bluuebunny/crossref_metadata_2025_split huggingface dataset:
Relationship between wheat proteins
Authors: Booth M. R. , Ewart J. A. D. 
Published: November 2006

AbstractRecent evidence including amino acid analyses, immunological tests and fingerprinting suggests that the gliadins of wheat varieties have evolved from a common ancestral protein by a series of mutations. No evidence to support a relationship of this nature between the gliadin, albumin and globulin classes was found. Confirmation of the genetic link between wheat and barley is provided by the close structural affinity between purothionin and its barley counterpart. There are some similarities in amino acid composition between a barley trypsin inhibitor and a wheat albumin. Available evidence, though scanty, is significant enough to justify the generalisation that storage proteins of identical mobility in different wheat varieties have closely similar primary and tertiary structures. Although the individual gliadins within a given variety are mutationally linked, their tertiary structures as judged by immunological tests show characteristic differences.
Analysis of arsenic and selenium in marine raw materials
Authors: Lunde G. 
Published: November 2006

AbstractThe content of arsenic and selenium has been analysed in the following marine organisms: cod (Gadus morhua), herring (Clupea harengus), mackerel (Scomber scomber), Norway haddock (Sebastes marinus), lobster (Homarus vulgaris), mussel (Mytilus edulis), clam (Pecten maximus), oyster (Ostrea edulis), squid (Ommastrephes sagittatus) and whale (Balaenoptera physalus). The analyses were performed both on the raw material and in the water‐soluble phase after the samples had been boiled (the N liquor). An enrichment of arsenic is observed in the N liquor, compared with the raw material. The results indicate that selenium is also enriched in the N liquor from fish, but not from the invertebrate animals analysed.The N liquor and the water‐soluble phase of the enzyme‐hydrolysed presscake (the water‐insoluble phase after boiling) were fractionated by molecular gel nitration. Fractions from these elutions were analysed for arsenic and selenium. Selenium was present in the fractions with a molecular weight above about 5000. Arsenic was connected with the lower molecular weight fractions, and may be present as more arseno‐organic compounds.
‘Firmly‐bound’ lysolecithin of wheat starch
Authors: Wren J. J. , Merryfield Danuta S. 
Published: November 2006

AbstractWheat‐starch granules were isolated in a highly purified state from Cappelle and Manitoban hard red spring wheats. After exhaustive extraction with methanol or dioxan they still gave measurable yields of hydrolysate lipid. The lipid present was readily released when the granular structure was disrupted, by gelatinisation in boiling water or 80% dioxan (at 30°) or by erosion in pure dimethyl sulphoxide. The lipid consisted chiefly of lysolecithin, with some lysophosphatidylethanolamine and traces of other lipids. It was confirmed that lysolecithin is a native constituent of the starch granule. Some can be extracted without disrupting the granular structure and the remainder, according to the results of erosion by dimethyl sulphoxide, is distributed at all depths within the structure. Up to one‐quarter of the amylose in the wheat‐starch granule appears to be bound to lipid in helical complexes. Starch granules not pre‐extracted contained ˜ 0·8% of lysolecithin, representing 83% of the total lipid. No other native biological material is known in which the proportion of lysolecithin in total lipid is so high.
Note on L‐Ascorbic acid content of english early tomatoes
Authors: Twomey D. G. , Ridge B. D. 
Published: November 2006

AbstractAn analysis was made of the vitamin C content of English early tomatoes harvested in the spring and early summer.As the season progressed, the reduced ascorbic acid content was observed to increase from 12·3 mg/100 g in May to 22·1 mg/100 g in July.The 20 mg ascorbic acid/100 g tissue for tomatoes quoted in McCance & Widdowson's ‘Tables of the Composition of Foods’ probably applies only to tomatoes ripened on the plant in midsummer and overestimates the content of the earlier crop.
Water‐soluble carbohydrates of tropical pasture grasses and legumes
Authors: Hunter R. A. , McIntyre B. L. , McIlroy R. J. 
Published: November 2006

AbstractThe soluble carbohydrate composition of the leaves and stems of 5 tropical grass species—Cenchrus ciliaris, Chloris gayana, Cynodon dactylon, Digitaria decumbens and Setaria sphacelata—and 5 tropical legume species—Desmodium intortum, Desmodium uncinatum, Glycine javanica, Phaseolus atropurpureus cv. Siratro and Stylosanthes humilis—has been studied at two stages of growth.Reducing sugars, total soluble sugars, fructosan, starch and pectin have been estimated.Chromatographic analysis of 80% ethanol extracts indicated the absence of the oligosaccharides, raffinose and stachyose, from the leaves and stems of the tropical grass species. They were present in the tropical legumes.None of the tropical grass or legume species were found to accumulate appreciable amounts of fructosan.The carbohydrate storage form in the grass species appeared to be sucrose, with starch of less importance. The carbohydrate storage forms in the legume species appeared to be sucrose, starch and pectin. The nature of the principal carbohydrate storage form appeared to be a characteristic of the species.
Nitrate reductase activity as an indicator for assessing the nitrogen requirement of grass crops
Authors: Bar‐Akiva A. , Sagiv J. , Leshem J. 
Published: November 2006

AbstractThe enzymic nitrate reduction capacity of leaves, which is defined as the rate of response to the inducing stimulus of externally added NO3 substrate to incubated leaf fragments, is proposed as a measure for assessing the nitrogen fertilisation requirement of grass crops. The assay was tested in an annual ryegrass field experiment plot, where the effect of increasing N levels was studied. The rate of response diminished from 11 to 1 and was negatively correlated with the yield and NO3 concentration in the leaves.
Determination of sulphur in plant material by X‐ray emission spectrometry
Authors: McLachlan K. D. , Crawford Merrilyn 
Published: November 2006

AbstractA simple, rapid technique for the routine determination of total sulphur in pasture samples is described. Eighty samples a day could be measured, with little additional time needed for the sample preparation.Measurements were made directly on loosely packed plant material.The intensity of emission at the sulphur‐Kα line for each plant sample was related to that of a fused reference standard used in silicate analysis.Variations in sample density, due mainly to particle size of the material and ambient humidity, influenced the results, but were eliminated readily.A linear expression, Y = 0.4162X–0.0047 (r = 0.9968; P <0.001) relating X, the ratio, and Y, the chemically determined sulphur content of the sample, was derived.
Analysis of trace elements in seaweed
Authors: Lunde G. 
Published: November 2006

AbstractThe following trace elements have been analysed in various algae samples: arsenic, copper, molybdenum, manganese, zinc, cobalt, antimony, selenium and iron. The ash content has also been determined. The samples were collected from two different localities in Norway, one (Trondheimsfjord) characterised by a relatively strong influence of river water, industrial waste etc.; the other (Reine in Lofoten) is free from this type of contamination. In the case of two species, Ascophyllum nodosum and Laminaria hyperborea, the variation in the content of trace elements has been studied during a one‐year period, samples being taken every second month. Considerable differences in the content of trace elements was found between the Laminariaceae and Fucaceae.
Effect of drying temperature on quality of fish protein
Authors: Yáñez E. , Ballester Digna , Donoso G. 
Published: November 2006

AbstractHake fillets (Merluccius gayi) obtained by freeze‐drying and oven‐drying at 105° and 170°c were analysed for their chemical composition and biological quality in relation to nitrogen and sulphur utilisation. Nitrogen utilisation was not affected by heating at 105°. Net protein utilisation (NPU) (balance) values were 79 and 77 for the freeze‐dried sample and that heated at 105°, respectively. These results showed a good correlation with available lysine contents (8.6 and 8.3 g/100 g crude protein). However, sulphur utilisation suffered slight damage at 105°.Heating at 170° for 6 h considerably reduced both nitrogen and sulphur utilisation. NPU fell from 79 to 51 and net sulphur utilisation decreased from 89 to 60.It is concluded that the intensity of heating during manufacture is a factor of critical importance in obtaining fish protein concentrate for either human or animal feeding.
Effect of pH, concentration, and temperature on the strength of cytoplasmic protein foams
Authors: Buckingham J. H. 
Published: November 2006

AbstractThe strength of foams generated from solutions of red clover cytoplasmic protein is dependent on pH, protein concentration, arid temperature. The variation of foam strength as a function of these three parameters has been studied and results indicate that the onset of foam stability occurs over very short concentration and temperature ranges.A phase diagram for these foams is proposed which defines the differences between stable and unstable states in terms of protein concentration and temperature. The results show that above 40°c only unstable foams are generated, irrespective of protein concentration. Below 40°c, stable foams can be generated provided the protein concentration is greater than a certain critical concentration for the system. A possible implication in bloat studies is suggested.
Determination of dimethyl sulphide in beer and lager
Authors: Sinclair A. , Hall R. D. , Burns D. Thorburn , Hayes W. P. 
Published: November 2006

AbstractA gas chromatographic method is described for the determination of dimethyl sulphide in beer. The peak height of the dimethyl sulphide is compared with that of an n‐butanol standard and the concentration calculated using their relative response factors.When authentic dimethyl sulphide was added to beer good recoveries (99% average) were obtained. Determination of the reproducibility from duplicate analyses of beer samples gave an average coefficient of variation of 7.7 % for the concentration range of 0‐35 μg/l.
Composition of wheat‐flour lipids
Authors: Macmurray T. A. , Morrison W. R. 
Published: November 2006

AbstractLipids were extracted from a single sample of wheat flour using three solvent systems: ethanol–diethyl ether–water (2:2:1 by vol.); chloroform–methanol (2:1 by vol.); and water‐saturated n‐butanol. Analysis of the extracts and of residual lipid in the extracted flour showed that water‐saturated n‐butanol was the most efficient solvent.Wheat‐flour lipids were extracted with water‐saturated n‐butanol and separated by chromatographic procedures into individual components. The lipid classes which were isolated and studied were steryl ester, free sterol, 6‐O‐acyl steryl glucoside, steryl glucoside, triglyceride, diglyceride, monoglyceride, free fatty acid, monogalactosyl diglyceride, 6‐O‐acyl monogalactosyl diglyceride, digalactosyl diglyceride, digalactosyl monoglyceride, monoglycosyl ceramide, diglycosyl ceramide, N‐acyl phosphatidyl ethanolamine, N‐acyl lysophosphatidyl ethanolamine, phosphatidyl ethanolamine, lysophosphatidyl ethanolamine, phosphatidyl choline, lysophosphatidyl choline, phosphatidyl serine and phosphatidyl inositol. Monogalactosyl monoglyceride was also tentatively identified. The quantitative distributions of the lipid classes were determined.Monoglycosyl ceramide contained small amounts of normal fatty acids (12:0–24:0) and large amounts of 2‐hydroxy fatty acids (principally 16:0 and 20:0), with similar amounts of dihydroxy long‐chain bases (18:0 and 18:1) and trihydroxy long‐chain bases (18:0, 18:1, 19:0, 19:1, 20:0, 22:0). The principal sterols were identified as β‐sitosterol, campesterol, and C28 and C29 saturated sterols.The fatty acids in the sterol lipids were principally 16:0 (50–60%) and 18:2 (28–30%) with small amounts of 16:1, 18:0, 18:1 and 18:3. The fatty acids in all the glycerides were principally 18:2 (51–84%) with lesser amounts of 16:0, 18:0, 18:1 and 18:3.
Browning reaction in drying cacao
Authors: Quesnel V. C. , Jugmohunsingh K. 
Published: November 2006

AbstractThe polyphenol oxidases of fermented and unfermented cacao have the same pH optimum and the same response to the inhibitors diethyldithiocarbamate, cyanide and ethylenediaminetetra‐acetic acid. Temperature optima and activation energies differ, the oxidase of fermented cacao having a higher temperature optimum and a lower activation energy than that of unfermented cacao. Activity is unrelated to total copper content and the conclusion is drawn that the activity of the fermented seed is not due to inorganic copper or unspecific copper‐protein complexes but to a modified form of the original enzyme. Some data on heat inactivation are given and the relevance of the findings to drying temperatures for cacao is discussed.
Spectrophotometric determination of boron in plant and soil samples by a new solvent extraction procedure
Authors: Weir C. C. 
Published: November 2006

AbstractA routine method has been developed for the determination of boron in plant and soil samples. The boron in the prepared samples is converted into BF4‐ in a H2SO4‐HF system, then extracted as a coloured complex with Azure‐C (or mthylne blue) into dichloroethane and finally determined spectrophotometrically. Satisfactory recoveries (±7%) were obtained for plant tissue analyses.
Amylose content as a difference between heat‐sterilised smooth and wrinkled garden peas
Authors: Thung S. B. 
Published: November 2006

AbstractA method of determining the amylose content in starch of heat‐sterilised garden peas is described. By this method a number of smooth and wrinkled peas and garden peas of the type Cennia in different size grades were analysed. The amylose content of wrinkled peas showed values between 38.6 and 85.8%, of smooth peas between 19.9 and 43.4% and of Cennia between 10.8 and 25.6%.These values overlap, but, in the corresponding size grades, the amylose content of the wrinkled peas is much higher than that of the smooth peas and this in turn is much higher than that of Cennia. Given a known size grade, the amylose content can be used to identify heat‐sterilised garden peas when a microscopical examination is inconclusive.
Characteristics of the appearance of meat I. —The luminous absorption, scatter and internal transmittance of the lean of bacon manufactured from normal and pale pork
Authors: Macdougall D. B. 
Published: November 2006

AbstractPork selected on the basis of its pH 45 minutes post‐slaughter (pH1) was manufactured into bacon. The Kubelka and Munk colourant‐layer analysis was applied to the luminous reflectance of thin slices and the absorption and scatter coefficients and the internal transmittance were calculated. The dependence of the absorption and scatter coefficients on the rate of post‐mortem glycolysis and pigment content was investigated. The scatter coefficient was significantly related to the pH1. The luminous reflectivity of pork was found to be more significantly affected by variations in the scatter coefficient than the absorption coefficient. Pork and bacon from pigs with low values of pH1 (<5.9) were more opaque but the difference in transmittance between high and low pH1 samples was greater in pork than in bacon. The luminous reflectivity, absorption and scatter coefficients, the internal transmittance and the pigment content of the bacon were significantly related to the pork from which it was made.
Meat quality: Influence of fatness of pigs on the eating quality of pork
Authors: Rhodes D. N. 
Published: November 2006

AbstractThe eating qualities of pork from the longissimus dorsi muscles of pigs showing a wide variation in fatness (10‐40 mm, back fat thickness) were assessed by taste panel after either the excised muscle had been grilled or a complete loin joint had been roasted. The average panel scores for texture and juiciness covered a wide range but were not consistently related to fatness. Although meat from fatter pigs tended to be judged more tender in direct comparisons, overall the results did not support the contention that fatness in the carcass is associated with tenderness in the lean meat.
Studies on the processing and properties of soymilk I.—Effect of preprocessing conditions on the flavour and compositions of soymilks
Authors: Khaleque A. , Bannatyne W. R. , Wallace G. M. 
Published: November 2006

AbstractThe effect of presoaking soyabeans in solutions of various chemicals on the reduction of beany flavour in soymilk was investigated. Of the chemicals used, sodium carbonate and sodium hydroxide had a significant effect on the reduction of beany flavour in soymilk. Sodium carbonate soaking at 0.4 M concentration for 18‐24 h was significantly better than any other presoak treatment. The activity of lipoxidase as a major source of beany flavour in soymilk is questioned. Soymilk prepared from beans presoaked in carbonate contained more protein and had a higher viscosity than milks prepared from beans presoaked in water or sodium hydroxide. Beans presoaked in carbonate were easier to process than the other two. There was no significant difference in the amino acid pattern of the proteins in the soymilks prepared by the three methods.
Effects of the addition of sulphur compounds to the diet on utilisation of protein in young growing rats
Authors: Miller D. S. , Samuel Pamela D. 
Published: November 2006

AbstractA number of sulphur‐containing compounds were added to a 10% casein diet in order to indicate their ability to replace a supplement of methionine. Net protein utilisation (NPU) was determined. Cysteine, homocysteine and methionine hydroxy analogue produced as great an increase in NPU as did methionine. Methionine sulphoxide increased the NPU to a lesser extent. Methionine sulphoximine, methyl methionine sulphonium hydrogen sulphate and methionine sulphone caused reductions in NPU. Other organic and all inorganic sulphur compounds showed no methionine sparing action.
Death rates of salmonellae in fishmeals with different water activities I.—During storage
Authors: Doesburg J. J. , Lamprecht E. C. , Elliott M. 
Published: November 2006

AbstractFishmeals with different moisture contents, having water activities (aw) ranging from 0.34 to 0.71, were infected with strains of Salmonella oranienburg or S. senftenberg and were stored at 15, 20 and 30°c, packed in nitrogen or air.The initial death rates (calculated over storage periods of 70 days) were not appreciably influenced by reduction of aw from 0.71 to 0.54. Further reduction of aw to 0.34 caused a decrease of the initial death rate, in particular in meals stored at 15 or 20°c.As compared with fishmeals packed in air, meals packed in nitrogen showed a decrease of initial death rates, especially in meals with the lowest aw and stored at 15 and 20°c.Death rates calculated over longer storage periods were smaller than initial death rates, in particular in meals with aw 0.54 stored at 15 and 20°c and meals with aw 0.34 stored at 15, 20 and 30°c.Pelletisation of meals with aw 0.72‐0.74 caused a 102‐103‐fold reduction of initial Salmonella counts. The death rates of salmonellae which survived the pelletisation treatments were of about the same order as found for the initial death rates of salmonellae in non‐pelletised meals with about the same aw.
Isolation and properties of protease a from wheat grain
Authors: Skupin J. , Warchalewski J. 
Published: November 2006

AbstractTo support the sulphydryl nature of the proteolytic enzymes of wheat grain, an isolation and purification procedure was devised by which the presence of at least two different proteases in the material studied was demonstrated. Protease A was shown to contain both reactive and masked sulphydryl groups. Low molecular weight reducing compounds appeared to activate the enzyme, whereas specific sulphydryl blocking and oxidising agents had a marked inhibitory effect. Thus, the sulphydryl‐dependent nature of the mechanism of activation and inhibition of wheat protease A was confirmed. When incubated with the wheat proteases, gluten appeared to be resistant to their proteolytic action. The wheat grain protease was active not only against protein substrates but also against some low molecular weight peptides. The enzyme preparation showed maximum activity at pH 5–6 for the substrates studied.All the experiments performed in the course of this study support the sulphydryl nature of wheat grain protease A.
Composition of feather and offal meal and its value as a protein supplement in the diet of caged laying hens
Authors: Jackson N. 
Published: November 2006

AbstractAn experiment is described in which feather and offal meal was included at levels of 0, 2·5, 5·0, 7·5, 10·0 and 12·5% in the diet of a hybrid strain of caged laying hens.The replacement of Peruvian fishmeal in the diet by feather and offal meal had no significant effects on egg production or on the efficiency of feed conversion or energy utilisation. Data are presented for the proximate and mineral analysis and the amino acid analysis of the feather and offal meal, Peruvian fishmeal and the six experimental diets. The metabolisable energy of the feather and offal meal was 3610 kcal/kg.
Evaluation of Whisky Distillery By‐products V.—Energy value of malt distiller's grains assessed by a modified comparative slaughter technique with lambs
Authors: Reveron A. E. , Topps J. H. , Miller T. B. , Pratt G. 
Published: November 2006

AbstractA modified form of the comparative slaughter technique has been used to measure the energy value of well preserved malt distiller's grains (MDG) mixed with dried ground grass and the same grass made into pellets. The mixture contained equal quantities of digestible organic matter as MDG and dried grass, and the energy retention of lambs given either this mixture or pelleted grass was measured for an increase of weight from 30 to 45 kg. Lambs receiving the mixture had a significantly greater (P<0·05) rate of growth than those fed on the grass pellets. On average, the latter animals needed about 25% more metabolisable energy than those givenMDG and dried grass to reach the same slaughter weight. The mean daily intake of energy by the lambs receiving the mixture was 7% higher and their energy retention per unit of metabolisable energy intake was significantly greater (P<0·05)than that of the other animals. The mean efficiency of utilisation of metabolisable energy for fattening was 63·3% for the mixed diet and 50·7% for the pelleted dried grass. The outstanding productive ability of the mixture was thought to be due to a synergistic effect between the two components and dependent upon the well preserved nutritive value of the MDG used.