bluuebunny/crossref_metadata_2025_split huggingface dataset:
Glucosinolate profiles of international rapeseed lines (Brassica napus and Brassica campestris)
Authors: Sang Joseph P , Salisbury Phillip A 
Published: October 2006

AbstractSeed samples from a range of international rapeseed lines (Brassica napus L and B campestris L) were analysed for glucosinolate content using high performance liquid chromatography (HPLC). This analytical method provided a total profile consisting of eight different glucosinolates, including those used to define the Canola standard. The data indicated that broad categories of distinct glucosinolate profiles existed among the seed lines analysed. Indole glucosinolate content, expressed as a percentage of total glucosinolate content, was higher in the low glucosinolate lines of B napus. The actual contents of all eight glucosinolates in the seed were variable, particularly gluconapin, glucobrassicanapin and progoitrin. The importance of this HPLC procedure in facilitating selection for high or low contents of individual glucosinolates is discussed.
Enzymic modification of vegetable protein by a crude preparation from a strain of Bacillus licheniformis
Authors: Manachini Pier L , Fortina Maria G , Parini Carlo 
Published: October 2006

AbstractSunflower seed proteins are of interest for their functionality, and for their nutritional quality which arises from a balanced amino acid pattern and the absence of antinutritional factors (Jaya et a1 1981; Rossi et a1 1985). Furthermore, sunflower meal is readily available after the oil extraction process. This communication reports the results of a preliminary study carried out to evaluate the ability of a crude proteolytic enzyme preparation, obtained from a strain of Bacillus licheniformis isolated in this laboratory, to hydrolyse proteins of different source. In particular, sunflower protein concentrate was investigated. Factors affecting the extent of enzymic hydrolysis, such as substrate concentration, pH, temperature, and some characteristics of the hydrolysates obtained, were studied.
Extraction of aluminium from acid, strongly weathered fijian soils using M KCI: A comparison of methods of extraction and determination
Authors: Naidu Ravendra , Syers J Keith , Tillman Russell W , Lee Robert , Kirkman John H 
Published: October 2006

AbstractA comparison was made of methods for the extraction and determination of exchangeable aluminium (Al3+) in acid, strongly weathered soils. The results showed large differences in the amounts of Al3+ in each soil, depending on the method of extraction and determination. This observation has important implications for the liming of acid soils because in recent years there has been an increasing tendency to base application rates on the amounts of exchangeable Al3+ in soils. It appears that the most suitable method of extracting Al3+ from acid, strongly weathered Fijian soils involves shaking the soils with M KCl for 2 × l‐h periods, followed by the determination of Al3+ using the oxine colorimetric procedure.
Retinol and carotene content of foods consumed in East Africa determined by high performance liquid chromatography
Authors: Pepping Freerk , Vencken Catherina M J , West Clive E 
Published: October 2006

AbstractThe vitamin A activity of a number of fresh and dried foods important in the diet of people in East Africa was determined by high performance liquid chromatography. The analytical results obtained were combined with data from the literature for inclusion in a comprehensive food table which has been used in a study on xerophthalmia in the United Republic of Tanzania. The importance of adopting standard procedures for reporting retinol and carotenoid values is discussed.
Fish species identification by fish muscle dry powder as reference material
Authors: Neti Girija , Rehbein Hartmut 
Published: October 2006

AbstractA method for preparing dry powders from fish muscles is described. The muscle dry powders (MDP) were extracted with low ionic strength buffer and compared with sarcoplasmic extracts of raw muscles by isoelectric focusing on ultra‐thin layer (100 μm) polyacrylamide gels. The protein patterns of MDP extracts corresponded to the patterns of the acidic proteins of raw muscle extracts. Because of the species specificity of the patterns, MDP can be used as reference material for fish species identification.The acidic proteins remained extractable after storage of MDP for several months at room temperature.
Volatile compounds produced in maiilard reactions involving glycine, ribose and phospholipid
Authors: Salter Linda J , Mottram Donald S , Whitfield Frank B 
Published: October 2006

AbstractPrevious studies suggest that phospholipid affects the production of volatile heterocyclic compounds during cooking by participating in the Maiilard reaction, and also plays an important role in the formation of the characteristic aroma of cooked meat. These effects can be mimicked using aqueous model systems. The identities of 109 volatile products of model Maillard reactions involving glycine and ribose, with and without phospholipid, have been investigated using gas chromatography‐mass spectrometry and the individual odours of these systems noted during sensory assessment of the effluent from the gas chromatograph. The incorporation of phospholipid increased the overall number of volatile compounds and variety of odours produced, as well as altering the nature of the dominant components and aromas.
Effect of pH on the activity of ryegrass Lolium multiflorum proteases
Authors: Heron Shirley J E , Edwards R Alun , Phillips Patricia 
Published: October 2006

AbstractThe effect of pH on plant protease activity was investigated using buffered, gamma‐irradiated aqueous extract of ryegrass Lolium multiflorum. Rapid protein breakdown occurred in the first few days but was followed by a longer period of reduced activity. The overall pH optimum for ryegrass proteases was between 5·0 and 7·0 but there was still considerable activity at the acid pH levels found, eg in silage. Proteolysis did not proceed to completion even when the pH was not inhibiting.
Studies on aflatoxin in rice: Description and evaluation of a new apparatus for the separation of husk from dehulled rice contaminated with aflatoxin
Authors: Nkama Iro , Muller Hans G 
Published: October 2006

AbstractA simple apparatus and method developed for the separation of husk from dehulled (brown) rice contaminated with aflatoxin is described. The performance and efficiency of the apparatus was evaluated by passing a series of dehulled rice and husk mixtures through it. Subsequently the aflatoxin distribution in both rice and husk was determined. The range was 24 to 81% for aflatoxin B1 and 11 to 76 % for B2, depending on the rice grain category and variety. The study indicates that the apparatus can be used conveniently to separate husk from aflatoxin‐contaminated rice with a minimum hazard to personnel. It is therefore recommended for use particularly in developing countries, where laboratory test mills may not be available.
Unused fertiliser nitrogen in arable soils—its contribution to nitrate leaching
Authors: Macdonald Andrew J , Powlson David S , Poulton Paul R , Jenkinson David S 
Published: October 2006

AbstractNitrate present in arable soils in autumn is at risk to leaching during the following winter. To see whether unused nitrogen fertiliser was a major source of this nitrate, 15N‐labelled fertiliser was applied to 11 winter wheat crops at rates of between 47 and 234 kg N ha−1in spring. The experiments were on three contrasting soil types in south‐east England.On average, 17′% of the N from spring‐applied labelled fertiliser remained in the 0–23 cm soil layer at harvest (range, 7–36%) but only a small proportion was in inorganic forms (ammonium + nitrate). This was never more than 5 kg N ha−1and averaged only 1·3% of the fertiliser N applied (range, 0·4–3·6 %). Between 79 and 98% of the inorganic N in soils at harvest was unlabelled, being derived from the mineralisation of organic N rather than from unused fertiliser. The amount of unlabelled N was much greater where wheat was grown after ploughing up grass or grass/clover leys than where it was grown in all‐arable rotations. When wheat was grown without N fertiliser, soil inorganic N content at harvest was no lower than in plots given fertiliser at rates up to 234 kg N ha−1.This work indicates that, for soil growing winter wheat, almost all of the nitrate at risk to leaching over the winter period comes from mineralisation of organic N, not from unused fertiliser applied in spring. Consequently, even a drastic reduction in N fertiliser use would have little effect on nitrate leaching.
Changes in dry matter concentration gradients in stored apples
Authors: Perring Michael A 
Published: October 2006

AbstractLongitudinal and transverse dry matter concentration gradients were measured in Cox's Orange Pippin apples at harvest and during storage. Dry matter concentration was higher at the calyx end of the fruit at harvest than in the central zone and at the stalk end. This difference was maintained as dry matter concentration in the whole fruit declined during cold storage. Dry matter concentration decreased from the peel to the core in median transverse slices at harvest but this gradient diminished during storage at 4°C in either air or 1·25%v/v O2. After 11 weeks' storage dry matter concentrations became generally lower in all zones of the air‐stored fruit than those in apples stored in 1·25% v/v O2, but transverse distribution patterns of dry matter were similar in apples in either regime throughout storage. Proportions of dry matter in the outer zones declined whilst those in the inner cortex and core increased. The relevance of these changes to the quality of stored apples is discussed.
The HMW glutenin subunit composition of Canadian wheat cultivars and their association with bread‐making quality
Authors: Lukow Odean M , Payne Peter I , Tkachuk Russell 
Published: October 2006

AbstractThe proteins of 70 Canadian‐grown wheat cultivars were fractionated by SDS‐PAGE to determine their HMW glutenin subunit composition. On the basis of previously established relationships between individual subunits and measures of bread‐making quality, Glu‐1 scores were calculated for 67 cultivars. The three cuhivars Chinook, Cypress and Supreza were found to contain novel HMW glutenin subunits previously uncatalogued. The Glu‐1 scores accounted for 59–69% of the variation in bread‐making quality of these cultivars whereas flour ash accounted for none. The implications of these results to wheat breeding programmes are discussed.
Evaluation of shortenings based on various palm oil products
Authors: Idris Nor Aini , Berger Kurt G , Ong Augustine S H 
Published: October 2006

AbstractSeveral formulations based on blends of hydrogenated palm oil (MP 41·5°C) and palm stearin (IV 44) with other liquid oils, on direct blends of palm stearin with other liquid oils, and on 100% inter‐esterified palm olein, were used as feedstocks in shortening production. The shortenings were stored at 20°C over a period of one month. Physicochemical characteristics, creaming properties and baking performance of the shortenings were evaluated and compared with the best shortening on the market. Slip melting point of the shortenings ranged from 41·5 to 46·4°C. Palm‐cottonseed oil shortenings had higher solid fat contents at all temperatures than palm‐soya bean or palm‐low erucic acid rapeseed oil shortenings. The shortenings were rich in C50, C52and C54 glycerides. Creaming power after 12 min of beating ranged from 1·55 to 1·77 cm3 g−1. Palm stearin‐cottonseed (3:2) oil shortening showed the best creaming performance. The specific volume of cakes ranged, for the experimental shortening, from 90% to 101% from the control, with low erucic acid‐palm blends showing the best performance. In applications for both aerated cream and cakes, inter‐esterified palm olein was excellent.
Immunological investigation of lipases in germinating oilseed rape, Brassica napus
Authors: Murphy Denis J , Cummins Ian , Kang Angray S 
Published: October 2006

AbstractAn anti‐lipase antibody has been used to investigate the lipases of cotyledons from germinating seedlings of oilseed rape, Brassica napusL, var Mikado. Immunological and enzymic assays revealed that lipases were confined to germinating seeds and were absent from other tissues, such as developing seeds, leaves, roots and flowers. The antibody totally inhibited microsomal lipase activity at a ratio of 12 μg IgG protein: 10 μg microsomal protein. It was shown by immunoblotting of microsomal, oil‐body and total cotyledon proteins separated by gel electrophoresis that, in each case, the antibody specifically bound to a single polypeptide. This polypeptide had an electrophoretic mobility consistent with a molecular weight of 56 kDa. The appearance and subsequent decline of the 56 kDa polypeptide during the first 10 days of germination closely followed that of the lipase activity, both in microsomal protein and total cotyledon protein fractions. An ELISA for the lipase demonstrated that the amount of immunoreactive microsomal lipase present at each stage of germination was proportional to its enzymic activity. The enzymic and immunological activities of the microsomal lipase each exhibited buoyant densities of 1.087 g ml−1 on sucrose density gradients. Lipases were present in only very small amounts in dry seeds and were synthesised de novo after 2–3 days of germination.
Use of preference mapping to relate consumer preference to the sensory properties of a processed meat product (tinned cat food)
Authors: Jones Peter N , Macfie Halliday J H , Beilken Shane L 
Published: October 2006

AbstractThe technique of generalised Procrustes analysis was applied to laboratory panel assessments of appearance, texture and aroma properties of ten commercial variants of tinned cat food. These assessments were made using free‐choice profiling and were compared with results obtained from a subsequent fixed‐choice profiling experiment. A consumer trial was also performed in a local supermarket to collect preference scores for the cat food, and these scores were related to the laboratory assessments using preference mapping. These techniques can be used by product developers to ascertain the properties of meat products that are important in determining consumer preference.
Characteristics of mince from pond‐bred silvercarp (Hypophthalmichthys molitrix) and preliminary experiments on its use in sausages
Authors: Gelman Alexander , Benjamin Eugenia 
Published: October 2006

AbstractThe quality of fresh, chilled and frozen mince made from the flesh of pond‐bred silvercarp (Hypophthalmichthys molitrix (Val)) was evaluated. Flavour panel scores for all minces were acceptable and this quality did not deteriorate during storage for one week in a domestic refrigerator (5–6°C) or for one year at −20°C. The levels of oxidative rancidity (2‐thiobarbituric acid analysis) in the minces were consistent with this maintenance of quality.Aerobic plate counts at 25°C of fresh mince rose from 7–9 × 104 to 1.1 × 105 after 6 days' storage at 5–6°C. Coliform and psychrotroph counts rose from 1.0 × 101 and 7–8 × 103 to 5–4 × 102 and 1.3 × 104, respectively. The functional and textural properties of pond‐bred silvercarp mince in terms of salt‐soluble protein content, water binding capacity and penetrometer values were measured on fresh, refrigerated and frozen samples. All‐fish sausages and frankfurters developed from pond‐bred silvercarp mince were assessed in laboratory and consumer tests against commercial beef sausages and frankfurters. The fish products competed well and achieved levels of acceptance similar to those of the beef‐containing products. Texture measurements revealed slight changes in the fish products during storage for 7 days at 5–6°C. No spoilage was detected in any of the products after a week at 5–6°C. The nutritional advantages of the fish sausages and frankfurters are discussed.
In‐vitro determination of nitrogen digestibility and lysine availability in meat and bone meals and comparison with in‐vivo ileal digestibility estimates
Authors: Moughan Paul J , Schrama Jan , Skilton Grant A , Smith William C 
Published: October 2006

AbstractThe true ileal digestibility of nitrogen was determined in 20 meat and bone meal samples using 120 growing rats. Correction for endogenous ileal nitrogen excretion was based on feeding a further 15 rats a protein‐free diet. The in‐vivo digestibility estimates were compared with in‐vitro values determined using either a multi‐enzyme digestibility assay (method A), the pronase assay (method B) or a multi‐enzyme digestion, pH‐drop assay (method C). The in‐vivo true digestibilities of lysine for 12 of the meat and bone meal samples were compared with fluoro‐dinitrobenzene (FDNB) available lysine values.The mean in‐vivo digestibility values ranged from 57.2 to 79.1 % and the mean coefficient of variation between rats within meals was 7.6%. For methods A and B the correlations between in‐vitro and in‐vivo digestibility were low and not significant (P>0.05). There was a significant positive correlation between pH at 10 min from the start of in‐vitro digestion and in‐vivo digestibility (r= +0.75; P <0.001) as was the case for pH at 20 min (r= +0.52; P <0.05). The positive relationship between pH at 10 or 20 min and in‐vivo digestibility was contrary to expectation and may have been caused by the potentially high buffering capacity of meat and bone meal. The in‐vitro methods A, B and C each showed a high degree of precision.The mean in‐vivo true ileal digestibility of lysine in the meat and bone meals ranged from 64.7 to 86.9 %. There was no significant correlation between in‐vivo lysine digestibility and FDNB available lysine. There appeared to be an interaction between FDNB lysine availability and true ileal lysine digestibility, such that the meals with lower in‐vivo digestibility had availability values higher than the corresponding in‐vivo digestibility values.
Accuracy of amino acid analysis of fish meals by ion‐exchange and gas chromatography
Authors: Miller Eric L , Juritz June M , Barlow Stuart M , Wessels Jacobus P H 
Published: October 2006

AbstractVariations in amino acid content of fish meals can be due to differences between meals or to analytical shortcomings. The purpose of the cooperative study reported here was to compare the accuracy of the ion‐exchange (IE) and gas Chromatographic (GC) methods when applied to fish meal. The between‐laboratory and within‐laboratory variations were determined by analysing hidden duplicates of eight meals in four laboratories using IE and in a further three laboratories using GC.The work exposed certain pitfalls and inconsistencies in replicating results. A major source of variation in the IE method was identified as the instability of the ninhydrin reagent leading to the consequent variation in the colour yield of some amino acids which was not compensated by the use of norleucine as an internal standard. Significant between‐laboratory variations and fish meal × laboratory interactions for certain amino acids existed. The work confirmed a need for replicate analysis of samples, whether done by IE or GC.Without discarding any outlying values, coefficients of variation for repeatability (Within‐laboratory variation) varied from 3.5 to 9.7% for IE and 3.5 to 8.4% (histidine at 20%) for GC. coefficients of variation for reproducibility (between‐laboratory variation) varied from 4.1 to 14.4% for IE and 4.5 to 11.9% (20% for histidine) for GC. The values for lysine reproducibility were 10.8% and 4.8% and for methionine wee 13.6% and 8.2% respectively for IE and GC.Neither of the methods was clearly superior for determining the amino acid content of fish meals. It would appear, however, that the GC method tended to result in lower within‐laboratory variance, with arginine and histidine as exceptions.An amino acid mixture, a centrally prepared hydrolysate and a protein of known composition were also studied.
In‐vitro digestibility of kale (Brassica oleracea) secondary xylem and parenchyma cell walls and their polysaccharide components
Authors: Wilson Wilma D , Jarvis Michael C , Duncan Henry J 
Published: October 2006

AbstractThe cell walls of forage kale (Brassica oleracea L cvs Maris Kestrel, Vulcan and Thousandhead) stems were separated into parenchyma and secondary xylem fractions of high and low digestibility respectively. Previous work had shown that the lignified secondary xylem cell walls were the main components of the plant indigestible to ruminants. The cell walls were subjected to in‐vitro digestion with fungal ‘cellulose’ and with rumen liquor. These two methods gave well correlated results except when secondary xylem cell walls were first delignified with chlorite, when their mean digestible organic matter in the dry matter (DOMD) was 41·9% with cellulase but 64·6% with rumen liquor. Chemical fractionation of the cellulase‐digested residues showed that all fractions of the parenchyma cell walls, except the hemicelluloses from cv Thousandhead, were of high digestibility. In the secondary xylem cell walls the α‐cellulose fraction had DOMD about 50%, the pectic fraction being more digestible and the hemicelluloses less digestible: but no one polysaccharide fraction in these cell walls was completely digested or untouched by digestion.
Vanillin: More than a flavouring agent—a potent antioxidant
Authors: Burri Josef , Graf Manfred , Lambelet Pierre , Löliger Jürgm 
Published: October 2006

AbstractVanillin is probably the most widely used flavouring agent for sweet foods such as biscuits, desserts, ice cream etc. It has been argued, however, that vanillin is used not only as a flavouring ingredient but also to mask undesirable off‐flavours developed during storage by products susceptible to oxidative degradation.This paper shows that vanillin not only adds its pleasant flavour note, but also acts as an antioxidant in complex foods containing polyunsaturated fatty acids. It is shown that the keeping quality of precooked dried cereal flakes was considerably increased by the addition of 0·01–0·5% (on a dry matter basis) of vanillin.
Immunocytochemical and biochemical studies of the mobilisation of storage oil‐bodies and proteins in germinating cotyledons of oilseed rape, Brassica napus
Authors: Murphy Denis J , Cummins Ian , Kang Angray S 
Published: October 2006

AbstractSeeds of Brassica napus L cv Mikado contain about 25% w/w protein in addition to 40–50% w/w storage oil. About 50% of the seed protein is the legumin‐like neutral protein, cruciferin, and a further 20% is the small basic protein, napin. The only other major seed protein (20% of total) is a polypeptide of apparent molecular mass (Mr) 19 000±200, which is associated with the membranes of the storage oil‐bodies. The purification of this protein and preparation of monospecific antibodies have recently been reported. The kinetics of protein and oil mobilisation and the subcellular distribution of the Mr 19 000 oil‐body protein have been studied by techniques including sodium dodecyl sulphate‐polyacrylamide gel electrophoresis (SDS‐PAGE), gas‐liquid chromatography (GLC), sucrose density gradient fractionation, and electron microscop‐immunocytochemistry. The results show that the mobilisation of the storage products of rapeseed occurs in at least three distinct phases: (1) a lag phase of 10–15 h, (2) breakdown of cruciferin and napin from 12 h until day 3, (3) breakdown of storage oil and oil‐body membranes from day 2 until day 7. The Mr 19000 protein was localised on oil‐body membranes in early stages of germination but was later associated with a light membrane fraction, which probably contained oil‐body ghosts. Relatively little difference in the kinetics of the mobilisation of storage oils and proteins was found whether seedlings were grown in the light or in the dark. The implications of these results for the mechanism of storage oil mobilisation in oilseeds are discussed.