Composition and thermal analysis of ternary mixtures of avocado fat:palm stearin:cocoa butter (Avo:PS:CB)

Avocado fat is a semi-solid substance with potential functional lipid characteristics. A study was carried out to evaluate the effect of addition of palm stearin and cocoa butter on the solidification behavior of avocado fat to formulate a mixture to become similar to lard. A total of three mixtures were prepared: avocado fat:palm stearin:cocoa butter (88:7:5), avocado fat:palm stearin:cocoa butter (86:7:7), avocado fat:palm stearin:cocoa butter (84:7:9; w/w), and identified by the mass ratio of avocado fat to palm stearin and cocoa butter. The fat mixtures were compared with lard in terms of the fatty acid and triacylglycerol compositions using gas chromatography and high-performance liquid chromatography, thermal properties using differential scanning calorimetry and solid fat content using p-nuclear magnetic resonance. Although there were considerable differences between lard and the fat mixtures with regard to fatty acid and triacylglycerol compositions, some similarities were seen with regard to thermal properties and solid fat content profile. Of all the fat mixtures, avocado fat:palm stearin:cocoa butter (84:7:9) displayed closer similarity to lard with respect to thermal transitions at –3.59°C and its solid fat content profile showed the least difference to that of lard throughout the temperature range measured.     

Peer reviewed: genetic engineering: the frontier of bioremediation

New molecular tools and an improved understanding of biodegradative processes are slowly increasing prospects for successful technology deployment.     

并购是手段,效益是目的,整合是保障--对中国啤酒工业规模扩张潮的思考

近年来啤酒工业掀起并购扩张高潮，虽然规模扩张，但是却没有带来经济效益的同步增长。其主要原因是：扩张后生产能力未能充分发挥；价格战的扼制；没有充分的资金、人力对并购企业进行内部整合。而内部整合重于规模扩张建设，扩张的目的不是简单做大，而是要做强。有效的整合应做到：（1）具备充足的整合能力。（2）被并购企业积极支持内部整合。（3）加强企业文化整合，使两种企业文化完美融合，并形成一种新的文化。（君健）     

细节时装设计的灵魂

针织衫Stockinet柔软的针织衫,带来的不仅是温暖更是一种恬静的温馨和遐意,古老的手工编织又回归时尚舞台,带来一阵质朴的宁静气息。     

千金菜——莴苣

莴苣,又称嫩茎莴苣、莴仔菜心、莴苣茎、莴苣笋、莴笋等,是菊科植物莴苣的茎叶,属于多年生草本植物,植株直立,茎粗直径5～7cm,长40～70cm。 莴苣,原产于地中海沿岸、亚洲北部、非洲等一些国家,隋唐时引入我国。宋代陶谷在《清异录》中说:“呙国使者来汉,隋人求得菜种,酬之甚厚。”故名“千金菜”。现在仍有些地区称莴苣为千金菜。 莴苣,可分为叶用莴苣和茎用莴苣。叶用莴苣也叫生菜,叶片从根部长出,有的结成球状,称结球莴苣。     

Protein-backbone-modifications: Formation of imidazolines

The formation of imidazolines within the backbone during heating of peptides and proteins was studied. In model experiments, the generation of 2-methyl-4-carboxy-imidazoline after incubation of N ^α -acetyl-β-aminoalanine was demonstrated by cation-exchange chromatography and NMR-studies. At 60 °C the highest concentrations of this imidazoline were measured at pH 9. With increasing temperature the pH-optimum of the imidazoline formation shifted to lower pH levels. The reaction of N ^α -acetyl-dehydroalanine-methylester with ammonia generated β-aminoalaninoalanine, which was identified in comparison with synthesized references by HMQC-and¹H-NMR-spectroscopy. β-Aminoalaninoalanine, a crosslink-product homologous to lysinoalanine, which reacts easily with the corresponding imidazoline. Thus, the formation of imidazolines in peptide backbones containing β-aminoalanine was shown unequivocally. Further studies were conducted with peptides, synthesized according to the 10–28 sequence of bovine β-caseine with β-aminoalanine respectively β-alanine substituted for a phosphoserine residue. After incubation, the loss of one molecule of water from the β-aminoalanine containing peptide, but not from the native peptide or the peptide containing β-alanine, was detected by HPLC and MS. As a consequence, the loss of water was explained by cyclization and the formation of an imidazoline. These investigations indicate that the formation of imidazolines—besides the formation of thiazolines—takes place during heating of peptides and proteins. Heterocyclic backbone-modifications are a form of posttranslational modifications, which may play a role during the processing of proteins and subsequent formation of unexpected compounds.     

Agroterrorism: Issues of Reality

ABSTRACT: In the past, deliberate contamination of foods in the U.S. has been committed by individual criminals, disgruntled employees, or political activists with a narrow agenda. After September 11, 2001, every nation has had to consider a much wider range of food security issues. Food is a global commodity and nearly every country both exports and imports foods. Every nation must consider the security of its domestic production and look beyond its borders to its trading partners to assure the safety of its food supply. In the nearly 2 years since September 11, 2001, many steps have been taken to improve food security. New legislation has been enacted to strengthen the ability of government to respond to terrorist threats. New relationships have been forged between food security agencies, law enforcement, and the intelligence community. Virtually every segment of the domestic and imported food supply has come under scrutiny in an effort to identify points of weakness and appropriate protective measures. Gaps in our knowledge about specific agents and food processes have been identified and research to fill these gaps has been initiated. This effort will continue for the foreseeable future and could have a wide range of benefits, including improvements to food safety, a reduction in product counterfeiting, and a reduction in the "gray market" food trade. The scale and diversity of the U.S. food supply makes it an attractive target, but at the same time makes it very resilient and responsive to emerging threats.