bluuebunny/crossref_metadata_2025_split huggingface dataset:
The determination of soya and meat protein in raw and processed meat products by specific peptide analysis. An evaluation
Authors: Agater Irena B. , Briant Kenneth J. , Llewellyn Jeffery W. , Sawyer Ronald , Bailey Francis J. , Hitchcock Christopher H. S. 
Published: October 2006

AbstractThe detection and measurement of characteristic peptides formed on enzymatic hydrolysis of soya protein products, meats and offals is described. Samples were heated at 120°C for 3h prior to digestion with trypsin overnight, and the resultant peptide mixtures passed through an Amicon ultrafiltration membrane. After concentration the ultrafiltrates were analysed by ion exchange chromatography on Aminex A5 resin. Peptides were detected by post‐column reaction with ninhydrin. Characteristic peaks designated SP 2 and MP 1 were seen in chromatograms of digests of soya protein isolate and beef respectively, and these peaks were well resolved in beef and soya protein isolate mixtures. The SP 2 peak was shown to contain peptides derived from soya 11 S globulin. The soya protein and beef contents of a series of mixtures of freeze‐dried, defatted beef and soya protein isolate were determined by measurement of the SP 2 and MP 1 peaks respectively. Soya protein content could be determined within 2% of the true value over the range 30–70% soya protein isolate and beef content could be determined within 5% of the true value in the range 20–100% beef. Analysis of five soya protein isolates, four soya protein concentrates, six soya flours and 13 textured soya products indicated considerable interproduct variation in the yield of SP 2. The MP 1 peak was seen in a range of meats, both cooked and raw. It was also present in digests of offals which contained smooth or striated muscle but not in ‘non‐muscle’ offals. The protein origin of the MP 1 peak was not established but the yield appeared lower in meat products which had been heated during manufacture than in those which had received no such treatment. Analysis of a series of laboratory prepared canned and heated pork and soya protein isolate mixtures enabled the pork content to be determined to within 8% of the true value, 2% soya protein isolate could be detected but not quantified accurately.
The composition of pith from the sago palms Metroxylon sagu and Arenga pinnata
Authors: Wina Elizabeth , Evans Anthony J. , Lowry J. Brian 
Published: October 2006

AbstractThe tropical sago palms are increasingly regarded as having a major role as energy crops, but many aspects of them are little known. In this study samples of pith were obtained from Metroxylon sagu Roxb. in West Java and South Kalimantan, Indonesia, and from Arenga pinnata Merr. in West Java. Starch content of pith samples obtained from commercially harvested logs varied between 18.8 and 38.8% (fresh weight) for M. sagu and 10.5 and 36.7% for A. pinnata. However core samples of pith obtained in West Java from standing palms of M. sagu suitable for commercial use or from palms of similar dimensions and appearance, gave a much wider range of starch values; from 0.3 to 32.9% (fresh weight). Starch content was highly correlated with water content. Free sugars occurred at up to 5% (fresh weight) and in samples of very low dry matter content there was more sugar than starch. Predominant simple sugars were glucose, fructose and sucrose. Maltose was not detected. Crude protein and fat were negligible constituents. In addition samples were analysed for NDF, ADF, cellulose, lignin, ash, calcium, phosphorus, sodium and potassium. Pith residues obtained following starch extraction in village mills were found to contain significant amounts of starch.
The effects of aqueous extraction on the performance of wheat bran in bread
Authors: Wootton Michael , Shams‐Ud‐Din Mohammad 
Published: October 2006

AbstractWheat bran was sieved into coarse, medium and fine fractions prior to extraction with tap water. Bran, bran extract and bran residue were analysed for moisture, protein, fat, ash, pentosan and phytic acid. Farinograph measurements and baking tests showed maximum dough resistance and loaf volume of a white flour were both increased by the addition of the residue. Both these parameters were substantially decreased by bran extract and, to a lesser degree, by the bran itself. These findings were common amongst the size fractions although the residue from the coarse bran had the greatest effect on loaf volume and dough properties.
Studies on the nutritional quality of some cucurbit kernel proteins
Authors: Sharma Prehlad B. , Lal Brij M. , Madaan Tilak R. , Chatterjee Sukumar R. 
Published: October 2006

AbstractThe nutritional quality of proteins of four cultivated cucurbit species was measured by nitrogen balance. The biological value of muskmelon, watermelon and pumpkin proteins were 59, 64, and 67 respectively. A value of 70 for bittergourd kernels was calculated from chemical score. Lysine was the first limiting essential amino acid in all the proteins. The leucine:isoleucine and leucine:lysine ratios did not show imbalance.
The influence of two soil nitrogen levels on the utilisation of 15N‐labelled ammonium nitrate by ryegrass
Authors: Stevens R. James , Gracey Harry I. , Laughlin Ronald J. , Logan Hubert J. 
Published: October 2006

AbstractIn a field plot experiment with grass under cutting management, two soil organic nitrogen levels (0.92% and 1.14% in the top 75mm of soil) were created by repeated applications of pig slurry over a period of 8 years. The influence of soil organic nitrogen level on the recovery by ryegrass of ammonium nitrate fertiliser was then studied by reseeding the plots and applying 15N‐labelled fertiliser at four rates (40, 80, 120, 160kg N ha−1). After each of the first four cuts unlabelled ammonium nitrate fertiliser was applied at these same rates. The percentage utilisation of the labelled fertiliser was measured in five harvests over 2 years. At the first cut the percentage utilisation averaged 46.4% and was independent of fertiliser rate and soil organic nitrogen level. The average percentage utilisation values in cuts 2, 3, 4 and 5 were 9.9, 2.4, 0.8 and 0.5 respectively. For the total of all cuts it was only at the 40 kg N ha−1 fertiliser rate that the percentage utilisation was significantly different (P<0.05) between the 0.92% and 1.14% soil organic nitrogen levels, at 49.0% and 61.4% respectively. The soil nitrogen contribution to ryegrass at the first cut was significantly increased (P<0.05) by the high soil organic nitrogen level at the 40 and 160 kg N ha−1 fertiliser rates. Over all fertiliser rates the average soil nitrogen contribution to the first cut was 50.4 and 61.1 kg N ha−1 at the 0.92 and 1.14% soil organic nitrogen levels respectively. From the first cut data, soil organic nitrogen was estimated to have a net mineralisation rate of 2.6% year−1 and a half‐life of 26 years.
Amine‐binding capacities of food proteins in transglutaminase reaction and digestibility of wheat gliadin with ϵ‐attached lysine
Authors: Iwami Kimikazu , Yasumoto Kyoden 
Published: October 2006

AbstractSeveral food proteins were examined for their capacity as substrate in transglutaminase reaction by using a fluorescent amine, monodansyl cadaverine, as donor substrate and following the increase in fluorescence of the reaction mixture. Wheat gluten, or one of its component proteins, gliadin, was the best acceptor among the proteins tested. Compared with intact protein, a preparation of wheat gliadin, modified by transglutaminase‐mediated incorporation of [14C]lysine, showed a marked decrease in in‐vitro digestibility. In rat feeding tests, however, the luminal leavings and excreta collected 24 h after administration of gliadin with ϵ‐attached [14C]lysine contained less than one‐tenth of the radioactivity originally administered. The results presented support the previous notion that occurrence of the ϵ‐γ isopeptide linkage in protein does not significantly impair the in‐vivo digestibility of the protein and nutritional availability of isopeptide bound lysine moieties.
Protein and mineral contents of green leafy vegetables consumed by sokoto population
Authors: Bawa Sulaiman F. , Yadav Satya P. 
Published: October 2006

AbstractSix green leafy vegetables used extensively in food preparations in northern Nigeria were analysed. Crude protein and ash contents varied from 13.1 to 29.2% and 7.0 to 18.6% respectively. ‘Lalo’ (Corchorus Sp.) had the highest content of sodium (0.31%), iron (0.31%) phosphorus (0.48%) and magnesium (0.47%). There was a significant positive correlation between phosphorus and sodium (r=0.97**), phosphorus and iron (0.81*) and calcium (0.81*) contents.
Inhibition of animal and pathogenic fungal proteases by phloem exudate from pumpkin fruits (cucurbitaceae)
Authors: MacGibbon D. Bryan , Mann Jay D. 
Published: October 2006

AbstractHealthy pumpkin fruits exude a gel‐forming liquid when the skin is cut. This exudate inhibits trypsin activity (EC 3.4.21.4). The inhibitor differs from p‐protein in not being precipitated by aeration nor by heating. One inhibitory zone at approximately pH 5 was detected by isoelectric focusing. Using polyacrylamide gel electrophoresis (PAGE), one major and four minor bands of inhibitor were detected. With sodium dodecyl sulphate‐polyacrylamide gel electrophoresis (SDS‐PAGE), the inhibitor moved with the tracker dye, indicating a molecular weight of less than 6000 daltons. Inhibition of trypsin activity was noncompetitive. Pumpkins of longer keeping cultivars generally had higher levels of inhibitor. The concentration of inhibitor activity in pumpkin flesh was approximately one thousandth that of phloem exudate, but exudate from the stems of pumpkin seedlings contained inhibitor at similar concentrations to fruit exudate. Protease obtained from the fungal rot regions of pumpkins was, like trypsin itself, inhibited by the exudate material. Since high levels of antitrypsin factors have been associated with disease resistance in other plant/pathogen combinations, it is suggested that this inhibition provides a protective mechanism aganst fungi causing rot of pumpkins.
The effect of guar gum in solution on diffusion of cholesterol mixed micelles
Authors: Phillips David R. 
Published: October 2006

AbstractA technique was developed to measure the diffusion of cholesterol mixed micelles through solutions of guar gum. By incorporating β‐carotene in the micelles it was possible to make the suspension visible using the yellow colour for spectrophotometric quantification and to gauge the extent of diffusion. The results showed a rapid reduction in rate of diffusion with increase in guar gum concentration until above 0.2% the rate became constant and extremely slow.
The effect of salivary amylase on the viscosity behaviour of gelatinised starch suspensions and the mechanical properties of gelatinised starch granules
Authors: Evans Ian D. , Haisman Derek R. , Elson Elliot L. , Pasternak Carmela , McConnaughey William B. 
Published: October 2006

AbstractThe digestion of gelatinised starch suspensions by salivary amylase was studied using a viscometric assay and also by measuring the mechanical properties of individual granules. Viscosity decay as a function of time was approximately exponential. A comparison with a reducing group assay showed that a 50% fall in viscosity corresponded to the scission of about 0.05% of the glycosidic bonds. The half‐time for the reduction of viscosity by the enzyme was found to be proportional to enzyme concentration but independent of starch concentration over a wide concentration range. This result suggests that the starch concentrations used were well below the saturating point for the enzyme, which was thus largely in the free state, and that the enzyme attacked the gelatinised granules throughout their structure rather than just at the surface. Measurements of the forces required to deform individual granules supported this hypothesis by showing that the gelatinised granules lost nearly all their mechanical strength during initial contact with salivary amylase, without any apparent change in diameter.
Incidence of bitter pit in relation to the calcium content of apples: Problems and paradoxes, a review
Authors: Perring Michael A. 
Published: October 2006

AbstractThe problems of relating low fruit calcium concentrations in stored apples to the development of bitter pit lesions are reviewed. They include nomenclature, anomalous fruit analyses, variability in the susceptibility of apples to pitting and in the time and rate of pit development, effect of harvest date, accumulation of calcium in pitted tissue and the apparant translocation of calcium during storage from the core into zones of tissue most at risk. Recent evidence suggests that bitter pit lesions are induced by the removal of calcium from these outer zones to meet intermittent demands by the core tissue.
The determination of oil and moisture contents in commercial rapeseed samples, the former by solvent extraction
Authors: Kershaw Stephen J. 
Published: October 2006

AbstractSome protocols based on standard methods for the determination of oil in rapeseed by solvent extraction are compared. Test portions of whole seed give unacceptably poor repeatability in results and ground samples should be used for analysis. Moisture content of rapeseed can equally well be determined on ground as on whole seed. The standard methods require modification to take account of these findings.
The uptake of na and its redistribution between leaves during the development and alleviation of K deficiency
Authors: Burns Ian G. , Hutsby Wendy 
Published: October 2006

AbstractChanges in the concentration of Na in the shoot dry matter and in the petiole sap of individual leaves of lettuce were measured in order to determine the extent to which Na was able to replace K within the plants during K deficiency. The results were used to estimate changes in the distribution of the total ionic concentration between leaves and to make deductions about likely variations in osmotic potential within the shoots and their effect on plant growth. Measurements of Na concentration revealed both a pronounced delay in the uptake of additional amounts of Na and in its translocation within the K‐deficient plants. Sodium concentrations increased most rapidly in the young expanding leaves during the onset of K deficiency but the changes in its concentration were ultimately larger in the middle to older ones. Elevated Na concentrations in the younger leaves of K‐deficient plants also declined more rapidly than those in any of the other leaves following reintroduction of the K supply. Although the pattern of these changes broadly mirrored the corresponding changes in K concentration within the shoots there were significant reductions in the combined K+Na concentrations during the onset and development of K deficiency. The deficit in K+Na was initially greatest in the young leaves but subsequently disappeared more quickly when either the uptake of Na was increased or the K supply was resumed. Since the combined concentrations of K+Na were directly related to the changes in total ionic concentrations within the shoots, the results suggest that during K deficiency, plants adopt a strategy which reduces the effects of a decline in ionic strength at the most actively growing sites in order to minimise the damage to normal growth processes from changes in the internal osmotic pressure.
Praseodymium and copper cation‐exchange capacities of neutral‐detergent fibres relative to composition and fermentation kinetics
Authors: McBurney Michael I. , Allen Michael S. , Van Soest Peter J. 
Published: October 2006

AbstractThe cation‐exchange capacity (CEC) of 12 neutral‐detergent fibres (NDF) was measured using the elements praseodymium (Pr III) and copper (Cu II) at pH 3.5. CEC was positively correlated with lignin and nitrogen content as well as the lignin: acid‐detergent fibre ratio of the NDF. CEC was also measured using Pr at pH 7.0. Increasing the pH of exchange from 3.5 to 7.0 significantly increased the CEC. Lignin had a higher correlation with CEC at pH 7.0. The relationship between CEC and the fermentation rates of NDF was non‐significant. However, lag, i.e. the period of time before the initiation of fermentation, tended to decrease with increasing CEC. NDF influences the rumen ecosystem by buffering rumen pH, exchanging cations to influence osmotic pressure, and providing substrate and microenvironments for anaerobic microorganisms. Consequently, CEC needs to be measured at conditions which simulate the rumen. It is recommended that the Pr method should be used to measure CEC as it is a simple, yet robust technique that can be buffered to simulate conditions of the entire gastrointestinal tract ranging in pH from 2.0 to 7.0.
Volatile oil composition of greek mountain tea (Sideritis spp.)
Authors: Koedam Arthur 
Published: October 2006

AbstractThe composition of the essential oils of two species of the genus Sideritis (Labiatae) was investigated by gas chromatography‐mass spectroscopy (g.c.‐m.s.). Ca50 components were identified. The smell of the diluted oils closely resembled that of a beverage prepared from it in the Balkans, the so‐called ‘mountain tea'’.
The effects of α‐amylase inhibitors on insect storage pests: Inhibition of α‐amylase in vitro and effects on development in vivo
Authors: Gatehouse Angharad M. R. , Fenton Katherine A. , Jepson Ian , Pavey Deborah J. 
Published: October 2006

AbstractProtein α‐amylase inhibitors were prepared from wheat and their effects tested against insect storage pests both in vitro against the insect α‐amylases and in vivo in insect feeding trials. Inhibitor fraction A was found to inhibit porcine pancreatic α‐amylase but not insect α‐amylases, whereas fractions B, C and D (0.28) did not inhibit porcine pancreatic α‐amylase but were strong inhibitors of digestive α‐amylases from larvae of Tribolium confusum, a storage pest of wheat products, and Callosobruchus maculatus, a storage pest of legume seeds. Fraction D, which was a single polypeptide of Mr 13 000 was the most effective inhibitor in vitro. It would appear that the degree of inhibition by the wheat α‐amylase inhibitor preparations can be correlated with the presence of the Mr 13 000 (0.28) polypeptide since the purer this polypeptide the stronger was the inhibition; fraction A which contained two polypeptides of Mr 60 000 and 58 000 caused no inhibition. The effects of fractions B and C on larval development were determined in insect feeding trials. With C. maculatus both fractions were toxic, their relative effectiveness being directly paralleled by their effectiveness observed in vitro. Only fraction C was tested against T. confusum in feeding trials. Despite this fraction being equally effective against both pests in vitro it had very little effect upon larval development of T. confusum in vivo, thus suggesting that this organism is able to detoxify the wheat α‐amylase inhibitors. As far as the authors are aware, this is the first time that the effects of identified inhibitor fractions have been monitored both in vitro and in vivo. The results, in contrast to previous proposals, suggest that selecting wheat varieties for high α‐amylase inhibitory activity may not be a very reliable criterion in selecting for insect resistance.
Effect of processing on the antinutrient content of rapeseed
Authors: Fenwick G. Roger , Spinks E. Ann , Wilkinson Andrew P. , Heaney Robert K. , Legoy Maurice A. 
Published: October 2006

AbstractThe effects of dry extrusion of mixtures of rapeseed and soya bean on total and individual glucosinolates, selected glucosinolate hydrolysis products, myrosinase, sinapine and tannins have been compared with those of more conventional processing, e.g. lime treatment, micronisation and ammoniation. Extrusion at 150°C effectively inactivated myrosinase but had relatively little effect on glucosinolate content unless chemicals were added before extrusion; the most effective combination, 5% alkali+1% ferrous sulphate, reduced the total glucosinolate content by 80%. Under the latter conditions very high (>30 μmol g−1 defatted meal) levels of nitriles were produced, leading to the suggestion that nitriles in addition to oxazolidine‐2‐thione and isothiocyanates be used to monitor the effectiveness of processing techniques. None of the extrusion conditions showed any significant effect on reducing sinapine or tannin contents. In view of the chemical data presented, and the probable adverse effects which the processing conditions selected have on the nutritional value of the processed meal it seems unlikely that extrusion will play a significant role in rapeseed detoxification.
The effect of dietary linoleic acid on the firmness of backfat in pigs of 85 kg live weight
Authors: Whittington Frances M. , Prescott Nicola J. , Wood Jeffrey D. , Enser Michael 
Published: October 2006

AbstractThree groups of 15 female pigs were fed diets containing 0.8%, 1.1%, or 1.8% linoleic acid from 20 to 35 kg followed by 1.0%, 1.2% or 1.4% linoleic acid respectively from 35 kg to slaughter at 85 kg live‐weight. Pigs grew at similar rates on all three diets and had similar proportions of carcass fat. The mean proportions of linoleic acid in the backfat lipids were 8.6%, 11.0%, and 13.9% respectively as the amount of the diet increased. There was a significant correlation between the concentration of linoleic acid in the inner backfat lipid and P2 backfat thickness for those animals on the high and medium linoleic acid diets but not for those on the low diet. Backfat from pigs fed the high linoleic acid diet was softer than that from the other two groups of pigs which could not be distinguished using the subjective finger probe method. Using a mechanical probe backfat consistency was distinguished between all three groups and was inversely correlated (r=−0.775, P<0.001) with the concentration of linoleic acid in the lipid. However, none of the pigs had fat which was too soft for bacon production based on either consistency data or linoleic acid content. If 15% linoleic acid is taken to be the maximum acceptable in bacon, then extrapolation of the regression of linoleic acid concentration on backfat thickness suggested that only the 1.4% linoleic acid diet is likely to result in unacceptably soft fat as pigs become leaner. However, this high concentration, although frequently present in current feeds, is not necessary since it is twice that recommended for normal growth and development of pigs.
A modified indirect ELISA procedure for raw meat speciation using crude anti‐species antisera and stabilised immunoreagents
Authors: Jones Sheila J. , Patterson Ronald L. S. 
Published: October 2006

AbstractIndirect enzyme‐linked immunosorbent assay (ELISA) for species identification of unheated meat materials has been modified to facilitate the use of non‐specific (unpurified) anti‐species antisera by integral assay inhibition of heterologous cross‐reactivity. Effective ELISA treatments of three antisera (identifying beef, horse and pig) and four commercial products (identifying beef, horse, pig and sheep/goat) were determined using chequer‐board microtitration assays against pure species antigens. Subsequent tests with aqueous meat extracts gave consistent absorbance differences between the homologous (high colour) and heterologous (low colour) responses and provided reliable, accurate species identification without the extensive prior purification of antisera (i.e. by affinity chromatography) previously required. This modified ELISA enabled efficient use of stabilised anti‐species sera discs, prepared initially for application in a simplified agar‐gel immunodiffusion (AGID) test; i.e. one disc (20 μl freeze‐dried antiserum) for testing two meat samples by the prescribed AGID made sufficient treated solution to test 50 meat samples on microtitre plates. Authentic species meat extracts are also stabilised on discs for convenience (reference responses and routine controls). ELISA in this form is a practical alternative to AGID screening tests or can be used in parallel back‐up tests providing sensitive results in less than 3 h on a large or small scale.