Food allergy caused by soybean 2S protein occurred in part of the soybean-sensitive patients. SKTI was partially digested after peptic hydrolysis for 90 min. The allergenicity was decreased with peptic hydrolysis, while subsequent treatment of chymotrypsin increased slightly the allergenicity.

We investigate acousto-optic long period grating resonances in a fluid-filled solid-core photonic bandgap fiber (PBGF). The acoustic grating design enables electrically tunable notches in each of the PBGF transmission bands, where both the center frequency and depth of the resonances can be varied. The measured intermodal beat length and resonance bandwidth are in good agreement with numerical simulations based on multipole method. We show that the highly dispersive nature of PBGF modes results in very narrow-band rejection for a given grating pitch.

High-power, low-frequency ultrasound has been suggested as a novel processing technique with the potential to extend milk shelf life via inactivation of bacteria and spores that survive standard pasteurization. The primary objective of this research was to determine whether short-duration (≤60 s) sonication treatment, in conjunction with pasteurization, can increase shelf life while producing no adverse aroma effect. Skim milk was inoculated with Paenibacillus amylolyticus, a spore-forming, thermotolerant and psychrophilic milk contamination bacterium. Milk was sonicated under 6 selected amplitude and time conditions, except for control. Both cold sonicated (C-S) and thermosonicated (T-S) milk and milk treatments were pasteurized; however, T-S milk was sonicated after pasteurization (72.5 ± 0.3°C; mean ± SD), whereas C-S milk was sonicated at 12.5 ± 5°C (mean ± SD) before pasteurization. Milk was refrigerated up to 50 d and total aerobic counts were enumerated on pasteurized control, C-S, and T-S milk weekly. Neither C-S nor T-S treatments reduced total aerobic counts to an equivalent level as pasteurization alone. Counts in pasteurized controls and C-S milk did not exceed 3.00 log cfu/mL for up to 50 d; counts in T-S milk exceeded 5.00 cfu/mL by d 36. Aroma qualities (cooked, lacks freshness, and rubbery) of 2 T-S treatment intensities [170 µm peak-to-peak (p-p) for 60s and 200 µm p-p for 10 s] and pasteurized controls were evaluated by a trained descriptive sensory panel. No significant differences were observed in cooked or lacks freshness aromas among samples. Only the milk treated with 170 µm p-p for 60 s had significantly higher rubbery aroma on d 1 compared with milk treated with 200 µm p-p for 10 s. Although the sensory effects of T-S on milk may not limit the commercial feasibility of cold sonication or thermosonication, conditions that differ from those used in the present study should be consid-ered in the future. Neither C-S nor T-S were appropriate techniques for reducing bacterial count in fluid milk beyond standard pasteurization and, in fact, increased counts of spore-forming spoilage bacteria.

Textural and sensory properties and radical scavenging ability of rice and cereal-based porridges such as beans, nuts, and grains were examined. Textural properties of the porridges, including hardness, adhesiveness, cohesiveness, springiness, and gumminess, were determined using a TA-XT2 texture analyzer. For the sensory evaluation, thirty-five volunteers participated in the randomized incomplete block design. The 1-diphenyl-2-picrylhydrazyl method was carried out to determine the radical scavenging ability of the porridges. Cereal-based porridges added with beans, grains, and nuts appeared to be less hard and sticky than plain rice porridges. Overall sensory acceptabilities for black rice, walnut, and pine-nut porridges were higher than those for plain rice porridges. Pine-nut, walnut, grain porridge such as wild sesame, black rice, and mixed grains provide strong radical-scavenging ability compared to plain rice porridges. Our results suggest that cereal-based porridge prepared with beans, grains, and nuts are nutritious and palatable substitute food for people with chewing difficulty.

Abstract:We investigate in detail the origin of multiple resonance peaks experimentally observed in an all-fiber acousto-optic tunable filter built with a photonic crystal fiber having slightly deformed air-hole structure and non-circular outer cladding. A model for the acousto-optic mode coupling in the PCF is formulated taking into account both the acoustic and the optical birefringence. All experimental results are in good agreement with numerical calculations.