Instron texture profile of buffalo milk cheddar cheese as influenced by composition and ripening changes

Buffalo milk Cheddar cheese samples of different ages were analysed for compositional attributes (CA), ripening indices (RI) and Instron Textural Profile (ITP). All samples were compositionally alike, except for pH and salt-in-moisture (SM) contents. RI showed significant variations. CA and RI showed highly significant correlations within themselves and with each other, except for moisture with pH, SM with moisture, MNFS, Fat and FDM and Fat with MNFS. The ITPs of cheeses showed significant variations and had highly significant intercorrelations indicating their interdependence. CA (except moisture and MNFS) and RI showed a highly significant correlationship with ITPs. Moisture content showed a highly significant correlationship with all ITPs, except cohesiveness and springiness, where it was significant. MNFS content showed significant correlations only with hardness and brittleness. Stepwise regression analysis revealed that MI was the most predominant factor influencing cheese texture, followed by pH, SM, FDM and TVFA. Knowing Ca and RI, the textural properties of cheeses can be forecast through mathematical equations. Similarly the age of cheese can also be predicted if RI and/or textural properties are known.     

Monitoring Proteolysis During Cheddar Cheese Ripening Using Two-Dimensional Gel Electrophoresis

A 2-D gel electrophoretic method, consisting of isoelectric focusing and alkaline urea-PAGE was used to monitor proteolysis during ripening (180d, 5°C and 8°C) of full- and reduced-fat Cheddar cheese. The method enabled quantifying changes in levels of peptides in cheese with good spot-resolution. Results can complement those from other analyses, especially those for determining low MW peptides. Notable effects were found for cheese composition and ripening temperature on gel pattern and on relative levels of selected proteolysis products. In both cheese varieties, most peptides reached a maximum during the first 3 ripening months and gradually disappeared as ripening advanced.     

冠醚化合物做为晶体生长的物理成熟剂

本文在制备AgBr八面体乳剂初液中,加入一系列不同量的1,7,10,16-四氧-4,13-二硫代杂环十八烷(2S-18-C-6),结果由于(2S-18-C-6)与银离子产生了络合,降低了乳剂成核的过饱和度,所得乳剂的颗粒大小与加入2S-18-C-6的量成正比。由于所得乳剂颗粒大小分布产生了变化,而使乳剂的光化学性质以及介电损耗也产生了规律性的变化。同时还发现,在乳剂成熟过程中,加入含杂质原子不同的冠醚化合物1,4,7,10,13,16-六氧环十八烷(18-C-6),1,7,10,16-四氧-4,13-二氮代杂环十八烷(2N-18-C-6),N-对甲苯磺酰基-7-氮杂-1,4,10,13-四氧硫杂环十六烷(NTsTTH)对晶体的物理成熟作用有很大差异,2S-18-C-6是很好的物理成熟剂,2N-18-C-6、NTsTTH是AgBr的溶剂,18-C-6的成熟作用很弱,说明冠醚化合物对AgBr的溶解成熟作用与其环上所含杂原子有关。     

低温无模板法制备Tio2空心球及其光电性能

基于Ostwald熟化作用的机理,采用无模板法,在低温水热条件下制备了TiO2空心球（TiO2-HS）。探讨了水热反应时间和表面活性剂的种类对TiO2-HS形貌的影响。在以Ti（SO2）：为钛源,尿素为表面活性剂,180℃水热反应15h后得到了微米级、锐钛矿型的TiO2-HS,比表面积和孔容积分别达到了100．728m2／g、0．270cm3／g,平均吸附孔径为10．718nm。将TiO2-HS应用于染料敏化太阳能电池的光阳极,光电转换效率达到5．48％。表明空心球结构提高了材料的比表面积,增强了光子吸收效率,光电性能得到了很大提高。     

影响塑料食品包装溶剂残留量的因素

通过连续3 年对济宁市食品塑料包装企业产品质量的抽查,发现了食品塑料包装中存在溶剂残留量(苯量)超标的问题,通过对各家企业生产工艺的追踪调查,系统地提出了在生产工艺包括印刷过程、干式复合过程以及熟化过程中,影响塑料食品包装溶剂残留量的因素,并提出了相应的预防改善措施。     

Cu-Pb过偏晶合金颗粒生长和Ostwald熟化的相场法模拟

采用计算效率和计算精度较高的Fourier变换谱分析方法求解Cahn-Hilliard相场方程,并耦合热力学数据,对Cu-Pb过偏晶合金在等温情况下液相分离过程中的颗粒生长和Ostwald熟化进行了模拟研究.结果表明,合金体系中两液相区中的第二相颗粒生长和Ostwald熟化过程可以通过调节能量梯度系数和迁移率系数实现.在过饱和基体中第二相单个颗粒生长的计算结果表明,颗粒生长的扩散过程主要是系统自由能作用的结果,能量梯度系数γ对颗粒与基体之间的浓度梯度起调节作用.随着γ的减小,两液相之间的浓度梯度增大,颗粒轮廓线的斜率增加.颗粒半径的生长速率与经典的Zener理论良好吻合.模拟了Cu-Pb过偏晶合金不混溶区析出第二相颗粒半径的分布情况,随着粗化过程的进行,归一化颗粒半径的尺寸分布峰值由初始的小于平均尺寸逐渐向平均尺寸靠近,且最终超过平均尺寸.     

Physicochemical differences between Croatian cheese matured in a lamb skin sack (Sir iz misine) and cheese matured in a rind throughout ripening

The aim of this study was to research differences in physicochemical parameters between Croatian cheese in a lamb skin sack (Sir iz misine) and cheese in a rind throughout ripening. Cheese in a sack had significantly (P < 0.05) lower content of total solids, fat, proteins and salt which showed the ‘protective’ effect of skin sack and higher permeability of natural rind. The water‐soluble nitrogen in the total nitrogen (%TN) and 12% trichloroacetic acid‐soluble nitrogen (%TN) at the end of ripening was significantly (P < 0.05) higher in cheese in a sack than in cheese in a rind which indicates intensive proteolysis in cheese in a sack.     

Polyphosphates as inhibitors of surface mould growth on hard cheese during ripening

A novel treatment using polyphosphates to protect cheeses against superficial mould growth was assayed. The treatments were: control commercial paint with natamycin (I), commercial paint based on polyvinyl–water (II), immersion in a saturated solution of polyphosphate (III), immersion and commercial paint (IV), commercial paint of polyphosphate solutions (V) and immersion and commercial paint of a saturated solution of polyphosphates (VI). The cheeses were ripened for 6 months. Superficial mould growth was inhibited in groups IV and VI when compared to cheeses from the control group (I). Statistical sensory analysis made between cheeses from groups IV and I (control) showed no significant differences.     

Carotenoid Pigments and Colour of Hermaphrodite and Female Papaya Fruits ( Carica papaya L) cv Sunrise During Post-Harvest Ripening

The predominant carotenoids in extracts of female and hermaphrodite Papaya fruits (Carica papaya L) Solo cv Sunrise were determined by high-performance liquid chromatography on a C₁₈ reversed-phase column using a diode-array detector. Three classes of carotenoids were separated and identified from the papaya extract without saponification; these were xanthophylls, hydrocarbon carotenoids and carotenol fatty acid esters. The xanthophylls were identified as trans-zeaxanthin, cryptoflavin and β-cryptoxanthin; other xanthophyls were detected in very small quantities. The major hydrocarbon carotenoid was identified as lycopene. Carotenol fatty acid esters were identified as carotenol fatty acid esters of β-cryptoxanthin, cryptoxanthin-5,6-epoxide, lutein, zeaxanthin and violaxanthin. There were no qualitative differences among the carotenoid pattern of female and hermaphrodite papaya fruits. Changes in carotenoid composition during ripening in hermaphrodite and female papaya fruits (cv Sunrise) were investigated in three different stages of ripeness. These changes could be shown in terms of Hunter colour values.     

Comprehensive analysis of proteolysis during 8 months of ripening of high-cooked Old Saare cheese

We applied capillary electrophoresis, liquid chromatography coupled with tandem mass-spectrometry (MS/MS), and ultra-performance liquid chromatography to determine the composition of water-insoluble and water-soluble proteinaceous fractions of the cheese and to study in detail the degradation of caseins during 8 mo of ripening of Estonian high-temperature cooked hard cheese Old Saare. The application of high-resolution and high-accuracy MS/MS enabled identification of more than 3,000 small peptides, representing a fairly full casein peptidome containing peptides of 4 to 25 AA in length: 1,049 from β-casein (CN), 944 from α_S1-CN, 813 from α_S2-CN, and 234 from κ-CN. The majority of β-CN- and α_S1-CN-derived peptides originated from the N-terminal parts of the molecule, f6-93 and f1-124, respectively; peptides from α_S2-CN arose predominantly from the C-terminal end f100-162. At the beginning of ripening, we found a relatively high amount of peptides originating from the glycomacropeptide part of κ-CN, whereas peptides from para-κ-CN prevailed during the later stages of ripening of the cheese. The cleavage patterns of β-CN, α_S2-CN, as well as α_S1-CN, showed that primary proteolysis was started mainly by plasmin, although a low proteolytic activity of chymosin was also evident. Based on the analysis of cleavage sites, we observed a significant participation of proteolytic enzymes, including amino- and carboxypeptidases, of both mesophilic and thermophilic starter bacteria in further hydrolysis of oligopeptides during the ripening. Several new phosphopeptides were detected in the result of MS/MS data analysis. The profiles of the estimated concentrations of phosphopeptides revealed that those originating from β-CN and α_S1-CN accumulated during cheese maturation. In contrast, we did not notice any generation of phosphopeptides from the highly phosphorylated part of α_S2-CN, f25-80, presumably due to the inaccessibility of this region to the action of plasmin and chymosin. The analysis of cleavage sites and the combination of principal component and clustering analyses provided a characterization of the complex dynamics of formation and degradation of peptides during cheese maturation. We made an attempt to obtain a comprehensive picture of proteolysis during Old Saare cheese ripening on the basis of the detailed peptidomic data, including also the less abundant peptides determined by MS/MS, and complemented by the data on intact caseins and free AA and reported the results in the paper.