Timing of the inhibitory effect of fruit on return bloom of ‘Valencia’ sweet orange (Citrus sinensis (L.) Osbeck)

BACKGROUND: In Citrus the inhibitory effect of fruit on flower formation is the main cause of alternate bearing. Although there are some studies reporting the effect on flowering of the time of fruit removal in a well‐defined stage of fruit development, few have investigated the effect throughout the entire fruit growth stage from early fruitlet growth to fruit maturity. The objective of this study was to determine the phenological fruit developmental stage at which the fruit begins its inhibitory effect on flowering in sweet orange by manual removal of fruits, and the role of carbohydrates and nitrogen in the process. RESULTS: Fruit exerted its inhibitory effect from the time it was close to reaching its maximum weight, namely 90% of its final size (November) in the present experiments, to bud sprouting (April). The reduction in flowering paralleled the reduction in bud sprouting. This reduction was due to a decrease in the number of generative sprouted buds, whereas mixed‐typed shoots were largely independent of the time of fruit removal, and vegetative shoots increased in frequency. The number of leaves and/or flowers per sprouted shoot was not significantly modified by fruit load. CONCLUSION: In ‘Valencia’ sweet orange, fruit inhibits flowering from the time it completes its growth. Neither soluble sugar content nor starch accumulation in leaves due to fruit removal was related to flowering intensity, but some kind of imbalance in nitrogen metabolism was observed in trees tending to flower scarcely. Copyright © 2010 Society of Chemical Industry     

The influence of monoacylglycerol and L‐glutamic acid on the viscoelastic properties of wheat flour dough and sensory characteristics of French loaf product

BACKGROUND: The influence of monoacylglycerol Rimulsoft Super(V) and L ‐glutamic acid added to wheat flour dough was studied. Properties of the doughs were evaluated on the basis of chemical analysis and rheological measurements on a farinograph. Bakery products made from these doughs were subsequently subjected to sensory analyses. RESULTS: It was found that L ‐glutamic acid influenced the water absorption in dough more (50.0 g kg^?1; water absorption 56.6%) than monoacylglycerol Rimulsoft Super(V) (50.0 g kg^?1; water absorption 55.0%). Farinograph measurements showed that doughs with the addition of L ‐glutamic acid resembled flour containing high‐quality gluten, but dough with the addition of monoacylglycerol Rimulsoft Super(V) corresponded to ‘weak’ flour. Sensory analyses revealed that, in comparison with the control sample of French loaf, the saliva‐absorbing capacity increased in the French loaf with the highest addition of L ‐glutamic acid (30.0 g kg^?1). Deterioration in quality and texture in French loaf with addition of L ‐glutamic acid (8.0 g kg^?1, 30.0 g kg^?1) was noted. No other statistically significant differences were found. CONCLUSION: It is acceptable to add both additives to dough in order to modify its rheological properties. Copyright © 2010 Society of Chemical Industry     

Nutrition facts and functional potential of quinoa (Chenopodium quinoa willd.), an ancient Andean grain: a review

Quinoa, Chenopodium quinoa Willd., is an Amaranthacean, stress‐tolerant plant cultivated along the Andes for the last 7000 years, challenging highly different environmental conditions ranging from Bolivia, up to 4.500 m of altitude, to sea level, in Chile. Its grains have higher nutritive value than traditional cereals and it is a promising worldwide cultivar for human consumption and nutrition. The quinoa has been called a pseudo‐cereal for botanical reasons but also because of its unusual composition and exceptional balance between oil, protein and fat. The quinoa is an excellent example of ‘functional food’ that aims at lowering the risk of various diseases. Functional properties are given also by minerals, vitamins, fatty acids and antioxidants that can make a strong contribution to human nutrition, particularly to protect cell membranes, with proven good results in brain neuronal functions. Its minerals work as cofactors in antioxidant enzymes, adding higher value to its rich proteins. Quinoa also contains phytohormones, which offer an advantage over other plant foods for human nutrition. Copyright © 2010 Society of Chemical Industry     

Isolation and characterization of the carbon catabolite‐derepressing protein kinase Snf1 from the stress tolerant yeast Torulaspora delbrueckii

We cloned a genomic DNA fragment of the yeast Torulaspora delbrueckii by complementation of a Saccharomyces cerevisiae snf1Δ mutant strain. DNA sequence analysis revealed that the fragment contained a complete open reading frame (ORF), which shares a high similarity with the S. cerevisiae energy sensor protein kinase Snf1. The cloned TdSNF1 gene was able to restore growth of the S. cerevisiae snf1Δ mutant strain on media containing nonfermentable carbon sources. Furthermore, cells of the Tdsnf1Δ mutant were unable to proliferate under nonfermenting conditions. Finally, protein domain analysis showed that TdSnf1p contains a typical catalytic protein kinase domain (positions 41–293), which is also present in other Snf1p homologues. Within this region we identified a protein kinase ATP‐binding region (positions 48–71) and a consensus Ser/Thr protein kinase active site (positions 160–172). The GenBank Accession No. for the sequenced DNA fragment is HM131845. Copyright © 2010 John Wiley & Sons, Ltd.     

Combination of hot air drying and deep‐fat frying to reduce the oil content in chicken nuggets

The combination of hot air drying and frying to reduce oil uptake in chicken nuggets was analysed. Two air velocities (2 and 4 m s^?1) and two dry bulb temperatures (44 and 61 °C) were employed in the drying process, as a treatment before or after deep‐fat frying at 160 °C for 90 s in fresh soybean oil. The lowest fat content was obtained by frying followed of drying at 61 °C with air velocity of 2 m s^?1. When drying was applied before frying, mass transfer (moisture loss) during the drying process was modelled according to Fick’s second law; diffusion coefficients ranged between 1.03 and 3.33 × 10^?6 m² s^?1. When drying was applied after frying, a constant rate period was observed during drying process, with velocities between 0.002 and 0.02 kg_water/kg_{dry solids}·min. Scanning electron microscopy (SEM) allowed to observe differences in the topography of chicken nuggets obtained from frying or the combination of frying and drying.     

Acerola and cashew apple as sources of antioxidants and dietary fibre

Several tropical fruits have been described as natural sources of dietary fibre (DF) and phenolic compounds, associated with different health effects. The aim of this work was to ascertain the DF, phenolic compounds content (including non‐extractable polyphenols, mostly associated with DF) and antioxidant capacity in acerola fruits and cashew apples from selected clones. ‘BRS 236’ acerola fruits presented a high antioxidant capacity because of the combination of both extractable polyphenols and l ‐ascorbic acid (providing together a Folin value of 170 kg^?1 g d.m.). ‘CCP 76’ cashew apples contained 28 g kg^?1 d.m. of extractable polyphenols and 13 g kg^?1 d.m. of ascorbic acid as well as a high amount of non‐extractable condensed tannins (52 g kg^?1 d.m.). DF content was of 260 g kg^?1 d.m. in acerola fruit and of 209 g kg^?1 d.m. in cashew apple. Acerola fruits and cashew apple should therefore be considered as new natural sources of DF and phenolic compounds.     

表面活性剂对酶与明胶作用体系的影响

为了正确将表面活性剂使用到制革的酶处理工序中,本试验分别在胰酶和AS1.398酶溶液中添加质量浓度10%的明胶和不同量的十二烷基苯磺酸钠(阴离子型表面活性剂)、十二烷基三甲基氯化铵(阳离子型表面活性剂)和平平加O(非离子型表面活性剂),来测定不同表面活性剂对酶活力和明胶水解程度的影响。试验表明:3种表面活性剂对酶活均起到激活作用;但添加阴离子型表面活性剂后,明胶的水解程度提高。为了探究它们在溶液中所起的主导性作用,在试验第二步,将3种表面活性剂加入到质量浓度0.4%明胶+酶的混合液中,研究混合液在37℃时的Zeta电位的变化。试验表明:加入阴离子型,Zeta电位的绝对值提升;加入阳离子型,Zeta电位从负变为正;加入非离子型,Zeta电位绝对值降低。结合实际制革生产中对皮革高性能的要求,研究表明:在进行酶软化时,应优先选择非离子型表面活性剂。     

Variation in fatty acid composition of ewes' colostrum and mature milk fat

Temporal content variations of approximately 70 C4–C24 fatty acids (FA) in colostrum and milk of ewes consuming winter diet were determined by gas chromatography. The content of monounsaturated, polyunsaturated and straight-chain saturated FA 14:0–16:0 in colostrum was higher whereas the content of 4:0–12:0, 18:0 and branched-chain saturated FA 15:0–17:0 was lower than that in mature milk. The effect of ewe breed on the FA profiles was not significant. The composition of FA changed most significantly 1–2 days after lambing in agreement with the time schedule of colostrum formation. Nevertheless, the content of FA further successively changed up to approximately the 6th day of lactation, whereas further changes up to the 60th day of lactation were smaller. This is consistent with the recommendation that ewes' milk is suitable for human consumption after six-to-eight days of lactation. The higher contents of palmitic and myristic acids in colostrum compared with mature milk suggest that FA composition in colostrum matches the changing needs of the growing lambs.     

Effect of calcium pidolate on the rheological characteristics of jams and gelatins

Calcium pidolate is a calcium containing molecule that has the essential advantage of being absorbed more easily and in a greater proportion than any other calcium compound. The combination between a low methoxyl pectin and calcium allows forming food gels with a small amount of sugar. In this work, the use of calcium pidolate in the composition of two of these products (jams and gelatins) has been assayed, testing its rheological properties. An optimum content of calcium pidolate has been found for each product and sugar proportion. Both in jams and gelatins, the results obtained with calcium pidolate were better than the ones obtained with calcium chloride.