Coconut oil as an alternative to butter and shortening in bread making.

The characteristics of bread prepared with coconut oil were investigated to determine whether it can be used as an alternative to butter and shortening. Loaf height of the bread increased by adding butter and shortening water content of bread containing oils and fats was lower than that without oils and fats, and baking loss increased with decreasing water content. The addition of oils and fats influenced the baking color of bread and hindered the hardening of bread samples over time. Moreover, the addition and type of oils and fats influenced the crust density of bread samples and dough expansion. Furthermore, numerous fine bubbles were present in bread samples without oils and fats, whereas the size and number of bubbles increased and decreased in bread samples containing oils and fats, respectively. The band concentrations of insoluble proteins at approximately 39, 41, and 48 kDa in freeze-dried bread samples without oils and fats were significantly lower than those containing oils and fats. Thirty volatile compounds were detected in all bread samples tested, and the number was high in the following order: bread samples with butter, shortening, and coconut oil, and without oils and fats. However, sensory evaluation showed no significant differences among all bread samples tested. Therefore, it was suggested that bread containing coconut oil had the same characteristics as that containing butter and shortening. PRACTICAL APPLICATION: Butter and shortening are usually used in bread making, although bread prepared with coconut oil can possess the same characteristics as that containing them. Therefore, this study evaluated the characteristics of bread prepared with coconut oil and revealed that use of coconut oil enabled a vegan bread with reduced environmental impact because coconut oil is a vegetable-derived oil that does not require the cutting of tropical rainforests.

The correlation between denaturation of glyceraldehyde-3-phosphate dehydrogenase and inactivation of Saccharomyces pastorianus cells by pressurized carbon dioxide microbubbles.

For the purpose of clarifying the relationship between pasteurization and inactivation of glyceraldehyde-3-phosphate dehydrogenase (GAPDH) in Saccharomyces pastorianus cells induced by pressurized carbon dioxide microbubbles (CO2MB) treatment, a storage test of S. pastorianus cells after CO2MB treatment was conducted to ascertain their recovery, and the treatment condition in the inactivation of GAPDH in S. pastorianus cells by CO2MB was investigated. Each population of S. pastorianus for 48, 96, and 144 h at 25°C was decreased significantly by CO2MB treatment at 35°C for 3 min (MB35-3 and MB35-5) or at 40°C and 45°C for 1 and 3 min (MB40-1, MB40-3, and MB45-1). In the storage test, recovery of treated cells was not observed after storage for 144 h at 25°C. The denaturation of GAPDH in the S. pastorianus cells caused by the same treatment as the storage test was detected by using sodium dodecyl sulphate polyacrylamide gel electrophoresis. While the activities at MB35-1, MB35-3, and MB40-1 were significantly higher than those at non-treatment, and those at MB35-5, MB40-3, and MB45-1 were lower. Therefore, GAPDH denaturation, but not the activity, was associated with the inactivation of S. pastorianus cells.

Relationship between intracellular protein denaturation and irreversible inactivation of Saccharomyces pastorianus by low-pressure carbon dioxide microbubbles.

To clarify the relationship between irreversible inactivation and intracellular protein denaturation of Saccharomyces pastorianus by low-pressure carbon dioxide microbubbles (CO2 MB) treatment, a storage test of S. pastorianus cells treated with CO2 MB was performed, and the effect on the intracellular protein was investigated. In the storage test, the S. pastorianus population, which decreased below the detection limit by CO2 MB treatment at a temperature of 45 and 50°C (MB45 and MB50), and thermal treatment at a temperature of 80°C (T80), remained undetectable during storage for 3 weeks at 25°C. However, 4.1 and 1.3-logs of the S. pastorianus populations, which survived after CO2 MB treatment at temperatures of 35 and 40°C (MB35 and MB40), increased gradually during storage for 3 weeks at 25°C. Insolubilization of intracellular proteins in S. pastorianus increased with increasing the temperature of CO2 MB treatment. Activity of glyceraldehyde-3-phosphate dehydrogenase (GAPDH) identified as one of the insolubilized proteins increased at MB35 and MB40 than non-treatment but disappeared at MB45 and MB50, and T80. Therefore, it was revealed that S. pastorianus cells inactivated below the detection level by CO2 MB treatment did not regrow and that the denaturation of intracellular proteins of S. pastorianus was caused by CO2 MB and thermal treatments. Furthermore, it was suggested that denaturation of intracellular vital enzymes was an important factor for achieving irreversible inactivation of S. pastorianus by CO2 MB and thermal treatments.

Determination of the Lethal Injury on the Inactivation of Saccharomyces pastorianus Cells by Low-pressure Carbon Dioxide Microbubbles.

To clarify the lethal injury related to the inactivation of Saccharomyces pastorianus cells by low-pressure carbon dioxide microbubble (CO2MB) treatment, surviving number, leakage of nucleic acids and proteins, fluorescence polarisation (FP) of the cell membrane, activity of alkaline phosphatase (AP), intracellular pH (pHin), mitochondrial membrane potential (MMP), cell surface hydrophobicity (CSH) and oxidative stress of S. pastorianus treated with CO2MB at various temperatures were measured. The number of surviving S. pastorianus cells decreased below the detection limit after CO2MB treatment at temperatures of 40, 45 and 50 â„ƒ, inducing a 2-log reduction at 35 â„ƒ. The S. pastorianus cells treated with CO2MB at temperatures above 40 â„ƒ showed an increase in FP and leakage of nucleic acids and proteins. The AP in S. pastorianus cells treated with CO2MB at a temperature of 35 â„ƒ was also activated but inactivated at temperatures above 40 â„ƒ. Furthermore, the decrease in pHin and MMP and the increase in CSH of S. pastorianus were caused by CO2MB treatment at temperatures above 35 â„ƒ. Oxidative stress in S. pastorianus cells was also increased by CO2MB treatment without warming but decreased at temperatures above 35 â„ƒ. Our results lead us to infer that the type of cell injury in S. pastorianus induced by CO2MB treatment differed from that caused by the treatment temperature and that the lethal injury was enzyme inactivation.

Dissolved carbon dioxide stripping while maintaining volatile components by feeding gaseous nitrogen using a microbubble generator.

Dissolved carbon dioxide (dCO2) stripping from a model solution containing sake flavor by feeding gaseous nitrogen (N2) using a microbubble (MB) generator was investigated. The effect of dCO2 stripping by N2MB increased significantly with increasing flow rate of gaseous N2 from 100 to 200 mL/min. dCO2 stripping from 3,000 mL of the model solution was achieved by feeding N2MB at a flow rate of 200 mL/min for 4 min. Volatile components from model solution containing sake flavor were hardly reduced even after feeding N2MB at a flow rate of 200 mL/min for 15 min by cooling to below 10 °C. On the other hand, non-microbubbled gaseous N2 at a flow rate of 200 mL/min was not very effective in stripping dCO2. Therefore, the use of N2MB with cooling to below 10 °C was effective in stripping dCO2 while maintaining the volatile components in model solution containing sake flavor.

Temperature-dependency on the inactivation of Saccharomyces pastorianus by low-pressure carbon dioxide microbubbles.

Temperature-dependency on cell membrane injury and inactivation of Saccharomyces pastorianus by low-pressure carbon dioxide microbubbles (MBCO2) was investigated. The number of surviving S. pastorianus cells after MBCO2 treatment detected with yeast and mould agar (YMA, an optimum agar) was higher than that with YMA adding 2.5 g/L sodium chloride and yeast nitrogen base agar (a minimum agar). However, the decrease of the surviving number by thermal treatment was not changed among above agars used. The fluorescence polarization (FP), which indicated the phase transition of the membrane of S. pastorianus cells treated with MBCO2 increased with increasing temperature. The activity of the alkaline phosphatase (AP), a periplasmic enzyme, in S. pastorianus cells after MBCO2 and thermal treatments increased with the FP but was reduced by further increasing temperature. The FP and AP activities after MBCO2 treatment increased at a temperature lower than the temperature of the thermal treatment. In addition, intracellular pH of S. pastorianus decreased by the MBCO2 treatment at lower temperature with increasing pressure. Therefore, it was revealed that phase transition of the cell membrane and inactivation of S. pastorianus was caused by MBCO2 treatment at lower temperature than thermal treatment and that the effect was induced by the dissolved CO2 and increased with increasing pressure.

Disinfection by Ozone Microbubbles Can Cause Morphological Change of Fusarium oxysporum f. sp. melonis Spores.

To investigate the difference in the disinfectant efficiency of ozone microbubbles (O3MB) and ozone millibubbles (O3MMB), the morphological change of the treated Fusarium oxysporum f. sp. melonis spores was observed with scanning and transmission electron microscopies (SEM and TEM). The disinfectant efficiency of O3MB on F. oxysporum f. sp. melonis spores was greater than that of O3MMB. On observation with SEM, it was revealed that morphological change of F. oxysporum f. sp. melonis spores was caused by O3MB and O3MMB, and damage to the spore surfaces by O3MB occurred sooner than that by O3MMB. On observation with TEM, it was furthermore confirmed that F. oxysporum f. sp. melonis spores treated with O3MB induced wavy deformation of cell membrane and the intracellular change different from that with O3MMB. Therefore, the greater disinfection efficiency of O3MB was suggested to be caused due to the function of the MB in addition to the oxidative power of O3.

Ethanol addition on inactivation of Saccharomyces pastorianus by a two-stage system with low-pressure carbon dioxide microbubbles can accelerate the cell membrane injury.

The effect of ethanol on the inactivation of Saccharomyces pastorianus by a two-stage system with low-pressure carbon dioxide microbubbles (two-stage MBCO2 ) was investigated. Zero and >5 log reductions of S. pastorianus populations suspended in physiological saline (PS) containing 0% and 10% ethanol, respectively, occurred by the two-stage MBCO2 at a mixing vessel pressure of 1 MPa and a heating coil temperature of 40°C. Conversely, the detected number of surviving S. pastorianus cells in PS containing 5% ethanol was higher in yeast and mold agar (YMA, an optimum agar) than YMA with 2.5% sodium chloride, followed by yeast nitrogen base agar (YNBA, a minimum agar). The fluorescence polarization of S. pastorianus in PS containing 5% and 10% ethanol increased similarly with exposure time in the heating coil of two-stage MBCO2 and was correlated with the surviving cell number measured in YNBA. The intracellular pH (pHin ) of S. pastorianus in PS containing 5% ethanol decreased linearly with exposure time in the heating coil of two-stage MBCO2 . Also, the pHin -lowering of S. pastorianus in PS containing 10% ethanol was drastically caused by two-stage MBCO2 at 1 min exposure time in the heating coil but then stayed constant until 5 min, agreeing with the inactivation efficiency. Therefore, ethanol in S. pastorianus suspension was suggested to accelerate the cell membrane injury caused by two-stage MBCO2 . © 2017 American Institute of Chemical Engineers Biotechnol. Prog., 34:282-286, 2018.

Quality evaluation of sake treated with a two-stage system of low pressure carbon dioxide microbubbles.

To determine optimal temperature of a two-stage system of low pressure carbon dioxide microbubbles (MB-CO2) for inactivating enzymes in unpasteurized sake (UPS), the effect of two-stage MB-CO2 containing a heating coil at various temperatures on the inactivation of the α-glucosidase in UPS was investigated, and the quality of the sake treated by two-stage MB-CO2 was estimated by sensory evaluation and component analysis. α-Glucosidase activity in the UPS was completely inactivated by two-stage MB-CO2 with a heating coil at 45 °C for 50 min, 55 °C for 5 min, 65 °C for 10 s (MB65), and 75 °C for 1 s, respectively. The quality of the MB65's sake was determined to be significantly excellent by the sensory evaluation. The reason was suggested to be due to relatively low contents of free amino acids, change in organic acid balance, and less damage to volatile compounds.

Chlorophenoxyacetic acid and chloropyridylphenylurea accelerate translocation of photoassimilates to parthenocarpic and seeded fruits of muskmelon (Cucumis melo).

We compared the effect of p-chlorophenoxyacetic acid (p-CPA) and 1-(2-chloro-4-pyridyl)-3-phenylurea (CPPU) on parthenocarpic and seeded muskmelon (Cucumis melo) fruits in regards to fruit development and the transport of photoassimilates from leaves exposed to ¹4CO2 to the developing fruits. Ten days after anthesis (DAA), the fresh weight, total ¹4C-radioactivity and contents of ¹4C-sucrose and ¹4C-fructose were higher in the CPPU-induced parthenocarpic fruits than in seeded fruits. However, at 35 DAA, fresh weight and sucrose content in mesocarp, placenta and empty seeds of the parthenocarpic fruits were lower than in seeded fruits. Also, total ¹4C-radioactivity and ¹4C-sugar content of the parthenocarpic fruits were lower as well as the translocation rate of ¹4C-photoassimilates into these fruits. Application of p-CPA to the parthenocarpic fruits at 10 and 25 DAA increased fresh weight and sugar content. Moreover, these treatments elevated the total ¹4C-radioactivity, ¹4C-sucrose content and the translocation rate of ¹4C-photoassimilates. The ¹4C-radioactivity along the translocation pathway from leaf to petiole, stem, lateral shoot and peduncle showed a declining pattern but dramatically increased again in the fruits. These results suggest that the fruit's sink strength was regulated by the seed and enhanced by the application of p-CPA.

Identification of (E,E)-2,4-undecadienal from coriander (Coriandrum sativum L.) as a highly effective deodorant compound against the offensive odor of porcine large intestine.

The leaves of coriander ( Coriandrum sativum L.) exhibited a strong deodorizing effect against porcine internal organs (large intestine). The effective deodorizing compounds of coriander were identified by separating the volatile component of coriander, testing the effectiveness of each fraction against the offensive odor of porcine large intestine, and then identifying the compounds by GC-MS. The volatile component of coriander was first separated into six fractions (A-F) by preparative gas chromatography, and the deodorizing activity of each of these fractions against the offensive odor was measured. Fraction D, which showed the strongest deodorizing effect, was then separated into 12 subfractions by preparative GC. The deodorant activity of each subfraction was evaluated, and the deodorant compounds were identified by GC-MS. It was discovered that (E,E)-2,4-undecadienal was the most effective deodorizing compound. The deodorizing activity of (E,E)-2,4-undecadienal on the porcine large intestine increased as with concentration, reaching almost complete deodorizing ability at 10 ppb.