Increasing the hydrophobic interaction between terminal W-motifs enhances the stability of Salmonella typhimurium sialidase. A general strategy for the stabilization of {beta}-propeller protein fold

Protein engineering of the ß-propeller protein aimedat enhancing the structural stability of the protein was carriedout using a monomeric single domain ß-propeller protein,Salmonella typhimurium sialidase, as a model. Ala53 and Ala69each located at strands B and C of the W1 motif were mutatedto Leu and Val, respectively, to increase the hydrophobic interactionbetween W1 and W6 motifs. The mutants showed enhanced stabilitytowards guanidine hydrochloride and thermal unfolding. Ala53Leushowed higher stability, probably owing to the capability ofthe mutated Leu to interact extensively with more residues involvedin the hydrophobic interactions between the terminal W-motifs.The mutations, which are located far from the active site, haveno significant effect on the enzymatic properties. The strategyto enhance the stability proposed here might be applied to theother ß-propeller proteins.     

EFFECTS OF OPERATIONAL CONDITIONS ON DRYING CHARACTERISTICS IN CLOSED SUPERHEATED STEAM DRYING

The effects of operational conditions on the drying performance in closed superheated steam drying were examined theoretically and experimentally. The vapor generated from the sample was circulated in the drying chamber. In the theoretical analysis, the replacement of air with vapor in drying chamber and the convective vapor transfer in sample were considered. At the start of drying, the drying chamber was filled with air. As the drying proceeded, the air was replaced with the vapor generated from sample. The calculated results explained the characteristics of experimental data. The pore diameter of sample had little effect on the drying characteristics. During the internal evaporation period, the evaporation occurred in the narrow zone, which moved from the surface to the bottom of sample. The convective vapor transfer in sample had a significant influence on the drying performance. The excess increments in temperature and velocity of drying gas hardly contributed to shortening the drying time.     

Microbiological quality of fermented milk produced by repeated-batch culture

Using a starter culture containing Lactococcus lactis subsp. cremoris and Acetobacter orientalis, repeated-batch culture for fermented-milk production was carried out for 14 d. The pH decreased to approximately 4.3 and the milk solidified stably when the mixing ratio of fermented-milk to fresh milk was set at a level as high as 10%. The microbial population gradually changed as the culture progressed, and the cell densities of lactic and acetic acid bacteria finally leveled off to constant values. The quality of the fermented-milk became almost constant with respect to the changes in the cell densities of the lactic and acetic acid bacteria. Escherichia coli was then inoculated into the fermented-milk to simulate household contamination. E. coli was washed out with the progress of the repeated-batch culture, and thus showed no adverse effects on the fermented-milk production.     

Volatile aroma components and antioxidant activities of the flavedo peel extract of unripe Shiikuwasha (Citrus depressa Hayata)

The flavedo peel extracts of unripe Shiikuwasha (Citrus depressa Hayata) fruits were extracted using steam distillation (SD) or a cold-press (CP) system. Volatile aroma content and composition were determined using gas chromatography (GC) and each compound was identified using gas chromatography-mass spectrophotometry (GC-MS). The major constituents of the extracts were monoterpene hydrocarbons (91.75-93.75%[709.32-809.05 mg/100 g of fresh flavedo peel]) including limonene (43.08-45.13%[341.46-379.81 mg/100 g of fresh flavedo peel]), γ-terpinene (27.88-29.06%[219.90-245.86 mg/100 g of fresh flavedo peel]), and p-cymene (8.13-11.02%[61.47-97.22 mg/100 g of fresh flavedo peel]). The extraction process used was determined to be a decisive factor that affects the composition of key citrus aroma components, as well as the antioxidant activities of the Shiikuwasha fruit. Antioxidant capabilities of the extracts were examined by assay of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity and β-carotene bleaching inhibition. The cold-press extraction system may better retain the total phenolic content of the flavedo peel and display superior antioxidant activities, compared to the steam distillation extraction method. PRACTICAL APPLICATION: Shiikuwasha (Citrus depressa Hayata) is a type of small citrus fruit, and has been used as raw material for beverage and food additive productions in Japan. It had a unique aroma composition in which the limonene content of its peels is lower than that of other commonly known citrus peels. The present study detailed the volatile aroma composition, as well as antioxidant capabilities of Shiikuwasha peel extracts of different extraction methods, that are cold-press and steam distillation methods. The results of this study may provide a basis for selection of Shiikuwasha peel extracts in food industry for citrus flavor production.     

FI Catalysts for Olefin Oligomerization and Polymerization: Production of Useful Olefin-Based Materials by Unique Catalysis

This contribution highlights the uniqueness of FI catalysts (phenoxy-imine ligated group 4 metal complexes) for olefin coordination insertion catalysis. FI catalysts possess characteristic structural and electronic features that are different from those of group 4 metallocene catalysts. These special features in turn initiate versatile catalytic properties that result in useful olefin-based materials some of which have already been commercialized.     

Optimal boiler control through real-time monitoring of unburned carbon in fly ash by laser-induced breakdown spectroscopy

A laser-induced breakdown spectroscopy (LIBS) technique has been applied for detection of unburned carbon in fly ash, and an automated LIBS unit has been developed and applied in a 1000-MW pulverized-coal-fired power plant for real-time measurement, specifically of unburned carbon in fly ash. Good agreement was found between measurement results from the LIBS method and those from the conventional method (Japanese Industrial Standard 8815), with a standard deviation of 0.27%. This result confirms that the measurement of unburned carbon in fly ash by use of LIBS is sufficiently accurate for boiler control. Measurements taken by this apparatus were also integrated into a boiler-control system with the objective of achieving optimal and stable combustion. By control of the rotating speed of a mill rotary separator relative to measured unburned-carbon content, it has been demonstrated that boiler control is possible in an optimized manner by use of the value of the unburned-carbon content of fly ash.     

Phase-transformation and grain-growth kinetics in yttria-stabilized tetragonal zirconia polycrystal doped with a small amount of alumina

Microstructure development during sintering in 3 mol% Y₂O₃-stabilized tetragonal zirconia polycrystal doped with a small amount of Al₂O₃ was investigated in the isothermal sintering conditions of 1300–1500 °C. At the low sintering temperature at 1300 °C, although the density was relatively high, the grain-growth rate was much slow. In the specimen sintered at 1300 °C for 50 h, Y³⁺ and Al³⁺ ions segregated along grain boundaries within the widths of about 10 and 6 nm, respectively. In grain interiors, the cubic-phase regions were formed by not only a grain-boundary segregation-induced phase-transformation mechanism but also by spinodal decomposition. The grain-growth behavior was kinetically analyzed using the grain-size data in 1300–1500 °C, which indicated that the grain-growth rate was enhanced by Al₂O₃-doping. These phase-transformation and grain-growth behaviors are reasonably explained by the diffusion-enhanced effect of Al₂O₃-doping.     

Influence of solvent and temperature on extraction of phenolic compounds from grape seed,antioxidant activity and colour of extract

This study was aimed to investigate the influence of solvent (water and ethanol in concentration: 50%, 70% and 96%) and extraction temperature (25–80) °C on polyphenols extraction of grape seed (Vitis vinifera L. cv. “Frankovka”) cultivated in Eastern Croatia. The best results were reached using 50% ethanol at 80 °C. The most abundant individual polyphenolic compound was catechin which makes the average of 45.11% of the total phenolic content followed by epicatechin (34.45%), procyanidin B₂ (12.90%), gallic acid (5.34%), gallocatechin (1.58%), epicatechin gallate (1.01%). The antioxidant activity of extracts was determined by DPPH‐method and it was highly dependent on extraction solvent and temperature. The total extractable proanthocyanidins content of extract had the highest positive correlation (r = 0.994) with antioxidant activity, which indicated that these compounds might be the most important antioxidant in examined grape seed extracts. Relationship between phenolic content and colour of extracts was observed.     

Sintering Kinetics at Isothermal Shrinkage: Effect of Specific Surface Area on the Initial Sintering Stage of Fine Zirconia Powder

The isothermal shrinkage behaviors of fine zirconia powders (containing 2.8–2.9 mol% Y₂O₃) with specific surface areas of about 6 and 16 m²/g were investigated to clarify the effect of specific surface area on the initial sintering stage. The shrinkage of powder compact was measured under constant temperatures in the range of 1000°–1100°C. The increase in specific surface area enhanced the densification rate with increasing temperature. The values of activation energy ( Q ) and frequency-factor term (β₀) of diffusion at initial sintering were estimated by applying the sintering-rate equation to the isothermal shrinkage data. The Q of diffusion changes little but the β₀ increases with the increase in specific surface area. It is therefore concluded that the increase in the specific surface area of fine zirconia powder enhances the shrinkage rate because of an increase in the β₀ at the initial stage of sintering.