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  • 1
    Electronic Resource
    Electronic Resource
    COVALENT ATTACHMENT OF NEACETYL LYSINE, Nɛ-BENZYLIDENE LYSINE, AND THREONINE TO WHEAT GLUTEN FOR NUTRITIONAL IMPROVEMENT (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Nɛ-Protected lysine derivatives and threonine were covalently attached to wheat gluten using 1-ethyl-3-(3-dimethylaminopro-pyl)carbodiimide. Influential reaction factors were studied using fractional factorial experiments. Lysine content increased 4.0-fold and 6.5-fold after reaction of pepsin-hydrolyzed gluten with NE-benzylidene lysine and NE-acetyl lysine respectively, but product yields were low (40–65%). Using unhydrolyzed gluten as the starting material, 1.6-fold and 2.5-fold lysine increases resulted using NC-benzylidene and NE-acetyl lysine, respectively, with 95% yield. At least 4-fold increase in threonine could be obtained from reaction of threonine with pepsin-hydrolyzed gluten, but with only 30–50% product yield. Yields increased to 96% by reacting threonine with unhydrolyzed gluten, with 1.8-fold increase in threonine.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb04090.x
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  • 2
    Electronic Resource
    Electronic Resource
    Hydrophobicity and Solubility of Meat Proteins and Their Relationship to Emulsifying Properties (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: Surface hydrophobicity (So) of crude salt extracts of meat was determined fluorometrically using cis-parinaric acid as a probe. Upon heating the extracts to 70°C, So increased two- to threefold, whereas protein solubility (s) decreased to 20%. Further heating (to 85°C) resulted in slight decreases in both So and s. Backwards stepwise multiple regression equations for prediction of emulsifying activity index (EAI) and emulsifying capacity (EC) were: EAI = 2.658 + 0.0001308 sSo, and EC =−35.30 + 6.459 s + 0.001317 sSo− 0.05463 s2. So was most important for predicting emulsifying properties of samples with high (〉50%) solubility, whereas solubility parameters were more influential for samples with low (〈50%) solubility.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12418.x
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  • 3
    Electronic Resource
    Electronic Resource
    Separation of Immunoglobulin G from Cheddar Cheese Whey by Avidin-Biotinylated IgY Chromatography (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: High-purity immunoglobulins (Ig), which may be useful for immunologic supplementation of food products, were isolated from Cheddar cheese whey in a one-step process using avidin-biotinylated yolk immunoglobulin (IgY) column chromatography. Yolk antibodies specific to bovine IgG (IgYIgG) were biotinylated with biotinyl amido-hexanoic acid-N-hydroxy-sulfo-succinimide ester without any notable effect on antigen-binding activity, and coupled to immobilized avidin columns. The resulting avidin-biotinylated IgYIgG columns, with binding capacity of 50–55% (w/w percent ratio of IgG to immobilized IgYIgG), were used for specific binding of IgG from cheese whey. Elution with a commercially available eluent (Actisep) or 0.1 M glycine-HCl buffer at pH 2.8 yielded IgG with purity of 99% by radial immunodiffusion.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15757.x
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  • 4
    Electronic Resource
    Electronic Resource
    Lysozyme Separation from Egg White by Cation Exchange Column Chromatography (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), 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: Cation exchange column chromatography was investigated for simple and efficient separation of lysozyme from homogenized egg white. A macroporus weak acid type resin, Duolite C-464, was selected based on high lysozyme recovery in the90–95% range, retention of whipping and gelling properties in the lysozyme-separated egg white, and ease of column operation. Polyacrylamide gel electrophoresis in the presence of sodium dodecyl sulfate indicated high purity of the recovered lysozyme and simultaneous recovery of avidin under the eluting conditions used. The process for lysozyme separation from egg white using Duolite C-464 is suitable for operation in an automated, continuous mode.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb11226.x
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  • 5
    Electronic Resource
    Electronic Resource
    Muscle Protein Structure-Function Relationships and Discrimination of Functionality by Multivariate Analysis (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), 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: Functional (gel strength, cook loss, emulsifying, fat and water binding capacities) and physicochemical properties of mince and salt-extractable proteins were analyzed. Factor analysis identified three principal components which accounted for over 75% of data variance and distinguished between mechanically and hand-deboned meat and fish samples. Stepwise discriminant analyses classified samples with good, intermediate and poor functionality. Regression analyses yielded equations to predict functionality from physicochemical properties. Generally, samples with superior thermally induced functionality possessed (1) higher protein, lower fat and pH in the mince; (2) higher solubility and sulthydryl and lower hydrophobicity in unheated salt-extractable proteins; and (3) greater decrease in solubility and increase in hydrophobicity after heating.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb13967.x
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  • 6
    Electronic Resource
    Electronic Resource
    Fractionation of Water-Soluble and -Insoluble Components from Egg Yolk with Minimum Use of Organic Solvents (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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 process was developed to fractionate both water-soluble and water-insoluble components from egg yolk with maximum retention of biological and functional properties. About 60–90% of the immunological activity of yolk was recovered in a supernatant after centrifugation of yolk diluted six- to tenfold with water. The remaining yolk pellet had excellent emulsifying properties for mayonnaise preparation. It was further fractionated by deoxycholate treatment to separate triglycerides (80% recovery). Ultrafiltration of the deoxycholate supernatant yielded protein (74% recovery) in the retentate, and phospholipids and cholesterol in the permeate. Phospholipids were then purified by dich-loromethane:ethanol (3:1) extraction, zinc chloride precipitation and acetone washing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb08635.x
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  • 7
    Electronic Resource
    Electronic Resource
    Silica-based and Polymeric Columns for Reversed-phase HPLC Analysis of Cheddar Cheese (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), 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: Octadecyl polymeric (ODP) vs octadecyl silica (ODS) reversed-phase high-performance liquid chromatography (RP-HPLC) columns were compared for analytical separation of water-soluble fractions extracted from Cheddar cheese. A polystyrene divinylbenzene copolymer-based column did not resolve cheese water-soluble components. Good resolution was achieved on a vinyl alcohol copolymer ODP column as well as two ODS columns under optimized conditions of gradient elution, using increasing concentrations of aqueous acetonitrile containing ion-pair reagent. However, the ODP column had longer useful life characteristics. Use of phosphoric instead of trifluoroacetic acid as ion-pair reagent produced a more stable chromatogram baseline and may prolong column useful life. ODP-RP-HPLC could be useful to monitor ripening of Cheddar cheese samples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05492.x
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  • 8
    Electronic Resource
    Electronic Resource
    Ingredient Interaction Effects on Protein Functionality: Mixture Design Approach (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 58 (1993), 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 ten-point augmented simplex-centroid design was used to study the effects of ingredient interactions on properties of food protein mixtures. Hydrophobicity, solubility and functional properties (emulsifi-cation and color) of three ingredients (bovine casein and salt-extractable proteins from chicken breast muscle and beef heart) as well as mixtures of the ingredients were tested. Significant deviations were observed between experimentally measured properties of mixtures and values calculated assuming linear addition of individual ingredient properties. Regression models including significant interaction terms were calculated for ingredient-hydrophobicity and ingredient-functionality relationships, and used in computerized optimization of two hypothetical formulations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb04350.x
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  • 9
    Electronic Resource
    Electronic Resource
    A Simple Fluorometric Method for Fat-Binding Capacity as an Index of Hydrophobicity of Proteins (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), 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 new procedure was established for determining fat-binding capacity of proteins, using a nonpolar fluorescent probe diphenylhexatiene dissolved in corn oil. The amount of bound oil was measured from the fluorescence intensity (FI) of the bottom layer after centrifuging the blended protein-oil-probe mixture. This method classified proteins into two groups, i.e., group 1 which had FI increasing linearly with protein concentration and group 2 which had FI increasing then decreasing. The linearly fitted slope of the FI-protein plot revealed better correlation with anilinonaphthalenesulfonate hydrophobicity than with cis-parinarate hydrophobicity. It also showed a significant correlation with emulsifying activity index.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13102.x
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  • 10
    Electronic Resource
    Electronic Resource
    Isolation of immunoglobulins from cheese whey using ultrafiltration and immobilized metal affinity chromatography
    Amsterdam : Elsevier
    Food Research International 27 (1994), S. 335-348 
    Details
    ISSN: 0963-9969
    Keywords: immobilized metal affinity chromatography ; immunoglobulins ; ultrafiltration ; whey
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0963-9969(94)90189-9
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