Soy protein hydrolyzate (SPH) was investigated to identify the phenolic compounds responsible for antioxidant activity. Three isoflavones-genistein, daidzein, and glycitein-were found in SPH. These are the same isoflavones that have been identified in raw soybeans. No isoflavone glycosides were found in SPH. The phenolic acids found in SPH were caffeic, feruhc, pcoumaric, syringic, vanillic, gentisic, and p-hydroxybenzoic acids. The compounds were identified by TLC, GLC and UV spectra. The isoflavones were confumed by their mass spectra.
ExceRent retention of fresh flavor quality in a series of freezdried foods of plantand animal origin was achieved in "zero" oxygen headspace, using an atmosphere of 5% hydrogen in nitrogen with a pa//odium catalyst. Freeze-dried, precooked carrots, sweet potatoes, green beans, peas, spinach, white potatoes, peaches, apricots, chicken, pork, beef, beef stew, chicken stew and shrimp were investigated for oxygen uptake, flavor quality and some for consumer acceptability.The rate of oxygen uptake during storage was greater in the animal products than in the plant products studied. For oxygen-sensitive products such as carrots and sweet potatoes, loss of quality was observed in packs with headspace containing as little as OS% oxygen within I month at 100°F refLected in the lower scores given by a technological panel. A flavor profile panel reported that a// the foods packed with 5% hydrogen in nitrogen with palladium catalyst had aroma and Havor amplitudes after storage at 100°F for 6 months comparab/e to the original products. Randomly selected untrained consumer test panels preferred the foods packed in "zero" oxygen to those in 2% oxygen after brief storage at JOo"F. This preference persisted throughout the test year.
L-IVa, 1.69 g., was converted into L-VIIIa by the same procedure used above for the corresponding DL-compound. The crude L-VIIIa was recrystallized from ligroin, b.p. 85-100°, to give 0.73 g. (43%) of L-VIIIa, m.p. 115-117°, [a]isD -157 ± 2°( c 2% in chloroform).
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