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11

Digitale Medien

EXTRACELLULAR MICROBIAL POLYSACCHARIDE PRODUCTION BY FERMENTATION ON WHEY OR HYDROLYZED WHEY (1978)

STAUFFER, K. R. ; LEEDER, J. G.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 43 (1978), 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: Several organisms have been screened for their ability to produce extracellular microbial polysaccharides when lactose or glucose: galactose (1:1) were used as the carbon source during fermentation. Organisms were selected from known gum producing strains (on glucose) of Alcaligenes, Xanthomonas, Arthrobacter, Zooglea, and others. Results indicate that all organisms studied can produce polymers from hydrolyzed lactose while only Alcaligenes viscosus and Zooglea ramigera produced a gum from whey, when using conditions as reported here.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02411.x

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12

Digitale Medien

CHARACTERIZATION OF LACTASE IMMOBILIZED ON COLLAGEN: CONVERSION OF WHEY LACTOSE BY SOLUBLE AND IMMOBILIZED LACTASE (1974)

GIACIN, J. R. ; JAKUBOWSKI, J. ; LEEDER, J. G. ; [weitere]

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 39 (1974), 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 enzymatic hydrolysis of lactose has been studied using β-galactosidase (Aspergillus niger) immobilized on collagen. The immobilization process employs simple and inexpensive techniques to bind the enzyme to collagen through noncovalent bond formation. The stability and reusability of collagen bound lactase membranes was evaluated in a biocatalytic modular reactor. Little or no loss in reactor activity was observed after storage for a period of 90 days. Following an initial decrease in activity, stable limit activity was maintained over a number of reactor volume replacements. The activity of the fungal lactase in both the soluble and bound states was determined in ultrafiltered acid whey. The catalytic potency of the enzyme, in both states, showed inhibited enzyme activity in acid whey, as compared to aqueous lactose. In the bound state, the enzyme experienced a partial irreversible inhibition.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb17971.x

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13

Digitale Medien

TRACE HYDROGENATION OF BUTTEROIL AT LOW TEMPERATURES (1970)

VASISHTHA, A. K. ; LEEDER, J. G. ; CHANG, S.S.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 35 (1970), 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: SUMMARY— The present investigation describes a process of selective trace hydrogenation of butteroil at low temperatures using palladium catalyst. Butteroil was selectively trace hydrogenated at low temperatures, in some instances in a semisolid state. The hydrogenated product had a remarkable flavor stability and without appreciable increase in trans-isomers and melting point. The hydrogenated butteroil also retained most of its desirable flavor and color.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb00941.x

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14

Digitale Medien

CHARACTERIZATION OF ZOOGLAN-115, AN EXOCELLULAR GLYCAN OF Zoogloea ramigera-115 (1980)

STAUFFER, K. R. ; LEEDER, J. G. ; WANG, S. S.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 45 (1980), 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: Zooglan-115 shows Newtonian flow at a concentration of 0.2% or less, Bingham flow between 0.2 and 0.4%, and mixed flow greater than 0.4%. It was stable in the pH range 3.0–10.0. Zooglan-115 is compatible with most gum systems such as guar, locust bean, arabic, karaya, xanthan, and tragacanth, but shows an antagonistic effect with cellulose backbone glycans, microcrystalline cellulose, and CMC. A 0.1% solution at 22°C reduced the surface tension of water from 72 dynes/cm to 63 dynes/cm, and also lowered the interfacial tension with winterized soybean oil from 19 dynes/cm to 12 dynes/cm. The combined functional properties of viscoelasticity (and therefore possessing a yield value), surface-activtity, acid stability, and salt compatability enable Zooglan-115 to be a good stabilizer/emulsifier when used in oil-in-water emulsion systems.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07484.x

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15

Digitale Medien

DEEP FAT FRYING CHARACTERISTICS OF BUTTEROIL (1977)

JR, F. P. TANGEL ; LEEDER, J. G. ; CHANG, S. S.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 42 (1977), 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: A study was undertaken to determine whether the addition of methylsiloxane (silicone) to butteroil would improve the chemical and physical stability of the butteroil during actual deep fat frying conditions, and whether the storage stability of potato chips fried in siloxanetreated butteroil would be increased. A deep fat frying study was performed using butteroil (BO), butteroil with 10 ppm of silicone (BOS), and a commercial corn oil containing silicone (CO). Potato slices were fried in the oils on a daily basis and evaluated for flavor using a trained organoleptic panel. The storage stability of the chips was also determined by means of the peroxide values and the Schaal oven test. The thermal stability of the oils was determined with the smoke point test, total acid content and nonurea adduct-forming esters (NUAFE). The results of this study showed that the addition of silicone to butteroil unproved its stability by decreasing its total acid content and NUAFE, by raising the smoke point and by lowering the degree of foaming. Also, the flavor of the BOS chips retained their high acceptability and preference over the BO chips. The storage stability of the BOS chips was also improved as shown by lower peroxide values and longer Schaal oven tests during storage.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb12678.x

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