bluuebunny/crossref_metadata_2025_split huggingface dataset:
The application of near infrared reflectance spectroscopy to protein‐testing in pulse breeding programmes
Authors: Williams Philip C. , Stevenson Susan G. , Starkey Patricia M. , Hawtin Geoffrey C. 
Published: November 2006

AbstractThe technique of near infrared reflectance spectroscopy (MRS) has been applied to the determination of protein and moisture in a number of species of pulses which encompassed a very wide range of seed characteristics. Statistical analysis of the results showed that the NIRS technique is applicable to the screening of pulses for protein in breeding programmes, with r2 values ranging from 0.89 to 0.96 between Kjeldahl and NIRS protein values, and average coefficient of variability of 2.3 %. (r2 denotes the square of the correlation coefficient and indicates the percentage of variance in the dependent variable contributed by the independent variable under consideration.) The technique was equally applicable to further quality evaluation tests, including the analysis of testa/pericarp and cotyledon fractions of pigeon pea, and the analysis of corn/pulse food mixtures. Several large populations of genetic pulse lines were screened for protein, and the NIRS procedure proved itself to be a simple, rapid and economical method of screening. The standard Neotec G.Q.A. sample cell was modified to accommodate sample sizes ranging down to 1 g, for the analysis of single plant lines of lentils.
The use of kapok (Ceiba pentandra) seed cake as a source of protein in broiler rations
Authors: Kategile Jackson A. , Ishengoma Mary , Katule Andalwisye M. 
Published: November 2006

AbstractWhen 7, 14, or 21% kapok seed meal was incorporated into diets of broiler chicks as a replacement for maize and soya bean meal, liveweight at 9 weeks old was impaired and feed intake reduced. The addition of methionine or lysine did not improve performance when added individually, but restored growth to that of the control when added together. Nitrogen retention was reduced by increased amounts of kapok seed meal but was equal to that of the control when supplemented with methionine and lysine.
The estimation of vicine and convicine in fababeans (Vicia faba L.) and isolated fababean proteins
Authors: Sejr Olsen H. , Hinge Andersen J. 
Published: November 2006

AbstractA specific method of analysis for each of the pyrimidine glucosides, vicine and convicine, is described. This involves extraction by ethanol, evaporation, separation on t.l.c. and quantitative ultraviolet spectrophotometry. Using this method mature dehulled fababeans were shown to contain on average 0.73% vicine and 0.30% convicine on a dry matter basis. No significant variation was found between varieties. The glycosides seem to be associated to the protein bodies in the raw bean, and are absent from the hull. The total content of vicine + convicine in isolated fababean proteins ranged from 0.07 to 2.0%. The highest content was found in a protein fraction produced by air‐classification of dry milled fababeans. The lowest content was found in proteins isolated from a watery extract either by precipitation with acetic acid or by diafiltration. Protein isolates produced by direct ultrafiltration have contents of about 0.60%. The ratio vicine:convicine was found to be relatively constant in the raw beans (average 2.5), but varied from 1.4 to 3.0 in the protein isolates, thus indicating a different reaction of vicine and convicine to conditions during the processing of the fababean. It is the opinion of the authors that the etiology of favism is still controversial as far as vicine and convicine are concerned.
Proteinase inhibitors of finger millet (Eleusine coracana gaertn.)
Authors: Veerabhadrappa Patnagere S. , Manjunath Nagenahally H. , Virupaksha Tumkur K. 
Published: November 2006

AbstractProteinase inhibitory activities of a number of finger millet and five representative varieties of other millets were determined. Inhibitory activities in the buffer extracts of the millets varied widely. Trypsin inhibitory activity (TIA) was more pronounced than the chymotrypsin inhibitory activity (CIA) in all the finger millet varieties tested. On germination, TIA and CIA were markedly reduced in the endosperm, but in the axis considerable TIA remained while CIA disappeared. Proteinase inhibitors of finger millet were found to be heat‐labile under neutral conditions and comparatively heat‐stable under acidic conditions. These studies suggest the presence of multiple forms of protein proteinase inhibitors in finger millet.
A method of treatment, prior to analysis for copper, in copper‐supplemented feeds
Authors: Florence Eric , Audsley Antony R. S. 
Published: November 2006

AbstractA simple and inexpensive procedure is described for the treatment of copper sulphate supplemented diets for growing pigs, to ensure uniform distribution of the copper in the sample. Water was added to form a slurry and the copper sulphate crystals dissolved. The slurry was mixed and dried to yield a product with uniform distribution of copper. Maximum recovery of copper was achieved by the use of magnesium nitrate as an ashing aid prior to analysis by atomic absorption spectroscopy.
Responses of young chicks to amino acid supplementation of methanol‐grown dried microbial cells
Authors: Felix D'Mello J. P. 
Published: November 2006

AbstractTwo experiments have been conducted to examine the effects on chick growth and carcass composition of amino acid additions to diets containing spray‐dried or flash‐dried forms of methanol‐grown microbial cells (S‐DMC and F‐DMC respectively). The spray‐dried form was an early development product. An additional factor was the level of total nitrogen (N) in control diets containing soyabean (SBM) and in experimental diets containing 100 g S‐DMC or 150 g F‐DMC kg−1 diet. In the first experiment, a diet containing S‐DMC supported less growth than the control SBM diet containing equivalent concentrations of total N (39 g kg−1 DM) and of the sulphur containing amino acids. Supplementation of S‐DMC diets containing 36 and 32 g N kg−1 DM with methionine had no substantial effect on growth or on carcass composition. In the second experiment, methionine supplemented SBM and F‐DMC diets containing 43 g N kg−1 DM elicited similar growth performance and efficiency of food conversion. However, the feeding of basal SBM and F‐DMC diets containing sub‐optimal concentrations of total N (35 and 36 g N kg−1 DM respectively) resulted in inferior utilisation of the F‐DMC diet, this effect being only partially alleviated by combined dietary supplements of arginine, lysine and methionine.
The phenolics of ciders: Oligomeric and polymeric procyanidins
Authors: Lea Andrew G. H. 
Published: November 2006

AbstractCiders contain a series of procyanidins up to at least a seven‐fold degree of polymerisation, and a procyanidin tetramer based on epicatechin has been isolated by counter‐current distribution between ethyl acetate and water. Due to the shortcomings of modern methylation and mass spectrometry procedures molecular weights were determined by elevation of boiling point. Other techniques include a complex formation with dimethylaminocinnamaldehyde, and silica (h.p.t.l.c.) in toluene‐acetone‐formic acid mixtures.
The phenolics of ciders: Bitterness and astringency
Authors: Lea Andrew G. H. , Arnold Gillian M. 
Published: November 2006

AbstractThe bitterness and astringency of defined procyanidin fractions from bittersweet English ciders were assessed using a paired‐comparison tasting technique. The results demonstrate that, while no one procyanidin can be uniquely identified with bitterness or astringency, bitterness is associated with oligomeric procyanidins reaching a maximum with the epicatechin tetramer whereas astringency is characteristic of higher‐molecular‐weight procyanidins. The effect of presentation media on taste response was also studied. High sugar and buffer strength suppressed the perceived bitterness, whereas ethanol increased bitterness but simultaneously decreased astringency. It is shown that the observed taste differences between two bittersweet ciders and the taste‐modifying effect of ethanol can be explained satisfactorily by current theories of taste.
Firmness and colour of the fruit of some tomato cultivars from various sources during storage
Authors: Gormley Ronan , Egan Sean 
Published: November 2006

AbstractThe firmness of fruit of tomato cultivars Sonato, Grenadier, Adagio, Extase and Exquise obtained from growers was significantly different at time of harvest and after storage for 7 and 14 days at 19‐23°C. However, all fruit had firmness values above 1000 g force on day 7 and above 700 g force on day 14, which are postulated minima for sale of fruit at retail level and use in the home respectively. There is no evidence to downgrade fruit of Sonato from a firmness point of view. Variation in fruit firmness within a sample was considerable for most cultivars on each testing date, and coefficients of variation were calculated to quantify this. Correlation coefficients between Hunter a/b ratio and firmness for the different cultivars ranged from ‐0.91 to ‐0.97. Regression lines relating a/b ratios to firmness fell into two groups. Firmness tests on samples of tomato fruit purchased from retailers suggested that all samples were adequately firm and had a firmness shelf‐life of at least 7 days.
Glutenin and dough tenacity
Authors: Ewart J. A. D. 
Published: November 2006

AbstractAssuming a random distribution of Cys residues within a glutenin polypeptide chain it has been calculated that about one sixth of an average chain (allowing for an intra‐chain SS loop) would be available for unfolding under stress. It is postulated that, because the unfolding of chains under stress has a magnifying effect on the effective molecular length of glutenin, a comparatively small range in the average number of chains per molecule (DP) is sufficient to encompass the levels of dough tenacities encountered in practice. Since the DP depends inversely on the concentration of Theologically active SH groups, according to the linear glutenin hypothesis, an explanation is provided for the great sensitivity of doughs to reducing agents and improvers, and for the indifferent correlation of dough properties with flour SH content.
Seedbed fertilizer requirements of winter oilseed rape
Authors: Holmes Michael R. J. , Ainsley Alan M. 
Published: November 2006

AbstractThirty‐four field experiments were carried out on the seedbed fertilizer requirements of winter oilseed rape in the main rape‐growing areas of England and Scotland. Average seed yield was increased by seedbed N from 2.711 ha−1 to 2.881 ha−1 (when 200 kg ha−1 N was given in spring). Economic analysis showed 60 kg ha−1 as likely to be the most profitable rate of seedbed N for most situations. P fertilizer increased yield significantly on soils with low or moderate levels of available soil P but there was little response to K fertilizer on soils of high or medium K status and too few experiments on low K status soils to quantify requirements thereon. S application to the seedbed (as calcium sulphate) did not increase yield. Seedbed N decreased seed oil content slightly and not always significantly while P, K and S had no effect. Nutrient removal in the seed of an average 3 t ha−1 crop would be 90 kg ha−1 of N, 17 kg ha−1 of P (40 kg ha−1 P2O5) and 17 kg ha−1 of K (20 kg ha−1 K2O).
Comparisons of methods used for estimating the growth of Tetrahymena pyriformis W
Authors: Evans Essi , Carruthers Susan C. 
Published: November 2006

AbstractGrowth of Tetrahymena pyriformis W was used to assess the relative nutritive value (RNV) of 40 foodstuffs. Growth of the organism was estimated by ammonia‐nitrogen (NH3‐N) accumulation, media optical density (OD) and the reduction of triphenyl‐tetrazolium chloride (TTC) for triphenyl‐formazan. The latter approach was evaluated both on a linear and on a logarithmic scale. All methods used to determine RNC were compared to the microscope cell‐counting procedure before and after adjustment by linear regression equations. When compared to cell counts, the measurement of NH3‐N accumulation resulted in the lowest mean difference, followed by the measurements of TTC reduction on a logarithmic scale, OD and then TTC reduction on a linear scale. Mean deviations from cell count values were reduced for all methods after regression equations were used to fit experimental values to the same range as the cell count values. It was concluded that cell counts should be used to calculate RNV and that NH3‐N or OD determinations could increase the efficiency of the RNV procedure for preliminary sample screening.
Red wine quality: Correlations between colour, aroma and flavour and pigment and other parameters of young Beaujolais
Authors: Jackson Michael G. , Timberlake Colin F. , Bridle Peter , Vallis Lloyd 
Published: November 2006

AbstractIn 15 young Beaujolais red wines from the 1974 and 1975 vintages statistically significant linear correlations were found between overall quality and the contents of total pigments, total anthocyanins, coloured anthocyanins and tasters' mean colour scores; and also between flavour and the contents of total pigments and total anthocyanins. In 1974 additional significant correlations were found between (a) overall quality and wine colour density; non‐coloured anthocyanins and pH, (b) flavour and colour scores and coloured anthocyanins, (c) aroma and total pigments, total anthocyanins, coloured and non‐coloured anthocyanins and pH and (d) the chemical parameters of pH and total pigments and total anthocyanins. In 1975 flavour was correlated also with non‐coloured anthocyanins and pH. The results demonstrate the desirable effects of anthocyanins on wine flavour and quality, whereas the polymeric pigments formed on ageing of Beaujolais appear to be indifferent features of quality. Thus, the negative correlations found between quality factors and wine ‚chemical age’︁ tend to support the opinion that most Beaujolais should be drunk young. Comparison of the results with data on Australian and Swiss red wines suggests that sulphur dioxide affects not only quality itself but also the nature of the quality correlation found. Simple colour measurement of acidified wine provides a useful indication of quality in young red wines of the same grape cultivar and age, having minimal sulphur dioxide content.
The component fatty acids of Psidium guajava seed fats
Authors: Opute Fred Idiem' 
Published: November 2006

AbstractThe seed fat of Psidium guajava has been analysed by thin‐layer and gas‐liquid chromatographic methods. The lipids, made up exclusively of neutral lipids, mostly triglycerides, accounted for 9.4% of the dry weight of the seeds. G.l.c. revealed that the seed fat is linoleic acid‐rich (79 %); palmitic, oleic and stearic acids being the other minor acids present. There are neither percentage nor compositional differences in the fatty acids at different stages of development of the seeds.
N‐stearoyl‐D, L‐methionine, a protected methionine source for ruminants
Authors: Langar Pran N. , Buttery Peter J. , Lewis Dyfed 
Published: November 2006

AbstractThe effect of intraruminal doses (16.8, 33.5 and 50.3 mmol day−1) of D.L‐methionine, methionine hydroxy analogue (2‐hydroxy‐4‐(methylthio)‐butanoic acid calcium salt) and N‐stearoyl‐D, L‐methionine on the flow of methionine (free and protein bound) and its derivatives into the proximal duodenum of the sheep was investigated. Methionine hydroxy analogue was assayed using the reaction of the S‐methyl group with nitroprusside after ion exchange chromatography. On the basal diet the daily flow of methipnine was 20.5 mmol and with the 16.8 mmol treatment N‐stearoyl methionine, methionine and methionine hydroxy analogue, values of 29.4, 22.1 and 22.5 mmol, total methionine or its equivalent were obtained respectively. With the 33.5 treatment the corresponding flows were 39.6, 22.4 and 22.5 mmol day−1. During the 50.3 mmol treatments complete feed refusal, probably due to methionine toxicity was noted with N‐stearoyl‐D,L‐methionine while with methionine and methionine hydroxy analogue the total flow of methionine equivalents was only 20.5 mmol day−1. Thus, N‐stearoyl‐D,L‐methionine was the only material to increase the flow of methionine or its equivalent to the duodenum.
A study of the competitive nitrosations of pyrrolidine, ascorbic acid, cysteine and p‐cresol in a protein‐based model system
Authors: Massey Robert C. , Crews Colin , Davies Roger , McWeeny David J. 
Published: November 2006

AbstractThe effects of competitive C‐ and S‐nitrosations on the formation of nitrosopyrrolidine were studied in a protein‐based model system. The results obtained were compared with those of the analogous reactions performed in solution. The competitive nitrosations were studied at pH 5‐25 and 37°C and the results obtained were found to be similar in both systems: ascorbic acid, cysteine and p‐cresol each reduced the formation of nitrosopyrrolidine, in decreasing amounts, by competing with pyrrolidine for the available nitrite. A second pathway of nitrosopyrrolidine formation was found which may have involved transnitrosation by the protein‐bound nitrite.
Energy use in soy‐bean meat analog manufacture: A comparison with beef
Authors: Yorks Terence P. 
Published: November 2006

AbstractBeef cattle production in the USA required 2200 to 16 000 kcal kg−1 of product and a further 500 kcal kg−1 to process into meat. A typical US production total is 8700 kcal kg−1 at an energy intensity of 1100 × 103 kcal ha−1 of land employed. Typical US soy‐bean production has an energy subsidy of 950 kcal kg−1 at an energy intensity of 1500 × 103 kcal ha−1. Soy‐bean processing typically requires 710 kcal kg−1 for solvent extraction, 1300 kcal kg−1 for refining and hydrogenation of oil and 760 kcal kg−1 for assembly into a meat analog product. A dried egg albumin binder for the analog, with 40 000 kcal kg−1 energy subsidy, comprises almost half the total subsidy of 2700 kcal kg−1 to a model analog, though comprising only 3% of the ingredient total. A soy‐bean isolate based analog would usually require a total of 5200 kcal kg−1. Other land use, input and by‐product considerations make beef appear more favourable than the straightforward comparison with the analogs might indicate.
Phase behaviour of some aqueous systems involving monoglycerides, cholesterol and bile acids
Authors: Larsson Kåre , Gabrielsson Kerstin , Lundberg Bo 
Published: November 2006

AbstractA report is given on the phase behaviour of various monoglyceride‐water systems relevant in foods. Interactions with cholesterol and bile acid salts as well as small water‐soluble molecules as a third component are described. The cubic phase occurring in systems of monoglycerides of sunflower oil can solubilise bile salts and coexist with bile acid salt micelles, which might result in a reduction in fat absorption in the intestine. Also the observed solubilisation of cholesterol in the cubic phase should be expected to reduce cholesterol uptake when this phase is formed. Evidence is given indicating that monocaproin might be of technical interest in order to solubilise hydrophobic proteins and the interactions between aqueous monocaproin phases and soy‐bean oil and sodium chloride were examined in this context.
The hexosamine content of some seeds and pollens
Authors: Jennings Allen C. 
Published: November 2006

AbstractTwenty‐one Monocotyledon and 59 Dicotyledon seed samples, nine pollen samples and 12 fractions of seeds were analysed for their content of dry matter, total nitrogen and glycoprotein and total hexosamine. An estimate was made of the frequency of occurrence of hexosamine in the proteins of the samples. The dry matter contents (as g per 100 g sample) showed little variation (88.0‐95.1, seeds and 84.1‐90.9, pollens). The total nitrogen contents (as g per 100 g sample) varied from 0.84‐3.29 (Monocotyledons), 1.42‐7.13 (Dicotyledons) and 2.91‐5.43 (pollens). The glycoprotein hexosamine content (as mmol per 100 g sample) varied from 0.078‐0.32 (Monocotyledons), 0.11‐0.73 (Dicotyledons) and 0.36‐0.78 (pollens). The frequency of occurrence of hexosamine in the proteins (as hexosamine residues:amino acid residues) varied from 1:450 to 1:1940 (Monocotyledons), 1:300 to 1:3640 (Dicotyledons) and 1:330 to 1:760 (pollens). The decomposition of hexosamines during prolonged acid hydrolysis prevented accurate estimates of non‐protein hexosamine contents being obtained but the results indicated that they varied from a few percent of, to about equal to, the contents of glycoprotein hexosamine in the samples examined.
The analysis of dietary fibre—the choices for the analyst
Authors: Southgate David A. T. , Hudson Geoffrey J. , Englyst Hans 
Published: November 2006

AbstractThe analysis of dietary fibre (which is defined as the sum of lignin and the polysaccharides not digested by the endogenous secretions of the human digestive tract) presents several problems to the analyst. Dietary fibre is a mixture of substances derived from the structural materials of the plant cell wall and a range of polysaccharides of a non‐structural nature either present naturally in foods or derived from food additives. The complete analysis of such a complex mixture would be difficult and time consuming and a number of practical alternatives have been used. These include methods based on the enzymatic removal of protein and starch to give an ‚indigestible residue’︁ and procedures based on extraction with neutral detergent solutions. These procedures in their present form do not measure water‐soluble components and therefore underestimate dietary fibre. More detailed methods in which the water‐soluble and water‐insoluble non‐cellulosic polysaccharides, cellulose and lignin were measured separately are described. In these the non‐cellulosic fraction was characterised in terms of its component sugars. It is suggested that methods of this type are necessary to characterise dietary fibre analytically in order to account for the properties of dietary fibre.
The nutritive value of some pakistani diets
Authors: Khan Mohammed Akmal , Eggum BjøRn O. 
Published: November 2006

AbstractThe nutritive values of Pakistani diets and meals commonly consumed by rural peasants and middle‐class city dwellers was determined chemically (including fatty acid and amino acid analyses) and biologically in N‐balance experiments with growing rats. The average national diet supplies 13% of the total calories from protein, 61% from carbohydrate and 11 % from fat. Essential fatty acids, iron and calcium content are adequate to meet the dietary requirements. Lysine and threonine were found to be the limiting amino acids in the average national diet, the northern area diet and most of the meals. The national diet has a slightly higher net protein utilisation (NPU) value (66%) than that of the northern area (61 %). Net dietary protein calories percentage (NDp cal %) was highest (8.5) for the national diet. The NDp cal % of the wheat bread and rice based meals lie between 5.9‐8.3 and 5.4‐6.4 respectively. The results suggest that protein is not a limiting factor in Pakistani diets when compared with FAO recommendations.