bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effects of proteolysis on the sensory properties of the sweet protein, thaumatin
Authors: Shamil Syed , Cusack Maggie , Beynon Robert J 
Published: October 2006

AbstractWe have examined the effects of different proteases on the sensory properties of the sweet protein, thaumatin. Trypsin and thermolysin, proteases with quite different primary specificities, have little effect upon the sweetness of ihaumatin, although in each instance the protein has been extensively cleaved. The retention of the sweet taste is probably due to the disulphide bridge cross‐linking which serves to maintain the overall structure of the molecule even when it has incurred proteolytic cleavages. By contrast, subtilisin and chymotrypsin effect greater digestion, to the extent that the protein is reduced to small peptides even when the disulphide bridges are intact. Under these circumstances the sweet taste is lost. The sensory properties of thaumatin depend upon the maintenance of a part of the polypeptide chain in a particular conformation.
Non‐starch polysaccharides of canola meal: Quantification, digestibility in poultry and potential benefit of dietary enzyme supplementation
Authors: Slominski Bogdan A , Campbell Lloyd D 
Published: October 2006

AbstractThe non‐starch polysaccharide (NSP) content as determined by gas chromatography (component neutral sugars) and colorimetry (uronic acids) was shown to be 16–22% in ten different samples of defatted canola (low glucosinolate rapeseed) seed. The non‐cellulosic components of NSP accounted for 13–16% of the meal and on average consisted of arabinose (33%), xylose (13%), galactose (13%), glucose (5%), mannose (3%), rhamnose (2%), fucose (2%) and uronic acids (30%). Yellow‐seeded and brown‐seeded samples of canola contained similar contents of total dietary fibre although the composition of the fibre components tended to differ with the former showing a low content of lignin and associated polyphenols and a high content of NSP as compared with the latter type. NDF values tended to be lower for yellow‐seeded than for brown‐seeded canola due to the relatively high content of NSP in neutral detergent solubles of yellow‐seeded canola. An initial balance study with laying hens showed low (<3%) digestibility of the polysaccharide components, and further studies were conducted with a commercial enzyme preparation (SP249, Novo Laboratories Ltd, Lachine, Quebec) to enhance the in‐vivo hydrolysis of the NSP fraction of the meal. Laying hens were fed a semipurified diet containing 40% commercial canola meal with and without enzyme (1%). NSP digestibility was increased to 37% by the enzyme supplementation.
Dietary zinc and the zinc components in various foods subjected to in‐vitro enzymic digestion
Authors: Ikeda Sayoko 
Published: October 2006

AbstractSeveral foods consisting of animal and plant foodstuffs as dietary sources of zinc were subjected to peptic and pancreatic digestion. The soluble zinc components in their digesta were separated by gel filtration chromatography on Sephadex G‐50 with 0.1 M Tris‐HCl buffer (pH 8.0). The soluble zinc released on the enzymic digestion of the foods ranged from 41 to 98% with an average of 65%. Chromatographic analysis indicated that most of the soluble zinc consisted of between one and four components with molecular weights of around 10 000 or less, except for a component from egg yolk of higher molecular weight.
Effect of cultivar and harvest date on dry‐matter content, hardness and sugar content of swedes for stockfeeding
Authors: Gemmell Dorothy J , Griffiths D Wynne , Bradshaw John E 
Published: October 2006

AbstractEighteen bulbs of each of four cultivars and two inbred lines of swede (Brassica napus ssp rapifera L) were harvested at monthly intervals from 25 July 1988 to 6 March 1989. On average, dry‐matter yield increased from 50.8 to 277.0 g plant−1 by 14 November and then slowly fell to 240.5 g plant−1 on 6 March; and dry‐matter content rose from 99.5 to 118.9 g kg−1 fresh weight on 19 September and then slowly declined to 99.0 g kg−1 fresh weight in March. Hardness also increased from 25 July to 19 September but then remained constant. A hard high‐dry‐matter line, BWc4hca, and a soft lowdry‐matter line, CRdagaa, were the extremes for changes in sugar content. From July to October the average contents in g kg−1 DM of BWc4hca and CRdagaa were respectively: fructose 146.8, 224.3; glucose 206.8, 293.7; and total 390.7, 543.9. In contrast, from November to March their contents were much closer: fructose 187.9, 209.9; glucose 314.7, 323.I; and total 534.4, 549.3. Sucrose levels were much lower and more variable, but overall BWc4hca was highest, 34.1, and CRdagaa lowest, 20.6. The implications for swede breeding are discussed.
Monitoring hydrogenation in the margarine industry by low resolution pulsed NMR
Authors: Khaloui Mohammed El , Rutledge Douglas N , Ducauze Christian J 
Published: October 2006

AbstractAn N M R method has been developed to monitor the hydrogenation of various oils used as raw materials in the margarine industry. The method is based on the determination of a monoexponential approximation of the longitudinal relaxation time, T1, which is shown to be highly correlated with the iodine number.
Comparison of different digesta collection methods to determine the apparent digestibilities of the nutrients at the terminal ileum in pigs
Authors: Köhler Torsten , Huisman Joop , Den Hartog Leo A , Mosenthin Rainer 
Published: October 2006

AbstractThree different cannulation techniques in pigs were tested with 15 crossbred castrates. Four pigs were fitted with a simple T‐cannula, six pigs with a postvalve T‐caecum cannula (PVTC cannula) and five pigs with ileocaecal reentrant cannulas. Four diets were tested: a conventional diet, a pectin‐rich diet, a crude fibre‐rich diet and a semisynthetic diet. For quantitative collection of ileal digesta the PVTC cannulation technique was tested for homogeneity of sampling. Cr2O3 and TiO2 were used as solid phase markers and Co‐EDTA as a liquid phase marker. The digestibilities of dry matter, nitrogen, crude fibre, ADF and NDF were determined. Digestibilities measured with re‐entrant cannula as a quantitative collection method were sometimes significantly higher (P < 0.05) than with the other cannulas. After correction to 100 % Cr recovery the differences were reduced to less than 5%. Nitrogen digestibility measured with the re‐entrant cannula was lower than with the PVTC cannula in the fibre‐rich and semisynthetic diets. The Crrecovery was mostly lower than 100%, except with PVTC cannulas and the semisynthetic diet. The recovery rates of Co were higher than those of Cr. In the semisynthetic diet, recoveries of Co and Cr were similar. The recovery rate of TiO2 with the semisynthetic diet was lower than that of the other two markers. The recovery rates of the markers depended on fibre contents of diets. With the pectin‐rich and fibre‐rich diets the Cr and Co recoveries were lower than with the control diet. In general, digestibility coefficients measured with the three different cannulation techniques were different. However, when corrections were made for marker recoveries there were only small differences.
Chemical Evaluation of Musa ‘Bhimkol’ as a Baby Food
Authors: Barthakur Nayana N , Arnold Neville P 
Published: October 2006

AbstractThe edible pulp of Musa ‘Bhimkol’ was analysed for certain organic compounds and mineral nutrients at two stages of development of the fruit to evaluate it as a baby food. Energy value and carbohydrate concentration increased substantially as the fruit ripened so that 16.8% of the energy requirement (recommended daily allowance, RDA) for six‐month‐old infants would be met by 100 g of the fresh pulp. Although vitamin C content decreased at maturation, 7% of the RDA would be provided by 100 g fresh pulp.The fruit was found to be very rich in macro‐ and micronutrients, and 100% of the six‐month infants RDA for K, Mn, Zn and Se would be satisfied with 100 g of fresh pulp. This amount of pulp would also provide 86%, 57%, 24% and 12% respectively of the Mg, Cu, Fe and P RDA. P and Mg were found to be more highly concentrated in the ripe than in the unripe fruit whereas the reverse was the case for Ca and Se. Aspartic acid, glutamic acid and leucine were the major amino acids in the ripe fruit and respectively constituted 13.1, 12.5 and 7.9%, of the total. The concentration of essential and non‐essential amino acids was much higher than that in a commercial banana. Twelve of the 17 amino acids analysed were more concentrated in the mature compared with the green fruit, and 11 of these were an order of magnitude higher than in M paradisiaca L banana. The results of the present study demonstrate that Musa ‘Bhimkol’ is a nutritious baby food.
Interaction of lipid in the maillard reaction between cysteine and ribose: The effect of a triglyceride and three phospholipids on the volatile products
Authors: Farmer Linda J , Mottram Donald S 
Published: October 2006

AbstractThe inclusion of phospholipid in the Maillard reaction between cysteine and ribose is known to modify the volatile aroma compounds produced. The contributions made to the headspace volatiles by 60 major products of this reaction have been compared for four different lipids and their effect on aroma quality noted.The results described demonstrate marked dissimilarities between the behaviour of the four lipids. The most noticeable distinction was between the effect of triglyceride and the three phospholipids, but there were also variations in the way that each of the three phospholipids participated in the Maillard reaction. As well as displaying marked differences in volatile products, reaction mixtures containing the four lipids possessed distinct aroma characteristics; the phospholipids containing phosphatidylethanolamine conferred the most meat‐like odour. These differences appear to be caused by the dissimilar fatty acid compositions and polar moieties. Thus this study underlines the importance of lipid interaction in the Maillard reaction for the formation of flavour.
Energy of activation in cassava silages
Authors: Saucedo‐Castañeda Gerardo , Raimbault Maurice , Viniegra‐González Gustavo 
Published: October 2006

AbstractThe formation of lactic acid in cassava laboratory silos was determined at five temperatures using a strain of Lactobacillus sp as inoculant. The acidification kinetics were followed during the first 2 days. Dry matter, pH and other fermentation byproducts were also determined. The optimum temperature for the production of lactic acid was 30°C. Rate constants (k) were calculated by fitting each lactic acid curve to the Gompertz model and these were fitted to the Arrhenius equation and the energy of activation was calculated. An unusually low value for the energy of activation in biological systems was found (8300 ± 750 cal mol−1). The relatively high dry matter content (45% DM) in cassava silage could impose a type of barrier to diffusion of lactic acid. Local accumulation of lactic acid could affect the evolution of the biological reaction. Thus, this result could be explained by a diffusional limitation of lactic acid in the fermenting mass.
Changes in cell‐wall composition and degradability of sorghum during growth and maturation
Authors: Goto Masakazu , Gordon Alex H , Chesson Andrew 
Published: October 2006

AbstractSamples of sorghum (Sorghum bicolor Moench × Sorghum sudanense Stapf, cv ‘P 988’) were harvested at five growth stages. Quantitative methylation and acetalation–methylation methods were used to examine changes during growth of cell‐wall polysaccharides, their association with phenolic compounds and the effects of changes on rumen degradability. Cellulose degradability, as measured by a nylon‐bag method, decreased from 82·5% at the youngest stage to 36·5% at the milk‐ripe stage, at a greater rate of change than degradability of dry matter. Among the monosaccharides contributing to cell‐wall polysaccharides, the degradabilities of arabinose and uronic acid residues were consistently higher than those of xylose and glucose, the main components of structural carbohydrates. Recovery of parent neutral sugars from cell wall polysaccharides, calculated as the sum of partially methylated alditols, was in good agreement with the values obtained by direct estimation of individual sugars as their alditol acetate derivatives. Total non‐starch polysaccharide content increased from 31·1% to 45·1% between the first two growth states, with little change evident thereafter. The relative proportion of individual to total sugars remained consistent throughout growth. The values for arabinose, xylose and glucose residues accounted for 4·9%, 27·9% and 63·0% of total neutral sugars, respectively. The pattern of glycosidic linkages detected could be mainly ascribed to the presence of (1–4)‐β‐D‐glucans (cellulose), arabinoxylan, (1–3)(1–4)‐β‐D‐glucans, (1–4)‐β‐D‐galactan, (1–3)(1–6)‐β‐D‐galactan, rhamnogalacturonan and, possibly, xyloglucan. The cellulose content of the five sorghums was, in order of growth, 14·3%, 21·8%. 22·3%, 21·2% and 22·0% of dry matter.The ratio of the mixed‐linked g1ucan:cellulose decreased during growth. Arabinoxylan, the predominant hemicellulosic polysaccharide, was estimated to comprise about 33% of total neutral sugars consistently for all sorghum samples. Arabinose, found largely as terminal residues in the cell walls, carried various amounts of alkali‐labile substituents, particularly at position 0–5, depending on the growth stage of sorghum. The extent of 0–5 substitution was closely correlated with both the lignin content (total phenolics minus phenolic acids, r = 0·903) and with cellulose degradability (r = 0·915).
Effects of surgical and immunocastration of beef cattle on meat colour, post‐mortem glycolytic metabolites and fibre type distribution
Authors: Raj A B Mohan , Moss B W , McCaughey W J , McLauchlan W , McGaughey S J , Kennedy S 
Published: October 2006

AbstractMale cattle were emasculated by total castration, vasectomy or immunocastration and one group was left entire. The effects of the treatments on meat quality related parameters were examined. Dark cutting beef was undetected in the steers and occurred at only very low levels in the other male types. Steers had histochemical profiles significantly different from those of the other male types. Total castration seems to produce more profound physiological changes than vasectomy and immunocastration.
Effects of a commercial inoculant of lactic acid bacteria on the composition of silages made from grasses of low dry matter content
Authors: Nesbakken Tore , Broch‐Due Margrethe 
Published: October 2006

AbstractThe efficacy of a commercial inoculant, Natuferm, which contains multiple strains of lactic acid bacteria, was examined in seven experiments using 6 m3 pilot‐scale silos. Samples taken during the fermentation period were analysed and compared with samples from untreated controls and formic acid silages. Good quality silages were obtained with crops of low dry matter content (12–14%) and with a water soluble carbohydrate content of 1·5% related to fresh weight. The addition of Natuferm resulted in increased lactic acid levels (50–90%) during the initial fermentation, and pH dropped faster compared with the untreated controls. Compared with the formic acid silages the level of enterobacteria declined rapidly in both the inoculated and untreated silages. In two of the experiments a pronounced difference in enterobacterial count was observed between the Natuferm and control silages on day 2. The effluent volumes were recorded, and the pH and the dry matter content of the effluent were determined. Compared with the formic acid silages, a 40% average reduction of the effluent flow was observed from Natuferm silages, and in most experiments there was also a reduced effluent volume compared with the controls. Analyses of 174 Natuferm silages and 73 formic acid silages from full scale (farm) silos revealed no significant differences in silage quality between the two additives. Natuferm silages with a dry matter content below 20% were not significantly different from silages with a dry matter content above 20%.
Rapid determination of shoot nitrogen status in rice using near infrared reflectance spectroscopy
Authors: Batten Graeme D , Blakeney Anthony B , Glennie‐Holmes Malcolm , Henry Robert J , McCaffery Annette C , Bacon Peter E , Heenan Damian P 
Published: October 2006

AbstractNear infrared reflectance (NIR) spectroscopy is a rapid, cheap, simple technique which can be used to make quantitative analyses of the concentrations of nutrients in plant tissue. The application of NIR to determine nitrogen in rice was examined. The absorbance spectrum of rice (Oryza sativa L) shoot tissue was similar to that of the temperate cereal wheat even though rice tissue has a much higher silica content.A 19‐filter NIR instrument was calibrated to estimate the nitrogen content of rice shoots with between 0·8 and 3·50% N by the Kjeldahl technique. The calibration model developed used three wavelengths to account for 96% of the variation in sample Kjeldahl nitrogen concentration. This model was validated using 67 samples comprising five rice varieties grown on farms in two seasons in southern New South Wales. The standard error of prediction of the model was 0·15% N. A tissue testing service using this NIR calibration is now operational for rice crops in southern New South Wales.
Microbial degradation of normal maize and bm3 maize in the rumen observed by scanning electron microscopy
Authors: Grenet Elisabeth , Barry Patrick 
Published: October 2006

AbstractSamples of internodes and leaf blades from normal and bm3 maize (Zea mays L) harvested at dough to glazing stage were studied separately to determine their dry matter content, wall composition (NDF, ADF and ADL) and digestibility in sacco. For examination by light and scanning electron microscope, fragments 0·5 cm long were cut halfway along the internode beneath the female ear and on the corresponding blade. The wall and lignin contents of the bm3 maize were lower than in normal maize. The bm3 maize had a greater extent and faster rate of internode and blade disappearance in the rumen than normal maize samples. The histological structure of the two maizes was the same, but after 24 h in the rumen the parenchyma of the bm3 maize had degraded faster and the secondary walls of the fibres of its vascular bundles were degraded whereas those of normal maize had remained intact. After 72 h in the rumen the sclerenchyma of normal maize had changed little whereas that of the bm3 maize had much thinner walls and was abundantly colonised by rumen bacteria.
Afrosimetric estimation of threshold saponin concentration for bitterness in quinoa (Chenopodium quinoa Willd)
Authors: Koziol Michael J 
Published: October 2006

AbstractTaste testings and saponin estimation by a simple afrosimetric method showed that quinoa containing 0·11% saponins or less (corresponding to foam heights of 1·0 cm or less) can be considered sweet. A variation of the standard afrosimetric method is described which reduces total analysis time from 73 to 7 min. Used with the proper precautions, this rapid method, in which quinoa producing foam heights of 1·3 cm or less is considered sweet, is suitable for selecting promising low‐saponin varieties in field trials and for monitoring the efficacy of abrasive dehulling (polishing) as a debittering process.
Effect of the attachment of valine residues on the physicochemical and functional properties of bovine serum albumin
Authors: Murphy Margaret C , Howell Nazlin K 
Published: October 2006

AbstractThe effects of attaching a hydrophobic amino acid residue, valine, to the ϵ‐amino groups (lysine residues) of bovine serum albumin (BSA) on the physicochemical and functional properties were assessed. The valyl groups were attached using an N‐carboxyvaline anhydride derivative. The valine content of BSA was increased from 27 mol mol−1 protein to 47·91 or 53·72 mol mol−1. The number of lysine residues acylated was dependent on the pH of the reaction mixture as was the degree of polyvalylation. Attachment of polyvalyl chains resulted in improved whipping and gelling properties compared with a control sample of ultrafiltered BSA, and interfered with the formation of α‐helices. Hydrophobicity measurements using the fluorescent probe cis‐parinaric acid revealed increased hydrophobicity values only after the modified samples had been heat denatured.
Study of the precision of an analytical taste panel for sensory evaluation of virgin olive oil. Establishment of criteria for the elimination of abnormal results
Authors: Albi Miguel A , Gutiérrez Francisca 
Published: October 2006

AbstractThe errors of an analytical taste panel used in the sensory evaluation of virgin olive oil have been determined, after eliminating outlying tasters, in order to determine the panel's precision. The confidence limits of the mean have been calculated for defined work schemes. The limits obtained, ±0·4 to ±0·5 employing a scale of 9 points and duplicate determinations, give sufficient precision. A method is proposed for the determination of criteria to allow the routine elimination of outlying results, either from a replicate or from the mean of each taster.
Effect of starvation and diet on the gel forming ability of tilapia (Oreochromis niloticus)
Authors: Wendakoon Chitra N , Shimizu Yutaka , Yada Toshiaki 
Published: October 2006

AbstractTo elucidate the factors affecting the variation in the gel forming ability of fish muscle within a species, the effect of starvation and diet on the proximate composition and gelling property of tilapia muscle was examined. Starvation resulted in a decrease in protein and lipid contents coupled with an increase in water content. Protein depletion, mainly in the myofibrillar fraction, in the starved fish caused a lowering of the gel forming ability of their muscle. The myosin‐degrading activity at 65°C was not affected by starvation for 56 days. Tilapia (Oreochromis niloticus L) fed on either fishmeal or krillmeal did not differ in their proximate composition. Phytoplankton‐fed fish had a slightly higher lipid content and had the greatest gel forming ability. There was no significant difference in the gel strength between the fish fed fishmeal and the fish fed krill or 58 days. Compared with the phytoplankton, however, prolonged feeding of fishmeal seemed to increase the myosin‐degrading activity of the muscle.
Induction of certain aroma volatiles in feijoa fruit by postharvest application of acetaldehyde or anaerobic conditions
Authors: Pesis Edna , Zauberman Giora , Avissar Ilana 
Published: October 2006

AbstractPostharvest application of acetaldehyde (AA) vapour or anaerobic conditions of N2 or CO2 for 24 h to hand‐picked feijoa (Feijoa sellowiana Berg) fruits caused the accumulation of volatiles, which increased fruit aroma and flavour. The volatiles, AA, ethanol, ethyl acetate and ethyl butyrate, were produced at high concentrations in treated fruit held for 13 days in storage at 20°C whereas in the control fruits the levels remained very low. A sensory panel judged the treated fruits to be sweeter than the controls, although there was no significant difference in the total soluble solids or acidity between the treated and the non‐treated feijoas. Treatment with 98% N2 for 24 h was most effective for volatile production. Moreover, fruits in the N2 treatment maintained the best appearance after storage for 13 days at 20°C.