bluuebunny/crossref_metadata_2025_split huggingface dataset:
Restricted enzymatic hydrolysis of legumin of broad beans (Vicia faba L.) by trypsin in concentrated solutions. Control of hydrolysis process at the expense of change of enzyme‐substrate ratio
Authors: Danilenko A. N. , Dmitrochenko A. P. , Braudo E. E. , Bogomolov A. A. , Rozantsev E. G. 
Published: November 2006

AbstractKinetics and mechanism of proteolysis of broad bean (Vicia faba L.) legumin by trypsin in concentrated solutions at different enzyme‐substrate ratios (E/S = 1/40, 1/100, 1/200, 1/1000) were studied. By the method of HPLC it was established that during proteolysis process (E/S = 1/40) take place both protein content decrease in hydrolysate and change of its molecular mass (from 360 to 280 kD), which evidences for the mixed type of proteolysis, including cooperative and non‐cooperative mechanisms. Decrease of E/S from 1/40 up to 1/100–1/1000 leads not only to unproportional drop in proteolysis rate, but also to decrease of the relative contribution of cooperative proteolysis which is, possibly, connected with presence in protein molecule of at least two groups of attack sites, differentiating by their affinity with enzyme. Change of enzyme‐substrate ratio is accompanied also by change of subunit composition of product of non‐cooperative proteolysis (‘modified protein’) and also of temperature and enthalpy of its denaturation.
Influence of different spices on the microbial reduction and storability of laboratory‐processed tomato ketchup and minced meat
Authors: Adegoke G. O. , Sagua V. Y. 
Published: November 2006

AbstractAt 1% (w/w) each of 6 non‐commercial spices (Xylopia aethiopica, Aframomum melegueta, Monodoran myristica, Piper guineense, Icacina spp and Congronema latifolia) when added to laboratory‐processed tomato ketchup and minced meat reduced spoilage microbial populations to different levels. Tomato ketchup spiced with M. myristica remained sterile after 24 h incubation at room temperature (26 ± 2 °C) whilst control samples had bacterial and yeast counts of 1.5 ± 107 cfu/g and 2.0 ± 105 pro‐pagules/g, respectively. X. aethiopica also reduced bacterial populations in tomato ketchup. In spiced minced meat, only X. aethiopica and C. latifolia showed an inhibitory effect on yeasts. Other spices used were not or relatively less effective against bacteria and yeasts.
Effect of processing conditions and cooking on retention of minerals in macaroni
Authors: Yaseen A. A. E. 
Published: November 2006

AbstractSemolina flour was processed on macaroni in a laboratory scale and dried by means of low and high‐temperature drying. Egyptian commercial macaroni samples were cooked to confirm the laboratory results. Results showed that macaroni samples had a very low level of Na. The amounts of P, Fe, Mn, Cu, Zn, K, and Mg were different. No loss of mineral contents occurred during extrusion. There was no remarkable changes in mineral contents of macaroni after processing and cooking when the conventional low‐temperature drying was compared to high‐temperature drying. About 70% of the minerals were retained in macaroni after cooking except Na and K. Only from 32–39% of the original potassium and sodium were found after cooking for both macaroni dried at low and high temperature.
The behaviour of rapeseed cruciferin on chromatofocusing
Authors: Reva V. A. , Kulibali M. T. 
Published: November 2006

AbstractCruciferin, a main storage protein of rapeseeds has been investigated by means of chromatofocusing, isoelectric focusing and electrophoresis in polyacrylamide gels. It was shown, that the half molecules of this oligomeric protein differ from each other by subunit composition. There are specific forms of cruciferin. At low ionic strength the half molecules, or subunits and/or polypeptide chains under denaturing conditions, aggregate to relatively stable complexes, evidently, by means of hydrophobic interactions.
Role of dietary lipids and butylated hydroxy anisol (BHA) administration on albino rats. Part I. Serum unsaturated fatty acids
Authors: Aida M. A. Saad , Abu‐El‐Zahab H. S. H. , Abdallah A. , El‐Sisi S. F. 
Published: November 2006

AbstractAdult male albino rats were supplemented with edible plant oils, corn maize and cotton seed oils and their semihydrogenated forms (Heliopolis and Sultan cooking fats) for a period of 3 months. In general, the supplementation of tested oils produced increasing effect on the serum levels of total C18: 1, C18:2 and C20:4 unsaturated fatty acids (UFA). The increases were significant in case of feeding corn maize oil and Sultan cooking fat for total and C18: 1 and C18:2 UFA. However, the degree of significance was intensified by the feeding of cotton seed oil and Heliopolis cooking fat. Supplementation of Sultan cooking fat showed a significant increase in serum level of C20:4, while the other tested oils and Heliopolis cooking fat produced very highly significant increase.Butylated hydroxy anisol (BHA) produced no effect on the level of UFA when administered with dietary tested edible lipid but its role revealed by maintaining the higher level of UFA due to administration of oils and its semihydrogenated analogous.
The chemical composition of laurel leaf oil from various origins
Authors: Pino J. , Borges P. , Roncal E. 
Published: November 2006

AbstractComposition of laurel leaf volatile oil from different geographical origins was studied by means of gas‐liquid chromatography, column chromatography and coupled gas chromatography‐mass spectrometry. The 37 most important constituents were identified and quantified. Organoleptic quality of Albanian laurel leaf oil was found to be superior to that of samples from France, Italy and Spain.
Interactions of isothiocyanates with egg white proteins
Authors: Kroll J. , Rawel H. , Kröck R. , Proll J. , Schnaak W. 
Published: November 2006

AbstractGlucosinolates and their very highly reactive breakdown products (mainly isothiocyanates = ITC) belong to one of the most important natural toxicants. This paper deals with the interactions of allyl‐, butyl‐, phenyl‐ and benzyl ITC with egg white proteins resulting in the formation of ITC‐protein‐conjugates. The ITC's react with amino groups by forming thiourea derivatives. Such reactions are well described by changes in the amounts of free amino groups and available lysine. Further reaction sites are sulphhydryl side chains of proteins leading to dithiocarbamate esters. The investigations further show that such reactions are accompanied with a decrease in the solubility of the prepared conjugates. Simultaneously a shift of the isoelectric range to a lower value of pH can also be observed. Changes in electrophoretic patterns and mobility can also be seen due to the strong electrophilic attack of ITC to proteins. Comparison of the 4 investigated preparations shows that benzyl‐ITC is the most reactive partner for egg white proteins.
Effect of fluidized bed drying on properties of dehydrated apples
Authors: Vrač Nevenka , Grüner Matilda 
Published: November 2006

AbstractThree sorts of apple (Idared, Golden Delicious and Jonathan) were dried in a laboratory‐type fluidized bed dryer. Apples were cleaned, cored, peeled and cut into 10 × 10 × 10 mm cubes or into slices 5 × 3 mm thick and 40 mm long. A part of the samples was dipped for 3 min prior to drying in 0.1% ascorbic acid solution. Drying temperature was 80 °C. Some physicochemical and sensory properties of fresh and dried apples were determined. Moisture content in dried samples varied between 9 and 12%. Greater quantity of water results in lower sensory characteristics. The sensory characteristics of apples were determined by a scoring system with weighed factors in a 20‐point scale. Glucose, fructose, saccharose, citric acid, malic acid and ascorbic acid levels were analysed by enzymatic methods. Contents of glucose, fructose and saccharose in dried apples were substantially unchanged compared to fresh apples. The drying process had the most influence on contents of citric and malic acids. Higher rehydration ratios were measured in spaghetti‐like sclices and in ascorbic acid treated samples. Idared had the best characteristics with regard to physicochemical and sensory results.
Profile‐rank method for the quality evaluation of meat flavours
Authors: Grigoryeva D. N. , Golovnya R. V. , Syomina L. A. 
Published: November 2006

AbstractA new variant in sensory analysis which combines the advantages of profile and ranking methods is described. The profile‐rank method includes two steps: 1. The selection of the most significant descriptors on the base of calculated weight factors and 2. statistical data processing and the calculation of criteria for the evaluation of the quality of samples under test. The method was applied for the quantified quality determination of 27 samples of meat flavours.
Effects of sodium chloride and relative humidity on growth and sporulation of moulds isolated from cured fish
Authors: Diyaolu S. A. , Adebajo L. O. 
Published: November 2006

AbstractA total of 14 moulds were isolated from 84 samples of cured fish obtained from several processing centres and retail shops in Lagos, Ogun and Oyo States, Nigeria. Aspergillus niger, A.flavus and A. chevalieri were the most prevalent. With the exception of Basipetospora sp., slight inhibition of mycelial growth and/or sporulation was recorded when isolates were cultured in basal medium containing 5% sodium chloride. The extent of inhibition increased with increasing salt concentrations, and at 25% level all the species had their growth completely inhibited.When fish substrates inoculated with test fungi were kept inside 65% relative humidity (RH) chambers for 21 days, no detectable utilization of the substrates was recorded for any of the fungal species. Whereas only A. chevalieri and A. restrictus utilized the substrates when placed inside 70% RH chambers, all the test moulds recorded detectable utilization (though at varying extents) of same at 80% and 90% RH levels. The latter RH was the most conductive and under it A. niger, Penicillium sp. and the two isolated Scopulariopsis sp. brought about the greatest loss in weight of the substrates.
Importance and utilization of amaranth in food industry Part I. Characteristic of grain and average chemical constitution of whole amaranth flour
Authors: Dodok L. , Modhir A. A. , Halásová G. , Poláček I. , Hozová B. 
Published: November 2006

AbstractAmaranth seeds are very small. Their bulk density is 843 g dm−3. Basic analysis of amaranth whole flour from Slovakia proved evidently a high content of proteins (17.7% on dry basis), what is typical for amaranths. The lipid content of amaranth grains is rather high (7.32% on d. b.). Amaranths with their high content of fat are similar to oats. From the point of storage time of the amaranth flour the high content of fat was assumed as an unfavourable factor. The quantity of fiber (4.91% on d.b.) is comparable with more varieties of amaranth cultivated abroad. Amaranth has a relatively high content of Ca, Mg, P, K and Fe. The quantity of thiamine corresponds to the average values of amaranth grown abroad. Riboflavin is present up to quadruple amount in comparison to the literature. The acidity of flour during 6 weeks of resting increased relatively little.
GFAAS determination of selenium in infant formulas using a microwave digestion method
Authors: Alegria A. , Barbera R. , Farré R. , Moreno A. 
Published: November 2006

AbstractA method for determining the selenium content of infant formulas is proposed. It includes wet digestion with nitric acid and hydrogen peroxide in medium pressure teflon bombs in a microwave oven and determination by graphite furnace atomic absorption spectrometry (GFAAS). The absence of interferences is checked. Values obtained for the limit of detection (19.4 ng/g), precision (RSD = 2.2%) and accuracy by analysis of a reference material show that the method is reliable.
Content of fluorine in vegetables and fruits from an industrial area
Authors: Krelowska‐Kulas M. 
Published: November 2006

AbstractContent of fluorine in vegetables and fruits from allotments situated in an industrial area as well as in an agricultural area without industrial emissions was determined. The fluorine determination was made by means of a potentiometric method with application of an ion‐selective electrode. Statistically significant differences between the fluorine content in vegetables and fruits from an area contaminated with the emissions of fluorine compounds and the fluorine content in vegetables and fruits from the control area were found. Significant differences between the fluorine content in above‐ and under‐ground parts of some vegetables were stated. The greatest fluorine content appeared in parsley haulm and in black currants.
Rapeseed meal‐glucosinolates and their antinutritional effects Part 7. Processing
Authors: Mawson R. , Heaney R. K. , Zduńczyk Z. , Kozłowska H. 
Published: November 2006

AbstractThis paper surveys the effect of some technological processes based on modified traditional way of obtaining oil from rapeseeds and employing polar solvents and enzymes on the content of glucosinolates and nutritional quality of the end products. Special emphasis has been put on the technologies introduced after 1980 tested mostly on a pilot scale.
Study on nutritive and physico‐chemical properties of buckwheat flour
Authors: Wei Y.‐ M. , Zhang G.‐ Q. , Li Z.‐ X. 
Published: November 2006

AbstractThe protein contents of four buckwheat flours (from two Chinese bitter, one Chinese sweet and one Polish sweet backwheats) are lower than that of Meneba wheat flour. Buckwheat flours are rich in albumin and globulin, but have a lower content of prolamin and glutelin than wheat flour. In buckwheat protein, the Lys content is approximately two times higher than in wheat protein, and the percentage of all other essential amino acids is higher than or near to that of wheat protein.Buckwheat fluor is rich in K, Mg, Fe, Na, Cu, Mn, Sr, and Li. Its total of mineral content is higher than that of wheat flour.The gelatinization temperature of buckwheat flour is higher than that of wheat flour, its gelatinization resistance is greater, the water absorption of its starch granules is stronger, the viscosity is higher and increases quickly during cooling.When adding 10–20% of buckwheat flour to wheat flour, the mixed flour basically maintains the characteristics of wheat flour. When the buckwheat flour proportion is more than 60%, the mixed flour can hardly develop into dough any more. The dough properties have had some basic changes and the judgement becomes impossible.
Wheat flour starch granule‐size distribution and rheological properties of dough. Part 1. Granulometric analysis of starch
Authors: Šebečić Bl. , Šebečić B. 
Published: November 2006

AbstractThe quantitative microscopic method for measuring wheat flour starch granule size, i.e. determination of granule‐size distribution, directly in wheat flour microscopic thin‐section by means of polarisation microscope was described. Wheat flour starch granule‐size distribution was described by application of some granulometric and statistic parameters commonly used in interpretation of granulometric analyses results in sedimentology as well as by parameters of distribution of grouped data (sorting, skewness, kurtosis, mean, mode etc.). A normal, mostly bimodal distribution with platykurtic or leptokurtic positively skewed curves were found. Data show that the investigated qualitatively different wheat flour samples differed as related to applied granulometric and statistic parameters of distribution as well.
Content of some metals in mean tissue of salt‐water and fresh‐water fish and in their products
Authors: Krelowska‐Kulas M. 
Published: November 2006

AbstractThe main goal of this work was to determine the concentration of some metals in meat tissue of salt‐water and fresh‐water fish and in their products. These studies refer to 13 species of fish most often eaten in Poland, caught in 1992. Fish (samples) for testing and examination were taken from each species once every month during the term of 6 months. The lead content in tested fish and their products did not exceed the set limits (0.6 mg Pb/kg), which were exceeded only in preserve from oyster. The average content of cadmium in flounder, Alaska pollack, Baltic herring, pickled herring pieces and in preserves with shrimp, crab and oyster exceeded the set limits (0.05 mg Cd/kg). The copper and zinc content in tested fish and their products is also within the set domestic limits (10.0 mg Cu/kg and 50.0 mg Zn/kg). The iron (3.6 ‐ 24.2 mg/kg), magnesium (170 ‐ 380 mg/kg) and manganese (0.12 ‐ 0.31 mg/kg) contents in muscle tissue of the tested fish and their products seem to be typical. The presence of absolutely toxic metals (lead and cadmium) in some species offish and their products points to extreme contamination of water environment by those metals.
Effect of dietary intake of freeze dried bitter gourd (Momordica charantia) in streptozotocin induced diabetic rats
Authors: Platel Kalpana , Srinivasan K. 
Published: November 2006

AbstractConsumption of bitter gourd (Momordica charantia) by diabetic patients is a common practice in India, with the belief that it has an useful hypoglycemic potential. In the absence of conclusive information on the hypoglycemic influence of continuous intake of bitter gourd, in the present investigation, we have examined the hypoglycemic potency of dietary bitter gourd in experimentally induced diabetic rats. Wistar rats rendered hyperglycemic by streptozotocin (50 mg/kg b.w., i.p.) were maintained on a semi‐synthetic diet containing freeze dried bitter gourd powder at 0.5% level for 6 weeks. The excretion of glucose, protein, urea and creatinine was monitored during the experimental period. Plasma glucose, albumin, urea and cholesterol were analysed at the end of the experimental regime. Dietary bitter gourd did not show any beneficial hypoglycemic influence as evidenced by the blood glucose levels as well as the excretion of diabetes related metabolites.
Properties and application of inulinase obtained by fermentation of costus (Saussurea lappa) root powder with Aspergillus niger
Authors: Viswanathan Poorna , Kulkarni P. R. 
Published: November 2006

AbstractAcetone precipitated extracellular inulinase from Aspergillus niger van Tieghem UV 11 grown on costus (Kuth; Saussurea lappa) root powder/corn steep liquor medium was found to have a pH optimum of 5.5, temperature optimum of 50 °C and stability at 50 °C for 60 min. Substrate affinity was in the order of inulin > sucrose > raffinose. At 0.001 M concentrations, Mg2+ and Ca2+ were weak activators of inulinase while Fe3+, Cu2+, Zn2+, Co2+ and Mn2+ were found to be inhibitors of inulinase. Hydrolysis of inulin extracted and purified from costus root powder and standard inulin with inulinase under similar conditions yielded 70% fructose and 68% fructose, respectively.
Some recent developments in the analytical ultracentrifugation of food proteins
Authors: Harding S. E. 
Published: November 2006

AbstractIn the past, the ultracentrifuge has provided much information on the sizes, shapes and interaction of food proteins. The availability of new on‐line instrumentation has now extended the possibilities for analysis even further. In this short review we examine the state of the art of the technique and its past, present and potential future contributions to the field of food protein research. After a consideration of the developments in instrumentation and their implications, we focus on the contribution to the following areas: 1. gross conformation analysis (ellipsoid, bead and general conformation representations). 2. Molar mass and subunit composition analysis. 3. Self‐association 4. Protein‐polysaccharide and protein‐ligand interactions 5. Gels and matrix diffusion phenomena.
Antioxidant activity of selected species of the family Lamiaceae grown in Bulgaria
Authors: Yanishlieva Nedjalka Vl. , Marinova Emma M. 
Published: November 2006

AbstractThe kinetics of peroxide accumulation during oxidation of triacylglycerols of sunflower oil at 100 °C in presence of different concentrations of hexane, ethylacetate and ethanol extracts of Melissa officinalis L., Mentha piperita L., Mentha spicata L., Ocimum basilicum L., Origanum vulgare L. and Saturejae hortensis L., was followed. Ethanol extracts are the most active in retarding the autoxidation process. The most effective are the extracts of Saturejae hortensis L. (stabilization factor F for 0.5% direct hexane and 0.5% direct ethanol extracts being 14.8 and 24.0, respectively), followed by the extracts of Mentha piperita L. (F = 7.4 and 19.6, respectively) and Melissa officinalis L. (F = 7.4 and 18.6, respectively). Some of the spices are recommended as sources of natural antioxidants for stabilization of polyunsaturated lipid systems.
Evaluation of cashew apple juice for single cell protein and wine production
Authors: Osho A. 
Published: November 2006

AbstractThe nutrient analyses of cashew apple juice was carried out and its ability to support the growth of the wine yeast strain NCYC 125 and three other locally isolated ethanol‐tolerant yeast strains were investigated. The cashew apple juice contains 7.8% reducing sugars, 4.4% brix, 0.039% total nitrogen 0.455% ash and pH of 3.8. The cashew apple juice was supplemented with yeast extract, urea and KH2PO4. Growth of the four ethanol‐tolerant yeast strains in supplemented and unsupplemented cashew apple juice were compared. Each nutrient used for supplementation supported the ethanol‐tolerant yeast differently. The wine yeast NCYC 125 had its highest biomass concentration of 13.78 g/L in medium supplemented with yeast extract, while strain Y271 had 13.49 g/L in medium supplemented with urea. Other yeast strains Y276 and Y279 had 10.93 g/L and 9.79 g/L respectively in media supplemented with combination of all nutrients used for supplementation. Based on the level of sugar, crude protein, trace metal constituents and its ability to support the growth of the yeasts the use of cashew apple juice as feed‐stock for single cell protein (SCP) and for wine production is suggested.
Antioxidant activity of ethanolic extract of mustard seed
Authors: Amarowicz R. , Wanasundara U. N. , Karamać M. , Shahidi F. 
Published: November 2006

AbstractFour fractions were separated from an ethanolic extract of mustard using silica gel column chromatography. Antioxidant activity of these fractions was evaluated in a β‐carotene‐linoleate model system. Fractions III and IV, which possessed a high content of phenolic compounds showed higher activity than fractions I and II, which contained a lower content of phenolics. All fractions were examined by silica gel TLC. The content of phenolic acids in each fraction was confirmed by UV spectral data.
Importance and utilization of amaranth in food industry. Part 2. Composition of amino acids and fatty acids
Authors: Dodok L. , Modhir A. A. , Buchtová V. , Halásová G. , Poláček I. 
Published: November 2006

AbstractContent of amino acids and fatty acids in whole amaranth flour from Amaranthus hypochondriacus was investigated. In comparison with fine wheat flour, used in our experiments, high lysine content was observed (5,95 g/16 g N in comparison with 2,90 g/16 g N). Similarly, a higher amount of essential amino acids in amaranth was found. The highest content from fatty acids had linoleic acid about 50%. On the basis of the results obtained, the analysed raw material proves to be very valuable for the enrichment of some cereal products especially regarding protein content, amino acid composition, mainly essential ones, fatty acid composition, and some important mineral substances and vitamins. It is expected, that amaranth will be utilized in some branch of food industry as well.