Fresh Emulsion Research Articles

Emulsion stabilization by ionic and covalent complexes of β-lactoglobulin with polysaccharides

The influence of protein—polysaccharide interactions on the surface and emulsifying properties of β-lactoglobulin at pH 7 has been investigated for systems containing the non-ionic polysaccharide dextran, and the anionic polysaccharides dextran sulphate and propylene glycol alginate (PGA). Tension measurements at the n-hexadecane—water interface are indicative of complex formation with dextran sulphate or PGA, but not with dextran. Emulsions made with simple 1:1 mixtures of protein + polysaccharide (0.5 wt% protein, 10 wt% n-hexadecane) give poorer stability than with protein alone under similar conditions. The presence of unadsorbed polysaccharide gives rapid serum separation due to depletion flocculation. Of the three polysaccharides, PGA gives the largest droplets in the fresh emulsion, but the best stability with respect to coalescence; this is consistent with the formation of a weak protein—PGA complex at the oil—water interface. An attempt has been made to produce strong complexes of β-lactoglobulin with each of the polysaccharides by dry-heating the mixtures at 60°C for up to 3 weeks. This treatment yields a β-lactoglobulin-dextran hybrid which is believed to contain a covalent Maillard-type linkage between the two biopolymers, and which gives emulsions with excellent stability with respect to creaming, coalescence and serum separation. A β-lactoglobulin—dextran sulphate composite produced by the same dry-heating treatment shows little evidence for Maillard-type browning and has poor emulsifying properties. Dry-heating of a mixture of β-lactoglobulin and PGA gives a complex that confers emulsion stability which is at least as good as that for the β-lactoglobulin-dextran hybrid. These results show that protein—polysaccharide emulsifiers with good solubility and excellent emulsion stabilizing properties at pH 7 can be made with food-grade ingredients without the use of chemicals.

Emulsification of Chicken Frankfurters Manufactured by Different Production Systems

Mechanically deboned poultry meat (MDPM) from broiler necks and backs was used for manufacturing frankfurters in order to examine the effect of six production systems on the extent of emulsification during processing and palatability of the finished products. Three of the production systems did not incorporate a further emulsification process following deboning, whereas the other three systems provided for further emulsification. Each fresh emulsion was sampled for microscopic examination and the finished products were evaluated for texture, tenderness, juiciness, flavor, and overall satisfaction by an experienced taste panel. Photomicrographs provide evidence suggesting that those products manufactured under the three systems lacking an additional emulsification step did not develop satisfactory emulsions. Fat particles tended to be large and poorly dispersed. On the other hand, those systems incorporating additional emulsification resulted in emulsions with generally smaller fat globules well dispersed in the mixture. Flavor was determined to be similar among the test groups by the taste panel, but texture, tenderness, juiciness, and overall satisfaction tended to be superior for those systems imcorporating additional emulsification. Fresh and frozen/thawed MDPM were evaluated as a starting raw ingredient in one production system, with no significant differences being noted between the two test groups either microscopically or by panel evaluation. Based upon this study, it appears further emulsification of MDPM is necessary to produce a satisfactory chicken frankfurter product.

A MECHANISM FOR NON-NEWTONIAN FLOW OF MILK IN A CAPILLARY

The apparent viscosity of human milk, fresh cow's milk, homogenized milk, skim milk and oleic acid emulsion have been determined in a Maron-Belner type low shear capillary viscometer using capillaries of different radii combined with a photomicroscope. Photomicrographs of the flowing fluids have been obtained and analyzed by a densitometer. Each suspension examined showed different apparent viscosities and the viscosities depended also on capillary radius. This capillary radius effect was traced to migration of milk fat droplets during flow through the capillary. By assuming that the wall layer is composed of double layers in a flowing liquid in a capillary tube this radius effect may be attributed to geometric hindrance of the capillary wall against the thermal motion of fat droplets near the wall, Values of the wall thickness were calculated.

The use of mechanically separated meats in fresh emulsion products. 2. microbiological and sensory evaluation

The use of mechanically separated meats in fresh emulsion products. 2. microbiological and sensory evaluation

The use of mechanically separated meats in fresh emulsion products i. chemical and nutritional evaluation

The use of mechanically separated meats in fresh emulsion products i. chemical and nutritional evaluation

Sorption of SO 2 by typical indoor surfaces including wool carpets, wallpaper and paint

The sorption of sulphur-35 labelled SO 2 by a number of samples of wool carpets and by wallpapers and painted surfaces was measured at a concentration of 100–200 μg m −3. The deposition velocities for carpets ranged from 0.02 to 0.07 cms −1 and were lower for carpets with an acid pH than for those which were either neutral or alkaline. The sorption of SO 2 appeared to be irreversible. Pre-exposing carpets to stable SO 2, equivalent to 27 yr at 30 μg m −3 (a typical indoor concentration) reduced the amount of 35SO 2 taken up in a subsequent exposure by a factor 3. Fresh emulsion paint had the highest deposition velocity (0.128) and vinyl wallpaper the lowest (0.007) of the other surfaces investigated There can be no doubt that the lower levels of SO 2 within buildings, compared with simultaneous measurements outside, are due to its sorption by furnishings. The most effective sorbing materials likely to be present are cellulose wallpapers, furnishing fabrics and wool carpets.

骨髄体外組織培養による好酸球に関する研究

By performing the bone-marrow tissue culture of normal person and patients with anchylostomiasis with addition of the filtrate from fresh emulsion of hookworms, the author obtained the following results:1. Bone-marrow tissue culture of normal person: Even when the bone marrow tissue is cultured in the serum of normal person with addition of the filtrate or emulsion of hookworms, eosinohils in the growth zone do not increase, but when the bone marrow is cultured in the serum of the anchylostomiasis with addition of the filtrate, eosinophilia is induced, and at the same time the wandering velocity of eosinophils is accelerated.2. Bone-marrow tissue culture of anchylostomiasis: In the bone marrow tissue culture with addition of the above mentioned filtrate irrespective of kind of serum used, eosinophils in the growth zone increase markedly in all (especially markedly in the case using patient's serum).From these, it is believed that the serum and bone marrow of the patient contain antibody to hookworm, and when bone marrow is cultured with addition of the filtrate of hookworm emulsion, eosinophilia and acceleration of motility of eosinophils are induced in all as the result of the antigen-antibody reaction. In other words, it seems that allergic reaction plays an important role in inducing eosinophilia of anchylostomiasis.

Secretory Canals of Rhus Diversiloba

1. The intercellular secretory canals of Rhus diversiloba T. and G. are found in the roots, stem, leaves, and fruit in the phloem of the primary vascular bundles. There are other secretory canals situated in the secondary bast of the stem. They are found also in the phloem of the mesocarp of the fruit and in the hypocotyl and cotyledons of the embryo. 2. Their formation may possibly be schizolysigenous. In the beginning they are clearly schizogenous. 3. There are no essential differences in the arrangement of the intercellular secretory reservoirs between the poisonous and non-poisonous Anacardiaceae. 4. From an anatomical standpoint there is no reason why the poisons of the Anacardiaceae should vary either in physiological action or in chemical composition. 5. The fresh sap emulsion is the only part of the plant capable of producing dermatitis. 6. Those portions of the plant that do not contain the resin ducts do not normally have this kind of toxic effect. 7. The non-toxic portions are the anthers, poll...

Complement Fixation in Pulmonary Tuberculosis

1. A fresh emulsion of tubercle bacilli in salt solution when used as the antigen will give about 90 % of positive results in cases of pulmonary tuberculosis, whilst in healthy persons the result is negative.2. In cases suspected of pulmonary tuberculosis, the results of this test conform closely to those given by a combination of the opsonic index test with injections of tuberculin, and so may be of value in diagnosis.3. Diseases other than tuberculosis have always been negative, but only a small number of such cases have been examined.4. An emulsion of tubercle bacilli when used as an antigen must be freshly prepared immediately before use, and should be made from a young subculture.5. Owing to the differences in complements, they should always be titrated in the presence of the antigen, and probably also in the presence of both antigen and normal serum.6. Exercise does not seem to affect the result of the reaction in any way, but a course of tuberculin treatment leads to an increase in the complement-fixing bodies of the serum in some cases.

STUDIES IN FERMENT ACTION

1. A single intravenous injection into dogs of a sufficient number of freshly washed typhoid bacteria produces the symptoms and pathology that characterize anaphylaxis in these animals. 2. These effects are not produced by the coagulable protein-free filtrate from a fresh emulsion, while a similar filtrate from an emulsion digested with leucoprotease is very potent, the toxic portion of the bacterial bodies being changed from a coagulable to a non-coagulable state. 3. The symptoms and pathology described are not specific, since they can be produced by substances other than typhoid toxins. 4. Digestion with leucoprotease furnishes a method of liberating toxic substances from typhoid bacteria resembling the processes of nature more closely than the methods heretofore used. 5. The toxic substances thus liberated are not destroyed by a heat and acid precipitation of the coagulable proteins, and are of the nature of primary proteoses.