High-Protein Texturized Products of Defatted Soy Flour, Corn Starch and Beef: Shelf-Life, Physical and Sensory Properties

Selected mixes consisting of Bf [high-beef (29%) low-fat (2.96%)], bf [low-beef (20%) low-fat] and BF [high-beef high-fat (5%)] which incorporated raw beef, defatted soy flour, and corn starch were extruded in a single-screw extruder. The products had no flavor additives and trained sensory panelists detected hay-like, beany or grainy flavors. Bf extrudate was more expanded than BF extrudate and rated least hard by the sensory panel, whereas bf extrudate was least susceptible to lipid oxidation. Bf and bf extrudates showed microstruc-tures with large air cells. All three showed advantages of beef and soy flour in amino acid and fatty acid compositions, respectively, and were microbiologically safe during prolonged storage at 37°C.     

Gelatinization and Liquefaction of Starch with a Heat Stable α-Amylase

Sweet potato and corn starches were gelatinized and liquefied to dextrose equivalent (DE) 10 in a steam-jacketed kettle or in a twin-screw extrusion cooker in a single step process with a heat stable ex-amylase. The time required to gelatinize and liquefy 20% starch slurries in a kettle at 95°C was 45 to 50 sec. Starch powder (10 kg/hr) and water (2-6 kg/hr) were fed to an extrusion cooker to adjust the moisture contents of the starch from 20 to 55% (wet basis) and gelatinized and liquefied to DE 10 at a barrel temperature of 120°C or above with 2 to 3% (w/w) a-amylase added. The optimum conditions for the operation were to feed starch with water to maintain 50% moisture and 2% heat stable a-amylase at a barrel temperature of 120°C.     

Separation of Immunoglobulin G from Cheddar Cheese Whey by Avidin-Biotinylated IgY Chromatography

High-purity immunoglobulins (Ig), which may be useful for immunologic supplementation of food products, were isolated from Cheddar cheese whey in a one-step process using avidin-biotinylated yolk immunoglobulin (IgY) column chromatography. Yolk antibodies specific to bovine IgG (IgY_IgG) were biotinylated with biotinyl amido-hexanoic acid-N-hydroxy-sulfo-succinimide ester without any notable effect on antigen-binding activity, and coupled to immobilized avidin columns. The resulting avidin-biotinylated IgY_IgG columns, with binding capacity of 50–55% (w/w percent ratio of IgG to immobilized IgY_IgG), were used for specific binding of IgG from cheese whey. Elution with a commercially available eluent (Actisep) or 0.1 M glycine-HCl buffer at pH 2.8 yielded IgG with purity of 99% by radial immunodiffusion.     

EFFECT OF ELECTRICAL STIMULATION ON KILLING SALMONELLA TYPHIMURIUM IN VARIOUS SALT SOLUTIONS

Electrical stimulation was evaluated as a method to kill Salmonella typhimurium in various salt solutions at different concentration . Salmonella typhimurium at 2 × 10⁵ CFU/ml was treated at 22–24C for 60 min in each salt solution using electricity at 10 mA/cm² current, 1 kHz frequency, and 50% duty cycle. Samples taken at various times were serially diluted, plated on tryptic soy agar and xylose lysine desoxycholate agar, and incubated at 37C for 18–24 h. To detect injured cells, samples were also pre-enriched in buffered peptone water at 37C for 4–5h before being plated. Results indicated all salmonellae were electrically killed at 5 min in NaCl, at 30 min in NaNO₃, and at 45 min in NaC₂H₃O₂ at 0.15 and 0.015 M concentrations. Salmonellae were also killed at 45 min in Na₃PO₄ and at 60 min in Na₂CO₃ at 0.0015 M concentration by electricity in combination with high pH .     

IN VITRO ANTIOXIDANT AND ANTICANCER ACTIVITIES OF EXTRACTS FROM A FERMENTED FOOD

Solvent extracts were prepared from Manda Enzyme®, one of the fermented health foods, and their activities of radical scavenging and cancer cell growth inhibition were evaluated. Manda Enzyme® was extracted with 55% ethanol, and then fractionated into n‐hexane, chloroform, ethyl acetate, methanol‐soluble and methanol‐insoluble fractions. The antioxidant activities were in the order chloroform > ethyl acetate > other fractions and of each fraction were positively related to the amount of total phenolics and the intensity of brown color. The cancer cell growth inhibitory activities were in the order n‐hexane > chloroform > other fractions. Proliferation of HRT‐18, HCT‐48 and HepG2 human cancer cells was inhibited by the treatment of the n‐hexane fraction of Manda Enzyme® at a concentration of 400 μg/mL to the extent of 75, 89 and 90%, respectively. From these results, it is considered that Manda Enzyme® has chemically different ingredients showing strong antioxidant and anticancer activity in vitro.     

纳米SiO2与尿素修饰大豆7S与11S球蛋白胶黏特性的研究

以大豆7S和11S球蛋白为研究对象,采用纳米二氧化硅(SiO2)对其进行分子修饰,添加量分别为蛋白基料的0.5%、1.0%、1.5%,然后用1、3、5 mol/L尿素控制变性相结合的方法来提高7S与11S球蛋白在3种木材(水曲柳、樱桃木、松木)上的胶黏强度。结果表明,经纳米SiO2修饰后,大豆7S和11S球蛋白的胶黏强度明显增大,最佳添加量为1%;当浓度为1 mol/L的尿素与1%的纳米SiO2共同修饰7S和11S球蛋白后,其胶黏强度最大。同时采用差示扫描量热仪测定了大豆球蛋白修饰前后的焓变,并探讨了胶黏作用增强的可能机理。     

Canola Phytase: Isolation and Characterization

Two phytase isoenzymes were isolated from 8-day germinated canola cv Regent. Gel filtration chromatography of an ammonium sulfate fractionated extract on Sephadex G-100 produced one peak with phytase activity. The phytase fraction was separated into two isoenzymes by DEAE-cellulose chromatography. The optimum pH was 4.5–5.0 and 5.0 for the phytase isoenzymes 1 and 2, respectively. Both isoenzymes exhibited maximum activity at 50°C. Km values at pH 5.0 were 0.36 and 0.25 mM for phytase 1 and 2 isoenzymes, respectively, while molecular weight determination showed both fraction were identical with a molecular weight of 70,100 ± 4,000 daltons.     

液压挤压对复合铸造Al3003/Al4004包覆材料显微组织的影响(英文)

研究液压对混合复合铸造Al 3003/Al 4004包覆材料微观组织变化的影响。复合铸造Al 3003/Al 4004包覆材料试样为圆形,由Al 3003(外部)和Al 4004(内部)材料组成。采用液压设备,在温度423 K、挤压比5的条件下制造试样。在挤压之前,Al 4004材料的直径为80 mm,Al 3003材料的厚度为35 mm,在挤压后,2种材料的直径和厚度分别为30 mm和5 mm。研究了2个试样的微观组织和硬度。在挤压之前,复合铸造Al 3003/Al 4004包覆材料横截面的硬度以抛物线的形式向中心增大。然而,在挤压后,Al 4004材料的硬度几乎没有变化。在挤压之前,Al 3003和Al 4004材料的界面存在大量直径超过1 mm的大空洞,这些大空洞随着液压过程的进行而消失。     

微波辐射辅助柠檬酸络合法制备的Ho3+/Tm3+/Yb3+共掺杂CaWO4的白光性能（英文）

采用微波辐射辅助柠檬酸络合法制备Ho3+/Tm3+/Yb3+共掺杂CaWO4纳米晶升频转换荧光粉。将柠檬酸络合物前驱体在300~700°C热处理3 h。Ho3+/Tm3+/Yb3+共掺杂CaWO4C在400°C时开始结晶,在600°C时结晶完成。经600°C热处理的Ho3+/Tm3+/Yb3+共掺杂CaWO4主要呈球形,且形态均匀。在980 nm的激光激发下,Ho3+/Tm3+/Yb3+共掺杂CaWO4纳米晶出现肉眼可见的明亮的白色升频转换发射,这种现象来自Tm3+的475 nm蓝光发射以及Ho3+的543 nm绿光和651 nm红光发射。通过调整Tm3+和Ho3+的浓度可以控制Ho3+/Tm3+/Yb3+共掺杂CaWO4的CIE色度图从冷到暖白色之间变化。讨论了Tm3+和Ho3+浓度对升频转换光性能的影响以及与激光泵功率相关的影响机制。