bluuebunny/crossref_metadata_2025_split huggingface dataset:
Lipophilization of β‐lactoglobulin: Effect on allergenicity and digestibility
Authors: AKITA E. M. , NAKAI S. 
Published: August 2006

ABSTRACTβ‐Lactoglobulin was chemically modified by covalent attachment of different levels of stearic acid and the effect on allergenicity and digestibility of the protein was evaluated. A decreased in vitro digestibility was observed with extent of lipophilization (stearic acid incorporation). Increased ability to elicit immunoglobulin E (IgE) antibodies, determined by heterologous passive cutaneous anaphylaxis, was observed at low lipophilization (attachment of fatty acid). Medium level of lipophilization decreased this ability and at high lipophilization the ability to elicit IgE antibodies and was almost destroyed. Low and medium lipophilization increased immunoglobulin G (IgG) binding ability as measured by enzyme‐linked immunosorbent assay. High lipophilization decreased the IgG binding ability.
Rotational Diffusivity of Solutes in Concentrated Casemates: Influence of Glycosylation
Authors: MESTE. M. LE , VIGUIER. L. , LORIENT D. , SIMATOS D. 
Published: August 2006

ABSTRACTNumerous factors control the diffusion of small molecules in concentrated polymeric systems. The aim of the present work was to study the influence of an internal plasticization treatment (glycosylation) of a protein (caseinate) on the rotational diffusivity of nitroxide radicals as a function of hydration. Rotational diffusivity was measured using Electron Spin Resonance. High levels of glycosylation improved the protein flexibility, and, above a given level of mobility, this higher flexibility was accompanied by an increased rotational diffusivity of the small solutes. Water acts as a plasticizer by increasing the free volume of the system and as a solvent by dispersing the molecules.
Strawberry Polyphenoloxidase: Its Role in Anthocyanin Degradation
Authors: WESCHE‐EBELING PEDRO , MONTGOMERY MORRIS W. 
Published: August 2006

ABSTRACTTwo purified fractions of strawberry polyphenoloxidase (PPO) were used in model systems containing D‐catechin alone or in combination with either pelargonin or cyanin. Km values using D‐catechin were 0.5 mM and 0.41 mM and Vmax 82,700 and 18,800 nmoles O2/min/ mg protein, respectively, for each isozyme. Reaction of PPO with D‐catechin led to the formation of yellow‐brown pigments with maximum absorbance at 390 nm. Little PPO activity could be detected using cyanin as a substrate and no activity with pelargonin. PPO and D‐catechin together caused the loss of 50 to 60% of the anthocyanin pigments after 24 hr at room temperature with the formation of a precipitate.
Use of Magnetic Resonance Procedures for Measurement of Oil in French‐style Dressings
Authors: HEIL J. R. , PERKINS WILLIAM E. , MCCARTHY MICHAEL J. 
Published: August 2006

ABSTRACTMagnetic resonance imaging and spectroscopy techniques have been developed for measuring percentage of edible oil in French‐style salad dressings. In imaging, one takes advantage of the variations in signal intensities related to differences in relaxation times of the oil and aqueous phases, and of the proportionality of projected frequencies to spatial distribution of sample constituents. In spectroscopy, percentage of oil is determined from standard curves where the integrals of oil/ total spectra are correlated to known amounts of oil in standard preparations. Both procedures permit rapid, nondestructive analysis of commercially packaged dressings in unopened bottles with nonmagnetic closures. Results obtained in imaging or by NMR spectroscopy were within ± 2% of the expected values.
Differential Scanning Calorimetry of Mung Bean Starch
Authors: CALIFANO A. N. , AÑÓN M. C. 
Published: August 2006

ABSTRACTMung bean starch‐water mixtures at water content between 13.6% and 90.2% (volume fraction of water V1 0.20 and 0.94) were studied by differential scanning calorimetry (DSC) and subjected to microscopic examinations afterwards. Only a monophasic endotherm appeared for water contents above 67% while for water contents between 67% and 37.3% a biphasic endotherm was found by DSC. No endothermic transition was observed for water levels below 37.3%. The melting temperature of the most perfect crystallites was correlated to the volumetric fraction of water, thus, enthalpy, entropy and extrapolated melting temperature of the transition were calculated.
Effects of Pre‐decortication Drying Treatment on the Microstructure of Cowpea Products
Authors: HUNG Y.‐C , McWATTERS K. H. , PHILLIPS R.D. , CHINNAN M.S. 
Published: August 2006

ABSTRACTA pretreatment process developed to prepare cowpeas for mechanical decortication by dry abrasion involves wetting, equilibrating, and drying. Drying temperatures of 50°C, 70°C, 90°C, 110°C, and 130°C affected the microstructure of cowpea seeds, meal and akara (fried cowpea paste). Severe heat treatment damaged the middle lamella of cotyledon cells, changed the birefringence property of starch granules, reduced the amount of air incorporated in whipped paste and produced akara with a nonuniform, dense structure.
Moisture Sorption Characteristics of Ground Sunflower Nutmeat and its Products
Authors: MOK C. , HETTIARACHCHY N. S. 
Published: August 2006

ABSTRACTMoisture sorption characteristics of sunflower nutmeat products (ground nutmeat, meal, protein concentrate and protein isolate) were investigated at temperatures 10°C, 20°C and 30°C, and the results were analyzed according to various sorption isotherm models. The best‐fit models were the G.A.B. (Guggenheim‐Anderson‐de Boer) model for the ground nutmeat and the cubic polynomial model for the meal, the protein concentrate and the protein isolate. The Chen‐Clayton model was the best‐fit model for describing temperature effect in all the materials studied. The G.A.B. monolayer values were higher than the B.E.T. monolayer values for the materials studied.
Fate of Singrin in Methanol/Ammonia/Water‐Hexane Extraction of B. juncea Mustard Seed
Authors: SHAHIDI FEREIDOON , GABON JACQUELINE‐ELIZABETH 
Published: August 2006

ABSTRACTThe individual glucosinolates present in B. juncea mustard seed were determined. Sinigrin (allyl glucosinolate) was the major glucosinolate of mustard seed and constituted 92.9% of the total glucosinolates. The effect of CH3OH/NH3/H2O‐hexane treatment on the concentration of glucosinolates was studied. Over 97% of sinigrin originally present in the seed was removed by the above solvent extraction system, mainly in the intact form. Breakdown products of sinigrin were quantified in the treated meal, in the extracted oil and in the polar phase (gums). Aglycon products were allyl cyanide, allyl isothiocyanate and 2,3‐epithiopropane cyanide. Sugar breakdown products were glucose, thioglucose, thioglucose dimer and furfuryl alcohol. Desulfosinigrin was a minor decomposition product and might have acted as an intermediate in the decomposition of sinigrin.
Proteolysis of αs1‐Casein by Papain in a Complex Environment. Influence of Ionic Strength on the Reaction Products
Authors: SANOGO T. , PAQUET D. , AUBERT F. , LINDEN G. 
Published: August 2006

ABSTRACTThe influence of NaCl on bovine αs1‐casein (αs1‐CN) hydrolysis by papain (EC 3.4.22.2) was studied at pH 6.5 and 40°C. The electrophoretic analysis in presence of sodium dodecyl sulfate (SDS), showed that αs1‐CN was sequentially hydrolyzed as the reaction time increased. The analysis by isoelectric focusing electrophoresis showed that after 1 min, the resulting peptides had their isoelectric point (pl) assessed between 4 and 9. With the increase of NaCl concentration, two peptides of apparent pl near pH 5 and 8.5 were progressively liberated. The chromatographic analysis by reverse phase HPLC showed that a major peak, observed after 1 min of reaction, persisted in the hydrolysates obtained in the presence of salt at all reaction times. It was concluded by the peptidic sequence determination that the hydrophobic C‐terminal region of αs1‐CN was not hydrolyzed in the presence of NaCl.
Proteolysis of αs1‐Casein by Papain in a Complex Environment. Influence of Ionic Strength on the Kinetic Constants
Authors: SANOGO T. , PAQUET D. , LINDEN G. 
Published: August 2006

ABSTRACTThe influence of αs1‐casein concentration on the hydrolytic activity of papain was studied. High substrate concentration was inhibitory. In presence of NaCl, the papain affinity for αs1‐casein increased (the apparent Michaelis constant (Km. app.) decreased from 9.4 10−5 to 5.6 10−5 M) and was lower for 0.08M NaCl. The maximum velocity (Vmax app‐) was independant from NaCl concentration below 0.34M but decreased above. The enzyme‐substrate affinity was increased by the addition of urea, but the Vmax app. decreased. The inhibitory effect of excess substrate was more important with the presence of both urea and NaCl. Acetylation of αs1‐casein showed that Km. app. (21.2 10−5M) was independant of salt concentration, while the Vmax app. varied, and the substrate inhibitory activity was suppressed.
The Leidenfrost Phenomenon: Experimental Investigation of the Vaporization of Nitrogen Droplets on a Food Surface
Authors: AWONORIN S. O. , LAMB J. 
Published: August 2006

ABSTRACTThe vaporization of liquid nitrogen droplets at rest on a gelatin slab of food material was investigated in relation to heat transfer in food freezing. Measurements were made of changes in droplet sizes during evaporation using a photographic technique while varying the slab surface temperature from + 10°C to ‐ 120°C at atmospheric pressure. The measured values of the vaporization time were about 12% higher than those theoretically predicted, and about 15% lower for droplets contaminated with moisture.
Crystallization Kinetics of Alpha‐Lactose Monohydrate in a Continuous Cooling Crystallizer
Authors: SHI Y. , LIANG B. , HARTEL R. W. 
Published: August 2006

ABSTRACTThe crystallization of alpha‐lactose monohydrate in a continuous cooling crystallizer was investigated at various temperatures and super‐saturations. The population balance model was used to analyze the product crystal size distribution as determined by the Coulter Multi‐Sizer for each condition studied. Nucleation and growth values were thereby determined for each temperature and supersaturation. Kinetic models were then developed for both nucleation and growth to demonstrate the effects of the operating parameters. The results showed that the nucleation process had a temperature dependence with an activation energy of 17.0 kcal/mole and that nucleation increased with the 1.9 power of supersaturation and the 1.0 power of the suspension density (mass of crystals). The growth process was found to have a temperature dependence with an activation energy of 22.1 kcal/mole and to be a second order function of the supersaturation.
Replacement of Carbon‐refined Corn Syrups with Ion‐exchanged Corn Syrups in Ice Cream Formulations
Authors: GOFF H. D. , McCURDY R. D. , GULLETT E. A. 
Published: August 2006

ABSTRACTIce cream was manufactured utilizing ten corn syrups at 5% (dry basis) in the mix, 30 DE, 42 DE, 42 DE high maltose (HM), 55 DE HM and 64 DE, each of which was processed through the carbon‐refined and ion‐exchanged processes. An increase in DE of the syrup led to a decrease in mix viscosity, a decrease in the freezing point of the mix, a decrease in fat destabilization and a decrease in firmness of the ice cream. The ion‐exchanged syrups decreased the mix viscosity and produced a drier ice cream with greater fat destabilization but had no influence on mix freezing point depression, overrun, firmness or meltdown. Sensory results from the 42DE HM and 55DE HM carbon‐refined and ion‐exchanged products evaluated in this study showed no differences in sweetness or texture. The flavor and acceptability of 42DE HM carbon‐refined syrup in ice cream was preferred less than the 42DE HM or 55DE HM ion‐exchanged syrups.
Potassium Sorbate Permeability of Methylcellulose and Hydroxypropyl Methylcellulose Coatings: Effect of Fatty Acids
Authors: VOJDANI FAKHRIEH , TORRES J. ANTONIO 
Published: August 2006

ABSTRACTSurface microbial stability is a major determinant of the shelf life of refrigerated meat products. Surface microbial growth has also been noticed in intermediate moisture foods exposed to temperature fluctuations. One solution to this problem is to apply edible coatings to the food surface which control diffusion of antimicrobial agents into the food. Films with such properties were identified using a permeability cell. Methyl‐ and hydroxypropyl methylcellulose mixed with lauric, palmitic, stearic and arachidic acid significantly lowered the potassium sorbate permeation rate relative to cellulose ether films containing no fatty acids. Permeability determinations at 5, 24, 32 and 40°C showed excellent agreement with the Arrhenius activation energy model for the permeation process.
Effects of Lactic Acid on Epimysial Connective Tissues of Muscles Used for Restructured Beef Steaks
Authors: WHITING R. C. , STRANGE E. D. 
Published: August 2006

ABSTRACTIsolated strips of epimysium from beef forequarter muscles were treated with several acids and other chemicals to degrade the connective tissue. Lactic acid significantly reduced the shear force to penetrate the strips. Muscles were excised intact from beef clod, immersed in 0.5M lactic acid for 30 min at 23°C diced and restructured into steaks. This significantly decreased the amount of connective tissue, shear force values in the restructured steaks, and water binding compared to steaks made from untrimmed muscles.
Analysis of Volatiles Related to Warmed over Flavor of Cooked Chevon
Authors: LAMIKANRA VERIAN T. , DUPUY HAROLD P. 
Published: August 2006

ABSTRACTThe development of warmed over flavor (WOF) in cooked chevon was monitored from its Tenax trapped volatiles by direct gas chromatography (GC). WOF markers, pentanal, hexanal, heptanal, 2,‐3‐octanedione and nonanal were identified from volatile profiles obtained with packed poly MPE coated Tenax‐GC column. These volatile markers as well as the total volatiles increased over 6 days storage of cooked chevon at 4°C. Increase in hexanal was more rapid than the other WOF markers. Results suggest WOF development in cooked chevon is more rapid than reported rates for other cooked meats.
Thiamin Retention and Other Characteristics of Cooked Beef Loin Roasts
Authors: COOKSEY K. , KLEIN B. P. , McKEITH F. K. 
Published: August 2006

ABSTRACTBeef loin roasts were prepared by three procedures that simulated home, foodservice or commercial methods for precooking meat prior to vacuum packaging. Roasts were prepared by conventional electric (176.5°C), cook‐in‐package waterbath (70°C water), or smokehouse (ambient temperature) heating. Yield, thiamin, fat, water content, and Instron tenderness of roasts were determined. Raw roasts had higher (P<0.05) water and free water content. All cooked roasts were significantly lower in thiamin content (dry, fat free basis) and thiamin retention (true and dry, fat free basis) than raw roasts (P<0.05). No differences were observed between cooking procedures evaluated (P>0.05), suggesting that most heat processing treatments used for precooking packaged meat result in similar quality products.
Selective Inhibition of Lectin Induced Rabbit Erythrocyte Agglutination by Hydrolysates of Skeletal Beef Protein
Authors: MEDINA M. B. 
Published: August 2006

ABSTRACTSoybean lectin (SBL) induced agglutination of rabbit red blood cells (RRBC) was selectively inhibited by partial tryptic hydrolysates of beef protein isolate and all‐beef frankfurter. These interactions have been utilized to design a noninstrumental agglutination method to detect nonbeef muscle protein in meat products. The presence of non‐beef muscle proteins in cooked sausages is reflected by a reduced level of inhibition established for the all‐beef skeletal muscle hydrolysate. The method effectively detected the presence of 10‐50% non‐beef proteins (soya, pork, pork rind, chicken, turkey and surimi) substituted in all‐beef frankfurter.
Polymers Decrease Cleaning Time of an Ultrafiltration Membrane Fouled with Pectin
Authors: TZENG;and WEN C. , ZALL ROBERT R. 
Published: August 2006

ABSTRACTAn ultrafiltration system fouled by pectin solutions was used as a model system. The fouled membrane flux was fully restored by circulating 0.5% NaOH solution for 1 hr. By adding 0.003% polyethylene oxide) in 0.5% NaOH solution, the cleaning time required to fully recover flux of the fouled membrane was reduced to 2 min. The mechanism of improving cleaning efficiency may not be wholly attributed to the scouring effect of the polymer on the membrane surface. The cleaning and rinsing results suggest that polymers in cleaning solutions convert the pectin foulant into a foulant‐polymer complex which could be readily rinsed from the membrane surface by water.
Improved Diazotization‐coupling Technique for Analysis of Methyl Anthranilate in Grape Products
Authors: EKANAYAKE ATHULA , SMITH R. STEVEN , NELSON PHILIP E. 
Published: August 2006

ABSTRACTMethyl anthranilate was determined in grape products by diazotizing with 1M HC1 and 1% sodium nitrite and coupling the diazonium salt with N‐1‐naphthylethylenediamine dihydrochloride in situ. The chromophore which formed had an extinction coefficient of 42,000 mole−1L cm−1 and color formation correlated with concentration in accordance with Beer's Law up to about 100 μg methyl anthranilate. Grape essence samples with 3 to 124 μg mL−1 methyl anthranilate were used to evaluate the method against a gas chromatographic technique. The correlation coefficient was >0.99 between the two methods. Compared with existing methods, this new method has the advantage of not requiring stringent reaction times or conditions.
Effect of Animal Age on the Tenderness of Selected Beef Muscles
Authors: SHORTHOSE W.R. , HARRIS P.V. 
Published: August 2006

ABSTRACTThe tenderness of 12 beef muscles from animals of 8 different age groups (ranging from 1 to about 60 months old) which were treated to minimize pre‐rigor myofibrillar shortening, have been assessed using objective and subjective methods. The mean tenderness of these 12 muscles significantly (p<0.001) decreased with age. The rate of increase in the toughness of individual muscles with animal age was related to their connective tissue strength. Psoas major muscles were almost unaffected by increasing animal age whereas high connective tissue strength muscles, such as the Biceps femoris, trebled in toughness. A comparison of the different muscles revealed that one of the least representative was the often used M. longissimus dorsi.
Lipid Oxidation in Chicken Muscles and Skin After Roasting and Refrigerated Storage of Main Broiler Parts
Authors: PIKUL JAN , KUMMEROW FRED A. 
Published: August 2006

ABSTRACTThe muscles and attached skin of fresh chicken broiler parts, which were roasted in a convection oven and subsequently kept at 4°C for 4 days were analyzed for lipid oxidation products (LOP). Roasting and refrigerated storage significantly increased the amount of malonaldehyde which occurred faster in the skin than in the muscles. Also, after roasting, lipid oxidation fluorescence products increased in the aqueous phase and, after refrigerated storage, in the organic phase of Folch extracted muscles and skin. The lowest concentration of LOP was found in roasted, separated parts of broilers, especially in the drumsticks and wings as opposed to roasted carcass halves or quarters. The absolute amount of LOP in muscles and skin after roasting was a result of initial concentrations of LOP in raw samples and the type of roasted broiler parts.
Bacterial Growth and Histamine Production on Vacuum Packaged Tuna
Authors: WEI C.I. , CHEN C.‐M. , KOBURGER J. A. , OTWELL W. S. , MARSHALL M. R. 
Published: August 2006

ABSTRACTVacuum and nonvacuum packaged samples of tuna or tuna spiked with Klebsiella oxytoca T2, Morganella morganii JM or Hafnia alvei T8 were stored at 2°C and 10°C and examined for bacterial growth and histamine production on day 3, 6, 10 and 15. Unlike those stored at 2°C, tuna samples stored at 100°C showed significant bacterial growth over time and had high levels of histamine (>200 mg/100g tuna on day 15). Vacuum packaging did not show any beneficial effect in controlling bacterial growth and histamine production on tuna samples at these two temperatures. Low temperature storage was more effective than vacuum packaging in controlling histamine production by the bacteria tested.
Effects of Vacuum Packaging, Glazing, and Erythorbic Acid on the Shelf‐Life of Frozen White Hake and Mackerel
Authors: SANTOS E.E.M. , REGENSTEIN J.M. 
Published: August 2006

ABSTRACTThe quality changes during frozen storage of two underutilized species of fish: mackerel (Scomber scombrus), a fatty species, and white hake (Urophycis tenuis) a nonfatty, gadoid species, with or without a bag, vacuum, and/or erythorbic acid, were measured using the dimethy‐lamine (DMA) test for hake and the thiobarbituric acid (TBA) test for mackerel, and by Instron deformation, expressible moisture, thaw drip, cook loss, and sensory evaluation for both species. Texture deterioration and lipid oxidation limited the shelf‐life of hake and mackerel, respectively. Air (oxygen) prolonged the shelf‐life of hake but lessened that of mackerel. Erythorbic acid accelerated the rate of texture deterioration in hake but inhibited the rate of lipid oxidation in mackerel.
Omega‐3 Fatty Acids in Lake Superior Fish
Authors: WANG Y.J. , MILLER L.A. , PERREN M. , ADDIS P.B. 
Published: August 2006

ABSTRACTProximate analysis and fatty acid composition of eight commercially important species of Lake Superior fish were determined. Palmitic acid (C16:0) was the predominant saturated fatty acid, accounting for 68–79% of total saturated acids. Oleic acid (C18:1) was the most abundant monounsaturated fatty acid. Linoleic acid (C18:2), linolenic acid (C18:3), eicosapentaenoic acid (C20:5) and docosahexaenoic acid (C22:6) were the predominant polyunsaturated fatty acids. Brining, smoking and refrigerated storage caused a reduction in total lipid, but only a small loss in n‐3 fatty acids. The data revealed that most Lake Superior fish examined were excellent sources of polyunsaturated fatty acids with very high levels of omega‐3 (n‐3) fatty acids, especially eicosapentaenoic and docosahexaenoic acids.
Simultaneous Determination by HPLC of Fat‐Soluble Vitamins in Albacore (Thunnus alalunga)
Authors: POZO R. G. , SAITUA E. S. , UNCILLA I. , MONTOYA J.A. 
Published: August 2006

ABSTRACTThe fat‐soluble vitamins A, D and E were determined by a liquid chromatographic method. The vitamins were extracted from the tissues with chloroform and methanol, saponified and separated on a Lichrosorb normal phase column followed by UV detection. Recoveries of added vitamins in liver samples were 93.0% for vitamin A, 90.0% for vitamin D and 92.1% for vitamin E. The results from a study of fat‐soluble vitamins in samples of albacore showed that the vitamin A and D were found only in fish liver and vitamin E was found in the liver and the edible muscle.
Yield and Composition of Surimi from Pacific Whiting (Merluccius productus) and the Effect of Various Protein Additives on Gel Strength
Authors: CHANG‐LEE M.V. , LAMPILA L.E. , CRAWFORD D.L. 
Published: August 2006

ABSTRACTBased on round fish weight, the yields from processing Pacific whiting into surimi included 43.3% planks, 36.2% minced flesh, 23.8% washed and pressed flesh, 19.5% refined flesh and 21.4% surimi (91.7% refined flesh plus 8.3% cryoprotectants). After washing (3:1; watenminced flesh) and pressing twice, 40.6% of the original lipid and 77.4% of the original ash were removed from the minced flesh. Surimi contained 54% extractable myofibrillar protein. Egg white (EW), whey protein concentrate and soy protein isolate at 0 to 5.0% levels were evaluated as protein additives to heat‐set gels. EW, at the 3.0% level produced superior gel hardness and elasticity (P≤0.05).