bluuebunny/crossref_metadata_2025_split huggingface dataset:
Biotransformation von 2‐(2,4‐Dichlorphenoxy)‐isobuttersäure in Pflanzen und Zellsuspensionskulturen von Agrostemma githago
Authors: Schneider B. , Schütte H. R. 
Published: November 2006

AbstractDer Metabolismus der 2‐(2,4‐Dichlorphenoxy)‐isobuttersäure (DIB) wurde in Pflanzen und Zellsuspensionskulturen von Agrostemma githago untersucht. Von den Pflanzen wird DIB gut aufgenommen und zum überwiegenden Teil zu Zuckerkonjugaten metabolisiert. Wichtigster Metabolit ist der Glucosylester. Darüber hinaus entstehen weitere Zuckerester der DIB, davon einige mit Oligosacchariden. In den Zellsuspensionskulturen ist das Wachstum der Zellen und der Grad der Metabolisierung stark von der Ausgangskonzentration der DIB abhängig. Es entstehen, mit einigen quantitativen Unterschieden, im wesentlichen die gleichen Biotransformationsprodukte wie in Pflanzen, die zu einem großen Teil wieder an die Nährlösung abgegeben werden.
Bacteria and food poisoning organisms in milk
Authors: Abo‐Elnaga I. G. , Hessain A. , Sarhan H. R. 
Published: November 2006

AbstractIndividual milk samples of 50 goats, 50 ewes and 50 cows were examined for the total viable count, coliform bacteria, staphylococci and salmonellae. Growth of enterotoxin A producing Staphylococcus aureus NCTC 10 652 in the milk of the three animal species was also studied. The average total count was 1.9 × 107 cells/ml for cow's, 7.7 × 106 for goat's and 2.7 × 106 for ewe's milk with micrococci staphylococci, rods and streptococci being the predominant organisms in the three milks, respectively. Goat's milk contained the lowest numbers of coliforms and ewe's milk the highest numbers. Staphylococcus aureus could not be detected in goat's milk, whilst 16 and 26% of the ewe's and cow's milk samples contained 100 and 80 cells/ml, respectively. Out of 39 coagulase positive staphylococci, 27 were thermonuclease positive, 18 produced lecithinase and 15 fermented mannitol. Red blood cells of sheep origin were much more resistant to lysis by ewe's strains compared to bovine strains. Growth curves of Staphylococcus aureus were nearly linear at 17°C but exponential at 31°C without lag phase. Hazardous numbers of about 106 cells/ml were readily reached at 31°C after 6 h and at 17°C after 18 h. Salmonellae could not be detected in any of the samples examined. Out of 19 enterobacteria suspected to be salmonellae 11 proved to be Proteus and 8 Citrobacter.
Determination of the decomposition products of Usal in model systems and determination of dioxopiperazine in soft drinks by HPLC
Authors: Prudel M. , Davídková E. 
Published: November 2006

AbstractA HPLC method for the determination of Usal (Aspartame hydrochloride, L‐aspartyl‐L‐phenylalanine methyl ester hydrochloride) and its decomposition products was elaborated. Aspartic acid, phenylalanine, phenylalanine methyl ester, aspartyl‐phenylalanine, phenylalanyl‐aspartic acid, 5‐benzyl‐3,6‐dioxo‐2‐piperazineacetic acid (DOP) and Usal were separated on Separon SI C‐18. The mobile phase was: 0.5 M NaH2PO4 (pH 2.1) and methanol (85:15 v/v). The detection was carried out at 200 nm. The method for DOP determination was tested by the analysis of 10 types of soft drinks to which DOP was added. In two newly developed sorts of soft drinks sweetened with Usal the formation of DOP was followed during storage. The DOP increment after 34 days of storage reached 0.7 and 6 mg/l at 7 and 20°C, resp. The method is also suitable for DOP determination in the sweetener itself.
Nachweis und Bestimmung von Phosphaten in Milcherzeugnissen
Authors: Kirst E. 
Published: November 2006

AbstractEs wird eine dünnschichtchromatographische Trennung der kondensierten Phosphate an Polyamid‐Stärke‐Schichten mit anschließendem Aufschluß der Substanzflecke und photometrischer Bestimmung der Phosphate dargestellt. Die Probenvorbereitung bei Käse und Kondensmilch erfolgt durch Gewinnung der Phosphatlösung nach Eiweißfällung mit Trichloressigsäure. Für reine Phosphatlösungen wurde eine Wiederfindungsrate von 95,9% ± 3,1% ermittelt, während die Wiederfindung zugesetzter Phosphate aus Schmelzkäse und Kondensmilch 82,7% ± 5,9% betrug.
Zum enzymatischen Abbau des DDT 3. Mitt. Metabolismus des DDT
Authors: Kujawa M. , Macholz R. M. , Plass R. , Knoll R. , Engst R. 
Published: November 2006

AbstractAn Ratten oral appliziertes DDT wird innerhalb von 30 min durch reduktive Dechlorierung in der Leber in DDD umgewandelt. Nach 6 h wurden nach einmaliger Applikation von 10 mg DDT pro Ratte in der Leber 60 mg DDD/kg nachgewiesen. DDT wird in der Nebenniere gespeichert; in den anderen Organen stellt sich auch bei weiterer Applikation offensichtlich ein Gleichgewicht ein. Die quantitativen Verhältnisse werden mitgeteilt. Es wird über die experimentellen Einzelheiten der DDT‐Bestimmung und – im Vorgriff auf folgende Arbeiten – über die Analytik der wichtigsten Metabolite berichtet.
Über die Qualität und Ausbeute von Proteinpräparaten aus Sonnenblumensamen beeinflussende Faktoren
Authors: Mieth G. , Roloff M. 
Published: November 2006

AbstractUnter dem Aspekt der Qualitätsverbesserung von Proteinpräparaten aus Sonnenblumensamen wird eine Übersicht über die Ursachen der unerwünschten Farbreversion und über prinzipielle Möglichkeiten zu ihrer Hintanhaltung gegeben; eigene Untersuchungen über diesbezügliche Effekte von Samenbestandteilen und Milieubedingungen werden vorgestellt. Daraus werden Empfehlungen für ein günstiges praxisrelevantes Verfahrensregime der Samenaufbereitung und ‐verarbeitung abgeleitet.
Fungi associated with the spoilage of stored yam chips and flour in Nigeria
Authors: Adisa V. A. 
Published: November 2006

AbstractA study was carried out to investigate the organisms associated with the spoilage of yam chips and flour in many locations in 5 states of Nigeria. Monilinia fructicola, Aspergillus flavus, A. fumigatus, A. niger, Penicillium expansum, P. wortmanni, P. duponti, P. funiculosum, Rhizopus sexualis, Piricularia sp., Cladosporium cucumerinum, Helminthosporium sp. and Mucor sp. were isolated and found to cause spoilage of the yam products. Araecerus fasciculatus, Tribolium castaneum and Ahasverus advena were found on the yam chips as infesting insects. The yam chips or flour were either contained in exposed baskets or sealed in fibre bags in the market stalls. A. fumigatus had the highest occurrence. Most of the fungi were found not to sporulate heavily at a temperature of 10–15 °C while only spores of A. fumigatus, A. flavus and C. cucumerinum germinated at 32.5% relative humidity.
The application of multivariat mathematical‐statistical methods to the solution of problems in nutrition theory, nutritional economics and food technology Part 4. Optimization with n ≥ 2 effect variables
Authors: Erhardt V. , Handreck B. , Mitschka C. , Seppelt B. 
Published: November 2006

AbstractThe milling industry faces the task of saving energy without impairing the quantity and quality of the products. By applying experimental plans for the optimization of several effect variables, approximations (compromise solutions) between the cause variables (conditioning parameters) and the effect variables (quantity and quality parameters) are sought, which satisfy the aims laid down.
Bedeutung von Peptiden enzymatisch abgebauter Proteine als Bestandteile von Nahrungsmitteln
Authors: Behnke U. 
Published: November 2006

AbstractIm Vergleich zu Proteinen kommen Peptide nur in sehr geringer Menge in Lebensmitteln vor. Eine Ausnahme bilden solche, bei denen im Verlauf eines natürlichen oder mikrobiellen Aufschluß‐ bzw. Reifungsprozesses Proteine in mehr oder weniger starkem Ausmaß partiell abgebaut werden. In neuerer Zeit finden Proteinasen zur Prozeßoptimierung oder Qualitätsverbesserung bei der Herstellung oder Verarbeitung von Lebensmitteln Anwendung. Der Proteinabbau ist hierbei in der Regel nur gering. Dabei können funktionelle Eigenschaften verbessert werden. Peptide weisen sehr häufig einen bitteren Geschmack auf und können damit den sensorischen Wert von Lebensmitteln begrenzen. Ursachen und Möglichkeiten zur Beseitigung des bitteren Geschmacks werden diskutiertIn der Diätetik haben für spezielle Indikationen proteinfreie Peptiddiäten Eingang gefunden. Sie enthalten Oligopeptide, die durch intensive enzymatische Hydrolyse von Proteinen hergestellt werden. Die intestinale Absorption kleiner Peptide unterscheidet sich von derjenigen freier Aminosäuren. Abschließend wird auf physiologische Wirkungen einiger Nahrungspeptide eingegangen (z. B. Peptide als Enzyminhibitoren, Cöliakie als Gliadinpeptidinduzierte Enteropathie, Exorphine als Neurotransmitter).
Isolates from faba bean and soybean with lowered content of phytic acid and activity of the trypsin inhibitors
Authors: Borowska J. , Kozlowska H. 
Published: November 2006

AbstractFor obtaining protein isolates, water, whey, and waste effluents from a potato processing plant were used as extraction solvents. Isolates obtained on laboratory conditions were subjected to chemical and organoleptic tests. It was shown that proper steering of the processing allowed for obtaining isolates with lower phytic acid content and decreased activity of the trypsin inhibitors, although the efficiency of the process decreased also. Modified processing was more efficient for elimination of the phytic acid from soybean isolates compared to faba bean. It was also shown that isolate neutralization considerably improved their solubility and decreased the activity of trypsin inhibitors.
List of chemical substances and uniform procedure for selection of panelists by their ability to recognize odours
Authors: Golovnya R. V. , Symonia L. A. , Yakovleva V. N. , Enikeeva N. G. 
Published: November 2006

AbstractIn order to provide a uniform procedure for selection of panelists by their ability to recognize odours 12 chemical compounds which can easily be purified and are stable in the pure form are selected; they are widely used in the food industry: diacetyl, isoamyl acetate, ethanol, vanillin, anisaldehyde, m‐cresol, acetic acid. n‐butyric acid, methylbutylsulphide, isoamyl alcohol, ammonia, camphor. A method for the preparation of aqueous and ethylene glycol solutions of these compounds and the samples for testing has been also developed. It ensures standard procedure for odour evaluation of the above‐mentioned compounds by candidates for the panel.
Small‐angle X‐ray scattering investigations on seed proteins
Authors: Plietz P. , Damaschun G. , Schwenke K. D. , Schlesier B. 
Published: November 2006

AbstractThe IIS globulins from sunflower and rape seeds as well as from broad beans were investigated by small‐angle X‐ray scattering. The proteins have molar masses of 3.0 × 105 g/Mol,3.0 × 105 g/Mol and 3.5 × 105 g/Mol, respectively. The shapes of the molecules are nearly spherical. They consist in each case of 6 similarly structured subunits, arranged in the molecule as a trigonal antiprism in the dihedral point group symmetry 32. This structure seems to be typical for all IIS globulins from dicotyledons.The 7S globulin from french beans has a molar mass of 1.45 × 105 g/Mol. The shape of the molecule is disk‐like. The molecule consists of three subunits separated by deep clefts filled with solvent. The molecule has a three‐fold symmetry axis perpendicular to the plane of the disk.
Enzymatic subunit splitting of lupine storage proteins
Authors: Durant M. 
Published: November 2006

AbstractThe purified vicilin‐like and legumin‐like proteins, major storage globulins of lupine seeds, undergo partial proteolytic breakdown when self‐incubated at 37 °C under moderately alkaline pH. The splitting preferentially involves the high molecular weight subunits of the globulins. The whole globulin extract and the purified globulin fractions split benzoylarginine‐p‐nitroanilide (BAPA), a known substrate for endopeptidases. Further purification of globulins 4 and 8 by gel filtration at high ionic strength or by adsorption chromatography on Concanavalin‐A Sepharose removes only partially this activity and does not abolish self‐digestion. This activity is attributed to an endogenous endopeptidase associated to each globulin. BAPAase is inactive in the conditions of protein extraction and isolation and no significant modifications of the subunits of the storage proteins occurred during these steps.
Enzymatic and chemical modification of animal blood
Authors: Krause W. , Ludwig E. , Rademacher I. 
Published: November 2006

AbstractHemoglobin from pig and bovine red blood cells would be available for human food if the heme‐group was separated from protein part. Chemical oxidation of heme or its extraction with polar organic solvents after dissociation from protein gives a light coloured high‐molecular product with a good water‐absorption capacity. By the enzymatic discolouration of hemoglobin with thermitase is yielded a heme‐free peptide composition with a very good water solubility. After plastein reaction of this hydrolyzate there is observed an increasing of hydrophobic amino‐acid content and a decreasing of polar amino‐acid content in the plastein product.
A comparison of interfacial behaviours of pea (Pisum sativum L.) legumin and vicilin at air/water interface
Authors: Dagorn‐Scaviner C. , Gueguen J. , Lefebvre J. 
Published: November 2006

AbstractThe interfacial behaviours of the two main pea globulins (legumin and vicilin) at water/air interfaces were studied in order to improve the general knowledge concerning the physicochemical basis of the foaming and emulsifying properties of these proteins. The surface tension (γ) was monitored by the WILHELMY plate technique till it reaches a constant value. The final concentration c of the proteins injected in the subphase was comprised between 0.3. 10−6 and 80. 10−6 g/ml. The adsorption kinetics γ = f(t) were analyzed using different mathematical relations given in the literature. Different phases can be distinguished, corresponding to the diffusion, penetration and rearrangement of protein molecules at the interface, each phase being characterized by a rate constant and an energy barrier.The rate constants were generally higher in the case of vicilin; in consequence the equilibrium surface pressure π were reached more quickly. The isotherms πe = f(log c) showed that the concentration needed to reach the plateau value of πe, were respectively about 11.7. 10 6 g/ml and 18.5. 10−6 g/ml for vicilin and legumin air/water interface. The plateau value of πe, was about the same for both proteins at air/water interface (24.5 mN/m). For lower concentrations, vicilin gave higher values for ne. The areas per molecule in the adsorbed monolayer were about the same for vicilin (1.05 nm2) and legumin (1.04 nm2) at air/water interface.By studying the surface properties of vicilin/legumin mixtures it was observed that πe increased with increasing relative concentration of vicilin and that inhibiting interactions occured between the two globulins, legumin adsorption being more disturbed by vicilin than the opposite.According to these results, the differences between legumin and vicilin can be related to their molecular characteristics. Pea globulins and especially vicilin appeared to be efficient proteins as surface active agents.
Protein‐polysaccharide complexes as surfactants
Authors: Gurov A. N. , Nuss P. V. 
Published: November 2006

AbstractA study has been made of surface pressure (π) and maximum shear stress (Ps) (at a constant shear rate) of decane‐water interface on which bovine serum albumin (BSA) and its complexes with dextran sulfate (DS) were adsorbed. The π values have been monitored by the WILHELMY plate technique. The Ps values have been measured with a surface viscoelastometer. The changes of π with time for BSA and BSA‐DS complexes in general takes place in two stages which can be attributed to two corresponding limiting factors: 1) diffusion of molecules (or particles) to the interface, and 2) rearrangements of adsorbed molecules. The diffusion‐controlled stage for the BSA‐DS complexes was found to be several times as long as for BSA. The relaxation time of the second stage is a function of protein concentration Cp, for the complexes having maximum value at Cp = 10−3 – 10−2 g/l. These maxima are coincident with midpoints of the surface pressure isotherms. The latter one of the BSA‐DS complexes is shifted towards greater protein concentrations in comparison with that of BSA. The Ps assumes maximum values at Cp corresponding to the midpoints of surface pressure isotherms. These values for the complexes are 15–20 times greater the that for free BSA.
Production and characterization of protein fractions isolated from biomass of Aspergillus niger A‐3
Authors: Stojanov Iv. , Panajotov Ch. , Atev A. , Dalev P. , Ilieva Sv. , Balutzov V. , Kolev E. 
Published: November 2006

AbstractThe shortage of traditional protein sources in national and global scale point the efforts of the investigators at inventing of new technologies and of nontraditional protein sources. In the last time the microbial protein is regard as a possible source for nutritive protein.The aim of the present work is to examine the possibilities of producing of protein from biomass of a selected strain Aspergillus niger A‐3 cultivated on synthetic broth medium and on waste materials containing cellulose.
Reserved carbohydrates of different Saccharomyces cerevisiae strains
Authors: Abd‐Allah M. A. , Rizk I. R. S. , Ramadan E. M. , Salem F. M. Abu 
Published: November 2006

AbstractThree Saccharomyces strains were compared with commercial pressed yeast using the following criteria: rate of growth, crude protein, percentage of trehalose and glycogen, mannan plus glucan. Results proved that Sacch. cerevisiae 14 had better characteristic aspects than the other tested organisms. Its biomass reached 567 mg dried cells/100 ml culture, with the specific growth rate of 0.026. As a function of 120 h of incubation, Sacch. cerevisiae 14 showed the highest trehalose and glycogen, mannan plus glucan content being 21.1 mg/ 100 mg dried cells. On the other hand, the highest growth densities were obtained at 81 mg of O2/(600 ml culture. min). Thus, the highest trehalose and glycogen, mannan plus glucan contents were obtained at 81 mg O2/(600 ml medium. min) and 189 mg O2/(600 ml medium. min)
Some characteristics of Egyptian balady bread as affected by partial substitution of maize flour
Authors: Ramadan A. A. S. 
Published: November 2006

AbstractCorn flour prepared by stone milling was used as a partial substitute for wheat flour 82% extraction in traditional balady bread at 5 different levels, namely 2, 3, 5, 7 and 10%. Substitution of corn flour for wheat flour led to an increase in ash and fat contents while there was no significant change in protein content. A panel test was used to select the acceptable level of substitution. All the tested levels gave accepted bread.
Gas‐chromatographic analysis of monoethanolamine for determination of its residual action in summer barley
Authors: Reissmann P. , Eckert H. , Eckert G. 
Published: November 2006

AbstractA method of quantitative determination of monoethanolamine (EA) in vegetable material is explained. Subsequent to preliminary purification of the extract by means of ion‐exchange chromatography a quantitative gas‐chromatographical determination is carried out applying silylation of EA‐hydrochloride with N, O‐bis‐(trimethylsilyl)‐trifluoracetamide/trimethylchlorosilan. Using 14C‐EA as internal standard evaluation is performed by isotopic dilution analysis. The results obtained by this method show that the EA‐content in the summer barley grain exhibits differences depending on sort (2.5–5.3 ppm), and that the application of monoethanolamine at the Feekes stage 6 does not cause any increase of the endogene EA‐content.
Zum enzymatischen Abbau des DDT 6. Mitt. Verhalten der DDT‐Metabolite Dichlordiphenyldichlorethylen (DDE) und Dichlordiphenylmonochlorethylen (DDMU) in der Ratte
Authors: Kujawa M. , Macholz R. , Knoll R. , Plass R. 
Published: November 2006

AbstractDDE wird im Rattenorganismus zum DDD hydriert. Die Verteilung der Verbindung in den Organen wird beschrieben. DDMU wird sowohl zum DBP abgebaut als auch in DDA und DDOH umgewandelt. Ausscheidungsverhalten und Verteilung werden mitgeteilt.
Proteolysis by toxigenic Aspergillus nidulans from Nigerian palm produce
Authors: Ogundero V. W. 
Published: November 2006

AbstractThe submerged cultures of Aspergillus nidulans had optimal growth and protease production at 37 °C and within 6 days of incubation. A rapid drop in pH of the growth medium from 6.9 to 4.8 and a subsequent gradual rise was recorded with the period of incubation. The acid‐protease produced was purified by a combination of ethanolic precipitation, ultrafiltration and fractionation on DEAE‐cellulose and Sephadex G‐200. A single peak showing protease activity was subsequently obtained with a 16‐fold increase in specific activity and a recovery value of 36%. The purified enzyme had optimal activity on casein and gelatin at pH 5.4 and a temperature of 40 °C.
Weitere Ergebnisse zur vergleichenden Bestimmung von Aminosäuren
Authors: Kreienbring F. 
Published: November 2006

AbstractFür eine Aminosäurenvergleichsbestimmung wurden von 5 Untersuchern jeweils ein saures und ein oxidiertes Hydrolysat von einer Erbsenprobe, deren N‐Gehalt vorgegeben war, angefertigt. Jeder Teilnehmer erhielt aliquote Teile der Hydrolysate der anderen Teilnehmer, die unter Bezug auf einheitliche Standardlösungen auf den Gehalt an 17 Aminosäuren zu untersuchen waren. Ein Cystin‐'und 3 Methioninwerte mußten als Ausreißer von der statistischen Verrechnung der Versuchsergebnisse ausgeschlossen werden. Die von den Untersuchern aus den eigenen Hydrolysaten ermittelten Aminosäuregehalte stimmen in ihren Mittelwerten für die einzelnen Aminosäuren sehr gut mit denen aus der Gesamtzahl aller 25 Analysen überein. Dabei liegt der mittlere Variationskoeffizient mit 5,6% unter dem der Gesamtzahl aller Analysen, der 7,2% (bis auf Tyrosin zwischen 4 und 10%) beträgt.Der Vergleich der sowohl nach Untersuchern als auch nach Hydrolysatherkunft geordneten und ausgewerteten Analysendaten bestätigt frühere Befunde, daß die Differenzen verschiedener Untersucher überwiegend aus der Gesamtheit aller analytisch notwendigen Arbeitsschritte nach der Hydrolyse herrühren. Die erhaltenen Ergebnisse werden mit neueren Angaben aus der Literatur verglichen und Schlußfolgerungen für weitere Enquéten gezogen.