bluuebunny/crossref_metadata_2025_split huggingface dataset:
CHEMICAL AND PHYSICAL PROPERTIES OF APOLIPQPROTEIN OF VERY LOW DENSITY LIPOPROTEIN FROM EGG YOLF GRANULES
Authors: KOCAL J. T. , NAKAI S. , POWRIE W. D. 
Published: August 2006

ABSTRACTTetramethylurea (TMU) was used to delipidate very low density lipoprotein from egg yolk granules [VLDL(MF)] and dissociate the apoproteins into subunits prior to gel electrophoresis. Electrophoretic analysis indicated the presence of three apoproteins, one of which was a complex of the other two. SDS disc gel electrophoresis of the proteins extracted from the TMU gels demonstrated that each band was heterogeneous, containing many polypeptide bands. SDS polyacrylamide gel electrophoresis dissociated apoVLDL(MF) into 22 polypeptides (molecular weights ranging from 9,600‐136,000) in the presence of urea, dodecyl sulphate and 2‐mercaptoethanol. Fourteen of these bands were glycoproteins reacting positively with the Schiff reagent. This heterogeneity of polypeptides is due in part to slight differences in the carbohydrate bound to the apoprotein. Electrophoresis devoid of 2‐mercaptoethanol resulted in resolution into only 18 bands, most of which contained higher molecular weight aggregates not present in the reduced samples. The apo‐VLDL(MF) was fractionated on 6% agarose columns containing 8M urea or 2 mM dodecyl sulphate. TWO apoprotein fractions were eluted from the SDS column, and three from the urea column. The protein eluted at the void volume of the urea column was a complex aggregate of the other two proteins; urea was not as good a dissociating agent as dodecyl sulphate. A similarity was found between the fractions eluted from the SDS column and the proteins extracted from the TMU gels; the polypeptides identified by SDS gel electrophoresis had identical electrophoretic patterns. The molecular weights of the two apoproteins from the SDS column were analyzed by sedimentation equilibrium techniques. The molecular weight range for the high molecular weight component was 33,300‐165,800 and 5,800‐28,100 for the low molecular weight component. It appears that the apoprotein isolated from egg yolk granules has similar protein moiety to that from egg yolk plasma and hen's plasma.
GELATINIZATION AND IN VITRO DIGESTIBILITY OF STARCH IN BAKED PRODUCTS
Authors: WOOTTON MICHAEL , CHAUDHRY MUHAMMAD ANWAR 
Published: August 2006

ABSTRACTThe extent of gelatinization and in vitro digestibility of starch in shortbread, hard sweet cookies, soda crackers, a crispbread type product based on wheat, sugar wafer base, fruit cake and bread were determined. The first three products differed little in either starch gelatinization or digestibility from raw wheat starch. Among the other products, these two properties increased in the order of crisp‐bread, wafer base, fruit cake, and bread. These variations were explained in terms of prebaking water content, baking time at high moisture level which favored higher values and the presence of other ingredients such as sugar and fat which decreased both parameters.
Functional Characteristics of Sprout‐Damaged Soft White Wheat Flours
Authors: LORENZ K. , VALVANO R. 
Published: August 2006

ABSTRACTSoft white wheat was sprouted in the laboratory for 1, 2 and 4 days, respectively, before milling the wheat into flours. The flours were used to bake cakes and cookies and to determine thickening powers. The flours milled from wheat which had been sprouted for 2 or 4 days were slightly higher in ash and protein and darker in color than the flour from the sound wheat. Sprouting of the grain for longer than 1 day resulted in flours of poor cake baking quality. The cakes were low in volume, had a dip in the center, a coarse grain and a firm texture. Cookie spreads increased and cookie top grain score improved with longer times of sprouting of the grain, but the crust color of the cookies darkened. The flavor was not affected by sprouting. The thickening power of the sprout‐damaged soft wheat flours decreased with time of sprouting of the soft wheat before milling into a flour. Generally, laboratory sprouting of soft white wheat had an adverse effect on the functionality of flours in soft wheat applications. Effects of field sprouting on soft wheat flour performance are expected to be similar to those observed with laboratory sprouted soft wheat.
Dephosphorylation of Phytic Acid in Rice Bran
Authors: TANGENDJAJA B. , BUCKLE K. A. , WOOTTON M. 
Published: August 2006

ABSTRACTIncubation time and temperature, moisture content, and pH were examined to determine the conditions necessary for the hydrolysis of phytic acid in rice bran. The extent of hydrolysis increased with increase in moisture content, and autoclaving for 1 hr at 121°C destroyed a significant proportion of the phytic acid at high moisture contents. Maximum hydrolysis of phytic acid occurred by heating at pH 4.5. Incubation of rice bran slurry for 24 hr at 55°C, pH 5.1 reduced the phytic acid level by approximately 80%.
Effect of Postmortem Time and Temperature on the Release of Lysosomal Enzymes and Their Possible Effect on Bovine Connective Tissue Components of Muscle
Authors: WU J. J. , DUTSON T. R. , CARPENTER Z. L. 
Published: August 2006

ABSTRACTThe influence of postmortem time and incubation temperature on the release of lysosomal enzyme activity and their effect on the muscle connective tissue have been investigated. Semimembranosus muscles from nine steers were restrained and held at 2°C (C) for 60 hr; five portions of each muscle were elevated to 37°C (HT) for different 12‐hr sequences of the 60 hr. It was found that HT incubated samples showed a greater release of lysosomal enzymes (β‐galactosidase and β‐glucuronidase), regardless of the time postmortem when high temperature conditioning occurred. The inclusion of hyaluronidase or β‐galactosidase in the sample incubation solution resulted in an increase in the dissolution of collagen fibers by collagenase, which indicates that lysosomal glycosidases may also participate in the dissolution of collagen fibers during postmortem aging.
Qualitative Aspects of Pear Flavor
Authors: RUSSELL L. F. , QUAMME H. A. , GRAY J. I. 
Published: August 2006

ABSTRACTFire blight is th major disease affecting pear production in Ontario. Pear varieties which have been bied for resistance to this disease all lack the flavor quality of Bartlet pears. This study is the first in a series designed to generate information required to develop a fire blight resistant pear possessing acceptable flavor when processed. Sensory evaluation was utilized to select Bartlett, Magness, and Kieffer pears as the highly, intermediate, and poorly flavored varieties to be used for all subsequent analyses. Ultraviolet spectroscopy, liquid and gas chromatography confirmed distinct qualitative and quantitative differences in volatile flavor constituents. Production of flavor constituents by maturing Bartlett pear was also examined. Flavor compounds were synthesized when Bartlett pear puree was incubated with C18‐unsaturated fatty acids. A synthesis of some flavor constituents also occurred when a Kieffer pear puree was incubated with Bartlett pear enzymes.
Interactions of Several Bile Acids with Hemicelluloses from Several Varieties of Rice
Authors: NORMAND FLOYD L. , ORY ROBERT L. , MOD ROBERT R. 
Published: August 2006

ABSTRACTPurified and crude preparations of rice hemicellulose from rice bran, whole rice (brown rice), and milled rice were incubated with four bile acids (cholic, glycocholic, taurocholic, and glycotaurocholic acids) under in vitro conditions of pH, temperature, salinity, time for interaction and so forth to approximate conditions normally found in the intestinal tract. The amounts of bile acids bound gradually increased as the concentration of rice extract increased for all rice varieties, with whole rice extract or rice bran extract. Results suggest an effect of growing areas on the binding properties of rice bran and milled rice.
Aspergillus Parasiticus Growth and Aflatoxin Production on Dehydrated Taro
Authors: TSAI W. Y. J. , MOY J. H. , NIP W. K. , FRANK H. A. 
Published: August 2006

ABSTRACTA study was made of Aspergillus parasiticus growth and aflatoxin production on four taro media. The critical equilibrium relative humidity (ERH) for natural mold growth on unsterilized dehydrated taro was 88% at 20°C. However, nontoxigenic A. parasiticus NRRL 1957 did not grow at this ERH on dehydrated raw taro incubated at 20°, 30°, or 40°C. Instead, the growth of A. parasiticus NRRL 1957 on dehydrated taro was optimum at 30°C and an ERH of 96%. Aflatoxin production by toxigenic A. parasiticus NRRL 2999 was investigated on four taro media under optimal growth conditions. Only moderate quantities of aflatoxins were produced by A. parasiticus NRRL 2999 on uncooked dehydrated taro, but cooking or supplementation with peptone stimualted mycelial growth and aflatoxin production slightly. Nevertheless, growth and aflatoxin production on cooked or peptone‐supplemented taro media was low.
Comparison of Modified Direct‐Plating Procedures for Recovery of Injured Escherichia coli
Authors: DRAUGHON F. A. , NELSON P. J. 
Published: August 2006

ABSTRACT E. coli ATCC 11775 was heat injured at 59, 62, and 69°C, and recovered by a modification of the conventional coliform count on VRB. Four enrichment media, four selective overlay media, and four preincubation periods were tested to determine the optimal method for recovery of injured coliforms. Preincubation of injured E. coli for 2 hr on tryptone glucose extract (TGE) medium or plate count agar (PCA) significantly increased recovery of injured cells. Single strength violet red bile (VRB) agar gave higher recoveries than double strength VRB. No significant differences were observed between counts on boiled and sterilized VRB. We recommend the use of sterilized VRB since it is more convenient to prepare and store. Of the four enrichment and selective media examined, the recovery media of choice were TGE or PCA when used in combination with the sterilized VRB as the overlay medium. Therefore, preincubation for 2 hr with TGE or PCA overlayed with sterilized VRB is recommended for optimal recovery of injured E. coli.
Effect of Lipophilization of Soy Protein on Its Emulsion Stabilizing Properties
Authors: AOKI H. , TANEYAMA O. , ORIMO N. , KITAGAWA I. 
Published: August 2006

ABSTRACTEffect of lipophilization of the soy protein (SP) molecule on emulsion stabilizing properties (ES) was investigated by comparing the properties of alcohol‐modified, acetylated, partially hydrolyzed and unmodified SP. The modified SPs showed high ES even in the slightly acidic region, where the protein solubility remained at low level, whereas the ES of unmodified SP decreased with the decrease of protein solubility. The hydrophile‐lipophile balance (HLB) number of SP at pH 4.5 decreased and its ES increased as a result of modifications. Both the exposed tyrosine of SP determined by ultraviolet difference spectra and the hydrophobic region on the surface of the SP molecule compared with relative fluorescent intensity was increased by ethanol‐modification. The ES of the modified SP were found to increase almost linearly with the increase in fluorescent intensity and intrinsic viscosity. Considering these facts and the nature of effect of alcohols on globular proteins, it was concluded that lipophilization of the SP molecule is one of the primary factors which increase the ES in the slightly acidic region.
Microbial α‐Galactosidase for Soymilk Processing
Authors: CRUZ R. , BATISTELA J. C. , WOSIACKI G. 
Published: August 2006

ABSTRACTSeveral microorganisms isolated from soil enriched with soybean meal were screened for their ability to produce α‐galactosidase (α‐D‐galactoside galactohydrolase, E.C. 3.2.1.22). Soybean carbohydrates, after fermentation with Saccharomyces cerevisiae, were used as carbon source for an effective screening. Fructose‐free soy oligosaccharides were effective as inducers of the enzyme whereas normal soy oligosaccharides, including sucrose, were not. With this carbon source, invertase production was insignificant and the enzymes present liberated galactose from oligosaccharides known to be present in soybeans. Among the microorganisms studied, Cladosporium cladosporioides (Fres.) de Vr. had the highest α‐galactosidase activity. The intracellular enzyme had an optimum pH around 7.0 on the artificial substrate p‐nitrophenyl‐α‐D‐galactopyranoside (PNPG) but a pH optimum of 5.0 with melibiose. At 6.3 (the natural pH of soymilk) the relative activity on the two substrates was 90%. The enzyme was relatively thermostable, with no detectable decrease in activity when held for more than 16 hr at 47°C or 2 hr at 60°C. The enzyme liberated galactose from melibiose, raffinose, and stachyose and eliminated raffinose‐like sugars from soymilk, specially stachyose, in a few hours.
Production of Thermonuclease Deficient Mutants from an Enterotoxigenic Thermonuclease Producing Strain of Staphylococcus aureus
Authors: BATISH V. K. , CHANDER H. , GHODEKAR D. R. , RANGANATHAN B. 
Published: August 2006

ABSTRACTA toxigenic strain of Staphylococcus aureus known to produce both thermonuclease and enterotoxin was exposed to ultraviolet radiations. Thermonuclease deficient mutants were recovered on methylgreen‐DNA‐agar medium. All of twenty thermonuclease deficient mutants lost the capacity to produce coagulase, enterotoxin, and lecithinase. However, these functions were regained upon reversion with visible light (Photoreactivation) thus suggesting a coordinated control mechanism for the synthesis and release of the above metabolites. These characteristics in most of the mutants remained stable for 3 months.
A Simple Centrifugal Method for Measuring Expressible Moisture, A Water‐Binding Property of Muscle Foods
Authors: JAUREGUI C. A. , REGENSTEIN J. M. , BAKER R. C. 
Published: August 2006

ABSTRACTWith the development of more refined methods of measuring water‐binding properties of meats, the term “water‐holding capacity” needs to be replaced with more specific and carefully defined terms such as expressible moisture, water‐binding potential, and free drip. An improved method of measuring expressible moisture is described which is simple and reproducible. It basically measures the amount of liquid squeezed out of a protein system with centrifugal force, by measuring the weight gain of a filter paper surrounding the sample. This method seems to be highly sensitive to factors that affect the water‐binding properties of muscle foods.
Water Conservation in Closed Rotary Cookers by Evaporative Cooling
Authors: YAWGER E. S. , ADAMS H. W. , HARDT P. K. 
Published: August 2006

ABSTRACTBetter cooling and water savings of up to 40% may be realized by installing a blower in closed rotary coolers. The air blown through the cooler headspace aids cooling by causing water to evaporate from the cans’surface. In four tests at a tomato plant in California, water flow rates with the blower off ranged from 25–29 gpm and with the blower on ranged from 12.5–18 gpm. The blower decreased the maximum temperature in the shell from 2–6°F and decreased the final average can temperature from 3.5–7°F.
Scanning Electron Microscopy, Proteolytic Enzyme Activity, and Acceptability of Beef Semitendinosus Cooked by Microwaves and Conventional Heat
Authors: HUTTON C.W. , NEGGERS Y.H. , LOVE T.O. 
Published: August 2006

ABSTRACTBeef semitendinosus muscles cooked by conventional heat and microwave energy to endpoint temperatures of 40, 50, 60, and 70°C were evaluated for structural (scanning electron microscopy, SEM) changes, enzyme activity, and shear value. The 70°C samples were evaluated by sensory panel. As endpoint temperature increased, there were concomitant increases observable in SEM in intermyofibrillar spaces, fiber fragmentation, and occurrence of nonfibrous connective tissue. At 70°C, microwave samples were more fragmented, flattened, and coagulated than the conventional samples. Generally, enzyme activity of the muscle and drip decreased as end‐point temperature increased. Conventional samples received higher sensory scores than microwave samples.
Reduction of Numbers of Salmonella typhimurium on Poultry Parts by Repeated Freeze‐Thaw Treatments
Authors: OLSON VEASHA M. , SWAMINATHAN B. , STADELMAN W. J. 
Published: August 2006

ABSTRACTCells of Salmonella typhimurium suspended in 50 ml of 0.1% buffered peptone were subjected to five cycles of rapid or slow freezing and rapid or slow thawing. A five cycle rapid freeze‐rapid thaw process was found to be an effective treatment resulting in 99% reduction in the numbers of S. typhimurium cells. Of the surviving cells after treatment, 75% was sublethally injured. The five cycle rapid freeze‐rapid thaw process was investigated for its effectiveness in reducing numbers of S. typhimurium cells on experimentally inoculated chicken wings. The part of chicken wings consisting of ulna and radius with attached skin and muscle was inoculated with low (16–20 CFU/g) or high (ca 1,100 CFU/g) numbers of S. typhimurium and each wing was subjected to five cycles of the rapid freeze‐rapid thaw process. There was over 90% reduction in the numbers of S. typhimurium cells on the chicken wings after the freeze‐thaw treatment.
Bioavailability of Iron in Iron‐Fortified Fluid Milk
Authors: RANHOTRA G. S. , GELROTH J. A. , TORRENCE F. A. , BOCK M. A. , WINTERRINGER G. L. 
Published: August 2006

ABSTRACTThe bioavailability of iron in pasteurized and homogenized cow's milk was determined by the hemoglobin depletion‐repletion technique using rats. A water soluble citrate phosphate iron complex (iron, 16.67%) was used to fortify milk (iron, 38 ppm). Results showed that iron in milk was as well available as that in ferrous sulfate (99% vs 100%); the same was true when the iron complex was tested as such (not added to milk). Thus, milk or milk components appear not to adversely affect the bioavailability of added iron under the conditions of this experiment.
Nitrogen Conversion Factors for Several Soybean Protein Products
Authors: MORR C. V. 
Published: August 2006

ABSTRACTNitrogen conversion factors, based on amino acid content (Factor Method) and micro‐Kjeldahl nitrogen content (Kjeldahl Method), were computed for defatted soybean flakes, several laboratory isolates, and a commercial soy protein isolate. Computed nitrogen conversion factors were 5.64–6.08 (Kjeldahl Method) and 6.70–6.84 (Factor Method). Individual values for each nitrogen conversion factor did not differ significantly within each group (Factor Method or Kjeldahl Method). In contrast, the difference between the two groups is of major importance to the food industry. The Factor Method is recommended to provide the most accurate conversion factor.
Substrate Specificity and Inhibition of Polyphenoloxidase (PPO) From a Dwarf Variety of Banana (Muss Cavendishii, L.)
Authors: GALEAZZI MARIA ANTONIA M. , SGARBIERI VALDEMIRO C. 
Published: August 2006

ABSTRACTBanana polyphenoloxidases oxidize specifically o‐diphenols. The Km values were low for dopamine, epinephrine, and norepinephrine. It was lower for L‐dopa as compared with D‐dopa. The most effective inhibitor was ascorbic acid followed by cysteine and then sodium metabisulfite. Diethyldithiocarbamate, at pH 7.0, was not as effective as the above inhibitors. Ammonium ion and the oxidized β‐nicotine adenine dinucleotide acted as activators whereas Fe+2, Fe+3, Al+3, Ca+2 and Zn+2 showed various degrees of inhibition. On the other hand, C+1, Cu+2, Mg+2 and Mn+2 did not affect the enzyme activity. Mercaptoethanol (17 mM) completely inactivated the enzymes. On dialysis 30% of the activity was restored with regeneration of two isozymes.
Ascorbate Oxidase in Mature Orange Peel
Authors: KANNER J. , HAREL STELA , BEN‐SHALOM N. 
Published: August 2006

ABSTRACTEvidence of the occurrence of ascorbic acid oxidase in the peel of mature orange is presented. The enzyme was found to be insoluble and located in albedo only. It is specific for ascorbic acid but not for catechol and is oxygen‐dependent, with pH optimal activity of 6.5. The ascorbic acid oxidase acitivity was inhibited by high temperature, a pH below 3.5, and copper‐chelates such as sodium azide and sodium dithiocarbamate. Blanching and decreasing the pH of the peel to 3.5 are recommended to achieve maximum stability of ascorbic acid in orange peel.
Relative Roles of the Head and Tail Portions of the Molecule in Heat‐Induced Gelation of Myosin
Authors: SAMEJIMA KUNIHIKO , ISHIOROSHI MAKOTO , YASUI TSUTOMU 
Published: August 2006

ABSTRACTMyosin molecules are cleaved by chymotrypsin digestion into two fragments: subfragment 1, which originates from the globular heads of myosin, and the myosin rod, which originates from the helical tail of the myosin molecule. The heat‐induced gelation of these subfragments was compared to that of intact myosin by measuring rigidity, turbidity, and other physico‐chemical characteristics of each system. Two features of the heat‐induced gelation of myosin, aggregation and three‐dimensional network formation were found to be imparted by the subfragment 1 and the rod, respectively. The former involves disulfide exchange and the latter relates to conformational changes arising from a partially irreversible helix‐coil transition during heating. Possible relationships are suggested between these physicochemical changes of the myosin head and tail regions upon heating and the heat‐induced gelation of myosin.
Purification and Properties of Beta‐galactosidase from Streptococcus thermophilus
Authors: RAO M. V. RAMANA , DUTTA S. M. 
Published: August 2006

ABSTRACTA β‐galactosidase from Streptococcus thermophilus was purified to homogeneity by ammonium sulfate and acetone fractionation, gel filtration on Sephadex G‐200, and ion exchange chromatography on DEAE‐Sephadex A‐50. The purified enzyme preparation exhibited an optimum pH at 6.6–7.0 and an optimum temperature of 57°C. The enzyme was stable at pH 6.8–7.0. Km and Vmax for the enzyme, using ortho‐nitrophenyl β‐D‐galactopyranoside as the substrate, were 0.25 mM and 83 μmoles/mg protein/min, respectively. It was strongly inhibited by Hg++, Ag+, and Cu++ as well as pchloro‐mercuri benzoate. The enzyme had a molecular weight of about 6 × 105 and was highly specific for β‐galactoside bonds.
Improved Line Heat Source Thermal Conductivity Probe
Authors: BAGHE‐KHANDAN M. S. , CHOI YONGHEE , OKOS MARTIN R. 
Published: August 2006

ABSTRACTAn improved line heat source thermal conductivity probe was made to simplify the construction and extend the life of thermal conductivity probes. The accuracy of thermal conductivity measurement is also improved. The better linearity of temperature versus logarithm of time was obtained as compared to published techniques. The probe made with the heater wire and thermocouple on the outside of a sewing needle instead of inside of a hypodermic needle was checked by measuring the thermal conductivity of known samples. Results obtained with the improved probe show lower temperature rise and lower standard deviation.
Kinetics of Thiamin and Riboflavin Loss in Pasta as a Function of Constant and Variable Storage Conditions
Authors: KAMMAN J. F. , LABUZA T. P. , WARTHESEN J. J. 
Published: August 2006

ABSTRACTThe stability of thiamin and riboflavin in enriched pasta humidified to different water activities was measured at 25, 35, 45, and 55°C for periods of up to 1 yr. Riboflavin was shown to be extremely stable (dark reaction) whereas thiamin losses were significant. Thiamin loss increased with temperature (Q10 of 4.5) and water activity. Predictions of thiamin loss for a square wave temperature fluctuation using steady state data were compared to actual losses found in storage for pasta held at equal alternating times at 25/45 and 25/55°C. The Hicks‐Schwimmer‐Labuza model provided an adequate method for predicting both the amount of loss and the effective temperature from steady state data.