Quality evaluation of frozen surimi by using pH stat for ATPase assay

To evaluate the quality of frozen surimi, the ATPase assay system was applied to pH stat. Surimi homogenate was prepared without washing procedures as a material for the measurement. Among the possible compounds frozen surimi contains, Mg ion slightly inhibited Ca-ATPase activity, while sugars or polyphosphate did not. Thus, the surimi homogenate was directly used for ATPase assay. The quality of surimi samples with various commercial grades were analyzed by measuring Ca-ATPase activity and protein content to obtain ATPase total activity. SA grade surimi showed high total activity, and was clearly distinguished from the second grade ones by the total Ca-ATPase activity. The specific Ca-ATPase activity contributed to the total activity more than the protein content. These results demonstrated that employment of surimi homogenate and the pH stat method made the total activity measurement of surimi easy and rapid.     

Piezoelectric effect of cyanoethylated hydroxyethylcellulose

The piezoelectricity of cyanoethylated hydroxyethylcellulose was investigated. Elastic, piezoelectric, and dielectric relaxations were observed at –80° to –60°C and 0° to 20°C at a frequency of 10Hz. The activation energy is about 9–15 kcal/mol in the low temperature region and about 30–45 kcal/mol at room temperature. These relaxations in the low temperature region may be caused by the motion of the cyanoethyl group and those at room temperature mostly by the motions of the main chain. Cyanoethylated hydroxyethylcellulose has a high piezoelectric strain constant (d ₂₅), which is the largest value among the cellulose derivatives and is almost the same as the value for polyvinylidene fluoride. The electromechanical coupling factor for cyanoethylated hydroxyethylcellulose was small.     

Occurrence and characterization of tomato spotted wilt orthotospovirus isolated from cucumber

European Journal of Plant Pathology - Diseases associated with tomato spotted wilt orthotospovirus (TSWV) are a serious threat to vegetable production worldwide. In 2019, leaf necrosis disease was...