bluuebunny/crossref_metadata_2025 huggingface dataset:
Effects of surgical and immunocastration of beef cattle on meat colour, post‐mortem glycolytic metabolites and fibre type distribution
Authors: Raj A B Mohan , Moss B W , McCaughey W J , McLauchlan W , McGaughey S J , Kennedy S
Published: October 2006

Male cattle were emasculated by total castration, vasectomy or immunocastration and one group was left entire. The effects of the treatments on meat quality related parameters were examined. Dark cutting beef was undetected in the steers and occurred at only very low levels in the other male types. Steers had histochemical profiles significantly different from those of the other male types. Total castration seems to produce more profound physiological changes than vasectomy and immunocastration.
Effects of a commercial inoculant of lactic acid bacteria on the composition of silages made from grasses of low dry matter content
Authors: Nesbakken Tore , Broch‐Due Margrethe
Published: October 2006

The efficacy of a commercial inoculant, Natuferm, which contains multiple strains of lactic acid bacteria, was examined in seven experiments using 6 m3 pilot‐scale silos. Samples taken during the fermentation period were analysed and compared with samples from untreated controls and formic acid silages. Good quality silages were obtained with crops of low dry matter content (12–14%) and with a water soluble carbohydrate content of 1·5% related to fresh weight. The addition of Natuferm resulted in increased lactic acid levels (50–90%) during the initial fermentation, and pH dropped faster compared with the untreated controls. Compared with the formic acid silages the level of enterobacteria declined rapidly in both the inoculated and untreated silages. In two of the experiments a pronounced difference in enterobacterial count was observed between the Natuferm and control silages on day 2. The effluent volumes were recorded, and the pH and the dry matter content of the effluent were determined. Compared with the formic acid silages, a 40% average reduction of the effluent flow was observed from Natuferm silages, and in most experiments there was also a reduced effluent volume compared with the controls. Analyses of 174 Natuferm silages and 73 formic acid silages from full scale (farm) silos revealed no significant differences in silage quality between the two additives. Natuferm silages with a dry matter content below 20% were not significantly different from silages with a dry matter content above 20%.
Rapid determination of shoot nitrogen status in rice using near infrared reflectance spectroscopy
Authors: Batten Graeme D , Blakeney Anthony B , Glennie‐Holmes Malcolm , Henry Robert J , McCaffery Annette C , Bacon Peter E , Heenan Damian P
Published: October 2006

Near infrared reflectance (NIR) spectroscopy is a rapid, cheap, simple technique which can be used to make quantitative analyses of the concentrations of nutrients in plant tissue. The application of NIR to determine nitrogen in rice was examined. The absorbance spectrum of rice (Oryza sativa L) shoot tissue was similar to that of the temperate cereal wheat even though rice tissue has a much higher silica content.

A 19‐filter NIR instrument was calibrated to estimate the nitrogen content of rice shoots with between 0·8 and 3·50% N by the Kjeldahl technique. The calibration model developed used three wavelengths to account for 96% of the variation in sample Kjeldahl nitrogen concentration. This model was validated using 67 samples comprising five rice varieties grown on farms in two seasons in southern New South Wales. The standard error of prediction of the model was 0·15% N. A tissue testing service using this NIR calibration is now operational for rice crops in southern New South Wales.
Microbial degradation of normal maize and bm3 maize in the rumen observed by scanning electron microscopy
Authors: Grenet Elisabeth , Barry Patrick
Published: October 2006

Samples of internodes and leaf blades from normal and bm3 maize (Zea mays L) harvested at dough to glazing stage were studied separately to determine their dry matter content, wall composition (NDF, ADF and ADL) and digestibility in sacco. For examination by light and scanning electron microscope, fragments 0·5 cm long were cut halfway along the internode beneath the female ear and on the corresponding blade. The wall and lignin contents of the bm3 maize were lower than in normal maize. The bm3 maize had a greater extent and faster rate of internode and blade disappearance in the rumen than normal maize samples. The histological structure of the two maizes was the same, but after 24 h in the rumen the parenchyma of the bm3 maize had degraded faster and the secondary walls of the fibres of its vascular bundles were degraded whereas those of normal maize had remained intact. After 72 h in the rumen the sclerenchyma of normal maize had changed little whereas that of the bm3 maize had much thinner walls and was abundantly colonised by rumen bacteria.
Afrosimetric estimation of threshold saponin concentration for bitterness in quinoa (Chenopodium quinoa Willd)
Authors: Koziol Michael J
Published: October 2006

Taste testings and saponin estimation by a simple afrosimetric method showed that quinoa containing 0·11% saponins or less (corresponding to foam heights of 1·0 cm or less) can be considered sweet. A variation of the standard afrosimetric method is described which reduces total analysis time from 73 to 7 min. Used with the proper precautions, this rapid method, in which quinoa producing foam heights of 1·3 cm or less is considered sweet, is suitable for selecting promising low‐saponin varieties in field trials and for monitoring the efficacy of abrasive dehulling (polishing) as a debittering process.
Effect of the attachment of valine residues on the physicochemical and functional properties of bovine serum albumin
Authors: Murphy Margaret C , Howell Nazlin K
Published: October 2006

The effects of attaching a hydrophobic amino acid residue, valine, to the ϵ‐amino groups (lysine residues) of bovine serum albumin (BSA) on the physicochemical and functional properties were assessed. The valyl groups were attached using an N‐carboxyvaline anhydride derivative. The valine content of BSA was increased from 27 mol mol−1 protein to 47·91 or 53·72 mol mol−1. The number of lysine residues acylated was dependent on the pH of the reaction mixture as was the degree of polyvalylation. Attachment of polyvalyl chains resulted in improved whipping and gelling properties compared with a control sample of ultrafiltered BSA, and interfered with the formation of α‐helices. Hydrophobicity measurements using the fluorescent probe cis‐parinaric acid revealed increased hydrophobicity values only after the modified samples had been heat denatured.
Study of the precision of an analytical taste panel for sensory evaluation of virgin olive oil. Establishment of criteria for the elimination of abnormal results
Authors: Albi Miguel A , Gutiérrez Francisca
Published: October 2006

The errors of an analytical taste panel used in the sensory evaluation of virgin olive oil have been determined, after eliminating outlying tasters, in order to determine the panel's precision. The confidence limits of the mean have been calculated for defined work schemes. The limits obtained, ±0·4 to ±0·5 employing a scale of 9 points and duplicate determinations, give sufficient precision. A method is proposed for the determination of criteria to allow the routine elimination of outlying results, either from a replicate or from the mean of each taster.
Effect of starvation and diet on the gel forming ability of tilapia (Oreochromis niloticus)
Authors: Wendakoon Chitra N , Shimizu Yutaka , Yada Toshiaki
Published: October 2006

To elucidate the factors affecting the variation in the gel forming ability of fish muscle within a species, the effect of starvation and diet on the proximate composition and gelling property of tilapia muscle was examined. Starvation resulted in a decrease in protein and lipid contents coupled with an increase in water content. Protein depletion, mainly in the myofibrillar fraction, in the starved fish caused a lowering of the gel forming ability of their muscle. The myosin‐degrading activity at 65°C was not affected by starvation for 56 days. Tilapia (Oreochromis niloticus L) fed on either fishmeal or krillmeal did not differ in their proximate composition. Phytoplankton‐fed fish had a slightly higher lipid content and had the greatest gel forming ability. There was no significant difference in the gel strength between the fish fed fishmeal and the fish fed krill or 58 days. Compared with the phytoplankton, however, prolonged feeding of fishmeal seemed to increase the myosin‐degrading activity of the muscle.
Induction of certain aroma volatiles in feijoa fruit by postharvest application of acetaldehyde or anaerobic conditions
Authors: Pesis Edna , Zauberman Giora , Avissar Ilana
Published: October 2006

Postharvest application of acetaldehyde (AA) vapour or anaerobic conditions of N2 or CO2 for 24 h to hand‐picked feijoa (Feijoa sellowiana Berg) fruits caused the accumulation of volatiles, which increased fruit aroma and flavour. The volatiles, AA, ethanol, ethyl acetate and ethyl butyrate, were produced at high concentrations in treated fruit held for 13 days in storage at 20°C whereas in the control fruits the levels remained very low. A sensory panel judged the treated fruits to be sweeter than the controls, although there was no significant difference in the total soluble solids or acidity between the treated and the non‐treated feijoas. Treatment with 98% N2 for 24 h was most effective for volatile production. Moreover, fruits in the N2 treatment maintained the best appearance after storage for 13 days at 20°C.
Reduction of cresolase and catecholase activities in tubers of some Indian potato varieties by the application of potash fertilisers
Authors: Misra Jitendra B , Sukumaran Narakkat P , Verma Sirish C
Published: October 2006

Cresolase and catecholase activities were determined in tubers of four potato (Solanum tuberosum L) varieties (Kufri Chamatkar, Kufri Chandramukhi, Kufri Sindhuri and C‐2703) fertilised with three levels (0, 120, 240 kg K2O ha−1) of either muriate or sulphate of potash. The enzyme activities were also determined separately in the peel and flesh tissues of the tubers of Kufri Chamatkar and C‐2703. Differences were observed in the activities between varieties, with highest specific activities in the tubers of Kufri Chamatkar. Peels of both the varieties showed higher cresolase and catecholase activities than the flesh tissue. Application of potassic fertilisers caused a reduction in both the activities in the tuber, peel and flesh tissue. Greater reduction in activities was caused by application of muriate of potash than with the sulphate form.
Effect of two pre‐treatments on phenolic acid yield in three forage species
Authors: Bohn Peter J , Fales Steven L
Published: October 2006

A direct comparison of two pre‐treatments was undertaken to test their effect on the recovery of phenolic acids (PA) from three forage species. Samples of lucerne (Medicago sativa L), reed canarygrass (Phalaris arundinacea L), and switchgrass (Panicum virgatum L) were refluxed with 95% ethanol (EtOH) or neutral detergent solution (NDS). Subsequently, the resulting ethanol insoluble residue (EIR) and neutral detergent fibre (NDF) were treated with 1 M NaOH, and the extract was assayed for concentrations of p‐coumaric acid (PCA) and ferulic acid (FA). In lucerne, the concentration of PCA was 9 times greater in the EIR than in the NDF (0·90 vs 0·11 mg g−1 dry matter, DM), and the FA concentration was 27 times greater in forage treated with EtOH than with NDS (1·89 vs 0·07 mg g−1 DM). In reed canarygrass (RCG), the concentrations of PCA and FA were slightly though significantly higher when the forage was pre‐treated with EtOH. No significant differences in PA yield were detected between pre‐treatments in switchgrass (SG). Extraction of EIR with hot EDTA (0·025 M, pH = 6·8) removed 80 to 90% of the total PA in EIR in lucerne but less than 5% of the PCA and FA in the grasses. These results indicate that almost all the PA in lucerne, in direct contrast to the grasses, are present in a fraction of the plant that is soluble in NDS. The relatively high PA concentration in the NDS soluble fraction suggests that the structure and composition of the fraction to which PA is esterified influence the degree to which PA affects digestibility.
Partial removal of various food components from aqueous solution using crosslinked polymers of cyclodextrins with epichlorohydrin
Authors: Su Chein‐Shyong , Yang Chin‐Ping
Published: October 2006

Cyclodextrin (CD), its derivatives and dextrin were polymerised with epichlorohydrin (ECH) to form crosslinked polymers gels. The effects of various types of such gels in removing natural food components—naringin, caffeine and theobromine—from aqueous solution were investigated. The capacity of the gel to remove natural products was highest for naringin, intermediate for vanillin and lowest for caffeine and theobromine. The influence of gel structure on removal capacity was studied by varying the molar ratio of CD, or its derivatives, to ECH. Aqueous sodium hydroxide (0·5 M) effectively regenerated a β‐CD–ECH gel for repeated binding of naringin. About 97% of relative removal efficieny was retained after seven regenerations in batch operation. A column procedure was also effective for naringin removal.
Contents of amino acids, organic acids and 5′‐nucleotides in Tricholoma giganteum
Authors: Fujita Tokio , Komemushi Sadao , Yamagata Kei
Published: October 2006

Tricholoma giganteum fruiting‐bodies ere collected in a grassy place in Amami Oshima (Kagoshima Pref.) in October 1988 and the quantitative difference of 5′‐nucleotides, free amino acids and organic acids, hich are responsible for the taste of dried mushrooms ere investigated. The amount of 5′‐CMP, 5′‐AMP, 5′‐UMP and 5′‐GMP ere 1250, 637, 863 and 566 mg kg−1 respectively. 5′‐GMP amounted to 17.1% of the total 5′‐nucleotides. In the amino and organic acids, alanine, glutamic acid, serine, aspartic acid, succinic acid, oxalic acid and acetic acid ere present in the largest amounts.
Endogenous lysine flow at the distal ileum of the protein‐fed rat: Investigation of the effect of protein source using radioactively labelled acetylated lysine or lysine transformed to homoarginine
Authors: Moughan Paul J , Rutherfurd Shane M
Published: October 2006

The study aimed to determine if the source of purified dietary protein influenced endogenous lysine flow at the terminal ileum of the growing rat. Partially guanidinated gelatin and isolated soya bean protein based diets, containing chromic oxide as an indigestible marker, were given to 225‐g liveweight rats. The endogenous flow of lysine at the terminal ileum was then determined indirectly, based on the absorption of homoarginine, after sampling of ileal contents at slaughter. Endogenous lysine flow was also determined by reference to chromium levels in sampled ileal digesta, after feeding rats either gelatin or isolated soya bean protein or casein based diets in which some of the lysine had been acetylated with [14C]‐acetic anhydride. The [14C] acetylated lysine was used to distinguish between lysine of dietary and endogenous origin. Mean endogenous ileal lysine flows were 426 and 442 μ g−1 dietary freeze dry matter intake for the guanidinated gelatin (n=6) and soya bean (n = 6) treatments, respectively, and there was no significant (P>0.05) effect of protein source on endogenous flow. Nor did there appear to be any effect of dietary protein source on endogenous ileal lysine flow when measurement was based on the radio‐actively labelled acetylated lysine. The data, considered together, indicate no effect of the source of dietary protein per se on endogenous ileal lysine flow in the rat when purified proteins were given over a short (8‐h) time period. The mean true ileal digestibility coefficients for dietary lysine (0.897, 0.904, 0.926, 0.971, 0.916; acetylated gelatin, guanidinated gelatin, guanidinated soya bean, acetylated soya bean, acetylated casein, respectively) indicated a high degree of absorption of lysine before the end of the ileum in the growing rat.
Nutritional characterization of high protein and high lysine barley lines
Authors: Anjum Faqir M , Bajwa M A , Ali A , Ullah M
Published: October 2006

Six high protein and high lysine barley lines were derived from four crosses involving high protein andlor high lysine donors, ie Riso 1508 and SV 73608 (Hiproly×Mona5), with well adapted local strains V 5681 and V 4342. The trial was grown at the Wheat Research Institute, Faisalabad, Pakistan. The lines were chemically and nutritionally characterized and the results were compared with the parents. The biological value, net protein utilization and lysine contents were higher in all the derived lines than in their local parents, ie V 5681 and V 4342. The increased lysine levels in the lines B 82503 and B 82507 may be a consequence of the reduction of prolamin fractions with simultaneous increases in salt soluble fractions. In all the lines, lysine and nutritional quality increase were a reflection of high protein andlor high lysine parents. The line B 82503 had grain yield comparable to its local parent V 5681 but it was superior in lysine and some nutritional attributes to its high lysine donor parent Riso 1508. In some lines, lysine improvement was achieued without impairing grain yield.
Chemical composition and nutritional potential of the tribal pulses Bauhinia purpurea, B racemosa and B vahlii
Authors: Rajaram N , Janardhanan K
Published: October 2006

Three Indian tribal pulses, Bauhinia purpurea L, B racemosa Lamk and B vahlii W and A, were analysed for pod morphology, proximate composition, seed protein fractions, amino acid composition, minerals and antinutritional factors. The seeds of B purpurea and B vahlii contained higher contents of crude protein and crude lipid than those of B racemosa resulting in higher energy values for these two pulses. The seeds of B purpurea were rich in K, whereas those of B racemosa and B vahlii were rich in Ca and Fe. Albumins and globulins constituted the predominant fractions of the seed proteins in B purpurea and B vahlii whereas glutelins predominated in B racemosa. In all three species the contents of the essential amino acids lysine, tyrosine and phenylalanine were fairly high; the contents of sulphur amino acids were limiting. Isoleucine and leucine were limiting only in B vahlii proteins. Levels of the antinutritional factors investigated, free phenols, tannins, L‐DOPA, and haemagglutinating and trypsin inhibitor activities were not particularly high.
Cholesterol oxides and atherosclerosis: A review
Authors: Kumar Naresh , Singhal O P
Published: October 2006

Cholesterol is an important constituent of animal food products and has often been implicated in the etiology of atherosclerosis and coronary heart diseases. Recent reports have, however, shown the possible role of cholesterol oxidation products (COP), rather than cholesterol, in the initiation of atherosclerotic plaque formation. Cholestan‐3β,5α,6β‐triol and 25‐hydroxycholesterol have been reported as the most potent atherogenic agents. Inhibition of HMG‐CoA reductase (EC 1.1.1.34) enzyme activity and cholesterol biosynthesis by cholesterol oxidation products has also been thoroughly investigated in cultured cells. Various animal food products, viz meat products, egg products and dairy products (especially butter, butter oil, ghee, cheese etc) have been reported to contain various COP developed during certain processing treatments. The literature on the presence of COP in food products and their cytotoxic and atherogenic effects is reviewed.
Effect of tropical environmental conditions on rice kernel breakage during milling
Authors: Noomhorm Athapol , Yubai Chen
Published: October 2006

The effect of tropical environmental conditions on rice breakage during milling was studied. Long grain rough rice (Oryza sativa L) of Suphan‐60 variety from Thailand was freshly harvested at 22.5% moisture content (wet basis), threshed in the field and subsequently dried by aeration in a flat bed grain dryer to 14% moisture content. About 200 g of previously cleaned, well mixed samples were placed in moisture‐free polyethylene bags and stored temporarily in cooling chambers (4–5°C).

Rough rice samples were subjected to environmental conditions of 20–35°C and relative humidity of 40–90% during milling. The results indicated that the head rice yield decreased with increase in milling environment temperature at different relative humidity conditions. Head rice yield decreased by approximately 3.51%, 1.26% and 1.65% for increased temperature of 20–35°C at 40%, 60% and 80% relative humidities, respectively. Furthermore, the results also showed that the highest head rice yields of 55.30 to 56.01% were obtained at 70–80% relative humidities and in the 20–25°C temperature range. The effect of tempering on rice kernel breakage during the milling process was also studied. The results showed that during tempering treatment kernel temperature rise during milling was reduced by 2.2°C and 2.87°C for two and three passes, respectively. A head rice yield increase of 0.95 to 1.12% was observed during the tempering process. Increasing the number of passes from one to three during milling results in a lower kernel temperature rise and a higher yield of 2.08 and 1.30% for with and without tempering, respectively.
Responses of broilers fed guineacorn/palm kernel meal based ration to supplemental biotin
Authors: Oloyo Raheem A
Published: October 2006

Seven duplicate floor pens with 20 day‐old commercial broiler chicks each were fed a practical type broiler diet formulated with guineacorn/palm kernel meal and supplemented with graded levels of biotin (0.00, 0.04, 0.08, 0.12, 0.16, 0.20 and 0.24 mg kg−1 feed) for a period of 6 weeks. Significantly poorer feed utilisation and carcass characteristics, higher blood lipid, lower blood glucose, lower pyruvate carboxylase activity in the liver, higher liver and kidney weights (% live weight), more lipid deposition in these organs coupled with more frequent incidences of foot dermatitis, higher mortality due to fatty liver and kidney syndrome (FLKS) and abnormal development of leg bone in broilers maintained on the diet without biotin supplementation indicated that they suffered vitamin deficiency. However, the responses of experimental birds indicated that a dietary supplement of 0.20 mg biotin kg−1 feed was adequate for the promotion of good performance and prevention of dermal lesions, FLKS mortality and leg deformities.
Purification and properties of polyphenol oxidase in head lettuce (Lactuca sativa)
Authors: Fujita Shuji , Tono Tetsuzo , Kawahara Hayato
Published: October 2006

Polyphenol oxidase (EC 1.10.3.1) in head lettuce (Lactuca sativa L) was purified by ammonium sulphate fractionation, ion exchange chromatography and gel filtration. The enzyme was found to be homogeneous by polyacrylamide gel electrophoresis. The molecular weight of the enzyme was estimated to be about 56 000 amu by Sephadex G‐100 gel filtration. The purified enzyme quickly oxidised chlorogenic acid (5‐caffeoyl quinic acid) and (—)‐epicatechin. The Km values for the enzyme, using chlorogenic acid (pH 4·5, 30°C) and (—)‐epicatechin (pH 7·0, 30°C) as substrate, were 0·67 mM and 0·91 mM, respectively. The optimal pH of chlorogenic acid oxidase and (—)‐epicatechin oxidase activities were 4·5 and 7·8, respectively, and both activities were stable in the pH range 6–8 at 5°C for 20 h. Potassium cyanide and sodium diethyldithiocarbamate markedly inhibited both activities of the purified enzyme. The inhibitory effect of metallic ions such as Ca2+, Mn2+, Co2+ and Ni2+ for chlorogenic acid oxidase activity was stronger than that for (—)‐epicatechin oxidase activity.
Biochemical studies with garlic (Allium sativum) cell cultures showing different flavour levels
Authors: Madhavi D L , Prabha T N , Singh N S , Patwardhan M V
Published: October 2006

Garlic (Allium sativum L) cell cultures, unorganised white as well as organised green callus, revealed a total of five amino acid precursors (methyl, propyl, allyl, cysteine sulphoxides) and two unidentified ninhydrin‐positive compounds. All the five compounds were hydrolysable by alliin lyase to yield pyruvic acid. Their relative concentration varied in the cultured systems and the explant. The total flavour substrate index in globular white callus and semi‐differentiated green callus was 4 and 13% respectively of the original explant. In contrast to the substrate levels, the specific activity of alliin lyase enzyme showed half the original activity of the garlic bulb explant. The relationship between intermediary metabolism and flavour formation was studied in these cultures with the help of 14C‐glucose and 14C‐methionine. The incorporation of 14C label was lower in the protein, carbohydrate and lipid fractions with a concomitant higher incorporation in the volatile fraction of semi‐differentiated cultures, whereas this trend was reversed in the white globular callus. 14C Conversion to the flavour fraction was much lower in the in‐vitro cultures when compared with the garlic bulb.

The activity of some enzymes such as amino transferase, malate dehydrogenase, polyphenol oxidase, peroxidase, and alkaline phosphatase was higher in the cultured cells than in garlic bulb. There were differences also in the protein, free amino acid profiles and peroxidase isozymes of garlic cell cultures and the original explant.
Combined chemical and enzymic treatments of corn husk lignocellulosics
Authors: Barl Branka , Biliaderis Costas G , Murray E Donald , Macgregor Alexander W
Published: October 2006

The potential for using corn (Zea mays L) husk residues (carbohydrates 827 g kg−1, lignin 66 g kg−1 DM) as a carbohydrate source for the production of soluble sugars by combined chemical pretreatment and enzymic hydrolysis was assessed. Comparative investigations of acidic and alkaline pretreatments on corn husk have shown that pentose‐containing carbohydrates comprised 86–93% of the solubilised fraction. While pretreatments with 1.25 M NaOH at 25.85° C resulted in preferential extraction of hemicellulose having DP; > 12, acid pretreatments 0.51 M H2SO4, 0.51 M H3PO4 at (85° C) resulted in extensive depolymerisation of this polysaccharide. Xylose and low molecular weight carbohydrates were identified as the major products. Subsequent hydrolysis of the solubilised fraction with crude hemicellulase preparations yielded 40.90% fermentable sugars. When NaOH (0.02–1.25 M), H2SO4 and H3PO4 (0.02–0.51 M) were used as pretreatment solvents (25–85° C, 2 h), NaOH was the most effective in increasing the susceptibility of the residual husk towards enzymes, yielding 83–96% reducing sugars. This solvent solubilised up to 60.6% of the lignin and appeared to disintegrate the fibrillar structure of husk.

The crystallinity of husk residues increased following the chemical pretreatments and was positively correlated with cellulose content. Enzymic hydrolysis with commercial cellulase preparations proceeded in two stages: a rapid breakdown of amorphous cellulose after which the hydrolysis rate levelled off. Similar biphasic patterns were observed for the pyrolysis temperature of cellulose. Under the most optimal conditions for husk saccharification (pretreatment with 1.25 M NaOH, 25° C, 2 h, followed by enzymic hydrolysis using a mixture of cellulase and cellobiase), 96% of the cellulose‐enriched residues was hydrolysed to reducing sugars. A cellulase preparation from Trichoderma reesei exhibited substantial hemicellulolytic activity and could, therefore, be used as the sole saccharifying enzyme preparation for husk lignocellulosics.
Improved enzymic assay for cyanogens in fresh and processed cassava
Authors: Brien Gerard M O , Taylor Andrew J , Poulter Nigel H
Published: October 2006

The assay for cassava cyanogens developed at the Natural Resources Institute has been modified to overcome some of the problems encountered when the assay is applied to cassava products. Inclusion of 25% ethanol in the extraction medium increased the volume of recovered extract from heat‐processed cassava products, eliminated the need for centrifugation and did not interfere with any aspect of the assay. Greater cyanohydrin recovery was noted and the calculation for cyanogen contents was changed to take into account the total extract volume. The separate assay of the three cyanogens (glucosides, cyanohydrins and free cyanide) was achieved by buffering aliquots of the extract followed by appropriate treatment. The importance of assaying for free cyanide (HCN) at pH 4 was demonstrated. Above this pH, cyanohydrin degradation also produces free cyanide, giving rise to misleading values. The efficiency of the extraction medium in recovering added linamarin and cyanohydrin from cassava foods was determined. Recoveries of cyanohydrin were improved using the ethanol/acid medium.

The stability of the cyanogens in the ethanol/acid extraction medium was tested at ambient and refrigeration temperatures. Over a two‐month period, refrigerated extracts showed acceptable variation as compared with normal variation within the assay (5%) for total and non‐glycosidic cyanogens but the levels of free cyanide showed heavy losses (15–56% lost). Since the relative toxicities of the three cyanogens have yet to be ascertained, the relative amount of each cyanogen may be important when assessing the safety of cassava products.
Improved ELISA and dot‐blot methods for the detection of whey proteins in meat products
Authors: Demeulemester Claude , Lajon Annie , Abramowski Vincent , Martin Jean‐Luc , Durand Paule
Published: October 2006

Two techniques, ELISA and dot‐blot, were applied to the qualitative detection of very low levels of whey proteins in liver pãtés. The use of an avidin‐biotin amplification system for both methods led to a useful improvement of the detection limit. The detection level which was 4 g kg−1 with the classical ELISA method was improved to I g kg−1 with the amplified ELISA method. Using the dot‐blot technique, the results showed that the minimum detectable level was 1–7 g kg−1 for the classical method with nitrocellulose (NC), 0–7 g kg−1 for the amplified method with NC, 0–7 g kg−1 for the classical method with cyanogen bromide‐activated NC (activated NC) and 0–3 g kg−1 for the amplified method with activated NC.
Effects of alkali treatment on the in‐vitro digestibility of proteins and the release of amino acids
Authors: Savoie Laurent , Parent Guy , Galibois Isabella
Published: October 2006

Three protein sources, casein, soya bean and rapeseed concentrates, were subjected to alkali treatment (0.2 M, 60° C) for 2 or 6 h. The impact of these treatments on protein digestibility and on release of amino acids, especially lysinoalanine, was evaluated by an in‐vitro enzymic digestion method with simultaneous dialysis of digestion products. The impairment of digestibility was higher for casein and soya bean concentrate than for rapeseed concentrate. Whatever the amount of lysinoalanine produced in each protein, it was poorly released by proteolytic enzymes. The rate of release of other amino acids was reduced by the treatments, but to different levels for each protein. Arginine and lysine were particularly affected. As can be inferred from the release of the target amino acids, the hydrolytic capacity of chymotrypsin was not specifically impaired, in contrast to that of trypsin for casein and of elastase for all protein sources. This technique was useful to evaluate quickly the effects of processing on the digestibility of proteins.
Polycyclic aromatic hydrocarbon and volatile N‐nitrosamine content of wheat grain before and after direct gas‐fired drying
Authors: Larsson Bonny K , Regnér Sigurd , Baeling Peter
Published: October 2006

The levels of polycyclic aromatic hydrocarbons (PAH) and volatile N‐nitrosamines were measured in wheat grain before and after drying with direct natural gas heating. A sampling procedure making it possible to match samples from the ingoing and outgoing grain streams in the drier was used. The PAH levels were generally low, eg benzo[a]pyrene concentrations were 0.1 μg kg−1 or lower. No consistent differences in PAH levels between the ingoing and outgoing grain samples were observed. No detectable amounts of volatile N‐nitrosamines were found in any of the samples, before or after drying.
Determination of sodium in processed foodstuffs using a bis(12‐crown‐4) derivative‐based poly(vinyl chloride) membrane electrode
Authors: Saad Bahruddin Bin , Devi Jashinta
Published: October 2006

A poly(vinyl chloride) matrix membrane sodium selective electrode based on bis[(12‐crown‐4)ylmethyl] 2‐dodecyl‐2‐methylmalonate ((12‐crown‐4)yl = 1,4,7,10‐tetraoxacyclododecyl) was utilised for the determination of sodium in various foodstuffs such as soup stocks, instant noodle stocks and milk powders. Good agreement was obtained between the proposed electrode and flame photometric methods. Also, the electrode exhibits minimum interference from potassium, calcium, magnesium, iron(III), copper(II) and glucose, and from the synthetic colours tested.
Effect of cultivar and harvest date on the glucosinolate and s‐methylcysteine sulphoxide content of swedes (Brassica napus ssp rapifera)
Authors: Griffiths D Wynne , Bradshaw John E , Taylor Judith , Gemmell Dorothy J
Published: October 2006

Eighteen plants of each of four cultivars and two inbred lines of swede (Brassica napus ssp rapifera L) were harvested at monthly intervals from 25 July 1988 to 6 March 1989 and divided into leaf and bulb (swollen hypocotyl). On average, the yield per plant of bulb dry matter increased from 51 g to 277 g on 14 November and then slowly fell to 241 g, whereas that of leaf dry matter decreased from 81 g to 17 g on 9 January and then rose to 32 g. Bulb S‐methylcysteine sulphoxide concentration increased from 5.9 g kg−1 DM to over 9.4 g kg−1 from 14 November to 9 January and then fell to 7.3 g kg−1. Leaf SMCO concentration rose from under 5 g kg−1 DM to over 27g kg−1 on 6 February and then fell to 17 g kg−1. Bulb glucosinolate concentration was 11.2 mM kg−1 DM on 25 July, then fluctuated between 7.9 and 6.5 mM kg−1 before falling below 5.0 mM kg−1 on 6 February. Leaf glucosinolate concentration rose from under 4 mM kg−1 DM to over 37 mM kg−1 on 6 February and then fell to 28 mM kg−1. All cultivars showed these patterns despite some statistically significant cultivar × harvest date interactions. There were large and consistent differences between cultivars in glucosinolate composition. The implications for swede breeding are discussed.
Lignin in wheat internodes: Linkages between phenylpropane units
Authors: Iiyama Kenji , Kasuya Natsuki , Lam Thi Bach Tuyet , Stone Bruce A
Published: October 2006

An ozonolysis procedure was used to compare the types of linkage between phenylpropane units in lignin from wheat Triticum aestivum L internodes with those in lignins front gymnosperm and angiosperm woods. The ratios of erythro‐ to threo‐type β‐O‐4 linkages (E/T=2.35) and phenylcoumaran to β‐O‐4 linkages (PC/β‐O‐4 = O‐07) for mature wheat internode lignin, lie between those for gymnosperm (spruce wood, Picea jezoensis Carr: E/T=1.78; PC/β‐O‐4 = 0.10) and angiosperm (beech, Fagus crenata Bl: E/T=3.87; PC/β‐O‐4 = 0.05) wood lignins whose ratios of syringyl to guaiacyl nuclei (S/ V) were similar to those reported previously. The value of PC/β‐O‐4 for wheat internode lignin decreased as the internodes matured, indicating differences in the nature of linkages formed at different stages of maturation.

No significant differences in the proportion of the different aromatic nuclei or linkage types were observed in the lignin‐containing fractions obtained during the preparation of Bjorkman lignin from mature wheat internodes. This fractionation is apparently dependent largely on the characteristics of the polysaccharides bound to lignin. The carbon‐13 NMR spectra and molecular weight distribution for Björkman lignins from maturing wheat internode and woods were also determined and compared.
Analytical profiling of ketchup
Authors: Porretta Sebastiano
Published: October 2006

Ketchups of various brand names and produced both in the USA and in Italy were analysed for physicochemical properties. The profiles were subsequently developed using a method of evaluation based on quantitative descriptive analysis. This method has proved particularly useful in defining the differences between the various products examined.
Electroplasmolysis and other treatments to improve apple juice yield
Authors: McLellan M R , Kime R L , Lind L R
Published: October 2006

A study was undertaken to compare juice yield from electroplasmolysis treated (EP, US Patent 4 723 483) apple pomace with other standard methods of juice extraction, enzyme treatments, a heat treatment and a control. On a 15‐min press cycle yields among treatments were similar, with the heated mash sample and the EP sample slightly higher than the others. Rate of juice expression from press cake was very different between treatments, with the heat treated sample and the EP being among the highest.
Polyphenol oxidase from yali pear (Pyrus bretschneideri)
Authors: Zhou Hong‐Wei , Feng Xen
Published: October 2006

Polyphenol oxidase (PPO) was isolated from Yali pear (Pyrus bretschneideri R). At the end of purification by ion exchange chromatography on DEAE‐cellulose, 10.8‐fold purification was achieved. The enzyme showed activity to catechol, pyrogallol, chlorogenic acid and DL‐DOPA; of these four, chlorogenic acid was the best substrate. The optimum pH for the PPO was 7.0. PPO activity was not destroyed by heating to 30° for 30 min. The effects of various compounds as inhibitors of the reaction catalysed by the enzyme were tested.
In‐vitro disappearance of carbohydrates, phenolic acids, and lignin from parenchyma and sclerenchyma cell walls isolated from cocksfoot
Authors: Grabber John H , Jung Gerald A
Published: October 2006

Insight into the structure and digestion of the cell‐wall matrix may be gained by studying the in‐vitro disappearance (IVD) of constituents from cell types which are contained in forage fibre. The objective of this study was to determine the IVD of neutral sugars, uronic acids, esterified phenolic acids, and lignin from parenchyma and sclerenchyma walls isolated from the plant parts of cocksfoot (Dactylis glomerata L). Cell walls were incubated in a rumen fluid‐buffer medium for 0, 12 or 96 h. The chemical composition, apparent digestion and IVD of constituents varied considerably within and between cell types. Parenchyma had higher arabinose to xylose and ferulic acid to p‐coumaric acid ratios and lower lignin concentrations than sclerenchyma. The apparent digestion of parenchyma was 240% greater at 12 h and 20% greater at 96 h than that of sclerenchyma. The IVD of cell‐wall constituents from parenchyma ranged from 12 to 80% at 12 h and 46 to 99% at 96 h. The IVD of constituents from sclerenchyma was lower than that from parenchyma, ranging from 5 to 50% at 12 h and 47 to 89% at 96 h. Across all cell types, IVD was usually greatest for ferulic acid and lowest for lignin. These findings indicate that the differential loss of constituents from fibre is due in part to differential loss of constituents from both fast and slowly digested cell types. Ferulic acid was the most uniformly removed constituent across cell types. This suggests that ferulic acid is associated with regions of the cell‐wall matrix which change little between cell types relative to structural carbohydrates and other lignins.
Studies on carbohydrates of red gram (Cajanus cajan) in relation to milling
Authors: Swamy N Ramachandra , Ramakrishnaiah N , Kurien P Punnoose , Salimath Paramahans V
Published: October 2006

The nature of carbohydrates in a difficult‐milling and an easy‐milling cultivar of red gram (Cajanus cajan L) was studied. These two cultivars of red gram were milled to obtain cotyledon, intermediate fraction and husk, and various carbohydrate fractions were isolated from them and chemically characterised. The cotyledon was rich in starch and proteins and contained a water soluble polysaccharide mainly of arabinan type. The intermediate fraction had less starch than in the cotyledon and was rich in free sugars. Arabinogalactan‐type polysaccharides were characteristic of the intermediate fraction and were gummy and hygroscopic in nature. The alkali insoluble residue in the intermediate fraction was a complex of cellulose and non‐cellulosic polysaccharides. The content of this fraction and also of the pectin was greater in the difficult‐milling cultivar. The husk was rich in non‐starchy polysaccharides and contained varying amounts of arabinose and xylose in most of the fractions. Both glucuronic acid and galacturonic acid were present in the husk, whereas the cotyledon and intermediate fraction contained galacturonic acid only.
Fate of coliforms in turkish soudjuk during ripening and storage
Authors: Ünlütürk A , Turantaş F
Published: October 2006

The fate of coliforms in Turkish soudjuk during fermentation, ripening and storage was studied. Survival was highly dependent on the pH attained during fermentation. The number of faecal coliforms and Escherichia coli increased during the first 2 days of fermentation in soudjuk made with addition of 5 g kg−1 fast cure coinciding with a drop in pH to 5.8 from 6.15. Thereafter a substantial reduction in numbers of faecal coliforms and E coli occurred with further decline in pH to 5.3 after 7 days. A marked decline in the number of organisms initially present was observed within 2 days in soudjuk made with 10 g kg−1 glucose; this coincided with a drop in pH to 4.5. E coli was completely inactivated in 7 days in soudjuk made with 10 g kg−1 glucose. In contrast, the inactivation of E coli took 21 days in soudjuk made with 5 g kg−1 fast cure. In soudjuk made with 5 g kg−1 fast cure, total and faecal coliforms survived better when stored under vacuum at 4° compared with ambient pressure at 20°C.
Quantitative variation of total and individual high molecular weight glutenin subunits of wheat in relation to variation in environmental conditions
Authors: Kolster Peter , Krechting Kees F , Van Gelder Wim M J
Published: October 2006

The total amount of the high molecular weight glutenin (HMWg) subunits, and the amount of the individual subunits, present in kernels of wheat (Triticum aestivum L) were studied in relation to differences in growing conditions. The amounts of individual HMWg subunits in four varieties, each grown at six sites in The Netherlands, differed considerably between the sites. Only to a limited extent (0‐66%, depending on variety) could this variation be ascribed to differences in protein content of the samples. The cause of the rest of the variation is unknown. Accordingly, the total amount of the HMWg subunits, relative to the total amount of proteins present in a wholemeal flour of a variety, differs between the samples produced at different sites. Thus the preference for synthesis of a certain protein fraction may vary depending on the environment. A second experiment showed that variation in protein contents of samples of two varieties grown on the same trial field accounted for about 90% of the variation in the total amount of HMWg subunits. The samples of each variety differed in protein content as a result of differences in the amount of N fertiliser applied. Within each variety, the ratio between the individual HMWg subunits was less dependent on variations in environmental conditions than on the actual amount, indicating that the levels of expression of the individual HMWg subunit genes are regulated by a common mechanism.

The implications of the results for the selection possibilities of wheat with desired bread‐making quality and for studies concerning genetic Variation in the amount of HMWg subunits are discussed.
Prediction of botanical composition in grassland herbage samples by near infrared reflectance spectroscopy
Authors: García‐Criado Balbino , García‐Ciudad Antonia , Pérez‐Corona M Esther
Published: October 2006

Near infrared reflectance spectroscopy (NIRS) was evaluated as a method to predict the botanical composition of seminatural grassland in ‘dehesa’ systems. Samples of herbaceous biomass were harvested over four consecutive years, determining in each—by manual separation—the proportion by weight of the following taxonomic groups: grasses, legumes and the rest of the families in a single block (‘others’). After reconstructing the natural samples they were analysed by NIRS. One set of samples (calibration set) was selected for the development of the equations, assaying different mathematical treatments (log l/R, first derivative and second derivative). The ranges of coefficients of multiple determination and standard errors of calibration, respectively, for the various components were: grasses, 0.86 to 0.92 and 6.66 to 9.14; legumes, 0.77 to 0.81 and 6.82 to 7.43; and ‘others’, 0.85 to 0.88 and 8.17 to 9.54. The remaining samples not included in the development of the NIRS equations (prediction set) were used for the purposes of validating the best equations. Standard errors of performance were: grasses, 6.12; legumes, 7.56 and ‘others’, 7.70.
Dissolution of various sources of gypsum in aqueous solutions and in soil
Authors: Bolan Nanthi S , Syers J Keith , Sumner Malcolm E
Published: October 2006

The dissolution of six sources of gypsum in water and 0.01 M CaCl2 was examined in the presence and absence of soil. The gypsum samples included: analytical grade (AR), three sources of flue‐gas desulphurisation (FGD) gypsum, phosphogypsum (PG), and mined gypsum (MG). Dissolution in aqueous solutions was monitored by measuring the concentration of calcium (Ca2+) and sulphate (SO) ions. In soils which adsorb small amounts of SO−24, dissolution was estimated from the increase in the concentration of Ca2+ and SO in gypsum‐treated soil over the control soil. However, in soils which adsorb significant amounts of SO, measurement of solution SO concentration underestimates the extent of dissolution. Gypsum dissolution was larger in water (15.20 mmol litre−1) than in 0.01 M CaCl2 (11.12 mmol litre−1), and this was attributed to the Ca2+ common‐ion effect. The rate of dissolution decreased in the order: AR > FGD > PG > MG. Dissolution was 2 to 10 times faster for powdered (< 500 .m) gypsum than for the discs obtained by pelletising. The differences in the rate of dissolution between the gypsum sources and between powder and disc samples were related to both surface area and the presence of CaCO3, impurity. The rate of dissolution was 3 to 8 times faster in the presence than in the absence of soil. Whereas the dissolution of gypsum in the presence of soil followed first order reaction kinetics, it followed second order kinetics in the absence of soil. This difference in reaction kinetics resulted from the continuous removal of Ca2+ and SO by the soil.
Effect of storage conditions on the quality of smoke‐dried herring (Sardinella eba)
Authors: Plahar Wisdom A , Pace Ralphenia D , Lu John Y
Published: October 2006

Samples of freshly smoked herring (Sardinella eba) at 140 g kg−1 moisture were stored for a maximum period of 6 months using five different storage methods: in polyethylene bags at ambient temperature with and without desiccant, frozen ( −20°), as well as the traditional and a modified oven storage technique. Their relative effectiveness in preserving the quality of the fish was evaluated in terms of storage losses, sensory changes and decomposition. Next to frozen storage, the most effective method was the modified procedure which gave storage yields of 97% and high sensory scores. Proteolytic and lipolytic deterioration was negligible. Although the traditional storage retained high sensory and chemical properties, over 30% storage losses were recorded. Storage in polyethylene bags at ambient temperature was ineffective, while inclusion of desiccant only delayed total decomposition beyond one month. Major organisms observed in stored smoked herring were Micrococcus, Bacillus, coryneform group, Aspergillus, Penicillium, Rhizopus and yeasts.