bluuebunny/crossref_metadata_2025_split huggingface dataset:
Wheat starch granule protein: The isolation and characterisation of a salt‐extractable protein from starch granules
Authors: Lowy Gillian D. A. , Sargeant James G. , David Schofield J. 
Published: October 2006

AbstractA salt‐extractable protein has been isolated and purified from large (A‐type) wheat flour starch granules (Triticum aestivum cv. Maris Huntsman). This protein was the major species extractable with NaCl and because of its ease of extraction it was tentatively concluded that it was associated with the surface of the granules. It had a molecular weight of approximately 30 000 as determined by polyacrylamide gel electrophoresis in the presence of sodium dodecyl sulphate (SDS‐PAGE) and an isoelectric point (pI) in excess of 10 as judged by analytical isoelectric focusing in polyacrylamide gel. The amino acid composition of the protein was quite different from those of wheat gluten proteins. A protein with similar properties was present on small (B‐type) Maris Huntsman starch granules and it could also be detected on A‐type granules from another variety of hexaploid breadwheat (T. aestivum cv. Flinor) as well as on A‐type granules from tetraploid durum wheat (T. durum). This protein was not present on starch granules prepared from germinated grains (Maris Huntsman). The protein had neither α‐amylase activity nor inhibitory activity against either wheat or hog pancreatic α‐amylases. Several other proteins could be extracted from A‐type starch granules but only after gelatinisation of the starch granule in the presence of SDS. The electrophoretic behaviour of these proteins was quite different from that of the NaCl‐extracted protein and the rigorous conditions required to separate the latter proteins from the starch granules suggested that they are internal components of the granules.
The silica content of plant polysaccharides
Authors: Khalil Nabeel F. , Duncan Henry J. 
Published: October 2006

AbstractAnalysis of several plant polysaccharides confirmed the presence of silica (Si) in all pectin samples analysed and revealed its presence in potato starch. In the latter case the Si was concentrated in the amylopectin fraction. The range of Si values found, based on dry weight of polysaccharide analysed, was: (a) for pectin 1.40‐2.30; and (b) for potato starch 0.47‐0.80 mg g−1. Other samples analysed contained less than 0.10 mg g−1. It would appear that most of the Si present in potato tubers is located in the starch grain where its distribution parallels that of phosphorus (P). The comparable range of values found for P in potato starch was 1.30‐1.60 mg g−1. It is thus possible that some of the distinctive properties of potato starch attributed to P could be influenced by the Si present.
The glycoalkaloid content of some edible solanaceous fruits and potato products
Authors: Jones P. Geraint , Fenwick G. Roger 
Published: October 2006

AbstractThe glycoalkaloid contents of three edible solanaceous fruits (aubergine, red and green peppers) have been found to be less than 10 mg 100 g−1 fresh weight. Commercial potato products, such as potato crisps, chips and tinned new potatoes, have been found to contain similar low levels which are within those accepted as safe by breeders of commercial potatoes.
Debittering and nutritional upgrading of enzymic casein hydrolysates
Authors: Cogan Uri , Moshe Michael , Mokady Shoshana 
Published: October 2006

AbstractCommercially‐available proteolytic enzymes were used to prepare casein hydrolysates. Treatment of the hydrolysates with activated carbon resulted in the elimination of the bitter taste which developed during the course of hydrolysis. However, the debittering step was accompanied by a selective loss of tryptophan (63%), phenylalanine (36%) and arginine (30%). Consequently, the activated‐carbon‐treated hydrolysates exhibited poor nutritional quality in rat feeding studies. Supplementation of the treated hydrolysates with the proper amounts of tryptophan and phenylalanine greatly improved their nutritional quality. A simulated milk formula based on a partially debittered hydrolysate, resulted in a product of reasonably good nutritive value. The study demonstrates that an optimum balance between debittering by activated carbon and supplementation with tryptophan and phenylalanine is feasible. This will permit the production of casein hydrolysates of acceptable taste and of high nutritive quality.
A method for the determination of available fluoride from marine products using young chicks
Authors: Soevik Torleif , Braekkan Olaf R. 
Published: October 2006

AbstractA method is described for the determination of available fluoride in biological materials. Groups of 1‐day‐old male White Leghorn chicks were fed a low fluoride diet for 14 days (2.3 mg F− kg−1) to which graded levels of fluoride were added as sodium fluoride, or in the form of fluoride‐containing foods. The drinking water did not contain any detectable amount of fluoride. Water and feeds were provided ad lib. The response was measured as the concentration of fluoride in the three bones of the third toe from both feet on a fat‐free dry matter basis. A linear accumulation was observed for the addition of up to 500 mg F− kg−1 to the diet. An experimental dose range between 0 and 8 mg kg−1 was chosen. The availability of fluoride was measured as the slope ratio between highly correlated regression lines for test material and a standard. The lines had a common intersection on the y‐axis. Relative to sodium fluoride, the biological availability of fluoride from different types of fish protein concentrate showed values of 110‐151%. The corresponding values for krill (Meganyctiphanes norvegica) and a fluoridated toothpaste containing sodium monofluoro‐phosphate were 112 and 145%, respectively.
Fatty acid composition and characteristics of the kernel fat of different mango (Mangifera indica) varieties
Authors: Van Pee Walter M. , Boni Luc E. , Foma Mazibo N. , Hendrikx Achiel 
Published: October 2006

AbstractThe kernels of 13 different mango varieties were examined. The kernels contained, depending on variety, from 6.8 to 12.6% fat, 5.2 to 6.3% protein (Nx6.25) and 1.4 to 2.0% ash on a moisture‐free basis. The fat was yellow‐coloured and melted at 32.5‐35.8°C. Stearic and oleic acids constitute about 85% of the total fatty acids. The ratio of stearic: oleic acids varied according to variety from 0.56 to 0.97. The remaining fatty acids are, in decreasing order, palmitic, linoleic, arachidic and lino‐lenic acids. Oleic and linoleic acids represented about 88 and 10%, respectively, of the fatty acids incorporated at the sn‐2‐position of the triglycerides.
Statistical properties of simple sensory difference tests: Confidence limits and significance tests
Authors: Smith Gordon L. 
Published: October 2006

AbstractThe Normal approximation to the binomial distribution is used to obtain confidence limits for the proportion of correct responses in a simple sensory difference test and the proportion of assessors able to discriminate between two products. Improved approximations, which should be considered with small panels or when the proportion of correct responses is close to 0 or 1, are discussed. To permit comparison of the discriminating ability of different panels, or investigation of the effect of a change in the products assessed, tests of the significance of the difference between two proportions are presented, based on the Normal approximation and the x2 statistic. The methods are illustrated with some data from an investigation on fish flavour.
Changes in the nitrogen fraction of sainfoin (Onobrychis viciaefolia) during growth
Authors: Treviño Jesús , Hernández M. T. 
Published: October 2006

AbstractSainfoin was harvested at four stages of increasing maturity. Samples were analysed for total N, true protein N, non‐protein N, nitrate and amino acids. Variations in the concentrations of these nitrogenous fractions throughout the growing period of plant are described.
Recovery of high quality oil from mackerel and sprat by the silage process
Authors: Reece Paul 
Published: October 2006

AbstractIncreases in the free fatty acid (FFA) content of oil from oily fish silage, recovered by centrifugation, have been shown to be principally associated with the release of FFA from solid material during liquefaction of the fish. Much of the initial FFA is present in the digestive tract of the fish prior to acidification. Pigmentation of the oil during ensiling is shown to be caused by the release of the acid hydrolysis product of haemoglobin, haemin. A 2% addition of 20 volume hydrogen peroxide has been shown to inhibit oil pigmentation and to reduce the FFA content in the recovered oil. Peroxide values of the oil, reduced by this treatment, can be further reduced by the addition of an oil‐soluble antioxidant to the silage.
Imitation milks from Cicer arietinum (L.), Vigna unguiculata (L.) walpers and Vigna radiata (L.) wilczek and other legumes
Authors: Caygill John C. , Jones Janis A. , Ferber Carol E. M. 
Published: October 2006

AbstractVegetable milks were prepared in the laboratory from mung bean [Vigna radiata (L.) Wilczek], cowpea [Vigna unguiculata (L.) Walpers] and chick‐pea [Cicer arietinum (L.)] by homogenisation of a filtered aqueous extract of the ground legume with soya bean oil. Emulsions stable to pasteurisation were made from the first two. Pigeon pea [Cajanus cajan (L.)] and black gram [Vigna mungo (L.) Hepper)] were found to be unsuitable as bases for milks prepared by simple processing. The nitrogen, oil, sugar and ash contents of the first three legumes, and of milks prepared from them, were determined. Imitation milks are intended to resemble animal milks nutritionally, and whilst the contents of potassium and phosphorus were acceptable, these vegetable milks were low in sodium, calcium and zinc. The trypsin inhibitory activity, whilst low in comparison with soya milk, was partially stable to pasteurisation. The amino acid composition indicated that it would be desirable to complement legume proteins with cereal proteins to prepare vegetable milks.
Fermentation patterns in ryegrass, red clover and maize silages treated with formaldehyde additives at ensiling
Authors: Kaiser Alan G. , Terry Ronald A. , Dhanoa Mewa S. 
Published: October 2006

AbstractThe influence of level of formaldehyde application at ensiling on fermentation patterns in ryegrass, red clover and maize silages was studied in three experiments using small‐scale silos. Formaldehyde was applied, together with formic acid at 2 litre t−1 fresh crop, over the range 0 to 166 g formaldehyde kg−1 crude protein (CP) in the crop. In ryegrass and red clover, but not in maize, low levels of formaldehyde application (<60 g kg−1 CP) induced clostridial‐type fermentations, as evidenced by increases in the content of volatile fatty acids and ammonia N. The concentrations of ethanol and 2,3‐butanediol were also increased. At higher levels of application, formaldehyde was particularly effective in restricting fermentation in ryegrass and red clover silages, there being little acid production above 120 and 80 g kg−1 CP, respectively. Only low levels of formaldehyde (ca 20 g kg−1 CP) were required to achieve this effect in maize silage. In each crop the insoluble N content of the silages increased with level of formaldehyde application. The recovery of formaldehyde in both the treated herbage and silage improved with level of application, but did not exceed 50% of that applied. As physical losses of formaldehyde would be expected to be minimal under the conditions of the experiments, it appears that chemical bonding was the main reason for the lack of recovery of formaldehyde.
Isoperoxidase changes in finger millet during development and blast disease
Authors: Ramachandra Geeta , Virupaksha Tumkur K. , Shadaksharaswamy M. 
Published: October 2006

AbstractPatterns of cathodic and anodic isoperoxidases from finger millet varieties, which were either resistant or susceptible to blast disease, were obtained at different stages of seed germination. The isoperoxidase patterns showed marked changes during the course of germination and clear differences were found in the isoperoxidase patterns of three resistant and three susceptible varieties. Thus, it may be possible to use the electrophoretic method as a rapid screening technique to differentiate between finger millet varieties resistant and susceptible to blast disease.
Studies on peroxidases and vascular discoloration in cassava root tissue
Authors: Plumbley Richard A. , Hughes Peter A. , Marriott John 
Published: October 2006

AbstractExtracts from discoloured cassava root tissue contained peroxidase activity in the soluble, covalently‐bound and ionically‐bound fractions. Extracts from non‐discoloured tissue lacked activity in the latter fraction and showed reduced activity in the other two fractions. Fractions from discoloured tissue showed nine soluble, two ionically‐bound and three covalently‐bound activity bands. Eight soluble peroxidase bands and one covalently‐bound band were detected by electrophoresis in fractions from non‐discoloured tissue. Some bands were less intensely stained than the corresponding bands detected in discoloured tissue extracts. Polyphenol oxidase showed increased activity only in the covalently‐bound fraction from discoloured tissue. Cassava roots produced ethylene in response to mechanical damage. Production commenced 6 h after injury and was only slightly affected by the accumulation of carbon dioxide. Neither the presence of carbon dioxide nor of exogenous ethylene had much effect on the electrophoretic pattern of soluble peroxidases.
The accumulation of lipids in developing seeds of white lupin (lupinus albus L.)
Authors: McGibbon Robert , Williams Watkin 
Published: October 2006

AbstractThe accumulation of lipid in embryos of lupin was found to be most rapid between 30 and 40 days after anthesis, coinciding with the stage of maximal dry weight increase of the developing seed. The percentage composition of oleic acid increased and that of linoleic acid decreased as the seed matured. Factors which cause premature cessation of embryo development are likely to affect adversely the oleate: linoleate ratio in the seed as well as the percentage oil content.
The polyphenolic content and enzyme inhibitory activity of testas from bean (Vicia faba) and pea (Pisum spp.) varieties
Authors: Griffiths D. Wynne 
Published: October 2006

AbstractThe polyphenolic content of the testa of two coloured flower varieties of beans grown in Wales was comparable with that of two coloured flower varieties of peas grown in eastern England. Testa tannins from both species had the same adverse effect on protein solubility, the inclusion of 15% testa producing a 7 unit reduction in protein solubility in 5% saline solution. Water extracts prepared from the testas also significantly inhibited in vitro the activities of trypsin, α‐amylase and fungal cellulase, and in all cases enzyme activity was restored on the addition of polyvinyl pyrrolidone, clearly indicating that the observed inhibition was due to the presence of tannins. Analysis of the whole grain revealed that, due to differences in the proportion of testa (approximately 13% in beans as compared with 10% in peas), peas had a significantly lower overall polyphenolic content. However, it is concluded that pea testa tannins may be of equal significance to bean tannins in animal diets since the formulation of isonitrogenous diets would require a greater proportion of peas due to their lower protein content.
An investigation of the experimental conditions which could affect water‐holding capacity of dietary fibre
Authors: Robertson James A. , Eastwood Martin A. 
Published: October 2006

AbstractThe water‐holding capacity (WHC) of various sources of vegetable and cereal dietary fibre has been measured under different experimental conditions. WHC was measured by centrifugation and filtration. The results obtained suggest that prolonged soaking has no effect on WHC. Fibre agitation, the presence of buffer (pH 7.5), and the presence of bile salt (deoxycholate) also had no effect on WHC, except for never‐dried potato fibre (NDPF) (fresh fibre concentrate). WHC, however, does vary with the method of measurement and the WHC determined by centrifugation was greater than that determined by filtration. The differences in WHC between NDPF and dried potato fibre are not due to gross chemical differences in the fibre. The conditions used for the preparation of dietary fibre and the measurement of its WHC, therefore, must be carefully controlled before the role of fibre in the diet can be better understood.
Rates of degradation of plant cell walls measured with a commercial cellulase preparation
Authors: Hartley Roy D. , Dhanoa Mewa S. 
Published: October 2006

AbstractThe relationship between the degradability, determined with a commercial cellulase preparation, of the cell walls of various plant parts of Italian ryegrass, maize and red clover can be expressed as Y = A ‐ Be−k1t‐Cek2t, where Y = percentage of cell walls degraded, t = reaction time, k1 and k2 are rates of degradation, and A, B, and C are constants where A = B + C. Degradability of the cell walls of Italian ryegrass or maize could be predicted accurately from the absorbance of the filtrate at λmax 282‐288 or 310‐324 nm. Treatment of cell walls of barley straw with 0.1 or 1M sodium hydroxide for 7 or 20 h degraded between 12 and 41% of the walls and led to the release of p‐coumaric and ferulic acids, the amount increasing with concentration of alkali and treatment time; the less concentrated alkali released more ferulic than p‐coumaric acid. Treatment with the cellulase preparation of the residues from alkali treatment showed that they were almost twice as degradable as the untreated walls.
Effect of maturity on some chemical components of cocoa
Authors: Packiyasothy E. Velupillai , Jansz Errol R. , Senanayake Upali M. , Wijesundara R. Chakra , Wickremasinghe Palitha 
Published: October 2006

AbstractImmature harvest of cocoa to prevent losses due to pests and pilferage is common in Sri Lanka. The effect of maturity on the levels of some components of the Amelonado variety of cocoa grown in Sri Lanka is reported here. The major problem posed by immature harvest is the loss of fats which has been shown in this study to be of the order of 50% when the crop is harvested 1.5 months early, although the fatty acid composition does not vary significantly during this period. The pulp of immature cocoa pods contains less free sugars and produces less ethanol on yeast fermentation than pulp of mature pods but the methanol content of the distillate is higher in immature pulp. The pectin content of the pod endocarp declines as maturation proceeds.
Fermentation of tea in aqueous suspension
Authors: Millin David J. , Swaine Derwent 
Published: October 2006

AbstractThe fermentation of macerated tea leaf in aqueous suspension has been studied both manometrically and in a suitably controlled fermentation vessel. Oxygen consumption proceeded rapidly at a steady rate for an initial period, termed the primary fermentation, then decreased sharply as the availability of simple polyphenol substrates became rate limiting. Maximum reaction rates were observed at 20‐35 mg ml−1 total solids, as a result of substrate inhibition. At higher concentrations of solids reaction rates were also affected by diffusion effects within the leaf particles. At 50 mg ml−1 total solids and 25°C the system approximated to Michaelis‐Menton kinetics with Km02 = 5 × 10−5M and Vmax corresponding to a primary fermentation time (PFT) of 10‐15 min. The PFT corresponded with the attainment of maximum total colour and maximum level of theaflavins (TF) (often >30% of total colour). Beyond the PFT total colour remained constant, TFs decreased and non‐dialysable pigments increased with time. At fixed levels of dissolved oxygen and solids concentration > 60 mg ml−1 the proportion of TFs was inversely related to solids concentration. At 50 mg ml−1 total solids TFs increased to ca 60% of total colour as the dissolved oxygen level was increased to 0.175 mM. As temperature was increased from 15‐35°C the reaction rate increased, the proportion of TFs decreased slightly and thearubigins of intermediate molecular weight increased markedly.
Preservation of oil palm fruit and oil palm fruit mesocarp by gamma irradiation
Authors: Takyi Etor E. K. 
Published: October 2006

AbstractExperiments were conducted to determine the potential of gamma radiations in the extension of the shelf‐life of oil palm fruit and oil palm fruit mesocarp. In the course of the experiment, it was observed that even though palm fruits in their harvested form, went bad within 3 days post‐harvest, their shelf‐life can be extended to at least 2 months through preparation of dry oil palm fruit mesocarp. Furthermore, despite the fact that gamma radiation cannot be used to prolong the shelf‐life of oil palm fruit proper, it can be used to drastically reduce the mould load in the dry palm fruit mesocarps, thereby further enhancing their keeping quality and consumer acceptance. Chemical and organoleptic analyses of fat extracted from irradiated, dry oil palm fruit mesocarp show that there is practically no radiation effect. The significance of these observations is discussed in relation to the possible acceptance of radiation‐preservation of oil palm fruit mesocarp commercially.
Effect of diet on protein degrading activity in the sheep rumen
Authors: Siddons Rodney C. , Paradine John 
Published: October 2006

AbstractComparative studies on the effect of diet on ruminal protein degrading activity were made with sheep fed either maize or timothy and with sheep fed either barley or lucerne. In both studies the levels of proteolytic activity and deaminase activity in the rumen, measured as non‐protein nitrogen and ammonia production, respectively, during in‐vitro incubation of rumen liquor and casein, were higher when cereal was given than when forage was given. The rate of casein degradation after intra‐ruminal infusion was also higher with the cereal diets, whereas outflow rate from the rumen was lower. However, with all diets the fractional hydrolysis rate of casein was considerably greater than its fractional outflow rate and the calculated proportion of protein escaping ruminal breakdown was low. The effect of diet on the degradation of the protein of natural feedstuffs was examined by measuring N disappearance when samples of the four feeds and of three protein supplements (soya bean meal, groundnut meal and fish‐meal) were incubated in dacron bags in the rumen. In contrast to the findings with casein, the rate of N disappearance for all feedstuffs, except maize which was similar on the two types of diet, was lower when sheep were given cereal than when given forage.