October 2011

Marinating beef with South African red wine may protect against lipid peroxidation during cooking

  Dietary peroxidised lipids may be harmful to the cardiovascular system. Meat, a complex food, undergoes significant biochemical changes, including lipid peroxidation, during cooking. Wine is often used as an ingredient in the marinating of meat. This study determined whether marinating red meat overnight in red wine has a protective influence against cooking-induced lipid peroxidation in beef. Standardized...

Author(s):   D. M. Blackhurst, R-D. Pietersen, F. H. O’Neill and A. D. Marais  

October 2011

Cloning of the gene encoding acid-stable alpha-amylase from Aspergillus niger and its expression in Pichia pastoris

  The gene of acid-stable alpha-amylase was amplified by PCR using Aspergillus nigergenomic DNA as template, then the gene was cloned into the vector of pPIC9K, the recombinant vector pPIC9K-asAA was then transformed into Pichia pastorisSMD1168, high copy transformants were screened in G418 plates. Regulated by the α-Factor, promoter of AOX1 gene and termination signal of yeast genomic, the...

Author(s): Qingmei Zeng, Chunyan Wei, Jing Jin, Cong Wu and Boying Huang

October 2011

Effect of packaging materials on the storage stability of physically refined rice bran oil and its blends

  Richa Mishra* and H.K. Sharma  

Author(s): Richa Mishra and H.K. Sharma

October 2011

The functional properties, pasting and baking behaviour of chemically modified sour cassava starches

Starches obtained from three varieties of cassava (Manihot palmata Muell), (4(2)1425 (V1), NR84104 (V2) and NR84293 (V3)) were fermented and chemically modified. The functional and pasting properties of the starches were investigated and the possible contributions of these properties to the explanations of the baking potentials of the starches. The hydrophilic nature of the starches was found to improve strongly...

Author(s): A. Uzomah and C. Ibe

October 2011

Purification and characterisation of an acid protease from Aspergillus carbonarius

The aim of this study is to purify and characterize an acid protease from Aspergillus carbonarius. The protease was purified to apparent homogeneity by 4 M sucrose concentration, ion-exchange chromatography on Q-Sepharose, hydrophobic interaction chromatography on Phenyl Sepharose CL-4B and gel filtration chromatography through Sephadex G-100. A 10-fold purification with specific activity of 485.47...

Author(s): Francis. S. Ire, Bartholomew. N. Okolo and Anene. A. Moneke