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  • 1
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Burkholderia pseudomallei and B. mallei are the causative agents of melioidosis and glanders, respectively. As iron regulation of gene expression is common in bacteria, in the present studies, we have used microarray analysis to examine the effects of growth in different iron concentrations on the regulation of gene expression in B. pseudomallei and B. mallei. Gene expression profiles for these two bacterial species were similar under high and low iron growth conditions irrespective of growth phase. Growth in low iron led to reduced expression of genes encoding most respiratory metabolic systems and proteins of putative function, such as NADH-dehydrogenases, cytochrome oxidases, and ATP-synthases. In contrast, genes encoding siderophore-mediated iron transport, heme-hemin receptors, and a variety of metabolic enzymes for alternative metabolism were induced under low iron conditions. The overall gene expression profiles suggest that B. pseudomallei and B. mallei are able to adapt to the iron-restricted conditions in the host environment by up-regulating an iron-acquisition system and by using alternative metabolic pathways for energy production. The observations relative to the induction of specific metabolic enzymes during bacterial growth under low iron conditions warrants further experimentation.
    Type of Medium: Electronic Resource
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  • 2
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The oxidative stability of polyunsaturated lipids can be improved by incorporating them in oil droplets surrounded by positively charged whey protein isolate (WPI) membranes. This study dealt with the factors that influence the physical properties of WPI-stabilized oil-in-water emulsions at pH 3. Emulsions containing 5 to 50 wt% corn oil and 0.5 to 5.0 wt% WPI (protein-to-oil ratio of 1:10) were prepared at pH 3. The apparent viscosity of the emulsions increased appreciably at oil concentrations ≥ 35 wt%; however, the particle size was relatively independent of oil concentration. The influence of NaCl (0 to 250 mM) on the physical properties of 28 wt% emulsions was examined. Significant increases in mean particle size, apparent viscosity, and creaming instability occurred at ≥150 mM NaCl, which were attributed to flocculation induced by screening of the electrostatic repulsion between droplets. The influence of heat treatment (30°C to 90°C for 30 min) on 28 wt% emulsions was examined in the absence and presence of salt, respectively. At 0 mM NaCl, heating had little effect on the physical properties of the emulsions, presumably because the electrostatic repulsion between the droplets prevented droplet aggregation. At 150 mM NaCl, the mean particle diameter, apparent viscosity, and creaming instability of the emulsions increased considerably when they were heated above a critical temperature, which was 70°C when salt was added before heating and 90°C when salt was added after heating. These results have important implications for the design of WPI-stabilized emulsions that could be used to incorporate functional lipids that are sensitive to oxidation, for example, ω-3 fatty acids.
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: An electrochemical treatment system consisting of a pulsed electrical power supply and an electrical treatment chamber was designed and evaluated for inactivation Listeria monocytogenes in recirculated brine for chilling processed bacons. The brine was tested under different currents and temperatures. An average D-value of 1.61 min in the storage tank could be achieved at 7 mA/cm3 current with the fresh brine (t = 0 h). For the spent brine (t = 20 h), the D-value was 2.5 min in the treatment chamber at 35 mA/cm3. The average D-values in the treatment chamber were approximately 2.5 min at all three temperatures (4, 0, -8 8C) at 35 mA/cm3.
    Type of Medium: Electronic Resource
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  • 4
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Myosin cross-linking in freeze-dried meat has been investigated. Extraction of proteins and electrophoretic separation of the extracted proteins were used to monitor the cross-linking in freeze-dried meat. The extractability of proteins decreases upon heating and the loss of solubility of myosin is evident. Treating the freeze- dried meat with N-α-acetyl-L-lysine or L-lysine·HCl prevents this loss. The decrease in extractability of myosin is accompanied by the development of brown color. The cross-linking is attributed to a Maillard-type reaction and is suggested to be responsible for textural changes in freeze-dried meat. Treating the meat with hydrolyzed vegetable protein is proposed as a practical method of preventing such cross-linking in freeze-dried meat.
    Type of Medium: Electronic Resource
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  • 5
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    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.
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  • 6
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 679 (1993), S. 0 
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
    Type of Medium: Electronic Resource
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  • 7
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 679 (1993), S. 0 
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
    Type of Medium: Electronic Resource
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  • 8
    ISSN: 1745-6584
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Energy, Environment Protection, Nuclear Power Engineering , Geosciences
    Notes: The use of surface-active tracers for measuring the interfacial area between no aqueous phase liquids (NAPLs) and water was evaluated in a hydraulically isolated test cell installed in a surficial aquifer located at Hill Air Force Base (AFB), Utah. Interfacial tracers were developed at the University of Florida for quantifying immiscible fluid-fluid interfaces (air-water or NAPL-water) in porous media. Sodium dodecyl benzene sulfonate (SDBS) was used as the interfacial tracer to measure the effective NAPL-water interfacial area (aNw), while 2,2-dimethyl-3-pentanol (DMP) was used as the partitioning tracer to estimate the NAPL saturation (SN). The observed retardation of SDBS and DMP when compared to a nonreactive tracer (bromide or methanol) at eight multilevel sampling locations and one extraction well, was used to quantify the aNw and SN values averaged over the interval between the injection wells and each monitoring point. The NAPL morphology index, defined here as HN= aNw/φSN (φ= porosity), varied significantly within the test cell. In locations where the magnitude of HN was large, the NAPL was assumed to be more or less uniformly spread, providing good contact with the mobile fluid. In contrast, regions with low HN values were assumed to have NAPL that was more heterogeneously distributed as isolated patches providing poor contact with the mobile fluid. The index HN, provided by the combined use of interfacial and partitioning tracers, has important implications for NAPL source region remediation employing in situ flushing technologies.
    Type of Medium: Electronic Resource
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  • 9
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two phytase isoenzymes were isolated from 8-day germinated canola cv Regent. Gel filtration chromatography of an ammonium sulfate fractionated extract on Sephadex G-100 produced one peak with phytase activity. The phytase fraction was separated into two isoenzymes by DEAE-cellulose chromatography. The optimum pH was 4.5–5.0 and 5.0 for the phytase isoenzymes 1 and 2, respectively. Both isoenzymes exhibited maximum activity at 50°C. Km values at pH 5.0 were 0.36 and 0.25 mM for phytase 1 and 2 isoenzymes, respectively, while molecular weight determination showed both fraction were identical with a molecular weight of 70,100 ± 4,000 daltons.
    Type of Medium: Electronic Resource
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  • 10
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Electrophoretic patterns of fresh beef, pork, chicken, and turkey sarcoplasmic proteins were studied using thin layer agarose gel electro-phoresis. Creatine kinase isozyme MM and myoglobin bands were used to identify the species. Binary mixtures (5/95, 25175, 50150, 751 25, 9515, % by weight of each species) were also examined by their electrophoretic and densitometric patterns. Electrophoretic patterns remained stable at elevated pH (7.5), but were affected by low pH (4.7). The relative ratios of the bands which characterized each species changed in proportion to the species content in each binary mixture. These ratios make it possible to predict the approximate fraction of each species present in such mixtures.
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