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  • 1
    Electronic Resource
    Electronic Resource
    PROTEIN-PHYTATE INTERACTIONS IN SOYBEANS. II. MECHANISM OF PROTEIN-PHYTATE BINDING AS AFFECTED BY CALCIUM (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food biochemistry 6 (1982), S. 0 
    Details
    ISSN: 1745-4514
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Phytate and bovine serum albumin were used in a model system to investigate the mechanism of their binding. Ultrafiltration studies using response surface design showed the association of protein and phytic acid to be highly pH dependent. Under acid conditions, the protein formed an insoluble complex with phytic acid. At pH 3.0, a binding constant of 2.3 times 105 was obtained and it was calculated that there are 78 binding sites of the total 93 basic amino acid residues potentially available. This low pH complex was not disrupted at high temperatures but the presence of calcium ions caused dissolution of the precipitate. Calcium produced different effects at higher pH (〉 6). Soluble protein-calcium-phytic acid complexes were formed which were less stable to heat and dissociated above pH 10 at high ionic strength. Since this interaction occurred only in the presence of calcium, a salt linkage is implicated in which divalent cations simultaneously bind to the protein and phytic acid in the form of a soluble complex. It is proposed that either the addition of divalent cations at low pH or sequestering agents at high pH would best effect the removal of phytate from soy products by ultrafiltration.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4514.1982.tb00306.x
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  • 2
    Electronic Resource
    Electronic Resource
    PROTEIN-PHYTATE INTERACTION IN SOYBEANS. III. THE EFFECT OF PROTEIN-PHYTATE COMPLEXES ON ZINC BIOAVAILABILITY (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food biochemistry 6 (1982), S. 0 
    Details
    ISSN: 1745-4514
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A study was conducted to determine the influence of pH on the chemical form of phytate in a commercial soy isolate and its effect on zinc bioavailability by monitoring weight gain in weanling rats. Ultrafiltration studies demonstrated that the free phytate content of soy isolate solutions was greatest at pH 5.0; above this the neutralization of soy isolates resulted in the formation of a soluble proteinphytate complex. The bioavailability of zinc from diets providing protein from egg, acid and neutral soy isolates and containing various levels of added zinc was measured. The growth of rats receiving zinc from the neutral soy isolate was significantly lower than that of rats deriving zinc from either the acidic soy isolate or egg white diets. It is proposed that the reduction in bioavailability of zinc caused by the neutralization of soy protein isolate is related to the formation of a protein-zinc-phytic acid complex resistant to hydrolysis in vivo.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4514.1982.tb00307.x
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  • 3
    Electronic Resource
    Electronic Resource
    LOCALIZATION OF MYROSINASE (THIOGLUCOSIDE GLUCOHYDROLASE, EC 3.2.3.1) IN COTYLEDON CELLS OF RAPESEED (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food biochemistry 5 (1981), S. 0 
    Details
    ISSN: 1745-4514
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Myrosinase (thioglucoside glucohydrolase, EC 3.2.3.1) activity in dehulled seeds of Brassica napus cultivar Tower, B. campestris cultivar Candle and B. juncea (oriental mustard) was localized by cyto-chemical and biochemical procedures. It was found to be associated with the plasmalemma (plasma membrane) in the majority of embryonic cells which is contrary to the general belief that myrosinase is found only in a few specialized idioblasts called ‘myrosin cells’. The presence of lead and sulfur in electron-opaque deposits resulting from in situ myrosinase activity was confirmed by energy dispersive X-ray analyses. Association of myrosinase activity with the plasmalemma was also verified by fractionation and biochemical procedures. Although there were indications of some myrosinase activity in aleurone grains (protein bodies), the evidence was inconclusive.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4514.1981.tb00660.x
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  • 4
    Electronic Resource
    Electronic Resource
    An Analysis of TDT and Arrhenius Methods for Handling Process and Kinetic Data (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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: Thermal process calculations generally involve first order reaction kinetics which have been commonly described by the thermal death time (TDT) method in the field of food science but would normally be evaluated by the more conventional Arrhenius approach in most other fields. The relationship between these two irreconcilable approaches is examined conceptually and mathematically in terms of temperature dependence and their use for process time predictions. The errors associated with interconversion of Ea and z were shown to be functions of both selected reference temperature and the temperature range used. Good conversions of literature data with minimum error were obtained by substituting the limits of the experimental range over which kinetic data were obtained for Tmin and Tmax in the relationship: Ea= 2.303 TminTmax/z. Although there is no perfect solution to these two conceptually different approaches to handling kinetic data and no proof as to which one is better, the approach of using the experimental temperature range limits produces good results.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb05983.x
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  • 5
    Electronic Resource
    Electronic Resource
    MULTIRESPONSE OPTIMIZATION of ACID CASEIN PRODUCTION (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 12 (1990), S. 0 
    Details
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A multivariate skimmilk extrusion process, designed to produce an acid coprecipitate was studied in terms of minimizing residual lactose, ash and fines. an experimental model system was utilized to simulate the extrusion process and evaluated using response surface methodology to assess the relationship between the responses (fines, residual lactose and minerals) and the process variables (concentration, pH, temperature, agitation, washing time and wash water ratio). Compromise optimum conditions were derived using the Generalized Distance Approach (GDA) and an Extended Response Surface Procedure (ERSP) which made use of the SAS RSREG procedure with and without constraints. the GDA procedure produced good results in terms of providing an optimum for a general acid casein process, while the ERSP allowed more extensive analysis of the data in terms of assessing specific processing conditions. Although more computing intensive, the ERSP conferred additional flexibility in determining optimal conditions for special situations such as extrusion processing. Both approaches are useful for process engineering, with the GDA being a more general tool while the ERSP is advantageous when the GDA procedure becomes limiting.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4530.1990.tb00053.x
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  • 6
    Electronic Resource
    Electronic Resource
    Coagulation and washing conditions for acid casein production from skim milk powder (1990)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 25 (1990), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Response surface methodology was used to study the production of acid casein from skim milk powder and to investigate the effects of pH, concentration and washing conditions (agitation, time, temperature and wash water ratio) on the end product. The washed curd was analysed for residual ash, minerals and lactose. The critical variables were found to be concentration and pH in relation to mineral content; and concentration and washing time for lactose. Surface response methodology provides a unique insight into the relationships between the variables related to the process and the results are used to explain the observations in terms of milk chemistry. The washing process was further evaluated in terms of the Murphree Stage Efficiency to elucidate the effect of the number of washing stages on residual whey components in the casein curd. This study contributes to understanding the extrusion process of skim milk powder which makes use of higher milk solids concentrations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb01095.x
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  • 7
    Electronic Resource
    Electronic Resource
    Microwave heating characteristics of rutile (1993)
    [S.l.] : American Institute of Physics (AIP)
    Journal of Applied Physics 73 (1993), S. 4534-4540 
    Details
    ISSN: 1089-7550
    Source: AIP Digital Archive
    Topics: Physics
    Notes: Thermophysical properties of rutile ore were determined experimentally and used to quantify the heating effect due to microwave absorption. Temporal variation of the temperature/heating rate was established and related to the intensity of volumetric heat generation, mass of sample, and water load volume. The receptivity of natural rutile to microwave energy as well as the anisotropic effect were confirmed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.352797
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  • 8
    Electronic Resource
    Electronic Resource
    MODIFICATION OF BUTTER OIL: EFFECTS OF SUPERCRITICAL CARBON DIOXIDE EXTRACTION AND INTERESETERIFICATION (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food lipids 1 (1994), S. 0 
    Details
    ISSN: 1745-4522
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Physical properties of lipid fractions isolated from anhydrous butter oil under various experimental conditions using supercritical carbon dioxide (SC-CO2) extraction, intereseterification or their combination, together with thermal modification were assayed in terms of triacylglycerol and fatty acid profiles. SC-CO2 process, at 35C and 2000 psi, preferentially extracted the low-molecular-weight triacylglycerols, did not result in any separation of cholesterol and extracted an approximately constant fraction (7%) of the material in each 2h interval. Combination of SC-CO2 extraction with thermal fractionation yielded a butter oil fraction with improved spreadability at refrigerator temperatures. At higher pressure and longer extraction time SC-CO2 resulted in decreased solvent selectivity without increased extraction yield. The triacylglycerol and fatty acid profiles of high pressure 6000 psi extracts were remarkably similar to those of the butter itself. Chemical interesterification of butter oil randomized the constituent fatty acids, giving products which contained higher proportions of the middle-range constituents. Thermal fractionation of interesterified butter yielded products only slightly enriched in higher molecular weight triacylglycerols, but interesterification of a solid obtained from thermal fractionation of butter gave a product greatly enriched in these compounds. Thus, modified lipid samples with distinct triacylglycerol and fatty acid compositions were prepared which may be used in different industrial applications.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4522.1994.tb00247.x
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  • 9
    Electronic Resource
    Electronic Resource
    FURTHER DEVELOPMENT IN THERMAL MODIFICATION OF BUTTER OIL (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food lipids 1 (1993), S. 0 
    Details
    ISSN: 1745-4522
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Anhydrous butter oil was modified by acetone or n-hexane crystallization (10–20% w/w) over a temperature range of 29–17C without agitation, producing solid fractions with higher proportions of C44–C54 triacylglycerols vis-a-vis fractions obtained by classical thermal modification of butter oil. Similarly, recrystal-lization of a mixture of thermally isolated butter oil solids (S.25–S. 17C) in organic solvents at various temperatures yielded butter lipid fractions with significantly distinct chemical and physical properties. These lipid fractions showed to contain higher and lower proportions of C44–C54 and C26–C36 triacylglycerol respectively vis-a-vis solid fractions isolated via thermal modification of butter oil in organic solvents as the starting material(S.25–S. 17C) contained more of the former and less of the latter triacylglycerols than butter oil.Extraction of low molecular weight lipidsfrom solid fractions obtained by classic thermal modification of butter oil using acetone left a white powderous lipid which produced one sharp melting peak (53 C) in its DSC thermogram. The acetone treated fraction was enriched in C44–C52 triacylglycerols with a 2 to 6-fold reduction in C4–C10 fatty acids content.Recrystallization of a mixture of solid butter fractions isolated according to classical procedures at 29–21 C, over a temperature range of 35–21 C, yielded discrete fractions with profound differences in fatty acid and triacylglycerol profiles having very distinct physical properties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4522.1993.tb00240.x
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