Pub Date : 1998-08-25DOI: 10.3136/FSTI9596T9798.4.169
M. Takashio, K. Shinotsuka
{"title":"Preventive Production of Beer against Oxidation—Recent Advances in Brewing Technology","authors":"M. Takashio, K. Shinotsuka","doi":"10.3136/FSTI9596T9798.4.169","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.169","url":null,"abstract":"","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"20 1","pages":"169-177"},"PeriodicalIF":0.0,"publicationDate":"1998-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87515248","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1998-08-25DOI: 10.3136/FSTI9596T9798.4.178
E. Kucukoner, K. Aryana, Z. Haque
{"title":"Rheology and Microstructure of Lowfat (5%) Cheddar Cheese Containing a Fat-Like Perception Enhancer and Fat Replacers.","authors":"E. Kucukoner, K. Aryana, Z. Haque","doi":"10.3136/FSTI9596T9798.4.178","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.178","url":null,"abstract":"","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"8 1","pages":"178-183"},"PeriodicalIF":0.0,"publicationDate":"1998-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81429397","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1998-08-25DOI: 10.3136/FSTI9596T9798.4.230
T. Nakae, T. Kometani, T. Nishimura, H. Takii, S. Okada
The effects of salts and pH on the emulsion stabilities of water/kerosene (1:1, w/w) emulsions prepared with digalactosylmonoacylglycerol (DGMG) and trigalactosylmonoacylglycerol (TGMG) were investigated. The creaming stabilities of the emulsions prepared with 0.05% DGMG and TGMG did not change up to 0.2 M CaCl2, and their medium droplet sizes were constant. The creaming stabilities of their emulsions with salts were higher, and the medium droplet sizes of their emulsions were smaller than those of the sucrose esters of fatty acids and lysolecithin. The ratio of the oil phase weight to total weight separated by centrifuging the DGMG and TGMG emulsions were constant up to 0.2 M CaCl2, and were smaller than those of the sucrose esters of fatty acids and lysolecithin. The creaming stabilities of the emulsions prepared with 0.05% DGMG and TGMG did not change with various pHs, and their medium droplet sizes were constant. The creaming stabilities of their emulsions in an acidic pH were higher than those of the sucrose esters of fatty acids. The oil phase separation by centrifuging the DGMG and TGMG emulsions were constant at various pHs.
研究了盐和pH对双半乳糖单酰基甘油(DGMG)和三半乳糖单酰基甘油(TGMG)制备水煤油(1:1,w/w)乳液稳定性的影响。0.05% DGMG和TGMG制备的乳剂的乳化稳定性在0.2 M CaCl2下没有变化，且其介质液滴大小不变。它们的乳剂与盐的乳化稳定性较高，乳剂的中滴尺寸小于脂肪酸蔗糖酯和溶卵磷脂的中滴尺寸。经离心分离的DGMG和TGMG乳状液的油相质量与总质量之比在0.2 M CaCl2时保持不变，且小于脂肪酸蔗糖酯和溶卵磷脂的油相质量。0.05% DGMG和TGMG制备的乳剂的成乳稳定性不随ph值的变化而变化，其介质液滴大小不变。它们的乳剂在酸性pH值下的乳化稳定性高于脂肪酸的蔗糖酯。在不同ph值下，DGMG和TGMG乳状液的油相分离是恒定的。
{"title":"Effects of Salts and pH on the Emulsion Stabilities of Digalactosylmonoacylglycerol and Trigalactosylmonoacylglycerol","authors":"T. Nakae, T. Kometani, T. Nishimura, H. Takii, S. Okada","doi":"10.3136/FSTI9596T9798.4.230","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.230","url":null,"abstract":"The effects of salts and pH on the emulsion stabilities of water/kerosene (1:1, w/w) emulsions prepared with digalactosylmonoacylglycerol (DGMG) and trigalactosylmonoacylglycerol (TGMG) were investigated. The creaming stabilities of the emulsions prepared with 0.05% DGMG and TGMG did not change up to 0.2 M CaCl2, and their medium droplet sizes were constant. The creaming stabilities of their emulsions with salts were higher, and the medium droplet sizes of their emulsions were smaller than those of the sucrose esters of fatty acids and lysolecithin. The ratio of the oil phase weight to total weight separated by centrifuging the DGMG and TGMG emulsions were constant up to 0.2 M CaCl2, and were smaller than those of the sucrose esters of fatty acids and lysolecithin. The creaming stabilities of the emulsions prepared with 0.05% DGMG and TGMG did not change with various pHs, and their medium droplet sizes were constant. The creaming stabilities of their emulsions in an acidic pH were higher than those of the sucrose esters of fatty acids. The oil phase separation by centrifuging the DGMG and TGMG emulsions were constant at various pHs.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"32 1","pages":"230-234"},"PeriodicalIF":0.0,"publicationDate":"1998-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78871309","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1998-08-25DOI: 10.3136/FSTI9596T9798.4.213
T. Nakayama, H. Tomita, Makiko Murase, A. Ooi
Fish meat emulsion was prepared from very-low-lipid sardine minced meat obtained through grinding or suspending in weak alkaline solution, and the effect of the yolk/white ratio in a blended emulsifier on this emulsion was investigated using rheometry and microscopy. A blended egg yolk/egg white ratio of 0.233/0.466 was equal to a constituent ratio in the real whole egg. Four changes in flow property, reported when whole egg was used as an emulsifier instead of egg yolk, were reproduced in ground-meat emulsion with a blended emulsifier: (1) the decrease in the flow behavior index in the up-curve (2) the increase in the yield stress in the up-curve (3) the decrease in the consistency index in the down-curve and (4) the increase in the hysteresis loop area. In suspended-meat emulsion, (2) and (4) became obviously true at the yolk/white ratios of 0.1/0.6 and 0.0/0.7. Lower moisture in suspended meat, which was prepared from sardines chilled in ice-water for a slightly longer period, would be the main reason for the result that these two items were not reproduced at the ratio of 0.233/0.466. The effect of the egg-white portion worked well under the higher moisture conditions of the suspended meat due to more egg-white. The increase in oil droplet size by the effects of both yolk and white caused the deformation of the droplet shape and the resulting coalescence during the shear. As a result, the shear-thinning property was intensified. The thread-like substances and the myofibrillar network structure tightly adhered to the surface of the droplet during the shear and promoted the coalescence at the yolk/white ratio of 0.0/0.7.
{"title":"Effect of Yolk/White Ratio on Flow Property and Droplet Size in Fish Meat Emulsion","authors":"T. Nakayama, H. Tomita, Makiko Murase, A. Ooi","doi":"10.3136/FSTI9596T9798.4.213","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.213","url":null,"abstract":"Fish meat emulsion was prepared from very-low-lipid sardine minced meat obtained through grinding or suspending in weak alkaline solution, and the effect of the yolk/white ratio in a blended emulsifier on this emulsion was investigated using rheometry and microscopy. A blended egg yolk/egg white ratio of 0.233/0.466 was equal to a constituent ratio in the real whole egg. Four changes in flow property, reported when whole egg was used as an emulsifier instead of egg yolk, were reproduced in ground-meat emulsion with a blended emulsifier: (1) the decrease in the flow behavior index in the up-curve (2) the increase in the yield stress in the up-curve (3) the decrease in the consistency index in the down-curve and (4) the increase in the hysteresis loop area. In suspended-meat emulsion, (2) and (4) became obviously true at the yolk/white ratios of 0.1/0.6 and 0.0/0.7. Lower moisture in suspended meat, which was prepared from sardines chilled in ice-water for a slightly longer period, would be the main reason for the result that these two items were not reproduced at the ratio of 0.233/0.466. The effect of the egg-white portion worked well under the higher moisture conditions of the suspended meat due to more egg-white. The increase in oil droplet size by the effects of both yolk and white caused the deformation of the droplet shape and the resulting coalescence during the shear. As a result, the shear-thinning property was intensified. The thread-like substances and the myofibrillar network structure tightly adhered to the surface of the droplet during the shear and promoted the coalescence at the yolk/white ratio of 0.0/0.7.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"18 1","pages":"213-222"},"PeriodicalIF":0.0,"publicationDate":"1998-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86135691","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1998-08-25DOI: 10.3136/FSTI9596T9798.4.188
T. Kawakatsu, T. Yonemoto, M. Nakajima
The properties of protein adsorption and desorption of alumina ceramic membranes were investigated using several types of proteins. The effect of pH on the protein adsorption was studied by soaking the membrane in protein solution. For basic proteins, the amount of protein adsorbed increased at pHS Iower than the isoelectric point due to an electrostatic interaction between the protein and the membrane. A single protein solution was filtered and the protein was adsorbed on the membrane. Most of the adsorbed protein was desorbed and conceutrated by changing the ionic strength or pH of the filtered solvent, however, the protein remaining on the membrane was not washed out even by soaking in sodium lauryl sulfate (SDS) solution. The adsorption-desorption experiments were carried out using a binary protein solution of lysozyme and p-galactosidase of pH 3 for the adsorption step and phosphate buffer solution of pH 7 for the desorption step. During the adsorption step, P-galactosidase was adsorbed more than the lysozyme, however, the absolute adsorbed amount was smaller than that in the single protein solution of P-galactosidase since the adsorption site was partially occupied by lysozyme. P-Galactosidase was concentrated seven-fold in the permeate during the desorption step in the first 20 s, while the concentration of lysozyme was one-tenth of its original value.
{"title":"Properties of Protein Adsorption and Desorption of Alumina Ceramic Membrane","authors":"T. Kawakatsu, T. Yonemoto, M. Nakajima","doi":"10.3136/FSTI9596T9798.4.188","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.188","url":null,"abstract":"The properties of protein adsorption and desorption of alumina ceramic membranes were investigated using several types of proteins. The effect of pH on the protein adsorption was studied by soaking the membrane in protein solution. For basic proteins, the amount of protein adsorbed increased at pHS Iower than the isoelectric point due to an electrostatic interaction between the protein and the membrane. A single protein solution was filtered and the protein was adsorbed on the membrane. Most of the adsorbed protein was desorbed and conceutrated by changing the ionic strength or pH of the filtered solvent, however, the protein remaining on the membrane was not washed out even by soaking in sodium lauryl sulfate (SDS) solution. The adsorption-desorption experiments were carried out using a binary protein solution of lysozyme and p-galactosidase of pH 3 for the adsorption step and phosphate buffer solution of pH 7 for the desorption step. During the adsorption step, P-galactosidase was adsorbed more than the lysozyme, however, the absolute adsorbed amount was smaller than that in the single protein solution of P-galactosidase since the adsorption site was partially occupied by lysozyme. P-Galactosidase was concentrated seven-fold in the permeate during the desorption step in the first 20 s, while the concentration of lysozyme was one-tenth of its original value.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"97 1","pages":"188-194"},"PeriodicalIF":0.0,"publicationDate":"1998-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82506220","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1998-05-25DOI: 10.3136/FSTI9596T9798.4.155
Y. Nishikawa, T. Kurata
L-Ascorbic acid (ASA) plays an important role in food and biological systems as an electron donor, and in the electron-donating process, ASA itself is generally oxidized to dehydro-L-ascorbic acid (DHA). The structure of DHA was reconfirmed to be monohydrated bicyclic structure in an aqueous solution. It was also clarified that DHA had the solvated bicyclic structure in methanol and ethanol solutions, and in these cases, the enantiomers were formed by the solvation of the C2 carbonyl group. When these solvated bicyclic DHA were dissolved in water, the solvent molecule on the solvated C2 carbonyl group was very easily replaced with a water molecule. From the results of MOPAC calculations, the heat of formation of C2 hydrated bicyclic DHA was estimated to be -299.2 kcal/mol, and DHA was clarified to be considerably stabilized by hydration. Furthermore, it was indicated that bicyclic DHA had more compact and less polar structure than ASA.
l -抗坏血酸(ASA)作为电子给体在食品和生物系统中发挥着重要作用，在给电子过程中，ASA本身通常被氧化为脱氢l -抗坏血酸(DHA)。在水溶液中再次证实了DHA的单水双环结构。还阐明了DHA在甲醇和乙醇溶液中具有溶剂化双环结构，在这些情况下，对映体是由C2羰基溶剂化形成的。当这些溶剂化的双环DHA溶解在水中时，溶剂化的C2羰基上的溶剂分子很容易被水分子取代。根据MOPAC计算结果，C2水合双环DHA的生成热估计为-299.2 kcal/mol，说明DHA在水合作用下具有较好的稳定性。此外，双环DHA比ASA具有更致密和更少极性的结构。
{"title":"Structure and Chemical Characteristics of Dehydro-L-Ascorbic Acid in Solutions.","authors":"Y. Nishikawa, T. Kurata","doi":"10.3136/FSTI9596T9798.4.155","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.155","url":null,"abstract":"L-Ascorbic acid (ASA) plays an important role in food and biological systems as an electron donor, and in the electron-donating process, ASA itself is generally oxidized to dehydro-L-ascorbic acid (DHA). The structure of DHA was reconfirmed to be monohydrated bicyclic structure in an aqueous solution. It was also clarified that DHA had the solvated bicyclic structure in methanol and ethanol solutions, and in these cases, the enantiomers were formed by the solvation of the C2 carbonyl group. When these solvated bicyclic DHA were dissolved in water, the solvent molecule on the solvated C2 carbonyl group was very easily replaced with a water molecule. From the results of MOPAC calculations, the heat of formation of C2 hydrated bicyclic DHA was estimated to be -299.2 kcal/mol, and DHA was clarified to be considerably stabilized by hydration. Furthermore, it was indicated that bicyclic DHA had more compact and less polar structure than ASA.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"5 1","pages":"155-158"},"PeriodicalIF":0.0,"publicationDate":"1998-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76389484","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1998-05-25DOI: 10.3136/FSTI9596T9798.4.149
K. Igarashi, Orie Suzuki, Y. Hara, Y. Yoshiki, K. Okubo
The protective effects of (—)-epigallocatechin gallate (EGCg) and (—)-epigallocatechin (EGC) on paraquat-induced oxidative stress were compared in rats. Both EGCg and EGC effectively relieved decreases in food intake and body weight gain which were a result of administering the paraquat diet. The concentration of thiobarbituric acid-reactive substances (TBARS) in the liver of rats fed with the EGCg-added paraquat diet was lower than that of the EGC-added paraquat diet. The antioxidative enzyme activities in serum and liver, except for the catalase activity of the liver mitochondrial fraction, were not significantly different among the control, paraquat, paraquat+EGCg, and paraquat+EGC diet-fed rats. The catalase activity of the liver mitochondrial fraction was markedly decreased by feeding the paraquat diets and the decrease was strongly relieved by supplementing EGCg rather than EGC in the paraquat diet. On the other hand, decreases in the liver glutathione, cysteine and triacylglycerol concentrations that were caused by the paraquat diet had greater relief by supplementing EGCg rather than EGC in the paraquat diet. These results may suggest that the gallic acid moiety of the EGCg molecule plays an important role in demonstrating stronger protective effects for paraquat-induced oxidative stress.
{"title":"Comparison of the Protective Effects of Epigallocatechin Gallate and Epigallocatechin on Paraquat-Induced Oxidative Stress in Rats","authors":"K. Igarashi, Orie Suzuki, Y. Hara, Y. Yoshiki, K. Okubo","doi":"10.3136/FSTI9596T9798.4.149","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.149","url":null,"abstract":"The protective effects of (—)-epigallocatechin gallate (EGCg) and (—)-epigallocatechin (EGC) on paraquat-induced oxidative stress were compared in rats. Both EGCg and EGC effectively relieved decreases in food intake and body weight gain which were a result of administering the paraquat diet. The concentration of thiobarbituric acid-reactive substances (TBARS) in the liver of rats fed with the EGCg-added paraquat diet was lower than that of the EGC-added paraquat diet. The antioxidative enzyme activities in serum and liver, except for the catalase activity of the liver mitochondrial fraction, were not significantly different among the control, paraquat, paraquat+EGCg, and paraquat+EGC diet-fed rats. The catalase activity of the liver mitochondrial fraction was markedly decreased by feeding the paraquat diets and the decrease was strongly relieved by supplementing EGCg rather than EGC in the paraquat diet. On the other hand, decreases in the liver glutathione, cysteine and triacylglycerol concentrations that were caused by the paraquat diet had greater relief by supplementing EGCg rather than EGC in the paraquat diet. These results may suggest that the gallic acid moiety of the EGCg molecule plays an important role in demonstrating stronger protective effects for paraquat-induced oxidative stress.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"47 1","pages":"149-154"},"PeriodicalIF":0.0,"publicationDate":"1998-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82362765","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1998-05-25DOI: 10.3136/FSTI9596T9798.4.164
Kan-ich Suzuki, I. Fujiki, Y. Hagura
PTFE (polytetrafluoroethylene) membrane filters were tested for preparing corn oil emulsions by the membrane emulsification method using a pre-emulsified emulsion. A hydrophilic PTFE membrane was used to prepare an O/W emulsion without any disturbance of the continuous phase. A W/O emulsion was prepared with a hydrophobic membrane filter in the same way. The higher the flux of the pre-emulsified large particle emulsion via the membrane was, the higher the monodispersibility of the membrane emulsified emulsion became. There was no limit to the emulsifying pressure or the emulsifying rate under the conditions tested. The mean particle diameters of the O/W and W/O emulsions were ca. 3 times the mean pore size of the membrane used.
{"title":"Preparation of Corn Oil/Water and Water/Corn Oil Emulsions Using PTFE Membranes","authors":"Kan-ich Suzuki, I. Fujiki, Y. Hagura","doi":"10.3136/FSTI9596T9798.4.164","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.164","url":null,"abstract":"PTFE (polytetrafluoroethylene) membrane filters were tested for preparing corn oil emulsions by the membrane emulsification method using a pre-emulsified emulsion. A hydrophilic PTFE membrane was used to prepare an O/W emulsion without any disturbance of the continuous phase. A W/O emulsion was prepared with a hydrophobic membrane filter in the same way. The higher the flux of the pre-emulsified large particle emulsion via the membrane was, the higher the monodispersibility of the membrane emulsified emulsion became. There was no limit to the emulsifying pressure or the emulsifying rate under the conditions tested. The mean particle diameters of the O/W and W/O emulsions were ca. 3 times the mean pore size of the membrane used.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"31 1","pages":"164-167"},"PeriodicalIF":0.0,"publicationDate":"1998-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89911963","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1998-05-25DOI: 10.3136/FSTI9596T9798.4.140
K. Fujimoto, Kumiko Ito, Y. Endo, F. Hirahara, C. Shiina, S. Nakayama
The effects of triglyceride (TG) structure on the lymphatic absorption of dietary docosahexaenoic acid (DHA) were studied in lymph-cannulated rats using chemically structured TGs containing DHA. When 1,3-dipalmitoyl-2-docosahexaenoylglycerol (PDP) and 1,2(or 2,3)-dipalmitoyl-3(or 1)-docosahexaenoylglycerol (PPD) were administered to rats, DHA located at the 2-position in PDP was absorbed more efficiently in lymph than that at the 1(or 3)-position in PPD. Total fatty acid composition of lymph TG in rats given PDP and PPD was nearly similar, but the contents of DHA located at the 2-position of lymph TG were much higher in the PDP group than in the PPD group. HPLC analysis showed that the lymphatic TG composition in the PDP group was different from that in the PDD group. These results showed that the TG structure could influence the lymphatic absorption of dietary DHA.
{"title":"Lymphatic Absorption of Chemically Structured Triglycerides Containing Docosahexaenoic Acid","authors":"K. Fujimoto, Kumiko Ito, Y. Endo, F. Hirahara, C. Shiina, S. Nakayama","doi":"10.3136/FSTI9596T9798.4.140","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.140","url":null,"abstract":"The effects of triglyceride (TG) structure on the lymphatic absorption of dietary docosahexaenoic acid (DHA) were studied in lymph-cannulated rats using chemically structured TGs containing DHA. When 1,3-dipalmitoyl-2-docosahexaenoylglycerol (PDP) and 1,2(or 2,3)-dipalmitoyl-3(or 1)-docosahexaenoylglycerol (PPD) were administered to rats, DHA located at the 2-position in PDP was absorbed more efficiently in lymph than that at the 1(or 3)-position in PPD. Total fatty acid composition of lymph TG in rats given PDP and PPD was nearly similar, but the contents of DHA located at the 2-position of lymph TG were much higher in the PDP group than in the PPD group. HPLC analysis showed that the lymphatic TG composition in the PDP group was different from that in the PDD group. These results showed that the TG structure could influence the lymphatic absorption of dietary DHA.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"367 1","pages":"140-142"},"PeriodicalIF":0.0,"publicationDate":"1998-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74183255","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1998-05-25DOI: 10.3136/FSTI9596T9798.4.99
M. Dumoulin, R. Hayashi
High pressure is used to texturize food with two different strategies. The first strategy consists of using high pressure of several hundred MPa as a gelling agent per se to replace any other gelling or coagulating agents. In the second strategy, a moderate pressure of 100-300 MPa is used as a pretreatment to modify the food components properties in order to improve the efficiency of the traditional texturing treatment such as heat texturization, acid or rennet coagulation of milk, and so on. In both cases, pressure effects depend on many parameters such as the nature and the concentration of the macromolecules, the temperature of pressurization, the holding time and pressure, the pH, and the presence of additives. The behavior of real foods upon pressurization is even more complex compared to that of macromolecular model solutions due to their complex composition and, especially, to the presence of enzymes which are sometimes hardly affected by pressurization. Findings exposed in this article demonstrate that high-pressure technology is a unique tool to texturize food and provide products with unique properties.
{"title":"High Pressure, a Unique Tool for Food Texturization.","authors":"M. Dumoulin, R. Hayashi","doi":"10.3136/FSTI9596T9798.4.99","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.4.99","url":null,"abstract":"High pressure is used to texturize food with two different strategies. The first strategy consists of using high pressure of several hundred MPa as a gelling agent per se to replace any other gelling or coagulating agents. In the second strategy, a moderate pressure of 100-300 MPa is used as a pretreatment to modify the food components properties in order to improve the efficiency of the traditional texturing treatment such as heat texturization, acid or rennet coagulation of milk, and so on. In both cases, pressure effects depend on many parameters such as the nature and the concentration of the macromolecules, the temperature of pressurization, the holding time and pressure, the pH, and the presence of additives. The behavior of real foods upon pressurization is even more complex compared to that of macromolecular model solutions due to their complex composition and, especially, to the presence of enzymes which are sometimes hardly affected by pressurization. Findings exposed in this article demonstrate that high-pressure technology is a unique tool to texturize food and provide products with unique properties.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"70 1","pages":"99-113"},"PeriodicalIF":0.0,"publicationDate":"1998-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83125453","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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