Na+ Binding as Measured by 23Na Nuclear Magnetic Resonance Spectroscopy Influences the Perception of Saltiness in Gum Solutions

Binding of Na⁺ in aqueous gum systems as determined by ²³Na nuclear magnetic resonance (NMR) spectroscopy and its relations to perceived saltiness were examined. Two levels of NaCl (0.1% and 0.2%) were added to two concentrations (0.1% and 0.3%) of two ionic (xanthan and kappa carrageenan) and two non-ionic (locust bean and guar) gum solutions. Saltiness perception was affected by the ionic properties of the gums. NMR transverse relaxation rates (R₂, see^?l) indicated Na⁺ was less mobile in ionic than nonionic systems. Ionic gums correspondingly suppressed saltiness perception- compared to nonionic gums. As Na⁺ increased in both ionic and nonionic systems, R₂ values converged and perceived saltiness equalized. Food components that bind Na⁺ may suppress saltiness perception, which may be important in low-sodium foods.     

Thickening Agents Effects on Sodium Binding and Other Taste Qualities of Soup Systems

Low sodium chicken broth with NaCl added to provide Na⁺ concentrations in typical reduced Na⁺ soups (144 and 288 mg Na⁺/240 mL serving) was thickened with commonly used gum, starch, or flour food additives. Xanthan gum suppressed saltiness as the result of ionic binding of Na⁺, as determined by sensory evaluation and ²³Na NMR spectroscopy. Saltiness was affected by added NaCl (p = 0.0001), thickener (p < 0.01), and added NaCl* thickener (p < 0.01), and positively correlated with chicken and overall flavors (p = 0.0001). Cornstarch provided body, no suppression of salt taste, and the greatest salt enhancement of chicken and overall flavors. In complex food systems, temperature and other factors affected Na⁺ binding as measured by NMR pointing to the need for a new model.     

Effects of Ca++, Mg++ and Na+ on Heat Aggregation of Whey Protein Concentrates

Effect of Ca⁺⁺ on the heat aggregation of whey protein concentrates (WPC) was compared with that of Na⁺ and Mg⁺⁺. On the alkaline side of the isoelectric zone, aggregation of WPC was increased by the addition of CaCl₂, MgCl₂ or NaCl, among which CaCl₂ showed the greatest effect. The denaturation temperature of WPC determined by differential scanning calorimetry significantly decreased in the presence of CaCl₂ or MgCl₂, but increased slightly in the presence of NaCl. In the electrophoretic patterns of heated WPC, the most sensitive protein to Ca⁺⁺ was β-lactoglobulin.     

Mg2+ Selectively Isolates Gellan Gum from Dairy Products

Gellan gum was precipitated from the papain digest of dairy products by 5% MgSO₄. The precipitate was collected by centrifugation and washed with 2.5% MgSO₄ until the washings were negative to the phenol H_aSO₄ test. It was dispersed with hot 50% H₂SO₄ and the amount in the dispersion determined by the H₂SO₄-thiourea-cyste-ine-HCl reagent. Recovery from chocolate milk, yogurt, evaporated milk, ice cream, cream cheese, process cheese spread, flan and blue cheese (no oil) dressing ranged from 76–95%. Prior removal of fat and starch was unnecessary. Carrageenan, xanthan gum, alginate, pectin and other hydrocolloids did not interfere.     

Fractionating Soybean Storage Proteins Using Ca2+ and NaHSO3

ABSTRACT:  Individual soybean storage proteins have been identified as having nutraceutical properties, especially β-conglycinin. Several methods to fractionate soy proteins on industrial scales have been published, but there are no commercial products of fractionated soy proteins. The present study addresses this problem by using calcium salts to achieve glycinin-rich and β-conglycinin-rich fractions in high yields and purities. A well-known 3-step fractionation procedure that uses SO_2, NaCl, and pH adjustments was evaluated with CaCl₂ as a substitute for NaCl. Calcium was effective in precipitating residual glycinin, after precipitating a glycinin-rich fraction, into an intermediate fraction at 5 to 10 mM CaCl₂ and pH 6.4, eliminating the contaminant glycinin from the β-conglycinin-rich fraction. Purities of 100%β-conglycinin with unique subunit compositions were obtained after prior precipitation of the glycinin-rich and intermediate fractions. The use of 5 mM SO₂ in combination with 5 mM CaCl₂ in a 2-step fractionation procedure produced the highest purities in the glycinin-rich (85.2%) and β-conglycinin-rich (80.9%) fractions. The glycinin in the glycinin-rich fraction had a unique acidic (62.6%) to basic (37.4%) subunit distribution. The β-conglycinin-rich fraction was approximately evenly distributed among the β-conglycinin subunits (30.9%, 35.8%, and 33.3%, for α', α, and β subunits, respectively). Solids yields and protein yields, as well as purities and subunit compositions, were highly affected by pH and SO₂ and CaCl₂ concentrations.     

Effect of Fe2+, Salt, Cooking and Shredded CoffiR on Thiobarbituric Acid (TBA) Numbers in Ground Beef

Presence of ferrous iron (Fe²⁺) and/or salt (NaCl) in ground beef followed by cooking and storage resulted in marked increases in lipid oxidation as measured by TBA values. Addition of an edible collagen film (Coffi^R) to minced fresh beef did not influence TBA values. Cooking fresh ground beef resulted in lowering of TBA values (when compared to raw beef), but TBA values increased more rapidly and to a greater extent in cooked beef than in raw samples during 7 days refrigerated storage.     

Oxidation of Tryptophan by H2O2 in Model Systems

Degradation reactions of tryptophan (trp) and the dipeptides alanyltryptophan (ala-trp) and phenylalanyltryptophan (phe-trp), induced by H₂O₂, were investigated under different conditions in aqueous systems. Decreases in the content of trp as well as the formation of soluble degradation products were determined. Highest losses of trp were obtained after H₂O₂ treatment at 100°C for 2 hr at pH 8.5. Lowest losses occurred at pH 4.0, 25°C, for 30 min. The destruction of trp in ala-trp was similar, while losses of trp in phe-trp under the same reaction conditions were lower. This was indicative of a negative induction effect of the phenyl ring. The quantity of degradation products showed extensive variations, dependent upon the radical mechanism of the oxidation reaction.     

Effects of pH, CaCl2 and Soy Protein on [Ca2+] in Reconstituted Nonfat Dry Milk and on Rennet-Induced Coagulum Properties

Increasing CaCl₂ and lowering pH caused a significant increase in [Ca²⁺] in reconstituted nonfat dry milk (RNDM), while the addition of soy protein caused a significant reduction in [Ca²⁺]. Lowering pH greatly increased rennet-induced coagulum firmness in RNDM and slightly increased it in RNDM-soy protein mixtures. Added CaCl₂ increased coagulum textural parameters and syneresis in both systems. The extent to which these properties were increased was higher in RNDM than in the coagulum containing soy protein depending on the time after rennet addition and the amount of CaCl₂ added. The first increment of CaCl₂ added had the highest effect in improving textural properties and increasing syneresis.     

不同的二价阳离子(Ca2+、Mg2+、Zn2+)对大豆蛋白分级效果的影响

向脱脂豆浆中加入不同的二价阳离子(Ca2+、Mg2+、Zn2+),考察它们在大豆蛋白分级过程中对去除亲脂性蛋白的效果。结果显示,三种离子的加入均降低了样品的蛋白提取率,同时总脂含量也有所减少,根据SDS-PAGE分析,在一定的浓度范围内,所减少的蛋白组分可能是与脂紧密结合的组分(仅限CaCl2及MgCl2的添加);同浓度的CaCl2处理所得样品总脂含量减少最多,且其蛋白提取率稍低于MgCl2处理所得样品,但高于ZnCl2处理所得样品,结合TLC分析,表明Ca2+去除亲脂性蛋白的作用效果最好,以此作为沉淀剂的最佳分级条件为:在pH7.0下添加10mmol/L的CaCl2,所得样品蛋白提取率降低了33%,但蛋白含量由88.45%增加到92.58%(干基),同时总脂含量由4.83%降低到2.01%。     

Temperature-Dependency of Rigor-Mortis of Fish Muscle: Myofibrillar Mg2+-ATPase Activity and Ca2+ Uptake by Sarcoplasmic Reticulum

Myofibrillar Mg²⁺-ATPase activity of plaice and red sea bream increased with increase in reaction temperature and Ca²⁺ concentration. However, temperature decrease tended to lower Ca²⁺ sensitivity of Mg²⁺-ATPase activity. While it was assumed that spiked fish muscle was relaxed and the myofibrillar Ca²⁺ concentration was low, the progress rate of rigor-mortis correlated well with Mg²⁺-ATPase activity in the presence of a few micromolar Ca²⁺ at 0°C. Correspondingly, it was found that Ca²⁺ uptake by plaice sarcoplasmic reticulum decreased with the decrease in reaction temperature. These results strongly suggest the acceleration of fish rigor-mortis at 0°C is due to the increase of Ca²⁺ concentration in myofibrils during storage at this temperature.     

基于Bi-Co-BTC电化学传感器检测食品中Zn2+Cd2+Pb2+含量

目的:制备新型电化学传感器检测食品中的重金属含量。方法:通过水热法,以1,3,5-苯三甲酸(H₃BTC)为配体,辅以五水合硝酸铋[Bi(NO₃)₃·5H₂O]和六水合硝酸钴[Co(NO₃)₂·6H₂O]金属盐,制备新型铋基金属有机骨架;通过超声自组装方式,制备多壁碳纳米管负载的铋基金属有机骨架复合材料(Bi-Co-BTC/MWCNTs);通过滴铸成膜方法,将复合材料修饰至玻碳电极(GCE)表面。结果:采用Bi-Co-BTC/MWCNTs/GCE作为工作电极实现了对样品中的Zn²⁺、Cd²⁺、Pb²⁺同时检测,其检出限分别为0.040 3,0.005 69,0.023 9 ng/mL。三者在茶叶中的加标回收率分别为97.21%～105.44%,92.22%～106.10%,93.97%～98.02%。结论:Bi-Co-BTC/MWCNTs/GCE可用于食品中的重金属含量检...     

多功能光-磁复合纳米材料制备及其在柑橘农残检测中的应用

为构建一种稳定、结构可控的光-磁复合材料并将其用于农药残留检测当中,本实验采用高温溶剂热法制备上转换纳米材料（Upconversion Nanoparticles,UCNPs）,研究温度、转速对UCNPs的影响,实现UCNPs的可控制备。采用反相微乳液法制备三种不同结构的多功能光-磁复合纳米材料,借助扫描电子显微镜（SEM）、透射电子显微镜（TEM）、X射线衍射仪（XRD）、振动样品磁强计（VSM）等方法研究多功能纳米材料的形貌、结构等性能。此外,利用此复合纳米材料研究柑橘中各类型农药的响应情况。实验结果表明,温度对UCNPs粒径大小起着决定性的作用。在不同结构的UCNPs-Fe₃O₄复合材料中,A结构（UCNPs材料粒径更大的卫星结构）的荧光特性更强;B结构（两种原材料粒径相近的交织结构）在室温下同时具有20.5 emu·g⁻¹的饱和磁化强度和较高的荧光强度,性能平衡;C结构（Fe₃O₄材料粒径更大的卫星结构）的磁性最佳。同时,该复合材料对柑橘中菊酯类农药、新烟碱类农药、氨基甲酸酯类农药、有机磷农药均有一定响应,对菊酯类农药的响应最强,可用于开发菊酯类农药生物传感器。本研究采用简单普适的合成方法,为其他复合材料合成研究提供一定的理论思路,该材料有较佳的光-磁特性和生物相容性,在药物递送、成像等领域都有较大的应用潜力。     

Dynamic Changes of Headspace Gases in CO2 and N2 Packaged Fresh Beef

Two independent experiments were conducted to examine the effects of initial packaging/product conditions and storage conditions on in-package headspace pressure changes for modified atmosphere packaged beef during 12 hr storage. Headspace-to-meat volume ratio 1.8 to 5.9, surface area 200--800 cm², sample volume 0.22–0.75L, storage at 3–13°C and initial gas composition 20–100% CO₂ balanced with N₂ were studied. Headspace-to-meat volume ratio was the most important packaging parameter, but surface area and meat volume also affected headspace CO₂ changes. Decreased storage temperature reduced CO₂ concentration remaining in headspace. Higher initial CO₂ concentration resulted in greater concentration changes.     

Effects of Brine and CO2 Chilling Systems on Hot-Processed Vacuum-Packaged Pork

Quality, packaging and sensory attributes were evaluated for hot-processed boneless loin segments (blade-end and sirloin-end) and Boston shoulders that were brine, CO² or conventionally chilled. The only pH or temperature differences (P < 0.05) among processing treatments occurred at 3 hr postmortem. Boneless loin segments and Boston shoulders that were hot processed and CO²-chilled had higher (P < 0.05) purge values than their conventionally processed counterparts. No significant differences were found among treatments for sensory traits or shear values. Overall, boneless loins and Boston shoulders from hot-processed carcasses that were brine or CO²-chilled were similar in dimensional measurements and sensory traits.     

Gelatinization of Starch/Gum/Sugar Systems Studied by using DSC,NMR, and CSLM

Gelatinization of starch was studied by using modulated differential scanning calorimetry, nuclear magnetic resonance relaxometry, and confocal laser scanning microscopy. The effects of sugar or gum addition were analyzed in terms of changes in the gelatinization temperature and the effects on molecular mobility changes. Two states of water were found in both relaxation mechanisms (spin‐spin and spin‐lattice) and the extent of mobility depended on the concentration of the mixtures and the nature of the ingredients. With xanthan, dramatic changes of mobility were observed prior to gelatinization, indicating adsorption of xanthan on the starch granule surface. This result was confirmed by confocal scanning laser microscopy. The studies are contributing to the understanding of starch gelatinization in the presence of other substances. Potential industrial application is seen for the food industry (NMR as online method for gelatinization monitoring, synergistic thickening effects).     

Influence of CaCl2 and NaCl injections on the texture and flavour of beef

The present study compares the effects of pre− and post-rigor injections of 0.1 m CaCl₂ or 0.15 m NaCl on sensory characteristics (appearance, texture and flavour) and on physical measurements (sarcomere length, drip loss and mechanical resistance of raw myofibres) of beef meat at 2, 6 and 14 days of ageing. An injection of CaCl₂ 1 h post-mortem (pH ≈6.8) greatly decreased sarcomere length and myofibrillar resistance, increased drip loss, contracted appearance and brightness, and induced abnormal flavour, mainly bitterness, whatever the ageing time. CaCl₂-treatment 1 h post-mortem produced little effect on tenderness during ageing; it was slightly higher at day 2 and lower at day 14 than controls. CaCl₂-injection at 24 h post-mortem did not change the sarcomere length but produced a smaller increase in drip loss and a decrease in the resistance of raw myofibres. Improved meat tenderness compared to controls occurred mainly at days 2 and 6 but, during ageing, abnormal flavour appeared by day 6. NaCl-injection had no effect on either sarcomere length or resistance of raw myofibres, but produced higher drip loss and saltier taste at day 14 only. Thus pre-rigor injection of CaCl₂ is not recommended because of adverse effects on flavour and appearance of meat. Post-rigor injection of CaCl₂ has a beneficial effect on tenderness in the first part of the ageing period, but after complete ageing, the only overall benefit is a decrease in the variability between animals.     

Comparison of Gum Arabic, Modified Starch, and Whey Protein Isolate as Emulsifiers: Influence of pH, CaCl2 and Temperature

ABSTRACT: The particle size and zeta potential of model beverage emulsions (0.01 wt% soybean oil-in-water emulsions, d ≅ 1 mm) stabilized by gum arabic, modified starch, or whey protein isolate (WPI) were studied with varying pH (3 to 9), CaCl₂ concentration (0 to 25 mM), and temperature (30 °C to 90 °C). Temperature, pH, CaCl₂ strongly influenced emulsions stabilized by WPI because its stabilizing mechanism was mainly electrostatic repulsion, but not those stabilized by gum arabic or modified starch because their stabilizing modes of action were mainly steric repulsion. This study may have important implications for the application of WPI as an emulsifier in beverage emulsions.