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Job Characteristics As Related To Job Satisfaction Of University Foodservice Employees, Kelly M. Duke Dec 1987

Job Characteristics As Related To Job Satisfaction Of University Foodservice Employees, Kelly M. Duke

Masters Theses

The purpose of this study was to determine the relationship between job characteristics and job satisfaction of university foodservice employees. The relationship of demographic variables to job satisfaction was also explored. A three-part survey was developed including the 30-item Job Characteristics Inventory, six items related to job satisfaction and seven demographic items. Separate written questionnaires were administered to 32 supervisory and 147 non-supervisory employees of a large state university foodservice department. The response rate was 98 percent (n=32 supervisory; n=142 non-supervisory).

The reliability of the instruments using Cronbach's alpha was .88 for employees and .91 for supervisors ...


Betaine Transport Imparts Osmotolerance On A Strain Of Lactobacillus Acidophilus, Robert W. Hutkins, William L. Ellefson, Eva R. Kashket Oct 1987

Betaine Transport Imparts Osmotolerance On A Strain Of Lactobacillus Acidophilus, Robert W. Hutkins, William L. Ellefson, Eva R. Kashket

Faculty Publications in Food Science and Technology

Unlike most Lactobacilus acidophilus strains, a specific strain, L. acidophilus IF0 3532, was found to grow in rich medium containing 1 M sodium acetate, KCI, or NaCl. This strain could also grow with up to 1.8 M NaCl or 3 M nonelectrolytes (fructose, xylose, or sorbitol) added. Thus, this strain was tolerant to osmotic pressures up to 2.8 osM. A search for an intracellular solute which conferred osmoprotection led to the identification of glycine betaine (betaine). Betaine was accumulated to high concentrations in cells growing in MRS medium supplemented with 1 M KCI or NaCl. Uptake of [14 ...


Cottage Cheese From Ultrafiltered Skimmilk By Direct Acidification, Jorge Ricardo Ocampo-Garcia May 1987

Cottage Cheese From Ultrafiltered Skimmilk By Direct Acidification, Jorge Ricardo Ocampo-Garcia

All Graduate Theses and Dissertations

Pasteurized skimmilk at 4°C was acidified to pH 5.8 with 85.5% phosphoric acid (136g H3Po4;100 kg skimmilk), then warmed to 54°C and ultrafiltered to a protein concentration 9.1 ± 0.2%. The retentate was heated to 76.5°C for 16 s then cooled to 2°C. Phosphoric acid (85.5%) was added at a rate of 3.41g per kg retentate. The acidified retentate was slowly warmed to 29.5 °C (3°C/5 min) when the pH was checked. The pH at this point was no lower than 5.4. Heating was continued ...


Factors Affecting Growth Of Proteinase Positive And Proteinase Negative Streptococcus Cremoris Uc310 In Ultrafiltered Milk Retentate, Brent Karl Pope May 1987

Factors Affecting Growth Of Proteinase Positive And Proteinase Negative Streptococcus Cremoris Uc310 In Ultrafiltered Milk Retentate, Brent Karl Pope

All Graduate Theses and Dissertations

Whole milks were adjusted to pH 5.8, 6.2, or 6. 7 with HCl and batch pasteurized at 63°C for 30 min. Each was concentrated 5:1 (40% total solids) through a single tube polysulfone membrane Abcor ultrafiltration unit. Lactose (L), casein hydrolysate (CH), and one of two brands of yeast extract (YE1, YE2) were added into cooled retentates at 0.1, 0.3, 0.5, 0. 7 or 0.9% and equilibrated overnight at 4°C. Five percent proteinase positive (Prt+) Streptococcus cremoris UC 310+ (v/w) milk based culture was added. Unfortified retentate was also inoculated ...


Effects Of Sire, Ration, And Interaction Of Sire With Ration On Reproductive Performance Of Holstein Dairy Cows, Jen-Hon Justin Chen May 1987

Effects Of Sire, Ration, And Interaction Of Sire With Ration On Reproductive Performance Of Holstein Dairy Cows, Jen-Hon Justin Chen

All Graduate Theses and Dissertations

A study was conducted to analyze reproductive data gathered over a ten-year period at the Utah State University Dairy Farm. The study utilized 289 complete first lactations of Holstein cows, including 150 daughters of 10 sires in Trial I and 139 daughters of 8 sires in Trial II. One sire was used in both trials; this was sire 4 in Trial I and sire 18 in Trial II. The study measured ration, season, and sire effects and their interactions on the reproductive performances of dairy cows.

Reproductive traits analyzed were: days from calving to first estrus, days from calving to ...


Plasmid-Linked Maltose Utilization In Lactobacillus Spp. Isolated From Meat, Mei-Ling Liu May 1987

Plasmid-Linked Maltose Utilization In Lactobacillus Spp. Isolated From Meat, Mei-Ling Liu

All Graduate Theses and Dissertations

Five strains of Lactobacillus plantarum and four strains of Lactobacillus species isolated from fresh meat were examined for the presence of plasmid DNA. All strains examined contained between one and five plasmids ranging in molecular mass from 1.3 to 51.6 (Mdal). Plasmid-curing experiments suggest that maltose utilization is associated with a 51 Mdal plasmid in Lactobacillus sp. DB29 and 42 Mdal plasmids in Lactobacillus spp. DB27, DB28, DB31. Southern blot DNA-DNA hybridization showed homology between the maltose plasmid from Lactobacillus sp. DB29 and several plasmids from the other Lactobacillus spp.


Fluoride Content In Home-Canned Fruits In Utah, Sydney Ann Mcdonald May 1987

Fluoride Content In Home-Canned Fruits In Utah, Sydney Ann Mcdonald

All Graduate Theses and Dissertations

The purpose of this research was to determine whether or not canning fruit using fluoridated water made a difference in the fluoride contents of the juice and the pulp. Four cities in Utah were chosen. Two cities were fluoridated (Brigham City and Helper) and two cities were not fluoridated (North Ogden and Price). Three homes were chosen within each city, and three jars of canned fruit (one jar each of apricots, cherries, and peaches) were selected from each home. The fruit samples were freeze-dried, and then the fluoride was measured with a fluoride ion electrode. A difference was found in ...


The Effect Of Ultrafiltration On Protein Quality Of Skimmilk And Cottage Cheese, Rita Y. Y. Tung May 1987

The Effect Of Ultrafiltration On Protein Quality Of Skimmilk And Cottage Cheese, Rita Y. Y. Tung

All Graduate Theses and Dissertations

Protein quality in freeze-dried skimmilk (SM), regular cottage cheese (RCC), retentate (Ret) and cottage cheese made from ultrafiltrated skimmilk (UFCC) were evaluated by chemical (amino acid score) and biological methods. Biological evaluation was at 5, 8 and 11% protein level in growing rats by measuring biological value (BV), net protein utilization (NPU) and nitrogen efficiency for growth (NEG) over a 14-day period. A 28-day protein efficiency ratio (PER) was determined on the same products at 10% protein level. Effects of added lactose on PER of retentate, regular and UFCC were also evaluated. The most limiting amino acids were cystine + methionine ...


Effect Of Proteolytic Enzymes On Transfection And Transformation Of Streptococcus Lactis Protoplasts And Transformation Of Streptococcus Cremoris, Steven A. Woskow May 1987

Effect Of Proteolytic Enzymes On Transfection And Transformation Of Streptococcus Lactis Protoplasts And Transformation Of Streptococcus Cremoris, Steven A. Woskow

All Graduate Theses and Dissertations

The effect of proteolytic enzymes on the transformation and transfection of Streptococcus lactis LM2301 protoplasts was examined in an attempt to eliminate the variability observed. By using both chymotrypsin and mutanolysin to form protoplasts followed by spread plating, consistent frequencies of 104 to 105 transformants per μg of pGB301 DNA, and 105 transfectants per μg of c2 bacteriophage DNA where achieved. Optimum transformation and transfection frequencies were obtained when 16 h cultures were treated simultaneously with 25 U/ml mutanolysin and 1.25 U/ml chymotrypsin for 15 min. Trypsin and pronase in conjunction with mutanolysin also increased transformation frequencies ...


Use Of Acorns For Food In California: Past, Present, Future, David A. Bainbridge Jan 1987

Use Of Acorns For Food In California: Past, Present, Future, David A. Bainbridge

David A Bainbridge

Acorns are a neglected food for people, livestock, domestic fowl, and wildlife in California. Acorns are easy to collect, store, and process. In addition to the nutritious nut and meal, acorns yield an oil comparable in quality and flavor with olive oil. The existing acorn market could be greatly expanded and provide new income for rural people. A serious effort to identify and propagate the best oak acorn cultivars for these products is long overdue. It is particularly appropriate for this research to be done in California, which once had an acorn based economy.


Fast-Food Franchises: An Alternative Menu For Hotel/Casinos, Larry D. Strate, Francis X. Brown Jan 1987

Fast-Food Franchises: An Alternative Menu For Hotel/Casinos, Larry D. Strate, Francis X. Brown

Hospitality Review

In their discussion - Fast-Food Franchises: An Alternative Menu for Hotel/Casinos - by Skip Swerdlow, Assistant Professor of Finance, Larry Strate, Assistant Professor of Business Law, and Francis X. Brown, Assistant Professor of Hotel Administration at the University of Nevada, Las Vegas, their preview reads: Hotel/casino food service operations are adding some non-traditional fare to their daily offerings in the form of fast-food franchises. The authors review aspects of franchising and cite some new Las Vegas food ideas.”

The authors offer that the statewide food and beverage figures, according to the Nevada Gaming Abstract of 1985, exceeded $1.24 billion ...


Menu Analysis: Review And Evaluation, Lendal H. Kotschevar Jan 1987

Menu Analysis: Review And Evaluation, Lendal H. Kotschevar

Hospitality Review

In the article - Menu Analysis: Review and Evaluation - by Lendal H. Kotschevar, Distinguished Professor School of Hospitality Management, Florida International University, Kotschevar’s initial statement reads: “Various methods are used to evaluate menus. Some have quite different approaches and give different information. Even those using quite similar methods vary in the information they give. The author attempts to describe the most frequently used methods and to indicate their value. A correlation calculation is made to see how well certain of these methods agree in the information they give.”

There is more than one way to look at the word menu ...


The Effectiveness Of Lime-Based Amendments And Bauxite Residues At Removing Phosphorus From Piggery Effluent, D. M. Weaver, G. S. P. Ritchie Jan 1987

The Effectiveness Of Lime-Based Amendments And Bauxite Residues At Removing Phosphorus From Piggery Effluent, D. M. Weaver, G. S. P. Ritchie

Food Science and Nutrition

Piggery effluent may contribute to the eutrophication of waterways, if it is not treated before disposal, because of high levels of phosphorus. Limes and red muds (a residue from bauxite refining) were used to remove phosphorus from piggery effluent (41 mg litre-1 total P). Lime-based amendments were more effective than the red muds at removing phosphorus when compared at the same liquid: solid ratios. Based on laboratory data, the cost of treating effluent increased rapidly as the final required phosphorus concentration decreased to less than 4 mg litre-1. Kiln dust was the cheapest amendment tested down to 2 ...


Food Quality And Energy Usage In Foodservice Systems: Convective Thermal Processing Of Turkey Rolls, M. E. Matthews, M. E. Zabik, R. B. Maxcy Jan 1987

Food Quality And Energy Usage In Foodservice Systems: Convective Thermal Processing Of Turkey Rolls, M. E. Matthews, M. E. Zabik, R. B. Maxcy

Faculty Publications in Food Science and Technology

This study evaluated sensory and nutritional qualities, microbioloqical and chemical safety of turkey rolls and enerqy use durinq convective thermal processing. Turkey rolls were heat processed in home or institutional convection ovens to an internal temperature of 77 to 80°C in the geometric center of the roll. Treatment combinations included three heat-processing temperatures (105, 135, and 165°C) and two holding treatments (not chilled and chilled for 24 hr) and three hot-holding times (0, 60 and 120 min). Sensory studies of white turkey meat roasted at 165°C and reheated showed that juiciness decreased significantly (p<0.05), compared to roasting at 105 or 135°C without reheating. Juiciness was also decreased significantly (p<0.05) as hot-holding progressed (0 to 120 min).


An Ultrastructural Study Of The Localization Of Lipoxygenase By Immunogold Labelling And Mobilization Of Food Reserves In Soybean Seeds And Seedlings , Youngsun Song Jan 1987

An Ultrastructural Study Of The Localization Of Lipoxygenase By Immunogold Labelling And Mobilization Of Food Reserves In Soybean Seeds And Seedlings , Youngsun Song

Retrospective Theses and Dissertations

The mobilization of food reserves and the subcellur localization of lipoxygenase-1 and -2 were studied in the cotyledons of germinating soybean seeds (Glycine max (L.) variety AmSoy and A(,5)) and seedlings. When germination begins, the cotyledon tissues are packed with protein and lipid bodies. Mobilization of these reserves started in the epidermis and vascular bundles. After three days of germination, significant reductions of protein and lipid bodies were observed; concurrently the number of starch grains, glyoxysomes, and mitochondria were increased. These structural changes will be discussed with reference to the metabolism of the cotyledons;Density gradient fractionation and immunogold ...


The Effects Of Phosphate Blends On The Microbiology Of A Cooked Meat System , John Allen Marcy Jan 1987

The Effects Of Phosphate Blends On The Microbiology Of A Cooked Meat System , John Allen Marcy

Retrospective Theses and Dissertations

Tetrasodium pyrophosphate and sodium acid pyrophosphate were examined first separately or in combinations at a level of 0.4% of meat weight. Sodium acid pyrophosphate inhibited streptococci during storage of the cooked, vacuum-packaged sausage for 48 hours at 20-22(DEGREES)C, whereas tetrasodium pyrophosphate did not. Neither phosphate had a significant antimicrobial effect during 21 days of refrigerated storage at 5(DEGREES)C;Combinations of sodium acid pyrophosphate and trisodium pyrophosphate, a pH-neutral pyrophosphate, were used in a second study in cooked pork sausage also at a level of 0.4% of meat weight. Sausages without phosphate had lower bacterial ...


Effect Of Isolated Soy Protein And Canning On Physical, Chemical, Microbiological And Sensory Properties Of Extended Cured Beef , Arno Enrique Sandoval Jan 1987

Effect Of Isolated Soy Protein And Canning On Physical, Chemical, Microbiological And Sensory Properties Of Extended Cured Beef , Arno Enrique Sandoval

Retrospective Theses and Dissertations

The effects of isolated soy protein and canning on the properties of extended cured beef were evaluated. Extended cured beef was made with varying levels of isolated soy protein. The products were evaluated on processing yield, percentage extension, purge, color and color stability, toughness, proximate composition, pH, TBA, salt concentration, residual nitrite levels, sensory characteristics and microbial profiles. Addition of isolated soy protein improved (though not significantly) product yield, percentage extension, purge and color. Isolated soy protein had no effect on color stability, residual nitrite, pH and TBA measurements. Higher levels (2.6% and 3.35%) of isolated soy protein ...


Physicochemical Factors Affecting Cooking And Eating Quality Of Nonwaxy Rice , Young Eun Lee Jan 1987

Physicochemical Factors Affecting Cooking And Eating Quality Of Nonwaxy Rice , Young Eun Lee

Retrospective Theses and Dissertations

The physicochemical properties of isolated rice starch and milled rice from the twelve varieties of nonwaxy rice with diverse and extreme characteristics were investigated;The stickiness of cooked milled rice was only moderately correlated with amylose content (r = -0.58[superscript]*), but relatively more with protein content (r = -0.72[superscript]**) among nonwaxy rices with amylose content ranging from 10.4 to 27.8%. Amylograph breakdown (r = 0.87[superscript]**), setback (r = -0.93[superscript]**), and consistency (r = -0.91[superscript]**) of milled rice flour (10%, as-is basis) showed strong correlations with cooked rice stickiness, and can be used as ...


Gel Electrophoresis, Phase Microscopy And Water-Holding Capacity Studies Of Beef Sternomandibularis Muscle Treated With Sodium Chloride And Alkaline Phosphates , Bruce Colin Paterson Jan 1987

Gel Electrophoresis, Phase Microscopy And Water-Holding Capacity Studies Of Beef Sternomandibularis Muscle Treated With Sodium Chloride And Alkaline Phosphates , Bruce Colin Paterson

Retrospective Theses and Dissertations

Beef sternomandibularis muscle (STM) was treated with various concentrations (0.10M, 0.40M, 0.70M and 1.0M) of sodium chloride (NaCl), with and without 10mM pyrophosphate (PP), and differences in myofibril swelling, myofibrillar protein extraction and water-holding capacity (WHC) were evaluated. As NaCl concentration increased, swelling of isolated myofibrils increased and reached a maximum at 1.0M NaCl. However, in the presence of 10mM PP, the NaCl concentration required to achieve maximal swelling was reduced to 0.70M NaCl;Results of gel electrophoresis revealed that as the NaCl concentration increased from 0.10M to 1.0M, the extraction of ...


Influence Of Thresher Cylinder Speed And Grain Moisture At Harvest On Milling Yield Of Rice, R. H. Dilday Jan 1987

Influence Of Thresher Cylinder Speed And Grain Moisture At Harvest On Milling Yield Of Rice, R. H. Dilday

Journal of the Arkansas Academy of Science

The percentage of broken rice (Oryza sativa) kernels was determined after threshing the grain at varying cylinder speeds of the thresher and moisture contents of the grain at harvest. Moisture contents of the individual grain samples ranged from 12 to 26% and the two cylinder speeds were 600 and 1000 RPM. Significant differences between germplasm, cylinder speed and moisture content of the grain at harvest on milling yield was observed. For example, Newbonnet had the fewest broken kernels while Leah had the greatest amount of broken kernels. Lemont produced the highest total milling yield; whereas, L202 produced the lowest total ...


A Kinetic Study On The Lime-Heat Treatment Of Corn For Masa Production , Yung-Ho Chang Jan 1987

A Kinetic Study On The Lime-Heat Treatment Of Corn For Masa Production , Yung-Ho Chang

Retrospective Theses and Dissertations

An objective method to predict the optimum cooking time of corn for tortilla production does not exist. Since nixtamalization (lime-heat treatment) is the most important step in the preparation of tortillas, the changes in the corn kernel during this period should be analyzed for the development of an optimal tortilla-making process. This study presents a mathematical model for quantitatively analyzing the kinetics of water diffusion and starch gelatinization during the nixtamalization process;Corn was cooked with and without calcium hydroxide, according to traditional processing steps. The temperature of the cooking solution, the amount of water absorbed by the corn, and ...


Coagglutination And Enzyme Capture Tests For Detection Of Escherichia Coli Β-Galactosidase, Β-Glucuronidase, And Glutamate Decarboxylase, Charles W. Kaspar, Paul A. Hartman, Andrew K. Benson Jan 1987

Coagglutination And Enzyme Capture Tests For Detection Of Escherichia Coli Β-Galactosidase, Β-Glucuronidase, And Glutamate Decarboxylase, Charles W. Kaspar, Paul A. Hartman, Andrew K. Benson

Faculty Publications in Food Science and Technology

Polyclonal antibodies to Escherichia coli β-galactosidase, β-glucuronidase, and glutamate decarboxylase were used in coagglutination tests for identification of these three enzymes in cell lysates. Enzyme capture assays were also developed for the detection of E. coli β-galactosidase and β-glucuronidase. The enzymes were released by using a gentle lysis procedure that did not interfere with antibody-enzyme interactions. All three enzymes were detected in 93% (51 of 55) of the E. coli strains tested by coagglutination; two of the three enzymes were identified in the remaining 7%. Of 42 non-E. coli tested by coagglutination, only four nonspecifically agglutinated either two or ...


Sensory And Chemical Characteristics Of Lamb, Mutton And Mechanically Deboned Turkey Meat Patties , Abbas Mohammad Yaghi Jan 1987

Sensory And Chemical Characteristics Of Lamb, Mutton And Mechanically Deboned Turkey Meat Patties , Abbas Mohammad Yaghi

Retrospective Theses and Dissertations

Three experiments were performed to investigate the use of ground meat of various animal species in different formulations. In the first and second experiments, different levels of lean mutton meat (10%, 15% and 20%) and a constant percentage (20%) of mechanically deboned turkey (MDT) were mixed with lamb lean and lamb fat. In the third experiment, different levels of lean mutton meat (15% and 30%) were mixed with ground beef, ground pork and MDT, separately. The evaluations included: proximate analysis, pH determinations, packaging, storage conditions, oxidative rancidity, organoleptic evaluation, bacterial counts and quantitative measurement of headspace volatiles by gas chromatography ...


Wheat Payments And Protein Content, Department Of Agriculture, Western Australia Jan 1987

Wheat Payments And Protein Content, Department Of Agriculture, Western Australia

Journal of the Department of Agriculture, Western Australia, Series 4

In recent years there has been increasing support from within the Australian wheat industry for the principal of wheat growers recieving payment for their grain according to market value.

Individual loads are now tested for quality characteristics such as hectolitre weight, unmillable material and moisture content.

At present, technology is not sufficiently advanced to enable rapid and accurate analysis of individual loads for all important quality factors.

A more practical system of quality assessment would be one based on allowances for various basic measures (such as hectolitre weight, unmillable material and moisture content), variety (to allow for genetic differences in ...


Effect Of Low-Dose (1 Kgy) Gamma Radiation And Selected Phosphates On The Microflora Of Vacuum-Packaged Ground Pork , Robson M. Ehioba Jan 1987

Effect Of Low-Dose (1 Kgy) Gamma Radiation And Selected Phosphates On The Microflora Of Vacuum-Packaged Ground Pork , Robson M. Ehioba

Retrospective Theses and Dissertations

The effects of low-dose (1 kGy) gamma radiation and selected phosphates on the microbiology of refrigerated, vacuum-packaged ground pork were studied. Low-dose gamma radiation reduced (P 0.05) pH differences between irradiated and nonirradiated treatments, and irradiation treatment did not significantly (P > 0.05) increase lipid oxidation. Lipid oxidation was also not affected by phosphates. Pseudomonas was the major bacterial genus constituting the nonirradiated refrigerated (5(DEGREES)C), vacuum-packaged ground pork microflora. Pseudomonas predominated in nonirradiated samples in four of five sampling times. There was a decrease in the incidence of Pseudomonas as storage time increased. Irradiation greatly decreased the ...


Seed Microstructure And Its Relationship To Water Uptake In Isogenic Lines And A Cultivar Of Dry Beans (Phaseolus Vulgaris L.), George N. Agbo, George L. Hosfield, Mark A. Uebersax, Karen Klomparens Jan 1987

Seed Microstructure And Its Relationship To Water Uptake In Isogenic Lines And A Cultivar Of Dry Beans (Phaseolus Vulgaris L.), George N. Agbo, George L. Hosfield, Mark A. Uebersax, Karen Klomparens

Food Structure

Comparisons using scanning electron microscopy (SEM) were made among seeds of the isogenic bean strains, 'Nep - 2' and 'San Fernando' and 'Sanilac', a navy bean cultivar, to ascertain interrelationships between seed microstructure and water absorption characteristics. During a 90 min soaking period 1:1 (v /v) tap and distilled water, 'San Fernando' hydrated at the s lowest rate and imbibed water at only 60% and 78% of the percentages of water imbibed by 'Sanilac' and 'Nep-2', respec tively. Among the three bean genotypes, 'Sanilac' hydrated the most rapidly and imbibed the most water (5 2.9% ). 'Nep - 2' was intermediate ...


Proceedings From The 24th Annual Marschall Italian Cheese Seminar, Various Authors Jan 1987

Proceedings From The 24th Annual Marschall Italian Cheese Seminar, Various Authors

Cheese Industry Conference

No abstract provided.


The Size Distribution And Shape Of Curd Granules In Traditional Swiss Hard And Semi-Hard Cheeses, M. Ruegg, U. Moor Jan 1987

The Size Distribution And Shape Of Curd Granules In Traditional Swiss Hard And Semi-Hard Cheeses, M. Ruegg, U. Moor

Food Structure

Curd granule junction patterns in hard (Emmentaler, Gruyere, Sbrinz) and semi-hard cheeses (Appenzeller , Tilsiter, Raclette) were visualized on slices and examined using light microscopy and digital image analysis. Horizontal and vertical sections were cut in different zones of the loaves, in order to obtain information on the orientation of the flattened curd granules.

The frequency histograms of the cross section areas could in most cases adequately be described as a log-normal distribution. The median values ranged from 0.97 to 1.15 mm2 and, from 1.31 to 1.68 mm2 for hard and semi-hard cheeses, respectively.

An elliptical form ...


An Electron Spin Resonance Study Of Stearic Acid Interactions In Model Wheat Starch And Gluten Systems, L. E. Pearce, E. A. Davis, J. Gordon, W. G. Miller Jan 1987

An Electron Spin Resonance Study Of Stearic Acid Interactions In Model Wheat Starch And Gluten Systems, L. E. Pearce, E. A. Davis, J. Gordon, W. G. Miller

Food Structure

Electron spin resonance (ESR) was used to examine interactions of 16- Doxyl stearic acid in wheat starch-water (starch:water "'1: 1), vital wheat gluten-water and glut en-starch-water model systems, Immobilization of the 16-Doxyl stearic acid, shown by broadIine ESR powder patterns , occurred in wheat starch model systems. In contrast to the starch systems, 16-Doxylstearic acid in gluten-water systems did not display broad line powder patterns. Broadened 3- line ESR spectra were recorded for the gluten-water-16- 0oxyl stearic acid, Th is result was probably due to s pin probe which was bound, and spin probe which was bound in different water ...


Cellular Rupture And Release Of Protoplasm And Protein Bodies From Bean And Pea Cotyledons During Imbibition, Stephen C. Spaeth, Joe S. Hughes Jan 1987

Cellular Rupture And Release Of Protoplasm And Protein Bodies From Bean And Pea Cotyledons During Imbibition, Stephen C. Spaeth, Joe S. Hughes

Food Structure

Imbibition is a critical phase in germination and processing of legume seeds because cellular disruption during imbibition may influence seedling vigor and processing quality Cellular disruption of cotyledonary surfaces of beans (Phaseolus vulgaris L.) and peas (Pisum sacivum L.) and the cellular contents released during imbibition were examined with scanning electron microscopy. Two types of c e llular disruption we r e observed during imbibition: ruptures and fractures. Individual cells and small groups of cells on t he surfnces of cotyledons ruptured after immersion in water. Ruptured cells had flaps of cell walls which remained attached to intact portions of ...