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Analysis Of Weight-Related Advertisements And Nutrition Articles In Popular Women's Magazines, Jennifer Cardall Jacobson Dec 2003

Analysis Of Weight-Related Advertisements And Nutrition Articles In Popular Women's Magazines, Jennifer Cardall Jacobson

Theses and Dissertations

Objective: The purpose of this study was to discover whether the weight-related messages and themes from food advertisements in women's magazines reinforce or contradict the messages communicated in nutrition-related articles focusing on weight control within the same magazines.

Design: Content analysis of 48 issues of weight-related content six popular women's magazines, 2001-2002. There were three magazines in each of two categories, "homemaking" and "health." All food and nutrition advertisements were analyzed (n=954), along with all nutrition articles (n=336). Advertisements and articles were identified as being either weight-related or non-weight-related. Type of food/product advertised, claims used ...


The Effect Of Whole Wild Blueberries On Endothelial Function Of The Sprague-Dawley Rat As Related To Cardiovascular Disease, Cynthia Ann Norton Dec 2003

The Effect Of Whole Wild Blueberries On Endothelial Function Of The Sprague-Dawley Rat As Related To Cardiovascular Disease, Cynthia Ann Norton

Electronic Theses and Dissertations

Weanling male Sprague-Dawley rats were randomly fed three different diets (n=8 per group), a control diet (AIN '93) (C), a blueberry diet (B) for 13 weeks and a reverse diet (R)(C for 13 weeks, switched to B for 8 weeks). Aortae were excised, rings were prepared, and two intact and two denuded rings were immersed in tissue baths containing physiological salt solution (PSS) at 37OC, aerated with 95% 0 2 and 5% CO2 (pH 7.4). Following equilibration and pre-conditioning under 1 Sgm preload, cumulative dose response curves were generated with six doses of the a-1 adrenergic receptor ...


Determination Of Residential-Use Turf Pesticides In Surface And Ground Water By Hplc/Dad, Danyun Zhu Dec 2003

Determination Of Residential-Use Turf Pesticides In Surface And Ground Water By Hplc/Dad, Danyun Zhu

Electronic Theses and Dissertations

A simple. relatively fast, and efficient method has been developed for the simultaneous detection of residual levels of the pesticides dithiopyr, fenoxaprop-1'-e~hyl, l~alofenozide, and oryzalin in surface and ground water. This method involves solid phase (SPE) extraction/clean-up of these pesticides from water, followed by detcction and quantification by a high performance liquid chromatograph (HPLC) equipped with a photo diode array detector (DAD). The recoveries for dithiopyr, fenoxaprop-l'-c~I~yl. halofenozide, and oryzalin were performed by fortifying ground water from 0.1 ppb to 100 ppb, and surface water from 0.2 ppb to 100 ppb ...


Influence Of Chelators On The Antimicrobial Activity Of Lysozyme Against Escherichia Coli O157:H7., Jeffrey Smith Boland Aug 2003

Influence Of Chelators On The Antimicrobial Activity Of Lysozyme Against Escherichia Coli O157:H7., Jeffrey Smith Boland

Masters Theses

The objectives of these studies were to determine the influence of chelator combinations on the effectiveness of the food antimicrobial lysozyme against the foodborne pathogenic bacterium, Escherichia coli O157:H7. By itself, lysozyme has little or no activity against Gram-negative bacteria, however, in the presence of chelating agents, the antimicrobial spectrum of lysozyme can be increased to include Gramnegative bacteria such as E. coli O157:H7. Experiments were three-fold. The first series of experiments examined the effects of lysozyme and three chelating agents (ethylenediamine tetraacetic acid (EDTA), disodium pyrophosphate (DSPP), and pentasodium tripolyphosphate (PSTPP)) on growth inhibition of E. coli ...


Probing And Three-Point Bend Methods Compared To Sensory Scales As Measurements For Cookie Texture, Aaron Lee Woody Aug 2003

Probing And Three-Point Bend Methods Compared To Sensory Scales As Measurements For Cookie Texture, Aaron Lee Woody

Masters Theses

Cookies, an important product of the food industry, have distinctive textural attributes that affect consumer perception of quality. Reliable methods of texture evaluation of cookies are important to monitor the manufacture of consistent, consumer acceptable products. Instrumental methods for textural evaluation that correlate with sensory values can help with the speed, cost, and ease of evaluating during processing. A study was conducted to evaluate differences and similarities between two instrumental methods and sensory evaluation of texture evaluation for seven commercially available varieties of cookies (two shortbread, pecan shortbread, a soft and hard sugar cookie, and a soft and hard oatmeal ...


“Effect Of Labeling On Consumer Perception Of Commercial And Laboratory-Produced Vanilla Ice Creams, April Rae Parker Aug 2003

“Effect Of Labeling On Consumer Perception Of Commercial And Laboratory-Produced Vanilla Ice Creams, April Rae Parker

Masters Theses

Ice cream, produced in millions of gallons, has been a favorite comfort food to many people since its development centuries ago. Vanilla ice cream has long been a staple in the ice cream industry with its production and consumption being the highest when compared to other flavors. Since many consumers want more “natural” foods, the objective of this study was to study the effect of labeling the type of vanilla flavoring on consumer perception of commercial ice cream and laboratory-produced vanilla ice cream. Four commercial vanilla ice creams, one containing natural vanilla, one with artificial, and two containing both, were ...


Evaluating Attitudes Of Obesity And Their Change Processes Among Student Teachers And School Teachers On The World Wide Web Using The Elaboration Likelihood Model, Anne L. Hague Aug 2003

Evaluating Attitudes Of Obesity And Their Change Processes Among Student Teachers And School Teachers On The World Wide Web Using The Elaboration Likelihood Model, Anne L. Hague

Electronic Theses and Dissertations

Teachers have an active role in helping to prevent and deter stigmatizing acts toward children labeled as "fat." The objective was to examine attitudes of obesity and their change processes among student teachers and schoolteachers, when exposed to a Web-based educational module promoting size acceptance, using the Elaboration- Likelihood Model (ELM). The ELM is a theoretical approach to message-based persuasion specifying conditions under which attitude change occurs. The theory was used to explain the impact of the module (content included etiological factors of obesity, implications of weight loss efforts, and emotionaVpsychosocia1 effects of obesity), high nutrition credibility of the module ...


Correlation Between The Usu Stretch Test And The Pizza Fork Test, Bryce L. Moyes May 2003

Correlation Between The Usu Stretch Test And The Pizza Fork Test, Bryce L. Moyes

All Graduate Theses and Dissertations

A correlation between the USU stretch test and the pizza fork test would allow the stretch properties of Mozzarella cheese to be measured objectively. The Utah State University (USU) Stretch Test uses a modified texture-profile analyzer to pull strands of cheese from a melted reservoir, measuring the load exerted on the probe during stretching. Parameters measured by the USU stretch test include Melt Strength (FM), which is the maximum load exerted on the probe, Stretch Load (SL), which is the load exerted on the probe at any specified point following FM, and Stretch Extension (SE), which was defined ...


The Influence Of Fat And Water On The Melted Cheese Characteristics Of Mozzarella Cheese, Robert Lloyd Fife May 2003

The Influence Of Fat And Water On The Melted Cheese Characteristics Of Mozzarella Cheese, Robert Lloyd Fife

All Graduate Theses and Dissertations

The effect of reducing the fat content of low-moisture part-skim Mozzarella cheese from 19% to less than 5% on melted cheese properties, i.e., apparent viscosity, cheese melt, and cook color, was investigated. Functional properties of melt and stretch and cook color were evaluated at d 1, 7, 14, and 28. A rapid microwave oven method underestimated the moisture content of the low fat cheeses by approximately 10%. Low fat cheese did not melt as well as did the low-moisture part-skim Mozzarella cheese although the moisture content of the low fat cheese (moisture content ranged from 62.5% to 63 ...


Influence Of Storage Duration, Temperature, And Oxygen On Quality Of Stored Dehydrated Foods, Omima Ali Darag May 2003

Influence Of Storage Duration, Temperature, And Oxygen On Quality Of Stored Dehydrated Foods, Omima Ali Darag

All Graduate Theses and Dissertations

This study was undertaken to determine the effect of oxygen absorber packets (OAP) (AGELESS Z.300 E) in improving the shelf-life of selected dried food products, including dried potato pearls, dried sliced apple, dried carrot, white rice, nonfat dry milk, all purpose flour, rolled oats, and wheat. Items were stored at four different temperatures (-20, 10, 21, and 29.5°C) over a period of 24 months with observations at 6-month intervals. Hunter colorimeter, thiobarbituric acid reactive substance (TBARS) germination rate, gluten weight, and volume were parameters used as quality indicators of various dried foods.

Statistical analysis indicated a significant ...


Rapid Detection Of Listeria Monocytogenes, Wim Lippens May 2003

Rapid Detection Of Listeria Monocytogenes, Wim Lippens

All Graduate Theses and Dissertations

Listeria monocytogenes is a foodbome pathogen that can cause severe illness and even death. It is found in dairy and meat products. The focus is on rapid detection since conventional methods are time consuming (4-5 days). Pre-enrichment steps, as part of those methods, are time consuming. Our objective was to develop a detection system without a pre-enrichment step, giving a final result within 2 to 4 h.

In the concept of "the need for speed," a detection system with an antibody-based capture technique, followed by polymerase chain reaction (PCR), was developed. Glass beads coated with a Listeria polyclonal antibody were ...


The Effect Of Ultimate Ph On The Shelflife And Safety Of Fresh Pork Loins, Brandy Lynn Knox May 2003

The Effect Of Ultimate Ph On The Shelflife And Safety Of Fresh Pork Loins, Brandy Lynn Knox

Masters Theses

Ultimate pH (the pH of meat 24 hr post-mortem) is one of the most important contributors to defects and reduced sensory and microbial shelflife of pork. The objectives of this study were to determine: (1) the effect of ultimate pH (pHu) of pork loin on its shelflife at the wholesale and retail level and (2) its influence on the growth of Salmonella Typhimurium DT104 in ground pork. Thirty-six pork loins (pH range = 5.56- 6.57) were collected at a commercial slaughter facility 24 hr post-slaughter. All pigs were from the same genetic line. Aerobic (APC), psychrotrophic (PPC), Enterobacteriaceae (EC ...


Effect Of Gaseous Ozone On Antioxidant Content And Color Of Sliced Tomatoes, Sarah Malone May 2003

Effect Of Gaseous Ozone On Antioxidant Content And Color Of Sliced Tomatoes, Sarah Malone

Masters Theses

Sliced tomatoes are used frequently in restaurants and fast-food establishments. Their limited shelf-life has caused scientists to study treatments to prolong their useful life. Previously, treatments for shelf-life extension have included mild heat treatment and modified atmosphere packaging. Although gaseous ozone has been shown to reduce spoilage microorganisms on produce, limited research has been performed regarding the oxidation potential of ozone on antioxidant compounds. Our objective was to evaluate the effect of gaseous ozone on lycopene and ascorbic acid in sliced tomatoes, as well as its effect on tomato color. Two tomatoes of uniform size and color (USDA Stage 5 ...


Physical And Chemical Treatments For Control Of Salmonella On Cantaloupe Rinds, Vivian Ann Rash May 2003

Physical And Chemical Treatments For Control Of Salmonella On Cantaloupe Rinds, Vivian Ann Rash

Masters Theses

This study was conducted to evaluate the effect of various sanitizing treatments applied to cantaloupe rinds on survival of Salmonella. A five-strain cocktail of nalidixic acid resistant Salmonella was inoculated (~ 6 log cfu/cm2) onto the rinds of whole cantaloupes, which were then treated with tap water (control), chlorine dioxide solution (100 and 200 ppm for 30, 60 and 90 sec), peroxyacetic acid solution (40 and 80 ppm for 45, 90 and 150 sec), dimethyl dicarbonate solution (1000, 5000, and 10,000 ppm for 3 min), ozonated water (~1.66 ppm for 1, 2, 3, and 4 hours), steam ...


Antimicrobial Use Of Native And Enzymatically Degraded Chitosans For Seafood Applications, Todd Andrew Nicholas May 2003

Antimicrobial Use Of Native And Enzymatically Degraded Chitosans For Seafood Applications, Todd Andrew Nicholas

Electronic Theses and Dissertations

Millions of pounds of crab and shrimp shell waste are created every year by the seafood industry. This waste is very resistant to biodegradation and disposal is problematic. Crustacean shells are composed mainly of chitin that can be converted to chitosan by deacetylation. Many current shelf life extension and pathogen inhibition methods employ the use of various chemical preservatives. Chitosan, an abundant natural polysaccharide, possesses antimicrobial as well as functional properties that may be useful in improving quality of stored foods. These properties may be influenced by a number of factors that must be studied before determining the most useful ...


Antioxidant Assessment In Western Maine Elderly Women Following 30 Days Of Wild Blueberry Consumption, John David Bagnulo May 2003

Antioxidant Assessment In Western Maine Elderly Women Following 30 Days Of Wild Blueberry Consumption, John David Bagnulo

Electronic Theses and Dissertations

Increased fruit and vegetable consumption is the single most protective characteristic of a diet against disease. While the exact mechanism by which this protection is offered remains unclear, the leading theory is centered on the antioxidant content of fruits and vegetables. Recent studies have shown that certain fruits and vegetables have significantly higher antioxidant contents than others. Wild North American blueberries (Vaccinium angustifolium) have one of the highest antioxidant contents of all h i t s and vegetables tested. This thesis investigates the relationship between the consumption of blueberries and blood antioxidant levels in 24 elderly women. In addition, fruits ...


Testing Two Food Frequency Questionnaires And Stage-Based Newsletters With Economically Disadvantaged Young Adults, Beth J. Williams May 2003

Testing Two Food Frequency Questionnaires And Stage-Based Newsletters With Economically Disadvantaged Young Adults, Beth J. Williams

Electronic Theses and Dissertations

One of the most important ways to decrease risk of chronic disease development is to consume ample portions of h i t and vegetables. However, less than one-third of young adults meet "5-A-Day" servings, and variety is limited. Economically disadvantaged young adults may be especially vulnerable and are a hard to reach audience. Many of the Cooperative Extension programs are designed to reach low-income audiences and assist them in making changes in knowledge, skills, attitudes, and dietary choices for nutritional well-being. The objectives of this study were, in Phase I, to test two food frequency instruments for feasibility of use ...


The Use Of Polyphosphates To Maintain Yield And Quality Of Whole Cooked, Cryogenically Frozen Lobster (Homarus Americanus) And The Use Of Sorbitol And Tocopherol To Maintain Quality Of Whole Cooked, Cryogenically Frozen Crab (Cancer Irroratus), Beth Louise Calder May 2003

The Use Of Polyphosphates To Maintain Yield And Quality Of Whole Cooked, Cryogenically Frozen Lobster (Homarus Americanus) And The Use Of Sorbitol And Tocopherol To Maintain Quality Of Whole Cooked, Cryogenically Frozen Crab (Cancer Irroratus), Beth Louise Calder

Electronic Theses and Dissertations

The lobster fishery is valuable to Maine seafood processors, a commodity worth over $160 million dollars in 2001. Jonah and Rock crab are underutilized Maine seafood species, which are incidentally caught with lobster. Maine seafood processors could process this non-essential catch, and lobster into high quality frozen seafood products to increase national and international markets, which may have a significant economic impact. Cryogenic freezing can retain high quality texture and flavor attributes in seafood. Freezing can still cause cellular damage, however minimal. Sodium tripolyphophate (STP) and sorbitol are noted for their cryoprotectant effects, and tocopherol has been found to have ...


Fatty Acid Composition Of Oils, Their Oxidative, Flavor And Heat Stabilities And The Resultant Quality In Foods , Caiping Su Jan 2003

Fatty Acid Composition Of Oils, Their Oxidative, Flavor And Heat Stabilities And The Resultant Quality In Foods , Caiping Su

Retrospective Theses and Dissertations

Soybean oil (SBO) is an oxidatively unstable oil, largely because of the high concentration of linoleic acid (18:2) and linolenic acid (18:3). The unsaturated fatty acids, oleic acid (18:1), 18:2, and 18:3 in SBO oxidize in a ratio of 1:10.3:21.6. To improve oxidative and flavor stability, the SBO may be hydrogenated to reduce the concentration of PUFA (and increase the saturated FA); however, trans fatty acids (t FA) are formed and saturated fatty acids are increased during this process. There are health concerns over the consumption of a diet high in ...


Role Of Starch Structure In Texture Of Winter Squash (Cucurbita Maxima D) Fruit And Starch Functional Properties , David Graham Stevenson Jan 2003

Role Of Starch Structure In Texture Of Winter Squash (Cucurbita Maxima D) Fruit And Starch Functional Properties , David Graham Stevenson

Retrospective Theses and Dissertations

Starch structural and functional properties of 13 winter squash ( Cucurbita maxima D.) cultivars were investigated at harvest and after 5 or 10 weeks storage at 12°C. Texture profile analysis was carried out on winter squash fruit steamed at 6 different cooking times from 0 to 20 minutes, and for all three storage times. Buttercup squash cultivars had very high proportion of dry matter as starch (50--60%), whereas Halloween squash often accumulate no starch. Squash starches were B-type, with long amylopectin branch chain-lengths, low amylopectin polydispersity, gelatinization temperature of 60--65°C, and narrow range of gelatinization temperatures. Starch pastes had ...


The Effect Of Various Protein Ingredients Utilized As A Lean Meat Replacement In A Model Emulsion System And Frankfurters , Jay Benjamin Wenther Jan 2003

The Effect Of Various Protein Ingredients Utilized As A Lean Meat Replacement In A Model Emulsion System And Frankfurters , Jay Benjamin Wenther

Retrospective Theses and Dissertations

The effects of various protein ingredients (whey protein concentrate, beef gelling plasma, pork skin collagen, chicken skin collagen, and turkey skin collagen) utilized as a lean meat replacement in a model emulsion system and frankfurters were measured. The treatments consisted of a 1:3 ratio (1 percent protein ingredient and 3 percent water) and a 2:6 ratio (2 percent protein ingredient and 6 percent water) hydration ratio of the treatment ingredient to replace 4 or 8 percent of the lean in the formulation, respectively. The parameters measured included yield, thermal emulsion stability, color (CIE L*, a*, b*), pH, proximate ...


Biological Methods For Detoxification Of Corn Stover And Corn Starch Pyrolysis Liquors , Mohammad A. Khiyami Jan 2003

Biological Methods For Detoxification Of Corn Stover And Corn Starch Pyrolysis Liquors , Mohammad A. Khiyami

Retrospective Theses and Dissertations

Biological methods were developed to detoxify corn stover and corn starch pyrolysis liquors produced at 400--500°C. Prokaryotic and eukaryotic suspended cells and biofilms were employed for the detoxification process. The continuous of detoxification process was monitored by measuring the change in dissolved oxygen and pH. Total phenolic assay, change in UV absorbance spectra, GC-MS analysis and bioassay were performed to determine the detoxification. Pseudomonas putida and Streptomyces setonii biofilms, developed on Plastic Composite Supports (PCS) fixed to agitator shaft of benchtop computer controlled bioreactor, detoxified 10 and 25% (v/v) diluted corn stover and corn starch pyrolysis liquor (Des ...


Effects Of Power Ultrasound Treatments On Properties Of Longissimus Beef Muscle , Gustavo Mario Gonzalez Jan 2003

Effects Of Power Ultrasound Treatments On Properties Of Longissimus Beef Muscle , Gustavo Mario Gonzalez

Retrospective Theses and Dissertations

This study was conducted to determine the effects of power ultrasound treatments on properties of Longissimus beef muscle. Twenty pairs of loins from steer carcasses, USDA Choice, maturity A were obtained 24hrs after slaughter for this study. Two experiments will be conducted at different intensity/time levels: (1) Control, 1.5 w/cm2, 3 w/cm2, and 5 w/cm2 for 3 minutes/side. (2) Control, 20 w/cm2, 40 w/cm2, and 60 w/cm2 for 45s/side (at 20 kHz) under refrigerated conditions. Each steak (four pieces) will be randomly allotted among these two experiments. Each loin was ...


Determination Of The Botanical And Chemical Composition Of The Pasture Diet Selected By Llamas (Lama Glama) During The Rainy Season In The Community Of Pujrata, Cristóbal Achu Nina Jan 2003

Determination Of The Botanical And Chemical Composition Of The Pasture Diet Selected By Llamas (Lama Glama) During The Rainy Season In The Community Of Pujrata, Cristóbal Achu Nina

Theses and Dissertations

Llamas (Lama glama) take advantage of poor natural forage (grasses and others) due to their efficient digestive physiology that is adapted for this type of forage. The problem now faced is the gradual exhaustion of the native grassland (low phytomass production). The vegetation does not cover the dry matter consumption requirements, and less so the nutrient requirements, of these animals. Because of this there is the necessity of determining the botanical composition, pasture selection by plant parts, and chemical composition of what llamas ingest in order to improve these animals' nutrition in the pasture. This study occurred at the Larqa ...


Determination Of Home Techniques For Storing And Conserving Food In The Homes Of Cuambo And La Rinconada In Imbabura Province, 2001-2002, Marisol Caicedo Barrios Jan 2003

Determination Of Home Techniques For Storing And Conserving Food In The Homes Of Cuambo And La Rinconada In Imbabura Province, 2001-2002, Marisol Caicedo Barrios

Theses and Dissertations

In Ecuador, there is a grave socioeconomic nutritional problem, and it is seen clearest in Imbabura province in the communities of Cuambo and La Rinconada. One of the biggest problems is inadequate food, due principally to the poor food storage and conservation habits. Considering this problem, it is necessary to deepen the knowledge of improved traditional techniques for storing and conserving food, through which families can store and manage their product better, controlling and avoiding losses due to insects, rodents, and climate, and guaranteeing conservation of the same. The investigation was oriented to implement alternative, improved storage and conservation technologies ...


Use Of Pediocin With Other Barriers For Control Of Listeria Monocytogenes On Ready-To-Eat (Rte) Processed Meats , Chih-Ming Chen Jan 2003

Use Of Pediocin With Other Barriers For Control Of Listeria Monocytogenes On Ready-To-Eat (Rte) Processed Meats , Chih-Ming Chen

Retrospective Theses and Dissertations

Frankfurters, in 1-link, 5-link and 10-link packages, were surface-inoculated with a 5-strain mixture of Listeria monocytogenes (3.40 or 5.20 log CFU/g) after treatment with 3,000 or 6,000 AU pediocin (in ALTA(TM) 2341) per link (Pdn-3000 or Pdn-6000). The frankfurters were vacuum-packaged, after which the packages were heated in hot water at 71°C, 81°C or 96°C for 30, 60 or 120 s or irradiated at 1.2 or 2.3 (single-link or 5-link packages), and 1.4 or 3.5 kGy (10-link packages). L. monocytogenes was enumerated following the treatments. Selected treatments ...


The Ecology Of Listeria Monocytogenes In Ready-To-Eat (Rte) Meats , Chi Ching Sally Foong Jan 2003

The Ecology Of Listeria Monocytogenes In Ready-To-Eat (Rte) Meats , Chi Ching Sally Foong

Retrospective Theses and Dissertations

Survival and recovery of Listeria monocytogenes in the ready-to-eat (RTE) meat processing environment were studied, from environmental contamination to intervention. This pathogen survived in simulated dust using sand for more than 70 d. Longer daily survival rate and better recovery were obtained when inoculated sand samples were stored at lower temperatures with higher relative humidity levels. L. mononocytogenes survived and grew once in contact with RTE meats. No significant differences (P > 0.05) in attachment were observed for the different selected RTE meats. Desiccated cells of L. monocytogenes were not observed to go into viable but non-culturable (VBNC) state well ...


Characterization Of Soyasaponin Metabolism By Human Gut Microorganisms And Bioavailability In Humans , Jiang Hu Jan 2003

Characterization Of Soyasaponin Metabolism By Human Gut Microorganisms And Bioavailability In Humans , Jiang Hu

Retrospective Theses and Dissertations

Soyasaponins have demonstrated health-promoting properties including plasma cholesterol-lowering, anti-carcinogenic and hepato-protective. Significant amounts of soyasaponins are found in soybeans and soy products. The role of soyasaponins in promoting improved health status has led to a need in understanding their bioavailability and metabolism in humans.;Metabolism of soyasaponin I (3-O-[alpha-L-rhamnopyranosyl-beta-D-galactopyranosyl-beta-D-glucuronopyranosyl]-olean-12-en-3beta,22beta,24-triol ) by human gut microflora was investigated to elucidate the metabolism of dietary soyasaponins in human intestine. In a static in vitro fecal fermentation model, disappearance of soyasaponin I displayed an apparent first-order kinetics over 48 h. Two soyasaponin degradation phenotypes were observed among the subjects: rapid degraders ...


Effects Of Processing On Soybean Glycinin, β-Conglycinin, Isoflavones, And Saponins , David Alan Rickert Jan 2003

Effects Of Processing On Soybean Glycinin, β-Conglycinin, Isoflavones, And Saponins , David Alan Rickert

Retrospective Theses and Dissertations

Processing effects on soy storage proteins, glycinin and beta-conglycinin, as well as isoflavones and group B soyasaponins, protein-associated phytochemicals, were evaluated. It was hypothesized that the physicochemical characteristics of these molecules, such as protein native state, hydrophobicity, or ionization, would affect their partitioning during processing and, for the proteins, affect functional properties.;A pilot-scale soy protein fractionation process, yielding glycinin, beta-conglycinin, and an intermediate fraction comprised of a mixture of these proteins, was scaled up from 15 kg to 50 kg of defatted soy white flake starting material in order to produce larger quantities of protein products. The scaled-up process ...