Food Science Commons^™

Proceedings From The 33rd Annual Italian And Specialty Cheese Seminar, Various Authors

Cheese Industry Conference

No abstract provided.

Effects Of Thermal Processing On The Stability Of Fumonisin B2 In An Aqueous System, Lauren S. Jackson, Jason J. Hlywka, Kannaki R. Senthil, Lloyd B. Bullerman

Department of Food Science and Technology: Faculty Publications

Fusarium moniliforme, a prevalent fungal contaminant of corn, has been implicated in several animal diseases including equine leukoencephalomalacia (ELEM) (Thiel et al., 1991), porcine pulmonary edema (PPE) (Harrison et al., 1990), liver toxicity and liver cancer in rats (Voss et al., 1993), and esophageal cancer in humans (Sydenham et al., 1991; Rheeder et al., 1992). The fumonisins, which are secondary metabolites of F. moniliforme, are believed to be responsible for many of the toxicological effects in animals and humans (Marasas et al., 1988; Wilson et al., 1992; Colvin et al., 1993, Gelderblom et al., 1991; Sydenham et al., …

Anion Induced Blue To Purple Transition In Bacteriorhodopsin, Mrunalini Pattarkine, Anil K. Singh

Faculty Works

Purple membrane (PM, λ" role="presentation">λmax" role="presentation">max 570 nm) of H. halobium on treatment with sulphuric acid changes its colour to blue (λ" role="presentation">λmax" role="presentation">max 608 nm). The purple chromophore can be regenerated from the blue chromophore by exogeneous addition of anions such as CI−" role="presentation">− and HPO42−" role="presentation">2−4. Chloride ion is found to be more effective than the dibasic phosphate ion in regenerating the purple chromophore. Nevertheless, one thing common to the anion regeneration is that both CI−" role="presentation">− and HPO42−" role="presentation">2−4 show marked pH effect. At pH 1.0 the efficiency of …

Membrane Topology Of The Colicin A Pore-Forming Domain Analyzed By Disulfide Bond Engineering, Denis Duche, Jacques Izard, Juan M. Gonzalez-Manas, Michael W. Parker, Marcel Crest, Martine Chartier, Daniel Baty

Department of Food Science and Technology: Faculty Publications

Four colicin A double-cysteine mutants possessing a disulfide bond in their pore-forming domain were constructed to study the translocation and the pore formation of colicin A. The disulfide bonds connected a-helices 1 and 2, 2 and 10, 3 and 9, or 3 and 10 of the poreforming domain. The disulfide bonds did not prevent the colicin A translocation through the Escherichia coli envelope. However, the mutated colicins were able to exert their in vivo channel activity only after reduction of their disulfide bonds. In vitro studies with brominated phospholipid vesicles and planar lipid bilayers revealed that the disulfide bond that …

Membrane Topology Of The Colicin A Pore-Forming Domain Analyzed By Disulfide Bond Engineering*, Denis Duche, Jacques Izard, Juan M. Gonzalez-Manas, Michael W. Parker, Marcel Crest, Daniel Baty

Department of Food Science and Technology: Faculty Publications

Four colicin A double-cysteine mutants possessing a disulfide bond in their pore-forming domain were constructed to study the translocation and the pore formation of colicin A. The disulfide bonds connected a-helices 1 and 2, 2 and 10, 3 and 9, or 3 and 10 of the poreforming domain. The disulfide bonds did not prevent the colicin A translocation through the Escherichia coli envelope. However, the mutated colicins were able to exert their in vivo channel activity only after reduction of their disulfide bonds. In vitro studies with brominated phospholipid vesicles and planar lipid bilayers revealed that the disulfide bond that …

2nd Biennial Ultra-High Temperature (Uht) Symposium, Various Authors

Other Documents

No abstract provided.

Identification Of A Brazil-Nut Allergen In Transgenic Soybeans, Julie A. Nordlee, Steve L. Taylor, Jeffrey A. Townsend, Laurie A. Thomas, Robert K. Bush

Department of Food Science and Technology: Faculty Publications

Background: The nutritional quality of soybeans (Glycine max) is compromised by a relative deficiency of methionine in the protein fraction of the seeds. To improve the nutritional quality, methionine-rich 2S albumin from the Brazil nut (Bertholletia excelsa) has been introduced into transgenic soybeans. Since the Brazil nut is a known allergenic food, we assessed the allergenicity of the 2S albumin. Methods: The ability of proteins in transgenic and nontransgenic soybeans, Brazil nuts, and purified 2S albumin to bind to IgE in serum from subjects allergic to Brazil nuts was determined by radioallergosorbent tests (four subjects) and …

Biodegradable Polymers, Milford A. Hanna

Department of Food Science and Technology: Faculty Publications

To prepare a biodegradable plastic, biodegradable materials such as starches and a non-biodegradable polymer such as a polystyrene, polyurethane, polyethylene, polypropylene, or polycarbonate are treated: (1) under heat, pressure and reagents to break the polymers; and (2) by adding to them an oxidizing agent. This treatment forms and/or makes available reactive groups for bonding: (1) on the biodegradable material groups such as aldehyde or hydroxyl groups in the case of the carbohydrates and amine groups in the case of proteins and certain other compounds such as urea; and (2) on the non-biodegradable plastic groups such as aldehydes, methyl, propyl, ethyl, …

Allergenic Foods, Susan L. Hefle, Julie A. Nordlee, Steve L. Taylor

Department of Food Science and Technology: Faculty Publications

Virtually all food allergens are proteins, although only a small percentage of the many proteins in foods are allergens. Any food that contains protein has the potential to cause allergic reactions in some individuals. However, a few foods or food groups are known to cause allergies on a more frequent basis than other foods. At a 1995 consultation on food allergies sponsored by the Food and Agriculture Organization, a group of international experts confirmed that peanuts, soybeans, crustacea, fish, cow’s milk, eggs, tree nuts, and wheat are the most common allergenic foods. These foods are responsible for more than 90% …

1995 Csrees Reports, Alfred A. Bushway, Therese M. Work, Huanli Zhang, Raoul Pelletier, Rodney J. Bushway, Brian Perkins, Mary Ellen Camire, Michael Dougherty, H Y. Forsythe Jr, Judith A. Collins, Frank A. Drummond, Constance S. Stubbs, Paul E. Capiello, John M. Smagula, Youzhi Chen, Scott Dunham, Walter Litten, David E. Yarborough, Timothy M. Hess, John Jemison

Wild Blueberry Research Reports

The 1995 edition of the CSREES Reports was prepared for the Maine Wild Blueberry Commission and the University of Maine Wild Blueberry Advisory Committee by researchers at the University of Maine, Orono. Projects in this report include:

1. Factors Affecting the Quality of IQF Blueberries

2. Preventing the Bleeding of Blueberry Fruit in Bakery Products

3. Removing Water from Blueberries Before Freezing

4. Determination of Pesticide Residue Levels in Freshly Harvested and Processed Lowbush Blueberries

5. Industrial Ingredients from Cull Blueberries

6. Application of Heat as a Method of Controlling Secondary Pest Insects on Lowbush Blueberries

7. The Phenology and …

A Sandwich Enzyme-Linked Immunosorbent Assay (Elisa) For The Quantitation Of Peanut In Foods, S. L. Taylor, J. A. Nordlee, S. L. Hefle

Department of Food Science and Technology: Faculty Publications

Peanuts are one of the most allergenic foods known. Strict avoidance of peanut by peanut-allergic individuals is difficult and often unsuccessful. Peanut proteins have previously been found in nonpeanut foodstuffs prepared on shared processing equipment, and such carryover contamination increases the risk of occurrence of allergic reactions. Immunoassays offer a specific, sensitive, and rapid technique to detect and quantitate small amounts of proteins in food systems.

A sandwich-type, enzyme-linked immunosorbent assay (ELISA) was developed for the detection of peanut protein in foods. Selected food samples were ground and extracts prepared by overnight extraction in 0.01 M phosphate buffered saline, followed …