Effect of l-Cysteine and Transition Metal Ions on Dimethyl Sulfide Oxidation

Isolation and identification of putative precursors of the volatile sulfur compounds and their inhibition methods in heat-sterilized melon juices

Volatile sulfur compounds, such as dimethyl sulfide, dimethyl disulfide and dimethyl trisulfide, cause the off-flavor in heat-sterilized juices and limit the commercial production of juices. In this study, we investigated the precursors for these volatile sulfur compounds and analyzed the potential inhibition methods. Upon separation of melon juice components using resin column, the dimethyl sulfide precursor was present in the acidic fraction whereas the dimethyl trisulfide precursor was present in neutral and acidic fractions. Exogenous addition experiments indicated S-methyl methionine was the precursor of dimethyl sulfide, and methionine was the precursor of dimethyl disulfide and dimethyl trisulfide. The release of volatile sulfur compounds was reduced by decreasing the pH to 2.0, or by adding epicatechin. We concluded S-methyl methionine and methionine were degraded into volatile sulfur compounds through nucleophilic substitution and Strecker degradation. This study can help establishing protocols for controlling the release of volatile sulfur compounds in heat-sterilized juices.

Applying and Optimizing Water-Soluble, Slow-Release Nitrogen Fertilizers for Water-Saving Agriculture

A novel, eco-friendly, water-soluble, slow-release nitrogen fertilizer was developed to enhance water solubility and nitrogen use efficiency. A test was performed to determine the interactive effects of process parameters using a central composite design and response surface methodology. The quadratic polynomial mode for slow-release nitrogen was determined and yielded differences (p < 0.01). The soluble, slow-release nitrogen fertilizers were analyzed using nuclear magnetic resonance, and the release characteristics of soil nitrogen from the fertilizer at 25 °C were also determined. The effects of the fertilizer on plant growth were determined using rape (Brassica campestris L.) outdoors. Conversion rates from the fertilizer to inorganic nitrogen were 30.0, 52.2, and 60.0% at 7, 24, and 40 days, respectively. This soluble, slow-release nitrogen fertilizer resulted in increased yields and nitrogen use efficiencies in rape plants compared with a standard urea fertilizer. The yields of rape plants treated with a mixture of the fertilizer and urea (BBW100%) were significantly higher than all of the other treatments. When the nitrogen application rate was reduced by 20%, the resulting "SSNF80%" and "BBW80%" treatments produced nearly the same yields as "UREA100%". Nitrogen use efficiencies for treatments with the study fertilizer ("SSNF") and the mixture bulk blend fertilizer ("BBW") were significantly higher than that with urea ("UREA") treatment by 37-52 and 42-43%, respectively. Hence, the fertilizer showed great potential for improving the production of rape and possibly other crops.

Effect of Malt-Derived Potential Antioxidants on Dimethyl Sulfide Oxidation

During malt kilning, dimethyl sulfide (DMS) is partly oxidized to dimethyl sulfoxide (DMSO), which can be reduced by yeast to generate DMS during fermentation. The aim of this study was to test the effect of malt-derived potential antioxidants on DMS oxidation and to assess their applicability for DMSO minimization. In the presence of 18 μM copper, all tested antioxidants (250 μM) catalyzed DMS oxidation to deviating extents (sulfite > ascorbic acid (Asco) > gallic acid (GA) > L-cysteine (Cys) > L-glutathione (GSH)). Hydrogen peroxide was found as primary DMS oxidant for each substance except for sulfite. Electron spin resonance spectroscopy provided evidence for the formation of bisulfite radicals and peroxymonosulfate radicals, which are proposed as being capable of exhaustive DMS oxidation (∼100%) over a wide concentration. The data demonstrate that use of antioxidants per se cannot be suggested for the minimization of DMSO formation in malt and other foodstuffs. Potential shifts from pro- to antioxidative behavior of antioxidants and their implications on malt quality are discussed.

Modeling and Optimizing the Synthesis of Urea-formaldehyde Fertilizers and Analyses of Factors Affecting these Processes

Previous research into the synthesis of urea-formaldehyde fertilizers was mostly based on orthogonal experimental designs or single factor tests; this led to low precision for synthesis and relatively large ranges of parameters for these processes. To obtain mathematical response models for the synthesis of urea-formaldehyde fertilizers with different nitrogen release properties, a central composite design (CCD) of response surface methodology was used in our research to examine the effects of different reaction times, temperatures, and molar ratios on nitrogen insoluble in either hot or cold water. Our results showed that nitrogen insoluble in cold or hot water from urea-formaldehyde fertilizers were mainly affected by urea: formaldehyde molar ratios. Also, quadratic polynomial mathematical models were established for urea-formaldehyde. According to the models, the optimal process parameters which maximize cold-water-insoluble nitrogen and minimize hot-water-insoluble nitrogen for the synthesis of urea formaldehyde were as follows urea: formaldehyde molar ratio was 1.33, reaction temperature was 43.5 °C, and reaction time was 1.64 h. Under these conditions, the content of cold-water-insoluble nitrogen was 22.14%, and hot-water-insoluble nitrogen was 9.87%. The model could be an effective tool for predicting properties of urea-formaldehyde slow release fertilizers if the experimental conditions were held within the design limits.

Kinetic Models for the Role of Protein Thiols during Oxidation in Beer

Thiol-containing proteins have been suggested to have antioxidative properties in beer. A kinetic model has been setup for the reactivity of thiols during early stages of oxidative degradation of beer. Kinetic analysis based on the proposed reaction mechanism allowed evaluation of the relative reactivity of beer components, such as bitter acids from hops and polyphenols. The rate constants for the reaction of 1-hydroxyethyl radicals, which are generated during radical mediated oxidation of ethanol in beer, with hop bitter acids and thiols were very similar, and the concentration of these compounds in beer is therefore essential for the relative reactivity. For a standard pilsner beer with 35 international bitter units with typical concentrations of thiols and hop bitter acids, thiols were found to react with ca. 9% of 1-hydroxyethyl radicals, while bitter acids from hops accounted for ca. 88% of the reaction with 1-hydroxyethyl radicals. Polyphenols were not found to account for any major part of the reaction with 1-hydroxyethyl radicals due to low reaction rates and low concentrations in pilsner beer compared to the other components. The kinetic model suggests that the concentration of thiols has to be increased in order to contribute with any significant antioxidative protection and that the fate of thiols during oxidation must be considered since some thiol oxidation products may induce further damage.