bluuebunny/crossref_metadata_2025_split huggingface dataset:
Dynamic rheological behaviour and biochemical properties of rabbit skeletal actomyosin during storage at 0° C
Authors: Ikeuchi Yoshihide , Tanji Hiroyuki , Kakimoto Takaaki , Suzuki Atsushi 
Published: November 2006

AbstractThe relationship between the dynamic rheological properties of heat induced gels of actomyosin (natural actomyosin) and the denaturation of actin in actomyosin during storage without ATP at pH 6.0 and 0°C was investigated using biochemical and dynamic rheological measurements. The complex modulus of gels after heating actomyosin containing 0.5 or 1.5 M KCl (pH 6.0) at 80°C increased with increasing storage time. The dynamic rheological behaviour during heat gelation of actomyosin in 1.5 M KCl indicated that the first rheological transition peak in the 50–53°C range induced by the presence of F‐actin gradually disappeared with increasing storage time. However, in 0.5 M KCl, this transition peak clearly remained even after 15 days. The time course of denaturation of actin in actomyosin treated with 1.5 M KCl at pH 6.0 showed an increase in the percent denaturation after the storage was started, and about 100% of the actin became denatured after 21 days. In the case of 0.5 M KCl, unlike 1.5 M, the denaturation of actin occurred quickly within the first 5 days and then did not proceed. A sigmoidal relationship was found between the percent denaturation of actin and the KCl concentration added, the greatest change occurring at KCl concentrations between 0.5 and 1.0 M. The data indicated that the change in the property of actin in actomyosin during storage at low temperature exerts a great influence on the viscoelasticity of heat‐induced gels of actomyosin.
Effect of soluble calcium of milk on fouling of ultrafiltration membranes
Authors: Rao H G Ramachandra , Lewis M J , Grandison A S 
Published: November 2006

AbstractFlux decline with time is a major problem encountered during the application of ultrafiltration in the dairy industry. Most work has put the emphasis on the role of casein, whey proteins, fat and colloidal calcium. These components either promote the build up of a concentration polarisation layer or are adsorbed on the membrane surface. The minor constituents have received little attention so far, probably because they do not contribute greatly to the mass of the gel layer. The role of soluble calcium on fouling of membranes is very evident as permeates obtained from four major dairy products fouled the membranes when applied as feed. Ultrafiltration of soft water, mains water and lactose solutions indicated that the presence of calcium brings about flux decline with time. Addition of 2 mM calcium chloride further reduced the flux rates to very low levels but addition of E.D.T.A. to the permeates improved the flux rates and reduced the fouling. Heating the permeates, followed by clarification also had beneficial effects on flux rates.
Thermal degradation of all‐trans‐β‐carotene in the presence of phenylalanine
Authors: Papadopoulou Kiriaki , Ames Jennifer M 
Published: November 2006

AbstractSolutions of all‐trans‐β‐carotene in liquid paraffin were stirred under air at 210°C for 15 min in the presence and absence of various amino acids. After cooling, the absorbance values at 460 nm of model systems containing all‐trans‐β‐carotene and phenylalanine, cysteine or tryptophan were 34–58 times higher than that obtained on heating in the absence of an amino acid. Based on absorbance values at 420 nm, 86% of the coloured material present on heating the all‐trans‐β‐carotene‐phenylalanine model system at 210°C for 15 min was retained by the liquid paraffin on methanol extraction. The liquid paraffin phase remaining after methanol extraction was analysed by reverse‐phase HPLC and three major components were identified as all‐trans‐β‐carotene and two degradation products of all‐trans‐β‐carotene, ie 9‐cis‐β‐carotene and a furanoid diepoxy derivative. None could be detected on heating all‐trans‐β‐carotene alone, suggesting that its degradation was retarded on heating in the presence of phenylalanine.
Alteration of supplement nitrogen:Sulphur ratio by increasing sulphate supplementation affects the rate rather than the extent of fibre degradation in cattle fed a matured tropical grass hay
Authors: Morrison Mark , Boniface Anthony N , Murray R Maxwell 
Published: November 2006

AbstractThere is a need to understand how supplement N: S ratios can affect ruminal fermentation and ultimately, nutrient supply, in grazing animals. The following experiment was undertaken to describe the effect(s) of supplement N : S ratios upon the rate and extent of ruminal degradation of poor quality native pasture hay. Four rumen fistulated Brahman × Shorthorn (Drought master) steers, fed chopped Black Spear Grass hay, received either no intraruminal supplement, or urea plus sodium sulphate to give supplement N: S ratios of 23:1, 16:1, 11.5:1, 10:1 and 4:1. The level of urea supplementation was kept constant and maintained rumen ammonia concentrations in excess of 100 mg litre−1. No differences were observed in voluntary feed intake in response to different supplement N: S ratios. The extent of rumen fermentation as measured by the nylon bag technique and apparent organic matter digestibility in vivo were similar for supplement N : S ratios of 16:1 and lower, and total intake of digestible organic matter was maximal with a supplement N : S ratio of 10: I. Increasing levels of S supplementation were found to increase the rate of rumen fermentation.
Use of in‐vitro gas production to evaluate rumen fermentation of untreated and urea treated finger millet straw (Eleusine coracand) supplemented with different levels of concentrate
Authors: Prasad Cadaba S , Wood Christopher D , Sampath Koratikere T 
Published: November 2006

AbstractMeasurement of gas produced during in‐vitro fermentation was used to assess the ferment ability of urea treated and untreated finger millet straw to Which various levels of concentrate (maize/wheat bran/groundnut cake 35:32: 30) had been added. Data obtained from this technique were compared with in‐vitro digestibility data obtained earlier on the same feeds. Similar trends for the effect of supplementation on digestibility were observed in both in‐vitro and in‐vivo measurements. Linear correlation equations were obtained between gas produced and the proportion of dry matter disappearing, enabling in‐vitro gas production to be expressed in in‐vitro digestibility's. A single pool exponential equation was fitted to the gas production data enabling estimates to be made of the time when in‐vitro digestibility's best matched in‐vivo digestibility data. These times were 45.8 and 47.9 h of untreated straw, 43.5 and 61.0 h for treated straw for trials 1 and 2, respectively. Statistically significant (P < 0.05) interactive effects between supplement and both treated and untreated straws were observed. The digestibility of untreated straw was particularly stimulated by small quantities of supplement. The digestibility of treated straw was higher than that of untreated straw and less stimulated by supplementation. These findings are consistent with the hypothesis that fibre digestibility can be increased by providing a supplement which provides sufficient nutrients to stimulate the activity of rumen micro organisms.
The metabolism and fate of [methyl‐14C] and [uronate‐6‐14C]pectin‐labelled dietary plant cell walls in the rat
Authors: Buchanan Callum J , Fry Stephen C , Eastwood Martin A 
Published: November 2006

AbstractThe metabolism of dietary plant cell walls (PCW) was followed in the rat using PCW isolated from spinach cell cultures which were14C‐labelled in the galacturonic acid residues (using D‐[6‐14C]glucuronic acid, ⩾85% of the 14C was confined to the C‐6 position of pectic galacturonic acid residues) or the methyl ester groups (using L‐[methyl‐14C]methionine, 90% of the 14C was confined to methyl ester groups and 10% of the 14C in methyl ether groups) of pectin. Eighteen hours after gavage, only 5‐10% of the 14C was recovered in the gut contents and faeces. Some of the 14C derived from the [methyl‐14C]pectin‐labelled PCW was present in the liver (2‐4%) and the pelt (6%). In the liver the 14C was mainly in phospholipids, whereas in the pelt the 14C was found in protein (mainly alanine residues) and fatty acids esterified to cholesterol. The livers from rats fed [uronate‐6‐14C]pectin‐labelled PCW contained less 14C (1%) but more 14C was found in the pelt (12‐15%). In the liver the 14C was found in phospholipid but in the pelt the label was exclusively found in amino acid residues. Pectin in intact PCW is extensively degraded in the caecum and colon and the products absorbed and metabolised by the host. These products may be important sources of energy and of precursors of structural compounds such as proteins and lipids.
Correlations among quality parameters of peach fruit
Authors: Génard Michel , Souty Michel , Holmes Susan , Reich Maryse , Breuils Liliane 
Published: November 2006

AbstractThe correlations among quality parameters of peach fruit (Prunus persica L Batsch) were studied for eight different cultivar‐shape‐site‐nitrogen‐season combinations (‘treatments’). Between 66 and 183 fruits were taken from each treatment and the quality parameters of skin colour, flesh firmness and taste were measured. Differences and similarities between treatments were analysed using a recent development in biplot multivariate analysis: the ACT method (Analyse Conjointe de Tableaux), which allows the study of several data tables in one unique analysis. Each treatment was characterised by a data table where records were the fruit and variables were quality parameters. A common pattern of correlation between quality parameters was found for all the treatments. Two main independent gradients were described. The first was a colour gradient and the second was a taste gradient. In the latter, the concentrations of sucrose and malic acid varied inversely with citric acid concentration. The firmness and the concentration of reducing sugars were independent of these gradients.
Mycoflora and aflatoxin contamination in shelled pistachio nuts
Authors: Heperkan Dilek , Aran Necla , Ayfer Mahmut 
Published: November 2006

AbstractA total of 143 pistachio nut samples collected during harvest, storage and processing were examined for mould growth and aflatoxin production. The mould count was in the range of 103−104 cfu g−1 and 105−106 cfu g−1 for the harvest and storage samples, respectively. The growth of Aspergillus flavus was 38‐5‐39‐5% on the surface of the shells and 6–16% on the kernels without aflatoxin production. The contamination level of A flavus varied among samples collected from different regions. Peeling off the soft shell of pistachio nuts by hand reduced the contamination risk of A flavus to kernels. The predominant flora on stored pistachio nuts were Aspergillus, Penicillium, Cladosporium, Rhizopus, while the genera of Ulocladium, Trichothecium, Aureobasidium and Eurotium were less frequent. Thirty‐five percent of the A flavus isolates produced aflatoxins on synthetic media.
Cocoa hull: A potential source of dietary fibre
Authors: Martín‐Cabrejas María A , Valiente Cruces , Esteban Rosa M , Mollá Esperanza , Waldron Keith 
Published: November 2006

AbstractCocoa hull dietary fibre (DF) was evaluated by an enzymic‐gravimetric method. Insoluble dietary fibre (IDF) and soluble dietary fibre (SDF) were subjected to acid hydrolysis and the resultant neutral sugars, uronic acids, and Klason lignin were quantified. Cocoa hull exhibited a high content of total dietary fibre (TDF), 504 g kg−1 on a dry weight (DW) basis, IDF being the main fraction found. Glucose was the major sugar constituent of the IDF fraction whereas the uronic acids were equally distributed in the IDF and SDF fractions. The chemical composition reveals that pectic polysaccharides and cellulose contributed in similar amounts to TDF (107 g kg−1 and 92 g kg−1 DW, respectively). Non‐starch polysaccharides accounted for 222 g kg−1 DW, while the content of Klason lignin was lower (161 g kg−1 DW). The main pectic substances in the insoluble fibre were low methoxyl pectins whilst those of the soluble fibre were high methoxyl pectins. Cocoa hull appears to be a good source of DF that might be used to supplement other sources of fibre or food products.
Estimating nitrate leaching and denitrification by simultaneous use of Br and 15N tracers
Authors: Bakar Rosenani Abu , Goulding Keith W T , Webster Colin P , Poulton Paul R , Powlson David S 
Published: November 2006

AbstractLosses or nitrogen (N) by leaching were estimated in three experiments using bromide (Br) as a tracer. An estimate or denitrification was also made, by difference, by combining the estimate of leaching with a measure of total loss of applied N using 15N. This was compared with a direct measure of denitrification made using acetylene inhibition. Bromide proved to be a poor tracer for nitrate (NO3) leaching at two of the three sites, Brimstone and Hoosfield. Performance was rather better at the Broad Mead site. Problems in using Br were associated with (a) difficulties in measuring small concentrations of Br close to background in soil, and (b) reactions involving N such as immobilisation and mineralisation that rapidly change NO3 pools but do not affect Br. Use of Br in field experiments is unlikely to provide reliable estimates of NO3 leaching over timescales of several weeks as used here unless much more frequent sampling is done. Simultaneous measurements of total losses of N using a 15N tracer were combined with estimates of NO3 leaching using Br to calculate denitrification; these estimates were compared with measurements of denitrification using acetylene inhibition. Agreement was poor because of (i) the lack of reliability of the acetylene inhibition technique, and (ii) the very large errors associated with calculating denitrification as the difference between an estimate of NO3 leaching and total N losses.
Suitability of the linear relationships for predicting tryptophan of feedstuffs from nitrogen content: A critical study of literature data
Authors: Landry Jacques , Delhaye Sonia 
Published: November 2006

AbstractThe tryptophan contents of 20 samples of various feedstuffs, determined by using assay procedures which were proved to give quantitative results, were compared with those predicted from the relationships between nitrogen and tryptophan published by three laboratories. The ratio of predicted tryptophan to the observed tryptophan, expressed as percentage, ranged from 65% (pea) to 137% (fishmeal). These differences were shown to be related to a systematic underestimation of tryptophan regarding data from two laboratories associated with a variability of tryptophan content for a given nitrogen content and a given type of feedstuff.
Cultivation, preparation and consumption of ensete (ensete ventricosum) in Ethiopia
Authors: Pijls Loek T J , Timmer Arnold A M , Wolde‐Gebriel Zewdie , West Clive E 
Published: November 2006

AbstractIn Ethiopia almost 10 million people are dependent on ensete (Ensete ventricosum (Welw) Cheesrnan), also known as ‘false banana’. In the Gurage area in Central Ethiopia, agronomic and nutritional aspects of ensete were studied in 60 households in six villages. Ensete is propagated vegetatively and has a 6‐year growing cycle during which it is transplanted three or four times. Men harvest the plants; women scrape the pseudo stem in order to separate the starchy pulp from the fibre, and pulverise the corm. The pulp is fermented and stored for up to 5–7 years in earthen pits. The yield of ensete food (ko'cho) was found to be 34 kg per plant or 9.5 tons ha −1 per year. Compared with other foods grown in Ethiopia, the energy yield of ensete (6.1 MJ m −2 per year) was higher than that of all cereals, Irish potato, sweet potato and banana, but lower than that of cassava. The protein yield of ensete was higher (11 ± 4gm−2 per year) than all of the crops mentioned above, except for banana and Irish potato. To make ensete bread, fermented pulp is squeezed to make it drier, chopped to shorten the fibres and a 2 cm layer is baked for 15 min. Unfermented freshly harvested corm is also eaten after boiling. All foods have a low protein content (4–22 gkg−1). Bu'lla, white desiccated juice collected from the pulp, is more energy rich (8.5 MJ kg−1) than ko'cho (6.5 MJkg−1). A dietary survey, conducted in 39 households comprising 237 persons, showed that the average daily intake of 0.55 kg ensete provided 68% of total energy intake, 20% of protein, 28% of iron but no vitamin A. Energy intake from all food consumed was very low, being only 60% of requirements, while protein intake at 107% was ample. Since ensete can be stored for years, is readily available throughout the year and can withstand dry periods, its cultivation can significantly improve household food security in highland areas prone to drought and famine.
Genotype, environment and genotype × environment effects on trypsin inhibitor in peas
Authors: Bacon J R , Lambert N , Matthews P , Arthur A E , Duchene C 
Published: November 2006

AbstractAmounts of trypsin inhibitor were determined in seeds from 11 pea cultivars grown at seven European locations during the 1990 season. Activities ranged from 0.42 to 4.25 trypsin inhibitor units per mg flour (TlU mg −1). Data analysis indicated a significant environmental as well as genetic effect on the activities detected. Cultivar NSA 89–0054 displayed the highest activities across the sites with a mean of 2.55 TIU mg −1, and the Cultivar Allure the lowest with a mean of 0.93 TILI mg −1 The site having the lowest mean activity was Chaläns in France with 0.98 TIU mg−1 and the highest was Roth well in the UK with 2.41 TIU mg−1. Some cultivars were more susceptible to environmental factors than others.
Changes in volatile compounds during maturation of some grape varieties
Authors: Gómez Encarna , Martínez Adrian , Laencina José 
Published: November 2006

AbstractThe evolution of volatile compounds in three Vitis vinifera varieties (Monastrell, Cabernet Sauvignon and Tempranillo) was followed during maturation to determine whether they could be used as a maturation index. The volatile compounds were extracted and analysed by gas chromatography and gas chromatography‐mass spectrometry. The volatile compounds of these non‐aromatic varieties generally occurred in very low concentrations and only the C6 compounds appeared in sufficiently high concentrations for their evolution to be followed and used to determine optimum maturity.
α‐Amylase inhibitor levels in seeds generally available in Europe
Authors: Grant George , Edwards Joan E , Pusztai Arpad 
Published: November 2006

AbstractThe α‐amylase inhibitor (αAI) levels in 18 seeds, which are generally available throughout Europe, have been determined. Kidney beans, haricot beans, pinto beans and runner beans had high contents of αAI (2–4 g equivalent kg−1 seed meal). Butter beans, blackeyed peas, chickpeas, field beans and sweet lupinseeds contained 0.1–0.2 g inhibitor equivalent kg−1 seed meal. No αAI activity was detected in samples of adzuki bean, lentils, mung beans, peas, soya beans, sunflower seeds or winged beans. The αAI activity present in whole kidney beans was relatively heat‐resistant. However, it could be completely abolished by aqueous heat treatment of fully imbibed beans at 100°C for 5–10 min.
Influence of the fermentation yeast strain on the composition of wine spirits
Authors: Lurton Luc , Snakkers Guillaume , Roulland Claudie , Galy Bernard , Versavaud Alain 
Published: November 2006

AbstractFifteen indigenous strains of Saccharomyces cerevisiae, differentiated by their genetic polymorphism, were compared in standard conditions for their respective ability to produce volatile compounds during the alcoholic fermentation of grape must. The results were processed using analysis of variance and of principal components. They exhibited significant differences between strains, in particular for the higher alcohols, fatty acid esters, acetates or acetaldehyde. On the basis of their analytical profile, five strains were selected and compared on the pilot scale. Overall, the pilot results confirmed laboratory findings. As the strain effect appears to be determinant on the aromatic composition of wine spirits, a programme of selection based on both intraspecific molecular characterisation and chromatographic analysis is carried out to obtain specific yeast strains for high‐quality spirits.
Effects of sucrose polyester coating on fruit quality of apricots (Prunus armenaica (L))
Authors: Şümnü Gülüm , Baymdirh Levent 
Published: November 2006

AbstractMature apricots were coated with different concentrations of a mixture containing sucrose polyesters (Semperfresh(tm) fruit coating) to determine the effect of that coating on shelf‐life, post‐storage life and quality of apricots. Respiration rates, weight loss, colour change, variations in soluble solids, ascorbic acid content, titratable acidity and pH of apricots were effectively reduced by both the 10 g litre−1 and 15 g litre−1 concentrations during ambient storage. After 10 days of cold storage both concentrations caused firmer fruit, higher pH, titratable acidity, soluble solids and ascorbic acid.
Formation of lysinoalanine following alkaline processing of soya bean meal in relation to the degradability of protein in the rumen
Authors: Nishino N , Uchida S , Ohshima M 
Published: November 2006

AbstractEffects of sodium hydroxide (NaOH) treatment on the formation of lysinoalanine (LAL) and on in‐situ and in‐vivo utilisation of soya bean meal (SBM) protein were investigated. Defatted SBM was sprayed with 0 (water), 25, 50 and 100 g NaOH (kg−1 dry matter), dried at 80°C for 2 h and then fed to four rumen cannulated goats in a 4 × 4 Latin square as a mixed diet (9: 1 w/w) of sudangrass hay and the SBM. LAL was not detected in non‐alkaline SBM, but the cross‐linked amino acid increased according to the level of NaOH addition. The maximum concentration of LAL was 1.26 g per 16 g nitrogen when the highest level of NaOH was applied. The NaOH treatment did not alter the digestibility or the retention of nitrogen of the mixed diet. Addition of NaOH at 25 and 50 g (kg−1 dry matter) lowered the solubility of protein, while the highest level of treatment had little effect. Lag time and rate of degradation of protein decreased due to the increasing level in NaOH treatment. A significant correlation (r = —0.860, P < 0.01) between LAL content and rate of protein degradation suggested that the formation of cross‐linked amino acid would render protein more resistant to microbial degradation in the rumen.
Metal content and distribution in fenugreek cultivated in Pakistan
Authors: Naeem Sitwat , Khan Farooq Ahmed , Siddiqui Ishratullah , Mahmood Naeem 
Published: November 2006

AbstractThe metal contents in 42 fenugreek samples, cultivated in various agricultural areas of Pakistan, were determined using atomic absorption spectrophotometry. The concentrations of the metals—Cu, Mn, Cd, Ni, Co, Cr, Pb, Zn, Fe, Na and K—were found to be higher than those reported earlier. Particularly, the samples cultivated near the major industrial cities showed significantly higher levels of almost all the metals investigated in this study. The high concentration ranges of toxic metals, such as Cd 1·0–2·8, Pb 2·5–3·4, and Cr 17–19·8 mg kg−1, in a fairly large number of samples suggest a possible increase of the overall intake of these metals to potentially harmful levels.