The Formation of Methyl Ketones during Lipid Oxidation at Elevated Temperatures

Lipid oxidation and the resulting volatile organic compounds are the main reasons for a loss of food quality. In addition to typical compounds, such as alkanes, aldehydes and alcohols, methyl ketones like heptan-2-one, are repeatedly described as aroma-active substances in various foods. However, it is not yet clear from which precursors methyl ketones are formed and what influence amino compounds have on the formation mechanism. In this study, the formation of methyl ketones in selected food-relevant fats and oils, as well as in model systems with linoleic acid or pure secondary degradation products (alka-2,4-dienals, alken-2-als, hexanal, and 2-butyloct-2-enal), has been investigated. Elevated temperatures were chosen for simulating processing conditions such as baking, frying, or deep-frying. Up to seven methyl ketones in milk fat, vegetable oils, and selected model systems have been determined using static headspace gas chromatography-mass spectrometry (GC-MS). This study showed that methyl ketones are tertiary lipid oxidation products, as they are derived from secondary degradation products such as deca-2,4-dienal and oct-2-enal. The study further showed that the position of the double bond in the precursor compound determines the chain length of the methyl ketone and that amino compounds promote the formation of methyl ketones to a different degree. These compounds influence the profile of the products formed. As food naturally contains lipids as well as amino compounds, the proposed pathways are relevant for the formation of aroma-active methyl ketones in food.     

Locked by Design: A Conformationally Constrained Transglutaminase Tag Enables Efficient Site‐Specific Conjugation

Based on the crystal structure of a natural protein substrate for microbial transglutaminase, an enzyme that catalyzes protein crosslinking, a recognition motif for site‐specific conjugation was rationally designed. Conformationally locked by an intramolecular disulfide bond, this structural mimic of a native conjugation site ensured efficient conjugation of a reporter cargo to the therapeutic monoclonal antibody cetuximab without erosion of its binding properties.     

A minimal model for studying properties of the mode-coupling type instability in friction induced oscillations

A minimal two degree of freedom model is used to clarify from an intuitive perspective the physical mechanisms underlying the mode-coupling instability of self-excited friction induced oscillations. It is shown that simultaneous out-of-phase oscillations of friction force and displacement tangential to the friction force may lead to energy transfer from the frictional system to vibrational energy. Also it is shown that the friction force acts like a cross-coupling force linking motion normal to the contact surface to motion parallel to it and that a necessary condition for the onset of instability is that these friction-induced cross-coupling forces balance the corresponding structural cross-coupling forces of the system. Finally the origin and the role of phase shifts between oscillations normal and parallel to the contact surface is clarified with respect to the mode-coupling instability. It may be expected that the intuitive picture gained will be of considerable help for practical design purposes.     

Multiple orthogonal polynomials applied to matrix function evaluation

Multiple orthogonal polynomials generalize standard orthogonal polynomials by requiring orthogonality with respect to several inner products. This paper discusses an application to the approximation of matrix functions and presents quadrature rules that generalize the anti-Gauss rules proposed by Laurie.