bluuebunny/crossref_metadata_2025_split huggingface dataset:
Isolation and properties of trypsin and chymotrypsin inhibitors from barley grits after storage
Authors: Warchalewski Jerzy R. , Skupin Janusz 
Published: November 2006

AbstractThe occurrence of antiproteolytic activity in albumins of barley grits has been shown. As a result of storage lasting 6 months at a temperature of −10 °C the freeze‐dried albumin of barley grits lost its antiproteolytic activity and a proteolytic activity appeared. The antiproteolytic activity was partially regained after dissociation of the enzyme–inhibitor complex which had formed. From the reactivated freeze‐dried albumins of stored barley grits two thermolabile protease inhibitors were isolated and partially purified. The first trypsin–chymotrypsin inhibitor B7.1 inhibits, at a concentration of 2.5 μg, 1 μg of crystalline trypsin and 1.9 μg of this inhibitor inhibits 1 μg of crystalline alpha‐chymotrypsin. Lower activity was demonstrated for the second inhibitor of chymotrypsin B7.4; 4.8 μg of this inhibitor is needed to inhibit the activity of 1 μg of crystalline alpha‐chymotrypsin. The occurrence of both inhibitors has been confirmed by means of starchgel electrophoresis. Their specific activity was small in comparison with that of some commercial crystalline preparations of inhibitors. The capacity to inhibit native proteases shows their important physiological function, based mainly on the control of proteolytic activity of endogenous enzymes. However it seems unlikely that they could have a negative influence on the nutritive value of proteins in barley grains or grits.
A study of lipoxidase in pea seeds and seedlings
Authors: Haydar M. , Hadziyev D. 
Published: November 2006

AbstractLipoxidase enzyme was isolated and partly purified from pea seeds by ultracentrifugation, ammonium sulphate precipitation, Sephadex and DEAE‐Cellulose column chromatography. The pH optimum of the enzyme was 7.2 and the Michaelis–Menton constant 2.3 × 10−3 M. Disc gel electrophoresis revealed the presence of 3 to 4 isoenzymes, while the molecular weight determination in the presence of sodium dodecyl sulphate gave a value of 7.4 × 104. The presence of lipoxidase in pea mitochondria and in the peroxisome‐like bodies was demonstrated. A low enzyme activity was found with the purified chloroplasts but a much higher activity was found in the plastids and in the cytoplasm of the etiolated tissue. The enzyme was found not to be compartmentalised in any particulate fraction of the pea seedlings investigated.
Conditioning studies on Australian wheat. III. The role of the rate of water penetration into the wheat grain
Authors: Butcher J. , Stenvert N. L. 
Published: November 2006

AbstractThe penetration of water into the grain of a number of wheat varieties at various time intervals after damping was followed using the technique of autoradiography. Significant varietal differences were noted in the rate of water penetration and these were found to relate closely to the milling behaviour of the respective varieties at the various time intervals after damping.
Chance of glutamic acid runs in gliadins and caseins
Authors: Ewart J. A. D. 
Published: November 2006

AbstractProbability calculations based on amino acid compositions show that (Glx)5 and more than one (Glx)4 will almost certainly occur in wheat gliadin, provided that the amino acid sequences conform approximately to a random pattern. (Gln)6 is probable. (Glx)3 is likely to be the longest run in caseins. No major departures from a random arrangement were observed in calculations on ten standard proteins of known sequence. The possibility is raised that specificity of gliadin in coeliac disease may be linked with runs of glutamine. Tables of probabilities could be of use in sequential analysis.
Digestibility and nitrogen retention in pigs fed diets containing dried and undried field beans treated with propionic acid
Authors: Whittemore Colin T. , Taylor Alexander G. 
Published: November 2006

AbstractDigestibility studies with pigs weighing 40 kg were used to determine the nutritive value of diets containing dried and undried field bean (Vicia faba L) nitrogen (N) in place of soya bean N and to examine the use of propionic acid as a means of storing beans in an undried state.An addition of 2% propionic acid satisfactorily preserved moist field beans and treatment with propionic acid prior to six months' storage did not alter the nutritive value of soya bean, dried field beans or undried field beans.The digestibility of N did not differ between soya bean and undried field bean diets but the digestibility of N in the dried bean diet was lower than that in the soya bean diet. Substitution of either dried or undried field bean N for soya bean N resulted in a reduction in N retention.
Cysteinimetry. Determination of the potassium bromate content of buffalo milk
Authors: Barakat M. Z. , Makarem M. Abou‐El , Abdel‐Aziz Sami 
Published: November 2006

AbstractThe iodometric titration of amounts ranging from 10 mg to 50 μg of potassium bromate with standard L‐cysteine HCl solution is reported. The mechanism of the reaction is discussed. The experimental error does not exceed ±2%. Comparative analysis of potassium bromate by the proposed method and the previous sodium thiosulphate method is shown. Application of the proposed method to the determination of potassium bromate in buffalo milk, gives reproducible results.
A prolonged pre‐rigor condition in aerobic surfaces of ox muscle
Authors: Leet N. Garry , Locker Ronald H. 
Published: November 2006

AbstractThe aerobic surface of ox muscle remains in a pre‐rigor condition for periods of up to a month if microbial growth is inhibited. Thaw shortening and surface pH were the principal criteria. The tissue also shortened in response to chilling or heating, but not to high voltage.At 15 °C, with free access of air, the survival of the surface layers of large pieces or thin strips is limited by spoilage or by glycogen depletion. A semi‐porous wrap which restricts the oxygen supply shortens survival times. At 2 °C and 8 °C, thin strips survive for long periods, to die at high pH devoid of glycogen. The surface layers of larger pieces succumb within a week at low pH with residual glycogen. Thus at 15 °C the oxygen supply is critical and at 2 °C and 8 °C the ratio of aerobic to anaerobic tissue.The longevity is explained in terms of the Pasteur effect. Glycolysis is suppressed in the surface layer and lactic acid diffusing from the interior is consumed. The sequence of events in the three metabolic zones of the muscle (surface, sub‐surface and interior) is described.
Energy subsidy as a criterion in food policy planning
Authors: Slesser Malcolm 
Published: November 2006

AbstractThe assessment of the energy requirement to a production process is one way of assessing the long term viability of such a process. Food production, both agricultural and industrial, are assessed in energy terms for 131 food producing systems. By relating the data to land area utilised in the production process, a methodology is revealed which is useful in long range planning for food production, especially applicable to the less developed countries. It appears that for such countries the industrial methods currently being developed are not necessarily in the best interests of these countries but are more suited to highly developed countries with assured sources of energy.
Physical aspects of the drying of fish meals
Authors: Myklestad Ole 
Published: November 2006

AbstractMeals from capelin, herring and mackerel were dried under various conditions. Dehydration proceeded at falling rates and was significantly affected by air temperature at all stages and by air velocity at the initial stages of the process. At higher temperatures dehydration could be characterised by two time constants, one being about twice as long as the other. Herring meal appeared to be more prone to structural changes than the other meals.
Changes in chloroplast pigments during the preparation of leaf protein
Authors: Arkcoll David B. , Holden Margaret 
Published: November 2006

AbstractThe nature and extent of the changes in the carotenoids and chlorophylls were determined at each stage of leaf protein (LP) preparation. Loss of carotenoids during pulping and pressing of the leaves is mainly enzymic and can be minimised by adding alkali and processing quickly. Carotenoids were more stable in the juice than in the fibre. When the protein was coagulated by heating the juice little carotene was destroyed but total xanthophyll decreased mostly due to violaxanthin being partly isomerised. With leaves rich in chlorophyllase, coagulating at 80 °C led to the conversion of chlorophylls to chlorophyllides. This reaction, and others that may be deleterious to the quality of the protein, did not occur at 100 °C suggesting a higher temperature of coagulation may be preferable. Washing with acid caused a marked colour change of LPs because of the conversion of chlorophylls to pheophytins and chlorophyllides to pheophorbides; xanthophyll decreased slightly but carotene was unaffected. No pigment changes occurred on freeze‐drying. During storage with air present carotene was less stable than xanthophyll; carotenoids were lost faster from acid‐washed LPs than from unwashed preparations.
The influence of isoflavone glycosides on the taste of subterranean clover leaves
Authors: Francis C. M. 
Published: November 2006

AbstractFour variants of subterranean clover cultivar Geraldton were fed to sheep. One variant, whose flavonoid glycosides were stable due to absence of glucosidase activity in the leaves, was more distasteful to the sheep than were the other clovers. These results suggest that flavonoid glycosides may be unpalatable to the sheep whilst the products of hydrolysis (glucose and aglycone) are not.Taste testing by human subjects of seven purified isoflavone glycosides indicated a slight but distinctive astringent–bitter taste in contrast to the lack of taste of the aglycones.
Amino acid profiles of chemical and anatomical fractions of oat grains
Authors: Draper Simon R. 
Published: November 2006

AbstractAnatomical fractions of oat grains obtained by manual dissection and chemical fractions corresponding to the four major classes of protein present in seeds have been analysed for amino acids by automated column chromatography. Estimates of lysine indicate that this amino acid is concentrated in the embryo and in the albumin and globulin fractions. The salt‐soluble proteins can be identified on gels of polyacrylamide following electrophoresis. It is suggested that selection of varieties with high levels of salt‐soluble protein offers a means of improving the amino acid balance of oat proteins in relation to the feeding of non‐ruminant animals.
Effect of soil type and daylength on the levels of isothiocyanates in the hypocotyl‐root region of Raphanus sativus
Authors: Neil L. J. , Bible B. 
Published: November 2006

AbstractIsothiocyanate levels were determined for the hypocotyl‐root region of Raphanus sativus, grown under two daylengths and in three different soil types. Under a short photoperiod (8.5 h) radishes grown in loam soil had the highest isothiocyanate concentration but under a longer photoperiod (15 h) radishes grown in organic soil had the highest isothiocyanate concentration.
Method for screening barley and wheat samples for mercury
Authors: Magos László , Jawad Ahmed M. 
Published: November 2006

AbstractA flameless atomic absorption method on undigested crushed grain samples was used for screening large numbers of samples in Iraq in 1972 in an outbreak of methylmercury epidemy which occurred after the misuse of seed wheat treated with methyl‐mercury fungicide. In the standard procedure 1 g of crushed grain was added to a reaction vessel with 1 ml of 1% cysteine, 20 ml of 1% saline and 10 ml of 16 N‐H2SO4. Methylmercury and all the other forms of mercury were converted to atomic mercury by the combined SnCl2–CdCl2 reagent after the addition of 20 ml 45% NaOH. Atomic mercury was moved from the reaction vessel through the gas cell of a mercury vapour meter by an air pump. Deflection on the scale of the mercury vapour meter was recorded and by use of standard additions to the same sample mercury contents were calculated. It was found that from crushed grain approximately 60% of the mercury was released compared with estimations carried out on digests necessitating the use of a correction factor for quantitation. This screening technique which does not need elaborate instruments, special skill and care, made it possible for two people to screen approximately 30 samples per hour and to overcome the emergency situation which had been presented by the large number of wheat stocks suspected of containing methylmercury.
Nutritional evaluation of the seed proteins of Calophyllum inophyllum, linn, and Bassia latifolia
Authors: Venkatesan N. , Rege D. V. 
Published: November 2006

AbstractThe possibility, so far unexplored, of using meal remaining after defatting Calophyllum inophyllum, Linn and Bassia latifolia (mowra) seeds as a potential protein source in foods and feeds has been investigated. Rat growth experiments were carried out with part of the dietary protein derived from the meals, using casein as standard protein for comparison. Reasonably good correlation between chemical data and biological performance has been observed in case of undi meal. The meal, when made nutritionally adequate by supplementation, is capable of supporting normal growth rate. Growth rates of animals receiving 50% of the protein as debittered mowra meal were, however, considerably lower although no other pathological symptoms were noticeable.
Soil tests for available copper and zinc in soils of Western Nigeria
Authors: Osiname Olumuyiwa A. , Schulte Emmett E. , Corey Richard B. 
Published: November 2006

AbstractFour soil tests for copper and zinc were evaluated for their ability to predict Cu and Zn uptake by oats (Avena sativa, L., Lodi var.) grown on 28 soils from Western Nigeria. Statistical analyses showed that EDTA was a better extractant for predicting Cu uptake than was DTPA, 0.1 N‐HCl or 1 N‐HCl. Copper uptake was more strongly correlated with inorganic soil fractions than with organic matter and was not significantly affected by soil pH.The best prediction of Zn uptake was provided by a combination of 0.1 N‐HCl extractable Zn, pH, organic matter and the silt plus clay fraction in a multiple regression analysis. All four extractants predicted plant Zn uptake better on soils of pH less than 6.0 than on soils of pH greater than 6.0.A significant amount of Cu and Zn in the soils appeared to be associated with sesquioxides, part of which was available for plant use.
The triglyceride composition of Corchorus olitorius seed oil
Authors: Sengupta A. , Mazumder U. K. 
Published: November 2006

AbstractCorchorus olitorius seed oil and its randomised product have been subjected to pancreatic hydrolysis. Glyceride compositions have been calculated from the original fatty acid composition and those of the monoglycerides produced by hydrolysis. The percent GS3 content of the seed oil and of its interesterified product have also been determined by the combined techniques of thin layer chromatography on silver nitrate impregnated silica gel and colorimetry.
An analytical and integrative approach to sensory evaluation of foods
Authors: Kramer Amihud 
Published: November 2006

AbstractTotal sensory evaluation of foods involves at least four senses each of which may include one to many distinct attributes of quality. Thus it is necessary to test for the various significant attributes separately before arriving at a total quality assessment. Sensory evaluation may be performed directly by the use of the “human instrument”, i.e. taste panel, or indirectly by the use of objective physical‐chemical tests which must be validated by demonstrated high correlation with taste panel responses. For determining differences, panelists should be trained. For consumer preference, untrained panels representative of the target population must be employed. In either case, scalar, variables, rather than attributes data should be utilised for maximum efficiency (power). The sample number ratio (s.n.r.) is presented as a technique for measuring the relative efficiency of taste‐testing procedures. The contribution of specific attributes to total sensory quality may be calculated by the use of multiple regression analysis where total quality is the dependent variable and the specific attributes of quality are the independent variables. The independent variables contributing significantly to predictability of total quality are retained in the equation and the others are dropped. An example of this procedure, using subjective and objective procedures is presented.
The fatty acid and phospholipid composition of Longissimus dorsi muscle from pietrain and large white pigs
Authors: Wood Jeffrey D. , Lister David 
Published: November 2006

AbstractAn examination was made of the fatty acid and phospholipid composition of longissimus dorsi muscle from Pietrain and Large White pigs. The neutral lipid fraction from Pietrain muscle had a more unsaturated fatty acid composition possibly because of a reduced rate of intramuscular fat deposition in these pigs. The phospholipid content of muscle and muscle sarcoplasmic reticulum was similar in both breeds. The fatty acid composition of phospholipid and the concentrations of individual phospholipids were also similar.Differences in the lipid composition of muscle between the breeds appear to reflect a reduced capacity for carcass fat deposition in Pietrains rather than the propensity of pigs of this breed to produce muscle which is pale, soft and exudative (p.s.e.).
Biological and chemical factors affecting the valuation of North East Indian plains teas. III. Statistical Evaluation of the Biochemical Constituents and their Effects on Colour, Brightness and Strength of Black Teas
Authors: Biswas Ajit K. , Sarkar Arup R. , Biswas Asim K. 
Published: November 2006

AbstractRegardless of tasters and methods of manufacture five biochemical factors, total oxygen uptake of unprocessed tea shoots and theaflavins (TF), thearubigins (TR), (−)‐epigallocatechin gallate (EGCE) and theogallin (TG), of black tea are the main contributing factors of colour of North East India plains tea. Similarly, three constituents, TF, TR and (−)‐epicatechin gallate (ECG) of black tea, are main the factors for brightness. Four factors, total oxygen uptake and ECG of unprocessed tea shoots and TF and moisture of black tea are the main contributing factors of strength of North East Indian plains tea.
The effect of potassium on translocation of photosynthates and yield pattern of potato plants
Authors: Haeder Hans‐Eckhard , Mengel Konrad , Forster Helmut 
Published: November 2006

AbstractThe effect of increasing potassium supplies on the translocation of 14C‐labelled photosynthates from the leaves to the tubers was investigated in potatoes at different growth stages. Until flowering most of the assimilates were used for the development of above‐ground parts. With adequate K nutrition two thirds of the labelled photosynthates passed within one day into the tubers when after flowering intensive growth of tubers set in. With insufficient K supply (0.4 mequiv. K/litre), however, only half of the photosynthates were translocated to the tubers during the same period. The heavier accumulation of assimilates in the leaves resulted in a lower rate of photosynthesis in relation to leaf matter. It could thus be confirmed that potassium directly favours the transport of assimilates and, due to the faster translocation of photosynthates, brings about a higher assimilation rate of the leaves. The plants of the K3 treatment (10 mequiv. K/litre) at all growth stages produced the highest tuber yield per leaf matter. On the other hand, the amount of leaf matter in these plants was smaller, so that the plants supplied with medium K rates (2.0 mequiv. K/litre) gave the highest absolute tuber yield. Within 24 hours three quarters of the labelled photosynthates were converted, for the major part into starch and protein. Potassium favoured in the young above‐ground parts the conversion of photosynthates to protein and in the tubers the synthesis of starch. Its effect on metabolism therefore differs in dependence on plant organ and physiological age of the plant.
Relationship of aroma and flavour characteristics of mango (Mangifera indica L.) to fatty acid composition
Authors: Bandyopadhyay Chiranjib , Gholap Achyut S. 
Published: November 2006

AbstractGlyceride content and fatty acid composition of pulp from five commercial varieties of table‐ripe mangoes having wide differences in aroma and flavour were studied. In addition, the Alphonso mango was examined at various stages of ripening at two different temperatures. Although the same type of fatty acids were present in all varieties of ripe mango there were differences in quantitative distribution. During the ripening of Alphonso mango at ambient temperature (25 to 30 °C), there was an increase in the glyceride content of the pulp, followed by rapid changes in fatty acid composition and in aroma and flavour, while at low temperature (10 ± 2 °C), where ripening was considerably delayed, there were no appreciable changes in glyceride content and in fatty acid composition of the pulp or in aroma and flavour. A correlation was ascertained between organoleptically evaluated aroma and flavour characteristics of mango pulp and the ratio of palmitic acid to palmitoleic acid.
Protein quality of some Nigerian feedstuffs. I. Chemical assay of nutrients and amino acid composition
Authors: Fetuga B. L. , Babatunde G. M. , Oyenuga V. A. 
Published: November 2006

AbstractThe nutrient and amino acid composition of a range of Nigerian feedstuffs were studied by chemical analysis and column chromatography for amino acids.Nearly all feedstuffs studied showed low crude fibre value except the palm kernel meal and the African locust bean seeds which gave high values, range 8.1 to 12.3% and 8.76 to 12.64%, respectively.All the animal protein concentrates studied, namely, skim milk powder, blood meal and fish meal showed desirable feedstuff characteristics such as a low crude fibre content, high crude protein content and fairly high gross energy values, lysine, methionine and tryptophan were the amino acids in shortest supply in most of the feedstuffs.
An investigation of hydrolytic techniques for the amino acid analysis of foodstuffs
Authors: Davies Michael G. , Thomas Alan J. 
Published: November 2006

AbstractA survey of hydrolytic methods for the amino acid analysis of foods is presented and the advantages and disadvantages of the methods are discussed. Amino acids were determined after hydrolysis of the proteins with hydrochloric acid, sulphuric acid, perchloric acid, p‐toluene sulphonic acid and sodium hydroxide. The results are shown graphically using as examples a pure protein (casein) and a potential food protein of microfungal origin (Fusarium graminearum). The addition of some cation exchange resin to acids catalysed the hydrolysis of some peptide bonds containing aspartic acid, threonine, serine, glutamic acid, valine and isoleucine. Whilst several methods gave close agreement for the analysis of a pure protein, hydrolysis with 6 N‐hydrochloric acid gave the largest yield of most amino acids in food proteins. With the exception of extracted soya meal, protection of cystine prior to hydrolysis gave higher values than direct hydrolysis.
Cadmium, lead and mercury content of various cured meats
Authors: Kirkpatrick Diane C. , Coffin D. Earle 
Published: November 2006

AbstractResults are presented for the levels of cadmium, lead and mercury in 190 cured meat samples. The cadmium content was in the range <0.01 to 0.22 parts/million, the mean being 0.02 part/million; the range and mean of the lead content were <0.01 to 0.42 and 0.06 parts/million; the range and mean of the mercury content were <0.001 to 0.059 and 0.006 parts/million.