bluuebunny/crossref_metadata_2025_split huggingface dataset:
Growth rate, proteolysis and acid production of Streptococcus faecalis subsp. liquefaciens in skim milk with some additives
Authors: Hegazi Fakhreya Z. 
Published: November 2006

AbstractGrowth rate, proteolysis and acid production of Streptococcus faecalis subsp. liquefaciens were examined in skim milk with and without 0.15% calcium lactate, 0.03 M Na, K phosphate, 5% CaCO3 or 2–8% NaCl, at 30 °C. Calcium lactate affected neither the growth rate nor the breakdown of casein. The highest acid production and degradation of casein occurred in phosphate‐buffered skim milk (pH 7.1). Inorganic phosphate did not have any influence on the generation time and hydrolysis of casein. CaCO3, on the contrary, slightly reduced the growth rate and the acid production; proteolysis was markedly decreased. Although 2% NaCl brought about ca. 17% reduction in the number of viable cells, it increased not only the breakdown of casein but the acid production during the exponential phase as well. Higher salt concentrations inhibited growth, acid production and proteolysis. The effect increased with increasing the salt level. An adaptation period of 24 h followed by little growth was observed in milk containing 8% NaCl.
Structural studies on native and chemically modified storage proteins from rapeseed (Brassica napus L.) and related plant proteins
Authors: Schwenke K. D. 
Published: November 2006

AbstractRecent data on the structure and chemical modification of the two main storage proteins of rapeseed, the high‐molecular mass 12 S globulin and the low‐molecular mass 2 S protein (napin) are summarized and compared with those of related seed proteins.The 12 S globulin is built up of six subunits forming a quaternary structure which can be approximated by the model of a trigonal antiprism. The subunits, composed of a larger and a smaller polypeptide chain each, have a two‐domain structure which is typical for all related plant proteins. These are characterized by a sedimentation coefficient of 11–13 S, a molecular mass of 300 000–360 000 g/mol and a high percentage of β‐sheet conformation. Increasing succinylation results in a step‐by‐step dissociation up to the sub‐units and to an unfolding of the latter at a critical level of modification amounting to 60–70%. These structural changes affect the functional properties remarkably.The napin fraction comprises a group of closely related and highly basic proteins with molecular masses of 12000–14000 g/mol, a high content of sulphur‐containing amino acids and rich in helical conformation. They are built up of a larger and a smaller disulphide bridged polypeptide chain. Acylation does not abolish the secondary or tertiary structure which are stabilized by inter‐ and intrachain disulphide bonds. Acylation results, however, in a stabilization of the protein against heat‐induced aggregation.
The adsorption behaviour of faba bean proteins at a sunflower oil‐water interface
Authors: Krause J.‐P. , Schultz M. , Schmandke H. 
Published: November 2006

AbstractThe present study aims at investigating the absorption behaviour of acetylated (AFBPI) and non‐acetylated (FBPI) faba bean protein isolate at a sunflower oil‐water interface in dependence on different environmental conditions (protein concentration, pectin addition).
Mechanical barrier preventing the centrifugal creaming of O/W food emulsions, stabilized by proteins
Authors: Seifert A. , Schultz M. , Strenge K. , Muschiolik G. , Schmandke H. 
Published: November 2006

AbstractIn O/W emulsions, stabilized by acetylated faba bean protein isolate (AFBPI) which are stable against separation of the disperse phase (coalescence) a mechanical barrier for the separation of the continuous phase (creaming) under centrifugal forces has been detected. For any given constant centrifugal acceleration a constant amount of continuous phase is separated. This type of behaviour resembles that of coagulation structures in dispersions of solids.One possibility to determine the stability of emulsions against separation of the continuous phase (creaming) for systems stable against coalescence (separation of the disperse phase) is the use of centrifugation in many variations. Ondracek et al. [1], for example, used the speed of rotation which caused separation after a given time. In this kinetic method „stability”︁ means that during centrifugation for 10 min at a constant speed of rotation no separation of the continuous phase takes place. The reason for the stability of emulsions against creaming, may be, a mechanical barrier, which breaks down only at higher centrifugal forces, or the rate of separation of the continuous phase is extremely slow. Therefore 10 min are not sufficient to detect separation.A mechanical barrier with O/W food emulsions may arise from two mechanisms:
1. The consistency of the aqueous phase, containing the protein is gel‐like, occluding the oil droplets.
2. Oil droplets, stabilized by an adsorbed protein layer, build up a coagulation structure. The droplets act like solid particles, due to the rigid layers of the protein. The behaviour of such coagulation structures in dispersions of solids in centrifugal and shear fields has been described in [2].The aim of this work is to examine whether there exists a mechanical barrier against the breakdown of the coagulation structure for some O/W food emulsions.
Kinetics of the thermal degradation of Betanine
Authors: Drdák M. , Vallová M. 
Published: November 2006

AbstractThe paper discussed thermal degradation of betanine, isolated on Sephadex G‐25 and recrystallized from 0.1% HCl. Model solutions of betanine (pH = 5.0) were heated at 60.0, 65.5, 68.5, 72.5, 75.0, 76.5, 81.0, and 86.0°C. Experimental values obtained were used for calculations of the reaction rate constants as well as half‐life values of betanine. The activation energy of betanine was found as E = 144.8 kJ/mol.
Partial characterization of polypeptide components of sunflower (Helianthus annuus L.) seed albumin fraction
Authors: Decherf‐Hamey S. , Mimouni B. , Raymond J. , Azanza J. L. 
Published: November 2006

AbstractThe albumin fraction of sunflower seed (Helianthus annuus, cv. Mirasol) is a family of water soluble basic polypeptides which constitutes about 20% of the seed proteins. This fraction, isolated by selective isoelectric precipitation of globulins, has been studied in detail by sodium dodecyl sulphate gel electrophoresis, non equilibrium pH gradient electrophoresis and combination of these techniques using non reducing and reducing conditions. The molecular mass of the main polypeptides was markedly different between unreduced (12,000 to 16,500 g · mol−1) and reduced form (10,000 to 18,000 g · mol−1). As shown by NEPHGE mobility of these polypeptides was also altered by reduction. From these results and other observations is concluded that the stability of the globular structure of some polypeptides is dependent on the presence of intact disulphide crosslink(s). By multidimensional gel electrophoresis it was shown that the polypeptide components of each molecular mass classes displayed a high heterogeneity in net charge. Thus ion exchange chromatography procedures allowed only partial separation of different polypeptidic groups. Their amino acid composition shows that some of these fractions are, on the basis of their lysine and sulphur containing amino acids, of nutritional interest.
Some considerations with regard to the first results about volatile nitrosamine contents in some Cuban foods
Authors: García Roché M. O. , Culik J. , Rössnerova Zdenka , Vesely L. , Kellner V. 
Published: November 2006

AbstractThe volatile nitrosamine contents in some samples of Cuban beer and canned meat products are reported. Only dimethylnitrosamine in very low concentrations was detected. The significance of these results and the relative necessity to extend research works in this field are discussed.
Fortschrittsbericht Lipoxygenasen — ihre Bedeutung in der Lipidchemie
Authors: Hellwing M. , Mörsel J.‐Th. , Tülsner M. 
Published: November 2006

AbstractLipoxygenasekatalysierten Reaktionen kommt eine wichtige Position im Gesamtfeld der Lipidperoxydationen zu. Es werden Aussagen zum Enzym bezüglich Vorkommen, biologischer Bedeutung, Isolierung, Substraten, aktivem Zentrum und Inhibierung gemacht. Umfangreichere Ausführungen zu den beiden Hauptwegen der Katalyse (Dioxygenasereaktion, Hydroperoxydasereaktion) sollen Einblick in die komplizierten Mechanismen der Enzymkatalyse geben. Anhand der bei der Katalyse entstehenden Reaktionsprodukte, der Wirkbedingungen von Lipoxygenasen sowie vor‐ und nachgelagerter enzymatischer Prozesse wird die für Lebensmittelsysteme zu erwartende Bedeutung diskutiert.
The effect of γ irradiation on the structure of pectin
Authors: Ayyad K. , Hassanien F. , Ragab M. 
Published: November 2006

AbstractThe effect of γ irradiation on the content of anhydrouronic acid (AUA), degree of esterification (DE), MW and MW‐distribution, in addition to the ability to form sugar‐acid‐gel was investigated. At dose of 2 kGy, a slight increase in the AUA content was observed, obviously DE was decreased. A dramatic decrease in the MW as calculated viscosimetrically or from the HPGPC‐elution profile was found.
Untersuchungen zum Einfluß energiereicher und energiereduzierter Rationen mit n‐Alkanhefeanteilen auf die Fettsäurezusammensetzung ausgewählter Organlipide von Schweinen
Authors: Doberschütz K.‐D. , Lusky K. , Göbel Roswitha , Stoyke M. 
Published: November 2006

AbstractIn 3 Versuchsgruppen (je Gruppe 11 Schweine) wurden Rationen mit übereinstimmendem Fettsäuremuster (außer C17‐Säuren) bei hohem, mittlerem und niedrigem Energieniveau der Ration eingesetzt. Die Analyse der Fettsäurezusammensetzung der Lipide von Leber, Herz und Gehirn erfolgte am Versuchsende. Es konnte festgestellt werden, daß ein Zusammenhang zwischen der Energie‐ und Fettsäureaufnahme und dem Fettsäurespektrum der Organlipide besteht. Bei übereinstimmender Aufnahme an ungeradzahligen Fettsäuren fuhrt eine energiereiche Diät zu einer Reduzierung der ungeradzahligen Fettsäuren in den Herz‐ und Leberlipiden. Eine verminderte Energiekonzentration bewirkt einen Anstieg der ungeradzahligen Fettsäuren in Leber und Herz. Bei einer energiereichen und energiereduzierten Fütterung sind in den Leberlipiden C15‐ und C19‐Säuren nachweisbar. Eine energiereiche Diät führt in der Leber, im Herzen und im Gehirn zu erhöhten Gehalten an Eicosapentaen‐ und Eicosahexaensäure. Eine Verminderung dieser Fettsäuren ist bei energiearmer Diät im Gehirn feststellbar.
Carcass evaluation and nutritive value of some popular edible molluscs in Nigeria
Authors: Imevbore E. A. 
Published: November 2006

AbstractThe carcass characteristics and nutritive value of the giant African land snails (A. achatina and A. marginata), the common garden snail (V. quadrata) and periwinkles (P. aurita and T. fuscatus) were assessed. The edible portions account for less than 42% of the live weight in all molluscs. Protein content was generally high: 74.9% in A. achatina, 71.6% in A. marginata, 76.2% in V. quadrata, 82.5% in P. aurita and 61.3% in T. fuscatus. Fat level was low in the molluscs (1.0–1.5%). Amino acid analysis indicated that all species were particularly rich in lysine (7.4–10.0 g/16 g N). All, except P. aurita were low in methionine (0.92–1.95g/16 g N). A. achatina gave the highest PER (4.0) followed by A. marginata (3.7), T. fuscatus (2.9), V. quadrata (2.0) and P. aurita (1.9). Rats in each group gained weight during the experimental period. TD, BV and NPU generally followed the same trend.
Exhalation of malondialdehyde from the smoke of high grade cigarettes and effectiveness of filtering it
Authors: Witas T. , Sledziewski P. 
Published: November 2006

AbstractIt has been found that malondialdehyde penetrates during smoking through filters and exhales with smoke from cigarettes such as: “Pall Mall”, “Winston”, “Camel”, “Lucky Strike”, “Kansas”, “Mustang”, “Ronson”, “Chesterfield”, “Rally”, “Oscar” and “Marlboro”. These cigarettes exhale malondialdehyde in a different way, in free form in the amount from 8.5 to 23.5 mg/kg cigarettes on an average of 13.3 mg/kg for the whole group and totally (in free and bounded form) from 9.5 to 26.5 mg/kg (average 16.9 mg/kg). Moreover, it has been found that filters retain this aldehyde in free form on an average of 9.9 mg/kg and totally (in free and bounded form) of 19.0 mg/kg. Without filters these amounts would increase aldehyde contents in smoke by 42.7 and 52.9%, respectively. Low malonalogenic properties of tobacco, high effectiveness of cigarette filters, high degree of tar deposition before inhaling into lungs and slow (6 min and longer) smoking decide about low level of exhalation of malondialdehyde in cigarette smoke.
The effects of lipids on the alcoholic fermentation of molasses using Saccharomyces cerevisiae
Authors: Oderinde R. A. , Esuoso K. O. , Adesogan E. K. 
Published: November 2006

AbstractThe addition of appropriate lipids to the fermentation medium offers a considerable advantage to ethanol production on a large scale and in addition in stirred fermentations, lipids can equally act as effective anti‐foam.
Effect of phosphorylated acylglycerols on the oxidative stability of edible oils
Authors: Pokorný J. , Davídek J. , Vierecklová M. , Ranný M. , Sedláček J. 
Published: November 2006

AbstractPhosphorylated acylglycerols and their salts containing nitrogen inhibit the autoxidation of rapeseed, soybean, sunflowerseed, and hydrogenated rapeseed oils, similarly as natural soybean or rapeseed phospho‐lipid concentrates (lecithins). The activity is moderate at low concentration levels (0.02–0.10%) but well pronounced at higher levels (0.5–2.0%), the protection factor being proportional to the concentration of phospholipids. Ammonium salts are more active than lysine and arginine salts which are more active than free phosphatidic acids. Zinc salts have only very low activity, and calcium and sodium salts are inefficient. The activity depends on the quality of oils, and in lesser degree, on the composition of phospholipids.
A study of the apparent diffusion coefficients for ascorbic acid losses from peas during blanching in water
Authors: Abdel‐Kader Zakia M. 
Published: November 2006

AbstractBlanching is an important pretreatment in the processing of many vegetables. The previous studies concluded that the major losses of ascorbic acid from peas during blanching in water are due to leaching process. Therefore this study is concerned with the loss of ascorbic acid from peas during water blanching at 50,60,70,80 and 90°C for 0, 2, 4, 6, 8, and 10 min, in an attempt to elucidate the mechanisms involved in such losses.When the agitation of the blanch water is sufficient, the surface resistance is made negligibly small, and the total resistance to the loss of ascorbic acid from peas to the blanch water is controlled by diffusion mechanism only. So the apparent diffusion coefficients (D) for ascorbic acid loss from peas were calculated after blanching under various conditions. When the temperature ranged from 50°C to 90°C, values of D were found to be in the range of 0.94 × 10−8 to 1.94 × 10−8 m2 s−1, having an activation energy of 18.71 kJ/mol. Also the results indicated that, if there was a sufficient agitation, the leaching of ascorbic acid from peas during blanching in water was controlled by “diffusion”.
The isolation of volatile oil from coriander fruit by steam distillation
Authors: Borges P. , Pino J. , Rosado A. 
Published: November 2006

AbstractThe isolation of the essential oil of coriander fruit by steam distillation is described. The chemical composition of the oil was investigated by means of gas‐liquid chromatography, column chromatography and coupled gas chromatography‐mass spectrometry. The 18 most important components were identified and quantified.
Fatty acid and cholesterol contents of three species of the African giant land snails
Authors: Imevbore E. A. 
Published: November 2006

AbstractTerrestrial snails belonging to the Achatina and Archachatina genera are important food sources in several parts of West Africa [1]. The feeding value of some of these snails has been assessed [2] but there is a dearth of information on the fatty acid and cholesterol contents of the most important ones, except for the report on A. maginata [3]. This paper provides information about this topic, especially on three of the most prominent and widely utilized giant land snail species in W. Africa, using some popular animal protein sources such as fish and broiler meat as reference.
Effect of fat and retinol loading on serum triglyceride and retinol levels in patients with ulcerative colitis
Authors: Regöly‐Mérei Andrea , Ferencz Adrienne , Frenkl R. , Gergely Anna , Zajkás G. , Antal Magda 
Published: November 2006

AbstractSerum copper, zinc, selenium, magnesium, calcium, cholesterol, triglyceride and retinol contents were determined in 11 patients with ulcerative colitis and in 20 healthy volunteers. Lipid and retinol loadings were performed as well. No differences were found in serum copper, zinc, calcium and selenium levels between the groups. Serum magnesium levels were somewhat lower in the patients than in the volunteers. During the period of loading, cholesterol levels did not differ between the two groups at any time. Triglyceride levels except for two persons, were higher in patients. Triglyceride curves showed pathological courses in each case. Retinol concentrations in patients remained below the values observed in volunteers. Data suggest a disturbed utilization of fat and retinol in patients with ulcerative colitis.
Microbiological status of Egyptian prawn
Authors: Sedik M. F. , Roushdy Sawsan A. , Khalafalla F. A. , Awad Hoda Abd El‐Ghany 
Published: November 2006

AbstractA total of 110 prawn individuals were collected from different markets at Cairo and Giza Governorates. The average counts of Aerobes, Psychrophiles, Enterobacteriaceae, Coliforms and Staphylococci were 5 × 103, 3 × 102, < 2 × 102, < 3 and 2 × 102 organisms per gram newly caught prawn sample, respectively. Such counts were significantly increased in samples collected from markets including raw prawn in shell, raw peeled samples and frozen samples either peeled or in shell. Arizona group, Escherichia coli, Enterobacter group, Proteus group, Providencia group A & B, Shigella group and Staphylococcus aureus could be isolated from examined samples with variable percentages. The public health significance of isolated organisms is discussed.
Protein digestibility in dog. Effect of the quantity and quality of dietary fat (virgin olive oil and sunflower oil)
Authors: Ballesta M. C. , Martinez‐Victoria E. , Mañas M. , Mataix F. J. , Seiquer I. , Huertas J. H. 
Published: November 2006

AbstractProtein digestibility has been estimated in dog when fed on two similar diets except their lipid quality (virgin olive oil and sunflower oil) from weaning up to 6 months of life. Experiments were carried out at 60, 105 and 150 days of adaptation to either diet.In dog, age does not seem to affect the protein digestive and metabolic utilization when fed on a high lipid content diet. A higher dietary fat percentage led to an increase of the mentioned parameters which could be caused to a delayed gastric emptying due to fat. As far as the fat quality is concerned, an improved protein digestive and metabolic utilization was evidenced in adult animals fed on olive oil. On the other hand, the weight progress was normal in both experimental groups. These results suggest that olive oil may have benefical effects on protein digestibility as compared to sunflower oil.
The mechanism of determining the adulteration of whole milk with milk powder by spectrophotometry
Authors: Lin Tsan‐Cheng , Chen Ing‐Jun , Ko Ying‐Chin 
Published: November 2006

AbstractThe spectrophotometric method for determination of the reconstituted milk adulteration in the raw milk has been suggested by empirical experiments. However, the mechanism is unclear. In this study, we followed and modified their methods and found that the mechanism is the turbidity difference between homogenized milk and non‐homogenized milk. The equation of turbidance S=KBC˙ (d3/d4 + λ4) is offered as an explanation of this observation. There are linear relationships between transmittance (T[%]) and the amount of there constituted milk added (r=0.99) to the raw milk, non‐homogenized milk, and homogenized milk.This method is recommended for detecting the addition of reconstituted milk to raw or non‐homogenized milk. The result of the empirical methods showed that the detection rate of adulteration can be as accurate as 2.5%, but this method is not recommended for detecting the adulteration of homogenized milk.
Zur Kenntnis der Schwefelverbindungen in Raps‐(Brassica napus) Varietäten und Verarbeitungsprodukten 5. Mitt. Bestimmung des Gesamtglucosinolatgehaltes über die Glucosinolat‐Palladium‐Komplexbildung
Authors: Lange R. , Linow F. 
Published: November 2006

AbstractEs werden Aspekte der Palladium‐Glucosinolat‐Komplexbildung zur Bestimmung des Gesamtglucosinolatgehaltes beschrieben. Anhand von Standards wird das Absorptionsverhalten der Palladiumkomplexe in Abhängigkeit von der Struktur der Glucosinolate untersucht. Glucosinolatgemische aus Saaten verschiedener Cruciferen werden aus den Unterschieden im Absorptionsverhalten ihrer Palladiumkomplexe klassifiziert, was in Übereinstimmung mit den dominanten Glucosinolaten und den Genotypen der Saaten zu Substratgruppen führt. Es wird vorgeschlagen, nur Substrate einer Gruppe simultan zu analysieren. Die Nützlichkeit der Substratklassifizierung wird anhand der Analyse von Rapssaaten belegt.
Charakterisierung des Enzymspektrums von Pektinenzym‐ und Cellulase‐Präparaten sowie deren Wirkung auf die Zellwandpolymeren der Möhre 1. Mitt. Charakterisierung der Enzympräparate
Authors: Schönfeld A. , Behnke U. 
Published: November 2006

AbstractZur Beurteilung der Wirkungsweise von 6 ausgewählten Pektinenzym‐ und Cellulase‐Präparaten wird eine biochemische Charakterisierung hinsichtlich des Enzymspektrums sowie des pH‐ und Temperaturverhaltens der Enzyme vorgenommen. Für die in den Präparaten enthaltenen Enzyme Polygalacturonase, Pektinesterase, Cellulase, Xylanase, Amylase und Proteinase werden Maximalaktivitäten im pH‐Bereich 4,4 ‐ 5,6 und bei Temperaturen von 48–55°C ermittelt. Die Ergebnisse werden diskutiert.
Chromatographic methods of mackerel proteases isolation
Authors: Lopatin S. A. , Rudenskaya G. N. , Popova I. M. , Bikbov T. M. 
Published: November 2006

AbstractA possibility is shown of producing acidic and alkaline proteases from water fraction obtained during comprehensive processing of hydrobionts. The proteases are obtained by the affinity and ligand‐exchange chromatography methods, without resorting to a non‐technological stage of enzyme precipitation by ammonia sulphate or organic solvents. The level of specific activity thus achieved for acidic mackerel proteases is 300 u.a./g, for alkaline mackerel proteases 630 u.a./g.
Untersuchungen zum Abbau von Vicin und Convicin in Ackerbohnenmehl durch ausgewählte Bakterienstämme
Authors: Donath R. , Kujawa M. 
Published: November 2006

AbstractVicin und Convicin als Inhaltsstoffe von Vicia faba sind an der Entstehung hämolytischer Anämien (Favismus) beteiligt. Die Entfernung dieser Verbindung aus Ackerbohnenmehl ist ohne aufwendige technologische Verfahren bislang nicht möglich. Mit verschiedenen Bakterienstämmen wurde versucht, die Toxine mikrobiell abzubauen. Nach 3std. Inkubation mit Streptococcus faeciens sind Convicin vollständig und Vicin zu 95 % entfernt.