Food Science Commons^™

Ua37/13 Plants Used By The Prehistoric Indians Of Kentucky, Chuck Crume

Faculty/Staff Personal Papers

No one knows exactly when the Indians first entered the area we now call Kentucky, but there is an approximation. Archeologists have found evidence of Clovis camps and living sites in the state (9,000 to 12,000 B.P.), This would have been during the Paleo Stage, toward the end of the last ice age. The climate of the area would have been much cooler then. The selection of plants and animals would also have been different than those found in modern times.

Paleo Indians used plants for food, utility and medical uses. It seems that plant use during this period is …

Galactokinase Activity In Streptococcus Thermophilus, Robert W. Hutkins, Howard A. Morris, Larry L. Mckay

Department of Food Science and Technology: Faculty Publications

ATP-dependent phosphorylation of [¹⁴Cigalactose by 11 strains of Streptococcus thermophilus indicated that these organisms possessed the Leloir enzyme, galactokinase (galK). Activities were 10 times higher in fully induced, galactose-fermenting (Gal⁺) strains than in galactose-nonfermenting (Gal-) strains. Lactose-grown, Gal^- cells released free galactose into the medium and were unable to utilize residual galactose or to induce galK above basal levels. Gal⁺ S. thermophilus 19258 also released galactose into the medium, but when lactose was depleted growth on galactose commenced, and galK increased from 0.025 to 0.22 μmol of galactose phosphorylated per min per mg of …

Galactose Transport In Streptococcus Thermophilus, Robert W. Hutkins, Howard A. Morris, Larry L. Mckay

Department of Food Science and Technology: Faculty Publications

Although Streptococcus thermophilus accumulated [¹⁴C]lactose in the absence of an endogenous energy source, galactose-fermenting (Gal⁺) cells were unable to accumulate [¹⁴C]galactose unless an additional energy source was added to the test system. Both Gal⁺ and galactose-nonfermenting (Gal^-) strains transported galactose when preincubated with sucrose. Accumulation was inhibited 50 or 95% when 10 niM sodium fluoride or 1.0 mM iodoacetic acid, respectively, was added to sucrose-treated cells, indicating that ATP was required for galactose transport activity. Proton-conducting ionophores also inhibited galactose uptake, although N,N'-dicyclohexyl carbodiimide had no effect. The results suggest …

Soybean Oil Is Not Allergenic To Soybean-Sensitive Individuals, Robert K. Bush, Steve L. Taylor, Julie A. Nordlee, William W. Busse

Department of Food Science and Technology: Faculty Publications

We have previously demonstrated that peanut oil is not allergenic to peanut-sensitive individuals. Seven soybean-sensitive patients were enrolled in a double-blind crossover study to determine whether ingestion of soybean oil can induce adverse reactions in such patients. All subjects had histories of systemic allergic reactions (urticaria, angioedema, wheezing, dyspnea, and/or vomiting) after soybean ingestion and had positive puncture skin tests with a 1:20 w/v glycerinated-saline whole soybean extract. Sera from six of the seven subjects were tested by RAST assay for the presence of specific IgE antibodies to soybean allergens. All patients had elevated levels of serum IgE antibodies to …

Effects Of Bulk Starter Media And Proteolytic Lactic Streptococci On Protein Loss In Cheddar Curd Manufacture, Steven A. Winkel

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effects of whey-based and milk-based starter media, and low concentrations (0.02% each) of citrate, phosphate and calcium upon various milk coagulation properties were measured. Samples inoculated with milk-based starter medium had shorter coagulation times, faster rate of curd formation, and greater final curd firmness than those inoculated with externally neutralized whey-based starter. Starter medium treatment was statistically interacted with calcium for coagulation time and rate of curd formation. Citrate addition caused longer coagulation times, slower rates of curd formation, and weaker final coagula. Citrate interacted with calcium and phosphate for several of the parameters measured. Addition of phosphate did …

Effect Of Iron On Residual Nitrite Level In Ground Pork And Model Systems, Changmin Kim

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effects of iron, temperature, and presence of botulinal spores or sodium ascorbate on depletion of nitrite level were determined in meat and model systems. Higher temperature and presence of botulinal spores definitely increased nitrite depletion in a meat system. Added hemoglobin also significantly increased nitrite depletion, while ferrous iron and ferric iron did not significantly decrease nitrite level in a meat system. High temperature and presence of sodium ascorbate increased nitrite depletion in a model system. Only ferrous iron significantly decreased nitrite level in the absence of ascorbate, while ferric iron, heme iron, and ferritin iron did not decrease …

Modifying Lamb/Mutton Flavors In Processed Meat Products By Smoking, Curing, Spicing, Starter Cultures And Fat Modifications. Investigating The Use Of The Technicon Infraalyzer 400r As A Rapid Method For Proximate Analysis, Chima I. Osuala

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Mutton meat was tested in different products in order to obtain prototype products in which mutton can effectively be used without the objectionable mutton off flavor. Mutton flavor reduction was achieved in the processed meat products by: (a) lowering mutton fat to a level of 10% or less, (b) using spices, smoking and/or curing, (c) substituting fat from beef or pork for mutton fat, and (d) the action of microbial starter cultures. Four taste panel sessions were set up to rate these products against an all beef or all pork control for consumer acceptability. Taste panel results indicate that flavor …

Effect Of Proteolytic Activity Of Streptococcus Cremoris On Cottage Cheese Yield, Gary W. Stoddard

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Using proteinase negative variants of Streptococcus cremoris UC310 or UC320 to manufacture cottage cheese, theoretical yields were increased 1.97% and 1.56% respectively when compared to the theoretical yields of the proteinase positive parents. Yield differences were strain dependent and differences between positive and negative variants were not manifest with strains of UC73 and UC97. It was necessary to produce bulk culture using pH control and to add sufficient nitrogenous stimulant to provide carry-over stimulant into the cheese milk. All cultures examined developed normally even when the bulk medium contained a blend of 5% yeast extract and casein hydrolysate. It was …

Reduction Of Sodium Nitrite And Sodium Chloride In A Cured Meat Product By Using Acid Development To Inhibit Botulinal Toxin Formation, Angsana Assamongkorn

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Pediococcus acidilactici as a lactic acid producer, and sucrose were added to breakfast strip products in order to reduce added levels of sodium nitrite and sodium chloride and yet limit the growth of Clostridium botulinum and inhibit toxin production. Sucrose at 0.4 or 0.9% with P. acidilactici at 1.0 x 10⁸ cells/g were added during preparation of breakfast strip products prepared with combinations of 40 or 80 ppm sodium nitrite and 1.0 or 2.0% sodium chloride. Other ingredients were added at levels normally used in cured meat products. C. botulinum types A and B at 1,000 spores/g were inoculated …

Iron Requirement Of Clostridium Botulinum Type A And Characterization Of Iron-Sulfur Proteins In Nitrite Treated And Untreated Botulinal Cells, Divya Shree A. Reddy

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effect of added iron on the growth of Clostridium botulinum type A in a chemically defined medium was studied. Growth of C. botulinum was supported by an iron level of 0.05 ug/ml with maximum growth observed at a level of 3 ug iron/ml.

Electron paramagnetic resonance (EPR) studies were conducted to detect the presence of iron-sulfur centers and iron-nitric oxide complexes in untreated and nitrite treated cell-free extracts of C. botulinum type A. Untreated extracts of C. botulinum exhibited EPR signals in the oxidized and reduced states characteristic of a "HiPiP-type" iron-sulfur center (g=2.02) in the oxidized state and …

Estimates Of Soil Solution Ionic Strength And The Determination Of Ph In West Australian Soils, P. J. Dolling, G. S.P. Ritchie

Food Science and Nutrition

The average ionic strength of 20 West Australian soils was found to be 0.0048. The effects of three electrolytes (deionized water, CaCl₂ and KNO₃), three ionic strengths (0.03, 0.005 and soil ionic strength at field capacity, I_s) and two soil liquid ratios (1:5 and 1:10) on the pH of 15 soils were investigated. pH measurements in solutions of ionic strength 0.005 differed the least from measurements made at I_s. The differences that occurred in comparisons with distilled water or CaCl₂ of ionic strength 0.03 (0.01 M) were much greater (≥0.4 pH …

The Role Of Organic Matter In Soil Acidification, G. S.P. Ritchie, P. J. Dolling

Food Science and Nutrition

The pH and buffer capacity of two soils increased or remained constant after incubation with different amounts of plant material (lucerne cham at field capacity and when air dry. For both soils, the pH changes were greater at field capacity, whereas the buffer capacities were independent of the water treatments. The pH changes observed could be explained in terms of the organic anion concentration of the plant material. The results indicate that the initial soil pH and the anion concentration (i.e. the per cent dissociation of soluble organic acids when released into the soil) determine the acidifying effect of organic …

Ultrastructural Studies On The Cultivation Processes And Growth And Development Of The Cultivated Mushroom Agaricus Bisporus, D. A. Wood, G. D. Craig, P. T. Atkey, R. J. Newsam, K. Gull

Food Structure

Scanning electron microscopy (SEM) , transmission electron microscopy and light microscopy have been used to study various processes in the cultivation of the edible mushroom Agaricus bisporus . Mushrooms are cultured on composted wheat straw. The microbial degradation processes during composting have been visualised by TEM and SEM and correlated with microbiological studies . Various modes of attack by the microorganisms on the plant cell walls can be seen. Most rapid degradation occurred on the cuticle and phloem and spread to other cell types. Microbial attack was found to be nonuniform between tissue types and individual cells. The mycelium of …

Fruit Canning Methods, Georgia C. Lauritzen

Archived Food and Health Publications

Publication gives instructions for canning various different types of fruit.

The Size Distribution Of Bovine Casein Micelles: A Review, C. Holt

Food Structure

This review considers the average size and size distribution of bovine casein micelles as measured by electron microscopy, light scattering and controlled pore glass chromatography, and the origin and biological function of the size distribution.

Recent work by electron microscopy has given average sizes in reasonable agreement with measurements on the same milk sample by light scattering . It is suggested that natural variations in averaqe micelle size and overestimation of micelle radii by light scattering methods as well as deficiencies in electron microscopical methodology were responsible for past discrepancies.

Electron microscopy and controlled pore glass chromatography provide evidence that …

Structure Of Coarse And Fine Fractions Of Corn Samples Ground On The Stenvert Hardness Tester, Y. Pomeranz, Z. Czuchajowska

Food Structure

Kernels from a pair of isogenic lines (with regard to hardness) and two commercial hybrids of dent corn (that varied in hardness) were ground on the Stenvert Hardness Tester and separated by sieving into coarse (>0.710 mm) and fine (<0.500 mm) fractions. The corn samples differed little in oil contents. The coarse particles from the hard corn samples were angular and sharp-edged; those from the soft corn samples were rounded. The yield of coarse particles was higher and they contained less oil in hard than in soft corn. Fine particles from all four corn samples had higher oil content than the coarse particles. Visual examination, observation at low magnification under a light microscope, and use of a scanning electron microscope revealed consistent differences in the extent and mode of corn kernel breakdown during grinding. Particles in the coarse fraction from hard kernels were to a large extent intact with little exposure of their contents. In the soft kernels, particles in the coarse fraction were broken extensively and their contents exposed. It is postulated that differences in the extent of mechanical breakdown and oil content are related to differences in shelf life of corn grits.

Relation Between Microstructure, Destabilization Phenomena And Rheological Properties Of Whippable Emulsions, W. Buchheim, N. M. Barfod, N. Krog

Food Structure

The structure of spray-dried whippable emulsions (toppings) containing different types of lipid surfactants, was investigated by electron microscopy using the freeze-fracture technique. The size distribution of the lipid particles within the powders varied with the type of the surfactant used. After reconstitution of the topping powders in water. a strong destabilization phenomenon took place to an extent depending on the type of the surfactant. Simultaneously a crystallization of coalesced lipid particles occurred along with an increase in viscosity of the emulsions. The degree of crystallization was measured by p-NMR. It has been concluded that these phenomena are closely related to …

Thermal Analysis Microscopy For The Study Of Phase Changes In Fats, J. M. Deman, A. N. Mostafa, A. K. Smith

Food Structure

An investigation was carried out using the Mettler FPBOO Thermosystem to study polymorphic transitions of several monoacid triglycerides and hydrogenated Canola oil. The system includes a central processing unit connected with a thermal microscopy hot stage that allows the measurement of heat flow to the scrnple . Scanning electron microscopy was also used to examine the same samples after osmium tetroxide fixation . The results obtained relate phase transitions occurring during heating and cooling with the morphology of the various crystal structures.

Ultrastructural Ultilization Of Plants By Herbivores, L. H. Harbers

Food Structure

Study of the patterns of ruminal digestion of forages enhances the nutritional knowledge of how specific plant tissues are digested and adds its own dimension by characterizing the specific cells and the complex interactions of ruminal microflora with those tissues. A common pattern of digestibility exists for mono- and dicotyledon leaves: mesophyll and phloem are degraded readily, and sclerenchyma slowly, whereas cuticle and the remaining vascular tissues are rarely utilized . Digestion of stems is limited to parenchymal tissues in monocotyledons and to cortex and parenchyma in dicotyledons. Epidermal silica and cuticle are undigestible and restrict microbial entrance. Calcium oxalate …

Scanning Electron Microscopic Study Of Rockfish Preserved At Either Ambient Temperature Or By Isothermal Freeze-Fixation, L. E. Lampila, V. Mohr, D. S. Reid

Food Structure

Fresh rockfish (Bocaccio, Sebastus paucispinis) fillets were blast frozen and stored at either -5 °C or -20 °C for 60 days . At defined sampling intervals, speci mens were removed and chemically fixed at either ambient temperature or isothermally, at the respective storage temperatures (-5 °C or -20°C) . The results indicated that isothermally freeze - fixed specimens showed a degree of crushing and/or distortion of the muscle fiber, the deposition of presumed ice crystals in the cell membrane, the multi-dimensionality of connective tissue and the preservation of fine detail . In specimens fixed at ambient temperatures , structura l …

Early Research On The Fibrous Microstructure Of Meat, H. J. Swatland

Food Structure

The older scientific literature on the histology of skeletal muscle describes the trans verse fragmentation of myofibrils to form sarcomere disks and the attachment of Z lines to the sarcolemma in contracted muscle. These phenomena may now be explained by recent research on the cytoskeletal framework of muscle fibers, particularly desmin and vinculin. The formation of sa rcomere disks might be developed as a simple method to study cytoskeletal integrity in meat. In early research, contraction bands and the disappearance of transverse striations during contraction caused considerable confusion with ordinary light microscopy. These problems were largely resolved by the use …

Changes In Typical Organelles In Developing Cotyledons Of Soybean, K. Saio, K. Kondo, T. Sugimoto

Food Structure

Soybean cotyledonary cells harvested every 5-10 days at 15 to 60 days after flowering (OAF), were investigated by means of light and transmission electron microscopy. In the early developing stages (15-20 OAF) most of the cells were occupied by large, centrally located vacuoles while the cytoplasm was restricted to a thin layer against the cell wall and contained numerous ribosomes, mitochondria, plastids, small amounts of endoplasmic reticulum (ER) and minute lipid bodies. At about 25 OAF, spherical organelles which contained protein, lipid and sugar (PLS bodies), appeared and then increased in number and in size. Vacuoles had protein deposits lining …

The Combined Effects Of The Calcium Activated Factor And Cathepsin D On Skeletal Muscle, E. A. Elgasim, M. Koohmaraie, A. F. Anglemier, W. H. Kennick, E. A. Elkhalifa

Food Structure

Myofibrils were isolated from atdeath ovin elongissimus muscles and incubated with crude calcium activated factor prepared from the same muscle and with purified cathepsin D. Myofibrils we reincubated with these enzymes separately (first incubation) and successively (second incubation). The major changes induced by cathepsin D first incubation include degradation of myofibrillar proteins with molecular weight > 200 K, myosin, actin, troponin- T and troponin 1. Also new bands appeared at the 140- 160 K, 80 K, 68 K and 30 K regions. Similar changes were obtained 1v hen myofibrils were incubated first with CAF then with cathepsin D (second incubation). On …

Characterisation Of Milk Proteins In Confectionery Products, J. F. Heathcock

Food Structure

The proteins from milk play an important part in the structural properties of confectionery products. These properties will in turn influence texture and flavour. Electron microscopy techniques have been used to examine milk chocolate, caramel and fudge and to locate and characterise the milk proteins within their structures. Following scanning electron microscopy examination of the products at low temperature, thin sectioning and freeze-fracture were used to resolve the fine ultrastructure of casein and whey proteins.

A chocolate prepared from milk crumb could be distinguished from one made with a dry milk powder on the basis of a more even distribution …

A Fluorescence Microscopic Study Of Cheese, S. H. Yiu

Food Structure

Fluorescence techniques were used to study the microstructure of several varieties of cheese. The size and distribution of fat globules in various cheeses were demonstrated by fluorescent staining using Nile Blue A as a marker. Acridine Orange was used as a dye to detect structural differences between casein matrices of various cheese varieties. Differences between the ripe and the less- ripe zones of Ca membert cheese were detected by staining the cheese sections with Acridine Orange and Nile Blue A separately, and then comparing the re sults of the stainings. The Nile Blue A stain ing s howed that fat …

The Light Microscopy Of Triglyceride Digestion, John S. Patton, Russel D. Vetter, Margit Hamosh, Bengt Borgstrom, Mats Lindstrom, Martin C. Carey

Food Structure

During fat digestion (lipolysis) a number of physiochemical events can be seen directly by light microscopy. Hydrolysis of emulsified fat droplets bylipases at pHs above about 6.5 proceeds with the formation of visible product phases that may include both crystalline as well as liquid crystalline phases. The crystalline phase is primarily calcium-fatty acid soap and its formation is favored by high calcium concentrations, alkaline pHs, and inhibited by low pH and monoglycerides. The formation of liquid crystalline product phases are favored by low calcium-concentrations. monoglycerides and lipid saturated bile salt solutions. Both phases are solubilized by bile salts but the …

Seed Microstructure: Review Of Water Imbibition In Legumes, Barry G. Swanson, Joe S. Hughes, H. Paul Rasmussen

Food Structure

Scanning electron microscopy (SEM) is an invaluable tool for studying foods and food products. SEM has been particularly va luable in the study of seed microstructure and the ro le of microstructure in water imbibition by legumes. Controversy continues to surround the causes of hard ness in legumes as addi tional research revea ls differences between legumes that imbibe water and legumes that fail to imbibe water. SEM observation of the microstructural changes occurring in legumes during water imbibition ofkrs a better undcrstandi ng of d i ffc rcnces that ex ist betwee n hard and normal beans. Structural changes …

Comparison Of The Microstructure Of Firm And Stem-End Softened Cucumber Pickles Preserved By Brine Fermentation, W. M. Walter Jr., H. P. Fleming, R. N. Trigiano

Food Structure

Soft and firm stem end tissues of cucumbers fermented at a low concentration of sodium chloride were examined by a combination of light microscopy {LM), transmission electron microscopy { TEM), and scanning electron microscopy { SEM) . When compared to firm tissue, softened tissue cell walls were swollen and striated, and the middle lamellae were poorly stained by the uranyl acetate-1 ead citrate used in TEM . When the tissue was penetrated by a circu l ar punch {1.5 mm diameter), cells in soft tissue tore along the middle l arne ll ae rather than across cell walls, as did …

Ultrastructural And Biochemical Investigations Of Mature Human Milk, Robert J. Carroll, Jay J. Basch, John G. Phillips, Harold M. Farrell Jr.

Food Structure

The casein complexes (casein micelles) of human skim milk were evaluated by electron microscopy. Fourteen samples of human milk were obtained from seven donors whose stage of lactation varied from 1 to 23 months. Compositional and biochemical parameters were measured to evaluate the nature of these samples. For mature human milks, 2-13 months of lactation, average percentage of solids-notfat was found to be 8.32 ± 0.16. Protein compositions of the skim milks were studied by the Coomassie blue dye binding method and by SDS-gel electrophoresis; total protein and casein were found to be 0.62 ± 0.18 and 0.29 ± 0.02 …

Structure Formation In Acid Milk Gels, I. Heertje, J. Visser, P. Smits

Food Structure

The structure formation in acid milk gels is influenced by many factors such as heat, salt system, pH, culture and thickening agents. Understanding of the mechanism of structure formation is important in order to be able to influence the final texture of these products.

In the present study the network formation in acid milk gels during acidification is monitored by freeze-fracture electron microscopy. Network formation appears to be a much more complex process than just an aggregation of the original milk casein micelles; it is accompanied by subtle dissociation and association phenomena of the milk caseins. The observed sequence of …