Volatile Variation of Theobroma cacao Malvaceae L. Beans Cultivated in Taiwan Affected by Processing via Fermentation and Roasting

After being harvested, cacao beans are usually subjected to very complex processes in order to improve their chemical and physical characteristics, like tastefulness with chocolate characteristic flavors. The traditional process consists of three major processing stages: fermentation, drying, and roasting, while most of the fermentation is carried out by an on-farm in-box process. In Taiwan, we have two major cocoa beans, the red and the yellow. We proposed that the major factor affecting the variation in tastes and colors in the finished cocoa might be the difference between cultivars. To uncover this, we examined the effect of the three major processes including fermentation, drying and roasting on these two cocoa beans. Results indicated that the two cultivars really behaved differently (despite before or after processing with fermentation, drying, and roasting) with respect to the patterns of fatty acids (palmitic, stearic, oleic, and arachidonic); triacylglycerols:1,2,3-trioleoyl-glycerol (OOO); 1-stearoyl-2,3-oleoyl-glycerol (SOO); 1-stearoyl-sn-2-oleoyl-3-arachidoyl- glycerol (SOA); 1,3-distearyol-sn-2-oleoyl-glycerol (SOS); organic acids (citric, tartaric, acetic, and malic); soluble sugars (glucose and fructose); amino acids; total phenolics; total flavonoids; and volatiles. Our findings suggest that to choose specific processing conditions for each specific cocoa genotype is the crucial point of processing cocoa with consistent taste and color.     

乳液中豆油水解产生的振荡反应

通过组份替换,系统地研究了酸强度、金属离子,表面活性剂复配等各种因素对乳液中豆油水解振荡反应的影响并进一步说明了振荡机理.     

Nd:YVO4激光对蚕豆细胞生物学效应的研究

本试验采用Nd YVO4 激光照射蚕豆已萌发的种子。Nd YVO4 激光照射的时间分别为5min .10min .15min。对照射后蚕豆根尖下细胞中的染色体损伤情况进行了研究。经Nd YVO4 激光照射后,蚕豆根尖细胞中的染色体的畸变类型有染色体桥,断片,落后染色体,微核。经Nd YVO4 激光照射后,蚕豆根尖细胞中有丝分裂指数随着照射的时间的延长而降低。试验结果表明,Nd YVO4 激光对蚕豆根尖细胞染色体和有丝分裂有明显影响。     

A comparison of the impacts of different polysaccharides on the sono-physico-chemical consequences of ultrasonic-assisted modifications

This study aimed to examine the sono-physico-chemical effects of ultrasound (UND) and its impact on the conjugate rates of morin (MOI) following the addition of polysaccharides in various conditions. In comparison to the control group, the incorporation of quaternary ammonium chitosan decreased the rate of MOI conjugation by 17.38%, but the addition of locust bean gum enhanced the grafting rate by 29.89%. Notably, the highest degree of myofibrillar protein (MRN) unfolding (fluorescence intensity: 114435.50), the most stable state (−44.98 mV), and the greatest specific surface area (393.06 cm²/cm³) were observed in the UMP/LBG group. The outcomes of atomic force microscopy and scanning electron microscopy revealed that the inclusion of locust bean gum led to a different microscopic morphology than the other two polysaccharides, which may be the primary cause of the strongest sono-physico-chemical effects of the system. This work demonstrated that acoustic settings can be tuned based on the characteristics of polysaccharides to maximize the advantages of sono-physico-chemical impacts in UND-assisted MOI processing.     

用OPD-H 2 O 2-HRP伏安酶联免疫法检测植物病毒ArMV、C MV、SBMV和TuMV*

首次将邻苯二胺（ＯＰＤ）－Ｈ２Ｏ２－辣根过氧化物酶（ＨＲＰ）伏安酶联免疫分析体系,应用于植物病毒南芥菜花叶病毒（ＡｒＭＶ）,黄瓜花叶病毒（ＣＭＶ）,南方菜豆花叶病毒（ＳＢＭＶ）和芜箐花叶病毒的血清学检测。该法测定以上植物病毒感染病叶澄清液的最高稀释比（体积比）分别为１：５００００００,１：５０００００;１：２５０００００和１：２５００００,而酶联免疫吸附分析（ＥＬＩＳＡ）测定的最高稀释比分别为１：     

Thermosonication-induced structural changes and solution properties of mung bean protein

Mung bean protein is considered a highly nutritive food ingredient, but its solution properties are not well defined. In this study, suspensions of mung bean protein isolate (MPI, 10%, w/v) were subjected to high intensity ultrasound (20 kHz, 30% amplitude) at varied durations (5, 10, 20, and 30 min) with controlled temperatures (30, 50, and 70 °C) to determine the effects of thermosonication treatment on physical properties of the protein solution. Results showed that thermosonication treatment significantly reduced the particle size and free sulfhydryl content of MPI in a time-dependent manner. Ultrasound increased surface hydrophobicity, and the exposure of nonpolar groups led to the formation of soluble aggregates. Changes in secondary structure of MPI were minimal at 30 and 50 °C but were significant at 70 °C. The dissociation of native components followed by reaggregation into soluble particles following ultrasound treatment at 70 °C resulted in remarkable improvements of protein solubility (>2 fold), clarity, and stability of the MPI suspensions. The findings indicated that thermosonication could be a promising technology for the processing of mung bean protein beverage.     

Effect of ultrasound combined with exogenous GABA treatment on polyphenolic metabolites and antioxidant activity of mung bean during germination

Mung bean seeds were treated by a combination of ultrasound and γ-aminobutyric acid (GABA). Effect of these treatments on the free polyphenols content, antioxidant activity, and digestibility of mung bean sprouts was evaluated. Additionally, phenolic compounds were analyzed and identified using a metabolomics approach. The combined ultrasound and GABA treatments significantly enhanced the free polyphenols and flavonoids content (P < 0.05) of mung bean sprouts depending on sprouting duration. Besides, a positive correlation (P < 0.05) was found between the polyphenols content and in vitro antioxidant activity of mung bean sprouts. Moreover, a total number of 608 metabolites were detected, and 55 polyphenol compounds were identified, including flavonoids, isoflavones, phenols, and coumarins. Also, the KEGG metabolic pathway analysis revealed 10 metabolic pathways of phenols, including flavonoid, isoflavone, and phenylpropanoid biosynthesis. Powder of 48 h sprouted mung bean released polyphenols during simulated gastric digestion and possessed antioxidant activity.     

Biological Activity of Brassinosteroids – Direct Comparison of Known and New Analogs in planta

A systematic investigation of structural modifications of brassinosteroids is presented. We describe in detail their synthetic preparation, which includes significant improvements of previously reported protocols as well as access to new analogs with functional modifications of the steroid skeleton and of the C(17)‐attached side chain. We report the biological potency of the prepared brassinosteroid analogs as plant hormones, which were carefully established in the French bean second internode elongation assay and discuss our observations in light of the recently reported structural data detailing the molecular interactions between brassinolide in the trimeric complex with the protein receptors kinases BRASSINOSTEROID INSENSITIVE 1 (BRI 1) and SOMATIC EMBRYOGENESIS RECEPTOR KINASE 1 (SERK 1). In a further part of this work we describe the preparation of H₂O‐soluble pro‐forms of 24‐epicastasterone and we discuss their physical properties, hydrolytic stabilities and biological activity.     

Studying the Interaction of Xanthan Gum and Pectin with Some Functional Carbohydrates on the Rheological Attributes of a Low-Fat Spread

Effects of xanthan gum (XG) (0.1 wt%) and pectin (PE) (0.5 wt%) alone and in combination with different concentrations (0.2 and 0.4 wt%) of locust bean gum (LBG), modified starch (MS), and Na-alginate (ALG) on some of the rheological characteristics of low-fat spreads, including flow behavior curves, rheological modeling, apparent viscosity, rheological modules (storage modulus (G′) and loss modulus (G″)), and delta degree (G″/G′) were studied. Results showed the power-law model was better than the Herschel–Bulkley model to describe the flow curve of dispersions. The k-value in the power-law model increased with increase in biopolymers concentration in solution. All samples exhibited shear-thinning flow behavior with a low yield stress. Dynamic oscillatory shear test showed that the spreads had a viscoelastic solid behavior with a gel-like structure. The G′ value was increased by increasing frequency from 0.03 to 15 Hz, while the G″ and G″/G′ values decreased. Also, MS in combination with XG and PE led to increase the G′ values of spreads in comparison with ALG and LBG. Moreover, microstructural and stability observations revealed that the spreads prepared with 0.1% XG-0.2% LBG significantly had the highest oiling out.     

液液萃取/高效液相色谱法测定豆干与腐竹中溶剂黄2及溶剂黄56

建立了液液萃取/高效液相色谱法测定豆干和腐竹中溶剂黄2和溶剂黄56的分析方法。样品经乙腈饱和的正己烷提取后,加入正己烷饱和的乙腈萃取,将乙腈层转入浓缩瓶内,重复萃取3次,将萃取液浓缩后用乙腈定容。采用Agilent TC-C18(4.6 mm×250 mm,5μm)色谱柱对样品进行分离;柱温为30℃;流动相为水-甲醇(20∶80);流速为1.0 m L/min;检测波长为410 nm。溶剂黄2和溶剂黄56在0.30~50 mg/L浓度范围内线性关系良好,其检出限(LOD)和定量下限(LOQ)分别均为0.15 mg/kg和0.50 mg/kg,方法的平均回收率为85.4%~94.6%,相对标准偏差(RSD,n=6)为0.3%~2.3%。该方法重复性好,灵敏度高,适用于豆干和腐竹中溶剂黄2和溶剂黄56含量的测定。