Thesis (M.S.)--Oregon State University, 2008. / Printout. Includes bibliographical references (leaves 44-45). Also available on the World Wide Web.

Thesis (M.S.)--Virginia Polytechnic Institute and State University, 1991. / Vita. Abstract. Includes bibliographical references (leaves 82-91). Also available via the Internet.

Thesis (M.Sc.). / Title from title page of PDF (viewed 2008/01/30). Written for the Dept. of Food Science and Agricultural Chemistry, Macdonald College of McGill University. Includes bibliographical references.

Thesis (M.S.)--Virginia Polytechnic Institute and State University, 1994. / Vita. Abstract. Includes bibliographical references (leaves 109-115). Also available via the Internet.

From the dark muscle of British Columbia herring a highly active enzyme capable of peroxidising unconjugated unsaturated fatty acids was isolated. This ‘lipoxidase’, which was shown to be a nitrogenous complex possessing no heavy metals or sulphydryl group as the active centre, is heat-labile and can act only in presence of activators such as certain iron-containing organic nitrogenous compounds. Two such compounds, namely haemoglobin and cytochrome ‘C’ were isolated. The enzyme exhibits optimum activity at 15°C. and pH 6.9. There is also an optimum concentration of enzyme, substrate, and of the activators for maximum enzyme activity. The presence of the activators appears to change the kinetics of the reactions. The inhibition of the enzymic reaction brought about by cyanide and azide is possibly due to the inactivation of the iron-containing activators rather than of the enzyme itself. / Science, Faculty of / Zoology, Department of / Graduate

No description available.

Guo, Chenkai. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2008. / Includes bibliographical references (leaves 58-60). / Abstracts in English and Chinese. / Abstract --- p.i / Acknowledgement --- p.iii / Chapter 1 --- Introduction and Literature Review --- p.1 / Chapter 2 --- Problem Description and Preliminary Results --- p.6 / Chapter 2.1 --- Traditional Decentralized Supply Chain --- p.7 / Chapter 2.2 --- Centralized Supply Chain --- p.10 / Chapter 3 --- Transportation Discount Incentive Scheme --- p.12 / Chapter 3.1 --- TDI Scheme I --- p.12 / Chapter 3.1.1 --- Optimal Order Quantity for q ≤ q- --- p.13 / Chapter 3.1.2 --- Optimal Order Quantity for q > q- --- p.17 / Chapter 3.1.3 --- Inducing Coordination --- p.18 / Chapter 3.2 --- TDI Scheme II --- p.22 / Chapter 3.3 --- TDI Scheme III --- p.25 / Chapter 4 --- Third-party Logistics --- p.28 / Chapter 4.1 --- 3PL Problem Formulation --- p.28 / Chapter 4.2 --- Optimal Decisions in the Decentralized Supply Chain --- p.31 / Chapter 4.2.1 --- Optimal Decisions of the Distributor --- p.32 / Chapter 4.2.2 --- Optimal Decisions of the 3PL Provider --- p.33 / Chapter 4.2.3 --- Optimal Decisions of the Producer --- p.35 / Chapter 4.3 --- Optimal Decisions in the Centralized Supply Chain --- p.37 / Chapter 4.4 --- Designing a Coordination Mechanism --- p.41 / Chapter 5 --- Computational Studies --- p.46 / Chapter 5.1 --- Numerical Study of the 3PL Model --- p.46 / Chapter 5.2 --- Comparison between the Supply Chain with and without the 3PL provider --- p.49 / Chapter 6 --- Conclusion and Discussion --- p.54 / Chapter 6.1 --- TDI Concluding Remarks --- p.54 / Chapter 6.2 --- 3PL Concluding Remarks --- p.55 / Chapter 6.3 --- Future Work --- p.56 / Bibliography --- p.58

A novel method for isolating fish proteins by shifting pH to high acid or high alkali pH was the focus of the study. Biochemical and physicochemical properties of various pH-treated soluble fish proteins as a function of ionic strength were determined. Effect of ionic strength and various storage conditions on gelation properties and stabilization of fish protein isolate (FPI) were also elucidated. At low ionic strength (IS 10 mM NaCl), the solubility of Pacific whiting (PW) proteins was low between pH 5 and 10, but increased significantly as the pH was shifted to either acidic or alkaline pH. The isoelectric point (pi) shifted toward acidic direction as IS increased to 600 mM. High IS (600 mM NaCl) resulted in protein aggregation at low pH but improved myosin heavy chain (MHC) solubility at pH 6 - 10. Changes in total sulfhydryl (SH) content and surface hydrophobicity (S [subscript o]) were associated with the different molecular weight distributions of the soluble proteins. At pH 4 and IS 10-100 mM, MHC was soluble but degraded. At pH 10, the formation of high MW polymers was observed at IS [greater than or equal to] 150 mM. Gels obtained from FPI prepared at pHl1/IS150 and conventional surimi (CS) were superior to FPI prepared at pH 3 and/or other IS levels. There was no correlation between protein solubility and gel properties of FPI. Gelation mechanisms of acid and alkali-treated FPI were identical under the same IS condition. FPI prepared at pH 3 or 11 could be partly refolded at pH 7. No significant difference in texture was observed between alkali-treated protein isolates (AKPI, pH 11) kept frozen at pH 5.5 and 7.0. Strongest gel was found for AKPI with cryoprotectants (C) and without freeze/thaw (FT) cycles at both pH storage (5C & 7C), while poor gel was obtained from AKPI without cryoprotectants (NC) and with FT (5NC-F & 7NC-F). 5NC-F & 7NC-F demonstrated the lowest S [subscript o] and total SH probably suggesting that proteins were more aggregated as a result of hydrophobic interactions and disulfide bonds. Scanning electron microscope (SEM) revealed the most discontinuity of gels from AKPI without cryoprotectants and with FT and showed less protein stability when stored at pH 5.5 than at neutral pH. Raman spectral analysis demonstrated that refolding of AKPI by pH adjustment to 7.0 was achieved, but not identical to the native protein. CS contained higher α-helix content (~50%) than AKPI (~20-30%). Frozen storage induced a decrease and an increase in the α-helix of CS and AKPI samples, respectively. Alkali-treated proteins were slightly less stable than CS during frozen storage. / Graduation date: 2005

Bdellovibrionaceae (BD) are unique, predatory, endoparasitic, Gram-negative bacteria. As the world's smallest living hunter they prey on other Gram-negative bacteria giving them potential as biological control agents. Prior to this study, however, there were no reports of BD in New Zealand. The overall aim of this research was to isolate BD from New Zealand sources, characterise them and investigate their potential role as a biological control agent. The history, characteristics, life cycle and mechanism of predation of this organism are reviewed and the possibility of the industrial applications of BD, are discussed. In this study, a halophilic species of BD was isolated from fourteen coastal sea water sites around New Zealand. Thirteen isolates were characterised using proven characterisation techniques including general, microscopic and molecular techniques. It was found that the isolates were taxonomically identical or very closely related to each other and belong to the genus Bacteriovorax. The predation pattern of BD isolates was examined against a group of Gram negative bacteria in solid and liquid media. The predation patterns and efficiencies of the different BD isolates were similar, which confirms that the BD isolates are closely related, are selective in their predation, and prey on some Gram-negative bacteria but not all. The rapid loss of culture viability of BD is well known, but no studies have been reported to date on the survival of pure cultures of BD at different temperatures. The survival rate of BD in dense suspensions at different temperatures without host bacteria was investigated and it was observed that pure BD cultures can be stored with minimal reduction in numbers at temperatures ranging from 4°C to 20°C. However, significant reductions in numbers were observed at -1 8"C, 30°C and 37°C after 13 to 16 days. The effects of the 13 New Zealand BD isolates on the growth of a population of Photobacterium phosphoreum were examined to select the best isolate for in vitro application. All of the isolates tested had considerable reduction effect against P. phosphoreum. Some isolates were more effective than others, despite their taxonomic similarity to each other. The isolate OT2 was selected for further studies based on these results. The in vitro efficacy of BD was assessed against late exponential cultures of a seafood spoilage bacterium, P. phosphoreum, originally isolated from Cod fillets from Denmark. Loglo reductions of P. phosphoreum and some other Gram-negative bacteria ranged from 4.5 to 4.8 after 9 h of incubation at 25OC. BD was effective in reducing the numbers of P. phosphoreum at pH 5.5 to 8.5 and salinity 0.9 to 4.5% (wlv). A significant interaction was observed between the prey and predator concentrations and nutrient concentration. Prey concentrations were observed to be the most vital factor in predation and the most favourable predation conditions were at a prey concentration of -8 loglo colony forming units (CFU)/mL, together with a predator concentration of 3 - 7 loglo plaque forming units (PFU)/mL and a prey : predator ratio of >5.0. The thresholds of the prey and predator concentrations for predation were observed to be 3.7 loglo CFUImL and 3.9 loglo PFUImL, respectively. The trials carried out in this study focused on the efficiency of BD on a pure culture of one organism, P. phosphoreum and not on mixed cultures of Gramnegative spoilage bacteria, the normal condition observed in saltwater fish. There has been very little research in this field and the results of these trials suggest further investigation into the effect of BD on mixed cultures of Gram-negative spoilage organisms is warranted. Since only one isolate of BD (OT2) was examined against only one spoilage bacterium (P. phosphoreum) in liquid medium, the evidence of these findings must be restricted to these particular conditions. Future studies, using a range of BD isolates against a mixture of spoilage and pathogenic organisms in solid medium are warranted. The biopreservation capability of BD in extending the shelf life of king salmon was evaluated. A significant effect was observed at 20°C but not at 10°C. At 20°C the shelf life was extended through extension of the lag phase of growth of the prey bacteria and a reduction in total numbers attained. Sensory evaluation of the salmon product being tested confirmed that the shelf life was extended. However, at 10°C there was no reduction in prey organisms, which suggested that the strain of BD used is ineffective at refrigeration temperatures.

Thesis (Ph. D.)--West Virginia University, 2001. / Title from document title page. Document formatted into pages; contains x, 152 p. : ill. (some col.). Includes abstract. Includes bibliographical references (p. 173-178).