The Effect of Processing of Hempseed on Protein Recovery and Emulsification Properties.

The effect of carbohydrate-hydrolysing enzyme blend with or without supercritical CO2 (SFE) defatting on pretreat hempseed meal, hempseeds, peeled hempseeds, hempseed protein powder, and germinated hempseeds was determined. The raw materials and recovered fractions from the treatments were subjected to gel electrophoresis, and their emulsion capacity, activity, and stability as well as colour (CIE L∗a∗b∗ values) were determined. The highest protein contents, 65% (w/w dm), were detected in soluble fractions prepared from germinated, defatted hempseeds followed by soluble fractions of peeled, defatted hempseed, 55% (w/w dm). The gel electrophoresis showed quite similar protein profiles for all samples; however, the edestin content was lower in the germinated samples than in the others. Enzyme treatment and SFE did not have a significant effect on the emulsion properties. Germinated samples demonstrated a higher ability to stabilise emulsions (15-20%) than other pretreated samples. On the other hand, hempseed meal samples had lower emulsification activity and stability values compared to the other samples. The colour of the sample solutions varied from light to dark with a brown to yellowish colour, and PHS samples showed overall higher L∗ values. In conclusion, germination and peeling in combination with defatting are promising methods to produce functional protein concentrates with efficient emulsion stability and activity as well as a mild colour for food applications.

Comparison of different egg albumen fractions as sources of ovomucin.

Ovomucin was fractionated from whole egg albumen, thick egg albumen, liquid egg albumen, and a liquid egg albumen filtration byproduct by using the isoelectric precipitation method. The amounts of ovomucin measured in the above-mentioned fractions were 280, 340, 500, and 520 mg per 100 g of albumen, respectively. There was great variation between the beta-ovomucin contents of the different albumen fractions. Whole egg albumen contained about 25 mg of beta-ovomucin in 100 g of albumen, whereas thick egg albumen, liquid egg albumen, and the filtration byproduct contained about 1.5, 3, and 5 times more beta-ovomucin, respectively, as compared to whole egg albumen. The results indicate that both the liquid egg albumen fraction and especially the filtration byproduct fraction appear to be potential sources of ovomucin when it is used as an ingredient for functional foods.

Health care students' differing conceptions of expertise: a challenge for inter-professional care.

The aim of the study was to examine do health care students, who study at different programs, value similar expert qualities. To investigate this issue, a questionnaire was administered among health care students in a Finnish polytechnic (two cohorts, total n = 466), consisting of a scale for rating the importance of different expert qualities. The questionnaire resulted in the following dimensions of the conceptions of expertise: (1) social skills, (2) scientific skills, (3) innovativeness, (4) continuing self-development, and (5) problem-solving skills. Also the Inventory of General Study Orientations (IGSO) was applied to analyse possible motivational explanations for different conceptions of expertise. In addition to the scales, an open-ended writing task was used to explore in depth students' conceptions of expertise. It appeared that study orientations were a minor factor in the study, while study environment (study programs) clearly differentiated students' conceptions of expertise. Thus, the study argues that health care students' conceptions of expertise are constituted mainly on domain-specific bases and that students who graduate from different programs may possess very diverse ideas about their profession. Consequently, different conceptions captured during the education form a major challenge for inter-professional care later in work-life. This phenomenon should be taken into account when organising health care education.

One step towards expertise: the role of the attachment period in general practice.

The aim of this study was to examine the development of students' self-evaluated expertise. A questionnaire was administered, consisting of a scale for rating oneself from novice to expert, and the Inventory of General Study Orientations. The setting was a pre-graduate clinical training period in general practice. The third-year medical students involved responded to the questionnaires immediately before and after the period and also 6 months later. In terms of development of self-evaluated expertise, the students with the most anxious orientation towards their studies benefited most from the period.