Texture profile analysis (TPA) and shear force of restructured beef products with one of five binders {isolated soy protein, sodium caseinate, waxy modifled corn starch, carrageenan, and oat flour) were analyzed at 35, 45, 55 and 65C. Hardness, cohesiveness, springiness, gumminess, and chewiness were significantly affected @ < 0.05) by binders, temperatures and their interactions. Hardness and gumminess showed no significant @ < 0.05) differences among binders and temperatures below 45C, but each increased between 45 -65C. Isolated soy protein gave the highest hardness and gumminess values: oat flour, the lowest at 55 and 65C. Except for oat flour, cohesiveness, springiness and chewiness decreased from the raw state until 45C, and then increased. Oat flour gave the highest values for cohesiveness, springiness and chewiness < 45C; the lowest at 55 and 65C. Oat flour gave the lowest shear force (N) values at 55 and 65C. Conclusions were reached that the influence of these binders on the textural parameters of restructured beef products was temperature-dependent.
The purpose of this experiment was to evaluate
the effects of extrusion on antioxidant abilities of the
extrudates of corn fortified with various (Chinese) yams.
The flours from three yam varieties were used, including
Dioscorea alata L. var. Tai-nung No.1 (TN1), D. alata L.
var. Ta-shan (TS), and Dioscorea doryophora var. Hang-chun
(HC). One commercial yam flour (TJ) was also used. Six
antioxidant assays were conducted, such as 1,1-diphenyl-2-
picryl-hydrazyl (DPPH) free radical scavenging effect, oxygen
radical absorbance capacity (ORAC) assay, ferrous ion
chelating (FIC) ability, 2,2-azino-bis-(3-ethylbenzothiazoline-
6-sulphonic acid) (ABTS) free radical scavenging activity,
superoxide radical scavenging (SORS) assay, and thiobarbituric
acid reactive substances (TBARS) assay. The influences of
extrusion on the antioxidant activities of corn were determinedly
different in different assays, showing a dramatic
increase of ABTS value but significant reductions of SORS
and TBARS values. The effects of extrusion on antioxidant
activities of corn–yam mixtures varied with yams in different
assays. Overall, extrusion processing increased the TBARS
inhibition ability for all yams and generally had no negative
impact on DPPH, ORAC, FIC, and ABTS antioxidant
abilities for most yams in corn–yam extrudates. The involvement
of the addition of yam to the antioxidant activities of
corn–yam extrudates during extrusion could be suggested
through two different possible approaches, the effects of
extrusion on the antioxidant activities of yams (susceptible,
resistant, or improved), and the effects of added yams on the
antioxidant activities of corn during extrusion
Thermal properties and components of restructured beef products formulated with five binders (0.5-5.0%) were determined after heating to 35, 45, 55, or 65°C. Binders were: isolated soy protein, sodium caseinate, waxy modified corn starch, carrageenan, and oat flour. Water losses were greater when no binders were used until 65°C was attained. Density was influenced by both temperature and binder; specific heat was influenced by temperature; and thermal conductivity and thermal diffusivity were influenced by binder. All thermal properties correlated with water and/or protein contents of restructured beef products.
Previously, we showed improved shelf life for agrobacterial isopentenyltransferase (ipt) transgenic broccoli (Brassica oleracea var. italica), with yield comparable to commercial varieties, because of the protection mechanism offered by molecular chaperones and stress-related proteins. Here, we used proximate analysis to examine macronutrients, chemical and mineral constituents as well as anti-nutrient and protein changes of ipt-transgenic broccoli and corresponding controls. We also preliminarily assessed safety in mice. Most aspects were comparable between ipt-transgenic broccoli and controls, except for a significant increase in carbohydrate level and a decrease in magnesium content in ipt-transgenic lines 101, 102 and 103, as compared with non-transgenic controls. In addition, the anti-nutrient glucosinolate content was increased and crude fat content decreased in inbred control 104 and transgenic lines as compared with the parental control, “Green King”. Gel-based proteomics detected more than 50 protein spots specifically found in ipt-transgenic broccoli at harvest and after cooking; one-third of these proteins showed homology to potential allergens that also play an important role in plant defense against stresses and senescence. Mice fed levels of ipt-transgenic broccoli mimicking the 120 g/day of broccoli eaten by a 60-kg human adult showed normal growth and immune function. In conclusion, the compositional and proteomic changes attributed to the transgenic ipt gene did not affect the growth and immune response of mice under the feeding regimes examined.
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