Quality assessment of soy milk: RR® event traceability, detection of Salmonella Enteritidis and sensory analysis.

The objective of this work was to produce hydrosoluble soybean extract ? soy milk, through the processing of organic, conventional and transgenic ? RR® soybeans and to evaluate the analysis sensory affective of product, the RR® traceability and the microbiological quality through the technique of q-PCR SYBR Green®

Abstracts from the 8th International Conference on cGMP Generators, Effectors and Therapeutic Implications

This work was supported by a restricted research grant of Bayer AG

Avaliação do potencial antioxidante de proteínas do soro de leite concentradas por ultrafiltração e hidrolisadas por diferentes proteases comerciais.

Resumo: O objetivo do trabalho foi avaliar as atividades antioxidante e antimicrobiana de hidrolisados proteicos de soro de leite obtidos por diferentes proteases (Alcalase e Flavourzyme) e sua mistura (proporção 50:50). Previamente à hidrólise enzimática, o soro de leite foi concentrado por ultrafiltração com membranas cerâmicas tubulares. A reação enzimática foi realizada de acordo com o método pH-stat, sendo coletadas alíquotas com diferentes graus de hidrólise ( GH), ao longo de cada hidrólise proteica. Os hidrolisados foram analisados quanto a estimativa do teor de peptídeos, atividade antioxidante pelos métodos de captura do radical livre ABTS+ e do radical peroxila (Oxygen radical antioxidant capacity - ORAC), eletroforese e atividade antimicrobiana. Os máximos GH alcançados foram 15%, 52% e 63%, para Flavourzyme, mistura das enzimas e Alcalase, respectivamente. A atividade antioxidante aumentou com o GH. Os hidrolisados proteicos obtidos pela Alcalase apresentaram maiores atividades antioxidantes que os outros hidrolisados. Entretanto, nenhum hidrolisado proteico apresentou atividade antimicrobiana contra as cepas de Salmonella choleraesuis subsp. Enteritidis (ATCC 13076) e Listeria monocytogenes (ATCC 9117). ? Abstract: The objective of this work was to evaluate the antioxidant and antimicrobial activities of whey protein hydrolysates obtained using different commercial proteases (Alcalase and Flavourzyme) as well as their blend (50:50 ratio). Prior to the enzymatic hydrolysis, the whey was concentrated by ultrafiltration using tubular ceramic membranes. The enzymatic reaction was carried out according to the pH-stat method, in which aliquots were collected with different degrees of hydrolysis (DH) during the protein hydrolysis. The protein hydrolysates were evaluated with respect to the estimated peptides content, antioxidant activity by capture of free radical ABTS+ and the peroxyl radical (Oxygen radical antioxidant capacity - ORAC) methods, electrophoresis and antimicrobial activity. The maximum DH values reached were: 15%, 52% and 63% for Flavourzyme, the blend of enzymes and Alcalase, respectively. The antioxidant activity increased with the DH. The protein hydrolysates obtained using Alcalase presented higher antioxidant activities than the other samples. However, no samples presented antimicrobial activity against Salmonella choleraesuis subsp. Enteritidis (ATCC 13076) or Listeria monocytogenes (ATCC 9117)

VIMS spectral mapping observations of Titan during the Cassini prime mission

International audienc

VIMS spectral mapping observations of Titan during the Cassini prime mission

This is a data paper designed to facilitate the use of and comparisons to Cassini/visual and infrared mapping spectrometer (VIMS) spectral mapping data of Saturn's moon Titan. We present thumbnail orthographic projections of flyby mosaics from each Titan encounter during the Cassini prime mission, 2004 July 1 through 2008 June 30. For each flyby we also describe the encounter geometry, and we discuss the studies that have previously been published using the VIMS dataset. The resulting compliation of metadata provides a complementary big-picture overview of the VIMS data in the public archive, and should be a useful reference for future Titan studies