bluuebunny/crossref_metadata_2025_split huggingface dataset:
Quantities and quality of protein extracted from pasture herbage using heat precipitation or ultrafiltration procedures
Authors: Ostrowski‐Meissner Henry T. 
Published: October 2006

AbstractPermanent pasture stands in northern Victoria (Australia) were used for protein extraction in both laboratory‐scale and plant‐scale operations during the spring, summer and autumn seasons. Mixed herbage was in its third, fourth, fifth and sixth weeks of regrowth. Efficiency of the protein extraction process at different stages of herbage maturity was measured, as well as the proximate analysis, amino acid composition, availability of lysine, methionine, tryptophan and protein efficiency ratio (PER) of the protein, recovered by both steam coagulation (85 d̀C) and ultrafiltration procedures. Recovery of protein nitrogen from pasture herbage determined by the steam precipitation (85 d̀C) procedure was on average, slightly higher in spring and autumn, as compared with summer. Significant interactions between the seasons and herbage regrowth stages were observed in both herbage dry matter (DM) and crude protein (N × 6.25) content, protein recovery and yield of protein from the unit of herbage DM. In general however, protein recovery declined with herbage maturity. Significantly less leaf protein concentrate (LPC) with lower nitrogen content was produced from yields of herbage in the summer season as compared with that harvested and processed in the spring and autumn seasons. LPC produced using an ultrafiltration procedure was superior to LPC obtained by the steam coagulation process in terms of LPC yield and protein nitrogen recovery, crude protein and total essential amino acids, lysine, threonine and tryptophan content and tryptophan availability. After synthetic DL‐methionine and L‐lysine supplementations, freeze‐dried ultrafiltered LPC gave (in tests with rats) a similar PER to casein which was used as a standard control protein. To achieve a PER value similar to casein, LPC produced by heat coagulation had to be supplemented with L‐tryptophan in addition to L‐lysine and DL‐methionine.
The carrageenan from Iridaea undulosa B.; Analysis, fractionation and alkaline treatment
Authors: Matulewicz María C. , Cerezo Alberto S. 
Published: October 2006

AbstractThe carrageenan extracted from the seaweed Iridaea undulosa is devoid of a k‐fraction and is composed of major amounts of ‘intermediate fractions’ (fractions which precipitate at potassium chloride concentrations higher than 0.125M) and lesser amounts of a ‘soluble fraction’ (soluble in 2.0M potassium chloride). It did not form gels in water or milk. The preparative fractionation of the carrageenan gave eight fractions which precipitated in narrow ranges of potassium chloride concentrations and on ultracentrifugation showed only one sharp peak. Analysis of these fractions, their infrared spectra, and the results of the periodate oxidation analysis permitted the identification of some structural units and suggested others. The alkaline treatment of the carrageenan gave a product comprising a k‐fraction and a soluble fraction. The k‐fraction, obtained with a high yield (53.6% of the modified polysaccharide), is capable of gelling.
Volatile aroma components of Australian port wines
Authors: Simpson Robert F. 
Published: October 2006

AbstractThe volatile aroma compositions of a blended port wine, having an equivalent age of 20 years, and a 100‐year‐old port wine were examined by gas chromatography and gas chromatography‐mass spectrometry. The compounds identified were products of yeast fermentation, acetalisation, esterification and oxidation reactions occurring during storage, carbohydrate degradation (of residual grape sugar and wood hemi‐celluloses) and wood extraction. High concentrations of ethyl lactate, diethyl succinate and diethyl malate were found relative to quantities present in young wine. 1‐Ethoxy‐1‐(3‐methylbutoxy)ethane, 1‐ethoxy‐1‐(2‐methylbutoxy)ethane, 1,1‐diethoxypropan‐2‐one, cis‐5‐hydroxy‐2‐methyl‐1,3‐dioxane and cis‐4‐hydroxymethyl‐2‐methyl‐1,3‐dioxolane were identified. The presence of these and other acetals demonstrated that carbonyl compounds were also present. Carbonyl compounds are likely to contribute to the ‘rancio’ flavour of these port wines. Carbohydrate‐derived compounds found included furfural, 2‐acetylfuran, 5‐methylfurfural, ethyl laevulinate, ethyl furoate and 5‐ethoxymethyl furfural. Oak lactone, which is a wood extractive, was also identified and is likely to contribute to the woody aroma distinguishable in these port wines.
A method for the separation of the coloured components of red wines
Authors: Van Dam Tom G. J. , Daniel Roy M. 
Published: October 2006

AbstractA column‐chromatographic method has been devised which fractionates the coloured components of wines without prior treatment. It employs Sephadex LH‐20 and elution firstly with 10% (v/v) methanol‐in‐water (pH 3.5) and then with a methanol gradient to 65%. The mono and diglucosides of malvidin, and the flavan‐3‐ols, catechin and epicatechin, are among the components subsequently identified by paper chromatography and spectrophotometry. Cabernet Sauvignon, Pinotage, Gamay de Beaujolais, Seibel 5437 and Golden Chasselas wines yielded 17 different major fractions. All wines so far examined had different and characteristic elution profiles. Concentration of a wine prior to chromatography altered the elution profile.
Energy use in bread baking
Authors: Beech Gordon A. 
Published: October 2006

AbstractA study was made of the energy used in production of standard, white, sliced bread in three UK bakeries. The production chain studied covered all stages from receipt of flour at the bakery to arrival of bread at the retail outlet: primary energy use from all sources averaged 6.99 MJ kg‐1 bread. In the complete production system for standard bread, including wheat growing, flour milling, baking and retailing, primary energy consumption was 14.8 MJ kg‐1 bread and the energy subsidy (primary energy input: food energy output) for the system was 1.49. Primary energy used in home baking was dependent on the degree of loading of the oven and varied from 4.24–16.05 MJ kg‐1 bread baked in a gas oven and from 10.84–54.76 MJ kg‐1 bread baked in an electric oven. In comparison with mashed potato, roast beef and reheated canned corn, standard bread showed the lowest energy subsidy by a factor of at least five. The energy subsidy for standard bread production was only one‐seventh of the figure which applies to the food system as a whole. The findings suggest that bread is the most energy efficient staple food product of an industrialised food production system.
The yield, fatty acid composition and physical properties of milk fat obtained by feeding soya oil to dairy cows
Authors: Banks William , Clapperton John L. , Kelly Morag E. , Wilson Agnes G. , Crawford Robert J. M. 
Published: October 2006

AbstractThe presence in the bovine mammary gland of a desaturase specific for the conversion of stearic to oleic acid allows the manipulation of the physical properties of milk fat by varying the dietary intake of C16 and C18 fatty acids. In particular, feeding the dairy cow an oil with a high C18: C16 ratio should allow the proportion of milk fat that is liquid at 5°C to be increased, with a consequent improvement in the low‐temperature spreadability of butter. In this paper, the effect of feeding concentrate rations containing (a) soya oil as the free oil and as cracked soya beans; (b) various levels of soya oil, the ration being offered twice or 24‐times daily, on the thermal properties of the milk fat and on the yield of milk constituents is examined in detail. Feeding ratios containing free soya oil greatly increased the proportion of milk fat liquid at 5°C, whereas cracked soya oil gave only slight increases. Proportion and yield of milk fat were decreased by feeding soya oil twice daily but were increased by continuous feeding.
Volatile flavour components of malt extract
Authors: Farley Derek R. , Nursten Harry E. 
Published: October 2006

AbstractThe Likens‐Nickerson concurrent steam distillation‐solvent extraction apparatus was used to obtain an essence from malt extract. The essence was submitted to combined gas chromatography‐mass spectrometry (g.c.‐m.s.), to examination by sulphurspecific and nitrogen‐specific detectors, and to sensory evaluation of the components eluted from gas chromatographic capillary columns. Some 33 compounds were identified by direct examination by g.c.‐m.s., another 14 by trapping and re‐injection, which provides an efficient method of concentration, and a further six, which had not been previously identified due to interference from the solvent peak, by the use of charcoal adsorption traps. Results indicate that several compounds need to be combined to simulate malt flavour. The odour contributions of several components are discussed.
Fractionation and amino acid analysis of the salt‐soluble protein fractions of normal and high‐lysine barleys
Authors: Rhodes Anthony P. , Gill Anthony A. 
Published: October 2006

AbstractHigh‐lysine barleys derive their high lysine content, in part, from an increase in the salt‐soluble proteins. These proteins were extracted in 0.5m sodium chloride from milled grain of the genotypes Hiproly, Risø 1508, Risø 7, Bomi, Vada and Ark Royal. The extracts were subsequently separated into albumins and globulins by dialysis against distilled water, and were examined by sodium dodecyl sulphate‐polyacrylamide gel electrophoresis (SDS‐PAGE) and amino acid analysis. SDS‐PAGE revealed that the polypeptides of both fractions were highly heterogeneous with respect to molecular weight. There were marked differences in the polypeptide composition of the albumin fraction of the high‐lysine genotypes compared to the normals, but relatively smaller differences in the globulins which were generally higher in lysine and lower in glutamic acid than the albumins. The albumin fraction of Hiproly had a very high level of lysine compared to the other genotypes and surprisingly the globulin fraction of Risø 1508 had a low lysine content. The consequences of these findings are discussed in relation to strategies for breeding high‐lysine barleys.
Indices of sugar—acidity as ripeness criteria for winegrapes
Authors: Coombe Bryan G. , Dundon Robert J. , Short Andrew W. S. 
Published: October 2006

AbstractRequirements for ripeness criteria of grapes for the making of dry table wine are considered, using measurements of sugar and acidity. The performance of indices was assessed by using averages of ‘optimum’ values of musts for top‐quality dry‐white and dry‐red table wines obtained from a survey of prominent South Australian wine‐makers. The defects of the ºBrix: titratable acidity ratio point to the need for an index which combines ºBrix and pH. ºBrix × pH leads to a large spread of pH values at extremes of ºBrix, while Brix:H+ gives an unrealistically narrow pH range. Brix × pH2 appears to be an acceptable compromise.
Fat mobilisation in large white pigs selected for low backfat thickness
Authors: Gregory Neville G. , Wood Jeffrey D. , Enser Michael , Smith William C. , Ellis Michael 
Published: October 2006

AbstractPlasma free fatty acid (FFA), glucose and insulin responses to feeding and fasting were investigated in a sample of two lines of Large White pigs. One line had been selected for nine generations against backfat thickness and for improved growth rate and feed conversion efficiency. The other line had been randomly bred for six generations. No between‐line differences in the plasma constituents were observed in the fed or absorptive state. This is assumed to be the state in which the pigs were reared since they were without food for a maximum of 16 h daily. An increase in the concentration of plasma FFA, indicating the presence of the starved state, only occurred after 16 h without food. It is suggested therefore that changes in these plasma constituents are not important in the reduced fat deposition in the Selection line pigs. In the starved state, however, the Selection line pigs had higher concentrations of plasma FFA than Control line pigs. The relevance of this finding to the differences in body composition is discussed.
Effect of the introduction of non‐ripening mutant genes on the composition and enzyme content of tomato fruit
Authors: Hobson Graeme E. 
Published: October 2006

AbstractThe genes Never ripe (Nr) and ripening inhibitor (rin) were introduced by backcross programmes into the tomato variety Ailsa Craig to give nearly isogenic lines. The effect of each of these genes on the major constituents of fully‐developed tomato fruit has been studied as part of a programme to select breeding lines bearing fruit having prolonged shelf‐life. The Nr gene produced high acid, low sugar, slow‐ripening tomatoes that were very firm. Because of the adverse effect of this gene on tomato composition, even in heterozygous form, it has little or no commercial potential. The rin gene also led to the production of poor quality fruit. The heterozygote (Rin rin) gave fruit that were similar in compositon to that of the recurrent line, but despite possessing lower polygalacturonase activity were not significantly firmer. The distribution of isoenzymes in the normal and mutant tomato tissues was examined by gel electrophoresis. The majority of the enzymes investigated showed a diminished activity in Nr and rin fruit compared with normal. The very low activities of polygalacturonase, phosphofructokinase and NADP+‐malic enzyme in the fully‐developed mutant lines offers an explanation for the weak climacteric respiration rise and slow ripening of Nr fruit and the non‐climacteric behaviour of rin fruit.
On the alkali degradation type of rice kernels
Authors: Bhattacharya Kshirod R. , Sowbhagya Chakrabhavi M. 
Published: October 2006

AbstractWhen immersed in dilute potassium hydroxide solution, milled rice kernels of different varieties undergo different patterns of degradation. Five types of degradation, designated A, B, B1, C and D have been identified. These types correlate well with other quality indices of rice.
Cyclopropene fatty acids in Gnetum gnemon (L.) seeds and leaves
Authors: Berry Shiv K. 
Published: October 2006

AbstractThe seeds and leaves of Gnetum gnemon (L.), a Gymnosperm, were examined for their fatty acid composition by gas‐liquid chromatography, infrared, ultraviolet and nuclear magnetic resonance spectroscopy. They were found to contain cyclopropene fatty acids (CPFA) determined as silver nitrate derivatives of their esters. ‘Keropok’, a product prepared from seeds, was also examined for its CPFA content. The values (area%) for total CPFA were 51.62, 37.87 and 46.91% of the total fatty acids in the oil of seeds, leaves and keropok, respectively. The effect of normal cooking temperatures on the retention of CPFA in these materials was also investigated.
Use of fatty acid methyl esters and edible fats and oils to reduce soft scald of apples
Authors: Wills Ron B. H. , Hopkirk Glen , Scott Kevin J. 
Published: October 2006

AbstractThe incidence of soft scald that developed on Jonathan apples during cool storage was reduced by post‐harvest dipping of the fruit in solutions of a wide range of fatty acid methyl esters and glyceride‐type fats and oils. Compounds which reduced the disorder were: methyl laurate, methyl palmitate, methyl stearate, methyl oleate, methyl linoleate, methyl linolenate, palm oil, sunflower oil, safflower oil, coconut oil, lard and lecithin.
A note on the influence of acetaldehyde on colour of strawberry juice
Authors: Chen Wen‐Pin , Wrolstad Ronald E. 
Published: October 2006

AbstractAddition of acetaldehyde to strawberry juice caused an increase in colour density and decrease in anthocyanin content on storage. When both acetaldehyde and catechin were added, these changes were intensified. However, addition of catechin alone did not affect colour density. The results indicated that an increase in colour density required the simultaneous presence of anthocyanins, acetaldehyde and catechin. Big differences in colour measured by Hunter colorimeter were also obtained between strawberry juices with and without acetaldehyde.
The effects of formic and propionic acids on the aerobic deterioration of grass silage in laboratory units
Authors: Crawshaw Robin , Thorne David M. , Llewelyn Robert H. 
Published: October 2006

AbstractA technique is described for the quantification of aerobic deterioration by the measurement of carbon dioxide production in standard laboratory units. It was used to compare the aerobic stability of grass silages made with various levels of formic acid, propionic acid and an additive containing a mixture of the two acids. All three additives were effective in restricting aerobic deterioration when applied at a relatively high rate. Variations in aerobic activity were associated more strongly with bacterial than with mould or yeast growth, though there were differences in the type of microbial activity between the additive treatments.
Effects of textural amendment of coarse soils on seed‐bed water content and seedling emergence
Authors: Stone David A. , Rowse Hugh R. 
Published: October 2006

AbstractEmergence of cauliflower and radish seeds was increased by incorporation of pulverised fuel ash, and two similar fine‐particle amendments, fluidised combustor ash and ground silica sand, to two coarse‐textured soils. The effect was generally greatest on the coarsest soil and with the highest rates of amendment. From the known hydraulic properties of the treated and untreated soils, seed‐bed water conditions prevailing during the radish field experiment were simulated using a computer program to solve the flow equation for water movement in soil. Simulated soil water deficit and distribution of water loss within the profile agreed well with experimentally determined values. A laboratory experiment on water uptake by radish seeds showed little difference in uptake between seeds in treated and untreated soil at constant potential, despite large differences in water content and hydraulic conductivity. Sufficient water uptake for radicle emergence occurred within 6 h at potentials higher than −0.1 bar. The simulation indicated that potentials in the field did not fall below this level until at least 12 h after irrigation to field capacity. It was concluded that differences in the rate of seed water uptake did not produce the beneficial emergence effects recorded. The data suggest, however, that these are due to differences in water supply during the post‐imbibition pre‐emergence stage of seedling growth.
Condensed proanthocyanidins of fababeans
Authors: Cansfield Peter E. , Marquardt Ronald R. , Campbell Lloyd D. 
Published: October 2006

AbstractCondensed proanthocyanidins were extracted from fababean hulls with water. The aqueous extract, after deproteinisation by freezing, thawing and acetone precipitation, was purified by chromatography using Sephadex LH20 gel and 95% ethanol developing solvent. Gradient chromatography of the purified condensed proanthocyanidins using 95% ethanol‐(50% v/v)acetone‐water with a Sephadex LH20 column yielded two peaks when the column effluent was monitored at 400 nm. Chromatographic behaviour before and after oxygen treatment indicated certain structural differences between fractions collected under the major peak. There were also considerable differences between the chromatographic properties of material collected from under the major peak and under the minor peak. Solvolysis experiments on the various fractions yielded differences in delphinidin: cyanidin and delphinidin: phlobaphene ratios. There were also differences in ‘tannin’ contents (determined by acidified vanillin methods) and all these differences confirmed that there were structural dissimilarities between the fractions. Tannin determinations made on the hulls of seven different cultivars of fababeans indicated condensed proanthocyanidin levels between 0–6%.
Revised method for quantitating dietary fibre components
Authors: Jeltema Melissa A. , Zabik Mary E. 
Published: October 2006

AbstractA modification to existing methods of fibre separation and quantification has been proposed. The scheme involves lipid removal with diethyl ether; removal of water‐soluble components and quantification of water‐soluble fibre components; removal of water‐insoluble starch; protein removal; pectin analyses; water‐insoluble hemicellulose quantification; cellulose quantification; and lignin quantification. Simultaneous equations were used to compensate for hexose absorption at the same wavelength as pentoses. Recovery values for individual steps ranged from 90% using a low methoxy pectin to 98% using cornstarch, cellulose, agar or carrageenan. The scheme was used to analyse fibre components in seven wheat brans, maize bran, oat bran, soya bean hulls, potato and apple. Recoveries of fibre and other proximate analyses ranged from 95.9 to 104.7%. Remaining methodological problems are also discussed.
The distribution of acyl lipids in the germ, aleurone, starch and non‐starch endosperm of four wheat varieties
Authors: Hargin Kevin D. , Morrison William R. 
Published: October 2006

AbstractThe quantitative distribution of 23 classes of acyl lipids was determined in the germ, aleurone, starch and endosperm non‐starch fractions of Atou (Soft English), Flinor (Hard English), Waldron (US Hard Red Spring) and Edmore (US Amber Durum) wheats. All four wheats had similar proportions (dry basis) of pericarp (6.8–8.6%), germ (2.5–3.0%), starchy endosperm (78.7–84.5%) and starch (59.3–67.5%), and similar quantities of acyl lipids in the whole kernels (2.8–3.2%), germ (25.7–30.5%), starch (0.8–1.2%) and endosperm non‐starch fractions (0.8–1.1%). Flinor, Waldron and Edmore had 7.3–10% aleurone containing 8.7–10.6% lipids, but Atou appeared to have an abnormally low aleurone weight (4.0%) and a correspondingly high lipid content (19.4%). Pericarp acyl lipids were studied only in Atou, where they comprised 1.3% of the dry weight and 3.8% of the total acyl lipids in the whole kernel. Lipids in the germ and aleurone consisted of triglycerides (60.3–79.3%), other nonpolar lipids (5.6–12.0%) and phospholipids (13.6–17.9%). Starch lipids were almost exclusively lysophospholipids (89.4–94.4%). Greater variation was found in the endosperm non‐starch lipids which consisted of triglycerides (13.7–34.1%), other nonpolar lipids (33.2–48.5%), glycolipids (18.6–38.3%) and phospholipids (21.9–35.3%). Edmore had the highest levels of triglycerides and non‐polar lipids, and the lowest levels of glycolipids (as expected in a tetraploid wheat). Atouresembled Edmore in its low levels of steryl esters and glycolipids, but it also had least phospholipids.
Effects of waterlogging at different stages of development on the growth and yield of winter oilseed rape (Brassica napus L.)
Authors: Cannell Robert Q. , Belford Robert K. 
Published: October 2006

AbstractOilseed rape, growing in a sandy loam soil in lysimeters, was subjected to waterlogging to the soil surface at different stages of growth. Brief periods of waterlogging in December and January (10 days) or in May (10 days) resulted in slightly shorter plants but hardly affected yield. Waterlogging in December/January for 6 weeks in cold (1–2°C) weather, slightly restricted leaf development and delayed flowering, but yield was unaffected. At the end of waterlogging for a similar duration between January and March (when the mean temperature was about 6°C), the height and leaf area of the plants was approximately halved, the number of senescent leaves was almost doubled and flowering was accelerated; at harvest in July these plants were 17% shorter and yields of seed, oil and straw were 14, 17 and 23% less, respectively, than for plants in freely‐drained soil. During the prolonged waterloggings short fleshy white roots developed slightly below and on the soil surface.