Digitized by Kansas Correctional Industries

Typescript. / Digitized by Kansas Correctional Industries

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Call number: LD2668 .T4 1955 C68 / Master of Science

Our objective was to investigate the mode of interaction between selected food proteins and phenolic compounds. Bovine serum albumin (BSA), bovine beta-lactoglobulin, and soybean glycinin were used with the following phenolic compounds; 3,4,5-trihydroxybenzoic acid (gallic acid), 3,4-dihydroxy cinnamic acid (caffeic acid), p -hydroxycinnamic acid (courmaric acid), and 5,7-dihydroxy 4-methoxy isoflavone (biochanin A). The interaction was investigated using incubation temperatures of 35°, 45° and 55°C at pH 5, 7 and 9. Native and SDS-polyacrylamide gel electrophoresis (PAGE), differential scanning calorimetry (DSC), and Fourier transform infrared (FTIR) spectroscopy were used to identify protein-phenol interactions. Certain phenolic compounds combined with BSA and prevented protein aggregation. In general, the thermal stability of the proteins increased as a result of interaction with phenolic compounds; the most pronounced effect was observed with beta-lactoglobulin in the presence of gallic acid at pH 7. The interaction of the phenols with the proteins resulted in changes in protein secondary structure. (Abstract shortened by UMI.)

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Lam, Hon Yiu. / "November 2011." / Thesis (M.Phil.)--Chinese University of Hong Kong, 2012. / Includes bibliographical references (leaves 122-135). / Abstracts in English and Chinese. / Abstract (in English) --- p.i / Abstract (in Chinese) --- p.iv / Acknowledgement --- p.vi / Contents --- p.vii / List of Abbreviations --- p.xiii / List of Figures --- p.xiv / List of Tables --- p.xvii / Chapter 1 --- Literature review / Chapter 1.1 --- Introduction --- p.1 / Chapter 1.2 --- Flavor of fish --- p.3 / Chapter 1.2.1 --- Carbonyls (aldehydes and ketones) and alcohols --- p.4 / Chapter 1.2.2 --- Sulfur-containing compounds --- p.5 / Chapter 1.2.3 --- Thermally-induced flavor --- p.5 / Chapter 1.2.4 --- Deteriorated fish flavor --- p.6 / Chapter 1.2.5 --- Autoxidation --- p.7 / Chapter 1.2.6 --- Bromophenols --- p.8 / Chapter 1.3 --- Bromophenols in aquaculture --- p.8 / Chapter 1.3.1 --- General properties of bromophenols --- p.9 / Chapter 1.3.2 --- Biosynthetic pathway of bromophenol in marine algae --- p.12 / Chapter 1.3.3 --- Thresholds of bromophenols --- p.14 / Chapter 1.3.4 --- Toxicity of bromophenols --- p.17 / Chapter 1.4 --- Giant Grouper --- p.19 / Chapter 1.4.1 --- Living Habitat of Giant Grouper --- p.19 / Chapter 1.4.2 --- Biological features of Giant Grouper --- p.23 / Chapter 1.4.3 --- Aquaculture of Giant Grouper --- p.23 / Chapter 1.5 --- Flavor analysis and extraction methods --- p.23 / Chapter 1.5.1 --- Solvent extraction --- p.25 / Chapter 1.5.2 --- Simultaneous Steam Distillation/Extraction --- p.25 / Chapter 1.5.3 --- Headspace sampling --- p.27 / Chapter 1.5.4 --- Gas Chromatography/Olfactometry (GCO) --- p.28 / Chapter 1.5.5 --- Food chemistry and Odor Threshold Value --- p.30 / Chapter 2 --- Distribution of bromophenols in selected Hong Kong dried seafood / Chapter 2.1 --- Introduction --- p.33 / Chapter 2.2 --- Materials and Methods --- p.34 / Chapter 2.2.1 --- Sample preparation --- p.34 / Chapter 2.2.2 --- "Preparation of the internal standard, Pentachloroanisole" --- p.35 / Chapter 2.2.3 --- Simultaneous steam distillation-solvent extraction (SDE) --- p.35 / Chapter 2.2.4 --- Gas chromatography-mass spectrometry (GC-MS) --- p.36 / Chapter 2.2.5 --- Compound identification --- p.37 / Chapter 2.2.6 --- Quantification of compounds --- p.37 / Chapter 2.2.7 --- Recovery --- p.37 / Chapter 2.2.8 --- Odor activity value (OAV) --- p.38 / Chapter 2.2.9 --- Statistical Analysis --- p.38 / Chapter 2.3 --- Results and discussion --- p.39 / Chapter 2.3.1 --- Distribution of bromophenols in dried seafoods --- p.39 / Chapter 2.3.2 --- Bromophenol contents in dried seaweeds --- p.51 / Chapter 2.3.3 --- Bromophenol contents in dried crustacean --- p.52 / Chapter 2.3.4 --- Bromophenol contents in dried mollusks --- p.53 / Chapter 2.3.5 --- Bromophenol contents in dried-salted fishes --- p.54 / Chapter 2.3.6 --- Relationship between living habitat and bromophenol contents --- p.55 / Chapter 2.3.7 --- Flavor impact of bromophenols in dried seafood --- p.57 / Chapter 2.3.8 --- Comparison of bromophenol content in purchased dried laminaria with Qingdao seaweed powder and bloodworms --- p.64 / Chapter 2.4 --- Conclusion --- p.67 / Chapter 3 --- Bromophenol content retention and fish quality in giant grouper / Chapter 3.1 --- Introduction --- p.70 / Chapter 3.2 --- Materials and Methods --- p.71 / Chapter 3.2.1 --- Abbreviation of treatment groups --- p.71 / Chapter 3.2.2 --- Sample preparation --- p.72 / Chapter 3.2.3 --- Ingredients --- p.72 / Chapter 3.2.4 --- Production of fish feed --- p.73 / Chapter 3.2.5 --- Preparation of the internal standard，Pentachloroanisole --- p.73 / Chapter 3.2.6 --- Simultaneous steam distillation-solvent extraction (SDE) --- p.75 / Chapter 3.2.7 --- Gas chromatography-mass spectrometry (GC-MS) --- p.75 / Chapter 3.2.8 --- Bromophenol identification and quantification --- p.76 / Chapter 3.2.9 --- Recovery of bromophenols --- p.76 / Chapter 3.2.10 --- Muscle color determination --- p.76 / Chapter 3.2.11 --- Texture analysis --- p.77 / Chapter 3.2.12 --- Moisture determination --- p.78 / Chapter 3.2.13 --- Ash determination --- p.78 / Chapter 3.2.14 --- Fat determination --- p.78 / Chapter 3.2.15 --- Protein determination --- p.79 / Chapter 3.2.16 --- Statistical Analysis --- p.80 / Chapter 3.3 --- Results and discussion --- p.80 / Chapter 3.3.1 --- Muscle color of giant grouper --- p.81 / Chapter 3.3.2 --- Texture of giant grouper --- p.85 / Chapter 3.3.3 --- Proximate analysis of giant grouper --- p.86 / Chapter 3.3.4 --- Bromophenol depuration of giant grouper --- p.92 / Chapter 3.4 --- Conclusion --- p.101 / Chapter 4 --- Volatile compounds in giant grouper / Chapter 4.1 --- Introduction --- p.102 / Chapter 4.2 --- Materials and Methods --- p.103 / Chapter 4.2.1 --- Sample preparation --- p.103 / Chapter 4.2.2 --- "Preparation of the internal standard, 2,4,6Trimethylpyridine (TMP)" --- p.104 / Chapter 4.2.3 --- Dynamic headspace (purge-and-trap) --- p.104 / Chapter 4.2.4 --- Simultaneous steam distillation-solvent extraction (SDE) --- p.105 / Chapter 4.2.5 --- Gas chromatography-mass spectrometry (GC-MS) --- p.105 / Chapter 4.2.6 --- Compound identification --- p.106 / Chapter 4.2.7 --- Quantification of compounds --- p.106 / Chapter 4.2.8 --- Recovery --- p.107 / Chapter 4.2.9 --- Odor activity value (OAV) --- p.108 / Chapter 4.2.10 --- Statistical analysis --- p.108 / Chapter 4.3 --- Results and discussion --- p.108 / Chapter 4.3.1 --- Comparison of extraction between dynamic headspace and SDE --- p.108 / Chapter 4.3.2 --- Flavor profile of giant grouper --- p.113 / Chapter 4.3.2.1 --- carbonyls and alcohol --- p.113 / Chapter 4.3.2.2 --- Other aroma volatile compounds in giant grouper --- p.116 / Chapter 4.3.3 --- Giant grouper tainted by water contamination --- p.116 / Chapter 4.4 --- Conclusion --- p.118 / Chapter 5 --- General conclusion --- p.119 / References --- p.122 / Appendix --- p.136

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