bluuebunny/crossref_metadata_2025 huggingface dataset:
Beitrag zur Bestimmung der Hydrophobie von Proteinen 1. Mitt. Die Bestimmung der Hydrophobie ausgewählter Getreide‐ und Milchproteine über ihre Natriumdodecylsulfat‐Bindungskapazität
Authors: Nötzold H. , Kretschmar R. , Ludwig E.
Published: November 2006

Die Natriumdodecylsulfat (SDS)‐Bindung von Secalin, Gliadin und Gluten wurde in Gegenwart extrem niedriger SDS‐Konzentrationen (0,02 mg SDS/ml) bestimmt und mit der von Rinderserumalbumin (RSA), ß‐Lactoglobulin, Ovalbumin und ß‐Casein verglichen. Die Endospermproteine zeigen in Phosphatpuffer (pH 6,0) eine sehr geringe SDS‐Bindung. Es werden 0,6 bis 0,8 μg SDS pro 500 μg Protein gebunden. Diese geringe SDS‐Bindung entspricht nicht der erwarteten Hydrophobie dieser Proteine. Zum Vergleich binden Ovalbumin, ß‐Lactoglobulin und RSA 0,5, 5,9 bzw. 13,5 μg SDS pro 500 μg Protein. Die SDS‐Bindung dieser Proteine ist nach Literaturangaben proportional der Oberflächenhydrophobie, die mit einer Fluorescenzmethode unter Verwendung von cis‐Parinarsäure bestimmt wurde. In Gegenwart von 0,1 N Essigsäure nimmt die SDS‐Bindung der Endospermproteine zu und beträgt 6,2 bis 6,9 μg SDS pro 500 μg Protein. ß‐Casein, das als ausgesprochen hydrophobes Protein beschrieben ist, bindet in Gegenwart von Phosphatpuffer (pH 6,0) nur 0,9 μg SDS und in 0,1 N Essigsäure 1,2 μg SDS pro 500 μg Protein.
Hochdruckextraktion von Majoran. 1. Mitt. Sensorische Charakterisierung von Majoranoleoresin mittels Profilanalyse
Authors: Tietz Uta , Thomann R. , Förstner Sigrid
Published: November 2006

Zur Bewertung von Kohlendioxid‐Hochdruckextrakten des Majorans wird eine Profilmethode für die sensorische Analyse entwickelt. Ausgehend von der handelsüblichen Qualität verschiedener Majoranprovenienzen wird ein Rohprofil des Majoranaromas erstellt. Der Einfluß qualitätsbestimmender Teilmerkmale auf den Geschmack wird ermittelt und durch Wichtungsfaktoren festgelegt. Das Geschmacksprofil erlaubt die Berechnung des Qualitätskoeffizienten (Geschmack) als Maß für die sensorische Qualität. Das Expertenprofil weist als Entwicklungsmodell optimale Intensitäten der einzelnen Teilmerkmale auf. Abweichungen vom Expertenprofil werden durch korrigierte Intensitäten berücksichtigt und führen zur Minderung des Qualitätskoeffizienten. Die Methode ist für die Bewertung von Handelsmustern des Majorans und zur Charakterisierung von Majoranextrakten (Majoranoleoresin) geeignet.
Ein Überblick zur digitalen Bildverarbeitung in der Lebensmittelwissenschaft 3. Mitt. Objekterkennung in Konglomeraten
Authors: Fromhold‐Treu I. , Kozerke W.
Published: November 2006

Es wird die Erkennung einzelner Objekte in Konglomeraten behandelt. Dabei wird zwischen kettenförmigen Konglomeraten konvexer Objekte und flächenförmigen Konglomeraten in Binärbildern unterschieden. Weiterhin wird ein Algorithmus zur Detektion einzelner Objekte in Grauwertbildern beschrieben. In einigen Fällen ist auch eine Objekttrennung durch Erosion und Dilatation möglich.
Factors affecting production of a near‐white protein isolate from grapeseed
Authors: Abd El‐aal M. H.
Published: November 2006

Extraction and precipitation conditions were investigated to determine the optimum conditions for preparation of a near‐white protein isolate from grapeseed flour, treated with ammonium hydroxide and defatted. Extraction and precipitation of protein was studied under the following conditions: Particle size (<20 to >80 mesh). flour to solvent ratio (1:5–1:40), pH (1–12), NaCl medium (1–10%), extraction time (15–60 min) and precipitation pH (3–5). Protein solubility was less than 65% above pH 10. Using 60–80 mesh flour and extracting at pH 11 for 30 min with a flour to solvent ratio of 1:15, a protein isolate was obtained by acidification to pH 4.5 containing 84.7% protein and representing 48.2% of the crude protein in the grapeseed. The isolate was relatively low in sulphur‐containing amino acids and lysine but rich in other essential and non‐essential amino acids and had a digestibility of 91.3%. The isolate showed reasonably good whipping and emulsifying characteristics as well as water and oil absorptions.
Studies on the chromatographic deterpenation of black pepper oil
Authors: Pino J.
Published: November 2006

Deterpenation of black pepper oil was carried out by column chromatography, and three different oil‐silica gel ratios have been studied to achieve the conditions of maximum economy with reasonable efficiency. The quantitative composition of the oils was established by physical constants and gas‐liquid chromatography. The ratio 1:2 adsorbent‐oil produced sesquiterpeneless oil with the lowest terpene content, but with lower recovery than 1:1 ratio. The last one is proposed as the best adsorbent‐oil ratio in terms of maximum economy and good quality.
Effects of commercial canning on SDS‐PAGE patterns of the albumin fraction of four pea sizes
Authors: Ros G. , Rincón F.
Published: November 2006

Size has been related with pea seed growth and maturation [1], and it is also considered an important parameter when peas are chosen for canning [2]. Some changes occur in the composition of vegetables during blanching, which are the partial loss of major components [3], that are further reduced during canning, mainly due to leaching into the water used for processing [4]. This leaching can be significant if the brine is discarded and not used as a part of the food consumed, as it is often done with most of canned vegetables [5].

Pea seed is an important source of protein for humans, and it has been suggested [6] that when considering pea seeds protein quality more emphasis should be given to the study of the albumin fraction, because it is the fraction rich in the sulphur amino acids. Although electrophoretic analysis of heat‐treated proteins can be considered as time consuming it has been used to monitor changes in specific proteins and mixtures of protein subjected to a variety of heat treatments [7]. In general, heat treatments result in a drastic change in polyacrylamide gel electrophoresis (PAGE) patterns in the presence of the detergent sodium dodecyl sulfate (SDS) by reducing the number of bands compared to untreated samples [8].

The purpose of this study was to monitor changes in the albumin fraction of the protein of 4 sizes of peas in the raw, blanched and canned products, and the can brine solutions, using SDS‐PAGE.
Techno‐economic feasibility of ethanol production from fresh cassava tubers in comparison to dry cassava chips
Authors: Srikanta S. , Jaleel S. A. , Ghildyal N. P. , Lonsane B. K.
Published: November 2006

The use of unpeeled and peeled fresh cassava tubers for the production of ethanol indicated that the extent of liquefaction and saccharification is comparable to that of dry chips. However, the fermentation efficiencies were lower by about 13 and 2% with the use of fresh unpeeled and peeled tubers respectively. The use of unpeeled tubers can be ruled out due to viscous mass formation after saccharification and consequent resistance in solid‐liquid separation. The viscosity of the hydrolysed slurry of peeled tubers was nearly the double and the recovery of hydrolysate was lower by 5% as compared to those with dry chips. Additional machinery, land and building are also essential for processing fresh tubers in harvest season. These will involve heavy depreciation and financial expenses due to idling over eight months when the plant will have to depend on dry chips. The studies establish that the gain obtainable due to differences in the cost of fresh tubers and dry chips is surpassed by various techno‐economic factors.
Effects of heat, processing time and pH on the microflora, aflatoxin content and storability of “wara”, a soft, white cheese
Authors: Adegoke G. O. , Nse E. N. , Akanni A. O.
Published: November 2006

Employing crude coagulants from sodom apple Calotropis procera, processing conditions of 65–85°C for 40–65 min and reduced pH, reductions in microbial population were found in a locally‐produced soft, white cheese “wara”. The finished product “wara” did not keep well under ambient conditions (RH 75 ± 5%, temp. 26 ± 2°C). From some selected critical control points along the line of processing, Bacillus spp., coliforms, staphylococci and moulds Aspergillus and Mucor spp. were isolated. Aflatoxin B1 (AFB1) and aflatoxin M1 (AFM1) levels of samples examined ranged from 4.8–5.3 μg/kg and 6.4–7.5 μg/kg, respectively. During production, protein and fat contents of the soft, white cheese showed three‐ to six‐fold and three‐ to four‐fold increases, respectively.
Zur Wirkung von 2,4‐Dichlorphenol auf Enzymaktivitäten und andere Parameter in parenchymatösen Organen von Ratten
Authors: Möritz K.‐U. , Baumann A. , Schwesinger G. , Madauss M.
Published: November 2006

Durch wiederholte Gabe von 2,4‐Dichlorphenol wurden in verschiedenen parenchymatösen Organen von Ratten die Aminopeptidasen AAP und LAP sowie die alkalische Phosphatase beeinflußt. Die Behandlung bewirkte Aktivierungen und Inhibierungen. Auch histologisch und biochemisch konnten Schäden nachgewiesen werden.
Der Einfluß von Schilddrüsen‐ und Sexualhormonen auf die Triglyceridsekretion der Rattenleber
Authors: Haude W. , Völcker C.‐E.
Published: November 2006

Im akuten Versuch wurde nach subkutaner Injektion der Einfluß von Thyroxin, Oestradiol und Testosteron auf die TG‐Sekretionsrate aus der Leber in das Blut sowie die Konzentrationen der FFS, der TG und der Glucose im Serum gemessen. Alle Versuche wurden ohne vorangehende Fastenperiode der Tiere bzw. nach 10‐ und 16‐stündigem Fasten durchgeführt. Entsprechend wurden drei Kontrollgruppen gebildet, mit denen die Ergebnisse nach Hormonapplikation verglichen wurden. Innerhalb der Kontrollen hatte das Fasten ausschließlich einen kräftigen, mit der Fastendauer zunehmenden Anstieg der FFS zur Folge, die TG‐Sektionsrate und die weiteren Parameter wurden durch das Fasten nicht beeinflußt. Bei allen Hormonen wurden Effekte auf die Lipidparameter beobachtet. Besonders auffallend war die Reduktion der FFS‐Konzentrationen gegenüber den Werten der Kontrollgruppen beim 16‐stündigen Fasten. In diesen Fällen wurden gleichzeitig stets die TG‐Sekretionsrate und die TG‐Konzentration im Serum vermindert; diese beiden Veränderungen werden als Folge der eingeschränkten FFS‐Mobilisation im Fettgewebe gesehen. Steigerungen der FFS‐Konzentration im Serum nach Hormongabe gegenüber den entsprechenden Kontrollen wurden nur beim Thyroxin und Testosteron gefunden, sie wurden fast nicht von Veränderungen der TG‐Sekretionsrate oder der TG‐Konzentration im Serum begleitet. Zum Abschluß der Diskussion werden allgemeine Schlußfolgerungen über den akuten Einfluß von Hormonen auf die untersuchten Parameter, insbesondere die TG‐Sekretionsrate gezogen; dabei werden auch die Ergebnisse einer vorhergehenden Arbeit einbezogen, in der Katecholamine, Insulin und Prednisolon unter den gleichen Bedingungen getestet worden waren.
Compatible solutes in response to osmotic stress
Authors: Bhajekar D. V. , Kulkarni P. R.
Published: November 2006

Seven species of yeasts, largely consisting of Zygosaccharomyces, Debaryomyces and Schizosaccharomyces were subjected to osmotic stress using solute glucose to control water activity (Aw) in the growth media. An increased accumulation of polyhydric alcohols was revealed when the concentration of solute was increased from 2% to 60%. Qualitative identification of the cell extracts revealed the presence of polyols like glycerol, arabitol and mannitol.
Pattern recognition of GC profiles for classification of cocoa powder of Ghanaian and Cuban varieties
Authors: Pino J. , Nu de Villavicencio M. Ñez , Roncal E.
Published: November 2006

Volatile components in Ghanaian and Cuban cocoa powder were isolated by steam distillatien and analysed using a fused silica capillary GC. Stepwise linear discriminant analysis was applied to 94 peaks in the resulting GC profiles to objectively classify samples into these two varieties. Correct classification of 100% of the cocoa powder samples was achieved.
Effects of sea trout egg quality on stability of salted roe during cold storage
Authors: Stodolnik L. , Salacki M. , Rogozińska E.
Published: November 2006

Sea trout eggs were salted in NaCl solution after 4 and 14 days of cold storage. The study indicated that the egg resistance to crushing decreased during cold storage from the initial 220 g to 180 g after 14 days. Changes in hardness of the egg membrane accelerated salt diffusion by about 30% to 80% during immersion in NaCl solution. Salting the eggs to 2.3% and 4.0% NaCl content decreased the hardness during cold storage, the decrease being larger in the roe manufactured from a lower quality raw material. In the eggs containing 5.3% and 7.0% NaCl the resistance to crushing increased during storage at 4°C to the extent similar in both egg freshness states obtained prior to salting. The salt content in sea trout eggs ranging from 23% to 7.0% only slightly activated hydrolysis and oxidation of lipid components at 4°C. Lipid oxidation was more rapid in eggs salted after 14 than in those salted after 4 days of storage in ice. Carotenoids of the salted eggs showed a decrease in undesirable cis‐bonds during cold storage. Salting the sea trout eggs after 14 days of storage at 2°C shortened the storage time of the final product at 4°C by at least 1 month as compared to the salted roe kept in ice for 4 days before salting.
Re‐evaluation of simple colorimetric method for damaged starch determination
Authors: Šebečič B.
Published: November 2006

The appropriateness of a simple colorimetric method for damaged starch determination in wheat flour was tested in relation to the possibility of use of this method to predict farinograph absorption. The investigation of the influence of damaged starch and protein on farinograph absorption showed dominant influence of thus determined damaged starch on absorption, especially in samples having a small range of protein content. Consequently, partial regression equations for prediction of farinograph absorption on the basis of damaged starch content for high‐protein and low‐protein samples were calculated. Predicted absorption agreed well (r = 0.979***) with actual absorption, what proved that simple method to be good enough for determination of damaged starch in flour and prediction of farinograph absorption.
A compositional study of Chenopodium quinoa seeds
Authors: Dini A. , Rastrelli Luca , Saturnino Paola , Schettino O.
Published: November 2006

In order to estimate the economic and nutritional value of plants from Peru we examined quinoa (Chenopodium quinoa, var. Perlada), grown in the north of Peru. Our results show a good content and quality in proteins and lipids of the seed of quinoa.
Application of glycerol to freezing bovine pancreas. Part 3. Effects of freezing rate and glycerol addition on changes in pancreas proteins
Authors: Hajduk Ewa
Published: November 2006

Changes in protein solubility, amino nitrogen and activity of proteases in bovine pancreas frozen at −70 and −18°C after soaking in various aqueous glycerol solutions were studied. Reduction of freezing temperature causes decrease of value in all studied parameters. Additionally, an inhibitory effect of glycerol on protease activity was demonstrated.
Phenolic compounds in persimmon during maturation and on‐tree ripening
Authors: Sattar Abdus , Bibi N. , Chaudry M. A.
Published: November 2006

Changes in weight, Brixº, moisture and phenolic substances, extractable with water, methanol and aqueous methanolic solution, were determined during maturation and on‐tree ripening (120 days) of persimmon. Fruit weight increased during maturation (40 to 169 g/fruit) and then decreased to an average value of 145 g/fruit on ripening. Brixº increased throughout from 15 to 20 while moisture content exhibited irregular trend. Maturation time and extracting solvents significantly influenced the polyphenolic compounds (P < 0.05). The concentration of sinapine, catechin and procyanidine in relation to different extractants showed an overall decreasing pattern during maturation and ripening. However, total phenolics exhibited an upsurge after 60 days while leucoanthocyanidine values increased between 15–75 days followed by reduction with each solvent. An overall significant linear correlation (r = −0.811 to −0.916) was found between the loss of polyphenols except leucoanthocyanidine and maturation/ripening time (P < 0.05).
Analysis of anthocyanins in red wine by HPLC using alkylamines
Authors: Drdák M. , Daučik P. , Karovičová I. , Šimko P. , Rajniaková A. , Mórová E.
Published: November 2006

Red wine represents a complicated system of phenolic compounds which give typical properties to individual varieties. Anthocyanin pigments represent a determinant group and therefore special attention is given to its analysis. The separation in an acceptable time, the selective separation with a typical gaussian curve and the reproducibility are still a problem.

Fundamental works regarding the analysis of flavonoids and anthocyanin pigments by HPLC are the isocratic methods using 10% HCOOH in a 50% methanol‐water solution [1, 2]. In further works, different mobile phases at isocratic and gradient elution for the production and control of wine [3 – 5] or for comparison of the recommended methods of analysis [6] have been used.
Organic acids production by lactic acid fermentation of vegetables (green pea and onion)
Authors: Karovičová J. , Drdák M. , Šimko P. , Vollek V.
Published: November 2006

In the last time the number of research works dealing with preservation of vegetables increased again [1]. The interest is directed to the production of lactic acid fermented vegetable juices. By lactic‐acid fermentation there are yielded extraordinarily delicious and consistent products owing high nutritive‐physiological value. At production, there is applied either spontaneous fermentation, or controlled inoculation using selected and proved microorganisms cultures [2, 3]. The producers demand such fermentation cultures which intensify the aroma and enable to reach rapid decrease of juices' pH value.

At lactic‐acid fermentation the production of lactic acid is regarded as crucial factor for preservation. With regard to accessibility of vegetables and their favourable chemical composition for microorganisms we began fermentation experiments with various kinds of vegetables as carrot, green pea, celeriac, onion, capsicum and cabbage.

In this paper, we publish on fermentation of green pea and onion, reporting on production and amount of organic acids in fermented vegetables determined using isotachophoresis.
Kinetische Untersuchungen zur Denaturierung der Eigelbproteine durch rheologische Messungen
Authors: Mohr K.‐H. , Simon S.
Published: November 2006

Eigelb ist aufgrund seiner Keimbelastung und Enzymaktivität nur begrenzt lagerstabil. Durch Pasteurisieren mit anschließender Kühllagerung kann die mikrobiologische Stabilität von Eigelb wesentlich erhöht werden. Dabei werden die Eigelbproteine mehr oder minder geschädigt.

In diesem Artikel werden Ergebnisse zur Kinetik der Proteindenaturierung im Eigelb ohne und mit lagerstabilisierenden Zusätzen an Kochsalz und Saccharose mittels rheologischer Messungen vorgestellt und diskutiert. Es wird gezeigt, daß die Eigelbproteine durch lebensmittelrechtlich erlaubte Zusätze von Kochsalz wirksamer mikrobiologisch stabilisiert werden können als durch Saccharose.
Chemical composition of orange oil concentrates
Authors: Pino J. , Sánchez M. , Sánchez R. , Roncal E.
Published: November 2006

Concentrated oils were prepared by vacuum distillation from coldpressed Valencia orange oil and analysed quantitatively by capillary GLC. The influence of that process on oxygenated compounds was studied. The contents of total aldehydes and alcohols, measured by GLC, increased linearly with concentration of the cold‐pressed orange oil upon six‐ to tenfold. Therefore, any of these compounds can be used to evaluate the degree of concentration.
Qualitätsveränderungen während der Lagerung von Speisezwiebeln (Allium cepa L.) 2. Mitt. Frischmasseverluste
Authors: Böttcher H.
Published: November 2006

Voll ausgebildete, unverletzte äußere Deckschalen bedingen die geringsten Frischmasseverluste von Speisezwiebeln durch Transpiration und Atmungsvorgänge im außenluft‐ und maschinengekühlten Lager. Bereits Deckschalenspalten erhöhen die Frischmasseverluste auf das 1,5‐ bis 1,9fache, Nacktschaligkeit sogar auf des 1,7‐ bis 2,9fache und Lochfraß durch Agrotis segetum Schiff. auf das 2,2‐ bis 2,5fache von unverletzten Zwiebeln. Auch die Zwiebelgröße wirkt differenzierend (kleinste Fraktion +42 bzw. +57%, größte Fraktion −10,5 bzw. −0,8% im Vergleich zur mittleren Fraktion). Fäuleinfektionen führen zu doppelt bis dreifach so hohen Frischmasseverlusten als einsetzendes Sproßaustreiben. Die Atmungsintensität schwankt nach außenluftgekühlter Lagerung unabhängig von Anbaujahr, ‐ort und Sorte zwischen 14,4 bis 19,8 W · t−1. Die Lagertemperatur, Sproßaustreiben (bis + 32%), Nacktschaligkeit (+106%) und Fäuleinfektion (+226%) erhöhen die Atmungsrate deutlich.
Apparent digestibility of dietary fibre and other components in table olives
Authors: Heredia A. , Ruiz‐Gutierrez V. , Felizón B. , Guillén R. , Jiménez A. , Fernández‐Bolaños J.
Published: November 2006

The apparent digestibility of the main components of the olive (Olea europaea arolensis) has been studied using young Wistar rats. An appreciable digestibility of fibre was found (of the order of 31% Neutral Detergent Fibre) and a high digestibility of fats (higher than 60%) and sugars (100% of glucose and 76% of fructose). Some 41% of the protein was digested, a relatively low value when compared with other products. If the diet is previously desalted, the digestibility of the components diminishes. There are significant differences in the digestibility of dry matter, fibre, cellulose and lignin, but not in proteins and fat.
Quantitative relations between farinogram area and new extensogram characteristics of wheat flour
Authors: Balint L. , Momirović J. , Horvatić M. , Vedrina I.
Published: November 2006

In the analysis of farinographic curves, it has been determined that the farinogram area is a very reliable indicator of the quality of wheat flour, if it has been measured 12 min from the achievement of the maximum. In such a way, the dough development time, which can considerably influence the size of the farinographic curve, if it has been measured 15 min after the farinograph has been set in motion, has been eliminated. Quantitative relations between one of the most important characteristics of the farinogram – the farinogram area, and the determined dough characteristics related to dough quality which can be registrated by means of the extensogram, have been determined:

, where Afar = farinogram area measured 12 min from the achievement of the maximum, E = dough extensibility, A = area of the extensogram, k′ = represents the farinographic area when the ratio unit value is \documentclass{article}\pagestyle{empty}\begin{document}$ \frac{{{\rm E}^2 }}{{\rm A}}$\end{document}, k̄′ = 4.18 and standard deviation s = 0.214. This determined relation gives a new approach to the farinographic curve interpretation and stresses the new importance of the farinograph as an instrument for physical testing of wheat flour quality.
Rapeseed meal‐glucosinolates and their antinutritional effects. Part II. Flavour and palatability
Authors: Mawson R. , Heaney R. K. , Zdunczyk Z. , Kozlowska H.
Published: November 2006

This paper has reviewed the current literature relating to the effects of glucosinolates on the palatability of rapeseed meal. The available evidence indicates that diet palatability can be adversely affected by rapeseed meal inclusion and that this response is related to glucosinolate level. However the response is variable and depends also on the species of animal, age and growth state. Younger animals, particularly chicks, piglets and calves appear to be more severely affected and exhibit reduced intake and hence depressed performance with diets containing high levels of glucosinolates from high glucosinolate rapeseed meal. Palatability is substantially improved by the use of low glucosinolate rapeseed meal (LG‐RSM) containing 10–30 μ/g and very low glucosinolate rapeseed meal (VLG‐RSM) containing 1–5 μ/g glucosinolates. From the findings of this review, it can be concluded that LG‐RSM and VLG‐RSM can be included at levels up to 20% and 30% for calves and dairy cows respectively. Since piglets are particularly sensitive it is suggested that rapeseed is excluded from early starter diets but that low glucosinolate meals can be included at levels of 10% and 15% for grower and finisher pigs respectively. Growing poultry may be less sensitive to palatability problems associated with rapeseed meal but the use of high levels is constrained due to the lower energy and higher fibre contents of RSM compared with soybean meal.
Die quantitative Bestimmung des Proteingehaltes der Milch mittels Ultraviolettspektralphotometrie 6. Mitt. Übersicht über Meßvarianten im Bereich von 185 bis 260 nm sowie über Doppelwellenlängenmessungen und deren Eignung für die Proteinbestimmung
Authors: Reichardt W.
Published: November 2006

Es wird eine Übersicht über die Methoden zur quantitativen Analyse des Proteingehaltes in Nahrungsmitteln, Körperflüssigkeiten oder wäßrigen Lösungen durch Absorptionsmessungen bei einer Wellenlänge zwischen 185 und 260 nm oder bei zwei Wellenlängen im ultravioletten Spektralbereich gegeben. Aus Untersuchungen an Milchproteinen, Polyaminosäuren und Milch wurde abgeleitet, daß sich besonders die Absorptionsdifferenzen 205–233, 210–233, 215–233 sowie 235–280 nm und Messungen bei einer Wellenlänge zwischen 205 und 215 nm für biologisches Probenmaterial mit wechselnder Aminosäurezusammensetzung eignen. Die Auswahl einer Meßvariante sollte unter Berücksichtigung von störenden Einflüssen der Probenmatrix erfolgen.
Effect of proteases on groundnut proteins (Arachis hypogaea L.)
Authors: Bhagya S. , Srinivasan K. S. , Prakash V.
Published: November 2006

The total proteins of Spanish Improved, TMV‐2 and DH‐3‐30 varieties were extracted and hydrolysed with two group specific enzymes alpha‐chymotrypsin and trypsin and a less specific enzyme, pepsin. Compared to casein, the proteins were highly resistant to hydrolysis by the group specific enzymes. However, the variety TMV‐2 was more susceptible to proteolysis than the other two varieties. While the ratio and extend of hydrolysis for pepsin was same in all the varieties they were different for alpha‐chymotrypsin. Nitrogen solubility profile of the meals in water, 1 M NaCl and 2% sodium hexametaphosphate solutions did not show any marked difference. Gel filtration, DEAE‐Cellulose chromatography, analytical ultracentrifugation and polyacrylamide gel electrophoretic patterns of the proteins did not indicate any major differences. However, the relative proportions of different fractions differed among the varieties. Gel filtration indicated that Spanish Improved variety contain higher amounts of conarachins (15%). Such quantitative differences of the various fractions may be responsible for the observed difference in the resistance to hydrolysis by the proteolytic enzymes.
High fibre bread containing brewer's spent grains and its effect on lipid metabolism in rats
Authors: Hassona H. Z.
Published: November 2006

Bread samples containing milled brewer's spent grain (BSG) at levels of 10–25% were prepared. The protein content of the bread ws found to be 15.4, 16.3 and 18.8%, when BSG was added at levels of 10, 20 and 25%, respectively. Fibre content however was 4.9, 6.4 and 7.5%, repectively. Amino acid pattern of the bread samples revealed that most of the essential amino acids were found in considerable amounts compared to the FAO provisional pattern with exception to lysine, threonine and tryptophan which showed deficiencies. The bread samples were fed to rats for 28 days, after which total lipids and cholesterol were measured. The results indicated impaired growth weight (7.1–10.0%) compared with the control. Total lipids as well as total cholesterol were also reduced by 5.7–8.0% and 6.0–8.3%, respectively. Sensory evaluations of prepared bread showed high score acceptance for fino bread, rolls and baton salie amounted to 70.0, 63.0 and 62.7%, respectively.
Retention of ascorbic acid in pickles — effect of different spices and salt (an in vitro study)
Authors: Surekha S. , Begum K.
Published: November 2006

Effect of spices, different concentration of sodium chloride and other salts on retention of ascorbic acid during storage period (21 days in case of spices and eight days for salts) was studied. The retention of ascorbic acid with the addition of 24% NaCl was 55%, followed by 37% with red chillies, fenugreek, turmeric; 32% with the addition of pepper, sugar and 26% with mustard and asafoetida. When all the spices and salt were added together, the retention was much higher (73%) than those with individual spices. Sodium chloride over a wide range of concentrations was found to have higher retention of ascorbic acid. The retention being 80%, when stored with 24.0% sodium chloride solution for eight days. Sulfates of sodium, potassium, magnesium and manganese or chlorides of magnesium or manganese did not have a significant effect on the retention of ascorbic acid. The retention with potassium chloride was close to that observed with sodium chloride.
Zur Darstellung des Glycolipids 12‐O‐(2′.3′.4′.6′.‐Tetraacetylglucopyranosyl)‐ricinolsäuremethylester
Authors: Westphal G. , Reukauf B. , Storm S. , Bartels A.
Published: November 2006

Komplexe aus Kohlenhydraten, Fetten und Proteinen zeigen bedeutsame physiologische Eigenschaften. Im Gegensatz zu anderen Komponenten in Lebensmitteln sind Verbindungen aus Fetten oder Fettsäuren und Kohlenhydraten – darüber soll hier berichtet werden – bisher wenig untersucht worden. Das Aglycon Ricinolsäuremethylester läßt sich in Gegenwart von “HBr‐Fängern” mit Acetobromglucose zum entsprechenden D‐Glucosid umsetzen. Die Konstitution des glucosidierten Ricinolsäureesters wird nach chromatographischer Reinigung durch die üblichen instrumentellen Methoden beschrieben (C,H‐Analyse, optische Rotation, IR‐ und 1H‐NMR‐Spektroskopie).
Rapeseed meal‐glucosinolates and their antinutritional effects Part 3. Animal growth and performance
Authors: Mawson R. , Heaney R. K. , Zdunczyk Z. , Kozlowska H.
Published: November 2006

On the basis of literature data biological properties of rapeseed glucosinolates, and especially their influence on the growth and weight of animals were characterized. The aim was to determine a limiting value of these compounds in diets for particular animal species and age groups at which no limitation of growth or development was observed.
Rapeseed meal‐glucosinolates and their antinutritional effects Part 4. Goitrogenicity and internal organs abnormalities in animals
Authors: Mawson R. , Heaney R. K. , Zdunczyk Z. , Kozlowska H.
Published: November 2006

This paper surveys the literature concerning biological properties of rapeseed glucosinolates, chiefly the goitrogenic activity of these compounds and their influence on the morphological and histological abnormalities of internal organs in animals. An attempt has been made to establish threshold glucosinolate levels in diet which trigger the onset or increase of internal organs impairment in animals depending on their species and breeding.
Selenium content of chicken meat in Croatia
Authors: Beker D. , Šatović V. , Vukelić N.
Published: November 2006

The selenium content in dark muscle and liver was determined in chicken meat. All samples had been collected from three large meat producing companies in Croatia.

The samples were wet digested with a mixture of nitric and perchloric acids. The selenium content was analyzed by hydride generation atomic absorption spectrometry with the recovery from 97.8 to 98.2%. The correlation coefficient of 0.976 was determined after comparison with results of the fluorimetric method.

Mean ± standard deviation of the selenium concentration (ng Se/g dry matter) was 1330 ± 20, 2000 ± 30 and 2090 ± 30 in liver, and 560 ± 50, 520 ± 70 and 740 ± 50 in dark muscle.
Comparison of extraction methods for the isolation of volatile compounds from distilled alcoholic beverages
Authors: Pino J. , Villarreal A. , Roncal E.
Published: November 2006

Batch and continuous solvent extraction methods were evaluated, using an alcoholic model system, to select the best alternative for the isolation of volatile aroma compounds from distilled alcoholic beverages. Recoveries using pentane, pentane‐diethyl ether (2:1) and dichloromethane were compared. Pentane extraction produced the best results, particularly by a continuous procedure for 6 h.
Purification of some soybean proteins by hydrophobic chromatography
Authors: Senyuk V. I. , Yattara H. B. , Vaintraub I. A.
Published: November 2006

Soybean glycinin and Kunitz trypsin inhibitor were purified by hydrophobic chromatography on Phenyl Sepharose which removes the admixtures of more hydrophobic proteins and of some non‐protein UV‐absorbing substances.
Controlled in vitro proteolysis of casein using immobilized trypsin. Influence of variation of the enzyme‐substrate ratio and the re‐use of the immobilized enzyme on the preparation of phosphopeptide‐rich fractions
Authors: Lorenzen P. Chr. , Fischer H. , Schlimme E.
Published: November 2006

Studies on in vitro proteolysis of casein using dissolved trypsin or covalently bound to oxirane beads have shown that immobilization leads to a change in the peptide pattern of the resulting proteolysate. Experiments on the variation of the enzyme‐substrate ratio (E/S = 1/50, 1/100, 1/200, 1/400, 1/800) revealed that, compared with saturation (E/S = 1/50), lack of enzyme (E/S = 1/800) results not only in a disproportional decrease in the proteolysis rate, but leads additionally to a qualitatively differing peptide composition of the proteolysates. This variation, which appears, on the one hand, not acceptable in regard to a reproducible preparation of biologically active peptides is, on the other hand, a means of controlling proteolysis via the enzyme‐substrate ratio. Re‐use of the immobilized trypsin caused, after 9 repetitions, a loss in proteolytic activity and in phosphopeptide yields of approximately 25%, whilst the peptide pattern of the proteolysate remained qualitatively unchanged.
Mn, Zn, Cu and Fe content in dietary fiber residues of peas
Authors: Periago M. J. , Ros G. , Lopez G. , Martinez C.
Published: November 2006

Mn, Zn, Cu and Fe in total (TDF), soluble (SDF) and insoluble (IDF) dietary fiber residues of four different samples of peas were measured. The offical AOAC method was used to determine the TDF, SDF and IDF, and mineral content in the fiber residues was assayed by flame atomic absorption spectrophotometry. A considerable amount of ash was associated with TDF and SDF. The mineral association with TDF complex was considerable for Mn and Fe, moderate for Zn and negligible for Cu, although the mineral association differed as a function of dietary fiber fraction. A high percentage of Mn and Zn content in peas was associated with SDF, and Fe with IDF.
Bitterness of sweet pepper (Capsicum annuum L.). Part 1. Bitter compounds production during heat‐treatment of sweet pepper
Authors: Príbela A. , Píry J. , Karovičová Jolana , Kováčová Mária , Michnya F.
Published: November 2006

Bitter compounds production in fresh green sweet pepper fruits was studied. The fruits were extracted with isobutanol and the extracts sensory evaluated. The threshold concentrations were compared with the one of chinine hydrochloride. The proportion of these values expresses a bitterness value. It was found that the bitter compounds content in fresh pepper was dependent on the variety and the maturity degree. Relative bitterness values of fresh pepper (varieties Jubilantka, PCR, and Rubin) ranged from 11 to 19.5 × 10−4. The values were higher in green immature fruits. The dependency of bitter compounds production on heating‐treatment duration was examined. The longer was the treatment the higher was the pepper bitterness value at 80°, reaching the maximum of about 19% after 85 min comparing with the control. Nevertheless, holding the treatment on for next 3 h caused the bitterness lowering to the value higher by about 4% than the control. Similarly at 100 °C, the bitterness raised by 18.3% in 1 h and lowered to about 3% in 2 h comparing with the control. The conclusions, important for canning practice, are given.
Preparation of improved quick cooking rice
Authors: Rizk Laila F. , Doss Hanaa A.
Published: November 2006

Quick‐cookig rice was produced by soaking milled short grain rice in water and water containing 1% and 3% of a 1:1 mixture of sodium citrate and calcium chloride with two soaking periods (15 and 30 min at room temperature). The soaked samples were cooked in an autoclave at 121 °C and 0.147 MPa pressure for 3, 5 and 8 min. Final moisture content of 12% was obtained by using two different drying methods (freeze‐drying and convective air drying).

After steaming the salt treated samples (1 and 3%) showed lower water absorption ratios than the untreated controls. The end product of the cooked rice, which was freeze dried, had a normal appearance. 1% salt treating (for 15 min) and freeze drying reduced the protein losses. Processing resulted in slight decrease in carbohydrate and amylose content of the product. Treatment with salt solution (1%) and freeze drying improved the rehydration ratio of this sample.
Effect of processing on the composition of dietary fibre and starch in some legumes
Authors: Veena A. , Urooj Asna , Puttaraj Shashikala
Published: November 2006

The effect of processing on the total dietary fibre (TDF) insoluble (IDF) and water‐soluble (SDF) fractions as well as total (TS), available (AS) and resistant (RS) starch were studied in three legumes, viz. bengalgram (Cicer arietinum L.), Cowpea (Vigna unguiculata) and greengram (Vigna radiata). The processes studied were fermentation, germination, pressure‐cooking and roasting. The dietary fibre (DF) content and its components were determined using the enzymatic‐gravimetric method. The TS content was determined by the enzymatic method after solubilization with KOH. The DF content ranged from 23.2 to 25.6 g/100 g in the raw and 16.0 to 31.5 g/100 g in the processed legumes. All the processing treatments significantly decreased the SDF content and increased the IDF content of all the three legumes. The mean TS, AS and RS content of the raw legumes were similar, 46.9, 36.7 and 10.2 g/100 g respectively. AS content of all the legumes was reduced by the processing treatments, except pressure cooking. Correspondingly, higher amounts of RS were observed in the processed legumes, except pressure cooked, resulting in an increase in the TDF content.
Effects of temperature and protein content on physical properties of pasta made from rice enriched with soybean by extrusion cooking. Part I. Effect on water absorption and solubility employing response surface analysis
Authors: Liceti A. E. , El‐Dash A. A. , Biele J.
Published: November 2006

Rice flour was mixed with various amounts of defatted soybean flour in order to obtain a mixture with protein levels of 15, 20 and 25%. These mixtures were processed in a one‐screw Brabender 20 DN extruder at temperatures of 80, 100 and 120 °C. Below 20% of protein concentration, the water absorption index (WAI) increased, with increasing extrusion temperature, and below 90 °C the WAI increased with increasing protein concentration. The water solubility index (WSI) notibly increased with increases in both temperature and protein concentration.
Aflatoxin‐producing potential of Aspergillus flavus and Aspergillus parasiticus isolated from samples of smoked‐dried meat
Authors: Cvetnić Zdenka , Pepeljnjak S.
Published: November 2006

Over a period of three years 420 samples of various smoke‐dried meat products, collected from individual households in different region of Croatia were analysed for the presence of aflatoxigenic strains of the Aspergillus flavus group. Strains of A. flavus and A. parasiticus were present in 17,8% of the samples, and aflatoxin‐producing ability was tested in 75 strains. In relation to sequential method of aflatoxin detection, 5 of 8 isolates were found in the first step (fluorescence in aflatoxin‐producing ability medium ‐ APA) and all of them in the second step (extraction method from syntheses on moist shredded wheat ‐ SW). A. flavus strains produced mainly aflatoxin B1, and had various levels of toxigenicity (1.4–3.12 mg/kg). Some strains of A. parasiticus produced all four aflatoxins B1 B2 G1 G2, while the other ones produced AF B1 + G1 only, with concentrations of aflatoxins from 0.1 to 450 mg/kg.
Effect of freeze storage on the volatiles of butter
Authors: Abdel‐Mageed Magda A. , Fadel Hoda H. M.
Published: November 2006

The changes in the volatile components of three butter samples were studied during freeze storage for 7.5 months. The amount of carbonyl increased and reached a maximum after 4.5 months of storage. Afterwards the carbonyl decreased. The lactons reached its maximum after storage of 3 month. The increase of the carbonyls caused by peroxidation of unsaturated fatty acids was taken as indication for the deterioration of the butter samples during storage.
Purification and characterization of lipase from rice (Oryza sativa L.) bran
Authors: Rajeshwara A. N. , Prakash V.
Published: November 2006

Lipase from defatted rice bran has been isolated by a new procedure which yields higher enzyme activity and quantity of enzyme. The procedure involves selective ammonium sulphate precipitation followed by ion exchange chromatography using DEAE‐Sepharose CL‐6B gel and column chromatography. The purified and homogeneous enzyme is also characterized for its various optical, enzymatic, physico‐chemical and hydrodynamic properties. The enzyme has an ultraviolet absorption maximum at 276 nm with an extinction coefficient value of 15.25. The fluorescence excitation and emission maximum values for the enzyme are 285 and 344 nm, respectively. The enzyme has a specific activity of 18 units [μeq · mg−1 · h−1] with a pH optimum of 7.5 and a temperature optimum of 30 °C. The enzyme has an average hydrophobicity value of 3980 J/residue and the NPS (frequency of occurrance of non‐polar side chains) and P (ratio of polar to non‐polar amino acids) values are 0.29 and 1.13, respectively. The enzyme has a sedimentation coefficient value of 2.30 S and the isopotential partial specific volume is 0.697 ml/g. The molecular weight of the enzyme is 30000 and the enzyme is made up of at least two subunits. The enzyme contains 16% alpha‐helix, 39% beta‐structure and the rest being aperiodic.
Direct determination of calcium, magnesium, sodium, potassium and iron in infant formulas by atomic spectroscopy. Comparison with dry and wet digestions methods
Authors: Ruiz C. , Alegria A. , Barberá R. , Farré R. , Lagarda M. J.
Published: November 2006

An optimization and comparison of three atomic absorption spectroscopic methods for measuring Ca, Mg, Na, K and Fe contents of infant formulas are carried out. The first method is a direct measure of a sample dispersion in water. The second method involves a previous wet digestion (HNO3 + H2O2) in a microwave oven. And finally a dry mineralization at 450 °C is assayed. In order to measure Ca and Mg lanthanum at 0.4% concentration and in the case of Na and K cesium at 0.1% were added.

The analytical parameters of the three methods assayed were determined. Results obtained show that the three studied methods are accurace and reliable and no significant difference among them at a probability level of 99% were found.

Given the fact that the direct measure of the dispersed sample is the most simple and costless, it could be recommended to measure Ca, Mg, Na, K and Fe in infant formulas.
Occurrence of nitrate and nitrite in water and some alcoholic beverages in Nigeria
Authors: Ezeagu I. E.
Published: November 2006

Contents of nitrate and nitrite in several sources of domestic water supply, 8 branded lager beers, and only nitrate in palmwine is reported. Nitrate in water supplies varied from 0.23 mg/l in tap water to 50.0 mg/l in reservoir/stored water, and nitrite from 0.02 mg/l in stream water to 8.94 mg/l in well water. The results are compared to reported normal and lethal levels in drinking water. Nitrate in the beverages ranged from 22.5 mg/l in palmwine to 50.0 mg/l in beer, while nitrite in beer is between 0.26 and 9.53 mg/l. Levels of nitrate/nitrite in this study are not considered hazardous but their toxic effects are summarised.
Detection of inhibitors in milk by microbial tests A review
Authors: Suhren G. , Heeschen W.
Published: November 2006

The demands concerning microbial inhibitor tests were subjected to marked changes during the last decades: It started with the claim of being able to detect contaminated milk which might cause problems during fermentation processes (‘technological safety’). Due to the present day attention drawn to toxic and allergic hazards for numerous antimicrobials Maximum Residue Limits (MRLs) or safe/tolerance levels are fixed (‘toxicological safety’). This means a variety of demands underlying permanent changes with respect to the ‘detection pattern’ which cannot be fulfilled by a single test. Within an Integrated Dectection System microbial inhibitor tests play an important role as screening methods for those antimicrobials which can be detected with satisfactory sensitivities. This paper deals with some features of microbial inhibitor tests such as detection limits, performance, susceptibility for interference factors, qualitative determination and standardization.
Cookability of African yambean, Sphenostylis stenocrarpa (Hochst ex. A. Rich) Harma
Authors: Agunbiade S. O.
Published: November 2006

Dry yambean seeds, prior to soaking and during storage treatments, were moist cooked and autoclaved. Seeds, presoaked in water, sodium chloride (brine), as filterate (alkali) and a mixture of brine and alkali (alkalibrine) were also similarly cooked. Water and alkali‐soaked seeds became hydrated faster than those pre‐soaked in brine and alkali‐brine solution. When cooked under constant temperature conditions the untreated yambean took about 190 min to cook on a hot plate and kerosene stove and 65 min by autoclaving. Soaking treatments substantially rendered dry yambean more quick‐cooking, especially when pre‐contacted in brine or alkali‐brine for which cooking time was about a third of that of un‐soaked seeds. Yambean cook‐ability declined by 9% after 3 months in storage under room temperature (29 °C).
Effect of grass hay substrate on nutritional value of Pleurotus ostreatus var. columbinus
Authors: Tshinyangu K. K.
Published: November 2006

Fruitbodies of P. ostreatus var. columbinus harvested from grass hay and wheat straw substrates were analyzed and compared in order to assess changes of their nutritional status depending upon cultivation substrate. The results showed that grass hay substrate increased significantly the protein content expressed as crude protein, digestible protein, protein precipitated with copper hydroxide or trichloroacetic acid and protein calculated from amino acid nitrogen. Protein content increase was likely, resulting from a significant increase of aspartic acid, arginine, glutamic acid, leucine, lysine and valine contents. Chitin content unfortunately increased significantly in Pleurotus mushroom grown on grass hay substrate. No significant difference was recorded in the case of acid detergent fibre, lipids, minerals and vitamins. In contrast, neutral detergent fibre, acid detergent lignin and sugar contents decreased in Pleurotus grown on grass hay.