bluuebunny/crossref_metadata_2025_split huggingface dataset:
Pisum sativum AND Vicia faba CARBOHYDRATES: STUDIES OF FRACTIONS OBTAINED AFTER DRY AND WET PROTEIN EXTRACTION PROCESSES
Authors: COLONNA P. , GALLANT D. , MERCIER C. 
Published: August 2006

ABSTRACTThe distribution and the composition of the oligosaccharides, starch, and cell‐wall polysaccharides were determined on the lower protein air‐classified flours of broadbeans, smooth peas, and wrinkled peas and the starchy by‐products obtained after the wet process. α‐Galactosides are still present in the air‐classified fractions whereas they are almost extracted by wet process. In contrast, the fiber content was high in the starchy by‐product and in both cases, the sugar constituents of hemicelluloses material indicate that the fraction still present is not representative of the initial hemicelluloses. Starches were isolated in a high yield (60%) from air‐classified flours whereas the isolation was not possible from the starchy by‐product, probably due to the high hemicelluloses content preventing their extraction. The laboratory scale purification has led to refined starches with no effect of the process on the granules as viewed by light and electron microscopies.
EFFECTS OF FERMENTATION ON PHYTATE PHOSPHORUS AND MINERAL CONTENT IN BLACK GRAM, RICE, AND BLACK GRAM AND RICE BLENDS
Authors: REDDY N. R. , SALUNKHE D. K. 
Published: August 2006

ABSTRACTQuantitative changes in phosphorus compounds and mineral content of black gram, rice, and black gram and rice blends were investigated during fermentation. Black gram cotyledons and polished Texas long‐grain rice had phytate phosphorus content of about 4.80 and 0.97 mg/g, respectively, on a dry weight basis. Phytate phosphorus accounted for about 51% of total phosphorus in rice. Fermentation of rice alone for 8 hr resulted in complete hydrolysis of phytate phosphorus with simultaneous increase in the quantities of nonphytate phosphorus. At 45 hr fermentation, about 13.33% and 48.80% of phytate phosphorus was hydrolyzed in black gram and black gram and rice blends, respectively, with subsequent increases in non‐phytate phosphorus. No apparent changes were observed in the concentrations of calcium, magnesium, zinc, and iron; the inorganic sulfur content was decreased in black gram, rice, and black gram and rice blends as the fermentation progressed to 45 hr. The 20‐hr fermented black gram and rice batter was judged to produce an optimum quality of steamed product (Idli) which contained about 1.51 mg/g of phytate phosphorus. Scanning electron microscopy was employed to study the physical changes in the black gram and rice fermented batters and Idli. The Idli had a fine net work (spongy) type of texture and did not contain the starch granules compared to corresponding unsteamed samples.
A RESPONSE SURFACE METHODOLOGY APPROACH TO THE OPTIMIZATION OF WHIPPING PROPERTIES OF AN ULTRAFILTERED SOY PRODUCT
Authors: LAH CAROL L. , CHERYAN MUNIR , DeVOR RICHARD E. 
Published: August 2006

ABSTRACTResponse Surface Methodology and the Path of Steepest Ascent was of enormous value in rapidly determining optimum conditions for whipping a full‐fat soy protein product produced by ultrafiltration, especially since seven variables were considered. In the region of optimum overrun response, overruns in excess of 500% were obtained at 3.5–4.0% w/v protein concentration, 1.67% w/w sugar, 150 rpm whipping speed and 3.5–4.0 min whipping time, at levels of 0.1758M NaCl, preheat temperature of 74°C and PH 6.8. The latter three factors exerted little effect under these conditions, but had large effects in regions away from the optimum response. Preheating to 70–80°C prior to whipping was essential to the formation of good and stable foams. Only the first four variables mentioned above were considered in the second order response surface model for overrun (R2= 0.9927), which also indicated slight interaction between protein and time and protein and sugar. The foam stability model (R2= 0.9142) indicated protein concentration was the most important factor. Significant interactions occurred between whip speed and time; stable foams (zero fluid leakage) were produced only at high (5.5–7.0% w/w) protein concentrations and high speed/short time or low speed/long time combinations, under which conditions maximum overrun was 250–375%.
DIFFUSION OF CHLORIDE, NITRITE, AND NITRATE IN BEEF AND PORK
Authors: FOX JAY B. 
Published: August 2006

ABSTRACTThe diffusion of sodium chloride, nitrite, and nitrate into beef, pork, and pork fat was studied by the porous disc technique. Total salt uptake and boundary concentration analyses were performed on beef. Various salt combinations and concentrations and various muscles were studied. Chloride diffusion was normal by all three methods of analysis, but skew boundaries and decreased uptake of nitrite were observed in the boundary measurements; diffusion rates of nitrite were constant in the porous disc method. Nitrite diffused slower than chloride in meat, but the rate of nitrate diffusion was sometimes greater than that of chloride. Comparison of the results of the steady state diffusion with the total uptake and boundary concentration showed the diffusion of nitrite to be governed by both physical and chemical factors.
Sensory Properties of Rib and Round Muscle Roasts from Two Beef Breed‐Types on Two Feeding Regimes
Authors: McCURDY SANDRA MILLER , HARD MARGARET M. , MARTIN EVERETT L. 
Published: August 2006

ABSTRACTRoasts from the rib and three round muscles obtained from Angus and Simmental Angus (SA) steers on two feeding regimes, high concentrate (HC) and pasture followed by short term HC, were roasted to an internal temperature of 65–68°C. Time of roasting, cooking losses, shear values, and pressed juice were determined. A trained sensory panel evaluated flavor, tenderness, juiciness, and overall acceptability. Sensory panelists scored flavor acceptability higher in SA roasts (P < 0.05) than in roasts from Angus steers. Flavor acceptability, overall acceptability, and tenderness were found to be higher in round muscle roasts from the HC feeding regime (P < 0.05) than in round roasts from the cattle fed pasture followed by short term HC.
Sampling of Fresh Pork for Nutrient Analysis
Authors: CROSS H. R. , MOSS M. K. , ONO K. , TENNENT I. , SLOVER H. T. , WOLF W. , THOMPSON R. , LANZA E. , STEWART K. 
Published: August 2006

ABSTRACTPaired loins from 18 barrow and gilt carcasses were randomly selected to evaluate the effect of marketing on the nutrient composition of fresh pork loins. The paired loin from one side was shipped through a predetermined marketing system, while the control loin was transported immediately back to Beltsville, MD. Rib chops from each loin were analyzed for key nutrients. The overall results from this study indicate that pork loins subjected to extreme marketing conditions have weights, appearance and quality traits and nutritional composition similar to loins shipped from a slaughter plant directly to the research facility. Thus, pork samples handled by a controlled research technique and sampled at the point of slaughter are basically equivalent to what the consumer purchases at the retail level.
Protein‐Protein Interaction and Fat and Water Binding in Comminuted Flesh Products
Authors: De NG J. C. , TOLEDO R. T. , LILLARD D. A. 
Published: August 2006

ABSTRACTThe possible role of protein‐protein interaction in influencing the water and fat binding capacity of comminuted flesh products was studied. Water and fat binding by meat batters diminish when temperatures exceed 16°C during comminution. The loss of binding capacity was partially reversible, and cooling the batters to 0°C by addition of dry ice and rechopping allowed a partial recovery of the fat and water binding capacity. A cause and effect relationship between the change in fat and water binding by meat batters on chopping and protein‐protein interaction in actomyosin solutions was demonstrated. Protein‐protein interaction results in molecular aggregation and when measured as an increase in light scattering absorbance at 320 nm by a protein solution, the reaction was shown to be reversible between 4 and 30°C. When actomyosin solutions extracted from meat samples showed reduced protein‐protein interaction in the temperature range used in chopping, the batters made from these meats also showed the least loss in fat and water binding capacity with prolonged chopping. Controlling temperatures during chopping within a range where protein‐protein interaction in actomyosin solutions was found to be minimal, allowed prolonged chopping without loss in fat and water binding.
Nitrosamine Precursors in the Adipose Tissue of Pork Bellies
Authors: SPINELLI‐GUGGER A. M. , LAKRITZ L. , WASSERMAN A. E. , GATES R. A. 
Published: August 2006

ABSTRACTAdipose tissue has been implicated as the primary site of nitrosopyriolidine (NPYR) production in fried bacon. In a study on the precursors of NPYR, pork belly adipose tissue was extracted with CHCI3/MeOH and yielded an organic layer, an aqueous polar fraction, and a tissue residue. Fractions were heated with nitrite, and the polar fraction accounted for most of the nitrosamines in intact adipose tissue. Fractionation of the polar fraction yielded an eluate that was collected in seven aliquots. All aliquots formed N‐nitro‐sodimethylamine when heated with nitrite, but the bulk of NPYR was formed from an eluate corresponding to the first of three UV absorbent bands at 254 nm.
Solubility of Muscle Proteins as a Result of Autolysis and Microbiological Growth
Authors: CHEN M. T. , OCKERMAN H. W. , CAHILL V. R. , JR. R. F. PLIMPTON , PARRETT N. A. 
Published: August 2006

ABSTRACTBovine Longissimus dorsi samples, collected aseptically 3 hr postmortem, were used to determine natural muscle enzyme activity. Samples of this tissue were inoculated with Pseudomonas putrefaciens or Lactobacillus casei and incubated 0, 1, 7, 14, and 21 days at 2°C and 0, 1, and 3 days at 25 and 37°C. Protein solubility, pH and microbial counts were determined after appropriate periods of storage. Only small differences were noted in the solubility of muscle proteins between the muscle treatments after 21 days of storage at 2°C compared to much larger differences noted after only 3 days of storage at higher incubation temperatures (25 and 37°C).
Egg Albumen Proteins Interactions in an Angel Food Cake System
Authors: JOHNSON TEIKO M. , ZABIK MARY E. 
Published: August 2006

ABSTRACTThe foaming properties of six albumen proteins were tested singly and in combinations in an angel food cake system. Physicochemical characteristics and foamability of the protein solutions and volume of cakes were determined. Solutions containing only globulins had good foaming properties and produced a large cake with excellent texture. Solutions of ovalbumin incorporated air after a long whip time and produced a large, coarse textured cake. Ovomucin, lysozyme, ovomucoid, and conalbumin had little or no foaming capacity. Association of ovomucin with globulins favored foam formation; however, cake volume was drastically reduced. Lysozyme, by complexing with ovomucin, depressed foaminess of the protein solutions but considerably larger cakes were produced. Lack of heat coagulative properties of the protein film was primarily responsible for low cake volumes.
A Study of Film Formation by Soy Protein Isolate
Authors: FLINT F. O. , JOHNSON R. F. P. 
Published: August 2006

ABSTRACTFilm formation of soy protein at an oil water boundary has been evaluated for the pH range 1 – 10. Definite films were seen at all pH values below that of the isoelectric point of the protein and up to pH 6.5. Beyond 7.4 increasing solubility of the protein limits observable film formation. The technique described shows that the lipophillic behavior of soy protein is active over a pH range which includes most food systems and all meat emulsions.
Studies on Desi and Kabull Chickpea (Cicer arietinum L.) Cultivars: Levels of Protease Inhibitors, Levels of Polyphenolic Compounds and in vitro Protein Digestibility
Authors: SINGH U. , JAMBUNATHAN R. 
Published: August 2006

ABSTRACTThe levels of trypsin inhibitor activity were higher in both kabuli and desi seeds of chickpea than their chymotrypsin inhibitor activity. Mean values for the trypsin and chymotrypsin inhibitor units in dhal and seed samples of desi were higher as compared with kabuli cultivars. The presence of seed coat reduced the protein extraction. Mean values of polyphenolic compounds in seed samples of desi were more than twice that of kabuli and these differences disappeared in dhal samples indicating the distribution of these compounds mainly in the seed coat. The in vitro protein digestibility studies showed larger differences between desi seed and dhal samples when compared with kabuli seed and dhal samples. Polyphenolic compounds exhibited a highly significant and negative corretation (r = 0.872**) with in vitro digestibility of protein and a significant positive correlation with trypsin (r = 0.612*) and chymotrypsin (r = 0.507*) inhibitor activities.
Discrimination of Bacillus cereus from Selected Bacillus spp. by Pyrolysis Gas‐Liquid Chromatography
Authors: STERN NORMAN J. 
Published: August 2006

ABSTRACTPyrolysis gas‐liquid chromatography (PGLC) and statistical analysis employing stepwise discriminant analysis (SDA), were used to classify five species and varieties in the genus Bacillus. Nine strains were harvested, lyophilized, and pyrolyzed under replicate conditions. The combination of PGLC and SDA enabled classification of these selected varieties and species of Bacillus at 96% accuracy. Stepwise discriminant analysis of the same PGLC data discriminated (100%) B. cereus, a foodborne pathogen, from the remaining selected nonpathogenic bacilli when the two groups were compared. One particular elution peak resulting from the PGLC‐SDA analysis was prominent in both discriminations reported. The PGLC and SDA method offers potential as an accurate, objective procedure for the discrimination of these selected bacilli.
Clastogenic and Mutagenic Activities of Maillard Reaction Model Systems
Authors: POWRIE WILLIAM D. , WU CHIU H. , ROSIN MIRIAM P. , STICH HANS F. 
Published: August 2006

ABSTRACTThree short‐term bioassays were employed to assess the clastogenic and mutagenic activities of Maillard reaction sugar‐amino acid solutions at initial pH values of 7 and 10. All of the Maillard reaction solutions with no S9 activation induced significant increases in chromosome aberrations in Chinese hamster ovary (CHO) cells. Mitotic recombination and mutation occurred in Saccharomyces cerevisiae strain D5 cells when exposed to all Maillard reaction solutions. When Salmonella typhimurium TA100 cells were treated with Maillard reaction compounds, induction of revertants to histidine prototrophy occurred. Mutagen concentration in the browning reaction solution was dependent on initial pH.
Linearization of the Water Sorption Isotherm for Homogeneous Ingredients over aw 0.30–0.95
Authors: LANG KEVIN W. , STEINBERG M. P. 
Published: August 2006

ABSTRACTMany attempts have been made to quantitate the water sorbed by a material as a mathematical function of water activity (aw). Based upon a theory of polymolecular absorption, the Smith model states that moisture content is proportional to In (1 – aw). Subsequent workers showed this to be accurate to 1% but only between about 0.6 and 0.9 aw. It was hypothesized that the validity of this model could be extended over a much broader aw range by applying the model to a single homogeneous ingredient. This was tested by obtaining sorption data for nine materials, including four noncrystalline macromolecules as well as five crystalline solutes, including both sugars and salts. Results showed the model to describe the sorption isotherm for these macromolecules to within 2% over the aw range 0.30–0.95. The model was shown to be valid in the case of each solute to within 2.5% between the aw of a saturated solution and 0.95. Correlation coefficients (r) for the nine materials were all greater than 0.995, showing excellent linearity for the model. Fructose showed the highest “% (error)AV”, only 3.26.
Effects of Fiber Type and Level on Mineral Excretion, Transit Time, and Intestinal Histology
Authors: MERCURIO KENNETH C. , BEHM PATRICIA A. 
Published: August 2006

ABSTRACTThe effects of various fibers on transit time, jejunal histology, and fecal excretion of nitrogen and five trace elements were determined in rats. Cellulose, microcrystalline cellulose, pectin, soy fiber, and wheat bran were fed at l%, 5%, lo%, and 15% dietary levels based on neutral detergent fiber (NDF) analysis. Transit times varied significantly for both fiber type (P < 0.01) and level (P < 0.05). Jejunal histology showed that macrovilli surface area increased with longer exposure to the fiber and with a higher level fed. There was no effect of fiber level on mineral excretion and only a few general trends with regard to effects of fiber type. It is suggested that dietary fiber fractions other than those determined by NDF analysis influence cation exchange of minerals in the gut.
Analysis of Propagation of Freezing and Thawing Fronts
Authors: TALMON YESHATAHYU , TED DAVIS H. 
Published: August 2006

ABSTRACTThe modified isotherm migration method (MIMM) is used to calculate the temperature profiles and freezing (thawing) times for symmetrically cooled (heated) slabs with meat‐like thermal properties. MIMM, which is reviewed briefly is not restricted to the usual idealizations such as zero surface resistance, uniform critical temperature distribution, and infinitely large sample. Dimensional analysis is used to identify the dimensionless groups controlling freezing and thawing front propogation in slabs, cylinders, and spheres having uniform thermal properties and constant freezing temperature. The MIMM results provide a basis for evaluating the qualitative origins and the quantitative extent of the success of Plank's (1913) old model. The freezing times predicted by the moving front model used here agree with those predicted by the empirical correlation found by Cleland and Earle for the Karlsruhe test substance.
Interaction of Lactose and Sucrose with Cornmeal Proteins During Extrusion
Authors: RACICOT W. F. , SATTERLEE L. D. , HANNA M. A. 
Published: August 2006

ABSTRACTThe presence of lactose or sucrose during the extrusion of cornmeal was studied in relation to protein solubility and sugar binding capacities of the various cornmeal protein fractions. When lactose or sucrose was present during extrusion, the solubility of the proteins in NaCl was generally enhanced over that of the extruded cornmeal control (100% cornmeal). These results suggest that lactose, as well as the inherent glucose released during the thermal degradation of sucrose, interacts with amino acid residues forming a more hydrophilic complex, which could thereby be more salt soluble. This hypothesis is supported by amino acid composition data. Gel filtration chromatography revealed that the high molecular weight proteins in the NaOH soluble fraction had a greater reactivity towards lactose than did the lower molecular weight proteins and peptides. The incorporation of [14C] lactose during the extrusion of a cornmeal‐lactose blend indicated a preferential binding of lactose to the salt and alkali soluble proteins, as was determined by measurements of specific protein‐bound radioactivity.
Acceptance and Species Identification of Turkey Steaks Prepared with Beef, Pork, Lamb, and Turkey Fat
Authors: BRENNAND C. P. , MENDENHALL V. T. 
Published: August 2006

ABSTRACTFabricated extruded steaks were prepared from turkey meat, salt, phosphate, and water plus 15% beef, pork, lamb, or turkey fat. The grilled samples recieved relatively high hedonic scores from a sensory panel. The flavor, juiciness, and overall quality of the samples made with pork, beef, and turkey fat were preferred significantly over the samples made with lamb fat. Panel members tended to consider all samples as being pork flavored. Beef, pork, or turkey fat could be used as the fat in a fabricated, extruded steak without affecting the relative acceptability of the cooked product.
Effects of Blade Tenderization, Vacuum Mixing, Salt Addition and Mixing Time on Binding of Meat Pieces into Sectioned and Formed Beef Steaks
Authors: BOOREN A. M. , JONES K. W. , MANDIGO R. W. , OLSON D. G. 
Published: August 2006

ABSTRACTMeat pieces (2–3 cm cubes) from A maturity, Standard grade beef rounds were processed into sectioned and formed steaks. Processing treatments were blade tenderization and no blade tenderization, vacuum and no vacuum mixing, 0.5% salt and no salt addition, and 0, 8, 16, and 24 mm mixing times. Thiobarbituric acid (TBA) was used to indicate rancidity, Instron adhesion to evaluate bind between meat pieces, Instron‐Kramer shear to evaluate steak tenderness, and a trained sensory panel to evaluate initial and overall tenderness, connective tissue residue, juiciness and flavor. The TBA values were higher in steaks with 0.5% salt after 90 days of storage while no differences were shown between mixing times. Cooking losses were lower after 24 min mixing. Mixing for 16 min increased binding and improved tenderness. Juiciness and flavor were not influenced by mixing time. Meat pieces mixed for 16 min with 0.5% salt produced the best sectioned and formed steaks.
Effect of Hardness of Plastic Fat on Structure and Material Properties of Fish Protein Gels
Authors: LEE CHONG M. , ABDOLLAHI ABBAS 
Published: August 2006

ABSTRACTTextural modification of fish protein gels by incorporation of plastic fat was investigated by examining the effect of the physical properties of fat on the structure and the material properties of protein gels. Material properties of fat‐containing protein gels were influenced largely by fat distribution pattern which was, in turn, affected by fat hardness. Both compressive and shear forces reached their maximum when fat of 1.8 cm–1 hardness index (HI) was added at a level of 15% (fat/muscle). Addition of medium hard fat (0.54–0.78 cm–1 HI): (1) prevented a sponge‐like texture development by improving freeze‐thaw stability; (2) increased plastic deformation, thus making cooked gels less rubbery; (3) overcame the weakening of texture caused by cooking at the critical zone (60–70°C); and, (4) minimized the variations in textural strength resulting from cooking.
Ion‐Exchange Chromatographic Determination of Lysozyme in Egg White
Authors: GALYEAN R. D. , COTTERILL O. J. 
Published: August 2006

ABSTRACTPure lysozyme solutions were chromatographed on diethylaminoethyl (DEAE) cellulose then monitored spectrophotometrically and by biological activity measurement. Although some biological activity was lost during chromatography, standard curves relating enzyme content to chromatographic peak area corrected for this loss. The experimental system produced egg white lysozyme concentrations which were comparable to literature values. The method of determination could be used in the comparison of total enzyme concentration to active enzyme in experimental egg products.