Analysis of regioisomers of triacylglycerols of northern currant seed oil by tandem mass spectrometry

Currant oils have special health properties due to their moderate contents of α‐linolenic, γ‐linolenic and stearidonic acids. The distribution of fatty acids (FA) in the triacylglycerols (TAG) may affect the beneficial effects. Seed oils of wild northern red currant (NRC) (Ribes spicatum L.) from Northern Finland and of wild alpine currant (AC) (R. alpinum L.) from the South‐West coast of Finland were investigated. The purified TAG were analysed by tandem mass spectrometry by applying the ammonia negative ion chemical ionisation – collision‐induced dissociation method. Molecular weight fractions rich in C18:3 FA and C18:4 FA were investigated. Of the total oil, the molecular weight species 54:7 (ACN:DB), 54:8 and 54:9 were more abundant in NRC than in AC, being 21.0%, 15.8%, 7.4% and 16.2%, 11.2%, 4.8%, respectively (p <0.05). The species 52:6 was more abundant in AC (3.1%) than in NRC (2.6%) (p <0.05). The preferential order of FA to be in the sn‐2 position in both berries was typically C18:1 > C18:2 > C18:4 > C18:3. No difference was observed between relative locations of C16:0 FA and C18:3 FA in either of the oils. Within the TAG consisting of FA combinations C18:3/C18:3/C18:1 (54:7), C18:1 was more preferentially in the sn‐2 position (p <0.05) in AC (93.2%) than in NRC (74.6%), and in the case of C18:3, the preference was vice versa. Within the molecular weight species 54:9, FA combination C18:4/C18:3/C18:2, linoleic acid preferentially occupied the secondary position (p <0.005) in both berries, and the proportion of the TAG regioisomer pair sn‐C18:3‐C18:4‐C18:2 + sn‐C18:2‐C18:4‐C18:3 was more abundant (30.2%) in NRC than in AC (15.3%). Within the TAG species 52:6, proportions of all the existing combinations, C16:0/C18:3/C18:3, C16:0/C18:4/C18:2 and C16:1/C18:3/C18:2, varied between the two berry species (p <0.005).     

Volatile compounds of Baltic herring analysed by dynamic headspace sampling–gas chromatography–mass spectrometry

European Food Research and Technology - The effect of storage time at 6&;nbsp;°C on the volatile compounds of Baltic herring was studied using the dynamic headspace–gas...     

Influence of different pretreatments on the accessibility of transglutaminase and tyrosinase to wool fibre proteins

Wool fibres are subject to a variety of industrial chemical treatments prior to finishing processes. The influence of such treatments on subsequent enzymatic treatments is still poorly characterised, but its importance is paramount to achieve maximal efficiency of enzymatic action on the fibres. The effect of such treatments on wool fibre structure and their significance on the accessibility of the enzymes transglutaminase and tyrosinase to their target amino acids within wool proteins was investigated. These enzymes are of great interest due to their potential as protein cross‐linkers and their capability to covalently graft beneficial compounds onto proteins. The accessibility of target amino acids was assessed using specific peptides tagged with fluorescent probes, followed by epifluorescence or confocal microscopy. Differences in the action of the different chemical pretreatments were found, with a treatment with permonosulphuric acid resulting in the greatest level accessibility to both enzymes, followed by chlorination and plasma treatments. This was confirmed by the increase in tensile strength of treated wool observed in the enzyme‐treated yarns. This work illustrates that the accessibility of these enzymes to their target aminoacids in solid substrates such as wool is key for their action and to achieve the desired property modifications. The techniques used have the advantage of permitting the visual monitoring of the diffusion of the active enzymes through the wool fibre structure and to relate this to the extent of enzymatic reaction. Crucially, this will allow an informed choice of the best wool processing stage at which to introduce such enzyme treatments.     

Effect of Trichoderma reesei tyrosinase on rheology and microstructure of acidified milk gels

The aim of this work was to study the potential of tyrosinase enzymes in structural engineering of acid-induced milk protein gels. Fat free raw milk, heated milk or a sodium caseinate solution were treated with tyrosinases from Trichoderma reesei (TrTyr) and Agaricus bisporus (AbTyr) and the reference enzyme transglutaminase (TG) prior to acid-induced gelation. TrTyr treatment increased the firmness of raw milk and sodium caseinate gels, but not that of heated milk gels, even though protein cross-linking was detected in heated milk. AbTyr did not cross-link proteins in any of the studied milk protein systems. TG was superior to TrTyr in gels prepared of heated milk. In acidified heated milk and sodium caseinate, TrTyr and TG treatment resulted in a decrease of the pore size. Scanning electron microscopy revealed more extensive particle interactions in the heated milk gels with TG than with TrTyr.     

Optical scattering of nanocrystalline Pb(ZrxTi1−x)O3 films

Optical characterization methods, like spectrophotometry at UV–vis-NIR wavelengths and prism-coupler method, were applied to polycrystalline Pb(Zr_xTi_1?x)O₃ thin films at various thicknesses. Thin films were deposited at room temperature by pulsed laser deposition on MgO (1 0 0) substrates and post-annealed at different temperatures. X-ray diffraction and atomic force microscopy were used to characterize the crystal structure and surface morphology of the thin films, respectively.Well oscillating transmission with a sharp fall near the absorption edge was found in films with high orientation and low surface roughness. Changes in the surface morphology and crystal orientation were found to modulate optical interference maxima and minima of the transmittance spectra and to increase the width of the TE₀ mode (Δβ ≈ 0.06) indicating an increase in the scattering losses of the films. Single-phase oriented films had sharpest coupling values (Δβ ≈ 0.005) of the TE₀ mode.     

Effects of preparation procedures,packaging and storage on nutrient retention in peeled potatoes

The effects of preparation procedures and packaging on vitamin C, dietary fibre, sugars, ash and moisture contents were studied in prepeeled packaged potatoes during two cultivation seasons. The potato cultivars Bintje, Van Gogh and Nicola were studied. Potatoes of the Nicola cultivar had the highest initial vitamin C and sugar contents. Retention of nutrient contents in packaged, prepeeled potatoes was very good after a 7-day storage period. Vitamin C contents were higher in packaged potatoes than in fresh tubers when ascorbic acid was used in the washing solution but the levels decreased during the 7-day storage period. When calcium chloride was added as well into the washing solution vitamin C contents remained high throughout the storage period. These results show that it is possible to preserve the nutritional contents of packaged potatoes over a 7-day storage period. Cooking decreased vitamin C contents by about 30% and keeping the potatoes hot for 1 h after cooking decreased vitamin C contents a further 10%. © 1998 SCI.     

THE EFFECT OF TRIOCTYLPHOSPHINE OXIDE ON PHASE AND EXTRACTION EQUILIBRIA IN SYSTEMS CONTAINING BIS( 2,4,4-TRIMETHYLPENTYL) PHOSPHINIC ACID

The metal extractant Cyanex© 272 contains bis(2,4,4-trimethylpentyl)-phosphinic acid (BTMPPA) as the main component and trioctylphosphine oxide as an impurity. As-received Cyanex 272 and pure BTMPPA were observed to significantly differ in respect to both their phase behavior during saponification and to their copper extraction ability. The differences were elucidated by investigating the effects of an addition of small amounts of tri(n-octyl)phosphine oxide (TOPO) on the phase equilibria in the system Water(2.4M NaOH)/BTMPPA/n-Hexane at 25?°C as well as in the system Water(2.4M NaOH)/BTMPPA at various temperatures. In the absence of TOPO a large microemulsion region and a small region of lyotropic liquid crystalline phase with lamellar structure are formed. When TOPO is added into the system the lamellar phase gradually disappears. The effects of TOPO on metal extraction equilibria were studied by measuring the distribution of copper(II) between a perchloric acid solution and a BTMPPA in chloroform solution in the presence and absence of tri(n-octyl)phosphine oxide.