Physical and Textural Properties of Mayonnaise Prepared Using Virgin Coconut Oil/Fish Oil Blend

Physical and textural properties of mayonnaise prepared using virgin coconut oil (VCO)/fish oil (FO) blends at different ratios were examined in comparison with that prepared using soybean oil (SO) as affected by storage time (30 days). At day 0, sample prepared with SO showed the highest L*, a*, and b* values among all the samples, whereas the lowest values were noticeable for VCO containing sample. At day 30 of storage, decreases in L*, and b* values of all mayonnaise samples were observed (p < 0.05). However, a* values were increased at day 30 of storage (p < 0.05). For texture analysis, highest firmness, consistency and cohesiveness were obtained for the sample containing SO. Increasing levels of FO in VCO/FO samples increased the firmness, consistency and cohesiveness. For all the samples, loss modulus (G″) values were lower than G′. After 30 days of storage, all samples demonstrated slight decreases in G′ and viscosity than freshly prepared mayonnaise (day 0). When the sample containing VCO/FO (90:10) blend was further characterized, slight difference was observed in microscopic structure and droplet size distribution before and after storage of 30 days. Increase in droplet size was noticeable because of coalescence after the storage. Overall, type of oil used for preparation of mayonnaise as well as storage time affected the physical properties including textural and rheological properties of mayonnaise.

     

Estimation of protein digestibility—IV. Digestive proteinases from the pyloric caeca of coho salmon (Oncorhynchus kisutch) fed diets containing soybean meal

The goal of this study was to better understand why dietary soybean products are poorly utilized by salmonids. The influence of dietary intake on coho salmon fingerling weight gain and specific properties of pyloric caeca enzymes was investigated. Fingerlings were fed diets containing heated or unheated soybean meal (SBM) or Promoveal™, as 15–25% herring meal replacer, for 8–12 weeks. Fish fed to apparent satiation with diets containing heated SBM replacer gained more weight than those fed unheated SBM at the same level. Fish increased in body weight at the same rate when fed restricted rations containing either 15% SBM replacer that was variously heated up to 20 min, 15% Promoveal™ replacer or the herring meal basal diet. After the experimental diets were fed, digestive proteinases were isolated from the pyloric caeca. Yield of pyloric caeca enzymes (PCE), recovery of trypsin in PCE, soybean trypsin inhibitor (SBTI) sensitivity of PCE trypsin, specific activity of PCE trypsin and in vitro casein digestibility by PCE were determined for each dietary group. Weight gain vs in vitro casein digestibility by PCE was linear for animals fed unheated SBM to apparent satiation (r² = 0.71, P < 0.1) but not for animals fed either heated SBM to apparent satiation or variously heated SBM as 15% replacer at restricted levels. Trypsin from fish fed diets with heated or unheated SBM, but not Promoveal™ replacer, was less sensitive to SBTI than fish fed no SBM. For fish fed diets with variously heated SBM as 15% replacer, the SBTI activity of the SBM and SBTI inhibition of PCE trypsin were inversely related (r² = 0.88, P < 0.05). The yield of PCE was higher for fish fed 25% of heated SBM replacer than it was for diet groups fed less SBM. The yield of PCE trypsin was higher from animals fed 25% heated SBM replacer than those fed diets with a lower percentage of heated SBM replacer. Feeding coho fingerlings rations with SBM replacer appears to promote physiological compensation of PCE. Heat stable and/or heat-activated factor(s) and SBTI appear to cause the compensation of salmon digestive proteinases from coho salmon fed diets with SBM.     

Studies on Amino Acid Contents of Processed Soybean

The influence of sugars on the heat destruction of the basic and sulphur containing amino acids of soybean products, soybean protein and also pure amino acids has been investigated.

Amino acids were estimated by microbiological assay procedure. Cystine was also determined chromatographically.

Lysine, arginine and histidine were destroyed in different ways behaved when soybean products, soybean protein or pure amino acids mixed with and without sugars were autoclaved; and the condition of added sugars tended to influence the way of destruction.

Cystine was the most heat-labile amino acid. But the destruction did not appear to be ascribed to added sugars except 50% ethyl alcohol-soluble sugar solution of defatted soybean flour. This finding was also substantiated by the chromatographic analysis.

Methionine, in soybean products and soybean protein or as pure amino acid with and without the addition of sugars, was not influenced by autoclaving.     

Perfluorinated Compounds in Aquatic Products from Bohai Bay,Tianjin, China

To understand concentrations of perfluorinated compounds (PFCs) in aquatic products, and risks to human health, concentrations of 12 PFCs were measured in edible tissues of aquatic products collected from Tianjin, China, a typical industrial area on the western Bohai Sea. Perfluorooctane sulfonate (PFOS) was the predominant PFC. Concentrations of PFOS in aquatic products from Tianjin Binhai New Area (TBNA) ranged from <0.10 to 241 ng/g wet weight, with the greatest concentration observed in the edible portions of mullet (Mugil so-iuy Basilewsky). Concentrations of PFOS in mullet from the TBNA were greater than those in other species of lower trophic levels, which suggests biomagnification. Concentrations of PFOS in aquatic products from markets were greater than those of locally farmed or wild marine products. Relatively great concentrations of PFOS were not only observed in products from the rapidly growing industrial areas such as Tangu District (TG) and Hangu District (HG), but also in less industrialized areas like the Dagang District (DG). The results of the hazard assessment indicated that consumption of seawater-farmed fish and market fish posed a greater hazard than wild marine fish or freshwater-farmed fish, but the risk to human health was not great.     

Identification of two cytosolic ascorbate peroxidase cDNAs from soybean leaves and characterization of their products by functional expression in E. coli

Screening of a cDNA library from soybean (Glycine max (L.) Merr. cv. Century) with probes based upon cytosolic ascorbate peroxidase (APx; EC 1.11.1.11) genes identified two full-length clones (SOYAPx1, SOYAPx2) apparently encoding for different soybean leaf cytosolic APxs. The deduced amino acid sequences of the two APx cDNA products differed in 13 of the 250 amino acids. The SOYAPx1 cDNA was identical to the cytosolic APx cDNA previously found in soybean root nodules. Escherichia coli expression systems were developed using both soybean APx cDNAs. Recombinant SOYAPx1 and SOYAPx2 were then utilized to characterize the enzymatic properties of the two APx cDNA products. Received: 10 May 1997 / Accepted: 19 June 1997     

Effects of dietary soybean protein levels on energy budget of the southern catfish, Silurus meridionalis

Energy budgets were calculated for the southern catfish, Silurus meridionalis, fed diets replacing 0%, 13%, 26%, 39%, 52% and 65% fish meal protein with soybean meal (SBM) protein with or without methionine supplementation to apparent satiation at 27.5 °C. With increasing dietary soybean protein levels (SPL), the feed energy lost in feces, excretion and metabolism increased, while that available for growth decreased (P < 0.05). When 0.12% or 0.26% methionine at 39% SPL was added to reach that in body carcass or the control group (0% SPL), no significant differences were found in each component of energy budgets. When 0.21% or 0.33% methionine at 52% SPL was added to reach the content of methionine in body carcass or the control group, energy spent on growth increased, but that on excretion and metabolism decreased (P < 0.05). These results suggested that the differences in growth rate among the southern catfish fed the diets with different SPL were due to decreasing absorption rate, increasing excretion and metabolism with increasing dietary SPL. The most important factor limiting the use of soybean protein was the imbalance of essential amino acids, which resulted in more energy spent on metabolism and excretion, less energy on growth. Supplementation of methionine produced a relatively better amino acid profile and subsequently improved the utilization of soybean protein at high SPL, which resulted in less energy used for metabolism or lost in excretion and more energy available for growth.     

Bacterial protein meal produced on natural gas replacing soybean meal or fish meal in broiler chicken diets

Abstract

The effects of replacing soybean meal or fish meal with 2, 4 or 6% bacterial protein meal (BPM) on growth performance, ileal digestibility of amino acids and sensory quality of meat, were examined using 630 broiler chickens. Weight gain from 7 – 32 days of age did not differ significantly among the treatments. Efficiency of feed conversion was increased when BPM replaced soybean meal, and abdominal fat deposition tended to decline. Feed conversion was not affected when BPM replaced fish meal. Amino acid digestibility was unaffected or improved when BPM replaced soybean meal, whereas replacement of fishmeal with BPM resulted in similar digestibility. Sensory quality of fresh thigh meat was similar among treatments, but for freeze-stored chest meat replacement of fish meal with BPM reduced off-odour and off-flavour and increased juiciness. It was concluded that 6% BPM can replace soybean meal or fish meal protein in broiler chicken diets.     

Production of algal gels from the brown alga, <Emphasis Type="Italic">Laminaria japonica</Emphasis> Aresch., and their biotechnological applications

Alginic acid is localised in the cell walls and intercellular spaces of the brown alga, Laminaria japonica Aresch., and the salts of this compound occur mainly as calcium alginates. However, the alginates in this alga do not have the viscosity and the ability to create and stabilise structural products. Hence, the structure and properties of the alginates in Laminaria were changed by chemical modification to produce new products such as sodium alginates and other substances capable of forming gels. The rheological properties of the algal gel from Laminaria depended on the properties of the sodium alginate. Heating the algal product up to 90°C did not change its physical and chemical properties; the viscosity did not differ from that of the initial product. The viscosity and molecular weight of the sodium alginate isolated from the algal gel were stable from 20°C up to 95°C. However, about 30% of the viscosity was lost at 100°C. Recipes and various methods of preparing the gel products as fish sauces, jelly-like fish products, fruit jellies, drinks, cosmetic and pharmaceutical products are presented. The algal gel and the gel products did not lose their integrity with heat processing. Presented at the 6th Meeting of the Asian Pacific Society of Applied Phycology, Manila, Philippines.     

Mutual influence of protein and lipid feed content on European catfish (Silurus glanis) growth

We wished to determine protein and lipid content in pelleted raw fish food, necessary for optimal growth of European catfish (Silurus glanis). Experiments were set up in 20 cages, each holding 30 young catfish. Fishes in each cage received a different food combination over a 98‐day period at favourable physical and chemical water conditions. Food protein content varied between 37.5 and 45%, while lipid content, added in the form of soybean oil, varied between 3 and 11%. The oil contained an adequate ω‐fatty acids concentration, necessary for fish growth. The main growth indicators determined at the end of experiment were total body gain, specific growth rate and feed conversion ratio. There was a high statistical difference among the experimental groups receiving variable food combinations for each growth parameter (P < 0.001). Both protein and lipid food content affected growth parameters, but in a different manner. Further analysis – percentage of change depending on lipid to protein ratio and bivariate surface analysis – allowed us to recognize the most economical combination: 39.5% protein + 9% lipid content. The addition of 9% soybean oil to the fish food reduces the necessary protein concentration by 5.5%, with resulting identical catfish growth effects.     

Effects of Lipids on the Rheological Properties of Aqueous Soybean Protein Dispersions

The flow properties of soybean protein–lipid–water suspension systems and coagulated gels were related to a protein–lipid interaction. For powdered soybean lecithin-added soybean protein suspension systems and their heat-induced gels, the yield stress (σ_y) and the consistency index (K) increased with increasing amounts of added lipid, but the flow behavior index (n) and the thixotropy index (TI) decreased. On the other hand, there were only small changes in the magnitudes of the thixotropic parameters and the viscometric parameters (σ_y, K and n) after adding soybean oil at various concentrations to soybean protein dispersions. These facts suggested that the formation of a protein–phospholipid complex increased the effective particle size, and that the intermolecular entanglements and linkages among the protein molecules or among the protein-phospholipid complexes were weakened by the addition of polar lipids. The thixotropy index defined in this study is available for characterizing the stress decay that occurs within soybean protein dispersions and heat-induced gels as they are sheared.     

Nutritional profile of soaked Cajanus cajan (L.) Millsp. and its utilization as partial replacement for soybean meal in the diet of Clarias gariepinus (Burchell, 1822) fingerlings

This study aimed to investigate the efficacy of soaking as a cheap processing method in improving the nutritional utilization of Cajanus cajan for partial replacement of soybean meal in formulated diets of the African catfish Clarias gariepinus (Burchell, 1822). The nutrient profile of soaked C. cajan revealed a significant reduction (≤50%) in all anti‐nutritional factors. Proximate and amino acids were also affected by this processing method. Six practical diets (35 g/kg crude protein, 19.1 KJ/g diet) containing substitution levels of 0, 10, 20, 30, 40 and 50% C. cajan for soybean protein (included at 578 g/kg) were then formulated and fed to triplicate groups (n = 50 in each group) of C. gariepinus fingerlings (1.41 ± 0.06 g) in a hapa pond system (1 × 1 × 1 m³) for 56 days (mean temperature 25.3 ± 0.6). The results revealed that fish survival was not significantly affected until a 40% substitution of soybean was reached. However, beyond 20% soybean substitution, growth was significantly reduced (≥7%; p ≤ .05). Fish fed the highest substitution of soaked C. cajan meal (50% soybean replacement) had the poorest performance. The cost of the compound diets was substantially reduced with the inclusion of soaked C. cajan. Production costs of 1 kg fish using the diet with an inclusion of up to 20% soaked C. cajan meal replacement were comparable to using the control diet. It was concluded that soaking C. cajan seed for 24 hr improved the nutritional profile of the ingredients to replace 20% of the soybean (included at 57.8%) protein in the diet of C. gariepinus with no negative effect on growth and nutrient utilization.     

A Facile Preparation of Dehydro-l-ascorbic Acid-methanol Solution and Its Stability

A papain-catalyzed reaction involving the covalent attachment of L-leucine ra-dodecyl ester [Agric. Biol. Chem., 44, 1979 (1980)] was applied to gelatin and succinylated fish protein concentrate. Proteinaceous surfactants formed were found suitable for emulsification of soybean oil. The emulsions prepared with these surfactants were characterized by having a variety of functional properties in terms of hardness, adhesiveness, viscosity and viscoelasticity. Any particular property could be reproduced by intentionally setting the proper conditions for emulsification; for example, the use of a high surfactant concentration resulted in gel formation. The functions of the proteinaceous surfactants were different in many respects from those of Tween-60 and a type of sucrose fatty acid ester used as controls. Several data were added explaining such differences. The feasibility of preparing a mayonnaise-like concentrated emulsion by use of the proteinaceous surfactants is discussed.     

Whipping and Emulsifying Properties of Soybean Products

Both whipping and emulsifying properties, the characteristic functional properties of soybean products, were investigated by using the commercial products in Japan. Whipping properties of the soybean products, expressed by foam expansion and foam stability, were found to correlate with water dispersible nitrogen, and the resultant foams were stable when the dissolved proteins were native. Thus, the native defatted soybean flour which contained native and soluble protein exhibited excellent whipping property. Emulsifying properties correlated positively with protein and negatively with fiber contents. As soybean protein isolate and soybean protein extract are rich in protein and poor in fiber contents, both of them show good emulsifying functions.     

Effects of Different Irrigation Management on the Textural Properties of Double-Cropping Late <i>Indica</i> Rice in South China

In order to investigate the effects of different irrigation management on the textural properties of two different double-cropping late Indica rice, the effects of three irrigation management including conventional irrigation (CK), constant irrigation (CI) and alternate wetting and drying (AWD) on textural properties has been researched under field conditions of two years. The results indicated that the firmness, cohesiveness and chewiness were decreased under AWD treatment, and the stickiness was increased compared with CK, while the textural properties under CI treatment showed the opposite trend with AWD treatment. Additionally, AWD treatment signifi- cantly improved the springiness of TY871 compared with CK and CI treatment, but had no significant effect in RYHZ, suggesting improvement of the cooking and eating quality of TY871 under AWD treatment. Correlation analysis showed that the chewiness was positively correlated with the firmness and cohesiveness, and the cohesiveness was positively correlated with the firmness. AWD could promote the textural properties of high-quality late Indica rice in South China whereas CI treatment has shown the disadvantage of the textural properties, which will provide useful information for the improvement of cooking and eating quality of rice.     

Length–weight relationship and condition factor of the Characidae matrinxã, Brycon falcatus (Müller & Troschel, 1844), in the Teles Pires River,southern Amazon

The aim of this study was to verify whether the in situ supply of soybean as a fish attractant bears any influence on the length–weight relationship and condition factor of the omnivorous fish species, Brycon falcatus. In addition, estimated was the length–weight relationship, standard and total length, condition factor, and size of B. falcatus in the spawning period in the Teles Pires River Basin. In the experimental design, rivers of the Teles Pires Basin containing soybean attractant (Verde River, Celeste River, Teles Pires River and the Tapaiuna River) were mapped. Fish were also collected from the Cristalino River, which contained no soybean attractant (treatment control). Samples were collected from August 2012 to July 2013. Length–weight relationship of B. falcatus in the Teles Pires River Basin can be obtained by the expression: Wt = 0.0091*SL^3.376, r² = .97, n = 102, and length‐length relationship: TL = 1.128*SL + 3.978, r² = .96. The condition factor of all specimens collected in the Teles Pires Basin was k = 1.055. Size at capable phase (L50) of spawning was estimated at 23 cm standard length. Results showed no significant difference in the length–weight relationship or condition factor of B. falcatus collected from rivers with or without soybean attractant. Concluded is that the in situ supply of soybean as a fish attractant does not interfere with the wellbeing of B. Falcatus in the Teles Pires River Basin.     

江苏省水产品中溶藻弧菌分布情况

随机采集江苏省各地区的超市和农贸市场鲜活水产样品252份,参考国家标准中副溶血性弧菌的检验方法,采用形态特征观察、生化特性测定并结合特异性基因测定的方法对溶藻弧菌进行分离鉴定。结果显示,252份样品中共有198份分离鉴定出溶藻弧菌,其分离率为79%。其中,淡水产品的检出率为76%,海水产品的检出率为81%。淡水鱼中的溶藻弧菌检出率低于淡水虾贝类产品和海水产品;沿江地区的又高于沿海地区和内陆地区,农贸市场的高于超市。结果表明,海水产品与淡水产品中溶藻弧菌的携带情况非常普遍。     

The Metabolism of the Herbicide Diphenamid (N-N-dimethyl-2,2-diphenyl-acetamide) in Cell Suspensions of Soybean (Glycine max)

The fate of the herbicide diphenamid was determined in cell suspensions of soybean [Glycine max (L.) Merr. ‘Wilkin’] at different stages of cell growth: early log phase (3 to 7 d), log phase (7 to 14 d), and stationary phase (14 to 18 d). [Carbonyl-¹⁴C]-diphenamid was added to the suspensions as an acetone solution. Neither diphenamid (2 to 3 μM) nor acetone (0.5% v/v) was phytotoxic. The ¹⁴C-labeled products were identified tentatively by thin layer chromatographic comparison with reference compounds. The major metabolic products formed were N-hydroxymethyl-N-methyl-2,2-diphenylacetamide, N-methyl-2,2-diphenylacetamide, 2,2-diphenylacetamide, and two polar metabolites (0.9 to 25% of the applied ¹⁴C activity) that appeared to be glucose conjugates; one an acidic glucoside. All metabolites were found in both the cell extract and the culture medium, except for the acidic glucoside, which was recovered in small amounts only from the cell extracts. These products were the same as those recovered from intact plants. Similar results were obtained from cell suspensions of different ages. The rate of metabolism by log phase cells was slightly less than the rate for either young or old cells. The results indicated that soybean cell suspensions can be used to obtain reliable information on the fate of agricultural chemicals in soybeans.     

Breakdown of phosphatidylinositol in soybean callus

We have investigated the breakdown of membrane-bound phosphatidylinositol (PI) in homogenates of soybean (Glycine max) callus. The breakdown of PI was stimulated by the detergent deoxycholate. At pH 7.0 and 1·gl^-1 of deoxycholate the loss of PI was rapid and extensive: more than 80% was broken down within 10 min. The breakdown of PI was also stimulated by millimolar concentrations of Ca²⁺. The products of breakdown of added PI (purified from soybean callus) in this system were identified from their chromatographic mobilities as 1,2-diacylglycerol, myo-inositol 1-phosphate and myo-inositol 1:2-cyclic monophosphate.Abbreviations DOC deoxycholate - EDTA ethylenedi-aminetetraacetic acid,-acetate - Pi Inorganic phosphate - PI phosphatidylinositol - PS phosphatidylserine - TLC thinlayer chromatography     

Enzymatic Improvement of Food Flavor IV. Oxidation of Aldehydes in Soybean Extracts by Aldehyde Oxidase

Aldehyde oxidase (aldehyde: oxygen oxidoreductase, EC 1.2.3.1) was partially purified from bovine liver. The enzyme irreversibly oxidized various aldehydes to the corresponding acids by using dissolved oxygen as an electron acceptor. Although the Km value for n-hexanal was low (6 µm), that for acetaldehyde was high (20 mm).

Medium-chain aldehydes such as hexanal and pentanal appear to be mainly responsible for green beany odor of soybean products. A great reduction in the beany odor was observed after the soybean extract was incubated with aldehyde oxidase under aerobic conditions. Dissolved oxygen was utilized as the electron acceptor throughout the enzyme-catalyzed oxidation of aldehydes and none of other cofactors were found to be required.

It has been shown that bovine liver mitochondrial aldehyde dehydrogenase oxidizes the soybean protein-bound aldehyde with a rate comparable to that for free n-hexanal (Agric. Biol. Chem., 43, in press). Comparative studies of aldehyde oxidase and aldehyde dehydrogenase with respect to oxidation-rates of free aldehydes and the soybean protein-bound aldehydes indicated that aldehyde oxidase acted on the bound aldehyde with a much slower rate.     

Effect of extrusion on trypsin inhibitor activity and nutrient digestibility of diets based on fish meal,soybean meal and white flakes

Abstract

The effects of moist extrusion processing of diets containing fish meal (FM) and conventional defatted soybean meal (SBM) or untoasted defatted soybean meal (white flakes [WF]) on amino acid composition, trypsin inhibitor activity (TIA), and apparent total tract digestibility of nutrients were studied. Three diets with the nutritional characteristics of feeds for salmonid fish were formulated: one control based on FM as protein source and two others where 40% of total amino acids from FM were substituted by either SBM or WF. Each diet was fed to mink either as an unextruded mixture of the ingredients or as extruded pellets in order to determine the effect of extrusion processing. Extrusion did not change the amino acid composition of the diets significantly, but reduced the TIA of both diets containing soy products by approximately 76%. Intake of the unextruded WF diet was only one-third compared with the other diets. The dry matter concentration in faeces from mink fed diets containing soy products was significantly lower than in mink fed the FM diet. Digestibility of crude protein, all amino acids and fat was lower, but starch higher, in the unextruded WF diet than in the FM and SBM diets, whereas no significant differences were found among the extruded diets. Extrusion of the WF diet increased digestibility of protein and all amino acids. The greatest increase in digestibility after extrusion of the WF diet was observed for cysteine followed by tryptophan. Extrusion of the FM and SBM diets had no significant effect on amino acid digestibility. Digestibility of starch was, in general, increased by extrusion. It is concluded that the heat treatment involved in typical moist extrusion processing used for fish feed may be sufficient to inactivate most of the TIA in unheated soybean meal, and to increase digestibility of the protein in WF to approximately the same level as found for SBM and FM. Still, extrusion is a lenient process with minor effects on nutrient digestibility of diets containing fish meal or toasted soybean meal as major protein sources.