bluuebunny/crossref_metadata_2025 huggingface dataset:
Succinic Acid in Yeast Autolysates and its Sensory Properties
Authors: Velíšek J. , Davídek J. , Kubelka V. , Thu Tran Thi Bich , Hajšlová J.
Published: November 2006

Succinic acid content of 6 samples of yeast autolysates, powders and pastes, was determined being 66 to 1390 mg/100 g. Succinic acid solutions of various concentrations and pH were prepared to gain fundamental informations about its sensory properties and the intensities of sour, salty and bitter taste were organoleptically evaluated. In other experiments, aqueous solutions of monosodium glutamate and sodium succinate were compared and the influence of the two salts on flavour of beef broth was tested. In some cases, there was no significant difference between the two salts and the flavour of beef broth was enhanced by their addition.
Über die Untersuchung von Organochlor‐Insektizidrückständen in Tabak und Tabakwaren. 1. Mitt. Die Analysenmethode
Authors: Richter M.
Published: November 2006

Es wird eine Analysenmethode zur quantitativen Serienbestimmung von Organochlor‐Insektizidrückständen im Tabak mitgeteilt. Diese Methode beruht auf einer Hexanextraktion, anschließender säulenchromatographischer Reinigung und Vortrennung sowie qualitativer und quantitativer gaschromatographischer Analyse. Folgende 16 Substanzen werden analysiert: HCB, α‐HCH, Lindan, Heptachlor, Aldrin, Heptachlorepoxid, o,p′‐DDE, p,p′‐DDE, o,p′‐DDD, p,p′‐DDD, o,p′‐DDT, p,p′‐DDT, Dieldrin, α‐Endosulfan, ß‐Endosulfan und Endo‐sulfansulfat. Bei einer Einwaage von 5 g Tabak können noch nachgewiesen werden: HCB, α‐HCH, Lindan, Heptachlor, Aldrin, Heptachlorepoxid ‐ 0,001 ppm; o,p′‐DDE, p,p′‐DDE, p,p′‐DDE, Dieldrin – 0,003 ppm; o,p′‐TDE, p,p′‐TDE – 0,01 ppm; o,p′‐DDT, α‐Endosulfan, ß‐Endosulfan – 0,02 ppm; Endosulfansulfat – 0,03 ppm; p,p′‐DDT ‐ 0,05 ppm.
Zur Anwendung der Methodenkombination Kjeldahl‐Naßaufschluß/Berthelot‐Reaktion bei der Stickstoffbestimmung in biologischen Materialien 2. Mitt. Aufbau und Erprobung einer teilautomatisierten Apparatur zur routinemäßigen Bestimmung des Stickstoffs
Authors: Lange R. , Friebe R. , Linow Mitarbeit F. Unter , Schaffner B.
Published: November 2006

Der Aufbau und die Arbeitsweise einer teilautomatisierten Analysenlinie, basierend auf der Methodenkombination Kjeldahl‐Naßaufschluß/Berthelot‐Reaktion, zur Bestimmung von Stickstoff in biologischen Materialien werden beschrieben. Die Ergebnisse eines dreijährigen Betriebes werden unter den Gesichtspunkten der Variabilität der Untersuchungmaterialien, der Richtigkeit und Meßgenauigkeit diskutiert. Das Analysenverfahren eignet sich mit einer Richtigkeit von 98% und einer Meßgenauigkeit von 4% zur Bestimmung von Amid‐ sowie nichtaromatisch gebundenem Ringstickstoff. Für die Streuung der Meßwerte erweist sich anhand der statistischen Auswertung der Anaylsenergebnisse als wesentliche Ursache der Hochtemperaturaufschluß.
Sensory characteristics of 2‐heptanone. Part I. Threshold values, concentration/odour intensity relations, methodological aspects
Authors: Barylko‐pikielna N. , Rothe M. , Pietrzak E. , Jackowska A.
Published: November 2006

The evaluation of threshold values and concentration/odour intensity relations for 2‐heptanone has been carried out in two laboratories applying strictly uniform materials, methods and laboratory procedures. The results obtained in aqueous and oil medium are discussed taking into consideration the influence of methods and judges as variability factors. It has been concluded that standardization of the methods and detailed laboratory procedure seem to be critical factors for inter‐reproducibility of the results in various sensory laboratories.
Methods and techniques in the research of tobacco flavour
Authors: Podlejski J. , Olejniczak W.
Published: November 2006

This paper performs possible ways of tobacco‐flavour investigations which allow to identify flavour components and to settle aroma factors and correlations with organoleptic evaluation. At first, the basic methods of tobacco flavour research based on the analysis of tobacco raw material, tobacco smoke, and headspace vapours were discussed. The methods of tobacco flavour investigation being useful in evaluation of tobacco quality were also reported. Hence, the instrumental methods and sensory methods of tobacco flavour research were shown. The usability of these methods in detecting the flavour components of tobacco and tobacco smoke as well as in evaluating the tobacco quality in practice was considered. Furthermore, the methods of tobacco flavour research and flavour evaluation used in our department were given. The quality of tobacco flavour was evaluated by means of a definite interpretation of the chemical analysis of tobacco or tobacco smoke. The investigations of tobacco flavour were also carried out by a method basing on a special treatment of tobacco, which modifies the chemical composition of the raw material and at the same time the sensory properties. In this case the components being responsible for the tobacco flavour could be investigated by detailed tobacco‐ and tobacco‐smoke analysis connected with sensory evaluation.
Production and application of flavour isolates of plant origin
Authors: Karwowska K. , Tokarska B. , Kostrzewa E. , Charazka Z.
Published: November 2006

A method for preparation of natural flavour isolates from fruits, vegetables and herb spices, developed at the Institute of Fermentation Industry in Warsaw, was presented. It involves extraction of raw materials with CC12F2 at 5 · 105 Pa. For the different groups of raw materials, three types of extracting apparatuses were developed. The quality of the preparations, technological parameters of their production, storage conditions and applications are the subject of several publications and non‐published materials; therefore, the present paper is of an only general nature.
Der Einfluß von Aromastoffen auf die Qualität von Weinen und Spirituosen
Authors: Goranov N.
Published: November 2006

Der Einfluß von technologischen und anderen Faktoren wie Heferasse, Gärführung und Lagerung auf die Qualität von bulgarischen Weinen und Weindestillaten ist mit Hilfe sensorischer, chemisch‐analytischer und chromatographischer Analysenmethoden untersucht worden. Während der Gesamtgehalt an Aldehyden, höheren Alkoholen oder Estern oder der gaschromatographisch ermittelte Gesamtgehalt an flüchtigen Komponenten als Qualitätsindex wenig geeignet erscheinen, laufen einer guten sensorischen Qualität das Verhältnis von Estern zu Aldehyden und das Verhältnis Isobutanol zu Isoamylalkohol parallel. Der Estergehalt von Weinen steigt im Verlauf der Lagerung, insbesondere in Fässern. Bei Weindestillaten bestehen zwischen der Lagerzeit und dem Gehalt an aromatischen Aldehyden enge Korrelationen.
Zur Bestimmung der Wasseraufnahmefähigkeit pulverförmiger Proteinrohstoffe 1. Mitt. Die Kapillarsaugmethode
Authors: Heinevetter L. , Kroll J. , Gassmann B. , Hoppe K.
Published: November 2006

Die Kapillarsaugmethode ermöglicht eine einfache und schnelle Bestimmung der Wasseraufnahmefähigkeit pulverförmiger Proteinrohstoffe. In Untersuchungen an 10 verschiedenen Proteinrohstoffen wird ge‐zeigt. daß sich mit zunehmender Einwaage (Schichtdicke) die in g Wasser/g Pulver ausgedrückte Wasseraufnahme leicht erhöht. Bei Einwaagen zwischen 50 und 200 mg ist die Abhängigkeit jedoch so gering, daß sie vernachlässigt werden kann. Mit der Korngröße nimmt die Wasseraufnahme exponentiell zu. Nur bei Korngrößen zwischen 50 und 110 μm Durchmesser kann dies außer acht gelassen werden. Die Art des Proteinrohstoffs, Temperatur, pH‐Wert und Ionenmilieu wirken sich unterschiedlich aus. Die Standardabweichung der Methode ist bei Proteinrohstoffen unabhängig von der Größe des Meßwertes und betragt 0,075 g je g Die Bestimmungsgrenze des Verfahrens liegt für eine Einzelbestimmung bei 0,28 und für eine Dreifach‐bestimmung bei 0,16 g/g. Die mit der Kapillarsaugmethode verfolgte Wasseraufnahme von Proteinrohstoffen kann nach einer Kinetik nullter (Vorgang mit konstanter Wasseraufnahmerate, z. B. Quellung) oder erster Ordnung (Adsorption) verlaufen, bzw. sie geht in eine gemischte Kinetik über.

L. HEINEVFTTER, J. KROLL, B. GASSMANN and K. HOPPE: Determination of the capability of water uptaking by powdery protein raw materials. Part 1. The capillary suction method.

The capillary suction method permits simple and rapid determination of the capability of water uptaking by powdery protein raw materials. Investigations with 10 different protein raw materials have demonstrated, that the water uptake expressed in gram water per gram powder is weakly increased, if the amount of sample taken and the layer thickness respectively has been increased. At amounts in the range of 50 to 200 mg however this dependence is insignificantly, so it may be neglected. The water uptake increases exponentially with increasing particle size. Only in case of particle sizes with diameters between 50 and 110 μm this may be ignored. Kind of protein material, temperature, pH value and ion relationships have diverse effects. The Standard deviation of the method related to protein raw materials is independent of the value order measured and amounts 0,075 g/g. The detection limit of the method in case of single determinations is about 0.28 g/g and in case of triple determinations it is 0,16 g/g. The water uptake by protein raw materials followed up with the capillary suction method can be represented by a zero order kinetics (process with constant water uptake rate, i.e. swelling) or by a first order kinetics (water adsorption), otherwise the water uptake rate‐may change over to a mixed order kinetics.
Zur Bestimmung der Wasseraufnahmefähigkeit pulverförmiger Proteinrohstoffe 2. Mitt. Vergleich verschiedener Methoden
Authors: Kroll J. , Heinevetter L. , Gassmann B. , Schwenke K. D.
Published: November 2006

Ein Vergleich der Ergebnisse 6 verschiedener Bestimmungsmethoden zeigt, daß Aussagen zur Fähigkeit pulverförmiger Proteinrohstoffe, Wasser aufnehmen und festhalten zu können, methodenspezifisch und demzufolge nicht vergleichbar oder übertragbar sind. Die Sorptionsmethode ausgenommen, führen sie lediglich relativ und in der Tendenz zu einem vergleichbaren 'Urteil. Die beste Korrelation besteht zwischen der Methode von QUINN und PATON und der Kapillarsaugmethode. Der Kapillarsaugmethode wird aus verschiedenen Gründen der Vorzug gegeben.
Use of phytate determination for estimation of soya proteins in meat products
Authors: Kloczko I. , Rutkowski A.
Published: November 2006

Phytates present in vegetable protein preparations were used to measure the degree of substitution of meat proteins by vegetable proteins. In two series of beef blends with soybean protein preparations 6–30% of meat proteins was substituted by soybean proteins. To some blends pickling solutions containing i.a. Na4P2O7 were added. Phytic phosphorus was determined colorimetrically, after extraction with HCl, in raw, pasteurized, and sterilized blends both with and without addition of inorganic phosphate. In blends with no pickling solution the contents of phytic P increased linearly with increasing contents of soybean proteins and the linearity was not influenced by the heat treatment. In blends containing the pickling solution the amount of phytic P increased with increasing heat treatment conditions and with increasing amount of inorganic phosphate added. These relationships reduce the applicability of the method for practical estimation of substitution degree of meat by vegetable proteins.
Zum Vorkommen und zur Analytik des Mycotoxins Emodin
Authors: Gross M. , Levy R. , Toepke H.
Published: November 2006

Neben anderen Schimmelpilzspezies soll Aspergillus wentii Wehmer das Hydroxyanthrachinonderivat Emodin bilden, das toxische und genmutagene Eigenschaften besitzt. Dieser Pilz kommt als Pektinasebildner für die technische Gewinnung von pektinolytischen Enzymen für die Lebensmittelindustrie zum Einsatz, so daß Emodinkontaminationen derartiger Präparate nicht ausgeschlossen werden können. Orientierende dünnschichtchromatographische Untersuchungen an Extrakten aus entsprechenden pektinolytischen Enzympräparaten und Aspergillus‐wentii‐Anzuchten ergaben jedoch bisher keine Hinweise auf eine nachweisbare Toxinbildung oder ‐kontamination (Nachweisgrenze ca. 5 mg Emodin/kg Nährsubstrat bzw. 0,3 mg Emodin je kg Enzym).
Effect of soya consumption on heptatic monooxygenase enzyme system and some lipid parameters in rats
Authors: Antal M. , Nagy K. , Bedö M. , Gere A. , Czuczy P. , Morava E. , Gaál Ö.
Published: November 2006

Young male rats were fed with diets containing Hungarian soya products (extruded or granulated soya preparates) as the only source of protein for four weeks. The weight gain of the animals, the cholesterol and triglyceride content of liver and the activity of the hepatic monooxygenase system were studied. 20% soya protein in the diet (either from extruded or from granulated soya products) supplemented with sulphur containing amino acids met the protein requirement of the young growing rats.

In a separate experiment the protein depletion‐repletion method was used to investigate the effect of Purina 500 E soya protein isolate on the above mentioned parameters. The results indicate that diets containing 20% soya protein are satisfactory for the regeneration of the protein depleted animals.
Effect of layer management on carotene value in eggs
Authors: Šebečić B. , Balint L. , Momirović‐Čuljat J.
Published: November 2006

Chromatographic‐spectrophotometric method was used to determine the carotene content in the egg yolk of naturally raised chickens and in the eggs produced on poultry farms (industrial production) for the winter and spring periods. The aim of the study was to find out if the industrial production of eggs causes changes in the carotene content of the egg yolk. Distinct differences were recorded in the carotene content in the egg yolk of eggs obtained from private producers and of those produced on poultry farms, for both periods. Considerable differences were recorded for the spring period: the carotene content in the yolk of eggs laid in natural environment, by chickens fed natural food, was 290% higher than that in the yolk of industrially produced eggs. The difference for the winter period was 152%.
Fortschrittsbericht Zur alimentären Aufnahme, Analytik und biologischen Bedeutung des Thiocyanats
Authors: Weuffen W. , Franzke Cl. , Thürkow B.
Published: November 2006

Es wird eine Übersicht zur alimentären Aufnahme, Metabolisierung und Elimination sowie zur biologischen Bedeutung des Thiocyanats (SCN−) im Säugetierorganismus gegeben. SCN− stellt einen bedeutenden Nahrungsfaktor dar, da es wichtige Körperfunktionen, z. B. die Immunantwort, beeinflußt.

Bei der analytischen Bestimmung in pflanzlichen und tierischen Lebensmitteln können die reversible Bindung des SCN− an Proteinmoleküle sowie bei der Umsetzung mit Brom interferierende Naturstoffe, z. B. Aminosäuren und Cyanid aus glycosidischen Vorstufen, zu erheblichen Störungen führen. Die Umgehung dieser Störungen gelingt durch ein kombiniertes papierchromatographisches/gaschromatographisches Verfahren.

Mit Ausnahme von Brassica‐Arten, bei denen relativ hohe SCN− ‐Mengen glucosidisch gebunden vorliegen, enthalten pflanzliche Lebensmittel etwa 0,1–1,3 mg SCN−/kg Frischmaterial, tierische Lebensmittel wie Milch und Milchprodukte 3–9 mg SCN−/1 bzw. kg, Muskelfleisch z. B. vom Rind, 0,5–0,7 mg SCN−/kg.

Bilanzberechnungen ergaben, daß Nichtraucher durchschnittlich 1,8–5,2 mg SCN−/d alimentär aufnehmen.
Die Verwertung des Jodophoriodes in der Schilddrüse
Authors: Görner F. , Knopp J. , Hanuščin J.
Published: November 2006

In Tierversuchen (Wistar‐Ratten) wurde nachgewiesen, daß das Jodophoriod des Handelspräparates JODONAL‐M bei Verabreichung mit dem Trinkwasser von der Schilddrüse aufgenommen wird. Bei einem Gehalt von 2 mg Jodophoriod/1 Trinkwasser wurden in der Versuchsgruppe 1,19% und in der Kontrollgruppe 4,68% 131I in den Schilddrüsen gebunden. Bei Verabreichung von Trinkwasser mit 1 mg Jodophoriod/1 wurden in den Schilddrüsen der Versuchstiere 1,90% und bei den Kontrolltieren 6,77% 131I aufgenommen.

Es wird gefolgert, daß das Jodophoriod, das bei der Zitzendesinfektion in die Milch übergeht, ähnlich von den Schilddrüsen aufgenommen wird und sich an der Bildung der thyreoidalen Hormone beteiligt, wie das „native”︁ Iod der Milch.
Structure of protein solutions. Part 1. Investigation and interpretation of viscosity anomalies
Authors: Soloshenko V. M. , Sergeev V. A. , Bezrukov M. G.
Published: November 2006

The state of proteins in water‐protein systems was investigated qualitatively using viscosimetric technique and preparative ultracentrifugation. In the case of cooperative processes, 4 concentration intervals bounded by three critical concentrations have been found for each protein.

The first value of critical concentration is bound up with the initiation of supermolecular formations (herein also referred to as associates) due to self‐association of polypeptide chains. The second critical concentration is observed when the weight fraction of associate becomes predominant (80–85%) and when the change of secondary and tertiary structures is completed.

The third critical concentration is connected with the change in the nature of supermolecular formations.

The thermodynamic stability of the water‐protein system varies when the critical concentrations are passed through. The system is stable and, apparently, close to the true solution over the first concentration interval. As soon as the first critical concentration is reached, colloid particles appear in the system and become predominant after the second critical concentration is passed, and the solution should be considered as a colloid one.
Characteristics of lipids in buckwheat grain and isolated starch and their changes after hydrothermal processing
Authors: Soral‐Smietana M. , Fornal Ł. , Fornal J.
Published: November 2006

Studies were carried out on bond and free lipids of buckwheat grain and isolated starch. As regards free and bond lipids, fraction composition (percentages of neutral and polar fraction) and fatty acids were determined. It was found that the content of free lipids in buckwheat grain was twice higher than of bond lipids. On the other hand, in case of starch percentage of free lipids was twice lower than of bond lipids. As regards free and bond lipids of buckwheat grain and starch, main fraction was represented by the neutral one. Percentages of glycolipids and phospholipids amounted to only from 5 to 7%. Fatty acids were predominated by unsaturated acids C18:2 and C18:1.

Fire and steam hydrothermal processing resulted in several quantitative changes, the most important ones being an increase of free lipid content in the grain and of bond lipid content in the starch, changes in the percentage of glycolipids and phospholipids, an increase of saturation of free lipid fatty acids in the grain, and of saturation of bond lipid fatty acids in the starch.
Beeinflussung der Maneb‐Toxizität durch chronische Ethanolaufnahme — Pränataltoxikologische Untersuchungen zur Risikogruppenproblematik
Authors: Bleyl D. W. R.
Published: November 2006

Anhand tierexperimenteller pränataltoxikologischer Untersuchungen an Ratten, die 20%iges Ethanol oder Trinkwasser und abgestufte Manebkonzentrationen im Futter bekamen, wurde eine Risikogruppe unserer Bevölkerung aus ernährungstoxikologischer Sicht modelliert. An den Nichtalkoholgruppen (110, 200 bzw. 290 ppm Maneb im Futter) konnten keine Wirkstoffeffekte nachgewiesen werden. Im Gegensatz dazu bewirkte Alkohol allein und in Kombination mit 20, 110, 200 und 290 ppm Maneb im Futter Embryotoxizität, Skelett‐ und postnatale Wachstumsretardierung in der F1‐Generation. Ein dosisabhängiger koergistischer Effekt lag bei der Aufzuchtleistung der P‐Generation bis 20 ppm mit p < 0,05 vor, so daß daraus eine mindestens 15fach höhere Empfindlichkeit der Mütter mit Alkoholexposition im geprüften Dosis‐Wirkungs‐Bereich gegenüber Maneb abgeleitet werden kann. Die praktische Bedeutung dieser Befunde und der Wirkmechanismus werden diskutiert.
Übersichtsartikel Aufbereitung und Extraktion von Ölsaaten
Authors: Pohl J. , Mieth G.
Published: November 2006

Es wird ein Literatur‐ und Patentüberblick über die Aufbereitung und Extraktion von Ölsamen, insbesondere im Zusammenhang mit der Direktextraktion von Sojabohnen, Sonnenblumen‐ und Rapssamen, gegeben.
Die Besonderheiten der Bildung einer Dysbakteriose des Darms beim Menschen unter Extrembedingungen
Authors: Lizako N. N. , Šilov V. M. , Syrych G. D.
Published: November 2006

Unter den Bedingungen des kosmischen Fluges treten beim Menschen Veränderungen der Stuhlmikroflora auf. In der Flugvorbereitungsphase findet sich eine ausgeprägte Verminderung der Bifidobakterien und der Lactobazillen sowie eine wesentliche Erhöhung der Keimzahlen von E. coli und der Enterobakterien. Diese Verschiebungen sind besonders in der unmittelbaren Vorstartperiode nachweisbar, was mit der Einwirkung des nervös‐emotionellen Streß in Verbindung gebracht wird. Nach beendetem Flug wird eine wesentliche Zunahme von bedingt pathogenen Enterobakterien und Clostridien festgestellt, während der Gehalt an Lactobazillen abnimmt. Eine Gradeinteilung der dysbiotischen Reaktionen wird vorgestellt.
Untersuchungen zur Maillard‐Reaktion 12. Mitt. Über die Bildung eines Bisglucosylamin‐Derivates
Authors: Westphal G. , Kroh L.
Published: November 2006

Glucosylamine werden häufig als Zwischenstufen im Verlauf der „frühen Phase”︁ der MAILLARD‐Reaktion zwischen reduzierenden Kohlenhydraten und Aminosäuren diskutiert. Beim Versuch der gezielten Synthese solcher Glucosylamine aus acyliertem Glucosylamin und Halogencarbonsäureester konnte festgestellt werden, daß die Stufe des entsprechenden Glucosylamins durchlaufen wird, sich aber intermolekular das Bisglucosylamin bildet. Mit Hilfe der massenspektrometrischen Analyse konnte dessen Struktur zweifelsfrei belegt werden.

Untersuchungen zur Reaktivität des Acetylglucosylamins führten bei Umsetzungen mit aromatischen Aldehyden zu Azomethinen, welche über IR‐ und 1H‐NMR‐Spektroskopie eindeutig charakterisiert werden konnten.
Untersuchungen zum Methionineinbau in ein peptisches Partialhydrolysat aus Ackerbohnenproteinisolat durch Plasteinreaktion mit Thermitase
Authors: Winkler H. , Nötzold H. , Ludwig E.
Published: November 2006

Zur Abschätzung der Effektivität des kovalenten Methionineinbaus in peptisches Partialhydrolysat während der Plasteinreaktion unter Zusatz von L‐, DL‐ bzw. D‐Methioninethylester wurden die Gehalte an freiem Methioninethylester und Methionin sowie die gebundenen Methioninmengen bestimmt. Die Plasteinreaktion wurde mit Thermitase als Reenzym durchgeführt. Es konnte nachgewiesen werden, daß der Methionineinbau stereospezifisch erfolgt. Das Ausmaß des Einbaus des Methioninesters wird durch eine Thermitase‐katalysierte und eine nichtenzymatische Esterverseifung beeinflußt.
Influence of gestation and hydrocortisone‐acetate treatment on the nutritive utilization of protein
Authors: Frías M. López , Llopis J. , Montellano M. A. , Urbano G.
Published: November 2006

The effect of pregnancy and of cortisol on the digestive and metabolic utilization of protein in Wistar rats was studied. The cortisol is i.m. administered during 21 days in a pharmacological dose (4 mg/100 g weight per day) to female Wistar rats.

Pregnacy is observed to increase and cortisol to decrease significantly the food intake (g dry matter/rat per day); the intake of nitrogen follows the same pattern.

Pregnancy significantly increases the weight of both groups: pregnant rats as comparison to non‐pregnant rats saline injected and pregnant rats cortisol‐treated in relation to the animals pregnant but not hormone‐treated. The increase being greater in the last 5 days of pregnancy. Cortisol in the pregnant and non pregnant rats considerably reduces the weight.

The protein absorption is unaltered by pregnancy but is diminished by the effect of cortisol.

Pregnancy increases the balance of nitrogen in both sets of rats; the increase being significantly greater in the last period of pregnancy. When administered to non pregnant rats, cortisol produces a negative balance of nitrogen. The protein of good quality (casein + 5% DL‐methionine at a level of 12%) partially equalizes the negative effect of cortisol in spite of the long treatment and high doses used.
Zum Herbizid Propachlor – 14C‐Synthese, toxikologische Fragen sowie methodische Untersuchungen zur Rückstandsbestimmung bei Mais, Kartoffeln, Wasser und Boden
Authors: Wenzel K.‐D. , Grahl R. , Mohnke M. , Dedek W.
Published: November 2006

Unter Verwendung des synthetisierten 14C‐markierten Wirkstoffs Propachlor (N‐Isopropyl‐2‐chloracetanilid) konnte bei methodischen Untersuchungen eine auf Grund des niedrigen Dampfdruckes nicht vermutete außerordentlich hohe Wasserdampfflüchtigkeit festgestellt werden. Die darauf basierende Methode der Wasserdampfdestillation läßt sich universell bei der Aufarbeitung von Mais, Kartoffeln, Boden und Wasser einsetzen, wobei Propachlor quantitativ mit einer Nachweisempfindlichkeit von 0,02 ppm gaschromatographisch bestimmt werden konnte. Gleichzeitig ergab sich mit dieser Methode eine einfache Möglichkeit der Reinigung des bis zu 20% verunreinigten Syntheserohproduktes; das mit Wasserdampf überdestillierte Propachlor wies eine Reinheit von über 99% auf.

Die hohe Wasserdampfflüchtigkeit des Propachlors könnte u. U. ökonomische und toxikologische Konsequenzen hinsichtlich seiner Anwendung haben (Verdampfung im Freiland bei hoher Luftfeuchtigkeit und gleichzeitig herrschenden höheren Temperaturen). Eine Untersuchung auf Wasserdampfflüchtigkeit im allgemeinen Screening‐Programm neuer Wirkstoffe zusätzlich zu den üblichen Dampfdruckuntersuchungen ist daher sinnvoll.
Untersuchung zur gleichzeitigen Gewinnung von Proteinen und Fetten aus Ölsamen. 2. Mitt. Alternativvarianten
Authors: Mieth G. , Pohl J. , Brückner J. , Kroll J.
Published: November 2006

Anhand des Schrifttums und eigener Untersuchungen werden Alternativverfahren der Verdrängungsextraktion von Sonnenblumensamen in Kombination mit einem mechanolytischen Zellaufschluß unter Einsatz von wäßrigen Elektrolytlösungen, Isopropanol oder arteigenem Öl als Aufschlußmedien diskutiert. Abgeleitete Schlußfolgerungen betreffen angezeigte verfahrenstechnische Manipulationen sowohl zur Bildung als auch Umgehung stabiler Emulsionen.
Identification of sulphur‐organic compounds obtained by thermal treatment of the meat broths in the presence of alkyl‐mercaptopropanol
Authors: Mikhailova T. V. , Gren A. I. , Vysotskaja L. E. , Misharina T. A. , Vitt S. V. , Golovnya R. V.
Published: November 2006

By means of GLC‐analysis on columns with different polarity phases the composition of the sulphur‐containing volatiles obtained by the thermal treatment of the industrial broths and alkyl‐mercaptopropanol was studied using flame‐photometric detector specific for sulphur. The identification of the sulphur‐containing compounds was realized using both retention indices and GLC‐MS.

The comparison of the composition of sulphur‐containing flavour components of the industrial broth with that of its product with alkyl‐mercaptopropanol was carried out.
Calcium and phosphorus levels as indices of textured milk proteins being substituted for meat proteins
Authors: Amarowicz R. , Śamietana Z. , Smoczyński S.
Published: November 2006

Textured milk proteins were tested in a meat model system with an exchange level of 34–87% of the meat proteins. The correlation between the substitution index and the calcium and phosphorus content was statistically significant.
Red beet pigments as soft drink colorants
Authors: Havlíková L. , Míková K. , Kyzlink V.
Published: November 2006

Red beet pigments were used, in the form of industrially produced concentrate, as a soft drink colorant instead of food dyestuffs. On the basis of sensoric analysis, optimal composition of fruit type soft drink was suggested. Beet concentrate in the concentration used (2.5 g per 100 g of drink) did influence neither taste nor flavour of drink.

Decomposition of red pigments — betacyanins — follows the first order kinetics. Factors influencing colour stability, such as pH value, temperature, light, ascorbic acid concentration and flavour components, are discussed.
Preparation of broad bean (Vicia faba L. minor) products Part, I. Broad bean protein isolates from seed flour and their acetylation in the neutral pH range
Authors: Schneider Ch. , Schultz M. , Schmandke H.
Published: November 2006

It is possible to prepare broad bean protein isolates with a high yield directly from seed flour using a wet process. This process involves an aqueous extraction at pH 7.5 followed by separation of the insoluble residue and isoelectric precipitation of the protein from the aqueous extract.

Following the same principle is it possible to prepare acetylated broad bean protein isolates with any adjustable acetylation degree. For that acetic anhydride is to be added and the adjusted pH is to be maintained during the extraction. In both cases the yield of the protein is mainly determined by the used solid‐liquid ratio.
Wheat wet fractionation processes
Authors: Gαsiorowski H.
Published: November 2006

In this review the wet fractionation of wheat into major components has been described. At first early whole wheat processes ‐ the Halle fermentation and the Alsation method ‐ have been outlined. Then the following new processes have been discussed: Corn wet milling type process, Pillsbury hydro process, Far‐Mar‐Co‐process and Screening process. At last wet fraction processes of flour (Martin, Batter, Alkali, Fesca, Alfa‐Laval/Raisio) will be considered.
Cyclodextrins: A new group of industrial basic materials
Authors: Szejtli J.
Published: November 2006

Adequate toxicological studies, discovery of numerous potential fields of utilization and last but not least, the production of cyclodextrins on industrial scale with high homogeneity and low price led to their recognition as a new group of industrial basic materials. Until now cyclodextrins were considered merely as agents for molecular encapsulation, however intensive research of the past few years revealed quite new and unexpected aspects: cyclodextrins, their derivatives and polymers can be applied ‐ not exclusively due to their complexing ability ‐ in foods, cosmetics, pharmaceuticals, chromatography, pesticide formulations, in photochemistry, etc.
Bindung von Blei‐ und Kupfer‐Ionen an ethanol‐unlösliche Substanzen aus Speisekartoffeln
Authors: Kohn R. , Dongowski G. , Bock W.
Published: November 2006

Es wird die Bindung von Pb2+‐ und Cu2+‐Ionen an die ethanol‐unlöslichen Substanzen aus drei verschiedenen Sorten von Speisekartoffeln im rohen und gekochten Zustand in wäßriger Suspension untersucht. Außerdem werden analoge Versuche zur Bindung von Pb2+‐Ionen an Glucose‐6‐ und Glucose‐l ‐phosphat sowie an Phosphorsäure durchgeführt. Die Bestimmung der freien Kationen in den Gleichgewichtslösungen erfolgt direkt mittels ionenspezifischer Elektroden unter Berücksichtigung des pH‐Einflusses.

Aus ernährungsphysilogischer Sicht sind rohe und gekochte Speisekartoffeln gleichermaßen wie Gemüse aufgrund ihres Gehaltes an Pektinen mit einem ermittelten Veresterungsgrad im Bereich von 50–56% bzw. 42–48% zur Bindung von Pb2+‐ und Cu2+‐Ionen befähigt. Die Bindungskapazität der ethanol‐unlöslichen Substanzen erschöpft sich jedoch nicht in ihrem Gehalt an Pektin‐Carboxylgruppen, sondern erstreckt sich auch auf weitere makromolekulare Inhaltsstoffe. Von den untersuchten metabolischen Abbauprodukten der Kartoffelstärke kann nur freie Phosphorsäure Pb2+‐Ionen binden.
Nonparametric evaluation of graphical sensory profiles for the analysis of carbonated raspberry beverages
Authors: Pokorný J. , Davídek J. , Prnka V. , Davídková E.
Published: November 2006

Sensory attributes of carbonated soft beverages were determined by graphical sensory profiles using 7 descriptors and their combinations. As the distribution of results was neither normal nor convertible into a normal one, sensory profiles were evaluated by nonparametric methods, either by double ranking or by multiplex pair comparisons which were presented in form of diagrams as well. Small differences in sensory profiles were detected in this way. Carbonated raspberry beverages sweetened with a mixture of USAL (Aspartam hydrochloride) and saccharin had similar characteristics to that sweetened with sucrose, and were better than those sweetened by either saccharin or USAL alone.
Modification of the oligomeric structure of 11 S globulin from sunflower (Helianthus annuus L.) and rape (Brassica napus L.) seeds by succinylation
Authors: Schwenke K. D. , Linow K.‐J. , Zirwer D.
Published: November 2006

The influence of various levels of succinylation on the structure of the 11S globulins from sunflower and rape seeds has been studied by the techniques of sedimentation velocity, viscometry and by circular dichroism spectroscopy in the near and far ultraviolet region. Both proteins dissociate gradually with increasing degree of succinylation forming 7S and 3–5S intermediates. At a level of 65–70% succinylation a 2S component occurs. The latter represents the final product of dissociation of the sunflower protein. The rapeseed protein dissociates further to smaller units. Contrary to the sunflower protein, the rapeseed protein shows an intermediate 11–14S associate at a level of 65–84% succinylation.

The intrinsic viscosity of both proteins does not change remarkably until a succinylation of 65–70%, where a drastic viscosity increase is observed. At this level of modification a decrease of the positive circular dichroism bands in the near ultraviolet region takes place. Contrary to this, the negative ellipticity in the far ultraviolet region increases at a high level of modification, suggesting an enhancement of the amount of helix conformation.
Thermodynamic compatibility of proteins in aqueous medium
Authors: Polyakov V. I. , Popello I. A. , Grinberg V. Ya. , Tolstoguzov V. B.
Published: November 2006

Thermodynamic compatibility has been studied for a number of food proteins in the water‐protein A‐protein B type systems. Phase diagrams have been obtained for the following systems: water‐casein‐soybean globulin fraction, water‐ovalbumin‐soybean globulin fraction, water‐ovalbumin‐casein, water‐casein‐gliadin, water‐bovin serum albumin‐thermotropic ovalbumin aggregates, water‐ovalbumin‐thermotropic ovalbumin aggregates. Using ovalbumin as an example, the possibility of regulating its compatibility with bovin serum albumin by replacing aggregates has been shown. The conditions under which soluble thermoaggregates of ovalbumin and bovin serum albumin are formed have been investigated.
Destraction of lipids from isolates of microbial protein
Authors: Duwe H. , Sonnenkalb W. , Roethe K.‐P. , Rosahl B.
Published: November 2006

It has been demonstrated, that supercritical CO2 supported by ethanol as a selective component is able to extract lipids from isolates of microbial protein up to a remain of less than 1% already at 11 to 14 MPa and 39 to 44 C. CO2 and ethanol can easily by separated. Compared with the conventional extraction of lipids by 70% isopropanol in water the destraction has the advantage that the resulted microbial protein is obtained in a greater yield and with only a little decrease in solubility.
Factors affecting the caseinolytic activity of Lactobacillus casei and Lactobacillus plantarum
Authors: Hegazi F. Z. , Abo‐Elnaga I. G.
Published: November 2006

Whole cell suspensions of some strains of each Lactobacillus casei and Lactobacillus plantarum were assayed for their caseinolytic activity in 0.1 M NaH2PO4 buffer, pH 6.5, at 30 °C, using different assay methods. Azocasein was not as sensitive as casein (Hammarsten) as a substrate. Inclusion of glucose in the assay mixture reduced the released α‐amino groups as evidenced by fluorescent labelling, but generally increased the amounts of excreted amino acids. Divalent cations, including calcium ions, played only a minor role in the activation of the cell‐bound proteinase, whereas NaCl inhibited it markedly. Inhibitor studies suggest that the enzyme is a serine proteinase. The different assay methods used did not give identical results. Fluorescent labelling of the free α‐amino groups at pH 6.0 appears, on the contrary, to be a more reliable method.
Einfluß von oral appliziertem Glycin auf den Stoffwechsel
Authors: Petzke K. J. , Pisarchuk K. L. , Grigorov Yu. G. , Albrecht V.
Published: November 2006

Oral appliziertes Glycin hat dosisabhängig meßbare Auswirkungen auf das Wachstum von Versuchstieren, die nahrungsinduzierte Thermogenese sowie die errechnete Nahrungseffektivität. Gleichzeitig können bei erhöhtem Glycinangebot Wirkungen auf Enzymaktivitäten sowohl im Glycinstoffwechsel als auch in anderen Stoffwechselwegen der Leber gemessen werden. Parallel dazu ändern sich die Aminosäurespiegel im Blut, Geweben und Urin, das Ausmaß der Harnstoffausscheidung sowie der Glycin‐Flux selbst. Die bisher vor‐liegenden Befunde ergeben jedoch keinen biochemisch begründeten Anhalt über die möglichen Mechanismen glycinbedingter Verminderung der Nahrungseffektivität.
Estimation of the daily intake of nitrates and nitrites which may be consumed by students 12–17 years old in secundary schools in the City of Havana
Authors: García Roché M. O. , García Ana , Torres O.
Published: November 2006

In the present article we offer informations regarding the estimated amounts of nitrates and nitrites which may be consumed by 12000 students 12 to 17 years old, who attend boarding schools. The method of analysis used to determine nitrates and nitrites is that reported by the Joint FAO/WHO Expert Committee using a cadmium reducing column. The estimated quantities of nitrates and nitrites which these students may consume according to their food intake are smaller than those recommended as admissible daily intake by the Joint FAO/WHO Expert Committee on Food Additives.
Influence of hydrocortisone acetate on the magnesium metabolism during pregnancy in rats
Authors: Frias M. López , Llopis J. , Montellano M. A. , Urbano G.
Published: November 2006

The influence of hydrocortisone acetate i.m. administered (4 mg/100 g of body weight and day) to pregnant rats, on magnesium nutritive utilization and bone magnesium content in the mothers and its possible repercussions on newborn Mg content are studied. Hydrocortisone acetate treatment significantly reduces Mg content in the litters, which can be explained on the basis of a significant decrease in both the magnesium absorption and retention by the hormone‐treated mothers. The mobilization of femoral magnesium and the increase in the urinary excretion of the cation provoke a reduction in magnesium retention in the treated mothers.
Leakage of electrolytes from cassava tissue caused by an application of culture filtrate of Xanthomonas campestris pathovar manihotis
Authors: Ikotun T.
Published: November 2006

Loss of electrolytes, specifically Ca2+, K+ and Na+ into ambient fluid was found to occur from cassava plants treated for 3 h with a culture filtrate of Xanthomonas campestris pv manihotis and from cassava plants infected by the pathogen. Leakage from both tests were significantly different from leakage from two sets of control plants placed in distilled water and in casamino‐galacturonic acid medium. Loss of electrolytes from treated plants has been used to explain a few of the external symptoms of the disease caused by X. campestris pv manihotis.
Application of polyelectrolytes to fractionation of alfalfa juice protein
Authors: Baraniak B. , Baraniak A.
Published: November 2006

The quantities of protein which can be extracted from green plants depend on a number of factors such as the botanical composition of the plant, its growth stage, topdressing and system of extraction [1, 7, 8]. Leaf protein concentrates have been incorporated into food for human consumption, but their green color has limited its application [6, 9]. Thermal precipitation of chloroplastic material is not specific, causes denaturation and requires high energy input [9]. A selective recovery of the green fraction is possible by centrifugation at high centrifugal forces or by the combination of this method with an addition of calcium salt to a green juice [3, 4]. Application of high molecular polyelectrolytes in green juice precipitation allows the separation of pigmented material at room temperature [2, 5].

The objective of this work was to determine the effect of cationic and anionic flocculants on fractionation of alfalfa green juice into two fractions: chloroplastic (green LPC) and cytoplasmatic (white LPC).
A new possibility of wheat protein content determination
Authors: Šebečić B.
Published: November 2006

The possibility of white‐grained wheat protein content determination with Lowry method directly in sample is investigated. Method is adapted to the substratum and outfit which is used in laboratories for food analyses. Proposed procedure makes it possible to determine protein content in small weight of sample (cca 20 mg). Statistical analysis show that this simple, inexpensive, easily to perform photometric method can be used as a good substitution for Kjeldahl method.
Preparation of broad bean (Vicia faba L. minor) products Part 3. Pretreatment of broad beans and broad bean flour —processes and effects
Authors: Schneider Ch. , Schultz M. , Schmandke H. , Borowska J.
Published: November 2006

For improving sensory, functional and other properties broad beans are pretreated in 3 different ways. The pretreatments include defatting or isoelectric washing of broad bean flour and hydrothermal treatment of whole dehulled broad beans. Every pretreatment process leads to particular advantages, described in this paper, although sensory improvements are found in all pretreated products.
Rechnerische Methode zur Optimierung von Kochrezepturen hinsichtlich des Eiweißgehaltes
Authors: Kovalev N. I. , Karzeva N. J. , Fiterer V. O.
Published: November 2006

Es wird ein berechneter Eiweißausnutzungskoeffizient vorgeschlagen. Dieser Kennwert berücksichtigt den Unterschied des Ausnutzungsgrades der im Gemisch enthaltenen Eiweiße und deren Aminosäurenzusammensetzung. Die vorgeschlagene Formel gestattet es, die Berechnung mittels Computer durchzuführen. Die ermittelten Angaben zeigen hohe Korrelationen mit Resultaten, die durch biologische Tests mit Tetrahymena‐Kulturen gewonnen werden.
Serum free amino acids of healthy males and pregnant women from Ethiopia (Short communication)
Authors: Peters W.‐H. , Lubs H.
Published: November 2006

Several clinical, anthropometric and biochemical parameters have been used for the evaluation of the nutritional status and diagnosis of protein‐energy malnutrition [1]. Analysis of the complete serum amino‐acid spectrum by ion‐exchange chromatography provides valuable information on the adequacy of protein intake and on the metabolic response to protein depletion in undernourished subjects. However, the serum aminogram is quite differently affected by acute or chronic starvation or the great variety of starchy but low‐protein foods and further toxic factors (e.g. mycotoxins) leading to kwashiorkor. Thus, very complex alterations of the serum amino‐acid spectrum had to be expected [5, 9] and stimulated the present investigation for reference purposes.

We report the results of amino acid determinations in apparently healthy adult males and pregnant women taking the traditional Ethiopian diet. For want of a better evaluation of the specific nutritional influence, we also collected data on serum amino acids of healthy Ethiopians consuming an average European diet.
Non‐spinneret formation and functional properties of fibrous texturates based on a liquid two‐phase system water‐casein‐soya protein isolate
Authors: Suchkov V. V. , Grinberg V. Ya. , Bikbov T. M. , Muschiolik G. , Schmandke H. , Tolstoguzov V. B.
Published: November 2006

The effects of pH, calcium chloride concentration and coagulation temperature on the yield of sol‐fraction during the formation of fibrous texturates made of soya protein isolates (SPI) and their mixtures with casein were studied. The optimal conditions in terms of least protein loss were pH 7.0, 0.05 M calcium chloride and 99 °C. Also studied were functional properties of the fibrous texturates having different relative amounts of the protein components as well as organoleptic properties of combined meat products with a 24% substitution of meat for fibrous texturates. Combined meat products containing fibrous texturates with a casein‐SPI ratio of 1:1 had the best organoleptic and technological properties.
Effect of cumin, cinnamon, ginger, mustard and tamarind in induced hypercholesterolemic rats
Authors: Sambaiah K. , Srinivasan K.
Published: November 2006

The effect of a few common spices ‐ cumin (Cuminum cyminum), cinnamon (Cinnamomum zeylanicum), ginger (Zingiber officinale), mustard (Brassica nigra) and tamarind (Tamarindus indica) ‐ added to normal and hypercholesterolemia inducing diet on serum and liver cholesterol levels in rats was studied. These spices did not show any cholesterol lowering effect when included in the diet at about 5‐fold the normal human intake level.
Zur Lipidzusammensetzung von Plankton als Futterquelle von Silber‐und Marmorkarpfen 1. Mitt. Fettsäurespektrum verschiedener Lipidklassen
Authors: Mieth G. , Wirth M. , Steffens W.
Published: November 2006

Seit den 60er Jahren in verschiedenen Ländern Europas adaptierte Cyprinidenarten asiatischer Provenienz, speziell Silber‐ und Marmorkarpfen (Hypophthalmichthys molitrix und Aristichthys nobilis) sind zum einen aus fischereiwirtschaftlicher Sicht von ökonomischer und ökologischer Bedeutung [1]. Zum anderen sind diese Fischspezies infolge eines hohen Anteils polyenfettsäurereicher Triglyceride bei zugleich hoher Stückmasse und ernährungsphysiologisch günstiger Relation von n3‐ zu n6‐Polyenfettsäuren von gesundheitlichem Interesse bei der Prophylaxe und Therapie insbesondere von Herz‐Kreislauf‐Krankheiten [2–5]. Das war Veranlassung, zu untersuchen, inwieweit Zusammenhänge zwischen der Fettsäurekonstitution dominanter Lipidklassen dieser überwiegend Phyto‐ und Zooplankton fressenden Fische und ihrer spezifischen Ernährungsweise bestehen.
Restricted proteolysis of legumin of broad beans: Effect on thermodynamic properties of aqueous solutions and interaction with ficoll
Authors: Danilenko A. N. , Yu. Vetrov V. , Dmitrochenko A. P. , Leontiev A. L. , Braudo E. E. , Tolstoguzov V. B.
Published: November 2006

Thermodynamic properties of aqueous solutions of both native and modified legumin of broad beans (Vicia faba L.) have been examined. A restricted trypsin‐induced proteolysis was used to modify protein structure. Evaluation of protein affinity to ficoll in aqueous solutions showed that modified protein possessed higher hydrophilicity. Thermodynamic properties of diluted solutions were used to predict the phase behaviour in concentrated systems containing protein and ficoll. At specific concentrations of native legumin, the system can separate in two phases, whereas in the case of modified protein the single‐phase behaviour of the system was predicted for any concentrations of both components. The experimental data obtained in concentrated systems confirmed predictions of thermodynamic analysis of diluted solutions.
Headspace methods for volatile components of cocoa butter
Authors: Pino J.
Published: November 2006

The suitability of dynamic headspace (DHS) method for isolating the volatile components of cocoa butter for subsequent GC analysis was evaluated. Volatile trapping followed by solvent or thermal desorption was performed with different adsorbent traps. DHS analysis by thermal desorption performed with Porapak Q showed the best results in terms of reproducibility and recovery of volatiles.