摘要:

ABSTRACTTrypsin immobilized on a phenol‐formaldehyde resin was used as a model system to hydrolyze bovine serum albumin. An inhibitor was used during coupling to reduce autolysis. An automated GPC column showed that the reaction product distribution of the immobilized trypsin was different from that of the soluble enzyme. Enzyme loading affected the reaction product distribution. A 5% loss in proteolytic activity was found after 31 days of us

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1978.tb00200.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

ABSTRACTEnergy embedded in materials employed for vegetable canning was studied. The materials studied were vegetables, packaging materials, water treatment chemicals, and processing equipment. Data on energy use for vegetables, packaging, and water treatment chemicals were dorived from published sources. For process equipment a new method, based on data of the Bureau of the Census, was devised. It is more specific and reflects recent energy use data. Its results compare favorably with those of Herendeen. For the one cannery's inventory of the various materials, the indirect energy (k cal) inputs per case of 1‐lb cans (24/303) were: 8,157; 36,466; 641; and 207, for vegetables, packaging materials, water treatment chemicals, and processing machinery, respectively. Earlier, the direct energy use in the cannery was determined to be 17,589 k cal per case of 1‐lb c

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1978.tb00201.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

ABSTRACTThe retentions of terpenic essential oil components (carvone, pulegone and piperitone) and non‐terpenic essential oil components (eugenol and m‐anisaldehyde) were measured during the freeze drying of model aqueous solutions. Model solutions contained sucrose, glucose, sodium chloride or gum arabic which are all common food components. The percent retentions of these slightly soluble flavoring compounds were found to increase with increased initial solids concentration, decreased initial volatile content, increased sample thickness, increased freezing rate and the absence of an additional sparingly soluble volat

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1978.tb00202.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

ABSTRACTSpent cherry brine was pasteurized in a helically coiled heat exchanger. The brine contained polygalacturonase enzyme at a concentration of 1 mg of enzyme per 1 ml of brine. Two methods were used to predict the amount of polygalacturonase inactivation. Predicted and measured values varied less than 2.34%. A pasteurization process with a constant temperature of 81†C throughout the holding coil of the heat exchanger for 9 sec resulted in 99.8% inactivatio

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1978.tb00203.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1978.tb00204.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1978.tb00199.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY