bluuebunny/crossref_metadata_2025_split huggingface dataset:
Rapid estimation of carbohydrate in formulated fishery products—protein by difference
Authors: Sims Gaye G. 
Published: November 2006

AbstractThe colorimetric method for the determination of carbohydrate by the phenol‐sulphuric acid reagent was modified for the estimation of macroquantities of total carbohydrate in formulated fishery products. Aqueous suspensions of the samples are reacted with the phenol‐sulphuric acid reagent and the carbohydrate content is estimated by comparison to glucose standards. This technique is rapid and the carbohydrate contents obtained are in good agreement with values calculated by difference from the proximate composition. It is suggested that this technique could be used in determining the proximate composition of various food samples. The protein content could then be estimated by difference to within ±6 % (relative) of values obtained by direct protein determinations.
Cellulase methods for the efficient digestion of grasses and brassicas
Authors: Allison Michael , Borzucki Ronald 
Published: November 2006

AbstractA cellulase solubility method for the prediction of grass digestibility was modified by changing pepsin pretreatment conditions so that cellulase values were as high as those obtained using rumen liquor. Raising temperature from 40 to 50°C and acid concentration from 0.1 to 0.125N during 'pepsin' treatments given before the cellulase stage, increased digestion by 3 to 10% depending on the type of grass, up to the level reached by rumen liquor. For samples of brassicas (digestibilities ranging from 66 to 84%) milder pretreatment conditions were sufficient to give cellulase digestion values as high as rumen liquor estimates.
The measurement of metabolisable energy in samples of oats, barley and wheat using chicks
Authors: Davidson John , Banfield Christopher G. , Duguid James G. W. , Leitch Eileen G. 
Published: November 2006

AbstractFor each of the cereals oats, barley and wheat, metabolisable energy concentrations were estimated in 16 samples of known origin and chemical composition. Each sample was fed at three levels of substitution with a fishmeal/vitamin supplement. There was not a significant difference in metabolisable energy concentration among individual samples within the barley and wheat groups. Significant differences found among values for the oat samples did not seem to correlate in any meaningful way with chemically determined components. The overall mean values with standard deviations found for oats, barley and wheat respectively were 11.9±0.29, 12.6±0.23 and 13.6 ± 0.29 MJ kg−1 dry matter. These results are discussed and compared with values published recently for laying hens and roosters and with average figures from tables of feedingstuffs composition in current use.
Importance of insoluble amylose as a determinant of rice quality
Authors: Bhattacharya Kshirod R. , Sowbhagya Chakrabhavi M. , Indudhara Swamy Yelandur M. 
Published: November 2006

AbstractThirty‐two varieties of rice, belonging to various classes and characteristics, were studied for their textural and physicochemical properties. The varieties could be divided into five groups depending on their total and hot water‐insoluble amylose contents. It was found that the textural properties of the samples (stickiness and consistency of cooked rice and viscogram characteristics) could not be explained on the basis of the total amylose content alone, but they correlated well with the insoluble amylose content. As the insoluble amylose increased, the consistency and the setback increased, and the stickiness and breakdown decreased. The alkali degradation type of rice, and the equilibrium moisture content attained by it after soaking in water, also seemed to have an important relationship with its quality. Neither the protein content nor the gelatinisation temperature, or its various manifestations, seemed to have any relationship to the other quality characteristics studied.
Relationship between acid value of extracted fatty matter and age of green coffee beans
Authors: Wajda Pius , Walczyk Danuta 
Published: November 2006

AbstractThe work described in this paper was aimed at attempts to determine the changes in the acidity of the fatty matter of green coffee beans during storage under tropical conditions, and to relate them to the age of coffee beans, and to the panel assessment of colour and cup‐test of the roasted coffee. On the basis of systematic studies a relationship between acid value and coffee age has been found. The coffee beans stored under tropical conditions for up to 4 years showed relatively large increases in acid value, which correlated with average responses of the tasters. In comparison, samples stored under European conditions showed lesser increases in acid value over 5 years, and little change in taste assessment. The determination of acid value is considered to be a useful objective quality control test.
The phenolic cinnamates of white grapes and wine
Authors: Singleton Vernon L. , Timberlake Colin F. , Lea Andrew G. H. 
Published: November 2006

AbstractAn isolation procedure was developed for the recovery of the cinnamate derivatives from Müller‐Thurgau white wine by means of adsorption on charcoal, elution with acidic methanol and repeated chromatography on Sephadex LH‐20 with dilute acetic acid as the eluent. The crystalline products recovered were cis‐ and trans‐p‐coumaroyl‐(+)‐tartaric (coutaric) acid and trans‐caffeoyl‐(+)‐tartaric (caftaric) acid, as shown by spectral data, hydrolysis, chromatography, etc. The corresponding quinates were not detected and neither were ferulic acid derivatives nor the free cinnamic acids in this young white wine. The data are briefly discussed in relation to previous reports on these compounds in grapes or wines and their significance as wine constituents.
Phosphate availability indices related to phosphate fractions in selected malawi soils
Authors: Maida James H. A. 
Published: November 2006

AbstractThe amounts of soil P extracted by the methods of Olsen P, Bray‐P1, Williams and Stewart, Morgan, Aslyng, anion exchange resin, Saunder, Dyer, and North Carolina were significantly interrelated. P fractionation studies indicated that a relatively high proportion of the inorganic P was accounted for by iron‐bound and reductant‐soluble P fractions. The most important variable contributing to the total variation in the regressions of equilibrium phosphate potential and Morgan‐P values was the saloid‐bound P fraction. Al‐P was the major source of variation in Dyer‐P, North Carolina P, Olsen‐P, Bray‐P1, resin extractable P, and acetic acid soluble P values. The extraction of Al‐P by the chemical soil tests was in the decreasing order of Dyer‐P > North Carolina P>0.1M‐NaOH‐extractable P>0.5m‐CH3 COOH > Olsen‐P >Bray‐P1 anion exchange resin. Fe‐P was the second most important variable contributing to the total variation in 0.1M‐NaOH extractable P, Olsen‐P, North Carolina P, resin extractable P and Dyer‐P values. Practical implications of the findings were discussed.
The composition and structure of the lipids of sheep lymph
Authors: Christie William W. , Hunter Margaret L. 
Published: November 2006

AbstractPhosphatidylcholine was the principal phospholipid component in the intestinal lymph of sheep and was accompanied by small amounts of phosphatidylethanolamine, phosphatidylinositol, lysophosphatidylcholine and sphingomyelin. Stereo‐specific analysis of the triacylglycerols confirmed that palmitic acid was concentrated in position sn‐2 and showed that there was a higher proportion of the remaining saturated fatty acids in position sn‐1 than in position sn‐3. In the phosphatidylcholine, saturated fatty acids were concentrated in position sn‐1 and unsaturated in position sn‐2, contrary to an earlier report.
A review of the changes in nitrogenous compounds of herbage during ensilage
Authors: Ohshima Mitsuaki , McDonald Peter 
Published: November 2006

AbstractIn this review the major nitrogenous components of herbage have been identified and the effects of both plant and microbial enzyme activity on these components during the ensilage process have been described. In particular, the specific effects of the lactic acid bacteria and clostridia on amino acid degradation and the end products of such microbial activity are summarised. The effect of formaldehyde in preventing proteolysis is also discussed.
Protein and free amino acid patterns in maize ensiled with or without urea
Authors: Raymond Lessard J. , Erfle James D. , Sauer Frank D. , Mahadevan Subramaniam 
Published: November 2006

AbstractFree and protein amino acid contents of whole‐plant maize ensiled with or without urea were determined at intervals during the fermentation process. The free amino acid content of both untreated and urea‐treated silage increased with time in storage, but the increases were generally larger in the treated silage. The true protein of untreated silage decreased with time in storage. In urea‐treated silage many individual amino acids increased considerably. Among those were the essential amino acids isoleucine, lysine, threonine and valine. The result was a net gain of several amino acids in the treated silage while there was a general decline of most amino acids in the untreated silage. Urea‐treated silage at day 20 contained 38% more true protein and 150% more free amino acids than did untreated silage. The implications of these changes for dairy cattle nutrition are discussed.
The fate of the soluble lignin‐carbohydrate complex produced in the bovine rumen
Authors: Neilson Martin J. , Richards Geoffrey N. 
Published: November 2006

AbstractIn‐vitro experiments have indicated that the soluble lignin‐carbohydrate complex (LCC) produced in the bovine rumen is not significantly affected by further digestion in the rumen after passing into solution. The LCC has been shown to precipitate at the low pH of the abomasum and is present in the solid fraction of the faeces. It is concluded that digestion of the LCC is not likely to be significant after it passes from the rumen.
The component acids of lipids from marine and freshwater species with special reference to furan‐containing acids
Authors: Gunstone Frank D. , Chakra Wijesundera R. , Scrimgeour Charles M. 
Published: November 2006

AbstractThe component acids of lipids extracted from the liver of roach, powan, brown trout, perch, pike, sea trout, salmon, ice fish, dog fish and cod, the flesh of capelin, haddock, herring and mackerel, and the digland of octopus have been examined. Differences between lipids from freshwater and marine sources and between those obtained from male and female species are noted. Particular attention is directed to a group of furan‐containing acids present at low levels (up to 5%) in most of the samples. These unusual acids tend to concentrate in the cholesterol esters. In two starved cod the proportion of furanoid acids rose dramatically to 34 and 48% respectively.
Properties of Khaya grandifoliola gum
Authors: Aslam Muhammad , Pass Geoffrey , Phillips Glyn O. 
Published: November 2006

AbstractThe gum exudate of Khaya grandifoliola has only limited solubility in water. Analysis of the gum showed that approximately 50% was in the free acid form and the remainder was largely the calcium salt. The gum dissolves in sodium carbonate solution with removal of calcium ions. This significantly alters the viscosity of the solution but it may be controlled by addition of calcium ions.
Assessment of a procedure for fractionating organic phosphates in soil and organic materials using gel filtration and h.p.l.c
Authors: Gerritse Robert G. 
Published: November 2006

AbstractA method for extracting and fractionating organic phosphates is described. In the fractions, inositol hexaphosphate (IHP) was determined with a carbon detector after high pressure liquid chromatography (h.p.l.c). Sample preparation consisted of a single mild extraction with 0.1M EDTA in 0.3M‐NaOH and a preseparation by gel filtration. Adenosine‐5‐triphosphate (ATP) could also be separated and determined in this way. With a number of samples, clean‐up by gel filtration could not prevent deterioration of the anion exchange column, used in the h.p.l.c. determination. IHP was then determined as total P after isolation by two consecutive gel filtrations. Limits of detection were 5‐50 μg P/g when determining IHP by h.p.l.c. and 0.05‐0.5 μg P/g when determining IHP as total P after isolation by gel filtration. Limits of detection when determining ATP by h.p.l.c. were 5‐50 ng P/g. Results of applying the method to soil and various organic materials are given and discussed.
Varietal identification of single seeds of barley by analysis of hordein polypeptides
Authors: Shewry Peter R. , Pratt Helen M. , Miflin Benjamin J. 
Published: November 2006

AbstractMethods for the extraction and separation of hordein fractions from single or half‐seeds of barley have been evaluated. Sodium dodecylsulphate‐polyacrylamide gel electrophoresis at pH 8.9 gave rapid and reproducible separations of reduced and alkylated hordein, and this system was used to analyse hordein fractions from 88 barley varieties. On the basis of this character the varieties can be divided into 29 groups, each containing between one and 25 varieties. The largest group can be further divided into four subgroups on the basis of minor hordein polypeptide differences revealed by a second electrophoretic system, urea polyacrylamide gel electrophoresis at pH 4.6. Of the samples of the varieties studied, all except five contained seed homogeneous with respect to hordein polypeptide pattern. It is concluded that analysis of hordein polypeptide patterns from single seeds is of great potential value, both for the commercial identification of grain samples and as an aid to existing techniques for the establishment of varietal distinctness.
An automated procedure for the estimation of thiocyanate in forage kale
Authors: Gosden Anthony F. 
Published: November 2006

AbstractA rapid automated colorimetric method of estimating the thiocyanate ion released from forage brassicae is described. The freeze‐dried kale sample is treated with a buffered myrosinase solution and the extract analysed for thiocyanate ion on a continuous flow analyser incorporating dialysis.
The effect of preslaughter lairage on serum thyroxine and cortisol levels at slaughter, and meat quality of boars, hogs and gilts
Authors: Moss Bruce W. , Robb J. Desmond 
Published: November 2006

AbstractCommercial crossbred hogs and gilts, and purebred Landrace boars and gilts were slaughtered after a lairage period of either 2 or 24 h. The meat quality of the carcasses was assessed by measuring the pH of the Longissimus dorsi and adductor muscles at 45 min and 20 h post mortem. Serum cortisol and thyroid parameters were measured in blood taken at slaughter. The incidence of the pale, soft and exudative (PSE) condition was slightly higher in purebred Landrace pigs killed after a short lairage period than in those held in lairage overnight. The PSE condition tended to be more prevalent in Landrace gilts than boars. The percentage of carcasses classified as dark, firm and dry (DFD) was much greater in both commercial crossbred and purebred Landrace pigs killed after overnight lairage. The incidence of the DFD condition was greater in Landrace boars than gilts, particularly after overnight lairage. Serum cortisol levels were higher and serum total thyroxine (T4) and free thyroxine indices (FTI) lower in pigs killed after a short lairage. Serum total T4 and FTI values at slaughter were lower in boars than gilts.
Simultaneous determination of vitamins A and E in feeds and foods by reversed phase high‐pressure liquid chromatography
Authors: Söderhjelm Petter , Andersson Bernt 
Published: November 2006

AbstractA simple high‐pressure liquid chromatographic method for the simultaneous determination of vitamins A and E in animal feeds and foods has been developed and evaluated. After saponification and extraction the sample was run on a reversed‐phase column with water‐methanol as the mobile phase. The detector was an u.v.‐lamp at 280 nm. The method has been tested on different types of feeds and foods containing between 2‐30 μg vitamin A g−1 of sample and 5‐300 μg vitamin E g−1 of sample. The recovery of added vitamins was 86 % for retinylacetate and 91 % for α‐tocopheryl‐acetate with a standard deviation of 3 % for both. Results of the proposed procedure agreed well with those obtained by other methods.
Mineral complexing properties of glucose syrups and their fractions
Authors: Gallali Yahya , Birch Gordon G. , Kearsley Malcolm W. 
Published: November 2006

AbstractA series of commercial glucose syrups and related fractions (produced by reverse osmosis) of low and intermediate DE (DE=dextrose equivalent = reducing sugar content, expressed in terms of dextrose and calculated as a percentage of the total solids) were complexed with sodium chloride, calcium chloride or potassium iodide. Detailed study of the complex formation by optical rotation and conductivity techniques revealed that complex formation reached a maximum when the ratio of salt to carbohydrate was 10‐20%. The result was the same for each glucose syrup studied but the alteration of optical rotation or conductivity was predictably higher at lower DEs. No marked differences between the commercial glucose syrups and fractions were observed. This suggests that the complex formation was due largely to oligosaccharides in both series of syrups and fractions.
Changes in the composition of neutral volatile components during the production of apple brandy
Authors: Schreier Peter , Drawert Friedrich , Schmid Marianne 
Published: November 2006

AbstractThe changes in aroma composition during apple‐brandy production have been investigated by gas chromatography and coupled gas chromatography‐mass spectrometry. Quantitative determinations of 97 aroma components have shown that the aroma of unaged apple brandy is characterised by components produced as a result of the yeast fermentation and technological steps such as mashing and heating rather than by the genuine apple‐aroma components. Genuine apple‐aroma constituents, predominantly esters, are degraded during the mashing process and can be detected only in traces after the distillation. Distillation enhanced the concentration of ethyl esters and many of the higher alcohols, producing acetals and furane derivatives as well as damascenone, 2‐methylhept‐2‐hepten‐6‐one and β‐cyclocitral.
Role of seed phosphatides as antioxidants for ghee (butter fat)
Authors: Bhatia Iqbal S. , Kaur Narinder , Sukhija Pritam S. 
Published: November 2006

AbstractAntioxidant potentiality of seed phospholipids for stored ghee was found to be in the order of sunflower (Helianthus annuus L.), groundnut (Arachis hypogea), soybean (Glycine max) and cotton seed (Gossypium sp.), possibly corresponding to their phosphatidyl ethanolamine content. Out of phosphatidyl choline, phosphatidyl ethanolamine and phosphatidic acid, phosphatidyl ethanolamine was found to be the most effective antioxidant. Antioxidant property of phosphatidyl ethanolamine did not vary with the seed source, indicating that the fatty acid portion of the molecule played no role in protecting ghee against oxidation. In stored ghee addition of phosphatidyl ethanolamine and phosphatidyl choline reduced lipolysis, probably by interacting with the lipase system. During storage, phosphatidyl ethanolamine afforded better protection against the oxidation of unsaturated fatty acids.
Properties of a thermostable β‐galactosidase from a thermophilic Bacillus: Comparison of the enzyme activity of whole cells, purified enzyme and immobilised whole cells
Authors: Griffiths Mansel W. , Muir D. Donald 
Published: November 2006

AbstractThe properties of a β‐galactosidase from a thermophilic Bacillus have been studied and compared with the properties of the enzyme contained in whole cells and in cells entrapped in a polyacrylamide gel matrix. The partially purified enzyme appears to be optimally active at a temperature of 60°C and pH 6.0. The enzyme activities from whole cells and immobilised whole cells have slightly different temperature optima (being 75 and 65°C respectively) and pH optima (being 6.2 and 6.6 respectively). The enzyme activity from whole cells is significantly more thermostable than that of the partially purified enzyme; the half‐lives being 125 and 22 min respectively at 70°C. In other properties studied, the enzyme activities of the three sources are similar. The thermostability of the enzyme and the broad pH range over which it is active makes this enzyme suitable for use in the dairy industry.
The interfacial behaviour of three food proteins studied by the drop volume technique
Authors: Tornberg Eva 
Published: November 2006

AbstractThe adsorption behaviour of three food proteins, a soy protein isolate, a sodium casein‐ate and a whey protein concentrate, at the air‐water interface has been studied by the drop volume method. The kinetics of surface tension decay were evaluated in terms of different rate‐determining steps at different ionic strengths and concentrations. This analysis indicates the following characteristics concerning the surface behaviour of the protein systems studied. The soy proteins diffuse slowly to the interface compared to the other proteins, probably due to the large particle size of the association complex of soy proteins. For the soy proteins, diffusion is slower in distilled water than in 0.2M‐NaCl solution and spreading of molecules at the interface is most easily performed in 0.2M‐NaCl solution. The whey proteins diffuse quickly to the interface, which is in accordance with their aqueous association; mainly small molecular complexes. Diffusion is slower and spreading easier in distilled water than in 0.2M‐NaCl solution. Although the caseinate has a complex quaternary structure, like the soy proteins, it has a very different surface behaviour. The diffusion step is rapid at concentrations above 10−3 wt % and contributes to a large extent to the interfacial tension decay, especially when the caseinate is dispersed in 0.2M‐NaCl solution. At a concentration of 10−3 wt % and below, the rate of the diffusion step is slowed down drastically, with an accompanying drop in the surface activity of the protein. This type of surface behaviour can be explained if the migration of the caseinates to the interface takes place via the casein monomers in the bulk phase.
Phenolic components and degradability of the cell walls of the brown midrib mutant, bm3, of Zea mays
Authors: Hartley Roy D. , Jones Edwin C. 
Published: November 2006

AbstractCell walls separated from the leaf blade, leaf sheath and stem of the brown midrib mutant, bm3, of Zea mays were more degradable by a commercial cellulase than the corresponding part of the isogenic normal inbred cultivar (Tr). The walls of each part of the mutant when compared with the corresponding part of the normal cultivar contained less lignin and bound phenolic components released by treatment with NaOH. The major phenolic components detected were trans‐p‐coumaric and trans‐ferulic acids together with small amounts of their cis isomers and diferulic acid. Cell walls of stem of the mutant contained a total of 17.3 mg g−1 of these bound acids compared with 9.8 mg g−1 for leaf sheath and 3.5 mg g−1 for leaf blade: there was more than twice as much p‐coumaric acid in cell walls of stem as in those of leaf sheath and more than seven times as much as in those of leaf blade. When cell walls of the stem from the mutant or the normal cultivar were treated with NaOH their degradability by cellulase was highly correlated with the amounts of phenolic components released by the alkali.