bluuebunny/crossref_metadata_2025_split huggingface dataset:
Radiolabelling Study of the Heat‐induced Interactions Between α‐Lactalbumin, β‐Lactoglubulin and K‐Casein in Milk and in Buffer Solutions
Authors: NOH BONGSOO , RICHARDSON TOM , CREAMER LAWRENCE K. 
Published: January 2007

ABSTRACTRadiolabeled α‐lactalbumin, β‐lactoglobulin and κ‐casein were added to milk prior to heating it at 95°C for up to 20 min. The distribution of these proteins between the micellar and serum phases and between various sized aggregates were determined chromatographically. The results from these and other supplementary experiments were consistent with a model of whey proteins denaturing in milk during heat treatment and using κ‐casein as a nucleation site for the formation of heat‐induced complexes involving disulfide bonding. These heat‐induced complexes, like κ‐casein itself, remained associated with the external surface of the casein micelle and continued to enlarge with additional heat treatment.
Rheological Changes During Slow Acid Induced Gelation of Milk by D‐glucono‐δ‐lactone
Authors: KIM BYUNG Y. , KINSELLA JOHN E. 
Published: January 2007

ABSTRACTAlteration in the rheological behavior of milk during acidification were studied. Structure formation during gelling was monitored by a small strain rheological scanner. Dynamic viscoelastic properties were monitored as a function of time and temperature. Time of onset of gelation, rate of network formation and development of the elastic component during acidification were accelerated at higher temperatures (55°C). Addition of calcium (0–40 mM) facilitated gelation. Preheating milk at 90°C for 5 min prior to acidification enhanced gelation and induced protein‐protein network formation. The number or strength of elastically effective bonds between protein molecules were reduced and gels of lower firmness were obtained with preheated milk, compared to gels made from unhealed milk.
Stabilization of Lactase (Escherichia coli) by Milk Components and Related Compounds
Authors: MAHONEY R.R. , WILDER T. 
Published: January 2007

ABSTRACTThermal stability of lactase was 170‐fold greater in milk than in phosphate buffer at 60°C. Enhanced stability was due primarily to casein, whose effect was largely substrate dependent. Casein or lactose alone had little or no effect, but together they stabilized the enzyme more than 400‐fold at 60°C. The relative effectiveness of other proteins, as stabilizers, was: bovine serum albumin >caseinate>ovalbumin>soy isolate>α‐lactalbumin>lysozyme. Galactose was much less effective than lactose in promoting stability; sucrose and glucose were ineffective. Stability was dependent upon both lactose concentration and casein concentration, and decreased with increasing enzyme concentration. Dithioerythritol increased stability in buffer but had relatively little effect in milk.
Salmonella Inactivation in Liquid Whole Egg by Thermoradiation
Authors: SCHAFFNER D.F. , HAMDY M.K. , TOLEDO R.T. , TIFT M.L. 
Published: January 2007

ABSTRACT Salmonella enteritidis in liquid whole egg (LWE) was inactivated using heat, radiation and thermoradiation (combined heat and radiation). Rates of Salmonella inactivation were determined as a function of radiation dose, temperature, initial cell number and pH. Thermoradiation caused a greater reduction in viable cell number than either heat or radiation alone. This effect was more pronounced at pH 6.5 than at pH 7.0, and more so at 60°C than at 50°C. The lower the initial cell number, the faster the rate of Salmonella inactivation. Physical denaturation of LWE was not apparent after thermoradiation below 60°C, and endogenous egg white lysozyme was not affected by thermoradiation (19.5 krad, 60°C) treatment.
Thermal Denaturation of Hen Egg White Studied by Chromatographic and Immunochemical Techniques
Authors: SAJDOK JIR̂Í , POŽÁRKOVÁ DANA , RAUCH PAVEL , KÁŠ JAN 
Published: January 2007

ABSTRACTThe course of thermal denaturation of hen egg white at 70°C was studied in detail by fast gel chromatography on Superose 12 and by immunochemical techniques. The mechanism of thermal denaturation differed depending on the pH of the environment. The aggregation of protein at the beginning of heat treatment was typical at pH 5 while at pH 9 the breakdown to smaller fragments prevailed. The chromatographic method for the determination of thermally undamaged (native) ovalbumin correlated well with the immunochemical method.
1H and 23Na NMR Relaxation Studies of the NaCl/β‐Lactoglobulin System Equilibrated at Various Water Activities
Authors: FANNI J. , CANET D. , ELBAYED K. , HARDY J. 
Published: January 2007

ABSTRACTNMR relaxation times (T1) of 1H and 23Na were determined at 8, 14, 60, MHz and at 14, 52 MHz, respectively, in the NaCl/β‐lactoglobulin system equilibrated at water activities ranging from 0.11 to 0.97. A two‐state model was used for both nuclei which allowed the calculation of proportions of bound and free species. It was shown that bound water and Na+ increased at medium water activities in the presence of increasing NaCl. The discrepancy with adsorption isotherms data was explained by (1) limitations of the mass balance equation used to calculate interacting salt by gravimetry and (2) the fact that NMR probed the totality of ions in the vicinity of the protein, whereas adsorption isotherms were indicative of sodium choride tightly bound to the protein. It was also shown that the protein and Na+ shared available water molecules at medium and low water activity.
Effect of Water Activity aw of Milk on acid Production by Streptococcus thermophilus and Lactobacillus bulgaricus
Authors: LARSEN RAÚL F. , AÑÓN MARÍA CRISTINA 
Published: January 2007

ABSTRACTRate of acid production by Lactobacillus bulgaricus ATCC 11842 and Streptococcus thermophilus ATCC 19258 was measured at temperatures between 30°C and 50°C in milks which had been adjusted from 0.992 to 0.943 aw with glycerol. Data were fitted with a nonlinear mathematical model of the Arrhenius type. Decrease of aw inhibited acid production by both organisms. Range of temperatures, within which the rate of acid production was higher than 50% of the optimal rate, was also narrowed with both species. Optimal temperatures of acid production were unaffected by changes of aw. Minimum aw for acid production was always lower when aw of milk was adjusted with glucose or sucrose than with glycerol.
Interaction of Antibiotics and Water Activity on Streptococcus thermophilus and Lactobacillus bulgaricus
Authors: LARSEN RAÚL F. , AÑÓN MARÍA CRISTINA 
Published: January 2007

ABSTRACT Acid production was determined in cultures of Streptococcus thermophilus and Lactobacillus bulgaricus in the presence of penicillin and gentamycin in milks with water activity adjusted between 0. 992 and 0.943 by adding glycerol, glucose or sucrose. Resistance of S. thermophilus A TCC 19258 and CRL 410 to penicillin increased when aw was lowered with glycerol from 0.992 to 0.995, and from 0.992 to 0.985 in L. bulgaricus ATCC 11842. Susceptibility to gentamycin increased in both species with reduction of aw. Susceptibility of S. thermophilus CRL 410 to penicillin increased in most cases when aw was adjusted with glucose, while acid production at a aw of 0.985 was always higher than that of the controls (aw 0.992) when sucrose was used. With L. bulgaricus CRL 420, lower acid production was observed at all penicillin concentrations, whether glucose or sucrose was used as the humectant.
A Factorial Approach to Modeling aw of a Multicomponent Food in the High Moisture Range (aw 0.90–1.00)
Authors: NIETO M.B. , TOLEDO R.T. 
Published: January 2007

ABSTRACTWater activity (aw) depression in a multicomponent food such as fish sausage was investigated using a 4x3x3 factorial design on combinations of NaCl, nonfat dry milk (NFDM) and lard added to a fixed amount of minced fish. The effects of NaCl, NFDM, lard and the interaction NaCl x NFDM, were significant. The responses across levels of the above factors were linear. From the magnitude of effect of each factor, two extended models for predicting aw were derived in terms of molal salt concentration and two empirical parameters called water activity depressing capacity, di, and water binding capacity, WBC, respectively. Both were demonstrated to predict accurately aw of newly formulated fish sausage.
Activity and Mobility of Water in Sweetened Whole Soy Concentrates and Their Rheological Properties
Authors: KHAN RAFIULLAH , STEHLI D. , WEI L.S. , STEINBERG M.P. 
Published: January 2007

ABSTRACTIntermediate moisture systems were formulated with dehulled, blanched soybeans and four nutritive sweeteners (sucrose, glucose, fructose, sucrose/glucose). Soy content and sucrose/water ratio were varied. Water activity, water mobility (NMR) and rheological properties were determined. All three parameters were strongly influenced by the sweetener. All samples showed non‐Newtonian behavior. Soy content and sucrose/water ratio had a stronger influence on rheology than on water properties.
Combined Effect of Sucrose and Heat Treatment Temperature on the Thermal Resistance of Staphylococcus aureus MF‐31
Authors: TUNCAN ERDAL U. , MARTIN SCOTT E. 
Published: January 2007

ABSTRACTThe combined effect of sucrose and heat treatment temperature on the thermal resistance of Staphylococcus aureus MF‐31 was examined by determining the relationships between the D value, temperature and each of three parameters (water activity, osmotic pressure and water binding energy) related to sucrose‐water binding. The results showed that sucrose and temperature had a significant interactive effect on thermal resistance. More specifically, sucrose increased the heat resistance, and this effect was greater at lower temperatures than at higher temperatures. The effect of sucrose on the Z value was slight compared to its effect on the D value.
Factors Affecting Amine Production by a Selected Strain of Lactobacillus bulgaricus
Authors: CHANDER HARISH , BATISH V. K. , BABU S. , SINGH R. S. 
Published: January 2007

ABSTRACT Lactobacillus bulgaricus‐52 showed maximum growth and amine production in MRS broth in 24 hr at 37°C. The optimum pH for the production of histamine, tyramine, and tryptamine by L. bulgaricus‐52 was 5.0. Highest yields of the different amines were obtained in the absence of NaCI in the growth medium. A concentration of even 0.5% NaCI had a slight inhibitory affect on the synthesis of amines. A similar trend was observed in terms of amine production by L bulgaricus‐52 in milk samples held at 37°C for different time intervals.
Effect of Calcium Level on Bread Iron Utilization by Iron‐Deficient Rats
Authors: RANHOTRA G. S. , GELROTH J.A. 
Published: January 2007

ABSTRACTUtilization of iron in bread containing variable amounts of calcium was examined using iron‐deficient rats as the test model. Iron was added to the bread at the normal enrichment level. Calcium, however, was added at levels up to 9 times the normal level. Iron utilization efficiency (IUE) was calculated based on collective increases observed in hemoglobin and liver iron. Compared to a diet low in both calcium and phosphorus (IUE = 100%), IUE averaged 98% when the diet was high in calcium but moderate in phosphorous, and 78% when the diet was very high both in calcium and phosphorous. Viewed collectively, the data suggested that excessive intake of both calcium and phosphorus would adversely affect the utilization of iron in bread, but some excess of calcium alone would not.
Mathematical Characterization of the Compressive Stress‐Strain Relationships of Spongy Baked Goods
Authors: PELEG M. , ROY ISABELLE , CAMPANELLA O.H. , NORMAND M.D. 
Published: January 2007

ABSTRACTThe compressive stress‐strain relationships of selected breads, English muffins and sponge cake were determined with a Universal Testing Machine and described mathematically in terms of a three‐parameter empirical model. These parameters gave account of the overall mechanical resistance of the sponge, the existence of a shoulder in its stress‐strain curve and the strain level at which densification of the sponge becomes the dominant deformation mechanism. They were also sensitive indicators of the changes that were observed in the stress‐strain relationship as a result of successive compression and could be used to distinguish between the deformation patterns of the various products.
Properties and Structure of Amylose‐Glyceryl Monostearate Complexes Formed in Solution or on Extrusion of Wheat Flour
Authors: GALLOWAY G. I. , BILIADERIS C. G. , STANLEY D. W. 
Published: January 2007

ABSTRACTDifferential scanning calorimetry (DSC), alpha‐amylolysis, and gel filtration chromatography (GFC) were used to characterize the lamellar morphology of solution‐grown amyloseglyceryl monostearate (GMS) complexes. The complexes grown at 60°C and 90°C had melting temperatures of 100°C and 114°C, respectively. Both enzyme digested complexes had broad overlapping GFC chromatographs; however, the amylose‐GMS‐90°C complex had chain lengths 25% to 40% larger than the lower temperature complex. Assuming the main GFC peak was representative of the ordered lamellar regions, the complexes grown at 60°C and 90°C had helical chain segments of 104 Å and 145 Å, respectively. The influence of GMS addition on the twin screw extrusion of soft wheat flour was also investigated. Formation of a complex during extrusion, characteristic of the amylose‐GMS‐90°C polymorph, decreased the starch solubility, water holding capacity, enzyme susceptibility and degree of expansive‐puffing of the extrudate.
Effects of Microwave Heating and Gamma Irradiation on Phytate and Phospholipid Contents of Soybean (Glycine max. L.)
Authors: HAFEZ YOUSSEF S. , MOHAMMED ALI I. , PERERA PUNAMBERMA A. , SINGH GURBAX , HUSSEIN AHMED S. 
Published: January 2007

ABSTRACTThe effect of microwave heating and gamma irradiation treatments on phosphorus compounds of soybean seeds were studied. Inorganic phosphorus was significantly (P < 0.05) increased while, phytate and phospholipids were significantly decreased when soybean seeds were microwave‐heated for 9 min or more. Furthermore, gamma‐irradiation treatments of 20 KGy or more significantly increased inorganic phosphorus and decreased phytate and phospholipids of the beans. Two dimensional thin‐layer chromatography was employed to study the phospholipid pattern. Gamma‐irradiation at doses from 40 to 100 KGy produced lysophosphatidylcholine and phosphatidic acid. The data of this study showed that, the increase of inorganic phosphorus was mainly due to the decomposition of phytic acids and phosphates of inositol.
Acid Inactivation of Soybean Lipoxygenase With Retention of Protein Solubility
Authors: CHEMAN Y.B. , WEI L.S. , NELSON A.I. 
Published: January 2007

ABSTRACTThe use of acids to inactivate lipoxygenase in soybeans with retention of protein solubility was investigated. Inactivation of lipoxygenase was found to be irreversible when treated at pH 3.0 and below, irrespective of the acids used. The SDS‐PAGE pattern showed the disappearance of lipoxygenase bands when soybeans were acid‐treated at pH 3.0 and below. Acid treatment showed no effect on trypsin inhibitor and 60% trypsin inhibitor activity was removed by whey separation. Activity of urease was reduced to below 0.2 pH, when lipoxygenase was inactivated. PDI's of 70–76% were retained in the neutralized full‐fat soy flour after treatment with acids at about pH 3.0 while full‐fat soy material was 52–55%.
Changes in Selected Chemical and Antinutritional Components during Tempeh Preparation Using Fresh and Hardened Common Beans
Authors: PAREDES‐LÓPEZ O. , HARRY G.I. 
Published: January 2007

ABSTRACTA tempeh‐type fermented product was prepared from fresh and hard‐to‐cook (HTC) common beans. Fermentation decreased fat and fiber content and increased soluble solids, total and soluble proteins, soluble carbohydrates and pH of both bean samples. About 12% of solids were reduced during 72 hr fermentations. Results suggested that Rhyzopus oligosporus was capable of hydrolyzing the trypsin inhibitor and phytic acid of the substrate. Lectin and tannin contents decreased as a result of treatments applied during substrate preparation. Fresh and HTC beans may be converted by this fermentation technique into products of higher quality.
Manufacturing of Ogi from Malted (Germinated) Corn (Zea mays):Evaluation of Chemical, Pasting and Sensory Properties
Authors: OKOLI ERIC C. , ADEYEMI I. A. 
Published: January 2007

ABSTRACTThe properties of Ogi derived from malted corn using wet and dry milling processes were studied. Residual protein content of malted Ogi was slightly higher than those of Ogi. Malted dry milled Ogi retained a higher protein level. Malted Ogis gave lower amylograph maximum viscosities than nonmalted Ogis. Other pasting characteristics (starch stability, index of gelatinization and ease of cooking) were not adversely affected by malting in wet milled Ogis. Dry milled malted Ogi had lower stability and index of gelatinization values. Color, texture and flavor of malted and nonmalted Ogi porridges differed (P < 0.05). Ogi porridge and paste derived from malted grains using wet milling were acceptable (P < 0.05).
Nutrient Losses Due to Scarification of Pigeonpea (Cajanus cajan L.) Cotyledons
Authors: SINGH U. , RAO P.V. , SEETHA R. , JAMBUNATHAN R. 
Published: January 2007

ABSTRACTOuter layers of cotyledons of pigeonpea cultivar C 11 were successively scarified using a Tangential Abrasive Dehulling Device (TADD). Scarification for 0; 2, 4, 8, and 12 min resulted in the removal of 0, 6.7, 12.7, 25.3, and 36.9%, respectively, of powder fractions. The cotyledons and powder fractions at each level of scarification were analyzed for chemical composition, including minerals and trace elements, protein fractions, amino acid composition, and trypsin inhibitor acitivity (TIA). Protein, soluble sugars and ash of the dhal fraction (scarified cotyledons) decreased with increasing scarification time, while starch content increased. Considerable amounts of calcium (about 20%) and iron (about 30%) were removed by scarification for 4 min, but the process did not adversely affect protein quality in terms of amino acids. Trypsin inhibitors were not removed substantially by scarification.
Stability of Allicin in Garlic Juice
Authors: YU TUNG‐HSI , WU CHUNG‐MAY 
Published: January 2007

ABSTRACTStability of allicin in garlic juice was evaluated by gas chromatography (GC) and nonhealing HPLC. Allicin in garlic juice decreased to a nondetectable amount after 144 hr at 40°C. Because of heating effects, allicin, in GC analysis, was converted to 2‐vinyl‐[4H]‐1,3‐dithiin and 3‐vinyl‐[4H]‐1,2‐dithiin but not 3‐vinyl‐l,2‐dithi‐4‐ene as reported by other investigators. Unheated garlic juice did not contain detectable amounts of 2‐vinyl‐[4H]‐1,3‐dithiin and 3‐vinyl‐[4H]‐1,2‐dithiin as shown by HPLC analysis.
Effect of Irradiation on Discoloration, Phenols and Lipids of Potatoes
Authors: MONDY NELL I. , GOSSELIN BARRY 
Published: January 2007

ABSTRACTThe effect of two irradiation doses, 10 and 100 krad, on discoloration, phenolic content and lipid content of Katahdin and Russet Burbank potatoes was studied. Potatoes were stored 1, 4 and 26 wk at 5°C and 20°C following irradiation. Irradiation increased discoloration and phenols and decreased crude lipids and the phospholipids. Potatoes receiving 100 krad dose discolored more, were higher in phenols, and lower in lipids than those given 10 krad dose. Potatoes stored at 5°C discolored more and were higher in phenols and in lipids than those stored at 20°C. Increased storage at both temperatures resulted in greater discoloration, increased phenolic content and decreased lipids content.
Diffusion Coefficients of Glucose, Potassium, and Magnesium in Maine Russet Burbank and Maine Katahdin Potatoes from 45 to 90°C
Authors: TOMASULA PEGGY , KOZEMPEL MICHAEL F. 
Published: January 2007

ABSTRACTExperimental data for the leaching of glucose, potassium and magnesium from French fry cut Maine Russet Burbank and Maine Katahdin potatoes were modeled over the temperature range 45–90°C., using a one‐parameter diffusion equation based on Fick's second law. Correlations for the dependence of the resulting effective diffusion coefficients on temperature were determined. At temperatures greater than 60°C., plots of the diffusion coefficients as a function of temperature showed a change in slope or a discontinuity in the slope of the curve. This reflected the change in the diffusion matrix which occurred when the starch began to gelatinize. The effect of cultivar differences on values of the diffusion coefficients might be linked to the concentrations of starch and electrolytes in the potato.
Canning‐Induced Fruit Softening and Cell Wall Pectin Solubilization in the ‘Patterson’ Apricot
Authors: CHITARRA ADIMILSON B. , LABAVITCH JOHN M. , KADER ADEL A. 
Published: January 2007

ABSTRACTThe canning of slightly immature ‘Patterson’ apricot fruits leads to an immediate softening of the halves to the extent that many are of unacceptable texture. This softening occurs in conjunction with a substantial solubilization of uronic acid‐, arabinose‐, and galactose‐rich (presumably pectic) polysaccharide material into the canning liquid. The solubilization is not accompanied by pectin depolymerization suggesting that some process other than acid‐catalyzed polymer hydrolysis is responsible for fruit softening during processing.
Poststorage Behavior of Apple Fruit After Low Oxygen Storage as Influenced by Temperatures During Storage and in Transit
Authors: CHEN P.M. , VARGA D.M. , MIELKE E.A. , DRAKE S.R. 
Published: January 2007

ABSTRACT‘Delicious’, ‘Newtown’ and ‘Granny Smith’ apples (Malus domestica Borkh.) maintained acceptable flesh firmness and high levels of titratable acids and soluble solids after 9 months of storage in 1% 02 at either 0°C or 3.3°C. Low‐02‐stored ‘Delicious’ were kept at 0°C for 6 wk without developing physiological disorders before or after 8 days of ripening at 20°C. Storage at 3.3°C caused ‘Delicious’ to soften faster during 6 wk of post‐storage holding plus 8 days of ripening. ‘Newtown’ apples developed flesh browning and alcohol flavor after 9 months of low 02 storage at 0°C. ‘Newtown’ fruit stored at 3.3°C developed only minimal incidence of flesh browning and alcohol flavor. ‘Granny Smith’ fruit were free from scald, core flush, flesh browning and alcohol flavor after low 02 storage, regardless of storage temperature. However, core flush and flesh browning appeared when ‘Granny Smith’ were kept for 6 wk at 0°C plus 8 days at 20°C.
Control of Enzymatic Browning in Apple with Ascorbic Acid Derivatives, Polyphenol Oxidase Inhibitors, and Complexing Agents
Authors: SAPERS G.M. , HICKS K.B. , PHILLIPS J.G. , GARZARELLA L. , PONDISH D.L. , MATULAITIS R.M. , McCORMACK T.J. , SONDEY S.M. , SEIB P.A. , EI‐ATAWY Y.S. 
Published: January 2007

ABSTRACTNovel browning inhibitors were evaluated in raw apple juice and on the cut surface of apple plugs, using quantitative measurements of color changes during storage to assess treatment effectiveness. Ascorbic acid‐2‐phosphate (AAP) and ‐triphosphate (AATP) showed promise for cut surfaces but were ineffective in juice. Ascorbic acid‐6‐fatty acid esters showed anti‐browning activity in juice. Cinnamate and benzoate inhibited browning in juice but induced browning when applied to cut surfaces. Combinations of β‐cyclodextrin with ascorbic acid (AA), AAP or ascorbyl palmitate were effective in juice but not on cut surfaces. Combinations of AA with an acidic polyphosphate were highly effective with both juice and cut surfaces.