Study on the Complementation of Two Proteins of Low Quality: Black Bean (Phaseolus vulgaris) and Sesame (Sesamun incdicum L.).

In order to determine the complementary potential of black bean and sesame proteins, female rats were fed diets with 10% protein from black bean, sesame or combinations of these. Data showed that diets with these proteins combined had better quality than either protein alone. Maximum protein quality was observed when the two protein sources were mixed in a 1:l (w/w) ratio. This mixturn had PER and NPR values 2 and 5 times higher, respectively, than those of the black bean protein alone and 61 and 71% of the values of PER and NPR, respectively, obtained with a casein diet. Also, there was no alteration of serum or liver lipids.     

PROTEOLYSIS IN SALMON (SALMO SALAR) DURING COLD STORAGE; EFFECTS OF STORAGE TIME AND SMOKING PROCESS

Changes in free amino acids (FAAs), small peptides and myofibrillar proteins were investigated in salmon (Salmo salar) muscle stored at OC for up to 23 days and after the stored salmon was smoked. Storage time and smoking process did not increase the formation of FAAs and small peptides indicating low exopeptidase activity. During storage, SDS PAGE analysis of myofibrils showed an increase in density of bands at 16, 37, 60, 64, 67, 76 and 130 kDa, a decrease of a 32 kDa band and the appearance of four new bands of 30, 90, 95 and 113 kDa. These results indicate proteolytic degradation. A little change of myosin and no change of α‐actinin and actin were observed. The smoking process itself enhances the intensity of bands, but does not change the pattern markedly except for the appearance of a 25 and 70 kDa band. Degradation pattern after smoking was not affected by storage time.     

THE CONTACT HYPOTHESIS IN URBAN CHINA: THE PERSPECTIVE OF MINORITY‐STATUS MIGRANT WORKERS

ABSTRACT: This study is the first to test Allport's (1954) contact hypothesis from the perspective of a minority group in China. Employing a sample of off‐farm migrant workers in urban China, results indicate a positive effect on self‐reported attitudes of intergroup friendship contact between migrant and local workers; and positive effects on self‐reported behavioral interaction between migrants and urban locals of both intergroup friendship and intergroup nonfriendship contact.     

COLLAGEN CHARACTERISTICS AND MEAT TEXTURE OF PIGS EXPOSED TO DIFFERENT LEVELS OF PHYSICAL ACTIVITY

Intramuscular collagen and meat texture were measured in 23 female and 23 entire male pigs, subjected to one of three treatments: individual housing in pens of 2.5 m² (confined; C), individual housing and regular treadmill training (trained; T) and group housing equal to 0.9 m²/animal (free; F).
Treatment T tended (P = 0.13) to increase the activity of citrate synthase (CS) in M. biceps femoris (BF) from female pigs. Moreover, the heat stability of collagen and the mechanical resistance to 60 and 80% compression were increased (P<0.03) in BF from female pigs in treatments T and F as compared to C. In BF from male pigs, treatment T decreased (P = 0.03) the heat stability of collagen when compared to C and F. Sensory tenderness was not affected (P>0.05) by physical activity, however. In BF from female pigs, CS activity, collagen content and resistance to compression were lower (P<0.01) than in male pigs. In M. longissimus thoracis et lumborum, there was no effect of either physical activity or sex. Depending on muscle type and sex, physical activity affects meat texture.     

The efficiency of systematic sampling in stereology — reconsidered

In the present paper, we summarize and further develop recent research in the estimation of the variance of stereological estimators based on systematic sampling. In particular, it is emphasized that the relevant estimation procedure depends on the sampling density. The validity of the variance estimation is examined in a collection of data sets, obtained by systematic sampling. Practical recommendations are also provided in a separate section.     

Prevention of RCF damage in curved track through development of the INFRA‐STAR two‐material rail

Results from the European 5th frame research project ‘INFRA‐STAR’ are presented. The goal of the project is to prevent rolling contact fatigue (RCF) and to reduce squeal noise in curves by applying an additional surface layer material on the top of the railhead, resulting in a two‐material rail. In INFRA‐STAR, a dynamic train–track interaction model is used to provide the contact forces. Wheel‐rail profiles, wheel‐rail friction, vehicle data, track data and operating conditions are included to calculate the wheel‐rail contact forces and spin moments, contact positions and load distributions in the contact patch. The contact pressure, friction coefficient, coating thickness, material properties of the coating and the rail material are used in finite element calculations and shakedown theory to calculate shakedown limits, which are then used to predict the RCF performance of the system. The paper details the work on theoretical modelling, twin disc testing, metallurgical research and field testing completed to date (August 2002, the project just passed midterm). The development of the surface layer application methods that are used, and the further objectives of the INFRA‐STAR project, are discussed.     

HIGH MANNURONATE ALGINATES AS BINDERS IN RESTRUCTURED BEEF

Three high mannuronate alginate types (Sobalg Fd 155, 176, and 275) were evaluated as binders in finely ground restructured beef (M. semitendinosus). Formulations with alginate levels (0.50%–1.25%) and calcium carbonate levels (0.10%–0.25%) were prepared, including the acidulant glucono-delta-lactone (0.80%). In addition, Sobalg Fd 176 was evaluated in a coarsely ground restructured product using the same raw materials and ingredient levels.
Among alginate types, the relatively high viscosity graded alginate, Sobalg Fd 176, resulted in the highest raw breaking strengths and lowest cooking loss (P < 0.05). When averaged across alginate types, increased raw breaking strengths were observed when the level of alginate was elevated, providing the calcium carbonate level was ≤ 0.15%. In the coarsely ground product using Sobalg Fd 176, cooked tensile strength ranged from 11.6 N to 17.9 N, corresponding to a satisfactory bind. In both finely and coarsely ground restructured samples, cooking loss was reduced when alginate levels were elevated, and pH increased as a function of calcium carbonate level (P < 0.05). This study demonstrates, that high mannuronate alginates, especially Sobalg Fd 176, can be used as binders in restructured beef products.     

Thermal Expansion in Air of Ceramic Oxides to 2200°C

Thermal-expansion measurements were made in an air atmosphere to 2200°C on polycrystalline single-phase ceramic oxides. Specimens were fabricated by hot-pressing, slip casting, and isostatic pressing. Magnesium oxide was tested in both air and argon; calcium oxide as well as magnesium aluminate and aluminum oxide specimens were tested in air. Specimens were characterized as to purity, thermal history, apparent density, grain size, and lattice parameter. It was determined that the coefficient of thermal expansion was not affected by changes in grain size or by fabrication techniques. All of the specimens tested in an air atmosphere showed weight and lattice parameter stability, whereas the magnesium oxide tested in argon did not. When tested in an air atmosphere, magnesium oxide, aluminum oxide, and magnesium aluminate spinel showed a permanent expansion with a decrease in density at temperatures well below their melting points.     

Lactose Crystallization from Whey Permeate in an Ethanol-Water Mixture

A 30% concentrated permeate of a whey ultrafiltration process was used for producing crystalline a-lactose monohydrate. Effect of pH (2.75–5.5 pH units) at solvent to solute ratio 10:1 v/w, agitation and seeding (0.004–0.02%) on rate of lactose crystallization were examined. Conditions which were favorable in terms of crystallized lactose yield, and time of crystallization were: pH 5.5, agitation with or without seeding and 22°C. The first-order reaction-rate constant for crystallization ranged from 0.0178 to 0.200 hr^?1 depending on conditions.