bluuebunny/crossref_metadata_2025 huggingface dataset:
Die Versorgung von Menschen verschiedener Altersgruppen mit einigen wichtigen Spurenelementen
Authors: Szotyori‐Lindner K. , Gergely A.
Published: November 2006

Die Untersuchungen zeigen, daß die aus dem Pro‐Kopf‐Verbrauch an Lebensmitteln errechnete Spurenelementaufnahme und die analytisch ermittelten Werte der Ganztagsdiät sehr gut übereinstimmen. Von den allgemein empfohlenen Werten weichen vor allem die Kupfer‐, in geringerem Maße die Zink‐ und Eisenzufuhr ab. Aus den Ergebnissen für einzelne Altersgruppen geht hervor, daß die Kupferzufuhr nur bei Kindern bis zu 6 Jahren als ausreichend betrachtet werden kann. Die Eisenversorgung bei Mädchen im Gymnasialalter und bei älteren Menschen sollte verbessert werden.

Da die Spurenelementverwertung bekanntlich von zahlreichen diätetischen und individuellen Faktoren beeinflußt wird, sind weitere Untersuchungen notwendig, um zu entscheiden, ob die analytisch ermittelte Spurenelementzufuhr eine entsprechende Versorgung sicherstellt oder ob man mit den auch bei leichter Unterversorgung oft auftretenden gesundheitlichen Beeinträchtigungen rechnen muß.
Über funktionelle Eigenschaften von Sonnenblumenproteinen in Weizenteig 3. Mitt. Vergleichende Untersuchungen zum Konzentrationseinfluß von Sonnenblumen‐ und Sojaproteinisolaten auf Wasseraufnahme und rheologische Eigenschaften
Authors: Zimmermann R. , Wojcik B. , Mieth G. , Brückner J.
Published: November 2006

Durch Supplementierung von Weizenteig mit Proteinisolaten aus Sonnenblumensamen und Sojabohnen wird einerseits eine Erhöhung der Wasseraufnahme und der Konsistenz des Teiges erzielt, andererseits wird das maximale Teigvolumen bei verbesserter Gärstabilität erniedrigt. Diese Effekte sind bei verschiedenen Proteinpräparaten unterschiedlich ausgeprägt, wobei Konzentrationsabhängigkeit besteht. Bei Schwächung des Weizenglutens durch Zusatz von Cystein bewirken getestete Proteine eine Stabilisierung der Teigkonsistenz, ohne daß dadurch die Teiglockerung beeinflußt wird.
Isolation of lactic whey proteins in the form of complexes with apple pectin
Authors: Serov A. V. , Antonov Yu. A. , Tolstoguzov V. B.
Published: November 2006

The possibility of isolating lactic whey proteins (LWP) in the form of insoluble complexes (IC) with apple pectin was studied. The effect of pH, ionic strength (μ, NaCl), temperature (T °C), pectin weight fraction (X3 %) and the total concentration of macromolecular components in the system (Ws) on isolation has been considered. The process has been characterized by LWP yield in the composition IC–P, percentage and the extent of protein concentration in the concentrated phase (IC)–F. The mixing of lactic whey with a pectin solution usually yielded an IC (10% ≤ X3 ≤ 90%). The dependence of P on X3 is of an extreme nature with a maximum of 85% at X3 = 60%. The following conditions correspond to the maximum LWP yield (90%) in the complex composition: pH 3.4, μ = 0.01, T = 5–20 °C, X3 = 60%, Ws = 0.5%. At compositions of the system corresponding to the maximum P value (X3 = 60%) practically all the LWP fractions are present in the concentrated phase. If X3 ≫ 60% or X3 ≪ 60% α‐lactalbumin is practically absent in the concentrated phase. Usually, minimum F values (2.5–4.0) correspond to maximum protein yield at X3 = 60%. At X3 > 70% and X3 < 50% F values may be considerably higher (20 times and more). A decrease in the pectin methylation degree from 56.7% down to 15.4% does not affect F. The maximum protein yield (94%) occurs when low methylated pectin is used. The character of the dependence of F on X3 is explained according to similar processes of complex gel formation and the processes of gel formation in polymer solutions.
Untersuchungen zur Maillard‐Reaktion. 13. Mitt. Zum Einfluß der Konstitution der Aminosäure auf den Verlauf der Maillard‐Reaktion
Authors: Westphal G. , Bochow C. , Kroh L.
Published: November 2006

Neben äußeren Parametern wie Temperatur, pH‐Wert oder Wassergehalt sind innere Parameter der Maillard‐Reaktion von ausschlaggebender Bedeutung für den Bräunungsverlauf. Solche inneren Parameter beziehen sich auf die Konstitution und Konformation der eingesetzten Reaktanten.
A study on Geotrichum candidum lipase stability
Authors: Hassanien F. R. , Shehata M. I. , Ragab M.
Published: November 2006

The lipolytic activity of Geotrichum candidum supernatant was determined before and after storage at various temperatures. The storage stability at 37°C decreased with increasing age of the culture, the activity of a 10 days old culture disappeared after 20 h. Heat treatments at 80°C for 10 min increased the storage stability of the lipase from older cultures. Mixing the supernatants of the old and young cultures revealed the existence of a transferable factor, associated with the crude lipase and more abundant in older cultures. The results support the hypothesis of the inactivation of the lipase by coexisting proteases.
The effect of certain antibiotics on bolti fish (Tilapia nilotica) preservation
Authors: El‐Bedawey A. El‐F. , Zaki M. S. , El‐Sherbiney A. M. , Khalil A. H.
Published: November 2006

The shelf life of bolti fish (Tilapia nilotica) caught in the river Nile, has been successfully prolonged for about 9 days by dipping in tetracycline (TC) or nisin solution followed by refrigeration, although the initial microbial contamination in the fresh fish was very high. The caught fish were gutted and treated with 10 and 20 ppm TC solutions for 10 and 15 min by dipping, and with 500 and 1000 R.U. nisin/g fish for 20 and 30 min. The treated and control fish samples, were stored and refrigerated at (4 ± 1)°C for 12 days. Total bacterial counts, the most probable number of coliform bacteria and lactic acid bacteria in the fish treated with TC or nisin, were lower than those of the control, especially at 20 ppm TC, 15 min dipping, and 1000 R.U. nisin/g, 30 min. Further more TC was more effective against yeasts and moulds. This result suggest that antibiotics would help in transporting chilled fish from the highdam lake in Aswan to Cairo (about 900 km).

According to the present results it may be recommended to use the antibiotic TC, with the concentration of 20 ppm for 15 min dipping, for prolonging the shelflife of bolti fish. The presence and increase of coliform bacteria in fish, draw the attention to the necessity of hygienic measures when dealing with such fish until to the consumption.
Beiträge zum Stoffwechsel von Diphenylacetylglycin in höheren Pflanzen
Authors: Kolbe A. , Schütte H. R.
Published: November 2006

Es wurde die Biotransformation des wachstumsregulatorisch wirksamen Diphenylacetylglycins untersucht. Dazu wurde die Substanz aus (14COOH)Diphenylessigsäure und Glycin radioaktiv markiert hergestellt. Der Wirkstoff unterliegt in Weizenpflanzen Sorte „Remo”︁, Gerstenpflanzen Sorte „Certina”︁ und in Tomatenpflanzen Sorte „Harzfeuer”︁ nur einem geringen Stoffwechsel. Es entsteht keine Diphenylessigsäure, folglich ist die Peptidbindung recht stabil. Es wurden nur geringe Mengen polarere Metabolite gefunden, von denen der eine sich chromatographisch als Diphenylacetylglycinglucoseester herausstellte.
Indirect gas chromatographic determination of IPC and CIPC in potato tubers
Authors: Hajšlová J. , Davídek J.
Published: November 2006

A sensitive and reproducible method for the determination of the sprout‐inhibitors IPC and CIPC in potatoes has been developed. Both substances were hydrolyzed in acidic medium and corresponding anilines were determined after acetylation by means of gas chromatography using flame ionization detector. The detection limit for both compounds was 0.01 mg · kg−1.
Selection for different growth parameters in laboratory mice and its correlated effects on body composition and organ weights
Authors: Bünger L. , Remus N. , Roschlau D.
Published: November 2006

Body composition and organ weights were determined in male mice sampled from 4 different lines of a selection experiment: DU‐6P (selected for high protein amount), DU‐6 (selected for high body weight), DU‐6 + LB (selected for an index combining body weight and endurance fitness) and DU‐K (unselected control line). Selection was carried out under the conditions of ad libitum feeding and standardization of litter size at birth. In all 3 selection lines a significant direct selection response was shown. While fat in lines DU‐6P and DU‐6 + LB remained normal, it increased after selection for body weight (DU‐6) significantly. Up to generation 13 the average increase of fat was 0.32% per generation. Investigations on 28 to 80 days old mice showed, that males of this line were fatter before, at and after the age of selection (42 days). After 9 generations the body weight of selected mice was significantly increased by 23 to 29%. The absolute organ weights of hearts, livers and kidneys were also significantly higher, while the relative weights of hearts and kidneys decreased. The relative liver weights were in the selected lines higher, but only the difference DU‐6 vs. DU‐K was significant.
A study on gelation of soybean globulin solutions. Part 4. Effect of gelation conditions on the visco‐elastic properties and structure of thermotropic gels of soybean globulin fraction
Authors: Bikbov T. M. , Grinberg V. Ya. , Belavtseva E. M. , Tolstoguzov V. B.
Published: November 2006

To the study of the structure and properties of the thermotropic soybean globulin fraction (SGF) gels the stress relaxation and electron microscopy techniques has been applied. The value of slope of normalized relaxation function was used as a characteristic of relaxation properties of SGF gels. This value characterizes the velocity of the gels relaxation processes. It has been found that this characteristic is determined only by the gels'heating temperatures. Using the differential scanning microcalorimetric technique it was shown that the changes of the slope of normalized relaxation function of SGF gels are controlled only by heating temperature. The reason for this lies in the changes of the composition of the denaturation product of SGF gels. The increase is shown of the shear moduli of gels prepared at other than optimum temperatures by additional heating under optimal gelation conditions. That is a result of existence of a sol‐fraction. The most significant increase of shear moduli is found for the SGF gels, sol‐fraction of which is native 11S globulin. A correlation has been established between the changes of SGF gels' structure obtained from the dates of rheological measurements and electron microscopy technique.
Electrochemical Detection in HPLC Part 2. Applications
Authors: Pacáková V. , Štulík K.
Published: November 2006

The range of applications of electrochemical HPLC detectors is outlined and the most important groups of applications are described. Typical examples of determinations are given in tables.
The effect of certain antibiotics on the keeping quality of bolti fish (Tilapia nilotica)
Authors: El‐Bedawey A.‐Elf. , El‐Sherbiny A. M. , Zaki M. S. , Khalil A. H.
Published: November 2006

Fresh bolti fish (Tilapia nilotica), caught in the river Nile was immersed in 10 and 20 ppm tetracycline (TC) solutions for 10 and 15 min respectively and in 500 and 1000 R.U. nisin/g fish for 20 and 30 min respectively. Total volatile bases (TVN) showed in both fish treated with TC and nisin a slow increase at the first stage and after that a fast increase. There was an increase in trimethylamine (TMA) during the storage period, but the fish treated with TC and nisin contained less TMA than the control. Starting from 6 h the residual TC decreased gradually till the third day, when it desappeared completely. There is no change in pH values in both control and treated fish. Optical density (OD) of gills extract increased gradually as the storage period progresses. The treated fish showed lower OD values than the controls. The refractive index of muscle fluids and the OD of muscle extract showed no significant differences between the control and treated fish.
Soybean seed 2‐S globulins are not trypsin inhibitors
Authors: Vaintraub I. A. , Bulmaga V. P.
Published: November 2006

Trypsin inhibitory activity found in 2‐S soybean seed globulins is due to the coprecipitation of inhibitors during the isolation of globulins.
Fortschrittsbericht Möglichkeiten der Proteinbewertung
Authors: Friedrich M. , Torres A.
Published: November 2006

Mit der Proteinbewertung werden die wechselnden Fähigkeiten von Nahrungsproteinen charakterisiert, den Protein‐ bzw. Aminosäurebedarf des Organismus zu erfüllen. Der ernährungsphysiologische Wert von Proteinen wird von einer Reihe von Faktoren beeinflußt. Die Summe aller Einflußfaktoren wird erfaßt, wenn die Reaktion des Gesamtorganismus (Mensch oder Tier) auf das Nahrungsprotein gemessen wird. Diesen direkten Bewertungsverfahren muß daher ein Vorrang eingeräumt werden. In der allgemeinen Dosis‐Reaktions‐Kurve werden die direkten Bewertungsverfahren veranschaulicht.

Es werden.

— die Bewertungskriterien Proteineffizienz oder minimaler Proteinbedarf dargestellt und.

— die verschiedenen Interpretationsmöglichkeiten verglichen.

Die meisten direkten Bewertungsverfahren werden unter suboptimaler Proteinversorgung durchgeführt, so daß Aussagen für eine optimale Proteinversorgung nur bedingt abgeleitet werden können. Verbesserte Aussagen zur Proteinbewertung lassen sich aus Untersuchungen zum Proteinstoffwechsel ziehen. Damit kann die substratbezogene Bewertung stärker auf eine organismusbezogene orientiert werden.

Indirekte biochemische Bewertungsverfahren sind von untergeordneter Bedeutung. Das trifft nicht auf die in‐vitro Bewertungsverfahren durch Aminosäureanalyse und/oder in‐vitro Verdaulichkeitstests zu. Aussagemöglichkeit und Grenzen dieser Verfahren werden diskutiert.
Composition of fatty acids of spare fat of ducks fattened with feed with the addition of rapeseed meal subjected to various technological treatment
Authors: Smoczyński S. , Faruga A. , Borejszo Z. , Amarowicz R.
Published: November 2006

The composition of fatty acids of duck spare fats has been determined by gas‐liquid chromatography. The ducks have been fed for 8 weeks with feed containing rapeseed meal after various steam‐thermic treatment. The control group feed did not contain any rapeseed meal and that of group II, III and IV was after optimal, hard and mild steam‐thermic treatment, respectively. The composition of fatty acids of periintestinal, subcutaneous and suet fat tissue has been evaluated. The results of the experiment became the evidence that addition of rapeseed meal in ducks feed influenced the composition of fatty acids of spare fats, especially in the group of unsaturated fatty acids. No significant differences appeared in the fatty acid composition between the various kinds of spare fats. The univocal influence of various steam‐thermic treatment of rapeseed meal on changes of fatty acids composition of duck spare fats has not been revealed.
Zum Mechanismus der „frühen Phase”︁ der Maillard‐Reaktion 1. Mitt. Einfluß der Struktur des Kohlenhydrats und der Aminosäure auf die Bildung des N‐Glycosids
Authors: Westphal G. , Kroh L.
Published: November 2006

Die Reaktion zwischen reduzierenden Kohlenhydraten und Aminokomponenten (Maillard‐Reaktion) kann über die Variation von inneren und äußeren Parametern kinetisch beeinflußt werden. Innere Parameter werden durch die Art und Struktur der Ausgangsstoffe, äußere Parameter durch Milieubedingungen wie pH‐Wert oder Temperatur bestimmt.

Aus den experimentellen Befunden lassen sich zwanglos Aussagen zur Reaktivität der Zucker‐ und Amino‐komponente bezüglich der Maillard‐Reaktion ableiten. Vergleichende Untersuchungen an verschiedenen Modellsystemen Kohlenhydrat/DL‐Phenylalanin zeigten eine bevorzugte stereoselektive Reaktion der jeweiligen ß‐Anomeren.

Neben dem Einfluß der Konformation der Kohlenhydrate sind auch die inneren Parameter Konstitution und Konfiguration der Aminokomponente für den Verlauf der nichtenzymatischen Bräunung von Bedeutung.
Effects of captan on the growth and cellulase production of Aspergillus aculeatus and Botryodiplodia theobromae
Authors: Adisa V. A.
Published: November 2006

The effects of captan on the production of mycelia and cellulolytic enzymes of Aspergillus aculeatus and Botryodiplodia theobromae were investigated in culture. There was decrease in mycelia of both fungi with increase in captan concentration in ppm. No fungal growth was recorded at 400 ppm. Captan at 10–50 ppm at 25 and 30 °C induced both fungi to produce more mycelia than in control cultures. The effect of captan concentration on the production of cellulases showed a decrease in quantity with increase in concentration. At 400 ppm no cellulase was produced by both fungi. There was a general decrease in cellulase production with increase in temperature either in control or experimental cultures. In cultures incorporated with captan, the cellulolytic activities of A. aculeatus (at 10 ppm) and B. theobromae (at 10 ppm, 50 ppm) were found to be relatively high.
Biotechnologisches Kombinat zur Aufarbeitung von Mais mit einer Tageskapazität von 400 Tonnen
Authors: Holló J. , Láśzló E. , Hoschke Á. , Bende P. , Bolgár P. , Wieg A.
Published: November 2006

Es wird eine Übersicht über das 1981 in Ungarn errichtete Kombinat gegeben

Der erste Schritt im technologischen Ablauf ist eine Naßvermahlung des Maises, bei der gereinigte Stärkemilch, Faserstärke, Maiskeime, Gluten, Maisquellwasser sowie eine rohfaserreiche Schalenfraktion gewonnen werden; von ihnen sind Maiskeime und Gluten gutverkäufliche Endprodukte. Aus gereinigter Stärke werden nach Verflüssigung mit thermostabiler α‐Amylase, Verzuckerung mit Glucoamylase und Vergärung mit Hefe 50 m3 reinen Alkohols pro Tag gewonnen. Aus der Schalenfraktion, dem eingeengten Maisquellwasser und der Hefe kann ein hochwertiges Pelletfutter gewonnen werden. Diese komplexe Maisverarbeitung stellt eine ökonomischere Technologie dar als die getrennten traditionellen Methoden zur Produktion von Glucose‐Fructose‐Sirup, Ethanol und Futtermitteln. Gluten und Maiskeime werden mit den üblichen ökonomischen Parametern gewonnen. Ein Fließschema des technologischen Ablaufs, die Material‐Energie‐Bilanz und ökonomische Daten werden vorgelegt.
Comparative analysis of total proteins, amino acids, carbohydrates, fibers, lipids, macro and micro minerals contents in different types of Egyptian bread
Authors: Dakroury A. M. , El‐Galil A. M. Abd , Darwish A. H. , El‐Saadany S. S.
Published: November 2006

Seven types of Egyptian bread were collected from different rural and urban areas. The chemical composition including total proteins, amino acids, carbohydrates, fibers, lipids, macro and micro minerals contents were determined. Total proteins content was higher in shamssy bread than other types of bread. Crude fat has the highest value in bread made from mixture of cereals, especially when trigonella is found, while fiber content was highest when mixture of cereals containing sorghum is used. Ash content of bread made from maize + wheat showed a higher value than other types and the differences were highly significant. Ca, Mg. Cu, and Fe were higher in bread made from sorghum + trigonella blend than other types of bread. Variations in the amino acids content of the different types of breads were found; these differences due to the origin of different cereals, the method of bread processing and the differences in the extraction rates of the flour.
Sensoric and chemical limits in lowering the dose of sodium nitrite in the process of pork curing
Authors: Tyszkiewicz I. , Baldwin Z.
Published: November 2006

The specific cured meat odour and taste stimulus thresholds in pork containing different quantities of sodium nitrite were determined in relation to the residual nitrite level and relative contents of nitrosylpigments in meat. It was stated, that the specific odour and taste detection thresholds were equal to 10 and below 10 mg NaNO2/kg of meat, respectively, and the specific odour and taste recognition thresholds were equal to 26 and 21 mg NaNO2/kg of meat, respectively. The detection and recognition thresholds corresponded to 2.4 and 8.5 mg of residual nitrite in meat, respectively. In all the cases the relative contents of nitrosylpigments were above 50%. Taking into account the maintening of specific cured meat odour and taste, the dose of sodium nitrite in pork curing may be lowered to 30 mg/kg.
Der nutritive Wert von thermisch behandeltem Rapsextraktionsschrot erucasäure‐ und glucosinolatarmer Winterrapszuchtstämme. Versuche mit wachsenden Albinoratten und Broilern
Authors: Bock H.‐D. , Ohff R. , Kesting S. , Heinz T. , Kreienbring F. , Mieth G.
Published: November 2006

Extraktionsschrot eines erucasäure‐ und glucosinolatarmen Zuchtstammes von Winterraps der Ernte 1982 und 1983 ist unter labortechnischen Bedingungen einem unterschiedlichen Dampferhitzungsregime unterzogen worden. Im Vergleich zu industriellem Schrot aus Rapssamen mit Standardqualität und zu unbehandeltem Schrot aus solchem mit Doppelqualität erwies sich eine thermische Behandlung hinsichtlich der angestrebten Verbesserung der Futtereffizienz bei Applikation an Ratten und Broiler als vorteilhaft. Bei Dämpfung des Rapsextraktionsschrotes unter Optimalbedingungen erreichten die Versuchsgruppen in wesentlichen Prüfkriterien die der mit Sojaextraktionsschrot gefütterte Kontrollgruppe.
The structure of lupine seed proteins
Authors: Duranti M.
Published: November 2006

Lupine globulins (87% of total seed proteins) can be grouped into 3 categories: vicilin‐like proteins (44%), legumin‐like proteins (33%) and other globulins (23%). The four vicilins. namely globulins 4, 5, 6 and 7, have a M. W. ranging between 143 and 335 ‐ 103 g ‐ mol−1; they all contain covalently linked carbohydrate and consist of several protomers of some M. W. in the various fractions, the heaviest of which has a M. W. of about 60 ‐ 103 g ‐mol1. No disulphide bonds link these protomers together. Legumins, i. e. globulins 8 and 9a. consist of acidic and basic subunits linked by S S bonds. Also the legumins are glycoproteins. the carbohydrate moiety being covalently bound only to the acidic subunits. They have a M. W. ranging between 52 and 36 ‐ 103 g ‐ mol1, whereas the basic subunit has a M. W. of 19 ‐ 103 g ‐ mol1. Globulin 8 is present in two forms A and B, of respectively 188 and 349 ‐ 103 g ‐ mol−1. Globulin 1 (6% of total globulins) is made up of disulphide bound protomers of 16 and 28 ‐ 103 g ‐ mol−1. Only the heavy protomer is glycoxylated. Globulin 9b (12.5% of total globulins) has the lowest M. W. (44 + 103 g ‐ mol1) and it is formed by disulphide bound protomers of 11 and 13 + 103 g ‐ mol1.
Recent results in the investigation of the structure of the gluten complex
Authors: Lásztity R.
Published: November 2006

It is generally accepted that gluten complex is composed from different groups of proteins bound by covalent and non covalent system of bonds resp. interactions. The two main groups of those are low molecular weight (LMW)‐ and high molecular weight (HMW)‐storage proteins of wheat. Probably a third group of proteins (membrane proteins, residue proteins) play a definition role.

The LMW‐storage proteins are characterized by globular shape and intramolecular disulphide bonds. The most commonly held view of the structure of the HMW‐storage proteins (glutenins) of wheat is that it consists of a mixture of polypeptide subunits crosslinked by intermolecular disulphide bonds in such a way as to yield a broad spectrum of molecular weights ranging up to higher polymers with molecular weights in the millions. According to the model proposed more recently (GRAVELAND) glutenins are composed from three types of clusters consisting from different types of subunits. According to an alternative model of the glutenin structure (KASARDA et al.) there are no interpolypeptide disulphide bonds in HMW‐storage proteins. They aggregate strongly through secondary bonding forces such as hydrogen bonds, ionic bonds and hydrophobic interactions.

The third group of proteins is till now poorely characterized. Further studies are needed to know the exact place of the interacting non protein components (especially lipids and carbohydrates) of the gluten complex.
Proteins from faba beans (Vicia faba L.) ‐ Acetylation and functional properties
Authors: Schmandke H.
Published: November 2006

It was demonstrated the unfolding of the protein structure by acetylation of faba bean protein isolate. The corresponding changes with regard to the flow, emulsifying and gelifying behaviour of aqueous protein solutions are described.
Fragmentation of myofibrils, limited proteolysis and water holding capacity of meat
Authors: Kolodiziejska I. , Sikorski Z. E. , Lewantdowska T. , Nieckiowska C.
Published: November 2006

Protein changes in ageing meat result in increased vulnerability of the myofibrils to fragmentation, caused possibly by limited proteolysis. It was investigated which groups of muscle proteases, if any, were involved and what was the relation between fragmentation and hydration of beef meat. In samples ranging in natural pH from 5.4 to 7.0 the least framgmentation after 3 days at 2 °C was at pH 6. This could suggests the role of both the cathepsins and neutral proteases. In samples aged in the presence of EDTA fragmentation was significantly lower than in the controls. This could indicate the role of Ca2+ activated neutral proteases, or support the hypothesis on the nonezymatic mechanism involving Ca2+. The results of PAG electrophoresis could not have been dur to the neutral proteases, as the 30000 g. mol−1 component, resulting from the hydrolysis of troponin. T, did not accumulate at pH 7 until the 9the day of ageing, but at pH 5.4 the intensity of this band increased markedly already after 3 days. There was no correlation between the fragmentation and the hydration of the aged meat after cooking. The addition of 0.001% of trypsin or 0.0005% of papain to minced meat did not cause after 9 days any increase in the contents of free amino acids and peptides or significant changes in the PAGE pattern as compared to those in the controls. However, the fragmentation and hydration of the raw meat was larger in the samples containing added enzymes. After cooking the hydration of the samples did not differ. This means that the influence of cooking is more important than that of the enzymatic changes in the proteins.
An improved simple procedure for the determination of thiamine in food
Authors: Šebečić B. , Vedrina‐Dragojević I.
Published: November 2006

A modified fluorometric method for the determination of thiamine in food is described. The procedure is simple, reproducible, does not demand costly outfit and chemicals and is not susceptible to interference. The recovery of added thiamine is good.
Influence of cooking methods on the nutritive value of turkey meat
Authors: Borowski J. , Kozikowski W. , Rotkiewicz W. , Amarowicz R.
Published: November 2006

Selected culinary parts of turkey meat were subjected to a differentiated cooking method. The chemical composition and ‐SH group levels were studied in both raw and cooked turkey meat and indices of nutritive value were determined. The turkey meat was shown to be characterized by a high nutritive value, irrespective of any cooking method. A slightly unfavourable effect was found to be exerted on the nutritive value of meat by microwaves. Fried and roasted meat was characterized by high values of PER (3.1) and BV (83.8). Lower index values were found for microwaved meat [PER (2.8); BV (82.2)].
Concentration of proteins as a result of the phase separation of the water‐protein‐polysaccharide systems Part 3. Regeneration and repeated use of the polysaccharide during concentration
Authors: Kiknadze E. V. , Zhuravskaya N. A. , Serov A. V. , Antonov Yu. A. , Tolstoguzov V. B.
Published: November 2006

Earlier, with particular reference to skimmed milk, it has been shown that protein solutions can be concentrated by the membraneless osmosis. The practical significance of this method is determined by the possibility of the regeneration of the polysaccharide from its diluted solutions (from the polysaccharide phase) and its repeated use for protein concentration. This work deals with the possibility of pectin isolation from the polysaccharide phase resulting from the phase separation of the water‐skimmed milk proteins‐pectin system and its further use for milk protein concentration. The pectin was precipitated as a part of the insoluble complexes with milk proteins at pH values below their IEP. The complexes were destroyed at pH values being increased to 6.5‐6.7 and the pectin obtained was used again in the process of the membraneless osmosis. In case of a single‐cycle regeneration and repeated use of pectin the total loss of protein did not exceed 2.6% and that of pectin 30%. The amount of water removed with unit weight of pectin during a single‐cycle pectin regeneration was 1.7 times higher than that which took place during concentration without subsequent regeneration. The additional energy expenditures due to the single‐cycle regeneration and the repeated use of pectin did not exceed 15% of the energy spent in all the cycles of protein concentration.
Ochratoxin A formation by isolated strains of the conidial stage of Aspergillus glaucus Link ex Grey (= Eurotium herbariorum Wiggers Link ex Gray) from cereal grains
Authors: Chelkowski J. , Samson R. A. , Wiewiórowska M. , Goliński P.
Published: November 2006

Two strains of Aspergillus glaucus Link ex Grey (= Eurotium herbariorum (Wiggers Link ex Grey)) out of 15 isolated from cereals formed ochratoxin A during growth on autoclaved kernels of wheat and corn, with yields from 0.8 to 2.5 mg/kg of culture.
A study on the ripening of white pickled Brinza cheese made from ewe's milk
Authors: Omar M. M. , El‐Zayat A. I.
Published: November 2006

The chemical composition, the microbiological feature and the microstructure of young and mature Brinza cheese were investigated. During ripening fat, total nitrogen, soluble nitrogen, non protein nitrogen; peptide nitrogen, amino acid nitrogen and acidity increased while the microbial feature decreased.

The amount of free amino acids and free fatty acids increased with storage and the patterns of their distribution changed with the highest levels for lysine, glutamic, oleic, palmatic and myristic acids.

The microstructure of fresh Brinza cheese consists of casein micelles joined together to form an open network with clustering of micelles. During ripening, these micelles continued to aggregate and coalesce with increasing fusion process to give more homogeneous and loose structure similar to that in white pickled Domiati cheese.
Influence of hydrocortison acetate on the evolution of the nutritive utilization of calcium and phosphorus and their contents on the Longissimus dorsi muscle during gestation in the rat
Authors: Aranda P. , López‐Jurado M. , Llopis J. , Urbano G.
Published: November 2006

The evolution of the nutritive utilization and plasma and muscular content of calcium and phosphorus in rats is studied, as well as the influence that hydrocortisone acetate has (4 mg/100 g weight and day), on them.

In pregnant rats injected with saline solution, the retention of calcium is higher on the days 15–18 as a consequence of the increase on the net absorption of the cation. The balance of phosphorus reaches its maximum hight on days 18–21 of gestation, due to the decrease of the urinary excretion during these days. The administration of hydrocortisone acetate to pregnant rats originate a decrease of the net absorption and an increase of the urinary excretion of calcium and phosphorus, which leads to significantly lower balances than those of animals injected with saline solution. The hormone maintains the animals in a negative balance of phosphorus until day 18 of gestation. Besides, it impedes the high retention of calcium wich is found with the control pregnant rats on days 15–18. In general, the content in calcium and phosphorus by gram of dry matter of Longissimus dorsi muscle is not modified during gestation. From day 9 of the treatment with hydrocortisone acetate a significant decrease of calcium and phosphorus of the muscle is observed, that in calcium is the more marked the more the treatment is prolonged. This effect seems to be due to the catabolic action of the hormone.
Modification of the solubility of sunflower protein isolates by superlimited proteolysis
Authors: Bulmaga V. P. , Shutov A. D. , Vaintraub I. A.
Published: November 2006

The modification of slightly soluble sunflower protein isolates by superlimited proteolysis (∼0.1 % splitting of the peptide bonds) raises 1.5—2‐fold their solubility in neutral medium. The modified preparations may be isolated by isoelectric precipitation with a yield of 95—98% and became capable to form thermotropic gels. The yields of the isolates obtained from industrial solvent cake are lower (80—82%). The expenditure of proteinase is one order lower than in the usually employed methods of limited proteolysis and the duration of the process is several times lower.
Zur Bestimmung von Saccharin in Lebensmitteln (Wissenschaftlicher Kurzbericht)
Authors: Thomas J. , Wyrodek A. , Krause W. , Schäfer R. , Pietsch H. P.
Published: November 2006

In der DDR werden gegenwärtig zur Herstellung von Diabetiker‐ und energiereduzierten Lebensmitteln die Süßstoffe Saccharin und Cyklamat eingesetzt. Die in der Literatur angegebenen sehr verschiedenartigen Methoden zur Bestimmung von Saccharin haben überwiegend den Nachteil eines hohen apparativen oder methodischen Aufwands oder einer sehr begrenzten Anwendbarkeit.

Ziel unserer Arbeit war es, eine universell anwendbare, mit einfachen Geräten und Chemikalien durchzuführende Methode zu finden und auf ihre Eignung zu testen. Von den uns zugänglichen Verfahren erschien eine von FERNANDEZ‐FLORES u. a. [1] entwickelte und publizierte photometrische Methode am erfolgversprechendsten. Dieses Verfahren wurde in seinen Vorbereitungsschritten unserem Sortiment an saccharinhaltigen Lebensmitteln angepaßt und auf seine Eignung geprüft.
Standardisierungsfähige Prüfmethode zur Bestimmung von Aflatoxin M1 in Milch und Milchprodukten (Wissenschaftlicher Kurzbericht)
Authors: Bauer S. , Schindler D. , Kroll J.
Published: November 2006

Mykotoxine werden unter bestimmten stofflichen und klimatischen Bedingungen von verschiedenen Schimmelpilzarten gebildet und mit Lebens‐ und Futtermitteln von Mensch und Tier aufgenommen. Zahl‐reiche Erkrankungen — Mykotoxikosen — gehen auf diese Mykotoxinaufnahme zurück [1, 2].

Aflatoxin M1 wird im Stoffwechsel des tierischen Organismus durch Hydroxylierung aus mit dem Futter aufgenommenen Aflatoxin B1 neben anderen Produkten erhalten und bevorzugt mit der Milch ausgeschieden. Die durchschnittliche Übergangsrate — carry over — vom Aflatoxin B1 im Futter zum Aflatoxin M1 in der Milch beträgt 1 bis 3% [3, 4]. Da bei der Be‐ und Verarbeitung der Milch eine Entfernung bzw. Umsetzung von Aflatoxin M1 nicht nachgewiesen werden konnte, kommt der Bestimmung dieses Mykotoxins in Trinkmilch, Milchpulver und anderen Milchprodukten eine große Bedeutung zu [1, 3, 5, 6].

Im Rahmen der vorliegenden Arbeit wird auf der Grundlage von in der Literatur beschriebenen dünnschichtchromatographischen Verfahren [7‐11] eine Methode erarbeitet, die wegen ihres geringen materiellen und zeitlichen Aufwandes, ihrer Empfindlichkeit, Richtigkeit und Genauigkeit als Standardmethode ZUT Bestimmung von Aflatoxin M1 in Milch und Milchprodukten geeignet ist.

Die Untersuchungen werden an den Modellsystemen Aflatoxin M1/dest. Wasser und Aflatoxin M1/Vollmilchpulver/dest. Wasser zunächst mit den in der Literatur beschriebenen Methoden durchgeführt. Im Ergebnis dieser Untersuchungen wird festgestellt, daß die Methode von Serralheiro u. a. [11] den anderen Methoden [7–10] hinsichtlich Aufwand und Wiederfindungsrate überlegen ist. Auf der Grundlage dieser Erkenntnisse wird insbesondere durch Variation der chromatographischen Bedingungen eine eigene Methode entwickelt, die sich durch eine Nachweisempfindlichkeit von 0,1 μg/l, eine Wiederfindungsrate von 85% und eine relative Standardabweichung von 6% auszeichnet. Die Eignung dieser neuen Methode zur Standardisierung konnte im Rahmen einer Ringanalyse gemäß TGL 24131/01‐04 [12] mit einer Wiederholbarkeit von 0.08μg/l und einer Vergleichbarkeit von 0,2 μg/l nachgewiesen werden.
Study on taste substances of tomato Part 3. Sensory evaluations
Authors: Petró‐Turza M. , Teleky‐Vámossy Gy.
Published: November 2006

The authors wished to clarify the role played by amino acids and minerals in the formation of the taste of tomatoes by means of sensory evaluation of model solutions. In preparing the model solutions the results of the thorough analysis of two tomato cultivars (K‐549 and Mokka) were taken into account. It was established that the effect of free amino acids on the pH and the buffer capacity of the system cannot be neglected, in addition in the presence of minerals they affect taste advantageously, contributing to the development of tomato character. The effect of pyrrolidone‐carboxylic acid (PCA) on the taste was also investigated. The sensory threshold value of PCA in aqueous solution was found to be 500 ppm. The quality of taste was found sour, tart and occasionally bitter. On adding PCA to tomato puree the appearance of off‐flavour was not observed, indeed it was found that in certain concentrations it affected the taste of lower quality purees advantageously.
Study of the electronic and structural properties of the chemical compounds in garlic aroma
Authors: Bersuker I. B. , Dimoglo A. S. , Gorbachov M. Yu. , Greni A. I. , Vysotskaya L. E. , Mikhailova T. V.
Published: November 2006

By means of the electron‐topologic approach, combining the methods of the pattern recognition theory and the electron and geometric description of the molecular systems under consideration, the totality of 52 sulphur‐containing organic compounds is investigated. The electron‐topologic activity fragment found allows to characterize correctly all the compounds of the totality and to describe successfully the influence of the structural changes in the molecular systems investigated on the garlic odor appearance.
Volatile flavour substances of apricot and their changes during ripening
Authors: Tóth‐Markus M. , Boross F. , Blazsó M. , Kerek M.
Published: November 2006

Aroma content and composition of different Hungarian and foreign apricot cultivars were studied. Volatile flavour substances were isolated by simultaneous steam distillation‐extraction. GC and GC/MS analysis of the aroma extracts revealed 40 components, 12 of them have been reported for the first time in apricots. The changes in the aroma composition of the cultivar “Hungarian kajszi” during ripening were also studied.
Role of zinc in regulating the testicular function Part 3. Histopathological changes induced by dietary zinc deficiency in testes of male albino rats
Authors: Hafiez A. A. , El‐Kirdassy Z. H. M. , El‐Malkh N. M. , El‐Zayat E. M. I.
Published: November 2006

Zinc deficiency affects the testicular tissues adversely. The testes of zinc‐deficient rats showed variable degrees of degeneration compared to both control and zinc‐supplemented ones. Initially, there was an early pronounced spermatic arrest followed by a series of degeneration of the cellular layers constituting the seminiferous tubules in the zinc‐deficient rats. Degenerative changes were additionally demonstrated in the interstitial tissue cells of the zinc‐deficient rats. These histopathological observations in testes of zinc‐deficient rats run in parallel provide an additional support to our previous publications in which we recorded a significant reduction in both serum and testicular levels of testosterone in the same group of animals, since spermatogenesis in rodents appeared to depend primarily on testosterone level.
Use of oyster shell as calcium supplement. Part 1. Effect on the utilization of gossypol‐containing cotton seed cake by the chicken
Authors: Aletor V. A. , Onibi O. E.
Published: November 2006

The comparative utilization of cottonseed cake (CSC) diets supplemented with varying levels of oyster shell (0.00, 1.50, 3.00 and 4.50%) as a source of calcium, and groundnut cake (GNC) based diet were evaluated in a feeding trial using 100 day‐old HYPECO broiler‐chicks. The response criteria included performance, carcass traits and economics of production.

The weight gains at the end of the trial were not significantly different. However, feed consumption significantly (P < 0.5) increased with increasing dietary calcium. Feed consumption was significantly (P < 0.05) correlated with dietary calcium levels with r = 0.96. Feed efficiency and protein efficiency ratio were significantly (P < 0.05) better in the GNC diets than CSC based diets in spite of the oyster shell supplementation of the latter. Both nitrogen retention and apparent nitrogen digestibility were not significantly influenced.

The percent dressed weight, percent eviscerated weight and the relative weights of the thigh, drumstick, chest, back, head and belly fat were not significantly influenced by the dietary treatment. Only the relative weight of the shank was significantly (P < 0.05) influenced.

The cost‐benefit analysis showed that although it was cheaper to formulate CSC diets, profits were identical with GNC diets when fed to the chicks.

It was suggested that CSC could be a good substitute for GNC because of the ready availability of the former. Dietary calcium of up to 1.82% was beneficial in the utilization of the CSC.
Utilization of freeze‐shocked lactobacilli for enhancing flavour development of Ras cheese
Authors: Aly M. E.
Published: November 2006

Freeze‐shocked cultures of Lactobacillus helveticus or Lactobacillus casei were added at levels of 1% and 2% to Ras cheese milk prior to renneting as an adjunct starter to enhance flavour development of cheese. These additives did not affect the gross chemical composition of the cheeses but increased the formation of soluble nitrogenous compounds, free volatile fatty acids, the flavour intensity and improved the body characteristic. Also, the counts of bacterial groups (total, proteolytic and lipolytic) of the cheese treated with freeze‐shocked lactobacilli were higher than in the control. Moreover, the ripening period was reduced to be 2 months compared with 4 months required for the control cheese. Also, using freeze‐shocked culture of L. helveticus was the most effective in this respect.
Fortschrittsbericht. Neuere Entwicklungen auf ausgewählten Gebieten der Lebensmittelbiotechnologie
Authors: Ruttloff H.
Published: November 2006

Anhand der Literatur sowie eigener Arbeiten wird ein Überblick zum derzeitigen internationalen Kenntnisstand auf einigen speziellen Gebieten der Lebensmittelbiotechnologie gegeben. Besondere Berücksichtigung finden in diesem Zusammenhang vor allem ernährungswissenschaftlich relevante Probleme. Nach einer Einführung (hierbei Erörterung auch fermentationstechnischer, gentechnischer sowie proteintechnischer Entwicklungen) werden folgende Schwerpunkte behandelt: Einzellerproteine (Speisepilze, Hefen, Bakterien, Schimmelpilze, phototrophe Mikroorganismen), lösliche Enzyme, Enzyminhibitoren, immobilisierte Systeme (Enzyme, Zellen, neue Prozesse und Produkte), Aminosäuren, Süßungsmittel, mikrobielle Polysaccharide als Hydrokolloide, organische Genußsäuren, pflanzliche Zell‐ und Gewebekulturen sowie Aromen und Geschmacksstoffe (Enzyme, Mikroorganismen, pflanzliche Systeme).
Study on some trace elements content of certain internal organs and muscles of porkers
Authors: Krelowska‐Kułas M.
Published: November 2006

The aim of the investigations was the determination of the lead, cadmium, copper, zinc and iron content. It was found that lead and cadmium content in the kidneys and livers of porkers from the Cracow region was several times higher than in the case of porkers from an agricultural region (control). The average lead concentration in 35% of kidneys and livers coming from the porkers of the Cracow region exceeded the permissible norm.
Growth characteristics of enterococci isolated from Laban Rayeb
Authors: Hagrass A. E. A. , Fayed E. O. , Aly A. A. , El‐Samragy Y. A.
Published: November 2006

Eleven strains of Enterococcus (Streptococcus) faecalis isolated from Laban Rayeb, a type of fermented milk, had been studied when grew in milk. Enterococcus (Streptococcus) faecalis strains 19 and 22 were the most active strains in the production of lactic acid, acetaldehyde and diacetyl. Both strains exhibited a high proteolytic activity besides a good clean flavour. Based on the obtained results, Enterococcus (Streptococcus) faecalis 19 and 22 could be used to bring about the lactic fermentation during the manufacture of some cultured dairy products.
Effect of gamma irradiation and water activity on mycotoxin production of Alternaria in tomato paste and juice
Authors: Aziz N. H. , Farag S. , Hassanin M. A.
Published: November 2006

Gamma‐irradiation, water activity (aw) and incubation temperature were found to affect the production of tenuazonic acid (TZA) by Alternaria alternata in tomato paste and juice. By increasing the irradiation doses, the dry weight as well as TZA decreased greatly until complete inhibition at 4 kGy. Greatest production of TZA occurred at 0.98 aw(57.5 μg/g and 26.3 μg/g) for both tomato paste and juice, respectively, at 25°C. Changing temperature and awaltered the relative amounts of TZA produced in tomato paste und juice by unirradiated and irradiated conidia of A. alternata. Only trace amount of TZA was detected at 0,98 aw(1.50 μg/g) by 3 kGy‐irradiated conidia in tomato paste, while it was inhibited completely in juice. Increasing gamma‐irradiation doses and decreasing water activities decreased greatly or inhibited TZA production in both tomato paste and juice.
Determination of synthetic colourants by capillary isotachophore sis
Authors: Karovicova J. , Polonsky J.
Published: November 2006

It has been found that during technological processing of foods their colours vary from the original or required state to a large extent. Products lose their attractive appearance but consumers demand products with stable standard colour [1]. As natural pigments are mostly sensitive to environmental effects, synthetic colourants have quickly found extensive utilization in food industry.

The quantity of additives in foods and therefore also of synthetic colourants must be controlled. Ye et al. [2] and Reynolds et al. [3] have used HPLC, including the use of diode‐array detectors, to determine synthetic dyes. Barros et al. [4] have approached such determination using differential pulsed polarography. We have investigated capillary isotachophoresis analysis for the separation, identification and determination of synthetic colourants in different food products.
Plasma and liver free amino acids in rats fed glycine supplemented casein diets
Authors: Petzke K. J. , Noack J. , Proll J. , Albrecht V.
Published: November 2006

Differences in the amino acid composition appear to be largely responsible for various actions of food proteins of vegetable or animal origin on lipid metabolism and atherogenesis. But it remains still unclear which amino acids or combinations of amino acids are mainly influencing the physiologic effects observed by mechanisms which has yet to be satisfactorily explained [1‐3]. Glycine has been shown to modify lipid metabolism in liver and blood lipid parameters significantly when supplemented to casein diets alleviating in some studies hypercholesterolemia and atherosclerosis [3–5].

The present study investigates the effects of glycine supplemented casein diets on plasma and liver free amino acid patterns. The findings to be presented here support the possible role of amino acids in respect of modifying the risk factors for arteriosclerotic complications.