bluuebunny/crossref_metadata_2025_split huggingface dataset:
Changes in glutathione content (reduced and oxidised form) and the effect of ascorbic acid and potassium bromate on glutathione oxidation during dough mixing
Authors: Mair Gerhard , Grosch Werner 
Published: October 2006

AbstractDuring dough mixing, reduced glutathione (GSH) is rapidly oxidised to the disulphide without change in the total glutathione content. The flour improvers potassium bromate and dehydroascorbic acid enhance the oxidation rate of GSH. The intensity of the acceleration caused by various diastereomeric ascorbic acids parallels the improvement of loaf volume, found by Maltha in baking experiments. The data support the assumption that oxidation of GSH by the improvers competes with a SH/SS‐interchange reaction of GSH with the gluten proteins.
Fatty acids of a whitefish (Coregonus albula) flesh lipids
Authors: Kaitaranta Jukka K. , Linko Reino R. 
Published: October 2006

AbstractUsing gas chromatographic‐mass spectrometric methods 50 fatty acid components of the flesh lipids of a fresh‐water whitefish have been examined in detail. The total lipids represented, on average, 3.0% of the wet weight of whitefish fillets. Saturated, monoenoic and polyenoic fatty acids were present in proportions of 31.4, 22.4 and 44.2%, respectively. About half of the total saturated acids was composed of palmitic acid (16:0, 16.1 %), which is generally abundant in fish lipids. The proportion of saturated iso‐ and anteiso‐acids was 2.9%. The major monoenoic acid was oleic acid (18:1,ω9 10.6%), whereas the monoenoic C20‐acids were present only in minor amounts and the monenoic C22‐acids were not detected at all. The polyenoic fatty acids were predominantly of ω3 series with docosahexaenoic (22:6ω3, 9.4%) and cicosapentaenoic (20:5ω3, 7.7%) acids as the major components. Linoleic (18:2ω6), linolenic (18:3ω3), octadecatetraenoic (18:4ω3) and arachidonic (20:4ω6) acids were also present in remarkable proportions each amounting to about 4.5% of the total fatty acids.
Fatty acids of meat lipids from young red deer (Cervus elaphus)
Authors: Manley Timothy R. , Forss David A. 
Published: October 2006

AbstractFatty acids of the triglyceride and phospholipid fractions of muscle fat from young male red deer (Cervus elaphus) from three nutritional environments are reported. In both the triglyceride and phospholipid fractions differences in fatty acid patterns were observed between the three groups of deer which appear to reflect their diet.
Problems in fractionating calcium in plant tissue
Authors: Ferguson Ian B. , Turner Noel A. , Bollard Edward G. 
Published: October 2006

AbstractEstablished procedures for the fractionation of calcium in plant tissue have been investigated. Because of the varying solubilities and the imprecise nature of many forms of calcium, such as pectate and phytate, most fractions resulting from successive solvent extraction have little meaning. A modified procedure involving extraction in acetic acid and HCl is shown to give a good measure of that calcium associated with oxalate.
Dye‐binding capacity as a sensitive index for the thermal denaturation of wheat protein. A test for heat‐damaged wheat
Authors: Hook Simon C. W. 
Published: October 2006

AbstractThe influence of the thermal denaturation of wheat proteins on their dye‐binding capacity has been studied for a wide range of wheat varieties and growing conditions. A strong correlation has been established between dye‐binding capacities of sound and heated wheats and this has been used as the basis of a rapid diagnostic test for heatdamaged wheat. The test is of an empirical nature and is independent of wheat variety. The Research Association Protein Indicator Device (RAPID‐meter) can now be used to determine both wheat protein content and the extent of thermal denaturation of the protein. In addition to protein dye‐binding capacity a number of other heat‐sensitive indices within wheat have been investigated. Control systems are required for any heatdamage test to compensate for initial differences of the index within different wheat samples. The only heat‐sensitive index to which reference samples could be applied was protein dye‐binding capacity.
Estimation of citral in lemon oil by gas–liquid chromatography using a capillary column
Authors: Gramshaw J. W. , Sharpe Kay 
Published: October 2006

AbstractA rapid quantitative method for the estimation of citral in lemon oil is described. It uses temperture‐programmed gas‐liquid chromatography on an OV 101 capillary column in conjunction with methyl n‐decanoate as the internal standard. A calibrtion graph is employed to convert the sum of the α‐citral and β‐citral peak areas, relative to that of the internal standard, into citral content. Analysis of six commercial lemon oil samples is recorded, the results being expressed as perecentage citral content (g 100 ml−1) together with an indication of the relative abundance of the two isomers. The method is shown to be both accurate and reproducible.
A lysimeter system used to study the effect of transient waterlogging on crop growth and yield
Authors: Cannell Robert Q. , Belford Robert K. , Gales Kenneth , Dennis Colin W. 
Published: October 2006

AbstractThe need for information on the effects of temporary waterlogging on crop growth to improve the basis of the design of field drainage systems is discussed, and the experimental facilities used for obtaining such information are described. These consist of 64 monolith lysimeters (32 of each of two soil types), 80 cm diameter and 135 cm deep, with facilities for control of the depth of the water‐table and of rainfall. A movable glasshouse excludes unwanted rainfall and an irrigation system makes waterlogging of the soil possible when required. The crop environment and yields on the lysimeters are within the range expected under ordinary field conditions in England.
Influence of the type of fat in milk replacers on hydrolysis and digestion by the pre‐ruminant calf
Authors: Johnson Ray , Leibholz Jane 
Published: October 2006

AbstractPre‐ruminant Friesian calves were fed milk replacers containing three different fat sources to observe their effect on abomasal outflow, triglyceride hydrolysis and nutritive value. The calves were fitted with re‐entrant cannulae in the duodenum and ileum. The milk replacers were prepared by homogenising 30% butterfat, tallow or soya‐bean oil with skim milk prior to spray‐drying. These milk replacers (500 g), and also skim milk, were fed once daily dissolved in 3500 ml of water. Total collections of abomasal and ileal outflow were made for 24 h periods. There were no appreciable differences in abomasal emptying of fresh matter, dry matter, total fat, or in the pH of the digesta when calves received milk replacers containing butterfat or tallow, but some inhibition of gastric emptying occurred when skim milk was fed. The extent of hydrolysis of the fats which occurred in the abomasum, as evidenced from free fatty acid concentrations in the abomasal fat, decreased in the order: butterfat > soya‐bean > tallow. There was an inverse relationship between the chain length of the fatty acids and their rate of hydrolysis. Extensive biohydrogenation in the large intestine appeared to occur only when the highly unsaturated soya‐bean oil was fed. The mean apparent digestibilities of the total dietary fats were: butterfat, 95.0%; tallow, 85.3% and soya‐bean oil, 93.9%. Between 4–16 g more fat than was ingested flowed from the abomasum during the period 0–24 h after calves received skim milk, which represented 1–4% of the total abomasal outflow. Metabolic faecal fat excretion was 5.93 ± 2.02 g 100 g−1 faecal dry matter.
Effects of rapeseed meal on broilers: Studies of meat flavour, liver haemorrhage and trimethylamine oxidase activity
Authors: Griffiths Nerys M. , Fenwick G. Roger , Pearson Arthur W. , Greenwood Neil M. , Butler Edward J. 
Published: October 2006

AbstractThe inclusion of 10% of a high glucosinolate Brassica napus meal in the diet of three popular broiler strains for 3 weeks or 6 weeks from 1‐day‐old did not affect the flavour of the meat or exacerbate liver haemorrhage. In one strain the activity of hepatic trimethylamine oxidase fell by 50% but did not reach the levels present in hens laying tainted eggs. The body weight was reduced by about 7‐11% and the relative weight of the liver was increased by about 9‐14%.
Note on the determination of maximum amount of cereal storage protein in foods
Authors: Carlson Thommy L.‐G. , Eliasson Ann‐Charlotte , Nair Baboo M. 
Published: October 2006

AbstractThe maximum amount of cereal storage protein is determined in a ‘gluten‐free’ starch from the relation between the amino acid composition of gluten and ‘glutenfree’ starch. The starch contains 0.12% (w/w) protein and the amount of gluten proteins was not more than 0.05% (w/w).
Crude protein and sulphur amino acid contents of some commercial varieties of peas and beans
Authors: Evans I. Marta , Boulter Donald 
Published: October 2006

AbstractSpring field bean varieties contain more protein than peas, but fluctuating yields often confuse results. Peas have a higher sulphur amino acid content than beans, but potential sulphur amino acid yield ha−1 is greater in the latter. The biological value in rat feeding trials closely reflected the sulphur amino acid content. A negative correlation was found between protein sulphur amino acid content and percentage seed protein.
Phenylacetonitrile; an auxin‐like growth substance from sugar beet (Beta vulgaris)
Authors: Wheeler Alan W. , Gil Victor , MacLeod Alexander J. 
Published: October 2006

AbstractSteam distillates and ethyl acetate extracts of sugar beet leaves and roots contained an auxin‐like substance that stimulated elongation of wheat‐coleoptile sections, and whose mobility on paper chromatograms was similar to phenylacetonitrile. Gas chromatography‐mass spectrometry detected and identified phenylacetonitrile, together with 11 other volatile constituents, from sugar beet leaves.
Evaluation of rapid methods for the estimation of protein in chickpea (Cicer arietinum L.)
Authors: Singh Umaid , Jambunathan Ramamurthi 
Published: October 2006

AbstractProtein content in chickpea (Cicer arietinum L.) was determined by the following rapid procedures: (a) colorimetric estimation of ammonia with phenol‐hypochlorite reagents using the Technicon auto‐analyzer (TAA) method, (b) dye‐binding capacity (DBC) method using acid orange‐12 dye, and (c) modified biuret methods of Pinckney (B1) and Johnson and Craney (B2). Results obtained with the above procedures were compared statistically with the standard microKjeldahl (MKJ) procedure. Correlation of MKJ protein values with TAA, DBC, B1 and B2 methods were 0.99, 0.98, 0.96 and 0.95, respectively. Standard errors of estimation obtained by methods B1 (0.99) and B2 (0.95) were high when compared to the TAA (0.55) and DBC (0.69) methods. Possible interference of seed‐coat pigments, effect of flour particle size, and time of shaking on protein estimation by the DBC and B1 methods were also studied. Implications of these results are discussed with reference to adapting any of these rapid methods as a routine screening procedure for the estimation of protein in large numbers of chickpea samples in a breeding programme.
The effect of diets containing field beans of high or low polyphenolic content on the activity of digestive enzymes in the intestines of rats
Authors: Griffiths D. Wynne , Moseley Gwyn 
Published: October 2006

AbstractSaline extracts of the intestinal contents of 36 rats, which had been randomly allocated into six dietary groups, were assayed for trypsin, α‐amylase and lipase. The activities of both trypsin and α‐amylase were significantly reduced in rats consuming diets containing testa from Dylan, a coloured flowered variety of field bean, whilst those receiving diets containing testa from the tannin‐free, white flowered variety Triple White had comparable activities with those on a control testa‐free diet. Polyvinyl‐pyrrolidone‐saline extracts of the gut contents, however, had similar trypsin activity for all diets and it was concluded that the original observed reduction in digestive enzyme activity was due to the presence of field bean polyphenolics, which are known to be present in the testa of all coloured flowered varieties. In contrast, lipase activity was increased in rats which received Dylan testa diets. It is suggested that the presence of field bean tannins stimulates an increased pancreatic secretion of all digestive enzymes; but in the gut, the affinity of tannin for lipase is less than for either dietary protein or the other digestive enzymes.
Improvements in the approximate determination of S‐methylcysteine sulphoxide (kale anaemia factor)
Authors: Matheson Norman A. 
Published: October 2006

AbstractThe S‐methylcysteine sulphoxide in kale samples was determined by ethanolic extraction and thin layer chromatography of the crude extract. The separated compound reacted with ninhydrin giving a colour which was interpolated visually in a series of colours produced by standards run on the same plate. Results by this approximate procedure are compared with those found by exhaustive aqueous extraction and automatic amino acid analysis by ion‐exchange chromatography.
The collection and concentration of aroma components of soft fruit using porapak Q
Authors: Ismail Hanaa H. , Tucknott Owen G. , Williams Anthony A. 
Published: October 2006

AbstractA comparison of various methods for collecting aroma components of plums using adsorption on Porapak Q indicated that extracts were more representative of components present above the intact fruit if it was loosely packed into the collecting vessel, high gas flows used for purging and the entrained volatiles adsorbed on to gram quantities of Porapak, kept agitated during collection and then desorbed by eluting with ether. Tight packing of fruit and low gas flows during collection led to extracts with fermented aromas and higher concentrations of components associated with microbial action. Heat desorption of volatiles gave poor recoveries of components eluting beyond acetic acid on a Carbowax 20M gas chromatographic column.
Plastein synthesis with α‐chymotrypsin immobilised on chitin
Authors: Pallavicini Cosimo , Finley John W. , Stanley William L. , Watters Glenn G. 
Published: October 2006

AbstractLow‐molecular weight peptide fractions were prepared from soya bean, lucerne (alfalfa) leaf protein, and wild grass leaf protein by enzymatic hydrolysis. The concentrated hydrolysates were used as substrates for plastein synthesis with α‐chymotrypsin immobilised on chitin. When submitted to gel filtration on Sephadex G‐50, the plasteins formed with the immobilised α‐chymotrypsin were comparable to the plasteins formed from the soluble enzyme. Isoelectric focusing of the plasteins showed five bands each from immobilised α‐chymotrypsin and from soluble chymotrypsin. However, slight differences in the isoelectric points of the comparable bands were observed.
The dependence of crude papain yields on different collection (‘tapping’) procedures for papaya latex
Authors: Luis Madrigal S. , Alberto Ortiz N. , Cooke Rodney D. , Rodrigo Fernandez H. 
Published: October 2006

AbstractThe yields of fresh papaya latex, dry latex (crude papain) and proteolytic activity were studied with respect to fruit age (1.5–3 months); sex of the tree (those which produce fruit: female and hermaphrodite); time (5:30 a.m.‐2:00 p.m.) of latex collection; pattern and frequency of fruit incisions. The yields from 250 randomly selected trees (750 fruits) were investigated under these different conditions. Yields of fresh latex are frequently unreliable guides to yields of proteolytic activity. In contrast to the literature recommendations, the yields of crude papain from female and hermaphrodite trees and during different periods of the day were similar. The proteolytic activity differs significantly with time of collection only with hermaphrodite trees. The proteolytic activity of hermaphrodite crude papain is usually less than that from females (under some conditions only 60% of that from females). Yields of crude papain were higher in older fruits (2.5–3 months) from both sexes. The proteolytic activity of the crude papain was highest in the younger fruits (1.5–2 months) from female trees (30% higher than from older fruits); these activity differences with age were not significant with hermaphrodite trees. No significant differences in crude papain yields were encountered using three or six incisions per fruit at weekly intervals. The optimum procedure is to tap 2.5–3‐month‐old fruit of both sexes with three incisions between dawn and the start of rains in early afternoon, at about 4‐day intervals.
An energy analysis of the manufacture of wheat starch and related products
Authors: Crafts‐Lighty Anita L. , Beech Gordon A. , Ealden Terence N. 
Published: October 2006

AbstractA study was made of energy use in the manufacture of wheat starch and related products. The process examined, the Tenstar method, used wheat flour as the raw material for producing the following products: wheat starch in a dry or wet form, dried wheat gluten, a glucose syrup and powdered dextrose. Energy use in the associated flour milling process was also examined. Milling and the transport of wheat and flour accounted for 1.27‐1.31 GJ t−1 dry solids (DS) of each Tenstar product, whereas manufacture required between 4.81‐31.33 GJ t−1 product DS. Wet starch was the least energy intensive product and dried gluten the most energy intensive on this basis. However, the energy inputs to gluten when related to this product's protein content, showed wheat gluten to be a dietary protein source whose production has a very low energy requirement (57.8 GJ t−1 protein). The energy requirements for manufacturing powdered dextrose are similar to reported requirements for refining sucrose from sugar beets, giving an energy ratio (gross calorific energy output: energy input) of 0.53 for dextrose, as compared to 0.49‐0.71 for beet sugar.
The effects of mixing, transport and duration of lairage on carcass characteristics in commercial bacon weight pigs
Authors: Moss Bruce W. 
Published: October 2006

AbstractOn arrival at the factory commercial crossbred pigs were subjected to various treatments: (i) penned in producer lots; (ii) mixed with pigs from another producer and (iii) mixed and subjected to an additional transport of 1‐1.5h duration. Groups of pigs were killed on the day of arrival or after overnight lairage. Carcass parameters including pH1 (pH 45 min post mortem) and pHu (pH 20 h post mortem) values of the Longissimus dorsi (LD) and adductor muscles were taken post mortem. Mixing and transport had no statistically significant effect on any of the carcass parameters measured, although overnight lairage resulted in significant decreases in hot carcass weight, killing‐out percentage and liver weight. The incidence of carcasses classified as pale soft and exudative [PSE (muscles with a pH1 of 5.9 or less)] or dark firm dry [DFD (muscles with a pHu of 6.2 or greater)] was high after both normal and overnight lairage. pH1 and pHu values of the LD and adductor muscles were not significantly affected by mixing or transport. Statistically significant differences in the incidence of DFD between treatment groups were observed. In general the incidence of DFD increased more after overnight lairage in pigs penned in producer lots, than in pigs penned in mixed producer lots.
The identification and quantification of some non‐volatile oxidation products of fatty acids developed during prolonged storage of wheat flour
Authors: Warwick Michael J. , Shearer George 
Published: October 2006

AbstractThree white bread flours, stored in good conditions for 5 years have been investigated for the presence of non‐volatile oxidation products of linoleic acid. Two products have been identified and their rate of accumulation with time of storage determined.
Methods for the quantitative analysis of lipids in cereal grains and similar tissues
Authors: Morrison William R. , Tan Siew Leng , Hargin Kevin D. 
Published: October 2006

AbstractMethods are described for the extraction and quantification of total lipids in cereal grains and other similar tissues, and for the determination of all the major classes of acyl lipid found in these extracts. Total lipids, obtained by direct solvent extraction or after acid hydrolysis, are quantified as fatty acid methyl esters (FAME) by gas chromatography (g.c.), using heptadecanoate (17:0) as internal standard. Individual lipid classes are separated by thin‐layer chromatography; non‐polar lipids and glycolipids are measured as FAME by g.c., while phospholipids are determined from phosphorus distribution. Crude lipid extracts are used to avoid losses during purification, and methanolysis of lipid classes is always performed without extracting the lipids from silica gel in order to minimise autoxidation, handling losses and contamination. Corrections are described for minor losses during experimental procedures, and factors are given for conversion of weights of FAME or phosphorus into weights of original lipid. In the authors' laboratory the precision of routine determinations (variations expressed as percentage of mean values) are usually well within the limits: total lipids, 1.5%; major lipid classes, 1.5%; minor lipid classes, 5%.
Hydrolysis of lactose by a thermostable β‐galactosidase immobilised on DEAE‐cellulose
Authors: Griffiths Mansel W. , Muir D. Donald 
Published: October 2006

AbstractA method is described for the attachment of whole cells of Bacillus stearothermophilus to an ion‐exchange support such as DEAE‐cellulose by covalent linkage. This system enables full retention of the β‐galactosidase activity of the cells. The enzyme activity immobilised in this way is extremely thermostable with a half‐life of approximately 15 days at 60°C and pH 7. The pH optimum appears to be about 6.4 and the immobilised system hydrolyses lactose in dairy products such as whey and skim milk.
The rapid non‐enzymic determination of damaged starch in flour
Authors: McDermott E. E. 
Published: October 2006

AbstractA rapid non‐enzymic method for the measurement of damaged starch in wheat flour is described. The method is based on the iodometric determination of extractable amylose. A comparison with damaged starch values obtained using an enzymic method showed that the correlation between the non‐enzymic and enzymic methods was better for flours milled from soft wheats than for flours milled from hard wheats. The relationship between starch damage values obtained by the two methods and flour particle size is examined, the results suggesting that the two methods differ in their sensitivity to the type of damage suffered by hard wheats during milling.
Some observations on wheat gluten solubilities
Authors: Patey Alan L. , Shearer George 
Published: October 2006

AbstractA study of wheat protein solubilities in dilute acetic acid is presented. Up to 4% more protein can be extracted from defatted flours than from the non‐defatted flour. High‐speed homogenisation can render up to 88% of flour protein and up to 97% of dough protein soluble. One criterion for optimum fatty acid or lipid protein interaction (causing protein insolubility) is that the fatty acids or lipids should contain C7‐C9 hydrocarbon chain lengths.