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The Role Of Domain E In The Activity Of Bacillus Macerans Cyclodextrin Glucanotransferase , Hai-Yin Chang Jan 1997

The Role Of Domain E In The Activity Of Bacillus Macerans Cyclodextrin Glucanotransferase , Hai-Yin Chang

Retrospective Theses and Dissertations

Cyclodextrin glucanotransferase (CGT) folds into five domains A, B, C, D and E. Domain E has the ability to bind starch and cyclodextrins (CDs) and is considered the starch-binding domain of CGT. The role of domain E in the catalysis of Bacillus macerans cyclodextrin glucanotransferase was investigated by constructing five CGT mutants. The truncated CGT (CGT[delta]E) mutant was constructed by deleting domain E, and the chimeric CGT (CGT-SBD) by replacing domain E with the starch-binding domain (SBD) of Aspergillus glucoamylase I. The modified CGT (CGT+6) was constructed by inserting a six-amino-acid pseudo linker between domains D and ...


Influence Of Solvent Extraction, Maturity Stage, And Thermal Treatment On The Determination Of Capsaicin In Capsicums (Capsicum Annuum Spp.) And Their Products , Alfonso Rafael Rocha-Herrera Jan 1997

Influence Of Solvent Extraction, Maturity Stage, And Thermal Treatment On The Determination Of Capsaicin In Capsicums (Capsicum Annuum Spp.) And Their Products , Alfonso Rafael Rocha-Herrera

Retrospective Theses and Dissertations

The rapid increase and consumption of ethnic foods has motivated the search for improved methods to evaluate the quality and pungent characteristics of capsicum products. In addition, little information is available about pungency changes during the ripening stage of capsicums, as well as changes during their heating. Accordingly, the objectives were: (a) to evaluate different organic solvents on the extraction efficiency of capsaicinoids in hot salsas; (b) to evaluate the composition, aroma, and pungency in commercial serrano peppers (Capsicum annuum) at three maturity stages: green, yellow, and red; and (c) to evaluate the thermal degradation of capsaicin in different matrixes ...


Development Of A Biofilm Bioreactor For Enhanced Propionic And Acetic Acid Production , Ferhan Ozadali Jan 1997

Development Of A Biofilm Bioreactor For Enhanced Propionic And Acetic Acid Production , Ferhan Ozadali

Retrospective Theses and Dissertations

Ten support materials including plastic-composite supports and six strains of propionibacteria were tested for their possible use in biofilm systems for enhanced production of propionic and acetic acid by fermentation. From screening experiments Propionibacterium thoenii strain P20 and fire bricks were chosen for further investigations;Propionibacterium thoenii P20 resists low-pH conditions, produces acid rapidly, forms luxuriant biofilms, and resists solvent inhibition better than other strains. Fire bricks are inexpensive, reusable, and compare favorably to commercial supports in ease of use and structural stability. A modified ilifesaveri shape for the individual fire brick particles was found to provide increased available surface ...


The Physical, Chemical And Sensory Properties Of Soymilk, Tofu And Doughnut Made From Specialty Full-Fat Soy Flours, Yuen-Ching Low Jan 1997

The Physical, Chemical And Sensory Properties Of Soymilk, Tofu And Doughnut Made From Specialty Full-Fat Soy Flours, Yuen-Ching Low

Retrospective Theses and Dissertations

Several specialty soy flours were used to make soymilk, tofu and doughnuts. Low lipoxygenase and low stachyose (LPLS)-, low lipoxygenase- and regular soy flours yielded 10-30% more soymilk and produced 50% less waste (okara) than soy chips, soy flakes, and soybeans, using the Takai Automated Soymilk and Tofu System (steam injection cooking). Use of soy flour reduced the soymilk processing time while producing good quality soymilk with 83.6-86.8% and 84.3-86.1 % solids and protein recoveries, respectively. Soymilk made from soy flours, chips and flakes had significantly less fat (0.54-1.04%) than soymilk made from the whole ...


Genetic Studies Of Agastache , Roger Guillermo Fuentes-Granados Jan 1997

Genetic Studies Of Agastache , Roger Guillermo Fuentes-Granados

Retrospective Theses and Dissertations

Agastache is a genus of perennial plants in the mint family primarily native to North America. This genus produces aromatic oils that are used in foods, drugs, and perfumes. Agastache has also been reported to be a valuable source of nectar for honey bee forage. The genus has gained importance in America, Asia, and Europe as a component of tea mixtures and as a flavoring in confections. Because of the increasing popularity of this genus and our limited base of knowledge about it, this dissertation project was conducted to address questions of how aromatic compounds and isozymes are inherited in ...


Protein Engineering Of The Ph Dependence And Substrate Specificity Of Glucoamylase From Aspergillus Awamori , Tsuei-Yun Fang Jan 1997

Protein Engineering Of The Ph Dependence And Substrate Specificity Of Glucoamylase From Aspergillus Awamori , Tsuei-Yun Fang

Retrospective Theses and Dissertations

Glucoamylase (EC 3.2.1.3) (GA), an enzyme that catalyzes the release of [beta]-D-glucose from the nonreducing ends of starch and related oligo- and polysaccharides, is widely used in industry to produce high-glucose syrups. Site-directed mutagenesis was used to construct mutations to obtain mutant enzymes with industrially desired alterations in pH dependence and substrate specificity;An increased pH optimum for GA would be industrially desirable so that it could be used in process conditions more similar to that of other enzymatic steps in starch processing. Five mutations were designed to remove or weaken the hydrogen bond between Ser411 ...


Production, Purification, 14c Labeling, And Bioavailability Of Fumonisin B1 Produced By Fusarium Proliferatum Strain M-5991 , William Raymond Dantzer Jan 1997

Production, Purification, 14c Labeling, And Bioavailability Of Fumonisin B1 Produced By Fusarium Proliferatum Strain M-5991 , William Raymond Dantzer

Retrospective Theses and Dissertations

The production of FB1 by Fusarium proliferatum M-5991 was enhanced from 300 to 1400 [mu]moles/L by the addition of 0.75% corn hull extract (CHE) to modified Myro liquid medium (LM). Three continuous batch fermentations of F. proliferatum M-5991 in 10, 12, and 12 L modified Myro LM produced 28 mmoles of FB1 which were purified to >95% by a combination of XAD-16, C8, DEAE-Sepharose, and C18 chromatography. At day 12 of culture, (14C) -acetate was incorporated into 29 [mu]moles of FB1 in 50 ml modified Myro LM containing F. proliferatum which produced, after purification, 24 [mu ...


Sensitivity And Survival Of Escherichia Coli O157:H7 Isolates After X-Ray And Electron Beam Irradiation In Raw Ground Meat, Adelle Denise Chan Jan 1997

Sensitivity And Survival Of Escherichia Coli O157:H7 Isolates After X-Ray And Electron Beam Irradiation In Raw Ground Meat, Adelle Denise Chan

Retrospective Theses and Dissertations

No abstract provided.


Survival And Growth Characteristics Of Bacteria In Irradiated Meat , Raveendran Jolarpettai Venugopal Jan 1997

Survival And Growth Characteristics Of Bacteria In Irradiated Meat , Raveendran Jolarpettai Venugopal

Retrospective Theses and Dissertations

Several key factors we investigated in order to improve the safety of foods and to better understand the survival of microorganisms when exposed to stress. Pork patties were irradiated at 0, 0.5, 1, and 2KGy, and stored at 0°C. The shelf life of these irradiated pork patties (aerobically packaged and vacuum packaged; fresh and temperature abused) were studied and predictive models were developed based on generation time and lag phase extension. Next, the physiological response of Salmonella typhimurium ATCC 14028 to media composition and pH was investigated by studying the changes in the cell membrane fatty acids, cell ...