The metabolism of Strongylocentrotus purpuratus (Stimpson)
was investigated at several levels of urchin organization. Some experiments
were performed with tissues from recently collected
(acclimatized) urchins, Other experiments were performed with tissues
from urchins held at one of two temperatures (acclimated) for
30 days.
Body-component oxygen consumption was measured for bodywall,...
Both liquid and solid wastes from Pacific whiting surimi manufacturing were
characterized and value-added products were recovered. A proteinase in surimi wash
water (SWW) was determined to be cathepsin L with Mr 54,200 on SDS-substrate gel.
Heat treatment and acidification shifted the activity zone to M [subscript r] 39,500. No...
Surimi is a seafood product which is used to manufacture restructured products
such as artificial crab and lobster. Surimi is produced from fish fillets by washing to
remove sarcoplasmic proteins and increase the concentration of myofibrillar proteins, and
mixing with cryoprotectants. A valuable attribute of surimi is its ability to...
Organoleptically, flavored yogurts appear to contain lower
levels of acetaldehyde than plain yogurt. This study was undertaken
to seek the reasons for this phenomenon by focusing on the analyses
of acetaldehyde production by yogurt culture bacteria in yogurt base
containing added sucrose and by performing other analyses such as
the...
The research described in this thesis was aimed at understanding how particle size, porosity, and enzyme accessible surface area influence the rate of saccharification of microcrystalline cellulose. Microcrystalline cellulose (MCC) is a commonly used substrate for the study of cellulolytic enzymes. MCC preparations of different particle size are commercially available....