Physicochemical Qualities and Consumer Perception of Tomato Sponge Cakes

Recently, we found that Arthrobacter crystallopoietes N-08 isolated from soil directly produces trehalose from maltose by a resting cell reaction. In this study, the optimal set of conditions and substrate specificity for the trehalose production using resting cells was investigated. Optimum temperature and pH of the resting cell reaction were 55 o C and pH 5.5, respectively, and the reaction was stable for two hours at 37～55 o C and for one hour at the wide pH ranges of 3～9. Various disaccharide substrates with different glycosidic linkages, such as maltose, isomaltose, cellobiose, nigerose, sophorose, and laminaribiose, were converted into trehalose-like spots in thin layer chromatography (TLC). These results indicated broad substrate specificity of this reaction and the possibility that cellobiose could be converted into other trehalose anomers such as α,β-and b,b-trehalose. Therefore, the product after the resting cell reaction with cellobiose was purified by b-glucosidase treatment and Dowex-1 (OH −) column chromatography and its structure was analyzed. Component sugar and methylation analyses indicated that this cellobiose-conversion product was composed of only non-reducing terminal glucopyranoside. MALDI-TOF and ESI-MS/MS analyses suggested that this oligosaccharide contained a non-reducing disaccharide unit with a 1,1-glucosidic linkage. When this disaccharide was analyzed by 1 H-NMR and 13 C-NMR, it gave the same signals with α-D-glucopyranosyl-(1,1)-α-D-glucopyranoside. These results suggest that cellobiose can be converted to α,αtrehalose by the resting cells of A. crystallopoietes N-08.

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Model for Estimating CO₂Concentration in Package Headspace of Microbiologically Perishable Food

Lee¹,

Kim²,

An³

et al. 2011

JFN

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Levels of carbon dioxide gas, a metabolite of microbial growth, have been reported to parallel the onset of microbial spoilage and may be used as a convenient index for a packaged food's shelf life. This study aimed to establish a kinetic model of CO2 production from perishable food for the potential use for shelf life control in the food supply chain. Aerobic bacterial count and package CO2 concentration were measured during the storage of seasoned pork meat at four temperatures (0, 5, 10 and 15 o C), and their interrelationship was investigated to establish a mathematical model. The microbial growth at constant temperature was described by using model of Baranyi and Roberts. CO2 production from the stored food could be explained by taking care of its yield and maintenance factors linked to the microbial growth. By establishing the temperature dependence of the microbial growth and CO2 yield factor, CO2 partial pressure or concentration in package headspace could be estimated to a limited extent, which is helpful for controlling the shelf life under constant and dynamic temperature conditions. Application and efficacy of the model needs to be improved with further refinement in the model.

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Physicochemical Qualities and Consumer Perception of Tomato Sponge Cakes

Cited by 6 publications

References 13 publications

Combined Effect of Honey and O2 Absorber Packaging on Storage Quality of Chocolate Sponge Cake

Combined Effect of Honey and O2 Absorber Packaging on Storage Quality of Chocolate Sponge Cake

Optimal Conditions and Substrate Specificity for Trehalose Production by Resting Cells of Arthrobacter crystallopoietes N-08

Model for Estimating CO₂Concentration in Package Headspace of Microbiologically Perishable Food

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Physicochemical Qualities and Consumer Perception of Tomato Sponge Cakes

Cited by 6 publications

References 13 publications

Combined Effect of Honey and O2 Absorber Packaging on Storage Quality of Chocolate Sponge Cake

Combined Effect of Honey and O2 Absorber Packaging on Storage Quality of Chocolate Sponge Cake

Optimal Conditions and Substrate Specificity for Trehalose Production by Resting Cells of Arthrobacter crystallopoietes N-08

Model for Estimating CO2Concentration in Package Headspace of Microbiologically Perishable Food

Contact Info

Product

Resources

About

Model for Estimating CO₂Concentration in Package Headspace of Microbiologically Perishable Food