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Di Matteo P, Luziatelli F, Bortolami M, Mele ML, Ruzzi M, Russo P. Differential scanning calorimetry (DSC) as a tool for studying thermal properties of a crude cellulase cocktail. CHEMICAL PAPERS 2023. [DOI: 10.1007/s11696-022-02658-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Abstract
Differential scanning calorimetry (DSC) was used as an efficient and rapid tool in studying the conformational transitions between the folded and unfolded structures of cellulolytic enzymes. The thermal properties of two crude hydrolytic enzyme cocktails containing extracellular cellulases from Trichoderma longibrachiatum DIBAF-10 were analyzed and compared with three commercial cellulase preparations. Differences in the thermal behavior of fungal cellulases in the liquid phase, freeze-dried state, liquid formulations in sodium citrate buffer (pH 4.8), and contact with cellulose, carboxymethyl cellulose, and cellobiose were evaluated. DSC profiles of cellulases from the DIBAF-10 strain provided important thermodynamic information about the thermal stability of the included proteins. Crude enzyme cocktails underwent a reproducible and irreversible exothermic aggregation phenomenon at 52.45 ± 0.90 °C like commercial β-glucosidase. Freeze-dried and resuspended in a sodium citrate buffer, cellulases from T. longibrachiatum showed an endothermic peak dependent on buffer and enzyme concentration. In the enzyme-substrates systems, a shift of the same peak was recorded for all substrates tested. The thermal analysis of freeze-dried cellulase samples in the range of 20–150 °C gave information on the denaturation process. In conclusion, we demonstrated that DSC is a cost-effective tool for obtaining "conformational fingerprinting" of crude fungal cellulase preparations.
Graphical abstract
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Priyadarshini MB, Balange AK, Xavier KAM, Reddy R, Nayak BB, Sanath Kumar H. The Effect of Lyophilized Coconut Mesocarp — Aqueous and Ethanol Phenolic Extracts on the Gel Quality of Tilapia Surimi. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1989100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- M. Bhargavi Priyadarshini
- Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Mumbai, India
- Department of Fish Processing and Technology, Central Agricultural University (Imphal), West- Tripura, India
| | - Amjad Khansaheb Balange
- Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Mumbai, India
| | - K. A. Martin Xavier
- Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Mumbai, India
| | - Ramakrishna Reddy
- Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Mumbai, India
| | - Binaya Bhusan Nayak
- Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Mumbai, India
| | - H. Sanath Kumar
- Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Mumbai, India
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Kaur L, Lamsar H, López IF, Filippi M, Ong Shu Min D, Ah-Sing K, Singh J. Physico-Chemical Characteristics and In Vitro Gastro-Small Intestinal Digestion of New Zealand Ryegrass Proteins. Foods 2021; 10:foods10020331. [PMID: 33557126 PMCID: PMC7913788 DOI: 10.3390/foods10020331] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 01/23/2021] [Accepted: 01/25/2021] [Indexed: 11/25/2022] Open
Abstract
Being widely abundant, grass proteins could be a novel source of plant proteins for human foods. In this study, ryegrass proteins extracted using two different approaches-chemical and enzymatic extraction, were characterised for their physico-chemical and in vitro digestion properties. A New Zealand perennial ryegrass cultivar Trojan was chosen based on its higher protein and lower dry matter contents. Grass protein concentrate (GPC) with protein contents of approximately 55 and 44% were prepared using the chemical and enzymatic approach, respectively. The thermal denaturation temperature of the GPC extracted via acid precipitation and enzymatic treatment was found to be 68.0 ± 0.05 °C and 66.15 ± 0.03 °C, respectively, showing significant differences in protein’s thermal profile according to the method of extraction. The solubility of the GPC was highly variable, depending on the temperature, pH and salt concentration of the dispersion. The solubility of the GPC extracted via enzymatic extraction was significantly lower than the proteins extracted via the chemical method. Digestion of raw GPC was also studied via a gastro-small intestinal in vitro digestion model and was found to be significantly lower, in terms of free amino N release, for the GPC prepared through acid precipitation. These results suggest that the physico-chemical and digestion characteristics of grass proteins are affected by the extraction method employed to extract the proteins. This implies that selection of an appropriate extraction method is of utmost importance for achieving optimum protein functionality during its use for food applications.
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Affiliation(s)
- Lovedeep Kaur
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand; (L.K.); (H.L.); (M.F.); (D.O.S.M.); (K.A.-S.)
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand
| | - Harmandeepsingh Lamsar
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand; (L.K.); (H.L.); (M.F.); (D.O.S.M.); (K.A.-S.)
| | - Ignacio F. López
- School of Agriculture and Environment, Massey University, Palmerston North 4442, New Zealand;
| | - Manon Filippi
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand; (L.K.); (H.L.); (M.F.); (D.O.S.M.); (K.A.-S.)
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand
| | - Dayna Ong Shu Min
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand; (L.K.); (H.L.); (M.F.); (D.O.S.M.); (K.A.-S.)
| | - Kévin Ah-Sing
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand; (L.K.); (H.L.); (M.F.); (D.O.S.M.); (K.A.-S.)
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand
| | - Jaspreet Singh
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand; (L.K.); (H.L.); (M.F.); (D.O.S.M.); (K.A.-S.)
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand
- Correspondence: ; Tel.: +64-6-951-7290
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Espinoza-Herrera J, Martínez LM, Serna-Saldívar SO, Chuck-Hernández C. Methods for the Modification and Evaluation of Cereal Proteins for the Substitution of Wheat Gluten in Dough Systems. Foods 2021; 10:foods10010118. [PMID: 33429906 PMCID: PMC7826639 DOI: 10.3390/foods10010118] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2020] [Revised: 01/03/2021] [Accepted: 01/05/2021] [Indexed: 02/06/2023] Open
Abstract
The substitution of wheat gluten in the food industry is a relevant research area because the only known treatment for celiac disease is abstinence from this protein complex. The use of gluten-free cereals in dough systems has demonstrated that the viscoelastic properties of gluten cannot be achieved without the modification of the protein fraction. The quality of the final product is determined by the ability of the modification to form a matrix similar to that of gluten and to reach this, different methods have been proposed and tested. These procedures can be classified into four main types: chemical, enzymatic, physical, and genetic. This article provides a comprehensive review of the most recent research done in protein modification of cereal and pseudocereals for gluten substitution. The reported effects and methodologies for studying the changes made with each type of modification are described; also, some opportunity areas for future works regarding the study of the effect of protein modifications on gluten-free products are presented.
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Leyva-Porras C, Cruz-Alcantar P, Espinosa-Solís V, Martínez-Guerra E, Piñón-Balderrama CI, Compean Martínez I, Saavedra-Leos MZ. Application of Differential Scanning Calorimetry (DSC) and Modulated Differential Scanning Calorimetry (MDSC) in Food and Drug Industries. Polymers (Basel) 2019; 12:polym12010005. [PMID: 31861423 PMCID: PMC7023573 DOI: 10.3390/polym12010005] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2019] [Revised: 12/10/2019] [Accepted: 12/12/2019] [Indexed: 02/07/2023] Open
Abstract
Phase transition issues in the field of foods and drugs have significantly influenced these industries and consequently attracted the attention of scientists and engineers. The study of thermodynamic parameters such as the glass transition temperature (Tg), melting temperature (Tm), crystallization temperature (Tc), enthalpy (H), and heat capacity (Cp) may provide important information that can be used in the development of new products and improvement of those already in the market. The techniques most commonly employed for characterizing phase transitions are thermogravimetric analysis (TGA), dynamic mechanical analysis (DMA), thermomechanical analysis (TMA), and differential scanning calorimetry (DSC). Among these techniques, DSC is preferred because it allows the detection of transitions in a wide range of temperatures (−90 to 550 °C) and ease in the quantitative and qualitative analysis of the transitions. However, the standard DSC still presents some limitations that may reduce the accuracy and precision of measurements. The modulated differential scanning calorimetry (MDSC) has overcome some of these issues by employing sinusoidally modulated heating rates, which are used to determine the heat capacity. Another variant of the MDSC is the supercooling MDSC (SMDSC). SMDSC allows the detection of more complex thermal events such as solid–solid (Ts-s) transitions, liquid–liquid (Tl-l) transitions, and vitrification and devitrification temperatures (Tv and Tdv, respectively), which are typically found at the supercooling temperatures (Tco). The main advantage of MDSC relies on the accurate detection of complex transitions and the possibility of distinguishing reversible events (dependent on the heat capacity) from non-reversible events (dependent on kinetics).
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Affiliation(s)
- César Leyva-Porras
- Centro de Investigación en Materiales Avanzados S.C. (CIMAV), Miguel de Cervantes # 120, Complejo Industrial Chihuahua, Chihuahua 31136, CHIH, Mexico;
| | - Pedro Cruz-Alcantar
- Coordinación Académica Región Altiplano, Universidad Autónoma de San Luis Potosí, Carretera Cedral Km, 5+600, Ejido San José de las Trojes Matehuala, San Luis Potosi 78700, SLP, Mexico; (P.C.-A.); (I.C.M.)
| | - Vicente Espinosa-Solís
- Coordinación Académica Región Huasteca Sur de la UASLP, Universidad Autónoma de San Luís Potosí, km. 5, Carretera Tamazunchale-San Martín, Tamazunchale 79960, SLP, Mexico;
| | - Eduardo Martínez-Guerra
- Centro de Investigación en Materiales Avanzados S.C. (CIMAV), Alianza Norte No. 202, Autopista Monterrey-Aeropuerto Km 10, Parque de Investigación e Innovación Tecnológica (PIIT), Apodaca 66600, NL, Mexico;
| | - Claudia I. Piñón-Balderrama
- Coordinación Académica Región Altiplano, Universidad Autónoma de San Luis Potosí, Carretera Cedral Km, 5+600, Ejido San José de las Trojes Matehuala, San Luis Potosi 78700, SLP, Mexico; (P.C.-A.); (I.C.M.)
- Centro de Investigación en Materiales Avanzados S.C. (CIMAV), Alianza Norte No. 202, Autopista Monterrey-Aeropuerto Km 10, Parque de Investigación e Innovación Tecnológica (PIIT), Apodaca 66600, NL, Mexico;
| | - Isaac Compean Martínez
- Coordinación Académica Región Altiplano, Universidad Autónoma de San Luis Potosí, Carretera Cedral Km, 5+600, Ejido San José de las Trojes Matehuala, San Luis Potosi 78700, SLP, Mexico; (P.C.-A.); (I.C.M.)
| | - María Z. Saavedra-Leos
- Coordinación Académica Región Altiplano, Universidad Autónoma de San Luis Potosí, Carretera Cedral Km, 5+600, Ejido San José de las Trojes Matehuala, San Luis Potosi 78700, SLP, Mexico; (P.C.-A.); (I.C.M.)
- Centro de Investigación en Materiales Avanzados S.C. (CIMAV), Alianza Norte No. 202, Autopista Monterrey-Aeropuerto Km 10, Parque de Investigación e Innovación Tecnológica (PIIT), Apodaca 66600, NL, Mexico;
- Correspondence:
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Differential scanning calorimetry as a fast method to discriminate cage or free-range rabbit meat. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.05.010] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Parniakov O, Bals O, Barba FJ, Mykhailyk V, Lebovka N, Vorobiev E. Application of differential scanning calorimetry to estimate quality and nutritional properties of food products. Crit Rev Food Sci Nutr 2018; 58:362-385. [PMID: 27245977 DOI: 10.1080/10408398.2016.1180502] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Over the past years, both food researchers and food industry have shown an increased interest in finding techniques that can estimate modifications in quality, nutritional, and thermophysical properties of food products during processing and/or storage. For instance, differential scanning calorimetry (DSC) has attracted the interest of scientific community because only a small amount of sample is needed for analysis. Moreover, it does not require any specific sample preparation, and is a repeatable and reliable method. In addition, DSC methodology needs a short time for experiments compared with other techniques used for the same purpose. At this stage of investigation, there is a need to evaluate the commonly accepted and new emerging DSC applications to establish the optimum conditions of emerging processing. This paper reviews the current and new insights of DSC technique for the estimation of quality, nutritional, and thermophysical properties of food products during conventional and emerging processing and/or subsequent storage. The estimation of different properties in several food matrices after processing and/or storage is also discussed.
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Affiliation(s)
- Oleksii Parniakov
- a Laboratoire de Transformations Intégrées de la Matière Renouvelable , Université de Technologie de Compiègne, Sorbonne Universités, EA 4297, Centre de Recherches de Royallieu , BP 20529, 60205 Compiègne Cedex , France
| | - Olivier Bals
- a Laboratoire de Transformations Intégrées de la Matière Renouvelable , Université de Technologie de Compiègne, Sorbonne Universités, EA 4297, Centre de Recherches de Royallieu , BP 20529, 60205 Compiègne Cedex , France
| | - Francisco J Barba
- b Department of Food Science, Faculty of Science , University of Copenhagen , Rolighedsvej 26, 1958 Frederiksberg C , Denmark
| | - Viacheslav Mykhailyk
- c Institute of Engineering Thermal Physics, National Academy of Sciences of Ukraine , 2a, str. Zheljabova, Kyiv , Ukraine
| | - Nikolai Lebovka
- a Laboratoire de Transformations Intégrées de la Matière Renouvelable , Université de Technologie de Compiègne, Sorbonne Universités, EA 4297, Centre de Recherches de Royallieu , BP 20529, 60205 Compiègne Cedex , France.,d Institute of Biocolloidal Chemistry, named after F.D. Ovcharenko, NAS of Ukraine , 42, Blvr. Vernadskogo, Kyiv , Ukraine
| | - Eugene Vorobiev
- a Laboratoire de Transformations Intégrées de la Matière Renouvelable , Université de Technologie de Compiègne, Sorbonne Universités, EA 4297, Centre de Recherches de Royallieu , BP 20529, 60205 Compiègne Cedex , France
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Núñez-Flores R, Cando D, Borderías AJ, Moreno HM. Importance of salt and temperature in myosin polymerization during surimi gelation. Food Chem 2018; 239:1226-1234. [DOI: 10.1016/j.foodchem.2017.07.028] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2017] [Revised: 06/13/2017] [Accepted: 07/08/2017] [Indexed: 11/28/2022]
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Baghdadi F, Aminifar M, farhoodi M, Shojaee Ali Abadi S. Study of macromolecular interactions in low-fat brined cheese modified with Zedu gum. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12476] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Fatemeh Baghdadi
- Department of Food Science and Technology; National Nutrition and Food Technology Research Institute; Faculty of Nutrition and Food Technology; Shahid Beheshti University of Medical Sciences; 7, West Arghavan St., Farahzadi Blvd. P.O. Box 19395- 4741 Tehran Iran
| | - Mehrnaz Aminifar
- Department of Food Science and Technology; Faculty of Food Industry and Agriculture; Standard Research Institute (SRI); P.O. Box 31745-139 Karaj Iran
| | - Mehdi farhoodi
- Department of Food Science and Technology; National Nutrition and Food Technology Research Institute; Faculty of Nutrition and Food Technology; Shahid Beheshti University of Medical Sciences; 7, West Arghavan St., Farahzadi Blvd. P.O. Box 19395- 4741 Tehran Iran
| | - Saeedeh Shojaee Ali Abadi
- Department of Food Science and Technology; National Nutrition and Food Technology Research Institute; Faculty of Nutrition and Food Technology; Shahid Beheshti University of Medical Sciences; 7, West Arghavan St., Farahzadi Blvd. P.O. Box 19395- 4741 Tehran Iran
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Cando D, Borderías A, Moreno H. Influence of amino acid addition during the storage life of high pressure processed low salt surimi gels. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.10.012] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Agrawal H, Joshi R, Gupta M. Isolation, purification and characterization of antioxidative peptide of pearl millet (Pennisetum glaucum) protein hydrolysate. Food Chem 2016; 204:365-372. [DOI: 10.1016/j.foodchem.2016.02.127] [Citation(s) in RCA: 116] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2015] [Revised: 02/15/2016] [Accepted: 02/20/2016] [Indexed: 11/27/2022]
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Cando D, Moreno HM, Borderías AJ, Skåra T. Combined Effect of High Hydrostatic Pressure and Lysine or Cystine Addition in Low-Grade Surimi Gelation with Low Salt Content. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1728-8] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Effect of High Pressure and/or Temperature over Gelation of Isolated Hake Myofibrils. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1279-9] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Bhadra R, Rosentrater KA, Muthukumarappan K. Measurement of Sticky Point Temperature of Coffee Powder with a Rheometer. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2011.576359] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Murrieta-Pazos I, Gaiani C, Galet L, Calvet R, Cuq B, Scher J. Food powders: Surface and form characterization revisited. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.03.002] [Citation(s) in RCA: 65] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Rohman A, Che Man YB. Analysis of Pig Derivatives for Halal Authentication Studies. FOOD REVIEWS INTERNATIONAL 2012. [DOI: 10.1080/87559129.2011.595862] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Andersen AZ, Duelund L, Brewer J, Nielsen PK, Birk T, Garde K, Kallipolitis B, Krebs N, Bagatolli L. Biophysical Evaluation of Food Decontamination Effects on Tissue and Bacteria. FOOD BIOPHYS 2011. [DOI: 10.1007/s11483-011-9205-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Sablani SS, Syamaladevi RM, Swanson BG. A Review of Methods, Data and Applications of State Diagrams of Food Systems. FOOD ENGINEERING REVIEWS 2010. [DOI: 10.1007/s12393-010-9020-6] [Citation(s) in RCA: 62] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Lamsal B, Koegel R, Gunasekaran S. Some physicochemical and functional properties of alfalfa soluble leaf proteins. Lebensm Wiss Technol 2007. [DOI: 10.1016/j.lwt.2006.11.010] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Farkas J, Andrássy E, Formanek Z, Mészáros L. Luminometric and differential scanning calorimetry (DSC) studies on heat- and radiation inactivation of Bacillus subtilis luxAB spores. Acta Microbiol Immunol Hung 2002; 49:141-50. [PMID: 12073820 DOI: 10.1556/amicr.49.2002.1.14] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
A bioluminescent derivative of Bacillus subtilis containing a plasmid encoding a luxAB fusion under control of a vegetative promoter and gives bioluminescence upon addition of an exogenous long-chain aldehyde has been used as test organism. Its spore populations have been produced and their heat- and radiation survival curves established. Heat-sensitization effect of pre-irradiation of spores was proven not only by colony counting but also with differential scanning calorimetry. Under a linearly programmed temperature increase, the heat destruction of spores surviving 2.5 kGy gamma irradiation resulted in at a few centigrade lower temperature than that of untreated spores. Heat denaturation endotherms in the DSC-thermogram of irradiated spores were shifted to lower temperatures as well. Comparative turbidimetric, luminometric and phase-contrast microscopic studies of untreated, heat-treated and irradiated spore populations showed that the kinetics of germination and the light emission during germination of radiation-inactivated spores were the same as those of untreated spores, revealing that the pre-formed luciferase enzyme packaged into the spores during sporulation remained intact after an irradiation dose causing 90% decrease in number of colony forming spores. Therefore, in contrast to heat-treated spores, the initial bioluminescence reading upon germination of irradiated spores does not reflect the viable count of their population.
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Affiliation(s)
- J Farkas
- Department of Refrigeration and Livestock Products' Technology, Szent István University, Ménesi út 45, H-1118 Budapest, Hungary
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Cordella C, Moussa I, Martel AC, Sbirrazzuoli N, Lizzani-Cuvelier L. Recent developments in food characterization and adulteration detection: technique-oriented perspectives. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2002; 50:1751-1764. [PMID: 11902909 DOI: 10.1021/jf011096z] [Citation(s) in RCA: 149] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
This review covers mainly publications that appeared in Analytical Abstracts (Royal Society of Chemistry) from January 1990 to February 2001. The number of publications on this topic continues to grow, and during the past three years (1998-2000) about 150 reviews and/or overviews have been published in the area of food. Numerous techniques and food matrices or chemical components are presented and discussed in these reviews. The present review is intentionally limited to eight techniques or classes of techniques and intends to be a "technique by technique" presentation of "what was used" or "what is used" to characterize food products and to detect their possible adulteration. The present review focuses on the following techniques: microscopic analysis; HPLC; GC, GC-(MS, FTIR); UV-visible spectrophotometry; AAS/AES, ICP-(AES, MS); IRMS, GC-IRMS, GC-C-IRMS; DSC; IR, mid-IR, and NMR (202 references). Emphasis is placed as much as possible on chemometrical treatment of analytical data, which are commonly used to achieve the final objective, either food characterization or adulteration detection. Finally, a brief description is given of the new generation of analytical systems that combine powerful analytical techniques and powerful computer software for a best extraction of the information from analytical data.
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Affiliation(s)
- Christophe Cordella
- Agence Française de Sécurité Sanitaire des Aliments (AFSSA), Unité Abeille, B.P. 111, F-06902 Sophia-Antipolis Cedex, France.
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