Evaluation of various salt levels and different dairy proteins in combination with microbial transglutaminase on the quality characteristics of restructured pork ham

The objective of this study was to evaluate the quality characteristics of restructured pork hams (RH) manufactured with various salt levels (0.5%, 1.0%, and 1.5%) and different dairy proteins (sodium caseinate, SC and whey protein isolate, WPI; 1.0%) in combination with microbial transglutaminase (MTGase; 0.3%). Reduced‐salt (0.5% and 1.0%) RH resulted in reductions of moisture contents (%), textural springiness, cooking yield and most sensory preferences (P < 0.05). When dairy proteins in combination with MTGase were incorporated into the manufacture of RH, SC with MTGase was shown to reduce cooking loss (CL, %) and to increase the textural springiness and chewiness of RH, whereas WPI with MTGase increased textural springiness and chewiness, as well as the shear value of RH (P < 0.05). On the contrary, MTGase with dairy proteins improved the sensory preferences of reduced‐salt (1.0%) RH to give it similar sensory properties to those of the regular‐salt (1.5%) RH controls (CTL) (P > 0.05). The findings of this study demonstrated that the combination of 1.0% dairy proteins and 0.3% MTGase could affect improvements in the functional, textural and sensory properties of reduced‐salt (1.0%) RH.     

Effect of Sintering Temperature on Thermoelectric Properties of p‐Bi2Te3 Alloys Produced by Gas Atomization

In this research, p‐type Bi₂Te₃–75% Sb₂Te₃ thermoelectric alloy powders were produced by gas atomization and subsequently sintered by hot pressing at different temperatures. The grain growth of the hot‐pressed samples was observed with increasing sintering temperature from 380°C to 460°C. The compressive strength increased with increasing hot‐pressing temperature due to the high relative density of bulk samples obtained at high temperatures. The effect of sintering temperature on thermoelectric (TE) properties was studied. The maximum power factor 3.48 mW/mK² was obtained for the sample hot pressed at 420°C due to the resulting high electrical conductivity and enhanced Seebeck coefficient values.     

Production of polyhydroxyalkanoates by batch and fed-batch cultivations of <Emphasis Type="Italic">Bacillus megaterium</Emphasis> from acid-treated red algae

Polyhydroxyalkanoates (PHAs) are linear polyesters synthesized by microbial fermentation of various substrates. PHAs are accumulated in microbial cells in order to store carbon and energy for future use. We used acid-pre-treated red alga (Gelidium amansii) as a cheap, abundant carbon source to produce PHA via batch and fed-batch cultivation of Bacillus megaterium KCTC 2194. After acid treatment of 10% (w/v) G. amansii, 25.5 g/L galactose, 3.6 g/L glucose, 6 g/L 5-HMF, and 1.05 g/L levulinic acid were formed. In batch culture at pH 7, the dry cell weight (DCW) and PHA content increased to 5.5 g/L and 51.4%, respectively. The cell concentration was enhanced by fed-batch cultivation using two feeding strategies: pH-stat and intermittent feeding. When the pH-stat feeding strategy was employed to add concentrated hydrolysate to the fermentor, DCW increased to 8.2 g/L, with 53.2% PHA content. When concentrated hydrolysate was fed using the intermittent feeding strategy, higher DCW (10.1 g/L) was obtained, along with a slight increase of PHA content to 54.5%. This study demonstrates that red algae could be used after simple acid treatment, to produce PHA without steps for enzymatic hydrolysis and inhibitor removal.     

Influence of edible coating on quality of plum (<Emphasis Type="Italic">Prunus salicina</Emphasis> Lindl. cv. ‘Sapphire’)

Edible coating may enhance the boundary layer resistance resulting in enhanced shelf life of fruits. Plums (Prunus salicina Lindl. cv. ‘Sapphire’) were treated with coating material based on carbohydrate (Versasheen) with sorbitol as plasticizer and stored at 20 °C and 85% RH. The influence of coating on the gas transmission rates was estimated using a carrier of 100% cellulose paper. Coating treatment reduced the transmission rate of CO₂, O₂, and H₂O. Changes in fruit weight, fruit flesh firmness, color parameters (L*, a*, and hue angle), soluble solids content, pH, titratable acidity, ethylene, CO₂, malondialdehyde (MDA), and VIS/NIR fruit reflectance spectrum were recorded in 2-day interval. Edible coating was effective in delaying the increase of pH and the loss of firmness, titratable acidity, L*, hue angle, and MDA. The incorporation of sorbitol showed beneficial effects on decreasing the weight loss, CO₂, and ethylene exchange. In the room temperature storage period, not only fruit ripening was measurable in the VIS (350–750 nm) and NIR (750–1,400 nm) wavelength ranges due to the decrease in the fruit chlorophyll absorption but also water loss, respectively. After 5-day room temperature storage the chlorophyll absorption peak in the spectra was already beyond the detection limit in all treatments, while after 3-day storage, the coating effect on the spectral intensities was feasible to separate control from coated plums.     

An active MEMS probe for fine position and force measurements

This paper deals with the development and calibration of a single degree-of-freedom probe that is capable of regulating an input position and measuring force or applying a constant input force and measuring deflection. Such a probe is useful in making sensitive measurements on thin films, nano- and microstructures, and fluids. The probe is actuated by an electrostatic comb drive with an integrated capacitive sensor. COTS electronics and a capacitance-to-voltage IC are used to develop a closed-loop controller for the system, capable of regulating position over a range of about 40 μm to within a 5 nm resolution and controlling forces up to 300 μN with a resolution of 25 nN. The design and fabrication of the probe are discussed. The calibration of the device is performed using multiple methods to cross check each other. The use of the probe is demonstrated in the measurement of surface tension and probing the response of a soft polymer to small forces.     

Konjac flour improved textural and water retention properties of transglutaminase-mediated,heat-induced porcine myofibrillar protein gel: Effect of salt level and transglutaminase incubation

Functional properties of heat-induced gels prepared from microbial transglutaminase (TG)-treated porcine myofibrillar protein (MP) containing sodium caseinate with or without konjac flour (KF) under various salt concentrations (0.1, 0.3 and 0.6 M NaCl) were evaluated. The mixed MP gels with KF exhibited improved cooking yields at all salt concentrations. TG treatment greatly enhanced gel strength and elasticity (storage modulus, G′) at 0.6 M NaCl, but not at lower salt concentrations. The combination of KF and TG improved the gel strength at 0.1 and 0.3 M NaCl and G′ at all salt concentrations, when compared with non-TG controls. Incubation of MP suspensions (sols) with TG promoted the disappearance of myosin heavy chain and the production of polymers. The TG-treated MP mixed gels had a compact structure, compared to those without TG, and the KF incorporation modified the gel matrix and increased its water-holding capacity. Results from differential scanning calorimetry suggested possible interactions of MP with KF, which may explain the changes in the microstructure of the heat-induced gels.     

Chromatographic analysis of ceramide III ofSaccharomyces cerevisiae

Ceramide was prepared by the cultivation ofSaccharomyces cerevisiae from cell extracts by solvent exfraction and analyzed by NP-HPLC using a UV detector. The mobile phase was composed of hexane, methanol, and IPA. From the experimental conditions, the composition of mobile phase was 72/5/23 (hexane/IPA/methanol, vol%). Quantitative analysis of ceramide was performed. Based on the analytical conditions, the effect of cultivation temperature for the production of ceramide was investigated and the optimum cultivation temperature was found to be 35°C. This paper is dedicated to Dr. Youn Yong Lee on the occasion of his retirement from Korea Institute of Science and Technology.     

Flame retardancy and mechanical properties of polyamide 6 with melamine polyphosphate and ionic liquid surfactant‐treated montmorillonite

The mechanical properties and inflammability of polyamide 6 (PA6) nanocomposites incorporated with Montmorillonite organoclay (MMT) modified with thermal stable ionic liquid surfactants were investigated. The compatibility between ionic liquid‐treated MMT and PA6 matrix was improved and the intercalation morphology was achieved, which resulted in the increaseof tensile modulus. However, the addition of organo‐MMTs alone did not improve the inflammability of the PA6 nanocomposite, because of strong melt‐dripping behavior of PA6 matrix. Addition of auxiliary melamine polyphosphate (MPP) intumescent flame retardant to the nanocomposite prevented the melt dripping and enhanced inflammability performance. The enhanced inflammability of PA6/organoclay/MPP nanocomposites was attributed to the synergistic effect between imidazolium or phosphonium organo‐MMTs and intumescent flame retardant MPP. © 2014 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2014 , 131, 40648.     

Immobilization of pamidronic acids on the nanotube surface of titanium discs and their interaction with bone cells

Self-assembled layers of vertically aligned titanium nanotubes were fabricated on a Ti disc by anodization. Pamidronic acids (PDAs) were then immobilized on the nanotube surface to improve osseointegration. Wide-angle X-ray diffraction, X-ray photoelectron microscopy, and scanning electron microscopy were employed to characterize the structure and morphology of the PDA-immobilized TiO₂ nanotubes. The in vitro behavior of osteoblast and osteoclast cells cultured on an unmodified and surface-modified Ti disc was examined in terms of cell adhesion, proliferation, and differentiation. Osteoblast adhesion, proliferation, and differentiation were improved substantially by the topography of the TiO₂ nanotubes, producing an interlocked cell structure. PDA immobilized on the TiO₂ nanotube surface suppressed the viability of the osteoclasts and reduced their bone resorption activity.