bluuebunny/crossref_metadata_2025_split huggingface dataset:
Thermal Stability of Bovine Milk Immunoglobulin G (IgG) and the Effect of Added Thermal Protectants on the Stability
Authors: Chen C.‐C. , Tu Y.‐Y. , Chang H.‐M. 
Published: July 2006

ABSTRACT:D and z values and some thermodynamic parameters of immunoglobulin G (IgG) in phosphate buffer solution (PBS) (0.15 M NaCl/0.01 M phosphate buffer, pH 7.0) and colostral whey, with or without the presence of thermal protectants, were calculated in model systems. The D and z values for separated IgG in PBS were much lower than those for separated IgG in 20% glycerol, whey, and whey with 20% glycerol. IgG in colostral whey showed larger D and z values with the protectants. The heat denaturing rate constants at 70‐82°C for separated IgG in PBS were larger than those of IgG in colostral whey; and the energies of activation for separated IgG in PBS, 0.2% glutamic acid, 10% whole milk, 20% maltose and 20% glycerol were also larger.
Gelation and Water Binding Properties of Transglutaminase‐treated Skim Milk Powder
Authors: Imm J.Y. , Lian P. , Lee C.M. 
Published: July 2006

ABSTRACT:Transglutaminase (TGase)‐treated skim milk powder (TG‐SMP) was prepared by freeze‐drying skim milk after TGase treatment (10 U/g milk protein, 40°C for 3 h), followed by TGase inactivation at 85°C for 5 min. TGase modification resulted in significant increases in hardness and water holding capacity (WHC) of heat‐induced gels (10% protein, w/v). A marked increase in storage modulus (G′) of TG‐SMP upon heating suggests that TG‐SMP has a greater gelling ability than control‐SMP (C‐SMP) prepared with predenatured TGase. Acid gels prepared from TG‐SMP had a significantly higher WHC at all solid levels (12%, 14%, and 16%) tested and formed a more elastic network than C‐SMP.
Covalent Crosslinking in Heated Protein Systems
Authors: Mohammed Z.H. , Hill S.E. , Mitchell J.R. 
Published: July 2006

ABSTRACT:Changes in the solubility (in water or in 1% sodium dodecyl sulfate plus 1%β‐mercaptoethanol), isoelectric point, and degree of browning were followed for a range of food proteins when they were heated to 105 to 145°C at 3 relative humidities (RH). In general, there is a decrease in solubility with increasing RH and temperature of heating, but most proteins also showed an increase in solubility on extensive heating. The order for the proteins, based on the temperatures at which an increase in solubility occurred was: gelatin < gluten < soya isolate, sodium caseinate < egg albumin, bovine serum albumin < whey isolate, milk powder, β‐lactoglobulin. The bonds that could be formed and broken during this thermal treatment are considered.
Plasma Protein and Soy Fiber Content Effect on Bologna Sausage Properties as Influenced by Fat Level
Authors: Cofrades S. , Guerra M.A. , Carballo J. , Fernández‐Martín F. , Colmenero F. Jiménez 
Published: July 2006

ABSTRACT:The effects of plasma protein (PP) and soy fiber (SF) content on the properties (binding properties, color, and texture) of bologna sausages as influenced by fat level (F) were assessed by response surface methodology (RSM). Higher soy fiber and plasma protein contents favored the formation of harder, chewier structures with improved fat and water binding properties. Fat reduction decreased textural properties and increased weight loss. Cooking loss was affected (P < 0.05) by interactions between PP and F and chewiness was affected (P < 0.05) by interactions between SF and F. Plasma protein influenced binding and textural properties more than soy fiber and was, therefore, thought best to limit the effect of fat reduction.
Fermentation of Monascus purpureus on Bacterial Cellulose‐nata and the Color Stability of Monascus‐nata Complex
Authors: Sheu F. , Wang C.L. , Shyu Y.T. 
Published: July 2006

ABSTRACT:Nata, a bacterial cellulose produced by Acetobacter aceti ssp. xylinum, was colored by means of fermentation with Monascus purpureus. Scanning electron microscopy (SEM) observations showed that the Monascus mycelium could grow through the cellulose network of nata. Rice powder as a major carbon source and monosodium glutamate (MSG) as a nitrogen source gave an appealing coloration after 12 d of fermentation at 30 °C. Compared to dyed nata, the color of the Monascus‐nata complex had better resistance to washing, heat, freezing, acidification, and alkalization. A 66.1% decolorization was found under irradiation with 366 nm ultraviolet light after 36 h. The Monascus‐nata complex has the potential to be a new vegetarian foodstuff.
Changes in Anthocyanins and Polyphenolics During Juice Processing of Highbush Blueberries (Vaccinium corymbosum L.)
Authors: Skrede G. , Wrolstad R.E. , Durst R.W. 
Published: July 2006

ABSTRACT:Frozen blueberries (Vaccinium corymbosum L.) were processed into juice and concentrate, and the changes in anthocyanin pigments and polyphenolics (cinnamates, procyanidins, flavonol glycosides) were monitored. While juice yield was 83%, only 32% of the anthocyanins were recovered in single‐strength juice. Flavonol, procyanidin and chlorogenic acid recoveries in juice were 35%, 43%, and 53%, respectively. The proportion of polyphenolics remaining in the press‐cake residue ranged from 1% (chlorogenic acid) to 18% (anthocyanins). Pronounced losses of anthocyanins and polyphenolics during milling and depectinization are believed to be due to native polyphenol oxidase. Losses during concentration ranged from 1.5% (anthocyanins) to 20% (procyanidins). Striking changes occurred in the anthocyanin profile with malvidin glycosides being most stable and delphinidin glycosides the least.
Relaxation Time Spectrum of Hydrogels by CONTIN Analysis
Authors: Mao R. , Tang J. , Swanson B.G. 
Published: July 2006

ABSTRACT:CONTIN is a general‐purpose program for inverting noisy linear algebraic and integral equations by means of inverse Laplace transform. This study explored the application of CONTIN analysis to determine the relaxation time distribution spectra for food gels, including gellan, carrageenan, whey protein, and gelatin gels, based on stress‐relaxation data. CONTIN results represent the continuous relaxation time spectra when the number of the terms in the discrete Maxwell stress‐relaxation model approached infinity. The CONTIN results for gellan gels were correlated to the texture properties of gels from compression tests with respect to the effects of calcium concentrations. CONTIN analysis may be a very effective tool in elucidating the microstructural properties of a hydrogel from mechanical testing.
Gelation Characteristics of Paddlefish (Polyodon spathula) Surimi Under Different Heating Conditions
Authors: Lou X. , Wang C. , Xiong Y.L. , Wang B. , Mims S.D. 
Published: July 2006

ABSTRACT:Gelation properties of paddlefish surimi were investigated with different heating procedures. Without pre‐incubation, gel strength of paddlefish surimi increased as temperature increased from 40 to 60 °C. Pre‐incubation at 40 °C caused myosin degradation and reduced gel strength by 55% compared to the control. Pre‐incubation at 70 °C followed by cooking at 90 °C produced gels with maximum strength. Isothermal heating between 40 and 50 °C produced rheological transitions between 0 and 15 min. Beef plasma powder reduced myosin degradation and enhanced gelation of surimi incubated around 40 °C. These results indicated that the gel‐weakening phenomenon in paddlefish surimi was due to the degradation of myosin by some endogenous protease(s).
Differences in Hollow Volumes in Cooked Rice Grains with Various Amylose Contents as Determined by NMR Micro Imaging
Authors: Horigane A.K. , Engelaar W.M.H.G. , Toyoshima H. , Ono H. , Sakai M. , Okubo A. , Nagata T. 
Published: July 2006

ABSTRACT:The presence of hollows in cooked rice grains found before in the cultivar Koshihikari was confirmed for 4 more cultivars with various amylose contents. The size, shape, and total volume of hollows differed between cultivars. Hollow volumes increased with grain volume and length before 100 °C was reached, but subsequently decreased during prolonged boiling. The previously proposed mechanism, describing sealing by gelatinized starch of cracks formed during soaking, seemed accurate for all 5 cultivars. Based on the hypothetical model of their formation, a relationship between amylose content and hollow formation was assumed. However, no correlation existed between final hollow volume and shape on 1 side and individual parameters such as flour gelatinization and amylose content on the other side.
Chemical and Functional Properties of Oxidatively Modified Beef Heart Surimi Stored at 2 °C
Authors: Parkington J.K. , Xiong Y.L. , Blanchard S.P. , Xiong S. , Wang B. , Srinivasan S. , Froning G.W. 
Published: July 2006

ABSTRACT:Beef heart surimi was prepared using 4 washing conditions: (1) sodium phosphate buffer alone, (2) buffer 1 NaCl, (3) buffer 1 propyl gallate, and (4) buffer 1 sodium tripolyphosphate. Surimi samples were stored at 2 8C and analyzed periodically for protein oxidation, emulsifying properties, and dynamic gelling characteristics. Degree of oxidation differed among washing treatments. Addition of propyl gallate and sodium tripolyphosphate inhibited lipid oxidation but did not prevent protein oxidation. Gel elasticity increased and emulsifying activity decreased for all surimi samples during storage, coinciding with myosin aggregation. Modification of beef heart surimi functionality can be achieved through different washing processes.
Plasticizing—Antiplasticizing Effects of Water on Physical Properties of Tapioca Starch Films in the Glassy State
Authors: Chang Y.P. , Cheah P.B. , Seow C.C. 
Published: July 2006

ABSTRACT:The effects of moisture sorption on physical properties of native and cross‐linked starch films in the glassy state were studied. Water played a dual role as a plasticizer or an antiplasticizer, depending on the physical property measured. Plasticizing effects were clearly evident in the case of the calorimetric glass transition temperature (Tg), tensile modulus, linear expansion, and water vapor permeability. In contrast, antiplasticization by water resulted in maxima in tensile strength, strain‐at‐break, and toughness of films that were observed at an intermediate moisture content ranging from 4% to 8% (RVP 0.1 to 0.4). The seemingly contradictory effects of water on mechanical properties associated with lower and higher deformation of starch films were reconciled by assigning different roles to water operating primarily via opposite entropic/free volume effects. Relationships, if any, between DSC thermal events and mechanical antiplasticization were not apparent.
Modeling the Growth/No‐Growth Interface of Zygosaccharomyces bailii in Mango Puree
Authors: López‐Malo A. , Palou E. 
Published: July 2006

ABSTRACT:Probabilistic microbial modeling using logistic regression was used to predict critical temperatures to inhibit for at least 35 d Zygosaccharomyces bailii growth in a pH 3.5 mango puree formulated with 1000 ppm of potassium sorbate (KS) or sodium benzoate (NaB) at selected aw (0.99, 0.98, or 0.97). The probability of growth was calculated, thereby ascertaining the set conditions and critical temperatures required inhibiting yeast growth for different storage times. Using the logistic model, with a growth probability of 0.05, critical temperatures were higher for KS than for NaB. Use of KS to inhibit Z. bailii growth enabled for mango puree 30 d of storage at 6.4 °C.
Blanch Time and Cultivar Effects on Quality of Frozen and Stored Corn and Broccoli
Authors: Barrett D.M. , Garcia E.L. , Russell G.F. , Ramirez E. , Shirazi A. 
Published: July 2006

ABSTRACT:Three corn and 2 broccoli cultivars were steam blanched for various times and evaluated for residual enzyme activity. Lipoxygenase was inactivated in 4 min in supersweet corn, while sweet corn required a 6‐min blanch; peroxidase was inactivated in 8 min. Inactivation of broccoli lipoxygenase, peroxidase, and cystine lyase was achieved in 90 s. Blanched samples were stored 9 mo at –18 °C, then analyzed for color, texture, hexanal, free fatty acids, and sugars. Firmness increased significantly with blanching in both commodities, then declined. Short blanch treatments targeting lipoxygenase inactivation positively affected color and texture of both corn and broccoli. Changes in current industry practices are recommended.
Porcine Plasma Proteins as a Surimi Protease Inhibitor: Effects on Actomyosin Gelation
Authors: Visessanguan W. , Benjakul S. , An H. 
Published: July 2006

ABSTRACTEffect of porcine plasma proteins (PPP) on thermal gelation of actomyosin in the presence and absence of fish proteinase was studied using a dynamic rheological test. Substantial decreases in development rate and magnitude of gel modulus were observed by the addition of proteinase to actomyosin gels. PPP was effective in protecting a myosin‐heavy chain from proteolytic degradation, however, PPP itself interfered with the formation of actomyosin gel. Lower gel modulus was observed with actomyosin gels developed with higher concentrations of PPP added. Overall, PPP reversed the loss of gel modulus by the proteinase, however, the recovered gel modulus was only as high as those containing PPP only. These results implicated that, although PPP may revert autolytic activity in surimi, it interfaces with actomyosin gelation.
Interaction of Low Molecular Weight Phenolics with Proteins (BSA)
Authors: Bartolomé B. , Estrella I. , Hernández M.T. 
Published: July 2006

ABSTRACTMixtures of bovine serum albumin (BSA) and several low molecular weight phenolics were incubated and fractionated using G‐50 Sephadex chromatography. Fractions corresponding to the protein and the possible phenolic‐protein complexes and fractions corresponding to the free phenolics were collected, and their phenolic content was determined. Among the selected commercial phenolic standards tested (p‐coumaric acid, p‐hydroxybenzoic acid, protocatechuic acid, caffeic acid and (+)‐catechin), the strongest BSA‐binding affinity was demonstrated by 3,4‐dihydroxy benzoic and cinnamic acids (protocatechuic acid and caffeic acid), whereas p‐hydroxybenzoic acid did not interact with BSA. The methodology was also applied to a phenolic extract obtained from lentils containing p‐coumaric acid, a p‐coumaric acid derivative, (+)‐catechin and procyanidins B3 [(+)‐catechin‐(4αÕ8)‐(+)‐catechin] and B1 [(‐)‐epicatechin‐(4αÕ8)‐(+)‐catechin]. Interactions observed among the lentil phenolics and BSA were comparable to those observed among the commercial phenolic standards and BSA.
Emulsifying and Surface Properties of Wheat Gluten under Acidic Conditions
Authors: Takeda K. , Matsumura Y. , Shimizu M. 
Published: July 2006

ABSTRACTThe solubility of wheat gluten was greatly improved at pH 4 or lower where it showed good emulsifying activity. This might be due to its high surface activity in the acidic pH range and the formation of a stable protein film surrounding the oil droplets. Among the major gluten proteins, gliadins showed higher surface activity than glutenins. The content of glutenins in the adsorbed protein film was higher than that of gliadins, and glutenins are likely to have been adsorbed more tightly than gliadins. These results suggest that gluten proteins exhibit complex behavior, such as adsorption/desorption/displacement/rearrangement during the adsorption process in a gluten‐stabilized emulsion.
An Automated Flow Injection Analysis Procedure for the Determination of Reducing Sugars by DNSA Method
Authors: Cańtizares‐Macías P. , Hernández‐Garciadiego L. , Gómez‐Ruíz H. 
Published: July 2006

abstractA nonenzymatic spectrophotometric method, coupled to an automatic system of standard additions, based on the reaction with 3,5‐dinitrosalicylic acid (DNSA) is described. In a system based on an exhaustive reaction, sample volumes are introduced together with calibration solutions, thus the calibration is performed in a nonsegmented flow system. Homogenization of the sample/standard/carrier takes place in the calibration loop. Later, it is injected in the flow injection analysis system, where the reaction with DNSA occurs, to obtain 3,5‐diaminosalicylic acid which is measured spectrophotometrically. With the proposed method, it is possible to eliminate the Rochelle salt, sodium and potassium tartrate, phenol and sodium bisulfite of the principal reagent. Sample throughput was 11 samples/h and precision, expressed as relative standard deviation, was 2.3%.
Moisture Loss and Lipid Oxidation for Precooked Ground‐Beef Patties Packaged in Edible Starch‐Alginate‐Based Composite Films
Authors: Wu Y. , Weller C.L. , Hamouz F. , Cuppett S. , Schnepf M. 
Published: July 2006

ABSTRACTEdible films of starch‐alginate (SA), starch‐alginate‐stearic acid (SAS), SA‐tocopherol, SAS‐tocopherol, tocopherol‐coated SA film, and tocopherol‐coated SAS film were evaluated for their effectiveness in maintaining quality of precooked beef patties stored at 4 °C. Patty weight loss, moisture loss, 2‐thiobarbituric acid‐reactive substances value, the formation of hexanal, pentane, and total volatiles of samples differed with film composition. SAS‐based films were more effective (P < 0.05) in controlling moisture loss than lipid oxidation. Tocopherol‐treated films were more effective (P < 0.05) in inhibiting lipid oxidation than were nontocopherol films. Most of the tested edible films were not as effective as polyester vacuum bags in retarding moisture loss and lipid oxidation.
Addition of Antioxidant to Improve Quality and Sensory Characteristics of Irradiated Pork Patties
Authors: Nam K.C. , Prusa K.J. , Ahn D.U. 
Published: July 2006

ABSTRACT:The effects of added antioxidants on the oxidative quality changes of irradiated pork patties were studied. Lipid oxidation (TBARS) was not a concern, even in aerobically packaged irradiated pork patties when antioxidants were added. Irradiation produced sulfur compounds, such as dimethyl sulfide and dimethyl disulfide, responsible for irradiation off‐odor. The addition of gallate + tocopherol or sesamol + tocopherol was effective in reducing the sulfur volatiles, but had no effect on the redness of irradiated raw pork patties. Aerobic packaging was highly effective in reducing sulfur volatiles and off‐odor from irradiated meat during storage. Antioxidants had little effect on the sensory characteristics and consumer acceptance of irradiated pork, and consumers did not consider the red color of irradiated raw pork as a quality defect.
Polyamine Accumulation Following Hot‐Water Dips Influences Chilling Injury and Decay in‘Friar’ Plum Fruit
Authors: Abu‐Kpawoh J.C. , Xi Y.F. , Zhang Y.Z. , Jin Y.F. 
Published: July 2006

ABSTRACT:Mature‐green (Prunus salicina Lindl. cv.‘Friar’) plums were treated in water at 40°C for 40 min, 45°C for 35 min, 50°C for 30 min or 55°C for 25 min, stored at 0°C for 35 d plus 9 d of ripening at 20 to 25°C. During cold storage, putrescine and cadaverine accumulated most compared to spermine and spermidine, especially in fruits treated at 45 or 50°C, compared to other treatments. Chilling injury (CI) and decay symptoms were severe in fruits of control, 55 and 40°C‐treated fruits. Decay incidence was also high in fruits stored at room temperature. Chilling injury and decay symptoms were retarded in fruits treated at 45 and 50°C, which also maintained increased polyamines and low ethylene. By the end of their shelf life, only 45 and 50°C‐HWD treated fruits were fit for market.
Chocolate at a Sliding Interface
Authors: Lee S. , Heuberger M. , Rousset P. , Spencer N.D. 
Published: July 2006

ABSTRACT:The tribological properties of a chocolate‐lubricated tribo‐system have been measured with a pin‐on‐disk tribometer employing poly(tetrafluoroethylene) (PTFE)/zirconia (ZrO2) as the tribo‐pair. For this study, a series of test chocolate samples was prepared by systematic variation of conching type, particle‐size distribution, milk fat/cocoa butter ratio, and lecithin content. Tribological measurements were found to be sensitive to lecithin content for all particle sizes investigated, while only being sensitive to particle size at high lecithin content. Rheological measurements were found to be sensitive to lecithin content in the case of small particle size, and sensitive to particle size in the case of low lecithin content.
Fermentation Process and Grain Structure of Baked Breads from Frozen Dough Using Freeze‐Tolerant Yeasts
Authors: Takano H. , Naito S. , Ishida N. , Koizumi M. , Kano H. 
Published: July 2006

ABSTRACT:The fermentation process for frozen doughs using freeze‐sensitive (Saccharomyces cerevisiae, Kyowa for sweet bread; S. cerevisiae, FC for white bread) and freeze‐tolerant (S. cerevisiae, YF for sweet bread) yeasts was traced by magnetic resonance imaging (MRI). Grain network structures of baked breads were also visualized by MRI. Prefermentation before freezing, punching and remolding, or resheeting and molding treatments increased loaf volume by 10 to 110% for the baked breads using freeze‐tolerant yeast, while these treatments decreased loaf volume by 70% using freeze‐sensitive yeast. The first fermentation before freezing and the second fermentation with punching or resheeting after thawing are useful for obtaining good quality breads from frozen dough using freeze‐tolerant yeast.
Effects of Type of Atomization and Processing Temperatures on the Physical Properties and Stability of Spray‐Dried Flavors
Authors: Finney J. , Buffo R. , Reineccius G.A. 
Published: July 2006

ABSTRACT: :Type of atomization (centrifugal wheel and spray nozzle) and processing temperatures (2 different sets of inlet and exit temperatures) of spray drying were investigated for their influence on the physical properties and oxidative stability of encapsulated orange oil in a modified starch matrix. The former determined particle size and surface oil, whereas the latter affected density (both absolute and bulk) and moisture content. Total oil retention did not depend on either parameter. Processing temperatures had an effect on shelf life as they influenced parameters that determine oxygen porosity of the matrix.
Gloss Stability of Whey‐Protein/Plasticizer Coating Formulations on Chocolate Surface
Authors: Lee S.‐Y. , Dangaran K.L. , Krochta J.M. 
Published: July 2006

ABSTRACT: :Four different whey‐protein‐isolate (WPI)/plasticizer formulations were compared to determine which provided the most gloss and which was most stable with time when applied on chocolates. The 4 plasticizers studied were glycerol, polyethylene glycol 400 (PEG 400), propylene glycol (PG), and sucrose, all in a 1:1 ratio with WPI. Gloss stability was determined by measuring gloss fade over time using the Tricor Gloss Analysis System. WPI/sucrose coatings provided the highest and most stable gloss. With optimization, water‐based WPI/sucrose coatings could be an alternative source of glaze to alcohol‐based shellac coatings in the confectionery industry.
Inhibition of Bacillus stearothermophilus Spores in a Liquid Medium by Free Fatty Acids with and without Heat: Possible Mechanisms for the Microbiological Stability of Canned Fat‐Duck Liver
Authors: Tremoulet F. , Rabier P. , Gas G. 
Published: July 2006

ABSTRACT: :The mechanisms involved in the low‐temperature sterilization of fat‐duck liver (foie gras) are unclear. We have studied the antimicrobial action of its free fatty acids (FFA) on Bacillus stearothermophilus spores in liquid medium. The fat‐liver FFA were identified and assayed, and their action on growth and heat resistance investigated. The major FFA were found to be palmitic, palmitoleic, stearic, linoleic, and oleic acids, the latter (C18:1) being the most abundant. The amount of these FFA in foie gras is much greater than their minimal inhibitory concentrations. They all increased thermal inactivation of B. stearothermophilus spores in our model system and so could contribute to the microbial stability of tinned foie gras.