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FOOD FOR HEALTH IN THE PACIFIC RIM 3rd International Conference of Food Science and Technology
Edited by
JOHN R. WHITAKER, Ph.D. Professor Emeritus
University of California, Davis Department of Food Science and Technology
Davis, California
NORMAN F. HAARD, Ph.D. Professor
University of California, Davis Department of Food Science and Technology
Davis, California
CHARLES F. SHOEMAKER Professor
University of California, Davis Department of Food Science and Technology
Davis, California
R. PAUL SINGH, Ph.D. Professor
University of California, Davis Department of Biological and Agricultural Engineering
Davis, California
FOOD & NUTRITION PRESS, INC. TRUMBULL, CONNECTICUT 06611 USA
FOOD FOR HEALTH IN THE PACIFIC RIM
3rd International Conference of Food Science and Technology
F
N~ PUBLICATIONS IN FOOD, SCIENCE AND NUTRITION
Books DICTIONARY OF FLAVORS, D.A. DeRovira FOOD FOR HEALTH IN THE PACIFIC RIM, J.R. Whitaker et al. DAIRY FOODS SAPETY: 1995-1996, A COMPENDIUM, E.H. Marth OLIVE OIL, SECOND EDITION, A.K. Kiritsakis MULTIVARIATE DATA ANALYSIS, G.B. Dijksterhuis NUTRACEUTICALS: DESIGNER FOODS 111, P.A. Lachance DESCRIPTIVE SENSORY ANALYSIS IN PRACTICE, M.C. Gacula, Jr. APPETITE FOR LIFE: AN AUTOBIOGRAPHY, S.A. Goldblith HACCP: MICROBIOLOGICAL SAFETY OF MEAT, J.J. Sheridan et al. OF MICROBES AND MOLECULES: FOOD TECHNOLOGY AT M.I.T., S.A. Goldblith MEAT PRESERVATION, R.G. Cassens S.C. PRESCOTT, PIONEER FOOD TECHNOLOGIST, S.A. Goldblith FOOD CONCEPTS AND PRODUCTS: JUST-IN-TIME DEVELOPMENT, H.R. Moskowitz MICROWAVE FOODS: NEW PRODUCT DEVELOPMENT, R.V. Decareau DESIGN AND ANALYSIS OF SENSORY OPTIMIZATION, M.C. Gacula, Jr. NUTRIENT ADDITIONS TO FOOD, J.C. Bauernfeind and P.A. Lachance NITRITE-CURED MEAT, R.G. Cassens POTENTIAL FOR NUTRITIONAL MODULATION OF AGING, D.K. Ingram et al. CONTROLLED/MODIFIED ATMOSPHERE/VACUUM PACKAGING, A.L. Brody NUTRITIONAL STATUS ASSESSMENT OF THE INDIVIDUAL, G.E. Livingston QUALITY ASSURANCE OF FOODS, J.E. Stauffer SCIENCE OF MEAT & MEAT PRODUCTS, 3RD ED., J.F. Price and B.S. Schweigert HANDBOOK OF FOOD COLORANT PATENTS, F.J. Francis ROLE OF CHEMISTRY IN PROCESSED FOODS, O.R. Fennema er al. NEW DIRECTIONS FOR PRODUCT TESTING OF FOODS, H.R. Moskowitz PRODUCT DEVELOPMENT & DIETARY GUIDELINES, G.E. Livingston, et al. SHELF-LIFE DATING OF FOODS, T.P. Labuza ANTINUTRIENTS AND NATURAL TOXICANTS IN FOOD, R.L. Ory POSTHARVEST BIOLOGY AND BIOTECHNOLOGY, H.O. Hultin and M. Milner
Journals JOURNAL OF FOOD LIPIDS, F. Shahidi JOURNAL OF RAPID METHODS AND AUTOMATION IN MICROBIOLOGY,
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MICROWAVES AND FOOD, R.V. Decareau FOOD INDUSTRY REPORT, G.C. Melson FOOD, NUTRACEUTICALS AND NUTRITION, P.A. Lachance and M.C. Fisher
Newsletters
FOOD FOR HEALTH IN THE PACIFIC RIM 3rd International Conference of Food Science and Technology
Edited by
JOHN R. WHITAKER, Ph.D. Professor Emeritus
University of California, Davis Department of Food Science and Technology
Davis, California
NORMAN F. HAARD, Ph.D. Professor
University of California, Davis Department of Food Science and Technology
Davis, California
CHARLES F. SHOEMAKER Professor
University of California, Davis Department of Food Science and Technology
Davis, California
R. PAUL SINGH, Ph.D. Professor
University of California, Davis Department of Biological and Agricultural Engineering
Davis, California
FOOD & NUTRITION PRESS, INC. TRUMBULL, CONNECTICUT 06611 USA
Copyright @ 1999 by
FOOD & NUTRITION PRESS, INC. Trumbull, Connecticut 0661 1 USA
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means: electronic, electrostatic, magnetic tape, mechanical, photocopying, recording or otherwise, without permission in writing from the publisher.
Library of Congress Catalog Card Number: 98-073839 ISBN: 691 7678-46-X
Printed in the United States of America
CONTRIBUTORS
FIKRAT ABDULLAEV, Department of Food Research and Postgraduate Studies, Autonomous University of Queretaro, Mexico, Cerro de las Campanas, Queretaro, Qro 76010, Mexico.
YOICHI ABE, Rakuno Gakuen University, Ebetsu, Hokkaido 069, Japan. H. AKO, Department of Environmental Biochemistry, University of Hawaii at
S. ALCOCK, British Sugar Technical Centre, Norwich NR4 7UB, England. RASHDA ALI, Department of Food Science and Technology, University of
KEN-ICHI ARAI, Rakuno Gakuen University, Ebetsu, Hokkaido 069, Japan. TOYOHIKO ARIGA, Department of Nutrition and Physiology, School of
Agriculture and Veterinary Medicine, Nihon University, Setagaya, Tokyo 154, Japan.
OFELIA PEREZ ARVIZU, Dept. of Food Research and Postgraduate Studies, Universidad Aut6noma de Querktaro, Querktaro, 76010 Qro., Mexico.
DIANE M. BARRETT, Department of Food Science and Technology, University of California, Davis, CA 95616.
FELICIANO P. BEJOSANO, Cereal Science Laboratory, Department of Botany, University of Hong Kong, Pokfulam Road, Hong Kong.
CHRISTINE M. BRUHN, University of California, Davis, One Shields Ave., Davis, CA 95616.
E. CARSTENS, Section of Neurobiology , Physiology and Behavior, University of California, Davis, CA 95616.
CHI-FA1 CHAU, Department of Biology, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong.
FENG CHEN, Department of Botany, The University of Hong Kong, Pokfulam Road, Hong Kong.
GONG-RUI CHEN, Institute of Biotechnology, Fuzhou University, Fuzhou, Fujian, 350002, P.R. China.
HUA-MING CHEN, Marine Food Science Department, National Taiwan Ocean University, 2 Pei-Ning Rd., Keelung, Taiwan, R.O.C.
J.M. CHEN, Science Association at Liyuan Township of Wuxi City, Wuxi 2 14074, China.
RU-MING CHEN, Institute of Biotechnology, Fuzhou University, Fuzhou, Fujian, 350002, P.R. China.
SUSAN CHEN, Marine Food Science Department, National Taiwan Ocean University, 2 Pei-Ning Rd., Keelung, Taiwan, R.O.C.
TIAN-BAO CHEN , Institute of Biotechnology , Fuzhou University, 523 Gong-ye Road, 350002, Fuzhou, Fujian, P.R. China 350002.
M.K. CHENG, Department of Biology, The Chinese University of Hong Kong, Shatin, NT, Hong Kong.
Manoa, Honolulu, HI 96822.
Karachi, Karachi-75270, Pakistan.
vi CONTRIBUTORS
PETER C.K. CHEUNG, Department of Biology, The Chinese University of Hong Kong, Shatin, Hong Kong.
DEAN 0. CLIVER, W.H.O. Collaborating Center on Food Virology, School of Veterinary Medicine, University of California, Davis, CA 95616.
B. CLOUGH, British Sugar Technical Centre, Norwich NR4 7UB, England. LILIA S. COLLADO, Cereal Science Laboratory, Department of Botany,
University of Hong Kong, Pokfulam Road, Hong Kong. HAROLD CORKE, Cereal Science Laboratory, Department of Botany,
University of Hong Kong, Pokfulam Road, Hong Kong. ELBA CUBERO, Department of Food Science and Technology, University of
California, Davis, 95616. GLORIA S. DAVILA-ORTiZ, Departamento de Biotecnologia, Centro de
Desarrollo de Productos Bibticos, del Instituto Polittcnico Nacional, Apartado Postal 24, 62730 Yautepec, Mor., Mexico.
BENITO 0. DE LUMEN, Division of Nutritional Sciences and Toxicology, University of California, Berkeley, CA 94720.
HANSHU DING, Department of Food Science and Technology, University of California, Davis, and California Institute of Food and Agricultural Research, Davis, CA 95616.
XIAO LIN DING, School of Food Science and Technology, Wuxi University of Light Industry, Wuxi, 214036, P.R. China.
JINGLIE DOU, Department of Food Science, The University of British Columbia, 6650 NW Marine Drive, Vancouver, B.C., Canada V6T 124.
D. ENG, Pokka Ace (M) SDN BHD; Lot 39, 41050 Klang, Selangor, Darul Ehsan, Malaysia.
CHANG-TENG FAN, Department of Food Science, Tunghai University, Taichung, Taiwan 407, R.O.C.
FANG FAN, Institute of Biotechnology, Fuzhou University, Fuzhou, Fujian, 350002, P.R. China.
LIR-WAN FAN, Graduate Institute of Food Science, Tunghai University, Taichung, Taiwan, R.O.C.
DANIEL F. FARKAS, Department of Food Science and Technology, Oregon State University, Corvallis, OR 9733 1.
HONG FU, Institute of Biotechnology, Fuzhou University, 523 Gong-ye Road, Fuzhou, Fujian, 350002 P.R. China.
G.K. FUKUMOTO, Cooperative Extension Service, Kealakekua, HI 96750. A. FULLER, British Sugar Technical Centre, Norwich NR4 7UB, England. YASUHIRO FUNATSU, Toyama Prefectural Food Research Institute, 360
ALFRED0 F. GALVEZ, Division of Nutritional Sciences and Toxicology,
WEN-HONG GAO, Institute of Biotechnology, Fuzhou University, Fuzhou,
Yoshioka, Toyama 939, Japan.
University of California, Berkeley, CA 94720.
Fujian, 350002, P.R. China.
CONTRIBUTORS vii
BLANCA E. GARCfA, Dept. of Food Research and Postgraduate Studies,
S. GOHTANI, Department of Bioresource Science, Kagawa University, Miki,
WENYING GU, Food College, Wuxi University of Light Industry, Wuxi,
ZHENGBIAO GU, School of Food Science and Technology, Wuxi University
JEAN-XAVIER GUINARD, Department of Food Science and Technology,
JIN-MING GUO, Institute of Biotechnology, Fuzhou University, Fuzhou,
HIROSHI HARA, Laboratory of Foods and Nutrition, Faculty of Agriculture,
GRUO BEN HENG, Shang Hai Dairy Training and Research Center, 101 Peng
TIEN-KEN HSU, Graduate Institute of Food Science, Tunghai University,
HSIU-HUA HSU, Marine Food Science Department, National Taiwan Ocean
CHUN HU, Department of Food Science, University of British Columbia,
CHUN-JIAN HUANG, Institute of Biotechnology , Fuzhou University, 523
JIANZHONG HUANG, Biological Engineering College, Fujian N o d
W. HUANG, 215/F 66A Broadway St. Mei Foo, Kowloon, Hong Kong. Z.Y. JIN, School of Food Science and Technology, Wuxi University of Light
TAKANORI KASAI, Laboratory of Foods and Nutrition, Faculty of
S. KAWAKISHI, Laboratory of Food and Biodynamics, Nagoya University
KEN-ICHI KAWASAKI, Toyama Prefectural Food Research Institute, 360
CHANG KECHANG, School of Biotechnology , University of Light Industry,
K.H. KIM, Department of Bioresource Science, Kagawa University, Miki,
K.H. KIM, Department of Animal Sciences, University of Hawaii at Manoa,
Y.S. KIM, Department of Animal Sciences, University of Hawaii at Manoa,
Universidad Authoma de Queretaro, Queretaro, 76010 Qro., Mexico.
Kagawa 761-07, Japan.
Jiangsu, 214036, P.R. China.
of Light Industry, Wuxi 214036, P.R. China.
University of California, Davis, Davis, CA 95616.
Fujian, 350002, P.R. China.
Hokkaido University, Hokkaido, Japan.
Lian Road, Shanghai, China 200072.
Taichung, Taiwan, R.O.C.
University, 2 Pei-Ning Rd., Keelung, Taiwan, R.O.C.
Vancouver, B.C., Canada, V6T-1Z4.
Gong-ye Road, Fuzhou, Fujian, 350002 P.R. China.
University, Fujian, Fuzhou, 350007, P.R. China.
Industry, Wuxi 214036, China.
Agriculture, Hokkaido University, Hokkaido, Japan.
School of Agricultural Sciences, Nagoya 464-01, Japan.
Yoshioka, Toyama 939, Japan.
Wuxi 214036, P.R.China.
Kagawa 76 1-07, Japan.
Honolulu, HI 96822
Honolulu. HI 96822.
viii CONTRIBUTORS
JANET C. KING, Western Human Nutrition Research Center, USDA/ARS, P.O. Box 29997, Presidio of San Francisco, CA 94129.
DAVID D. KITTS, Department of Food Science, University of British Columbia, Vancouver, B.C., Canada V6T-1Z4.
KOICHI KOSHIMIZU, Department of Biotechnological Science, Faculty of Biology-Oriented Science and Technology, Kinki University, Iwade-Uchita, Wakayama 649-64, Japan.
DEANNE C. KRENZ, Division of Nutritional Sciences and Toxicology, University of California, Berkeley, CA 94720-3 104.
H.S. KWAN, Department of Biology, The Chinese University of Hong Kong, Shatin, N.T., Hong Kong.
G.S.W. LEUNG, Department of Biology, The Chinese University of Hong Kong, Shatin, N.T., Hong Kong.
CHUNLI LI, School of Food Science and Technology, Wuxi University of Light Industry, Wuxi 214036, P.R. China.
JIAN-CAI LI, Institute of Biotechnology, Fuzhou University, 523 Gong-Ye Road, Fuzhou, Fujian, 350002, P.R. China.
LONG LI, Institute of Biotechnology, Fuzhou University, 523, Gong-Ye Road, Fuzhou, Fujian, 350002, P.R. China.
PINGZUO LI, School of Biotechnology, Wuxi University of Light Industry, Wuxi, 214036, P.R China.
YANQUN LI, Food Engineering Department of Sino-German Joint Institute (Jiangxi-OAI), No. 17 Nanjingdong Road, Nanchang 330047, P.R. China.
YAO-XIN LIN, Biological Engineering College, Fujian Normal University, Fujian, Fuzhou, 350007, P.R. China.
SHU-TAO LIU, Institute of Biotechnology, Fuzhou University, 523, Gong-ye Road, Fuzhou, Fujian, P.R. China 350002.
P.H. LU, Science Association at Liyuan Township of Wuxi City, Wuxi 214074, P.R. China.
B.S. LUH, Department of Food Science and Technology, University of California, Davis, CA 95616.
IRENE LUNA-GUZMAN, Department of Food Science and Technology, University of California, Davis, CA 95616.
HIROKI MAKITA, First Department of Pathology, Gifu University School of Medicine, 40 Tsukasa-machi, Gifu 500, Japan.
ALMA L. MARTINEZ-AYALA, Departamento de Biotecnologia, Centro de Desarrollo de Productos Bidticos, del Instituto Politkcnico Nacional, Apartado Postal 24, 62730 Yautepec, Mor., Mexico.
ALEXANDER McPHERSON, University of California, Riverside, Department of Biochemistry, Riverside, CA 92521.
ELVIRA GONZALEZ de MEJIA, Department of Food Research and Postgraduate Studies, Autonomous University of Queretaro, Mexico, Cerro de las Campanas, Queretaro, Qro 76010, Mexico.
CONTRIBUTORS ix
TERUO MIYAZAWA, Food Chemistry Laboratory, Department of Applied Biological Chemistry, Tohoku University, Sendai 981, Japan.
YASUJIRO MORIMITSU, Laboratory of Food and Biodynamics, Nagoya University School of Agricultural Sciences, Nagoya 464-01, Japan.
AKIRA MURAKAMI, Department of Biotechnological Science, Faculty of Biology-Oriented Science and Technology, Kinki University, Iwade-Uchita, Wakayama 649-64, Japan.
YUKAKO NABESHIMA-IT0 , Toyama Prefectural Food Research Institute, 360 Yoshioka, Toyama 939, Japan.
KIYOTAKA NAKAGAWA, Food Chemistry Laboratory, Department of Applied Biological Chemistry, Tohoku University, Sendai 981 , Japan.
SHURYO NAKAI, Department of Food Science, The University of British Columbia, 6650 NW Marine Drive, Vancouver, B.C., Canada V6T 124.
SOICHIRO NAKAMURA, Department of Food Science, The University of British Columbia, 6650 NW Marine Drive, Vancouver, B.C., Canada V6T 124.
YOSHIMASA NAKAMURA , Division of Applied Life Sciences, Graduate School of Agriculture, Kyoto University, Kyoto 606-01, Japan.
SHAHINA NAZ, Department of Food Science and Technology, University of Karachi, Karachi-75270, Pakistan.
LI NI, Institute of Biotechnology, Fuzhou University, 523 Gong-Ye Road, Fuzhou, Fujian, 350002, P.R. China.
HIROYUKI NISHIMURA, Department of Bioscience and Technology, School of Engineering, Hokkaido Tokai University, Sapporo 005 , Japan.
ELISA GIRARDELLI PINTO NOVAIS, Department of Food Science, University of British Columbia, Vancouver, B.C. Canada V6T-1Z4.
HAJIME OHIGASHI, Division of Applied Life Sciences, Graduate School of Agriculture, Kyoto University, Kyoto 606-01 , Japan.
YOSHIMI OHTO, Division of Applied Life Sciences, Graduate School of Agriculture, Kyoto University, Kyoto 606-01, Japan.
TOORU OOIZUMI, Department of Marine Bioscience, Fukui Prefectural University, Obama, Fukui, 917 Japan.
T. OSAWA, Laboratory of Food and Biodynamics, Nagoya University School of Agricultural Sciences, Nagoya 464-01, Japan.
BONNIE SUN PAN, Marine Food Science Department, National Taiwan Ocean University, 2 Pei-Ning Rd., Keelung, Taiwan, R.O.C.
M. PANTELLA, Department of Food Science, RMIT University, 124 Latrobe Street, Melbourne 3001, Australia.
OCTAVIO PAREDES-LOPEZ, Departamento de Biotecnologia y Bioquimica, Centro de Investigacih y de Estudios Avanzados del Instituto Politknico Nacional, Apartado Postal 629, 36500 Irapuato, Gto., Mexico.
XIUPING QIAN, Laboratory of Natural Product Research, Department of Tea Science, Zhejiang Agriculture University, Hangzhou 310029, P.R. China.
X CONTRIBUTORS
PING-FAN RAO, Institute of Biotechnology , Fuzhou University, Fuzhou, Fujian, 350002, P.R. China.
CARLOS REGALADO, Dept. of Food Research and Postgraduate Studies, Universidad Aut6noma de Querktaro, Queretaro, 76010 Qro., Mkxico.
M. JAMELA REVILLEZA, Division of Nutritional Sciences and Toxicology, University of California, Berkeley, CA 94720.
NURIA ROCHA, Department of Food Research and Postgraduate Studies, Autonomous University of Queretaro, Mexico, Cerro de las Campanas, Queretaro, Qro.76010, Mexico.
KANZO SAKATA, Faculty of Agriculture, Shizuoka University, 836 Ohya, Shizuoka 422, Japan.
LUIS A. SALAZAR-OLIVO, Department of Food Research and Postgraduate Studies, Autonomous University of Queretaro, Mexico, Cerro de las Campanas, Queretaro, Qro 76010, Mexico.
KUNIHIKO SAMEJIMA, Rakuno Gakuen University, 582 Midori-cho, Bunkyodai, Ebetsu, Hokkaido 069, Japan.
ATSUSHI SATOH, Department of Bioscience and Technology, School of Engineering, Hokkaido Tokai University, Sapporo 005, JAPAN.
KOUJI SAYAMA, Research Laboratories, Nitten Co., Ltd., Hokkaido Japan HOWARD G. SCHUTZ, Tragon Corporation, 365 Convention Way, Redwood
City, CA 94063. VALDEMIRO C. SGARBIERI, Centro de Quimica de Alimentos e NutriHo
Aplicada, Instituto de Tecnologia de Alimentos, C.P. 139, Campinas, S b Paulo, Brasil .
SHIWANG SHE, Food Engineering Department of Sino-German Joint Institute (Jiangxi-OAI), No. 17 Nanjingdong Road, Nanchang 330047, P.R. China.
F. SHERKAT, Department of Food Science, RMIT University, 124 Latrobe Street, Melbourne 3001, Australia.
FUU SHEU, Department of Horticulture, National Taiwan University, Taipei, Taiwan R.O.C.
BI-HONG SHI, Institute of Biotechnology, Fuzhou University, Fuzhou, Fujian, 350002, P.R. China.
GUIYANG SHI, School of Biotechnology, Wuxi University of Light Industry, Wuxi, Jiangsu 214036, P.R. China.
QIAO-QIN SHI, Biological Engineering College, Fujian Normal University, Fujian, Fuzhou, 350007, P.R. China.
CHARLES SHOEMAKER, Department of Food Science and Technology, University of California, Davis, and California Institute of Food and Agricultural Research, Davis, CA 95616.
SHARON SHOEMAKER, Department of Food Science and Technology, University of California, Davis, and California Institute of Food and Agricultural Research, Davis, CA 95616.
CONTRIBUTORS xi
YUAN-TAY SHYU, Department of Horticulture, National 'hiwan University, Taipei, Taiwan R.O.C.
JOEL L. SIDEL, Tragon Corporation, 365 Convention Way, Redwood City, CA 94063.
HERBERT STONE, Tragon Corporation, 365 Convention Way, Redwood City, CA 94063.
JENG-DE SU, Department of Food Science, Tunghai University, Taichung, Taiwan 407, R.O.C.
SAMUEL S.M. SUN, Department of Biology, The Chinese University of Hong Kong, Shatin, NT, Hong Kong and Department of Plant Molecular Physiology, University of Hawaii, Honolulu, Hawaii.
TAKUJI TANAKA, First Department of Pathology, Gifu University School of Medicine, 40 Tsukasa-machi, Gifu 500, Japan.
AL TAPPEL, Dept. of Food Science and Technology, University of California, Davis, California 95616.
HEATHER THOMAS, Tragon Corporation, 365 Convention Way, Redwood City, CA 94063.
FUSAO TOMITA, Laboratory of Applied Microbiology, Faculty of Agriculture, Hokkaido University, Hokkaido, Japan.
HAU-YANG TSEN, Department of Food Science, National Chung-Hsing University, Taichung, Taiwan, ROC.
HELEN M. TU, Department of Plant Molecular Physiology, University of Hawaii, Honolulu, Hawaii.
TAIICHI USUI, Faculty of Agriculture, Shizuoka University, 836 Ohya, Shizuoka 422, Japan.
ELENA VLASENKO, Department of Food Science and Technology, University of California, Davis, and California Institute of Food and Agricultural Research, Davis, CA 95616.
MARY Y. WANG, California Department of Health Services, Sacramento, CA. MING-LI WANG, Department of Plant Molecular Physiology, University of
Hawaii, Honolulu, Hawaii. WEN WANG, Institute of Biotechnology, Fuzhou University, 523 Gong-Ye
Road, Fuzhou, Fujian, 350002, P.R. China. HONG JIANG WANG, Laboratory of Natural Product Research, Department
of Tea Science, Zhejiang Agriculture University, Hangzhou 310029, P.R. China.
ME1 WANG, Food College, Wuxi University of Light Industry, Wuxi, Jiangsu, 214036, P.R. China.
SHAO-YUN WANG, Institute of Biotechnology, Fuzhou University, 523 Gong- ye Road, Fuzhou, Fujian, 350002 P.R. China.
MIA0 WANG, School of Food Science and Technology, Wuxi University of Light Industry, Wuxi, China.
xii CONTRIBUTORS
NAOHARU WA'I'ANABE, Faculty of Agriculture, Shizuoka University, 836 Ohya, Shizuoka 422, Japan.
CHARLENE WEE, Department of Food Science and Technology, University of &alifornia, Davis, CA 95616.
MING C. WEN, Graduate Institute of Food Science, Tunghai University, Taichung, Taiwan, R.O.C.
C. HANNY WIJAYA, Faculty of Agricultural Technology, Bogor Agricultural University, P.O. Box 122, Bogor, Indonesia.
AROSHA N. WLIEWICKREME, Department of Food Science, University of British Columbia, Vancouver, B.C., Canada V6T-lZ4.
J. WILSON, Simplot Foods, PO Box 177, Southland Centre, Cheltenham, 3192, Melbourne, Australia.
SONG-GANG WU, Biological Engineering College, Fujian Normal University, Fujian, Fuzhou, 350007, P.R. China.
BI-FENG XIE, Biological Engineering College, Fujian Normal University, Fujian, Fuzhou, 350007, P.R. China.
W.J. XIE, Department of Biology, The Chinese University of Hong Kong, Shatin, N.T., Hong Kong.
LIWEN XIONG, Department of Plant Molecular Physiology, University of Hawaii, Honolulu, Hawaii.
ROU XU, School of Biotechnology, Wuxi University of Light Industry, Wuxi, 214036, P.R China.
RUO-JUN XU, Department of Zoology, The University of Hong Kong, Hong Kong .
X.M. XU, School of Food Science and Technology, Wuxi University of Light Industry, Wuxi 214036, P.R. China.
Y. YAMANO, Department of Bioresource Science, Kagawa University, Miki, Kagawa 761 -07, Japan.
MASAKATSU YAMAZAWA, National Research Institute of Fisheries Science of Japan, Fukuura 2-12-4, Kanazawa, Yokohama 236, Japan.
M.T. YAN, Department of Food Science and Technology, University of California, Davis, CA 95616.
XU YAN, School of Biotechnology, University of Light Industry, Wuxi 214036, P.R. China.
KOSAKU YASUNAGA, National Research Institute of Fisheries Science of Japan, Fukuura 2-12-4, Kanazawa, Yokohama 236.
ATSUSHI YOKOTA, Laboratory of Applied Microbiology, Faculty of Agriculture, Hokkaido University, Hokkaido, Japan.
XINGHUA YUAN, Wuxi University of Light Industry, Wuxi 214036, Jiangsu, P.R. China.
KECHANG ZHANG, School of Biotechnology, Wuxi University of Light Industry, Wuxi, Jiangsu 214036, P.R. China.
CONTRlBUTORS xiii
LIXIN ZHANG, School of Biotechnology , Wuxi University of Light Industry, Wuxi, Jiangsu 214036, P.R. China.
M. ZHANG, Department of Biology, The Chinese University of Hong Kong, Shatin, N.T., Hong Kong.
MIN ZHANG, School of Food Science and Technology, Wuxi University of Light Industry, Wuxi 214036, P.R. China.
RONG-ZHEN ZHANG, Institute of Biotechnology , Fuzhou University, Fuzhou, Fujian, 350002, P.R. China.
XIAOMING ZHANG, Wuxi University of Light Industry, Wuxi 214036, Jiangsu, China.
YING ZHANG, Department of Food Science and Technology, Zhejiang Agricultural University, Hangzhou 3 10029, P.R. China.
ZHENG HUI ZHAO, Laboratory of Natural Product Research, Department of Tea Science, Zhejiang Agriculture University, Hangzhou 3 10029, P.R. China.
JIANXIAN ZHENG, South China University of Technology, Wuxi, Jiangsu, 214036 P.R. China.
YI ZHENG, Biological Engineering College, Fujian N o d University, Fujian, Fuzhou, 350007, P.R. China.
YU-QIANG ZHENG, Institute of Biotechnology, Fuzhou University, Fuzhou, Fujian, 350002, P.R. China.
XIAO-LAN ZHOU, Biological Engineering College, Fujian Normal University, Fujian, Fuzhou, 350007, P.R. China.
H.K. ZHU, Science Association at Liyuan Township of Wuxi City, Wuxi 214074, P.R. China.
WEI-NENG ZUO, Department of Plant Molecular Physiology, University of Hawaii, Honolulu, Hawaii.
.
PREFACE
Food for Health in the Pacific Rim includes most of the papers presented at the Conference of the same title held at the University of California, Davis on October 19- 23, 1997, jointly sponsored by the University of California, Davis and the Wuxi University of Light Industry of Wuxi, China. This Conference was the third in the series of International Conferences on Food Science and Technology, sponsored by the two Universities as a result of their formalized relationships. The First and Second International Conferences were held at the Wuxi University of Light Industry in October, 1991 and October, 1994. There were more than 120 participants at the Third International Conference, with 105 papers and posters presented.
More than 170 authors are represented by the 71 chapters in the Proceedings Food for Health in the Pacific Rim. These include authors from Australia, Brazil, Canada, China, Hong Kong, Japan, Mexico, Taiwan and the United States.
The theme title “Food for Health in the Pacific Rim” was chosen careklly after considerable discussion by the Planning Committee. Other possible titles considered included “Nutraceutical Foods, ” Healthy Foods” and “Functional Foods,” among others. The Committee concluded that these latter titles make more judgmental statements about food than it wished to endorse.
The chapters of the book are arranged under the seven broad titles of “General Topics in Food Science and Technology, ” “Food Processing and Engineering,” “Antioxidants in Foods,” “Nutrition and Food Science,” “Food Safety,” “Sensory Science of Foods” and “Food Biotechnology” as a means of providing some structure to the Book. Obviously, there are overlaps in chapter contents among sections and in the number of chapters in each section. Hopefully, the chapter titles in the Table of Contents and the Subject Index will guide the reader to all contributions on a subject of interest.
The overall quality of the chapters are generally very good. Many of the papers are exceptional in the quality and depth of science and the modem instrumentation and techniques used in the experimentation. Overall, the chapters demonstrated appropriate experimental approaches, interpretation and objectivity in discussing the results. The conclusions are supported by the data. There was none of the hype and salesmanship that have detracted from some other conferences based around the titles discussed in paragraph three above. The Chinese and Japanese scientists demonstrated well their leadership in the science of foods for health.
The Co-Editors owe much to the organizers and management of the Conference. First there were the coordinators in several of the countries that helped in selection of topics, scientists, abstracts, and manuscripts and above all in communication. Professor Ding Xiao Lin, President of the Conference, and Former President of the Wuxi University of Light Industry, coordinated the Chinese delegation. Professor Lucy Sun Huang , National Taiwan University, guided the delegation from Taiwan. Professor Shoichi Takao, Rakuno Gakuen University, along with Professor Hiroyuki Nishamura, Hokkaido Tokai University, guided the Japanese delegation. Professor Harold Corke. University of Hong Kong, guided the Hong Kong delegation.
The Planning Committee included: Professor Emeritus John R. Whitaker, Chair, Professor Emeritus Charles E. Hess, Professor Norman F. Haard, Dr. Emeritus Bor S. Luh and Professor Charles F. Shoemaker, all of UC Davis, who worked for almost two
xv
xvi PREFACE
years on the Conference. They were joined near the end by the UC Davis chairs of each of the seven topics. Each of the seven topical sessions had a keynote speaker (listed as the first speaker under each subject title).
President Ding Xiao Lin and Chancellor Larry Vanderhoef served as Co-Presidents of the Conference. The Scientific Committee included: Professor Charles Shoemaker, Professor Ding Xiao Lin, Professor Lucy Sun Huang, Professor Harold Corke and Professor Shoichi Takao. Ms. Judy DeStefano, who served as Secretary to the Chair of the Planning Committee, was undoubtedly the hardest working member of the organization. Our thanks to all the speakers for their presentations and for their manuscripts that permitted these Proceedings and to others who contributed to the success of the Conference and the Proceedings.
We thank John O’Neil, Publisher, Food and Nutrition Press, Inc. and his staff, especially Mrs. Maureen P. Yash, for bringing this book to fruition.
Co-Editors of the book John R. Whitaker Norman F. Haard Charles F. Shoemaker R. Paul Singh
xvi
CONTENTS
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SESSION I. GENERAL FOOD SCIENCE AND TECHNOLOGY
APPLICATION OF A GRAPHIC GLOBAL OPTIMIZATION FOR PROTEIN MODIFICATION, Shuryo Nukai, Jingfie Dou and Soichiro Nakamura . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
CARCASS AND MEAT QUALITY CHARACTERISTICS OF FORAGE-BASED BEEF, G.K. Fukumoto, Y.S. Kim, K.H. Kim andH.Ako . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
QUANTITATIVE ASPECT FOR EFFECT OF LIPID HYDROPEROXIDES ON FISH MYOFIBRILLAR PROTEIN, Tooru Ooizumi . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
HIGH FISCHER RATIO PEPTlDE MIXTURE, Wenying Gu and Mei Wang . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
PROTEINS OF LOW MOLECULAR WEIGHT, Ping-Fan Rao, Ru-Ming Chen, Li Ni, Jian-Cai Li, Shu-Tao Liu, Rong-Zhen Zhang, Bi-Hong Shi, Gong-Rui Chen, Yu-Quiang Zheng and Wen-Hong Gao . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
ISOLATION AND CHARACTERIZATION OF PEPTIDES WITH ANGIOTENSIN CONVERTING ENZYME INHIBITORY ACTIVITY FROM VINEGAR EGG TONIC, Shu-Tao Liu, Fang Fan, Long Li, Rong-Zhen Zhang, Ru-Ming Chen, Bi-Hong Shi, Gong-Rui Chen, Yu-Qiang &ng, Wen-Hong Gao and Ping-Fan Rao . . . . . . . . . . . . . . 39
DISCUSSION ON THE MULTIFUNCTIONAL CONVERSION OF DIETARY FIBER, Jianxian Zheng and Xiaolin Ding . . . . . . . . . . . . . . 46
THE CARBOHYDRATE COMPOSITION OF COTYLEDONS AND HULLS OF THREE CHINESE INDIGENOUS LEGUME SEEDS, Peter C.K. Cheung and Chi-Fai Chau . . . . . . . . . . . . . . . . . . . . . . . 52
CULTURE OF DZOSCOREA ALATA L. VAR. PURPUREA M. POUCH, Ming C. Wen, Lir-Wan Fan and Tien-Ken Hsu . . . . . . . . . . . . . . . . . . 59
“EFFICIENT, ECONOMIC AND CLEAN” ETHANOL PRODUCTION, Guiyang Shi, Lirin zhang and Kechmg zhang . . . . . . . 68
OXIDATION OF HIGHLY UNSATURATED FATTY ACIDS, Bonnie Sun Pan, Hsiu-Hua Hsu, Susan Chen and Hua-Ming Chen . . . . . . 16
APPLICATION OF DIPHASIC DIALYSIS EXTRACTION IN ETHYL CARBAMATE ANALYSIS, Fuu Sheu and Yuan-Tay Shyu . . . . . 86
SDS-PAGE IN TRIS-GLYCINE BUFFER FOR SEPARATION OF
EFFECT OF CY-TOCOPHEROL ON LIPOXYGENASE-CATALYZED
xvii
xviii CONTENTS
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MOLECULAR BASIS OF ALCOHOLIC AROMA FORMATION DURING TEA PROCESSING, Kanzo Sakata, Naoharu Watanabe and Taiichi Usui . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93
INHIBITORY MECHANISMS OF HUMAN PLATELET AGGREGATION BY ONION AND GARLIC, Yasujiro Morimitsu, S. Kawakishi and T. Osawa . . . . . . . . . . . . . . . . . . . . . . . . . . . . 106
PLATELET AGGREGATION INHIBITORY ACTIVITY OF VINYLDITHIINS AND THEIR DERIVATIVES FROM JAPANESE DOMESTIC ALLJUM (A. V Z C T O W I S ) , Hiroyuki Nishimura, C. Hanny Wijaya, Atsushi Satoh and Toyohiko Ariga . . . . . . . . . . . . . 114
CANCER PREVENTIVE PHYTOCHEMICALS FROM TROPICAL ZINGIBERACEAE, Akira Murakami, Yoshimasa Nakamura, Yoshimi Ohto, Takuji Tanaka, Hiroki Makita, Koichi Koshimizu and Hajme Ohigashi . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 125
SESSION 11. FOOD ENGINEERING AND PROCESSING
HIGH PRESSURE PRESERVED FOODS: COMMERCIAL DEVELOPMENT CHALLENGES, Daniel F. Farkas . . . . . . . . . . . . 134
SURIMI AND SARDINE LIPID, Yasuhiro Funatsu, Yukako Nabeshima- Ito, Ken-Ichi Kawasaki and Kunihiko Samejim . . . . . . . . . . . . . . . . 140
RHEOLOGICAL PROPERTIES AND MICROSTRUCTURE OF MONODISPERSED OIW EMULSION GEL, S. Gohtani, K.H. Kim andY. Yamano . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 149
STUDY OF PRESERVING SELENIUM IN SEVERAL VEGETABLES UNDER VARIOUS DEHYDRATING METHODS, M. zhang, X.L. Ding, P.H. Lu, H.K. Zhu and J.M. Chen . . . . . . . . . . 155
RHEOLOGY OF CLARIFIED KIWIFRUIT JUICES, Yanqun Li
FERMENTATION TECHNOLOGY FOR THE PRODUCTION OF HIGH-VALUE FOOD ADDITIVES, Feng Chen . . . . . . . . . . . . . 170
STUDIES ON BIOACTIVE COMPOUNDS PRODUCTION BY SUBMERGED FERMENTATION OF GENODERMA LUCIDUM,
HIGH PRESSURE-TEXTURIZED PRODUCTS FROM FROZEN
and Shiwang She . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 163
Pingzuo Li, Rou Xu and Kechang Zhang . . . . . . . . . . . . . . . . . . . . 178
PIGMENTAL IMPROVEMENT OF GREEN VEGETABLES BY CONTROLLING FREE RADICALS DURING HEAT DEHYDRATION, Min Zhang, Xiaolin Ding, Zhengbiao Gu and Chunli Li . . . . . . . . . . . 185
CONTENTS xix
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APPLICATION OF ULTRASONICATION TO SPEED UP PROCESS OF SALTED DUCK EGG PRODUCTION, Jin-Ming Guo, Shu-Tao Liu, Yu-Qiang Zheng, Rong-Zheng Zhang, Jian-Cai Li, Ru-Ming Chen, Long Li, Bi-Hong Shi, Wen-Hong Gao, Gong-Rui Chen and Ping-Fan Rao . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 192
AN IMPROVED METHOD OF CHOLESTEROL DETERMINATION IN EGG YOLK BY HPLC, Rong-Zhen Uurng, Long Li, Jian-Cai Li, Shu-Tao Liu, Ru-Ming Chen, Bi-Hong Shi, Wen-Hong Gao, Gong-Rui Chen, Yu-Qiang Zheng and Ping-Fan Rao . . . . . . . . . . . . . 198
PURIFICATION OF PEROXIDASE FROM FROZEN VEGETABLE PLANT WASTES AND REGIONAL VEGETABLES USING REVERSE MICELLES, ofelia Perez Arvizu, Blanca E. Garcia and Carlos Regalado . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 206
PREPARATION OF BREADCRUMB BY EXTRUSION, 2. Y. Jin, X.M. Xu, B. Clough, A. Fuller and S. Alcock . . . . . . . . . . . . . . . . . 216
SESSION 111. ANTIOXIDANTS IN FOODS
ANTIOXIDANT ACTIVITY OF NORTH AMERICAN GINSENG, David D. Kitts, Chun Hu and Arosha N. Wijewickrem . . . . . . . . . . . . 232
ANTIOXIDATIVE ACTIVITY AND MECHANISM OF ISOLATED COMPONENTS FROM FLOWERS OF DELONIX REGIA, Jeng-De Su and Chang-Teng Fan . . . . . . . . . . . . . . . . . . . . . . . . . 243
ABSORPTION, METABOLISM AND ANTIOXIDANT EFFECTS OF TEA CATECHIN IN HUMANS, Teruo Miyazawa and Kiyotaka Nakagawa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 253
STUDIES ON THE ANTIOXIDATIVE ACTIVITY OF TEA SEED OIL, Zheng Hui Urao, Xiuping Qian and Hong Jiang Wang . . . . . . . . . . . . 261
IN BAMBOO LEAVES, Ying Urang and Xiaolin Ding . . . . . . . . . . . . 266
MULTIPLE ANTIOXIDANTS PROTECT AGAINST LIPID
THE BIO-ANTIOXIDATIVE ACITVITY OF FUNCTIONAL FACTORS
PEROXIDATION AND DISEASES, A1 Tappel . . . . . . . . . . . . . . . . 274
SESSION IV. NUTRITION AND FOOD SCIENCE
NUTRITIONAL CHALLENGES AND OPPORTUNITIES FOR IMPROVED HEALTH IN THE PACIFIC RIM, Janet C. King . . . . . . 281
NUTRITIONAL ENHANCEMENT OF ASIAN WHEAT PRODUCTS BY STARCH AND PROTEIN SUPPLEMENTATION, Harold Corke, Feliciano P. Bejosano and Lilia S. Collado . . . . . . . . . . 284
xx CONTENTS
37. BIOACTIVE PEPTIDES IN MILK AND THEIR BIOLOGICAL AND HEALTH IMPLICATIONS, Ruo-Jun Xu . . . . . . . . . . . . . . . . 291
38. ATTEMPTS TO REDUCE FAT AND CHOLESTEROL IN AUSTRALIAN FOODS, F. Sherkat, M. Pantella, W. Huang, D. Eng andJ. Wilson.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 302
39. PLASMA AND TISSUE LIPID DIFFERENCES AND SUSCEPTIBILITY TO OXIDATION IN HYPERTENSIVE RATS FED SATURATED AND POLYUNSATURATED DIETARY FATS, Elisa Girardelli Pinto Novais and David D. Kitts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 314
40. HYPOCHOLESTEROLEMIC EFFECT OF THE INSOLUBLE FRACTION OF TOFURU AS A DIETETIC SUPPLEMENT, Ping-Fan Rao, Rong-Zhen Zhang, Long Li, Jian-Cai Li, Hong Fu, Shu-Tao Liu, Ru-Ming Chen, Gong-Rui Chen, Yu-Qiang Zheng, Bi-Hong Shi and Wen-Hong Gao . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 330
4 1 . FOOD PROTEINS AND PEPTIDES PRESENTING SPECIFIC PROTECTION TO HUMAN HEALTH (A REVIEW), Valdemiro C. Sgarbieri . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 335
42. AN EFFICIENT PRODUCTION OF DFA 111 AND ITS POTENTIAL UTILITY AS A PHYSIOLOGICALLY FUNCTIONAL FOOD, Fusao Tomita, Atsushi Yokota, Takanori Kasai, Hiroshi Hara and Kouji Sayama . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 353
ENZYME ACTIVITY ON TOYOPEARL HW-40S COLUMN, Gong-Rui Chen, Shu-Tao Liu, Bi-Hong Shi, Rong-Zhen Zhang, Jian-Cai Li, Ru-Ming Chen, Long Li, Wen-Hong G o , Tian-Bao Chen, Yu-Qiang a e n g and Ping-Fan Rao . . . . . . . . . . . . . . . . . . . . . . . . 363
44. A STUDY OF PROTEINS IN PIDAN (CHINESE EGGS), Rong-Zhen Zhang. Shu-Tao Liu, Long Li, Ru-Ming Chen, Bi-Hong Shi, Wen-Hong Gho, Gong-Rui Chen, Yu-Qiang Zheng and Ping-Fan Rao . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 371
45. HPLC DETERMINATION OF CHOLIC ACID BINDING TO PROTEINS ON TSK G3000SW COLUMN, Yu-Qiang Zheng, Long Li, Li Ni, Jian-Cai Li, Rong-Zhen Zhang, Shu-Tao Liu, Ru-Ming Chen, Bi-Hong Shi, Wen-Hong Gao, Gong-Rui Chen and Ping-Fan Rao . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 378
46. IMPROVED METHODS FOR THE SEPARATION AND PURIFICATION OF IMMUNOGLOBULIN FROM EGG YOLK
CHROMATOGRAPHY, Jian-Cai Li, Tian-Bao Chen,
43. HPLC DETERMINATION OF ANGIOTENSIN-CONVERTING
BY FILTRATION AND ONE STEP ANION-EXCHANGE
Rong-Zhen Zhang, Ru-Ming Chen, Long Li and Ping-Fan Rao . . . . . . . 384
CONTENTS xxi
47. ISOLATION AND CHARACTERIZATION OF A PROTEASE FROM CHINESE FISH SAUCE MATERIAL, ENGRAULZS JAPONICUS, Chun-Jian Huang, Shao-Yun Wang, Hong Fu, Jian-Cai Li, Shu-Tao Liu, Rong-Zheng Zhang, Ru-Ming Chen, Long Li and Ping-Fan Rao . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 391
KERATIN AND ITS TRYPTIC HYDROLYSATE, Long Li, Wen Wang, Bi-Hong Shi, Jian-Cai Li, Rong-Zhen Zhang, Shu-Tao Liu, Ru-Ming Chen, Wen-Hong Gao, Gong-Rui Chen, Yu-Qiang Zheng and Ping-Fan Rao . . . . . . . . . . . . . . . . . . . . . . . . 398
49. CHEMICAL COMPOSITION OF BOVINE COLOSTRUM, Gruo Ben Heng . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 405
48. ANTI-INFLAMMATORY ACTIVITY OF ANTELOPE HORN
50. DEVELOPMENT OF A WATER-SOLUBLE CARBOXYMETHYL- 0-( 1+3)-GLUCAN DERIVED FROM SACCHAROMYCES CEREWSUE, Xiao Lin Ding and Mia0 Wang . . . . . . . . . . . . . . . . . 412
5 1. THE HEMAGGLUTINATING AND CYTOTOXIC ACTIVITIES OF EXTRACTS FROM MEXICAN LEGUMES ON HUMAN TUMOR CELLS, Nuria Rocha, Luis A. Salazar-Olivo, Fikrat Abdullaev and Elvira Gonzalez de Mejia . . . . . . . . . . . . . . . . . 420
52. PRELIMINARY ANALYSIS OF CRYSTALLIZATION CONDITIONS OF GAMMA CONGLUTIN OF LUPIN, Alma L. Martinez-Ayala, Alexander McPherson, Octavio Paredes-Lopez and Gloria S. Davila-Ortiz . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 427
53. ENZYMATIC CONVERSION OF CELLULOSIC MATERIALS IN A CONTINUOUS STIRRED TANK REACTOR WITH AN ULTRAFILTRATION MEMBRANE, Hanshu Ding, Elena Vlasenko, Charles Shoemaker and Sharon Shoemaker . . . . . . . . . . . . . . . . . . . 433
SESSION V. FOOD SAFETY
54. UTILIZATION OF CA AND ZN IN METAL PROTEINATE, METAL AMINO ACID COMPLEXES AND INORGANIC SALTS FOR RATS, Xiaoming Zhang, Xinghua Yuan and Kechang Bang . . . . . . . . 446
55. VIRUSES AND PARASITES IN THE U.S. FOOD AND WATER SUPPLY, Dean 0. Cliver . . . . . . . . . . . . . . . . . . . . . . . 452
56. DEVELOPMENT AND USE OF MOLECULAR DIAGNOSTIC TECHNIQUES FOR THE DETECTION AND SUBTYPING OF FOOD PATHOGENS, Hau-Yang Tsen . . . . . . . . . . . . . . . . . . . . . 457
57. PARADOX OF FOOD SAFETY: MICROBIAL HAZARDS, 468 Mary Y. Wang and B.S. Luh . . . . . . . . . . . . . . . . . . . . . . . . . . . .
xxii CONTENTS
58. CONSUMER FOOD SAFETY CONCERNS: ACCEPTANCE OF NEW TECHNOLOGIES THAT ENHANCE FOOD SAFETY, Christine M. Bruhn . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
SESSION VI. SENSORY SCIENCE AND ACCEPTABILITY
59. CONSUMER PREFERENCE GROUPS - MEASUREMENT, IMPLICATIONS, AND CHALLENGES, Joel L. Stifel, Herbert Stone, Heather F71omas and Howard G. Schutz . . . . . . . . . . . . . . . . . . . . .
60. NEUROBIOLOGY AND PSYCHOPHYSICS OF ORAL IRRITATION, E. Carstens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
61. DATA COLLECTION AND ANALYSIS METHODS FOR CONSUMER TESTING, Jean-Xavier Guinard . . . . . . . . . . . . . . . . .
62. SENSORY PROPERTIES OF FRUITS AND VEGETABLES, Diane M. Barreif, ELba Cubero, Irene Luna-Guunan, Charlene Wee and Jean Xavier Guinard . . . . . . . . . . . . . . . . . . . . .
63. EFFECT OF PROCESSING ON TEXTURE AND SENSORY QUALITY OF FROZEN PRECOOKED RICE, M.T. Yan and B.S.L uh . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
SESSION VII. BIOTECHNOLOGY OF FOODS
64. ENHANCING THE BIOSYNTHESIS OF ENDOGENOUS
PROTEIN QUALITY OF LEGUMES VIA GENETIC ENGINEERING, Atfiedo F. Galvez, M. JameLa Revilleza, Benito 0. de Lumen and Deanne C. Krenz . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
65. GENES DIFFERENTIALLY EXPRESSED DURING FRUIT BODY DEVELOPMENT OF SHITAKE MUSHROOM LENTINULA EDODES, G.S. W. Leung, M. Zhang, W.J. Xie and H.S. Kwan . . . . . . . . . . . . .
66. TRANSGENIC APPROACH TO IMPROVE PROTEIN, STARCH AND TASTE QUALITY OF FOOD PLANTS, Samuel S.M. Sun, Ming-Li Wang. Helen M. Tu, Wei-Neng Zuo, Liwen Xiong
67. EFFECT OF MICROBIAL TRANSGLUTAMINASE ENZYME
REACTION OF MYOSIN HEAVY CHAINS, Kosaku Yasunaga, Masakatsu Yamazawa, Yoichi Abe and Ken-Ichi Arai . . . . . . . . . . . . .
METHIONINE-RICH PROTEINS (MRP) TO IMPROVE THE
andM.C. Cheng . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
ON KAMABOKO GEL FORMATION AND CROSS-LINKING
476
482
491
504
5 17
528
540
553
560
564
68.
69.
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71.
CONTENTS xxiii
PHENOLICS: THEIR IMPACTS ON PROTEOLYTIC ACTIVITY, Rashda Ali and Shahina Naz . . . . . . . . . . . . . . . . . . . . 571
CHARACTERIZATION OF LIPASE AND ITS APPLICATION IN DEFATTING OF FISH, Qiaoqin Shi, Yi Zheng, Jianzhong Huang
FLAVOR ESTER SYNTHESIS BY MICROBIAL LIPASES IN NON-AQUEOUS PHASE, Xu Yan and Chang Kechang . . . . . . . . . . . 587
STUDIES OF THE FERMENTATION PROPERTIES OF THE
ISABELlNA M-018, Song-Gang Wu, Jianzhong Huang, Xiao-Lan Zhou.
andsong-Gang Wu . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 580
LIPID-PRODUCING MICROORGANISM - MORTZERELLA
Yao-Xin Lin, Bi-Feng Xie and Qiao-Qin Shi . . . . . . . . . . . . . . . . . . . 593
SUBJECTINDEX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 601
APPLICATION OF A GRAPHIC GLOBAL OPTIMIZATION FOR PROTEIN MODIFICATION
SHURYO NAKAI, JINGLE DOU and SOICHIRO NAKAMURA
Department of Food Science The University of British Columbia
6650 NW Marine Drive Vancouver, B.C., Canada V6T 124
ABSTRACT
The Random-Centroid Optimization (RCO) is a sequential optimization technology by repeating a search cycle consisting of random search, centroid search and mapping. A Visual Basic program of RCO was written for Windows 95. The program was applied to five multimodal functions with up to 6 factors after randomizing the locations of the global optima of the modelfunctions. Mapping that was a graphic approximation of the response surfaces was a powerful toolfor narrowing the search spaces for the subsequent search cycle. The global optima were mostly found in less than 50 experiments that were substantially less than those of many computational global optimiz&'on algorithms. For protein engineering, site numbers in the sequence and amino acid residues to substitute the original residues at the sites are optimized. To select amino acids to substitute, a hydrophobicity scale, propensities of secondary structures or bulkiness are used. RCO thus modified was successfully applied for maximizing the thermostability of B. stearothermophilus neutral protease by one-site directed mutagenesis of its active-site helix with I6 amino acid residues.
INTRODUCTION
This paper consists of two parts, namely establishing an experimental global optimization technique and optimization of one-site directed mutagenesis of the active site helix of B. stearothermophilus neutral protease.
Experimental Global Optimization
Biological phenomena are unpredictable due to nonlinear and multimodal properties. Therefore, fmding the global optimum is extremely difficult but important in biological research and development. The number of papers published on global optimization in chemistry has dramatically increased since 1990. This increase is probably due to the recent introduction of a new technique of Genetic Algorithm (GA). GA is a general methodology for searching for a solution space analogous to the natural selection procedure in biological evolution (Holland 1975). Many other global algorithms, e.g., Lipschiz optimization, Level-Set Program and Simulated Annealing, have also been used (Horst et al. 1995). A great majority of the algorithms are used for computational optimization by consuming CPU times in search of the global optima. Therefore, these
1
2 3RD INTERNATIONAL FOOD SCIENCE AND TECHNOLOGY CONFERENCE
optimization techniques are inappropriate to apply to slow, expensive biological experiments, especially genetic engineering.
Schwefel (1981) stated that the most reliable global search method is the grid method, which also is time consuming and, thus, most expensive. As an alternative, random strategies received attention due to their simplicity, flexibility and resistance to perturbations. After investigating the feasibility of applying sequential or iterative optimization techniques to food research and processing (Nakai 1982; Nakai et al. 1984; Aishima and Nakai 1986), we proposed a new algorithm, namely Random-Centroid Optimization (RCO). RCO is composed of random search, centroid search, and mapping which formulate a search cycle (Nakai 1990; Dou et al. 1993). Mapping as an approximation of the response surfaces was first introduced into the super simplex optimization (Nakai et al. 1984). Visualization of the optimization progress in a form of maps by approximating the response surfaces greatly improves the optimization efficiency.
Visual Basic is a remarkable improvement from Quick Basic by combiniig text language with graphic language. It is, therefore, possible to facilitate the mapping process by simplifying the complicated process, thereby enhancing objectivity and reliability in predicting the locations of the global optima. The approach taken in this study is, therefore, a practical solution of the global optimization, rather than purely mathematical solutions. This is an advantage of RCO, because even non-mathematicians can readily manipulate the optimization technique due to the simplicity in algorithm as well as computer operation.
Optimization of Site-Directed Mutagenesis
Rational design of protein engineering was discussed by Blundell (1994). Most efforts have been expended in modeling mutant proteins from their sequences. However, the difficulty in 100% accurate prediction of molecular structure is interfering with obtaining a rational design. Furthermore, the fact that no reliable relationships of the molecular structure with functions of mutant proteins are currently available is making the situation even more difficult. Due to a lack’of appropriate working equations, in this case the structure-function relationships, the computational optimization is hard to apply to protein engineering.
Most of the optimization strategy so far published is in vitro random selection by mimicking Darwinian evolution of organisms in nature (Breaker and Joyce 1994). A more systematic approach of the design cycle was carried out by the recursive ensemble mutagenesis (REM) of Delagrave et al. (1993). REM involves the recursive use of combinatorial cassette mutagenesis (CCM). It is an iterative strategy to continually improve the CCM library. Fuellen and Youvan (1994) applied the genetic algorithm to REM. Delagrave ef al. (1993) stated that the generation of new and informative mutant protein is necessary to our understanding of protein structure-function relationships.
Unlike REM, we intended to optimize mutation using RCO by selecting site location to be mutated and amino acid residues to replace the ones on the sites selected. Therefore, two factors are needed for altering a site in the sequences of protein molecules. Sander (1994) has suggested that the basic idea is to use our knowledge of protein structure to select a few residue positions, in which mutations may have a functionally beneficial effect. Such an example is provided by the residues lining the
OPTIMIZATION OF PROTEIN MODIFICATION 3
-MaxMin
0 Maximization 0 Minimization
-Select cycle @ 1st cycle 0 2nd cycle 0 3rd cycle 0 Simult. Shift
0 4th cycle 0 5th cycle
active site of an enzyme. These positions are then randomized in a vector carrying the original sequence by using suitably synthesized oligonucleotides. He also recommended that the number of residue positions chosen for randomization must be kept reasonably small to achieve good coverage of possible sequence combinations.
Objectives
To write an RCO program for Windows 95 for establishing an experimental global optimization methodology; to modify the RCO to apply to site-directed mutagenesis; and then to apply it for mutating one-site in the 16 amino acid peptide of active-site helix to maximize the thermostability of B. sfearofhermophilus protease.
METHODS
RCO Optimization
Figure 1 shows the menu for RCO optimization. The RCO computer program for Windows 95 was posted on the website of http://www.interchange.ubc.ca/agsci/foodsci/ rco.htm for downloading to PC computers.
Centroid1 2 Centroid22 Sum/Mapl3 Sum/Map23
Random31 Centroid32 Sum/Map33
S hftComb41 !ialtS hft42 Sum/Map43
-- FIG. 1. OPERATION CHART
'MaxMin" are the option buttons for selecting maximization or minimization. 'Select cycle" contains option buttons for selecting Cycle 1 to 5 and Simultaneous Shift. After clicking these
option buttons, the processes in each procedure list should be followed step-by-step, for instance for Cycle 2, Random Search 21, Centroid Search 22, and SummarylMapping 23. Two
digits after each step are the identification number of the step in use.
Lme-drawing on Maps
To draw lines on maps for approximating the response surfaces, the search space chosen for each factor is divided into three equal divisions in 3-factor optimization (Fig.
4 3RD INTERNATIONAL FOOD SCIENCE AND TECHNOLOGY CONFERENCE
2C, D). Data points qualified to be linked, thereby forming trend lines for a factor (factor 2 in Fig. 2A, B), are those that belong to the same divisions for other factors (factors 1 and 3 in Fig. 2 C, D, respectively). In Fig. 2, data points to be linked are 1-2- 3, 4-5 and 6-7 for factor 2. This is because they are in the same divisions for factor 1 (Fig. 2C) and factor 3 (Fig. 2D). When the number of trend curves is too small, some factors (factor 1 or 3 in the case of Fig. 2) are ignored in the line-drawing computation, on purpose, to increase the number of trend curves (intensified line-drawing).
A10 c5
a3
FACTOR 2
FACTOR 2
I I I I I 1
I I 0 4
C
0 6 I
I
FACTOR 1
I I
FACTOR 3
FIG. 2. HYPOTHETICAL GRAPHS FOR EXPLAINING THE MAPPING PRINCIPLE OF
A: Before drawing trend curves on the scattergram of factor 2. The location of the maximum is unclear. B: After mapping. Lines are pointing toward the maximum. C and D: 3-Equal divisions
of Factors 1 and 3 to find groups of data points common in these factors.
MAXIMIZATION OF A 3-FACTOR OPTIMIZATION
Randomization of Model Functions
To avoid an inadvertent influence of the knowledge on the optimum's location on setting search spaces for the succeeding cycle, the optimum level value of each factor
