SEPARATION of CHOLESTEROL FROM BUTTEROIL USING QUILLAJA SAPONINS. II. EFFECTS of TEMPERATURE, AGITATION and CONCENTRATION of QUILLAJA SOLUTION

The separation of cholesterol from butteroil was achieved by various processes based on contacting it with aqueous solutions of Quillaja saponaria saponins followed by separation of the cholesterol-saponin complex. Alternative processes and controls studied were (1) Water Control (W): butteroil was contacted with pure water; (2) Reaction (R): butteroil was contacted with aqueous solution of saponins; (3) Adsorption Control (A): butteroil was contacted with water, diatomaceous earth was then added; (4) Reaction + Adsorption (R+A): diatomaceous earth was added to the Reaction medium (from 2); (5) Reaction + Washing (R+W): the aqueous phase resulting from Reaction (2) was discarded and pure water contacted with the fat. the last step in all the above processes and controls was the separation of the fat phase, after which analyses were made. ANOVA indicated that the Adsorption Control process did not yield any significant cholesterol reduction over the Water Control; all other processes resulted in significant cholesterol separation in the order R+A > R+W > R. the levels of cholesterol reduction achieved by the R, R+W, and R+A processes were significantly affected by the concentration of quillaja solution and temperature; the level of agitation had no significant effect over the range investigated. Quillaja powder residue was present in the fat phase after Reaction (2) but both adsorption and washing procedures significantly reduced it.     

EFFECTS OF SUCROSE,STARCH AND OIL ON THE IN VITRO DETERMINATION OF PROTEIN DIGESTIBILITY USING THE IMMOBILIZED DIGESTIVE ENZYME ASSAY (IDEA) SYSTEM1

ABSTRACT The effects of various food components on the in vitro digestibility of proteins, measured by the immobilized digestive enzyme assay (IDEA) system, were investigated. The digestibility of unprocessed and processed sodium caseinate and soybean protein was examined. Varying concentrations of sucrose (0, 5, 10 and 20%) or starch (0, 0.5, 1 and 2%) had no significant effects on digestibility of protein. Similarly, the presence of emulsified (1% lecithin) vegetable oil (0, 0.5, 1 and 2%) did not affect digestibility. Therefore, these common ingredients of foods did not affect the extent of hydrolysis of the protein samples under the conditions of the IDEA method, suggesting that this assay is suitable for use with complex foods.     

CHEESE COLORS FROM PLANT SOURCES. 1. Preparation and Properties of Color from Pepper and Safflower

SUMMARY– A cheese color was prepared from the extract of pepper (Capsicum frutescens var. California wonder) and safflower (Carthamus tinctorius) pigments. The prepared color had a good keeping quality, slightly affected by temperature and sunlight. The prepared color proved successful in cheese coloration and resisted the biochemical changes in cheese during ripening. However, a slight loss in the color of cheese was observed during storage.     

IDENTIFICATION OF VOLATILE COMPOUNDS FROM RIPE MAYHAW FRUIT (CRATAEGUS OPACA,C. AESTIVALIS,AND C. RUFULA)1

Steam volatile fractions obtained from three commercial mayhaw cultivars and two native selections were analyzed by GC and GC/MS. Twenty-four compounds were identified. The nine major components, which comprised 70–80% of the volatile fraction, were hexanal, butyl acetate, (E)-2-hexenal, butyl butyrate, linalool, butyl hexanoate, methyl octanoate, pentyl hexanoate, and hexyl hexanoate. Minor constituents included eight esters, four terpenes, two benzenoid compounds and (E)-2-hexenol.     

EFFECTS OF FOUR SPECIES OF BACTERIA ON PORCINE MUSCLE. 1. Protein Solubility and Emulsifying Capacity

SUMMARY– A technique was used to obtain aseptic porcine muscle, portions of which were inoculated with cultures of Pediococcus cerevisiae, Micrococcus luteus, Leuconostoc mesenteroides and Pseudomonas fragi. The inoculated samples were compared with aseptic controls throughout a 20-day storage period at temperatures of 2 and 10°C. All 4 organisms grew at 10°C, but only P. fragi and L. mesenteroides grew at 2°C. The solubilities of the various protein fractions were affected by inoculation treatment. This was exemplified by correlation coefficients ranging from —.37—0.50. The coefficients indicated the interrelationships affected by storage conditions and bacterial growth. Protein solubility studies revealed a loss in the water-soluble fraction during storage of the controls and the M. luteus- and L. mesenteroides- treated samples. Samples inoculated with P. fragi evidenced an initial loss, followed by an increase. The solubility of meat proteins in a salt solution increased during the first 8 days of storage, then decreased or remained relatively constant for all samples. In comparison with controls, samples inoculated with P. fragi increased in salt-soluble protein solubility during the first 8 days, whereas those inoculated with L. mesenteroides decreased during the latter part of storage. Insoluble protein generally increased except for P. fragi- inoculated samples, which decreased. Nonprotein nitrogen (NPN) increased for all treatments and controls during the 20-day storage period. NPN extracted from the samples inoculated with P. fragi increased greatly. The pH increased with growth of M. luteus and P. fragi and decreased with growth of P. cerevisiae and L. mesenteroides. The emulsifying capacity was not influenced by the growth of M. luteus or P. cerevisiae. However, the emulsifying capacity of samples inoculated with L. mesenteroides decreased, whereas that of samples inoculated with P. fragi increased.     

TIME-VARIABLE RETORT TEMPERATURE PROFILES FOR CYLINDRICAL CANS: BATCH PROCESS TIME,ENERGY CONSUMPTION,and QUALITY RETENTION MODEL1

The batch retort model developed uses a heat transfer equation for heat conduction in cylindrical cans, first order kinetics for microbial inactivation, first order kinetics for quality losses and a transient energy balance to estimate steam consumption. For a given retort, lethality process and quality retention, the transient energy balance equation in the model allowed the identification of feasible time-temperature profiles reducing energy consumption, total process time or both. In the examples analyzed and depending upon product specifications, time-variable retort temperatures reduced process time by 18–55 min. These examples suggested that a change from constant to time-variable retort temperatures could increase canning capacity by 20–50%.     

METHYL BROMIDE, TIME and TEMPERATURE of EXPOSURE ON APPLE QUALITY

ABSTRACT. The use of methyl bromide (MeBr) as a fumigant to control codling moth in 'Delicious'apples resulted in a loss of firmness, internal color and therefore a reduction in the amount of acceptable fruit. Time and temperature of MeBr exposure were directly related to firmness and internal color loss. As the exposure time was increased beyond 2 h and exposure temperature above 6°C firmness and internal color loss were accelerated. an 8-day ambient storage period exacerbated firmness and internal color loss as time and temperature of MeBr exposure were increased. A fumigation regime of 56 g MeBr/m³ at 6°C for 2 h resulted in acceptable fruit during a 60 day refrigerated storage period. Increased exposure times or temperatures beyond 56 g MeBr/m³ at 6°C for 2 h resulted in unacceptable firmness and internal color loss, coupled with a major loss in acceptable fruit.     

MODELING of VENTING TIME, TEMPERATURE DISTRIBUTION and STEAM CONSUMPTION DURING VENTING of RETORTS

A model to predict the temperature history of the slowest heating point during venting of steam retorts is proposed. the theoretical analysis was based on a physical interpretation of the system behavior. the model was used to evaluate the influence of steam flow rate and initial temperature on venting time, steam consumption and temperature distribution in a pilot scale horizontal retort.     

Bovine mammary myoepithelial cells. 1. Isolation, culture, and characterization.

The objective of this study was to isolate, purify, culture, and characterize myoepithelial cells from bovine mammary glands. Myoepithelial cells were separated from other mammary and blood cells after collagenase digestion and centrifugation using metrizoate-ficoll gradients. Myoepithelial cells were identified by their characteristic morphology and cloned using selective detachment. They contained many densely packed myofilaments, very few cytoplasmic organelles, elongated surface projections, and a dense, irregularly shaped nuclei. Some cells were as large as 1.2 mm in culture. Myoepithelial cells contained an extensive network of cytoskeletal proteins, including alpha-smooth muscle actin, alpha-actinin, and vimentin. When cultured, they tended to repel one another and never grew as closely associated cells. The myoepithelial nature of these cells was verified by showing that they contracted in response to oxytocin, bound oxytocin, and did not produce casein. Myoepithelial cells from fetal and lactating glands grew very well in culture. Active division of myoepithelial cells could be maintained for at least 3 mo, and cells could be serially subcultured at least seven times. The successful isolation and culture of bovine mammary myoepithelial cells make utilization of these cells possible in order to study their role in mammary growth and differentiation and milk ejection.     

Cloning, sequencing, and expression of H.a.YNR1 and H.a.YNI1, encoding nitrate and nitrite reductases in the yeast Hansenula anomala

A single Hansenula anomala genomic DNA fragment containing the genes H.a.YNR1 (yeast nitrate reductase) and H.a.YNI1 (yeast nitrite reductase) encoding nitrate and nitrite reductase, respectively, was isolated from a lambda EMBL3 genomic DNA library. As probe, a 3.2 kb DNA fragment isolated from a lambda gt11 H. anomala genomic DNA library screened with antiserum anti-NR from H. anomala was used. H. a.YNR1 and H.a.YNI1 genes are separated by 473 bp and encode putative proteins of 870 and 1077 amino acids, respectively, with great similarity to nitrate and nitrite reductases from other organisms. Northern blot analysis revealed that both genes are highly expressed in nitrate, very low in nitrate plus ammonium, and no expression was detected in ammonium or nitrogen-free media. Levels of nitrate reductase and nitrite reductase were very low or undetectable by Western blot analysis in nitrogen-free and ammonium media, whereas both proteins were present in nitrate and ammonium plus nitrate media. The nucleotide sequence Accession No. is AF123281.     

CALCULATION of INITIAL FREEZING POINT,EFFECTIVE MOLECULAR WEIGHT and UNFREEZABLE WATER of FOOD MATERIALS FROM COMPOSITION and THERMAL CONDUCTIVITY DATA1

A procedure was developed for simultaneous determination of the effective molecular weight, unfreezable water, and initial freezing point of foods based on composition and thermal conductivity data. Freezing properties were determined by trial and error and optimized by minimizing the difference between calculated and reported values of thermal conductivity. the procedure involved determination of the ice fraction at several temperature levels. Corresponding thermal conductivity values at each temperature level were then calculated. Results showed that calculated values of effective molecular weight, unfreezable water, and initial freezing point for various types of meat and fish are comparable to those published. the parallel-perpendicular model was found an excellent predictor of thermal conductivity of frozen meat and fish with muscle fibers oriented toward the direction of the heat flow.     

Vol. 42, No. 1, pp.1-6, 2008Overview of cosmetic dermatological approach for photoaging

In this study, a hydrophobic phospholipid polymer nano-dispersion was formed by self-aggregating poly(2-methacryloyloxyethyl phosphorylcholine-co-stearyl methacrylate) (PMS). Self-aggregation was carried out by diluting a PMS/polyol solution with hot water. The zeta potential of the PMS particles was changed by complexation with anionic or cationic surfactants, the addition of which did not affect the average diameter of the PMS particles, which was always less than 50 nm. The cationized PMS nano-dispersion was used for treating artificially damaged hair. An X-ray photoelectron spectroscopic analysis showed uniform adsorption of the PMS onto the surface of the hair specimens. The PMS nano-dispersion was not only adsorbed on the surface but also permeated into the hair, as shown by a fluorescence microscopic observation of the damaged hair treated with the PMS nano-dispersion that also contained Nile Red. From a scanning electron microscope observation, the PMS was also found to suppress the lift-ups of the hair cuticle. The surface of damaged hair was hydrophilic, whereas the one treated with PMS was hydrophobic, like healthy hair. PMS treatment has decreased the surface friction and electrostatic decay of damaged hair, and also prevented the discoloration of colored hair.
Keywords: 2-methacryloyloxyethyl phosphorylcholine, phospholipid polymer, intercellular lipid, nano-dispersion, self-aggregation, zeta potential, damaged hair, surface friction, electrostatic decay, discoloration     

Fungicides and photochemistry: Iprodione, procymidone, vinclozolin 1. Photodehalogenation

Summary Photodegradation ( > 280 nm) of the fungicides iprodione and procymidone in isopropanol solutions mainly took place by dehalogenation yielding the corresponding monochloro derivatives 3-(3-chlorophenyl)-N-(1-methylethyl)-2,4-dioxo-1-imidazo lidine-carboxamide and 3-(3-chlorophenyl)-1,5-dimethyl-3-azabicyclo-[3.1.0]hexane-2,4-dione, respectively. However, dehalogenated vinclozolin could not be obtained in the same way.

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Fungicide und Photochemie: Iprodion, Procymidon, Vinclozolin. 1. Photodehalogenierung

Zusammenfassung Der Photoabbau (> 280 nm) der Fungicide Iprodion und Procymidon in i-Propanol verlief hauptsächlich über Dehalogenierung zu den entsprechenden Monochlorphenylderivaten 3-(3-Chlorphenyl)-N-(1-methylethyl)-2,4-dioxo-1-imida zolidincarboxamid bzw. 3-(3-Chlorphenyl)-1,5-dimethyl-3-azabicyclo[3.1.0]-hexan-2,4-dion. Dehalogeniertes Vinclozolin konnte dagegen unter gleichen Bedingungen nicht erhalten werden.

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Dedicated to Professor Carl Heinz Brieskorn on the occasion of his 75th birthday     

Survey of breakfast and infant cereals for aflatoxins B1, B2, G1 and G2.

Three hundred and forty-nine breakfast and infant cereal samples were collected at retail level across Canada from 2002 to 2005. They included rice-, soy-, barley-based and mixed-grain infant cereals, corn-, wheat-, rice-based and mixed-grain breakfast cereals, and were analysed for aflatoxins B1, B2, G1 and G2 using a modified AOAC International official method. An immunoaffinity column was used for the cleanup and purification of extracts. Determination of aflatoxins was by LC using post-column derivatization with pyridinium hydrobromide perbromide and fluorescence detection. Results indicated that 50% of both breakfast and infant cereals had detectable levels (limit of detection = 0.002 ng g-1) of aflatoxin B1, which is the most toxic of the four toxins. The levels found varied from 0.002 to 1.00 ng g-1 for aflatoxin B1, from 0.002 to 0.14 ng g-1 for aflatoxin B2, from 0.008 to 0.27 ng g-1 for aflatoxin G1, and from 0.008 to 0.048 ng g-1 for aflatoxin G2. Only 4% of the breakfast cereals and 1% of the infant cereals had aflatoxin B1 levels exceeding 0.1 ng g-1, which is the European Union maximum limit for aflatoxin B1 in baby foods and processed cereal-based foods for infants and young children.     

Aflatoxins in Foods and Feedstuffs. Part 2. Determination of the aflatoxin B1, B2, G1 and G2 contents in Grain crops1

The simple method for determination of small amounts of aflatoxins (about 5–10 μg/kg) was described. The method was adopted for wheat, barley, rye and oats. Difficulties of aflatoxins determination in cereals are discussed, mainly observed during purification of extracts and resolution by TLC. Different tests were compared for confirmation of aflatoxins in cereals. Results of cereal crops control for contamination with aflatoxins are presented.     

EFFECTS of FEED MOISTURE and BARREL TEMPERATURE ON the RHEOLOGICAL PROPERTIES of EXTRUDED COWPEA MEAL1

Decorticated cowpea meal was adjusted to 20, 30, and 40% moisture and extruded in a Wayne pilot-scale extruder at barrel temperatures of 150, 175 and 200°C. the resulting products were subjected to rheological evaluation using the Instron Universal Testing Machine equipped with standard tensile jaws, the Warner-Bratzler shear device and the Kramer Shear Press. Regression equations relating rheological properties to feed moisture and barrel temperature were computed from the data, and response surfaces were generated from these models. Tensile strength of extrudates was greatest for the dense products produced in the low moisture-low temperature region and declined at higher moistures and temperatures. Shear strength as determined by either the Warner-Bratzler or Kramer devices exhibited a ridge of high values extending from 20%-150°C to 30%-200°C, and declined for brittle, expanded products made at low moisture and high temperature and for soft products made at high moisture.