Influence of the degree of fusariosis on technological traits of wheat grain

The paper aims to enlarge the current knowledge about the dependence of technological traits of wheat grain on its degree of infestation (DI) with fusariosis. Samples of grain of four wheat cultivars were obtained from naturally grown crops (control) and from crops inoculated with Fusarium culmorum from which three degrees of kernel infestation were selected. Samples were determined for thousand kernels weight (TKW), total protein, starch and wet gluten (WG) contents, Hagberg falling number (HFN) and sedimentation value (SV). Content of protein and wet gluten showed higher values for moderately infested kernels (up to 15 and 25%, respectively, when compared to control grain) than for kernels lightly or heavily infested. All the remaining traits had values lower than that for control grain and showed a decrease with increasing DI. Decrease for the heaviest infestation was on average: 8, 29, 31 and 34% for starch, TKW, HFN and SV, respectively.     

Relationship between proteolysis and angiotensin-I-converting enzyme inhibition in different cheeses

The inhibition of angiotensin-I-converting enzyme (ACE) by the ethanol (70%)-soluble fraction (ESF) from different cheeses was analysed with an extract from rabbit lung acetone powder as enzyme source and 2-furanacryloyl-1-phenylalanylglycylglycine (FAPGG) as substrate. Proteolysis was assessed by a spectroscopic o-phthaldialdehyde (OPA) assay of the pH 4.6-soluble fraction and ESF. Peptides in the ESF were separated by reverse phase-HPLC. The traditional Norwegian cheese Gamalost had per unit cheese weight higher ACE inhibition potential than Brie, Roquefort and Gouda-type cheese, likely due to the combination of highest protein content and most extensive proteolysis providing a high content of ACE inhibitory peptides. However, ACE-inhibition expressed as IC₅₀ per unit peptide concentration from ESF assessed by the OPA-assay was highest for Kesam, a Quark-type cheese with a low degree of proteolysis.     

Dairy enzymology

The properties and the significance of the principal indigenous enzymes in milk, milk coagulants, enzymes from dairy microorganisms participating in cheese ripening, and spoilage enzymes are discussed. In particular, the properties of plasmin, lipases, phosphatases, enzymes from somatic cells, enzymes involved in antimicrobial and antiviral systems in milk, enzymes from lactic acid bacteria, propionibacteria, and microorganisms involved in smear- and mould-ripened cheese are reviewed. Some assay methods and the impact of some processing factors on selected enzymes are also discussed.     

Low-pressure,thermo-compressive lamination

Lamination of green ceramic tapes is one of the most important technological processes in multilayer ceramic technology. Lamination affects the quality of all 3D structures (e.g., channels, chambers, membranes, etc.). Novel chemical methods of lamination reduce the deformation of 3D structures. However, these methods are useless in the fabrication of thin membranes and structures with thick-film electronic components or electric vias. Therefore, thermo-compressive lamination is still the best solution for the lamination of green ceramic tapes. Low-pressure thermo-compressive lamination with an insert material is presented in this paper. The influence of pressure and Low Temperature Cofired Ceramics (LTCC) material on the compressibility and shrinkage of LTCC, as well as the influence of the insert material on deflection and distortion of the membranes are presented and discussed in this paper.     

New covalent salts of the 4+ V class for Li batteries

There is urgent action required for replacing LiPF₆ as a solute for Li-ion batteries electrolytes. This salt, prone to highly Lewis acidic PF₅ release and hydrolysis to HF is responsible for deleterious reaction on carbonate solvents, corrosion of electrode materials leading to safety problems then release to toxic chemicals. A major advantage of LiPF₆ is that it passivates aluminium. Most attempts to replace LiPF₆ with hydrolytically-stable salts have been unsuccessful because of Al corrosion.We present here two “Hückel” type salts, namely lithium (2-fluoroalkyl-4,5-dicyano-imidazolate); fluoroalkyle = CF₃ (TDI), C₂F₅ (PDI) with high charge delocalization. These thermally stable salts give both appreciably conductive solutions in EC/DMC (>6 mS cm⁻¹ at 20 °C) with a lower decrease with temperature than LiPF₆. Non fluorinated lithium (4,5-dicyano-1,2,3-triazolate) is comparatively less than half as conductive. The lithium transference number T₊ measured by PFG-NMR is also higher. Voltammetry scans with either platinum or aluminium electrodes show an oxidation wall at 4.6 V versus Li⁺:Li°. These two salts are thus the first examples of strictly covalent, non-corroding salts allowing 4+ V electrode material operation. This is demonstrated with experimental Li/LiMn₂O₄ cells as beyond the third cycles, the fade of the three electrolytes were quasi-identical, though LiPF₆ had a sharper initial decrease.