Effect of phosphate, ascorbic acid and α-tocopherol injected at one-location with tumbling on quality of roast beef

The purpose of this study was to evaluate if continuous non-vacuum or vacuum tumbling improves the quality of roast beef utilizing the one location injection. Basically, fresh roast beef treated by one location injection with tumbling had significantly different quality compared to non-tumbled ones. However, the cooked roast beef did not significantly exhibit better quality due to tumbling. There was insignificant difference of TBARS value for whole meat among treatments at day 0. The control had significantly higher TBARS value compared to roast beef with non-vacuum and vacuum tumbled samples at day 2. At 4, 7 and 14 days of refrigerated storage, the control maintained the significantly highest values when compared to the other treatments that had similar TBARS values. The addition of three antioxidants was the major contributor to lipid stability of the cooked roast beef.     

Comparative investigations of gluten proteins from different wheat species I. Qualitative and quantitative composition of gluten protein types

In contrast to the hexaploid common (bread) wheat, little information is available on the qualitative and quantitative compositions of gluten proteins from other cultivated wheat species. Therefore, representatives of hexaploid spelt, tetraploid durum wheat and emmer, and diploid einkorn were compared with three classes of common wheat (winter wheat, spring wheat, wheat rye hybrid). The flours were extracted to yield total endosperm proteins and the gluten protein fractions (gliadins and glutenin subunits). The extracts were characterised using sodium dodecyl sulfate polyacrylamide gel electrophoresis and reversed-phase HPLC; both methods revealed that gluten protein groups and types known from common wheat (ω-, α-, γ-gliadins, HMW and LMW subunits of glutenin) were present in all species. The HPLC platterns of gliadins and glutenin subunits from species with the same genome composition (common wheat/spelt or durum wheat/emmer) were related, and those of einkorn quite different. According to the quantities determined by reversed-phase HPLC, α-gliadins were predominant in most cases, followed by γ-gliadins and LMW subunits; ω-gliadins and HMW subunits were generally minor components. Common wheats were characterised by the highest proportions of total glutenins and HMW subunits, which are known to be important for breadmaking quality. Moreover, the lower ratio of gliadins to glutenins was typical. Emmer had the lowest proportions of total glutenins and of HMW and LMW subunits, together with einkorn the highest proportion of α-gliadins, and, by far, the highest ratio of gliadins to glutenins. The values for spelt and durum wheat were mostly in a medium range between common wheats, emmer, and einkorn, respectively. Amongst common wheats, spring wheat was characterised by more balanced quantities of α- and γ-gliadins, and wheat rye hybrid by the highest proportions of ω-gliadins. Received: 26 November 1999     

The influence of 1B/1R chromosome translocation on gluten protein composition and technological properties of bread wheat

The Austrian bread wheat Amadeus without and with 1BL/1RS translocation and three further translocation genotypes with known HMW subunit compositions were grown under the same environmental conditions. Their flours were characterised by the determination of crude protein content and, partly, by the determination of glutathione and cysteine. Furthermore, the qualitative and quantitative composition of gluten protein types was analysed by a combined extraction and reversed phase HPLC procedure. Dough development time, maximum resistance and extensibility of dough and gluten, and bread volume were determined by means of microscale methods. Protein, glutathione and cysteine contents of flours were only slightly influenced by translocation. The HPLC patterns of gliadins and glutenin subunits showed that translocation caused characteristic changes concerning ω‐gliadins, γ‐gliadins and LMW subunits of glutenin. The amount of ω 1,2‐gliadins was significantly increased and that of LMW subunits decreased. The effect of translocation on the rheological properties of dough and gluten was characterised by a strongly reduced dough development time, reduced maximum resistance and increased extensibility. Bread volume was decreased by about 10%. The amount of glutenin subunits was correlated with dough development time, resistance of dough and gluten, and bread volume to a higher extent (r = 0.79–0.91) than the amount of gliadins (r = 0.52–0.80). Correlation coefficients for LMW subunits were higher (r = 0.82–0.88) than those for HMW subunits (r = 0.35–0.61) when all five wheats were included. Instead, when only translocation lines were considered, HMW subunits (r = 0.89–0.98) were more important than LMW subunits (r = 0.64–0.86). Altogether, the results demonstrate that translocation causes important quantitative as well as qualitative changes in gluten protein composition which can be efficiently determined by reversed phase HPLC. © 2000 Society of Chemical Industry     

Investigations on the extractability of gluten proteins from wheat bread in comparison with flour

 Immunochemical methods are recommended for the quantitation of small amounts of gluten in food produced for those with coeliac disease. A major problem, however, is the reduced extractability of gliadin, the toxic factor of gluten, with aqueous alcohol, when foods have been heat-processed. A combined extraction/HPLC procedure was used to study the extractability of all gluten protein types from wheat flour and bread under both non-reducing and reducing conditions. Gliadin isolated from wheat flour was used as a reference protein for quantitation. The results indicate that the extractability of gliadin from bread with 60% ethanol under non-reducing conditions is strongly reduced. α- and γ-gliadins are much more affected than ω-gliadins, and less gliadin was extracted from the crust than from the crumb. For a complete extraction of gliadins from bread, reducing conditions and increased temperature are required. However, glutenin subunits are coextracted with the gliadins. This extract can be used for the quantitation of total gluten proteins by RP-HPLC. The recovery of gliadin added to flour before dough-mixing and bread-making is 98%. Received: 16 February 1998     

Accumulation parameters and seasonal trends for PCBs in temperate and boreal forest plant species

The concentration of polychlorinated biphenyls (PCBs) in the air and vegetation was measured periodically in two alpine forests, during the growing season. Foliage samples from nine plant species typical of the temperate and boreal environment were collected and analyzed. Leaf concentrations of tri- and tetra-CBs showed fast response times with changing temperature and gas-phase concentrations, suggesting that a partitioning equilibrium is approached relatively rapidly (few days) in the field. Heavier compounds showed kinetically limited accumulation trends, not reaching equilibrium during the growing season. Results were used to estimate the bioconcentration factors or equilibrium plant/air partition coefficient (KPA) for each species. Values of log KPA (calculated on a mass/volume basis) ranged between 0.78 and 1.96 and were correlated to the log KOA. Uptake trends of the higher chlorinated compounds showed intraspecific differences which were partially explained by the specific leaf area (SLA).     

Zur Verzunderung von unlegiertem Stahl

Kritische Erörterung des Schrifttums über die Verzunderung von Eisen und Stahl. Verzunderungsversuche an unlegierten Stählen mit unterschiedlichen Kohlenstoffgehalten in Sauerstoff. Messung von Kohlenstoffabgabe und Massenveränderung der Probe sowie Ermittlung der Kohlenstoffverteilung an den verzunderten Proben durch chemische Analyse zur Beschreibung der Entkohlung und inneren Oxydation. Ermittlung der Siliciumverteilung in Oberflächennähe mit einer Elektronenstrahlmikrosonde zum Erfassen einer dem Sauerstoffstrom gegenläufigen Siliciumdiffusion.     

Improvement of Crystallinity of KZr2P3O12 by Sol-Gel Synthesis

The X-ray diffraction pattern for potassium-zirconium phosphate is significantly improved when the material is prepared by the sol-gel route rather than the powder method. Peaks at high, low, and intermediate angles are presented and compared for the two methods. It is assumed that the more nearly homogeneous mixing of the elements in the sol-gel process is responsible for the significant improvement in crystallinity.     

13C n.m.r. study of raw materials for carbon black

¹³C n.m.r. spectroscopy has been applied to investigate a number of coal tar and petroleum-derived carbon black feedstocks. Application of the J-modulated spin echo technique is especially rewarding, as this method renders the quaternary carbons directly detectable. Thus the quality of carbon black feedstocks can additionally be gauged on the basis of the contents of quaternary carbons, which is a direct indication of the carbon yield in the carbon black production process.     

Organolithium route to poly(arylsilane)s

Various poly(arylsilane)s The poly(carbosilane)s prepared in this way are of higher molecular weight than when prepared by the Wurtz-type condensation route previously reported. TG shows 40–50% overll weight loss attained at 500–600°C.     

Pyrolysis chromatography of lipids. I. Mass spectrometric identification of pyrolysis products of hydrocarbons

The products of pyrolysis at 600C of normal paraffins C₁₀−C₁₈, 2-methyl octadecane, 4-methyl octadecane, 6-methyl octadecane, cyclohexyl decane, cyclopentyl decane, 2,2,4,4,6,8,8-heptamethyl nonane, pristane and phytane were studied by means of a pyrolysis gas chromatograph directly coupled to a mass spectrometer. n-Paraffins yield a homologous series of n-olefins. Branched paraffins yield two homologous series, one of n-olefins and one of branched olefins. The n-olefin corresponding to the position of the branch is not formed. Interpretation of pyrolograms is similar in principle to the interpretation of mass spectra. Presented at the Symposium on “Mass Spectrometry of Lipids”, AOCS Cincinnati, October 1965.