bluuebunny/crossref_metadata_2025_split huggingface dataset:
Protein nitrogen, peptide nitrogen and free amino acid nitrogen in endogenous digesta nitrogen at the terminal ileum of the rat
Authors: Butts Christine A , Moughan Paul J , Smith William C 
Published: October 2006

AbstractThe proportions of endogenous protein nitrogen (N), peptide N and free amino acid N in digesta N from the distal ileum of the rat were determined immediately after collection or following storage frozen ( — 20°C and — 196°C). Eighteen growing rats were given a protein‐free diet for 6 days and then euthanased. Samples of digesta were then collected from the terminal 20 cm of ileum. The digesta samples were centrifuged and the supernate was ultrafiltered. Total nitrogen and total amino acids were determined in the precipitate plus retentate (MW> 10 000 Da) and ultrafiltrate (MW < 10 000 Da) fractions, and urea, creatinine, ammonium and free amino acids in the ultrafiltrate. The storage of digesta did not significantly affect the proportions of N‐containing substances in the precipitate plus retentate or ultrafiltrate excepting that ammonium levels in the latter fraction were significantly lower for digesta processed immediately. On average, 67% of the total digesta N was in the precipitate plus retentate fraction and 61% of the total N was protein N. Essential and non‐essential amino acid N comprised 26 and 36%, respectively, of total digesta N in the precipitate plus retentate. On average, the ultrafiltrate fraction contained 33% of the total digesta N, and the total digesta N contained 10.4, 10.6, 1, 1.5, 1.5 and 0.5 g kg−1 free amino acid N, peptide N, urea N, ammonium N and creatinine N, respectively. Nonamino N (urea N + ammonium N + creatinine N) contributed 4% of the total N in the whole digesta. The N from essential and non‐essential amino acids in the ultrafiltrate (free + peptide), expressed as percentages of the total N in the whole digesta, were 8 and 13 %, respectively. On average, 21 % of the total digesta N was present as free amino acid N and peptide N. These findings give support to the application of a proposed method for the determination of total endogenous ileal amino acid excretion under conditions of peptide alimentation.
Proximate composition and functional properties of raw and processed full‐fat fluted pumpkin (Telfairia occidentalis) seed flour
Authors: Giami Sunday Y , Bekebain Dickson A 
Published: October 2006

AbstractThe proximate composition and functional properties of raw, germinated and fermented full‐fat fluted pumpkin (Telfairia occidentalis Hook) flour were studied. Functional properties evaluated by laboratory studies were nitrogen solubility, water and fat absorption, bulk density, foam capacity and stability. Germination increased the crude protein, ash, crude fibre, iron and total phosphorus but decreased the carbohydrate and fat contents. Nitrogen solubility was pH dependent with a minimum at pH 4.0 and a maximum at pH 10.0 for the raw flour. Maximum nitrogen solubility (70%) was recorded for germinated flour, which also showed excellent fat absorption properties. Raw flour was significantly higher (P < 0.05) in water absorption capacity than the processed flours. Germination and fermentation diminished bulk density, foam capacity and stability of fluted pumpkin flour.Raw full‐fat fluted pumpkin flour showed comparatively better water and fat absorption properties than raw full‐fat soya flour. Hence it may prove to have useful applications in fabricated foods such as bakery products and ground meat formulations.
Assessment of maximum cooking temperatures in previously heat treated beef. Part 1: Near infrared spectroscopy
Authors: Ellekjaer Marit Risberg , Isaksson Tomas 
Published: October 2006

AbstractNear infrared diffuse reflectance (NIR) and transmittance (NIT) spectroscopy were studied as potential methods for determination of the previous heat treatment of beef. Ninety‐four samples of M longissimus dorsi from 33 bulls were heat treated at nine different temperatures between 50 and 85°C, and analysed by NIR and NIT spectroscopy. The samples were analysed by NIR and NIT in both ‘wet’ and freeze dried states. The NIR and NIT methods were able to determine the maximum temperature of previously heat treated beef with a prediction error of 2.0‐2.1°C in the temperature range 50–85°C. Freeze drying of the samples prior to analysis reduced the prediction error to 1.4°C for the NIR method. NIR and NIT should be useful as fast screening methods to determine whether beef has been adequately heat treated.
Assessment of an in‐situ technique to estimate the degradation of lipids in the rumen
Authors: Perrier Rosine , Michalet‐Doreau Brigitte , Bauchart Dominique , Doreau Michel 
Published: October 2006

AbstractIn‐situ disappearance of alfalfa hay, soybean, soybean meal and maize grain lipids and fatty acids were measured using two dairy cows. Bags were removed after 1, 2, 4 and 8 h incubation. Bacterial colonisation was estimated by labelling bacteria by a 15N infusion into the rumen. Results were then subtracted from calculations. Bacterial dry matter, lipids and fatty acids were highest for alfalfa hay and lowest for soybean. Disappearance of lipids and fatty acids was significantly higher for maize than for the other feeds. Stearic and octadecenoic acids appeared in hay and soybean as products of hydrogenation but no distinction could be made between fatty acids leaving the bags and fatty acids appearing or disappearing due to hydrogenation. Complete linolenic acid hydrogenation seems to be limited by the rate of hydrogenation of stearic acid into octadecenoic acids. Nylon bags seem to be a valuable tool to estimate hydrogenation or protection against hydrogenation in high linolenic content feeds.
Malt characteristics of sorghum vulgare varieties from ghana
Authors: Demuyakor Bawa , Ohta Yoshiyuki 
Published: October 2006

AbstractTwo local varieties, a white type and a red type, of Sorghum vulgare cultivated in Ghana were malted, using a micro‐malting method, and their malt characteristics studied and compared to that of a commercial barley malt. The optimal germination time, at 30°C, to produce a good malt of high diastatic power and extract from local varieties of these varieties was 4‐5 days. The local varieties were also found to have high diastatic activities of between 55 and 68% of the commercial barley malt. Hot‐water extracts of the well malted sorghum varieties were also found to have higher and sustainable amounts of free amino nitrogen than the commercial malt. The hot‐water extracts of sorghum malts were lower than the commercial barley malt, yielding about 66‐77% of the barley malt, but contained a higher glucose to malt ratio. In terms of varietal superiority, the white sorghum yielded higher malt extracts than the red type.
Effect of Steaming and Autoclaving Oak (Quercus incana) leaves on levels of tannins, fibre and lignin and in‐sacco dry matter digestibility
Authors: Makkar Harinder Paul S. , Singh Bhupinder 
Published: October 2006

AbstractOak (Quercus incana, Roxb) leaves were subjected to steaming or autoclaving (1.05 kg cm−2) for 10 and 20 min. For the fresh whole leaves, both steaming and autoclaving did not decrease substantially the levels of total phenols (TP), condensed tannins (CT), ellagitannins (ET) and protein precipitation capacity (PPC). At a 1:2 (w/v) ratio of dry ground leaves and water, steaming reduced the TP, CT, ET and PPC by about 10, 29, 30 and 25%, respectively, whereas these values were 27, 54, 64 and 53%, respectively, on autoclaving for 10 min. Increase of treatment time did not increase the reduction in tannin. The reduction of tannin levels decreased on increasing the water content from 1:2 to 1:3 (w/v of leaves to water). The in‐sacco dry matter digestibility increased marginally on steaming or autoclaving. Various fibre fractions and lignin increased following the heat treatments. Proanthocyanidins (PAS) per g neutral‐detergent fibre or acid‐detergent fibre (NDF, ADF) decreased on autoclaving. The PAS in NDF per g leaves was almost similar whereas PAS in ADF per g leaves decreased substantially following autoclaving, suggesting that heat treatment increased the solubility of PAS in an acid‐detergent solution. This can introduce errors in the values obtained for fibre and lignin using detergent system of analysis. The extractability of PAS in 50% aqueous methanol also decreased following autoclaving. The data obtained suggested that this decrease in extractability is probably due to binding of PAS to proteins on heat treatment.
Effect of processing methods on spinach: Proximate composition in fatty acids and soluble protein
Authors: Murcia M Antonia , Vera Ana , Garcia‐Carmona Francisco 
Published: October 2006

AbstractThe proximate composition and fatty acid content of spinach were determined in two processing stages. Crude protein and ash content were 2.89% and 1.96%, respectively. The total lipid content was 0‐61%. The predominant fatty acids were palmitic (16:0), hexadecadienoic (16:2), hexadecenoic (16:1), stearic and hexadecatrienoic (18:0 and 16:3), oleic (18:1), linoleic (18:2) and linolenic (18:3). Little loss was observed as a result of processing. Soluble protein content showed losses of up to 87% during processing.
The influence of saline irrigation and organic waste fertilisation on the mineral content (N, P, K, Na, Ca and Mg) of tomatoes
Authors: Gómez I , Navarro‐Pedreño J , Mataix J 
Published: October 2006

AbstractTomato plants were grown in a calcareous soil supplemented with two organic wastes (sewage sludge and epicarp‐mesocarp of the almond tree fruit). They were irrigated at three levels of salinity caused by the addition of sodium chloride. N, P, K, Na, Ca and Mg were determined in the soil and tomato fruits. The treatments had a significant incidence on mineral content in fruit and soil.
Effects of Irradiation and Storage on the γ‐Glutamyl Transpeptidase Activity of Garlic Bulbs cv ‘Red’
Authors: Ceci Liliana N , Curzio Osvaldo A , Pomilio Alicia B. 
Published: October 2006

AbstractThe effects of 50 Gy γ‐irradiation 30 days after harvest on γ‐glutamyl transpeptidase (GTP) activity (the first enzyme in the catabolism of γ‐glutamyl peptides) of garlic bulbs cv ‘Red’ during storage for 300 days were evaluated. GTP activity was determined by spectrophotometry using γ‐glutamyl‐p‐nitroanilide as exogenous substrate, and was correlated with parameters related to the metabolic‐respiratory activity, such as sprouting index in control bulbs, and cumulative weight losses (CWL) and non‐enzymic or control pyruvate (CP; metabolite of the respiratory chain) in irradiated and control bulbs. GTP activity was also correlated with flavour parameters, such as enzymic pyruvate (EP; metabolite of the reaction of alliinase and sulphur amino acids in crushed garlic) and primary sulphur compounds. From these results, three storage stages are suggested: (i) the internal dormancy period, (ii) the first post‐dormant stage, and (iii) the second post‐dormant stage. During the first 90 days of storage (first stage) all the parameters remained nearly constant in the controls, while GTP activity and CP content increased in irradiated garlic because of radioinduced metabolic‐respiratory activation. From 90 to 180 days of storage (second stage) the correlation between the increases of GTP and EP in irradiated garlic and controls was due to the action of GTP on γ‐glutamyl peptides that finally released substrates of alliinase. Both enzymes increased EP contact, which was higher in irradiated garlic (major flavour enhancement) than in controls. After 180 days of storage (third stage) EP and primary sulphur compounds decreased in irradiated garlic and in the controls, while GTP, CWL and CP kept increasing in both samples with lower rates of increase in irradiated garlic. These increases were related to metabolic activation, reserve exhaustion and finally rotting. Therefore, irradiated garlic was of better quality at the end of storage.
Variation of lipid and tocopherol composition in three strains of channel catfish (Ictalurus punctatus)
Authors: Erickson Marilyn C. 
Published: October 2006

AbstractThree strains of channel catfish (Ictalurus punctatus), which were designated as ‘AQUA’, ‘LSU’ and ‘MSU’, were examined for their lipid and tocopherol composition to delineate if genetic strains exhibited the potential to vary in their susceptibility to lipid oxidation. Since age, diet and environmental conditions were similar for all strains, growth and compositional differences were ascribed to genetic factors. Significant differences were noted between strains in their muscle tissue for triacylglycerol (TG) levels, fatty acid composition, and tocopherol levels. The largest quantity of TG was found in the LSU strain whereas the smallest quantity was found in the AQUA strain. Levels of polyunsaturated fatty acids (PUFA) in the TG and total lipid (TL) fraction were highest in the AQUA strain and lowest in the MSU strain. Similarly, a peroxidizability index, which took into account the differences in susceptibility of unsaturated fatty acids to oxidize, was highest in AQUA and lowest in MSU for the TG and TL fractions. The peroxidizability index for the phospholipid fraction did not vary between strains. Adopting a relative antioxidant effectiveness value of 0.31 for γ‐tocopherol, the LSU, MSU and AQUA catfish strains were calculated to contain 37.72, 22.79 and 42.49 nmol of α‐tocopherol equivalents, respectively. The MSU catfish strain exhibited the highest ratio (nmol PUFA/nmol α‐tocopherol equivalents) suggesting that its tissue would be the least stable to oxidation.
Development of a method to measure rheological properties of carrot cell and cell‐wall materials
Authors: Ramana Sundara V. , Taylor Andrew J. 
Published: October 2006

AbstractA method for measuring the rheological properties of carrot cells and cell‐wall material during typical cooking conditions has been evaluated. A Bohlin controlled‐stress rheometer with a rapid heating attachment was used. Because of potential slippage and sensitivity problems with cells and cell‐wall material, different geometries (parallel plate, cone and plate, and concentric cylinder) were assessed. Initial experiments were designed to determine the linear viscoelastic regions for the cell and cell‐wall materials at 25°C. Samples were subjected to varying shear stresses and oscillatory frequencies. For carrot cells, linearity was observed with cone and plate geometry and with concentric cylinder geometry over a fairly wide range of stresses and frequencies. Parallel plate geometry did not give linear results. Carrot cell‐wall material behaved in a linear fashion with all three geometries over similar stress and frequency ranges as carrot cells. Using the appropriate conditions of geometry, frequency and stress, the influence of heat treatments on cell and cell‐wall rheology was compared. A comparison of cone and plate and concentric cylinder geometry was performed using cells and cell‐wall material heated from 25 to 90°C. Cone and plate geometry showed greater changes in rheological properties during heating than concentric cylinder geometry and also allowed a greater range of heating rates. Cone and plate geometry was used in further studies. Studies on the rheological behaviour of cells during heating showed that the complex shear modulus (G*) increased in the range 25–75°C then decreased. For cell‐wall material, G* showed a steady increase from 25 to 90°C. Further experiments demonstrated that the increase in G* was not due to water loss during heating. The amount of cell damage during heating was measured using a conductivity meter to establish if there was a correlation between changes in G* and cell damage.
Relationship between softening and the polyuronides in ripening banana fruit
Authors: Wade Neil L. , Kavanagh Eve E. , Hockley Denis G. , Brady Colin J. 
Published: October 2006

AbstractBanana fruits, Musa (AAA Group, Cavendish subgroup) ‘Williams’ were ripened in air at 20°C with ethylene. Pulp began softening between days 1 and 2 of ripening and reached a maximum by the fourth day. Total pulp cell wall uronic acid and uronic acid soluble in 40 mM EDTA, 50 mM acetate, pH 4.5, also began to decrease and increase respectively between days 1 and 2. By day 8, total uronic acid had decreased from 10.2 to 4.4 mg g−1 fresh weight, and had become entirely soluble in EDTA‐buffer, while EDTA‐buffer‐soluble uronic acid had increased from 2.3 to 4.5 mg g−1. The molecular size distribution of the EDTA‐buffer‐soluble uronic acid was unchanged up to day 4, when there was a slight loss in the proportion of smaller species. The average molecular size of this uronic acid did not change significantly during 8 days of ripening (relative to dextrans, Mn 36 kDa; Mw 173 kDa). The large change in total content and extractability of cell wall polyuronides that correlated with softening was inconsistent with depolymerisation by endopolygalacturonase (EC 3.2.1.15), reduced cross‐linking of polyuronides by calcium, or extraction artefacts.
The effect of nitric acid extraction variables on orange pectin
Authors: Aravantinos‐Zafiris G. , Oreopoulou V. 
Published: October 2006

AbstractPectin was extracted from dry orange waste with nitric acid. A factorial experimental design was used and the effects of temperature, time and pH of extraction on pectin yield and ‘jelly units’, ie pectin yield × viscosity of pectin solution were determined. Optimum conditions for pectin extraction are also discussed. According to ash and methoxyl content determinations the product can be classified as low ash and high methoxyl pectin. Its purity expressed as anhydrogalacturonic acid content varied from 68.5 to 75.0%.
Effect of lime on the dissolution of two phosphate rocks in acid soils
Authors: Hanafi Mohamed M. , Keith Syers J. , Bolan Nanthi S. 
Published: October 2006

AbstractThe effect of pH and calcium (Ca) on the dissolution of Gafsa (GPR) and Christmas Island A (CIPR) phosphate rocks (PR) was examined in closedincubation and open‐leaching systems in six acid, Malaysian soils. The pH of the soils was increased to between 4.5 and 6.1 by incubating with calcium carbonate (CaCO3); soil was also incubated with calcium chloride (CaCl2) to provide equivalent amounts of Ca without causing any marked change in pH. In the closed‐incubation system, dissolution of reactive GPR was overall higher (11–70%) than for the less reactive CIPR (12–43%) after 60 days of incubation. Dissolution of PR decreased with increasing levels of CaCO3or CaCl2, but the decrease was more pronounced in CaCO3‐treated than in CaCl2‐treated soils. Increasing additions of CaCl2decreased the size of the available sink for Ca from 84.0 to 0 mmol (+) kg–1soil. Although the addition of CaCO3increased the cation‐exchange capacity (CEC) of these variable‐charge soils (from 23.0 to 199.0 mmol (+) kg–1soil), most of the newly‐created exchange sites were occupied by Ca added through CaCO3. This was responsible for the decrease in size of the sink for Ca. Addition of CaCO3also decreased the proton supply from 260.7 to 0 mmol (+) kg–1soil, which in conjunction with the decrease in size of the Ca sink decreased the dissolution of PR. The effect of CaCO3and CaCl2on PR dissolution varied between soils and was related to pH‐buffering and the Ca‐sink size. In an open‐leaching system, large amounts of Ca (8–40%) added as CaCO3were removed in the leachate and hence the decrease in GPR dissolution with CaCO3addition was less in the open‐leaching than in the closed‐incubation system.
Contribution of gas chromatographic and conventional data to the characterisation of majorcan musts and wines by means of pattern recognition techniques
Authors: Forcén Marisa , Mulet Antonio , Berna Angel 
Published: October 2006

AbstractDetermination of the composition of three Majorcan red wines and musts (from zona Alta and zona Baja) was performed by gas chromatography. Previous data of the former samples derived from both conventional and capillary gas chromatographic analysis were added to the former physical and chemical data and then treated by two statistical methods of pattern recognition: multiple discriminant analysis (MDA) and hierarchical clustering analysis (CA), in order to re‐evaluate a characterisation study on wines and musts. A feature selection of the data by means of the F ratio value was carried out before the statistical techniques were applied. According to MDA, density, alcohol content, colour intensity, nitrogen and cis‐3‐hexen‐1‐ol were the major discriminating variables involved in the varietal classification of wines. Baume degree, colour intensity and proline were obtained in the corresponding musts. When distinguishing regions 2‐phenylethylacetate and glycerol were selected in wines, and pH and benzyl alcohol in musts. Musts and wines were mainly grouped according to the varietal characteristics of the samples by CA.
Effect of different solvents on protein recovery and neurotoxin and trypsin inhibitor contents of grass pea (Lathyrus sativus)
Authors: Deshpande Sudhir S. , Campbell Clayton G. 
Published: October 2006

AbstractThe efficiencies of several solvent systems for the solubilization of grass pea (Lathyrus sativus) proteins and for the removal of the neurotoxin, β‐N‐oxalylamino‐L‐alanine (BOAA) and trypsin inhibitor were investigated. On a seed protein basis, over 700 g kg−1 protein was recovered under alkaline conditions, 610 g kg−1 using isoelectric protein precipitation and about 500 g kg−1 in sulphate salts of sodium and potassium. Grass pea proteins were least soluble in the sodium acetate system. In contrast to the trypsin inhibitor that was concentrated in the protein isolates, BOAA levels decreased by about 50–85% depending on the extractant used. A characteristic SDS–PAGE profile of sodium‐acetate‐extracted proteins demonstrated their being soluble to a greater degree at pH 4–6, while the others showed a minimal protein solubility around pH 5.0.
Foaming capacity of fish minces during frozen storage
Authors: Huidobro Almudena , Tejada Margarita 
Published: October 2006

AbstractThis work covers a year's study of the foaming capacity (FC) of minced muscle of three fish species—blue whiting (Micromesistius poutassou R). horse mackerel (Trachurus trachurus L), and mackerel (Scomber scombrus L)—caught in two different seasons (January and July) and stored at – 18°C. Periodic assays were performed to determine protein solubility, FC and dimethylamine formation.The results show that FC is initially inhibited by the presence of the species own lipids; however, during frozen storage this effect is attenuated and thus FC increases. The results corroborate the view that protein solubility is not an indispensible requisite for FC, and that mere dispersion of proteins is sufficient. However, FC is not diminished by changes in protein during frozen storage when this deficiency is offset by sufficient protein concentration. On the other hand, FC is clearly affected by the formaldehyde generated during frozen storage, so that beyond a certain level the aggregates formed as a result of formaldehyde formation are too large to disperse, and hence FC decreases drastically.