bluuebunny/crossref_metadata_2025_split huggingface dataset:
The baking quality and protein characteristics of a winter wheat grown at different levels of nitrogen fertilisation
Authors: Timms Michael F. , Bottomley Robin C. , Ellis J. Richard S. , Schofield J. David 
Published: October 2006

AbstractThree samples of field‐grown winter wheat (Triticum aestivum cv. Atou) with different protein contents were produced by late application of urea as a nitrogenous fertiliser. Baking tests (a conventional fermentation procedure) indicated that the breadmaking quality of the flours increased as protein content was raised from the lowest to the intermediate level, but that the flours of intermediate and highest protein content were of equivalent breadmaking quality. To compare gluten baking quality independently of protein quantity, loaves were also baked from ‘flours’ reconstituted to equivalent protein levels using the isolated glutens. The flours of low and intermediate protein content yielded glutens of similar baking quality. The gluten derived from the flour of highest protein content gave a lower loaf volume and texture score: subsequent biochemical investigations suggested that this was due to an effect of the relative levels of nitrogen and sulphur available to the plants grown on this particular soil. Analysis of the flours and glutens indicated that the ratio of sulphur:nitrogen fell as grain protein content increased and this correlated with a lower proportion of the sulphur amino acids cyst(e)ine and methionine. Gel electrophoresis studies revealed, in particular, an increase in the proportion of the sulphur‐deficient, ω‐gliadin species as grain protein content increased. Agarose gel filtration chromatography of the flour and gluten proteins also suggested a correlation between the extent of aggregation of their glutenin components (mediated by disulphide bonds involving cystine residues) and their functional properties. The results of this study suggest that for wheat grown on this particular soil late application of high levels of a nitrogenous fertiliser in the absence of sulphur fertilisation led to a change in the balance between available nitrogen and available sulphur, such that the available sulphur levels became insufficient for ‘normal’ grain development. Nevertheless, the results indicated that considerable alteration in the biochemical characteristics of the flour proteins occurred before gluten baking quality was noticeably affected.
Use of ion exchange resins in the extraction of proteins from defatted groundnut and soya flours
Authors: Satyanarayana B. L. , A. Sulebele Guruprasad , V. Rege Dinanath 
Published: October 2006

AbstractA novel method of extraction of proteins from defatted oilseed flours by anionic and cationic exchange resins is described. Extraction was performed under varying conditions with respect to type of resin, resin:flour ratio, flour:water ratio and temperature, and the optimum conditions determined. Amberlite IRC‐50 (Na+) and Zeokarb‐225 (Ca2+) extracted 92.0 and 96.5% of the proteins from defatted groundnut flour, respectively. Zeokarb‐225 (Na+) extracted nearly 66.0% of the proteins from defatted soya flour. Ion exchange resins were superior to alkaline extractants for the solubilisation of proteins from these oilseed flours.
International collaborative study of an automated method for the determination of crude protein in fish‐meals
Authors: Barlow S. M. , Bimbo A. , Jensen O. Bjørn , Smith G. L. 
Published: October 2006

AbstractAn automated macro‐Kjeldahl instrument (Kjel‐Foss) determines protein at the rate of 20 samples in 1 h. The methodology is similar to the Kjeldahl method officially recommended by the IAFMM for fish‐meal. The two methods were compared in a collaborative study. Six fish‐meals, tryptophan and acetanilide were analysed by 15 participating laboratories. The results showed good agreement between the two methods. There was little difference between the two methods in terms of repeatability in the laboratory, but variability between laboratories was significantly less when the automated method was used.
Ammonia concentration and protein synthesis in the rumen
Authors: Pisulewski Pawel M. , Okorie Al U. , Buttery Peter J. , Haresign Wilhain , Lewis Dyfed 
Published: October 2006

AbstractThe effect of rumen ammonia concentration on microbial protein synthesis and fermentation was studied in three separate experiments. In each experiment three separate sheep were fed semi‐purified diets [designated A (‘concentrate’), B (‘roughageconcentrate’) or C (‘roughage’)] and infused intra‐ruminally with five graded amounts of urea according to a randomised block design. Rumen ammonia concentrations remained low until the total nitrogen intake was about 10 g day−1 after which rumen ammonia concentration rose rapidly. Rumen and duodenal ammonia concentrations were linearly related (r=0.90, 0.98 and 0.84 for diets A, B and C, respectively; P< 0.001). Microbial protein production did not increase when rumen ammonia concentrations exceeded 2.8 mM for diet A, 6.0 mM for diet B and 1.6 mM for diet C. Diets A and C produced a propionate‐type fermentation while diet B was characterised by an acetate‐type fermentation. Rumen ammonia concentration had no apparent effect on either concentration or the molar proportions of volatile fatty acids. There were no systematic trends in digestibility in relation to rumen ammonia concentration.
Gliadin proteins in the developing wheat seed
Authors: Mecham Dale K. , Fullington J. Garrin , Greene Frank C. 
Published: October 2006

AbstractIn extracts of developing seeds of wheat (Triticum aestivum L., cultivars Scout 66, Cheyenne, Nugaines and INIA 66R) examined by polyacrylamide gel electrophoresis, gliadin proteins appeared at 12‐15 days post‐anthesis with mobilities covering nearly the whole range found with mature seeds. Some differences among extractants [2M dimethylformamide (DMF); 2M urea; 60% ethanol; the aluminium lactate‐lactic acid electrophoresis buffer, pH 3.2] in both intensity and occurrence of specific bands were observed. With immature seeds, 60% ethanol extracts produced a maximum number of bands and least background colour, but DMF and urea extracts showed bands from 12‐ to 15‐day seeds at least as well as 60% ethanol extracts despite more background colour. Aluminium lactate buffer extracts occasionally yielded bands not found with other extractants, but gave poor extraction from immature seeds and relatively heavy background staining with mature seeds, especially in the w‐gliadin (lowest mobility) region. A quantitative sodium dodecyl sulphate‐electrophoresis procedure1 was used to follow the formation of proteins in various molecular weight ranges (cv. Scout 66 only). At 12‐18 days post‐anthesis, synthesis of protein of molecular weight 30 000‐37 000 accelerated, consistent with the onset and acceleration of formation of α‐, β‐, and some y‐gliadins. Protein in a band of 44 000 molecular weight formed in similar fashion. In other molecular weight ranges, gliadin bands could not be positively identified because of the complexity of the banding pattern of the total protein.
Studies on the flow and composition of bile in growing pigs
Authors: Sambrook Ian E. 
Published: October 2006

AbstractA method is described for measuring the rate of flow and composition of bile entering the duodenum of the pig with minimal interference to the normal physiological processes of bile secretion. Eight pigs of 25‐30 kg initial liveweight were fitted with reentrant catheters in the common bile duct. Two different diets were used: these contained barley, fine wheat offal, white fish‐meal, minerals and vitamins (diet BWF), starch, sucrose, casein, maize oil, cellulose, minerals and vitamins (diet SSC). The flow of bile in 24 h was calculated from the rate of drop formation in a small Perspex drop chamber. Variation in flow between and within pigs was high. Mean values for total flow of bile, and of water, dry matter, ash, total lipid and total nitrogen in the bile were: 1733, 1656, 76.9, 18.6, 11.0, 1.9 g 24 h‐1, respectively, for diet BWF, and 1182, 1132, 49.7, 12.6, 8.1, 1.8 g 24 h‐1, respectively, for diet SSC. The hourly pattern of bile flow appeared different for the two diets; for both diets, however, bile was calculated to contribute a maximum of 15% of the total endogenous material added to digesta collected from the duodenum.
Detection and partial characterisation of subtilisin inhibitors in legume seeds by isoelectric focusing
Authors: Chavan Jayasing K. , Hejgaard Jørn 
Published: October 2006

AbstractSeed extracts of ten legume species were subjected to isoelectric focusing in acrylamide gels and inhibitors of subtilisin, three other bacterial proteases, trypsin and chymotrypsin were detected by a negative‐staining technique based on the chromogenic substrate, acetyl‐D, L‐phenylalanine‐2‐naphthylester. In addition to complex patterns of trypsin and chymotrypsin inhibitor zones, most legume seeds examined exhibited one major and one minor inhibitor of subtilisin, and the other bacterial proteases. However, in cowpea and black gram only the major, and in lentil and soya bean only two minor subtilisin inhibitor zones were detected. Isoelectric points of the subtilisin inhibitors range from 4.4 to 5.9. The inhibitor patterns obtained by isoelectric focusing of extracts mixed with bacterial protease confirmed that inhibitors of the bacterial proteases represent a new type of inhibitor different from the well characterised trypsin and chymotrypsin inhibitors.
The composition of milk of the friesian cattle imported into Nigeria
Authors: Akinsoyinu Akintunde O. 
Published: October 2006

AbstractHere the results of analyses of milk of Friesian cows imported into the University Teaching and Research Farm from Western Germany are reported. Twenty‐five of the cows were milked from the first day after parturition for a lactation of 305 days (average yield 3000 ± 88kg). The colostrum contained higher percentages of total solids (TS), crude protein (CP), fats and ash but lower lactose than the mature milk. Concentration of major minerals in the colostrum were higher than the corresponding values in the mature milk. The composition of the colostrum approached normal values on the seventh day after parturition. Contents of TS, CP, lactose and fats in milk were highest in the first month of lactation and then decreased with advance in lactation. The trends were highly significant (P<0.01). On the other hand, the concentration of the minerals increased except for potassium which decreased with advance in lactation with the trends being highly significant (P < 0.01). The values obtained for the gross composition of milk (except total ash) were higher than those reported for the Friesian cow's milk in temperate countries.
Preparations for the reclamation of a lagoon containing canal dredgings contaminated with heavy metals including mercury
Authors: Edwards Philip R. , Pumphrey Nicholas W. J. 
Published: October 2006

AbstractThe uptake of trace metals, in particular mercury, into crops from contaminated canal dredgings contained in a lagoon has been studied in field trials and other experiments. In none of these experiments was it possible to demonstrate a significant difference (P<0.05) between mercury or other metal concentration in plants exposed to the contaminated dredgings and in plants grown as controls. No problem with metal contamination of crops is anticipated when the lagoon is reclaimed for agricultural purposes but it will be necessary to cover the dredgings with 30 cm of soil to ensure adequate yields of shallow‐rooted crops.
Preservation of silage effluent
Authors: Patterson Desmond C. , Walker Norman 
Published: October 2006

AbstractThree experiments have been carried out to investigate the storage of silage effluent and the value of formalin, formic acid and sulphur dioxide as preservatives. In the third experiment treatment with formalin was compared with sealing treatments using liquid paraffin, maize oil or polythene. This experiment was conducted on effluents with initial pH values of 3.8 and 4.6. All treatments except those sealed with polythene were challenged with a mould spore culture. The results obtained show that formic acid, formalin or sulphur dioxide can preserve silage effluent under aerobic conditions and appear to control mould growth. The higher the level of preservative the longer the interval to the onset of mould growth. None of the chemical measurements indicated when moulding would occur. Sealing provided an alternative storage method to chemical treatment and was particularly suitable when the pH of the effluent was higher than 4.5. The onset of mould growth appeared to accelerate the rate of chemical change in effluent.
The effect of cultivar and harvest date on the chemical composition and digestibility of fodder kale
Authors: Bradshaw John E. , Borzucki Ronald 
Published: October 2006

AbstractThe chemical composition and digestibility of seven marrow‐stem, three thousand‐head, and two curly kales were determined during the period from September to March. Differences between cultivars and between harvest dates were found for all of the characteristics assessed, but cultivar by harvest date interactions were not a serious problem. The largest differences in dry matter (DM) content were between the two curly kales (17.7%) and the other ten cultivars (14.0%), and between the mid‐September harvest (11.3%) and the three later harvests (15.8%). Then, expressed as a percentage of the DM, the main results were as follows. The organic matter (OM) content was low in the mid‐September (85.9 compared to 90.1) and contributed to a low digestible OM content (68.5 compared to 72.2). Amongst the marrow‐stem kales were the extremes for digestible OM, namely 68.6 in an un‐named marrow‐stem stock and 73.5 in Maris Kestrel. The crude protein content fell from 22.1 in mid‐September to 15.7 in mid‐November, and then rose to 17.4 in January and March. The S‐methyl cysteine sulphoxide (the haemolytic factor) content increased from 0.692 in mid‐September to 1.21 in January and March, when the curly kales had 41% higher contents than the marrow‐stem kales. The extreme thiocyanate ion (a goitrogen) contents occurred in mid‐November (0.0152) and mid‐January (0.0336), and ranged from 0.0157 in the marrow‐stem cultivar Merlin to 0.0334 in the dwarf thousand‐head cultivar Canson. Although not a yield trial, it was found that on average the DM yield of the curly kales was only 55% that of the marrow‐stem and thousand‐head kales.
Constitution of leguminous seeds. Scanning electron microscopy of proteins prepared from Phaseolus beans
Authors: Alli Inteaz , Baker Bruce E. 
Published: October 2006

AbstractProteins were isolated from citric acid and sodium hydroxide extracts of navy beans (Phaseolus vulgaris), white kidney beans (Phaseolus vulgaris) and baby lima beans (Phaseolus lunatus). Examination of the proteins under the scanning electron microscope revealed that several types of particulate micro‐structures were present in the proteins obtained by citric acid extraction of the beans followed by precipitation by cooling. Examination of the proteins obtained by extraction with sodium hydroxide solution and isoelectric precipitation revealed the presence of only one type of non‐particulate micro‐structure.
Evaluation of 18 apple varieties for their suitability for juice production
Authors: Poll Leif 
Published: October 2006

AbstractEighteen apple varieties have been evaluated both organoleptically and chemically for their suitability as raw material for apple juicep reduction. Fruits, for the main part, were evaluated in 1977 and 1978, and the few varieties showing significant differences were re‐evaluated in 1979. Large differences in aroma and taste were observed between the various varieties. On a 0‐10 scale, the best varieties had scores of 7‐8, while the poorest scored 2‐4. Evaluation of the overall taste was strongly correlated with ‘fruit aroma’. Sugar, acid and polyphenol contents also played a role in taste. The sugar: acid ratio, rather than total acid or total sugar content, was very important in determining whether a juice was evaluated as very sour or very sweet. A sugar:acid ratio of 15‐16 was judged to give the optimal balance of sweetness‐sourness in the juice.
Reactivation of the cellulose acetate gel bead column used for the removal of limonin from citrus juices
Authors: Johnson Robert L. , Chandler Bruce V. 
Published: October 2006

AbstractSimple water washes reactivated a cellulose acetate gel bead column after its use to remove the bitter principle limonin from citrus juices on a pilot‐plant scale, preferably after the passage of 10 bed volumes (BV) of juice. Initially, washes with water equal in volume to the treated juice were effective because they removed inhibitors of limonin adsorption but the column would eventually become poisoned. A regime was established for long term operation of the column from the results of monitoring the limonin content and chemical oxygen demand of the wash waters. These results could be fitted to standard mathematical equations for extraction processes and these equations were used, in conjunction with previously developed equations for the adsorption of limonin from citrus juices, to calculate the conditions for the steady‐state operation of the column. A three‐column unit is suggested as a suitable basis for the adsorptive treatment of juice within a continuous processing line. Ten BV of juice would be passed through two of the columns in series at 2.5 BV h−1 reducing the limonin content by about 50‐70% while the third column was being reactivated by the passage of 16 BV of warm water at 3.8 BV. After 4 h−1, the first of the two linked columns would be reactivated and the second would become the first of the new pair of linked columns with the newly reactivated column as the second component.
Storage deterioration in Central African tea: Changes in chemical composition, sensory characteristics and price evaluation
Authors: Cloughley John B. 
Published: October 2006

AbstractLevels of thearubigins (TR), the high‐molecular‐weight SII TR fraction, and caffeine increased during storage, while flavanols and soluble solids decreased. The theaflavin (TF) content, except for an initial increase during the brief maturation period, decreased as a linear function of time during a 5 month storage period. The loss of FT was the major factor responsible for the deterioration in quality and the reduction in evaluation of black tea. Commercial consignments of tea lost an average of 3.6 FT units and over 12% in price over a transit/storage period of 6 months. Oxidative enzyme activity was retained in the manufactured tea. Peroxidase activity was regenerated continuously throughout the period of study, but residual polyphenol oxidase activity decreased during the latter stages of storage.
Storage deterioration in Central African tea: Methods of reducing the rate of theaflavin degradation
Authors: Cloughley John B. 
Published: October 2006

AbstractProcesses which reduced residual enzyme activity were successful in reducing the rate of loss of theaflavin (TF) during storage. The rate of TF deterioration was also reduced when tea was stored under extreme conditions of low temperature, low moisture and low oxygen availability. Acid treatment of tea during the fermentation stage of manufacture markedly reduced residual enzyme activity and effectively conserved TF levels in commercial consignments of tea.
The effect of fermentation on the biological value of milk proteins evaluated using rats. A study on swedish fermented milk products
Authors: Alm Livia 
Published: October 2006

AbstractThe nutritional quality of non‐fermented and fermented milk products was evaluated using a rat bioassay in two feeding experiments, with casein as the control. Small changes in the biological value (BV) of proteins after fermentation were recorded except in cases of bifidus milk and yoghurt where an increase and a decrease, respectively, in BV were observed. The weight increases in the yoghurt and the bifidus groups were lower than in the other groups. It is concluded that fermentation alters the BV of milk proteins very slightly. Hence, fermented milk products should be acceptable from a nutritional standpoint to administer to malnourished patients.
Digestibility, S‐methyl cysteine sulphoxide content and thiocyanate ion content of cabbages for stockfeeding
Authors: Bradshaw John E. , Borzucki Ronald 
Published: October 2006

AbstractThe dry matter (DM) yields, the digestible organic matter in the dry matter (DOMD) contents and crude protein (CP) contents of the heads of 16 cultivars of cabbage were determined. Cultivars did not differ significantly in DOMD content (mean, 82.9%). DM yield was negatively correlated with DM content (r = − 0.54) and CP content (r= − 0.53). The S‐methyl cysteine sulphoxide (SMCO, the haemolytic factor) and thiocyanate ion (SCN−, a goitrogen) contents of mature heads were determined at four different harvest dates and expressed as a percentage of the DM. There were large harvest date differences for SMCO, the extremes being 1.01 and 1.71 on the first and second harvest dates, respectively. The harvest date differences for SCN− were small with an average content of 0.0471. The cultivar range for SMCO was 0.89–1.68 and for SCN− 0.0263–0.0700.
Volatile components of cooked tubers of the water yam (Dioscorea alata)
Authors: Gramshaw J. W. , Osinowo F. A. O. 
Published: October 2006

AbstractVolatile constituents were isolated from yams, during cooking, by concurrent steam distillation‐solvent extraction. The essence which resulted was analysed by linked gasliquid chromatography‐mass spectrometry (g.l.c.‐m.s.) employing capillary columns and by gas‐liquid chromatography coupled with sensory evaluation of the column effluent (nasal appraisal). In addition to hydrogen sulphide and a number of high‐boiling fatty acids, 29 compounds, comprising seven hydrocarbons, eight alcohols, eight aldehydes, four ketones, a furan and a disulphide, were identified for the first time in yam. A further five components were tentatively identified by g.l.c.‐m.s. and by thinlayer chromatography of derivatives. 4‐Phenylbutan‐2‐one was the major constituent of the acid‐free essence.
The role of phenols in catalysis of nitrosamine formation
Authors: Walker Ernest A. , Pignatelli Brigitte , Friesen Marlin 
Published: October 2006

AbstractPhenolic compounds which can potentially form C‐nitroso derivatives by reaction with nitrite can act as catalysts on the formation of an N‐nitrosamine from nitrite and a secondary amine. Using a gas chromatographic technique, this effect has been measured for di‐ and trihydric phenols and for a number of naturally occurring phenolic compounds in the case of N‐nitrosodiethylamine (NDEA) formation. The kinetics for this catalytic effect have been studied in detail with dinitrosoresorcinol and two possible mechanisms have been suggested. In addition, it has been shown that a number of naturally occurring phenols catalyse the formation of NDEA under alkaline conditions and such catalysis can lead to the artifactual formation of nitrosamines during their analysis.
Tannin content of foods commonly consumed in India and its influence on ionisable iron
Authors: Rao Bagepalli S. Narasinga , Prabhavathi Tatineni 
Published: October 2006

AbstractThe tannin content of a number of foods and diets commonly consumed in India has been determined. Most of the tannin in legumes resides in the seed‐coat. Decortication of seeds reduced tannin to a low level with a significant increase in ionisable iron. Germination of the legumes also resulted in a decrease in tannin and an increase in ionisable iron. Diets consumed in different parts of the country had tannin contents ranging from 1.5 to 2.5 g. Much of this appeared to be contributed by spices. A high level of tannin in these foods is associated with low ionisable iron. It is suggested that besides phytates, tannin may be an important factor responsible for the low absorption of iron from habitual diets in India.