bluuebunny/crossref_metadata_2025 huggingface dataset:
Rapid chemical analysis of some plant constituents
Authors: Haslemore Roger M. , Roughan P. Grattan
Published: November 2006

Simple reproducible methods using a minimum of equipment are described for the routine analysis of soluble sugars, starch, total nitrogen and phosphorus in plant material. Soluble sugars are extracted with 62.5% methanol and the sugars estimated by the phenol–sulphuric acid technique. Starch in the residual tissue is digested by an amyloglucosidase and glucose is determined by a glucose oxidase method. Both nitrogen and phosphorus are assayed after wet ashing the plant tissue—nitrogen by the phenol–hypochlorite reaction and phosphorus after reduction of the phosphomolybdic acid with ascorbic acid/antimony potassium tartrate.
The interaction of nitrogen and potassium nutrition on dry matter and nitrogen yields of the graminae: Spring wheat
Authors: Talibudeen Oscar , Page Michael B. , Nair P. K. Ramachandran
Published: November 2006

Spring wheat was grown in three experiments in controlled environments. Various levels of N and K in factorial combination were given at sowing and at later stages of development. An ancillary experiment, also described here, showed that the main contribution to dry matter yield and N uptake after stem extension was from the ears, much of the latter being at the expense of the leaves and stems. Dry matter and grain yields at maturity reached a maximum at an (N/K)s atom ratio in the soil of between 2 and 2.5 (where N=total N given and K=total K given + exchangeable K in the soil). The relationships suggest that at (N/K)s values higher than the optimum, yields would decrease, as with perennial ryegrass (page 999). Comparing the relationships between grain yield g−‐1 N given and N given, and between grain yield and (N/K)s, shows the importance of balancing the K status of the growth medium (i.e. K given + soil exchangeable K) with N given. Split N and K combinations did not result in increased yields except at the highest levles and when given at or after anthesis (Feekes stage 10.5).
Amino acid digestibility of protein concentrates given separately or together with cereal grains
Authors: Eggum Bjørn O. , Jacobsen Ingeborg
Published: November 2006

In experiments with rats the amino acid digestibility of three protein concntrates (soya bean meal, herring meal, horse bean meal) was measured when these protein sources were given separately and together with cereal grains (barley, maize, oats or wheat). True digestibility of the individual amino acid components was in general close to the digestibility of the corresponding protein source. Furthermore it was found that the true digestibility of amino acids in a feed mixture is directly related to the amino acid digestibility of the individual protein components in the diets.
The estimation of potassium bromide in bread
Authors: Thewlis Basil H.
Published: November 2006

Bread was made from flours containing amounts of added potassium bromate ranging from 0 to 200 parts/106 and residual potassium bromide was estimated by conversion to 2‐bromo‐ethanol, which was separated and estimated by gas‐liquid chromatography. Under normal UK baking conditions, conversion of bromate to bromide was almost quantitative. There was no evidence to suggest that bromine had passed into a state of organic combination in the bread.
Involvement of copper in microsomal mixed‐function oxidase reactions: A review
Authors: Wahle Klaus W. J. , Davies Neill T.
Published: November 2006

Microsomes from various mammalian tissues contain the components of a short, non‐phosphorylating electron transport chain which is an obligatory requirement for numerous mixed function oxidase reactions. Certain of these reactions, in particular Δ9‐desaturation of fatty acids and the hydroxylation of drugs, are influenced by dietary copper deficiency. The inhibition of Δ9‐desaturase activity by copper chelating agents and the reactivation by copper ions suggest that copper may be involved catalytically in the reaction. Copper also influences Δ6‐desaturation of fatty acids, and the synthesis of prostaglandins. Copper‐proteins are ideally suited as terminal components of electron transport chains and as such may function in a greater variety of mixed‐function oxidase reactions than has hitherto been considered.
Changes in carbohydrates and the activity of α‐galactosidase, pentosanase and lipase during germination of groundnuts (Arachis hypogea)
Authors: Wankhede Dharmaraj B. , Saroja Rangaswamy , Rao Madhava R.
Published: November 2006

The quantitative changes in carbohydrates of two varieties (i.e., red netal and HG‐4) of groundnuts during germination have been investigated. On germination, raffinose, stachyose and verbascose decreased gradually up to 48 h and almost disappeared completely in later stages of germination (140 h). Glucose and fructose levels increased 4–6 fold; while sucrose content increased considerably throughout germination in both the varieties of groundnuts. The starch content increased about four fold during germination in both the varieties. The pentosan content was almost constant up to 36 h but decreased in later stages of germination. The oil content decreased significantly from 52 to 8.0%. The fairly high initial α‐galactosidase and lipase activity in resting seeds, increased considerably during germination in both the varieties studied. On the other hand the pentosanase activity was not detected up to 36 h of germination but it appears to increase abruptly afterwards.
Stimulation of the activity of the IAA‐oxidising enzyme ‐ system in Lens culinaris roots by dalapon and perfluidone
Authors: Tafuri Francesco , Businelli Mario , Scarponi Luciano , Marucchini Cesare
Published: November 2006

The activity of IAA‐oxidising enzymes from Lens roots is enhanced in vitro by dalapon (2,2‐dichloropropionic acid) and perfluidone (1,1,1 ‐trifluoro‐N‐[2‐methyl‐4‐(phenylsulphonyl)phenyl]methanesulphonamide). When concentrations are greater than 10−8 M, both these herbicides act as activators. In vivo higher levels of the enzymatic activity are obtained when seed germination is carried out in the presence of 10−5 M perfluidone or 10−3 M dalapon. Gas‐liquid chromatography is used for IAA determination.
The effect of ageing on the sensory and chemical properties of boiled beef aroma
Authors: Coppock Belinda M. , MacLeod Glesni
Published: November 2006

Samples of beef sirloin from a 12 month old steer were aged in a vacuum wrap for up to 4 weeks and analysed for sensory and chemical properties of boiled beef aroma. Total organic volatiles extracted increased with ageing period, the rate of increase accelerating as ageing proceeded. Odour descriptions by a trained panel of 12 members indicated a trend from weak, bland and unappetising (no ageing) to strong, savoury, appetising and roasted after 4 weeks of ageing, coinciding with increased concentrations of alkanes, benzenoid compounds, furans, pyrroles, pyridines and pyrazines. These sensory differences were not significant at the 5% level. A significant burnt, toasted off‐odour which may be attributed to certain alkenes, ketones and alcohols, was associated with the sample aged for 3 weeks and was probably due to ageing at a higher oxygen tension than the others.
Basic compounds contributing to beer flavour
Authors: Harding Richard J. , Nursten Harry E. , Wren John J.
Published: November 2006

Sixteen basic heterocyclic compounds have been identified by g.c.‐m.s. after careful extraction of a flavour essence from an English beer. They include the following that have not previously been reported as beer constituents: pyridine, 2‐acetylpyridine, 3‐acetylpyridine, pyrazine, methylpyrazine, 2,3‐dimethylpyrazine, 2,5‐dimethylpyrazine, 2,6‐dimethylpyrazine, 2‐ethyl‐5‐ (and/or 6‐) methylpyrazine, trimethylpyrazine, 2‐ethyl‐3,5‐dimethylpyrazine, 2‐ethyl‐3,6‐dimethylpyrazine, 2‐ethyl‐5,6‐dimethylpyrazine, 6,7‐dihydro‐5H‐cyclopentapyrazine, 2‐methyl‐6,7‐dihydro‐5H‐cyclopentapyrazine, and thiazole. The minimum total concentration of basic compounds in the beer was estimated to be 10 mg/kg.
Changes in the initiation of climacteric ethylene in harvested avocado fruits during their development
Authors: Adato Itzhak , Gazit Shmuel
Published: November 2006

Climacteric ethylene production was found to start close to the pedicel, at the proximal part of “Hass” avocado (Persea americana Mill.) fruits in the immature stages, and at the distal part of mature fruits. The start of ethylene production corresponded closely to the softening patterns in immature and mature fruits. The possibility is discussed that this phenomenon is a result of differential levels of factors which inhibit ethylene production, arriving from leaves and regulated by the sink properties of the growing seed.
Chemical induction of local reddening in strawberry fruits
Authors: Guttridge Chester G. , Jarrett John M. , Stinchcombe Glenn R. , Curtis Philip J.
Published: November 2006

Extracts of culture filtrates of Fusarium sambucinum Fuckel, known to induce reddening in unripe strawberry fruits, were examined and found to contain fumaric acid, which induced premature reddening when applied to cavities made in the surface of strawberry receptacles. Reddening was also induced by various monophenols, auxins and fruit acids.
Lipid stabilisation in leaf protein concentrates from ryegrass
Authors: Hudson Bertram J. F. , Warwick Michael J.
Published: November 2006

The lipids of leaf protein concentrate show a high degree of resistance to autoxidation. Oxygen absorption studies show that very long induction periods operate for various lipid fractions. A close relationship exists between oxidative attack on α‐linolenic acid and induction period, except when a more readily oxidised component, e.g. carotenoid, is also present, when the induction period corresponds to the degradation of such a component in preference to that of α‐linolenic acid. The explanation for the unexpected stability of the lipids from leaf protein concentrate is believed to lie in the presence of very potent antioxidants whose nature remains to be elucidated.
Fertiliser requirements of spring oilseed rape
Authors: Holmes Michael R. J. , Ainsley Alan M.
Published: November 2006

Because of the increasing importance of oilseed rape in the United Kingdom, 26 field experiments were done on the fertiliser requirements of the spring‐sown crop in the years 1973 to 1975. Seed and oil yield were increased by nitrogen in 23 of the 26 experiments, though oil content was reduced somewhat. On average, the crop required 187 kg/ha of N for optimum yield and there was little difference in yield between seedbed and split N applications. Response to P was small on average, varied between years and was not well correlated with soil analysis; a 2 tonne/ha crop removes about 32 kg/ha P2O5. Mean response to K was very small and a 2 tonne/ha crop removes about 15 kg/ha K2O; spring oilseed rape appears to require no applied K, except perhaps on soils of low K status. The crop did not respond at all to application of S.
An inexpensive procedure for the rapid determination of total nitrogen in multiple biological samples
Authors: Sylvester‐Bradley Roger , Howitt Stephen G.
Published: November 2006

A method is described for rapid, total nitrogen determinations on samples of biological materials. A modification of the indophenol blue colour reaction is used to determine ammonia released by a semi‐micro Kjeldahl digestion method which uses equipment which is cheap to construct. Using the procedure one worker can analyse 40 samples per hour. Recovery of nitrogen from a standard lysine solution was 98.3 %.
Agriculture group symposium crop and animal nutrition research
Authors: Owen T. R. , Blair T. , Low A. J. , Coombe N. B. , Hood A. E. M. , Waterworth D. G. , Fenton W. , Hyden M. J. , Barraclough D.
Published: November 2006

The following are summaries of papers presented at a symposium held at Jealott 's Hill Research Station on 19 October 1976. The reports so published are entirely the responsibility of the authors and in no way reflect the views of the Editorial Board of the Journal of the Science of Food and Agriculture.
The effect of ascorbate reductants on N‐nitrosamine formation in a model system resembling bacon fat
Authors: Mottram Donald S. , Patterson Ronald L. S.
Published: November 2006

The nitrosation of dipropylamine and pyrrolidine have been examined in two‐phase systems comprising aqueous buffer and non‐polar solvent. Contrary to previous observations in purely aqueous systems, sodium ascorbate increased amine nitrosation in this two‐phase simulated fat system by between 5 and 25 times compared with ascorbate‐free controls. Lipophilic ascorbyl palmitate, however, generally reduced nitrosation.
Fatty acid composition and characteristics of Pentadesma butyracea fat extracted from ghana seeds
Authors: Adomako Daniel
Published: November 2006

Recent interest in the development of the tallow tree (Pentadesma butyracea S) as an oil‐tree crop has stimulated agronomic and chemical studies of the tree and the fat obtained from its seeds. Tallow fat extracted from local seeds has been analysed for its chemical and physical constants and fatty acid composition. These characteristics have been compared with those of the better known cocoa butter and shea butter. Dry tallow kernels, shea butter kernels and cocoa beans contained 50, 52.1 and 53.4% fat, respectively. Tallow fat and shea butter are similar in several of their characteristics, particularly slip point, saponification number, solidification point and fatty acid composition; but tallow fat has a much lower unsaponifiable matter content (1.5–1.8%) than shea butter (7.3–9.0%). Both are markedly different from cocoa butter and cocoa butter replacement fats in respect of their melting points and fatty acid composition. Cooling curves of 3:1, 1:1, and 1:3 mixtures of tallow fat and cocoa butter indicate poor compatibility between the two fats.
Quantitative composition of the lipids of cucumber fruit (Cucumis sativus)
Authors: Fishwick Michael J. , Wright Anthony J. , Galliard Terence
Published: November 2006

Cucumber flesh contains lipids which are qualitatively similar to those of other non‐photosynthetic plant tissues. Phospholipids account for nearly half the weight of lipids. The neutral lipids are characterised by a high proportion of 1,2‐ and 1,3‐diacylglycerols relative to triacylglycerol. The sterol composition is similar to that reported for cucumber seedlings; β‐sitosterol together with C29 unsaturated sterols being the major components. Linolenic acid is the major fatty acid component of the neutral, glycolipid and phospholipid fractions and this is reflected in the high levels (> 40%) present in all major lipid classes except phosphatidylethanolamine (25%).
Interaction of copper ion with some food dyes
Authors: Banerjee Tara S. , Roy Bidhan R. , Majee Biswadev
Published: November 2006

The nature of the complexes formed by Cu2+ with some food dyes has been studied spectrophotometrically under varied conditions. The results indicated formation of 1:1 metal: dye species at pH 4.5 and of 2:1 metal: dye species at higher pH. The latter result is unexpected and surprising since in most cases azo dyes form 1:1 or 1:2 metal: dye species and no example of a metal complex having more than one metal atom per dye molecule has so far been reported. This curious observation has been rationalised in terms of a salt forming Cu2+ ion and a coordinated Cu2+ ion per dye molecule; tentative structures for these species have also been proposed. It is hoped this novel finding will stimulate further investigations into the metal‐dye complexes.
The sugars of honey—A review
Authors: Doner Landis W.
Published: November 2006

Surveys of floral honey composition have established that the three major components are fructose, glucose, and water, averaging 38.2, 31.3 and 17.2%, respectively. Glucose and fructose are the only monosaccharides in honey and it is these sugars, combined in various forms, that comprise the di‐ and trisaccharide fractions of floral honey. Several laboratories, utilising various chemical and physical methods, have been responsible for the isolation and characterisation of ten disaccharides, ten trisaccharides, and two higher sugars from floral honey. Several of these occur only rarely in nature, and the trisaccharide erlose, produced by the action of honeybee invertase on sucrose, was first discovered as a component of honey. Honeydew honey is produced by the honeybee from honeydew deposits left by various hemipterous insects on their host plant. Honeydew contains a more complex mixture of sugars than does nectar, and honeydew honey is appreciably higher in reducing disaccharides and higher sugars than is floral honey. The trisaccharide melizitose, not found in floral honey, is often present in levels exceeding 10% in honeydew honey. The precipitation of glucose from honey, termed granulation, is often technologically undesirable as it is sometimes followed by fermentation. Indices such as the glucose/water ratio have been used to predict granulation tendency. Small amounts of hydroxymethylfurfural (HMF) occur naturally in honey, resulting from the acid catalysed dehydration of the hexoses, particularly fructose. High levels of HMF suggest adulteration of honey with acid inverted invert syrup and several methods are available for its determination. The conversion of nectar and honeydew to the complex array of honey sugars by the honeybee involves a variety of chemical and biochemical processes, some of which are now understood, while others remain to be elucidated.
Triglyceride composition of Buchanania lanzan seed oil
Authors: Sengupta Anupam , Roychoudhury Sajal K.
Published: November 2006

The fatty acid composition of Buchanania lanzan seed oil, determined by urea complex formation and gas liquid chromatography (g.l.c), was found to be: myristic, 0.6; palmitic, 33.4; stearic, 6.3; oleic, 53.7; and linoleic, 6.0%. Triglyceride compositions of the native seed oil and its randomised product were calculated from the fatty acid compositions of the triglycerides and of the corresponding 2‐monoglycerides produced by pancreatic lipase hydrolysis. The oil is composed of 3.2, 35.8, 45.5 and 15.5% trisaturated, monounsaturated disaturated, diunsaturated monosaturated and triunsaturated glycerides respectively. The special characteristic of the B. lanzan seed oil is its content of 22.7, 31.0 and 11.3% dipalmitoolein, dioleopalmitin and triolein respectively. The percent GS3 content in the oil increased from 3.2 to 7.5 by the process of randomisation. On directed interesterification the oil yielded a product with a slip point of 41.5°C which may be suitable as a coating material for delayed action tablets. The oil also appears to be a promising one as a commercial source of palmitic and oleic acids.
The aroma of beeswax
Authors: Ferber Carol E. M. , Nursten Harry E.
Published: November 2006

Norfolk beeswax with a good honey aroma was used as a source of honey volatiles. Low‐ and medium‐boiling volatiles of beeswax were studied using combined gas chromatography‐mass spectrometry‐odour assessment, 28 compounds being conclusively identified and a further 20 tentatively.
Anthocyanins: Colour augmentation with catechin and acetaldehyde
Authors: Timberlake Colin F. , Bridle Peter
Published: November 2006

Solutions of anthocyanins became more violet and greatly increased in colour in the presence of catechin and acetaldehyde at pH 3.5. The colour changes were attributed to the formation of a range of highly coloured new compounds, some detectable by chromatography and believed to be formed by Baeyer‐type condensations. The reaction rates increased with increasing concentration ratio of catechin to anthocyanin. Anthocyanidin 3,5‐diglucosides reacted more slowly than 3‐glucosides, gave smaller violet shifts and their augmented colours were more stable. A small amount of a new anthocyanin derived from delphinidin 3‐glucoside was isolated and its properties examined.
Olive catechol oxidase ‐ changes during fruit development
Authors: Ben‐Shalom Noach , Kahn Varda , Harel Eitan , Mayer Alfred M.
Published: November 2006

Changes were recorded in the subcellular location of catechol oxidase. In the green olive the enzyme is tightly bound to the chloroplast whereas in the black fruit it is essentially soluble. During fruit development, enzyme activity per fruit declines while the o‐diphenolic content rises steadily. Some properties of catechol oxidase from green and black olives are compared with those reported for the partially purified enzyme prepared from the green fruit.
A study of the baking process by differential scanning calorimetry
Authors: Donovan John W.
Published: November 2006

The denaturation of the components of a baked product such as cake or bread can be observed under simulated baking conditions by differential scanning calorimetry. When starch or protein denaturation occurs, an increased flow of heat shows the temperature range over which that process takes place. Experimental results are presented for angel cake. In the absence of sucrose, the egg‐white proteins are denatured predominantly near 65 and 85°C. For wheat flour, starch denaturation is observed near 65°C, and protein denaturation over a broad range from 80 to 110°C. In the presence of the concentration of sucrose used in a standard batter, both the starch and the major portion of the egg‐white proteins are denatured near 95°C, at approximately the maximum temperature attained by the cake when it reaches maximum volume in the oven. Apparently, the main function of sucrose in an angel cake is to raise the denaturation temperature ranges of the starch and protein. Decreasing the amount of sucrose in batters designed for high altitudes causes denaturation of starch and protein at the lower maximum temperatures attained at those altitudes. This assures formation of a structural framework of denatured starch and protein which will not allow the cake to “fall” after it attains its maximum volume.
Properties of a propionic acid/formic acid preserved silage of cod viscera
Authors: Gildberg Asbjørn , Raa Jan
Published: November 2006

Protein of cod viscera has an amino acid composition which resembles that of cod muscle. A fully preserved silage of minced viscera is obtained by addition of 0.75% (v/w) propionic acid and 0.75% (v/w) formic acid. After a few days of autolysis at 27°C, the silage can be separated into three phases: a lipid phase, an aqueous soluble phase and a sediment. The aqueous phase, which contains most of the protein and very little fat, is suitable for animal feed. Moist mixtures of silage and barley straw meal stored at room temperature do not deteriorate by microbial attack.
Fortification of maize flour based diets with blends of cashewnut meal, African locust bean meal and sesame oil meal
Authors: Ekpenyong Thomas E. , Fetuga Babatunde L. , Oyenuga Victor A.
Published: November 2006

The relative efficacy of protein blends (Blends I, 2:1:1; II, 1:2:1; III, 1:1:2, IV, 3:1:0; V, 1:3:0; VI, 3:0:1; VII, 1:0:3; VIII, 0:3:1 and IX, 0:1:3 of cashewnut, African locust bean and Beninseed flours) as compared to some commercially available baby foods ( “Farlene”, “Cerelac”, “Farex” and “Cow and Gate” cereal food) in meeting the protein needs of weanling albino rats have been studied. Growth promoting ability of the different blends ranged between 0.75 and 4.73 g/day while those for the commercial foods were 2.64–4.59 g/day. The values of 4.73 and 4.61 g/day for blends I and II were the best, being comparable to those of 4.59 g/day for “Cow and Gate” Cereal food but superior to those of 3.41 and 2.64 g/day for “Farlene” and “Cerelac”. The protein efficiency ratio (PER), net protein retention (NPR), net protein utilisation (NPU) and biological value (BV) for blends I and II were respectively 3.6, 4.4, 72.4 and 75.9 and 3.11, 3.8, 69.1 and 72.4, compared with the values of 2.5, 3.3, 65.8 and 69.5; 4.80, 0.41, 85.8 and 90.1; 3.2, 4.0, 73.5 and 76.1 and 4.0, 4.8, 76.5 and 79.8 for “Farlene”, “Cerelac”, “Farex” and “Cow and Gate” cereal food respectively. The blends and commercial baby foods showed high true digestibility values between 94.9 and 98.1 %. The results are discussed in the light of balance and limitation of amino acids in the component oil seed meals.
Glycolysis and associated changes in beef carcasses
Authors: Tarrant P. Vivion , Mothersill Carmel
Published: November 2006

Post‐mortem glycolysis was investigated at several locations in intact sides of beef. The time required for the pH to fall to 6.0 in six major hindquarter muscles ranged from 2.2 to 13.6 h, varying with muscle and depth in the carcass. A good correlation (r=0.97) was observed between the rate of ATP turnover and muscle temperature. In the muscles in the round the rate of glycolysis increased with depth, as did the extent of denaturation of myofibrils, creatine phosphokinase and also drip loss.
Protein and amino acid composition of tree legume seeds
Authors: Felker Peter , Bandurski Robert S.
Published: November 2006

Pods and seeds of tree legumes are widely used as food in developing countries since tree legumes can be grown with minimal inputs of capital and energy.1 The data presented here show that the protein content of the seed of different legumes ranges from 16 to 69% of the dry weight, and methionine, cystine and tryptophan content ranges from 44 to 121 mg/gN, 14 to 156 mg/gN and 40 to 109 mg/gN respectively. The chemical score of the protein from Pithecellobium lobatum was 0.79 which compared to 0.58 and 0.47 for casein and soy protein respectively. This variability in protein content and in amino acid composition indicates that there is sufficient genetic variability in the family to permit improvement by selection and breeding.
The viscosity of dilute solutions of guar gum and locust bean gum with and without added sugars
Authors: Elfak Attia M. , Pass Geoffrey , Morley Robert G.
Published: November 2006

The apparent viscosities of dilute solutions of guar and locust bean gums have been measured. The intrinsic viscosity [n] of guar gum solution is greater than that of locust bean gum solution, but the interaction coefficient k of guar gum solutions is less than that of locust bean gum. Addition of glucose, sucrose, or glucose syrup increases the apparent viscosity of the gum solution. The intrinsic viscosity of the gum solution is decreased but the interaction coefficient is increased.
The effect of viscous substances on the transit time of barley digesta in rats
Authors: Gobl Bo , Gohl Inger
Published: November 2006

The influence of a number of hydrocolloids on the transit time of digesta, stool weight and colour of stools was investigated in rats. All hydrocolloids tested gave the stools a lighter colour and increased their size and water content. The hydrocolloids could be divided into two groups according to their action on digesta passage: pectin, gum arabic, oxidised starch and barley β‐glucan retarded it, while guar gum, carrageenan, tragacanth gum, carob bean gum, sodium alginate and sodium carboxymethyl cellulose accelerated it. After feeding carrageenan for 1 week it took several weeks before water content and transit time returned to normal. Gum arabic was found to cause caecal distension.
The effect of hot‐boning on glycolysis in beef muscle
Authors: Tarrant P. Vivion
Published: November 2006

The M. semimembranosus (SM) was excised from one side of six beef carcasses within 1 h of slaughter 3(hot‐boned) and held at 10°C until 24 h post mortem and then at 3°C. The contralateral muscle underwent normal chilling in the intact side. Changes in energy phosphates, temperature and pH were followed in the intact SM at depths of 1.5, 5 and 8 cm from the carcass surface and at corresponding locations in the hot‐boned SM. Hot‐boning had a major effect on the rate of metabolism in the muscle post mortem. A relatively uniform rate of glycolysis was observed throughout the hot‐boned muscle compared to the carcass muscle in which the rate of glycolysis increased with depth. The ATP content in the hot‐boned muscle fell to 50% at 8 h post mortem and rigor was completed within 24 h.
A versatile method for the determination of normal paraffins in foods
Authors: Bories Georges F. , Tulliez Jacques E.
Published: November 2006

n‐Paraffins are wide‐spread in foods as a result of plant biosynthesis, food chain transfer, and food technology utilisation. A versatile and specific method of analysis of series in the range C14 to C33 is proposed. Extraction stage, cleaning procedure and final determination are examined at length to avoid interferences, mainly from lipidic material and from cyclic and branched hydrocarbons. The determination is carried out on saponified samples, after hexane extraction then column chromatography on a silica, Florisil and alumina three beds column, followed by a temperature programmed gas chromatographic separation of individual n‐paraffins. One part per million of each paraffin may be determined in any kind of biological sample or food. Standard deviation measured at this low level is better than 5 %.
The non‐glyceride saponifiables of shea butter
Authors: Peers Kenneth E.
Published: November 2006

Triterpene alcohols and sterols were found to be present in a commercial sample of shea butter (the seed fat of Butyrospermum parkii, Sapotaceae) as esters of both cinnamic and fatty acids. These non‐glyceride saponifiables represented 6% by weight of the shea butter under study, whereas free triterpene alcohols and sterols accounted for only 1 % by weight. Cinnamic acid was found neither in the free form, nor esterified to glycerol. Saponification of the non‐glyceride saponifiables yielded the triterpene alcohols α‐amyrin, butyrospermol, lupeol, β‐amyrin and germanicol as major components. Other alcohols identified were parked, 24‐methylenelanost‐9(11)‐en‐3‐ol, dammaradienol, 24‐methylenedammarenol and the two sterols α‐spinasterol and Δ7‐stigmastenol. Esterified to these alcohols were cinnamic (trans and cis), palmitic, stearic, oleic, linoleic and arachidic acids. The fatty acid composition of the non‐glyceride saponifiables is different from that of the glycerides. No selectivity was observed in the esterification of these fatty acids by triterpene alcohols and sterols. Investigation of the products from acid catalysed transmethylation has led to two new experimental findings: (i) the difference in reaction rate of fatty acid and cinnamic acid esters and (ii) the formation of methoxylated artifacts from alcohols having unsaturation, in the C17 side chain, between C24 and C25 by the addition of methanol across the double bond. Analysis of the lipids extracted from shea kernels confirmed that the cinnamic acid esters were only present as non‐glyceride saponifiables.
Volatile odorous compounds responsible for metallic, fishy taint formed in butterfat by selective oxidation
Authors: Swoboda Peter A. T. , Peers Kenneth E.
Published: November 2006

The volatile compounds produced during the selective oxidation of butterfat at 35°C induced by α‐tocopherol and cupric palmitate were isolated and their characteristic odour described as “metallic” and “fishy”. These odorous volatiles were shown to be carbonyl compounds. On chromatographic separation, the “metallic” odour was found to be associated with certain vinyl ketones, and the unpleasant “fishy” character with the class of compounds containing a 2, 4‐dienal structure. The relative yields of the various volatile compounds indicated a selective mechanism for their production.
Effect of different types of blanching on the colour of sliced carrots
Authors: Mirza Shamin , Morton Ian D.
Published: November 2006

Sliced carrots were blanched by four methods—hot water blanching, in‐can steam blanching, direct steam blanching and microwave blanching. The colour observed by the Lovibond Tintometer changed from red to yellow. The Harrison colorimeter measurements of a more, objective nature indicated that the blanched carrots became more light and more saturated. Similar colour changes were exhibited by all four blanching procedures. The change in colour was attributed to changes in the ultra‐structure of carrots, especially in the chromoplast. When hot water blanching was used, there was some loss of carotene in the blanching media.
Predicting in‐vivo digestibilities of herbages by exhaustive enzymic hydrolysis of cell walls
Authors: Roughan P. Grattan , Holland Ross
Published: November 2006

A potent cellulase solution was prepared from culture filtrates of an artificially‐produced mutant of Trichoderma species. The filtrates were diluted to provide a standardised, simulated rumen liquor which was then used to study the correlation between cellulase digestibility and in‐vivo digestibility of a range of plant materials. Cell walls of whole, dried plant material were either not attacked by the cellulase or were attacked only very slowly, but cell walls isolated by neutral‐detergent extraction were readily hydrolysed. Cellulase digestibility, defined as the percentage of whole, dry plant material solubilised by neutral‐detergent extraction followed by exhaustive hydrolysis with standardised cellulase, was highly correlated with in‐vivo dry matter digestibility (DMD) (r=0.98) and predicted that parameter with reasonable accuracy (r.s.d., residual standard deviation = 2.83). The form of the regression equation was in‐vivo DMD = 0.98 × cellulase solubility ‐ 10.12, suggesting that the same factors limited cellulase and in‐vivo digestibility. The method was simple and reliable and results were known within 48 h.
Evaluation of the nutritive value of plant protein concentrates
Authors: Nanda Chaman L. , Ternouth John H. , Kondos Alex C.
Published: November 2006

The nutritive value of acid and steam precipitated plant proteins extracted at pH 11 and acid precipitated plant proteins extracted at pH 8–11 were estimated. Acid precipitation was found to result in a higher true protein digestibility, biological value, net protein utilisation and protein efficiency ratio in rats and to be more completely hydrolysed in vitro than steam precipitated proteins. Proteins extracted from leaves at pH 11 were superior, for the same nutritive characteristics, to proteins extracted at lower pH (8–10) values. These differences are discussed in terms of differences in the quantities of certain amino acids present in the proteins, structural changes in the proteins and protein‐carbohydrate interactions.
The size distribution of starch granules in endosperm of different sized kernels of the wheat cultivar maris huntsman
Authors: Brocklehurst Paul A. , Evers Anthony D.
Published: November 2006

The particle size distributions of starches prepared by proteolysis from different sized kernels of Maris Huntsman wheat, were determined by Coulter Counter. The number of starch granules was greater in “large plump” kernels than in “small plump” and “shrivelled” kernels grown under the same conditions. In all three kernel types more than one third of the total starch weight was contributed by granules less than 10 μm diameter (B type granules). The proportion of these small granules was significantly greater in “large plump” kernels than in the other two types.
Evaluation by digestibility, growth and slaughter with young milk‐fed calves of microbial cells as a source of protein
Authors: Hinks Charles E.
Published: November 2006

A comparison of two milk replacer diets, using Ayrshire bull calves, was undertaken. Calves were offered either a diet based on skim milk, fat and whey (diet CM) or one (diet DMC 10) in which 20% skim milk was replaced by equal quantities of dried microbial cells (DMC) and whey. The inclusion of DMC resulted in a reduction in energy digestibility but had little effect on the digestibility of nitrogen. The metabolisable energy (ME) value for diet DMC 10 was significantly lower than that for diet CM. Calves offered diet DMC 10 consumed more feed and grew faster than calves on diet CM. The gross efficiency of conversion of nutrients for growth was unaffected by treatment and the composition of the liveweight gains was similar on both diets. The efficiencies of tissue accretion were higher for the calves given diet DMC 10, particularly in relation to the efficiency of use of nitrogen for tissue gain.
Use of high performance liquid chromatography for the identification and estimation of zearalenone, patulin and penicillic acid in food
Authors: Hunt David C. , Bourdon Ann T. , Crosby Neil T.
Published: November 2006

A method is described for the estimation of 3 u.v.‐absorbent mycotoxins in foods by using semi‐preparative and analytical h.p.l.c. columns. The foodstuff is extracted using aqueous acetonitrile and fatty matter is removed from the extract by partition into 2,2,4‐trimethylpentane. Mycotoxins present in the fat‐free extract are then back extracted into chloroform and separated into two fractions on a silica gel column using (a) diethyl ether and (b) chloroform: methanol. Further purification on a semi‐preparative alumina column is described prior to measurement of mycotoxin content on analytical h.p.l.c. columns. Recoveries of zearalenone, patulin and penicillic acid added at 2 to 4 times the detection limit to samples of meat, dairy products and cereals ranged from 50 to 100%.
The protective effect of sodium dodecylsulphate on the thermal precipitation of conalbumin. A study on thermal aggregation and denaturation
Authors: Hegg Per‐Olof , Martens Harald , Löfqvist Bo
Published: November 2006

The thermal precipitation and denaturation of conalbumin was studied separately at different pH values, low concentrations of an anionic detergent and salt concentrations relevant to food products. Sodium dodecylsulphate (SDS) was used as a model detergent and was found to lower the limit for thermal precipitation from pH 10–11 to pH 6–8 leaving a neutral pH region open for heat processing without any decrease in solubility. This protection against precipitation took place at the expense of a reduced thermal stability of conalbumin. Analysis at linearly increasing temperatures was shown to be a productive method to study the coupling between the thermal precipitation and denaturation processes. This coupling was examined at two heating rates, 10 and 1.25°C/min, respectively. Two types of precipitation behaviour were identified, a rapidly and a slowly sedimenting one. At the lower heating rate and under conditions where rapidly sedimenting precipitates were formed there was a close correlation between precipitation and denaturation. The precipitation was, however, always completed prior to denaturation. When approaching conditions where no precipitation took place, which also implied a successive transition towards slowly sedimenting precipitates, the precipitation process became delayed compared to denaturation. Precipitation could thus be registered at temperatures far above those of complete denaturation. The precipitates formed showed a considerable variation in particle size and water holding capacity.
Effect of pH, sodium chloride and sucrose on heat‐inactivation and reactivation of peroxidases in certain foods
Authors: Gibriel Ahmed Y. , El‐Sahrigi Ahmed F. , Kandil Soheir H. , A. El‐Mansy Hamdy
Published: November 2006

The kinetics of heat inactivation and reactivation of peroxidase were examined in extracts of carrots, spinach and apricots. The enzyme from carrots was the most heat‐stable and showed the highest reactivation during storage whereas the peroxidase from apricots was the most heat‐sensitive and showed no reactivation during storage. Higher rates of reactivation were generally observed for samples stored at ‐ 5°C compared to those stored at 4 and 18°C. The optimal pH for reactivation of peroxidase from spinach and apricots was pH 8.0. The presence of sodium chloride resulted in higher rates of reactivation during storage whereas sucrose had no significant effect.
The use of 1,1‐diphenyl‐2‐picrylhydrazyl for detecting free radicals in wheat flour dough
Authors: Nishiyama Junko , Kuninori Toyo , Matsumoto Hiroshi
Published: November 2006

1,1‐Diphenyl‐2‐picrylhydrazyl (DPPH) was added to wheat flour dough to detect the formation of free radicals during mixing. The decolorisation of DPPH, i.e. the scavenging of radicals, was observed in patent flour dough. The rate of decolorisation was decreased by first removing free lipids and then bound lipids from the flour. The lipid fraction from the flour and especially the free fatty acid fraction strongly decolorised DPPH. The decolorisation of DPPH also increased with an increase in the concentration of oxidised linoleic acid. In this study, the results lead to the assumption that free radicals of oxidised lipid formed during mixing of dough cause at least to some extent a change in the rheological properties of dough.
Steam volatiles from coastal bermudagrass
Authors: Chapman Glenn W. , Burdick Donald , Higman Howard C. , Robertson James A.
Published: November 2006

Volatile compounds were obtained by steam distillation‐continuous extraction of coastal bermudagrass and their origin and possible association with fresh grass palatability determined. The compounds were separated by gas chromatography and individually trapped with an effluent‐splitter for infrared analysis. Furfural, furfuryl alcohol and phenylacetaldehyde were identified by infrared spectral analysis, GC‐mass spectroscopy, and by comparison of GC retention times with authentic compounds. Acetic acid was identified by infrared spectral analysis and GC retention times. Phytol (3,7,11,15‐tetramethyl‐2‐hexadecen‐1‐ol) and β‐ionone [4‐(2,6,6‐trimethyl‐1‐cyclohexen‐1‐yl)‐3‐buten‐2‐one] were identified by GC‐mass spectroscopy. Phenylacetaldehyde was the only volatile compound identified that may be a natural component of bermudagrass. This compound could be an important flavour component and palatability factor in fresh grass because of its fragrant aromatic properties. Furfuryl alcohol, furfural, acetic acid, β‐ionone and phytol were formed as a result of lengthy steam distillation and do not occur naturally in coastal bermudagrass. Furfuryl alcohol was the principal volatile compound obtained under these conditions and results showed it could be formed directly from 2‐deoxyribose. The low level of these volatiles obtained from bermudagrass suggested that limited degradation of natural precursors occurred.
The volatile aroma components of fermented ciders: Minor neutral components from the fermentation of sweet coppin apple juice
Authors: Williams Anthony A. , Tucknott Owen G.
Published: November 2006

The minor neutral components present in a 1,2‐propanediol‐washed trichlorofluoromethane extract of a cider distillate have been examined by gas chromatography and gas chromatography‐mass spectrometry. This led to the identification of ten alcohols, seven carbonyls, 52 esters and five other components, and to tentative evidence for the identity of a further 32 compounds. Fifty‐five of these compounds have not previously been reported in ciders. Odour evaluation of the separated components as they were eluted from the gas chromatograph suggested that many of the esters contribute to the apple fruit character of this beverage.
A comparison of methods for the extraction and separation of hordein fractions from 29 barley varieties
Authors: Shewry Peter R. , Ellis J. Richard S. , Pratt Helen M. , Miflin Benjamin J.
Published: November 2006

Methods have been developed for extracting and comparing the hordein fractions of barley seed as a means of identifying different varieties. A rapid method involving a single extraction with 55% (v/v) propan‐2‐ol+2% (v/v) 2‐mercaptoethanol at 60°C removed slightly less nitrogen from milled grain than a more detailed procedure in which three sequential extractions were made with the same solvent. The hordein fractions extracted by these two procedures were alkylated and their component poly‐peptides separated by four one‐dimensional and two two‐dimensional systems. The results showed that the hordein extracted by both techniques had the same polypeptide composition and thus the rapid method was satisfactory for use in comparing varieties. Sodium dodecyl sulphate‐polyacrylamide gel electrophoresis and isoelectric focusing were used to compare the polypeptide composition of the hordein fractions from 29 varieties. Using the former system a total of 11 different patterns were recognised while further small differences between several varieties were revealed by isoelectric focusing or two‐dimensional analysis. If the polypeptide patterns obtained by these techniques are considered in conjunction with other grain characters it should be possible to identify almost all of the 29 varieties.
The Phenolics of Ciders: Effect of processing conditions
Authors: Lea Andrew G. H. , Timberlake Colin F.
Published: November 2006

Factors affecting yields of phenolics during cider processing have been studied, and levels of individual procyanidins measured under different conditions. Oxidation after juice extraction is shown to be less important than that which occurs during the milling process as the tissue is disrupted. Extraction by means of pectolytic enzymes under sulphited conditions gives valuable increases in juice yield without any loss of phenolics. Warm anaerobic incubation of apple pulp before juice extraction increases the level of organoleptically significant procyanidins by 50%, and use of a sugar‐beet extractor provides even greater increases. The corresponding increases in bitterness and astringency are highly significant. Gelatin fining of cider, by contrast, leads to the loss of up to 20% of the organoleptically significant procyanidins. These results are important in the context of modern cider manufacture and the continuing shortage of bittersweet cider apples.
Spirit recovered from heap‐fermented grape marc: Nature, origin and removal of the off‐odour
Authors: Williams Patrick J. , Strauss Christopher R.
Published: November 2006

Spirit derived from heap‐fermented grape marc was found to owe its undesirable odour to a series of unsaturated carbonyl compounds present in trace amounts. The principal odoriferous aldehydes in the spirit included trans‐2‐octenal, trans, trans‐2,4‐heptadienal, trans‐2‐nonenal, trans, trans‐2,4‐nonadienal, trans‐2‐undecenal and trans, trans‐2,4‐decadienal. The same compounds were found in a sample of autoxidised grape‐seed oil. This implied that oxidation of the polyunsaturated fatty acids in the grape‐seed oil was responsible for off‐odours of the marc spirit. The odorous carbonyl compounds could be removed by passing the marc spirit through a strong anion‐exchange resin in the bisulphite form. By analysing total acetaldehyde concentration in the treated spirit and relating this to the sensory characteristics of the spirit, an indirect analytical monitor of the efficiency of the deodorisation process was established.
The viscosity of dilute solutions of x‐carrageenan and sodium carboxymethylcellulose
Authors: Elfak Attia M. , Pass Geoffrey , Phillips Glyn O.
Published: November 2006

The apparent viscosities of dilute solutions of K‐carrageenan and sodium carboxymethylcellulose have been measured and the intrinsic viscosities calculated. Added glucose, sucrose and glucose syrup increase the apparent viscosities of the solutions but give lower values for the intrinsic viscosity. In the presence of glucose syrup the macromolecules exhibit the behaviour associated with neutral macromolecules. This is attributed to the presence of inorganic cations in the glucose syrup which, by interaction with the polyanion, prevent dissociation of the ionic groups in the polysaccharides.