bluuebunny/crossref_metadata_2025_split huggingface dataset:
Fishmeal and oil from lantern fish (Myctophidae) with special emphasis on protein quality
Authors: Haque A. , Pettersen J. , Larsen T. , Opstvedt J. 
Published: October 2006

AbstractFishmeal made from lantern fish (family: Myctophidae; genus: Benthosema pterotum) had proximate, mineral, amino acid and fatty acid composition within the range reported for fishmeal made from conventional fish. Similarly, the pressed‐out oil had a fatty acid composition and content of unsaponifiables as reported for conventional fish oil. The content of unsaponifiables in the body fat of the fish indicated that wax esters contributed a minor part of the lipids of this species of lantern fish. Determined in chicks, the true digestibility of the amino acids varied from 92% (arginine) to 73% (hydroxyproline) which for most of the amino acids was 1‐3% units lower than that found for a high‐quality capelin fishmeal. No differences in rate of mortality, growth rate and feed consumption and utilisation were found between lantern and capelin fishmeal when they replaced increasing amounts (0 to 100%) of soya bean meal as protein supplements (72% of total protein) to cereal diets, both fishmeals reducing feed consumption and causing a significant improvement in feed utilisation compared with soya bean meal. The data indicate that lantern fish may be used for the production of fishmeal.
Susceptibility of strawberry varieties to breakdown in sulphite by endopolygalacturonase from zygomycete spoilage fungi
Authors: Harris Jane E. , Dennis Colin 
Published: October 2006

AbstractDifferences were observed in the texture and susceptibility to enzymic breakdown of sulphited fruit of eight strawberry varieties. Cambridge Favourite was the softest variety in sulphite and was also the most susceptible to breakdown by pectolytic enzymes of Rhizopus and Mucor spp. Endopolygalacturonases (endo‐PG) from these species were more rapidly inactivated in sulphite liquor in the presence of fruit of the variety Harvester, which consequently showed the greatest resistance to breakdown. Isoelectric focusing indicated that a single major isoenzyme from each strain of R. sexualis, R. stolonifer and M. piriformis persisted in sulphite liquor and was, therefore, responsible for breakdown, although the major form of M. piriformis was less acid‐stable than those of the Rhizopus spp. Other minor isoenzymes produced by the fungi were inactivated within 24 h of sulphiting. Each species produced its major acid‐stable endo‐PG in the three varieties tested; thus varietal differences in susceptibility to breakdown may be related to the occurrence of natural enzyme inhibitors and/or fruit structure.
Digestive enzymes of cattle
Authors: Sissons John W. 
Published: October 2006

AbstractThe nature of endogenous enzymes in the alimentary tract of cattle is examined and their functions in digestive processes discussed. The main digestive enzymes in cattle are salivary and pancreatic lipase, rennin, pepsin, trypsin, lactase and amylase. Maltase and isomaltase, celliobiase, trehalase, elastase and carboxypeptidase are also present. There is no evidence that cattle secrete sucrase. Most of the enzymes secreted by the gut of cattle are present at birth, although peak activities are not always reached until animals reach 2‐3 weeks of age. These activities often persist through to maturity and are generally unaffected by rumen development. The amounts of enzymes secreted are affected by several factors including the nature of the diet, the method of feeding and age. There is also appreciable variation in the secretion of individual enzymes between animals of similar age and receiving the same diet.
Estimation of hexose: Pentose ratios in solution using the phenol‐sulphuric acid method
Authors: Ford Clive W. 
Published: October 2006

AbstractA procedure is described whereby the proportion of hexose: pentose in solution may be determined spectrophotometrically. The method uses the phenol‐sulphuric acid reaction and a previously unreported ultraviolet adsorption band at 312‐325 nm in the reacted solutions. The λmax of this band increases with, and is linearly related to, the ratio of hexose to total sugars in the mixture, in the range 10‐80% hexose.
Determination of soya proteins in food using an enzyme‐linked immunosorbent assay procedure
Authors: Hitchcock Christopher H. S. , Bailey Frank J. , Crimes Andrew A. , Dean David A. G. , Davis Paul J. 
Published: October 2006

AbstractClassical immunoanalytical techniques are based on native antigens and their precipitation with specific antibodies: they are not very appropriate for the investigation of processed denatured mixtures. This report describes an immunoassay based on the more recent but well‐established enzyme‐linked immunosorbent assay (ELISA) procedure, which in this case is specific for soya proteins that have been solubilised in urea and then ‚renatured’︁ by removing or diluting the denaturant. Levels of soya protein 100 g−1 total protein (nominally 100%) were determined with 34 commercial soya products, using a standard reference antigen. Normal expected levels were observed with flours (average 107%) and isolates (108%), while results with concentrates (82%) and texturates (79%) were somewhat lower. Some specialised products gave little or no response, presumably because they are hydrolysed. Meat, milk, egg, wheat and field bean proteins displayed negligible interference. These preliminary results suggest that the ELISA procedure will provide a convenient general method for the qualitative characterisation and quantitative estimation of individual proteins in food products even after severe processing; it seems more attractive than many other methods reported. Immunoassay is capable of large numbers of inexpensive but sophisticated determinations of specific food components. The food analyst should regard ELISA (for the determination in situ of specific antigens in mixtures) as a powerful technique complementary to classical chromatographic and electrophoretic methods which depend on separation before determination.
Phytate and total phosphorus content of field beans (Vicia faba L.)
Authors: Griffiths D. Wynne , Thomas T. Arthur 
Published: October 2006

AbstractConsiderable variation was found in the phytate and total phosphorus contents of varieties, selections and genotypes of field beans (Vicia faba L.) The phytate phosphorus content of seeds taken from single plants of the variety Dacre indicated that large variations (1.93‐4.03 g kg−1), not significantly correlated with protein content, existed within an established variety. Although some variation in the ratio of phytate to total phosphorus was observed (0.40‐0.60), highly significant correlation coefficients were obtained for total and phytate phosphorus contents. The significance of the results obtained is discussed in relation to the potential for improving the nutritive value of field beans by breeding for lower phytate content.
Assessment of wheat grain texture by near infrared reflectance measurements on bühler‐milled flour
Authors: Osborne Brian G. , Douglas Stuart , Fearn Thomas 
Published: October 2006

AbstractA calibration is presented between near infrared (n.i.r.) reflectance data at 1720 and 1288 nm and wheat grain kernel texture as determined by air‐jet sieving on flour Bühler‐milled from home‐grown wheat. A multiple correlation of 0.996 and a residual standard deviation of 0.140 was achieved with a calibration set of 40 samples and the result was verified by prediction of values of further samples. The calibration was valid over two successive harvests (1978 and 1979) A separate calibration was obtained using a Neotec 101 instrument using data around 2230 nm when a multiple correlation of 0.974 and residual standard deviation of 0.32 was obtained. A calibration equation and pulse point are presented.
Synergism between phospholipids and naturallyoccurring antioxidants in leaf lipids
Authors: Hudson Bertram J. F. , Mahgoub Salah E. O. 
Published: October 2006

AbstractBased on oxygen absorption induction periods, the phospholipids, phosphatidylcholine and phosphatidylethanolamine, have been shown to exert a deleterious effect on the stability of lard. However, when these phospholipids are used in combination with the naturally‐occurring antioxidants, α‐tocopherol and/or quercetin, a very substantial improvement in oxidative stability can be observed. This form of synergistic interaction has been shown to account for the remarkable stability exhibited by leaf lipids.
Effects of drought on yield and on grain and malt characters in spring barley
Authors: Morgan Alan G. , Riggs Timothy J. 
Published: October 2006

AbstractThe effects on yield and on grain and malt characters, of drought stress applied at different stages of grain development and ripening were studied in three varieties of spring barley grown in a glasshouse. Differences between variety means were found for most of the characters studied, but only for wort filtration time was there a significant interaction between variety and irrigation treatment. Grain yield was reduced by all the treatments involving drought stress and the reduction was greatest when stress was applied at heading and maintained for at least 14 days. A similar response was found for the number of ears per plant. Number of grains per main‐shoot ear was reduced by drought stress applied at heading but not when the stress was applied from 32 days after heading until harvest. Grain size was significantly reduced by all treatments. Raw‐grain characters known to be correlated with malt extract were found to be affected by the treatments: grain nitrogen content, barley extract viscosity and the rate of sedimentation of barley flour in ethanol were all increased by drought stress, the degree of response varying with the length and timing of the period of drought. Malt extracts were reduced by drought stress whether this was applied early or late in grain development. Malting loss and germinative energy were reduced, and wort filtration time increased by late stress. α‐Amylase activity in the germinating grain was unaffected by any of the treatments.
The objective definition of eating quality in rockmelons (Cucumis melo)
Authors: Mutton Lachlan L. , Cullis Brian R. , Blakeney Anthony B. 
Published: October 2006

AbstractFrom a set of 12 factors thought to be related to eating quality, only percentage soluble solids and penetrometer estimates of flesh firmness were useful in deriving a predictive equation. A practical grade standard might be 10% minimum solids with upper and lower limits for flesh firmness of 2.0 and 1.0 kg force.
Dietary fibre—some properties of alcohol‐insoluble solids residues from apples
Authors: Gormley Ronan 
Published: October 2006

AbstractAlcohol‐insoluble solids (AIS) material prepared from apples contains about 80% dietary fibre and has therapeutic properties. The AIS content of seven apple cultivars was tested, three from a soil management experiment and four from a cultivar trial. Values for AIS content were different (P< 0.001) for cultivars in both trials, ranging from 2.89 to 4.41%. The grass soil management treatment gave higher (P< 0.05) AIS levels in the fruit than the overall herbicide treatment. In‐vitro water holding capacities (WHC) of the AIS materials were not significantly different even though values ranged from 20.8 to 25.5 g water bound g−1AIS. However, calcium binding capacities (CBC) were different for cultivars, with ranges of 3.69‐4.38 mg Ca g−1AIS material (P< 0.001) and 3.25‐4.08 mg (P< 0.05) in the two trials. Pectin content of the AIS material was different (P< 0.05) for cultivars in the soil management trial, ranging from 20.7 to 22.5%. Method of soil management had no effect on WHC, CBC or pectin content of the AIS material. Values for WHC, CBC and pectin based on 100 g fresh apple samples, as eaten, were significantly different in both trials, with grand means of 80.9 g, 14.2 mg and 0.76 g, respectively. The grass treatment gave higher CBC and pectin content in fruit than the overall herbicide treatment. These data indicate that AIS material from different apple cultivars varies in both amount and properties. The method of soil management had a lesser effect.
Potato starch, gut flora and caecal size in the chick
Authors: Coates Marie E. , Rolls Brian A. 
Published: October 2006

AbstractThe effects upon caecal size of feeding chicks with diets containing raw or autoclaved potato starch were tested in both germ‐free and conventional environments. Raw, but not autoclaved, potato starch produced enlarged caeca but the effect was less than that reported with rats. The gut flora had no effect on the enlargement. In one trial the chicks eating raw potato starch grew less well. The caecal concentrations of hexosamines were estimated as a measure of mucin content and were higher in germ‐free environments than in conventional chicks and higher in chicks given raw, rather than autoclaved potato starch. The possible relevance of this work to caecal size in germ‐free and conventional rodents is discussed.
The flavour components of plums: An examination of the aroma components present in the headspace above four cultivars of intact plums, marjorie's seedling, merton gem, NA 10 and victoria
Authors: Ismail Hanaa M. M. , Williams Anthony A. , Tucknott Owen G. 
Published: October 2006

AbstractQualitative and quantitative examination of the aromas above four cultivars of intact plums, using gas chromatography and gas chromatography‐mass spectrometry, gave information on 33 components of which linalool, benzaldehyde, methyl cinnamate and y‐decalactone were present in regions of the chromatogram associated with plum‐like aromas. Comparison of the analytical data with the scoring of plum‐like character by sensory means showed that the percentage concentration of these compounds only related approximately to the sensory scores, whereas the percentage of hexanol, the major component present in the extracts, was inversely related.
Detection and estimation of collagen
Authors: Etherington David J. , Sims Trevor J. 
Published: October 2006

AbstractCollagen exists in at least five genetically distinct forms and the relative abundance of these is determined by the type and age of the tissue. Methods are presented for the detection and estimation of these collagens based on appropriate chemical, physical, histochemical and immunological techniques. The specific difficulties in providing accurate quantitative data for collagen in meat and meat products'are discussed.
Selected functional properties of sesame (Sesamum indicum L.) flour and two protein isolates
Authors: Dench Jane E. , Rivas R. Nilo , Caygill John C. 
Published: October 2006

AbstractFunctional properties of sesame flour and protein isolates have been compared with those of some commercial soya products. The sesame products showed better fat absorption, poorer water absorption and overall lower bulk densities than soya products. Emulsifying activities and stabilities were generally lower than soya products. Destabilisation of the emulsion in the presence of NaCl was noted. Sesame products showed better foam expansion, and comparable foam stability and strength to corresponding soya products. Addition of sugar to sesame whips reduced foam expansion and increased foam stability. Acid, neutral and alkaline sesame whips showed distinct whipping properties depending on the product used. Sesame whips resembling those of egg‐white could be obtained. The sesame isolate prepared by alkaline extraction was superior to that prepared by salt extraction in terms of their pH‐solubility profiles.
Nitrogen extractability of sesame (Sesamum indicum L.) seed and the preparation of two protein isolates
Authors: Rivas R. Nilo , Dench Jane E. , Caygill John C. 
Published: October 2006

AbstractNitrogen extractability from sesame flour in water is greatest using a flour: solvent ratio of 1:40 and an extraction time of 15 min. At pH 4.0‐6.5, <10% nitrogen is extracted, whilst >90% is extracted at pH 11.0. In the presence of NaCl (0.5‐1.0M) nitrogen extractability is greatest at pH values > pH 4.0. The two sesame protein isolates produced were bland‐tasting, light‐coloured and contained approximately 95% protein. The alkali isolate (extracted in water at pH 10.0 and precipitated at pH 4.0) was readily solubilised and showed a good protein recovery (60%). The salt isolate (extracted in 1M NaCl at pH 6.0 and precipitated at pH 4.0) was less soluble and showed a lower protein recovery (50%). The sesame products were extracted sequentially using various solvents. Sesame flour proteins were mainly salt‐soluble (67%), alkali isolate proteins mainly water‐soluble (41%) and alkali‐soluble (41%), and salt isolate proteins mainly alkali‐soluble (35%). The amino acid composition of the sesame products is described. Oil‐expelled cake showed poor nitrogen extractability (53% at pH 11.0 in water) and was, therefore, a poor source for protein isolate production.
Protein enrichment of cassava root meal by trichoderma harzianum for animal feed
Authors: Muindi Pancras J. , Hanssen Jon F. 
Published: October 2006

AbstractA fermentation procedure to increase the protein content of cassava root meal (CRM) with Trichoderma harzianum is described. The organism was grown in a 4% CRM medium with inorganic nitrogen. The fungal biomass plus the rest of CRM were collected by filtration at the end of fermentation. Satisfactory results were obtained at 23 °C (pH 4.0‐4.2) and a fermentation time of 60 h. The CRM/biomass contained about 38% crude protein (CP) on a dry matter basis. This should be compared with 2.4% CP in the untreated CRM. The sum of amino acids in the product corresponded to about 60% of the CP value. The estimated efficiency of conversion of the CRM into CRM/biomass was found to be about 30%. A substantial improvement in the protein content and quality of CRM can be made through submerged cultivation of T. harzianum on CRM.
Preventing phosphorus losses during perchloric acid digestion of sodium bicarbonate soil extracts
Authors: Brookes Philip C. , Powlson David S. 
Published: October 2006

AbstractBetween 10 and 40% of P was lost during perchloric acid digestion of NaHCO3 soil extracts for measurement of organic P. This observation was confirmed by 32P tracer experiments. Addition of MgCl2 prevented P loss, reduced variability of replicate determinations and ensured virtually 100% recovery of P added to NaHCO3 solution and NaHCO3 soil extracts before digestion. Losses were due both to P volatilisation and conversion of P to forms other than ortho‐P in the digestion mixture.
The reaction of an azo food dye with hydrogen sulphite ions
Authors: Wedzicha Bronislaw L. , Rumbelow Stephen J. 
Published: October 2006

AbstractThe kinetics of the reaction between carmoisine and hydrogen sulphite ions are reported in the pH range 4‐5.3. The stoichiometry is 1:1 and the major sulphurcontaining product is sulphate ion. A mechanism consistent with experimental data is proposed.
Effect of canning and storage on carotenoids (vitamin A activity) and vitamin C in Spanish and Turkish oranges
Authors: Valadon L. R. Guy , Mummery Rosemary S. 
Published: October 2006

AbstractCanning caused a small reduction in the vitamin C content of orange purée of both Spanish and Turkish varieties; subsequent storage for 24 months at 10°C caused complete loss of vitamin C. Carotenoids, however, were retained to a limited extent after storage and similar amounts were present at both room temperature and at 10°C. Most of the vitamin C in the flavedo was retained after 24 months' storage at ‐ 20°C but there was a considerable fall when the frozen material was thawed and stored at room temperature for 4 days. Thirteen carotenoids were present in both varieties of purée, with three additional ones in the Spanish variety and one additional one in the Turkish variety. Despite the heating in acid conditions involved in the canning process, only two of the pigments, violaxanthin and flavoxanthin, isomerised from the all‐trans to cis‐trans isomers.
Salicylic acid in fresh and canned fruit and vegetables
Authors: Robertson Gordon L. , Kermode William J. 
Published: October 2006

AbstractThe salicylic acid concentration in a range of fresh and canned fruit and vegetables was determined using a sensitive spectrofluorimetric technique. Concentrations in fresh fruit ranged from 0.02 mg kg‐1 in kiwifruit to 0.10 mg kg‐1 in New Zealand grapefruit, and in fresh vegetables from 0.01 mg kg‐1 in cabbage to 0.10 mg kg‐1 in whole kernel sweet corn. In canned products, salicylic acid levels ranged from 0.01 mg kg‐1 in pears to 0.82 mg kg‐1 in cream‐style sweet corn. Canned sweet corn and some tomato products had higher levels than the corresponding fresh vegetables. Evidence was obtained to suggest that, in the case of whole kernel sweet corn, the application of heat increased the concentration of free salicylic acid.
The extraction of nitrogen from the west African locust‐bean seed (Parkia filicoidea Welw.)
Authors: Balogun Olufemi O. , Odutuga Adewale A. 
Published: October 2006

AbstractTechniques for maximising the extraction of nitrogen from the West African locustbean seed (Parkia filicoidea Welw.) have been investigated. Maximum extraction (93 %) of nitrogen was obtained using a meal:solvent ratio of 2% with 0.05M NaOH. However, from the economic viewpoint a meal:solvent ratio of 1% using 0.01M NaOH would be cheaper. This ratio extracted 82% of the seed nitrogen. Other solvents such as sodium chloride solution and calcium hydroxide were not as efficient.
Fermentation of tea in aqueous suspension. Influence of tea peroxidase
Authors: Dix Margaret A. , Fairley Charles J. , Millin David J. , Swaine Derwent 
Published: October 2006

AbstractThe natural peroxidase and catalase of tea leaf were shown to be active under the conditions employed for the fermentation of minced tea leaf in aqueous suspension. Fermentations carried out under nitrogen with ethyl hydrogen peroxide, which is not decomposed by catalase, yielded predominantly thearubigins, a high proportion of which were polymeric in nature. Fermentations using an excess of hydrogen peroxide gave similar results. Fermentations under conditions of controlled dissolved oxygen using both air and hydrogen peroxide resulted in a pigment distribution intermediate between those observed using air alone and using ethyl hydroperoxide under nitrogen. Adjustment of the amount of hydrogen peroxide used to around 120 μmol g−1 leaf resulted in a pigment distribution closely similar to that of a good quality black tea. A mixture of theaflavins was stable in the presence of air and tea polyphenoloxidase but decomposed rapidly to yield polymeric materials under the action of hydrogen peroxide and peroxidase derived from tea or horseradish. Kinetic measurements suggest that tea flavanols are generally poorer substrates for peroxidase than for catechol oxidase. However, the level of peroxidase is high and, furthermore, in view of the respective pH optima of the two enzymes, its action would be favoured as the pH falls during fermentation. It is postulated that the nature and distribution of the pigments formed during the fermentation of tea is governed in part by the relative actions of catechol oxidase and peroxidase. These actions are, in turn, influenced by the availability of oxygen and the action of catalase.