Eine verbesserte Methode zur Bestimmung der maximalen Emulgierkapazit?t von Proteinl?sungen

Zusammenfassung Am Beispiel der Milchproteine wird die Methode zur Bestimmung der maximalen Emulgierkapazität optimiert. Die Methode beruht darauf, daß am Inversionspunkt einer Emulsion der elektrische Widerstand sprunghaft ansteigt. Experimentell überprüft wurden die Parameter Proteinkonzentration, pH-Wert, Öl-Dosierungsrate, Ultra-Turrax-Drehzahl und Versuchsdauer. Ferner wurden Forderungen an die Ermittlungdes Leerwertes begründet. Durch Festlegen der stofflich und methodisch bedingten Einflußgrößen gelingt es, den Variationskoeffizienten auf Werte um 2,0% zu minimieren. Die vorgestellte Methode ist mit gutem Erfolg auf alle löslichen Proteine übertragbar und erfüllt die Anforderungen einer Standardisierung.

---

An improved method for determining the maximum value of emulsifying capacity of protein solutions

Summary A method for the examination of the maximum value of emulsifying capacity was optimized using milk proteins. This method is based on a sudden increase in the electrical resistance at the inversion point of the emulsion. The following parameters were tested: protein concentration, pH value, rate of oil dosage, speed of the Ultra-Turrax, time needed for one experiment, and the requirements for preparing the blank. By fixing these parameters it is possible to minimize the coefficient of variation of about 2.0%. This method is successfully applicable for all soluble proteins and meets all the requirements for standardisation.

     

The influence of different centralised pre-packaging systems on the shelf-life of fresh pork

The influence of different centralised pre-packaging systems (PVC, modified atmosphere packaging (MAP), 25% CO(2) and 75% O(2), vacuum skin packaging (VSP) and the mother bag concept, 100% CO(2)) on the shelf-life (0, 7, 14 and 21 days at 0°C) of fresh pork was determined using microbiological, colour, odour and acceptability characteristics. All the packaging treatments were equally efficient for the first 4 days of retail display. In the extended shelf-life study (7, 14 and 21 days) the mother bag centralised packaging system gave the most promising shelf-life results (21 days) and was also judged superior in terms of odour. Modified atmosphere packaging (14 days) and VSP (7 days) may be considered as other possible options.     

On the metabolism of prostaglandins by rat brain homogenate

Using radio-immuno assays for prostaglandins and prostaglandin metabolites, three prostaglandin metabolizing enzymes were found in the 100,000 X g supernatant of rat brain, 15-hydroxy-prostaglandin-dehydrogenase, delta13-reductase and prostaglandin E-9-keto-reductase. Specific activity of the latter enzyme was highest in striatum and midbrain and lowest in cortex, cerebellum and spinal cord.     

Phasengleichgewichte des Schnittes FeOn–CaO im Dreistoffsystem FeO–Fe2O3–CaO bei Eisensättigung

Überprüfung der Schmelzgleichgewichte des Dreistoffsystems FeO–Fe₂O₃–CaO auf der wüstitreichen, eisengesättigten Seite des Systems. Angaben über die Ergebnisse der thermischen Analysen, isothermen Halteversuche und mikroskopischen Untersuchungen. Aussagen über den quasibinären Schnitt Eisen-Kalkferrit bei Temperaturen unter 1150 °C sowie über den quasibinären Schnitt Calciowüstit-Kalk über 1150 °C.     

Purification and characterization of peroxidase from Phellinus igniarius (author''s transl)

A Peroxidase (EC 1.11.1.7) of the basidiomycet Phellinus igniarius was derived from mycel and a medium containing glucose and extract of yeast by using various methods of preparation. The enzyme resists extreme conditions (pH, temperature salt concentration). Its optimum pH for activities is in the acid range. Two isoenzymes were found. The molecular weight, isoelectric point, Michaelis-Menten constant, indolacetic acid oxidase activity and spectral and analytical properties of this peroxidase were determined. It is assumed that the enzyme has an intracellular as well as an extracellular field of activity.     

Antiviral activity of donkey milk protein fractions on echovirus type 5

Antiviral activity of Ragusano donkeys' milk proteins was investigated for the effect on echovirus type 5, known to infect the gastrointestinal tract of humans. Three protein fractions were tested; casein (CN), whey protein (WP) and a low molecular whey protein fraction (LWP; <30,000 Da). The antiviral activity of WP and LWP was tested on echovirus type 5 at three concentrations (1, 5 and 10 mg mL^?1); CN was assessed only at the lower concentration. All donkey milk protein fractions showed significant inhibition on virus replication at the concentration of 1 mg mL^?1, and both WP and LWP fractions showed significant inhibition on the virus replication at all concentrations tested. The strongest antiviral effect was observed for the WP fraction. These findings show that the different whey proteins in donkey milk, probably acting in synergy, exert antiviral activity on echovirus 5 and might contribute to prevent gastrointestinal virus infections in humans.     

Effect of complexation of oxidised corn starch with mineral elements on physicochemical properties

The objective of this study was to determine the effect of complexation of oxidised starch with mineral elements on its physicochemical properties. Corn starch was oxidised with sodium hypochlorite and, afterwards, modified with ions of potassium, magnesium and iron. Thus, native and modified starches were analysed for: contents of mineral elements, colour parameters (L*a*b*), water binding capacity and solubility in water at temperature of 60 and 80 °C. Thermodynamic characteristics of gelatinisation by DSC, molecular weight distribution by GPC, intrinsic viscosity and pasting properties by RVA were studied. The efficiency of incorporation of metal ions into oxidised corn starch was about 30%, 20% and 20% for potassium, magnesium and iron ions, respectively. The complexation with potassium ions caused the greatest changes in the molecular weight distribution and the intrinsic viscosity of starches and viscosity of starch pastes. Only modification of starch with iron ions affected the colour parameters of the starch. Incorporation of metal ions into starch resulted also in changes in its water binding capacity and solubility in water.