bluuebunny/crossref_metadata_2025_split huggingface dataset:
Perchloric and trichloroacetic acids as precipitants of protein in endogenous ileal digesta from the rat
Authors: Moughan Paul J , Darragh Alison J , Smith William C , Butts Christine A 
Published: October 2006

AbstractThe efficacy of perchloric and trichloroacetic acids as precipitants of protein from endogenous digesta collected from the distal ileum of the laboratory rat was evaluated. Twelve 190‐g male rats were fed a protein‐free diet and samples of ileal digesta were collected after slaughter. The digesta were pooled, and subsamples were treated with PCA or TCA or were left untreated. For both precipitants more than half of the total nitrogen (N) remained in solution post‐precipitation, and for the PCA and TCA treatments respectively at least 35 and 69% of the supernatant N was in the form of soluble protein. The amino acids (after acid hydrolysis) having the highest concentrations in the supernate are known to be abundant in the mucoproteins. Around 6.4 and 9.8% of the supernatant N was in the form of non‐amino N (creatinine N + urea N + ammonia N) for the PCA and TCA treatments respectively.
Effect of pre‐harvest flooding of paddy on the milling and cooking quality of rice
Authors: Singh Narpinder , Sekhon Kashmira S , Kaur Amarjeet 
Published: October 2006

AbstractThe physico‐chemical, milling, pasting and cooking characteristics of six cultivars of paddy, viz PR‐106, PR‐109, PR‐103, Java, PR‐108 and Basmati‐370, as affected by flooding were investigated. A significant reduction in 1000‐kernel weight and bulk density of paddy rice in damaged samples was observed. The kernels in flood‐affected samples became soft and developed fissures which contributed to low head rice recoveries. The milled rice from them had lower kernel weight and protein content but showed higher amylose and ash content. The diastatic activity of these samples was higher. Amylographic characteristics showed no effect on the gelatinisation time and temperature in most of the samples. Peak viscosity and setback were affected in all samples, and the effect was variable among different varieties. The flood‐affected samples showed lower cooking time and higher gruel solids loss, and were rated poorer organoleptically.
Evaluation of protein quality of peanut (Arachis hypogaea) cultivars using Tetrahymena pyriformis
Authors: Ghuman Paramjit K , Mann Sukhwant K , Hira Charanjeet K 
Published: October 2006

AbstractProtein quality of eight peanut (Arachis hypogaea L) cultivars was evaluated using chemical, biological and microbiological techniques. The chemical score for S‐amino acids and lysine in peanut cultivars ranged from 37 to 50 and 47 to 55%, respectively. Protein efficiency ratio and relative nutritive value of peanut proteins varied significantly from 1.45 to 1.76 and 45.6 to 54.2%, respectively. Relative nutritive value was significantly associated with chemical score (r = 0.98**) and protein efficiency ratio (r = 0.88**), and therefore could be used as a quick method to measure protein quality of peanut cultivars.
Effects of packaging materials following ethanol and benomyl treatments on chemical and microbiological changes in tomato (Lycopersicon esculentum) fruits
Authors: Efiuvwevwere Bernard J O , Uwanogho Gregson U 
Published: October 2006

AbstractThe effects of various post‐harvest treatments on chemical changes, microbiological quality and occurrence of spoilage in ripe tomatoes (Lycopersicon esculentum L) were investigated. Fruits were pretreated in 70% ethanol or 0.2% benomyl before being packaged in low density polyethylene (LDPE), high density polyethylene (HDPE) or raffia palm basket. Fruit was stored at 27–32°C for up to 16 days. Control fruits (without pretreatment or packaging) showed the highest increase in pH; basket‐packaged fruits were erratic but LDPE‐ and HDPE‐packaged fruits showed gradual increases. Changes in titratable acidity were the inverse of those in pH. Among packagings, LDPE most effectively maintained total soluble solids (TSS) as compared with basket‐packaged fruits, and the control showed the lowest TSS. Of the pretreatments, benomyl‐treated fruits retained higher TSS. Aspergillus spp, Penicillium spp, Pseudomonas spp and Escherichia spp occurred most commonly in control and basket‐packaged fruits, but Rhizopus spp and Leuconostoc spp predominantly occurred in LDPE‐ and HDPE‐packaged fruits. Microbial load was lowest in benomyl‐treated fruits followed by ethanol‐treated and control fruits. Spoilage was higher (53.1%) in ethanol‐treated than in benomyl‐treated (43.8%) fruits.
Effects of superabsorbent polyacrylamides on efficiency of water use by crop seedlings
Authors: Johnson Michael S , Leah Richard T 
Published: October 2006

AbstractCross‐linked polyacrylamide expands upon contact with water to form a pliable gel that in a growing medium constitutes a reservoir of moisture available for uptake by plants. Trials with seedlings of three crop species (Lactuca sativa L, Raphanus sativus L, Triticum aestivum L) using measurements of yield and evapotranspiration ratio show that gel‐stored moisture is utilised with a greater efficiency than conventional forms of water. Moreover, gel storage of water provides a buffer against temporary drought stress and the potential for reducing the risk of failure of certain crops at establishment.
Irrigation effects on the development and yield of determinate and indeterminate forms of autumn‐sown faba bean
Authors: Pilbeam Colin J , Hebblethwaite Paul D , Yusuf Augustine A 
Published: October 2006

AbstractLarge and erratic seasonal variations in yield of faba beans (Vicia faba L) are attributed to the responsiveness of indeterminate cultivars to changes in water supply. A field trial at the University of Nottingham School of Agriculture Farm examined the response of an indeterminate cultivar (Bourdon) and a determinate selection (858) to different levels of water supply at different stages of growth. The trial was sown in the autumn of each of three consecutive seasons beginning in 1985.By limiting the availability of photosynthate to the reproductive sinks, water stress at the pod‐filling stage reduced the numbers of each component of yield and so yield itself. It was suggested that this was the moisturesensitive stage.Bourdon was a larger plant and had more reproductive nodes than 858. However, although the yield of 858 was consequently less than that of Bourdon, it showed much less variation in response to water supply. It is proposed that determinate forms may improve the yield stability of faba bean.
Studies on growth, structural carbohydrate and phytate in coriander (Coriandrum sativum) during seed development
Authors: Gupta Kaushalya , Thakral K K , Arora S K , Wagle D S 
Published: October 2006

AbstractCoriander (Coriandrum sativum L) is an important spice crop and is used in Indian diets. Physiological characters of plants and biochemical constituents like structural carbohydrate and phytate were studied in developing coriander (var Narnaul and Panth) seeds. Moisture decreased with advancement of seed development. Neutral detergent fibre, acid detergent fibre, hemicellulose, cellulose and lignin levels increased with maturation of seed in both coriander varieties. Significant variations were observed in biochemical constituents between varieties and during different stages of seed development. The presence of phytate did not vary at different stages of seed development. The height of plants varied from 134 to 139 cm with 10 branches. Umbels varied from 89 to 99 with an average of six umbellets. Narnaul seed weight was double that of the variety Panth.
Kinetics of the destruction by heat of colour and texture of pickled green olives
Authors: Sánchez Antonio H , Rejano Luis , Montaño Alfredo 
Published: October 2006

AbstractThe degradation by heat of surface colour and texture of pickled green olives has been studied with the aim of optimising the thermal treatments used for their conservation. A first order kinetics has been assumed in order to be able to quantify this degradation for temperatures between 70 and 100°C. The equations obtained for the thermal destruction times of colour (pasteurisation units at 60°C, PU = 16·2 min and z = 74·3 C) and texture (PU = 26·6 min and z = 62·8°C) allow affirmation that these organoleptic characteristics are not affected by the thermal pasteurisation treatments necessary to guarantee the product's stability.
Marine algae as sources of fibres: Determination of soluble and insoluble dietary fibre contents in some ‘sea vegetables’
Authors: Lahaye M 
Published: October 2006

AbstractThe soluble and insoluble dietary fibre contents of seven marine algae (‘sea vegetables’): wakame (Undaria pinnatifida), hijiki (Hijiki fusiformis), sea spaghetti (Himanthalia elongata), arame (Eisenia bicyclis), sea lettuce (Ulva lactuca), A O nori (Enteromorpha spp), and nori (Porphyra tenera) were determined by the gravimetric method of Prosky et al (J Assoc Anal Chem 1988, 71 1017–1023) following some adaptations. These seaweeds are particularly rich in dietary fibres with total dietary fibre contents varying between 32·7 and 74·6% (on a dry weight basis) of which 51·6 to 85·0% are water soluble. Marine algae appear to be good sources of fibres presenting great chemical, physico‐chemical and rheological diversities that may be beneficial in nutrition.
Response of tea quality parameters to time of year and nitrogen fertiliser
Authors: Ouor Philip O , Othieno Caleb O , Robinson Janet M , Baker David M 
Published: October 2006

AbstractThough tea production continues throughout the year in Kenya, there ere monthly variations in yields and chemical composition attributable to the changes in environmental conditions. Total volatile flavour compounds (VFC), group I VFC, group II VFC and caffeine ere higher throughout the experimental period in black teas manufactured from plants here fertilisers ere applied than here fertiliser as not applied. Levels of thearubigins (TR) and flavour index (FI) ere generally high hen there as no fertiliser application. Theaflavins (TF) levels varied ith the time of the year but there as no clear trend due to fertiliser.
Bioavailability of biotin in wheat
Authors: Bryden Wayne L , Mollah Yasin , Gill R J 
Published: October 2006

AbstractThe bioavailability of biotin in wheat was determined by ileal digestibility in chickens. Only ⩽12% of the vitamin was available in a range of wheat cultivars, in contrast to almost 100% in maize. Grinding wheat or adding oat hulls to a wheat‐based diet did not improve the digestibility. The low digestibility of biotin was not associated with the biotin concentration, or other characteristics of the wheat grain. It was concluded that low availability in wheat results from the inability of birds to liberate biotin from wheat in a form suitable for absorption.
Deterioration of European hake (Merluccius merluccius) during frozen storage
Authors: Pérez‐Villarreal Begoña , Howgate P 
Published: October 2006

AbstractEuropean hake (Merluccius merluccius (L)) was frozen as whole fish and as fillets and stored at −18°C, −24°C and −30°C for up to 39 weeks. Sensory properties, peroxide value and thiobarbituric acid value, lipid fatty acid composition, adenosine nucleotide degradation products, dimethylamine and formaldehyde were measured at intervals during storage. Changes at −30°C were negligible, otherwise fillets deteriorated faster than whole fish. Hedonic rating gave a storage life of around 9 months for whole fish stored at −18°C.
Biochemical changes in phosphorus compounds and in the activity of phytase and α‐amylase in the rice (Oryza sativa) grain during germination
Authors: Kikunaga Shigeshi , Takahashi Masayuki , Katoh Yoshinobu 
Published: October 2006

AbstractChanges in the phytic acid, inorganic phosphorus and ATP contents, and in the activity of phytase and α‐amylase in rice (Oryza sativa L) grains were determined during 18 days of germination in a dark room. The effect of phytic acid on α‐amylase activity was studied in vitro. Rice grains immersed in sterilised deionised water at 14°C germinated on the fifth day. Phytase activity, detected in the ripening rice grains, increased linearly until the eighth day and reached a maximum on the tenth day. There was a marked decrease in phytate and an increase in inorganic phosphorus accompanying germination. There was a good inverse correlation between the levels of both phytase activity and inorganic phosphorus, and phytate breakdown. α‐Amylase activity was detected on the fourth day and increased markedly from the 12th to the 16th day of germination. ATP level increased from the second to the fourth day and slightly decreased from the fourth to the eighth day; it increased rapidly again from the eighth to the 18th day of germination. α‐Amylase activity was influenced by both pH and phytic acid concentration in the assay system. At 75 mM phytic acid, α‐amylase activity was lowered by 23%, 93% and 52% at pH 4–0, 5–0 and 6–0 respectively. When the enzyme, phytate and Ca2+ were incubated together at pH 5–0, the inhibition of α‐amylase by phytic acid was markedly decreased by addition of Ca2+. The chemical affinity of Ca2+ for phytic acid was higher in the reaction at pH 5–0 than in those at pH 4–0 and pH 6–0, and over 98% of Ca2+ in the reaction system was precipitated as Ca‐phytate.
Study of agricultural by‐products. Extractability and amino acid composition of grape (Vitis vinifera) skin proteins from cv palomino
Authors: Igartuburu José M , Del Río R Martín , Montiel Joséa , Pando Enrique , Luis F Rodríguez 
Published: October 2006

AbstractExtractability in various solvents of grape skin proteins from cv Palomino, the most abundant and characteristic grape in the sherry zone, was studied. The greatest extractability was obtained in NaOH solutions.Amino acid analysis of the various protein extracts showed that the most abundant amino acid was glutamic acid and the limiting ones were tryptophan and the sulphur‐containing amino acids, methionine and cystine.
Chemical and nutrient content of corn (Zea mays) before and after being flame roasted
Authors: Hamilton Robert M G , Thompson Brian K 
Published: October 2006

AbstractSamples were collected before and after corn (Zea mays L) was flame roasted on several farms in southwestern Ontario. Seven sources of corn were sampled during one field trip and three during another. After passing through a propane flame, the roasted corn was cooled to ambient temperature within ∼ 15 min. All samples were ground (1 mm screen) and analysed. The true metabolisable energy, corrected to zero N balance (TMEn), true available amino acids (TAAA) and true DM digestibility were determined on the first collection of samples using adult White Leghorn cocks.The temperature of the corn as it left the roasting unit ranged from 110 to 140°C. The dry matter content was higher (P < 0.05) and the 100‐kernel weight and mould count were lower (P < 0.01 and P < 0.05, respectively) for the roasted than for the non‐roasted corn. Among the seven sources the N content of the roasted corn was higher (P < 0.05) than that of the non‐roasted corn; among the other three sources the N content was similar. The zearalenone and free ergosterol contents were lower in the roasted than in the non‐roasted corn, though the differences were not significant (P > 0.05). Roasting had little or no effect on TMEn, TAAA and true dry matter digestibilities or on the carbohydrate and fibre fractions of the corn samples. These and other reported data indicate that flame roasting of corn is an effective procedure for the removal of moulds without affecting the nutrient content and bioavailability of the roasted material.
Aerobic deterioration of lucerne (Medicago sativa) and maize (Zea mais) silages—effects of fermentation products
Authors: Muck Richard E , O'kiely Padraig 
Published: October 2006

AbstractEleven laboratory lucerne silages, ten farm‐scale lucerne silages and one maize silage were analysed for fermentation products to determine if chemical composition could explain differences in aerobic stability. Three of the farm‐scale lucerne silages and the maize silage heated within 4 days of exposure to air whereas the other lucerne silages were stable for longer than 7 days even after inoculation with a destabilising yeast inoculum. The silages were analysed for lactic acid, volatile fatty acids (C1 to C6), succinic acid, ethanol, and 2,3‐butanediol. The concentrations of these compounds in the unstable silages were not different from levels found in stable silages on either a dry matter basis or an undissociated water basis. However, unstable silages tended to be lower in 2,3‐butanediol than other silages.The time until heating in these silages was simulated using a model of aerobic fungal growth in silage. This model considered the effects of yeast and mould numbers, pH, moisture content, and lactic and acetic acid concentrations on stability. Aerobic stability in three of the four unstable silages, with and without inoculation of destabilising yeasts, was reasonably predicted by the model. Stability in the other silages was consistently underpredicted by the model. These results indicate that the stability factor found in many lucerne silages is unlikely to be one of the principal products of silage fermentation.
Phenolic constituents of cell wall types of normal and brown midrib mutants of pearl millet (Pennisetum glaucum (L) R Br) in relation to wall biodegradability
Authors: Hartley Roy D , Morrison W Herbert , Borneman William S , Rigsby Luanne L , O'Neill Malcolm , Hanna Wayne W , Akin Danny E 
Published: October 2006

AbstractThe cell walls of parenchyma, rind and vascular bundle fractions of pearl millet (Pennisetum glaucum (L) R Br) were isolated from two brown midrib mutants (bmr) 5753 and 5778 and from their normal (N) near‐isogenic line. The cell wall content of parenchyma was lower than that of vascular bundle which, in turn, was lower than that of rind. The amounts of ferulic and p‐coumaric acids released by NaOH treatment of the cell walls were in the ranges 3‐7 mg g−1 and 2‐26 mg g−1, respectively. Parenchyma cell walls of the N line had the highest content of p‐coumaric acid (26 mg g−1). This content of p‐coumaric acid in the N line contrasts with that of bmr 5753 parenchyma (2 mg acid g−1 walls) and bmr 5778 (7 mg acid g−1 walls). The concentration of p‐coumaric acid was highest in parenchyma cell walls that had been found to be the least digested. Parenchyma, rind and vascular bundle cells walls of the N line had much higher ratios of p‐coumaric acid to ferulic acid than the mutants; rind and vascular bundle walls were less digestible than parenchyma. Small amounts of truxillic acid dimers were released by NaOH from the parenchyma walls of bmr 5778. Treatment of parenchyma, rind and vascular bundle cells walls with purified ‘driselase’ (containing xylanases and cellulases) released p‐coumaroyl and feruloyl trisaccharides. Between 25 and 53% of the ferulic acid that was released by the NaOH treatment could be accounted for as feruloyl trisaccharide, but only 1‐19% of the p‐coumaric acid was accounted for as p‐coumaroyl trisaccharide.
Antimutagenicity of polyphenol‐rich fractions from sorghum bicolor grain
Authors: Grimmer Heidi R , Parbhoo Veena , McGrath Robert M 
Published: October 2006

AbstractPolyphenols extracted from a bird‐resistant sorghum (Sorghum bicolor (L) Moench) grain cultivar SSK30 were separated into three crude fractions: non‐tannin polyphenols with small Mr (F1); proanthocyanidins with Mr values between 2000 and 10000 (F2); and proanthocyanidins with much larger Mr values of around 10000‐50000 (F3). Each fraction was tested for mutagenicity using mutants of Salmonella typhimurium (the Ames test) or the somatic mutation and recombination test (SMART) employing Drosophilu melanogaster. None of the fractions was positive with either test.On the other hand the crude polyphenols all acted as antimutagens when coincubated with mutants of S typhimurium and standard mutagens (sodium azide, daunomycin and 2‐aminofluorene). The order of antimutagenicity was F3> F2> F1, a decrease with decreasing Mr. It is possible that a different mechanism of polyphenol antimutagenicity occurs against the mutagen sodium azide when compared with the mutagens daunomycin and 2‐aminofluorene.
Quantitative analysis of stevioside in the leaves of Stevia rebaudiana by near infrared reflectance spectroscopy
Authors: Nishiyama Paula , Alvarez Mauro , Vieira Luiz G E 
Published: October 2006

AbstractStevioside, a diterpenic glycoside extracted from the leaves of Stevia rebaudiana (Bert) Bertoni, is a natural sweetener 300 times sweeter than sucrose. HPLC is routinely used to measure stevioside content in Stevia leaves. Our objectives were to investigate the use of near infrared reflectance spectroscopy (NIRS) to analyse stevioside concentration in Stevia leaves. The NIRS calibrations were developed from 64 samples covering the range normally found in Stevia leaves (4‐13%). Another 30 samples were used for validation. Standard error of calibration and coefficient of multiple determination (R2) were 1.47 and 0.90 respectively, using the first derivative mathematical treatment. The validation results, although less accurate, suggest that NIRS is a precise and simple method for routine stevioside determination in Stevia leaves.
Polyphenol interactions. Anthocyanins: Co‐pigmentation and colour changes in red wines
Authors: Liao Hua , Cai Ya , Haslam Edwin 
Published: October 2006

AbstractAnthocyanin co‐pigmentation is reviewed and its relevance to the colour and appearance of young red wines is outlined. Reactions between flavan‐3‐ols, such as are present in red wines, and the anthocyanin malvin to give yellow‐orange pigments (λ ˜ 440 nm) are reported. Possible structures for these new pigments are discussed as is their probable contribution to the changing hues of red wines as they age.
Isolation and analysis of a polymeric thearubigin fraction from tea
Authors: Bailey Richard G , Nursten Harry E , McDowell Ian 
Published: October 2006

AbstractA brown thearubigin fraction was isolated from a black tea liquor, using chromatography on a column of Solka‐Floc cellulose. The paper chromatograms of the fraction resembled the chromatograms of thearubigin fractions produced in the past. The substance contained no protein or caffeine, and was free of flavonol glycosides. Reversed phase HPLC showed the fraction to be a mixture of polymers, the chromatograms showing a convex broad band. Infra‐red spectroscopy showed the substance to be phenolic, and 13C NMR showed it was a flavanol polymer with various linkages to the proanthocyanidin polymers. The NMR spectra in this paper are the first NMR spectra of polymeric thearubigins. The brown fraction was designated the theafulvin fraction.
Composition of endogenous ileal digesta nitrogen from the rat—the use of distilled water for digesta collection
Authors: Butts Christine A , Moughan Paul J , Smith William C 
Published: October 2006

AbstractThe composition of endogenous nitrogen (N) in digesta from the distal ileum of the growing rat was determined following the collection of digesta using different flushing media. Twelve growing rats were given a protein‐free diet for 6 days, and samples of digesta were collected from the terminal 20 cm of ileum of each euthanased animal using either distilled water or physiological saline as the flushing medium. The digesta samples were centrifuged and the supernate was ultrafiltered. Nitrogen and amino acid contents were determined in the precipitate plus retentate (MW> 10000 Da) and ultrafiltrate (MW < 10000 Da) fractions, as well as urea, creatinine, ammonium and free amino acids in the ultrafiltrates. There was no significant effect of collection method on the levels of N‐containing substances in rat endogenous ileal digesta.