bluuebunny/crossref_metadata_2025_split huggingface dataset:
Legume pectic substances and their degradation in the ovine rumen
Authors: Chesson Andrew , Monro John A. 
Published: October 2006

AbstractRed clover and lucerne samples, and their leaf + petiole and stem fractions were sequentially extracted with cold water, chloroform‐methanol, boiling water and boiling 5 g litre−1 ammonium oxalate and the composition of the cold water, hot water and oxalate extracts and the extracted residues determined. Hot‐water‐soluble galacturonan was found to be more highly acetylated and esterified and to be associated with approximately ten times more neutral sugar residues than oxalate‐soluble galacturonan. The major neutral sugars associated with both fractions were arabinose, galactose and rhamnose. Hot‐water‐soluble uronide from stems was also more highly acetylated and associated with more neutral sugar than the corresponding extract of leaf tissue. Despite differences in chemical composition, hot‐water and oxalate‐soluble galacturonan were lost at approximately the same rate from whole plants, and from stem and leaf fractions incubated in nylon bags in the rumen of a sheep. The maximum extent of degradation was reached within 18 h, thereafter little additional material was lost. Hot‐water‐soluble galacturonan, particularly from clover, was degraded to a slightly lesser extent (85–95%) than oxalate‐soluble galacturonan (95–98%). This difference did not relate to an accumulation of acetylated or esterified residues, nor to an accumulation of neutral sugar residues. Loss of associated neutral sugars paralleled the loss of uronic acid from all extracts. Hot‐water and oxalate‐soluble galacturonans were lost at faster rates than those shown by the other structural polysaccharides of the cell wall.
Detection of the illicit extension of potable spirituous liquors using 13C: 12C ratios
Authors: Simpkins Wayne A. , Rigby Donald 
Published: October 2006

AbstractThe stable carbon isotope ratios of 122 samples of common liquors and nine ferment able substrates have been determined. The δ13C values of the liquors analysed reflected those in the plant from which the fermentable substrate was derived. These values ranged from —23.4 to– ‐26.0% relative to Pee Dee Belemnite (PDB) for substrates derived from C3 plants while those from C4 plants ranged from —10.3 to —11.8% PDB. The application of this technique to detect the illicit extension of whisky has been investigated. As little as 2.9% grape spirit or 5.7% molasses spirit can be detected in whisky although the lower limit is dependent on the δ13C value of both the authentic whisky and the diluent. Measurement of 13C: 12C ratios could also be used to check that imported brandies conform with local requirements.
Bitterness in brussels sprouts (Brassica oleracea L. var. gemmifera): The role of glucosinolates and their breakdown products
Authors: Fenwick G. Roger , Griffiths Nerys M. , Heaney Robert K. 
Published: October 2006

AbstractThe bitterness associated with certain cultivars of Brussels sprouts has been shown to be linked to the presence of the glucosinolates, sinigrin and progoitrin. Whereas the former compound is bitter per se, the bitterness associated with the latter compound is due to its decomposition product, the goitrogen (‐)5‐vinyloxazolidine‐2‐thione. A method is described for the screening of cultivars of this, and other, Brassica vegetables for potential bitterness.
A survey of the occurrence of the trichothecene mycotoxin deoxynivalenol (vomitoxin) in UK grown barley and in imported maize by combined gas chromatography‐mass spectrometry
Authors: Gilbert John , Shepherd Martin J. , Startin James R. 
Published: October 2006

AbstractA UK survey for the occurrence of the Fusarium mycotoxin deoxynivalenol (vomitoxin) in 87 samples of both feeding and malting barleys has shown levels of less than 0.02 mg kg−1 in 90% of the samples. The barleys containing deoxynivalenol (0.02–0.36 mg kg−1) were mostly feeding samples and showed no geographical trend within the UK. In contrast, for imported maize and brewers maize, only 25% of the samples showed levels less than 0.02 mg kg−1 deoxynivalenol, the remainder ranging from 0.02‐1.4 mg kg−1 with ten samples (36% of the total number analysed) having levels greater than 0.1 mg kg−1. All samples were analysed by combined gas chromatography‐mass spectrometry (selected ion monitoring) of the TMS deoxynivalenol derivative. For two of the maize samples full mass spectra were obtained of the deoxynivalenol showing very good agreement with reference spectra and confirming the identity of the trichothecene.
Trapping of soursop (Annona muricata) juice volatiles on porapak Q by suction
Authors: Franco Maria Regina B. , Rodriguez‐Amaya Delia B. 
Published: October 2006

AbstractThe trapping technique of Singleton and Pattee, in which the volatiles are swept to a Porapak Q trap by suction rather than by a sweeping gas, was modified and used to isolate soursop juice volatiles. Using fixed, low vacuum and operating conditions determined specifically for soursop volatiles, very high reproducibility was obtained. The majority of the peaks had a coefficient of variation less than 0.10. The relative amounts of the volatile components obtained by direct headspace sampling was fairly well maintained in the Porapak Q concentrate. The chromatograms showed distinct differences between two commercial brands or between lots of the same brand of soursop juice. The trapping technique appear to have wide applicability provided that the operating conditions are adapted to each product studied.
Aggregation states of alcohol‐soluble storage proteins of barley, rye, wheat and maize
Authors: Field J. Michael , Shewry Peter R. , Miflin Benjamin J. 
Published: October 2006

AbstractTwo approaches were used to study the aggregation states of prolamins extracted from milled whole grain of wheat, barley, rye and maize with 500 ml litre−1 aqueous propan‐1‐ol. In the first, a comparison was made of the electrophoretic patterns of the samples separated by sodium dodecylsulphate polyacrylamide gel electrophoresis (SDS‐PAGE) under reducing and non‐reducing conditions. In the second, they were chromatographed on a column of controlled pore glass (CPG) using a modified acetic acid, urea, cetyltrimethyl ammonium bromide (AUC) solvent and aliquots of the major peaks were reduced and analysed by SDS‐PAGE. When the CPG chromatography was repeated under reducing conditions some of the peaks were eliminated indicating that they were composed of disulphide‐linked aggregates. The results from both approaches showed that in barley, rye and wheat the HMW prolamins and some of the S‐rich prolamins (B hordein, some γ‐secalins and subunits of high molecular weight gliadins) are present predominantly or partially in high molecular weight (above 1 × 106 daltons) aggregates which appear to be stabilised by disulphide bonds. Other S‐rich prolamins (including some γ‐secalins, α, β and γ‐gliadins) and all the S‐poor prolamins (‘C’ hordein, ω‐secalin, ω‐gliadin) are present predominantly or only as monomers. These results are discussed in relation to the structural and genetic homology of the prolamins in the three species. Although prolamin aggregates are also present in maize, these are of lower molecular weight.
Chlorinated residues in the adipose tissue of pigs treated with γ‐hexachlorocyclohexane
Authors: Mottram Donald S. , Psomas Ioannis E. , Patterson Ronald L. S. 
Published: October 2006

AbstractExperiments were conducted to study the metabolic fate of γ‐HCH used in pig husbandry, and to see if a relationship existed between its use and the occurrence of 1,4‐dichlorobenzene and other chlorobenzenes in pork meat. Both oral administration and spray application of γ‐HCH led to the rapid accumulation of γ‐HCH and several metabolites in the adipose tissue. The following compounds were identified by gas chromatography and mass spectrometry: monochlorobenzene, 1,2‐, 1,3‐ and 1,4‐dichlorobenzene, 1,2,4‐trichlorobenzene, 1,2,4,5‐, 1,2,3,5‐ and 1,2,3,4‐tetrachlorobenzene, pentachlorobenzene, γ‐3,4,5,6‐tetrachlorocyclohexene, γ‐2,3,4,5,6‐penta‐chlorocyclohexene and α‐hexachlorocyclohexane. Concentrations of residual γ‐HCH and its metabolites were related to the amount of γ‐HCH applied initially to the pigs. γ‐HCH residues and the metabolites were monitored by biopsy and were found to be eliminated rapidly from the adipose tissue, such that pigs sprayed once with a dose 16 times greater than the recommended rate had a residual γHCH concentration, 30 days after treatment, no greater than that in untreated controls. The origin of 1,4‐dichlorobenzene and other chlorobenzene compounds is discussed in relation to the low levels of these compounds often found in flavour extracts of pork meat.
The nature and fatty acid composition of the oils from deep‐sea fish species from New Zealand waters
Authors: Body Denis R. 
Published: October 2006

AbstractThe oils from the edible flesh, frame, head, skin and viscera of seven deep‐sea fish namely, alfonsino (Beryx splendens), cardinal fish (Epigonus sp.) javelin fish (Lepidorphynchus denticulatus), lookdown dory (Cyttus traversi), rattail (Coelorynchus sp.), ribaldo (Mora pacifica) and sea perch (Helicolenus papillosus) were examined. The fatty acids analysed are present as glycerol‐based lipids and no marine wax esters were detected. The distribution of the major fatty acid moieties, i.e. 16:0, 18:1 and 22:6 resembled the pattern common to established commercial fish oils.
Composition of Ghanian fermented maize meal and the effect of soya fortification on sensory properties
Authors: Plahar W. A. , Leung H. K. 
Published: October 2006

AbstractThere were no significant differences in the composition of four fermented maize doughs used by different ethnic groups in Ghana. The average maize dough contained 49.6% moisture, 37.5% starch and had a titratable acidity of 4.3 mg NaOH g−1 and pH of 3.76. Fermented maize dough (48% m.c.) was fortified with defatted soya flour at 50, 100, 150 and 200 g kg−1 on a replacement basis and used in two traditional food products. Triangle taste tests indicated a significant difference between the control and samples fortified with 10% or more soya flour. Based on a preference test, maize dough products with up to 10% added soya flour were acceptable to Ghanaians.
Composition and nutritional evaluation of microbial biomass grown on whiskey distillery spent wash
Authors: Barker Trevor W. , Patton A. Marie , Marchant Roger 
Published: October 2006

AbstractMicrobial biomass produced from malt whiskey distillery spent wash, composed of a mixture of the filamentous fungus Geotrichum candidum and the yeasts Hansenula anomala and Candida krusei, had crude protein contents of 48 and 52 g 100 g−1 and ‘true protein’ contents of 38 and 42 g 100 g−1 when grown in batch and continuous culture respectively. Analyses of amino acid composition showed that the essential amino acid content was between 45 and 49 g 16 g−1 N and the essential amino acid index between 0.66 and 0.70. The sulphur‐containing amino acids were limiting, being between 49 and 59% deficient compared with the requirements of the growing rat. In rat feeding trials the biomass had a biological value of 0.53, a net protein utilisation value of 0.40 and a digestibility of 0.75 based on its crude protein content. Supplementation of the biomass with methionine and admixture in a ratio of 1:9 with distillers spent grains raised the NPU values to 0.49 and 0.55 respectively. Comparison of the composition and nutritional quality with that of distillers' dark grains demonstrated that the biomass was of a higher quality, and when either supplemented with methionine or mixed with distillers' spent grains was comparable with soya‐bean meal.
Slow triplet β‐gliadin from cappelle‐desprez
Authors: Ewart John A. D. 
Published: October 2006

AbstractThe third and slowest member of a triplet of β‐gliadins seen in the electrophoretic pattern of Cappelle‐Desprez gliadin has been isolated. It appears to be a single‐chain protein that is free from carbohydrate and SH groups and has a molecular weight of 41000. The amino acid analysis is typical of many gliadins, with high contents of Glx and Pro, 93% of the side‐chain COOH amidated, and 23 (Tyr + Phe) per molecule. Microheterogeneity may be present.
Changes in the nutritional composition of two varieties of orchard pear buds during the period of maximum bird damage
Authors: Wilson Michael F. , Blackford John H. , Blunden Christine A. 
Published: October 2006

AbstractDamage to fruit buds by bullfinches (Pyrrhula pyrrhula L.) is a serious problem to the fruit‐growing industry in the UK. The nutrient composition of two varieties of pear buds, ‘Conference’ and ‘Doyenne du Comice’ has been determined at intervals between mid‐February and April 1981, the time of maximum bird damage. Bullfinches preferentially take buds from Conference pear trees while Doyenne du Comice is a less favoured variety. The chemical differences between these two varieties have been shown to be slight with reference to the total nitrogen, free amino acid, protein hydrolysate amino acid, glyceride glycerol, glucose, fructose, sucrose, starch, phosphorus and cation contents. Thus the basis of the birds' preference may lie in the individual components of the groups of nutrients studied, secondary metabolites and/or the physical/developmental differences between bud varieties.
The effect of stage of maturity on the digestion of hemicelluloses of sorghum (Sorghum bicolor)
Authors: Nandra K. S. , Gupta B. K. , Chopra A. K. 
Published: October 2006

AbstractSugar composition of hemicelluloses before and after in‐vitro digestion of sorghum at different stages of maturity have been determined. Xylose was the main mono‐saccharide residue and its content increased with maturity. It was also the least digestible sugar residue. Galactose and arabinose residue were highly digestible at all stages of maturity.
N‐nitrosamine content of New Zealand beer and malted barley
Authors: Weston Roderick J. 
Published: October 2006

AbstractThe nitrosamine content of 16 New Zealand beers and one Australian beer, all manufactured in 1980, was determined by chemiluminescence. The levels, calculated as N‐nitrosodimethylamine (NDMA) ranged from 0.2–1.8 μg dm−3 with a mean of 0.76 μg dm−3. Over a period of 2 years, the NDMA levels in New Zealand malt have been reduced as the result of changes in kilning technology, introduced to control the level of nitrogen oxides in kiln air. For example, the mean value for directly‐fired malt was 5.4 μg kg−1, that for malt dried in air heated by burners to which sulphur had been added was 2.4 μg kg−1 and that for malt dried in air to which SO2 had been released was 0.3 μg kg−1. For the purposes of quality control, screening beer or malt for nitrosamines can be accomplished adequately by the injection of CH2Cl2 extracts directly into a thermal energy analyser.
A comparison of temperatures reached after cooking stuffed chickens: Implications for preventing food poisoning
Authors: Beddows Carole L. 
Published: October 2006

AbstractMethods of cooking were investigated to determine their ability to heat stuffing in the cavity of chickens: considerations are made as to whether such methods fulfil the requirements for adequate cooking, sufficient to destroy food poisoning bacteria and their toxins. Freedom from such bacteria cannot be assured if stuffed chickens are cooked in a pressure cooker or by microwaves. The cooking time recommended for an electric fry‐pan should be increased. Stuffed chickens cooked in an oven incorporating a meat thermometer or in a slow cooker were heated sufficiently to destroy bacteria. Furthermore, slow cooking is expected to make preformed staphylococcal toxin harmless.
The nutritional value of cassava root meal in laying hen diets
Authors: Stevenson Mary H. 
Published: October 2006

AbstractTwo hundred and eighty‐eight laying hens (144 Hisex white, 144 Hisex brown) were randomly allocated to one of twelve dietary treatments and fed ad libitum for ten 28 day periods. The diets, fed either as mash or pelleted, were a control diet and five other diets with increasing levels of added cassava root meal (100, 200, 300, 400, 500 g kg−1 diet). At the end of the experiment, four Hisex white birds from each treatment were taken for the measurement of water intake. The AME content of the diets was measured by the total collection method. The inclusion of high levels of cassava root meal had no detrimental effect on egg production or food intake. However, as the level of cassava increased, there was a tendency towards a decrease in food consumption in the meal‐fed birds. Water consumption was significantly greater in the birds given pelleted feed than in those given mash. Also, at the higher levels of cassava inclusion in the meal‐fed birds, water consumption was greater. The AME content of the cassava root meal was 14.1 MJ kg−1 dry matter.
Determination of unmodified methionine and methionine sulphoxide in food proteins by gas–liquid chromatography
Authors: Duncan Alexander , Ellinger Gabrielle M. , Glennie Robert T. 
Published: October 2006

AbstractA method for the reduction of methionine sulphoxide to methionine using titanium trichloride is described. This method, coupled with the gas chromatographic determination of methionine after reaction with CNBr, measures methionine sulphoxide by the increase in methionine values after reduction with titanium trichloride. Results obtained for total methionine by gas chromatography after reduction and CNBr reaction, showed close agreement with those obtained by ion‐exchange chromatography after performic acid oxidation. This method was applied to pure proteins which had been subjected to hydrogen peroxide oxidation, and to a wide range of food proteins. An evaluation of other, but less effective, reducing agents is briefly discussed.
Effects of fertilisers on the contents of copper and molybdenum in herbage cut for conservation
Authors: Reith James W. S. , Burridge John C. , Berrow Michael L. , Caldwell Kynoch S. 
Published: October 2006

AbstractThe effects of the application of fertilisers, especially N, and trace elements on the contents of Cu and Mo in mixed grassland herbage and its main constituent species, have been studied. Results have been obtained from field experiments on three mineral soils and on a deep acid peat, the herbage having been cut at stages of growth considered suitable for conservation as silage three or four times per year for at least three successive years.Applying N without Cu reduced the Cu content in herbage in three experiments. At these three sites, applied Cu produced slightly higher yields and a small increase in the Cu content in herbage, which was greater with than without applied N. In the fourth experiment, on a soil containing adequate Cu, applying N increased the Cu content in mixed herbage, ryegrass and cocksfoot, except with 56 kg ha−‐1 per cut, where the content in mixed herbage was reduced slightly by the elimination of clover. Where the soil was adequately supplied with Cu, either naturally or from additions of this element, clovers contained more Cu than grasses. The Cu content was higher in herbage from the October than the June cuts, the mid‐summer cuts having intermediate contents. Cu extracted by 0.05M EDTA from the soils agreed with the effects on herbage contents, but a higher level of extractable Cu may be required for intensive grass than for optimum cereal production.Applying Mo had no effect on yield, but produced a large increase in the Mo content in herbage on a mineral soil; the increase was greater in clover than in ryegrass. On peat, applied Mo had much smaller effects on herbage contents, giving similar increases in both clover and ryegrass. Applying N reduced the Mo content in herbage, both in the absence and presence of added Mo. The effects of the latter decreased gradually in successive years. Applying P, especially at high rates, resulted in slightly lower Cu and Mo contents in herbage.
Characteristics of the proteins of the tubers of winged bean (Psophocarpus tetragonolobus (L.) DC)
Authors: Kortt Alexander A. , Caldwell J. Bruce 
Published: October 2006

AbstractThe crude protein content (amino acid Nx6.25) of six varieties of Psophocarpus tetragonolobus tuber varied from 12.7 to 16.9%. Free amino acids and low molecular weight peptides account for about 40% of this crude protein value. The non‐dialysable protein content of winged bean tuber is therefore less than previously assumed, but is still relatively high for a tuber crop. The amino acid contents of the tuber varieties were similar and nutritionally acceptable, except for the sulphur containing amino acids. Fresh tubers showed trypsin and chymotrypsin inhibitory activity and haemagglutinin activity. The inhibitor levels showed little variation but differences in the levels of haemagglutinin activity were found. On SDS‐polyacrylamide gels the tuber proteins revealed a simple subunit pattern of two major polypeptides of Mr 30000 and 20000. Fractionation of the tuber proteins showed that the inhibitors and haemagglutinins comprise about 35% of the tuber protein. In addition, three acidic protein (about 12% of tuber protein), three basic proteins (ca. 34% of tuber protein) and a minor component (Mr∼10000) with a high cystine content (11 residue %) were identified.
Determination of methionine by gas‐liquid chromatography: Modifications in its application to legumes and cereals
Authors: Duncan Alexander , Ellinger Gabrielle M. , Glennie Robert T. 
Published: October 2006

AbstractPeptide‐bound methionine when reacted with CNBr releases methyl thiocyanate which is quantitatively measured by gas–liquid chromatography. Seeds of varieties of legume contain γ‐glutamyl‐S‐methylcysteine, which also reacts with CNBr to give methyl thiocyanate, which results in elevated apparent methionine values. An extraction procedure for its removal was developed and applied to many legume varieties. Methionine values agreed with those obtained by ion‐exchange chromatography after performic acid oxidation; an exception was Phaseolus mungo (black gram). Samples of Ph. mungo from several sources all contained substantial amounts of free methionine but, as no γ‐glutamyl‐S‐methylcysteine was‐present, the need for extraction was eliminated. For the determination of methionine in cereals, conditions were adapted to decrease gel formation in the presence of formic acid and CNBr, and to eliminate interference at the gas chromatography stage. This was achieved by a mild acid hydrolysis prior to CNBr reaction, conditions for which are described.
Composition and aerobic stability of silages made from whole wheat or from ears or stems of wheat at two growth stages
Authors: Ashbell Gilad , Theune Hans H. , Sklan David 
Published: October 2006

AbstractSilages were made from whole crop wheat and from separated ears and stems at two stages of growth. The stability of the silage during exposure to air was also studied. Fresh material, ears and stems harvested at the milk and dough stage, and silage and aerobic post‐silage exposure material of whole wheat plants were examined. Large differences were recorded in composition between the different parts in the fresh crop; material with 11% crude fibre and 81% digestibility in vitro was obtained from ears at the dough stage compared to 14.5% crude fibre and 75% digestibility at the milk stage. Material harvested at the dough stage was the most stable during silage and in the aerobic post‐silage exposure. The composition and amino acid content of silages is reported together with microfloral counts in crop, silages and after exposure to air.