bluuebunny/crossref_metadata_2025_split huggingface dataset:
Purification and Properties of Carp Muscle Cathepsin D
Authors: MAKINODAN YASUO , AKASAKA TAKESHI , TOYOHARA HARUHIKO , IKEDA SHIZUNORI 
Published: August 2006

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

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

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

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

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

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

ABSTRACTElectrical capacitance was measured on the exposed adductor muscles of sides of beef. Measurements were made with a 3 mV 100kHz current between two parallel needle electrodes in the meat. Capacitance decreased after slaughter, and was correlated with the pH of the longissimus dorsi muscles in both normal (r = 0.94, P < 0.005) and in dark‐cutting carcasses (r = 0.89, P < 0.01). The normal decline of pH postmortem was curtailed in carcasses with dark‐cutting meat. However, when adjusted for differences in pH, ciircasses with dark‐cutting meat had a lower (P < 0.01) capacitance than carcasses with normal meat.
Influence of Cooking Method on Digestibility of Legume and Cereal Starches
Authors: FLEMING S. E. 
Published: August 2006

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

ABSTRACTChapaties made from different wheat varieties differ in puffing and textural characteristics. These differences have been found to be related to the relative quantities of gliadins, glutenins and residue proteins in respective glutens. Wheat varieties having about equal quantities of gliadins, glutenins and residue proteins give fully puffed soft and pliable chapaties. Wheat varieties having more of residue protein give leathery chapaties and varieties having more of gliadin give relatively stiff chapaties. Applications of Warner‐Bratzler shear press for evaluating chapati texture is discussed.