Molecular Depolymerization of Moist Sweet Potato Starch Melt by Shearing Force under an Elevated Temperature

Sweet potato starch (SPS) with 20 or 25% moisture was heated and then fused at 150°C for 15 min under pressurization at 30–500 Kg/cm². At the same time, the heated SPS melt was extruded through a capillary tube under specified pressure in order to give shearing force. Thus, intact SPS, heated SPS and heated sheared SPS specimen were prepared and examined. The heated and heated sheared SPS did not contain any pyrolysis products because their spectrum profiles were the same as that of intact SPS. By heating and shearing, the intact SPS molecule was depolymerized into small molecules including a few amount of glucose. This finding was revealed by means of molecular weight estimation by viscometry and by gel filtration. The shearing toward SPS melt markedly stimulated the depolymerization while the effect of only heating on depolymerization of SPS was modulate in comparison with heated shearing. Water solubilities of intact SPS, heated SPS and heated sheared SPS with 20% moisture were 0.07, 3.5 and 51.5% respectively, and also the degrees of gelatinization of 1.8% for intact starch increased markedly to 29% for heated SPS and 80–95% (depending on the pressure at extrusion) for heated sheared SPS.     

Inactivation of Bacillus spores by the combination of moderate heat and low hydrostatic pressure in ketchup and potage

The combination effect of moderate heat and low hydrostatic pressure (MHP) on the reduction of Bacillus subtilis, Bacillus coagulans and Geobacillus stearothermophilus spores in food materials (potage and ketchup) was investigated. These bacterial spores were suspended in potage (pH 7), acidified potage (pH 4), neutralized ketchup (pH 7) and ketchup (pH 4). The suspensions were treated with and without pressure (100 MPa) and temperatures of 65-85 degrees C for 3 to 12 h. The bacterial spores were inactivated by 4-8 log cycles during MHP treatment in potage, acidified potage and ketchup, whereas the spores were highly resistant to long time heat treatment in potage and neutralized ketchup. The degrees of spore destruction were mostly dependent on pH and medium composition during MHP treatment. The inactivation effect in MHP treatment was higher at the pH 7 than at pH 4 both in ketchup and potage. The bacterial spores showed higher inactivation in potage than ketchup during MHP treatment.     

Decomposition characteristics of biodegradable plastics made from sago starch‐extraction residue

Biodegradable plastics were synthesized for the effective use of sago starch‐extraction residue, which has been discarded as a waste. Two types of esterified sago starch‐extraction residue, P‐SP and L‐SP, were obtained. It had black color for P‐SP₁₆₀ (esterified by palm oil) to light yellow color for L‐SP₈₀ (esterified by lauric acid) and showed high carbon content, ranging from 399.3 to 537.1 g kg⁻¹. Biodegradable plastics from the residue, which had high esterification degree showed thermoplasticity and slower decomposition in Andisols in Japan and Inceptisols in Philippines. The esterification degrees of P‐SP₁₆₀ and L‐SP were 3.23 and 2.95 to 5.18 mmol g⁻¹, respectively. In addition, L‐SP₈₀ exhibited the most appropriate thermal softening behavior by heating. The cumulative decomposition of P‐SP₁₆₀ in Andisols and Inceptisols showed 16.7 and 32.8% of total carbon during 31 day of the incubation. On the other hand, the decomposition rates of L‐SP₈₀ in Andisols and Inceptisols were less than 10% of total carbon during 31 day of the incubation. The addition of triacetin as plasticizer to P‐SP₁₆₀ and L‐SP₈₀ remarkably influenced the decomposition rate of both molded P‐SP₁₆₀ and L‐SP₈₀. © 2010 Wiley Periodicals, Inc. J Appl Polym Sci, 2011     

Development of rapid hygrothermal pasteurization using saturated water vapor

We developed a novel rapid hygrothermal pasteurization (RHP) method using saturated water vapor with a dew point of 100 °C. In the present study, the effects of RHP on microbiological quality and quality attributes such as color changes, firmness and ascorbic acid content on many fresh-cut fruits and vegetables (cabbage, cucumber, carrot, cherry tomato, bell pepper, strawberry, pineapple and melon) were investigated. The RHP was performed within a second by free-falling samples through a cylindrical processing chamber filled with steam. The RHP resulted in a 0.7–2.0 log order reduction in the numbers of naturally inoculated mesophilic bacteria. Furthermore, the RHP induced no significant changes in color and firmness of samples, except on the leafy vegetable, cabbage. Ascorbic acid was also retained approximately 80% and above. These results indicate that the RHP is a clean and effective method for decontaminating mesophilic bacteria on fresh fruits and vegetables with minimal changes in quality.Industrial relevanceIn fresh-cut industry, an effective and risk-free decontamination technology is required for use in place of a conventional method, washing by chlorine that can produce carcinogenic chlorinated by-products. In this study, the rapid hygrothermal pasteurization (RHP) method using saturated water vapor was invented and their ability for applying minimal processing was evaluated. The results showed that RHP, without using chemicals, can reduce microorganism load and preserve quality attributes in many kinds of fresh-cut fruits and vegetables. Therefore, RHP could be used as a novel method, which can be generally applicable to fresh-cut fruits and vegetables in the food industry.     

Determination of potent odorants in apple by headspace gas dilution analysis

Gas chromatography-olfactometry with headspace gas dilution analysis was used to evaluate the odor potencies of volatile compounds in Fuji apple. To improve the resolution of volatile compounds, the dilution analysis was conducted on two types of capillary columns with different polarities. Thirty three and 20 compounds were identified on DB-WAX and DB-5 columns, respectively. Methyl 2-methylbutanoate, isobutyl acetate, ethyl butanoate, ethyl 2-methylbutanoate, isopentyl formate, butyl acetate and hexyl acetate as well as hexanal were important odor contributors in the headspace gas of apple on the basis of high Flavor Dilution (FD) factors. Threshold values-in-air of these compounds were also estimated from the relationships between their FD factors and concentrations. Methyl 2-methylbutanoate and ethyl 2-methylbutanote were considered as the most potent odorants because of their lowest threshold values. In addition, the threshold values-in-air of isopentyl formate, isopentyl acetate and butyl isobutanoate, which have never been reported, were estimated at 0.149, 1.95 and 0.00607 μl/l, respectively.     

Simulation of substrate hot-electron injection

Electron trapping in thin oxide and interface state generation has been investigated using a constant-current stressing technique. Assuming finite-temperature Fowler-Nordheim tunneling, semiempirical simulations of voltage versus stress time behavior were obtained for an MOS diode. A trapped charge model was used to simulate voltage versus stress-time behavior. The comparison between measurement and simulation results yields information about trapped charges in the oxide and at the oxide-substrate interface. The model can serve as the basis for improved understanding of the more complex phenomenon of channel hot-carrier injection in MOS transistors     

High concentration of glucose increases mitogenic responsiveness to heparin-binding epidermal growth factor-like growth factor in rat vascular smooth muscle cells

The effect of a high extracellular glucose concentration on the mitogenic response of rat vascular smooth muscle cells (SMCs) to heparin-binding epidermal growth factor-like growth factor (HB-EGF) was investigated. The mitogenic effect of HB-EGF was significantly greater in SMCs cultured in high glucose (25 mmol/L) than in cells cultured in low glucose (5.5 mmol/L) or at high osmolarity (5.5 mmol/L glucose plus 19.5 mmol/L mannitol). The mitogenic effect of epidermal growth factor (EGF), which shares the EGF receptor with HB-EGF, was not affected by glucose concentration. The mitogenic effect of HB-EGF was greater when incubated with heparan sulfate (HS) isolated from SMCs cultured in high glucose than with HS from cells cultured in low glucose. HS synthesized by cells in high glucose was of smaller molecular size and less sulfated than HS synthesized by cells in low glucose. The abundance of mRNA encoding HS-N-deacetylase/N-sulfotransferase (HS-NdAc/NST), a regulatory enzyme in the biosynthesis of HS, was decreased by high glucose in a protein kinase C-independent manner. These observations suggest that the enhanced mitogenic response to HB-EGF in SMCs cultured in high glucose may be attributable to changes in cell-associated HS. Downregulation of HS-NdAc/NST gene expression by high glucose may be related to the altered HS biosynthesis.