bluuebunny/crossref_metadata_2025 huggingface dataset:
Variations in anatomy and ultraviolet microspectrometry between normal and brown midrib mutant maizes possessing different rumen degradabilities
Authors: Goto Masakazu , Sato Takao , Morita Osamu , Takabe Keiji , Inoue Naoto
Published: November 2006

Normal and brown midrib mutant (bmr) maize (Zea mays L) were examined for variations in their morphological composition. The degradability of the leaf blade, leaf sheath and stem, proportional area of specific tissues in leaf blade, and the ultraviolet (UV) absorption spectra of cell walls were measured and related to variations in cell wall degradability by rumen microorganisms. The UV and infrared (IR) absorption spectra of the lignins isolated from leaf blades of both types, before and after reduction with sodium borohydride, were recorded. The bmr3 maize had higher dry matter (DM) and neutral detergent fibre (NDF) degradabilities for leaf blade, leaf sheath, and stem than the normal counterpart. Approximately 35% and 26% of the observed difference in DM degradability was attributed to the difference in DM degradability of stem and leaf blade, respectively, and 39% to the difference in DM composition of stem. Distinct differences in tissue degradation of the leaf blades were observed for mesophyll cell walls in the midrib portion, which were thinner and of greater number in the bmr3 maize. Sclerenchyma cells were present only in the vascular bundles in the bmr3 leaf blade, while in the normal type those cells were underneath the epidermis tissue. The bmr3 plant also had large epidermal cells. UV microspectrometry of mesophyll cell walls of the bmr3 maize showed their lower UV absorbance around 320 nm compared to that of the normal, but not at 280 nm. Considerable increase in the UV absorbance at 280 nm was observed for the isolated lignins after reduction, suggesting a lesser degree of lignification in the bmr3 maize tissues. Lowered UV absorbance of the isolated lignin around 320 nm after reduction was associated with the removal of the IR bands at 1730, 1660, 1600, and 1250 cm−1.
The role of (−)‐epicatechin and polyphenol oxidase in the coupled oxidative breakdown of theaflavins
Authors: Opie Shaun C. , Clifford Michael N. , Robertson Alastair
Published: November 2006

An enzymic in‐vitro model tea fermentation system has been used in combination with gradient elution reversed‐phase HPLC to study the oxidative breakdown of black tea theaflavins in the presence and absence of (−)‐epicatechin. It was found that theaflavin, theaflavin‐3‐monogallate, theaflavin‐3′‐monogallate and theaflavin‐3,3′‐digallate were not substrates for tea polyphenol oxidase (EC 1. 14. 18. 1) whereas (−)‐epicatechin alone, or mixtures of (−)‐epicatechin and a theaflavin were rapidly converted to a complex mixture of thearubigin‐like substances. While the chromatographic profiles varied with the identity of the theaflavin precursor each resembled the equivalent profile obtained with a whole black tea liquor. It is concluded that theaflavins are degraded by a coupled oxidation with (−)‐epicatechin–quinone. It is suggested that thearubigins may form via these pathways during black tea manufacture.
The nutritive value of sun‐dried pelagic fish from the rift valley in Africa
Authors: Steiner‐Asiedu Matilda , Lied Einar , Lie Øyvind , Nilsen Rune , Julshamn Kåre
Published: November 2006

The small pelagic fish caught in the freshwaters of Africa are mostly sundried and used in meal preparation. They are not generally used in weaning foods. With a view to incorporating fish into weaning diets, the nutritional quality of fish samples from the lakes along the Rift Valley in Africa was assessed.

Fish are good sources of protein, ash, and fat. They are poor in vitamins A and E and their contribution to the diet will depend on the amount eaten. Fish lipids are good sources of essential fatty acids. Docosahexaenoic acid and eicosapentanoic acid which are important in brain development are present in substantial amounts. Fish is generally low in thiamine and pyridoxine but high in niacin. The content of calcium in whole fish is very high and there are appreciable quantities of zinc and iron. The amino acid profiles are in good agreement with the FAO provisional pattern and to the requirements of infants. The limiting amino acid is tryptophan.
Influence of ice storage on ray (raja clavata) wing muscle
Authors: Pastoriza Laura , Sampedro Gabriel
Published: November 2006

Determinations of pH, urea, extractable protein (EP), apparent viscosity (AV), water‐binding capacity (WBC), hardness (H), Hunter L, a and b values and sensory evaluation (SE) (raw and cooked), as well as microbiological analysis, were used to study the effects of ice storage on the stability of ray (Raja clavata) muscle. Significant changes were found in pH, bacterial growth and sensory assessment (ammoniacal odour and colour) during the storage period. Urea content, EP, AP, WBC (measured as water loss) and Hunter L value (in cooked muscle) decreased significantly. Statistical analyses did not show significant differences in H and Hunter L value (in raw muscle). The decrease in urea concentration can be described as a linear function of the number of microorganisms suggesting the microbiological character of the process. No dependence was observed between pH or number of microorganisms and EP, whereas AP was much more affected and showed a marked dependence on these two parameters treated independently. The results of this research showed that wings could be stored in ice for 9–10 days without causing important loss of quality. The fish was considered excellent up to day 7 and acceptable after 9 days but unacceptable after 11–12 days onwards. Nonetheless, the shelf‐life of the ray in the iced state can vary depending upon the initial state of freshness, handling and the biological conditions of the fish. Microbiological analysis, pH, EP, AV, WBC, SE and Hunter L value have been demonstrated to be factors which could be used to monitor the deterioration of ray during ice storage.
Strawberry juice colour: A study of the quantitative and qualitative pigment composition of juices from 39 genotypes
Authors: Bakker Johanna , Bridle Peter , Bellworthy Sara Jane
Published: November 2006

The juices from 39 strawberry genotypes were analysed for anthocyanin composition and colour characteristics. No single cultivar or breeding line possessed the innate pigment characteristics thought to confer greater colour stability on strawberry juices but the anthocyanin patterns were far more complex than hitherto reported in strawberries. Thirteen different peaks were observed during high‐performance liquid chromatography of the juices and tentative identifications are proposed for two previously unidentified strawberry anthocyanins. The occurrence of pelargonidin 3‐rutinoside was confirmed. Colour quality measurements derived from CIELAB L*a*b* values are reported for the fresh juices.
Immunochemical detection of ovalbumin in dairy‐based foods
Authors: Turin Lauretta , Bonomi Francesco
Published: November 2006

Commercially available antibodies were used for the detection and quantitation of ovalbumin in ice cream and cheese. Electrophoretic separation of protein components, followed by blotting and immunochemical recognition of ovalbumin allowed the detection of the addition of 50 g kg‐1 egg white to processed cheese and allowed detection of egg in ice cream. For quantitative purposes a competitive ELISA method was set up. Calibration curves for ovalbumin in various products were obtained. A marked matrix effect was evident in ice cream, cheese and yoghurt. Different types of cheese gave nearly identical matrix effects. Analytical application of the method should therefore be possible, at least within a given class of products. A study on the influence of thermal treatments on the ELISA response showed that melting of cheese at various temperatures modifies only slightly the ELISA response for ovalbumin.
In‐vitro rates of rumen proteolysis of ribulose‐1,5‐bisphosphate carboxylase (rubisco) from lucerne leaves, and of ovalbumin, vicilin and sunflower albumin 8 storage proteins
Authors: McNabb Warren C , Spencer Donald , Higgins Thomas J , Barry Tom N
Published: November 2006

Laboratory systems were developed, based upon in‐vitro incubations with rumen fluid, to examine the rate of proteolysis (ie degradation) of sunflower albumin 8 (SFA 8; 24% sulphur amino acids; SAA) from sunflower seeds, ovalbumin (6% SAA) from chicken egg white, ribulose‐1,5‐bisphosphate carboxylase (Rubisco; 3% SAA) from lucerne leaves, and vicilin (0% SAA) from pea seeds. After fractionation by SDS‐PAGE, proteins were analysed by either Western blotting, using specific antibodies (SFA 8, vicilin and ovalbumin) or by Coo‐massie blue staining (Rubisco). Proteolysis of the large subunit of Rubisco occurred very quickly and as two components, with half‐lives of 11.6 and 1.5 h. The small subunit of Rubisco was more resistant to degradation, with a half‐life of 17.3 h. Vicilin was degraded extremely rapidly (half‐life 0.16 h). SFA 8 and ovalbumin both showed resistance to degradation, but by two different mechanisms. Ovalbumin was not degraded at all during the initial 16 h of incubation, but then degraded with a half‐life of 8.7 h. SFA 8 (mol wt 12 100) disappeared very rapidly, with a half‐life of 3.0 h. The degradation of SFA 8 was associated with the appearance of a polypeptide (mol wt 8000), which was extremely resistant to degradation, with a half‐life of 69.3 h. It was concluded that both the number of disulphide linkages and tertiary structure were important in determining resistance of proteins to rumen degradation, and that incorporation of SFA 8 and ovalbumin proteins into forages using genetic engineering techniques would be likely to increase the quantity of SAA by passing rumen fermentation.
The sorption of aroma components from tomato juice by food‐contact polymers
Authors: Leufvén Anders , Hermansson Charlotte
Published: November 2006

The sorption of some aroma components from tomato juice by polyethylene terephthalate (PET) was shown to be less than the sorption of the same components by polyethylene (PE) and wet ethylene/vinylalcohol copolymer (EvOH) polymers. Furthermore, sorption by PET was less influenced by pH than sorption by the PE and EvOH polymers. The amounts of aroma compounds extracted from the polymers varied with type of polymer, type of aroma compound, pH and time of storage.
Determination of egg content in egg pasta by an indirect elisa procedure
Authors: Pressi Giovanna , Curioni Andrea , Peruffo Angelo D B , Furegon Luca , Zamorani Arturo
Published: November 2006

Polyclonal antibodies have been raised against a highly purified egg yolk protein, which appears to be unaffected by thermal treatments and whose content is constant in eggs of different origin. The antibodies are able to bind specifically to the egg yolk protein and can be used for the quantification of the egg content in egg pasta. For this purpose an indirect ELISA procedure has been developed.
Roles of structural phenylpropanoids in forage cell wall digestion
Authors: Besle Jean‐Michel , Cornu Agnès , Jouany Jean‐Pierre
Published: November 2006

Phenolic constituents (lignins and phenolic acids) and carbohydrates are assembled in a tight architecture which differs according to the plant species. During cell wall digestion, the hydrolysis kinetics differ between carbohydrates and seem to depend chiefly on the content and organisation of tissue phenolics. Among the phenylpropanoids, ferulic acid is released more quickly than p‐coumaric acid. Lignins remain largely in the cell walls. They also undergo transformations, chiefly solubilisation as lignin‐carbohydrate complexes. The limiting effect of lignins on cell wall degradation increases with increasing content. However, their effect on degradation might also depend on qualitative factors such as lignin structure and polymer organisation in walls and tissues. When various grasses (normal and selected genotypes), or grasses and legumes are compared, correlations between certain factors such as lignin uncondensed fraction, syringyl units or phenolic acids contents and cell wall degradation emerge but not clear causal relationship has been shown. Nonetheless, other structural characteristics, related to the alkali reactivity of lignins, seem to have a stronger influence on cell wall degradation. Phenylpropanoids seem to act mainly as a physical and (bio)chemical barrier to the action of the microbial enzymes. In addition, their reactivity as phenolic compounds and their hydrophobicity seem to play a role. Digestion is not limited only by phenolics. The factors that limit glycanolysis—the accessibility, crystallinity and capillary structure of cellulose and the branching of hemicelluloses—seem to have little or no effect on cell wall degradation in vivo. In contrast, other antiquality substances (tannins, cutin and silica), plant antomy, environmental factors, factors modulating microbial growth and animal physiology influence cell wall utilisation. Future research in this field should focus on the effects of phenolic structure and of cell wall and tissue organisation on carbohydrate degradation.
Uniformly 15N‐labeled soybean seeds produced for use in human and animal nutrition studies: Description of a recirculating hydroponic growth system and whole plant nutrient and environmental requirements
Authors: Grusak Michael A , Pezeshgi Shahrbanu
Published: November 2006

A recirculating hydroponic technique which enables the uniform 15N‐labeling of soybean plants has been developed. Daily net influx of nitrate, potassium, calcium, chloride and phosphate, as well as total solution uptake, was measured for a crop of 60 plants grown in a 3 m2 area. A protocol is presented which (i) maintains adequate nutrient concentrations for the crop, (ii) adds nutrients and water as required with no exchange of solution, and (iii) minimizes the addition and use of 15N. With this technique, 6.5 mol of 15N were used to generate 1 kg (DW) of soybean seeds (350 g protein kg‐1; 98 atm% 15N) and 3.1 kg (DW) total biomass; recovery of nitrogen in the total biomass was 95%. 15N‐labeled soy protein isolate or harvested plant parts (eg leaves or stems) can be used to investigate nutrient absorption and metabolism in human or animal studies.
A comparison of the hplc, mass spectra, and acid degradation of theafulvins from black tea and proanthocyanidin polymers from wine and cider
Authors: Bailey R G , Nursten H E , McDowell I
Published: November 2006

The HPLC chromatograms, mass spectra, and acid degradation of a theafulvin fraction (a fraction of polymeric thearubigins) and proanthocyanidin polymers from cider and wine were compared. The cider, wine, and theafulvin fractions ran as broad bands on a Hamilton PRP‐1 column. The cider and wine polymers gave positive‐ion FAB spectra characteristic of proanthocyanidin polymers, but the theafulvins gave low‐molecular‐mass flavanol fragments only. The cider and wine polymers gave cyanidin on acid degradation, the reaction products being analysed by HPLC on a Hamilton PRP‐1 column. The theafulvins gave mainly material that ran close to the void volume of the HPLC column. These experiments provided support for previous conclusions, that the theafulvins are flavanol polymers with different intermonomer linkages to the proanthocyanidin polymers.
The effect of cultivar, sample date and grazing on the concentration of s‐methylcysteine sulphoxide in oilseed and forage rapes (brassica napus)
Authors: Griffiths D Wynne , Macfarlane‐Smith William H , Boag Brian
Published: November 2006

A study of the S‐methylcysteine sulphoxide (SMCO) concentration in foliage from four double‐zero, three single‐zero cultivars of oilseed rape and four cultivars of forage rape revealed little inter‐cultivar variation. Significant differences were however found with respect to harvest date, with the concentration of SMCO remaining fairly constant over the early winter period but then increasing as the plants commenced regrowth in the late winter‐early spring. Continual exposure of plots to grazing wild rabbits produced small but statistically significant changes in SMCO concentration but compared with seasonal differences the changes due to grazing were small and inconsistant. These findings are discussed in relation to the recently reported harmful effects of double zero oilseed rape cultivars on browsing wildlife.
Effect of rice variety, rice flour concentration and enzyme levels on composite bread quality
Authors: Noomhorm Athapol , Bandola D C , Kongseree N
Published: November 2006

A study was conducted to determine the suitability of substituting portions of wheat flours with rice flours for breadmaking. The levels of substitution were 50, 100, 150 and 200 g kg−1. Two kinds of enzymes, barley malt and fungal amylase, were added to composite flours, and their effects on the volume and quality of the rice‐based bread were determined. The results showed that the enzymes, levels of replacement and the varieties of rice had significant effects on weight, specific volume and overall acceptability of the bread samples. However, the enzymes did not have significant effects on the volume, protein and fat contents or on the character and color of the crust in the sensory analysis. Comparisons were made of the nutritional and sensory qualities of the bread made entirely from wheat flour, and the sample which performed best, the bread with 50 g kg−1 of flour from low amylose variety (183.3 g kg−1) with barley malt, showed non‐significant differences. The overall acceptability of the products showed that it is acceptable to substitute wheat flour with flours generated from rice up to the 150 g kg−1 replacement level only.
Volatile oil composition of Turkish rose (Rosa damascena)
Authors: Bayrak Ali , Akgül Attila
Published: November 2006

Two kinds of rose (Rosa damascena Miller) oil were used: decanted oil distilled from the fresh petals (DOFP) and blended oil distilled from the paled (fermented) petals (BOPP). Eight samples from Gülbirlik cooperative factories (three DOFP, four BOPP) and a private factor (one BOPP) were of 1990 produce, and seven samples from Gülbirlik (two DOFP, four BOPP) and a private factory (one BOPP) were of 1991 produce. In all, 15 samples were analysed for density, refractive index and optical rotation, and their chemical composition by GC and GC‐MS. The samples showed some differences in the optical rotation. DOFP had high density and refractive index values. In general, 68 components were identified, representing c 88–98% of the oils: 27 hydrocarbons, 19 alcohols, eight aldehydes, six oxides and ethers, five esters, two ketones and one phenol. Citronellol (24.47–42.97%), nonadecane (6.44–18.95%), geraniol (2.11–18.04%), ethanol (0.00–13.43%), heneicosane (2.28–8.90%), nerol (0.75–7.57%) and 1‐nonadecene (1.80–5.40%) were the major components as overall ranges of the samples. Percentages of certain components differed between the factories, years and oil types (DOFP and BOPP). The results indicated that an extensive and detailed research from harvesting to end‐product storage was needed for the establishment of the material and technology requirements to obtain a Turkish rose oil with standard composition and high quality.
Biological variability in lignification of maize: Expression of the brown midrib bm2 mutation
Authors: Chabbert B , Tollier M T , Monties B , Barrière Y , Argillier O
Published: November 2006

The cell wall phenolic components in the internodes of three maize genotypes, namely normal, bm2 and bm3 maize, were determined. The bm2 and bm3 brown midrib mutations lowered the lignin content of the bottom, middle and top internodes to a similar extent. However, unlike bm3, the bm2 trait did not induce a sharp reduction of the level of ester‐bound p‐coumaric acid in maize internodes. The other main alkali labile phenolic acid, ferulic acid, reached similar levels in the three genotypes. The main difference between bm2 and bm3 mutations occurred in the alkyl aryl ether linked structures of the lignin component. In contrast to bm3 lignins, which are characterised by a low syringyl content, the bm2 lignin had a lower content of guaiacyl units than lignin of normal maize internode. Consequently, the syringyl/guaiacyl molar ratio of bm2 lignin gave higher values (2.7–3.2) than those from either normal (0.9–1.5) or bm3 lignins (0.3). The alkali solubility of lignin was also compared between the three genotypes. Incorporation of the bm3 trait in maize led to a high recovery of alkali soluble lignin whereas the bm2 lignin had a similar solubility to the normal one in 2 M NaOH. The monomeric composition of the alkali soluble lignins was consistent with the non‐condensed structures of the in‐situ polymer. Although the bm3 and bm2 mutations had different effects on lignification, the modification of the cell wall phenolic level was also found in the bm2 maize stem as previously studied.
Solid‐state 13C NMR study of palm trunk cell walls
Authors: Gallacher James , Snape Colin E , Hassan Kamaruddin , Jarvis Michael C
Published: November 2006

Trunk material from the oil palm Elaeis guineensis was dissected into parenchyma and vascular bundle fractions, which were individually examined by 13C solid‐state nuclear magnetic resonance at low field (25 MHz). Cross‐polarisation and magic‐angle spinning were used with dipolar dephasing to reveal the aromatic carbons of lignin free from interference by carbohydrate. The lignin contents of the parenchyma and vascular bundles were found to be 240 g kg−1 and 130 g kg−1, respectively. The lignin appeared to contain a high proportion of aryl ether‐linked syringyl units, but little or no ferulic or p‐coumaric acid. The cellulose of both fractions had a high proportion of the crystalline component. The acetyl content was c 6 mol %C. The in‐vitro digestibility of the two fractions was measured using the rumen liquor‐pepsin method and was found to be low compared with forage materials: 19.5% in the parenchyma and only 11.1% in the vascular bundles.
Effect of extrusion‐cooking on the hypoglycaemic properties of citrus fibre: An in‐vitro study
Authors: Gourgue Claudine , Champ Martine , Guillon Fabienne , Delort‐Laval Jean
Published: November 2006

Orange and lemon peels were extruded under controlled conditions of varying severity, and their physico‐chemical characteristics and effect on the enzymatic hydrolysis of starch and glucose diffusion were studied. Extrusion‐cooking treatment increased the soluble fraction of dietary fibre as well as solubilised pectic substances and arabino‐galactomannan chains. The apparent viscosities of aqueous extracts of extruded fibre were increased slightly for orange and more markedly for lemon fibre. With both fibre sources, viscosities values were higher in Tris‐maleate buffer (0.1 M) than in NaCl (154 mM). However, these modifications had no effect on starch hydrolysis and glucose diffusion in vitro.
Hake natural actomyosin interaction with free fatty acids during frozen storage
Authors: Careche Mercedes , Tejada Margarita
Published: November 2006

The interaction of hake muscle actomyosin with free fatty acids in 0.6 M KCl pH 7 during frozen storage has been studied up to 280 days. ATPase activity, protein solubility and relative viscosity measurements were performed. Oleic and myristic acid had a detrimental effect on these properties during frozen storage. Oleic acid was bound to the protein from the beginning, mainly to the insoluble fraction. The diminishment of functionality following addition of oleic acid is not due to aggregation caused by covalent‐type bonds, since it occurs well before the electrophoretic change is appreciable.
Fractionation of fungal pectic enzymes by immobilised metal ion affinity chromatography
Authors: Cañizo Agustin Navarro Del , Hours Roque A , Miranda María V , Cascone Osvaldo
Published: November 2006

A juice‐clarifying fraction that will not produce methanol was obtained from a commercial pectic enzyme by separating the pectin lyase (EC4.2.2.10) from pectinesterase (EC3.1.1.11). This was achieved by immobilised metal ion affinity chromatography (IMAC) on Sepharose—iminodiacetic acid—Cu(II). Pectin lyase did not bind to the chromatographic matrix at pH 8.0, while pectinesterase was retained and only eluted when the pH of the buffer was brought down to 3.0. Polygalacturonase activity (EC3.2.1.15) was found in both fractions thus suggesting that IMAC can discriminate between two forms of that enzyme Both fractions have the ability to clarify apple juice, the first without producing methanol. The behaviour of each of the above enzymes in IMAC suggests that pectin lyase lacks accessible histidine residues, while pectinesterase could have one or more of them.
A comparison of the insoluble residues produced by the Klason lignin and acid detergent lignin procedures
Authors: Hatfield Ronald D , Jung Hans‐Joachim G , Ralph John , Buxton Dwayne R , Weimer Paul J
Published: November 2006

Two methods—Klason lignin (KL) and acid detergent lignin (ADL)— for determining lignin concentration in plants were compared using stem material from lucerne (Medicago sativa L), cocksfoot (Dactylis glomerata L) and switchgrass (Panicum virgatum L), at three stages of maturity, and leaf samples from lucerne and cocksfoot. For all forages, KL values were higher than ADL values. Lucerne samples, which had crude protein levels twice that of the grass species, had KL values that were only 30–40% higher than ADL values; in grasses, KL values were 200–300% greater than ADL values. The addition of nitrogenous materials (bovine serum albumin, lysine, and ammonium sulfate) to commercial xylan and cellulose did not result in additional KL residue. Pyrolysis‐GC‐MS revealed that both residues appeared to be similar to the orginal plant lignin and did not appear to be contaminated with carbohydrate or protein. The higher values for grass KL residues were not due to protein con‐ tamination or incomplete hydrolysis of carbohydrates, but were more likely due to the solubilization of lignin components by the ADL treatment. KL values may give a more accurate quantification of the total lignin within forage plants.
Genetic implications of kernel NIR hardness on milling and flour quality in bread wheat
Authors: Carver Brett F
Published: November 2006

While quantitative measurements of wheat (Triticum aestivum L) kernel hardness are important for market classification of cultivars, their genetic relationship to end‐use quality in breeding populations is not well established. After verifying that divergent selection for hardness score (HS) based on near‐ infrared reflectance (NIR) spectroscopy was effective, the objective was to determine correlated selection responses in milling and flour quality of two hard red winter populations differing widely in parental origin. Selection was applied in the F3 generation using replicated field plots at two locations. Selection response was evaluated in the F4 generation at the same locations the following year. Selection for high HS (harder kernels) increased kernel protein concentration in both populations, while low HS selection decreased it. Selection for HS had no consistent and detectable impact on flour yield or physical dough properties (mixograph absorption, mixing time, and mixograph rating or tolerance). Selection for high HS decreased SDS sedimentation volume adjusted for flour protein concentration in both populations, but the magnitude of the response was small (−1.7 ml in actual units; −0.3 ml after adjustment). Because correlative effects of NIR hardness were primarily expressed in protein quantity and not protein quality, milling and flour quality must be considered independently of NIR hardness if genetic improvement in those traits is desired.
Induced changes in the indole glucosinolate content of oilseed and forage rape (Brassica napus) plants in response to either turnip root fly (Delia floralis) larval feeding or artificial root damage
Authors: Griffiths D Wynne , Birch A Nicholas E , Macfarlane‐Smith William H
Published: November 2006

Plants from two cultivars of forage rape and one cultivar of oilseed rape were inoculated with turnip root fly (Delia floralis) eggs at either 4 or 6 weeks prior to harvest, or, alternatively, were artificially damaged by mechanically removing approximately one‐third of the root volume. Larval damage increased the total glucosinolate content of the roots. In contrast, artificial damage reduced the total glucosinolate content of the roots, with the levels decreasing as the time interval between damage and harvest lengthened. Turnip root fly larval damage also modified the glucosinolate composition of the roots, with the proportion of indoleglucosinolates increasing significantly. No such changes were observed in the artificially damaged roots. Neither type of damage appeared to affect the total glucosinolate content of foliar samples significantly, when averaged over all cultivars, but it was of interest to note that the proportion of glucobrassicin present in the leaves of the oilseed rape cultivar, Ariana, was consistently greater in both the larval and artificially root damaged plants compared with undamaged plants of the same cultivar. These results are discussed in relation to sulphur availability and the validity of root trimming as a simulation for turnip root fly damage.
Lectins of Lablab purpureus seeds
Authors: de Tarso G Leopoldo Paulo , Xavier‐Filho J , Lima Maria S
Published: November 2006

A column of chitin was utilized to separate four lectins (hemagglutinating activity) from the seeds of (Lablab purpureus L) Sweet. Two of these activities, which were bound by chitin and were also strongly inhibited by N‐aeetyl‐D‐glucosamine, were differentiated according to their ionic properties: one is a basic (C2‐S1) and the other is an acidic (C2‐S2) lectin. A third N‐acetyl‐D‐glucosamine binding lectin (Cl‐2) is also acidic in nature but showed a lower binding capacity towards this sugar than C2‐S2. A fourth lectin (C1‐1S2) was strongly inhibited by galactose and has an acidic character. The lectin is formed by subunits of 39000 and 44000 kDa.
The effects of heating and chemical treatment on the haem and non‐haem iron content of heat‐induced porcine blood curd
Authors: Wang Feng‐Sheng , Lin Chin‐Wen
Published: November 2006

The effect of heating temperature (40–80°C), time (0–50 min), additions of ascorbic acid (0–5 g litre−1) and sodium nitrite (0–200 mg litre−1) on total, non‐haem and haem iron of heat‐induced porcine blood curd (a famous edible blood food in Taiwan) was investigated. The results show that non‐haem iron content increased significantly (P < 0.05) when heated at above 55°C and was enhanced linearly (r = 0.96) with heating time at 80°C, while haem iron decreased relatively. In addition, a non‐haem iron increase was observed in ascorbic acid, the maximum found with treatment at 4 g litre−1. On the contrary, haem iron content increased with the presence of sodium nitrite and there was a significant change with addition above 50 mg litre−1.
Volatile compounds found in expired air during eating of fresh tomatoes and in the headspace above tomatoes
Authors: Linforth Rob S T , Savary Isabelle , Pattenden Becky , Taylor Andrew J
Published: November 2006

Volatile compounds from tomatoes were measured in the headspace above tomatoes and in the air expired from the noses of people eating tomatoes (nosespace). Eleven target compounds, representative of the different metabolic pathways that contribute to tomato aroma were chosen for analysis. The procedure consisted of trapping volumes of headspace or nosespace on Tenax, desorbing and chromatographing the samples on gas chromatographs and quantification by integration of characteristic ion chromatograms. Small volumes (8.5 cm3) of headspace were used to develop the method which was then applied to study potential sources of variation in the raw material and in the sampling procedure. The variation in headspace profiles, with time after dicing tomatoes, and with tissue maturity, demonstrated that the amounts of some volatiles changed with time and with maturity. Sampling was therefore undertaken using batches of tomatoes with similar histories and the time of sampling was fixed. The headspace and nosespace profiles from tomatoes produced raw data with substantial variation (percentage coefficient of variation 50–60%) but this appeared to be due to different amounts of voiatiles in the replicates. When data were expressed on a relative basis by normalisation, the profiles from groups of replicates were seen to be quite similar for nine of the compounds but values for 3‐methylnitrobutane and 2‐isobutylthiazole showed considerable variation. Nosespace profiles of tomato voiatiles were broadly similar between operators when expressed on a relative basis; the actual total amounts varied considerably. The headspace profiles from diced and stomached tomatoes were comparable but distinctly different from the nosespace profile. There were differences between the headspace and nosespace profiles particularly in the amounts of 3‐methylbutanal, dimethyl disulphide and hexanal which were present to a greater extent in the headspace on a relative basis.
Post‐mortem changes in myofibrillar proteins of breast and leg muscles from broilers, spent hens and Taiwanese Country Chickens
Authors: Chou Rong‐Ghi R , Tseng Tsai‐Fuh , Lin Kou‐Joong , Yang Jeng‐Huh
Published: November 2006

Post mortem ageing at 4°C was studied in the breast and leg muscles from broilers, White Leghorn spent hens and Taiwanese Country Chickens (TCC). Purified myofibrils were prepared from muscles after 0, 1, 3, 5, and 7 days of post mortem storage at 4°C. SDS‐PAGE was used to examine the changes in myofibrillar proteins of the muscles. Results showed that 30 kDa components appealed earlier in the breast muscles than in the leg muscles and in the order: broiler, TCC, and spent hen. The intensity of 30 kDa band increased with post mortem time. In the breast muscles, a decrease in the intensity of the α‐actinin band could be observed at 1 day post mortem in broilers and TCC and at 3 days post mortem in spent hens. This decrease, however, could not be found in the leg samples until 5 or 7 day post mortem. Titin 1 band disappeared within 3 day post mortem in the breast samples but within 5 days in the leg samples. Similar results could be observed in the degradation of nebulin although traces of nebulin remained in the teg muscles of TCC after 7 days post mortem.
Composition and potential uses of mesquite pods (Prosopis pallida L): Comparison with carob pods (Ceratonia siliqua L)
Authors: Bravo Laura , Grades Nora , Saura‐Calixto Fulgencio
Published: November 2006

The composition of mesquite pods (Prosopis pallida L) (PP), a legume cultivated in the large desert areas of Peru, was studied. These fruits have at the present time very little practical or commercial use. Taking into account the morphological and compositional similarities to Mediterranean carob pods (Ceratonia siliqua L) (CS), which are widely used in the food industry, some applications of PP are considered. PP shows better nutritional properties than CS, mainly owing to its lower polyphenolic content and higher protein digestibility.
Utilisation of fruit and vegetable wastes in layers' diet
Authors: Zia‐ur‐Rehman  , Ali Sakhawat , Khan A D , Shah F H
Published: November 2006

Improvement in egg production and egg size was noted when dietary rice polishing was replaced by carrot residue at 80 g kg−1 diet. The layers fed on a diet containing orange waste or mango peels showed results comparable with the control. Egg production and egg size were adversely affected when mango stone was added to the layers' diet.
Enzyme activities of rumen solid‐adherent microorganisms in chronically underfed ewes
Authors: Kabré Pierre , Martin Cécile , Michalet‐Doreau Brigitte
Published: November 2006

Four ruminally cannulated ewes were used in a series of two crossover designs to investigate the effects of underfeeding and of supplementation with slowly degradable protein on polysaccharide and glycoside‐degrading enzyme activities in rumen solid‐adherent microorganisms. The ewes were fed twice daily on a hay based diet to satisfy either 1.2 or 0.5 maintenance energy requirements, with or without 125 and 65 g fish meal supplement for the high and the low intakes, respectively. Enzyme preparations were isolated from rumen solid contents 2, 6, and 12 h after feeding. Protein supplementation had no significant effect on the activity of any of the enzymes measured. The effects of feeding level on carboxymethycellulase and xylanase activities were small, the specific activity (expressed per mg microbial protein) being slightly increased at low intake (P < 0.10). However, β‐D‐galactosidase, β‐D‐glucosidase, β‐D‐xylosidase, and β‐D‐cellobiosidase activities were considerably increased with low feeding level ( + 56 to +70% for specific activities; +31 to + 50% when expressed per g dry matter). The activities of all enzymes tested increased significantly with time after feeding. The extent of specific activity response to variation of feeding level was greater for late sampling times than 2 h post‐feeding. Ruminal degradation of the dietary bay was not affected by fishmeal supplementation, but increased with reduction of feeding level (+ 59.7 g kg−1 for neutral detergent fibre during the first 12 h of rumen incubation; P < 0.001). The higher microbial efficiency associated with greater retention time of feed particles in the rumen may account for the increase in cell wall degradation usually observed when feeding level declines.
The use of prilled fat to coat and protect amino acids from ruminal degradation
Authors: Block Susan M , Jenkins Thomas C
Published: November 2006

A series of trials was conducted to determine the effectiveness and limitations associated with the use of partially hydrogenated triglycerides as a protective coating to enhance amino acid escape from the rumen. Commercially prepared prills and laboratory‐synthesized prills containing either lysine or methionine were incubated from 0–24 h in situ, in a fistula Ted cow fed hay and grain (1:1, w/w DM). Multiple factors were found to affect the ability of fat to protect amino acids. Examination of prill size where prills were separated by sieves into sizes ranging from 703 μm to 2.5 mm indicated that, overall, larger prills provided greater protection than smaller prills. Differences in protection exist between amino acid source, as methionine recovery was consistently greater than lysine. Reduction of lysine particle size improved its protection, but was still not protected as well as methionine. Prills with iodine values (IV) of < 1, 17 and 40 were also examined. Differences in protection between IV levels was not great, however, IV < 1 and 17 provided greater protection than IV 40. Utilizing results from the various trials, maximal protection level was achieved (approximately 90%) for methionine in prills made from IV 17 which ranged in size from 2 to 2.5 mm.
Effects of moisture‐temperature regimes on storage of yellow mustard seeds (Sinapis alba L)
Authors: Mills John T , Woods Sheila M , Mazza G
Published: November 2006

Biochemical and mycological changes in yellow mustard seeds stored at temperature‐moisture levels typical of commercial storages in western Canada were monitored for 147 days under declining and constant temperature regimes. Parameters assessed included the following: time required for development of off‐odours and visible mould, free fatty adds, conductivity (seed electrolyte leakage), germination, occurrence of particular fungi and their association with off‐odours, oil content and seed colour. Of the quality parameters monitored, the presence of off‐odours was most closely related to the onset of deterioration in quality of stored yellow mustard. Post‐harvest Eurotium spp were associated with the development of off‐odours. Conductivity increased and germination decreased at 44°C. Generally, Eurotium spp increased and Alternaria decreased in seed stored at high temperature and moisture conditions. In samples stored at an initial temperature of 31°C and 110 g kg−1 moisture content (MC), off‐odours occurred by 28 days and visible mould by 63 days; at 31°C and 98 g kg−1 MC no off‐odours or visible moulds were present after 147 days. Moisture content/ temperature/time safe storage guidelines were derived from the laboratory data and related to yellow mustard data collected from farm bins in Manitoba and Saskatchewan. The guidelines are intended for estimating yellow mustard storability, particularly during the first 5 months after binning by producers and grain handlers in the northern continental climatic zones of western Canada. Yellow mustard is less likely to spoil than canola under the same seed moisture, temperature and time storage conditions.
Effect of γ‐irradiation on soya bean proteins
Authors: Byun Myung‐Woo , Kang Il‐Jun , Hayashi Yukako , Matsumura Yasuki , Mori Tomohiko
Published: November 2006

The properties of soya bean proteins following γ‐irradiation (5–20 kGy) were investigated in connection with protein denaturation. Irradiation doses above 10 kGy caused a decrease in 7S and 11S components and an increase in 2S and 15S components (P < 0.05). However, subunit patterns determined by electrophoresis were not changed appreciably over the entire irradiation dose range. In the differential scanning calorimetry thermogram, the denaturation temperatures of 11S and 7S components were not affected by γ‐irradiation, while increased irradiation dose caused a decrease in the enthalpy values of 11S and 7S components due to protein denaturation. Changes in the circular dichroism spectra and tryptophan fluorescence intensity (P < 0.05) were observed only at 20 kGy.
Influence of packaging atmosphere on the formation of cholesterol oxides in γ‐irradiated egg powder
Authors: Lebovics Vera K , Gaál Ödön , Farkas József , Somogyi László
Published: November 2006

In a previous work the effect of ionising radiation on formation of cholesterol oxidation products (COPs) under aerobic conditions was studied. In the present work the influence of aerobic and anoxic conditions have been comparatively investigated to study the chemical changes of cholesterol in γ‐irradiated egg powder. The irradiation treatment was carried out with powdered egg packed under air and also under vacuum in polyethylene (PE) bags and in laminated, oxygen impermeable three‐layer (polyester‐aluminium‐polyethylene) foil to dosage levels 2 and 4 kGy at room temperature. The cholesterol oxidation is demonstrated by thin‐layer chromatograms. In the egg powder wrapped in PE bags the predominant cholesterol derivatives−7‐hydroxycholesterol isomers (α and β)—accumulated in significant amounts (increasing with dose) while vacuum‐packaging in laminated foil considerably suppressed the quantity of these products and prevented the formation of cholesterol 5α, 6α‐epoxide as well as 7‐ketocholesterol. Little or no change was observed in non‐irradiated (control) vacuum‐packed egg powder stored at approximately 22°C for up to 5 months. Peroxide values showed changes parallel to the formation of COPs.
Changes in the composition of free amino acids, organic acids and lipids during processing and ripening of ‘Hatahata‐zushi’, a fermented fish product of sandfish (Arctoscopus japonicus) and boiled rice
Authors: Chang Chun‐Ming , Ohshima Toshiaki , Koizumi Chiaki
Published: November 2006

The changes in the compositions of certain chemical components during the processing of ‘Hatahata‐zushi’, a Japanese fermented product of sand‐fish and boiled rice, were investigated. The pH, moisture and salt contents of the finished product were 4‐1,552 g kg−1 and 41‐0 g kg−1, respectively on a salt‐free dry weight basis. The concentrations of polyamines except histamine increased gradually during fermentation. The contents of free amino acid, especially glutamic acid, alanine, valine and leucine, increased during fermentation. Lactic acid and acetic acid contents increased markedly during fermentation. Total lipid content of the raw sample was relatively high, 385 g kg−1 on a dry weight basis. During soaking in water, the contents of phosphatidylethanolamine (PE) and phosphatidylcholine (PC) markedly decreased, while that of free fatty acid increased. The decreases in PE and PC continued up to the end of fermentation. The triglyceride content decreased to a large extent during the early stage of fermentation period and thereafter remained almost unchanged. Lipid deterioration of ‘Hatahata‐zushi’ seemed to be due mainly to hydrolysis of lipids by endogeneous and/or exogenous lipolytic enzyme systems.
Molecular weight distribution and viscosity of water‐soluble dietary fibre isolated from green beans, brussels sprouts and green peas following different types of processing
Authors: Nyman E Margareta G L , Svanberg S J Maria , Asp Nils‐Georg L
Published: November 2006

The molecular weight distribution and the viscosity of water‐soluble dietary fibre polysaccharides isolated from green beans, Brussels sprouts and green peas were investigated following boiling, microwave treatment and canning. Blanching was used as a reference process. In green beans and Brussels sprouts microwave treatment had minor effects, while there generally was a small decrease of neutral sugars with boiling. The influence of canning was more pronounced and a decrease of uronic acid‐containing polymers in the high‐molecular‐weight fraction was obtained, simultaneously as the amount in the middle toed fraction increased. Further, in green beans there also seemed to be a loss of polymers containing galactose and uronic acids into the process water with boiling and canning, respectively. In peas, there was an increase of the fraction containing middle‐sized polymers (uronic acids and arabinose) with all processes. With microwave treatment there was a simultaneous loss in the high‐molecular‐weight fraction, whereas no such decrease could be obtained with boiling or canning. The lowest viscosity was obtained in extracts from canned materials and the highest with blanching, while boiling and microwave treatment had various effects in different vegetables. The soluble fibre fraction of blanched green beans had a higher viscosity than that of Brussels sprouts and green peas. Thus, both amount and properties—molecular weight distribution and viscosity—of soluble fibre in vegetables were affected by processing, but differently in various vegetables.
The response of double‐low winter oilseed rape to fertiliser sulphur
Authors: Withers Paul J A , O'Donnell Frances M
Published: November 2006

The effect of soil‐applied ammonium sulphate (10, 20, 30, 50 and 80 kg S ha−1) and agricultural gypsum (20 and 50 kg S ha−1) and of foliar‐applied elemental sulphur (20 kg S ha−1) on the seed yield and chemical composition of double‐low cultivars of winter oilseed rape was determined at 11 sites in England during 1989‐1991. Significant (P ⩽ 0.05) mean seed yield responses to applied sulphur (S) of 10 and 17% were obtained at two sites on sandy soils in northern England which showed symptoms of severe S deficiency. At a third site on a shallow calcareous soil in south‐west England, which did not show S deficiency symptoms, seed yield was consistently but not significantly increased by an average of 8%. At one of the sites in 1989, application of ammonium sulphate caused leaf scorch and, at the maximum rate of S applied, seed and oil yield were decreased. No conclusions were reached regarding the amount of S required for maximum yield response. The S treatments decreased seed oil content by an average maximum of 9 mg g−1. Seed glucosinolate content was increased by a greater amount at the two sites in northern England compared to other sites, where increases averaged only 3 μmol g−1. Analysis of individual glucosinolates in the harvested seed from one of the sites in northern England showed that only the alkenyl glucosinolates were increased by S application. Yield responses were best predicted by total S concentrations and N : S ratio values in young fully‐expanded leaves at flowering. Foliar‐applied elemental S was consistently less effective in raising leaf S content than ammonium sulphate. Gypsum was occasionally found to be less effective than ammonium sulphate as an S fertiliser.