Cotyledon Structure of Resting Peanut (Arachis Hypogaea L. cv. Florunner) Seed Before and After Hydraulic Pressing

The cotyledon structure of resting peanut (Arachis hypogaea L. cv. Florunner) seed before and after hydraulic pressing was investigated with light and scanning electron microscopy. Observations were made of the appearance of cell walls and the major subcellular components: spherosomes (oil reserve bodies), aleurone grains and starch grains. Major findings include previously unreported cell wall damage and surface fissures that may be important to processors who express the oil from peanuts.     

Polyphenol Oxidase System in Red Delicious Apples

The polyphenol oxidase system (E.C. 1.14.18.1) in‘Red Delicious’apples (Malus domestica) was investigated. Polyacrylamide gel electrophoresis (PAGE) revealed two active isoenzymes as detected with pyrocatechol substrate. The crude enzyme extract (acetone powder) was found to have one optimum pH of 6.2 and one optimum temperature for the browning reaction of 30°C with the experimental conditions described. The Michaelis constant (Km) as an average of the two active enzyme forms was 2.2 × 10^?lM pyrocatechol and the average maximum velocity (Vmax) was 4.8 × 10^?l AA390 per minute.     

Establishing Thermal Processes for Products with Straight-Line Heating Curves from Data Taken at Other Retort and Initial Temperatures

Heat penetration data were obtained at high and low retort temperatures (RTs) and at high and low product initial temperatures in two can sizes for food products displaying straight-line heating curves in an agitating retort. The extrapolation of data to other RTs was found to be a safe practice for products heating with conduction or significant induced convection. Extrapolating to lower RTs for intermediate viscosity products slightly underpredicted required processing times. The effect of initial temperature was consistent with that found in a previous study for broken-heating products in a still retort, in that heat penetration tests conducted at different initial temperatures can have a significant influence on process establishment, depending on the product.     

Physicochemical Properties of Ovalbumin and Lysozyme Treated with Oleic Acid

Results from polyacrylamide gel electrophoresis confirmed that proteins were more negatively charged in the presence of oleic acid. The electrophoretic mobility of unmodified and modified lysozyme was of opposite but similar magnitude. Critical micelle concentration (50.0 μ M) of oleic acid suggested that association between the fatty acid and proteins was mostly hydrophobic. Muramidase activity of modified lysozyme and difference spectra of modified ovalbumin suggested that oleic acid was partially or totally surrounding the proteins. Improved freeze-thaw characteristics of treated egg white were attributed to greater negative charge and instability of proteins produced by oleic acid.     

Dynamics of SiO2 Buried Layer Removal from Si-SiO2-Si and Si-SiO2-SiC Bonded Substrates by Annealing in Ar

Silicon-on-silicon-carbide substrates could be ideal for high-power and radiofrequency silicon devices. Such hybrid wafers, when made by wafer bonding, contain an intermediate silicon dioxide layer with poor thermal characteristics, which can be removed by high-temperature annealing in an inert atmosphere. To understand the dynamics of this process, removal of 2.4-nm-thick SiO₂ layers from Si-SiO₂-Si and Si-SiO₂-SiC substrates has been studied at temperatures ranging from 1100°C to 1200°C. The substrates were analyzed by transmission electron microscopy, electron energy-loss spectroscopy, secondary-ion mass spectroscopy, and ellipsometry, before and after annealing. For oxide thickness less than 2.4 nm, the activation energy for oxide removal was estimated to be 6.4 eV, being larger than the activation energy reported for removal of thicker oxides (4.1 eV). Under the same conditions, the SiO₂ layer became discontinuous. In the time domain, three steps could be distinguished: bulk diffusion, bulk diffusion with void formation, and bulk diffusion with disintegration. The void formation, predominant here, has an energetic cost that could explain the larger activation energy. The oxide remaining after prolonged annealing corresponds to one layer of oxygen atoms.     

KINETIC ANALYLSIS OF THE FORMATION OF NITROSYLMYOGLOBIN

The formation of nitric oxide myoglobin (nitrosylmyoglobin) was followed in buffered solutions in which the concentrations of ascorbate, nitrite, chloride, myoglobin and hydrogen ion were varied systematically to determine their effect on the rate constants. The rate of formation of nitrosylmyoglobin was zero order with respect to the pigment. The orders for the other reactants were determined by plotting the zero order rate constants as functions of varying orders of each reagent to determine which order gave a linear plot. The results were used to develop a mechanism and a mathematical expression for the reaction. Two reaction sequences involving different nitrosating species were involved; 1, direct action of nitrous acid and 2, the formation of nitrosyl chloride. Both species then nitrosated ascorbate and ascorbic acid, by different mechanisms. The nitric oxide for nitrosylmyoglobin formation came from the nitrosated ascorbate.     

Carrot Dehydration—Optimization Process Studies on the Explosion-Puffing Process

A carrot dehydration process that includes the unique continuous explosion-puffing system (CEPS) is described. A drying study included moisture distribution throughout a two-stage pilot scale dryer as well as bed temperature during first stage drying. Shrinkage losses of carrots by two dehydration methods were investigated, and volume differences were obtained. Measurements of dried carrot properties such as bulk density, color, nonenzymatic browning, rehydration, and disintegration were used to determine optimum operating pressure, temperature, and feed moisture for CEPS. Response surfaces developed from these properties were used simultaneously to establish a constrained optimum.     

Effects of Post-Harvest Handling and Processing on Vitamin Contents of Peas

Vitamin contents of peas were measured at various stages of raw product handling, during 1976–1979 seasons, on different cultivars, on different sizes of peas, at various stages of processing, and at different processing plants. Some cultivar differences were shown in ascorbic acid, carotene, and folic acid, and different sizes of peas contained significantly different amounts of ascorbic acid, carotene, and thiamin contents. Profound effects were observed during blanching and thermal processing of peas. Ascorbic acid, thiamin, vitamin B₆, and niacin contents of canned peas were significantly (95% level) lower than those of fresh peas. Also some significant differences in vitamin contents of canned peas among different processing plants were observed.     

Disruption of cellular translational control by a viral truncated eukaryotic translation initiation factor 2alpha kinase homolog

Phosphorylation of eukaryotic translation initiation factor 2alpha (eIF2alpha) is a common cellular mechanism to limit protein synthesis in stress conditions. Baculovirus PK2, which resembles the C-terminal half of a protein kinase domain, was found to inhibit both human and yeast eIF2alpha kinases. Insect cells infected with wild-type, but not pk2-deleted, baculovirus exhibited reduced eIF2alpha phosphorylation and increased translational activity. The negative regulatory effect of human protein kinase RNA-regulated (PKR), an eIF2alpha kinase, on virus production was counteracted by PK2, indicating that baculoviruses have evolved a unique strategy for disrupting a host stress response. PK2 was found in complex with PKR and blocked kinase autophosphorylation in vivo, suggesting a mechanism of kinase inhibition mediated by interaction between truncated and intact kinase domains.