Effect of various heat treatments on plasminogen activation in bovine milk during refrigerated storage

Plasmin and plasminogen‐derived plasmin activities were measured in heated milk with and without the addition of plasminogen activator, before and after storage at 4 °C for 96 h. The effect of a free sulfhydryl group donor, β‐lactoglobulin or cysteine, on plasminogen activation was investigated in a model system and milk. Heating milk to 75 °C enhanced plasminogen activation that was marked by a considerable increase in plasmin activity. Heating at 85 and 90 °C caused a significant decrease in plasmin and plasminogen‐derived plasmin activities. However, after storage, significant plasmin levels were restored because of the activation of remaining unfolded plasminogen. Both β‐lactoglobulin and cysteine significantly decreased plasmin and plasminogen‐derived plasmin activities in a model system. While endogenous β‐lactoglobulin was not sufficient to completely eliminate plasminogen activation in milk, cysteine addition prior to pasteurisation significantly decreased plasmin and plasminogen‐derived plasmin activities. Results highlighted the importance of the remaining plasminogen in heated milk systems.     

Effects of pH, cinnamaldehyde and heat-treatment time on spore viability of Alicyclobacillus acidoterrestris

A three variables–five levels central composite design was used to study the effects of pH (3.5, 4.0, 4.5, 5.0 and 5.5), cinnamaldehyde (0, 40, 80, 120 and 160 ppm) and heating temperature (80, 84, 88, 92 and 96 °C) on the spores of Alicyclobacillus acidoterrestris in malt extract broth (MEB). The heat shock resulted in a slight decrease of spore number from 3.2 to 2.5 log CFU mL⁻¹ and occurred at 80–85 °C depending on the pH of the medium. Otherwise, cinnamaldehyde acted as an additional hurdle within the storage time; the critical amounts to be used were included in the range 41.35–44.42 ppm of cinnamaldehyde and were related positively to the pH, i.e. the critical amount of active compound decreased with the decreasing of the pH.     

Selectively fluorinated analogs reveal differential olfactory reception and inactivation of green leaf volatiles in insects

The role of the alkyl terminus of green leaf volatile (GLV) molecules in olfactory reception and inactivation was examined in three diverse insect species: the beet armyworm,Spodoptera exigua (Lepidoptera); the Colorado potato beetle,Leptinotarsa decemlineata (Coleoptera); and the desert locust,Schistocerca gregaria (Orthoptera), using selectively fluorinated analogs of GLVs and electroantennograms (EAGs). When only the magnitude of the depolarization of the EAG is considered (a measure of reception), the order of effectiveness was 1-hexanol (6:OH)=(Z)-3-6:OH > 5,5,6,6,6-pentafluoro-(Z)-3-6:OH =5,5-difluoro-(Z)-3-6:OH 5,5,6,6,6-pentafluoro-6: OH. Percent recovery of the EAG (a measure of inactivation) was greater for the pentafluoro-(Z)-3-6: OH analog than for the difluoro-(Z)-3-6: OH analog. Our results show that the alkyl end of GLV molecules plays an important role not only in reception, but also inactivation processes in insect olfaction. Furthermore, specificities of these two processes may differ.Research conducted by J.C.D. while on an ARS Fellowship at IPO-DLO.     

Activities and conformation changes of food enzymes induced by cold plasma: A review

Food endogenous enzymes have impacts on color, texture and flavor of foods during food processing or preservation. Cold plasma is a novel non-thermal food processing technology, which has been extensively studied for contamination elimination and shelf life extension of foods. Particularly, much work has been reported about the effects of cold plasma on enzyme activities and alterations about enzymes conformational structures. It is thus necessary to understand the mechanisms of actions and applications of cold plasma technology in the conformation of food endogenous enzymes. This review focuses on the applications of cold plasma for the inactivation of various endogenous enzymes, including peroxidase, polyphenol oxidase, lysozyme, α-chymotrypsin, alkaline phosphatase, and pectin methylesterase. The activations of several enzymes, such as superoxide dismutase, catalase, and lipase, by cold plasma are also discussed. In addition, this review highlights the transformation of conformational structures including primary and spatial structures induced by chemical reactive species during cold plasma treatments, such as reactive oxygen species and reactive nitrogen species, especially, active sites consisting of prosthetic group and specific amino acids are demonstrated. Both extrinsic and intrinsic factors affecting cold plasma treatments are also described. In general, cold plasma exhibits the ability to activate or inactivate enzymes activities with affecting the conformational structures of enzyme. Further studies should be focused on exploration at molecular level for providing more insight on the interaction mechanism. In addition, equipment and process parameters of cold plasma operation for different fresh food products should be optimized for achieving appropriate control on enzyme variation and obtaining maximum efficiency.     

Inactivation Kinetics of Lactobacillus plantarum by High Pressure Carbon Dioxide

Inactivation kinetics of Lactobacillus plantarum by high pressure CO₂ was investigated to understand the mechanism of microbial inactivation. The inactivation rates increased with pressure, temperature and exposure time, and with decreasing pH of media. Microbial inactivation was governed essentially by penetration of CO₂ into cells and its effectiveness could be improved by the enhanced transfer rate. Microbial reduction of 8 log cycles was observed within 120 min under CO₂ pressure of 70 kg/cm² at 30°C. We hypothesized that the cell death resulted from the lowered intracellular pH and damage to the cell membrane due to penetration of CO₂. Pressurized CO₂ treatment is a potential nonthermal technology for food preservation.     

Comparison of biochemical properties and thermal inactivation of membrane‐bound polyphenol oxidase from three apple cultivars (Malus domestica Borkh)

A comparative study of the properties of membrane‐bound polyphenol oxidase (mPPO) from three apple cultivars, namely Red Fuji (FJ), Granny Smith (GS) and Golden Delicious (GD), was carried out for the first time. Data indicate that mPPOs from three cultivars exhibit significantly different properties. GS mPPO had the strongest affinity to catechol, but FJ mPPO had the highest maximum velocity. Red Fuji (FJ) mPPO had the significantly higher activity than those of GD and GS mPPOs. Red Fuji (FJ) mPPO had the highest activity at pH 8.00, while GD and GS mPPOs at 4.50 and 7.50–8.00, respectively. Red Fuji (FJ) mPPO was more stable than GD and GS mPPOs over the pH range of 5.0–8.5. The optimal temperature for GS mPPO was within 70–75 °C, which is higher than those for mPPOs from FJ and GD. Thermal inactivation of the three mPPOs followed a first‐order kinetic model with different inactivation kinetic parameters.     

面板坝垂直缝失效渗流场有限元模拟

以班多面板堆石坝为例,用有限元方法计算了当面板缝局部失效时各种工况下的渗流场,系统分析了大坝在面板垂直缝局部失效后的稳定渗流场的规律和特点。通过分析计算结果,指出了面板缝的失效位置、失效缝宽、失效缝长以及垫层的渗透系数对等势线和浸润线的影响,并且对面板、垫层和接缝的设计提出建议。