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Lipid protein interactions in peanut butter

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TitleInfo
Title
Lipid protein interactions in peanut butter
Name (type = personal)
NamePart (type = family)
Wan Ibadullah
NamePart (type = given)
Wan Zunair
NamePart (type = date)
1980-
DisplayForm
WAN ZUNAIR WAN IBADULLAH
Role
RoleTerm (authority = RULIB)
author
Name (type = personal)
NamePart (type = family)
Schaich
NamePart (type = given)
Karen M.
DisplayForm
Karen M. Schaich
Affiliation
Advisory Committee
Role
RoleTerm (authority = RULIB)
chair
Name (type = personal)
NamePart (type = family)
HO
NamePart (type = given)
CHI-TANG
DisplayForm
CHI-TANG HO
Affiliation
Advisory Committee
Role
RoleTerm (authority = RULIB)
internal member
Name (type = personal)
NamePart (type = family)
Frenkel
NamePart (type = given)
Chaim
DisplayForm
Chaim Frenkel
Affiliation
Advisory Committee
Role
RoleTerm (authority = RULIB)
internal member
Name (type = personal)
NamePart (type = family)
TUNICK
NamePart (type = given)
MICHAEL
DisplayForm
MICHAEL TUNICK
Affiliation
Advisory Committee
Role
RoleTerm (authority = RULIB)
outside member
Name (type = corporate)
NamePart
Rutgers University
Role
RoleTerm (authority = RULIB)
degree grantor
Name (type = corporate)
NamePart
Graduate School - New Brunswick
Role
RoleTerm (authority = RULIB)
school
TypeOfResource
Text
Genre (authority = marcgt)
theses
OriginInfo
DateCreated (qualifier = exact)
2013
DateOther (qualifier = exact); (type = degree)
2013-10
Place
PlaceTerm (type = code)
xx
Language
LanguageTerm (authority = ISO639-2b); (type = code)
eng
Abstract (type = abstract)
Lipid co-oxidation of proteins was studied in peanut butter packaged in laminated MRE pouches; incubated at 25, 40, and 60 C for twelve weeks; and analyzed weekly for physical properties (moisture content, texture, color), lipid degradation (conjugated dienes, hydroperoxides, aldehydes, free fatty acids), and protein characteristics (solubility, intrinsic fluorescence, Schiff base fluorescence, SDS and native polyacrylamide gel electrophoresis, and protein carbonyl products). Changes in nearly all properties increased with incubation time and were more marked at 60 C than at the two lower temperatures. Among physical properties, peanut butter darkened and became redder with incubation and texture hardened and became less cohesive and more sticky and gummy. Less than 1% moisture was lost so texture changes were due to chemical modifications rather than dehydration. Values of conjugated dienes and hydroperoxides cycled (+/) with a three week periodicity; levels remained low and showed a net decrease during incubation. Low levels of aldehydes formed during the first few days of incubation at 60 C, then decreased thereafter; aldehydes did not accumulate at lower temperatures. In contrast, fatty acids increased to 3% at 60 C and 1% at lower temperatures, due at least in part to oxidation of aldehydes. Peanut proteins showed unique modification of surface residues that resulted in differential loss of Coomassie blue and silver dye binding, structural reorganization of arachins, and shifting of albumins and globulins to SDS-soluble fractions. Surface modifications resulted primarily from extensive protein oxidation revealed in antibody reactions, especially in the SDS-soluble fraction, although low levels of carbonyl-amine reactions (Schiff base or Michael addition) and some decarboxylation of acidic residues were also detected. Only limited disulfide and non-disulfide crosslinking was observed, but there was notable fragmentation or disassociation of arachins. Protein modifications followed the same cycling pattern as lipid oxidation, suggesting that lipid oxidation products did not accumulate because lipid radicals, hydroperoxides, and to a lesser extent aldehydes reacted preferentially with proteins, broadcasting oxidation to these non-lipid molecules. Hardening of the peanut butter appears to be directly related to surface modifications and structural reorganization of the proteins mediated by oxidized lipids.
Subject (authority = RUETD)
Topic
Food Science
RelatedItem (type = host)
TitleInfo
Title
Rutgers University Electronic Theses and Dissertations
Identifier (type = RULIB)
ETD
Identifier
ETD_4870
PhysicalDescription
Form (authority = gmd)
electronic resource
InternetMediaType
application/pdf
InternetMediaType
text/xml
Extent
xv, 148 p. : ill.
Note (type = degree)
Ph.D.
Note (type = bibliography)
Includes bibliographical references
Note (type = statement of responsibility)
by Wanzunairah Wanibadullah
Subject (authority = ETD-LCSH)
Topic
Lipids--Research
Subject (authority = ETD-LCSH)
Topic
Lipids--Oxidation
Subject (authority = ETD-LCSH)
Topic
Peanut butter
RelatedItem (type = host)
TitleInfo
Title
Graduate School - New Brunswick Electronic Theses and Dissertations
Identifier (type = local)
rucore19991600001
Location
PhysicalLocation (authority = marcorg); (displayLabel = Rutgers, The State University of New Jersey)
NjNbRU
Identifier (type = doi)
doi:10.7282/T38S4MZ1
Genre (authority = ExL-Esploro)
ETD doctoral
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Rights

RightsDeclaration (ID = rulibRdec0006)
The author owns the copyright to this work.
RightsHolder (type = personal)
Name
FamilyName
WAN IBADULLAH
GivenName
WAN ZUNAIR
Role
Copyright Holder
RightsEvent
Type
Permission or license
DateTime (encoding = w3cdtf); (qualifier = exact); (point = start)
2013-06-04 13:45:34
AssociatedEntity
Name
WAN ZUNAIR WAN IBADULLAH
Role
Copyright holder
Affiliation
Rutgers University. Graduate School - New Brunswick
AssociatedObject
Type
License
Name
Author Agreement License
Detail
I hereby grant to the Rutgers University Libraries and to my school the non-exclusive right to archive, reproduce and distribute my thesis or dissertation, in whole or in part, and/or my abstract, in whole or in part, in and from an electronic format, subject to the release date subsequently stipulated in this submittal form and approved by my school. I represent and stipulate that the thesis or dissertation and its abstract are my original work, that they do not infringe or violate any rights of others, and that I make these grants as the sole owner of the rights to my thesis or dissertation and its abstract. I represent that I have obtained written permissions, when necessary, from the owner(s) of each third party copyrighted matter to be included in my thesis or dissertation and will supply copies of such upon request by my school. I acknowledge that RU ETD and my school will not distribute my thesis or dissertation or its abstract if, in their reasonable judgment, they believe all such rights have not been secured. I acknowledge that I retain ownership rights to the copyright of my work. I also retain the right to use all or part of this thesis or dissertation in future works, such as articles or books.
RightsEvent
DateTime (encoding = w3cdtf); (qualifier = exact); (point = start)
2013-10-31
DateTime (encoding = w3cdtf); (qualifier = exact); (point = end)
2014-05-02
Type
Embargo
Detail
Access to this PDF has been restricted at the author's request. It will be publicly available after May 2nd, 2014.
Copyright
Status
Copyright protected
Availability
Status
Open
Reason
Permission or license
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Technical

RULTechMD (ID = TECHNICAL1)
ContentModel
ETD
OperatingSystem (VERSION = 5.1)
windows xp
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