bluuebunny/crossref_metadata_2025_split huggingface dataset:
Purification and characterisation of seed globulins from black gram (Phaseolus mungo)
Authors: Chavan Jayasing K. , Djurtoft Robert 
Published: October 2006

AbstractThe salt‐soluble proteins and crude globulins of black gram (Phaseolus mungo, Rox b), using crossed immunoelectrophoresis for identification, were separated into 28–29 and seven to eight individual components, respectively. Three major globulins (G1, G2 and G3), of which G1 was identified as a glycoprotein, were purified by anionexchange chromatography followed by gel filtration. Fused rocket immunoelectrophoresis was used for the localisation of these proteins in the different fractions. In crossed immunoelectrophoresis, purified G1 and G2 globulins each showed a single peak, while G3 globulin still contained four to five distinct peaks. Sodium dodecyl sulphate‐polyacrylamide gel electrophoresis showed three subunits for G1 globulin (molecular weight 64 500, 55 000 and 50 000), three distinct subunits for G2 globulin (mol. wt. 67 000, 60 000 and 16 000), and six distinct subunits for G3 globulin (mol. wt 50 000, 42 000, 28 000, 26 000, 21 000 and 10 000). Isoelectric focusing in 6m urea showed three acidic subunits for G1 globulin. G2 subunits were separated into three acidic and two basic subunits. G3 globulin contained about ten acidic subunits. Immunochemical examination of pure G1 globulin indicated microheterogeneity similar to that found for vicilin extracted from other legume seeds. Based on molecular weights, subunit structure and amino acid composition, the G1 globulin of black gram was found to correspond with vicilin (glycoprotein II), and G2 globulin to legumin of other legume seed proteins. G1 and G3 globulins were found to be major storage proteins in black gram.
The conditioning of wheat. The effect of increasing wheat moisture content on the milling performance of uk wheats with reference to wheat texture
Authors: Hook Simon C. W. , Bone Geoffrey T. , Fearn Thomas 
Published: October 2006

AbstractFive UK wheats of similar protein content but widely different degrees of hardness have been conditioned, using two lying times, to give wheat moisture contents in the range 14–16%. The milling performance of the wheats has been assessed in terms of extraction rate, flour moisture content, grade colour figure (GCF) and ash content. Extraction rates all decreased in a linear manner with increasing wheat moisture content. The hard wheats tolerated added water far better than the soft wheats. Hard wheats exhibited a smaller extraction rate loss than the soft wheats for each additional 1% wheat moisture content. Flour moisture contents increase with increasing wheat moisture content and a measure of the moisture losses is obtained for the laboratory milling system. GCF and ash fell with increasing wheat moisture content (decreasing extraction rate). When extraction rates are based on wheat at a fixed moisture content the hard wheats showed very small gains in milling yield but soft wheats suffered a reduction in milling performance as wheat moisture increased.
The fluorometric determination of 3‐methylhistidine in meat and meat products
Authors: Jones David , Shorley Delwyn , Hitchcock Christopher 
Published: October 2006

AbstractA fluorometric procedure for the determination of 3‐methylhistidine in meat and meat products has been developed. Acid hydrolysates are neutralised and treated with fluorescamine; the products are then heated in acid at 80°C for 1 h. Histidine and 3‐methylhistidine are two of the few amines giving acid‐stable fluorescent derivatives: these are separated by high‐performance liquid chromatography and determined fluorometrically. The method is simple, rapid, specific and sensitive. Levels of protein‐bound 3‐methylhistidine in different meat species are constant at about 5 mg g−1 non‐collagen nitrogen, and correspond with literature values, though high values for chicken are not observed. Recoveries of 3‐methylhistidine added to the meats are satisfactory (98–109%) and the method has been applied to a complex soup powder which has hitherto defied analysis.
Effect of different levels of casein, with or without formaldehyde treatment, on carbohydrate metabolism between mouth and duodenum of steers
Authors: McAllan Alexander B. , Williams Alwyn P. , Merry Roger J. , Smith Roy H. 
Published: October 2006

AbstractSteers, fitted with simple rumen and duodenal cannulas, were given a basal diet of approximately equal parts of straw and flaked maize [containing 12 g N kg−1 dry matter (DM)] or similar diets in which part of the flaked maize was replaced by different amounts of untreated (UT) casein or formaldehyde‐treated (FT) casein to give low (L), medium (M) or high (H) intakes of nitrogen (19, 26 and 34 g N kg−1 DM, respectively). Rumen bacteria, separated from samples of rumen digesta taken about 4 h after giving a feed of the basal diet, contained approximately 160 g α‐dextran‐glucose (‘starch’) and 300 g crude protein (CP) kg−1 DM. Bacteria from steers receiving the highest level of FT or UT, contained approximately 140 and 70 g ‘starch’ and 320 and 580 g CP kg−1 DM, respectively. It was calculated that bacteria contributed approximately 65, 50 and 30 g ‘starch’ day−1 at the duodenum of steers receiving basal, FT casein and UT casein diets, respectively. Of the total carbohydrates entering the small intestine, all the rhamnose and ribose and approximately 50–65% of the mannose, galactose and ‘starch’ were contributed by the bacteria, the remainder being dietary in origin. Virtually all the xylose, arabinose and cellulose‐glucose were contributed by surviving dietary materials. For steers receiving the basal ration, mean coefficients of digestibility between mouth and duodenum (corrected for bacterial contribution) were 0.91, 0.97, 0.79, 0.43, 0.22 and 0.41 for mannose, starch‐glucose, galactose, arabinose, xylose and cellulose‐glucose, respectively. Coefficients of digestibility for diets supplemented with FT caseins were not appreciably different from those obtained with basal diets, but for diets supplemented with UT caseins those of arabinose, xylose and cellulose‐glucose were significantly increased to 0.66, 0.55 and 0.56, respectively.
Changes in muscle subcellular fractions of baltic herring (Clupea harengus membras) during cold and frozen storage
Authors: Karvinen Veli‐Pekka , Bamford Dennis H. , Granroth Bengt 
Published: October 2006

AbstractThe autolytic enzymic degradation of the muscle of Baltic herring (Clupea harengus membras) was studied by investigating the muscle fractions after two different types of storage commonly used in fish handling, i.e. freezing and storage at ‐ 30°C, and storage at +5°C, comparing them with the muscle fractions of fresh fish. Nuclear, mitochondrial, lysosomal and microsomal as well as soluble fractions were studied by assaying the activities of lysosomal cathepsin D and mitochondrial cytochrome c oxidase. The morphology of sedimented fractions as revealed by electron microscopy compared with the enzymic results. After storage, the marker enzymes were detected in the more slowly sedimenting fractions. Freezing and thawing also resulted in the lysis of mitochondria and lysosomes and in a loose, disorganised muscle structure.
A survey of process hygiene in the Sri Lanka prawn industry
Authors: Sumner John L. , Samaraweera Indrani , Jayaweera Vinodini , Fonseka Gamini 
Published: October 2006

AbstractA survey of process hygiene in the Sri Lanka prawn industry has shown that incoming raw materials had extremely high bacterial loadings, about 50% of samples analysed having total counts in excess of 107 g−1. Although deheading, washing and freezing reduced this loading, total bacterial counts on final products were often in the range 106‐107 g−1. Staphyloccocus aureus often exceeded 102 g−1 though most samples had levels of Escherichia coli of < 6 g−1. Of 262 personnel in export prawn plants in Sri Lanka, 137 (52%) were found to carry S. aureus on their fingers; between companies the prevalence of S. aureus ranged from 22–92%. Although five companies provided sanitiser hand‐dips this was found to be ineffective for the control of S. aureus. In addition, provision of hand‐washing facilities, protective clothing and toilet facilities was inadequate. Of the 15 export plants surveyed, only five were found to have a process which was adequately controlled. The most common process defects included inadequate chilling of prawns following the several washing stages, use of block ice to chill prawns, high prawn:ice ratios, and cross contamination between processed and raw products.
Methods of prediction of the digestible energy content of dog foods from gross energy value, proximate analysis and digestive nutrient content
Authors: Kendall Peter T. , Holme David W. , Smith Philip M. 
Published: October 2006

AbstractThe data from 106 digestibility trials with dogs were analysed with the objective of developing a predictive relationship between in vivo digestible energy (DE) content of foods and analytical components. The foods were commercial formulations arranged into three categories (wet, intermediate‐moisture and dry) on the basis of water content and ingredient profile. Mean (n=106) apparent crude protein, acid ether extract and nitrogen‐free extract digestibility coefficients were 0.81, 0.85 and 0.79, respectively. The use of modified Atwater factors to predict food metabolisable energy (ME) gave values 104, 99 and 109% of in‐vivo DE values for wet, intermediate‐moisture and dry foods and thus over‐estimated food energy value. Sixteen single function or multiple regression equations were generated predicting DE content of each dog food category from gross energy (GE), Atwater ME, proximate components and digestible nutrient content. The DE content of wet and intermediate‐moisture foods was estimated with high precision using the single function of GE. Coefficients of determination (R2) for significant (P< 0.001) linear regression equations were 0.96 and 0.89, respectively. Other useful multiple regression equations were identified between in‐vivo DE and combinations of total and digestible proximate components (R2 > 0.80). Less reliable relationships were obtained for the prediction of DE content of dry dog foods, probably because estimates of fibre content were not included; greatest precision (R2 = 0.60) was obtained for the linear regression between in‐vivo determined DE and analysed GE content.
The phytate content and iron‐binding capacity of various field bean (Vicia faba) preparations and extracts
Authors: Griffiths D. Wynne 
Published: October 2006

AbstractSeed coats, cotyledons and whole grains from a number of field bean (Vicia faba) varieties were analysed for phytate content. In the case of the white flowered varieties, phytate content and its associated iron‐binding capacity appeared to be restricted to the cotyledons while seed coat extracts prepared from coloured flowered varieties had almost twice the iron‐binding capacity of similarly prepared cotyledon extracts. Further studies of these testa extracts revealed that this iron‐binding capacity was eliminated in the presence of either excess protein or polyvinyl pyrrolidone and it was concluded that the active constituents in the seed coats of coloured flowered varieties were the condensed tannins. The solubility and precipitation characteristics at different pH values of field bean phytate were also determined and although the points of minimum solubility broadly coincided with that of field bean protein, phytate solubility increased more rapidly thereafter with increasing pH. These differences in solubility facilitated the preparation of a range of protein isolates with phytate contents ranging from 1.08% at pH 6 to 6.13% at pH 3.
A collaborative study on the determination of tryptophan in feedingstuffs
Authors: Williams Alwyn P. , Hewitt David , Buttery Peter J. 
Published: October 2006

AbstractThe results are reported of collaborative work carried out at seven laboratories to assess the Miller−1 and Buttery and Soar2 procedures for the determination of tryptophan in soya bean, barley, groundnut, fish meal, a single cell protein and lysozyme. The results obtained by both methods were similar but the variation between laboratories was high and exaggerated by the variation in the recovery of tryptophan added before the hydrolysis stage. It was concluded that the determination of tryptophan in feedingstuffs is still a problem.
Proteolytic breakdown of kidney bean (Phaseolus vulgaris) storage proteins: Nutritional implications
Authors: Sgarbieri Valdemiro C. , Clarke M. W. Eileen , Pusztai Arpad 
Published: October 2006

AbstractGlycoprotein II, the major storage protein of the seeds of kidney bean (Phaseolus vulgaris), was largely resistant to hydrolysis by pure gut endopeptidases. However, the protein was extensively digested in vitro and nearly 90% of it became soluble in 5% trichloroacetic acid by treatments first with extracts of rat stomach followed by intestinal contents or alternatively first with pepsin, followed by pancreatin. Heat denaturation (100°C for 10 min) had no appreciable effect on the digestion. A similarly high extent (between 80 and 90%) and rate of digestion of pure Glycoprotein II was observed in vivo. However, intubation of pure Glycoprotein II into the stomach of previously fasted rats increased the production of insoluble intestinal secretions containing relatively large amounts of nitrogen. As this N passed into the caecum, it reduced both the apparent digestibility of Glycoprotein II and the net gain of N for the animal. Moreover, in the presence of a mixture of raw bean proteins in the stomach of rats the time taken to empty its content into the intestine was increased appreciably. Additionally, the toxic effects of the lectins in these mixtures, particularly on continuous feeding, were observed.
The absence of endogenous lipase from oil palm mesocarp
Authors: Tombs Michael P. , Stubbs J. Morriss 
Published: October 2006

AbstractOil palm (Elaeis guineensis Jacq.) fruit mesocarp had higher levels of free fatty acids at the ends of the fruits than in the middle, and microscopy showed that yeasts penetrate the mesocarp via the scars at each end. Very low levels of esterase activity, probably not due to a lipase, were detected in mesocarp extracts by using 4‐methyl umbelliferone esters as substrates, but no activity against triacylglycerols could be found. In bruising and storage trials, the only variable that correlated (P<0.01) with free fatty acid level was yeast and mould count. It is concluded that yeasts and moulds are the source of lipolytic activity in oil palm mesocarp, and there is no evidence for an endogenous lipase.
Studies on the rehydration of carrots
Authors: Horn Gregory R. , Sterling Clarence 
Published: October 2006

AbstractThe effects of different anions and of solution pH on the degree of rehydration of dehydrated carrots were measured by changes in tissue volume. The carrots had significantly greater rehydrated volumes when rehydrated in distilled water than in any of the salt solutions while the carrots in salt solutions containing citrate3‐ had significantly lower rehydrated volumes than in the other salt solutions. This effect may be due to a steric hindrance to the penetration of the anions into the plant cells. In general, at pH values 2 and 12 the carrots rehydrated to a maximum extent. Probably the greater hydration in the solutions of extreme pH is due to their greater ability, in particular those with a pH of 12, to hydrolyse the hemicelluloses and the pectinates in the cell walls of the carrots.
Effect of cellulose acetate gel bead column treatment on the acceptability and composition of navel orange juice
Authors: Johnson Robert L. 
Published: October 2006

AbstractReducing the limonin contents of pasteurised Navel orange juices by passage through a cellulose acetate gel bead column at ambient temperature significantly decreased the bitterness and increased the flavour and acceptability of the juices as measured by taste panel scores. Debittering by adsorption of limonin on to the cellulose acetate gel bed was less effective when applied to fresh unpasteurised juice and to chilled, pasteurised juice. The cellulose acetate gel column was shown to be selective for limonin, in one run removing 55% of the initial limonin content; a small quantity (12%) of flavonoids and minor amounts (< 5%) of ascorbic acid, orange oil and titratable acid were also removed but the treatment had no effect on amino acid nitrogen.
Iron and zinc compounds in the muscle meats of beef, lamb, pork and chicken
Authors: Hazell Terence 
Published: October 2006

AbstractBeef, lamb, pork and chicken leg muscles were extracted with distilled water and the soluble iron and zinc compounds separated by gel filtration and dialysis. Iron was distributed between five main components: an insoluble fraction, ferritin, haemoglobin, myoglobin and a low molecular weight fraction. In beef and lamb, myoglobin was the predominant iron compound but in pork and chicken, most of the iron was associated with the insoluble fraction. Whereas more than 70% of beef iron was associated with the haemoproteins, haemoglobin and myoglobin, less than 30% of chicken iron was in this form. Even so, in all meats most of the soluble iron was associated with the haemoproteins. Zinc was present mainly in the insoluble fraction. The soluble zinc was distributed between five main components. Over 70% of soluble zinc was associated with two components having molecular weights of 65 000 and 35 000. The nature and availability of zinc and iron in the various meat fractions is discussed.
Natural plant enzyme inhibitors. Isolation of a trypsin/α‐amylase inhibitor and a chymotrypsin/trypsin inhibitor from ragi (Eleusine coracana) grains by affinity chromatography and study of their properties
Authors: Shivaraj B. , Rao H. Nayana , Pattabiraman Thillaisthanam N. 
Published: October 2006

AbstractA trypsin/α‐amylase inhibitor (TAI) and a chymotrypsin/trypsin inhibitor (CTI) were isolated in homogeneous forms from ragi grains by affinity chromatography using immobilised chymotrypsin and immobilised trypsin. Both the inhibitors were capable of inhibiting the caseinolytic and amidolytic activities of bovine trypsin whereas the esterolytic activity of the enzyme was only weakly affected. While TAI had no action on chymotrypsin, the CTI exerted an inhibitory effect on the caseinolytic activities of bovine α‐, β‐, γ‐ and ş‐chymotrypsins. Both the inhibitors could inactivate the proteolytic actions of bovine as well as human crude pancreatic preparations, TAI showed inhibitory activity against human pancreatic, porcine pancreatic and human salivary amylase in the ratio of 6.5:5:1. The possible practical application of TAI for the purification of α‐amylases by affinity chromatography is indicated based on the demonstration of the dissociation of porcine pancreatic amylase from a ‘trypsin‐TAI‐amylase’ trimer complex in the presence of maltose. The antichymotryptic activity of CTI was less stable than its antitryptic activity at high temperature, acidic pH and on treatment with pepsin. Modification of arginine residues by 1,2‐cyclohexane dione led to a preferential inactivation of its antitryptic activity. Treatment of CTI with trinitrobenzene sulphonic acid or pronase, however, caused almost identical loss of both antitryptic and antichymotryptic activities. The mode of inhibition of CTI was non‐competitive for trypsin but was uncompetitive for chymotrypsin. The CTI could bind to immobilised trypsin or chymotrypsin but not to immobilised TPCK‐chymotrypsin or chymotrypsinogen.
Fluorescence of fish muscle: Causes of change occuring during frozen storage
Authors: Davis Harry K. , Reece Paul 
Published: October 2006

AbstractThe causes of two fluorescent emissions which develop in fish muscle during frozen storage have been investigated. Both appear to be predominantly associated with proteins via reaction between free amino groups and carbonyl compounds. Under favourable conditions, a white or pale blue emission is produced throughout the white muscle as the result of reactions involving sugars and sugar phosphates in low‐temperature browning reactions. A bright yellow fluorescence arises from reactions involving formaldehyde produced by enzymic degradation of trimethylamine oxide.
Problems in predicting the inhibition of human pancreas proteinases by soya bean proteinase inhibitors: In‐vitro assays employing human, bovine and porcine proteinases
Authors: Holm Halvor , Krogdahl Åshild 
Published: October 2006

AbstractExtracts of seven genetically different soya bean varieties were found to give different inhibition of trypsin and chymotrypsin and total proteolytic activity in human pancreatic juice. Commercially manufactured bovine and porcine enzymes were tested against the same extracts in order to find an assay that could substitute for human enzymes. A total of 11 enzyme and substrate combinations were compared. The effects on caseinolytic activity of human pancreatic juice were considered to be the assay most relevant to human nutrition. Large differences in ranking of the varieties between enzymes and species were apparent, using a constant amount of soya bean extract in the assays. The ranking was found to depend also on the amount of soya bean extract added in the assays. These studies therefore question the relevance to man of results from assays employing bovine and porcine enzymes.
Studies on the relation between pectic substances and stone gum in plum fruits
Authors: Boothby Derek 
Published: October 2006

AbstractA component with electrophoretic mobility identical to authentic gum exudate and to stone gum was present in extracts of plum fruits containing pockets of stone gum, but absent from extracts of fruits lacking visible evidence of gum. The pectin content was greater in fruits showing a higher incidence of gumming. It is concluded that gum is absent from normal fruits, and its production in quantity is associated with an increased pectin content.
Determination of non‐radioactive liquid phase markers, Co‐EDTA and Cr‐EDTA, by neutron activation analysis
Authors: Kennelly John J. , Turner Brian V. , Apps Michael J. 
Published: October 2006

AbstractAn instrumental neutron activation analysis (INAA) method has been devised which permits rapid and reliable analysis of the liquid phase markers Cr‐EDTA and Co‐EDTA. Dried rumen fluid samples, containing Cr‐EDTA and Co‐EDTA, were irradiated in the Slowpoke reactor. The analytical scheme previously devised for solid phase marker 165mDy determination was found to provide an acceptable compromise between sensitivity and sample throughput (45 samples h−1) for the short‐lived 60mCo (T1/2=10.47 min). Cr measurements required longer irradiation cooling and counting times. To permit satisfactory sample throughput, batch sample irradiations and an automated NaI(Tl) scintillation detector was used. Gamma interferences were studied with a high resolution Ge(Li) detector and found to be negligible provided that sufficient decay time is allowed. Detection limits for Co and Cr are presented for the analytical schemes used.