Gelation Properties of Ovalbumin as Affected by Fatty Acid Salts

The 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.     

11B and 27Al Nuclear Quadrupole Interactions in SiO2-B2O3-Al2O3-R2O Glass Systems

Quadrupole interactions of ¹¹B and ²⁷Al in SiO₂-B₂O₃-Al₂O₃-R₂O glass systems were investigated to determine the structure of these glasses, which should be amenable to chemical strengthening. The ratio of BO₄ units to BO₃ units approached unity as the R₂O/Al₂O₃ ratio for compounds having fixed B₂O₃ contents approached unity. Nuclear quadrupole coupling constants ( e²Qq/h =2.73 to 2.93 MHz) were measured for the NMR spectra of ¹¹B triangles. The line shapes of ²⁷Al spectra varied with chemical composition, but a few glasses exhibited ²⁷Al line shapes similar to those of the AlO₄ triclusters in SiO₂-Al₂O₃-Na₂O glasses. Compositional trends in the formation of BO₄ and AlO₄ were deduced from the NMR spectra.     

Comment on the equivalence condition of optimal control problems

Given a general non-linear plant, a method is presented for designing model reference feedback controllers for the plant. It is shown that the feedback controllers produced will guarantee prespecified closed-loop properties if the error between the plant and model lies within computable bounds. In particular, an upper bound on the tracking error is established and conditions are given that ensure closed-loop stability.     

Quantitative Analysis of Monoclinic-Stabilized Cubic ZrO2 Systems by X-Ray Diffraction

An equation for a nonlinear calibration curve of volume fraction vs integrated intensity ratio is presented for monoclinic-stabilized cubic ZrO₂ systems containing YO_1.5, CaO, and MgO. A parameter in the equation was evaluated theoretically and is given for a range of cubic solid solution compositions.     

Changes of Aldehyde Levels in Defatted Soybean Extract

Aldehyde levels in defatted soybean extracts were measured by using aldehyde dehydrogenase. The level increased during incubation of flour-water suspension and its centrifuged extract at pH 6.5, while it decreased markedly at alkaline pHs. This aldehyde-eliminating activity was observed in 1:5 flour:water ratio, but was not in 1:20 flour:water ratio. ¹⁴C-labelled acetaldehyde added to 1:5 flour:water extract was converted into acetic acid. Fractionation of the extract indicated that a heat-labile protein and a heat-stable compound with low molecular weight were required for the aldehyde-eliminating activity.     

Reaction Kinetics in the Hydrothermal Oxidation of Hf

The hydrothermal oxidation of Hf was studied using metal powders and chips to change the surface-area effect. Fine monoclinic HfO₂ powders (32 to 34 nm) were formed through two parallel reaction paths, one the oxidation of Hf with H₂O and the other the consecutive reaction via formation of Hf hydride. Based on the experimental results at 500°C under 100 MPa, three reaction rate constants were determined for two kinds of starting materials. The relative widths of two paths were proved to be independent of the size of starting materials, and the pulverization and oxidation of both metal powders and chips could be explained by the same mechanism, where the formation of hydride was a driving force in pulverization.     

Heat-induced Gels of Rice Globulin: Comparison of Gel Properties with Soybean and Sesame Globulins

The hardness and water-holding ability of rice globulin gels were intermediate between those of gels of soybean and sesame globulins. Scanning electron micrographs showed that rice globulin gel had a rough network structure composed of small globular particles of protein aggregates. Effects of various reagents on solubilization of proteins from the three gel types were compared. Disulfide bonds and hydrophobic interactions contributed mainly to the stability of rice globulin gels. The contributions of disulfide bonds to both the formation and stability of rice globulin gels were greater than for sesame globulin gels.     

ε-(γ-Glutamyl)lysine Crosslink Distribution in Foods as Determined by Improved Method

Quantitative analysis of ε-(γ-glutamyl)lysine crosslink in 127 foods was achieved with a, preliminary separation by reverse phase-HPLC before o-phthalaldehyde derivatization to remove interfering peaks. ε-(γ-Glutamyl)lysine was detected in 96 foods and its contents ranged from 0.2 to 135 μmol/lOOg protein. High levels were found in fish paste products, processed fish, shellfish, meats and soybeans, and raw poultry organs. For fish and meats, the level of ε-(γ-glutamyl)lysine in processed foods and fish paste was relatively higher than that in raw materials. The improved procedure could be applied for screening materials with transglutaminase activities.