTChicken breast halves were oven‐baked and evaluated for thiamin content when prepared and served under a cafeteria‐style foodservice system. After preparation, they were held on a steam table for 90 min, frozen stored for 4 wk and finally reheated using conventional and microwave ovens. Thiamin determinations were conducted on raw, cooked, hot‐held, frozen‐cooked and reheated samples. The mean total percent cooking losses for the freshly cooked chicken were 20.4 ± 10.9%. The steam table holding for 90 min resulted in 4.4 ± 0.7% evaporation losses. The mean percent evaporation losses for the microwave reheated chicken were not significantly different from those of the conventionally reheated samples. No significant differences were noted in the moisture and fat content among various treatments. The thiamin content of raw meat when calculated on a dry, fat‐free basis was significantly higher than the thiamin content of the cooked meat. There were no significant differences in the thiamin content after various treatments.
Microwave Heating of Scrambled Eggs in a Hospital Foodservice System
Authors: CREMER M. L. 
Published: August 2006

ABSTRACTTemperatures of scrambled eggs (117 portions) after heating in microwave ovens in a hospital foodservice system were examined to (a) determine the extent to which temperature could be controlled in actual foodservice operation and (b) the relationship of voltage, portion weight, temperature before heating, and power (W) within ovens to temperature of food after heating in actual operation. Temperature variability was controlled to the extent of 5°C (average 2 scoops), as indicated by the standard deviation, with 96% of the temperatures at 74°C or above as indicated by standard score conversion (2). Significant (P < 0.01) correlation (‐) was found between temperature of eggs after heating and voltage; this occurred within a range of 3V. Temperature after heating was significantly (P < 0.01) correlated (+) with temperature before heating and (‐) with portion weight (P < 0.05). No significant relationship was found between temperature and power (W) within ovens but voltage was significantly (P < 0.01) correlated (‐) with power. Food may be heated in microwave ovens in foodservice systems if factors influencing heating are rigidly controlled, but complete safety cannot be assured.
Moisture Migration in Frozen, Raw Breaded Shrimp during Nine Months Storage
Authors: WILLIAMS S. K. , MARTIN R. , BROWN W. L. , BACUS J. N. 
Published: August 2006

ABSTRACTThe extent of moisture migration from the flesh of frozen, raw breaded shrimp was studied for 9 months. The experiments were designed to monitor the effects of moisture migration on the total net weights and the total “percent shrimp material.” The breaded shrimp were (1) blast frozen‐stored in the retail freezer (−16°F, −26.6°C), (2) blast frozen‐stored in the warehouse freezer (−12±F°2°, −24.4°C), (3) individually quick frozen (IQF)‐stored in the retail freezer (−16°F, −26°C), and (4) individually quick frozen stored in the warehouse freezer (−12°F±2°, −24.4°C). As storage time increased the percent breading increased for all treatments. The percent shrimp, the gross weights, the net weights, and the percent moisture decreased as storage time increased. The rate of moisture migration was retarded in the breaded shrimp (i.e. IQF and blast frozen) stored in the warehouse freezer, when compared to the rate of moisture migration in the breaded shrimp (i.e. IQF and blast frozen) stored in the retail freezer.
Thermal Inactivation of Clostridium perfringens After Growth at Several Constant and Linearly Rising Temperatures
Authors: ROY R. J. , BUSTA F. F. , THOMPSON D. R. 
Published: August 2006

ABSTRACTInactivation kinetics of Clostridium perfringens strains NCTC 8238 and NCTC 8798 vegetative cells were evaluated in autoclaved ground beef after growth at constant (37, 41, 45, or 49°C) or linearly rising temperatures (4.0, 6.0, or 7.5 C°/hr) representative of long‐time, low‐temperature (LTLT) cooking. Inactivation temperatures of 55, 57, 59, 60, and 61°C were used. D values and z values were determined. For strain NCTC 8798 cells grown at 45°C, the average D59°C was 7.2 min and the zD was 3.8 C°. Both strains exhibited greater heat resistance after growth at higher constant temperatures. Also, NCTC 8798 was more heat resistant than NCTC 8238. With linearly rising temperature, terminal growth temperatures appeared dominant in resistance to inactivation. These data will permit predictions of growth and survival of C. perfringens during LTLT cooking of beef roasts.
Accelerated Tests for Evaluating Protein Stability in Frozen Skim Milk
Authors: MINSON E. I. , FENNEMA O. , AMUNDSON C. H. 
Published: August 2006

ABSTRACTSkim milk was diafiltered (DF) to remove about 90% of the lactose, and major salts and vitamins were restored to normal levels. Protein stability at –9°C was monitored using two accelerated test procedures. One involved DF skim milk containing a normal level of carbohydrate and 3.9 times the normal level of calcium, and the other involved DF skim milk containing a normal level of calcium and one‐half the normal level of carbohydrate. Both approaches resulted in casein instability in about 1 wk at ‐9°C. These test procedures should be useful for rapidly assessing the effects of additives or processing on the stability of casein in frozen skim milk.
On the Water Activity of Lactose Solutions
Authors: MIRACCO J. L. , ALZAMORA S. M. , CHIRIFE J. , FONTAN C. FERRO 
Published: August 2006

ABSTRACTThe water activity of aqueous lactose solutions up to about 17% (w/w) (saturation at 25°C) has been determined from measured freezing points. As expected, results agree well with Raoult's law and do not substantiate some literature results which attributed considerably lower water activity values to lactose solutions.
Corn Sweeteners in Ham Formulas
Authors: HICKS C. L. , KEMP J. D. , HOLBROOK J. , PATTERSON K. 
Published: August 2006

ABSTRACTCorn sweeteners were compared with sucrose in cure formulas for hams. Thirty‐six hams were randomly treated with nine sweetener treatments replicated four times. Combinations of sucrose, 55% high fructose corn syrup, 42% high fructose corn syrup, and high maltose corn syrup were used in brine formulas for pumping the hams. Sensory evaluations found no significant difference between sweetener type and sensory scores on color, flavor, tenderness, and overall satisfaction. However, ham weights appeared to be affected slightly by sweetener type. Sucrose produced greater ham yields at a 3% sweetener level. However, 55% high fructose corn syrup at 3.15% equalled the yield observed for sucrose. Forty‐two percent high fructose corn syrup at greater than 3.3% solid level approached the yields observed for sucrose. Since sensory factors do not appear to be affected by corn syrup solids, only economic and yield factors need bc considered for their use in commercially produced hams.
Effects of Alkaline Protease in Minced Fish on Texture of Heat‐Processed Gels
Authors: LANIER T. C. , LIN T. S. , HAMANN D. D. , THOMAS F. B. 
Published: August 2006

ABSTRACTMeasurements of properties relating to the physical integrity of heat‐processed fish gels varied among samples obtained over a 1‐yr period or subjected to various processing temperatures. Such gel properties correlated well with the heat‐stable protease (alkaline protease) activity measured in the raw samples. A significant inhibitor concentration‐dependent relationship was noted between the addition of a potato derived protease inhibitor and gel strength. These observations support the causative role of an erzymic proteolytic agent in the weakening of gel integrity at processing temperatures near 60°C.
Effect of Soy Level and Storage Time on the Quality Characteristics of Ground Beef Patties
Authors: RAY F. K. , PARRETT N. A. , VAN STAVERN B. D. , OCKERMAN H. W. 
Published: August 2006

ABSTRACTGround beef patties containing 0, 10, 16, 21 or 26% hydrated soy protein were stored at 0°C for 0, 2, 4, 7 or 10 days before evaluating for the effects of soy level and storage time on quality changes. Reflectance values indicated that soy level had no significant effect on patty color when measured at either 525 or 685 nm. Storage time significantly (P < 0.01) affected reflectance values when measured at 685 nm, the control patties being brighter in color than patties evaluated at all other storage times. Both soy level and storage time significantly (P < 0.01) affected subjective color observations. As soy level and storage time increased, patty color became much darker and therefore less attractive. TBA values for all treatments containing soy were significantly (P < 0.01) lower than the value for the patties containing no soy. As the level of soy increased, the percent moisture within the fresh patties significantly (P < 0.01) increased. A significant (P < 0.01) cubic effect was found when relating storage time to percent moisture. Increasing the soy level in all cases resulted in a significant (P < 0.01) increase in cooking yields.
Thermal Resistance of Spores from pH, Elevating Strains of Bacillus licheniformis
Authors: MONTVILLE THOMAS J. , SAPERS GERALD M. 
Published: August 2006

ABSTRACTThe thermal resistance of Bacillus licheniformis spores from strains originally isolated from home‐canned tomatoes was examined. In tomato puree at pH 4.4, D95 and D100 values of 4.5 and 2.0 min, respectively, were obtained. The z value was 14.9 C°. The D95 in pH adjusted tomato puree increased at the rate of 50% per pH unit over the range pH 4–5.5. The D95 in pH 7.2 buffer was 7.8 min. The B. licheniformis spores could survive the USDA raw pack process for home‐canned tomatoes and elevate the pH to greater than 5.2 under aerobic but not anaerobic conditions.
Studies on the Yield and Quality Characteristics of Tofu
Authors: TSAI S.‐J. , LAN C. Y. , KAO C. S. , CHEN S. C. 
Published: August 2006

ABSTRACTTofu made from imported U.S. soybeans and local Ta‐Lien soybeans showed a similar yield. The yield of tofu from whole soybean was higher than that of defatted soybean flake. Significant different qualities of tofu products were prepared by using various coagulants. It was found that calcium sulfate (gypsum) and bittern (called nigari in Japanese) were suitable coagulants for making the Chinese‐style tofu, but not glucono‐δ‐lactone. Other coagulants were not desirable for manufacturing good quality Chinese‐style tofu. Commercial tofu products in Taiwan had various rheological properties.