bluuebunny/crossref_metadata_2025_split huggingface dataset:
Composition and properties of seeds and pods of the tree legume Prosopis juliflora (DC)
Authors: And Alejandro Marangoni , Alli Inteaz 
Published: October 2006

AbstractSeeds and whole pods of Prosopis juliflora were analysed for proximate composition, fatty acids, minerals and soluble sugars. Crude protein constituted 35 % and 10 % of the seeds and whole pods, respectively. Nitrogen free extracts (NFE) comprised approximately 45 % of the seeds and whole pods. In the case of the pods, sucrose represented approximately 75 % of the soluble sugars. The lipid of both the seeds and whole pods contained a relatively large proportion of unsaturated fatty acids with linoleic acid as the predominant fatty acid. Levels of the macronutrients Ca, Mg, K and P were relatively low in comparison with cultivated legumes. Alkaline extraction of the seeds and whole pods showed that more than 70 % of the proteins were extractable. Maximum precipitation of the proteins was observed in the pH range 4.0‐4.5. Amino acid analysis of the isolated proteins showed relatively high levels of lysine (312mg g−l N for the seed and 438 mg g−l N for the pod protein) and adequate levels of valine, leucine, tyrosine and phenylalanine. Methionine was the most limiting amino acid. The in vitro enzymic digestibility of the proteins of Prosopis seed was comparable to that of proteins of other legume seeds.
Dissociation and aggregation of pea legumin induced by pH and ionic strength
Authors: Gueguen J , Chevalier M , And J Barbot , Schaeffer F 
Published: October 2006

AbstractThe effect of pH and ionic strength on the association and dissociation phenomena of pea 11S‐type globulin (legumin) was investigated. It was shown by ultracentrifugation and HPLC that the native conformation was maintained only in the pH range 7 to 9. At extreme acidic or basic pH most of the molecules were dissociated. Below pH 3.4 the 12 S native form was completely dissociated, and at pH 2.4 only very slow sedimenting components (3.5S) were observed. At low ionic strength aggregation usually occurred.These results were confirmed by UV difference spectroscopy, and it was observed that acidic conditions induced a drastic dissociation of legumin leading to completely unfolded subunits. In this conformation all the tyrosine and tryptophan residues were exposed as shown by second derivative spectra. This spectroscopic study led also to hypotheses on the native structure of legumin and especially on the respective positions of the basic and acidic polypeptides.
Protease digestion of the meals of ungerminated and germinated soya beans
Authors: Wassef Elham A , H Palmer Godfrey , Poxton Michael G 
Published: October 2006

AbstractProteolytic activities of papain and trypsin on soya meal were increased after the meals were defatted or prepared from germinated soya beans or digested for long periods. Germination and seedling growth of soya beans were accelerated by impaction, soaking in water and growth at a temperature of 30oC. Seedling growth repressed the inhibitors of the protease activities in the cotyledons and induced the development of high levels of α‐amino nitrogen. Scanning electron microscopy confirmed that protein bodies were degraded extensively during seedling growth of soya beans, whereas lipid degradation was restricted. The undegraded cell walls of the cotyledons may also limit protease digestion of soya meal in vitro.
Biogenic amines in alcoholic beverages produced in Taiwan
Authors: Yen Gow‐Chin , Chandra Trissia 
Published: October 2006

AbstractThe biogenic amines tyramine, putrescine, cadaverine, 2‐phenylethylamine, histamine and tryptamine were determined in 13 kinds of alcoholic beverages produced in Taiwan. They were derivatised with dansyl chloride and analysed using a high‐performance liquid chromatographic method. Total amine content ranged from 0.23 to 11.4 μg ml−1 with Charng Chuen liqueur containing the highest level and Mei Kwei Lu the lowest. Tryptamine was found in all samples in amounts between 0.01 and 1.79 μg ml−1. The levels of the other five amines in the tested samples were 0‐7.0 μg ml−1 for 2‐phenylethylamine, 0‐3.0 μg ml−1 for putrescine, 0‐2.9 μg ml−1 for cadaverine, 0‐4.5 μg ml−1 for histamine, and 0‐1.4 μg ml−1 for tyramine. These levels seem unlikely to have adverse effects on human health.
Myosin thermal stability in fish muscle
Authors: Davies Janet R , Bardsley Ronald G , Ledward David A , Poulter R Guy 
Published: October 2006

AbstractThe thermal stability of fish muscle proteins varies between species with considerable implications for storage and processing properties. Myosins were isolated from cod and snapper, cold‐ and tropical‐water fish respectively, and their thermal melting characteristics were compared using differential scanning calorimetry over a range of pH and ionic strength conditions.At pH 6 and ionic strength 0.06 M, cod myosin exhibited a thermal melting transition 10 K lower than snapper myosin, reflecting a comparable differential in transitions attributed to myosin in intact muscle from the two species at 315 and 325 K, respectively. However, with increasing pH and ionic strength, conditions favourable to disaggregation and dissolution of myosin in vitro, the snapper myosin transition decreased to that exhibited by cod myosin, which remained essentially unaffected by the conditions. It is suggested that differences in the aggregation characteristics of fish myosins may explain in part the different thermal melting properties in vitro.
Effect of drying and storage conditions upon extractable soil manganese
Authors: Berndt Gwendoline F 
Published: October 2006

AbstractThe effects of drying and storage conditions on the concentrations of extractable manganese in 16 Scottish soils were investigated. Air drying at 28°C caused an increase in extractable manganese, with even greater increases when soils were oven dried at 60°C. Further increases were observed when the soils were stored after air drying. These were a function both of the storage period and of the storage temperature, increases being greater at 20°C than at 4°C. Storage of field‐moist soils at 20°C gave rise to slight increases with two soils over a period of 82 days, and an increase in excess of 50‐fold with a third. Minimum changes were observed in field‐moist soils stored at 4°C, but even this type of storage gave rise to a three‐fold increase in one soil over the same period of time. The observed changes were not related to soil properties such as pH, texture, organic carbon content and soil series.
Mineral composition and distribution in lupin seeds and in flour, spray dried powder and protein isolate produced from the seeds
Authors: Hung Tran V , Handson Peter D , Amenta Vivian C , Kyle William S A , Yu Richard S T 
Published: October 2006

AbstractThe mineral composition and the distribution of mineral elements between the seed hull and endosperm was examined for 33 samples from two species of lupin seeds (Lupinus albus and L angustifolius) grown under field conditions in Victoria, Australia. With the exception of calcium and aluminium in both species and boron in L albus, minerals were present at a much higher concentration in the endosperm than in the hull. High concentrations of nitrogen and sulphur in the endosperm of both species reflect the fact that lopin seed protein and sulphur‐containing amino acids were stored mainly in the endosperm. All elements studied except sulphur, phosphorus and iron were present at much lower concentrations in lupin protein isolate than in spray dried lupin extract.The mineral composition of lupin protein isolate prepared from both species can be compared favourably with that of soya bean protein isolate. The results of this study indicate a potential for replacing soya protein isolate with lupin protein isolate.
Seasonal variations in theaflavin, thearubigin and caffeine contents of argentinian black teas
Authors: Malec Laura S 
Published: October 2006

AbstractThirty‐three Argentinian black tea samples of three grades (BOP, BOPF and PF) obtained fortnightly were examined for their theaflavin (TF), thearubigin (TR) and total and extractable caffeine contents during the 1985/86 season. Total and extractable caffeine contents decreased gradually during most of the season after an early rapid increase. TF contents fluctuated following climatic variations, decreasing after rainy periods. Total colour and TF curves were consistent with there being a good linear correlation between them, whereas TR showed erratic fluctuations throughout the whole season.
A study of factors affecting in‐situ De‐esterification of mango (Mangifera indica) pectin
Authors: King Karen , Norton Grenville , Mitchell John R , Caygill John 
Published: October 2006

AbstractDe‐esterification of mango peel pectin in situ by the action of the enzyme pectinesterase (PE) has been investigated. The rate of enzymic deesterification was highest between pH 8.5 and 9.5 with chemical deesterification also being important. In‐situ PE activity declined with fruit ripening but remained relatively constant when assayed on citrus pectin. The most likely explanation for this difference is a change in suitability of the pectin substrate within the fruit during ripening. A reduction in the degree of esterification (DE) of the pectin to 36‐42% was obtained following incubation of the mango peels at pH 8.5 for 90 min. A crude preparation of exogenous PE from mango peel and lime pulp was incubated at pH 8.5 with heat‐treated (PE inactive) peel as a means of increasing the rate and extent of de‐esterification. The PE activity of both these exogenous enzyme preparations was lower on the peel than that of the in‐situ mango enzyme, but considerably higher on a hot‐water‐soluble fraction extracted from the peel. It is suggested that enzyme solubility and pectin accessibility are the major factors affecting in‐situ de‐esterification of pectin in mango peel.
Functional properties of sour cassava (Manihot utilissima) starch: Polvilho azedo
Authors: Camargo Celina , Colonna Paul , Buleon Alain , Richard‐Molard Daniel 
Published: October 2006

AbstractCassava (Manihot utilissima Pohl) starches (‘polvilho azedo’) from four different plants from Brazil were studied in order to determine starch modifications. The chemical composition was not significantly modified by the fermentation step whereas the granular structure was similar to that resulting from short periods of mild acid hydrolysis. Experimental samples were produced by acid or enzymic hydrolysis of industrial native cassava starch on the laboratory scale. Baking tests demonstrated that hydrolysis has to be very limited, and adsorbed carbonic gas and lactic and propionic acids are able to improve the formation of expanded structures.
Aerobic deterioration in maize silage stored in a bunker silo under farm conditions in a subtropical climate
Authors: Ashbell Gilad , Lisker Norberto 
Published: October 2006

AbstractWhole maize plants at the milk and dough maturation stages were ensiled in August and October 1984, for periods of 45 and 40 days, respectively. Thirteen net bags containing herbage samples were buried at different locations within the silo to determine changes and losses during the conservation period. Thermocouple wires and small‐diameter plastic pipes were connected to every bag for temperature and gas measurements. Air penetration in the upper layer was much faster than in the inner parts. Losses in dry matter of 3.9‐7.4% were found in well sealed sites in the bunkers, and of up to 36% at locations where air penetrated. The rate of air penetration into the silage and temperature at various sites in the bunker were recorded. Correlation between CO2, and N2, contents in the silage was very high (r2 = 0.995) whereas oxygen levels were close to zero.
Changes in non‐polar lipid composition of developing oil palm fruit (Elaeis guineensis) Mesocarp
Authors: Bafor Maureen E , Osagie Anthony U 
Published: October 2006

AbstractThe pattern of accumulation and changes in non‐polar lipid composition in the developing oil palm fruit (Elaeis guineensis Jacq) mesocarp were studied 6 to 29 weeks after anthesis (W AA). Mesocarp lipid was predominantly membrane lipid shortly after anthesis. It formed 1.08% of mesocarp fresh weight but increased with fruit maturity and by 22 W AA accounted for about 60% of the mesocarp fresh weight. Non‐polar lipids accounted for about 97% of the total lipids formed. The triacylglycerol (TG) component of the non‐polar lipids increased with mesocarp age, accounting for over 90% of the mature mesocarp non‐polar lipids. Thin layer chromatographic (TLC) analysis of the non‐polar lipids showed that partial acylglycerols, sterols, free fatty acid (FFA) and green pigments (chlorophylls) characterised the immature fruit mesocarp but they diminished to undetectable levels during the period of active lipid formation (19‐22 W AA) with concomitant increase in the TG content.
Application of several statistical classification techniques to the differentiation of whisky brands
Authors: Martin‐Alvarez Pedro J , Cabezudo María Dolores , Sanz Jesus , Herranz Alberto , De La Serna Pilar , Barro Carmen 
Published: October 2006

AbstractSeveral supervised (stepwise discriminant analysis (SDA), statistical isolinear multi category analysis (SIMCA) and nearest neighbour analysis (KNN)) and unsupervised (principal components analysis (PCA) and cluster analysis (CA)) classification techniques have been applied to analytical data from different whisky samples in order to distinguish between genuine whisky of a well known and expensive brand and other less expensive whiskies that could be used to replace the original contents of the bottle.
Nutritional and anti‐nutritional characteristics of mucuna (Mucuna utilis) bean seeds
Authors: Ravindran Velmurugu , Ravindran Ganesharanee 
Published: October 2006

AbstractSome nutritional and anti‐nutritional characteristics of mucuna (Mucuna utilis (Wight) Burck) bean seeds were studied. The mature seeds contained 264 g crude protein, 63 g crude fibre, 41 g crude fat, 37 g ash and 595 g carbohydrates kg−1 DM. The essential amino acid profile compared well with the FAO/WHO scoring pattern except for a deficiency of sulphur‐containing amino acids. Mineral composition was similar to those reported for most tropical grain legumes.Raw mucuna seed samples contained moderately high levels of anti‐tryptic activity (2170 trypsin units inhibited g−1 DM), but this was completely destroyed by cooking. The other anti‐nutritional factors (phytate, cyanide and tannins) are probably of little nutritional significance provided that the beans are properly processed. The in‐vitro protein digestibility of raw and cooked beans were 71·5 and 80·3 %, respectively. In view of the high L‐DOPA contents reported in some mucuna cultivars, overconsumption of mucuna beans should be viewed with some caution until suitable processing methods are developed.
Effect of added glucose and xylose on the fermentation of perennial ryegrass silage inoculated with Lactobacillus plantarum
Authors: Chamberlain David G 
Published: October 2006

AbstractPerennial ryegrass (Lolium perenne L) was ensiled in laboratory silos after addition of glucose or xylose at rates of 0, 25, 35 and 45 g kg−1 fresh grass. In addition, an inoculum of Lactobacillus plantarum, supplying 106 organisms g−1 fresh grass, was applied to all treatments. Silos were opened after 7, 21 and 100 days and the silage was subjected to chemical and microbiological analysis. AH silages were well fermented with pHs between 3·60 and 3·70 and low NH3‐N concentrations (<95 g kg−1 total nitrogen) and an absence of butyric acid. Glucose was virtually completely consumed within 21 days but 0·30–0·50 of the xylose doses remained after 100 days. Lactic acid concentrations were not increased by the addition of sugars, but the glucose treatments were associated with very high concentrations of ethanol, 60–100 g kg−1 DM, and the xylose additions produced very high concentrations of acetic acid, 60–135 g kg−1 DM. Most(>0·80) of the glucose that disappeared could be accounted for in ethanol formation but the xylose consumed could be accounted for only if the lactic acid produced in its fermentation was metabolised further to acetic acid; indeed, for the two higher doses of xylose, the concentrations of lactic acid were reduced from the control value of 177 g kg−1 DM to 140 and 120 g kg−1 DM, respectively. The results indicate that the provision of extra sugar, as hexose or pentose, allows yeasts to assume a more prominent role in the fermentation with consequent wasteful fermentation of sugars. Furthermore, the suggestion is that xylose may indirectly, via a stimulation of lactate‐assimilating yeasts, encourage further metabolism of lactic acid to acetic acid.
Influence of the ripening environment on the development of finger drop in bananas
Authors: Semple Alison J , Thompson Anthony K 
Published: October 2006

Abstract‘Finger drop’, which is the dislodgement of individual banana ‘fingers’ from the bunch during ripening and marketing, was shown to be related to the conditions during fruit ripening. At high ripening temperatures fruit are generally softer than those ripened at temperatures of 20°C or lower when they reach eating ripeness. This is reflected in the strength of the fruit pedicel and can result in their having a strength sufficiently low that the fruit can easily be dislodged in handling and transport during marketing. However, ripening at very high temperatures (40°C) did not result in development of finger drop, but fruit ripened at this temperature were unmarketable. No consistent effects of ripening humidity were shown on the development of finger drop. Prolonged exposure of fruit to ethylene gas during ripening could increase finger drop in certain circumstances. Possible reasons as to how finger drop might be related to the ripening physiology of the fruit are discussed, and recommendations are made for further studies.
GC/MS characterisation of cyclodimers from p‐coumaric and ferulic acids by photodimerisation—a possible factor influencing cell wall biodegradability
Authors: Ford Clive W , Hartley Roy D 
Published: October 2006

AbstractThe cyclodimerisation of trans‐p‐coumaric (tCA; (E)‐3‐(4‐hydroxyphenyl) propenoic acid) and trans‐ferulic (tFA; (E)‐3‐(4‐hydroxy‐3‐methoxyphenyl) propenoic acid) acids to form substituted truxillic and truxinic acids has been investigated since dimers of this type are present in graminaceous cell waits and are likely to be of importance in limiting wall biodegradability. Irradiation of a thin film of a mixture of tCA and tF A, under ‘daylight’ fluorescent tubes and incandescent lamps in a growth cabinet, produced three cyclodimers corresponding to 16 % conversion of monomers. Under the same conditions of irradiation, a thin film of FA alone yielded only 2% of F A‐F A. When tF A crystals were irradiated, no dimerisation occurred, whereas tCA crystals were totally dimerised to CA‐CA. Lower yields of dimers were obtained using UV irradiation. The dimers were shown, by capillary gas‐liquid chromatography and mass spectrometry, to be derivatives of truxillic acid (t‐2, c‐4‐diphenyl‐r‐1, t‐3‐cyclobutanedicarboxylic acid) composed of CA‐CA, CA‐FA and FA‐FA, and to have gas chromatographic retention times identical to those of dimeric compounds found in grass cell walls. The results are considered in relation to dimerisation of phenolic acids in plant cell walls under the influence of sunlight.
Relationships between amino acid composition and nitrogen of foxtail (Italian) millet (Setaria italica) grain of different varieties
Authors: Mossé Jacques , Baudet Jacques , Huet Jean‐Claude 
Published: October 2006

AbstractThe amino acid composition of 13 samples of foxtail millet (Setaria italica L) from six Chinese and one French varieties was determined as a function of their N content (N), which ranged from 1·82 to 3·65 g per 100 g of grain DM. The levels of amino acids in grain DM increased linearly with N with correlation coefficients close to 1 for most of them regardless of foxtail millet genotype or phenotype. Thus simply knowing N enables one to predict the amino acid composition of any foxtail millet grain sample. Amino acids in crude protein of grain (g 16 g−1N)changed as quadratic functions of N, which decreased for glycine, cysteine, tysine, histidine and arginine, remained nearly constant for valine, threonine, tyrosine, methionine and aspartate plus asparagine, and increased for other amino acids. Foxtail millet appeared as the only cereal in which lysine is the only limiting essential amino acid. However, the lysine score was low and intermediate between that of maize and sorghum, falling from 48 to 31 % when N increased from 1·82 to 3·65 g per WO g DM. The N‐to‐protein conversion factor strongly increased with N and was the highest of all cereals within the N range studied. The results also showed that the composition of storage proteins accumulated in grains remained constant, with a prolamin to glutelin ratio close to three and independent of grain protein content.
Water retention properties and solubility of the myofibrillar proteins: Interrelationships and possible value as indicators of the gel strength in cod surimi by a multivariate data analysis
Authors: Martinez Iciar 
Published: October 2006

AbstractThe quality of surimi made from fish aged on ice for up to 14 days was evaluated by compression test on a model product. Water holding capacity (WHC) and pH in the fish mince, and protein content, pH, salt solubility of the myofibrillar proteins and hydration index of the insoluble proteins (HUP) in the surimi, were determined. Their interrelationships and utility as indicators of surimi quality were evaluated by a multivariate data analysis. The main tendencies of variation among the chemical parameters were examined by the use of principal component analysis. Correlations between the chemical parameters (X‐variables) and the gel strength of surimis (Y‐variable) were studied by the use of partial least squares regression. Age of the raw material and protein content of the surimi seemed to be the main determinants of the gel strength. Among the remaining variables only HIIP showed a potential value as indicator of the gel strength. WHC and HIIP seemed to reflect two different water retention properties of the proteins.
Effect of slaughter method on bleeding efficiency in chickens
Authors: Gregory Neville G , Wilkins Lindsay J 
Published: October 2006

AbstractThe effect of inducing a cardiac arrest, at stunning, on the weight of blood collected at slaughter was examined in broiler chickens when using seven different neck cutting methods. Cardiac arrest resulted in a slower initial rate of bleeding for each neck cutting method, but by 2.25 min after neck cutting there was no effect on the amount of blood collected. The cardiac arrest treatments were associated with a higher incidence of haemorrhaging in the wings.
A chemical study of lupinus hispanicus seed—toxic and antinutritional components
Authors: Múzquiz Mercedes , Burbano Carmen , Gorospe M José , Ródenas Isabel 
Published: October 2006

AbstractEcotypes of the native Spanish species Lupinus hispanicus were analysed for the presence of the toxic and antinutritional factors in the seed. Comparisons were made between the two subspecies ( ssp hispanicus (Boiss et Reut) and ssp bicolor(Merino)). Other Lupinus species were also analysed.Total alkaloid content was 20 g kg−1, similar to that of L luteus L. Of the main alkaloids, gramme is found in both subspecies, lupinine in ssp hispanicus and epilupinine only in ssp bicolor. The saponin content (12 g kg−1) is similar to that in the other species, as is the content of oligosaccharides of the raffinose family. Phytic acid values (9–20 g kg−1) were lower than in some varieties of L mutabilis (Sweet) and L albus L. Vicine and convicine were absent in all Lupinus species, and haemagglutinins were not found.