Candida molischianaβ-Glucosidase Production by Saccharomyces cerevisiae and its Application in Winemaking

ABSTRACT: A recombinant Saccharomyces cerevisiae wine yeast strain expressing the Candida molischiana bgln gene encoding a β-glucosidase (BGLN) has been used to produce this enzyme. Shaking rate, pH, and aeration rate conditions have been optimized to obtain maximum activity to facilitate enzyme purification. The ability of the heterologous enzyme to efficiently release terpenols and alcohols from a Muscat wine glycoside extract and also directly from wine has been demonstrated. Terpenol glycoside content decreased by 50% after 1 mo of wine storage in agreement with results reported for the β-glucosidase produced by C. molischiana.     

Electronic Sensing of Aromatic Volatiles for Quality Sorting of Blueberries

An electronic sniffer using semi-conductor gas sensors that nondestructively measured aromatic volatile gas emissions from fruit was developed to assess blueberry quality. The sniffer detected soft and damaged fruit in packaged containers at a 5% level of damage and distinguished four of five fruit ripeness classes: (1) mature-green and green-pink; (2) blue-pink; (3) blue; and (4) ripe fruit. Sniffer response increased as fruit ripened, as did total concentration of aromatic volatiles. Sniffer response correlated with berry firmness, pH, titratable acidity, and color, and detected differences among 10 cultivars, as did impact response analysis. The electronic sniffer is rapid, nondestructive and may be used to sort and quality check for presence of unripe or damaged fruit in closed packs of fresh berries.     

SOLUBILISATION OF NITROGENOUS CONSTITUENTS OF BREWERS' SPENT GRAIN

The extraction of nitrogenous material from Brewers' spent grain (BSG) by solvents (water, sodium chloride solution, aqueous alcohol, acidic and alkaline solutions) commonly used to extract cereal proteins, resulted in the relatively low (0·2 to 8·5%) recovery of the total nitrogen. The recovery of nitrogenous material by the use of aqueous alkaline solutions was increased from 3–4% to 41% when the BSG was subjected to cellulase incubation prior to extraction. Approximately 75% of the nitrogen was solubilized with trifluoracetic acid. Detergent solutions (acid, neutral) solubilized more than 80% of the total nitrogen of the BSG. The low solubility of the nitrogenous constituents by conventional protein solvents could be the result of association between cellulosic material and protein.     

Identification of aroma components of Spanish ‘Verdejo’ wine

Aroma components of ine resulting from fermentation of grape must from the Verdejo cultivar ere isolated by continuous liquid-liquid extraction and further fractionation on a silica gel column. One hundred and thirty-to substances, including alcohols, esters, carbonyl compounds, terpenes, acids and sulphur compounds, ere identified by using GC-MS; some had not been previously detected in ines. Data are given hich could lead to the characterisation of the Verdejo cultivar and the effect of the elaboration of young ines. The sensory contribution of some volatile compounds to the flavour of Verdejo ine is also studied.     

Effect of high temperature alkali cooking on the constituents,structure and thermal degradation of hemp fiber

Degumming of hemp fiber by high temperature alkali cooking was investigated, and the effect of temperature and dosage of alkali on the constituents, structure, and thermal degradation of hemp fiber was also discussed in this work. The morphology, structure, and thermal degradation of hemp fiber after high temperature cooking were investigated through SEM, FTIR, WAXD, and TG analysis. The results indicated that the high temperature cooking process was effective for removing hemicelluloses and lignin and could also improve the thermal stability of cellulose. Crystallinity index of the treated hemp fiber was increased, which was related to the cooking temperature and NaOH dosage. © 2008 Wiley Periodicals, Inc. J Appl Polym Sci, 2008     

The effects of harvest maturity,ripeness and storage on kiwifruit aroma

Quantitative gas chromatographic analysis of the volatile aroma components has been used as an objective measure of the effects of maturity at harvest, ripeness and storage on the aroma volatiles of kiwifruit. Increasing ripeness is associated with a rapid increase in the levels of aroma volatiles, especially esters, while increasing storage time prior to ripening is accompanied by a decrease in the amount of aroma volatiles.     

Factors Affecting 1-Octen-3-ol in Mushrooms at Harvest and During Postharvest Storage

Harvesting experiments revealed that immature whole mushrooms with closed veils had higher 1-octen-3-0l levels than more mature whole mushrooms with open veils. The l-octen-3-01 content of the gills was higher in immature mushrooms with closed veils, gradually decreased with maturity as the veil opened, and finally increased after the gills were well exposed. Postharvest experiments demonstrated that storage temperature influenced the activity of lipoxygenase-hydroperoxide lyase, but no differences in 1-octen-3-01 content were observed. Enzyme activity as well as 1-octen-3-01 content decreased during storage. Addition of calcium chloride to irrigation water, employed to improve quality and shelf life of fresh mushrooms, increased the amount of l-octen-3-01 immediately after harvest.     

Improvement of Coffee Aroma by Removal of Pungent Volatiles Using A-Type Zeolite

Experimental studies were conducted using molecular sieve zeolites to remove pungent smell components from a coffee aroma-containing gas evolved from roasted and ground coffee packed in a percolation vessel. The components such as methyl mercaptan or acetaldehyde were selectively adsorbed from coffee volatiles, and a decrease of pungent odor was recognized on sensory evaluation. The adsorption selectivity was based on pore sizes of adsorbents and molecular sizes of adsorbates. Zeolite 5Å was preferable to 4Å for separation efficiency of methyl mercaptan and recovery yield of residual volatile compounds.     

水泥的品质和混凝土质量的关系(上)

在传统上，混凝土是按强度进行设计的，对混凝土的质量的最终标准主要是强度，因此混凝土生产者对水泥品质的要求也是强调强度；强度越高的水泥被认为质量也越高，如此的发展，造成近年来混凝土结构出现裂缝尤其是早期开裂的现象日益普遍。其原因很复杂，单从水泥来说，比表面积、矿物组成中C3A、C3S、碱含量的增加，热水泥的出厂，都增加了开裂的敏感性，降低了流变性能，是原材料中影响混凝土质量主要原因。应当把抗裂性作为水泥品质的重要要求，并限制出厂水泥的温度。