Effects of feed composition,protein denaturation and storage of milk serum protein/lactose powders on lactosylation

During whey powder production, the feed is subjected to several heat treatments which can cause lactosylation of proteins. In this study, lactosylation of whey proteins was evaluated in spray-dried powders before and after storage by varying the native protein fraction as well as the serum protein/lactose ratio in the powders. The lactosylation of native α-lactalbumin and β-lactoglobulin in the powders before storage was not affected to a large extent by the protein denaturation or if the feed had been heat treated in a high or low lactose environment. After storage (relative humidity of 23.5%, 30 °C, 25 days), the kinetic of lactosylation tended to increase with increasing native protein fraction and bulk protein content in the powders. An explanation could be that proteins dissolved in the lactose glassy structure might have a lower reactivity, while proteins present in the protein glassy structure with dissolved lactose may display higher lactosylation reactivity.     

Effect of marinating ingredients on temperature-induced denaturation of hemoglobin and its relation to red blood spot formation in cooked chicken breast

Red blood spot (RBS) commonly found in cooked chicken breast has caused severe economic loss as it is perceived as a sign of undercooked product. The objectives of this study were to investigate the cause of RBS as related to common ingredients used in marination, based on both chicken breast and isolated chicken hemoglobin (Hb) models. The effect of sodium chloride (NaCl), sodium tripolyphosphate (STPP), and glucose on thermal denaturation of Hb was investigated along with the extent of RBS formation in cooked marinated chicken breast. After vacuum tumbling for 65 min and subsequent storage at 4 °C for 20 hr, STPP and glucose were not absorbed into the center of chicken breast. However, Na⁺ was absorbed after 12 hr storage. The denaturation temperature (T_d) of isolated chicken Hb decreased to 65.8 °C in the presence of 1.5 M NaCl, while that of the control was 69.4 °C. STPP at pH 9 decreased T_d of Hb to 61.4 °C. The alkaline pH induced by STPP destabilized the Hb structure. RBSs were observed at 100% incidence when cooked to core temperatures of 50 and 70 °C for 1 min. RBSs were completely eliminated at core temperature of 85 °C. The ingredients used during marination appeared to have a minimal effect on RBS formation due to their limited absorption into the chicken breast. The cooking temperature is a major factor governing RBSs, as it directly affects the denaturation of Hb.     

大豆蛋白分离工艺研究

阐述了大豆蛋白质的分离原理,分析了运用“碱提酸沉”分离法提取大豆蛋白质过程中,豆粕的粉碎方式、浸提温度、浸提时间、浸提液的pH值以及离心工艺对提取效果的影响,为大豆蛋白／聚丙烯腈纤维的工业化生产提供了依据。     

Thermoplastic extrusion—the mechanism of the formation of extrudate structure and properties

Systems processed by thermoplastic extrusion can be regarded as heterophase polymer melts of incompatible water-plasticized biopolymers. In the process of thermoplastic extrusion, proteins and polysaccharides are melted at high pressure and temperature below the temperature region of their thermal decomposition. Dispersed particles of these systems can be deformed in flow. The mixed-melt anisotropic structure, formed in flow, is fixed by rapid conversion of the melt jet that lets the extruder die from a viscous state to a rubber-like state and then to a glassy state caused by cooling and drying. Incompatibility of proteins and polysaccharides in their water-plasticized melt mixtures impacts on structure formation and texturization during thermoplastic extrusion. Presented at the 20th ISF World Congress and 83rd AOCS Annual Meeting and Expo, May 10–14, 1992, Toronto, Ontario, Canada.     

二甲基硅油 C-Si 伸缩振动模式红外光谱研究

在303~393 K温度范围内,采用变温傅里叶变换衰减全反射红外光谱技术(ATR-FTIR)研究了二甲基硅油的一维红外光谱、二阶导数红外光谱、四阶导数红外光谱和去卷积红外光谱。实验发现,在1800~600 cm~(-1)范围内,二甲基硅油主要存在CH_3伸缩振动模式(νCH_3)、CH_3变形振动模式(δCH_3)、CH_3摇摆振动模式(ρCH_3)、Si-O伸缩振动模式(νSi-O)和Si-C伸缩振动式(νSi-C)等5种红外吸收模式,其中782 cm~(-1)和789 cm~(-1)处的红外吸收峰归属于二甲基硅油νSi-C。以二甲基硅油νSi-C为研究对象,进一步开展相关二维红外光谱的研究。结果发现,随着测定温度的升高,二甲基硅油νSi-C红外吸收强度的变化快慢顺序为:789 cm~(-1)782 cm~(-1)。本项研究拓展了ATR-FTIR技术在二甲基硅油热变性方面的研究范围。     

Characterization of Chemically and Thermally Treated Oil‐in‐Water Heteroaggregates and Comparison to Conventional Emulsions

Heteroaggregated oil‐in‐water (O/W) emulsions formed by targeted combination of oppositely charged emulsion droplets were proposed to be used for the modulation of physical properties of food systems, ideally achieving the formation of a particulate 3‐dimensional network at comparably low‐fat content. In this study, rheological properties of Quillaja saponins (QS), sugar beet pectin (SBP), and whey protein isolate (WPI) stabilized conventional and heteroaggregated O/W emulsions at oil contents of 10% to 60% (w/w) were investigated. Selected systems having an oil content of 30% (w/w) and different particle sizes (d₄₃ ≤ 1.1 or ≥16.7 μm) were additionally subjected to chemical (genipin or glutaraldehyde) and thermal treatments, aiming to increase network stability. Subsequently, their rheological properties and stability were assessed. Yield stresses (τ₀) of both conventional and heteroaggregated O/W emulsions were found to depend on emulsifier type, oil content, and initial droplet size. For conventional emulsions, high yield stresses were only observed for SBP‐based emulsions (τ₀,_SBP approximately 157 Pa). Highest yield stresses of heteroaggregates were observed when using small droplets stabilized by SBP/WPI (approximately 15.4 Pa), being higher than those of QS/WPI (approximately 1.6 Pa). Subsequent treatments led to significant alterations in rheological properties for SBP/WPI systems, with yield stresses increasing 29‐fold (glutaraldehyde) and 2‐fold (thermal treatment) compared to untreated heteroaggregates, thereby surpassing yield stresses of similarly treated conventional SBP emulsions. Genipin‐driven treatments proved to be ineffective. Results should be of interest to food manufacturers wishing to design viscoelastic food emulsion based systems at lower oil droplet contents.     

Preparation of rice analogues using extrusion technology

Rice is considered as staple food in many parts of the world. An issue of concern is the breakage of rice kernels in milling processes, and these broken kernels are not generally accepted by consumers. These broken kernels can be mixed with some desired additives to improve their quality and extruded for the preparation of reconstituted rice kernels or rice analogues. Various studies have been conducted for the preparation of the rice analogues in the past few decades, and recently attempts have been made to fortify these analogues with protein, certain vitamins and minerals. The main features such as colour, shape, size, texture, and cooking characteristics and cooking time of these rice‐like grains can be tailored to the requirements of specific applications by modification of the extrusion parameters. Various organisations, such as Wuxi NutriRice Co. (DSM/Buhler) and China National Cereals, Oils and Foodstuffs Corporate (COFCO), Superlative Snacks Inc., Vigui and PATH, have utilised this technique to prepare fortified and reconstituted rice. Studies have shown that it is possible to improve the nutritional quality of rice by fortified rice analogues. This article reviews research results of the many approaches to the formation of fortified rice analogues by extrusion‐based technologies.     

Advantage of Sodium Polyoxyethylene Lauryl Ether Carboxylate as a Mild Cleansing Agent

Five anionic surfactants widely used in commercial skin cleansers were studied: sodium polyoxyethylene lauryl ether carboxylate (EC), sodium polyoxyethylene alkyl ether sulfate (ES), sodium dodecyl sulfate, potassium laurate, and N-cocoyl-l-glutamic acid monosodium salt. The amount of surfactant from aqueous solution adsorbed into the stratum corneum (SC), the degree of SC swelling, the change of the secondary structure of SC proteins (denaturation). The surface tension of surfactant–zein mixed solutions, and the solubilization behavior of zein were measured. Results showed that EC had the lowest adsorption into SC, the lowest SC swelling, and lowest denaturation of SC proteins. Low interactions between surfactants and SC proteins were also observed for EC/ES mixture solutions as well as. Mixing EC with ES good foaming performance. The EC/ES mixture, at about 1:1 ratio, is an excellent surfactant system for skin cleanser applications having cleansing characteristics and mildness to the skin.     

Kinetics and thermodynamics of glucoamylase inhibition by lactate during fermentable sugar production from food waste

BACKGROUND: Glucoamylase hydrolysis is a key step in the bioconversion of food waste with complicated composition. This work investigated the effect of lactate on glucoamylase from Aspergillus niger UV‐60, and inhibition mechanisms of glucoamylase by lactate during food waste hydrolysis. RESULTS: For 125 min hydrolysis of food waste (10%, dry basis), reducing sugars produced in the absence of lactate were 15%, 26% and 56% more than those produced in the presence of 24 g L^?1 lactate at 60, 50 and 40 °C, respectively. Kinetic study showed that the type of glucoamylase inhibition by lactate was competitive, and K_m (Michaelis‐Menten constent), V_max (maximum initial velocity), K_I (inhibition constant) were 103.2 g L^?1, 5.0 g L^?1 min^?1, 100.6 g L^?1, respectively, for food waste hydrolysis at 60 °C and pH 4.6. Lactate also accelerated glucoamylase denaturation significantly. Activation energy of denaturation without inhibitor was 61% greater than that of denaturation with inhibitor (24 g L^?1 lactate). Half‐lives (t_1/2) without inhibitor were 7.6, 2.7, 2.6, 1.7 and 1.2 times longer than those with inhibitor at temperature 40, 45, 50, 55 and 60 °C, respectively. CONCLUSION: These results are helpful to process optimization of saccharification and bioconversion of food waste. Copyright © 2010 Society of Chemical Industry