Heat treatment effect on polyphosphate chain length in aqueous and calcium solutions.

Polyphosphate blends are used in food such as meat and dairy products to improve their texture and stability by sequestering metal ions. This study aims to analyse the impact of high temperature treatments on the composition of polyphosphates with regards to phosphate chain length in aqueous solutions with or without calcium. Temperature treatments of 120°C for 10 min led to the hydrolytic degradation of long-chain phosphates into orthophosphate and trimetaphosphate whereas heating the salts to 100°C in aqueous solutions had little effect on their composition.

Identification of a new Salmonella enterica serovar Enteritidis locus involved in cell invasion and in the colonisation of chicks.

Poultry products contaminated with Salmonella enterica serovar Enteritidis are a major cause of foodborne disease in industrialized countries. Knowledge of how poultry is colonised is essential for reducing contamination of these products. We have characterized the bacterial yfg-eng locus involved in chicken colonisation.

A new approach to monitoring proteolysis phenomena using antibodies specifically directed against the enzyme cleavage site on its substrate.

Proteolysis is a generic biochemical process that is central in all biological activities. A new strategy for monitoring this biochemical process is proposed here. This approach is based on the production of rabbit polyclonal anti-peptide antibodies directly against the cleavage site on the substrate of the enzyme responsible for proteolysis.