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A new species of saurolophine hadrosaurid dinosaur from the Late Cretaceous of the Pacific coast of North America

100%

Prieto-Marquez A., Wagner J. R.

Acta Palaeontologica Polonica

2013

tom 58

nr 2

We describe and re−evaluate the systematics of specimens from the Maastrichtian Moreno Formation of California (west− ern USA) as a new species of Saurolophus, the only known genus of hadrosaurid dinosaur widespread in Asia and North America. Recognition of this new species adds substantially to the record of the taxonomic diversity of these animals west of the Rocky Mountains. The new species, Saurolophus morrisi, is diagnosed by the possession of a postorbital having or− namentation in form of wide oblique groove on jugal process. Placement of this new species in Saurolophus considerably expands the distribution of this genus, although this referral is arbitrary since phylogenetic analysis places the new species outside of the clade formed by Saurolophus osborni and Saurolophus angustirostris. However, recognition of a new, en− demic Californian hadrosaurid, especially one so closely related to both Asian and North American species, may have im− plications for future studies of both the internal biogeography of Western North America, and the history of exchange with Asia.

Emulsifying properties of dried soy-whey, dried tofu-whey, and their isolated proteins

80%

Sobral P. A., Ossa J. S. H., Palazolo G. G., Wagner J. R.

Polish Journal of Food and Nutrition Sciences

2018

tom 68

nr 4

This paper focuses on the comparative study of emulsifying properties of dried tofu-whey, dried soy-whey and their isolated proteins. Oil-in-water emulsions were prepared at equivalent protein concentration (0.1, 0.5 and 1.0 g/100 mL), using sunflower oil as lipid phase (oil mass fraction = 0.33). Tofu-whey and soy-whey were dehydrated by freeze-drying (LTW and LSW, respectively) or thermal-drying (DTW and DSW, respectively). Moreover, a heated LSW sample in anhydrous condition (h-LSW) was included. The emulsion formation and stability at rest was evaluated using a vertical scan analyzer, according to multiple light scattering theory, particle size and oiling off measurements. Even though the stability to gravitational separation and coalescence increased with increasing protein concentration, freeze-dried whey samples exhibited a higher ability to form and stabilize emulsions respect to that of thermally-dried ones, especially for those obtained from soy-whey. Moreover, h-LSW emulsions were more stable than that of LSW sample presumably due to protein glycosylation. The global emulsion stability decreased in the order: LTW>DTW>h-LSW>LSW>DSW. Moreover, at equivalent protein concentration in the continuous phase, the isolation of proteins from lyophilized whey-samples by treatment with cold acetone (LTW-P, LSW-P and h-LSW-P, respectively) improved their emulsifying properties. Again, this improvement was more pronounced for samples obtained from soy-whey, probably due to partial protein denaturation associated to treatment with the organic solvent. In conclusion, this paper should be considered as basis for further studies concerned with the potential application of soy-whey and tofu-whey proteins as emulsifi ers in different systems.

Ograniczanie wyników

1 Acta Palaeontologica Polonica

1 Polish Journal of Food and Nutrition Sciences

2 Wagner J. R.

1 Ossa J. S. H.

1 Palazolo G. G.

1 Prieto-Marquez A.

1 Sobral P. A.

1 2018

1 2013

Wyniki wyszukiwania

A new species of saurolophine hadrosaurid dinosaur from the Late Cretaceous of the Pacific coast of North America

Emulsifying properties of dried soy-whey, dried tofu-whey, and their isolated proteins