ABSTRACTSof

Papers presented at the 29th Annual CIFST ConferenceJune 29-July 2, 1986

CARBON-13 NUCLEAR MAGNETIC RESONANCE OFOLlGOSACCHARIDES FOUND IN HONEY. Nicholas Low**and Peter Sporns. Department of Food Science, University ofAlberta, Edmonton, Alberta.

The major oligosaccharides found in honey, were concentratedby HPLC , reduced, and analyzed by 400 MHz nmr. The oligosac­charides could be identified due to the presence of a "fingerprint"region corresponding to the anomeric carbon occurring in the regionof 90 to 108 ppm.

STABILlTY OF 5'-PURINE NUCLEOTIDES UNDER CAN­NING CONDITIONS. O. Shaoul** and Peter Sporns, Departmentof Food Science, University of Alberta, Edmonton, Alberta.

Two commonly used food additives are guanosine5' -monophosphate (GMP) and inosine 5' -monophosphate (IMP).Adenosine 5' -monophosphate (AMP) is another purine nucleotidewhich is also ordinarily found in animal or plant tissues. These5' -purine nucleotides are labile under canning conditions (l21 0c)and hydrolyze to their corresponding nucleosides and bases. Thishydrolysis is detected using High Performance Liquid Chromatog­raphy. A detailed analysis was performed to study the influence ofpH during processing in order to understand 5' -nucleotides' hydrol­ysis in foods. It was found that the nucleotides degrade via a firstorder reaction. Accelerated shelf life tests were performed to establishthe rate of deterioration of these compounds at room temperature.

EXAMINATION OF BEE REPELLENT RESIDUES IN HONEY.S. Kwan and Peter Sporns*, Department of Food Science, Univer­sity of Alberta, Edmonton, Alberta.

A number of different bee repellents are used by many beekeepersfor the collection of honey. These chemicals, such as phenol, butyricanhydride, propionic anhydride and benzaldehyde, can lead toresidues in the honey. A gas chromatographic method has been devel­oped to analyse for these and other breakdown products of bee repel­lents in honey. Levels of bee repellent residues found in honeys usingthis methodology will be given.

ELECTRON IMPACT MASS SPECTROMETRIC STUDIES OFl-(AMINO ACID)-I-DEOXY-D-FRUCTOSES AND THEIRROLE IN THE MAILLARD REACTION. V.A. Yaylayan** andPeter Sporns, Department of Food Science, University of Alberta,Edmonton, Alberta.

In recent years, the application of mass spectrometric techniqueshas increased enormously, especially in the field of Food Science.The present study deals with fragmentation patterns of someAmadori rearrangement products [I-(amino acid)-Ideoxy-D­fructoses] under electron impact conditions. Since the initial productsformed in the advanced Maillard reaction are mainly the result ofthe unimolecular decompositions of Amadori products, which sub­sequently will undergo bimolecular or polymerization reactions, thenthis kind of approach leads to a wealth of information regardingthe fate of Amadori products. General patterns of decompositionand correlations with literature results will be demonstrated.

COLOR DEVELOPMENT DUE TO MAILLARD REACTION INMICRO-SAMPLES OF A MODEL FOOD USED FOR THER­MAL PROCESS STUDY. Suad G. Chazala* and Robert Kok,Department of Agricultural Engineering, Macdonald College ofMcGill University, Ste.-Anne-de-Bellevue, Quebec, H9X lCO.

xxxvi / Affaires de l'Institut

A model food containing several thermally labile vitamins anda color compound was composed. It was heated in capillary tubesat various temperatures (l20-I60°C) and exposure times rangingfrom 5 to 540 sec. The color developed was interpreted accordingto the exponential reaction model; the temperature dependence ofthe reaction rate constant was interpreted in terms of Arrhenius'law. For the model food K(12ooc) was 6.55E-3 Unit AbsorbanceSec-I and Ea was 106.01 kJ/mole. For the color in distilled waterthese values were 4.67E-3 Unit Absorbance Sec-I and 123.38kJ/mole respectively.

PROTEIN DISPERSIBILlTY FROM FULL AND DEFATTEDEGYPTIAN LUPINE FLOURS (LUP/NUS TERM/S). A. Adel.Y. Shehata*, Abd-Alla Mohamed, M. Yousef and M. EI-Bastawesy,Department of Food Science, College of Agriculture, EI-chatby,Alexandria, Egypt.

In the range of pH 3-6, protein extractability (PE) from defattedlupine flour (DLF) was higher than that from the full fat lupine flour(FLP). At pHs 8-10, the pattern was reversed and PE was largerfor the FLF. Other extraction parameters were less sensitive to thepresence of fat except for solvent to flour ratio and mesh size atcertain values. With salt extractions; e.g., NaCl, Na2C03 andNa3P04' the presence of fat has appreciably affected PE depend­ing on the salt, its pH effect and concentration. Under optimumconditions about 75 to 95070 of the lupine proteins were dispersabledepending on the extraction medium.

CHICKEN BONE AS A SUPPORT MATRIX FOR IMMOBILlZ­ING i1-GALACTOSIDASE. Carrie Thomson*, Department of FoodScience, University of Guelph, Guelph and Protein Foods GroupInc., Hamilton, c.l. Findlay, Protein Foods Group Inc., Hamil­ton, K.L. Parkin and R.Y. Yada, Department of Food Science,University of Guelph, Guelph, Ontario.

The feasibility of using chicken bone as a support for i1­galactosidase was studied. The effectiveness of various chemical andphysical immobilization methods was evaluated. The highest enzymerecoveries were obtained using adsorption (0.124 units/g bone) andcovalent attachment using hydrazine (0.072 units/g bone). Immobili­zation resulted in a decrease in Km from 3.53 mM o-nitrophenyl-i1­D-galactopyranoside (ONPG) to 0.436 mM ONPG (adsorption) and0.533 mM ONPG (hydrazine). Vmax also decreased upon immobili­zation, from 0.797 units/g bone to 0.230 units/g bone (adsorption)and 0.268 units/g bone (hydrazine). The use of chicken bone forthis purpose is both inexpensive and ecological.

BONE AS A SOLID SUPPORT FOR ENZYME IMMOBILIZA­TION. C.J. Findlay*, Protein Foods Group Inc., Hamilton, K.L.Parkin and R.Y. Yada, Department of Food Science, Universityof Guelph, Guelph, Ontario.

Controlled alkali stripping of surface tissue from poultry boneproduces a material with ideal characteristics for immobilization ofenzymes for continuous fluid processes. The cleaned bone is sterile,solid (with some elasticity) and possesses a large surface area causedby its porosity. Catalase enzyme was cross-linked to bone usingglutaraldehyde. Bovine, ovine and porcine bone were found tobehave similarly to poultry bone, but were more dense. Fish bone(rainbow trout) was more porous than poultry bone, but very brit­tle. All were found to be capable of acting as a solid support forthe immobilization of enzymes.

J. lnst. Can. Sci. Technol. Aliment. Vol. 19, No.4, 1986