bluuebunny/crossref_metadata_2025 huggingface dataset:
Microorganisms associated with mouldiness of dried yam chips and their prevention
Authors: Adeyanju Solape A. , Ikotun T.
Published: November 2006

The broad objective of this study was to isolate and identify the microorganisms causing mouldiness of stored yam chips and to look for ways of preventing the problem. Microorganisms isolated included Aspergillus flavus, A. glaucus, A. nidulans, A. niger, A. ochraceous, A. tamarii, A. candidus, Penicillium oxalicum, Trichoderma longibrachyatum, Rhizopus nigricans, Cylindrocarpon radicicola, Neurospora crassa, Botryodiplodia theobromae, Bacillus subtilis, Bacillus cereus, Erwinia carotovora and Serratia marcescens. Some of these microorganisms are transient invaders. Of the calcium‐based chemicals used to prevent mouldiness, only CaCO3 and Ca(OH)2 proved effective and also prevented infestation of the chips by storage pests throughout the period of study. Whereas the product of the untreated yam chips was preferred in terms of colour, the product of CaCO3‐ and Ca(OH)2‐ treated yam chips were preferred in terms of taste and texture. As for physiological reaction after eating the products of the treated chips, Ca(OH)2‐ treated chips seemed to be more preferred by the members of the tasting panel.
Separation and identification of Egyptian sorghum non‐tannin polyphenols
Authors: Youssef Ayyat M. M. , Moharram Y. G. , Moustaffa E. K. , Bolling H.
Published: November 2006

The extraction, isolation and identification of the non‐tannin polyphenols of both low and high tannin sorghum varieties were studied. The results indicated that both low and high tannin varieties contained 4 identical low molecular weight fractions of non‐tannin polyphenols. These fractions were not able to precipitate the gelatin and also gave negative results with the vanillin reagent. The other fractions were 6 in high tannin variety and 5 in low one.
Effect of different dietary brans on lipid metabolism in male albino rats
Authors: Muzaffar M. , Bakhsh Rasool , Khan Saifullah , Khan Saleem
Published: November 2006

Male albino rats were fed different dietary brans at 20% level for two months to study their effect on lipid metabolism. Wheat and corn brans significantly (P < 0.05) decreased the serum cholesterol level while chickpea bran significantly (P < 0.05) lowered the liver and heart cholesterol concentrations. Significant (P < 0.05) reduction was observed in liver and heart triglyceride with all brans. Wheat, corn and chickpea brans fed at 20% level had no significant effect on serum triglyceride concentration.
Effect of lipid hydroperoxides on pheophytin in the dark
Authors: Holasová M. , Pařízková H. , Davídek J. , Pokorný J.
Published: November 2006

Pheophytin was heated with hydroperoxyoleate in the medium of methyl palmitate, methyl oleate or methyl linoleate to 60°C in inert gas. The rate of pheophytin destruction due mostly to free peroxy radicals generated by hydroperoxide decomposition was proportional to the content of hydroperoxide. Double bonds of fatty acid esters were competitively attacked by free peroxy radicals. In systems containing low levels of oxygen, methyl esters were slowly autoxidized on heating, and pheophytin moderately inhibited their autoxidation. Because of a low concentration of pheophytins the antioxidant activity was more pronounced under conditions of a lower rate of oxidation chain initiation, i.e. in more saturated systems and at a lower content of hydro‐peroxides.
Changes in the degree of pectin demethylation during fermentation of fruit musts
Authors: Tuszyński T.
Published: November 2006

Musts from apples, plums, black and red currants, pears, cherries and strawberries were subjected to fermentation. In the 84th h of fermentation a definite amount of exogenous pectin was added to some samples. Based on the determined content of methanol (MeOH) and its total presence, measured after alkaline hydrolysis, the degree of pectin demethylation (DDM) was calculated. Great variations of DDM as well as initial and total content of MeOH in particular musts were found. The highest DDM was found in a cherry must (83.4%) and red currant (72.4%). The remaining musts were demetylated in the range from 20 to 65%, except depectinized samples (72—98%). All the musts of 1986 displayed higher contents of total MeOH and lower degrees of final demethylations than those of 1984. It has been shown that endogenous pectin contained in musts is not fully demethylated, in spite of the fact that the solution is capable of further demethylation of exogenous pectin.
Fütterung von mit Kupferionen behandeltem Rapsextraktionsschrot an Broiler unter Berücksichtigung der Iodversorgung — Einfluß auf das Wachstum und den Schilddrüsenhormonstatus (Wissenschaftlicher Kurzbericht)
Authors: Schöne F. , Jahreis G. , Meixner B.
Published: November 2006

In Verbindung mit der Erhöhung des Futterwertes von Rapsextraktionsschrot (R) sind die Spurenelemente Iod, Kupfer und möglicherweise Eisen von Interesse. Das Befeuchten des R mit Kupfersulfatlösung einschließlich der nachfolgenden Trocknung reduzierte den Goitrinanteil von > 1 % unter die Nachweisgrenze [1, 4]. Anknüpfend an Versuche mit Schweinen [5] und Ratten [3, 8] sollte die Auswirkung der Behandlung des R mit Cu2+ auf das Wachstum und den Schilddrüsenhormonstatus von Broilern untersucht werden.
15N‐tracerkinetische Untersuchungen zur Utilisation von Hefestickstoff
Authors: Heine W. , Klinkmann J. , Wutzke K. D. , Mix M.
Published: November 2006

Die Utilisation von Hefestickstoff aus nativen und hitzebehandelten, 15N‐markierten Saccharomycescerevisiae‐Zellen wurde nach oraler Impulsmarkierung mit 3mg 15 N/kg an 6 Kleinkindern untersucht. Das Körpergewicht der Probanden lag zwischen 5500 und 9400 g.

Die Hefezellen wurden aus einem synthetischen Nährmedium mit 15N Ammoniumchlorid als Stickstoffquelle gewonnen. Ihre 15N‐Anreicherung betrug 95 Atom‐%.

Die Kinder schieden im Zeitraum von 48 h nach Verabreichung der vitalen Hefezellen im Mittel 11 % und nach Applikation der hitzebehandelten Zellen 17,9% der Tracerdosis im Harn aus. Die kumulative renale Exkretion des 15N aus hitzebehandelter Hefe erfolgte in der Tendenz rascher als nach Verabreichung nativer Hefe.

Im Paarvergleich an 3 Probanden mit nativer und hitzebehandelter Hefe fanden sich keine Unterschiede in der Retention des 15N. Nach Feuchthefe wurden 13,2% der zugeführten Tracerdosis im Harn und 10% in den Faeces ausgeschieden. Die Retention betrug 76,8 %. Die analogen Werte nach oraler Einzelimpulsmarkierung mit 3 mg 15N/kg aus hitzebehandelter Hefe waren 19,4%, 4,4% und 76,2%. Die Kinetik der renalen 15N‐Ausscheidung läßt auf eine anteilige Assimilation des Hefestickstoffs im Colon schließen.
Untersuchungen zur Identifizierung der bei der thermischen Behandlung von Gelatinepartialhydrolysat und Glucose gebildeten flüchtigen Stoffe
Authors: Rödel W. , Habisch D.
Published: November 2006

Die flüchtigen Inhaltsstoffe eines durch Dünnschichtröstung von Gelatinepartialhydrolysat und Glucose gewonnenen Maillard‐Produktes mit kakaoähnlichem Flavour werden mittels Gaschromatographie‐Massenspektrometrie untersucht. Insgesamt werden 53 Verbindungen aus verschiedenen chemischen Stoffklassen nachgewiesen. Durch “Sniffen” des GC‐Eluats erhaltene Geruchseindrücke sprechen dafür, daß insbesondere Pyrazine, Carbonylverbindungen und Sulfide für den Aromakomplex verantwortlich zeichnen.
Zur Wasserbindung adsorptiv immobilisierter Lipasen
Authors: Loose S. , Meusel D. , Muschter A. , Ruthe B.
Published: November 2006

Bei der enzymatischen Fettumesterung in wasserarmen Systemen sind vermutlich nicht nur der Gesamtwassergehalt von Lipasepräparaten, sondern vor allem deren Wasserbindungszustand von technologischer Bedeutung. Es sind deshalb die Sorptionsisothermen bei 65°C von zwei mikrobiellen Lipasen, die an verschiedenen Trägern adsorptiv immobilisiert sind, sowie die verschiedener Träger ermittelt worden. Das Wasserbindungsvermögen im Bereich technologisch relevanter Wassergehalte fällt in der Reihenfolge Anionenaustauscherharz Amberlyst A21, unpolares Adsorberharz Amberlite XAD‐2, Kieselgur Celite 545 ab. Der Einfluß der adsorptiven Immobilisierung auf die Temperaturabhängigkeit der Wasserbindung von Lipasen wird nachgewiesen. Adsorptiv immobilisierte Lipasen zeigen Hysterese; dies ist sehr wichtig für die Herstellung von Enzympräparaten mit definiertem Wassergehalt.
Vergleichende Untersuchungen zur quantitativen Bestimmung von Tocopherolen
Authors: Koswig S. , Mörsel J.‐Th.
Published: November 2006

Seit der Entdeckung des Vitamincharakters der Tocopherole im Jahre 1922 durch Evans u. a. [3] ist eine Vielzahl von Methoden zu ihrer qualitativen und quantitativen Bestimmung beschrieben worden. Vor allem in den letzten Jahren erlebten dabei die physikalischen und chromatographischen Methoden infolge der Verbesserung der Analysentechnik einen beträchtlichen Aufschwung.

Unter den vielfältigen chemischen Bestimmungsmethoden, die auf der leichten Oxydierbarkeit des Tocopherols beruhen und sich lediglich in der Wahl der Oxydationsmittel und der quantitativen Erfassung der dabei entstehenden Reaktionsprodukte unterscheiden, kristallisierte sich das klassische Emmerie/Engel‐Verfahren (Reaktion mit Eisen(III)‐chlorid und Erfassung der entstehenden Eisen(II)‐ionen als Dipyridylkomplex) als ein häufig verwendetes und zuverlässiges Verfahren heraus. Durch Modifizierung, z. B. Kopplung mit der Dünnschichtchromatographie [4,6] und veränderte Aufarbeitungsschritte (z. B. [8]), wurde diese Methode auf die verschiedensten tocopherolhaltigen Substrate anwendbar. In der Routineanalytik setzen sich jedoch vor allem die GLC und HPLC zur qualitativen und quantitativen Tocopherolbestimmung durch. Ihre Vorteile liegen im geringen Aufwand für die Probenvorbereitung und der kurzen Analysenzeit bei hoher Trennleistung. Die Tocopherolbestimmung nach Jáky mit vorgeschalteter Dünnschichtchromatographie [6] ist für Konzentrationsbereiche von 400–800 ppm Tocopherole in pflanzlichen Ölen, wie Erfahrungen von Franzke u. a. [4] zeigen, sehr gut geeignet (Wiederfindung 88,1 ± 6,8%). Soll der Tocopherolgehalt aber in tocopherolangereicherten Proben bestimmt werden, versagt diese Methode. Aus diesem Grunde wurde nach einem einfachen Verfahren gesucht, das die Bestimmung höherer Tocopherolkonzentrationen mit guter Empfindlichkeit ermöglicht. Für diesen Zweck scheint die UV‐Photometrie geeignet zu sein, da die Tocopherole im Bereich zwischen 292 und 298 nm absorbieren. So bestimmt Indyk [5] die Vitamine A, E und β‐Caroten in Milchpulver durch UV‐Spektrophotometrie. Die quantitative UV‐spektroskopische Bestimmung der einzelnen Tocopherolhomologen im Standardgemisch (α‐, β‐, γ‐, δ‐Tocopherol) führen Bukovits u. a. [1] durch Bildung der 2. Ableitung der UV‐Spektren der einzelnen Homologen durch.
Bread like products from soybean‐rice flour
Authors: Moharram Yehia G. , Youssef Ayyat M. M. , El‐Sahn M. A.
Published: November 2006

Trails were made to use natural fermentation in preparing bread like products from soybean and rice flour. The effect of soybean soaking time, soybean‐rice flour proportion and fermentation time on the total solids, total soluble solids, pH, acidity, leavening, viscosity and microbial count of the batter and on the sensory properties of the end cooked products were studied. Generally the panelists preferred the fried and predried fried products made from 16 h fermented 1:1 or 1:2, 18 h soaked soybean:rice flour batter.
The effect of storage of canned meat on concentration of the metals Fe, Cu, Zn, Pb, Sn, Al, Cd and Ni
Authors: Arvanitoyannis I.
Published: November 2006

Storage of canned foods may enrich the concentration of some metals. Because their toxic and other properties the presence of which in foods over certain limits is undesirable. Therefore we have determined the contents of Fe, Cu, Zn, Pb, Sn, Al, Cd and Ni over a 2 years' time of bovine, pork and veal meat. The results show a gradual increase in the concentration of Fe, Cu, Sn and Zn with time in the order pork > bovine > veal.
Growth rate, proteolysis and acid production of Streptococcus faecalis subsp. liquefaciens in skim milk with some additives
Authors: Hegazi Fakhreya Z.
Published: November 2006

Growth rate, proteolysis and acid production of Streptococcus faecalis subsp. liquefaciens were examined in skim milk with and without 0.15% calcium lactate, 0.03 M Na, K phosphate, 5% CaCO3 or 2–8% NaCl, at 30 °C. Calcium lactate affected neither the growth rate nor the breakdown of casein. The highest acid production and degradation of casein occurred in phosphate‐buffered skim milk (pH 7.1). Inorganic phosphate did not have any influence on the generation time and hydrolysis of casein. CaCO3, on the contrary, slightly reduced the growth rate and the acid production; proteolysis was markedly decreased. Although 2% NaCl brought about ca. 17% reduction in the number of viable cells, it increased not only the breakdown of casein but the acid production during the exponential phase as well. Higher salt concentrations inhibited growth, acid production and proteolysis. The effect increased with increasing the salt level. An adaptation period of 24 h followed by little growth was observed in milk containing 8% NaCl.
Structural studies on native and chemically modified storage proteins from rapeseed (Brassica napus L.) and related plant proteins
Authors: Schwenke K. D.
Published: November 2006

Recent data on the structure and chemical modification of the two main storage proteins of rapeseed, the high‐molecular mass 12 S globulin and the low‐molecular mass 2 S protein (napin) are summarized and compared with those of related seed proteins.

The 12 S globulin is built up of six subunits forming a quaternary structure which can be approximated by the model of a trigonal antiprism. The subunits, composed of a larger and a smaller polypeptide chain each, have a two‐domain structure which is typical for all related plant proteins. These are characterized by a sedimentation coefficient of 11–13 S, a molecular mass of 300 000–360 000 g/mol and a high percentage of β‐sheet conformation. Increasing succinylation results in a step‐by‐step dissociation up to the sub‐units and to an unfolding of the latter at a critical level of modification amounting to 60–70%. These structural changes affect the functional properties remarkably.

The napin fraction comprises a group of closely related and highly basic proteins with molecular masses of 12000–14000 g/mol, a high content of sulphur‐containing amino acids and rich in helical conformation. They are built up of a larger and a smaller disulphide bridged polypeptide chain. Acylation does not abolish the secondary or tertiary structure which are stabilized by inter‐ and intrachain disulphide bonds. Acylation results, however, in a stabilization of the protein against heat‐induced aggregation.
The adsorption behaviour of faba bean proteins at a sunflower oil‐water interface
Authors: Krause J.‐P. , Schultz M. , Schmandke H.
Published: November 2006

The present study aims at investigating the absorption behaviour of acetylated (AFBPI) and non‐acetylated (FBPI) faba bean protein isolate at a sunflower oil‐water interface in dependence on different environmental conditions (protein concentration, pectin addition).
Mechanical barrier preventing the centrifugal creaming of O/W food emulsions, stabilized by proteins
Authors: Seifert A. , Schultz M. , Strenge K. , Muschiolik G. , Schmandke H.
Published: November 2006

In O/W emulsions, stabilized by acetylated faba bean protein isolate (AFBPI) which are stable against separation of the disperse phase (coalescence) a mechanical barrier for the separation of the continuous phase (creaming) under centrifugal forces has been detected. For any given constant centrifugal acceleration a constant amount of continuous phase is separated. This type of behaviour resembles that of coagulation structures in dispersions of solids.

One possibility to determine the stability of emulsions against separation of the continuous phase (creaming) for systems stable against coalescence (separation of the disperse phase) is the use of centrifugation in many variations. Ondracek et al. [1], for example, used the speed of rotation which caused separation after a given time. In this kinetic method „stability”︁ means that during centrifugation for 10 min at a constant speed of rotation no separation of the continuous phase takes place. The reason for the stability of emulsions against creaming, may be, a mechanical barrier, which breaks down only at higher centrifugal forces, or the rate of separation of the continuous phase is extremely slow. Therefore 10 min are not sufficient to detect separation.

A mechanical barrier with O/W food emulsions may arise from two mechanisms:
1. The consistency of the aqueous phase, containing the protein is gel‐like, occluding the oil droplets.
2. Oil droplets, stabilized by an adsorbed protein layer, build up a coagulation structure. The droplets act like solid particles, due to the rigid layers of the protein. The behaviour of such coagulation structures in dispersions of solids in centrifugal and shear fields has been described in [2].

The aim of this work is to examine whether there exists a mechanical barrier against the breakdown of the coagulation structure for some O/W food emulsions.
Kinetics of the thermal degradation of Betanine
Authors: Drdák M. , Vallová M.
Published: November 2006

The paper discussed thermal degradation of betanine, isolated on Sephadex G‐25 and recrystallized from 0.1% HCl. Model solutions of betanine (pH = 5.0) were heated at 60.0, 65.5, 68.5, 72.5, 75.0, 76.5, 81.0, and 86.0°C. Experimental values obtained were used for calculations of the reaction rate constants as well as half‐life values of betanine. The activation energy of betanine was found as E = 144.8 kJ/mol.
Partial characterization of polypeptide components of sunflower (Helianthus annuus L.) seed albumin fraction
Authors: Decherf‐Hamey S. , Mimouni B. , Raymond J. , Azanza J. L.
Published: November 2006

The albumin fraction of sunflower seed (Helianthus annuus, cv. Mirasol) is a family of water soluble basic polypeptides which constitutes about 20% of the seed proteins. This fraction, isolated by selective isoelectric precipitation of globulins, has been studied in detail by sodium dodecyl sulphate gel electrophoresis, non equilibrium pH gradient electrophoresis and combination of these techniques using non reducing and reducing conditions. The molecular mass of the main polypeptides was markedly different between unreduced (12,000 to 16,500 g · mol−1) and reduced form (10,000 to 18,000 g · mol−1). As shown by NEPHGE mobility of these polypeptides was also altered by reduction. From these results and other observations is concluded that the stability of the globular structure of some polypeptides is dependent on the presence of intact disulphide crosslink(s). By multidimensional gel electrophoresis it was shown that the polypeptide components of each molecular mass classes displayed a high heterogeneity in net charge. Thus ion exchange chromatography procedures allowed only partial separation of different polypeptidic groups. Their amino acid composition shows that some of these fractions are, on the basis of their lysine and sulphur containing amino acids, of nutritional interest.
Some considerations with regard to the first results about volatile nitrosamine contents in some Cuban foods
Authors: García Roché M. O. , Culik J. , Rössnerova Zdenka , Vesely L. , Kellner V.
Published: November 2006

The volatile nitrosamine contents in some samples of Cuban beer and canned meat products are reported. Only dimethylnitrosamine in very low concentrations was detected. The significance of these results and the relative necessity to extend research works in this field are discussed.
Fortschrittsbericht Lipoxygenasen — ihre Bedeutung in der Lipidchemie
Authors: Hellwing M. , Mörsel J.‐Th. , Tülsner M.
Published: November 2006

Lipoxygenasekatalysierten Reaktionen kommt eine wichtige Position im Gesamtfeld der Lipidperoxydationen zu. Es werden Aussagen zum Enzym bezüglich Vorkommen, biologischer Bedeutung, Isolierung, Substraten, aktivem Zentrum und Inhibierung gemacht. Umfangreichere Ausführungen zu den beiden Hauptwegen der Katalyse (Dioxygenasereaktion, Hydroperoxydasereaktion) sollen Einblick in die komplizierten Mechanismen der Enzymkatalyse geben. Anhand der bei der Katalyse entstehenden Reaktionsprodukte, der Wirkbedingungen von Lipoxygenasen sowie vor‐ und nachgelagerter enzymatischer Prozesse wird die für Lebensmittelsysteme zu erwartende Bedeutung diskutiert.
The effect of γ irradiation on the structure of pectin
Authors: Ayyad K. , Hassanien F. , Ragab M.
Published: November 2006

The effect of γ irradiation on the content of anhydrouronic acid (AUA), degree of esterification (DE), MW and MW‐distribution, in addition to the ability to form sugar‐acid‐gel was investigated. At dose of 2 kGy, a slight increase in the AUA content was observed, obviously DE was decreased. A dramatic decrease in the MW as calculated viscosimetrically or from the HPGPC‐elution profile was found.
Untersuchungen zum Einfluß energiereicher und energiereduzierter Rationen mit n‐Alkanhefeanteilen auf die Fettsäurezusammensetzung ausgewählter Organlipide von Schweinen
Authors: Doberschütz K.‐D. , Lusky K. , Göbel Roswitha , Stoyke M.
Published: November 2006

In 3 Versuchsgruppen (je Gruppe 11 Schweine) wurden Rationen mit übereinstimmendem Fettsäuremuster (außer C17‐Säuren) bei hohem, mittlerem und niedrigem Energieniveau der Ration eingesetzt. Die Analyse der Fettsäurezusammensetzung der Lipide von Leber, Herz und Gehirn erfolgte am Versuchsende. Es konnte festgestellt werden, daß ein Zusammenhang zwischen der Energie‐ und Fettsäureaufnahme und dem Fettsäurespektrum der Organlipide besteht. Bei übereinstimmender Aufnahme an ungeradzahligen Fettsäuren fuhrt eine energiereiche Diät zu einer Reduzierung der ungeradzahligen Fettsäuren in den Herz‐ und Leberlipiden. Eine verminderte Energiekonzentration bewirkt einen Anstieg der ungeradzahligen Fettsäuren in Leber und Herz. Bei einer energiereichen und energiereduzierten Fütterung sind in den Leberlipiden C15‐ und C19‐Säuren nachweisbar. Eine energiereiche Diät führt in der Leber, im Herzen und im Gehirn zu erhöhten Gehalten an Eicosapentaen‐ und Eicosahexaensäure. Eine Verminderung dieser Fettsäuren ist bei energiearmer Diät im Gehirn feststellbar.
Carcass evaluation and nutritive value of some popular edible molluscs in Nigeria
Authors: Imevbore E. A.
Published: November 2006

The carcass characteristics and nutritive value of the giant African land snails (A. achatina and A. marginata), the common garden snail (V. quadrata) and periwinkles (P. aurita and T. fuscatus) were assessed. The edible portions account for less than 42% of the live weight in all molluscs. Protein content was generally high: 74.9% in A. achatina, 71.6% in A. marginata, 76.2% in V. quadrata, 82.5% in P. aurita and 61.3% in T. fuscatus. Fat level was low in the molluscs (1.0–1.5%). Amino acid analysis indicated that all species were particularly rich in lysine (7.4–10.0 g/16 g N). All, except P. aurita were low in methionine (0.92–1.95g/16 g N). A. achatina gave the highest PER (4.0) followed by A. marginata (3.7), T. fuscatus (2.9), V. quadrata (2.0) and P. aurita (1.9). Rats in each group gained weight during the experimental period. TD, BV and NPU generally followed the same trend.
Exhalation of malondialdehyde from the smoke of high grade cigarettes and effectiveness of filtering it
Authors: Witas T. , Sledziewski P.
Published: November 2006

It has been found that malondialdehyde penetrates during smoking through filters and exhales with smoke from cigarettes such as: “Pall Mall”, “Winston”, “Camel”, “Lucky Strike”, “Kansas”, “Mustang”, “Ronson”, “Chesterfield”, “Rally”, “Oscar” and “Marlboro”. These cigarettes exhale malondialdehyde in a different way, in free form in the amount from 8.5 to 23.5 mg/kg cigarettes on an average of 13.3 mg/kg for the whole group and totally (in free and bounded form) from 9.5 to 26.5 mg/kg (average 16.9 mg/kg). Moreover, it has been found that filters retain this aldehyde in free form on an average of 9.9 mg/kg and totally (in free and bounded form) of 19.0 mg/kg. Without filters these amounts would increase aldehyde contents in smoke by 42.7 and 52.9%, respectively. Low malonalogenic properties of tobacco, high effectiveness of cigarette filters, high degree of tar deposition before inhaling into lungs and slow (6 min and longer) smoking decide about low level of exhalation of malondialdehyde in cigarette smoke.
The effects of lipids on the alcoholic fermentation of molasses using Saccharomyces cerevisiae
Authors: Oderinde R. A. , Esuoso K. O. , Adesogan E. K.
Published: November 2006

The addition of appropriate lipids to the fermentation medium offers a considerable advantage to ethanol production on a large scale and in addition in stirred fermentations, lipids can equally act as effective anti‐foam.
Effect of phosphorylated acylglycerols on the oxidative stability of edible oils
Authors: Pokorný J. , Davídek J. , Vierecklová M. , Ranný M. , Sedláček J.
Published: November 2006

Phosphorylated acylglycerols and their salts containing nitrogen inhibit the autoxidation of rapeseed, soybean, sunflowerseed, and hydrogenated rapeseed oils, similarly as natural soybean or rapeseed phospho‐lipid concentrates (lecithins). The activity is moderate at low concentration levels (0.02–0.10%) but well pronounced at higher levels (0.5–2.0%), the protection factor being proportional to the concentration of phospholipids. Ammonium salts are more active than lysine and arginine salts which are more active than free phosphatidic acids. Zinc salts have only very low activity, and calcium and sodium salts are inefficient. The activity depends on the quality of oils, and in lesser degree, on the composition of phospholipids.
A study of the apparent diffusion coefficients for ascorbic acid losses from peas during blanching in water
Authors: Abdel‐Kader Zakia M.
Published: November 2006

Blanching is an important pretreatment in the processing of many vegetables. The previous studies concluded that the major losses of ascorbic acid from peas during blanching in water are due to leaching process. Therefore this study is concerned with the loss of ascorbic acid from peas during water blanching at 50,60,70,80 and 90°C for 0, 2, 4, 6, 8, and 10 min, in an attempt to elucidate the mechanisms involved in such losses.

When the agitation of the blanch water is sufficient, the surface resistance is made negligibly small, and the total resistance to the loss of ascorbic acid from peas to the blanch water is controlled by diffusion mechanism only. So the apparent diffusion coefficients (D) for ascorbic acid loss from peas were calculated after blanching under various conditions. When the temperature ranged from 50°C to 90°C, values of D were found to be in the range of 0.94 × 10−8 to 1.94 × 10−8 m2 s−1, having an activation energy of 18.71 kJ/mol. Also the results indicated that, if there was a sufficient agitation, the leaching of ascorbic acid from peas during blanching in water was controlled by “diffusion”.
The isolation of volatile oil from coriander fruit by steam distillation
Authors: Borges P. , Pino J. , Rosado A.
Published: November 2006

The isolation of the essential oil of coriander fruit by steam distillation is described. The chemical composition of the oil was investigated by means of gas‐liquid chromatography, column chromatography and coupled gas chromatography‐mass spectrometry. The 18 most important components were identified and quantified.
Fatty acid and cholesterol contents of three species of the African giant land snails
Authors: Imevbore E. A.
Published: November 2006

Terrestrial snails belonging to the Achatina and Archachatina genera are important food sources in several parts of West Africa [1]. The feeding value of some of these snails has been assessed [2] but there is a dearth of information on the fatty acid and cholesterol contents of the most important ones, except for the report on A. maginata [3]. This paper provides information about this topic, especially on three of the most prominent and widely utilized giant land snail species in W. Africa, using some popular animal protein sources such as fish and broiler meat as reference.
Effect of fat and retinol loading on serum triglyceride and retinol levels in patients with ulcerative colitis
Authors: Regöly‐Mérei Andrea , Ferencz Adrienne , Frenkl R. , Gergely Anna , Zajkás G. , Antal Magda
Published: November 2006

Serum copper, zinc, selenium, magnesium, calcium, cholesterol, triglyceride and retinol contents were determined in 11 patients with ulcerative colitis and in 20 healthy volunteers. Lipid and retinol loadings were performed as well. No differences were found in serum copper, zinc, calcium and selenium levels between the groups. Serum magnesium levels were somewhat lower in the patients than in the volunteers. During the period of loading, cholesterol levels did not differ between the two groups at any time. Triglyceride levels except for two persons, were higher in patients. Triglyceride curves showed pathological courses in each case. Retinol concentrations in patients remained below the values observed in volunteers. Data suggest a disturbed utilization of fat and retinol in patients with ulcerative colitis.
Microbiological status of Egyptian prawn
Authors: Sedik M. F. , Roushdy Sawsan A. , Khalafalla F. A. , Awad Hoda Abd El‐Ghany
Published: November 2006

A total of 110 prawn individuals were collected from different markets at Cairo and Giza Governorates. The average counts of Aerobes, Psychrophiles, Enterobacteriaceae, Coliforms and Staphylococci were 5 × 103, 3 × 102, < 2 × 102, < 3 and 2 × 102 organisms per gram newly caught prawn sample, respectively. Such counts were significantly increased in samples collected from markets including raw prawn in shell, raw peeled samples and frozen samples either peeled or in shell. Arizona group, Escherichia coli, Enterobacter group, Proteus group, Providencia group A & B, Shigella group and Staphylococcus aureus could be isolated from examined samples with variable percentages. The public health significance of isolated organisms is discussed.
Protein digestibility in dog. Effect of the quantity and quality of dietary fat (virgin olive oil and sunflower oil)
Authors: Ballesta M. C. , Martinez‐Victoria E. , Mañas M. , Mataix F. J. , Seiquer I. , Huertas J. H.
Published: November 2006

Protein digestibility has been estimated in dog when fed on two similar diets except their lipid quality (virgin olive oil and sunflower oil) from weaning up to 6 months of life. Experiments were carried out at 60, 105 and 150 days of adaptation to either diet.

In dog, age does not seem to affect the protein digestive and metabolic utilization when fed on a high lipid content diet. A higher dietary fat percentage led to an increase of the mentioned parameters which could be caused to a delayed gastric emptying due to fat. As far as the fat quality is concerned, an improved protein digestive and metabolic utilization was evidenced in adult animals fed on olive oil. On the other hand, the weight progress was normal in both experimental groups. These results suggest that olive oil may have benefical effects on protein digestibility as compared to sunflower oil.
The mechanism of determining the adulteration of whole milk with milk powder by spectrophotometry
Authors: Lin Tsan‐Cheng , Chen Ing‐Jun , Ko Ying‐Chin
Published: November 2006

The spectrophotometric method for determination of the reconstituted milk adulteration in the raw milk has been suggested by empirical experiments. However, the mechanism is unclear. In this study, we followed and modified their methods and found that the mechanism is the turbidity difference between homogenized milk and non‐homogenized milk. The equation of turbidance S=KBC˙ (d3/d4 + λ4) is offered as an explanation of this observation. There are linear relationships between transmittance (T[%]) and the amount of there constituted milk added (r=0.99) to the raw milk, non‐homogenized milk, and homogenized milk.

This method is recommended for detecting the addition of reconstituted milk to raw or non‐homogenized milk. The result of the empirical methods showed that the detection rate of adulteration can be as accurate as 2.5%, but this method is not recommended for detecting the adulteration of homogenized milk.
Zur Kenntnis der Schwefelverbindungen in Raps‐(Brassica napus) Varietäten und Verarbeitungsprodukten 5. Mitt. Bestimmung des Gesamtglucosinolatgehaltes über die Glucosinolat‐Palladium‐Komplexbildung
Authors: Lange R. , Linow F.
Published: November 2006

Es werden Aspekte der Palladium‐Glucosinolat‐Komplexbildung zur Bestimmung des Gesamtglucosinolatgehaltes beschrieben. Anhand von Standards wird das Absorptionsverhalten der Palladiumkomplexe in Abhängigkeit von der Struktur der Glucosinolate untersucht. Glucosinolatgemische aus Saaten verschiedener Cruciferen werden aus den Unterschieden im Absorptionsverhalten ihrer Palladiumkomplexe klassifiziert, was in Übereinstimmung mit den dominanten Glucosinolaten und den Genotypen der Saaten zu Substratgruppen führt. Es wird vorgeschlagen, nur Substrate einer Gruppe simultan zu analysieren. Die Nützlichkeit der Substratklassifizierung wird anhand der Analyse von Rapssaaten belegt.
Charakterisierung des Enzymspektrums von Pektinenzym‐ und Cellulase‐Präparaten sowie deren Wirkung auf die Zellwandpolymeren der Möhre 1. Mitt. Charakterisierung der Enzympräparate
Authors: Schönfeld A. , Behnke U.
Published: November 2006

Zur Beurteilung der Wirkungsweise von 6 ausgewählten Pektinenzym‐ und Cellulase‐Präparaten wird eine biochemische Charakterisierung hinsichtlich des Enzymspektrums sowie des pH‐ und Temperaturverhaltens der Enzyme vorgenommen. Für die in den Präparaten enthaltenen Enzyme Polygalacturonase, Pektinesterase, Cellulase, Xylanase, Amylase und Proteinase werden Maximalaktivitäten im pH‐Bereich 4,4 ‐ 5,6 und bei Temperaturen von 48–55°C ermittelt. Die Ergebnisse werden diskutiert.
Chromatographic methods of mackerel proteases isolation
Authors: Lopatin S. A. , Rudenskaya G. N. , Popova I. M. , Bikbov T. M.
Published: November 2006

A possibility is shown of producing acidic and alkaline proteases from water fraction obtained during comprehensive processing of hydrobionts. The proteases are obtained by the affinity and ligand‐exchange chromatography methods, without resorting to a non‐technological stage of enzyme precipitation by ammonia sulphate or organic solvents. The level of specific activity thus achieved for acidic mackerel proteases is 300 u.a./g, for alkaline mackerel proteases 630 u.a./g.
Untersuchungen zum Abbau von Vicin und Convicin in Ackerbohnenmehl durch ausgewählte Bakterienstämme
Authors: Donath R. , Kujawa M.
Published: November 2006

Vicin und Convicin als Inhaltsstoffe von Vicia faba sind an der Entstehung hämolytischer Anämien (Favismus) beteiligt. Die Entfernung dieser Verbindung aus Ackerbohnenmehl ist ohne aufwendige technologische Verfahren bislang nicht möglich. Mit verschiedenen Bakterienstämmen wurde versucht, die Toxine mikrobiell abzubauen. Nach 3std. Inkubation mit Streptococcus faeciens sind Convicin vollständig und Vicin zu 95 % entfernt.
Influence of intestinal resection and type of diet on the digestive and metabolic utilization of fats in rats
Authors: Coves F. , Lisbona F. , Campos M. S. , Garcia J. A. , Lopez‐Aliaga I. , Barrionuevo M.
Published: November 2006

The effects of the quality of dietary fat, and the influence of ursodeoxycholic acid, an exogenous bile acid, on the digestive and metabolic utilization of fat were studied in rats in which 50 % of the distal small intestine was resected. The fat content of the diets was quantitatively equivalent (4 %), and differed only in the type of fat: olive oil (diet A) or 1/3 medium chain triglycerides (MCT), 1/3 sunflower oil and 1/3 olive oil (diet B). The removal of 50 % of the distal small intestine led to a highly significant decline in the digestive utilization of fat (ADC) in animals given diet A. Rats fed diet B showed an increase in ADC to values approaching those seen in control animals. The addition of ursodeoxycholic acid to diet B failed to cause a further rise in the ADC of fat. After intestinal resection, serum levels of triglycerides and cholesterol fell more markedly in animals given diet A than in the diet B group, while the addition of ursodeoxycholic acid to diet B led to no further change. Serum lipid levels showed no significant influence of intestinal resection, but did accurately reflect the differences in fat composition between the two types of diet tested.
Charakterisierung des Enzymspektrums von Pektinenzym‐ und Cellulase‐Präparaten sowie deren Wirkung auf die Zellwandpolymeren der Möhre 2. Mitt. Untersuchungen zur enzymatischen Hydrolyse der Zellwandpolymeren
Authors: Schönfeld A. , Behnke U.
Published: November 2006

Die alkoholunlösliche Substanz (AUS) der Möhre ist ein sehr gut geeignetes, komplex zusammengesetztes Substrat für die Überprüfung der Wirkeigenschaften von Pektinenzymen. Es ist über Jahre lagerfähig und ermöglicht damit vergleichende Untersuchungen von Enzympräparaten über lange Zeiträume.

Zwischen den Hydrolyseergebnissen von frischem Möhrenhomogenat und Möhren‐AUS liegt weitgehende Übereinstimmung der Hydrolysewirkung der Enzympräparate in Abhängigkeit von deren wirksamen Haupt‐ und Nebenaktivitäten vor. Die eingesetzten Substrate (Homogenat und AUS) unterscheiden sich in ihrem Verhältnis von wasserlöslichen sauren und neutralen Sacchariden. Das Gesamtergebnis wird dadurch nur un‐wesentlich beeinflußt.
The influence of selected technological processes on the improvement of rapeseed meal and flour feed quality. Part 2. Effect of hydrothermal treatment and ethanol extraction on the nutritional value of rapeseed products
Authors: Schadereit R. , Pastuszewska B. , Janowska G. , Buraczewski S. , Wünsche J.
Published: November 2006

In experiments with rats the effect of feeding flours (dehulled and defatted seeds) and concentrates (flour extracted with ethanol) prepared from non‐heated and heated seeds of low‐glucosinolate rapeseed var. Jantar was studied. Flours and concentrates were fed either as the main protein supplement in cereal‐based diets or as the only protein sources in semi‐synthetic diets; ethanolic extracts were either administered by stomach tube or fed with the diets. Heat treatment of seeds reduced ITC + VOT contents about 27 % and did not affect phenol contents; ethanol extraction removed both ITC + VOT and phenols. Feeding the flours from heated and non‐heated seeds resulted in the increase of thyroid and liver weights as compared with rats from the control group fed on soybean diet. Heat treatment of seeds improved protein digestibility of flours and concentrates and did not modify negative effect of ethanol extract on protein digestibility. Biological value of protein of flours and concentrates was not affected by heat treatment of seeds.

Feeding concentrates influenced positively animal growth performance, elimenated hypertrophic effect of the flour on thyroid and liver, increased biological value of protein as compared with flour. Administration of ethanolic extracts containing ITC + VOT and phenols to rats fed on soya‐bean mael diet did not induce hypertrophy of thyroid and liver similar to that observed in rats fed on flours containing these antinutritional substances.
Untersuchungen zum Einsatz von α‐Amylase in der Zellwandanalytik
Authors: Schneider A. , Zuber S. , Flachowsky G.
Published: November 2006

Es wird untersucht, unter welchen Bedingungen die modifizierte NDF‐Methode (neutrale Detergenzfaser) mit Ditalan E bei Einsatz von α‐Amylase aus Schweinepankreas auch für stärkereiche Produkte eingesetzt werden kann. Die benötigte Amylasemenge (zwischen 10 und 50 mg je Probe) ist davon abhängig, ob die Stärke in freier oder gebundener Form vorliegt. Der Zusatz der Enzymlösung sollte nach der Detergenzienbehandlung erfolgen. Als Inkubationszeit werden mindestens 10 h benötigt. Zur Bestimmung der sauren Detergenzfaser (ADF) mit nachfolgender Fraktionierung (Cellulose, Rohlignin) ist eine enzymatische Behandlung nicht erforderlich. Die beschriebene Methode ist für die routinemäßige Faseranalytik geeignet.
Effect of lecithin addition on the yield and quality of soft cheeses
Authors: El‐Abbassy M. Z. , Aly M. E. , Taha S. N.
Published: November 2006

The effect of lecithin added at levels of 0.025 %, 0.050 % and 0.075 % to cheese milk used in manufacture of Domiati and Kareish cheese on yield, weight losses and quality of cheese was studied. Addition of lecithin increased cheese yield and decreased weight losses during pickling. The bacterial content of all cheeses treated with lecithin was higher than that of control cheese when fresh and during pickling. Cheese made with added lecithin showed higher moisture, salt, fat, and acidity than control cheese. The total nitrogen percentage was almost the same in all treatments. The levels of both soluble nitrogen and total volatile fatty acids in cheese containing lecithin were higher than in the control cheese. No marked differences were evaluated for flavour, body and texture of fresh cheese made from milk with or without lecithin, while during pickling the organoleptic properties of cheese containing lecithin were improved.
Determination of carotenoids in foods by high‐performance liquid chromatography
Authors: Abdel‐Kader Zakia M.
Published: November 2006

The mean values of alpha and beta‐carotene of 10 fruits and vegetables from supermarkets in Cairo and Alexandria have been determined using HPLC method, and the average vitamin A activities (in retinol equivalents) calculated. Carrots, spinach and sweet potatoes were the best sources of provitamin A activity. Beta‐carotene was the more prevalent carotenoid compared with alpha‐carotene. An analysis of variance including all foods investigated demonstrated that there were no significant differences among either locations or times of analysis. There was no difference between the analysed values of vitamin A activity and the USDA Handbook No. 8 values.
New approach to the extensogram interpretation
Authors: Balint L. , Momirovic J. , Horvatic M. , Vedrina I.
Published: November 2006

New criteria for the evaluation of wheat qualitative properties are worked out on the basis of the study of the shape and size of the extensographic curves. Approximating the experimental curves ‐ extensograms ‐ to the theoretical curves which are the closest to them in their shape and equal to them in their area, it also was possible to determine their shape parameters. The theoretical curve is an ellipse inscribed over the shape of the experimental curve. It changes its shape to the case when the ellipse eccentricity becomes equal to zero and further when x‐axis and y‐axis exchange their places in the coordinate system. It has been determined that the extensogram area can be the best means of measuring the wheat flour quality if it has been evaluated with reference to the curve circumference which circumscribes it. The ratio of the parameters of the theoretical curve maximum (mt) and the maximum of the theoretical curve of the ideal shape (r) is the basis for the extensogram evaluation and their classification into the qualitative range. The quantitative data of the ratio mt/r indicate the shape, and the values for r indicate the extensogram size. On the basis of the expression (mt/r‐1)100, it is possible to evaluate accurately the extensographic curves for the first time as well as to classify wheat into the qualitative range.
Verfolgung des Aflatoxin‐M1‐Gehaltes in Milch für die Produktion von Säuglings‐ und Kindernahrung mittels Immunoassay
Authors: Fukal L. , Brezina P.
Published: November 2006

Mit Hilfe eines handelsüblichen immunchemischen Satzes wurde die Konzentration an Aflatoxin M1 in 376 Proben roher unbehandelter Aufkaufmilch im Einzugsgebiet eines neuen Betriebs für Säuglings‐ und Kindernahrung untersucht. Bei 87,8 % Proben wurde kein Aflatoxin M1 festgestellt (Nachweisgrenze der Methode 0,025 μg/l); nur 2 Proben (0,5 %) erfüllten die Anforderungen der tschechoslowakischen hygienischen Richtlinie für Milchsäuglingsnahrung nicht, für die als oberste Grenze für den Gehalt an Aflatoxin M1 ein Wert von 0,1 μg/l festgelegt ist.
Die Fettsäurezusammensetzung des Eiweißfuttermittels FermosinR
Authors: Macholz R. , Engst W. , Meusel D. , Petrzika M. , Rödel W. , Weiß A.
Published: November 2006

Die Zusammensetzung der Fettfraktion des Eiweißfuttermittels FermosinR bezüglich der Gesamtfettsäureanteile wurde aufgeklärt. Dazu wurden als Verfahren der Vergleich mit synthetischen und kommerziell erworbenen Standards über gaschromatographische Retentionszeiten sowie die massenspektroskopische Identifizierung der Methylester und der Pyrrolidinderivate benutzt. Es wurde die C17:1 Δ 9 als Hauptkomponente ermittelt.
Evaluation of blanching requirements of green French bean (Phaseolus vulgaris L.) pods on basis of thermal resistance of its peroxidase
Authors: Ramesh G. S. , Kaushik V. , Nath Nirankar
Published: November 2006

Green pods of French beans CV, pant Anupam were blended with distilled water, filtered and extract pH was adjusted to 5.25, 5.65, 5.85, 6.25 or 6.65 using 20 % citric acid or 1 N NaOH. Thermal inactivation times (TIT) of peroxidase were determined by TIT tube method. The corrected F100 [min] and z [°C] at the above five pH values were 1.77 and 15.8, 1.43 and 14.1, 0.95 and 11.0, 0.29 and 8.7, and 0.17 and 8.1, respectively. The corresponding energy of activation values were 157, 177, 218, 286 and 307 KJ mole−1. The actual blanching times in boiling media calculated from the above data were 4.0, 3.5, 2.5, 1.0 and 0.5 min, respectively, showing that blanching requirements of French beans decreased with increase in the pH of the blanching media.
Lactose ‐ ein potentieller Ballaststoff. Zur Regulierung ihrer mikroökologischen Wirksamkeit im Intestinaltrakt 2. Mitt. Nährstoffwirkung der Lactose
Authors: Zunft H.‐J. , Schulze J.
Published: November 2006

Im Dünndarm unterliegt die Lactose dem hydrolytischen Angriff der β‐Galactosidase vor allem mucosaler Herkunft. Bei der Ratte befinden sich etwa 2/3 der Enzymaktivität in der ersten und 1/3 in der zweiten Dünndarmhälfte. Ein Teil des mucosalen Enzyms verbleibt nicht resident in der Mucosa, sondern löst sich ab und ist im Chymus bestimmbar. Die Mengenrelation dieses transienten zum residenten Anteil beträgt bei der keimfreien Ratte 1,8 : 1, bei der konventionellen 0,23 : 1. Bakterielle Besiedlung erhöht die Mucosamasse und dadurch keimabhängig die Gesamtaktivität, ohne die spezifische Aktivität des mucosalen Enzyms zu verändern. Nahe der Dünndarmmucosa anzutreffende Mikroorganismen beteiligen sich am Lactoseabbau. Lactosehaltiges Futter erhöht die bakterielle, in unterschiedlichem Ausmaß auch die mucosale Aktivität. Die Lactosekonzentration im Ileumchymus steigt mit wachsender Lactose‐ und sinkender Protein‐ und Phosphatzufuhr. Die Geschwindigkeit der Lactosespaltung wächst mit der Lactosekonzentration in der Nahrung, gehorcht aber einer Sättigungskinetik. α‐Lactose wird im Dünndarm des menschlichen Säuglings und der Ratte schneller als β‐Lactose gespalten. Die Lactosemutarotation nimmt, wie aus einem mathematischen Modell abzuleiten ist, keinen Einfluß auf das Ausmaß der Lactosespaltung im Dünndarm. Abhängig von Lactoseangebot und Nahrungszusammensetzung beträgt die Lactosehydrolyserate ‐ bis zu 50 % bei Perfusionsuntersuchungen am Säugling, ‐ bis zu 80 % bei Perfusionsuntersuchungen an der Ratte, ‐ bis zu 60 % im Modell der ileostomierten Ratte.

Ziel der folgenden Untersuchungen ist nachzuweisen, in welchem Umfang Lactose im Dünndarm verdaut und absorbiert wird, welche wesentlichen Faktoren auf diesen Prozeß Einfluß nehmen. Entsprechend der Literaturkenntnis kommt dabei erwartungsgemäß der mucosalen Lactosespaltung eine größere Bedeutung zu. Es soll jedoch auch die luminale Phase der Lactosespaltung betrachtet werden. Untersuchungsobjekte sind Mucosa und Chymus konventioneller und gnotobiotischer Ratten. Diese und zusätzliche Untersuchungen zur Einstellung des Anomerengleichgewichts zwischen α‐ und β‐Lactose und zur Lactoseverdauung im Dünndarm des menschlichen Säuglings werden für Modellberechnungen genutzt.