bluuebunny/crossref_metadata_2025_split huggingface dataset:
Functional properties of safflower protein isolates: Water absorption, whipping and emulsifying characteristics
Authors: Paredes‐López Octavio , Ordorica‐Falomir César 
Published: October 2006

AbstractSafflower meal defatted at the laboratory (SML) and safflower cake provided by an industrial plant (SMI) were used for protein isolation. Isolates were obtained by micellisation (MP) and isoelectric precipitation (IP) techniques. The functional properties studied with these isolates were water and fat absorption, foam expansion and stability, and emulsion activity and stability. Within the experimental conditions of this research, it was observed that the various treatments received previously by the safflower meal, for oil extraction, seemed to have comparatively minor effects on the functional performance of the protein isolates. Only in the case of SML, did the MP isolates have a higher water and fat absorption, and foam expansion than IP samples. For both SML and SMI, the emulsion stability of MP was higher than that of IP.
Free α‐amino nitrogen production in sorghum beer mashing
Authors: Taylor John R. N. , Boyd Heather K. 
Published: October 2006

AbstractFree α‐amino nitrogen (FAN) is an essential nutrient for yeast growth during fermentation. Under normal conditions of sorghum beer mashing, 60°C at pH 4.0, production of FAN by proteolysis accounts for approximately 30% of wort FAN, the remaining 70% being preformed in the malt and adjunct. The quality of the FAN in sorghum beer worts is good as it does not contain a high percentage of proline. Optimum conditions for FAN production during mashing are 51°C and pH 4.6. Wort FAN was increased proportionally by raising the ratio of sorghum malt to adjunct and conversely decreased by raising the ratio of adjunct to malt. FAN was also increased by the addition to the mash of a microbial proteolytic enzyme. Wort FAN is directly proportional to malt FAN.
Selenium content of wheat flour used in the UK
Authors: Barclay Margaret N. I. , Macpherson Allan 
Published: October 2006

AbstractThe selenium content of a range of wheat flours used primarily for bread was determined. This was found to be significantly correlated (P<0.001) with the protein content of these flours. The selenium content of flour and bread in the UK was compared with previously determined values for the UK and with values quoted for North American flours and breads showing that the effect of the recent inclusion of a higher proportion of home‐grown wheats was to lower human dietary selenium intakes markedly. These intakes are now calculated to be around 43 μg day−1 and consequently substantially below recommended daily intakes.
The cytochrome c content of various poultry meats
Authors: Pikul Jan , Niewiarowicz Adam , Kupijaj Halina 
Published: October 2006

AbstractThe cytochrome c content and total haem pigments in the breast and thigh meat of broiler chickens, hens out of lay, turkeys, geese, duckling (Peking), and muscovy ducks were determined. The levels of cytochrome c in the breast and thigh meat were: for chicken 11.4 and 35.5; for hens 14.0 and 84.2; for turkeys 13.1 and 47.4; for geese 141.0 and 107.8; for duckling 111.2 and 149.9 and for muscovy ducks 81.5 and 97.3 μg per g of tissue, respectively. The correlation coefficient between cytochrome c and total haem pigments concentration was r=0.98 for breast, and r=0.85 for thigh meat. The authors postulate that the cytochrome c may play a noticeable role in the colour of fresh and processed poultry meat, but further investigations are needed to confirm this.
Volatile compounds associated with the spoilage of normal and high pH vacuum‐packed pork
Authors: Edwards Robert A. , Dainty Richard H. 
Published: October 2006

AbstractPork of normal (5.5–5.6) and high (6.3–6.6) pH was stored in vacuum packs at 5°C until spoiled. At spoilage the bacterial flora of the normal pH meat was dominated by lactic acid bacteria, that of the high pH meat by Gram‐negative organisms. Volatile compounds in the packs were analysed by a headspace entrainment technique and gas chromatography‐mass spectrometry. Major differences between the two types of meat were confined mainly to a series of sulphur‐containing compounds which were more numerous, and present in higher concentrations, in the headspaces above high pH meat.
Mapping soil fertility at Broom's Barn by simple kriging
Authors: Webster Richard , McBratney Alexander B. 
Published: October 2006

AbstractSimple kriging is a technique for estimating values of continuous random spatial variables from data without bias and with minimum variance. The procedure is illustrated by a case study in which three properties of soil fertility, available phosphorus, exchangeable potassium and pH in the topsoil, are mapped using data from Broom's Barn Experimental Station. The soil on the station, covering 77 ha, had been sampled at 40‐m intervals. Semi‐variograms of the properties were determined from the measurements and kriged values estimated at 10‐m intervals on a square grid. These values were then contoured to produce maps of the properties and also reliability maps showing the estimation variances.
Enzymic solubilisation of proteins of sardine (sardina pilchardus) by commercial proteases
Authors: Quaglia G. B. , Orban E. 
Published: October 2006

AbstractEnzymic hydrolysis represents a valid method for recovering proteins from by‐products and surplus of the food industry, by protein solubilisation. In view of the economic interest in the recovering of protein from poorly utilised species of fish, screening of some commercially available proteolytic enzymes: alcalase, papain and neutrase, was undertaken in order to test the most suitable one for the substrate employed. From the results, it can be concluded that alcalase and papain, at optimum pH and temperature conditions have significant effects on the nitrogen recovery from sardines, giving hydrolysates of high nutritional value and characterised by high solubility.
Yield, selected chemical composition and nutritive value of 14 selections of amaranth grain representing four species
Authors: Bressani Ricardo , Gonzáles J. M. , Zúñiga J. , Breuner M. , Elías L. G. 
Published: October 2006

AbstractA set of 14 selections of four amaranth species were studied. Six yielded over 10 kg 36 m−2, and three below 5 kg 36 m−2. Grain size varied from 1.55 to 2.14 mm, and seed weight from 0.46 to 1.18 mg seed−1. There was no relationship between seed weight and yield. Protein content varied from 12.5 to 16.0%, while fat varied from 7.7 to 12.8%. The content of P, K, Ca, Mg, Na, Fe, Cu, Mn and Zn was similar among all selections. Trace amounts of C14 fatty acids were found, while C16 acids varied from 16.83 to 23.83% of the oil. The C18:0 fatty acids varied from 1.86 to 4.11%, the C18:1 from 20.29 to 35.46%, while the C18:2 fatty acids varied from 38.25 to 57.86%. Lysine varied from 0.73 to 0.84%, with tryptophan values ranging from 0.18 to 0.28%. Seeds from all selections were processed by hot‐water soaking for 20 min followed by drum‐drying, for protein quality evaluation.The three A. caudatus had an average protein efficiency ratio (PER) of 2.45; A. hybridus a PER of 2.34; A. cruentus 2.36 and A. hypo‐chondriacus 2.33. Differences were not statistically different. Light and dark coloured seeds had the same average value of 2.36, the study showed important genetic differences in chemical composition.
Characterisation of phenolic compounds, including flavonoids and tannins, of ten ethiopian browse species by high performance liquid chromatography
Authors: Mueller‐Harvey Irene , Hartley Roy D. , Reed Jess D. 
Published: October 2006

AbstractAqueous acetone extracts of leaves from ten browse plants were examined by high performance liquid chromatography and thin layer chromatography for their phenolic constituents. Flavan‐3‐ols, flavonols and flavonol glycosides were characterised and identified together with gallic, ellagic and chlorogenic acids. Condensed and hydrolysable tannins were also detected.Trans‐and cis‐p‐coumaric and trans‐ferulic acids were identified after alkaline hydrolysis of the browse leaves. The content of these acids was high in plants with the lowest tannin contents.
The origin of free fatty acids formed in frozen cape hake mince (Merluccius capensis, castelnau) during cold storage at −18°C
Authors: de Koning Adrianus J. , Milkovitch Shirley , Mol Theodora H. 
Published: October 2006

AbstractHake mince was stored at −18°C and samples were withdrawn at intervals during a 300‐day period. The extracted lipids were examined for free fatty acid (FFA) and phosphorus (P) content. Total FFA contents were corrected for a phospholipid contribution and converted into genuine FFA contents. Using these genuine FFA contents and the knowledge that the loss of one mole of lipid‐P produces two moles of FFA made it possible to calculate the separate contribution of the phospholipids and the neutral lipids to the FFA formed on storage.It was found that FFA originated from both phospholipids and neutral lipids and after an initial rapid surge of FFA formation from both sources the rates declined and became virtually constant. The results for the Cape hake are compared with literature data of the Atlantic cod and the Baltic herring.
The effect of concentration and botanical source on the gelation and retrogradation of starch
Authors: Orford Paul D. , Ring Stephen G. , Carroll Vincent , Miles Mervyn J. , Morris Victor J. 
Published: October 2006

AbstractThe changes in shear modulus of pea, wheat, maize and potato starch gels with time, at concentrations between 10 and 40% w/w, were followed. In this range, the cooling of gelatinised dispersions of starch resulted in turbid, elastic gels. The initial rate of development of stiffness of the gels followed the order: pea>maize>wheat>potato, and was related to the amount of amylose solubilised during gelatinisation. The initial gelation was not reversed on heating to 100° C. There was also a long‐term increase in gel stiffness, which was thermally reversible. This long‐term increase, linked to a crystallisation involving amylopectin, followed the order: pea>potato>maize>wheat. With increasing starch concentration this latter process becomes more important.
Flow characteristics and the water retention properties of wheat bran
Authors: Anderson Alan , Eastwood Martin A. 
Published: October 2006

AbstractA method is described which enables cereal fibre to be categorised by the rate of flow of water when packed into a column. This flow‐rate method enables changes in physical characteristics of fibre, predictive of faecal bulking action, to be readily identified.Flow rate through coarse wheat bran was 200 ml h−1 and 120 ml h−1 for fine wheat bran.Heating wheat bran (40°C, 70°C) has an irreversible enhancing effect on flow rates. The initial ranking of the brans (coarse greatest, fine least) remains consistent despite changes resulting from cooking.Flow rates are affected by ionic strength of the eluting solutions. A 6 m urea elution reduces the flow rate and this reduction is reversed by eluting with lower ionic strength solutions.
Chemical investigation of Acacia seed oils
Authors: Jamal Sajid , Farooqi Javed A. , Ahmad M. S. , Mannan Abdul 
Published: October 2006

AbstractThe seed oils of Acacia mollissima, A. torta, A. lenticularis and A. nilotica are found to contain 6.2, 5.3, 4.7 and 3.1%, respectively, cor‐onaric acid in addition to other fatty acids. The structure of coronaric acid was established by chemical and physical methods using Chrysanthemum coronarium seed oil and its derived coronaric acid as the reference sample.
Detoxification of essential oil components (citral and menthol) by Aspergillus niger and Rhizopus stolonifer
Authors: Moleyar Venkataramana , Narasimham Pattisapu 
Published: October 2006

AbstractThe antifungal activity of two essential oil components (citral and menthol) towards Aspergillus niger and Rhizopus stolonifer was studied in shake culture. The activity was high with lower inoculum density (measured in terms of number of spores ml−1), and it decreased as the inoculum density increased. Citral at 200 μg ml−1 and menthol at 400 μg mh−1 were lethal to the spores of A. niger and R. stolonifer, respectively, after a 48‐h treatment. At lower concentrations both the compounds were only fungistatic: the growth of the fungi resumed after an initial delay or upon transfer to fresh medium. Periodic estimations of the essential oil components by gas‐liquid chromatography showed a continuous decrease in their concentrations in the culture medium, indicating their removal tending to detoxification. The difference in the activity of the two compounds was related to the capacity of the fungi to detoxify the compounds.
The effects of temperature, concentration and exposure time to acetylene on initiation of banana ripening
Authors: Smith Nicholas J. S. , Thompson Anthony K. 
Published: October 2006

AbstractThe initiation of ripening of bananas by acetylene was studied with various concentrations and times of exposure at a range of temperatures. Ripening was associated with loss in firmness of the pulp, change in peel colour, and increases in total soluble solids content of the pulp. An interaction between the pulp temperature of bananas and their response to acetylene was demonstrated over a temperature range of 14 to 35°C in that the higher the temperature the shorter the exposure time, or the lower the concentration required. The period of exposure to acetylene was also shown to affect initiation of fruit ripening, with longer exposures up to 24 h requiring less gas or a lower temperature to initiate ripening. Fruit exposed to acetylene gas at the lower temperatures (14 to 16°C) were shown to ripen normally with respect to pulp soluble solids and pulp rupture force, although the co‐ordination of the degreening response was lost in some fruit exposed to acetylene for 72 h. The temperature at which bananas were initiated to ripen did not affect their flavour.
Effects of phytate on mineral bioavailability. in vitro studies on Mg2+, Ca2+, Fe3+, Cu2+ and Zn2+ (also Cd2+) solubilities in the presence of phytate
Authors: Nolan Kevin B. , Duffin Paul A. , McWeeny David J. 
Published: October 2006

AbstractThe effect of phytate on the solubility of some minerals (Mg2+, Ca2+, Fe3+, Cu2+ and Zn2+) has been investigated in vitro at 37°C, under pH conditions which may be encountered in the duodenum. The observed solubility trends as a function of phytate concentration and pH result from the formation of complexes having different stoichiometries and solubilities as the conditions are varied. Possible structures for these complexes are proposed. In view of the ever‐increasing concern over cadmium toxicity and a recent report which indicates that intestinal absorption of Cd2+ is affected by phytate, this ion was included as part of this study.
Effect of soyasaponin I on the oxidation of corn oil and lard
Authors: Rigby Neil M. , Price Keith R. , Coxon David T. , Fenwick G. Roger 
Published: October 2006

AbstractThe antioxidant activity of soyasaponin I added to corn oil (100 and 1000 mg kg−1) and lard (567 mg kg−1) has been examined. In corn oil oxidised at 40°C no effect was observed as measured by the increase in conjugated diene hydroperoxide. In corn oil oxidised at 180°C there was no effect as measured by both thiobarbituric acid values and the loss of unsaturated fatty acids. Soyasaponin I conferred no additional stability to lard measured by an induction period on the Rancimat apparatus at 100°C. The results obtained do not support a recently implied antioxidant role for this saponin.
31P N.m.r. studies of the hydrolysis of added phosphates in chicken meat
Authors: Belton Peter S. , Packer Kenneth J. , Southon Timothy E. 
Published: October 2006

AbstractThe hydrolysis of tripolyphosphate and pyrophosphate in comminuted chicken muscle was examined quantitatively by 31P n.m.r. Ageing the muscle before addition of phosphates resulted in a similar change of the hydrolysis rate of both species. By contrast addition of sodium chloride caused very rapid hydrolysis of tripolyphosphate and slowing of the hydrolysis of pyrophosphate. Untreated muscle showed very low levels of phosphocreatine immediately after death and complete loss of ATP within one hour.
Differentiation of clonal teas by terpene index
Authors: Owuor Philip O. , Takeo Tadakazu , Horita Hiroshi , Tsushida Tojiro , Murai Toshinobu 
Published: October 2006

AbstractThe contents of linalools and geraniols varied widely within and between clonal teas when they were subjected to differing manufacturing and agronomic treatments and when the clonal teas were obtained from different geographical regions. Every clone had a specific Terpene Index, which varied only with plucking standards. The Index is a reliable chemo‐taxonomic statistic for differentiating clonal teas.
The occurrence of hydrogen peroxide in edible oils; chemical and microbiological consequences
Authors: Coxon David T. , Rigby Neil M. , Chan Henry W.‐S. , Lund Barbara M. , George Susan M. 
Published: October 2006

AbstractEvidence is presented for the occurrence of hydrogen peroxide at low concentration in edible oils and fats of both vegetable and animal origin.In soya bean, corn, groundnut, sunflower, rapeseed, olive, safflower, sesame, linseed and mackerel oils, and in the oil from lard, margarine and a solid vegetable fat, hydrogen peroxide was found at concentrations within the range 0.1‐11.5 μg g−1 of oil. The highest ‘natural’ concentrations were found in soya bean oil. Detection of hydrogen peroxide in aqueous extracts of the various oils examined was based upon measurements by high performance liquid chromatography, luminescence, colorimetry and fluorimetry. The quantitative measurement of hydrogen peroxide was made using a fluorimetric assay.The hydrogen peroxide concentration found in a given oil was not directly related to the peroxide value of that oil. Hydrogen peroxide was found to re‐accumulate in oil samples which had been washed free of their initial content. This process took place slowly over a period of days, and led to a steady state concentration of hydrogen peroxide in the oil. It is suggested that hydrogen peroxide arises as a by‐product of the lipid autoxidation process.The rate of oxidation and the induction period at 40°C of soya bean oil ‘naturally’ containing 2.76 μg hydrogen peroxide per gram of oil were unaffected by the removal of hydrogen peroxide by water washing or by addition of further hydrogen peroxide to the oil. The hydrogen peroxide did not therefore appear to function as a significant source of hydroxyl radicals capable of initiating autoxidation reactions.In the presence of soya bean oil containing hydrogen peroxide (5 μg g−1) the lethal effect of heating at 90°C on spores of Clostridium sporogenes PA 3679 was much greater than that in a liquid paraffin control. Removal of hydrogen peroxide from the soya bean oil by washing with water considerably reduced the lethal effect, which was restored by the addition of hydrogen peroxide (7.5 μg g−1) to the washed oil.
Digestibility of amino acids in maize, wheat and barley meal, measured in pigs with ileo‐rectal anastomosis and isolation of the large intestine
Authors: Green Simon , Bertrand Solange L. , Duron Madeleine J. C. , Maillard Roland A. 
Published: October 2006

AbstractMaize, soft wheat and barley diets were compiled to have similar crude fibre (CF) concentration by addition of purified cellulose. Protein‐free diets, with purified cellulose included at 60 g kg−1 dry matter (DM) (PF1) and 90 g kg−1 DM (PF2), were formulated. Each of four littermate, male pigs (22 kg liveweight) was surgically modified to create an ileo‐rectal anastomosis with complete isolation of the large intestine. Diets were fed, and the ileal digesta, excreted via the anus, were collected. Endogenous amino acid output was higher after feeding PF2 than PF1. The choice of factor for correction of apparent digestibility (AD) to true digestibility (TD) was based upon CF intake of cereal diet. AD of most essential amino acids was greater in wheat than in maize or barley, although AD of lysine in barley (67.1%) was higher than in maize (56.8%) or wheat (63.4%). TD of most essential amino acids was higher for wheat and maize than for barley, although TD of lysine was similar for all cereals. Lysine and threonine were the most poorly digested essential amino acids in all cereals.
In vivo assay of nitrate reductase in tea (Camellia sinensis L.) leaf and root
Authors: Sarmah Tarun Ch. , Choudhury Mahinath Dev , Goswami Monoranjan 
Published: October 2006

AbstractAssay conditions in vivo for determination of nitrate reductase activity (NRA) in leaf and feeder root tissues of tea bushes (Camellia sinensis L.) were studied. The composition of the incubation mixture, pH, temperature, period of incubation and tea shoot components were varied. Maximum NRA was obtained in leaf with a medium containing 300 mg Polyclar AT with 300 mg leaf disc in 0.1 M phosphate buffer at pH 7‐5, 0.02 M KNO3 in a total volume of 5 ml and incubated for 4 hat 30°C in the dark. Propan‐1‐ol inhibited NRA in tea leaf and root. Highest activity was found in the first leaf.
Content and distribution of manganese in lupin seed grown in Victoria and in lupin flour, spray‐dried powder and protein isolate prepared from the seeds
Authors: Hung Tran V. , Handson Peter D. , Amenta Vivian C. , Kyle William S. A. , Yu Richard S.‐T. 
Published: October 2006

AbstractA comparison of the manganese content of 33 samples of seeds from two species of lupin grown under field conditions in Victoria, Australia, indicated that Lupinus angustifolius had a much lower Mn content (61 mg kg−1) than L. albus (1316 mg kg−1). In L. albus 80% of the Mn content of the seed was concentrated in the endosperm, while in L. angustifolius only 40% of the Mn was present in the endosperm, demonstrating the ability of this species to exclude Mn from the seed. Whole flour and spray‐dried powder produced from L. albus seeds with a Mn content of 4479 mg kg−1 contained 4479 mg kg−1 and 4337 mg kg−1 of Mn, respectively. In contrast, protein isolate prepared from the same seeds contained only 176 mg kg−1. In order to avoid potential Mn toxicity problems from these foodstuffs, L. albus seeds containing high levels of Mn could be used for the production of protein isolate, while L. angustifolius could be used to produce all three products.
Wheat‐bug damage in New Zealand wheats: Some properties of a glutenin hydrolysing enzyme in bug‐damaged wheat
Authors: Cressey Peter J. 
Published: October 2006

AbstractSome properties of a glutenin hydrolysing enzyme present in bug (Nysius huttoni) damaged wheat (Triticum aestivum) were examined using a modified SDS sedimentation test reported previously. The enzyme appears to be a water‐soluble alkaline protease with an activity optimum at pH 9.0. It is relatively heat stable, but the temperature optimum for activity is quite low (35–40°C). The enzyme is not inhibited by EDTA or N‐ethylmaleimide, but is inhibited by the metal ions Co2+, Mn2+ and Fe2+.
Cultivation of the oyster mushroom (Pleurotus ostreatus) on lignocellulosic waste
Authors: Pettipher Graham L. 
Published: October 2006

AbstractThe establishment of a small‐scale production facility for Pleurotus ostreatus is described and environmental and yield data are presented. The average yield was c. 50% fresh weight mushroom/dry weight substrate when grown on 40% cocoa shell waste, 40% softwood sawdust, 19% oatmeal and 1% carboxymethyl cellulose. The mushroom fruited when daily temperatures ranged between 11 and 27°C.