bluuebunny/crossref_metadata_2025_split huggingface dataset:
Proteins in developing sorghum endosperm that may be involved in resistance to grain moulds
Authors: Kumari Sunitha R. , Chandrashekar A. , Shetty H S 
Published: October 2006

AbstractThe level and type of fungal infection on grains varying in hardness at different stages of development over two seasons has been studied. Hard grains showed less incidence of grain moulds than soft grains during development. Microscopic examination showed more intense deposition of protein bodies in hard than in the soft grains. The presence of fungal hyphae in the endosperm of soft grains and pitted starch granules was clearly visible microscopically. Extracts of immature and mature hard and soft endosperm were inhibitory to Fusarium moniliforme growth. These inhibitors were heat labile and non‐dialysable indicating that protein factors may be involved. The activities of inhibitors to serine proteases were comparatively higher in endosperm of hard grains during development. The endosperm of hard grains contained more protein and prolamine than that of soft grains. A role for proteins in resistance of fungal infection in low tannin lines is presented.
Effect of temperature on the antioxidative action of inhibitors in lipid autoxidation
Authors: Marinova Emma M. , Yanishlieva Nedjalka V. 
Published: October 2006

AbstractPurified lard triacylglycerols have been oxidised at 25, 50, 75 and 100°C in the presence and absence of 0.2–2.0 g kg−1 (0.45–10.3 mmol litre−1) of the antioxidants α‐tocopherol and ferulic acid. Increasing the temperature does not influence the effect of ferulic acid on the induction period or the rate of autoxidation, α‐tocopherol is more effective at extending the induction period and reducing the rate of autoxidation as the temperature is increased. The rate of substrate oxidation increases with increasing α‐tocopherol concentration, especially at lower temperatures, but decreases with increasing ferulic acid concentration. This behaviour is explained in terms of the participation of antioxidant molecules and radicals in the autoxidation process. High‐temperature oxidation results can be extrapolated only to room temperature when no change occurs in the antioxidative mechanism.
Analysis of lignin from oak casks used for the maturation of Scotch whisky
Authors: Conner John M. , Paterson Alistair , Piggott John R. 
Published: October 2006

AbstractWood from four types of casks used for the maturation of Scotch whisky was analysed for free vanillin, syringaldehyde, vanillic and syringic acids and for milled wood lignin. Degradation of wood lignin by acidolysis was used to estimate the proportion of intact β‐aryl ether linkages present. The yield of milled wood lignin was unaffected by repeated cask use. A comparison of acidolysis yields and the analysis of spirit matured for 3 years in each of the four types of cask indicated that the majority of β‐aryl ether linkages in oak lignin are resistant to spirit hydrolysis and that cask exhaustion was not accompanied by significant delignification. Significant reductions in the concentrations of free guaiacyl and syringyl compounds were recorded for used casks and proved the best indicator of cask exhaustion.
Effects of methionine addition in soya bean or casein diets supplemented with carrageenan on weight gain and blood lipids in rats
Authors: Mouécoucou Justine , Villaume Christian , Bau Hwei‐Ming , Nicolas Jean‐Pierre , Méjean Luc 
Published: October 2006

AbstractSeven groups of 12 Wistar rats were fed during two experimental periods. During the first period of 4 weeks, rats were fed diets containing 100 g kg−1 of casein or soya‐protein. In the case of casein, diets contained casein, casein + 3.5 g kg−1 of sodium carrageenan and casein + 3.5 g kg−1 of sodium carrageenan + 1 g kg−1 of DL‐methionine. In the case of soya protein, diets contained soya protein, soya protein + 6.2 g kg−1 of sodium carrageenan, soya protein + 6.2 g kg−1 of sodium carrageenan + 1 g kg−1 of DL‐methionine and soya protein + 1 g kg−1 of DL‐methionine. During the second period of 8 weeks, all rats were fed laboratory pellets containing 170 g kg−1 of standard protein mixture. Methionine supplementation of heated soya bean meal containing carrageenan prevented the decrease of growth observed with unsupplemented diet. Methionine supplementation of casein improved protein efficiency ratio and had no effect on long‐term growth of rats because carrageenan did not cause growth retardation. At the end of second period, carrageenan ingested during the first period had no effect on plasma cholesterol. When carrageenans added to casein were ingested during the first period, plasma triglycerides were significantly lower after the second period. It would seem that carrageenans induce protein malnutrition by a lack of methionine when they are present in low protein diets with low methionine content, and that a sufficient content of methionine in diets prevents the carrageenan effect.
Study of factors affecting the absorption of aroma compounds into low‐density polyethylene
Authors: Nielsen Tim J. , Margaretha Jägerstad I. , Öste Rickard E. 
Published: October 2006

AbstractA supercritical fluid extraction/gas chromatography method has been used to study the influence of different factors on the absorption of aroma compounds into low‐density polyethylene. Factors studied included concentration of aroma substances, storage temperature, pH and interactive effects of different food components. There were no significant differences in the partition coefficients when the concentration of the flavours was varied between 0.1 and 10 mg kg−1. The storage temperature, however, affected the absorption significantly (P < 0.05), approximately twice as much was absorbed at 75°C compared with 5°C. Acidification to pH 3 with acetic acid did not significantly alter the amounts of the aromas being absorbed. Further, when occurring alone in the model solutions the aroma substances had much larger partition coefficients than when in mixtures with others, indicating an antagonistic effect of different aroma compounds on absorption. Olive oil and, thereby, the flavours dissolved in the oil, were absorbed in large amounts by the plastic. Extractions of plastic films stored in concentrated apple juice were successfully carried out. In addition to many unknown substances, nine of the 10 aromas used in the model solution were detected in the plastic stored in concentrated apple juice.
Germination alters the chemical composition and protein quality of lupin seeds
Authors: Dagnia Suzanne G. , Petterson David S. , Bell Roma R. , Flanagan Frank V. 
Published: October 2006

AbstractThe chemical composition and protein quality of the kernels from Lupinus angustifolius seeds were compared with that for sprouts after 6 days germination. Germination resulted in an apparent increase in protein content from 395 g kg−1 to 435 g kg−1 DM. Fat and carbohydrate contents decreased. The oligosaccharide content of the sprouted lupin fell to a negligible level, while the phytate and alkaloid concentrations fell from 4.7 g kg−1 to 1.6 g kg−1 and from 0.72 g kg−1 to 0.16 g kg−1, respectively.The quality of lupin kernel protein was poor with a protein efficiency ratio (PER) of 1.45±0.15. Supplementation of kernel with DL‐methionine (2.0 g kg−1) increased the protein quality (PER = 2.87±0.17) to that of casein (PER = 2.86±0.18). Germination reduced protein quality (PER = 0.44±0.16), and did not improve apparent protein digestibility (APD kernel = 80.4%; APD sprout = 77.5%). Supplementation of sprout protein with DL‐methionine (2.0 g kg−1) increased the protein quality (PER = 2.57±0.20). The total sulphur‐containing amino acid concentration of lupin kernel protein, 1.9 g per 16 g N was low, and decreased further to 1.3 g per 16 g N in the sprout, a drop of 32%.The results showed that germination of lupin seeds reduced the concentration of the anti‐nutritive factors; however, it also reduced protein quality.
Ft‐ir spectroscopy as a tool for the study of biological and chemical treatments of barley straw
Authors: Stewart D. , Morrison I M 
Published: October 2006

AbstractDiffuse reflectance Fourier transform infrared (FT‐IR) spectroscopy has been used to characterise the changes in barley straw when subjected to biological and chemical treatments. The untreated and treated straws were also analysed by traditional analytical techniques for neutral sugar residues and lignin. A comparison between the spectroscopic data and the chemical analyses showed that FT‐IR spectroscopy was a quick and non‐destructive analytical technique which could be used to assess the efficacy of treatments applied to annual plants.
Studies on the bacterial acidification process of cassava (Manihot esculenta)
Authors: Meraz Mónica , Shirai Keiko , Larralde Patrcia , Revah Sergio 
Published: October 2006

AbstractDifferent types of inocula for cassava were compared in the Gari type fermentation of cassava. High acidification rates were achieved with Lactobacillus plantarum, Lactobacillus cellobiosus and with re‐inoculation from the liquid drained from a previous batch. Slower rates were obtained inoculating from a previously fermented batch and with the natural acidification process. Serial fermentations made re‐inoculating from a previous batch increased the acidification rates and established a population of Lactococcus, Leuconostoc and Pediococcus.
Purification and properties of polyphenol oxidase from oil bean (Pentaclethra macrophylla Benth) seeds
Authors: Chilaka Ferdinand C , Anosike Emmanuel O , Egbuna Patrick C 
Published: October 2006

AbstractPolyphenol oxidase extracted from oil bean (Pentaclethra macrophylla) seeds was purified 165‐fold over the crude enzyme extract. The apparent molecular weight of the enzyme by gel filtration was 110.8 k ± 9.0 k while SDS‐PAGE indicated a single species of molecular weight 28.0 k. A copper content of 1.9 mg g−1 corresponds to one copper atom for each of the four subunits. The purified enzyme oxidised pyrogallol, catechol, 4‐methylcatechol and L‐dihydroxyphenylalanine but had low activity towards tyrosine. p‐Cresol, caffeic acid and cholorogenic acid were not oxidised. Thio‐compounds were strong inhibitors of the enzyme. The phenolic compounds tyrosine, resorcinol and orcinol inhibited catechol oxidation but became oxidised in the process.
Cassava leaves as animal feed: Potential and limitations
Authors: Ravindran Velmurugu 
Published: October 2006

AbstractThe nutrient composition and potential productivity of cassava (Manihot esculenta Crantz) leaves are examined, and their usefulness as a protein supplement in animal nutrition in the tropics is reviewed. On average, meal prepared from cassava leaves contains (on a dry matter basis) 210 g kg−1 crude protein, 250 g kg−1 acid detergent fibre, 85 g kg−1 ash, 14.5 g kg−1 calcium and 4.5 g kg−1 phosphorus. Cassava leaf protein is well balanced, except for a deficiency of sulphur‐containing amino acids. The presence of hydrocyanic acid and tannins is considered, but a leaf meal with low levels of these anti‐nutritional factors may be prepared using simple processing techniques. The most immediate prospects for the use of cassava leaf products are in the following areas: (i) low level inclusion of leaf meal in feed formulations for monogastric animals, and (ii) fresh forage as a protein supplement to low‐quality roughages in ruminant feeding. Relevant future research needs are also identified.
Variation in type and relative amounts of the high molecular weight glutenin subunits in dutch wheat varieties
Authors: Kolster Peter , Krechting Kees F , Van Gelder Wim M J 
Published: October 2006

AbstractThe high molecular weight glutenin (HMWg) subunit genotypes and amounts of the individual subunits of 38 Dutch wheat varieties were determined. In winter wheat varieties, HMWg subunit alleles that, in general, have been shown to be related to a poor bread‐making quality predominated. In spring wheat varieties, ‘high‐quality’ alleles were most frequent. When examining the published HMWg subunit genotypes of British and German varieties a similar difference was found in HMWg subunit genotype between spring and winter wheats. Because bread‐making quality of spring wheat varieties is, in general, superior to that of winter wheats, probably also because of the lower protein content of the latter, the two groups should be taken separately when studying the relation between HMWg subunit genotype and bread‐making quality. There was a considerable variation in relative amounts of allelic HMWg subunits and of subunits encoded by different genes (at the same or homeologous loci). Between varieties with the same HMWg subunit genotype, relative amounts of identical subunits differed only slightly. Some of these differences may reflect differences in gene expression, but it is not known to what extent differences in genetic background or differences in gene promoter are involved. There were differences in relative amounts of HMWg subunits encoded by alleles at the Glu‐Bl locus. Here, an increase in relative amounts coincided with an increase in contribution to bread‐making quality of an allele.
Effects of formulation and processing variables on dry fish feed pellets containing fish waste
Authors: Das Himadri K , Hattula M Tapani , Myllymäki Olavi M , Mälkki Yrjö 
Published: October 2006

AbstractA low‐cost preparation process starting from fish waste, pregelatinised wheat flour and soya flour was optimised with regard to the physical properties of the pellets, by using response surface modelling. Independent variables were the ratio of wheat flour to soya flour, quantity of added water, temperature of added water, and mixing time. Pellet quality attributes measured for each set of variables were bulk density, water absorption index, sinking velocity, residual moisture, and structural integrity in water. Mixing time played the most important role among the input variables in defining pellet quality. The results suggest that a dry fish feed pellet of good quality can be manufactured by a simple pressing method using a mixture of 50% fish waste, 30–35% pregelatinised wheat flour, and 15–20% soya meal mixed with water (30‐35% of the sum of other ingredients) of 60–65°C for 4–5 min. A method for determining structural integrity of pellets in turbulent water is presented.
Effect of chemical treatments of sugar beet fibre on their physico‐chemical properties and on their in‐vitro fermentation
Authors: Auffret A , Barry J‐L , Thibault J‐F 
Published: October 2006

AbstractChemically treated and dried sugar beet fibres were fermented in vitro in order to study the effects of chemical and physico‐chemical parameters of dietary fibre on their colonic fermentation. Sugar beet fibre was treated with dilute alkali, removing mainly acetyl and methyl ester groups, and/or with dilute acids eliminating arabinose, galactose and certain uronic acid residues. The chemical treatments led to an increase in the hydration properties and fermentability by improvement of the accessibility of the remaining polysaccharides. However, if the chemically treated fibres were dried under harsh conditions (100°C), their hydration properties and their fermentability were limited, probably because of structural collapse of the fibre matrix. Whatever the conditions for chemical treatments and drying of the sugar beet fibres, it was possible to predict their fermentability from the water‐binding capacity. Because of the relationship between the physiological effects of dietary fibres and the extent to which they are fermented, this result underlines the importance of the physico‐chemical characterisation of the fibre in order to acquire a better knowledge of their physiological effects.
Changes in carbohydrate composition of seeds of Litchi chinensis sonn during maturation
Authors: Kumari A , Jha A K , Prasad J S , Singh A K , Prasad U S 
Published: October 2006

AbstractThe accumulation of starch and total sugar, mainly as sucrose, is a feature of seeds of the litchi cultivars ‘Deshi’ and ‘Kasba’ up to the fully ripe stage of fruits. The precocious loss of food reserves, as evidenced by a decline in starch content in over‐mature seeds of senescing fruits, may be detrimental to loss of seed viability. Kinetin application leads to low contents of starch, sugar and lactic acid. This indicates that starch synthesis is possibly slowed down due to non‐availability of sugars resulting from the reversal of their translocation as a consequence of kinetin application, which also facilitates aerobic metabolism of pyruvate affecting the lactate level. By contrast, cycloheximide brings about initial decline but later accumulation of starch and sugars, through a rise in sucrose content indicating an enzymic pathway and that the enzymes need to be synthesised, but the synthesis is inhibited by cycloheximide application. Similarly, enzyme‐mediated lactate production is also interfered by cycloheximide application.
The newly extended maize internode: A model for the study of secondary cell wall formation and consequences for digestibility
Authors: Scobbie Lorraine , Russell Wendy , Provan Gordon J , Chesson Andrew 
Published: October 2006

AbstractThe upper five internodes were collected from maize (Zea mays L) inbred cell lines Co 125 and W401 harvested at the same developmental stage, 5 days after silking. Each internode was dissected into ten equal lengths labelled A (top) to J (base). The youngest cells were found in section J, which contained the intercalary meristem, and the oldest in section A. Internodes 1, 3 and 5 provided material for chemical analysis and internodes 2 and 4 for degradability measurements. Cell wall material accounted for one‐third of dry matter in section J, doubling to two‐thirds in the upper half of each internode. Only section J exhibited a polysaccharide profile typical of primary cell walls. In all other sections, 1,4‐linked glucose (± 46% of cell wall) and xylan largely free from side chains (± 25% of cell wall) predominated. Net accretion of cell wall polysaccharide reached a maximum by segment G and thereafter little additional carbohydrate was deposited. Lignification appeared to be separated from the biogenesis of structural carbohydrate and continued over much of each internode reaching a maximum in section C. Degradability measurements, made using a modified neutral‐detergent cellulase digestibility method, showed substantial differences between sections. In line Co 125, cell wall degradability fell from over 95% in the youngest section (J) to approximately 24% in section B. Internode 4 of line W401 failed to show the same pattern of degradabilities, probably because of a sequential rather than simultaneous pattern of internode elongation. Saponifiable p‐coumaric acid appeared to provide a more sensitive marker than lignin of the extent of secondary wall development. The inverse relationship between extent of lignification in each section and its degradability confirmed the value of the internode model for the study of secondary wall formation and its biological consequences.
Quantification of aroma vapours sorbed in polyethene films using supercritical carbon dioxide
Authors: Johansson Fredrik , Leufvén Anders , Eskilson Mats 
Published: October 2006

AbstractExtraction with supercritical carbon dioxide was used to quantity the amounts of seven different aroma vapours sorbed in polyethene films. The method was found to completely extract all aroma compounds from the films. The solution of aroma compounds in the polymer films decreased with increasing polymer density. Monoterpenes were always completely sorbed in the films, whereas aldehydes and ketones had a much lower affinity for the films. The sulphur‐containing compound, thiophene, was difficult to analyse due to its adsorption on metal surfaces.
A method for the detection of carbonyl compounds in wine: Glyoxal and methylglyoxal
Authors: De Revel Gilles , Bertrand Alain 
Published: October 2006

AbstractWine aldehydes were identified as O‐(2,3,4,5,6‐pentafluorobenzyl)‐hydroxylamine derivatives by GC‐MS or with a GC‐electron‐capture detector. This method has been used to evaluate levels of glyoxal and methylglyoxal in wine. Reproducibility and linearity studies gave satisfying results. Glyoxal and methylglyoxal are formed during fermentation. Among the factors affecting their production, high musts pH increased the levels found in the corresponding wines. Various microorganisms of the wine such as Saccharomyces cerevisiae and Leuconostoc ænos can produce glyoxal and methylglyoxal. The concentrations in Sherry wines were particularly high. Because of the toxicological properties of these substances, their determination and the knowledge of their metabolism by wine microorganisms are very important.
L‐canavanine: A natural feed‐intake inhibitor for pigs (isolation, identification and significance)
Authors: Enneking Dirk , Giles Lynne C , Tate Max E , Davies Late Richard L 
Published: October 2006

AbstractAbstract: A major feed‐intake inhibitor for pigs is present in seeds of Vicia villosa spp dasycarpa Roth cv Namoi. When the seed is fed for 4 days at only 80 g kg−1 of the diet, it produces a steady diminution in daily feed intake to 25% or less of their pre‐treatment consumption (P < 0·001), after the first feeding. The inhibitor has been isolated and identified as L‐canavanine. When analytically pure L‐canavanine dihydrochloride is supplied at an equivalent dietary concentration (13·0 mmol kg−1) to that supplied by 80 g kg−1 of Namoi vetch seed, it successfully mimics the response. The response is only observed after the first meal. A review of published literature showed the diversity of animal species exhibiting a feed‐inhibition response to canavanine‐containing seeds. These reports suggest that this well‐documented arginine analogue will be a useful molecule for the study of post‐ingestion feed‐intake regulation. An ambient temperature procedure for the large‐scale isolation of L‐canavanine dihydrochloride is described.
Chemical characteristics of canarium salomonense oil
Authors: Martin James , Harris Ron 
Published: October 2006

AbstractCanarium salomonense (ngali nuts) had an oil content of 736 g kg−1 dry weight. The major fatty acids present were oleic (41–6%), palmitic (34–9%) and stearic (12–6% of the total fatty acids). The nuts produced a yellow oil which had a low free fatty acid content. The fatty acid composition of C salomonense is similar to palm oil and could be used as a general purpose cooking oil.
Enzymic degradation and nature of the endosperm cell walls of germinating sorghums and barley
Authors: Etokakpan Okokon U 
Published: October 2006

Abstractβ‐(1·3)(1·4)‐Glucans are the major components of isolated endosperm cell walls of both sorghum and barley grains and the concentration declines from 75% in unmalted barley walls to 32% in those of the 6‐day malts. In sorghums over the same period, the reduction was from 72 and 68% to 54 and 62% in varieties L187 and SK5912, respectively. Following germination wall pentosans, while enhanced in barley, decreased in sorghum. The enzymes which were unable to hydrolyse the walls of sorghum to release sugars (unlike those of barley) did so after the walls had been solubilised in alkali. Cellobiose accounted for 43% of the hydrolysates of the alkali‐solubilised walls when incubated with sorghum malt enzymes and 79% when barley enzymes were used. Laminaribiose was not detected in either case which indicates that the polysaccharide of the sorghum walls is largely of a ‘cellulosic’ nature. Preliminary evidence suggests that fuco‐xyloglucan may contribute to the resistance of the sorghum endosperm cell walls to enzymic attack during germination.