Heat-Induced Aggregation of Egg White Proteins as Studied by Vertical Flat-Sheet Polyacrylamide Gel Electrophoresis

Heat-induced aggregation of proteins in egg white was investigated by a vertical flat-sheet polyacrylamide gel electrophoretic method. The fractional and step-wise aggregation of egg white proteins was caused by heating. Even with a heating time of 120 min, ovalbumin and globulins Al and A2 failed to aggregate in egg white (pH 7 and 9) at 70°C, and ovotransferrin and ovomucoid also did not aggregate in egg white at 60°C (pH 9) and 76°C (pH 7 and 9), respectively. The ovoinhibitor was much more unstable than ovomucoid under heat-treatment, and the time dependency of heat-induced aggregation of flavoprotein was greater than those of the other proteins in egg white.     

GIBBS DERIVATIVES IN LINEAR SYSTEM THEORY

In this paper we first give a general characterization of Gibbs derivatives on groups and then discuss their use in linear systems theory considering systems with both deterministic and stochastic input/output signals. We introduce the concept of p-adic linear stochastic systems, offering in that way another field for the application of Gibbs derivatives in a manner corresponding to that used in the theory of dyadic systems and stochastic dyadic systems.     

Chemical Characterization of Sardine Meat Powder Produced by Dehydration with High Osmotic Pressure Resin and Defatting with High Pressure Carbon Dioxide

Oils and fishy odor were extracted from the minced sardine meat with liquid carbon dioxide after dehydration with high osmotic pressure resin. This treatment resulted in higher quality minced sardine meat usable as “Surimi.” The lipids of the minced sardine meat defatted with liquid carbon dioxide was half that of undefatted meats; residual lipids were mainly composed of polar lipids such as phospholipids. Although soluble nitrogen and ATPase activity in sardine meat were decreased by dehydration and defatting, the Kamaboko-forming ability was present, and its flavor was improved after defatting. Moreover, sardine meat defatted with liquid carbon dioxide had good stability against protein deterioration and lipid peroxidation.     

Interaction Between Ovomucoid and Lysozyme

The interaction between ovomucoid and lysozyme was investigated by precipitation experiments, polyacrylamide gel electrophoresis and inactivation experiments on ovomucoid. The ovomucoid-lysozyme mixture produced turbidity at low salt concentrations over the pH range 6–11. Although both ovomucoid and lysozyme solutions (0.2%, pH 8.5) yielded no precipitation when heated separately at 80°C for 10 mm, about 40% of the proteins in the 0.2% solution of the ovomucoid-lysozyme mixture (2:3, in weight; 1:3, in mole) was precipitated by the same treatment. Ovomucoid was found to form complexes with lysozyme, some of which were precipitated by centrifugation (2000 ×g, 20 mm), and it was presumed that ovomucoid and lysozyme molecules were brought close together by the electrostatic attractive force, unfolded by heating, and then aggregated through intermolecular forces such as hydrophobic forces, hydrogen bonds and disulfide bonds.     

RELATIONSHIPS BETWEEN BINDING QUALITY OF MEAT AND MYOFIBRILLAR PROTEINS

The binding quality of the heat set gel increased when F-actin was present in an appropriate ratio to myosin A. It increased further when tropomyosin was added to the myosin A/F-actin model system. The water holding capacity was increased by tropomyosin only. Thus, the contribution of not only myosin A but also of native tropomyosin and actin should be controlled in sausage manufacture. The presence of 0.6 M NaCl or KCl in the sol was necessary to produce high binding quality and high water holding capacity of heated myosin B gels. NaCl is preferred because of the taste effect on the meat product. Heating temperature (65, 80, or 90°CC) affected the physical properties of heated myosin B gels. The water holding capacity and the maximum relaxation time decreased with increasing temperature. In the manufacture of meat products, the heating temperature should be selected in accordance with the desired properties in the finished product.     

RELATIONSHIPS BETWEEN BINDING QUALITY OF MEAT AND MYOFIBRILLAR PROTEINS: III: Contribution of Myosin A and Actin to Rheological Properties of Heated Minced-Meat Gel

Myosin A and myosin B gels formed by heating exhibited similar binding abilities as measured by the breaking energy, but different physical properties. At equivalent concentrations, myosin A gels exhibited smaller values for the Young's modulus of elasticity and larger values for strain at the breaking point. It was inferred from the results of a simple model experiment that in sausage manufacture the physical properties of the heat set minced meat gel are of the myosin B type when no pyrophosphate is present, and similar to the myosin A type when pyrophosphate is added. In the latter case, the contribution of actin may be significant. The binding quality of the heat set myosin B gel increased with myosin concentration. Hence, the binding quality of sausage should be influenced by the myosin B content of meat.     

Prediction of Behavior of Low‐Power Noncontact Charger

This paper proposes a method to predict the charging current, the output power, and the power transfer efficiency of a low‐power, noncontact charger with reasonable accuracy. The low‐power, noncontact charger model considered in this paper consists of a sinusoidal voltage source, a sending and receiving coil, a full wave rectifier circuit, and an AA nickel metal‐hydride battery. The capacitor that is connected in series in the sending coils of the low‐power noncontact charger model to improve the power factor was also examined. The self‐inductance, the mutual inductance, and the resistances of the coils were calculated using axisymmetric finite element analysis, and were substituted into the circuit equations. The circuit equations were solved by using the Runge‐Kutta method. The calculated charging current, output power, and power transfer efficiency were in good agreement with the experimental results.     

Design Method for Improving Motor Efficiency of Switched Reluctance Motor

The motor efficiencies of switched reluctance motors (SRMs) are inferior to those of permanent magnet synchronous motors. This paper describes a design procedure for an SRM to obtain a higher motor efficiency. The first step in the design procedure makes clear the principle for improving the motor efficiency. The cross‐sectional and axial shapes of the rotor and stator cores are designed by magnetic field analysis with the two‐dimensional (2D) and 3D finite element method. A high‐efficiency SRM with 12 stator poles and eight rotor poles is designed. The designed SRM was produced experimentally, and was tested to verify its performance. The motor efficiency was improved in comparison to the standard SRM with six stator poles and four rotor poles.