Can giant clam (Tridacna squamosa) populations be restored on Singapore's heavily impacted coral reefs?

• 1. Giant clams have been a sustainable resource for millennia, but unregulated harvesting has led to local extinctions within the Indo‐Pacific region. Giant clam mariculture can produce large numbers of juveniles for restocking wild populations where natural recruitment is low or absent.
• 2. Singapore is surrounded by more than 60 small islands, many with fringing reefs. These reefs, however, experience increased turbidity and sedimentation resulting from massive coastal development projects and regular dredging of shipping lanes.
• 3. Seven reefs off Singapore's southern islands were surveyed (9670 m²) for giant clams. Also, an experiment was conducted to determine the growth of Tridacna squamosa reared in aquaria under three light treatments: ～50% ambient photosynthetically active radiation (PAR); ～25% ambient PAR; and ～12% ambient PAR. Finally, 144 clams (T. squamosa) were transplanted to four reefs around Singapore to study survival and growth in a heavily impacted environment.
• 4. A total of 23 adult clams from three species were found during the survey, representing a mean density of 0.24 per 100 m². Most clams were found at Raffles Lighthouse, Singapore's ‘best’ reef. No juvenile clams were encountered. In the aquarium experiment, clam growth was significantly different among the three light treatments, with growth greatest in the ～50% ambient PAR treatment. Of the 144 transplanted clams, 116 (80.6%) were recovered after 7 months. All specimens had increased in size, with growth rates among reefs ranging from 3.3 mm month^?1 (SD=1.3 mm) to 4.8 mm month^?1 (SD=1.6 mm).
• 5. Results suggest that, despite high levels of sedimentation and turbidity on Singapore's reefs, giant clams can survive and grow well. Restocking efforts using maricultured clams may be effective in enhancing the dwindling local populations. It is not clear, however, whether a self‐sustaining community can be established as high sedimentation may hinder larval settlement and survival.

Copyright © 2007 John Wiley & Sons, Ltd.     

Evidence of the glycation and denaturation of LTP1 during the malting and brewing process

The influence of malting and brewing processes on the chemical and structural modifications occurring on LTP1 was investigated by mass spectrometry and circular dichroism. Proteins were first purified from malt, and samples were collected at various steps of beer processing performed on two barley cultivars. The levels of LTP1 found in malt were not significantly different from the amounts in barley seed. However, in malt, both LTP1b, a post-translational form of LTP1, and a third isoform named LTP1c were isolated. Moreover, both of these proteins were found to be heterogeneously glycated but still exhibited an alpha-helix structure. Both glycated LTP1 and LTP1b were recovered during mashing. It was also shown that glycated LTP1 was unfolded during heat treatment of wort boiling, which is in agreement with the denatured form previously isolated from beer.     

Effects of endogenous flour lipids on the quality of semisweet biscuits

Fractionation and reconstitution techniques were used to study the contribution of endogenous flour lipids to the quality of semisweet (Rich Tea-type) biscuits. Biscuit flour was defatted with chloroform and baked with bakery fat but without endogenous lipid addition. Semisweet biscuits baked from defatted flour were flatter, denser, and harder and showed collapse of gas cells during baking when compared with control biscuits. Defatted flour semisweet doughs exhibited a different rheological behavior from the control samples showing higher storage and loss moduli (G' and G' ' values), that is, high viscoelasticity. Functionality was restored when total nonstarch flour lipids were added back to defatted flour. Both the polar and nonpolar lipid fractions had positive effects in restoring flour quality, but the polar lipid fraction was of greatest benefit. Both fractions were needed for complete restoration of both biscuit quality and dough rheological characteristics.