Contribution of Tropomyosin to Fish Muscle Gel Characteristics

To determine the contribution of tropomyosin to fish muscle gel characteristics, the gel properties of the tropomyosin-desensitized actomyosin system and of the tropomyosin-myosin system were investigated. For both systems, the indices of gel properties decreased considerably on increasing the tropomyosin content. Even when the two-step heating was carried out, the indices of gel properties decreased considerably on increasing the tropomyosin content. Tropomyosin negatively affected the gel formation of fish muscle and reduced the gel strength and elasticity of the fish muscle gels.     

FAT CRYSTALS AND THE FLOW RHEOLOGY OF BUTTER AND MARGARINE

Abstract The viscosities of fat crystals extracted by 1 % Aerosol O.T. from butter and margarine have been studied using a Weissenberg Rheogoniometer. By applying the Brodnyan (1959) equation for non-spherical particles to the viscosity data at high rates of shear, after correcting for secondary flow phenomena, it was deduced that the axial ratios of the margarine fat crystals were between 3.05 and 3.94, with the fat crystals from butter lying midway between the two extremes. By applying viscosity equations of the exponential type to such data, it should be possible to calculate the viscosity of butter and margarine at very high rates of shear when the viscosity of the liquid oil in the fat phase and the volume concentration of water drops are known. This information could be useful for predicting the spreadability characteristics of butter and margarine.     

PHYTOCYSTATINS AND THEIR TARGET ENZYMES: FROM MOLECULAR BIOLOGY TO PRACTICAL APPLICATION: A REVIEW

Cystatins are protein inhibitors of cysteine proteinases. Oryzacystatin I (OC-I) has been cloned and is apparently the first well-defined cystatin of plant origin (phytocystatin). Besides OC-I, various other phytocystatins occur in rice, corn, wheat and soybean. Phytocystatins have endogenous target enzymes whose expression is induced by gibberellin, and also exogenous target enzymes from viruses and insects. It is thus likely that phytocystatins are involved in the regulation of intracellular protein catabolism as well as in the defense from infection. Better understanding of this phenomenon and cloning of appropriate genes will facilitate the creation of transgenic crops with enhanced resistance to viruses and insects.     

Fault diagnosis of a power system based on a description of the structure and function of the relay system

Abstract: This paper proposes a method of fault diagnosis of power systems based on a knowledge-based approach. It makes use of information on relays and circuit breakers. The feature of this method is that the relay sequence is represented by a logical circuit. In this circuit the following two relations are represented; a logical relation between inputs and output of a gate and a connective relation between logical gates. These two relations are expressed by production rules in the knowledge base. When the information from relays and circuit breakers is given to the logical circuit, faulty components are pointed out.     

A PRELIMINARY STUDY OF W/O/W EMULSIONS WITH A VIEW TO POSSIBLE FOOD APPLICATIONS

A study was made of the influence of various additives on the stability and low shear viscosity of water-in-olive oil-in-water emulsions. The additives were glucose, sucrose, acetic acid, citric acid, ascorbic acid, sodium chloride and sodium acetate, Glucose and sucrose increased viscosity for some time until a constant value was reached. With the other additives an initial increase in viscosity was followed by a decrease and a corresponding decrease in stability. These observations are explained in terms of the osmotic pressure gradient between the inner and outer water compartments, and the effect of additives on the physical state of the emulsifier films adsorbed at the interfaces between the two water compartments and the oil phase.     

A SPECIFIC QUALITATIVE DETECTION METHOD FOR PEANUT (ARACHIS HYPOGAEA) IN FOODS USING POLYMERASE CHAIN REACTION

A qualitative method for detection of peanuts in foods using polymerase chain reaction was developed. A universal primer pair CP 03‐5′/CP 03‐3′ was designed to confirm the validity of the DNAs for PCR. The plant‐specific amplified fragments were detected from 13 kinds of plants using the universal primer pair. In addition, for the specific detection of peanuts with high sensitivity, the primer pair agg 04‐5′/agg 05‐3′ was designed to detect the gene encoding the peanut agglutinin precursor. The primer pair specifically generates a 95‐bp amplified fragment from peanut genomic DNA. Five hundred femto grams of peanut genomic DNA can be detected using the established method. The same qualitative results were obtained from both model processed and nonprocessed food samples containing 0.001, 0.01 and 0.1% of peanut. Moreover, it was shown that the trace amount of peanut in the commercial food products could be qualitatively detected using this method. The reproducibility and applicability of the proposed methods were verified in a six‐laboratory collaborative study.     

An Integrated Quantitative Correlation of Textural Profiles of Fish

The textural properties of cooked muscle of five fish species, skipjack, flying fish, common horse mackerel, plaice and channel rock fish, were evaluated by a consumer panel. The data thus obtained were analyzed by a Multivariate Analysis Method, using quantitative categories, which normally would be considered qualitative. Although an analysis of the data of the five species as singular components of the total proved unsuccessful, satisfactory discrimination was attained by comparing correlation ratios of the data of each pairing of the fish species, each species paired against the other. Based on these ratios, an integrated correlation indicating the textural profile differences between the totality of five fish species by means of a multidimensional diagram was determined.     

Formation Reaction of ZrO2 Scatterers in ZrF4-Based Fluoride Fibers

This paper clarifies the formation reaction of ZrO₂ crystals which appear as extrinsic scatterers in fluoride fibers. EPMA analysis indicates that BaO exists at grain boundaries of BaF₂ purified by sublimation. BaO reacts with ZrF₄ to form ZrO₂ at 600°C during a glass-melting process. The ZrO₂ formation reaction is influenced by H₂O. Ba(OH)₂, which is formed by the reaction between BaO and water vapor, melts at 370° to 420°C and reacts with ZrF₄ to form ZrO₂ at 450° to 520°C. When low-oxide-content BaF₂ is used for fiber preparation, scatterers significantly decrease.     

Contribution of Paramyosin to Marine Meat Gel Characteristics

The properties of the paramyosin-natural actomyosin system gels were considerably improved by paramyosin, and a strong and firm gel was formed. This effect of paramyosin on gel properties was large at relatively low paramyosin contents. Paramyosin considerably altered the characteristic texture of the marine meat gel products made from invertebrate meats. Two-step heating, including the low temperature setting, was effective in increasing the gel strength for the paramyosinnatural actomyosin system gels. The strengthening effect of setting on the gel strength became larger on increasing the paramyosin content.