DEPARTMENT HOME

OVERVIEW

PROGRAMS & COURSES

FACULTY & STAFF

RESEARCH

FACILITIES

GRADUATE STUDENTS
       
  Teaching & Graduate Program /Research, Publications & Presentations / Opportunities for Graduate Studies
       
 

S. Arntfield Ph.D. (Manitoba) Professor

Food chemistry: structure and function of pulse and oilseed proteins; protein ligand interactions in relation to protein function.

Office: 201 Ellis Building
Telephone: (204) 474-9866

E-mail: susan_arntfield@umanitoba.ca

1989 Ph.D in Food and Nutritional Sciences. University of Manitoba, Winnipeg, Manitoba Thesis Title: Microstructural and Rheological Properties of Protein Networks from Ovalbumin and Vicilin

1977 M.Sc. in Agricultural and Food Chemistry McGill University, Montreal, Quebec Thesis Title: Factors Affecting Thickening and Gelation of Rapeseed Flour and Protein Isolates

1974 B.Sc. in Food Science Macdonald College of McGill University, Ste. Anne de Bellevue, Quebec

 

 
       
 

CURRENT RESEARCH INTERESTS
Current research efforts are focused on the utilization of pulses and oilseeds.The isolation and properties of proteins from these crops is one area of interest. Of particular importance is the mechanism of interaction between the protein and other food components (minor components and polysaccharides) and the impact of these interactions on the functional properties of the proteins.

A second area of interest is to improve the use of pulse crops by subjecting them to a micronization (infrared processing) treatment that results in reduced cooking time. Optimization of processing conditions, examination of chemical and physical changes resulting from the processing and evaluation of how to use the micronized material are all goals of this project.

SCIENTIFIC PUBLICATIONS - last 4 years

Refereed Journal Papers

  • Ross, K.A., Arntfield, S.D., Beta, T., Cenkowski, S. and Fulcher, R.G. 2007. Understanding and modifying water uptake of seed coats through characterizing the glass transition. Accepted. J.Food Properties. June 2007.
  • Ser, W.Y, Arntfield, S.D., Hydamaka, A.W. and Slominski, B. Use of diabetic test kits to assessthe recovery of glucosinolates during isolation of canola protein. LWT-Food Science and Technology, 2007 Accepted June 2007
  • Anton, A.A., Ross, K.A., Beta, T, Fulcher, R.G. and Arntfield, S.D. Effect of pre-dehullingtreatment on nutritional and physical properties of navy and pinto beans (Phaseolus vulgaris L.).2007 Accepted Food Chem. May 2007.
  • Pinterits, A. and Arntfield, S. D. 2007. Improvement of canola protein gelation properties through enzymatic modification with transglutaminase. Accepted LWT-Food Science & Technology. January 2007
  • Pinterits, A. and Arntfield, S.D. 2007. The effect of limited proteolysis on canola protein gelation. Food Chem. 102(4):1337-1343.
  • Ross, K.A., Arntfield, S.D. and Beta, T. 2006. Evaluation of phenolic acids in dry beans:comparison of hydrolysis methods. GIT Laboratory Journal Europe.
  • Sun, S., Watts, B.M. Lukow, O.M. and Arntfield, S.D. 2006 Effect of micronization on protein and rheological properties of spring wheat. Cereal Chem. 83 (4):340-347.
  • Uruakpa, F.O., Arntfield, S.D. (2006). 2006. Impact of urea on the microstructure of commercial canola protein-carrageenan network: A research note. Int. J. Biol. Macromolecules 38: 115-119.
  • Uruakpa, F.O. and Arntfield, S.D. (2006). Structural Thermostability of Commercial Canola Protein-Hydrocolloid Systems. LWT/Food Science & Technology 39(2): 124-134.
  • Uruakpa, F.O. and Arntfield, S.D. 2006. Surface Hydrophobicity of commercial canola protein mixed with kappa-carrageenan or guar gum. Food Chem. 95(2):255-263.
  • Nyachoti, C.M., Arntfield, S.D., Guenter, W. and Cenkowski, S. 2006. Effect of ingredient processing and enzyme supplementation on nutrient utilization and manure output in growing pigs. Accepted J. Anim. Sci. 84(8):2150-2156
  • Uruakpa, F.O. and Arntfield, S.D. 2006. Network formation of canola protein-kappa-carrageenan mixtures as affected by salts, urea and dithiothreitol. LWT/Food Science & Technology, 39:939-946.
  • Bellido, G.G., Arntfield, S.D., Cenkowski, S. and Scanlon, M. 2006. Effect of micronization pretreatments on the physicochemical properties of navy and black beans (Phaseolus vulgaris L.). Lebensmittel Wissenschaft und Technologie/ Food Science & Technology . 39:779-787.
  • Scanlon, M.G., Cenkowski, S., Segall, K.I. and Arntfield, S.D. 2005. The physical properties of micronized lentils as a function of tempering moisture. Biosystems Engineering 92(2): 247-254.
  • Uruakpa, F.O. and Arntfield, S.D. 2005. The physicochemical properties of commercial canola protein - guar gum gels. Int. J. Food Sci. Tech. 40(6):643-653.
  • Uruakpa, F.O. and Arntfield, S.D. 2005. Emulsifying Characteristics of Commercial Canola Protein-Hydrocolloid Systems. Food Res. Int. 38:659-672.
  • Cenkowski, S., J.T. Hong, M.G. Scanlon, S.D. Arntfield. 2004. Mathematical modelling of heat and mass transfer during continuous infrared micronization. Drying Technology 22:2255-2272.
  • Cenkowski, S., A.R. Bale, W.E. Muir, N.D.G. White, S.D. Arntfield. 2004. Stabilization of oat grouts by infrared heat treatment. Technical Sciences. 7:15-26.
  • Arntfield S. D., Zhang M. Z., Nyachoti C. M., Guenter, W. and Cenkowski, S. 2004. Processing conditions for micronization of peas (Pisum sativum) for use in pig feeds. Technical Sciences.7:27-38.
  • Uruakpa, F.O. and Arntfield S.D. 2004. Rheological characteristics of commercial canola protein isolate- κ carrageenan systems. Food Hydrocolloids 18: 419-427.
    •

    Book Chapters

  • Cenkowski, S., Hong, J.T., Arntfield, S.D. and Scanlon. M.G.. 2007. Far Infrared Dehydration/Processing. In. Food Drying: S and Technology, DEStech of Lancaster, PA.
  • Arntfield, S.D. 2004. Proteins from Oil-Producing Plants. Chapter 7 (pp146-175) In: Proteins in food processing. Rickey Yada (Ed.), Woodhead Publishing.

    • Published Conference Proceedings

  • Cenkowski, S., Hong, J.T., Scanlon, M.G. and Arntfield, S.D. 2004. Mathematical modelling and computer simulation of heat and mass transfer during infrared processing (micronization) of yellow peas. 16th International Congress of Chemical and Process Engineering CHISA 2004, 22-26 Aug. 2004, Prague Vol. 4 Summaries pp. 1382-1383.

    • Technical Reports

  • Arntfield, S.D., Cenkowski, S., Beta, T., Fulcher, G., Ross K., An, D., Anton, A., Maskus, H. and Zhang L 2007.Evaluation of Technologies for Production of Edible Snack Foods with Demonstrated Health Benefits from Pulse Crops. Third Interim Progress Report (Project: #05-697) for the Agriculture Research Development Initiative (ARDI). July, 2007.
  • Arntfield, S.D., Cenkowski, S., Beta, T., Fulcher, G., Ross K., An, D., Anton, A., Maskus, H. and Zhang L 2007. Evaluation of Technologies for Production of Edible Snack Foods with Demonstrated Health Benefits from Pulse Crops. Annual Progress Report (Project: #05-697) for the Agriculture Research Development Initiative (ARDI). January, 2006.
  • Cenkowski, S., Zmidzinska, D., Arntfield, S.D., Henderson, K. 2006. Superheated steam processing of oat groats Final Extension Report (Project #04-545) for the Agriculture Research Development Initiative to (ARDI). October,2006
  • Arntfield, S.D., Brolley B. and Malcolmson L. 2006. Quality Evaluation of Manitoba-grown soybeans. Second semi-annual report (Project: #04-591) for the Agriculture Research Development Initiative (ARDI). October, 2006.
  • Arntfield, S.D., Cenkowski, S., Beta, T., Fulcher, G., Ross K., An, D., Anton, A., Maskus, H. and Zhang L. 2006. Evaluation of Technologies for Production of Edible Snack Foods with Demonstrated Health Benefits from Peas (#PRRO0530) Interim Progress Report for Saskatchewan Pulse Growers. August, 2006
  • Arntfield, S.D., Cenkowski, S., Beta, T., Fulcher, G., Ross K., An, D., Anton, A., Maskus, H. and Zhang L 2006. Evaluation of Technologies for Production of Edible Snack Foods with Demonstrated Health Benefits from Pulse Crops. Interim Progress Report (Project: #05-697) for the Agriculture Research Development Initiative (ARDI). July, 2006.
  • Arntfield, S.D., Brolley B. and Malcolmson L. 2006.. Quality Evaluation of Manitoba-grown soybeans. First annual report (Project: #04-591) for the Agriculture Research Development Initiative (ARDI). June 2006.
  • Arntfield, S. D., Brolley, B. and Malcolmson, L. 2006. Quality Characteristics of Manitoba Grown Soybeans. Interim Research Report for Manitoba Pulse Growers Association. February 2006.
  • Arntfield, S. D. and Brolley, B. 2006. Isoflavones in Manitoba Grown Soybeans. Interim Research Report for Manitoba Pulse Growers Association. February 2006.
  • Arntfield, S.D. Developing New Food Products from Pulse Crops. 2006.Pulse Beat 48:19
  • Arntfield, S.D., Brolley, B., Malcolmson, L., Ser, W.Y and Reimer, M. 2006. 2004-Not the Year of Soybean Production or Varietal Evaluations in Mantioba. Pulse Beat 47:30-31
  • Reimer, Michael and Arntfield, S. D. 2005. Getting the Most out of Soybeans Pulse Beat 46:18-19.
  • Arntfield, S.D., Brolley B. and Malcolmson L. Quality Evaluation of Manitoba-grown soybeans. First semi-annual report (Project: #04-591) for the Agriculture Research Development Initiative (ARDI). October 2005
  • G. Bellido, S. D. Arntfield, S. Cenkowski and M.Scanlon 2004. Infrared Heat Treatment Changes Water Absorption of Navy and Black Beans Pulse Beat 43:19-22.
  • Uruakpa, F. and Arntfield, S.D. Canola as a gelling agent in food systems. Farmers’ Independent Weekly, July 22, 2004. p. 8.
  • Arntfield, S.D., Nyachoti, C.M., Guenter, W. and Cenkowski. Effect of Infrared Processing and Enzyme Supplementation on the Nutritive Value of Peas for Swine. Report for the Agriculture Research Development Initiative (ARDI). February 2004.

    • Conference Presentations

  • An, D., Arntfield, S.D., Beta, T., Ross, K.A. and Cenkowski, S. Hydration Rate Of Different Varieties Of Peas From Different Locations. Presented at the 6th Canadian Pulse Crop Workshop, Saskatoon, Nov 1-3 2006. (Interactive poster).
  • Anton, A.A., Maskus, H., Arntfield, S.D., Fulcher, R.G., Bellido, A.S. Effect Of Various Pre-Dehulling Treatments On The Nutritional And Physical Properties Of Pinto Beans (Phaseolus vulgaris L.). Presented at the 6th Canadian Pulse Crop Workshop, Saskatoon, Nov 1-3 2006. Third place award for graduate student interactive poster presentations.
  • Maskus, H.D., Anton, A.A., Arntfield, S., Fulcher, G. and Lukow, O. Inclusion of peas (Pisum sativum L.) in tortillas. Presented at the 6th Canadian Pulse Crop Workshop, Saskatoon, Nov 1-3 2006. First place award for graduate student interactive poster presentations.
  • Zhang, L., Arntfield, S.D., Beta, T., Ross, K.A. and Cenkowski, S. Determination Of The Hydration Behavior, Phytic And Phenolic Acid Content Of Different Varieties Of Beans. Presented at the 6th Canadian Pulse Crop Workshop, Saskatoon, Nov 1-3 2006.
  • Ross, K.A., Arntfield, S.D., Beta, T. Cenkowski. S., and Fulcher, R.G. Understanding and Modifying Water Uptake of Seed Coats through Characterization of the Glass Transition. Oral presentation at the 6th Canadian Pulse Crop Workshop, Saskatoon, Nov 1-3 2006.
  • Arntfield, Susan D. and Ross, Kelly. Extending the consumption of whole pulses. Joint Meetingof Canadian Institute of Food Science and Technology and Agriculture-Agrifood Canada. Montreal, QC, May 28-30, 2006
  • Arntfield, S.D. Adding Value to Soybeans - What gets to the consumer? Manitoba Pulse Growers Annual Meeting, Morris, MB, Feb 7, 2006.
  • Pinterits, A., Arntfield, S.D. and Aluko, R. Improvement of canola protein gelation through modification with transglutaminase. Canadian Section of the American Oil Chemists’ Society Annual Meeting. Saskatoon SK, Oct 2-4, 2005. (Awarded prize for top student paper)
  • Purnama, M., Ser, W.Y, Kyaw Naing, S., Arntfield, S. and Beta, T. Antioxidant Activities of Cereal Sprouts. American Association of Cereal Chemists Meeting. Orlando Fl. Sept 11-14, 2005.
  • Vazquez, D., Watts, B., Lukow, L, Williams, P and Arntfield, S. . Dough Extensional properties of hearth and pan breads. . American Association of Cereal Chemists Meeting. Orlando Fl. Sept 11-14. 2005
  • Uruakpa, F.O. and Arntfield, S.D. 2004. Microsrucutre of commercial canola protein-κ-carrageenan networks and molecular interactions involved in structure formation. Institute of Food Technologists Conference, Las Vegas NV, July 2004. (Second place for for student presentation in Food Chemistry Section).
  • Ser, W.Y and Arntfield, S.D. 2004.Use of diabetic test kits to assess the recovery of glucosinolates during protein micellar mass process. Institute of Food Technologists Conference, Las Vegas NV, July 2004.
    		•
      Department of Food Science
    Faculty of Agricultural & Food Sciences
    250 Ellis Building
    University of Manitoba - Winnipeg, MB, Canada - R3T 2N2
    Tel: (204) 474-9621  Fax: (204) 474-7630
    Questions or comments?  email Food Science