bluuebunny/crossref_metadata_2025 huggingface dataset:
The influence of chamber kind and plate type on TLC separation of saponins
Authors: Amarowicz R. , Shimoyamada M. , Okubo K.
Published: November 2006

Thin layer chromatography has been applied by several workers for the qualitative and quantitative estimation of saponins in plant extracts [2–5, 8–10]. Numerous developing systems are applied for saponin separation. Of these the two that appear to be most often used are n‐butanol — ethanol — 33% NH4OH (7:2:5) and chloroform — methanol — water (65:35:10) [10]. Visualization spray includes Carr‐Price reagent [4], Libermann‐Burchard reagent [9], phosphortungstic acid [5] and H2SO4 solutions [3, 10]. Quantitative analysis applies TLC‐spectrophotometry [6] and TLC‐densitometry [8].

The aim of the work was to compare the separations of selected saponins by thin‐layer chromatography depending on the kind of applied chamber (classical or sandwich) and depending on the type of silica‐gel plate (TLC or HPTLC).
Mineral composition of oyster mushroom
Authors: Strmisková G. , Strmiska F. , Dubravický J.
Published: November 2006

Oyster mushroom (Pleurotus ostreatus) belongs to the best known wood‐destroying fungi. In the nature it grows on trunks and stumps of deciduous trees but nowadays it is also cultivated on modified lignocellulose substrates in oyster mushroom farms. It possesses a very pleasant flavour and piquant taste.

As most fungi it contains up to 90% water, but owing to its protein and amino acids content, low fat content, content of B‐group vitamins and a wide spectrum of mineral substances it represents a good source of biologically valuable substances for human nutrition. The saccharidic complex of oyster mushroom is characterized by low content of digestible carbohydrates and by a relatively high content of polysaccharides which take part in formation of edible fibre. In the past mushrooms were generally regarded as less valuable foodstuffs especially for their low energetic value and high fibre content. With respect to the present knowledge their importance is coming to the foreground [1].

Although some authors report that the mineral composition of oyster mushroom is biologically highly valuable — because of its content of macroelements, but especially because of numerous microelements that began to be appreciated only recently — relatively few data are available [2–10]. This paper will contribute to enhancing information in this field.
Linalool content in roasted cocoa butter as a characteristic of several flavour grade cocoas
Authors: Pino J. , Roncal E.
Published: November 2006

The role of linalool content in relation to flavour of roasted cocoa butter was investigated. Cocoa butters from flavour grade beans have relatively higher contents of linalool than those from basic grade cocoa varieties. The estimation of linalool content by simultaneous steam distillation extraction proved suitable for quality classification of roasted cocoa butters.
Nitrate and Nitrite levels in carrot roots
Authors: Międzobrodzka A. , Sikora E. , Cieslik E. , Leszczyńska T.
Published: November 2006

The nitrate and nitrite levels were determined in two carrot varieties, cultivated in three Experimental Stations of Varieties Assessment in different regions of Poland in 1987–1989. The results obtained were analysed against soil conditions (kind and composition, richness), agrotechnical background (length of vegetation period, harvest time) and climatic conditions (air temperature and precipitation). The nitrate level in carrot was estimated at av. 349 mg KNO3/kg. Significant differences were found in nitrate levels depending on place and year of cultivation. The most significant effects of the studied factors on the nitrate level had soil richness in potassium and magnesium as well as length of vegetation period. The studied carrot displayed a high level of nitrites (av. 3.1 mg NaNO2/kg), which might have resulted from a microbiological reduction of nitrates occurring between harvest and the time of performing analyses.
Compositional differences of coriander fruit oils from various origins
Authors: Pino J. , Borges P. , Roncal Elda
Published: November 2006

The composition of the volatile oil of coriander fruit of different geographical origins 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.
The influence of combined storage procedures of foods on B vitamins content demonstrated at the example of heat sterilisation and irradiation
Authors: Hozová B. , Takácsová M.
Published: November 2006

This work presents a literary survey of accessible information on the applications of binary and trinary combinations of preservation methods (thermosterilization and irradiation with other preservation methods) and on their influence on B vitamin groups (thiamine, riboflavin, vitamin B6 and folacin) in comparison with traditionally used thermosterilization. It refers to the advantages of the combined techniques of preservation as a real possibility to replace the traditional preservation techniques by non‐traditional and less destructive processes.
Comparison of changes occurring in functional properties of nutria meat cured by dry method and beef cured without or with the participation of enzymatic preparation
Authors: Lesiów T.
Published: November 2006

The influence of the curing time of nutria meat on pH, water holding capacity, emulsion stability (expressed as a quantity of bound oil, ES0, and water, ESw), heat contraction and cooking losses was studied. The results were compared to that obtained earlier from beef cured without or with participation of enzymatic preparation. In all experimental periods the values of pH, water holding capacity, ES0 and ESw for nutria meat were lower when compared with beef. On the other hand, such values like emulsifying capacity, heat contraction and cooking losses for nutria meat and beef cured with enzymatic preparation were comparable and preferable to corresponding for beef cured without enzymatic preparation. The occurence of extreme majority of functional properties happened between 36 and 106 h of curing the nutria meat and 38 and 96 h or 43 and 108 h of curing beef without or with enzymatic preparation, respectively. Significant correlations were found between water holding capacity and both heat contraction and cooking losses and between heat contraction and cooking losses for nutria meat alike for beef.
Effect of time, temperature and humidity on biodeterioration of corn cake snack
Authors: Adebajo L. O. , Adesanya O. O.
Published: November 2006

Food spoilage microorganisms representing 5, 6 and 10 genera of moulds, yeasts and bacteria, respectively were isolated from corn cake snack. Each of the samples analysed had initial pH value favourable to microbial growth and activities while only 28% had spoilage‐enhancing moisture contents (> 13%). The effect of temperature and relative humidity (RH) on biodeterioration during a 24‐day storage period was determined by monitoring changes in the pH and total microbial colony counts. Whereas very little or no deterioration was recorded for samples contained in 51% and 71% RH chambers at 30 and 45 °C, substantial deterioration was obtained at the same temperatures under 89.5% and 100% RH. At 15 °C, very little or no deterioration was detected except under 79.5%, 89.5% and 100% RH when slight spoilage changes were recorded as from the 12th or 18th day. The overall results show that the obtained colony counts and pH values monitor spoilage equally.
Cyclopiazonic acid and aflatoxin production by cultures of Aspergillus flavus isolated from dried beans and maize
Authors: Cvetnić Zdenka
Published: November 2006

From the storerooms of individual households 150 samples of dried beans and 90 samples of stored maize were collected for mycological analyses. Two of 27 isolates of A. flavus grown on malt extract agar (MEA) were found to produce the mycotoxin cyclopiazonic acid (25–36 μg/g). Three of the A. flavus isolates grown on crushed moist wheat produced aflatoxin B1 (0.72–1.6 μg/g) and 6 of 26 A. ochraceus isolates were OA positive (0.5–10.4 μg/g). None of 25 bean samples were contaminated with CPA, AF or OA, while 4 samples of 30 tested maize samples were OA positive with level of OA 0.4–400 μg/g. Toxins were determined by thin layer chromatography and colorimetric method was used for quantitations of CPA.
Effect of phospholipids, free fatty acids and soapstock on colour fixation of cottonseed oil
Authors: Helmy H. E. , Taha F. S. , El‐Motaal E. A. Abd
Published: November 2006

Effect of some substances present in cottonseed oil, e.g. phospholipids, free fatty acids and soapstock, on colour fixation of the oil was investigated. These components were added to cottonseed oil at different ratios and the oil exposed to a colour fixation treatment (heating at 60 °C for 15 days). Fixed oil samples were then refined and bleached. Spectrophotometric analysis (absorption spectra curves, oil colour, refinability, bleachability) and gossypol content were evaluated. Results revealed that the two samples of phospholipids (commercial from factory and laboratory prepared) added at 4% of crude cottonseed oil increased colour fixation. Free fatty acid added as oleic acid increased colour fixation at 2.5% of oil over than 5% and 10%, whereas soapstock of two sources added at 10% of crude oil did not increase colour fixation.
Distribution of radioactive octacosanol in response to exercise in rats
Authors: Kabir Y. , Kimura S.
Published: November 2006

To study the mechanism of action of octacosanol in rats the biodistribution of radioactivity of octacosanol was investigated in response to exercise. The amount of voluntary exercise was significantly higher in octacosanol fed rats than in the control. After ingestion of 14C‐octacosanol, the accumulation of radioactivity of octacosanol in the muscle of exercised group given octacosanol was significantly higher in comparison with that of the exercised control group given no octacosanol and also the non‐exercised groups irrespective of whether they were given octacosanol or not. The muscle thus seemed to be able to store a considerable amount of octacosanol in response to exercise. Although the exact mechanism of increase in physical exercise caused by octacosanol is not known, it is possible that octacosanol increases the mobilization of free fatty acids from fat cells within muscle. The results indicate that octacosanol possesses an adipokinetic activity, which might affect the lipolysis process of muscle.
Content of metals in rabbit tissues
Authors: Krelowska‐Kulas M. , Kudelka W. , Stalinski Z. , Bieniek J.
Published: November 2006

The purpose of the experiments was the determination of lead, cadmium, iron, copper, zinc, manganese and magnesium in some internal organs and muscles of rabbits. The investigations were performed in 1990 with 360 white New Zealand and black‐white rabbits which were slaughtered when they had 2.0 kg in weight. The experimental material (180 animals) came from a rabbit farm kept by Department of Genetics and Animal Breeding in the Agricultural Academy of Cracow. The control group constituted 180 rabbits from an area without the industry. With regard to the average lead content in 22% of kidneys and liver of experimental rabbit group an exceeding of the allowable limit and in average cadmium content in 18% of kidneys and liver was stated. The cadmium contents of values for the kidneys, liver, heart and muscles are several times higher compared with the highest values which were determined for the organs and muscles from the control area.
Ion chromatographic determination of inorganic anions in vinegar samples
Authors: Dolenc J. , Gorenc D.
Published: November 2006

An ion chromatographic procedure (IC) with chemical suppression is described for the simultaneous determination of the anions Cl−, NO, HPO and SO at ppm levels in vinegar samples. The moderately strong eluent composed of NaHCO3/Na2CO3 was chosen and sample pretreatment was required to reduce the influence of acetate on the chloride peak. The results obtained by IC were compared to those from standard methods.
Proteinmodifizierung durch Hochdruckhomogenisation
Authors: Heinzelmann K. , Höne Th. Zu , Muschiolik G. , Rawel H. M.
Published: November 2006

In der vorliegenden Arbeit wurden verschiedene Proteine wie Ackerbohnen‐, Sojabohnen‐ und Eiklarprotein einer Hochdruckbehandlung im Hochdruckhomogenisator bei 1,5 · 108 Pa unterzogen. Die funktionellen Eigenschaften der erhaltenen Produkte wie Schaumqualität und Wasseraufnahme wurden bestimmt und in Beziehung zu den molekularen Daten der Proteine gesetzt. Beim Soja‐ und Eiklarprotein konnte eine bessere Verschäumbarkeit, beim Ackerbohnenprotein eine verbesserte Wasserbindung erreicht werden. Zum besseren Verständnis der bei der Homogenisation ablaufenden Proteinmodifikation sind weitere Untersuchungen notwendig.
Studies on preparation, popping and functional properties of bulgur wheat
Authors: Suhasini A. W. , Malleshi N. G.
Published: November 2006

Wheat was steeped to 36% moisture and agitated for 2 min in sand heated to 170 °C. This dry heat bulgur was comparable to bulgur prepared by steam treatment. The dry heat bulgur of 14% moisture content was popped in hot (230 °C) sand medium. The expansion ratio of popped bulgur was 2.1. Some of the functional properties of popped bulgur flour were compared with native, 48 h malted and roller dried wheat flours. Water absorption index was highest for roller dried followed by popped and malted wheat, whereas water solubility index was highest for malted followed by roller dried and popped wheat. Roller dried wheat exhibited higher cold paste viscosity (360 BU) than popped (30 BU) wheat. Popped wheat had a peak viscosity of 300 BU. The viscogram of malted wheat was typical of cereal flours when the enzyme activity of malt was inhibited. The gel permeation chromatograms of popped and roller dried wheat indicated thermal degradation of starch during popping and roller drying. The in vitro carbohydrate digestibility of popped wheat was higher than roller dried and malted samples. The scanning electron microscopic examination of native and popped bulgur revealed that the endosperm of bulgur wheat was a homogenous mass containing gelatinized starch whereas that of popped bulgur was made up of thin layers of popped starch with irregular air spaces.
Nutritive value of marine algae Laminaria japonica and Undaria pinnatifida
Authors: Jurković N. , Kolb N. , Colić I.
Published: November 2006

The chemical composition, that is crude proteins, fats, carbohydrates, cellulose, ashes, minerals and nucleic acids were determined in two commercially available marine algae: Laminaria japonica and Undaria pinnatifida. The energetic value and energetic share of proteins, fats and carbohydrates were calculated. The results were discussed in terms of importance of marine algae in human diet.
Fermentation of rice‐bengal gram dhal blends with whey: Changes in phytic acid content and in vitro digestibility of starch and protein
Authors: Sharma Anshu , Khetarpaul Neelam
Published: November 2006

Whey fermentation of various rice and bengal gram dhal blends prepared by mixing them in different proportions at 35 °C for 18 h brought about a significant decline in phytic acid content. Phytic acid content in various blends decreased to the extent of 23 to 36 per cent over the control values. Whey incorporation as well as fermentation improved the starch and protein digestibility (in vitro) of all the rice‐bengal gram dhal mixtures. Improvement in starch and protein digestibility is related to the reduction in phytic acid content, as this antinutrient is known to inhibit amylolysis and proteolysis. A significant negative correlation found between phytic acid and digestibility of starch and protein strengthens our findings.
Effect of potassium sorbate on development of biogenic amines during sausage fermentation
Authors: Shalaby A. R. , El‐Rahman H. A. Abd
Published: November 2006

Different concentrations of potassium sorbate were examined for their effect on the formation of biogenic amines during sausage fermentation using Lactobacillus plantarum and Pediococcus acidilactici as starter cultures. Microbiological examination revealed that there was a slight decrease in bacterial counts during aging period of fermented sausages. No differences in bacterial counts could be observed between treatment up to 0.06% potassium sorbate, although they were lower than that of control. Tyramine development continued, although potassium sorbate was used in concentration up to 0.06%. Histamine, tryptamine and phenylethylamine concentrations increased, then decreased in the later stage of aging to reach undetectable levels. Putrescine, cadaverine and spermidine were not detected in any sample throughout the study. Statistical analyses proved that there was a positive relation between total biogenic amine (TBA) content of fermented sausage and aging period. On the contrary, a negative relation between TBA and potassium sorbate concentration was found. The interrelationship between the concentration of TBA and the two factors (aging period and potassium sorbate concentration) with higher determination coefficient (R2 = 0.94) was given.
Relationships between adsorption and emulsifying of acetylated protein isolates from fabe beans (Vicia faba L.)
Authors: Krause J. ‐P. , Schwenke K. D.
Published: November 2006

The influence of acetylation on surface adsorption and emulsifying properties of faba beans protein isolates (FBPI) was studied. Generally, acetylation improved the interfacial activity of FBPI. The plateau value of the Gibbs' adsorption isotherms measured with the Wilhelmy‐plate was between 22.97 and 24.22 mN/m. The critical association concentration (CAC), i.e. the inflection point of the adsorption isotherms, was shifted from 2.06. 10−5 to 5.35. 10−7 g/ml with progressive acetylation. The dependence of the CAC on the degree of acetylation was found to be significant. For FBPI stabilized n‐decane/water emulsions with varying volume fraction of oil (ϕ) the emulsifying activity index increased from 166 to 593 m2/g whereas the droplet size decreased from 7.79 to 3.4 μm with acetylation. The correlation between emulsifying activity of FBPI and both degree of acetylation and adsorption behaviour was only significant for emulsions with ϕ 0.4.
Technological and chemical characters of bread prepared from irradiated wheat flour
Authors: Zaied S. E. A Farag , Abdel‐Hamid Afaf A. , Attia El‐Saied A.
Published: November 2006

The present work is a part of research programme aimed to use gamma irradiation to decrease the growth of fungi and the concentration of mycotoxines which present naturaly in collected samples of wheat flour from Egyptian markets (first part). To follow the technological, rheological and chemical characters of bread “Balady” common type in Egypt, same samples of wheat flour were irradiated with 2, 4 and 8 kGy for these purposes. The Egyptian bread type (Balady) had been prepared from irradiated and non‐irradiated samples. The chemical analysis proved a significant induction in reducing sugars (RS) which increased gradually with increasing doses as 16.75%, 30.30%, 43.24% after using 2, 4 and 8 kGy respectively. Same trend was observed with total sugars (TS), less changes were observed in non‐reducing sugars (NRS) and starch content.

Results obtained showed that an actual reduction in dough development time, stability, weaking of dough and height of bread especially for irradiated samples at 4 and 8 kGy but 2 kGy was less effective. The reduction of Alkaline Water Retention Capacity (AWRC) was clear at high doses whereas 2.0 kGy improved the freshness of aged “balady” bread.

Concerning, the evaluation of organoleptic characters of bread as judged by the panelists, all the samples were accepted either irradiated or not. But, the lowest values of acceptance resulted from irradiated samples with 4 and 8 kGy.

Therefore, using 2 kGy can be recommended for keeping quality of wheat flour to avoid the infestation or pathogenic infection. Whereas high doses (4–8 kGy) can be use for eliminating the mycotoxins with some changes of quality which can be overcome by using some additional matters to get more acceptable bread and less changes in technological characters.
Cyclobutanones as markers for irradiated samples of Brie and Camembert cheese
Authors: Rahman R. , Haque A. K. M. M. , Sumar S.
Published: November 2006

The feasibility of applying a chemical method based on the formation of 2‐alkylcyclobutanone to samples of irradiated soft cheese (Brie and Camembert) was investigated. Significant quantities of 2‐dodecylcyclobutanone (DCB) and 2‐tetradecylcyclobutanone (TCB) were detected in both types of irradiated cheese and are proposed as qualitative markers. Other members of the cyclobutanone family (decyl‐ and tetradecenyl‐) are also thought to be present but could not be substantiated due to a lack of authentic standards. These compounds were absent from the unirradiated samples. Results also show a significant linear relationship between the irradiation dose (1 to 8 kGy) and the amount of DCB and TCB detected in the cheese.
Characteristics of the Bulgarian yoghurt lactic acid bacteria‐metabolism of lactose
Authors: Gyosheva B. , Petrova I. , Mutafchieva M.
Published: November 2006

The investigation was made with more than 200 selected strains of lactic acid bacteria isolated from home‐made yoghurt produced in the high‐mountains regions of Bulgaria. 94% of them (LBD strains) were attributed to L. bulgaricus spicies and only 6% (KBL strains) were attributed to the species 5. thermophilus. The results showed that the LBD strains utilize glucose completely. The LBL strains partially utilize galactose and most (or all) glucose derived from lactose hydrolysis. The starters for Bulgarian yoghurt contain selected strains of L bulgaricus and S. thermophilus, and the starters for Yana yoghurt contain selected strains L. helveticus and S. thermophilus. So the symbiotic starters used for production of Bulgarian yoghurt, as well as those used for the production of Yana yoghurt, guarantee the obtaining of a product which contains over 80% L(+) lactate, and in some cases over 93% L(+) lactate. According to the references of WHO these kinds of yoghurt could be used in child's nutrition.
Fermentation of grape must by sequential association of yeasts: Accumulation of pyruvic and α‐ketoglutaric acid
Authors: Abad F. Bravo , Pérez‐zúñiga F. J.
Published: November 2006

Fermentations of grape (cv. Malvar) musts from two consecutive vintages were carried out using the autochthonous microflora, a sequential association of yeasts and conventional fermentations with addition of sulfur dioxide to the must. The pyruvic and α‐ketoglutaric acid content over the course of fermentation was measured and showed that for both vintages tested the maximum accumulation of the ketoacid pyruvic acid took place several days earlier in fermentations using a sequential association of yeasts than in conventional fermentations. The accumulation of pyruvic acid was higher in the must made from grapes with a higher degree of ripening and the lowest level of added SO2. In the fermentations using either a sequential association of yeasts or the autochthonous microflora with no added SO2, accumulation of α‐ketoglutaric acid was higher in the must with the higher nitrogen content when the species making the greatest percentage contributions at the start of fermentation presented high levels of proteolytic activity.
Prolongation of the keeping quality of Mozzarella cheese by treatment with sorbate
Authors: Aly M. E.
Published: November 2006

An attempt was carried out for prolongation of the shelf‐life of Mozzarella cheese by incorporation of potassium sorbate into the cheese. Three manufacturing techniques were used: a) addition of potassium sorbate to kneading water (at level of 6%). b) addition during brine salting (at level of 0.5%) and c) dipping the cheese into potassium sorbate solution (6%) directly prior to packaging. Control cheese was made without potassium sorbate treatment. The resulting cheeses were divided into two portions, one of which was contaminated with Penicillium roqueforti and then packaged, while the second one was packaged without contamination. Both were stored at refrigerator (5 ± 1 °C) temperature and analysed periodically until spoilage.

The results showed that treatment with potassium sorbate did not affect the organoleptic properties of the cheeses, except that a slight objectionable bitter flavour was observed in fresh cheeses treated with sorbate using the techniques of dipping or in brine salting then it was disappeared during storage. However, the overall acceptabilities of the sorbate‐treated cheese were increased up to 10 weeks of storage compared with 4 weeks for untreated cheeses. Treatment with potassium sorbate in kneading water or brine appeared to be more effective than dipping. Addition of potassium sorbate inhibited microbial growth, especially that of moulds and yeasts. The sorbate‐treated cheeses had higher moisture, pH values and lower acidity than the control. Fat, salt and total nitrogen were unaffected during storage. Levels of soluble N, non‐protein N and total volatile fatty acids in sorbate‐treated cheeses were slightly higher than in the control. Furthermore, addition of potassium sorbate increased the meltability and improved the fat leakage of Mozzarella cheese.
Large scale procedure for fractionation of albumins and globulins from pea seeds
Authors: Crévieu I. , Bérot S. , Guéguen J.
Published: November 2006

The buffer extractable proteins of pea, albumins and globulins, were successively extracted in a large amount at a pilot scale. In order to preserve as much as possible the native structure of proteins, a selective solubilization step procedure was performed. Firstly, albumins were extracted with acetate buffer and secondly globulins with phosphate buffer of high ionic strength. Each extract was desalted by diafiltration without protein precipitation. From 15 kg of flour, 380 g of albumin fraction and 1000 g of globulin fraction were obtained with a protein content of 86.0% and 90.7% of dry matter respectively. The characterisation of albumin and globulin fractions by electrophoresis, ultracentrifugation and anion‐exchange chromatography, showed that the cross‐contamination of these two fractions was minimal.
Quantitative comparison of casein and rapeseed proteolysis by pancreatin
Authors: Vorob'Ev M. M. , Parent G. , Savoie L.
Published: November 2006

The problem of quantitative comparison of kinetic curves was solved for casein and rapeseed pancreatin hydrolysis in a membrane reactor, which ensured the measurement of proteolysis kinetics for the products with a molecular weight of less than 1000. Coordinates were derived which provided good linearization of kinetic curves and the determination of relative rate constants irrespective of reagent concentrations. E0/S0 ratio and time intervals of kinetic measurements. When the relative rate constants of the release of the individual amino acid residues in the low‐weight proteolysis products were compared, trypsin‐dependent constants (for Lys and Arg residues) were found to be two times less for rapeseed than for casein, and chymotrypsin‐dependent constants (for Tyr and Phe residues) were approximately 1.3 times higher for rapeseed than for casein. Statistical analysis demonstrated that the distribution of constants was narrower for rapeseed than for casein. Differences between target (Arg, Lys, Tyr and Phe) and non‐target constants of release in the form of peptides and free amino acids, or in the form of free amino acids only, were attributed to the differences in the peptide bond masking for casein and rapeseed proteins. Computer simulation of proteolysis kinetics was performed by PROTEOLYSIS program package to confirm the dependence of rate constant distribution on the state of masking.
Isomeric distribution and rapid determination of trans‐octadecenoic acids in German brands of partially hydrogenated edible fats
Authors: Molkentin J. , Precht D.
Published: November 2006

The determination of trans fatty acids (TFA), in particular trans‐octadecenoic acids, in edible fats is of current interest, since just in the last years a variety of negative physiological effects has been related to TFA. A main source of C18:1 trans fatty acids are partially hydrogenated fats. Besides the total content of trans‐octadecenoic acids, their isomeric distribution seems to be even more important, as fats of different origin, e.g. partially hydrogenated fats and ruminant fats, possibly show different physiological properties. In this study, 46 margarines and 16 shortenings and cooking fats, purchased in August of 1994, were analyzed for trans‐octadecenoic acid isomers by a two‐step method (Ag‐TLC/HRGC). The mean relative isomeric distributions (g/100 g TFA) of both groups determined with a 100 m‐column were comparable, with Δ9 and Δ10 being the main isomers. By repeated analysis of 15 brands between August of 1994 and January of 1996, the mean total C18:1 TFA content was found to have decreased in these margarines (n = 8) from 9.58% to 4.62% but not in shortenings/cooking fats (n = 7; 11.62% to 11.92%). The relative isomeric distribution was not affected in both groups. To avoid the problem of overlaps between cis‐and trans‐C18:1 isomers with GC analysis, formulae for the rapid determination of total C18:1 TFA contents in margarines and shortenings/cooking fats from direct GC data were statistically derived. Thus, applying these formulae and considering the mean relative distributions, absolute contents of all individual isomers of trans‐octadecenoic acids can rapidly be determined from direct GC.
Thermodynamic approach to the comparative analysis of integral hydrophobicity of legumin and legumin‐T in native and denaturated forms. 1. Broad bean legumin
Authors: Danilenko A. N. , Dianova V. T. , Braudo E. E. , Henning T. , Schwenke K. D.
Published: November 2006

The specific integral hydrophobicity of denatured forms of legumin and legumin‐T from broad beans was evaluated through their hydration heat capacities. These were calculated as differences between partial heat capacities obtained from differential scanning microcalorimetry data and heat capacities in the gas phase, which were calculated by the use of the method of additive group contributions, taking into account the expansion of protein molecule in the gas phase. It is shown that there is no significant difference between the data for denatured forms of both proteins. The comparative evaluation of the hydration heat capacities of native forms of legumin and legumin‐T was carried out. It is shown that the native legumin‐T has a greater value of the hydration heat capacity and respectively is more hydrophobic than the native legumin. On the basis of the values of differences between the heat capacities in denatured and native states it is shown that the accessible hydrophobic surface of the native legumin‐T related to a mean amino acid residue is 8‐13 Å2 greater than that of the native legumin.
Structural and functional changes of faba bean legumin during super‐limited tryptic hydrolysis
Authors: Henning Th. , Mothes R. , Dudek Steffi , Krause J. P. , Schwenke K. D.
Published: November 2006

The influence of a super‐limited tryptic hydrolysis on physicochemical and surface functional properties of faba bean legumin has been studied using size‐exclusion HPLC, SDS‐PAGE, UV and fluorescence spectroscopy, fluorescence probe techniques, surface tension measurements as well as determination of emulsifying activity index (EAI) and emulsion droplets diameter (D). The extent of legumin hydrolysis comprised the range between about 14 and 60 split peptide bonds per molecule resulting in a stepwise decrease of legumin molecular weight to 240 kDa (legumin‐T) via discrete intermediates with characteristic subunit patterns. These changes are accompanied by an increase in the surface hydrophobicity and the exposure of aromatic chromophores. No differences were found in the surface tension between the variously hydrolyzed legumin samples. Best emulsifying properties (highest EAI and lowest D values) were attained after a rather low tryptic hydrolysis (about 30 split peptide bonds per mol). Further hydrolysis impaired the emulsifying parameter which were, however, higher (EAI) or lower (D) than those for native legumin.
Evidence for peptide synthesis in the course of in vitro proteolysis
Authors: Lorenzen P. Chr. , Goepfert A. , Schieber A. , Brückner H.
Published: November 2006

The present paper reports on studies concerned with furnishing evidence for peptide synthesis in the course of in vitro proteolysis. To this end, the oxidized chain B from insulin (INS) (S = 5 % in demineralized water) was subjected to tryptic proteolysis (E/S= 1/50; pH 5; 37°C;24 h). HPLC ‐ as well as amino acid ‐ and sequence analytical studies have shown that the heptapeptide INS 23‐29 (Gly‐Phe‐Phe‐Tyr‐Thr‐Pro‐Lys) liberated by way of hydrolysis is linked by tryptic synthesis via transpeptidation or condensation to form a dimer which accounts for 15% of the amount of monomer. The results of the model trials show clearly that during in vitro proteolysis chemical reactions beyond hydrolytic cleavage of peptide bonds take place. In principle, plastein‐like reactions (transpeptidation, condensation) can occur during each in vitro proteolysis.
Microbiological, nutritional and sensory aspects of stored amaranth biscuits and amaranth crackers
Authors: Hozová B. , Buchtová V. , Dodok L. , Zemanovič J.
Published: November 2006

The object of this work was to present some results from the evaluation of microbiological (total bacterial count, coliform bacteria, aerobic sporogenic bacteria, yeasts and moulds), nutritional (lysine) and sensory (shape, surface, colour, consistency, odour, taste, the profiling of tastiness) quality and of the aw values of amaranth biscuits and crackers during the four‐month storage (January‐April, 1996 every 30th day) in laboratory conditions (20 ± 2°C and RH = 62 ± 1%). From the aspect of consumers the chosen parameters of quality permitted the storage stability of the indicated non‐traditional products to be estimated and on the basis of the favourable evaluation recommended for the rational nutrition.
Effect of oil treatments against the infestation of Callosobruchus chinensis (L.) on the levels of B vitamins in stored legumes
Authors: Modgil R. , Mehta U.
Published: November 2006

Groundnut, coconut and mustard oil treated whole chick pea, mung bean and pigeon pea were infested with Callosobruchus chinensis (L.) and stored for six months. Samples were analysed at monthly intervals for selected B complex vitamins viz. thiamine, riboflavin and niacin. With increase in storage period, values for all the three vitamins decreased in untreated legues. After two months of storage slight decrease in thiamine, riboflavin and niacin content of coconut oil treated legumes was observed which continued till the end of six months as compared to the other two oil treated counterparts. The storage period was associated with insect infestation, which in turn influenced the B complex vitamins of legumes. Groundnut, mustard and coconut oils were able to protect legumes for six months against insect infestation when applied in small amount (0.5%), whereas coconut oil had protective effect against insect infestation only for four months.
Changes in oat lipids affected by extrusion
Authors: Zadernowski R. , Nowak‐Polakowska H. , Wicklund T. , Fornal Ł.
Published: November 2006

During the extrusion of oat flour and its mixtures with starch, changes in lipids occurred being manifested by an increase in peroxide values, and position isomerism of double bonds in the fatty acids. The extrusion resulted in an increased peroxide value in free fat, and bound lipids. The bound lipids of extrudates had an increased percentage of non‐polar lipids, the peroxide value of which was lower than of free fat.
Effect of infestation (Callosobruchus Chinensis L.) of chick peas (bengal gram) on biological utilization of proteins
Authors: Modgil R. , Mehta U.
Published: November 2006

Bengal gram (Cicer aritinum) was infested with Callosobruchis Chinensis (L.) at 20%, 40% and 60% level of infestation and fed to rats for 40 days. Effect of incorporation of uninfested and infested bengal gram on feed intake, weight gain, protein efficiency ratio (PER), true protein digestibility (TPD), biological value (BV), net protein utilization(NPU) and changes in internal organs were studied. Inclusion of infested grains had significant effect on the utilization of proteins. Diets having 60% infested grains had lower PER, TPD, BV and NPU. With increase in level of infestation weight of liver, kidney and spleen decreased significantly.
Italian buckwheat (Fagopyrum esculentum) starch: Physico‐chemical and functional characterization and in vitro digestibility
Authors: Acquistucci R. , Fornal J.
Published: November 2006

A study on the physico‐chemical properties and structure together with the evaluation of starch digestibility was carried out on starch isolated from buckwheat (Fagopyrum esculentum) cultivated in different Italian areas. Results showed that buckwheat samples analysed were different among them and from wheat starch used as reference. Buckwheat granules were polygonal in shape and had a smaller diameter than the wheat starch granule. The starch obtained from buckwheat had a higher swelling power than the wheat one, probably as a consequence of the wheaker but more extensive bonding forces in the granule. During cooling, buckwheat samples showed a good paste stability.
Degradation of the natural mutagenic compound safrole in spices by cooking and irradiation
Authors: Farag S. E. A. , Abo‐Zeid M.
Published: November 2006

Safrole was determined using gas‐liquid chromatography in some common spices as star anise, cumin, black pepper and ginger. Safrole concentration in these spices was 9325, 3432, 955 and 500 mg · kg−1, respectively. Black pepper was chosen to use in the following experiments.

Using Ames‐test with Salmonella TA 98 and TA 100 proved high cytotoxic effects due to pure safrole and black pepper volatile oil in both of them.

The degradation of safrole was obvious after drying of the washed seeds of black pepper especially at 70 °C for 30 min or with sun‐drying. Also, high irradiation doses (20 and 30 kGy) caused high degradation of more than 90% of the initial toxic concentration in black pepper. Whereas, microwave caused same effects at 75 s, but unfortunately, the powder was burned due to moisture absence. Boiling whole seeds or powder of black pepper during cooking for few minutes (1‐5 min) were more efficient in decreasing safrole content.

Finally, these results proved that the mutagenicity of some spices due to presence of safrole can be destructed during drying of the washed seeds or during cooking either with or without any additional treatment as irradiation. But irradiation of these spices became more necessary for using in some food industries as milk products to get more safe for human consumption.
Chemical changes and nutritive values of burukutu (a Nigerian beverage)
Authors: Odetokun S. M.
Published: November 2006

During fermentation of cereal products for preparing burukutu, the crude protein increased from 3.2 g/100 ml to 7.8 g/100 ml while there was gradual decrease in the sugar and ascorbic acid content from 40.7 g/100 ml and 83 mg/100 ml to 3.9 g/100 ml and 2.4 mg/100 ml respectively. The predominant sugars are fructose, glucose, maltose and sucrose. Burukutu contains almost all essential amino acids in required proportions except cystine and tryptophan which have been completely destroyed by heat during boiling.

The temperature and pH increased for the first two days during fermentation, but while the pH continued to increase, the temperature gradually decreased to 30 °C at the end of the third day. The t‐test carried out to compare the amino acids of sorghum/gari pulp and burukutu indicates that there are significant differences between the amino acids. This work reports on chemical changes and nutritive values of burukutu.
Gemeinschaftsarbeiten der DGF, 28. Mitteilung Neubearbeitung der »Einheitlichen Untersuchungsmethoden für die Fett‐ und Wachsindustrie« XVIII: Spezielle Verfahren zur Untersuchung von Fetten
Authors: Baltes J.
Published: November 2006

Mit dem nachstehenden Entwurf wird die Bearbeitung der Abteilung C — Fette — der DGF‐Einheitsmethoden vorläufig abgeschlossen. Es wird gebeten, etwaige Ergänzungen, abweichende Vorschläge oder Verbesserungen bis zum 15. November 1953 dem Berichterstatter zur Kenntnis zu bringen (Münster/Westf., Piusallee 76).
Bewertung und Nachweis optischer Aufheller
Authors: Schlachter A.
Published: November 2006

Bei der Zerlegung der Lichtremission eines gelblich getönten Gewebes stellt man fest, daß die Remission im blauen Gebiet niedriger als in den übrigen Spektralgebieten liegt. Dieser Blaudefekt kann durch Anwendung optischer Aufheller (z. B. Blankophore) bei gleicher Remission kompensiert werden, ohne daß die Gesamtremission geschwächt wird, was bei den früher üblichen Bläuemitteln der Fall ist. An Hand kurvenmäßig dargestellter Meßweite werden die Bewertung der Aufheller besprochen und Nachweis‐Methoden für die verschiedenen Handelstypen angegeben.
Neuzeitliche Hautdesinfektion
Authors: Brauß W.
Published: November 2006

Zur Hautdesinfektion wurden früher hauptsächlich Chlorphenol‐Derivate, Quecksilbersalze und Alkohol verwandt. Neuerdings spielen die oberflächenaktiven quaternären Ammoniumbasen und Ampholytseifen eine Rolle. Als weitere Verbesserung wird die Verwendung von Alkohol/Ampholytseifen‐Gemisch sowie fließender Desinfektionslösungen empfohlen.
Vorschlag zur Einführung eines neuen Stickstoff‐Faktors zur Berechnung des Protein‐Gehaltes im eßbaren Anteil des Herings
Authors: Brandes C. H. , Dietrich R.
Published: November 2006

Da sowohl die F.W.‐Linie als auch die Protein‐Wasser‐Linie in Abhängigkeit vom Wassergehalt aufgestellt wurden, konnten beide in einer graphischen Darstellung vereinigt werden. Diese gibt jetzt die Möglichkeit, auf Grund nur einer Wasser‐Bestimmung sowohl den Fettgehalt mit einer Genauigkeit von ± 0.7% als auch den Protein‐Gehalt mit einer mittleren Genauigkeit von ± 0.45% zu entnehmen, jedoch immer nur unter der Einschränkung, daß der Salzgehalt der Rohware 0.4% nicht übersteigt.
Über das Verhalten von Shell V.P.I. 260 gegenüber Nitrocellulose‐Lacken II
Authors: Kraus A.
Published: November 2006

Verfärbung und Sprödigkeit von Lackfilmen mit verschiedenen Weichmachungsmitteln und Kunstharzen in Berührung mit VPI‐Papier wurden untersucht. Die Resultate ermöglichen es, Weichmacher‐ und Harz‐Kombinationen auszuwählen, die gegen VPI 260 widerstandsfähig sind.
Beitrag zur Untersuchung der Rutschgefahr bei Bohnerwachsen auf Fußbodenbelägen
Authors: Gröber H.
Published: November 2006

Bisher wurde die Rutschgefahr durch Bestimmen des sog. Rutschwinkels beurteilt. Die Bestimmung des Reibungskoeffizienten bei bewegter Reibung, wofür eine einfache neue Versuchseinrichtung entwickelt wurde, liefert differenziertere Ergebnisse und kennzeichnet die praktischen Verhältnisse besser. Die Ergebnisse einer vergleichenden Untersuchung mit beiden Verfahren zeigen auch den nicht zu vernachlässigenden Einfluß des Sohlenwerkstoffes und der Art des Fußbodenbelages.
Chemische Untersuchung des Samenfettes von Seseli indicum
Authors: Farooq M. O. , Siddiqui M. S.
Published: November 2006

Es wurde gefunden, daß das fette Öl aus den Samen Seseli indicum W. & A. fettlösliche Cumarine enthält. Die Zusammensetzung der cumarinfreien Fettsäuren, die durch Esterfraktionierung bestimmt wurde, war: Harzsäuren 3%, Palmitinsäure 6.18%, Petroselinsäure 46.06%, Ölsäure 30.96% und Linolsäure 13.8%.
Über die Beeinflussung der Talgsekretion durch Gelbkörperhormon
Authors: Schreus H. Th.
Published: November 2006

Durch Bestimmung der Lipoide mit der sog. Chromoxydation konnte Vf. zeigen, daß die Talgsekretion der menschlichen Haut durch Gelbkörperhormon beeinflußt wird.
Der Säuremantel der Haut in der Kosmetik
Authors: Jacobi O.
Published: November 2006

Vf. unterscheidet zwischen dem Säuremantel (pH‐Wert) und der Pufferkapazität der Haut; er studierte die Verteilung der Haut‐pH‐Werte über das ganze Gesicht und den Einfluß alkalischer Waschmittel und sowohl alkalischer als auch saurer Hautcreme auf den Säuremantel.
Über organische Verbindungen in Bewuchsschutzanstrichen
Authors: Kühl H.
Published: November 2006

Zur Verhinderung des Bewuchses von Schiffsböden hat sich die Verwendung spezifisch auf die einzelnen Bewuchsorganismen wirkender Gifte als zweckmäßig erwiesen. Eine große Anzahl organischer Verbindungen wurde mit dieser Zielsetzung untersucht. Die mit DDT erhaltenen Ergebnisse werden ausführlich beschrieben.
Zum Nachweis kleiner Mengen ätherbrückenhaltiger Phenolharze
Authors: Kretz R.
Published: November 2006

Ätherbrückenhaltige Phenolharze geben durch Spaltung mittels Halogenwasserstoffsäuren Phenolpseudohalogenide, die nach Verseifung zu den entsprechenden Phenolalkoholen durch die Eisenchlorid‐Reaktion sowie durch Umsetzung mit Alkalien (Chinonmethid‐Reaktion) im Mikromaßstabe nachgewiesen wurden.
Zur Zusammensetzung und Analyse des Rohmontanwachses
Authors: Presting W. , Steinbach K.
Published: November 2006

Für die analytische Abtrennung des Harzes wurden zwei Methoden der selektiven Extraktion ausgearbeitet, die das Harz praktisch quantitativ bei höchstem Reinheitsgrad abzutrennen gestatten, so daß die Ermittlung der Stoffgruppen‐Zusammensetzung nunmehr einer exakten Bearbeitung zugänglich wird. Vff. beschreiben die Ausführung der Bestimmung und geben die Ergebnisse wieder.
Über Wachse in Speiseölen und technischen Ölen
Authors: Kaufmann H. P. , Schuppan M. H.
Published: November 2006

Die in Pflanzenölen auftretenden Wachse verdienen größte Beachtung, da sie den Wert des Öles beträchtlich mindern können. Mit reinen Leinölwachsen wurden die Löslichkeitsverhältnisse eingehend studiert.
Zur Charakterisierung einiger oxäthylierter Verbindungen
Authors: Carrière G.
Published: November 2006

Die Messung der Molekularrefraktion bietet ein wertvolles Hilfsmittel zur Klärung der Struktur oxäthylierter Verbindungen.
Ein neues Verfahren zur Fettspaltung durch Perkolation
Authors: Martinenghi B. G.
Published: November 2006

Es wird eine neue Anlage beschrieben zur hydrolytischen Fettspaltung durch Perkolation, d. h. durch Berieselung und Durchdringung einer ruhenden Fettmasse mittels feinster Wassertröpfchen, wodurch der mit Hilfe direkten Kochdampfes begonnene Spaltungsprozeß rationell vervollständigt und dem Reaktionsfeld fortlaufend das freiwerdende Glycerin entzogen wird.
Über den Ringschluß der Pseudoirone durch verschiedene Katalysatoren
Authors: Dulou R. , Clément G.
Published: November 2006

Die für die Riechstoff‐Industrie bedeutungsvollen „synthetischen Irone”︁ wurden nach einem abgeänderten Verfahren hergestellt und eingehend untersucht.
Die Papierchromatographie der Blutlipoide und ‐lipoproteine und ihre diagnostische Bedeutung
Authors: Kaufmann R. H. P. , Schmidt G.
Published: November 2006

In einem Blutstropfen wurden auf papierchromatographischem Wege Lipoproteine, Cholesterin, Bilirubin und eisenhaltige Porphine nachgewiesen. Es wurde ein besonderer Test (Cauda‐Test) entwickelt und seine Anwendung zu diagnostischen Zwecken geprüft.
Untersuchungen über den Vitamin B1‐, B2‐ und Nikotinsäure‐Gehalt der deutschen Kost (1935/38 und 1951/1952), 1. Teil
Authors: Wagner K. H.
Published: November 2006

Eingehende Untersuchungen führen zu dem Schluß, daß bei der heutigen Ernährungsweise der Bedarf an B‐Vitaminen nicht gedeckt wird. Eine Anreicherung von Mehl und Mehlerzeugnissen mit diesen Vitaminen wird deshalb empfohlen.
Stufenweise Hydrierung von Polyalkinsäuren
Authors: Seher A.
Published: November 2006

An Hand verschiedener synthetischer und natürlicher Säuren mit konjugierter Diacetylen‐Gruppierung werden der Mechanismus der katalytischen Hydrierung derartiger Verbindungen sowie die Möglichkeiten einer zweckgerichteten Hydrierung studiert. Die über zahlreiche qualitativ und quantitativ bestimmte Zwischenprodukte verlaufende Reaktion konnte nahezu vollständig aufgeklärt werden.