title: Enhancement of "flavours" through enzymatic release of glutamate

authors: Juwono, Joshua

abstract: The sensory characteristics of food, in particular the flavours of food, play a very crucial role in the food industry. It is often what consumers associate most from food, and it is therefore crucial for food manufacturers like The Tatua Co-operative Dairy Company to produce flavour ingredients that are unique and of the highest quality.  
The Dairy Flavour Ingredients Business Unit at Tatua produces a range of dairy flavour ingredients including Butter, Cream and Milk, and Cheese Flavours. Tatua exports most of their flavour products worldwide to various food manufacturers, enhancing the flavour of the products that such manufacturers produce. Umami or savouriness is one of the five primary tastes. It is one of the most important flavour characteristic in dairy flavourings. In particular, umami is most needed in many of the different cheese flavourings produced by Tatua.  
This project focuses on optimising the release of glutamate from casein. Liberated glutamate with a commercial name HCP337 is used as a flavour enhancer, increasing the umami of the dairy flavourings that Tatua makes. Alternatively, the addition of monosodium glutamate (MSG) can also increase the umami of the flavours that Tatua makes, however this is not possible due to a couple of reasons: MSG has a negative reputation in the consumers’ mind, as many believe consumption of MSG can cause negative health effects; another reason is that addition of MSG would prevent Tatua from labelling their products as “natural”. Thus, the glutamate used for Tatua’s flavour ingredients is derived from the proteolysis of casein.  
Currently, the problem is that very little free glutamate is present in the HCP337 product even after a very long proteolysis. Therefore, the purpose of this project is to comprehensively examine the biochemistry of glutamate release in order to find the optimum proteolysis condition and use this knowledge to optimise the current process, increasing glutamate release. 
Three techniques were developed over the initial part of the study to quantify glutamate, glutamine, and pyroglutamic acid. A thorough set of samples from the HCP337 production process were then characterised. We found that indeed there was low glutamate content in the HCP337 product, and there was pyroglutamic acid in significant amounts. Stability tests of both glutamate and glutamine showed that glutamate is stable and not affected by the processing conditions. On the other hand, glutamine is very unstable and converted into pyroglutamic acid spontaneously under the processing conditions.  
With this information, various tests were performed with the focus of maximising glutamate yield from casein. These tests included: testing the proteolytic capacity of new and different enzymes at differing pH values with the hope of finding a better and more suitable enzyme at liberating glutamate from casein, the use of different acidifying agents in the HCP337 production process, and the screening of glutaminase activity within the new enzymes. The presence of glutaminase may further increase the glutamate yield, as glutaminase will convert the free glutamine released into glutamate instead of it spontaneously forming pyroglutamic acid. 
In summary, this study demonstrated that the current HCP337 production process is not designed to optimally release glutamate from casein. Altering the pH and enzyme combinations during hydrolysis did not appear to be effective strategies to increase glutamate release from casein. More tests on more enzyme should be conducted in the future in order to find enzymes that are most effective at releasing glutamate under the appropriate production process.

text: Enhancement of "flavours" through enzymatic release of glutamate The sensory characteristics of food, in particular the flavours of food, play a very crucial role in the food industry. It is often what consumers associate most from food, and it is therefore crucial for food manufacturers like The Tatua Co-operative Dairy Company to produce flavour ingredients that are unique and of the highest quality.  
The Dairy Flavour Ingredients Business Unit at Tatua produces a range of dairy flavour ingredients including Butter, Cream and Milk, and Cheese Flavours. Tatua exports most of their flavour products worldwide to various food manufacturers, enhancing the flavour of the products that such manufacturers produce. Umami or savouriness is one of the five primary tastes. It is one of the most important flavour characteristic in dairy flavourings. In particular, umami is most needed in many of the different cheese flavourings produced by Tatua.  
This project focuses on optimising the release of glutamate from casein. Liberated glutamate with a commercial name HCP337 is used as a flavour enhancer, increasing the umami of the dairy flavourings that Tatua makes. Alternatively, the addition of monosodium glutamate (MSG) can also increase the umami of the flavours that Tatua makes, however this is not possible due to a couple of reasons: MSG has a negative reputation in the consumers’ mind, as many believe consumption of MSG can cause negative health effects; another reason is that addition of MSG would prevent Tatua from labelling their products as “natural”. Thus, the glutamate used for Tatua’s flavour ingredients is derived from the proteolysis of casein.  
Currently, the problem is that very little free glutamate is present in the HCP337 product even after a very long proteolysis. Therefore, the purpose of this project is to comprehensively examine the biochemistry of glutamate release in order to find the optimum proteolysis condition and use this knowledge to optimise the current process, increasing glutamate release. 
Three techniques were developed over the initial part of the study to quantify glutamate, glutamine, and pyroglutamic acid. A thorough set of samples from the HCP337 production process were then characterised. We found that indeed there was low glutamate content in the HCP337 product, and there was pyroglutamic acid in significant amounts. Stability tests of both glutamate and glutamine showed that glutamate is stable and not affected by the processing conditions. On the other hand, glutamine is very unstable and converted into pyroglutamic acid spontaneously under the processing conditions.  
With this information, various tests were performed with the focus of maximising glutamate yield from casein. These tests included: testing the proteolytic capacity of new and different enzymes at differing pH values with the hope of finding a better and more suitable enzyme at liberating glutamate from casein, the use of different acidifying agents in the HCP337 production process, and the screening of glutaminase activity within the new enzymes. The presence of glutaminase may further increase the glutamate yield, as glutaminase will convert the free glutamine released into glutamate instead of it spontaneously forming pyroglutamic acid. 
In summary, this study demonstrated that the current HCP337 production process is not designed to optimally release glutamate from casein. Altering the pH and enzyme combinations during hydrolysis did not appear to be effective strategies to increase glutamate release from casein. More tests on more enzyme should be conducted in the future in order to find enzymes that are most effective at releasing glutamate under the appropriate production process.

year: 2016

title: Conspiratoria - the Internet and the Logic of Conspiracy Theory

authors: Ballinger, Dean Ross

subjects: conspiracy theory

abstract: This thesis is a theoretical investigation of the relationships between the logic of conspiracy theory and the Internet. It argues that the Internet can be conceptualised as a technocultural space conducive to the development of conspiracy belief and practice. Critical discourses regarding the relationships between mainstream media and the Internet are discussed as constituting the main points of connection between conspiracy theory and the Internet. With reference to radical discourses of media power, the study first considers conspiracy theorist’s conceptions of mainstream media as a site of conspiratorial control, and their configuration of the Internet as a medium which operates as a countervailing influence to mainstream media power. The study then considers cyber-cultural discourses, such as those of the second media age, that articulate the Internet as a site of democratic empowerment, and how these resonate with the democratic ideas that, in distorted forms, constitute key aspects of conspiracist belief. These two major discursive themes – the Internet as a counteractive force to mainstream media power, and the Internet as a site of democratic empowerment – are then discussed as forming the basis for radical configurations of the Internet as an alternative medium. The study then shifts into an examination of the Internet’s configuration as an alternative public sphere, and argues that this configuration constitutes the most significant point of connection between the Internet and the logic of conspiracy theory as the alternative principles of opposition to mainstream media and radical democratic activity correspond to central ideas of conspiracist thought. This argument is developed further through a discussion of alternative news practices, and the ways in which conspiracy theorists appropriate such practices as a means of legitimating their extremist beliefs within the alternative public sphere. A case study of the conspiracy news site Rense.com is then presented as an illustration of this appropriation-legitimation dynamic in action. The study concludes by arguing that the Internet does constitute a ‘conspiratorium’ for conspiracy theorists in relation to the ideas outlined above, and that conspiracy theory can – ironically – be seen as a major embodiment of the dominant technologically deterministic discourses that articulate the Internet as a ‘revolutionary’ technology. The arguments presented in this study are developed with reference to direct examples of online conspiracy theory beliefs and practices. Major theoretical bases for the study include the work of Atton (2004) on alternative media; Curran’s (2002) discussions of media power; Holmes’ (2005) and Mosco’s (2004) overviews of the cyber-utopian perspectives that have shaped the development of the Internet; and Keane’s (1991) work on the media and democracy.

text: Conspiratoria - the Internet and the Logic of Conspiracy Theory This thesis is a theoretical investigation of the relationships between the logic of conspiracy theory and the Internet. It argues that the Internet can be conceptualised as a technocultural space conducive to the development of conspiracy belief and practice. Critical discourses regarding the relationships between mainstream media and the Internet are discussed as constituting the main points of connection between conspiracy theory and the Internet. With reference to radical discourses of media power, the study first considers conspiracy theorist’s conceptions of mainstream media as a site of conspiratorial control, and their configuration of the Internet as a medium which operates as a countervailing influence to mainstream media power. The study then considers cyber-cultural discourses, such as those of the second media age, that articulate the Internet as a site of democratic empowerment, and how these resonate with the democratic ideas that, in distorted forms, constitute key aspects of conspiracist belief. These two major discursive themes – the Internet as a counteractive force to mainstream media power, and the Internet as a site of democratic empowerment – are then discussed as forming the basis for radical configurations of the Internet as an alternative medium. The study then shifts into an examination of the Internet’s configuration as an alternative public sphere, and argues that this configuration constitutes the most significant point of connection between the Internet and the logic of conspiracy theory as the alternative principles of opposition to mainstream media and radical democratic activity correspond to central ideas of conspiracist thought. This argument is developed further through a discussion of alternative news practices, and the ways in which conspiracy theorists appropriate such practices as a means of legitimating their extremist beliefs within the alternative public sphere. A case study of the conspiracy news site Rense.com is then presented as an illustration of this appropriation-legitimation dynamic in action. The study concludes by arguing that the Internet does constitute a ‘conspiratorium’ for conspiracy theorists in relation to the ideas outlined above, and that conspiracy theory can – ironically – be seen as a major embodiment of the dominant technologically deterministic discourses that articulate the Internet as a ‘revolutionary’ technology. The arguments presented in this study are developed with reference to direct examples of online conspiracy theory beliefs and practices. Major theoretical bases for the study include the work of Atton (2004) on alternative media; Curran’s (2002) discussions of media power; Holmes’ (2005) and Mosco’s (2004) overviews of the cyber-utopian perspectives that have shaped the development of the Internet; and Keane’s (1991) work on the media and democracy.

year: 2011

title: "Takahi ngā takahanga o ngā tūpuna" - Tramp the pathways of our ancestors

authors: Williams, Taniwha

subjects: Māori health and wellbeing

abstract: The rise of reconnecting to holistic approaches to health to improve wellbeing outcomes for Māori has become increasingly prominent in recent years. Such developments have highlighted the need to introduce traditional Māori concepts, values and practices within whānau, hapū and iwi as vehicles for promoting and improving Māori health. This research had two objectives. Firstly, it aimed to explore the process of reclaiming mātauranga Māori (Māori knowledge systems) with my whānau who had limited access to te ao Māori (the Māori world). The second objective sought to explore the experiences of my whānau reconnecting with te reo me ōna tikanga (Māori language and culture). Using the Whiti Te Rā as a guide informed the design and structure of the wānanga (workshops). The Whiti Te Rā is a therapeutic model designed to improve health and wellbeing outcomes for Māori by developing and enhancing a cultural identity. Central to this model are six Māori customary practices and values that provide pathways to wellbeing and flourishing mauri. These dimensions also have synergies with other models of health – Te Whare Tapa Whā, Te Wheke. Four tāne (men) from my whānau took part in this research. We used the Pūrākau Method to record, explore, and analyse the narratives that emerged following each wānanga. The key findings from this research included connection to history, whakapapa and wairua; connection to pepeha and cultural practices; connection to self as a Māori; connection through whanaungatanga; and connection to taiao (the environment). This study showed that Māori models of health and wellbeing are consistent in demonstrating their effectiveness in connecting Māori to their language and culture. Despite the impact of colonisation, reconnection to customary practices and values was meaningful and valuable to my whānau. Future research is needed to revitalise, regenerate and reclaim a thriving Māori identity.

text: "Takahi ngā takahanga o ngā tūpuna" - Tramp the pathways of our ancestors The rise of reconnecting to holistic approaches to health to improve wellbeing outcomes for Māori has become increasingly prominent in recent years. Such developments have highlighted the need to introduce traditional Māori concepts, values and practices within whānau, hapū and iwi as vehicles for promoting and improving Māori health. This research had two objectives. Firstly, it aimed to explore the process of reclaiming mātauranga Māori (Māori knowledge systems) with my whānau who had limited access to te ao Māori (the Māori world). The second objective sought to explore the experiences of my whānau reconnecting with te reo me ōna tikanga (Māori language and culture). Using the Whiti Te Rā as a guide informed the design and structure of the wānanga (workshops). The Whiti Te Rā is a therapeutic model designed to improve health and wellbeing outcomes for Māori by developing and enhancing a cultural identity. Central to this model are six Māori customary practices and values that provide pathways to wellbeing and flourishing mauri. These dimensions also have synergies with other models of health – Te Whare Tapa Whā, Te Wheke. Four tāne (men) from my whānau took part in this research. We used the Pūrākau Method to record, explore, and analyse the narratives that emerged following each wānanga. The key findings from this research included connection to history, whakapapa and wairua; connection to pepeha and cultural practices; connection to self as a Māori; connection through whanaungatanga; and connection to taiao (the environment). This study showed that Māori models of health and wellbeing are consistent in demonstrating their effectiveness in connecting Māori to their language and culture. Despite the impact of colonisation, reconnection to customary practices and values was meaningful and valuable to my whānau. Future research is needed to revitalise, regenerate and reclaim a thriving Māori identity.

year: 2024