Citrus fruits--varieties, chemistry, technology, and quality evaluation. Part II. Chemistry, technology, and quality evaluation. A. Chemistry

In Part 2 of this review on citrus fruits, the literature on chemistry, technology, and quality evaluation are critically considered. Sweet oranges, mandarin, grapefruit, lemon, and lime are generally used for processing. The literature on chemical components of citrus fruit which include sugars, polysaccharides, oraganic acids, nitrogenous constituents and lipids; carotenoids which contribute to color; vitamins and minerals, and flavonoids; limonoids, some of which impart bitterness to the juice; and the volatile components which contribute to aroma have been reviewed. Chilled and pasteurized juices, juice concentrates, and beverages are the important products manufactured commercially, and to a limited extent powdered citrus juices, canned segments, and marmalades. The literature on the manufacture of these products also as new types of juice and oil extractors; TASTE and other types of evaporators; tank farms to store juice and concentrate in bulk; aseptic filling in bulk containers and retail packs; alternate flexible and rigid containers other than glass and tin; and recovery of volatile flavoring constituents during juice processing are some of the important technological developments in the recent past and have been discussed. Bitterness in citrus juices and its control, composition of cloud, and its stability and changes during storage have been reviewed. Essential oils, pectin, frozen and dried juice sacs, dried pulp and molasses, flavonoids, seed oil, and meal are the important byproducts, the manufacture of which is given in essential details. Generally, consumers judge the product on the basis of its sensory attributes. The quality of finished product is dependent upon the raw materials used and control of processes. The U.S. Department of Agriculture (USDA) standards for different products, physicochemical and microbiological parameters prescribed as indices of quality of fruit, juice, concentrate, and other products; composition of essential oils; and aroma concentrates are discussed in relation to sensory quality. Analytical methods for compounds affecting quality, and methods for detection of adulteration in different citrus products are briefly reviewed. The importance of sensorily evaluating quality of citrus products to select and develop quality control indices is emphasized. Areas where further research are required are indicated. A comprehensive bibliography is provided to aid further study and research.     

Bovine pancreatic lipase.I.Isolation, homogeneity, and characterization.

Bovine pancreatic lipase was isolated in pure form by lyophilization of fresh bovine pancreas, extraction of the enzyme with sucrose solution, fractional precipitation with ammonium sulfate and acetone, followed by chromatography on Sephadex G-100. The specific activity of the purest lipase fraction was 1750 micromoles fatty acid, liberated in 30 min per milligram of protein, indicating a purification of approximately 473-fold, with an overall yield of about 42%. Homogeneity of the enzyme was confirmed by rechromatography on Sephadex G-100 as well as with the gel electrophoretic and ultracentrifugal techniques. The purified enzyme gave a typical protein ultraviolet absorption spectrum with maximum absorption at 276 nm and minimum at 252 nm. The purified enzyme exhibited a single pH optimum of 8.8 and an isoelectric point near pH 5.5. Its optimum temperature was 37 C, and its optimum substrate concentration was 10%. These properties resembled those of milk lipase.     

C. R. Henderson: farm boy, athlete, and scientist.

Charles R. Henderson was proud to be a product of a farm in Page County, Iowa. He was a one man track team in Coin, Iowa, and a brilliant student. He became a world class competitor in track at Iowa State College and, at the same time, compiled a top academic record. His early experiences set the stage for the exceptional contributions of his animal breeding career, which did not begin until he was nearly 40 yr of age, but which spanned 40 yr when he was the acknowledged leader in development of statistical methodology applied to animal breeding. His career goals were to find the best possible ways to analyze data and to provide the best genetic evaluations to the livestock industry. If the best could not be done because of computational limitations, then he would pragmatically work to find the best way that was possible. Only his interest in Cornell hockey overshadowed his enjoyment in listening to classical music. He was an avid sports fan, especially for the St. Louis Cardinals or any midwestern team against the New York Yankees. Midwestern trips during the weeks when the Drake Relays were held were as often as possible. Henderson's acknowledged scientific hero was Jay L. Lush, with whom he studied during his Ph.D. program at Iowa State College and with whom he shared similar talents and the intuition that made both of them leaders in the field of animal breeding.     

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.