bluuebunny/crossref_metadata_2025_split huggingface dataset:
Untersuchungen zur thermischen Stabilität und Struktur von Fettschäumen
Authors: Puhlmann R. , Gebhardt E. , Grunert S. 
Published: November 2006

AbstractDie Beständigkeit eines Fettschaumes spiegelt sich sichtbar in der Volumenkonstanz, seine Instabilität in der Volumenabnahme bei der Lagerung wider. Neben äußeren Faktoren (Aufschlag‐ und Lagerungsbedingungen) bestimmen vor allem die Schauminhaltsstoffe diese Stabilität, wobei Emulgatoren den bedeutendsten Einfluß ausüben.Jedoch gewährleistet nur der Zusatz von Emulgatorkombinationen beim Aufschlagen von Fettemulsionen neben einer guten Luftaufnahme auch eine gute Schaumbeständigkeit, speziell bei Temperaturänderungen.
The experimental obesity by high‐fat feeding — A model for evaluation of the biological value of fats
Authors: Goranov I. , Avramova K. , Ilinov P. 
Published: November 2006

AbstractThe experimental obesity by high‐fat feeding of rats, introduced after weaning, was found to be a suitable model for evaluation of the biological value of nutritional fats with different fatty acid composition: butter (group B), lard (L), partially hydrogenated oil (H), lard + sunflower oil 2:1 (LS). The differences in the fatty acid composition of these regimens affect: the efficiency in creating the model of obesity; the hormonal pattern of blood plasma; some metabolic pathways in liver and adipose tissue (especially in group H); the fatty acid composition of some structural, reserve and transport lipids; some biological tests indicative of membrane's phospholipid and fatty acid composition, i.e. the rate of platelets aggregation. A special attention should be paid to the striking differences in the cellularity and morphogenesis of adipose tissue in group B (hyperplastic obesity) in comparison with all other high‐fat groups (hypertrophic obesity), irrespective of the identical energy and protein content of the diets. Thus, the early administration of a diet with butterfat (50% of energy) promoted a model of hyperplastic obesity, while the isocaloric diet with lard + sunflower oil caused a hypertrophic type of obesity.The authors have proved the regenerating capacity of the periepididymal fat pad in adult rats after partial lipectomy. The relative contribution of endogenic and exogenic (nutritional) factors in this process is discussed and the modifications in the cellularity of adipose tissue on these conditions are evaluated.
Gerstenstärke
Authors: Babor K. , Kaláč V. , Tihlárik K. 
Published: November 2006

AbstractEs wird eine Übersicht zum Anbau, zur Züchtung und zur Anwendung von Gerste in der ČSSR gegeben. Dabei wird auf die Zusammensetzung der Gerstenstärke und die Feinstruktur des Amylopektins sowie auf die Produktionstechnologie der Gerstenstärke näher eingegangen.
Studium der Eigenschaften modifizierter Stärken in bezug auf Tendenzen der Entwicklung der Ernährung und der Lebensmittelfabrikation
Authors: Kodet J. 
Published: November 2006

AbstractEs werden die Entwicklungsrichtungen der Verarbeitung von Lebensmitteln unter dem Gesichtspunkt der Einbeziehung modifizierter Stärken dargestellt. Ausgehend von der stürmischen Entwicklung auf diesem Gebiet, wird die Notwendigkeit abgeleitet, neben den bekannten Verfahren erweiterte Methoden zur Bestimmung funktioneller Eigenschaften zu entwickeln und zu ihrer Charakterisierung heranzuziehenModifizierte Stärken von unterschiedlichem Modifikationstyp werden anhand ausgewählter funktioneller Eigenschaften charakterisiert und der Zusammenhang zwischen den einzelnen Merkmalen untersucht. Als Beispiele aus dem Komplex der Forschungsarbeiten auf diesem Gebiet werden einige Ergebnisse über wasserbindende Eigenschaften thermisch modifizierter Stärken in bezug zu den Eigenschaften oxydierter Stärken dargestellt und statistisch ausgewertet.
Modifizierte Stärken und ihre Anwendung
Authors: Žušman A. I. 
Published: November 2006

AbstractDie Veränderungen von Struktur und Eigenschaften der Maisstärke wurden in Abhängigkeit von den Bedingungen der Säure‐Modifikation (50 °C, 0,4–1,0 M HCl, Dauer 2–12 h) untersucht. Die Probenbeurteilung erfolgte nach den Veränderungen der charakteristischen Viskosität, dem Index der optischen Dichte, den Ergebnissen der Röntgenstrukturanalyse und der Stärkelösung. Es wurden die wichtigsten Etappen der Stärkeumwandlung gezeigt. Der Oxydationsprozess der Stärke mit Calciumhypochlorit, Kaliumpermanganat oder ‐bromat (Oxydans ‐ 10% bezogen auf Stärke, pH 1,5–10, 45 °C) wurde untersucht. Nach den Veränderungen der charakteristischen Viskosität wurde festgestellt, daß die höchste Stärkedestruktion bei pH 2 durch Kaliumpermanganat, die geringste durch Calciumhypochlorit hervorgerufen wurde. Es wurde empfohlen, die Oxydation mit dem ersten Oxydans im sauren, mit dem zweiten im alkalischen Medium durchzuführen. Die Ergebnisse der Untersuchung des Phosphatierungsprozesses der Stärke in Gegenwart von Harnstoff zeigten die Abhängigkeit der Viskosität des Kleisters der Phosphatstärke vom Verbrauch an Phosphaten und Harnstoff, der Temperatur und der Bearbeitungsdauer.
Zur Alkalibehandlung von Proteinen. 7. Mitt. Racemisierung und enzymatische Hydrolyse
Authors: Krause W. , Freimuth U. 
Published: November 2006

AbstractNach einer zweistündigen Alkalibehandlung von 12 verschiedenen Proteinen bei pH 12,0 und Reaktionstemperaturen von 90 °C wurden mit einer enzymatischen Methode unter Verwendung von D‐Aminosäure‐oxydase Racemisierungsgrade bis zu 20% gemessen. Einzelne Aminosäuren dieser Proteine, z. B. Ser, Thr und Phe wiesen Racemisierungsgrade bis zu 90% auf. Die durch Trypsin katalysierte enzymatische Hydrolyse der alkalibehandelten Proteine wird in Geschwindigkeit und Rate im Vergleich zu den originären Proteinen umso stärker vermindert, je höher der Wert des Racemisierungsgrades angestiegen ist. Eine Alkalibehandlung unterhalb von 30 °C führt selbst nach einer 24‐stündigen Einwirkungsdauer des alkalischen Mediums nur zu einer geringfügigen Racemisierung und zu keiner signifikanten Veränderung der tryptischen Spaltbarkeit der so behandelten Proteine.
Sprout inhibitors IPC and CIPC in treated potatoes
Authors: Hajšlová J. , Davídek J. 
Published: November 2006

AbstractThe gradual decrease of IPC and CIPC in stored potatoes treated with sprout inhibition preparation Luxan Gro Stop was observed. The decrease of CIPC was slower then that of IPC. The presence of a small amount of both N‐phenylcarbamates was proved even in peeled tubers. The penetration of CIPC into the flesh was faster in comparison with that of IPC. The decrease of the residue levels during cooking seemed to be the result particularly of their transfer into boiling water, for only a small amount of IPC and CIPC decomposed under these conditions.
Studies on thermal treatment of hake Part 1. Effects of thermal treatment and frozen storage on the content of SH groups and rheologic properties of hake flesh
Authors: Seidler T. , Lachowicz K. , Krupska B. 
Published: November 2006

AbstractEffects of frozen storage (3–8 months at –28° C) and heating temperatures (40, 60, 80, 100, 120 and 130° C) on SH groups content and minced meat hardness of the Pacific hake (Merluccius productus) were studied. Of the two factors under study, temperature effects proved dominating, both on the SH dynamics and on hardness. The duration of frozen storage did not influence the maximum content of SH groups: it affected only the location of the peak of the thiol groups contents temperature curve. Additionally, a high correlation between the SH content and hardness was found as a function of heating temperature; the correlation, however, became weaker with frozen storage time.
Preparation of broad bean (Vicia faba L. minor) products. Part 2. Broad bean protein isolates from seed flour in the pH range below the isoelectric point
Authors: Schneider Ch. , Schultz M. , Schmandke H. , Lüder R. 
Published: November 2006

AbstractBroad bean protein isolates in aqueous solutions form stable gels after heating at pH values below the isoelectric point (pH 2‐3) if they are extracted at the same pH. But the acid extraction is a time‐consuming and expensive process. This paper outlines a new and simple procedure for the preparation of broad bean protein isolates in the acid pH range. It consists of a short extraction of seed flour at pH 7.5 (30 min) followed by an after‐treatment at pH 2‐3 (60 min) and gives the highest yield of acid treated broad bean protein isolates after a sudden acidification.
The protein inhibitors of amylases and peptidases isolated from cereal grains
Authors: Dojczew D. , Andrzejczuk‐Hybel J. , Kączkowski J. 
Published: November 2006

AbstractThe peptidase and amylase inhibitors were isolated from rye and preliminarily purified to investigate some of their properties. It was shown, that both are of albumin character despite the acetic acid solubility of the former. They are not active against the native cereal grain peptidases or amylases (rye, wheat, triticale) but the latter inhibited the animal (hog pancreas, man salivary) and bacterial (Thermamyl, NOVO) α‐amylases. In the long‐term experiments on various rye genotypes there was shown, that the peptidase inhibitor level was rather differentiated between them, but more stable as concerns particular ones. On the other hand the level differentiation of α‐amylase inhibitor between the genotypes was rather small, but that of climate much more significant.
Transpeptidation as the main chemical reaction causing the formation of plasteins
Authors: Gololobov M. Yu. , Antonova T. V. , Belikov V. M. 
Published: November 2006

AbstractIn the wide range of the experimental conditions transpeptidation was shown to be an only chemical reaction causing the plastein structure formation. This standpoint is supported by the estimations of the number‐average molecular weights of the reaction mixture and by the measurements of the quantity of trichloroacetic acid‐precipitated fractions. Phenomenologically transpeptidation results in the increase of the reaction mixture viscosity. This process has two steps with different characteristic times. During the first step, lasted for several minutes, enzyme catalysed transpeptidation occurs. The second step, lasted for several days, is characterized by the non‐covalent interaction of the polypeptides formed during the first step. The investigation of the plasteins with the help of transmission and scanning electron microscopy shows that in plastein reactions the aggregation of peptides takes place resulted in the formation of sponge‐like plasteins. The study of peptide bond thermodynamics of the model peptides and of the kinetics of protease‐catalysed acyl‐transfer shows that in our case transpeptidation is the result of the kinetic but not thermodynamic reasons.
Thermotropic gelation of proteins
Authors: Bikbov T. M. , Grinberg V. Ya. , Grinberg N. V. , Varfolomeyeva E. P. , Likhodzeivskaya I. B. 
Published: November 2006

AbstractThis paper deals with certain problems concerning the mechanism of thermotropic gelation of globular proteins, using ovalbumin and soy bean globulin fraction as object of study. Protein denaturation has been shown to be an indispensable condition of thermotropic gelation, while the completeness of denaturation changes controls the degree of conversion in the gelation process. The combination of the experimental data obtained indicates that thermotropic gelation involves primarily non‐covalent interactions, and hydrophobic interactions play a predominant role. The gelling ability of individual globulins and their monomeric forms have been found to correlate with the effective mean hydrophobicity according to Tanford‐Bigelow.
Functional properties of plant proteins in meat systems
Authors: Rutkowski A. , Gwiazda S. 
Published: November 2006

AbstractPlant protein preparations are widely used in the processing of meat products. Their application is changing from the state of substitution to the state where they are considered as a regular component or component modifying some textural and other properties of food products. For incorporation into food such protein preparations must possess appropriate functional properties. These are properties which affect the behaviour of protein in food systems during processing, storage and consumption. Among functional properties water and fat absorption, emulsification and stabilization of emulsion, gelation, texturizability and sensory characteristics are of general interest in the meat systems. For a proper functional characterization of plant proteins in the complex nature of the meat systems, systematic studies have to be made. The methods of evaluation of functional properties, including meat model systems study, are briefly reviewed.
Molekulare Struktur und physikalisch‐chemische Eigenschaften der löslichen Stärken
Authors: Sroczyński A. , Nowakowska K. 
Published: November 2006

AbstractEs wurden hochmolekulare Stärkeabbauprodukte (lösliche Stärken) untersucht, die durch Lintnerisieren von Kartoffelstärke sowie durch schwache Säuredextrinierung erhalten worden waren. Die zu untersuchenden Polysaccharide wurden nach Entzug der wasserlöslichen niedermolekularen Produkte der Stärkehydrolyse in zwei Fraktionen getrennt. lhre Eigenschaften waren identisch und für die löslichen Stärken charakteristich. Die Stärkekörner lösten sich nicht in kaltem Wasser, gaben dagegen bei höherer Temperatur niedrigviskose Kleister (ca. 1 mPa s). Die Analyse beider Polysaccharidfraktionen zeigte, daß das Molekulargewicht der hochmolekularen Fraktionen bei den Lintnerstärken bedeutend niedriger als bei den Röststärken war. Die Moleküle wiesen eine unterschiedliche Struktur auf; die Lintnerstärken besaßen Moleküle mit geringerer Verzweigung und mit längeren Ketten als Röststärken. Die niedermolekularen Fraktionen beider Stärken zeigten ähnliche Unterschiede im Molekülbau. Die enzymatische Hydrolyse mit dem Glucoamylasepräparat Novo 200 zeigte, daß die Verzuckerungsgrenze der hochmolekularen Fraktionen der Lintnerstärken lediglich 79%, der Röststärken 85% und der Naturstärke 93% betrug. Unsere Untersuchungen bestätigten unter den gegebenen Bedingungen die Möglichkeit der Bildung wiederholter Molekülverbindungen, und zwar des Entstehens neuer, von α‐ 1, 4 und α‐1.6 unterschiedlicher Bindungen.
Studies on thermal treatment of hake Part 2. Effects of thermal treatment and frozen storage on volatile ammonium bases content
Authors: Seidler T. , Krupska B. 
Published: November 2006

AbstractDynamics of volatile ammonium bases (VAB) in minced meat of the Pacific hake (Merluccius productus) in function of heating temperature (40, 60, 80, 100, 120 and 130 °C) and of storage duration (3‐8 months at‐28 °C) was followed. A gradual increase in the VAB content was found with increasing temperature and frozen storage time; the increase proved statistically significant when compared to the VAB content in the control.
The rheological properties of diluted solutions of 11 S‐globulin isolated from soybeans by using selective thermal denaturation of 2 S‐ and 7 S‐globulins
Authors: Varfolomeyeva E. P. , Danilenko A. N. , Bikbov T. M. , Grinberg V. Ya. , Leontiev A. L. , Tolstoguzov V. B. 
Published: November 2006

AbstractA simple and effective method of isolating 11 S‐globulin (glycinin) from soybeans has been developed, which is based on the use of selective thermal denaturation of other components in globulin fraction. Glycinin content in the final preparation accounts for 97%, and its yield constitute about 1 g per 100 g of defatted flour (about 7% of glycinin content in flour). According to differential scanning microcalorimetry, the isolated preparation in terms of thermodynamics is identical with glycinin isolated by the method of THANH‐SHIBASAKI with chromatography on hydroxyl apatite. The steady state viscosity of diluted solutions of the preparation was studied in four solvents: A ‐ phosphate buffer pH 7.6, ionic strength 0.5; B ‐ water pH 7.1, ionic strength below 0.001; C ‐ 8 M guanidin ‐ HCl; D ‐ 8 M guanidine ‐ HCl, containing 0.001 M 2‐mercaptoethanol. Dependences of steady state viscosity on protein concentration (0.5 – 7.0 g/dl) and temperature (1 60 °C) were obtained. A study was also made on the fractional composition of the preparation in the indicated solvents by the sedimentation velocity method. According to the data of sedimentation velocity and viscosimetry, the molecular weights of various glycinin forms were determined. The values obtained are consistent with the published data. Analysis of the hydrodynamic properties of dodecameric and hexameric glycinin forms shows that they are similar to spheres of equal density, but of different size. In the investigated range of concentrations and temperatures, the intermolecular interactions play an insignificant role in the rheology of glycinin solutions (parameter of excluded volume according to MOONEY K α 0; excess effective activation enthalpy in viscous flow H. Only in water of about 4′ C, which is close to the temperature of glycinin precipitation, the role of intermolecular interactions is significant; this follows from the value H α 11 ± 7 kJ/mole.
Untersuchungen zur Qualität proteinangereicherter Produkte aus Sonnenblumensamen. 1. Mitt. Einfluß unterschiedlicher Gewinnungsverfahren auf den nutritiven Wert von Mehlen und Proteinisolaten
Authors: Brückner J. , Proll J. , Noack J. , Mieth G. , Schadereit R. 
Published: November 2006

AbstractGlobulin isolates from native sunflower seed and industrial extraction meal obtained by extraction with different electrolyte solutions and subsequent isoelectric precipitation are relatively poor in the essential amino acids lysine. threonine, and methionine as compared to defatted seed meals. On the other hand, albumins separated by means of polyanionic complexing agents (sodium alginate and aluminium potassium sulphate) are relatively rich in these amino acids, and albumin‐globulin‐co‐precipitates have a correspondingly balanced amino‐acid composition, being also reflected by nutrition physiological values as BW, NPU, and EAA‐index. As compared to seed meals protein isolates are characterized furthermore by a better protein digestibility.
Zur Kenntnis der Schwefelverbindungen in Raps‐ (Brassica napus) Varietäten und Verarbeitungsprodukten 2. Mitt. Enzymatische Spaltung von Glucosinolaten, Isolierung und gaschromatographisch‐massenspektrometrische Identifizierung der entstehenden Aglucone
Authors: Lange R. , Petrzika M. , Linow F. 
Published: November 2006

AbstractBei der Rapssamenverarbeitung werden die in den Samen vorkommenden Glucosinolate durch den substrateigenen Enzymkomplex Myrosinase gespalten. Dabei entstehen neben Glucose und Sulfat in Parallelreaktionen Isothiocyanate (ITC), Nitrile (CN) und Oxazolidinthione (OT), die in größeren Mengen antinutritiv (ITC), goitrogen (OT) bzw. toxisch (CN) wirken. Für ihre Bestimmung bieten sich gaschromatographisch‐massenspektrometrische Verfahren an, die bei hoher Empfindlichkeit gleichzeitig qualitative und quantitative Aussagen über Substratbestandteile ermöglichen. Über ein entsprechendes von uns in Anlehnung an das Schrifttum [1‐8] ausgebautes und seit längerem erprobtes Analysenverfahren wird im folgenden berichtet. Methodische Variationen bei den gaschromatographischen Bedingungen (Trägermaterialien, Temperaturprogramm, Anzahl der einbezogenen Trennsäulen) erlauben eine Verkürzung der Analysenzeit und sichern die Anwendbarkeit auf ein breites Spektrum von Agluconen aus den verschiedensten Substraten.
Tyramine content of some Cuban cheeses
Authors: Vidaud Z. E. , Chaviano J. , Gonzáles Esther , García Roché M. O. 
Published: November 2006

AbstractThe tyramine content of 8 types of cheeses made in Cuba were determined. Values obtained ranged from 0–425 μg/g. Highest results were found in Camembert‐type cheese and lowest ones in Salami (processed type) cheese. It may be concluded that patients taking monoamine‐oxidase inhibiting drugs should better not eat cheese, except processed or short‐maturing types.
A comparison of some methods for the determination of methoxyl groups in commercial pectin preparations
Authors: Kujawski M. , Tuszyński T. 
Published: November 2006

AbstractThe results of methoxyl groups determination in pectin preparations were compared. The methods of direct (I, II) and indirect (III, IV) methanol determination connected with enzymatic (II, IV) or alkaline (I, III) pectin demethylation were applied. Higher values were obtained using indirect methanol methods than in the case of a direct methanol determination. The difference between these groups of methods was statistically significant. The precision of all the methods was high. The degree of methylation (DM) was calculated based on methanol content; moreover in the methods III and IV it was also determined from the ratio of methylated carboxyl groups to a total of acidic groups. From the difference (%) between these two ways of calculating DM the purity of pectin can be determined. The method based on enzymatic demethylation and direct methanol analysis is recommended as a precise and selective one.
Simple method of isolation of the major storage protein of bean seed (Phaseolus vulgaris) and its characterization
Authors: Dukiandjiev S. V. 
Published: November 2006

AbstractFractional extraction of the bean seed major storage protein (MSP) by ammonium sulphate solutions at a concentration corresponding to 65–75% saturation was shown to be a simple and effective method for its isolation. The extraction with 70–75% saturated solutions permits to obtain directly a chromatographic and electrophoretic homogeneous preparation of MSP. The extract obtained with 65% saturated solution contains small quantity of contaminants. One‐step DEAE‐cellulose chromatography was found to be sufficient for their complete removal. On PAGE the MSP gives one wide, diffuse band with a relative mobility to brom‐phenol blue of Rm 0.38–0.42, and one additional band with Rm 0.18–0.20. The latter corresponds to tetrameric form of MSP. Reversible pH‐dependent protomer‐tetramer association was demonstrated by sedimentation velocity behaviour. At pH 7.2 the MSP gives one peak for 7S protomeric form. Below pH 7.0 a second peak for 18S tetrameric appears. SDS‐PAGE analysis of subunit pattern shows the existence of 3 main components with molecular weights 53000, 49000 and 46000. Some minor, lower MW polypeptides are also found. It seems that they are products of further dissociation of the main subunits.
Studies on the postprandial thermogenic action of proteins and protein mixtures in rats
Authors: Porrata‐Maury C. , Aust L. , Noack R. , Eschrich H. 
Published: November 2006

AbstractThe postprandial thermogenic action of different proteins and their mixtures dependent on their biological value was estimated in rats by indirect calorimetry with special reference to the reproductibility of the evaluation of the postprandial metabolic rate. The absolute thermogenic action (related to the food energy intake) of casein, white‐egg protein and gelatine, fed in combination with wheat starch (1:1), amounted to 11.4%, 14.5% and 17.8%, respectively. Mixtures of casein with gelatine (ratio 1:1 and 1:2) as well as the mixture of casein with glycine (in such amount as in the casein‐gelatine mixture of 1:1) lead to a postprandial thermogenic action of 16.1%, 19.2% and 14.5%, respectively. If proteins of distinctly different biological value are compared an inverse correlation to their postprandial thermogenic action can be demonstrated which reflects partly theoretical approaches to the ATP yielding capacity, calculated from the amino‐acid pattern of the proteins and their mixtures.