bluuebunny/crossref_metadata_2025_split huggingface dataset:
Methods for the estimation of protein in pigeonpea [Cajanus cajan (L.) Millsp.] and the relationship between whole grain and dhal protein contents
Authors: Singh Umaid , Jambunathan Ramamurthi 
Published: October 2006

AbstractProtein determinations of 172 grain and dhal (decorticated dry split seed) pigeonpea samples were carried out using three methods: (a) micro‐Kjeldahl (MKJ), (b) colorimetric estimation of NH4+ with phenol hypochlorite reagents using the Technicon Auto‐Analyser (TAA), and (c) dye‐binding capacity (DBC) method using Acid Orange 12 dye. Protein percentages determined by the TAA and MKJ methods were highly correlated for whole‐grain (0.948**) and dhal (0.967**) samples. The DBC method gave reliable results for dhal samples only. In the DBC procedure, higher protein percentages were recorded with smaller flour particles and longer mixing time, but different temperatures and durations of heating had no effect. Positive and highly significant correlations were obtained between the protein values of whole‐grain and dhal samples in all the methods. Small grains gave a lower correlation between whole‐grain and dhal protein content due to the observed negative correlation between grain size and percentage of seed‐coat.
The structure of tannins of some edible fruits
Authors: Foo Lai Yeap , Porter Lawrence J. 
Published: October 2006

AbstractThe tannins of 20 species of edible fruits are described. The majority contain condensed tannins (polymeric proanthocyanidins) whose structural units and number average molecular weight have been determined. Some fruits contain both condensed and hydrolysable, or hydrolysable tannins alone—notably those in the genus Rubus. The structures of tannins in the fruit and leaves are compared in several cases.
Mutagenicity of chemicals of industrial and agricultural relevance in Salmonella, streptomyces and Aspergillus
Authors: Principe Paola , Dogliotti Eugenia , Bignami Margherita , Crebelli Riccardo , Falcone Emiliana , Fabrizi Maria , Conti Giuseppe , Comba Pietro 
Published: October 2006

AbstractFive chemicals of industrial and agricultural relevance—ethylene dibromide, ethylene dichloride, propylene dichloride, allyl alcohol and sulphallate—were tested for their ability to induce reverse mutations in Salmonella typhimurium and forward mutations in Streptomyces coelicolor and Aspergillus nidulans. Ethylene dibromide was positive in all the genetic systems employed; sulphallate gave a positive response, to different degrees, in all the microorganisms; ethylene dichloride was weakly active in S. typhimurium following microsomal activation; propylene dichloride was detected as a direct acting mutagen in S. typhimurium and A. nidulans but not in S. coelicolor; allyl alcohol was completely negative in all test systems.
Lipid‐protein interactions during dough development
Authors: Frazier Peter J. , Daniels Norman W. R. , Eggitt Peter W. Russell 
Published: October 2006

AbstractRadionuclide‐labelled glycerol triolein has been used to follow the fate of triglyceride lipids during the mixing of wheat flour doughs. After removal of residual free lipid by petrol extraction, initial fractionation of freeze‐dried dough identified the acetic acid‐soluble protein as being the only component involved significantly in work‐induced lipid binding during dough development under nitrogen, and also in lipid release on admission of air. Very little labelled lipid was found in either the water‐soluble proteins or the starch residue. Sub‐fractionation of the acetic acid‐soluble protein by ammonium sulphate precipitation from acetic acid‐urea‐cetyltrimethyl‐ammonium bromide (AUC) solvent showed bound lipid to be distributed almost entirely between high‐molecular‐weight glutenin and protein which remained soluble in the AUC supernatant even in the presence of 20% ammonium sulphate. Precipitated gliadins contained very little labelled lipid. However, significant levels were found in classical ethanol‐extracted gliadin, and were traced predominantly to the same supernatant‐protein owing to its solubility in aqueous ethanol. Examination of this AUC‐supernatant fraction showed it to contain a hitherto unreported protein which had a molecular weight of about 9000, was strongly complexed with tri‐glyceride lipid on a 1:1 molar basis and showed a tendency to aggregate in solution. Its amino acid frequency was found to differ significantly from both glutenin and purothionin, the latter containing in particular very much more cysteine than the supernatant‐protein. Representing 10% or more of the total gluten, this small, highly interactive protein is responsible for a significant, if not the major, part of lipid binding activity in dough and may well have a fundamental role in the formation of an insoluble glutenin structure through both —SH and hydrophobic interaction. Accordingly, the name ‘Ligolin’ is proposed, from the Latin ligare: to bind, to tie.
Autoxidation of methyl linolenate and methyl linoleate: The effect of α‐tocopherol
Authors: Peers Kenneth E. , Coxon David T. , Chan Henry W‐ S. 
Published: October 2006

Abstractα‐Tocopherol substantially affects the distribution of peroxidic compounds formed during the autoxidation of methyl linolenate and methyl linoleate. In the autoxidation of both these unsaturated fatty acid esters the proportion of monohydroperoxides with conjugated double bonds in the trans, trans configuration is reduced until at high concentrations of α‐tocopherol (5%) only cis, trans isomers are formed. In the autoxidation of methyl linolenate the proportion of hydroperoxy‐epidioxides is reduced and only monohydroperoxides are formed when 5% α‐tocopherol is present. The results are discussed in terms of recent findings concerning the mechanism of the autoxidation of unsaturated lipids.
The toxicity of Phaseolus vulgaris lectins. Nitrogen balance and immunochemical studies
Authors: Pusztai Arpad , Clarke Eileen M. W. , Grant George , King Timothy P. 
Published: October 2006

AbstractInclusion of pure lectins isolated from the seeds of kidney bean (Phaseolus vulgaris L. cv. Processor) in diets for rats increased both faecal and urinary losses of N and resulted in a negative N balance for the animals. The relationship between total body N change [y (mg)] and lectin concentration [x (g kg−1)] of the diet was: y=421.5‐75.1 x, which was statistically significant (P=0.05). These rats developed circulating antibodies of low avidity to the dietary lectins, while no other proteins of the diet elicited a similar antibody response. Additionally, in several serum samples from rats which had been fed raw beans, the presence of small amounts of a protein reactive with rabbit anti‐lectin antibodies was detected. This protein was isolated from the immune precipitate and was shown by sodium dodecylsulphate‐gel electrophoresis to contain a protein subunit of 30 000, which was very similar to that of pure lectins. It is tentatively suggested that lectin toxicity results from the combined effects of the interference with normal intestinal digestion and/or absorption of N through the damaged enterocytes and of systemic immune (and other) responses of the rat to the internalised lectin.
The use of a microcomputer in the classification of grape brandies by pattern recognition
Authors: Leegwater Dick C. , Leegwater Jan Adriaan 
Published: October 2006

AbstractGerman and French grape brandies have been differentiated by means of a binary pattern recognition technique, using the concentrations of 2,4,5‐trimethyl‐1,3‐dioxolane, ethyl butanoate, ethyl octanoate, and benzaldehyde as characteristic variables.
Estimation of 2,5‐dimethyl‐4‐hydroxy‐3(2H)‐furanone (FURANEOLA®) in cultivated and wild strawberries, pineapples and mangoes
Authors: Pickenhagen Wilhelm , Velluz Alain , Passerat Jean‐Pierre , Ohloff Günther 
Published: October 2006

AbstractThe amount of FURANEOLA® in strawberries, pineapples, and mangoes has been determined by quantitative gas chromatography after ethyl ether extraction of the fruits.
Relative humidity control in equilibration studies
Authors: Henderson Sylvia , Pixton Stanley W. 
Published: October 2006

AbstractThe relative humidities in closed containers over both saturated salt solutions and wheat were identical at atmospheric and reduced pressures and reducing the pressure did not alter the relationship between moisture content and equilibrium relative humidity. When using saturated salt or potassium hydroxide solutions to condition samples of wheat, wheatfeed and rapeseed to required humidities, reducing the pressure accelerated the rate of moisture exchange between the product and the atmosphere, without affecting the moisture content‐relative humidity equilibria. There was almost total loss of viability of seeds conditioned at 93% r.h., and some loss for seeds that had been wetted prior to exposure at lower humidities, especially for wheat at atmospheric pressure. It is recommended that saturated salt solutions be used for reliable humidity control when conditioning products, but whenever there is any reason to use potassium hydroxide, as much solution as possible should be used with the required quantity of product.
A gas chromatographic method for the determination of medicagenic acid in lucerne (Alfalfa) leaf protein concentrate
Authors: Brawn Peter R. , Lindner Nigel M. , Miller Janet M. , Telling Geoffrey M. 
Published: October 2006

AbstractA gas chromatographic method for the determination of medicagenic acid in alfalfa leaf protein concentrate is described. This method involved acid hydrolysis of medicagenins to release medicagenic acid, which was extracted from the hydrolysate and purified by column chromatography. After derivatisation to a dimethyl ester, di‐ (tri‐methyl silyl) ether the medicagenic acid was then quantified by gas chromatography. Recoveries of medicagenic acid added to alfalfa leaf protein concentrate after acid hydrolysis were quantitative.
Precipitation of proteins from potato juice with bentonite
Authors: Lindner Pinhas , Ben‐Gera Itamar , Keren Rami 
Published: October 2006

AbstractThe recovery of proteins from potato juice by treatment with bentonite has been investigated. All proteins can be precipitated from potato juice by acidification and addition of bentonite. The acid‐coagulatable protein fraction is adsorbed less by bentonite than the acid‐soluble protein fraction. Maximum adsorption of the acid‐soluble fraction occurs at pH 5.0. The working conditions recommended for obtaining a protein‐free potato juice are acidification to pH 4.5 and addition of bentonite to obtain a weight ratio of soluble protein: bentonite of 0.9. At the natural pH of potato juice (pH 5.8‐6.0), adsorption of potato proteins on bentonite is irreversible. About 62% of the adsorbed protein can be recovered by alkali treatment at pH 13.
Storage deterioration in Central African tea: The effect of some production variables on theaflavin degradation
Authors: Cloughley John B. 
Published: October 2006

AbstractDifferent tea clones varied markedly in both rate and extent of theaflavin (TF) loss during storage. Teas manufactured and stored during the hot and humid main production season deteriorated more rapidly with respect to TF content than those produced and stored during the milder conditions of the off season. It was also found that introducing variations into each phase of manufacture resulted in altering the storage behaviour of teas.
Determination of organic acids and sugars in loquat (Eriobotrya japonica Lindl.) by high‐pressure liquid chromatography
Authors: Shaw Philip E. , Wilson Charles W. 
Published: October 2006

AbstractThe major sugars and organic acids in three cultivars of loquat‐Tanaka, Thales and Christmas‐were quantified by high‐pressure liquid chromatography. The cultivars differed in sugar and acid contents and changes in these contents during ripening were determined for one cultivar. Trace quantities of several unknown acids that had not been reported earlier in loquat were observed in the Tanaka sample. Major B‐vitamins, thiamin, riboflavin and niacin, were quantified for one cultivar and were at the approximate levels found in other fruit.
Studies on the production of saccharinic acids by the alkaline treatment of young grass and their effectiveness as substrates for mixed rumen microorganisms in vitro
Authors: Williams Alan G. , Morrison Ian M. 
Published: October 2006

AbstractThe treatment of timothy grass stem tissue with sodium hydroxide in the presence of air resulted in a rapid fall in the amount of soluble D‐glucose and D‐fructose in the plant material. Lactic acid and other degradation products with retention times on gas‐liquid chromatography similar to saccharinic acids were formed. The calcium salt of α‐D‐glucoisosaccharinic acid, although taken up by the rumen bacteria and holotrich protozoa studied, was not readily metabolised as assessed by gas, volatile fatty acid and lactate production and incorporation studies. Using the same criteria, the calcium salts of α,β‐D‐glucometasaccharinic acids were not assimilated by either of the microbial cell preparations isolated from sheep receiving a diet of hay and sugar‐beet pulp. The uptake of D‐glucose by the bacterial and protozoal preparations was affected in incubations in vitro containing increased concentrations of the α‐D‐isosaccharinic acid and D,L‐lactic acid, respectively.
Quality characterisation of strawberries for industrial jam production
Authors: Skrede Grete 
Published: October 2006

AbstractSix strawberry varieties were evaluated as raw materials for industrial jam production. The investigation involved chemical, physical and sensory analyses of fresh and frozen/thawed fruits as well as jam at the time of production and after 3 months of storage. Among the varieties studied, Jonsok and Senga Sengana appeared most suitable, followed by Bounty and Tenira. The other varieties, Fructana and Totem, were less satisfactory for this purpose. Based on linear correlation analyses (P<0.05), the relevance of various parameters in evaluating fruits intended for jam production is discussed. The results disclosed pH, titratable acids and sugars of fresh fruits to be less important to jam quality. High contents of soluble solids and ascorbic acid were related to undesirable flavour properties of jams. Further, high levels of ascorbic acid adversely affected colour stability. Colour degradation in jams was parallel to flavour deterioration. It is concluded that the main emphasis should be given to characteristics of the final products rather than to characteristics of the fresh fruits.
Comparison of methods for the determination of free and bound sulphur dioxide in stored British fresh sausage
Authors: Banks Jeffrey G. , Board Ron G. 
Published: October 2006

AbstractA modified spectrophotometric assay for free sulphur dioxide (SO2) in sausage recovered significantly more SO2 than an electrometric ion‐selective probe method. The former was less variable than the latter. For total SO2 estimation, the spectrophotometric method gave results which were not significantly different from the Monier‐Williams distillation technique and correlation was excellent. An ion‐selective probe method showed poor correlation with, and gave significantly different results from, the Monier‐Williams technique. By use of the spectrophotometric assay, the rate of loss of free and total SO2 from sausage was found to be related directly to temperature; high storage temperatures favoured rapid loss of SO2. Significantly more free SO2 was lost from the surface than the centre of sausage and the sampling site had no significant effect on the rate or extent of total SO2 loss.
Reduction of bitterness and acidity in grapefruit juice by adsorptive processes
Authors: Johnson Robert L. , Chandler Bruce V. 
Published: October 2006

AbstractBy choosing an appropriate adsorbent, the bitter principles (naringin and limonin) and titratable acids could be removed from grapefruit juice in varying combinations. For example, Amberlite XAD‐7 removed about 63% naringin, 85% limonin and 3% titratable acids and Deacidite‐FFIP removed about 20% naringin, 8% limonin and 23% titratable acids when contacted for 1 h with grapefruit juice at the rate of 20 g (dry wt) of adsorbent per litre of juice. Such treatments, applied consecutively, would eliminate excessive bitterness and acidity from juices containing up to 2 g naringin and 36 mg limonin litre−1 and with a total soluble solids:titratable acid ratio of < 6. The adsorbents are readily available, may be used as supplied and can be reactivated simply and economically; some of them have already been approved for use with foods, and such approval seems possible for the others.
Effects of age and variety on nitrate reductase and nitrogen fractions in potato plants
Authors: Kapoor Amin C. , Li Paul H. 
Published: October 2006

AbstractThe effects of plant age and variety on the level of nitrate reductase activity in three varieties of Solanum tuberosum (Kennebec, Norchip and Early Ohio) have been studied by assaying nitrate reductase at different intervals during growth and development. Nitrate reductase appears to be localised in leaves and young stems. Negligible nitrate reductase activity was recorded in roots and tubers. The varieties differed significantly in nitrate reductase activity and the tuber protein nitrogen content paralleled the level of activity in leaves. The levels of nitrate reductase activities in leaves were also highly positively correlated with quantities of leaf inorganic nitrogen, protein and free amino acids. The activity began to decline at about 50 days after emergence, and this may be a useful indicator of when to apply nitrogen fertiliser so as to increase tuber protein content.
Effect of withering on the polyphenol oxidase level in the tea leaf
Authors: Ullah Mohammed R. , Roy Prafulla C. 
Published: October 2006

AbstractThe level of polyphenol oxidase in tea leaf (Camellia sinensis) decreased on partial desiccation of the leaf during the withering process of black tea manufacture. However, sufficient activity remained, even after withering, to oxidise the available substrate in the leaf. The loss in activity due to desiccation was restored on rehydration.
The conditioning of wheat. The influence of varying levels of water addition to UK wheats on flour extraction rate, moisture and colour
Authors: Hook Simon C. W. , Bone Geoffrey T. , Fearn Thomas 
Published: October 2006

AbstractAn investigation of the effect of varying levels of water addition on milling parameters of four currently used UK wheats has shown that there is no significant variation of these parameters for the lying times studied. The wheats have been milled 1.5, 3, 7 and 24 h after water addition; two wheat moisture levels have been investigated and, in addition, an assessment of the moisture distribution within the wheats has been made for each of the lying times studied. Flour extraction rates remained almost constant throughout the lying times range for each wheat moisture level. Flour moisture contents increased with lying time up to 7 h and then remained constant. Hence, it has been shown for a number of typical UK wheats that short lying times for conditioning are quite feasible.
The conditioning of wheat. An investigation into the conditioning requirements of Canadian western red spring no. 1
Authors: Hook Simon C. W. , Bone Geoffrey T. , Fearn Thomas 
Published: October 2006

AbstractCanadian Western Red Springs (CWRS) No. 1 wheat has been conditioned to 16 and 17% moisture content by 2 and 4% water additions in each case. Lying times in the range 4–48 h before milling have been investigated. The milling performance of the conditioned wheat has been assessed in terms of extraction rate, colour and flour moisture content. Lying times in excess of 12 h were found to have no influence on extraction rate, colour and flour moisture content. For lying times less than 12 h the extraction rate was affected by the level of added water. When CWRS No. 1 wheat was milled at moisture contents in the range 14–18% using a fixed lying time, extraction rate, flour colour and ash fell with increasing wheat moisture content while flour moisture content increased.
The effect of sunflower oil on the fatty acid composition of the milk of Cows fed either a fat‐depressing diet or grass silage
Authors: Clapperton J. L. 
Published: October 2006

AbstractTwo experiments have been carried out in which different forms of sunflower oil were added to the diet of Ayrshire heifers. In experiment 1, the animals were given a fat‐depressing diet of dried, ground grass cubes and flaked maize. When either free sunflower oil or milled, unextracted sunflower seeds were added to this diet, the yield of milk fat and of all fatty acids up to 16:1 was decreased and the yield of all 18‐carbon fatty acids was slightly increased. When the sunflower oil was protected by encapsulation in formaldehyde‐treated casein, the yield of milk fat was increased, that of the fatty acids up to 16:1 was decreased and that of all the 18‐carbon fatty acids, and in particular, of the polyunsaturated fatty acids was increased. In experiment 2, the animals were given a basal diet of grass silage and concentrates to which increasing amounts of protected sunflower oil were added. This tended to increase the yield of milk fat and to reduce that of the fatty acids up to 16:1. The yield of all the 18‐carbon fatty acids increased and, in particular, that of the polyunsaturated fatty acids increased progressively as more protected oil was added. It is concluded that it should be possible to produce a milk with any desired proportion of polyunsaturated fatty acids by adding a predetermined amount of protected oil to the diet of the cow.
Changes in sensory properties of sausages when small amounts of blood replace meat
Authors: Slinde Erik , Martens Magni 
Published: October 2006

AbstractChanges in the sensory properties (colour, flavour and texture) of Frankfurter‐type sausages have been evaluated when small amounts of blood, 0–50 g kg−1 of the total recipe, are substituted for meat. Smaller amounts of blood (˜ 2%) improve the total impression of colour and meat taste when compared with a reference sample (no blood added). A core temperature of 78°C for 5 min was used to denature haemoglobin completely, otherwise off‐flavour (blood‐taste) and colour problems prevail. When adding blood a dark colour and off‐flavour seem to be the most critical parameters with respect to acceptability.
Distribution of radioactive 32P in buffaloes' skimmed milk as affected by processing
Authors: Sindhu Jagveer S. , Roy Nirendra K. 
Published: October 2006

AbstractThe distribution of phosphorus between the soluble and colloidal phases in buffaloes' skimmed milk, and the effects of five heat treatments on it, was determined by the rennet coagulation technique. The original P in milk and radioactive 32P incorporated into milk, both in vitro and in vivo, were estimated for total and soluble phases by chemical and radioassay methods. The heat treatments consisted of pasteurisation (15 s at 71.8°C), pre‐warming (5 min at 96°C), sterilisation (15 min at 121.5°C), and cooling for 24 h at 4–6 and 0°C. When 32P was added in vitro about 60% remained in the soluble phase; if incorporated in vivo, about 39% was in the soluble phase, while the level of the original P was about 38%. Pasteurisation, pre‐warming and sterilisation progressively decreased the soluble in‐vitro incorporated 32P to about 58, 48 and 34%, respectively. Cooling at 4–6 and 0°C altered the soluble in‐vitro incorporated 32P to approximately 53 and 57%, respectively, from about 64% in the raw milk. On the other hand, changes in partitioning of either in‐vivo incorporated 32P or original P due to any of the five processing treatments were small, non‐uniform and not statistically significant.