Viscoelasticity of oxidized starch/low methoxy pectin mixtures in the presence of glucose syrup

The structural properties of mixtures of pectin, oxidized starch and glucose syrup were investigated using small deformation dynamic oscillation. In the absence of added calcium, preparations of low methoxy pectin with glucose syrup formed viscous solutions, which remained crystal-free at subzero temperatures. Samples of oxidized starch and glucose syrup, on the other hand, exhibited solid-like behaviour because of the crystalline nature of the amylose-like helices. Mixtures of the two polysaccharides with the co-solute clearly showed phase inversion from liquid to solid-like behaviour with increasing amounts of starch in the formulation. The transformation was reflected in the textural properties of samples, which varied from thick solutions to firm gels. The viscoelasticity of the system was modified further by the introduction of high methoxy pectin. Preparations of high methoxy pectin and glucose syrup formed rubbery gels whose amorphous nature underwent a glass transition during cooling.     

VARIATIONS IN ALFALFA JUICE SOLUTE CONCENTRATIONS AS WATER IS EVAPORATED

Alfalfa juice was extracted from plants during the graving phases of the first and second crops. The alfalfa juice was dried and solute concentrations were measured periodically during the process using freezing point depression (FPD) as an indicator. Solute/solvent weight ratios were calculated from the freezing point depression of fresh unconcentrated 'uice extracted from both firsc and second crops. At the time of harvest, tie FPD was a function of this ratio. The first and second crops behaved distinctively different during the drying process, with the second having a larger soluce concentration and a greater FPD at a given moisture content. The appearance of preci itate during the drying process and the general1 large FPD makes this materiay a questionable product for drying vitg low temperature processes.     

Kinetic modelling of textural changes in ready-to-eat breakfast cereals during soaking in semi-skimmed milk

Summary Ready‐to‐eat breakfast cereals immersed in milk undergo undesirable changes in texture because of sudden moisture uptake. The textural changes are ascribable to a plasticizing effect of water, which modifies the mechanical strength of products by softening the starch/protein matrix. In this work, some textural parameters of different cereal flakes were derived from the force–displacement curves monitored during 300 s of immersion in milk. Hardness loss, deformability increment and changes in the force–displacement curve profile were calculated and plotted against soaking time. The application of a sugar coating process to a model cereal flake increased the initial product hardness and improved the preservation of the textural parameters during immersion. The Peleg model closely fitted the experimental data, with regression coefficients from 0.967 to 0.999.     

The composition and microbial quality of pre-packed dates purchased in Greater Glasgow

Composition and microbiological contamination was measured in samples of pre-packed dates purchased from a number of stores and retail outlets in Greater Glasgow. The sugar content of dried pitted dates was c . 74%, about 10% more than reported on those packs where nutritional information was given. Potentially pathogenic bacteria like Escherichia coli, Staphylococcus aureus and Bacillus cereus were identified in some of the samples together with lactic acid bacteria, yeasts and moulds, Aspergillus flavus and A. parasiticus . Fresh dates were the most heavily contaminated of all samples, probably owing to the high moisture content.     

发酵产柴胡皂苷酶的研究

研究了用酶水解柴胡皂苷分子上的部分糖基，使皂苷部分水解生成低糖、高活性皂苷的方法．探讨了3种菌株对柴胡皂苷糖基的水解能力，得到1种具有较高活性的菌株SP．以2，用于水解柴胡皂苷.通过TLC法分析得到柴胡皂苷酶解最佳反应条件为40℃、24h,pH=5．0，在此基础上的酶反应回收率为118.8％.     

Effect of chemical treatments of sugar beet fibre on their physico-chemical properties and on their in-vitro fermentation

Chemically treated and dried sugar beet fibres were fermented in vitro in order to study the effects of chemical and physico-chemical parameters of dietary fibre on their colonic fermentation. Sugar beet fibre was treated with dilute alkali, removing mainly acetyl and methyl ester groups, and/or with dilute acids eliminating arabinose, galactose and certain uronic acid residues. The chemical treatments led to an increase in the hydration properties and fermentability by improvement of the accessibility of the remaining polysaccharides. However, if the chemically treated fibres were dried under harsh conditions (100°C), their hydration properties and their fermentability were limited, probably because of structural collapse of the fibre matrix. Whatever the conditions for chemical treatments and drying of the sugar beet fibres, it was possible to predict their fermentability from the water-binding capacity. Because of the relationship between the physiological effects of dietary fibres and the extent to which they are fermented, this result underlines the importance of the physico-chemical characterisation of the fibre in order to acquire a better knowledge of their physiological effects.     

Storage Changes in Anthocyanin Content of Red Raspberry Juice Concentrate

Anthocyanins from red raspberry juice concentrates were extracted with acidified ethanol and methanol and separated by high performance liquid chromatography. Six anthocyanin peaks were identified as cyanidin-3-sophoroside (cy-3-sop), cyanidin-3-glucorutinoside (cy-3-glru), cyanidin-3-glucoside (cy-3-gl), cyanidin-3-rutinoside (cy-3-ru), pelargonidin-3-sophoroside (pg-3-sop), and pelargonidin-3-glu-corutinoside (pg-3-glru). Relative proportions of individual anthocyanins were determined by comparing peak areas. The proportions of cy-3-sop, cy-3-glru and cy-3-gl in particular changed greatly on storage for 3 mo at + 20°C. Minor changes occurred when the raspberry juice concentrate was stored at ?20°C.     

Optimization of Carrot Juice Color and Cloud Stability

Investigations were conducted on the effects of heating, acidification, and enzyme treatment on carrot juice color and cloud stability. Heating whole carrots to 93°C prior to milling and pressing improved juice color, but reduced juice yield compared to heating milled carrots to 93°C. Juice color was improved by acidification of milled carrots to pH 5 or 4 with citric acid prior to pressing. Juice from carrots heated before milling clarified quickly if not acidified before pressing. Acidification after juice extraction did not stabilize cloud. A commercial pectinase/hemicellulase preparation improved juice color, but not juice yield. Only 20% of potential β-carotene was extracted from carrots during pressing, and β-carotene was extracted to a greater extent than α-carotene.     

微胶囊粉末橙汁香精研制

对微胶囊粉末橙汁香精进行了研制,探索了工艺条件,对微胶囊壁材进行了选择