RHEOLOGICAL PROPERTIES OF ENZYME SUPPLEMENTED DOUGHS

The rheological behaviour of doughs made with different commercial amylases, xylanases, lipases, and glucose-oxidase, singly and in mixed combinations was investigated. All doughs showed similar trends when subjected to frequency and strain sweep tests. The elastic and viscous moduli increased with frequency, and showed a nonlinear behaviour for strains between 0.2 and 3%. Phase angle presented a maximum at 5 hz in the frequency plot. Resting of doughs decreased complex modulus and increased loss tangent. Enzyme supplementation resulted in softening and weakening of doughs immediately after mixing, and further effects during resting. Pentosan degrading enzymes caused the main changes, and pure lipase preparations the least significant, when compared with unsupplemented doughs. Glucose-oxidase reduced the softening effect of polysaccharide hydrolysing enzymes.     

Mullite Development from Fibrous Kaolin Mineral

The development of mullite from kaolin minerals was studied using transmission electron microscopy and X-ray powder diffraction methods on the unusual long-fibered kaolin from Piedade, Sao Paulo, Brazil. The mullite crystals observed at ≥ 1200°C initially exhibited an elliptical shape and were randomly oriented inside the tubes; at 1250°C their shape changed to laths oriented either parallel to the tube length or at 120° to the adjacent lath. At 1300°C, the shape changed to a bipointed lath and the crystals developed a hexagonal configuration with preferred orientation at 120°, similar to mullite developed from kaolinite plates. Thus, the temperature at which mullite begins to develop from this tubular kaolin is ∼200°C above that normally observed in well-crystallized kaolinites and is 100°C above b axis disordered kaolinite. Cristobalite was not observed in the electron microscope in the range 1000° to 1300°C.     

EFFECT OF MODIFIED ATMOSPHERE STORAGE ON HAZELNUT QUALITY

Hazelnut quality was studied after storage in selected modified atmosphere conditions. Hazelnuts of the Negret cultivar collected in Tarragona, Spain, were used in the experiments. The shelled and unshelled hazelnuts were stored with different oxygen concentrations (1%, 5%, 10% and 20% O₂) at two different temperatures (7C and 25C). The quality of the hazelnuts during storage was monitored by determining the peroxide value, acid value, K₂₃₂ and K₂₇₀ indices, percentage of unsaturated fatty acids and sensory analysis of the hazelnuts. It was observed that after one year storage period, none of the storage modes had given rise to significant rancidity. It was also confirmed that the shell protected the hazelnut from oxidative deterioration. Nevertheless, storage in atmospheres with oxygen levels lower than 10%, autoxidation was significantly reduced and the low temperature delayed lipid rancidity.     

Thermal and Calcium Pretreatment Affects Texture, Pectinesterase and Pectic Substances of Frozen Sweet Cherries

Freezing causes loss of turgidity and firmness in sweet cherries. Thermal pretreatment at 50°C for 10 min followed by immersion in 100 mM CaCl₂ and thermal pretreatment at 70°C/2 min with or without immersion in 100 mM CaCl₂ prevented freezing-induced loss of firmness. Thermal pretreatments increased the pectin fraction soluble in EDTA, reduced the degree of pectin esterification, and increased both the concentration of divalent cations in the cell wall and the pectinesterase activity bounded to the cell wall. Immersion in CaCl₂ increased the concentration of Ca²⁺ cations in the cell wall and enhanced the effect of thermal pretreatments on pectinesterase activity.     

THE EFFECT OF CASEINOMACROPEPTIDE AND WHEY PROTEIN CONCENTRATE ON STREPTOCOCCUS MUTANS ADHESION TO POLYSTYRENE SURFACES AND CELL AGGREGATION

Caseinomacropeptide (CMP) from bovine, ovine and caprine milk and whey protein concentrate (WPC) were both evaluated for adhesion inhibition of Streptococcus mutans to polystyrene surface and cell aggregation. Adhesion inhibition by the CMPs and WPC at 1 mg/mL was higher than 84%. The CMPs and WPC caused aggregation of S. mutans cells at low concentrations. These findings suggest the application of these milk derived proteins as potential dental caries inhibitors and for possible food application uses.