bluuebunny/crossref_metadata_2025_split huggingface dataset:
Untersuchungen zum Emulgierverhalten von enzymatisch modifiziertem Ackerbohnenproteinisolat
Authors: Ludwig I. , Ludwig E. 
Published: November 2006

AbstractDie für Proteine ausgearbeiteten Bestimmungsmethoden für die Emulgierfähigkeit, die Oberflächenhydrophobie und die Grenzflächenspannung sind auch auf komplexe Peptidgemische anwendbar. Während das Emulgierverhalten von Proteinen wesentlich von ihrer strukturbedingten Oberflächenhydrophobie bestimmt wird, sind für Plasteine aus Ackerbohnenproteinisolat offenbar andere strukturgebundene Faktoren dafür maßgeblich. Für enzymatische Partialhydrolysate aus Ackerbohnenproteinisolat lassen sich je nach eingesetzter Enzymart aus der mittels Anlagerung von Anilinonaphthalinsulfonsäure bestimmten Oberflächenhydrophobie ebenfalls Aussagen zum Emulgierverhalten gewinnen.
Nutzung phänotypischer Merkmale für die Selektion leistungsgesteigerter Stämme des Thermitase‐Produzenten Thermoactinomyces vulgaris
Authors: Klingenberg P. , Behnke U. , Leuchtenberger A. 
Published: November 2006

AbstractBei der Kultivierung von Thermoactinomyces vulgaris auf einem Maisquellwasser/Stärke‐Agar wachsen Kolonien mit unterschiedlicher Morphologie und Pigmentierung des Substratmycels. Durch Screening‐Tests ist eine Differenzierung in braun (K 526) und weiß (K 554) gefärbte Selektanten möglich. Die Pigmentierung korreliert im allgemeinen mit der Proteinase‐Aktivität (K 526:11,4 TE/ml; K 554:1,2 TE/ml) und mit der quantitativen Zusammensetzung der Proteinase‐Komponenten. Die Relation kationischer zu anionischen Komponenten bei pH 8,3 beträgt 70:1 für K 526 und 15:1 für K 554. Hinsichtlich Thermostabilität werden keine Unterschiede gefunden.
Some analytical aspects of enzyme degradation of starch and inulin into malto‐ and fructooligosaccharides
Authors: Jakovljević J. B. , Nikolov Ž. L. , Boškov Ž. M. 
Published: November 2006

AbstractThe determination of some quantitative parameters of starch hydrolysis, as well as the determination of some analytical properties during vegetation period and storage of Jerusalem artichoke and hydrolysis of inulin are of great importance for conducting the integrated technological process. The consequences which result from this are very important. High performance liquid chromatography (HPLC) has been used in order to solve these very complex analytical problems. Stationary phase ZORBAX‐NH2, aminomodified silica dioxide. has been used successfully for chromatographic determination of the given substrates. This HPLC procedure has some greater advantages over the procedures which have been used up to now for this purpose.
Dynamic light scattering studies of globulins from plant seeds
Authors: Zirwer D. , Gast K. , Plietz P. , Schlesier B. , Schwenke K. D. 
Published: November 2006

AbstractDynamic light scattering studies were performed on the IIS globulins from Helianthus annuus, from Brassica napus and from Vicia faba, as well as on the 7S globulin from Phaseolus vulgaris. The results for the translational diffusion coefficients, the hydrodynamic Stokes' radii, shape parameters and the solvation of these protein molecules are discussed. It is shown that one is able to obtain realistic values for the solvation of the protein molecules by combining data from dynamic light scattering and small‐angle X‐ray scattering.
Non‐volatile organic acids of lemon juice and strawberries during stages of ripening
Authors: Ramadan Ali Abou Serieh , Domah M. B. 
Published: November 2006

AbstractLemon fruits were harvested in the 4 stages firm green, slight green, yellowish green and yellow. From the results obtained with lemon juice the vitamin C, citric acid and minerals (ash) seem to increase with increasing ripening; these values are parallel to pectin in peels. On the contrary citric acid content decrease towards full ripe in strawberries.
Butylated hydroxytoluene addition improves the thiobarbituric acid assay for malonaldehyde from chicken plasma fat
Authors: Pikul J. , Leszczynski D. E. 
Published: November 2006

AbstractSamples of plasma lipid were tested for autoxidation during the heating step of the thiobarbituric acid (TBA) assay for malonaldehyde. Butylated hydroxytoluene (BHT) was used to quench sample autoxidation during the assay, and 25 ppm BHT was found effective in eliminating autoxidation in fresh plasma fat. At this concentration, BHT does not interfere with the reaction of malonaldehyde with TBA. Depending on fat concentration, absorbance at 532 nm was 2–5 times higher when samples were assayed without BHT compared to identical samples with 25 ppm BHT addition. It is concluded that BHT addition to the TBA assay before the heating step improves the reliability of the assay by eliminating autoxidation which may generate the majority of oxidative products measured in TBA assays lacking antioxidant protection.
The effect of proteolytic enzymes on the thermostability of egg‐white
Authors: Niewiarowicz A. , Szczepaniak Barbara , Stachowiak Anna , Reksiński T. 
Published: November 2006

AbstractThe effect of proteolytic enzyme preparations such as Proteopol PB (bacterial origin), ficin, and pancreatin on the thermostability of egg‐white proteins during pasteurization was investigated. Proteolytic activities of each enzyme were measured at three different doses which were calculated by the ANSON method. The degree of white protein degradation was evaluated by the determination of amino‐nitrogen. Effectiveness in reducing the coagulation of egg‐white proteins varied, depending on the type and dose of enzyme used. Proteopol PB showed only little effect, ficin demonstrated the best anticoagulation properties at the lowest dose, while for pancreatin the middle dose proved to be the most effective. It was concluded that moderate proteolysis is useful for improving the thermostability of egg‐white proteins during pasteurization. Total bacterial counts increased considerably after incubation of egg‐white with enzyme preparations, but after pasteurization the number of bacteria decreased to levels which were compatible with bacteriological standards for egg‐white products.
Vergleich der Verteilung und Toxizität von α‐, β‐ und γ‐Hexachlorcyclohexan (HCH) nach 30tägiger Verabreichung an Ratten
Authors: Macholz R. M. , Bleyl D. W. R. , Klepel H. , Knoll R. , Kujawa M. , Lewerenz H. J. , Müller D. , Plass R. 
Published: November 2006

AbstractAdministration of 1000 ppm α‐HCH, 600 ppm β‐HCH and β 125 ppm γ‐HCH to rats caused a growth retardation. α‐HCH and β‐HCH led to livermass enlargement. β‐HCH caused a decrease of absolute brainmass. In case of α‐HCH and γ‐HCH fat tissue, kidneys and adrenals had a high burden in residues. Fat tissue and adrenals had high residues of β‐HCH. The level of HCH‐residues during the test period was γ ≦ β < α. The results are discussed taking into account the contradictory knowledge from literature.
Microbial spoilage of Solanum tuberosum L. tubers in Nigeria
Authors: Adisa V. A. 
Published: November 2006

AbstractStudies were carried out to investigate the microorganisms associated with the spoilage of Solanum tuberosum tubers in 6 states of Nigeria. Microbial spoilage was found to be caused by Fusarium solani, Rhizopus oryzae, R. stolonifer, Erwinia sp., Aspergillus niger and Alternaria longipes. The spoilage caused by the first 4 organisms was the most important with F. solani producing the highest percentage loss in potato tubers. The effect of temperature on the growth of 4 of the spoilage organisms in liquid culture and on spoilage of tuber is presented and discussed.
Kinetic description of proteolysis Part 2. Substrate regulation of peptide bond demasking and hydrolysis. Liquid chromatography of hydrolyzates
Authors: Vorobèv M. M. , Paskonova E. A. , Vitt S. V. , Belikov V. M. 
Published: November 2006

AbstractLower peptides and amino acids in hydrolyzates of casein obtained with protosubtilin were determined using high pressure liquid chromatography (HPLC). The dependences of product concentrations in hydrolyzates produced at different substrate concentrations on the degree of hydrolysis were obtained. With an increase of the substrate concentration the real type of proteolysis changes from “zipper” to “one‐by‐one”. This result supports the assumption that the substrate proteolysis regulation is realized through the change in the ratio of the rates of peptide bond demasking to those of peptide bond hydrolysis.
Quantitative Bestimmung toxischer Elemente in mikrobiologisch erzeugten technischen Eiweißfuttermitteln 4. Mitt. Bestimmung von Selenspuren mit der Atomabsorptionsspektroskopie‐Hydridtechnik und photometrisch mittels o‐Phenylendiamin
Authors: de Parade D. , Wittig H. 
Published: November 2006

AbstractZur Bestimmung von Selenspuren in mikrobiologisch erzeugten technischen Eiweißfuttermitteln werden die Analysenmethoden AAS‐Hydridtechnik mit Additionsverfahren und die photometrische Bestimmung mit o‐Phenylendiamin dargestellt und diskutiert. Mit Hilfe dieser Methoden werden die Selengehalte verschiedener Produktmuster von Eiweißfuttermitteln aus Hefe‐ und Bakterienbiomassen bestimmt, untereinander verglichen und den Ergebnissen der Neutronenaktivierungsanalyse gegenübergestellt. Hinsichtlich Nachweisgrenze, Empfindlichkeit und Reproduzierbarkeit ist die AAS‐Hydridtechnik die Methode der Wahl.Es wurde nachgewiesen, daß in keinem der mikrobiologisch erzeugten Futtermittel die Selengehalte oberhalb dés empfohlenen Grenzwertes von 0,2 mg Se/kg Futtermittel liegen. Ein Vergleich mit Literaturwerten konventioneller Lebens‐ und Futtermittel zeigt, daß die mikrobiologisch erzeugten Eiweißfuttermittel hinsichtlich ihrer Selengehalte den konventionellen Futtermitteln ebenbürtig sind.
Zur gaschromatographischen Rückstandsbestimmung von Amitraz in Bienenhonig
Authors: Hemmerling Ch. 
Published: November 2006

AbstractDas Insektizid und Akarizid Amitraz [N,N‐Di(2,4‐dimethylphenyl)‐iminomethyl]‐methylamin, auch bezeichnet als 1,5‐bis(2,4‐dimethylphenyl)‐3‐methyl‐1,3,5‐triazapenta‐1,4‐dien, findet neben seinem Einsatz im Gemüseanbau Anwendung als wirksames Mittel gegen die Bienenmilbe (Varroa jacobsoni). Gegenwärtig gibt es in der z. Z. gültigen Rückstandsmengen‐Anordnung [1] keine speziellen Festlegungen zur maximal zulässigen Rückstandsmenge in Bienenhonig. Für Amitraz, das in die Toxizitätsgruppe III eingestuft wurde, gelten demzufolge 0,004 mg/kg Bienenhonig als vernachlässigbare Rückstandsmenge. Zur Überprüfung der Einhaltung dieses Grenzwertes existiert unseres Wissens keine genügend empfindliche Bestimmungsmethode.In der Literatur [2] wird die Hydrolyse des Amitraz und seiner Metaboliten zu 2,4‐Dimethylanilin zur gaschromatographischen Gesamtrückstandsbestimmung in pflanzlichen Proben und Böden genutzt. Nach Bildung des Heptafluorbuttersäureanilids wird eine gaschromatographische Bestimmung durchgeführt. Ziel unserer Arbeit war zu überprüfen, ob nach diesem Prinzip eine Untersuchung von Bienenhonig möglich ist, wobei mindestens die vernachlässigbare Rückstandsmenge von 0,004 mg/kg erreicht werden sollte.
Nutritive value of meat‐soy mixture
Authors: Mekhael Kamal G. , Bassily Nargis S. , El‐Shafei Malak M. , Said Amin K. 
Published: November 2006

AbstractThe protein value of meat soy blend was evaluated by utilizing the net protein ratio (NPR), the relative protein value (RPV) and the serum urea content methods. It was compared with that of meat. Casein was used as a reference protein. NPR values indicated that utilization of meat and meat soy proteins are comparable. The study of amino acid pattern shows that sulphur containing amino acids are limiting to almost the same degree in meat and meat soy blend. However, the RPV of meat soy bean blend is slightly higher than that of meat. The lowest serum urea content was that of rats fed meat soy blend. Therefore, the mixing of meat with soy bean did not reduce the nutritive value of meat, on the contrary there is tendency towards improvement.
The physiological role of copper and the problems of copper nutritional deficiency
Authors: Wachnik A. 
Published: November 2006

AbstractThe paper deals with recent achievements concerning the physiological role of copper in the human organism. The problem of copper supplementation of the human diet is discussed. An outlook is given on the contemporary theories referring to the role of copper in nutrition. Special attention has been paid to the copper containing enzymes and copper‐dependent enzymes as well as to the problem of nutritional copper deficiencies.This paper shows the necessity of copper for:— „cleaning”︁ of the organism from the excesses of free radicals, biogenic amines and cholesterol— the proper synthesis of hemoglobin, elastin, collagen and probably thyroid hormones— providing the energy formed in the respiratory chain and needed for biochemical syntheses and proper physical activity.
Effect of Amadori rearrangement products on the non‐enzymic browning in model systems
Authors: Pokorný J. , Pilková L. , Davídek J. , Valentová H. 
Published: November 2006

AbstractThe Amadori product was prepared from D‐glucose and L‐alanine after Hashiba. The browning process was investigated by determining the absorbance at 520 nm, in aqueous solutions at 110 °C for 5–8 h. Because of the limited access of oxygen and its low solubility in the reaction medium, the browning proceeded after zeroth order kinetics with the maximum browning rate at pH = 8–9. The browning rate remained unaffected by additions of sodium sulphite, rutin. propyl gallate (except when present at high levels), iron(III)chloride or copper(II)chloride but decreased in presence of L‐cysteine or iron(II)chloride. Hydrogen peroxide bleached the pigment but did not inhibit the subsequent browning of reaction products. Under experimental conditions the solution of Amadori product did not darken with substantially greater rate than the solution of D‐glucose and L‐alanine. Lower additions of D‐glucose to the solution of Amadori product moderately increased the reaction rate while additions of L‐alanine or L‐hydroxyproline moderately decreased the browning rate.
Increased concentrations of liver cholesterol in rats fed lactulose (Short communication)
Authors: Beynen A. C. 
Published: November 2006

AbstractThe disaccharide lactulose (β‐D‐galactopyranosyl‐(1‐4)‐D‐fructofuranose) is thought to be poorly hydrolized by intestinal enzymes but is broken down by microorganisms in the colon. Thus lactulose shares with pectin similar characteristics [1]. Lactulose is used in the food industry and in the treatment of constipation. There is preliminary evidence that dietary lactulose (5%, w/w) causes increased cocentrations of serum and her cholesterol in rats when compared with pectin [2]. This paper describes dose‐response relationships between dietary lactulose and cholesterol in either serum or liver.
Dünnschichtchromatographische Analyse künstlicher organischer Lebensmittelfarbstoffe
Authors: Meyer R. A. , Gründig F. , Schäfer R. , Schneider J. 
Published: November 2006

AbstractNach einer Literaturübersicht über die Dünnschichtchromatographie künstlicher organischer Lebensmittelfarbstoffe wird die Trennung von 17 Lebensmittelfarbstoffen an Schichten von Cellulose und Kieselgel mit den Laufmitteln n‐Propanol/Wasser (67 + 33) und Essigsäureethylester/Methanol/Ammoniak, konz. (60 + 20 + 20) beschrieben. Die hRf‐Werte und die Nachweisgrenzen der einzelnen Farbstoffe werden angegeben. Mit Hilfe des Dünnschicht‐Scanners CS‐910 werden die Spektren von 7 roten Farbstoffen und die Eichkurven für Cochenillerot und Echtrot aufgenommen.
Investigation of the effects of extrusion cooking on antinutritional factors in soybeans employing response surface analysis Part 1. Effect of extrusion cooking on trypsin‐inhibitor activity
Authors: Petres J. , Czukor B. 
Published: November 2006

AbstractA Brabender 20 DN laboratory scale extruder was used to study the effect of processing parameters on trypsin‐inhibitor activity in dehulled soyabeans employing response surface analysis. Process variables examined were: Temperature of die (150, 160 and 170 °C), feed moisture content (12, 16 and 20%) and screw speed (80, 120 and 160 rpm). Trypsin‐inhibitor activity of extruded products was measured. The correlation with a multiple determination coefficient, (R2 = 0.976) and the mathematical model developed in this study were found to be significant.
Interaction between the peptide glutathione and linoleic acid hydroperoxide
Authors: Zamora Rosario , Millán F. , Hidalgo F. J. , Alaiz M. , Maza Maria P. , Olías J. M. , Vioque E. 
Published: November 2006

AbstractIncubation experiments in order to study the influence of some parameters in the fluorescence products formation have been carried out. It has been observed a greater efficiency with the relation linoleic acid hydroperoxide:glutathione, 2:1, and a temperature of 37 °C. The complex formed working with labelled linoleic acid has been separated in two main fractions. The first one (without radioactivity) is fluorescent with excitation and emission maxima at 350 nm and 440 nm, respectively. It has been confirmed that this fraction consists of a complex of glutathione and short chain aldehydes. The fluorescence of the complex did not decrease by treatment with NaBH4 or with pH. The NH2 and SH groups take part in the lipid‐peptide complex formation. The second, highly radioactive fraction includes free hydroperoxides and short chain hydroxy fatty acids.
Analysis of the essential oil of Mexican oregano (Lippia graveolens HBK)
Authors: Pino J. , Rosado A. , Baluja R. , Borges P. 
Published: November 2006

AbstractThe composition of the volatile oil of Mexican oregano (Lippia graveolens HBK) isolated by steam distillation was investigated by means of column chromatography, gas chromatography and mass spectrometry. A total of 33 components were identified including 22 hydrocarbons, 4 alcohols, 4 ethers, 2 phenols and 1 ketone. Of the 33 components observed in the present study 7 were identified in Mexican oregano for the first time.
Fractionation and characterization of yeast proteins
Authors: Rajcheva‐Roshkova Z. G. , Djukiandjiev S. V. , Pavlova K. I. 
Published: November 2006

AbstractFractional profile of proteins from baker's, brewer's, and alcoholic yeasts was studied, applying a consecutive treatment of commercial biomasses, with solutions with a gradient of ionic strength and pH. It was found that a large part (35‐50%) of total proteins from investigated biomasses is extracted by means of 0.01 M KCl, pH 7.0, which together with proteins extracted by means of 0.65 M KCl, pH 9.5, makes the part of the easily extractible proteins (50‐64% of the total protein amount). The remaining part of proteins is extracted by means of alkaline solutions only. The amino‐acid composition of the isolated fractions indicated that they are suitable for usage as food product ingredients.
Lipolytic activities of two strains of Aspergillus aculeatus associated with the spoilage of two food sources
Authors: Adisa V. A. 
Published: November 2006

AbstractThe production of extracellular lipolytic enzymes by 2 strains of Aspergillus aculearus associated with the deterioration of peanuts and a marketed margarine in Nigeria and the effects of temperature and pH on the activities of the enzymes were investigated. Lipolytic enzymes were detected within 2 days of incubation at 35 °C in 4 out of 6 natural oils and in 3 out of 4 synthetic glycerides used irrespective of strain type. The lipolytic enzymes of both strains hydrolysed both natural oils and synthetic glycerides to free fatty acids. There was correlation between the mycelium produced to the quantity of free fatty acids produced in medium within the first 8 days of incubation. There was a general increase in mycelium production with increase in incubation period. The enzyme activities were at peak at 30‐35 °C and at pH 6‐7.
Effects of some technologies of curing uncomminuted meat products on their flavour Part 1. Changes in the contents of fatty acids as meat flavour precursors
Authors: Miteva E. , Trendafilova Z. , Chakurov M. 
Published: November 2006

AbstractA study was made of the fatty‐acid composition of phospholipids and the fraction of free fatty acids in two uncomminuted pork products, loin and neck, manufactured by three technologies: I, brine curing; 11, dry curing; 111, dry curing using%.6% honey. A higher phospholipid content was found in the loin products. Brine curing caused a more intensive lipid hydrolysis in both types of meat products. The free fatty‐acid fraction in the meat products manufactured by technologies II and III was richer in unsaturated fatty acids, which are some of the most important meatflavour precursors.
Effect of roasting and autoclaving on phytic acid content of chickpea
Authors: Hussain B. , Khan S. , Ismail M. , Sattar A. 
Published: November 2006

AbstractChickpea cultivars CM‐68, (2‐44, Kabuli, CM‐72 and 6153 were analysed for phytic acid, phytate phosphorus and total phosphorus. The effect of roasting and autoclaving on these constituents of whole seed and cotyledons was determined. The data revealed that roasting and autoclaving significantly decreased (P i 0.05) the phytic acid of chickpea cultivars. Phytic acid of whole seed was reduced to a range value of 16‐60% and 16‐64% by roasting and autoclaving respectively depending upon the cultivar. In the cotyledon, the phytic acid was reduced to a range value of 32‐68 % and 18‐68 % during roasting and autoclaving respectively. Similar effect of these treatments was observed in phytate phosphorus however, total phosphorus was little affected.
Dietary interactions of lima bean (Phaseolus lunatus) trypsin inhibitor, haemagglutinin and cyanide Part 2. Effect on pancreatic and intestinal α‐amylase (EC 3.21.1.1) in growing albino rats
Authors: Aletor V. A. 
Published: November 2006

AbstractA total of 108 growing albino rats was used to evaluate the dietary interactions of the major lima bean antinutritional factors trypsin inhibitor (TI), haemagglutinin (Hgg) and cyanide (CN) with respect to their effects on pancreatic and intestinal α‐amylase activities. The results indicate that when fed at the same level of activity as found in the raw lima bean (RLB) these factors had no significant (p > 0.05) influence on pancreatic α‐amylase activity whether acting individually or in combination. However, when acting alone, CN appeared to depress pancreatic amylase level more than when interacting with TI or Hgg or both. Amylase activity was significantly (p < 0.01) depressed by the dietary treatments in both the small and large intestine while caecal levels were not. The most severe depression in amylase activity was elicited by the RLB diet. The haemagglutinin‐containing diets appeared generally associated with lower levels of intestinal amylase activity.From the present finding it is suggested that these factors alone cannot fully account for the magnitude of the depression of intestinal amylase activity which is contingent upon the ingestion of RLB by experimental rats.
Fortschrittsbericht Lipidperoxydation 2. Mitt. Sekundäre Reaktionen
Authors: Mörsel J.‐Th. , Meusel D. 
Published: November 2006

AbstractLipide und lipidhaltige Lebensmittel werden durch autoxydative Vorgänge. verändert. Die dabei gebildeten Hydroperoxide stellen als eigentliches Primärprodukt gleichzeitig den Ausgangspunkt für vielfältige sekundäre Reaktionen dar. Als sekundäre Primärprodukte werden dabei Di‐ und Trihydroperoxide, Hydroperoxyepidioxide, Endoperoxide und Hydroxyepoxide gebildet, die zum Teil nur als Minorkomponenten auftreten. Die Bildung der primären Autoxydationsprodukte kann zum einen durch viele Faktoren, z. B. erhöhte Temperatur, Sauerstoff, Metallionen und Sensibilisatoren beschleunigt, zum anderen aber auch gehemmt werden (z. B. durch natürliche und synthetische Antioxydantien). Die Spaltung der Hydroperoxide wie auch die der sekundären Primärprodukte führt zu flüchtigen Verbindungen, die den sensorischen Wert fetthaltiger Lebensmittel negativ beeinflussen. Gleichzeitig verbleiben aber Spalt‐ und auch Polymerisationsprodukte im Substrat, die dessen oxydative Stabilität verringern.