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  • 1
    Electronic Resource
    Electronic Resource
    EFFECT OF MAILLARD CONDENSATION WITH D-GLUCOSE ON THE HEAT STABILITY OF BOVINE SERUM ALBUMIN (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A Maillard complex of bovine serum albumin and D-glucose was prepared by equilibrating a freeze-dried mixture of the protein and sugar at 52% relative humidity followed by heating at 55°C for 18 hr. No visible brown pigmentation was observed in the resulting powder. An 80% reduction in free amino groups was measured during the heating period. Solutions of the protein and the protein-sugar complex were heated for 30 min at temperatures ranging from 60–100°C. The heated albumin was insoluble at the isoelectric pH while the albumin-glucose complex maintained solubility over a pH range of l-7. Increases in levorotation due to heat treatment were similar for the protein and the protein-sugar complex. These results indicate that the complexing of bovine serum albumin with D-glucose increases the stability of the protein by protection against precipitation of the denatured molecules rather than protection against changes in internal configuration.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00591.x
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  • 2
    Electronic Resource
    Electronic Resource
    A METHOD FOR MEASUREMENT OF THE EFFECT OF BLOOD PROTEIN CONCENTRATES ON THE BINDING FORCES IN COOKED GROUND BEEF PATTIES (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Ground beef with added beef plasma protein concentrate was evaluated mechanically and organoleptically to measure the effect on the binding forces in the cooked meat. The meat patties were cooked, cooled and tested in a constant loading rate, pneumatically operated testing machine with output fed into an X-Y plotter. From the force-deformation curves, the following values were determined: (1) force, stress and deformation at the bioyield point; (2) area under the curve to represent work performed; (3) initial tangent modulus; (4) tangent modulus; and (5) secant modulus. A special holding device was developed to permit tension loading of the patties at a rate of 5 cm/min until rupture of the meat occurred. Treatments consisted of: (1) all meat (control); (2) addition of 1% plasma protein; (3) 2% plasma protein added; (4) addition of 1% plasma protein rehydrated to equivalent moisture content of control; and (5). addition of 2% plasma protein rehydrated to equivalent moisture content of control. Treatments 2, 3, 4 and 5 were significantly higher (P 〈 0.01) than the control group for force and stress at bioyield and area under the curve. Significant differences (P 〈 0.05) among treatments were obtained for deformation at bioyield and tangent modulus. Companion samples from the above treatments were evaluated for elasticity and toughness by a taste panel. The sensory panel ratings for toughness were significantly and positively correlated (P 〈 0.01) with values obtained in the mechanical tests for force at bioyield point, tangent modulus and area under the curve. Sensory evaluations for the elasticity property of the patties were not significantly influenced by the formulation treatments nor was elasticity (sensory panel rating) sigkcantly associated with the mechanical properties considered in the current study.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb01188.x
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  • 3
    Electronic Resource
    Electronic Resource
    A COMPARISON OF THE EMULSIFICATION CAPACITIES OF SOME PROTEIN CONCENTRATES (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb01016.x
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  • 4
    Electronic Resource
    Electronic Resource
    Rheological Properties of Two Heat-Induced Protein Gels (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Rheological properties of heat-induced gels from egg albumen and bovine plasma proteins were measured using a mechanical loading device. Each protein was tested at 8% protein concentration and heated for 0–120 min at 80°C in an agitating water bath. After heating, the viscosity index, apparent elasticity and initial penetration force of the gels were evaluated. Bovine plasma protein dispersions exhibited a substantially higher viscosity index, apparent elasticity and initial penetration force than egg albumen gels. Bovine plasma proteins produced a gel structure which was strong and elastic. By comparison, heat-induced gels of egg albumen proteins were fragile and somewhat brittle.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12714.x
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  • 5
    Electronic Resource
    Electronic Resource
    A system for monitoring gases in constant-volume atmospheres (1983)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 31 (1983), S. 443-444 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00116a065
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  • 6
    Electronic Resource
    Electronic Resource
    Changes in Heat-Induced Rheological Properties During Cold Storage of Egg Albumen (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two groups of eggs were stored at 15°C for 0, 5 and 10 days. One group was stored, with the shell removed, in sterile Whirl-Pak bags. A second group was stored as intact whole eggs. Viscosity index, apparent elasticity, and initial penetration force were determined for heat-induced (80°C, 80 min) gels of the thick, thin and mixed albumens from each group. The rheological parameters increased with storage time, with the greater increase exhibited by the gels of the albumens that were stored as shell eggs. Solution pH was a major factor controlling these rheological properties of heated egg albumen.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12911.x
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  • 7
    Electronic Resource
    Electronic Resource
    MODIFIED GAS ATMOSPHERES AND CHANGES IN BEEF DURING STORAGE (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Beef steaks (n = 140) were assigned to treatments which included vacuum packaging and vacuum packaging followed by subsequent injection with gas atmospheres of either 100% O2, 100% CO2 or 100% N, Steaks were then stored for periods of 7, 14, 21 or 28 days at 1–3°C. At the termination of each storage period, data were collected which included gas composition inside packages, percentage weight loss, surface discoloration, pH, psychrotrophic microbial counts and protein solubility. An atmosphere initially containing 100% CO2 appears to be a viable alternative to the use of vacuum packaging. After 3 days of retail display, steaks stored in an atmosphere initially containing 100% CO2 generally had lower psychrotrophic counts and less surface discoloration than steaks which were initially stored in vacuum packages. CO2 may bind to meat proteins decreasing their ability to hold moisture and to bloom rapidly. The use of a 100% N2 atmosphere does not seem useful except for its ability to minimize weight losses.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03440.x
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  • 8
    Electronic Resource
    Electronic Resource
    BAKING PROPERTIES OF PLASMA PROTEIN ISOLATE (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 0, 2, 4, 6, 8 and 10% of commercial bread flour (14.3% protein on a d.w.b.) were replaced with bovine plasma protein isolate (96% protein on a d.w.b.) in a short-time dough bread making system. Loaf volume of the bread made with 2–6% PPI, was significantly higher than the control bread (100% wheat flour). Increasing levels of PPI darkened the crust and crumb colors and made the texture coarse and open. 2% of PPI produced bread with acceptable flavor and could increase the bread protein and lysine by 15% and 75% respectively compared to the control bread. 0, 10, 20 and 30% of commercial egg white solids were replaced with PPI in an angel food cake formula. Increasing levels of PPI lowered the foaming capacity, increased the specific gravity of the foam and decreased the volume of angel food cake. However, 30% PPI (70% egg whites) produced angel food cakes with acceptable flavor which were preferred to cakes containing 100% egg white. The foaming properties of PPI were affected by slight variations in its processing conditions because with certain batches of PPI, substitution levels of more than 30% gave acceptable angel food cakes. The functionality of PPI might be improved by more precise processing conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb10061.x
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  • 9
    Electronic Resource
    Electronic Resource
    EFFECTS OF HEAT TREATMENT AND PROTEIN CONCENTRATION ON THE RHEOLOGY OF BOVINE PLASMA PROTEIN SUSPENSIONS (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Changes in rheology during the heating of bovine plasma protein suspensions were examined at temperatures between 50°C and 90°C and for concentrations ranging from 6-12% protein isolate over a 3-hr period. An annular pumping device was used to determine a viscosity index for the suspensions. A model was developed to explain the data. The viscosity index increased exponentially with time at a particular temperature while being linearly dependent upon the concentration. The Arrhenius Equation described the effect of temperature on the rate of change of the viscosity index during heating.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb15270.x
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  • 10
    Electronic Resource
    Electronic Resource
    Effect of Succinylation on the Proteolysis of Food Proteins (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Casein, bovine serum albumin and soy globulin were succinylated and used as substrates, in both forms, for initial velocity studies of proteolysis by α-chymotrypsin and pepsin. Succinylation resulted in modification of at least 91% of the free amine groups of the proteins. Proteolysis was determined by fluorometrically monitoring the appearance of amine groups. Kinetic constants were estimated by the direct equation plot using FORTRAN programs. Succinylation enhanced the initial proteolysis of all substrates by either enzyme as evidenced by an increased maximum velocity and decreased Michaelis constant for the modified substrates. Modification of casein caused the most pronounced differences in rates of proteolysis, resulting in the largest change in kinetic constants for pepsin and the smallest change for α-chymotrypsin.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12481.x
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