bluuebunny/crossref_metadata_2025 huggingface dataset:
Protein extractability and thermal gel formability of myofibrils isolated from skeletal and cardiac muscles at different post‐mortem periods
Authors: Samejima Kunihiko , Lee Nam H , Ishioroshi Makoto , Asghar Ali
Published: October 2006

The effects of the post‐mortem ageing period on the extractability of myofibrillar proteins from pork cardiac and rabbit skeletal muscles under various conditions of pH and ionic strength were studied with particular reference to the changes in the solubility of individual myofibrillar proteins and their denaturation characteristics. The ultimate influence of these changes on the heat‐induced gel forming ability of myofibrils isolated from cardiac and skeletal muscles at different post‐mortem stages was also investigated.

Results showed that pork cardiac myofibrils always exhibited lower solubility than those from rabbit skeletal muscles under identical conditions of pH, ionic strength and temperature. SDS‐PAGE profiles indicated several quantitative differences in the relative proportion of individual protein species present in cardiac and skeletal myofibrils. The solubility of various proteins present in myofibrils was also affected differently on heating in 0‐1 and 0‐6 M NaCl solution at various pH values. Thermal denaturation of cardiac myofibrils occurred at about 10°C higher than that of skeletal myofibrils as revealed by differential scanning calorimetry. Cardiac myofibrils formed much weaker heat‐induced gels than those produced by skeletal myofibrils under identical conditions of temperature, pH, ionic strength and protein content.
Determination of tryptophan in feedstuffs: Comparison of two methods of hydrolysis prior to HPLC analysis
Authors: Landry Jacques , Delhaye Sonia , Jones D G
Published: October 2006

The tryptophan content of nine samples of commercial feed was determined using two procedures (I and II) differing mainly in the hydrolysis conditions used prior to analysis. With I, hydrolysis was performed with 4 M LiOH in the presence of maltodextrin with 5‐methyltryptophan used as internal standard at 110°C for 24 h; with II. oxygen‐free 1.3 M Ba(OH)2 was used at 125°C for 16 h. The two procedures gave identical results for a given sample indicating that the corrections for the incomplete recovery of tryptophan 5‐methyltryptophan quantitation were satisfactory.
A sensitive enzyme‐based colorimetric assay for choline‐containing phospholipids
Authors: Khan Sultan M , Khan Tariq M , Wells Richard D , Maslin David J , Connock Martin J
Published: October 2006

An enzyme‐based colorimetric assay for choline‐containing phospholipids is described. When tested with egg yolk and serum, the method proved very sensitive, correlated well with other methods and avoided turbidity problems. The method is potentially applicable to a wide variety of samples.
Patterns of adenosine triphosphate catabolism as freshness indicators in fish species from the baltic sea
Authors: Hattula Tapani , Kiesvaara Marti
Published: October 2006

The breakdown products of adenosine triphosphate (ATP) were determined in order to evaluate the freshness of six Finnish fish species. The degradation of ATP was faster in white bream, in flounder and especially in pike than in other species.
Relationships between muscle type and some traits influencing veal colour
Authors: Guignot Florence , Quilichini Y , Renerre M , Lacourt A , Monin G
Published: October 2006

The influence of the muscle type on some compositional and qualitative traits of veal was studied in two experiments, each including 20 Friesian‐Holstein veal calves. Metabolic type, pigment content, glycolytic potential, buffering capacity and pH (at slaughter and ultimate) were determined on muscleslongissimus dorsi, psoas major and triceps brachii caput lateralein experiment 1. Pigment content, glycolytic potential and pH (at 5 h after slaughter and ultimate) were determined in experiment 2. In both experiments, reflectance spectra were obtained fromm longissimus dorsiandm psoas majorat 3 and 9 days after slaughter. Reflectance at 630 nm, lightness, redness (a) and difference between reflectances at 630 and 580 nm (ΔR) were calculated from the spectra. Muscle type strongly influenced the rate of pH fall and most colour traits. Pigment content, reflectance,aand ΔRwere higher inm psoas majorthan inm longissimus dorsi. The ultimate pH was related to the glycolytic potential but not to the buffering capacity. The relative influence of the pigment content and the rate of pH fall on the colour traits depended on the muscle. Colour ofm psoas majorwas affected to a larger extent by the rate of pH fall than by the pigment content. Conversely, pigment content played the more important role inm longissimus dorsi.
Evaluation of a proton magnetic resonance technique for analysis of rubber in guayule
Authors: Ferraris Robert , Hansen Ross W , Downes Ross W , Johnson Alan D , McCleary Barry V
Published: October 2006

Low‐resolution proton magnetic resonance (PMR) has been advocated as a rapid screening technique to determine rubber in guayule (Parthenium argentatum Gray). The technique was evaluated in two laboratories against a modification of the Soxhlet procedure using samples of guayule material collected from three varieties over a 3‐year period. At each laboratory, significant relationships between PMR signal and extracted rubber content were found for all varieties. Regressions had statistically similar slopes between varieties, but at one laboratory the intercept of one variety differed from the intercept of the regressions of the other two varieties. It was concluded that the rapidity of the PMR technique was suited to coarse comparative studies of rubber content in guayule. For absolute assessment and within varieties, rapid estimates of rubber content using PMR can be made only after establishing a specific PMR: solvent rubber relationship on similarly treated material.
Soil selenium treatments to ameliorate selenium deficiency in herbage
Authors: Shand Charles , Coutts Grace , Duff Elizabeth , Atkinson David
Published: October 2006

Sodium selenite, sodium selenate, and sodium selenate in a pill formulation were applied to three soils known to produce Se‐deficient herbage ( < 100 μg Se kg−1 dry matter (DM)). The ability of the salts, applied in spring 1985, to ameliorate Se deficiency was followed over 3 years by taking four harvests each year. Selenate treatment at 10 g Se ha−1 and selenate prill treatment at 20 g Se ha−1 produced herbage with Se levels (geometric means) of between 0.57‐0.86 and 1.79‐1992 mg kg−1 DM respectively in the first spring harvest after treatment. Selenite was less potent and selenite at 100 g Se ha−1 produced a response in herbage closely similar to that of selenate at 10 g Se ha−1. Even at 300 g Se ha−1 the selenite treatment produced herbage with only 1.00‐1.36 mg Se kg−1 DM at the first harvest. Application of selenate in the prill form at 60 g Se ha−1 produced herbage potentially toxic to grazing animals with 4.81‐4.94 mg Se kg−1 DM. The addition of fertiliser N to Se‐treated plots increased total Se uptake at the first harvest by a factor of 4 and had a small effect on Se concentration. The Se concentration levels in herbage from Se‐treated plots declined exponentially (t1/2 = 21‐43 days). On one soil derived from Lower Old Red Sandstone and lava, selenite at 300 g Se ha−1 gave herbage with Se contents significantly above background (P < 0.05) in all harvests over 3 years.
Relationship between structural development of cell walls and degradation of tissues in maize stems
Authors: Engels Ferdinand M , Schuurmans Jan L L
Published: October 2006

Sections of internodes of growing maize stems were used to study the behaviour of cell walls of different tissues during in‐vitro degradation with rumen fluid. Tissues with primary cell walls‐middle lamellae, at early stages of development, were degraded completely. In specific tissues, newly synthesised secondary walls were highly digestible whereas the primary walls‐middle lamellae of these tissues were indigestible. These primary walls‐middle lamellae stained positively with acid phloroglucinol but showed no fluorescence. At pollination, when secondary walls were of considerable thickness, these walls were still completely digestible even though they stained intensely with acid phloroglucinol and showed reduced fluorescence. However, at some distance from the cut end of sections, the secondary walls of the elongated tube‐like cells of sclerenchyma tissue showed considerable reduction in digestibility. Cross‐sectional area and dry weight measurements of different stem tissues revealed the importance of secondary wall digestion of sclerenchyma compared with the thin‐walled parenchyma. Chemical treatment with KmnO4 or NaOH resulted in colourless secondary walls after staining whereas primary walls still reacted positively. It was concluded that very small amounts of phenolic compounds (lignin) located in the primary wall‐middle lamella that are not removed by KmnO4 and NaOH treatment are responsible for the decrease in digestibility of tissues during plant development. Histochemical ‘lignin’ reactions and fluorescence just detect phenolic compounds and cannot be correlated with degradation.
Effects of cultivar and growth season on the gelatinisation properties of cassava (manihot esculenta) starch
Authors: Asaoka M , Blanshard J M V , Rickard J E
Published: October 2006

Starch was extracted from the roots of four different cassava cultivars (Munihot esculenta Crantz) grown in Colombia and harvested on four different occasions with a view to determining whether there was any relationship between the physicochemical properties of the starch and the texture of the cooked roots. The organoleptic quality of the cooked roots was evaluated by a trained taste panel and found to vary in terms of both their glassy texture and their hardness. Studies of the gelatinisation behaviour of the starches by DSC and amylography (with a Brabender amylograph), of the pasting properties by viscography and of the viscoelastic characteristics by a Bohlin rheometer demonstrated some differences between the physicochemical properties of the starches but insufficient to account for the pronounced textual differences.
Aerobic deterioration of lucerne (Medicago sativa) and Maize (zea mais) Silages—Effects of Yeasts
Authors: O'kiely Padraig , Muck Richard E
Published: October 2006

Lucerne (Medicago sativa L) silages made in test tube silos at various dry matter (DM) levels (290‐537 g kg−1) with and without addition of glucose (20 g kg−1 herbage) at ensiling were stable during 7 days of aerobic exposure. Lucerne silages taken from seven farm silos were similarly stable while three others were unstable (average DM loss of 62 g kg−1 DM and pH increase from 4.35 to 7.58 in 7 days). Under similar circumstances, maize (Zea mais L) silage had a high DM loss (164 g kg−1 DM) and an increase in pH from 3.94 to 8.13. Silages were inoculated with yeast (1 × 106 CFU g−1 silage) isolated from aerobically deteriorating farm‐scale lucerne and maize silages. The stable lucerne silages were not destabilised by inoculation, but the instability of unstable lucerne silages was increased. Aerobically unstable maize silage and stable lucerne silage were inoculated and studied separately or as a 50:50 mixture. There was a distinct lag in the development of aerobic instability in the mixture compared with maize silage alone. In another experiment, the growth of the inoculum in malt agar (pH 3.5) as affected by the presence of fresh and ensiled lucerne (six cultivars), birdsfoot trefoil (Lotus corniculatus L) and red clover (Trifolium pratense L) was studied. The legume herbages did not inhibit yeast growth whereas the corresponding silages did. Five aerobically stable lucerne silages inhibited yeast development in the media whereas unstable maize silage did not. It is concluded that aerobic stability was not related to silage DM, pH, yeast numbers or glucose addition at ensiling. Stability appeared to be due to the presence of an inhibitor (or inhibitors) produced during ensilage.
Production of a yogurt‐like product from plant foodstuffs and whey. Substrate preparation and fermentation
Authors: Shirai Keiko , Pedraza Guadalupe , Gutierrez‐Durán Mercedes , Marshall Valerie M E , Revah‐Moiseev Sergio , García‐Garibay Mariano
Published: October 2006

A mixed substrate composed of soya milk, oat flour and dried cheese whey (82, 11 and 7% respectively) had a content of lactose and protein similar to that of milk used for yogurt manufacture. Heat treatment for 20 min at 80°C resulted in a viscosity similar to that of yogurt whilst removing coliform and mesophilic aerobic bacteria, moulds and yeasts. Fermentation with traditional yogurt bacteria did not increase viscosity further, and the final product had similar acidity and texture to yogurt. Acid development, carbohydrate consumption, proteolysis and starters counts were followed during fermentation. The fermentation profile of the mixed substrate was very similar to that of milk.
Phytotoxicity due to the agricultural use of urban wastes. Germination experiments
Authors: García Carlos , Hernández Teresa , Costa Francisco , Pascual Jose A
Published: October 2006

The inhibitory effect on germination by the organic fraction of different urban wastes was studied in two experiments: on barley (Hordeum vulgare L cv Reinete) seeds in petri dishes and on ryegrass (Lolium perenne L cv Argo) seeds in containers. The urban wastes were mixed with a calcareous soil. Fresh sewage sludge almost totally inhibited germination of barley seeds when used as substrate; fresh municipal solid waste also inhibited germination, although to a lesser degree. Both inhibitory effects were less pronounced when the products had been composted previously. Similar results were obtained when the experiments were carried out with water extracts although overall inhibition was less. Correlation between germination indices and various parameters of the products used showed that the highest indices were obtained when the organic matter of the samples was the most stable (a smaller proportion of labile carbon, carbon extracted with Na1P2O7, carbon precipitated at pH 2 and water soluble carbon in the materials and extracts). Inhibition was greater when there were greater quantities of NH−4, polyphenols and organic acids of low molecular weight.

Yields of ryegrass obtained from high doses of urban wastes (180 t ha −1) mixed with a calcareous soil were less than those of the control at the first harvest, these yields being influenced negatively by the same factors as above; at the second harvest the yields with most of the products used were higher than those of the control, probably as a result of their maturation in the soil. When the water extracts of the products were added to the soil, no significant differences from the control were noted at the first harvest.
Effect of temperature, carbon dioxide enrichment, nitrogen form and rate of nitrogen fertiliser on the yield and nitrate content of two varieties of glasshouse lettuce
Authors: Richardson Selwyn J , Hardgrave Mary
Published: October 2006

Head weight of winter glasshouse lettuce was increased slightly by higher temperature (7°C day/4°C night and 10°C day/7°C night) and carbon dioxide enrichment (350 and 1000 μl litre−1) but, despite faster growth, plant nitrate concentration was unaffected. Addition at the lowest rate (138 kg ha−1 N) of ammonium nitrate, calcium nitrate and urea increased plant nitrate by a similar amount compared with nil fertilizer nitrogen, but addition of more fertilizer (276 kg ha−1 N) had no further effect. Urea produced a lower yield than the other two N sources. Coated controlled‐release nitrogen produced both low yields and low plant nitrate concentrations because its nitrogen release rate was too slow to keep pace with plant growth. The most effective material in terms of high yield and low plant nitrate was one containing a nitrification inhibitor within the fertiliser granules.
A biphasic extraction procedure for the simultaneous removal of elemental sulphur and sulphate from soils
Authors: O'Donnell Anthony G , He Zhenli , Syers J Keith
Published: October 2006

A biphasic extraction system (CCl4/KH2 PO4) has been developed for the simultaneous removal of elemental sulphur (S°) and sulphate from soil. For five soils the recovery of S° (recovered as both oxidised S and residual S°) ranged from 96 to 100% at zero time of incubation. Due to incorporation into the organic fraction, recoveries decreased to 76‐88 % after 8 week's incubation. The extraction procedure can be used with either fresh or air‐dry soil and is more effective in extracting residual SdE than existing, single solvent procedures.
Analysis of low molecular weight plant phenolics by thermospray liquid chromatography/mass spectrometry
Authors: Galletti Guido C , Eagles John , Mellon F Alfred
Published: October 2006

High performance liquid chromatography‐mass spectrometry using a thermospray interface and discharge ionisation has been conducted on a group of plant phenolic standards and on a wheat straw acid hydrolysate. Protonated molecules, [M + H]+, were observed for the phenolic standards and it was possible to identify several phenolic compounds in the hydrolysate. These results indicate that thermospray HPLC/MS has potential as a technique for determining the presence of useful marker compounds which are indicative of the progress of the lignification during plant growth.
The concentration of vicine and convicine in Vicia faba and some related species and their distribution within mature seeds
Authors: Griffiths D. Wynne , Ramsay Gavin
Published: October 2006

Mature seeds from a range of species from the Vicieae tribe were analysed for vicine and convicine content. Quantifiable amounts of vicine were found in all the Vicia species analysed but neither glucopyranoside was detected in Pisum or Lathyrus. The concentrations of both vicine and convicine were similar for both Vicia faba and V bithynica but in all the other Vicia species glucopyranoside concentrations were significantly lower. Seeds from three faba bean lines and one each from V narbonensis and V bithynica were dissected into their constituent seed parts and these parts analysed. Only trace quantities were found in the seed coat but concentrations of vicine ranging from 39 g kg−1 to 81 g kg−1 were detected in the radicle samples. The implications of these results in relation to the role of these compounds in the plant are discussed.
Sensory descriptive analysis of the aroma of hydrolysed precursor fractions from semillon, chardonnay and sauvignon blanc grape juices
Authors: Francis I Leigh , Sefton Mark A , Williams Patrick J
Published: October 2006

The aroma properties of hydrolysed glycosidic precursors from Semillon, Sauvignon Blanc and Chardonnay grape juices were investigated in a neutral wine medium using sensory descriptive analysis. The glycosidic fractions were hydrolysed by acid catalysis in the presence or absence of ethanol, by glycosidase enzyme action, or by a sequence of glycosidase and acid treatments. Wines made from the Chardonnay and Semillon juices were also assessed. Sensory difference tests showed that samples from each variety for each treatment were distinct, except the hydrolysates prepared enzymically from Semillon and Chardonnay. The aroma of each acid hydrolysate was distinguishable from the neutral wine by enhanced intensity of the attributes honey, tea, lime and floral. Enzyme treatment of the glycosides from Sauvignon Blanc gave a hydrolysate with aroma properties similar to those of the corresponding acid hydrolysate, but with less intense tea, oak and honey attributes. The treatment consisting of enzyme followed by acid hydrolysis produced an artefact, apparently due to degradation of the added enzyme. Aroma attributes that characterise Chardonnay and Semillon wines were also aromas perceived in the hydrolysed precursor samples, indicating that grape precursors on hydrolysis contribute to and enhance these key aromas in the wines.
n‐3 polyunsaturated fish fatty acids in a fish‐oil‐supplemented bread
Authors: Nielsen Henning
Published: October 2006

White bread enriched in n‐3 fatty acids in the form of gelatine‐coated fish oil and marketed in Denmark since 1990 under the name of ‘Omega Bread’, was found to be a reliable and significant source of higher n‐3 polyunsaturated fatty acids (with 20 and 22 C atoms). The bread from six bakeries contained 40‐55 mg per 100 g more n‐3 fatty acids. By eating 200 g daily of this bread one gets some 25‐30% of the amount of higher n‐3 polyunsaturated fatty acids present in 30 g of mixed fish. The daily ingestion of this amount of fish over a period of 20 years is known to reduce mortality from coronary heart disease by more than 50%. The supplement of n‐3 polyunsaturated fatty acids obtained by eating Omega Bread daily in place of other types of white bread is expected to reduce coronary heart disease. In addition, such an increased daily ingestion of n‐3 polyunsaturated fatty acids over a long‐term period may possibly have other beneficial health effects. It is recommended that the intake of higher n‐3 fatty acids in industrialised Western societies should be increased by more than can be obtained by a daily ration of Omega Bread. It is therefore advisable that consumption of Omega Bread is combined with an increased intake of fish and/or fish oil capsules and/or fish‐oil‐enriched substitutes for butter and margarine.
Comparison of the volatile compounds from several commercial plum cultivars
Authors: Horvat Robert J. , Chapman Glenn W. , Senter Samuel D. , Norton Joseph D. , Okie William R. , Robertson James A.
Published: October 2006

Volatile fractions were prepared from five ripe commercial plum cultivars and one breeding line by continuous vacuum steam distillation‐hexane extraction and analyzed by capillary GC and GC‐MS. Thirty‐six compounds were identified. The eight major compounds for most cultivars were hexenal, butyl acetate, (E)‐2‐hexenal, butyl butyrate, hexyl acetate, linalool, γ‐decalactone, and γ‐dodecalactone. Minor constituents included eleven esters, two alcohols, four lactones, two terpenes, two saturated hydrocarbons, palmitic acid, three phenyl compounds and nonanal.
Protein nutrition of dairy cows receiving grass silage diets. The effects of post‐ruminal supplements of proteins and amino acids
Authors: Choung Jai‐Jun , Chamberlain David G.
Published: October 2006

Milk production and food intake responses to abomasal infusion of proteins were examined in dairy cows receiving a basal diet of high‐quality grass silage ad libitum plus a barley‐soya supplement at 5 kg day−1 Four cows received each of the following five treatments: (i) basal diet, (ii) basal diet plus 230 g casein days−1 infused into the abomasum, (iv) basal diet plus 273 g soya‐protein isolate (SPI) day−1 infused into the abomasum, (iv) basal diet plus 273 g SPI day−1 plus methionine (MT) and tryptophan infused into the abomasum (SPI + MT), and (v) basal diet plus 273 g SPI day−1 plus a mixture of essential amino acids (AAs) infused into the abomasum (SPI + AA). The SPI + MT and SPI + AA were designed to be equivalent to the casein treatment with regard to the supply of methionine and tryptophan and all essential AAs, respectively. The cows were allocated to four columns of a 5 × 5 latin square design with 7‐day periods. All infusions increased (P < 0.01) the yields of milk and milk protein relative to the basal treatment, the values being 20.2, 22.4, 21.5, 21.9 and 21.7 kg day−1 for milk yield and 626, 725, 673, 689 and 691 g day−1 for protein yield for the basal, casein, SPI, SPI + MT and SPI + AA treatments, respectively. Casein infusion produced a higher (P <0.05) yield of milk protein than all other treatments. It is concluded that the nutritional value of a protein supplied post‐ruminally cannot be assessed solely in terms of its AA composition. The possible roles of factors such as the rate of absorption of AAs and the release of biologically active peptides during digestion are discussed.
Effects of calcium salts differing in fatty acid composition on duodenal and milk fatty acid profiles in dairy cows
Authors: Ferlay Anne , Chilliard Yves , Doreau Michel
Published: October 2006

Ruminal biohydrogenation of fatty acids (FA) was studied in vivo in relation with the fermentation pattern in the rumen and milk secretion. Calcium salts (Ca salts) of palm oil (diet 1) or rapeseed oil (diet 2) were given to dairy cows (about 650 g day−1) in a diet based on maize silage. Significant variation in propionate concentration was observed among diets. Rumen pH and total volatile fatty acids (VFA) did not change. Duodenal FA pattern was analysed throughout the day. With diets 1 and 2, linoleic acid was to a large extent biohydrogenated: calculations of ruminal biohydrogenation were equal to 63.6 and 74.0% for diets 1 and 2, respectively. No difference between diets was observed in milk production, fat and protein percentages. The percentages of stearic and octadecenoic FA in milk were higher and the percentage of palmitic acid was lower with Ca salts of rapeseed oil FA than with Ca salts of palm oil FA.
Grape, apple and pineapple juice characterisation and detection of mixtures
Authors: Dizy Marta , Martín‐Alvarez Pedro Jesus , Cabezudo María Dolores , Carmen Polo M.
Published: October 2006

Several multivariate statistical methods (principal component, cluster, stepwise discriminant and multiple linear regression analysis) were applied to analytical data obtained by conventional methods and to analytical data for free amino acids, in an attempt to distinguish between grape, apple and pineapple juice. Analysis for methionine, proline, asparagine, arginine and glutamic acid made it possible to differentiate among the 34 samples of grape, apple and pineapple juices studied. Multiple linear regression analysis of computer‐simulated mixtures of grape and apple juices made it possible to detect the proportion of each fruit within the blend.
Fermentation patterns of whole banana waste liquor with four inocula
Authors: López‐Baca A. , Gómez J.
Published: October 2006

Fermentation of whole banana waste liquor was carried out under controlled microbial conditions. Four different inocula, two axenic, one mixed, and one mixed heterogeneous inoculum (cow dung) at two different ratios, 1 : 1 and 4: 1 of banana‐liquor culture medium were studied in non‐aseptic conditions. The fermentation process was evaluated by measuring sugar consumption, lactic acid, ethanol and volatile fatty acids production. The ratio 1 : 1 in two of the axenic cultures showed homolactic fermentation while the ratio 4: 1 in the axenic inocula resulted in heterolactic fermentation. In the mixed inoculum for both ratios the fermentation was heterolactic. The fermentation was homolactic for both ratios with the mixed heterogeneous inoculum. Fermentation of sugar in whole banana waste using the mixed heterogeneous inoculum appeared to be better than with either the axenic or mixed inocula because lactic acid was the main product of fermentation.
Helianthus tuberosus as an alternative forage crop for cool maritime regions: A preliminary study of the yield and nutritional quality of shoot tissues from perennial stands
Authors: Hay R K M , Offer N W
Published: October 2006

This paper presents the results of a preliminary investigation of the potential of the Jerusalem artichoke (Helianthus tuberosus) as a perennial forage crop for cool wet areas of northern Europe. The experimental work included a 3‐year study of crop growth and development, and a two‐season evaluation of the nutritional value of the shoot tissues for livestock. Under low‐input management, crop stands produced yields which are comparable with the potential yield of cereals or grassland in the UK. However, the ability of the crop to take up mineral nutrients from non‐fertiliser sources indicates that the success of perennial cropping would depend upon fertiliser application. The crops were free of obvious pests and diseases. Observations over two seasons indicate that the crop can be harvested during August (after tuber initiation) without incurring serious yield penalties in subsequent seasons. Digestibility studies showed that the shoot tissues had a nutritional value to the ruminant which was similar to that of good‐quality grass hay, but that the protein level was lower. Ensilage of the shoot material with molasses yielded a well‐preserved lactic silage, and intakes of silage dry matter were higher than would have been predicted for grass silages of similar composition. It was concluded that these findings justify further evaluation of the species as an alternative crop for cool wet areas.
Inhibitor activities of chickpeas (Cicer arietinum L) against bovine, pocine and human trypsin and chymotrypsin
Authors: Saini Harpal S. , Weder Jürgen K. P. , Knights Edmund J.
Published: October 2006

Twenty‐two chickpea samples (7 genotypes, 4 desi and 3 kabuli) representing three different sites of cultivation and three years of harvest were examined for their inhibitory activities against bovine, porcine and human trypsin/chymotrypsin, and compared for their isoinhibitor patterns. No significant difference in inhibitor activity between the desi and kabuli seed types was found for any of the enzymes used, when data from different locations and years were averaged. However, some significant differences were observed between individual cultivars when compared at the same location and in the same year. Inhibitor activities against the three trypsins and three chymotrypsins were statistically different with activities against bovine (5.46 ± 1.21) > porcine (5.24 ± 1.18) > human (4.45 ± 0.93) trypsin and those against bovine (4.89 ± 1.27) < porcine (8.91 ± 2.14) < human (10.54 ± 2.50) chymotrypsin (means ± standard deviation, expressed as mg active enzyme completely inhibited per g seed meal). Levels of activity of both trypsin and chymotrypsin inhibitor were influenced by the location and year of cultivation. Isoelectric focusing yielded identical inhibitor patterns for all samples, indicating seven isoinhibitors acting against trypsin and chymotrypsin. Results are discussed in relation to nutritional significance of these inhibitors and perspectives for breeding genotypes low in protcase inhibitors.
Maturity and ripening effects on chemical and sensory properties of apple juice
Authors: Dever M C , Cliff M. , Lau O L
Published: October 2006

The effects of harvest maturity and ripening on the chemical composition and sensory characteristics of ‘McIntosh’ and ‘Spartan’ apple juice were evaluated. Juice was extracted from fruit harvested at seven weekly intervals beginning 3–4 weeks before commercial harvest and from fruit held in air storage (1°C) for 1 to 3 months. Internal ethylene concentration and starch index were used as maturity indices. Principal component analysis of juice data (pH. titratable acidity, organic acids, soluble solids, sugars, phenols, turbidity, and Hunterlab colour) showed a distinctive maturity effect on the characteristics of juice extracted from fruit immediately after harvest or after storage. Triangle testing showed aroma and flavour differences in both ‘McIntosh’ and ‘Spartan’ to be first discernable when ethylene was first detected (internal ethylene concentration ≥ 0.1 μl litre−1) and starch hydrolysis evident (starch index 3.0–5.0 for ‘McIntosh’, 1.5–3.0 for ‘Spartan’), or after 2–3 months of air storage. Sensory profiling of fruity aroma, total aroma, fruit flavour by mouth, sweetness, and sourness in the juices showed increased fruitiness and sweetness and decreased sourness with advancing maturity.
Measurement of firmness in carrot tissue during cooking using dynamic, static and sensory tests
Authors: Ramana Sundara V. , Wright Charles J. , Taylor Andrew J.
Published: October 2006

The suitability of an oscillatory shear technique to distinguish the rigidity of carrot tissue of different maturity and morphological origin has been evaluated. The rigidity was related to apparent G' (G' = shear modulus) of tissues and growing regions showed greater rigidity than mature tissue. Despite these differences in raw tissue, all samples exhibited a rapid decline in apparent G' around 55–60°C when small discs of these tissues (2 mm thick × 13 mm dia) were heated from 20 to 80°C. Force‐compression studies on carrot tissue were performed using a TA.XT2 texture analyser. Carrot discs (3 mm thick × 20.6 mm dia) showed a linear elastic region up to 37% of compression at 20°C. When discs of carrot tissue were heated in the range 20–80°C, they showed a gradual decline in modulus of elasticity (E) unlike apparent G'.

Heated‐stage microscopic studies were carried out to examine the reasons for rapid changes in G' of carrot tissue during heating. As the temperature increased from 20 to 60°C, thickening of the cell wall was observed with disruption of plasma membrane and loss of cellular integrity evident around 60°C.

The relationship between sensory analysis and the rheological parameters was also studied. There was a gradual decline of both the apparent G' and E values as well as the sensory score as carrots were cooked in boiling water but, after 20 min. plateau values were observed. There was a linear relationship between sensory score and apparent G' and E values (r = 0.86 to 0.93) suggesting the instrumental methods used in this investigation were able to measure the same intensity of textural characteristics as perceived by a taste panel.
Milling and breadmaking properties of wheat—triticale grain blends
Authors: Peña Roberto J. , Amaya Arnoldo
Published: October 2006

The milling and baking performances of wheat (Triticum aestivum L)/triticale (x Triticosecale Wittmack) grain blends (W /TCL‐GB), with 25 or 50% triticale in the blend, were determined and compared with those of the two wheat and the two tritcale composite samples included in the W /TCL‐GB. The milling performance of the W /TCL‐GB resembled the wheat more than the triticale samples; therefore, the wheat/triticale co‐milling practice appears to be a good procedure to improve the milling performance of triticale. Bread loaf volume values for the W /TCL‐GB flours were significantly higher (at 5% level) than those of the two triticales. When wheat of good breadmaking quality was used in the W /TCL‐GB, up to 50% triticale could be substituted for wheat in the GB to produce flours with acceptable breadmaking quality.
The effect of the addition of cell‐wall degrading enzymes at ensiling on the response to postruminal supplementation of protein in dairy cows receiving a silage‐based diet
Authors: Choung Jai‐Jun , Chamberlain David G.
Published: October 2006

Two silages were prepared from the same sward of perennial ryegrass. One was ensiled without additive and the other was ensiled with the addition of a mixture of cellulase and hemicellulase enzymes. Silage intake and milk production responses to the infusion of 230 g day−1 into the abomasum were examined in four dairy cows in a 4 × 4 latin square design experiment with 14‐day periods. The four treatments were (i)no‐additive silage without casein, (ii) no‐additive silage with casein, (iii) enzyme‐silage without casein, and (iv) enzymesilage with casein. Both silages were given ad libitum with 5 kg day−1 of a barley‐soya bean meal mixture. Casein infusion tended (0.10 < P > 0.05) to increase the intake of the no‐additive silage but the intake of the enzyme silage was unaffected. When casein was not given, the yields of milk and milk constituents were greater (P <0.05) for the enzyme‐silage than for the no‐additive control. Casein infusion increased (at least P <0.05) the yields of milk and milk protein with both silages but the increases were substantially greater with the no‐additive silage; values were for milk yield (kg day−1) 14.4 and 16.6 (no‐additive), 15.9 and 16.8 (enzyme); and for milk protein yield (g day−1) 464 and 558 (no‐additive), 499 and 566 (enzyme) for the unsupplemented and casein treatments, respectively. The amino acid profile suggested that the supply of amino acids from the small intestine was greater with the enzyme‐silage.
Chemical reaction kinetics in relation to glass transition temperatures in frozen food polymer solutions
Authors: Kerr William L , Lim Miang H , Reid David S , Chen Hong
Published: October 2006

The hydrolysis of disodium‐p‐nitrophenyl phosphate (catalyzed by alkaline phosphatase) in frozen sugar and maltodextrin solutions was studied, with emphasis on how the rate of hydrolysis could be related to the glass transition temperature (T′g). Reaction rates decreased with storage temperature and approached zero at temperatures below ‐ 15°C. Arrhenius plots of the data were non‐linear, and the slopes of the best‐fitting lines differed from one solution to another. The data also did not fit the equation of Williams et al (J Am Chem Soc 77 (1955) 3701–3706) that describes diffusional processes as a function of the temperature difference (T‐T′g). However, when placed into similarly composed groups, log(rate) was linearly correlated with the temperature difference (T‐ T’g).
The effects of the organic acids in cocoa on the flavour of chocolate
Authors: Holm Camala S , Aston John W , Douglas Keith
Published: October 2006

Samples (54) of dried fermented cocoa beans from different world regions were analysed for levels of organic acids, pH and titratable acidity. The effects of the organic acids on the flavour characteristics of cocoa were examined by sensory evaluation of chocolate made from samples of cocoa beans. Concentrations (g kg−1) of acids ranged from 1.3 to 11.8 for acetic, 1‐6 to 9‐9 for citric, 0.6 to 11.1 for lactic and 2.1 to 6.5 for oxalic. pH values ranged from 4.6 to 5.8, while titratable acidity ranged from 0.08 to 0.31 equivalents of sodium hydroxide per kg sample. Cocoas from South East Asia and the South Pacific tended to be more acidic than West African beans in terms of both chemical and sensory characteristics. Lactic and acetic acids were found to be in greater concentrations in cocoas from the former regions and were considered to be largely responsible for higher acid flavour scores. In contrast, citric and oxalic acids were generally lower in these beans. Flavour assessments of cocoas with and without added organic acids indicated that oxalic acid played an important role in chocolate flavour. These results suggest that a reduction in the levels of acetic and lactic acids only, may not be sufficient to produce a desirable flavour balance.
The effect of nitrite, garlic and starter culture on the survival of Salmonella typhimurium in Turkish soudjuk
Authors: Turantaş Fulya , Ünlütürk Adnan
Published: October 2006

The effects of nitrite, garlic and starter cultures on the survival of Salmonella typhimurium were evaluated during manufacture and storage of Turkish soudjuk. Sodium nitrate (0·2 g kg−1) and garlic (8 g kg−1) added to the sausage did not have any significant effect on the survival of S typhimurium. The use of a commercial starter culture had a pronounced effect on the survival of the test organism. An initial inoculum of 2·5 × 105 g−1 S typhimurium cells decreased to an undetectable level within 12 days of the ageing period when the starter culture was used.
Protective effect of cysteine—HCl on vitamin C in dehydrated pickled/candied pineapples and guava
Authors: Mohamed Suhaila , Kyi Khin Ma Ma , Sharif Zainon Mat
Published: October 2006

Dehydrated pickled/candied guava and pineapples pretreated with 0.24 g kg−1 cysteine hydrochloride (cys‐HCl) had increased ascorbic acid retention and reduced colour change during storage. Dehydrated pineapples pretreated with cys‐HCl had two to three times the ascorbic acid content of control or metabisulphite‐treated products. The rate of ascorbic acid loss for all products stored at room temperature were similar, showing that cys‐HCl was only protective towards ascorbic acid during the preparation and dehydration process. Candied dehydrated guava showed less colour change and higher ascorbic acid retention (about 57%) than pickled guava (ascorbic acid retention about 30%). Cys‐HCl was quite effective in reducing browning of candied pineapples but not pickled pineapples. Sensory evaluation showed that candied guava pretreated with 0.24 g kg−1 cys‐HCl was generally preferred over the other dehydrated guava products. Cys‐HCl‐treated candied pineapples had the best flavour compared with all other dehydrated pineapple products. Cys‐HCl appeared to favour conversion of glucose to fructose during storage of dehydrated pineapples.
The composition and concentration of n‐alkanes in retail samples of edible oils
Authors: McGill Alister S , Moffat Colin F , Mackie Peter R , Cruickshank Pamela
Published: October 2006

Abstract: A range of edible oils were purchased from a variety of retail outlets and analysed for their n‐alkane (Σ33/15) content. The concentrations ranged from 7 to 166 mg kg−1, the lowest being walnut oil and the highest sunflower oil. n‐Alkanes with chain lengths of C27, C29 and C31 predominated in all of the plant oils except olive oil where C23, C25 and C27 were the most significant. The results of this pilot survey suggest that the n‐alkanes are indigenous and that their composition may be useful in characterising a specific plant seed oil. Two of the 42 samples analysed showed markedly different alkane patterns in which profiles similar to petroleum‐based sources dominated the contribution from odd carbon n‐alkanes typical of seed oils.
Cooking characteristics, chemical composition and protein quality of newly developed genotypes of pigeonpea (Cajanus cajan L)
Authors: Singh Umaid , Rao Paleti Venkateswara , Subrahmanyam Nukala , Saxena Kulbhushan
Published: October 2006

Eight newly developed pigeonpea genotypes (ICPL 87, ICPL 151, ICPL 270, ICPL 366, ICPL 87051, ICPL 87063, ICPL 87067, and ICPV 1), and the two controls (BDN 2 and C 11) were analysed for cooking quality parameters and chemical composition, including amino acids and minerals. Protein quality was evaluated by determining the true protein digestibility, biological value, net protein utilisation (NPU), and utilisable protein. These genotypes differed significantly (P < 0–01) in the dhal cooking time. Sensory properties of dhal of these genotypes were found to be within the acceptable range, even though there were considerable differences among genotypes. Dhal protein, calcium, magnesium, zinc, and iron contents of these genotypes showed noticeable differences. Calcium content of ICPL 87067 was the highest (85‐6 mg per 100 g) and of ICPL 87 the lowest (54‐4 mg per 100 g) indicating large differences among the newly developed genotypes. No noticeable differences in sulphur‐containing amino acids of these genotypes were observed. NPU was the highest (65–4%) for ICPL 366 and the lowest (56–6%) for ICPL 270 and ICPL 87067 indicating significant (P < 0–01) differences among genotypes studied.
Endogenous amino acid flow at the terminal ileum of adult humans determined following the ingestion of a single protein‐free meal
Authors: Rowan Angela M , Moughan Paul J , Wilson Margaret N
Published: October 2006

The study sought to determine endogenous total nitrogen and amino acid flows at the terminal ileum of adult humans. Six adults (65 ± 10 kg bodyweight) with well‐established ileostomics fasted for 14 h before consuming a single protein‐free meal (240 g) containing Celite (acid‐insoluble ash) as an indigestible marker. Ileal digesta were collected for 8 h after the meal and endogenous flows were determined by reference to the marker. The mean (±SE) total 8 h output of digesta dry matter was 9.1 (± 3.51) g. The mean ileal flow of total nitrogen was 4.38 (± 0.770). with the mean amino acid flows ranging from 0.17 (± 0.009) for methionine to 2.26 (± 0.258) for glutamic acid (mg g−1 food dry matter intake).
Taste recognition threshold concentrations of styrene in oil‐in‐water emulsions and yoghurts
Authors: Linssen Jozef P H , Janssens Anneloes L G M , Reitsma Hanneke C E , Bredie Wender L P , Roozen Jacques P
Published: October 2006

Taste recognition threshold concentrations (TRTC) of styrene were determined in samples of oil‐in‐water emulsions (30–300 g kg−1 oil) and yoghurts (1–30 g kg−1 fat), spiked with styrene. The observed TRTC increased linearly with increasing fat content and ranged from 0–3 to 2–1 mg kg−1 for the emulsions and from 36 to 171 g kg−1 for the yoghurts. Styrene equilibrium partition coefficients between emulsions and their respective vapour phases were determined. The concentrations of styrene in the continuous aqueous phase of the emulsions and yoghurts were calculated at the TRTC. The styrene concentrations in the continuous phase had constant values of about 15 g kg−1 indicating that perception of styrene for oil‐in–water emulsions is determined by the aqueous phase of the emulsion. The concentrations of styrene in the vapor phases above the emulsions and yoghurts were also calculated and were found to be constant at the TRTC. This relationship probably resulted from the equilibrium of distribution of styrene between the respective phases. Commercial yoghurt packed in polystyrene beakers contained styrene levels in the range 2–11 g kg−1, much lower then the TRTC reported.
Xylose‐lysine model systems: The effect of pH on the volatile reaction products
Authors: Apriyantono Anton , Ames Jennifer M
Published: October 2006

Aqueous molal solutions of xylose and lysine (initial pH 4–9) were refluxed either with control of the pH at 5–0 or without pH control (final pH 2–6). Analysis by gas chromatography (GC) and GC‐mass spectrometry resulted in the identification of 58 and 28 compounds, respectively, from the two systems. Furans were the main reaction products in both systems and 2‐furfural alone comprised 522 and 999 g kg−1 of the volatiles, respectively, from the systems with final pH values of 5–0 and 2–6. Maintaining the pH at 5–0 resulted in a higher yield and greater numbers of nitrogen‐containing compounds, and monocyclic pyrroles, pyridines and 2,3‐dihydro‐l H‐pyrrolizines were identified only in that system. Aliphatic compounds, alicyclic compounds, benzene derivatives. l‐(2–furfuryl)pyrroles and pyrazines were also identified. This investigation is the first report of the formation of 2.3‐dihydro‐l H‐pyrrolizines in a model system containing lysine as the amino compound; a possible mechanism is proposed.
The distribution of fatty acids in the seed oils of the compositae, liliaceae, ranunculaceae and sapindaceae families
Authors: Sino D
Published: October 2006

The oil content and fatty acid composition of the seed oils of Compositae (five species), Goodeniaceae (three species), Liliaceae (three species), Ranunculaceae (three species) and Sapindaceae (three species) were determined. The fatty acid composition of the seed oils were analysed by gas chromatography. In the 17 species studied the seed oil fatty acids were dominated by linoleic acid (50.1–70–5%) followed by oleic (11.1–20–4%) and palmitic acids (9.0–13–3%), except in one species, Diplopeltis huegelii, in which oleic acid (35.1%) predominated.
The effect of the previous crop on the growth, nitrogen uptake and yield of winter barley intended for malting
Authors: Carreck Norman L , Christian Dudley G
Published: October 2006

Winter barley which received a range of nitrogen rates, was grown at Rothamsted as a test crop after winter oats, winter barley, winter beans, oilseed rape or potatoes, to compare the effects of previous crop on growth and N uptake. In the autumn following the first year crops, the largest amount of residual inorganic N found in the soil was after potatoes, the smallest after oats. Throughout the second season the heaviest crops of barley, which also contained the most N, were after potatoes, and the lightest were after barley. To produce grain with a N concentration of less than 1.8% N (w/w, dry wt), acceptable for malting, it was found that not more than 75 kg N ha−1 after barley and 125 kg N ha−1 after oats, 100 kg N ha−1 after beans and 50 kg N ha−1 after rape or potatoes could be applied. The results demonstrated that barley of acceptable quality for malting can be grown after a break crop, providing that the rate of N fertiliser is suitably adjusted to take account of the residual fertility, but the results do not suggest that residual soil N affects the grain N concentration differently to N applied as fertiliser early in the season.