bluuebunny/crossref_metadata_2025_split huggingface dataset:
The formation of thearubigin‐like substances by in‐vitro polyphenol oxidase‐mediated fermentation of individual flavan‐3‐ols
Authors: Opie Shaun C , Clifford Michael N , Robertson Alastair 
Published: November 2006

AbstractAn enzymic in‐vitro model tea fermentation system has been used in combination with gradient elution reversed‐phase high‐performance liquid chromatography to study the formation from individual fiavan‐3‐ols of resolvable and unresolvable thearubigin‐like substances. It has been found that in 30 min at pH 5.6 tea polyphenol oxidase (EC 1.14.18.1) produces a distinctive range of resolvable thearubigin‐like products from each flavan‐3‐ot substrate examined ((+)‐catechin, (−)‐epicatechin, (−)‐epigallocatechin, (−)‐epicatechin gallate and (−)‐epigallocatechin gallate). However, (−)‐epicatechin, and to a much lesser extent (+ )‐catechin, were the only flavan‐3‐ols converted to an unresolvable thearubigin‐like hump under these conditions. In addition, it was demonstrated that varying the pH of incubation in the range 5.0–6.0 had little effect on the profile of products obtained from the simple catechins, but a pronounced effect in the case of the gallocatechins. It is concluded that the combination of (−)‐epicatechin and polyphenol oxidase is the simplest model of tea fermentation that can be used to generate in quantity thearubigin‐like materials for structure elucidation.
Characterisation of monoclonal antibodies against β‐conglycinin from soya bean (Glycine max) and their use as probes for thermal denaturation
Authors: Plumb Geoffrey W , Lambert Nigel , Mills E N Clare , Tatton Marcus J , D'Ursel Christopher C M , Bogracheva Tatiana , Morgan Michael R A 
Published: November 2006

AbstractA panel of four monoclonal antibodies (Mabs) was raised against β‐conglycinin, the 7S globulin from soya bean. The antibodies were characterised by using direct and competitive enzyme‐linked immunosorbent assays (ELISAs), immunoblotting procedures and by analysis of subunit fractions obtained after anion exchange chromatography. All the Mabs were specific for β‐conglycinin, recognising the acidic α‐and α‐subunits. One of the Mabs (IRFN 0089) was used to probe the structural changes that take place during thermal denaturation of β‐conglycinin. A two‐site ELISA was developed to observe structural changes in β‐conglycinin with heating. Antibody recognition of heated conglycinin increased with temperature reaching a maximum at 65°C; β‐conglycinin heated to this temperature was recognised three‐fold better than unheated β‐conglycinin. At a higher temperature (65–95°C) β‐conglycinin immunoreactivity remained at least two‐fold higher than that of the unheated protein. Differential scanning calorim‐etry data showed the maximum binding of Mab 0089 to correspond with the thermal transition of the β‐conglycinin molecule. The use of the panel of antibodies as structural probes is discussed together with further possible applications of this technology in food chemistry.
Fruit yield of field‐grown pear Pyrus communis (L) exposed to different levels of rain acidity in tuscany
Authors: Rinallo C , Modi G 
Published: November 2006

AbstractThe effects of simulated acid rain and natural rainfall on the pear cultivar Doyenne du Comice were studied in field experiments in Tuscany. Groups of trees were exposed to natural rainfall, or shielded and treated once weekly with 6 mm applications of one of three simulated rain treatments (pH 5·6, 4·0 and 3·0) or with deionised water (pH 6·5), during the prebloom to harvest period (March‐August) of 1991 and 1992. Increasing the concentration of acid sprays reduced the percentage of fruit harvested, fresh weight, dry weight, mineral concentrations in the pulp, and the pH of the juices; and increased heavy metal concentrations, total acidity, and nitrogen content. Fruits treated with the more acidic sprays also showed necrotic spotting. The effects of the pH 5·6 spray and natural rainfall were similar and mostly not significant, though lead and cadmium levels were significantly higher with natural rainfall exposure than with the pH 5·6 spray. These findings suggest that a further reduction in natural rainfall pH in Tuscany could have serious consequences for pear yield and quality.
Influence of crop management factors on chipping potato maturity and storage processing performance
Authors: Herrman Timothy J , Shafii Bahman , Love Stephen L , Dwelle Robert B 
Published: November 2006

AbstractRusset Burbank, Norchip, and Gemchip potatoes were grown under three nitrogen fertilizer levels to study the relationship between physical/physiological maturity components and long‐term storage processing performance. Potatoes from all treatment conbinations were physiologically mature for processing (ie sucrose less than 1.5 mg g−1 tuber fresh weight basis) at harvest while physical maturity differences (periderm shear strength, vine appearance and tuber size) were evident during the growing season and harvest. A quadratic regression model, using date and (date)2 as regressors, provided the best description for potato chip color variation over a 13‐month storage period compared to linear, logarithmic, and higher order polynomial models. The optimal processing date (date in which the lightest chip color was predicted to occur during storage) for each nitrogen fertilizer by cultivar treatment combination was correlated with field maturity components. Russet Burbank and Gemchip potatoes that were less physically mature, indicated by vine appearance and periderm shear strength, resulted in optimal processing dates later in the storage season. Tuber size was negatively correlated with optimal processing date for Norchip tubers. These results suggest that physical and physiological maturity measures taken at or shortly before harvest may augment chemical maturity data for the purpose of selecting potato lots for long‐term storage.
Natural decoloration, composition and increase in dietary fibre content of an edible marine algae, Ulva rigida (Chlorophyta), grown under different nitrogen conditions
Authors: Lahaye Marc , Gomez‐Pinchetti Juan‐Luis , del Rio Miguel Jimenez , Garcia‐Reina Guillermo 
Published: November 2006

AbstractThe colour, dietary fibre content and characteristics of the edible marine green algae, Ulva rigida, were investigated in relation with the nitrogen content of the algal culture medium. Colour brightness decreased and total nitrogen of the algae increased in nitrogen‐enriched conditions. When nitrogen‐enriched seaweeds were grown again in normal seawater for 10 days, colour brightness increased and total nitrogen concentration fell. Total dietary fibre content of the wild and nitrogen enriched algae were close (∼38.0% DW) but increased markedly when the nitrogen‐rich plants were cultured in normal sea‐water (54.4% after 10 days). Soluble fibre were xylorhamnoglucuronan sulphate (ulvan) with close molar compositions for all the seaweed samples. Insoluble polysaccharides were composed of glucose, xylose, uronic acid, rhamnose and sulphate which molar proportions varied for the different algal samples. The soluble fibre intrinsic viscosity and the water holding capacity of insoluble fibre were not markedly affected by the growth conditions. This report demonstrates that edible seaweed aquaculture provides an alternative or a complement to post‐harvest transformations of seaweeds to modify organoleptic and nutritional characteristics.
Composition and in‐vitro digestibility of carbohydrates of wheat plants harvested at bloom and soft‐dough stages
Authors: Ben‐Ghedalia Daniel , Kabala Amos , Miron Joshua 
Published: November 2006

AbstractWheat plants (Triticum aestivum) were harvested at the bloom and soft‐dough stages, separated into leaves + sheaths, stems and spikes, and the effect of stage of maturity on neutral detergent fibre (NDF) composition and degradability was studied, the accumulation of starch in the spikes compensated for the decrease in the degradability of NDF polysaccharides so that the in‐vitro digestibility of the organic matter (OM) was not changed between the bloom and soft‐dough stages. Minor compositional changes occurred in the NDF of the various botanical fractions which can hardly explain the drop in NDF degradability with maturity. There was a decline in the ratio of hemicellulose to lignin, and the changes in NDF‐monosaccharide degradability were probably related to the extension of covalent bonding between those matrix components during maturation. Irrespective of botanical fraction and maturity stage, NDF xylose was less digestible than NDF glucose. Between bloom and soft‐dough stages there was an increase of 36% in the yield of digestible OM.
Application of aged egg in enabling increased substitution of sucrose by litesse (polydextrose) in high‐ratio cakes
Authors: Rosenthal Andrew J 
Published: November 2006

AbstractPrevious reports show that replacing sucrose by polydextrose in cakes leads to an elevation of the starch gelatinisation temperature such that it no longer coincides with the egg protein denaturation transition. It is known that as eggs age, the ovalbumin transforms to S‐ovalbumin with a higher denaturation temperature. Linking these observations led to the hypothesis that baking reduced‐sugar cakes with aged eggs might bring the starch gelatinisation into proximity of the protein denaturation thereby improving the final texture. Baking trials and instrumental texture evaluations of the resulting high‐ratio cakes were carried out with fresh egg and egg that had been aged at 37°C for 3, 7 and 14 days. Texture changes that do exist are principally related to differences in the cake crumb density and crumb springiness.
Predictive model for grain cracking in terms of rice plant and panicle morphology derived from multivariate analysis
Authors: Raju G N , Chand Nagin , Bhashyam M K , Srinivas T 
Published: November 2006

AbstractRice plant and panicle morphology in relation to grain cracking were studied in 17 varieties at four stages of maturity. The data were subjected to principal components analysis in order to identify structure within the data and reduce dimensionality. The first four factors collectively accounted for 72% of the trace. The first factor was dominated by yield and biomass related attributes, and the second with percentage cracked grains and grain moisture‐III stage. The projection of varieties onto the planes defined by the first, second, third and fourth factors reflected scattering of varieties over all the quadrants indicating desirable wide variations in the varieties studied, and the results could be generalised. The discussions mainly centred on grain cracking which was primarily influenced by plant height, panicle length, grains/panicle, sequence of grain maturity and the microenvironments—particularly towards the last stages of maturity. Predictive models in terms of the above attributes explained more than 96% of cracking. The role of agronomic practices in controlling grain cracking is discussed. It is indicated that dwarf plants influenced by microenvironment need different panicle morphology and physiological sequence to minimise cracking as compared to tall plants which generally escape the influence of microenvironment.
Impact of genotype, crop age and planting season on the breadmaking and gelatinisation properties of cassava (Manihot esculenta Crantz) Flour
Authors: Defloor I , Leijskens R , Bokanga M , Delcour J A 
Published: November 2006

AbstractThe breadmaking potential of cassava flour (in cassava flour/defatted soya flour/glyceryl monostearate recipes (80/20/3, w/w/w)) is not merely dependent on the age of the crop at harvest, but also on the season of planting and time of harvesting. Effects of cassava genotype are less important for determining bread quality. In flours obtained from crops harvested at different times after planting, differences in gelatinisation onset temperatures measured by Brabender visco‐amylography and by differential scanning calorimetry accounted for the observed differences in breadmaking potential of cassava flour of single genotypes and planting seasons to some extent. Cassava starch produced breads with a drier crumb, with a finer structure and with a more bulged crust than cassava flour. Differentiations in baking performance between starch samples, although smaller, still existed. This showed that the breadmaking potential of cassava flour samples is determined both by the starch and by the non‐starch fractions. Differentiation of cassava samples in the breadmaking process did not occur at the mixing or fermentation stage of the batter but during baking.
Short‐chain fatty acid content and pH in caecum of rats fed various sources of starch
Authors: Berggren Anna M , Björck Inger M E , Nyman E Margareta G L , Eggum Bjørn O 
Published: November 2006

AbstractCaecal pH and contents of short‐chain fatty acids (SCFA) were registered in rats fed three potential sources of resistant starch (RS); raw pea starch, raw potato starch, and an RS‐enriched preparation obtained from wheat starch by autoclaving and enzymatic incubation. Small intestinal digestibility and delivery of RS to the hind‐gut in the case of raw starches were determined by analysis of faecal starch in animals treated with antibiotics to prevent hind‐gut fermentation. RS content in the RS‐enriched preparation was determined as total starch remaining in an enzymatic gravimetric dietary fibre residue. The fermentability of RS was estimated from the faecal recovery of starch in normal animals with intact hind‐gut microflora. Approximately 35 g per 100 g and 32 g per 100 g were RS in the case of raw potato starch and the RS‐enriched preparation, respectively, versus only 1 g per 100 g in the case of raw pea starch. The caecal pH decreased with all test diets, being most significant with raw potato starch. SCFA production and faecal bulking were negligible with raw pea starch, whereas both raw potato starch and the RS‐enriched preparation significantly increased these parameters. The fermentability of RS in raw potato starch and the RS‐enriched preparation was similar, or about 60–70%. If calculated on basis of fermented amount, RS in raw potato starch was more potent in generating SCFA (49 μmol g−1) than in the RS‐enriched preparation (19 μmol g−1). RS in raw potato starch also displayed the highest faecal bulking capacity. In fact, the faecal dry weight increased more than expected merely from delivery of RS. The relative proportion in caecal contents of acetic‐, propionic‐ and butyric acid was 70, 17 and 8%, respectively, with no significant differences between the three sources of RS.
Effects of protein from different sources on the characteristics of sponge cakes, rice cakes (apam), doughnuts and frying batters
Authors: Mohamed Suhaila , Lajis Siti Mawar Md , Hamid Norhashimah Abdul 
Published: November 2006

AbstractSponge cakes containing total substitution of whole egg with egg yolk had the largest volume, best texture, highest moisture, colour and flavour compared with all other cakes. Cakes made with total substitution of other proteins had smaller volumes than the control, while those made with egg white had the lowest moisture. Cakes made with whey powder had the tenderest texture. Doughnuts made with protein other than gluten had reduced oil absorption compared with the control. Doughnuts containing whey or skimmed milk had the most desirable flavour; this may be attributed to the presence of lactose. Gluten doughnuts were most disliked because of their hard texture and pale colour. Doughnuts made with total substitution of whole egg with egg white had good texture and low oil absorption. Skimmed milk powder was best for the expansion and texture of chemically leavened rice cakes (apam), while egg white produced the best expansion for yeast‐leavened rice cakes, compared with the other proteins studied. The protein that produced the most desirable textures in yeast‐leavened rice cakes in order of merit were skimmed milk powder, egg white and egg yolk.Whey, skimmed milk powder and gluten helped improve the crispiness of frying batters. Ovalbumin did not affect the crispiness but significantly reduced the oil absorption of the frying batters. Addition of proteins other than whey and ovalbumin, increased the oil absorption of frying batters.
Relationships between minerals in Australian brown rice
Authors: Marr Katrina M , Batten Graeme D , Blakeney Anthony B 
Published: November 2006

AbstractNinety samples of brown rice cv Amaroo, which has occupied over 50% of the area sown to rice in southern Australia in the last two seasons, were collected from the rice growing regions of southern Australia at the end of the 1991–1992 season. The samples were analysed for total nitrogen using the Kjeldahl technique, and for P, K, S, Mg, Ca, Na, Al, Cu, Fe, Mn, Mo and Zn using inductively coupled plasma emission spectroscopy. The analysis of concentrations of elements show that Mn concentrations in Australian rice were higher and Ca concentrations lower than typical values reported for brown rice grown in other countries. For all other elements the concentrations had a similar range to those reported for overseas rice. Highly significant correlations were found between the major nutrients P, K and Mg, and also N and S. The Mg to K ratio ranged from 1·3 to 1·6 which indicates that, if Japanese criteria are used, the taste/stickiness quality within this cultivar of Australian rice could vary from undesirable to highly desirable.
Effectiveness of density segregation and sodium carbonate treatment on the detoxification of Fusarium‐contaminated corn fed to growing pigs
Authors: Rotter Roland G , Rotter Barbara A , Thompson Brian K , Prelusky Dan B , Trenholm H Locksley 
Published: November 2006

AbstractThe effectiveness of using rinsing, density segregation or 0.1 M sodium carbonate treatments of Fusarium‐contaminated corn containing deoxynivalenol (DON) and zearalenone were tested both chemically and by feeding the material to growing pigs. Uninfected and Fusarium graminearum‐inoculated corn (containing 40.3 mg DON and 0.94 mg zearalenone kg−1cor) were subjected to various treatments: no treatment (control), rinsed, rinsed and all floating material removed, soaked in 0.1 M sodium carbonate for 24 h or soaked in 0.1 M sodium carbonate for 24 h after removal of the floating material. All corn samples were analysed for DON and zearalenone. Rinsing the contaminated corn reduced the concentrations of both mycotoxins by 44% while soaking in 0.1 M sodium carbonate reduced the toxin concentrations an additional 35%. In both cases, removal of the floating material decreased concentrations another 8 and 4%, respectively. In the feeding study, 10‐week‐old barrows were fed diets containing 17.5% of the treated corn samples over a 21 day period. Daily feed consumption and weight gains were significantly improved in pigs fed the rinsed‐minus‐floating corn and the sodium carbonate‐soaked corn with and without floating material compared to the untreated contaminated corn. The chemical and biological data demonstrated that rinsing combined with the removal of floating material or soaking in 0.1 M sodium carbonate with or without removal of floating material were effective in reducing the toxicity of the contaminated corn. Due to a higher energy requirement needed to dry the corn soaked in sodium carbonate, the combination of rinsing and removal of the floating material is recommended as a more general and practical method of detoxification of contaminated grain.
Meat batter proteins—Effect of chemical modification on structure
Authors: Gordon A , Barbut S 
Published: November 2006

AbstractThe effects of five chemicals (H2O2, β‐mercaptoethanol, EDTA, urea and Tween 80) on the structure of meat protein extracts from commercial‐type poultry meat batters were studied. Disulphide bonds appeared to affect protein conformation by influencing the interactions in which hydrophobic residues were involved. The spectrophotometric data for EDTA suggested that one of the mechanisms by which it caused meat batter protein aggregation was by salt‐bridge formation through sulphydryl residues. Urea caused exposure of the hydrophobic residues in the meat batters' proteins Tween 80 did not appear to directly affect the protein‐protein interaction.
Within‐plot and within‐plant variation for seed content of soya bean protease inhibitors
Authors: Marchetti Stefano , Giordano Annalisa , Chiabå Cristina 
Published: November 2006

AbstractExperiments were designed to determine the seed content of protease inhibitors in different plants of a plot or at different nodes along the main stem. The inhibitory activity of the samples was measured in vitro using sodium benzoyl‐DL‐arginine‐p‐nitroanilide as chromogenic substrate and bovine trypsin as target enzyme. Six soya bean (Glycine max Merr) strains were used, three capable of synthesizing the Kunitz trypsin inhibitor (L62‐364, Williams 82, and 594‐1) and three lacking this particular function (L81‐4590, L81‐4871, and L83‐4387). In all genotypes on trial, remarkable plant‐to‐plant variation was found, so that most strains had at least one part of the data distribution in common. Significant differences were also noted for antitryptic activities of seed samples collected at different positions on the main stem. Gradients interior to the plant varied according to the tested strain but those of Williams 82 and of its near isogenic line L81‐4590 were very similar, indicating that the amount and type of variation depended on genotype and that changes in the inhibitory activity were attributable to variation in the synthesis of inhibitors other than Kunitz.
Changes in curing agents, microbial counts and volatile compounds during processing of green bacon using two different production technologies
Authors: Andersen Henrik J , Hinrichsen Lars L 
Published: November 2006

AbstractThis study showed differences in salt concentration, nitrite/nitrate level and microbial load between bacon produced after modern processing concepts, represented by cured in bag (CIB) bacon, and traditional tank cured bacon (Wiltshire style). It also provided evidence for semiquantitative differences in the development of volatile compounds as analysed by headspace gas chromatog‐raphy (GC). The traditional bacon had an order of magnitude higher microbial counts, was more salty and contained more nitrite and volatile compounds after 21 days of storage. Measured differences in the content of volatile compounds in the two products could also be identified by differences in odour using the triangle difference test. Headspace GC‐MS analyses on samples of the two products stored for 21 days showed differences in 24 volatile compounds of which 19 were characteristic for the traditional tank cured product. Two of the nineteen characteristic compounds from the Wiltshire style product, 3‐methylbutanal and 1‐octen‐3‐ol, had a cheesy/malty odour and mushroom‐like odour, respectively, as analysed by headspace GC‐olfactometric analyses. This was partly consistent with comments from sensory analyses, where panellists gave the description cheesy for the odour of stored Wiltshire bacon samples. The reason for different development of volatile compounds between the two products and its possible consequence for improvement of flavour in bacon produced using modern concepts are discussed.