Gels and gelled emulsions prepared by acid-induced gelation of mixtures of faba bean (Vicia faba) protein concentrate and λ-carrageenan

In this study, gels were successfully prepared at room temperature from mixtures of dry fractionated faba bean protein concentrate (FPC) and λ-carrageenan (λ-CGN), through acidification with glucono-δ-lactone (GDL). At neutral pH, the mixtures were shear thinning liquids, although the shear viscosity increased dramatically with λ-CGN addition. After adding GDL, the gelling kinetics were followed through small amplitude oscillatory rheology for 19 hours, at which point all gels had reached a gel modulus plateau. Elastic moduli for the prepared gels were in the range of 1500 – 4500 Pa, dependent on FPC:λ-CGN ratio and concentrations, and final pH (3.5 – 4). Rheological data further indicated the gels had properties typical of aggregated particle gels, e.g., low yield strains (∼1%). All gels showed some syneresis upon centrifugation (2000g), with the least amount of syneresis (15 – 20%) at the highest λ-CGN concentrations (1.5 – 2%). FPC is a good emulsifier, and gelled emulsions were successfully prepared. Inclusion of emulsion droplets had significant impact on the gel network, with ∼40% and ∼60% increased gel storage modulus at 20% and 30% oil, respectively. Preparing similar formulations using a more extensively processed commercial faba bean protein isolate was also attempted, but this resulted in poor gels with very high syneresis. This indicates that dry fractionation methods may be beneficial to preserve native protein functionality.Gels and gelled emulsions prepared by acid-induced gelation of mixtures of faba bean (Vicia faba) protein concentrate and λ-carrageenanpublishedVersio

Effect of temperature during flowering, pod set, and seed development on yield components and accumulation of protein, starch, and low molecular weight carbohydrates in two faba bean (Vicia faba L.) cultivars

The aim was to explore the impact of temperature during seed development on yield performance and seed quality in faba bean when grown at cool temperatures representative for high latitude regions. Two varieties, an early and a medium late maturing, were grown in climate chambers with three temperature regimes (day/night temperatures of 14°C/12°C, 19°C/12°C, and 24°C/12°C) from onset of flowering to maturation. Yield components were recorded, and the accumulation of protein, starch, and low molecular weight carbohydrates including the raffinose family oligosaccharides was followed during the accumulation phase until physiological maturity. The lower temperature regimes strongly delayed pod and seed development compared with 24°C/12°C. Temperature affected the number of pods per plant for the upper node group. Plants grown at 19°C had the highest total dry seed weight compared with plants grown at 14°C and 24°C. Temperature per se did not influence the content of starch, protein, and low molecular weight carbohydrates, while their accumulation followed the moisture content in the seed, and thus the seed development stage. The content of raffinose family oligosaccharides increased sharply when the seed moisture dropped below 70% and leveled off at about 40% and 50% moisture for verbascose and stachyose, respectively, coinciding with physiological maturity. The results provide more knowledge about the seed maturation and accumulation in faba bean under low temperatures, important for cultivation under high latitude regions.Effect of temperature during flowering, pod set, and seed development on yield components and accumulation of protein, starch, and low molecular weight carbohydrates in two faba bean (Vicia faba L.) cultivarspublishedVersio

Meat Analogues from Pea Protein: Effect of Different Oat Protein Concentrates and Post Treatment on Selected Technological Properties of High-Moisture Extrudates

The effect of using oat protein concentrates from different sources on the techno/functional properties of pea protein high-moisture extrudates (HME) have been investigated. The oat protein fractions were commercially produced by wet milling (OP) or produced by dry fractionation (OA) in our pilot plant facilities. The texture cutting force of HME was significantly increased by the inclusion of OP and had higher anisotropy, while addition of OA did not influence the texture. Addition of both oat sources to the pea mixture led to higher water and oil binding ability on both initial dry ingredients and extrudates. The color of the meat analogues was significantly affected by the type of oat added. CLSM image analysis of the extrudates showed that the type of oat used influenced fiber alignment and apparent porosity of the protein network. Post-extrusion treatment with water at 80 ◦C/20 min of the extrudates significantly reduced the cutting strength of the meat analogues and significantly caused a shift toward a lighter color. The reduction of texture strength of extrudates with OP rendered it similar to cooked chicken samples, while extrudates with OA showed a more resilient fiber strength to the hot water treatmentpublishedVersio

Linear seesaw model with hidden SU(2)H×U(1)XSU(2)_H \times U(1)_X gauge symmetry

We propose a linear seesaw model with a hidden gauge symmetry $SU(2)_H \times U(1)_X$ where two types of standard model singlet fermions in realizing a linear seesaw mechanism are unified into $SU(2)_H$ doublet. Then we formulate scalar and gauge sector, neutrino mass matrix and lepton flavor violations. In our gauge sector, $Z$-$Z'$ mixing appears after spontaneous symmetry breaking and we investigate constraint from $\rho$-parameter. In addition we discuss $Z'$ production at the large hadron collider via $Z$-$Z'$ mixing, where $Z'$ tends to dominantly decay into heavy neutrinos.Comment: 14 pages, 2 figure

Inter-laboratory analysis of cereal beta-glucan extracts of nutritional importance : An evaluation of different methods for determining weight-average molecular weight and molecular weight distribution

In an interlaboratory study we compare different methods to determine the weight-average molecular weight (Mw) and molecular weight distribution of six cereal beta-glucan isolates of nutritional importance. Size exclusion chromatography (SEC) with multi-angle light scattering (MALS), capillary viscometry, sedimentation velocity analytical ultracentrifugation and one asymmetric flow field-flow fractionation (AF4)-MALS method all yielded similar Mw values for mostly individual chains of dissolved beta-glucan molecules. SEC with post-column calcofluor detection underestimated the Mw of beta-glucan > 500 x 10(3) g/mol. The beta-glucan molecules analysed by these methods were primarily in a random coil conformation as evidenced from individual MarkHouwink-Kuhn-Sakurada (MHKS) scaling coefficients between 0.5 and 0.6 and Wales-Van Holde ratios between 1.4 and 1.7. In contrast, a second AF4-MALS method yielded much larger Mw values for these same samples indicating the presence and detection of beta-glucan aggregates. Storage of the six beta-glucan solutions in the dark at 4 C for 4 years revealed them to be stable. This suggests an absence of storage-induced irreversible aggregation phenomena or chain-scission. Shear forces in SEC and the viscometer capillary and hydrostatic pressure in analytical ultracentrifugation probably led to the reversable dissociation of beta-glucan aggregates into molecularly dissolved species. Thus, all these methods yield true weight-average molecular weight values not biased by the presence of aggregates as was the case in one of the AF4 based methods employed.Peer reviewe

Organizing the sensory: ear-work, panauralism and sonic agency on a forensic psychiatric unit

How are relations of care and security between hospital staff and patients organized through sound? This article argues that a shifting distinction between meaningful sound and noise is fundamental to the lived experience of immersion in an organizational acoustic environment. Based around a qualitative study of listening practices and ‘ear work’ at a medium-secure forensic psychiatric hospital, using interview and photo-production methods, the article positions the organizing of the sensory as central to formal organization. Analysis of empirical material demonstrates how the refinement of key listening practices is critical to the ways in which staff and patients orient to the hospital setting. It also details how the design process for the unit has undermined the capacity to manage and control through sound, or ‘panauralism’, rendering it as a reversible and contested struggle to make sense of the acoustic environment, and describes the attempts by patients to create alternative acoustic spaces and exercise ‘sonic agency’. We contend that ‘acoustic organizational research’ offers an experience-near means of mapping organizational space and power relations and invites a renewed questioning of the role of the sensory as form of organizing in itself

Highly mixed impacts of near-future climate change on stock productivity proxies in the North East Atlantic

Impacts of climate change on ocean productivity sustaining world fisheries are predominantly negative but vary greatly among regions. We assessed how 39 fisheries resources—ranging from data-poor to data-rich stocks—in the North East Atlantic are most likely affected under the intermediate climate emission scenario RCP4.5 towards 2050. This region is one of the most productive waters in the world but subjected to pronounced climate change, especially in the northernmost part. In this climate impact assessment, we applied a hybrid solution combining expert opinions (scorings)—supported by an extensive literature review—with mechanistic approaches, considering stocks in three different large marine ecosystems, the North, Norwegian and Barents Seas. This approach enabled calculation of the directional effect as a function of climate exposure and sensitivity attributes (life-history schedules), focusing on local stocks (conspecifics) across latitudes rather than the species in general. The resulting synopsis (50–82°N) contributes substantially to global assessments of major fisheries (FAO, The State of World Fisheries and Aquaculture, 2020), complementing related studies off northeast United States (35–45°N) (Hare et al., PLoS One, 2016, 11, e0146756) and Portugal (37–42°N) (Bueno-Pardo et al., Scientific Reports, 2021, 11, 2958). Contrary to prevailing fisheries forecasts elsewhere, we found that most assessed stocks respond positively. However, the underlying, extensive environmental clines implied that North East Atlantic stocks will develop entirely different depending upon the encountered stressors: cold-temperate stocks at the southern and Arctic stocks at the northern fringes appeared severely negatively impacted, whereas warm-temperate stocks expanding from south were found to do well along with cold-temperate stocks currently inhabiting below-optimal temperatures in the northern subregion.publishedVersio

Quantification of 1,3-B-D-glucan from yeast added as a functional ingredient to bread

Due to their immunomodulatory effect, 1,3-β-G from yeast are used as functional ingredients,but reliable methods for their detection in foods are lacking. We have adapted a method based on fluorescence detection with aniline blue to quantify the amount of five commercial yeast β- glucan preparations added to crisp or yeast-leavened bread. This assay detected yeast β-glucan preparations added to different breads with an average recovery of 90, 96, 99 and 105%,while one of the preparations was overestimated, with an average recovery of 157%. The presence of cereal 1,3-1,4-β-D-glucans did not interfere with assay performance. The addition of 1,3-β-G at 0.2 and 0.5 g/100 g is low compared to the recommended dose of 1,3-β-G per serving demonstrating assay sensitivity. However, more research is needed to fully understand 1,3-β-G conformation/structure on aniline blue interaction as well as the effect of baking on structure and dissolution properties of yeast β-glucans.acceptedVersio

At a high dose even partially degraded beta-glucan with decreased solubility significantly reduced the glycaemic response to bread

Cereal beta-glucan can reduce post-prandial glycaemic responses, which makes it an interesting ingredient to improve the health impact of bread, a staple food with a high glycaemic index (GI). Here we compare the ability of different wheat-based breads prepared with oat bran concentrate and barley flour and a Norwegian type of soft wrap (lompe) for their ability to reduce glycaemic responses in healthy adults. Both breads with the highest beta-glucan content (3.8 g per serving) significantly reduced peak blood glucose rise (PBGR), incremental area under the blood glucose curve (iAUC) and GI compared to wheat control regardless of beta-glucan Mw and solubility. At a medium dose of 1.7 g per serving breads with beta-glucan of high MW and solubility significantly lowered iAUC, but not GI or PBGR compared to white bread. In contrast to previous studies, no significant correlation between viscosity after in vitro digestion and any of the glycaemia variables was found. However, the amount of soluble beta-glucan per serving was inversely correlated with GI. Lompe had a similar medium GI (63) than the high dose betaglucan breads (56 and 64). However, while “lompe” had significantly lower amounts of rapidly digestible starch, no differences in in vitro starch digestion were found between the different breads. Instead, increased local viscosity at the intestinal border (e.g. soluble beta-glucan interacting with the mucus layer), dilution of nutrients (higher water content and serving size) and/or reduced gastric emptying are proposed as potential explanations for the lower glycaemic responses to high dose beta-glucan breads.acceptedVersio

Torsk på Skagerrakkysten; mengde, dødelighet og kondisjon

Kysttorsken har historisk vært den viktigste fiskearten på Skagerrakkysten. I de senere år har fiskere i østre deler av Skagerrak gitt utrykk for at kysttorskbestanden er blitt kraftig redusert. Rapporten her presenterer data fra et systematisk høstfiske med trollgarn på utvalgte steder på kyststrekningen fra Hvaler-Farsund i tidsperiodene 1984-90 og 2001-2005. Høstfisket har foregått på samme garnstasjoner i begge periodene og til samme tid på året (november). Resultatene fra undersøkelsene viser en betydelig nedgang i forekomst av større torsk i ytre Oslofjord fra 1984-90 til 2001-05. Fra Arendal og vestover ser en ikke den samme nedgangen i forekomst av større torsk mellom de to periodene, heller en svak oppgang