Deteriorative change

Figure 7.17 Stability map for non-fat milk solids showing schematic rates of various deteriorative changes and growth of micro-organisms as a function of water activity (from Roos,...

There has been limited use of high temperature exposure for destruction of the aflatoxins in various nuts and coffee beans but this has been offset by the deteriorative changes in the raw material. 

The sole piece of prior art cited by the examiner was issued U.S. patent 3,453,119 ( 119 patent), which was likewise directed to storing vegetables in a modified atmosphere at below room temperature to prevent various deteriorative changes but did not specifically teach or suggest the prevention of fungi as a utility. The 119 patent, like the instant application, disclosed various ranges for the elements present. Table 8.1 lists the elements of the instant claims alongside those of the 119 patent. 

Overview on the Chemical Deteriorative Changes of Proteins and Their Consequences... 

The deteriorations and the deteriorative reactions of proteins have been studied by scientists in many different fields for many centuries. In order to give proper tribute to the almost ancient importance of proteins, it would be necessary to summarize the history of agriculture, medicine, food processing, and much of industry. Scientists and technologists have long recognized both the adverse and beneficial facets of deteriorative changes in proteins. 

Deteriorative Changes of Proteins During Soybean Food Processing and Their Use in Foods... 

There is another phenomenon, regarded as a deteriorative change in the protein of soy milk, caused also by the evaporation of water. This is a film formation on the surface of soy milk, which occurs when heated soy milk is kept open to the air. This phenomenon is observed not only in heated soy milk but also in heated cow s milk. Film formation of soy milk occurs only when the soy milk is heated above 60°C and there is evaporation of water from the surface of the soy milk. The mechanism of protein insolubilization is basically the same as that of soy milk powder produced from heated soy milk (10. When water is removed from the surface of heated soy milk by evaporation, the molecular concentration of protein near the surface increases locally and the exposed reactive groups of the denatured molecules come close enough to interact intermolecularly both by hydrophobic interactions and through the sulfhydryl/disulfide interchange reaction to form a polymerization (film) on the surface. The upper side of the film contains more hydrophobic amino acids because of orientation of the hydrophobic portions of the unfolded molecules to the atmosphere rather than into the aqueous solution. 

Deteriorative Changes of Soybean Protein After Freezing and Their Use for Foods... 

Effect of Deteriorative Changes of Soybean Protein During Heating on Enzyme Digestibility... 

A very short time treatment minimized the other deteriorative changes. Therefore the yield of soy sauce, based on weight of protein of the starting soybean, has increased from 65 of 20 years ago to almost 905 at the present. 

Deterioration of the physical properties of proteins during food processing or food storage can be ascribed primarily to an irreversible insolubilization of proteins. However, a deteriorative change for one purpose can be a favorable one for another purpose. In Japan, for instance, the irreversible insolubilization of soybean proteins has been utilized effectively for production of soybean protein foods, such as tofu, kori-tofu, and yuba. 

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