86. Isolation of Cystatin From Egg White

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82.83.84.85.des A.C. ils ont muri normalement, sans qu'on puisse detecter dedifferences significatives de taux de murissement entre les traite-ments.EFFET DE DlFFERENTES CONCENTRATIONS D'02 ET DEC02 SUR LES MITOCHONDRIES DU CHOU-FLEUR. L.Ramo-Parada, C. Willemot, L.P. Vezina et F. Castaigne,Departement de sciences et technologie des aliments, UniversiteLaval, Quebec, P.Q. GIK 7P4; et Centre de recherche alimentairesde St-Hyacinthe, Agriculture Canada, St- Hyacinthe, P.Q. 12S8E3.L 'entreposage du chou-fIeur (Brassica oleracea L.) enatmospheres controlees (A.C.). entrai'ne une alteration de larespiration, principalement une accumulation de I'acide succini-que. L'objectif de ce projet a ete d'etablir l'effet in vitro et in vivode ces A.C. sur.les mitochondries du chou-f1eur. Les effets de cesatmospheres (070 d'02 et de C02: 21-0; 3-0; 3-15; 21-15) surl'activite mitochondriale ont ete evalues par la mesure du contr6lerespiratoire, le rapport ADP/a, le dosage de la succinate deshy-drogenase et de la cytochrome c oxydase, ainsi que I'observationde la structure des mitochondries par microscopie electronique.SUGAR CONTENT OF PARSNIP ROOT TISSUES DURINGLOW TEMPERATURE STORAGE. R.Y. Yada* I, V.I. Shatluck2a~d Y. Kakuda', 'Department of Food Science; and 2Departmentof Horticultural Science, University of Guelph, Guelph, ant. NI G2WI.Changes in the sugar content in the cortex (phloem) and cone(xylem) tissues of two parsnip (Pastinaca sativa) cultivars duringlow temperature storage (OC and 95070 humidity) was investigated.Five major sugars were identified in both root tissues and includedsucrose, fructose, glucose, maltose and an unidentified oligosac-charide. The sucrose concentration increased over three fold at asteady and equivalent rate in both the cortex and core tissues.Glucose, fructose, maltose and the unidentified oligosaccharidewere also observed to accumulate in root tissues during the monthlong study. Cultivar differences for sugar levels in root tissues werenoted.THE IDENTIFICATION OF PYRAZINE COMPOUNDS INMAPLE SYRUP. I. Alii, J. Bourque and R. Metussin*, Depart-ment of Food Science and Agriculture Chemistry, MacdonaldCollege of McGiII University, Ste. Anne de Bellevue, P.Q. H9XICO.Commercial samples of maple syrup (dark, amber) were ex-tracted with diethyl ether and the ether phase was separated anddiscarded. The aqueous phase was adjusted to pH 8.5 then ex-tracted with dichloromethane. Capillary gas chromatographicanalysis of the concentrated dichloromethane extract suggested thepresence of 2-methylpyrazine, 2,3-dimethylpyrazine, 2,6-dimethyl-pyrazine aoo trimethylpyrazine in the amber maple syrup andpyrazine, 2-methylpyrazine, 2,6-dimethylpyrazine and ethylpyra-zine in the dark maple syrup. Mass spectrometric analysis con-firmed the presence of these pyrazine compounds. In all like-lihood, the pyrazines are formed by reactions of amino acids andsugars during heating of maple sap for processing into maplesyrup.POSSIBLE INFLUENCE OF STARCH GRANULE COMPOSITION ON LOW TEMPERATURE SWEETENING. V. Barichel10*, D.W. Stanley, R.Y. Yada and R.H. Coffin, Department ofFood Science, University of Guelph, Guelph, ant. NIG 2WI.Differential scanning calorimetry (DSC), alpha -amylolysis,scanning electron (SEM) and light microscopy (LM) were used toinvestigate differences in starch granule properties between maturepotato tubers of a potato cutivar susceptible to low-temperaturesweetening (Norchip) and one resistant to low-temperture sweeten-ing (ND 860-2). Tubers were stored 4 weeks at either 4 or 12C(90-95070 RH). Over the entire storage period, starch isolated fromND 860-2 displayed significantly (p

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