Effect of calcium sulfate concentration in soymilk on the microstructure of firm tofu and the protein constitutions in tofu whey

The effects of calcium sulfate concentration in soymilk on the microstructure of tofu and the constitutions of protein in tofu whey were investigated. The firm tofu made with 0.4% CaSO(4).2H(2)O was found to be most uniform and continuous in the microstructure. This tofu gave the maximal tofu yield, maximal solid and protein recoveries, and the best water retention ability. The results of gel electrophoresis and the ratio of amino nitrogen to total organic nitrogen indicated that the low molecular weight proteins in tofu whey were at their lowest when the tofu was made with 0.4% CaSO(4).2H(2)O. The SEM observations suggested that the tofu made with 0.4% CaSO(4).2H(2)O has the most uniform and homogeneous microstructure and, consequently, can most efficiently retain soybean proteins and water in the tofu gel.     

Policosanol contents and compositions of wheat varieties

Policosanol (PC) is the common name for a mixture of high molecular weight (20-36 carbon) aliphatic primary alcohols, which are constituents of plant epicuticular waxes. Wheat germ oil has been reported to improve human physical fitness, and this effect is attributed to its high PC, specifically its high octacosanol (OC) content. Although the PC composition of wheat leaves has been studied extensively, information on PC content and composition of wheat grain fractions is scarce. The objective of this study was to examine the PC contents and compositions of wheat grain fractions of 31 varieties grown in Oklahoma. PC compositions of the samples were identified using a gas chromatograph coupled with a mass spectrometer. The PC content of wheat bran was higher than that of the germ, shorts, and flour. The Trego and Intrada varieties had the highest PC content among the 31 wheat varieties studied. Tetracosanol (C24), hexacosanol (C26), and OC (C28) were the major PC components in all varieties. This study showed that wheat varieties grown under identical growing conditions and management differ significantly in PC content and composition.     

Effect of ultrasound on the growth of probiotics and bioconversion of isoflavones in prebiotic-supplemented soymilk

The objective of the present study was to evaluate the effects of ultrasound on the growth of probiotics and bioconversion of isoflavones in prebiotic-soymilk. Previous studies have shown that ultrasound elevated microbial enzymatic activity and growth by altering cellular membranes. The growth of probiotics was significantly decreased (P < 0.05) immediately after ultrasound treatment, attributed to membrane permeabilization, cell lysis, and membrane lipid peroxidation upon ultrasound treatment. The ultrasound treatment also caused alteration at the acyl chain, polar head, and interface region of the probiotic membrane phospholipid bilayers. The cells treated with ultrasound showed recovery from injury with subsequent increase in growth upon fermentation in soymilk (P < 0.05). Ultrasound treatment at 100 W for 2 and 3 min also enhanced (P < 0.05) the intracellular and extracellular β-glucosidase activity of probiotics, leading to increased (P < 0.05) bioconversion of glucosides to aglycones in the prebiotic-soymilk. Our present study illustrated that ultrasound treatment could produce bioactive synbiotic-soymilk with increased concentrations of bioactive aglycones.     

Solvent effects on extraction and HPLC analysis of soybean isoflavones and variations of isoflavone compositions as affected by crop season

Spring (February to June) and fall (August to December) crops of soybean grown yearly in Taiwan with reverse temperature patterns provide a novel model to assess the effect of the crop season. In this study, three soybean cultivars, namely CH 1, VS-KS 2, and HBS, were grown for 2001 fall, 2002 spring, 2003 fall, 2004 spring, 2004 fall, and 2005 spring crops. The harvested and sun-dried soybeans were lyophilized, pulverized, and stored at -25 degrees C until HPLC analyses of isoflavone compositions were performed. As affected by extraction solvent and HPLC mobile phase, the amount of isoflavones extracted by methanol-H(2)O was higher than those extracted by acetic acid-acetonitrile. In addition, when both extracts were subjected to HPLC analysis with reversed C18 column run respectively with methanol-H(2)O and acetic acid-acetonitrile mobile phases, malonyldaidzin, malonylglycitin, and malonylgenistin were not detected in the former phase. Accordingly, all harvested soybeans were subjected to methanol-H(2)O extraction and HPLC analysis with the acetic acid-acetonitrile mobile phase. Among the detected soybeans, daidzin, genistin, malonyldaidzin, and malonylgenistin were the majors and glycitin, malonylglycitin, daidzein, and genistein were the minors of isoflavones. As affected by crop season for each cultivar grown for 3 years, daidzin, genistin, malonyldaidzin, and malonylgenistin contents of soybeans of the fall crops were significantly higher than those of their spring crops ( p < 0.05).     

Effect of soy milk characteristics and cooking conditions on coagulant requirements for making filled tofu

The amount of coagulant added to soy milk is a critical factor for tofu-making; particularly it affects the textural properties of tofu. Earlier research indicated that the critical point of coagulant concentration (CPCC) is a characteristic parameter of soy milk and could be used as an effective indicator of optimal coagulant concentration (OCC) for making filled tofu. The objective of this study was to investigate the possible correlations between CPCC and the characteristics of soy milk made from various soybean samples and the effect of soy milk cooking and dilution conditions on CPCC. CPCC was determined by a titration method. Calcium chloride and magnesium chloride were used as coagulants. Soy milk characteristics including solid, protein, phytate, pH, titratable acidity, mineral content, and 11S/7S protein and these characteristics as affected by heating rate, heating time, and sequence of dilution and heating were studied. The results showed that the CPCC was significantly (p < 0.05) positively correlated with phytate content (grams per gram of protein), pH, and 7S protein content but negatively correlated with protein content, 11S protein content, 11S/7S ratio, titratable acidity, and original calcium content. Within the same soybean material, more proteins required more coagulant, but higher protein concentration during cooking resulted in less coagulant required by each gram of protein during coagulation. The CPCC decreased with increasing soy milk heating time or decreasing heating rate. The sequence of heating and diluting for preparing soy milk also had an effect on CPCC.     

Effect of cultivar and processing method on the contents of polyphenols in table olives

Polyphenols were determined by HPLC in the juice and oil of packed table olives. The phenolic compositions of the two phases were very different, hydroxytyrosol and tyrosol being the main polyphenols in olive juice and tyrosol acetate, hydroxtyrosol acetate, hydroxytyrosol, tyrosol, and lignans (1-acetoxypinoresinol and pinoresinol) in oil. The type of processing had a marked influence on the concentration of polyphenols in olive juice and little on the content in oil. The analyses carried out on 48 samples showed that turning color olives in brine had the highest concentration in polyphenols ( approximately 1200 mg/kg), whereas oxidized olives had the lowest ( approximately 200 mg/kg). Among olive cultivars, Manzanilla had a higher concentration than Hojiblanca and Gordal. The type of olive presentation also influenced the concentration of polyphenols in olives, decreasing in the order plain > pitted > stuffed. The results obtained in this work indicate that table olives can be considered a good source of phenolic antioxidants, although their concentration depends on olive cultivar and processing method.     

Effect of nutrient compositions in peat hydrolysate on protein and biomass yields of Candida tropicalis

Summary Research was conducted to study the effect of nutrient compositions, at different levels, added in peat hydrolysates on biomass yields and protein of Candida tropicalis. Samples of Minnesota sphagnum peat were hydrolyzed by boiling at 100°C with 1-1 H₂SO₄ solutions to produce peat hydrolysates which can support the growth of yeast. Peat hydrolysates were adjusted to pH 5.5 and mixed with mineral nutrients (NH₄NO₃, NaH₂PO₄ + Na₂HPO₄, KCl, and MgSO₄) and glucose. Among the single nutrients tested, glucose produced the most significant enhancement of biomass yields, followed by NH₄NO₃, NaH₂PO₄ + Na₂HPO₄, KCl, and MgSO₄. NH₄NO₃ was found to be the most important single nutrient affecting protein accumulation in yeast cells, followed by glucose > NaH₂PO₄ + Na₂HPO₄ > KCl > MgSO₄. However, protein and biomass production was significantly (P 0.05) greater for combined nutrients than for any single-nutrient enrichment. The level of residual reducing sugars in peat hydrolysate was inversely proportional to cell counts and optical densities. Addition of high concentrations of nutrients delayed the time of reaching to stationary phase in optical density, cell counts, and pH of yeast cultures. In general, as nutrients were increased, significant (P 0.05) increases in productivity and cell density were observed. However, specific growth rate decreased with increasing nutrient concentrations. It was concluded that nutrient amendments containing supplementary sources of C/N/P/K/S = 400:36:3.3:3.8:1 are most suitable for biomass production and the biosynthesis of protein by C. tropicalis.     

Assessment of soy genotype and processing method on quality of soybean tofu

Protein quality in six soybean varieties, based on subunit composition of their protein, was correlated with quality of the produced tofu. Also, protein changes due to a pilot plant processing method involving high temperature/pressure and commercial rennet as coagulant were assessed. In each soybean variety, glycinin (11S) and β-conglycinin (7S) as well as 11S/7S ratio significantly changed from beans to tofu. Between varieties, the 11S/7S protein ratio in seed indicated genotypic influence on tofu yield and gel hardness (r = 0.91 and r = 0.99, respectively; p < 0.05). Also, the 11S/7S ratio correlated with soymilk pH (r = 0.89, p < 0.05), leading to a relationship between soymilk pH with protein recovery and yield of tofu (r = 0.94 and r = 0.91, respectively; p < 0.05). The soybean β'-subunit of 7S protein negatively influenced tofu hardness (r = -0.91, p < 0.05). Seed protein composition and proportion of 7S protein subunits under the applied production method had an important role in defining tofu quality.     

Effect of soil properties and environmental factors on chemical compositions of forest soils in the Russian Far East

Purpose

Forest ecosystem acts as a significant sink and source of elements; however, the dynamics of trace elements (TEs) in soils of boreal zone are still poorly characterized. Data on relationships of TEs, major elements (MEs), soil properties, and parent rock geochemistry in boreal forest of Northeast Asia are scarce. Therefore, the objectives of this study were to evaluate the origination of TEs in forest soils and identify soil properties and ecosystem processes controlling accumulation and profile distribution of TEs.

Materials and methods

Dystric Cambisols and underlying parent rocks have been sampled within hilly landscape covered by Gmelin larch (Larix gmelinii (Rupr.) Rupr.) forests in Amur region (Russia). This paper considers 10-selected soil characteristics, total concentrations of 19 TEs, and 10 MEs measured by ICP-MS and RFA analysis. Factor analysis has been employed to highlight underlying relationships hidden in a complex data of element concentration and soil characteristics. Origination of TEs was assessed by using an enrichment factor (EF) considering concentration of TEs in soil in comparison to underlying parent rocks using Ti as a reference element.

Results and discussion

A group of biophile Zn, Mo, Sn, and Pb were enriched in the upper soil horizon, and depleted in mineral compared to parent rocks. Beryllium, Sc, Cr, Cu, Ga, Ge, Ta, Th, and U were depleted in both horizons. Ni and Cs show highest enrichment in both studied soil horizons. Frequently occurring forest fires affect soil characteristics and TEs dynamic only in the upper part of soil profile. Factor analysis revealed potential effect of exchangeable Na and soil pH on accumulation of the elements in the upper horizon, as a result of ash deposition by fire.

Conclusions

The studied TEs primarily originate from underlying parent rocks. Accumulation versus leaching of TEs in Dystric Cambisols might be element specific and affected by fire-derived ash. Our work shows that the upper horizon of forest soils could act as a significant sink of group of TEs. Therefore, long-term observations of TEs dynamic in soil profiles are needed to elucidate biogeochemical cycles in frequently burned forests of Northeast Asia. The present study for the first time has established an important wide data set of TEs concentration in Dystric Cambisols of natural boreal forests in the Russian Far East.

     

Effect of processing and storage time on the contents of organosulfur compounds in pickled blanched garlic

The influence of processing, with and without fermentation, on the contents of organosulfur compounds, namely, γ-glutamyl peptides, S-alk(en)yl-L-cysteine sulfoxides (ACSOs), and S-allyl-L-cysteine (SAC), in pickled blanched garlic was evaluated. For each processing type, the effect of the preservation method and storage time was also analyzed. Blanching in hot water (90 °C for 5 min) hardly affected the individual organosulfur compound content. The fermentation and packing steps negatively affected the levels of all compounds except for SAC. The content of this compound increased during storage at room temperature whereas γ-glutamyl peptides and ACSOs were degraded to various extents. The pasteurization treatment itself had no significant effect on the concentrations of organosulfur compounds. Use of the corresponding fermentation brine in the case of the fermented product in conjunction with refrigerated storage was found to be the best method to preserve the levels of organosulfur compounds in pickled garlic stored for up to one year.     

Heat and pH effects on the conjugated forms of genistin and daidzin isoflavones

Isoflavones occur primarily as glycosides (namely, malonyl-, acetyl-, and non-conjugated beta-glycosides) and a small percentage as the bioactive aglycon. The different chemical structures of isoflavones can dictate their stability during processing. Therefore, our objective was to determine the effects of pH and thermal treatments on conjugated isoflavones with regard to interconversions and loss. Conjugated daidzin and genistin were heated at 25, 80, and 100 degrees C under neutral, acidic, and basic conditions. Changes in isoflavone derivatives were monitored using high-performance liquid chromatography. Along with interconversions, considerable loss in total known isoflavone derivatives was noted for each isoflavone, especially under elevated pH and temperature. The malonylglycosides showed more stability than acetylglycosides, especially under acidic conditions. Overall, loss in isoflavone derivatives was significantly higher for daidzin than for genistin glycoside forms. Our results highlighted the significance of chemical structure with regard to stability, which is a key factor in determining soy processing conditions.     

Processing effect on soybean storage proteins and their relationship with tofu quality

Tofu was prepared from 13 soybean varieties according to three different methods (bench, pilot, and production methods). Different soybean varieties showed significant differences in storage protein composition (glycinin and beta-conglycinin). The beta-conglycinin (7S) and glycinin (11S) contents were 7.3-9.9 and 14.1-22.9% on the dry matter basis, respectively. The 11S/7S protein ratio varied from 1.64 to 2.51 among the varieties. Glycinin content and 11S/7S protein ratio of the 13 varieties did not change significantly from soy milk to tofu for the production and pilot methods. Soybean 11S/7S protein ratio positively correlated with the 11S/7S ratio of soy milk and tofu (0.57 < or = r < or = 0.83, p < or = 0.01). The correlation coefficient depended on the processing method. Processing method affected 7S and 11S protein contents of tofu and their contribution to tofu hardness, yield, and sensory quality. This may explain in part the contradictory findings of the relationships between storage proteins and tofu quality because processing methods differed in various studies.     

Comparative studies on some quality attributes of firm tofu sterilized with traditional and autoclaving methods

An innovative retort cooking method was developed for firm tofu sterilization to replace the traditional hydrogen peroxide treatment. The caramelized firm tofu was sterilized by autoclaving at 105 degrees C for 20 min, which led to a 3 log cycle reduction of total plate count. Shelf life of the processed firm tofu was extended at least 3 months. As compared with chemical treatment, thermal treatment degraded total and individual isoflavones to a lesser extent, and only minor changes were observed. The percent DPPH free radical scavenging capacity of autoclaved firm tofu was significantly higher than that of the hydrogen peroxide treated samples. Even after prolonged heat treatment, the three-dimensional network structure of the autoclaved firm tofu did not change significantly. Texture profile analysis and sensory evaluation confirmed autoclaved firm tofu to be acceptable.     

Effect of the conservation procedure on the contents of phenolic compounds and organic acids in chanterelle (Cantharellus cibarius) mushroom

To check the influence of the conservation procedure in the chemical composition of chanterelle mushroom, phenolic compounds and organic acids of samples preserved under four different conditions (drying, freezing, conservation in olive oil and in vinegar) were determined. Phenolics and organic acids were analyzed by HPLC-DAD and HPLC-UV, respectively. The results showed that chanterelle is characterized by the presence of six phenolic compounds (3-, 4-, and 5-O-caffeoylquinic acid, caffeic acid, p-coumaric acid, and rutin) and five organic acids (citric, ascorbic, malic, shikimic, and fumaric acids). Samples preserved in olive oil also exhibited hydroxytyrosol, tyrosol, luteolin, and apigenin, whereas conservation in vinegar led to the detection of hydroxytyrosol, tyrosol, and tartaric acid in the analyzed samples. The conservation procedures to which chanterelle samples were subjected seem to affect the qualitative and quantitative phenolics and organic acids profiles.     

MALDI-TOF MS analysis of isoflavones in soy products

Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) is a new technique having a number of advantages for food analysis. This study is the first to demonstrate the use of MALDI-TOF MS to identify isoflavones in soy samples. 2',4',6'-Trihydroxyacetophenone (THAP) and 2,5-dihydroxybenzoic acid (DHB) were both good matrices for isoflavones, but DHB was chosen as the best because it worked well for sample extracts, with good spot-to-spot repeatability. Isoflavones were predominantly ionized in a protonated form with a very small amount of sodium or potassium adduct ions. Fragmentation occurred only through loss of glycosidic residues. Daidzin showed more than twice the response of genistin using MALDI-TOF MS. A simple solid phase extraction of isoflavones from soy samples was developed for MALDI-TOF MS analysis. MALDI-TOF MS can provide an isoflavone profile in 2 min and serves as a powerful tool to identify and study processing changes of isoflavones in soy products.     

Effect of the pH of heating on the qualitative and quantitative compositions of the sera of reconstituted skim milks and on the mechanisms of formation of soluble aggregates

The effect of the pH of heating (6.3-7.3) on the composition of sera in reconstituted skimmed milks was investigated. A combination of SDS-PAGE analysis and size exclusion chromatography (SEC) combined with an original approach to the analysis of the SEC profiles was performed. The composition of the sera varied greatly when the pH of heating was adjusted below and above the natural pH of milk. The formation, composition, and concentration of heat-induced soluble complexes depended on the combination of the effect of adjusting the pH of the milk and the heat treatment. Two types of mechanism for the formation of soluble aggregates appeared to exist, depending on the pH of the milk. The first type results from the formation of WP/kappa-casein aggregates at the surface of the micelle, and these were detached partially into the serum in larger amount as the pH increased up to 6.7, where it reaches a maximum. The second type of complexes, whose amount increased as the pH of heating increased from 6.7 to 7.3, may be formed between caseins (kappa- but also perhaps some alpha(s)-casein) and aggregated WP resulting in complexes that are smaller in size and with a higher kappa-casein/whey protein ratio than the first type.     

氮素施用比例对双季超级稻产量和氮素吸收、利用的影响

以超级早、晚稻品种淦鑫203和淦鑫688为材料,研究了氮素基蘖肥:穗肥的施用比例对产量及氮肥利用率的影响.结果表明,在早稻180 kg/hm2和晚稻232.5 kg/hm2的施氮水平下,早稻在N(8∶2)和N(7∶3)、晚稻在N(6∶4)时的生物产量、稻谷产量、总吸氮量、氮肥利用率最高.     

Changes in the profile of genistein, daidzein, and their conjugates during thermal processing of tofu.

Profiles of genistein, daidzein, genistin, daidzin, and their acetyl- and malonyl-beta-glycosides were determined in tofu as affected by temperature and time. Tofu was heated in water at 80, 90, and 100 degrees C for 0 (control), 10, 20, 30, and 40 min, and the contents of the isoflavones of interest were quantified using reversed-phase HPLC. Total isoflavone content decreased most likely due to leaching of isoflavones into the water. Because the content of the isoflavones of the genistein series was little affected by the treatments, the decrease in the total isoflavone content was almost exclusively due to a decrease of the daidzein series. Changes in the profile of the daidzein series suggest little decarboxylation of the malonylglycoside to the acetylglycoside, but considerable de-esterification of the malonyl- and acetylglycoside to the beta-glucoside. Strongly temperature dependent decreases of the aglycon suggest possible thermal degradation of daidzein in addition to losses due to leaching.     

Effect of pH,and phosphorus and organic matter contents on zinc availability and distribution in two Zimbabwean soils

Abstract

Laboratory studies to assess the effects of pH, and phosphorus (P) and organic matter contents on zinc (Zn) distribution in various soil fractions were conducted. Soils were incubated with different levels of lime, P fertilization, and two types of added organic materials. Phosphorus and pH were found to influence Zn distribution in the different soil fractions. Increase in pH and P decreased available and organic Zn and increased unavailable forms. Where fresh Zn was applied, a greater proportion of Zn was retained in the available and organically‐bound Zn forms. Application of maize stover and cow manure had a temporal effect of reducing available zinc in both the Chiota and Gwebi soils. The organic Zn and other unavailable forms of Zn increased showing that Zn was being immobilised. The immobilization was a relatively rapid process occurring in the first two weeks. The release of Zn which had been immobilised increased with time of incubation.