Proteolytic degradation of ewe milk proteins during fermentation of yoghurts and storage

Yoghurts are mostly produced from cow milk and to a very limited extent from ewe milk. The evolution of caseins and whey proteins in ovine milk submitted to different thermal treatments (63 degrees C/30 min; 73 degrees C/15 min; 85 degrees C/10 min or 96 degrees C/5 min) was followed during fermentation of yoghurts and during their storage up to 14 days, using two different sets of starters. One set of starter LAB was a "ropy" culture (YC-191), which is a well-defined mixed strain culture containing Streptococcus thermophilus ST-143 and Lactobacillus delbrueckii subsp. bulgaricus (LB-18 and LB-CH2). The other set of starter bacteria (YC-460) was a standard yoghurt culture("non-ropy") containing mixed strain culture of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Contents of free amino groups in produced yoghurts increased gradually during the fermentation, up to a maximal value obtained after 4 h fermentation, then they did not change significantly during storage of yoghurt produced with YC-191 starter. In contrary, a large drop in the amount of free amino groups was observed in the first 24 h of storage in the case of yoghurt made with YC-460 indicating that microorganisms continue still to grow in low temperatures. During fermentation and storage of both yoghurt types, alpha-lactalbumin was hydrolyzed to a slightly bigger extent than beta-lactoglobulin. During fermentation, beta-casein was slightly more degraded than alpha(s)-caseins; however, the opposite was observed during storage up to 14 days. Generally, a more intense heat pretreatment led to a higher degradation of whey proteins and caseins during fermentation and storage. Differences in proteolytic activity between the two starters used (whey proteins more degraded by YC-191; caseins more degraded by YC-460) may lead to improvement in production and formulation of yoghurts differing in their physicochemical and rheological properties.     

Preparation and properties of probiotic concentrated yoghurt (labneh) fortified with conjugated linoleic acid

Milk of high conjugated linoleic acid (CLA) level (1.25 g per 100 g milk fat) was produced by inclusion of fish oil and rousted soy bean in the ration of Holstein cows as compared to 0.55 g per 100 g milk fat in the milk of animals receiving control diet. Milk of normal (control) and high CLA content (treatment) was spray‐dried. Labneh was made from 20 g L^?1 reconstituted milk using 3 mL per 100 mL yoghurt starter and 2 mL per 100 mL of probiotic cultures of Lactobacillus casei or Lactobacillus acidophilus. The control (C) and high CLA (T) labneh were analysed chemically and microbiologically, and their viscosities were determined during cold storage for 15 days. The fat content of labneh of high CLA was less than that of the control, but the total solids (TS) were unaffected by the CLA level. Labneh made with Lb. acidophilus had lower TS and higher acidity, exopolysaccharides and acetaldehyde contents and viscosity than that made with the use of Lb. casei. Labneh from the different treatments retained high counts of the added probiotic (>10⁸ cfu g^?1) throughout the storage period. The storage period had significant effects on all parameters determined.     

The Effect of Methylcellulose,Temperature, and Microwave Pretreatment on Kinetic of Mass Transfer During Deep Fat Frying of Chicken Nuggets

The aim of this study was to determine the effect of microwave pretreatment, usage of methylcellulose, oil temperature, and frying time on mass transfer during deep fat frying of chicken nuggets. Methylcellulose was used in batter and as a coating on product. Microwave with two power densities namely 3.7 and 7.4 W/g was used for reduction of initial moisture content of samples before frying. Frying was performed at three temperatures (150 °C, 170 °C, and 190 °C) and five intervals (0.5, 1, 2, 3, and 4 min) in the sunflower oil. The least oil content was observed when MC was used as a coating layer on non-precooked samples fried at 190 °C. Oil absorption of samples with MC in batter was partially higher compared to control samples. This could be attributed to the rheology of batters. The first-order kinetic model was fitted to moisture and oil content. For determining the correlation between temperature and moisture diffusivity, Arrhenius equation was used. The constant rate for moisture and oil transfer was in the range of 2.2–5 and 0.023–2.67 s^?1, respectively. Effective moisture diffusivity values were between 1.43?×?10^?8 and 3.24?×?10^?8 m²/s. Activation energy ranged between 0.71 and 1.71 kJ/mol.     

Impact Fracture of Thermally Tempered Glass Helicopter Windshields

In-service fracture of helicopter windshields was studied. Simulated catastrophic fracture tests were conducted by firing alumina and steel spheres onto stationary tempered and as-received glass panels. The results were studied by Hertzian analysis and modified Auerbach's relations. Thermally tempered glass shows much higher impact resistance than that estimated from superposition of residual stresses. Subcritical impact sites exhibit slow crack growth in tempered plates, eventually leading to fracture of the entire plate.     

GRAPHICAL SOLUTION OF MULTISTAGE FLUIDIZED BED HEAT EXCHANGER

The design of multistage fluidized beds for heat exchange necessitates the solution of the mass and energy balance equations combined with the equilibrium relations for each stage. This paper presents a novel way of applying well known methodology to a different technology, one where it has not been widely applied.

In the present work a McCabe-Thiele type of graphical approach is presented for both counter-current and cross-current contacting multiple fluidized beds. The necessary equations for a multistage calciner are developed and the application of the proposed method is demonstrated. Generalized fluidized bed efficiency for counter-current and cross-current multiple fluidized bed is presented.     

Mass transfer characteristics of gas-sparged fixed-bed electrodes composed of stacks of vertical screens

Mass transfer rates at a gas-sparged fixed-bed electrode made of stacks of vertical screens were studied by measuring the limiting current for the cathodic reduction of potassium ferricyanide. Variables studied were air flow rate, physical properties of the solution and bed thickness. The mass transfer coefficient was found to increase with increasing air flow rate up to a certain point and then remain almost constant with further increase in air flow rate. Increasing bed thickness was found to decrease the mass transfer coefficient. Mass transfer data were correlated by the equation $$J = 0.2(ReFr)^{ - 0.28} ({L \mathord{\left/ {\vphantom {L d}} \right. \kern-\nulldelimiterspace} d})^{ - 0.28} $$ For a single vertical screen electrode the data were correlated by the equation $$J = 0.187(ReFr)^{ - 0.26} $$      

Detection of cow's milk admixture to buffalo's milk

Gas chromatography was used for the qualitative and quantitative determination of fatty acids of authentic buffalo's milk, cow's milk and buffalo's milk adulterated with cow's milk. The milk fat was separated by fractional crystallization at ?20°C into two distinct fractions, i. e., semi-solid and mother liquor. The concentration of the fatty acids in the mother liquor changed significantly for 14:0, 16:0 and 18:1 as adulteration levels were increased. The fatty acids of the semi-solid fractions changes in the proportion of 16:0, 18:0 and 18:1 when cow's milk is mixed with buffalo's milk. By applying a simple regression equation for these acids, adulteration of buffalo's milk with 5% cow's milk could be distinguished.     

Synthesis and reactions of 2-(p-chloroanilino)-5- (D-galacto-1,2,3,4,5-pentahydroxypentyl)-1,3,4-thiadiazole

Oxidative cyclization of D -galactose (p-chlorophenyl)thiosemicarbazone gave 2-(p-chloroanilino)-5-( D -galacto-1,2,3,4,5-pentahydroxypentyl)-1,3,4-thiadiazole ( 1 ), whose acetylation afforded 2-[N-acetyl-N-(p-chlorophenyl)]-amino-5-( D -galacto-1,2,3,4,5-pentacetoxypentyl)- 1,3,4-thiadiazole ( 3 ). Its periodate oxidation of the glycol groups gave 2-(p-chloroanilino)-1,3,4-thiadiazole-5-carboxaldehyde ( 4 ), which can be transformed into 1,2-[2-(p-chloroanilino)-1,3,4-thiadiazol-5-yl]-1-hydroxy-2-oxoethane. A number of hydrazones of the formyl thiadiazole was prepared and its reduction with sodium borohydride gave 2-(p-chloroanilino)-5-hydroxymethyl-1,3,4-thiadiazole ( 6 ), whose acetylation gave a mono-O-acetyl derivative ( 7 ). Oxidation of the formyl thiadiazole gave 2-(p-chloroanilino)-1,3,4-thiadiazole ( 9 ). The spectral data of the compounds were discussed.     

Specific limited hydrolysis and phosphorylation of food proteins for improvement of functional and nutritional properties

Limited specific hydrolysis of casein byStaphylococcus aureus V8 protease was used to produce 2% and 6.7% hydrolysates (2 and 6.7% of the peptide bonds hydrolyzed), each containing five polypeptides (by gel filtration) ranging in size from ∼ 16,000 to ∼1,000 daltons. The mixtures of polypeptides had substantially increased solubilities at pH 4.0–4.5, near the isoelectric point of casein. In general, the emulsifying activity index was less for the hydrolysates than for casein; the emulsion stability was higher for the 2% hydrolysate than was the emulsion from casein. Phosphorylation of zein markedly increased the water solubility of zein above and below pH 4. When the free amino acids tryptophan and/or lysine were added to zein in the presence of POC1₃, some amino acids were covalently bound to zein, in addition to covalent attachment of phosphate groups. Threonine did not become incorporated into zein by this method. These derivatives were much more soluble than zein above and below pH 4, the minimum solubility point. A derivative containing 0.98 mol P/mol of zein, along with 1.05% tryptophan and 0.24% lysine, had a relative growth effect onTetrahymena thermophili of 49% that of casein, in comparison to 4.5% for unmodified zein. All the modified zeins had improved emulsifying activity indices.