bluuebunny/crossref_metadata_2025_split huggingface dataset:
Cloning and Expression of a Limonene Degradation Pathway from Bacillus stearothermophilus in Escherichia coli
Authors: CHANG HAE CHOON , GAGE DOUGLAS A. , ORIEL PATRICK J. 
Published: August 2006

ABSTRACTThe pathway encoding limonene catabolism was cloned as a 9.6kb chromosomal fragment from Bacillus stearothermophilus strain BR388 into Escherichia coli. It conferred growth on limonene as a sole carbon source and bioproduction of α‐terpineol, perillyl alcohol, and perillyl aldehyde. Incubation of the recombinant with perillyl alcohol resulted in formation of perillyl aldehyde and perillic acid. Catabolic pathways apparently affected the microbial toxicity of limonene.
Microbial Biosensor System for Rapid Determination of Vitamin B6
Authors: ENDO HIDEAKI , KAMATA ATSUSHI , HOSHI MASAKAZU , HAYASHI TETSUHITO , WATANABE ETSUO 
Published: August 2006

ABSTRACTA microbial biosensor system was based on an immobilized microorganism (Succharomyces uvarum 4288 ATCC9080) and Clark‐type oxygen electrode consisting of a platinum cathode, lead anode, alkaline electrolyte, and an oxygen permeable Teflon membrane. The determination was based on the respiratory activity of the microorganism in presence of vitamin B6. Optimum conditions were: concentration of immobilized cells on membrane: OD660, = 0.05, temperature: 30°C. When oxygen permeable Teflon membranes (0.5 mil and 2.0 mil) were employed, relationships between vitamin B6, (pyridoxine) and current decrease were linear in the range of 0.5 ng/mL‐2.5 ng/mL and 2.5 ng/mL‐12.5 ng/mL, respectively. One assay could be completed within 15 min. This system provided rapid and simple determinations of vitamin B6 in marine products with good correlation to traditional microbial assay values.
Hypocholesterolemic Potential of Oat Bran Treated with an Endo‐β‐D‐glucanase from Bacillus subfilis
Authors: TIETYEN JANET L. , NEVINS DONALD J. , SHOEMAKER CHARLES F. , SCHNEEMAN BARBARA O. 
Published: August 2006

ABSTRACTOat bran was treated with endo‐β‐D‐glucanases to hydrolyze β(1 ± 3) (1 ± 4)‐glucans. Hydrolysis of β‐glucans reduced the in vitro viscosity of a suspension of oat bran. Untreated oat bran and hydrolyzed oat bran were incorporated into hypercholesterolemic purified diets and fed to rats for 4 wk; a diet containing cellulose was used as a control. Hepatic cholesterol accumulation was affected by dietary treatment and was less in the oat bran group than in the enzyme‐treated oat bran or cellulose groups. Thus, functional properties of (1±3) (1±4)‐β‐D‐glucan, such as viscosity, appear to be related to its hypocholesterolemic potential.
Cholesterol Removal from a Lard‐water Mixture with β‐Cyclodextrin
Authors: YEN GOW‐CHIN , TSAI LI‐JU 
Published: August 2006

ABSTRACTThe effect on removing cholesterol from a lard‐water mixture by β‐cyclodextrin (β‐CD) increased with increasing level of β‐CD (1–10%). About 90% of cholesterol was removed from lard by 5%β‐CD with 1: 1 ratio of lard‐to‐water and stirrina at 150 rpm and 27°C for 1 hr. The acid value of β‐CD treated lard was significantly decreased due to removal of free fatty acid. The peroxide value of β‐CD treated lard was slightly increased whereas the fatty acid composition apparently was not changed.
Cooking Treatment, Mixing Time, and Mixing Temperature Affect Pepperoni Cupping
Authors: NEWKIRK K.A. , HAND L.W. , SUlTON D.S. 
Published: August 2006

ABSTRACTPepperoni was manufactured using three mixing temperatures (‐5, 0, 5°C), three mixing times (2, 8, 14 min) and two cooking treatments (uncooked or cooked to 60°C) to evaluate effects on endpoint textural parameters and cupping of pepperoni. Covariance analysis resulted in higher cohesiveness values and lower cupping scores (P<0.05) for the −5°C treatments than for the 0 or 5°C mixed treatments. Cooked pepperoni had less diameter shrink (P<0.05) and higher cupping scores (P<0.05) than uncooked treatments. Path analysis (standard partial regression coefficients) showed that diameter and cohesiveness had the greatest direct effects on cupping.
Lipid Stability of Beef Model Systems with Heating and Iron Fractions
Authors: HAN D. , MCMILLIN K.W. , GODBER J.S. , BIDNER T.D. , YOUNATHAN M.T. , HART L.T. 
Published: August 2006

ABSTRACTCatalytic effects of different temperatures (55, 70, 85, and 100°C) on lipid oxidation were studied in aqueous‐ and chloroform/methanol‐extracted beef model lipid systems containing iron forms inherent in beef (water‐extractable, diffusate, nondiffusate, ferritin, myoglobin, hemoglobin), hematin, FeCl2, or FeCl3. Heating increased thiobarbituric acid and peroxide values in both systems. All forms of iron catalyzed lipid oxidation in aqueous systems, with greatest oxidation by heme and low molecular weight iron fractions. Oxidation in lipid extracts was not increased by ferritin, FeCl2, or FeCl3, but heme iron was the major oxidation catalyst. Lipid stability decreased with addition of any iron forms inherent in beef or with increased heating, which helps understanding of rapid oxidation of meat during refrigerated storage or after cooking.
Storage Stability of Chicken as Affected by Map and Lactic Acid Treatment
Authors: SAWAYA W.N. , ELNAWAWY A.S. , AL‐ZENKI S. , AL‐OTAIBI J. , AL‐OMIRAH H. , AL‐AMIRI H. 
Published: August 2006

ABSTRACTThe effects of MAP and/or pretreatment with lactic acid buffer were studied on the shelf‐life of broiler carcasses, under conditions simulating market storage (4 and 7°C) in the State of Kuwait. Pretreatment with lactic acid buffer increased treated carcass shelf‐life by 6–7 days when stored at 4°C and 5–6 days at 7°C. Likewise, pretreatment of MAP carcasses with the same buffer extended the shelf‐life to >36 and 35 days, compared with 22 and 13 days for the untreated MAP carcasses. Pretreatment of poultry with lactic acid buffer, with or without MAP, provides a potential alternative for improving the storage quality of poultry.
Viscoelastic Property Changes in Cheddar Cheese During Ripening
Authors: ROSENBERG M. , WANG Z. , CHUANG S.L. , SHOEMAKER C.F. 
Published: August 2006

ABSTRACTThe rheological properties of pasteurized and raw milk Cheddar cheese were studied using oscillatory dynamic measurements, and a specially designed rheometer fixture that prevented specimen slippage. Dynamic measurements within the linear viscoelastic range were made throughout ripening. Within‐cheese changes, as related to ripening time, as well as between‐cheese‐type differences in G’ and G” were observed. Differences in rheological characteristics were attributed to proteolytic activities in Cheddar cheese during ripening. Specific peptide profiles associated with proteolysis during ripening may affect cheese rheological properties.
Physical Aging of Maltose Glasses
Authors: SCHMIDT SHELLY J. , LAMMERT AMY MARIE 
Published: August 2006

ABSTRACTPhysical aging is the alteration in the physical properties of a glass, as a function of time, at temperatures below its glass transition temperature (Tg). The physical aging of maltose glasses, prepared from maltose monohydrate sugar, was studied using differential scanning calorimetry (DSC). The maltose was aged at 30°C for times ranging from 5 min to ∼ 10 days. The Tg and change in heat capacity of the unaged and aged maltose glasses were measured. The change in enthalpy relaxation with aging time was determined by integrating the difference between the aged and the unaged DSC thermograms. The enthalpic relaxation data were adequately described by the Williams‐Watts equation.
Gelation of Calcium‐Reduced and Lipid‐Reduced Whey Protein Concentrates as Affected by Total and Ionic Mineral Concentrations
Authors: MEI F.‐I. , LAYE I. , KARLESKIND D. , MORR C.V. 
Published: August 2006

ABSTRACTRheological and microstructural properties of five dialyzed whey protein concentrate (WPC) gels were investigated. Maximum WPC gel hardness as determined by shear stress (ST) was observed at 2.7–4.5 mM Ca and 0.6–1.1 mM Ca2+concentrations with a Ca ionization of 20–25%. Gel cohesiveness by shear strain (SN) correlated with total lipid and phospholipid (PLP) concentrations and percent of lipid unsaturation. Microstructural characteristics of the gels, as determined by light microscopy (LM), confirmed their water holding capacity (WHC) and rheological properties.
Gelation Properties of Ovalbumin as Affected by Fatty Acid Salts
Authors: YUNO‐OHTA NAOKO , TORYU HIROKO , HIGASA TAKAHIKO , MAEDA HIDEO , OKADA MITSUKO , OHTA HIROYUKI 
Published: August 2006

ABSTRACTThe physicochemical properties of heat‐induced ovalbumin (OVA) gels containing fatty acid salts (FAS) were investigated. Water‐holding ability and transparency markedly increased in the presence of sodium caprate or sodium laurate. At 9% of the protein concentration transparent and hard gels formed; at 7%, transparent and soft gels formed. Scanning electron microscopy showed that the transparent gels had a more homogeneous structure than turbid gels without FAS. Differential scanning calorimetry indicated that denaturation temperature of OVA was decreased and the peaks became broader after addition of FAS.
Oil‐in‐Water Emulsions Stabilized by Sodium Caseinate or Whey Protein Isolate as influenced by Glycerol Monostearate
Authors: EUSTON SUSAN E. , SINGH HARJINDER , MUNRO PETER A. , DALGLEISH DOUGLAS G. 
Published: August 2006

ABSTRACTCompetitive adsorption between glycerol monostearate (GMS) and whey protein isolate (WPI) or sodium caseinate was studied in oil‐in‐water emulsions (20 wt % soya oil, deionized water, pH 7). Addition of GMS resulted in partial displacement of WPI or sodium caseinate from the emulsion interface. SDS‐PAGE showed that GMS altered the adsorbed layer composition in sodium caseinate stabilized emulsions containing < 1.0 wt % protein. Predominance of β‐casein at the interface in the absence of surfactant was reduced in the presence of GMS. The distribution of α‐lactalbumin and β‐lactoglobulin between the aqueous bulk phase and the fat surface in emulsions stabilized with WPI was independent of the concentration of added protein or surfactant.
Degradation Kinetics of Green Color and Chlorophylls in Peas by Colorimetry and HPLC
Authors: STEET J.A. , TONG C.H. 
Published: August 2006

ABSTRACTThe kinetics of chlorophyll degradation and visual green color loss in pureed green peas with 80% moisture (w/w) were determined at 70, 80 and 90 C. The –a value from a tristimulus colorimeter was chosen as the physical property and a technique based on fractional conversion was developed in the determination of kinetic parameters of visual green color loss. The degradation of chlorophyll a, chlorophyll b and greenness followed a first order reaction and the temperature dependence of these reactions indicated an Arrhenius relationship. The activation energies were 19.5, 17.1 and 18.2 kcal/mol, respectively.
Stability and Color of Unreported Wine Anthocyanin‐derived Pigments
Authors: SARNI‐MANCHADO P. , FULCRAND H. , SOUQUET J‐M. , CHEYNIER V. , MOUTOUNET M. 
Published: August 2006

ABSTRACTGrape anthocyanin‐3‐glucosides and unreported natural pigments characterized as vinylphenol anthocyanin‐3‐glucoside adducts were studied. Our investigations were undertaken to compare color and stabilities when processed and stored under identical conditions. Studies of molecular concentration, color density and Hunter color values were done at pH levels. Grape anthocyanin‐3‐glucosides were less stable than their 4‐vinylphenol derivatives and the color stability of the unreported pigments was higher than that of anthocyanin‐3‐glucosides. Moreover, the compounds were resistant to SO2 discoloration whereas anthocyanins were completely bleached.
Methods to Determine Partition Coefficient of Organic Compounds in Water/Polystyrene Systems
Authors: GAVARA RAFAEL , HERNANDEZ RUBEN J. , GIACIN JACK 
Published: August 2006

ABSTRACTThree experimental techniques were employed to determine the partition coefficient (K) of toluene, d‐limonene, and ethyl acetate between water and polystyrene. These techniques were gas chromatography, (GC) gel permeation chromatography (a novel approach), and a dynamic thermal stripping‐thermal desorption procedure. Comparative results of K values, range of applicability and the limitations of each technique were determined. GC was very suitable for systems showing high K values, while gel permeation chromatography was excellent for direct measurement of sorbed compounds. Statistical analysis of results and kinetics of the sorption process were included. Values of K were 800 for toluene, 5100 for d‐limonene and 1.9 for ethyl acetate.
Mechanical and Barrier Properties of Edible Chitosan Films as affected by Composition and Storage
Authors: BUTLER B.L. , VERGANO P.J. , TESTIN R.F. , BUNN J.M. , WILES J.L. 
Published: August 2006

ABSTRACTOxygen permeability coefficients (OP), water vapor permeability coefficients (WVP), ethylene permeability coefficients (EP), tensile strength (TS) and percent elongation (%E) at break values were determined for chitosan films plasticized with glycerin at two concentrations (0.25 and 0.50 mL/g chitosan). Film samples were tested after 0, 2, 4, 8 and 12 wk of storage. After an initial drop in permeability during the first 2 wk of storage, mean OP (4.6 × 10−5 cc/m‐day‐atm) and mean EP (2.3 × 10−4 cc./m.day.atm) remained constant while mean WVP (2.2 × 10−1 g/m‐day‐atm) decreased with respect to storage time. TS values (15–30 MPa) decreased and %E values (25%–45%) increased with respect to storage time. The stability of OP and EP values with storage was not expected, while the change in mechanical properties was as expected.
Mathematical Model for Perforation Effect on Oxygen and Water Vapor Dynamics in Modified‐Atmosphere Packages
Authors: FISHMAN SVETLANA , RODOV V. , BEN‐YEHOSHUA S. 
Published: August 2006

ABSTRACTA mathematical model was developed to study the influence of film perforations on O2 concentration and relative humidity in the atmosphere in a package containing fresh fruits. The model included equations describing fruit respiration and transpiration as well as permeation of oxygen and water vapor through the perforated film. Closed‐system experiments with mango fruit revealed a linear dependence of respiration rate on O2 concentration. The model allowed analytical computation of the time course of in‐package O2 concentration and relative humidity, and the results were in good agreement with experimentally measured values. Perforations had a much more pronounced effect on O2 concentration than on relative humidity. The model enabled practical predictions for designing modified‐atmosphere packaging.
Rheological, Thermal and Microstructural Properties of Whey Protein‐Cassava Starch Gels
Authors: AGUILERA J.M. , ROJAS E. 
Published: August 2006

ABSTRACTMixed gels of cassava starch (CS) and a whey protein isolate (WPI), obtained by heating solutions of 10% total solids, pH 5.75 to 85°C, were characterized as a function of the starch fraction, θs, by axial compression, small‐amplitude oscillatory rheometry, differential scanning calorimetry (DSC) and scanning electron microscopy (SEM). Gelation did not occur for θs > 0.7. In the range 0<θs < 0.4 mixed gels showed higher mechanical (E, elastic modulus) and rheological (G′, storage modulus) properties than pure gels, with maximum values for θs= 0.2–0.3. Viscoelastic measurements as a function of time showed that gels containing higher levels of WPI developed a larger G. Blends of both biopolymers showed independent thermal transitions in DSC measurements, related to gelatinization and denaturation. Microstructure of a mixed gel formed at θs= 0.2 showed a continuous matrix formed by strands of WPI particle aggregates and an independent CS phase.
Volatiles Retention as Influenced by Method of Addition during Extrusion Cooking
Authors: KOLLENGODE ANANTHA N.R. , HANNA MILFORD A. , CUPPETT SUSAN 
Published: August 2006

ABSTRACTNormal corn starch with 15 to 21% (db) moisture content was extrusion‐cooked in a twin‐screw extruder. Cinnamaldehyde, nonanoic acid, 3‐octanone and eugenol, at concentrations of 1 to 5% (w/w), were either premixed with the feed or injected into the barrel. Response surface methodology was used to predict percent initial amount retained. Radial expansion ratios were different when volatile components were premixed with the feed for all components except 3‐octanone. Only nonanoic acid influenced (P > F = 0.001) specific mechanical energy values due to the method of addition. Volatile component retention was enhanced when they were injected into the extruder barrel as compared to pre‐mixing with the feed.
Amperometric Biosensor for Total Histamine, Putrescine and Cadaverine using Diamine Oxidase
Authors: MALE KEITH B. , BOUVRETTE PIERRE , LUONG JOHN H.T. , GIBBS BERNARD F. 
Published: August 2006

ABSTRACTDiamine oxidase was purified from porcine kidney to homogeneity and immobilized onto a porous preactivated nylon membrane. The enzymic membrane was attached to an amperometric electrode for determination of the total concentrations of histamine, cadaverine and putrescine accumulated in fish fillets during storage. For detecting hydrogen peroxide released, the working platinum electrode was poised at +400 mV vs Ag/AgCl to prevent electrode fouling as well as minimize electroactive interferences. The biosensor was linear up to 6 mM with a lower detection limit of 25 μM for the three substrates and steady state response was achieved within 1.5 min. The enzyme membranes were stable at 5°C for 2 mo and usable for at least 60 assays.
Escherichia coli O157: H7 Growth in Laboratory Media as Affected by Phenolic Antioxidants
Authors: OGUNRINOLA OLUYEMI A. , FUNG DANIEL Y.C. , JEON IKE J. 
Published: August 2006

ABSTRACTFive strains of Escherichia coli O157:H7 with ATCC 11775 E. coli were grown in brain heart infusion (BHI) broth (pH 5.8, adjusted with citric acid) and treated with butylated hydroxyanisole (BHA), butylated hy‐droxytoluene (BHT), tertiary butylhydroquinone (TBHQ), and propyl gallate (PG) individually or combined. Additives ranged from 100–400 ppm with inocula levels between 5 and 104 CFU/mL in tissue culture plates or in flasks; samples were incubated at 4°C or 37°C for 24 hr. Additive antimicrobial efficacy varied with inoculum level and incubation temperature. BHA at <200 ppm was bactericidal on all strains. Poly‐hydroxyl additives (TBHQ, PG) were less effective at 4°C. BHA‐BHT combinations were synergistic at 4°C.
Bactericidal Activity of Aqueous Chlorine and Chlorine Dioxide Solutions in a Fish Model System
Authors: LIN WEI‐FANG , HUANG TUNG‐SHI , CORNELL JOHN A. , LIN CHENG‐MAO , WEI CHENG‐I 
Published: August 2006

ABSTRACTA commercial ClO2‐producing solution killed mostly Escherichia coli, Listeria monocytogenes Scott A and its streptomycin‐resistant (StrR) strain at 15, 10, and 7.5 ppm, respectively, while aqueous ClO2 and chlorine achieved similar results against the tested strains at 20 and 25 ppm, respectively. Aqueous ClO2 and the commercial solution were more effective than aqueous chlorine in killing StrR‐L. monocytogenes inoculated on fish cubes (mangrove snapper) at 3.4 × 103 or 2.4 × 106 CFU/g, as well as in solutions washed off the cubes. Fish cubes treated with aqueous chlorine or ClO2 contained negligible chlorine residues, while the commercial treatment samples contained chlorite and some free and combined available chlorine.
Physical and Sensory Properties of Milk Chocolate Formulated with Anhydrous Milk Fat Fractions
Authors: FULL N.A. , REDDY S. YELLA , DIMICK P.S. , ZIEGLER G.R. 
Published: August 2006

ABSTRACTMaximum additions of milk fat that produced temperable milk chocolates were anhydrous milk fat (AMF), middle‐melting fraction (MMF) or low‐melting fraction (LMF) up to 40 wt % total fat, and high‐melting fraction (HMF) up to 35%. The solid fat content (SFC), melting point, melting enthalpy, instrumental and sensory hardness of milk chocolates decreased with increasing milk fat addition. No differences in sensory attributes sweetness, milk powder, chocolate, butter flavor or thickness of melt were observed. Chocolate with 40% MMF or LMF had greater milk flavor than that with 12.2% HMF. Onset of melt correlated (r = 0.96) with melting enthalpy. No differences between types of milk fat (AMF, HMF, MMF, LMF) were observed for any textural attribute assessed.
Information Affects Consumer Assessment of Sweet and Bitter Solutions
Authors: DELIZA ROSIRES , MacFIE HALLIDAY J.H. , HEDDERLEY DUNCAN 
Published: August 2006

ABSTRACTWe examined the effects of information on consumer's perception of basic tastes and tested the hypothesis that individual variations in taste sensitivity may be inversely correlated with persuasiveness. 111 subjects were grouped based on ability to rate sweet and bitter solutions (high, medium, and low ability) and the effects of varying information about the solutions before assessment were measured. Consumers changed ratings after reading the information regardless of their ability. When a similar experiment was carried out with 23 trained people, information had no effect on ratings. Results suggest that other factors (such as experience, training) control the way consumers are influenced by information when assessing sensory attributes.
Solubilization Kinetics of Triacyl Glycerol and Hydrocarbon Emulsion Droplets in a Micellar Solution
Authors: COUPLAND JOHN N. , WEISS JOCHEN , LOVY ALENKA , McCLEMENTS D. JULIAN 
Published: August 2006

ABSTRACTSolubilization of oil molecules in surfactant micelles can have pronounced effects on the physicochemical properties of oil‐in‐water emulsions, e.g., reaction rates, distribution of nonpolar ingredients, emulsion stability and controlled flavor release. Static light‐scattering was used to compare the solubilization kinetics of corn oil droplets with those of n‐hexadecane droplets (ø= 0.02 wt%, d32= 0.3 μm) in a micellar surfactant solution (2 wt% Tween 20). The n‐hexadecane droplets were completely solubilized by the micelles within 5 days, but no change was observed in the corn oil emulsíon Possible reasons for the observed differences in solubilization kinetics were related to the molecular geometry and size of the oil molecules.
Properties of Biopolymers from Cross‐linking Whey Protein Isolate and Soybean 11S Globulin
Authors: YILDIRIM M. , HETTIARACHCHY N.S. , KALAPATHY U. 
Published: August 2006

ABSTRACTBiopolymers were prepared by cross‐linking whey protein isolate (WPI) and soybean 11S using transglutaminase. Electrophoretic pattern, solubility, emulsification, hydrophobicity and foaming properties of the biopolymers were determined. SDS‐PAGE showed bands corresponding to high‐molecular‐weight components (MW>200 kDa). Biopolymer solubility was > 90% at pH 3 and below, and at pH 7 and above. Emulsifying properties of biopolymers were lower than those of WPI. The foaming capacity of the biopolymers (23.6 mL) and WPI/11S mixture (22.7 mL) were similar to that of egg albumin (20.3 mL). The foaming stability of the biopolymers (122 min) was higher than that of WPI/11S mixture (33.7 min), and was similar to that of egg albumin (132 min).
Relative Proteolytic Action of Milk‐Clotting Enzyme Preparations on Bovine α‐, β‐ and β‐casein
Authors: USTUNOL Z. , ZECKZER T. 
Published: August 2006

ABSTRACTConcentrations of seven milk‐clotting enzyme preparations were standardized to equal clot times. Portions of bovine αs‐, β‐ and κ‐casein were treated with enzymes. Proteolytic activity of the coagulants on each casein fraction was determined using the TNBS (2,4,6‐trinitrobenzene‐sulfonic acid) procedure. Recombinant chymosin showed the lowest degree of proteolysis on αs‐ and β‐caseins. Excessive proteolysis of calf rennet appeared to be due to the pepsin fraction. M. miehei and M. pusillus var Lindt proteases showed similar degradation of caseins, but M. pusillus var Lindt was more proteolytic when β‐casein was the substrate. C. parasitica protease showed the highest degree of proteolysis on αs‐ and β‐caseins but was the least proteolytic on κ‐casein.