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1

Digitale Medien

Functional Properties of Veal Bone Hydrolysates (1996)

LINDER, MICHEL ; FANNI, JACQUES ; PARMENTIER, MICHEL

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 61 (1996), S. 0

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ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: Meat hydrolysates were prepared from crushed veal bone residues, using a commercial preparation of Bacillus subtilis (55°C, pH 7.0). Influence of degree of hydrolysis (DH = 4.0; 5.0; 5.6; 6.2, 8.2%) on functional properties of freeze-dried hydrolysates was studied as compared to sodium caseinate and gelatin, for possible use as natural stock bases for soups, sauces and ready-cooked dishes. Limited proteolysis was controlled using pH-stat and the trinitrobenzene sulfonic acid (TNBS)-methods with strong correlation. Partial hydrolysis improved protein solubility more than 74% over a wide pH range. Emulsifying capacity (EC), activity (EA) and stability (ES) were determined by conductivity measurements. EC and EA increased with protein concentration ranging from 0.025 to 0.25%, while EC decreased with DH. Correlations were high between EA, EC, DH, and adsorption rate.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb12187.x

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2

Digitale Medien

Effects of Mica, Carnauba Wax, Glycerol, and Sodium Caseinate Concentrations on Water Vapor Barrier and Mechanical Properties of Coated Paper (2005)

Khwaldia, Khaoula ; Linder, Michel ; Banon, Sylvie ; [weitere]

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 70 (2005), S. 0

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ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: : The combined effects of mica (0% to 1.2% [w/w]), carnauba wax (0% to 0.8% [w/w]), glycerol (0% to 6% [w/w]), and sodium caseinate (10% to 13% [w/w]) concentrations on water vapor barrier and mechanical properties of coated paper were studied. A Doehlert matrice was used to investigate the main effects of these factors and their different interactions. The results were analyzed using the response surface methodology. Carnauba wax and glycerol concentrations were the most important parameters affecting water vapor permeability (WVP). Glycerol enhanced WVP as its concentration increased. Carnauba wax and mica factors decreased WVP of coated paper. Conversely, increasing the amount of glycerol led to a decrease in tensile strength (TS) and to an increase in elongation (%E) of the resulting coated papers.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.2005.tb07135.x

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3

Digitale Medien

Nutritional Value of Veal Bone Hydrolysate (1997)

LINDER, MICHEL ; ROZAN, P. ; KOSSORI, R. LAMGHARI ; [weitere]

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 62 (1997), S. 0

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ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: Industrial veal hydrolysate was produced enzymatically for possible use as a gelatin-replacing ingredient for human consumption. Protein digestibility and nutritional value were determined in vitro and in vivo. Net protein ratio (= 2.65) and true digestibility (= 80.3) were compared with gelatin and caseinate. Protein digestibility was determined by pH-stat method and cell dialysis. Amino acid composition including 4-hydroxyproline, allowed determination of connective tissue, amino acid score and protein digestibility corrected amino acid score. High correlation was found between true digestibility and pH-stat method (R2= 0.99). Meaty flavor and gelling properties of veal hydrolysate could make it useful for high-quality soups, sauces and gravies.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb04396.x

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4

Digitale Medien

Cell envelope analysis of insensitive, susceptible or resistant strains of Leuconostoc and Weissella genus to Leuconostoc mesenteroides FR 52 bacteriocins (2004)

Limonet, Maxime ; Cailliez-Grimal, Catherine ; Linder, Michel ; [weitere]

Oxford, UK : Blackwell Publishing Ltd

FEMS microbiology letters 241 (2004), S. 0

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ISSN: 1574-6968

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Biologie

Notizen: Mesenterocins 52A and 52B belong to class II of lactic acid bacteria bacteriocins. To study susceptibility, insensitivity and resistance to these mesenterocins, four wild-type bacterial strains and four resistant strains, all from Leuconostoc or Weissella genus, were compared. Several cell envelope features were investigated: susceptibilities to antibiotics and to lysozyme, cell morphology and membrane phospholipids contents. The strain insensitive to the two mesenterocins appeared to be resistant to lysozyme and exhibited the highest resistance to antibiotics. Resistant strains displayed cell morphology modifications, several increases in antibiotic resistance and modifications in lysozyme susceptibility. Moreover, mesenterocin 52A-resistant strains displayed modifications in their membrane phospholipids, leading to a more cationic membrane. Insensitivity and resistance of Leuconostoc or Weissella strains seem to be due to various minor modifications of the membrane and/or of the cell wall.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1016/j.femsle.2004.10.002

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5

Digitale Medien

Protein Recovery from Veal Bones by Enzymatic Hydrolysis (1995)

LINDER, MICHEL ; FANNI, JACQUES ; PARMENTIER, MICHEL ; [weitere]

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 60 (1995), S. 0

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ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: Enzymatic hydrolysis (commercial enzyme) was applied to crushed bones in a batch reactor. The extraction was modeled using a Doehlert design. The effects of temperature (five levels ranging from 40 to 60°C), pH (seven levels from 5.7 to 7.5), enzyme concentration (seven levels from 20 to 80 g.kg-1 protein), hydrolysis time (seven levels from 30 to 180 mn) and protein concentration (three levels from 60 to 90 g.kg-1 mixture) were studied. Response surface methodology (RSM) predicted changes in protein yield and hydrolysis degree. Duration and enzyme concentration were the most important parameters, whereas pH and temperature exhibited no significant effects. Inhibition was observed over 80 g.kg-1 of protein concentration.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb06268.x

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