bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of protease inhibitors from Adenanthera pavonia on the biochemical and microbiological quality of fishes
Authors: Veerappa Gowda H. S. , Karunasagar Iddya 
Published: October 2006

AbstractFishes were given dip treatment in protease inhibitors extracted from Indian red wood seeds (Adenanthera pavonia) and their microbiological and biochemical characters were examined during storage at refrigerator temperatures. The results suggest that protease inhibitors bring about qualitative and quantitative changes in the microflora. Production of trimethylamine (TMA) and volatile bases appeared to be suppressed in the treated fishes. Incorporation of protease inhibitors in broth suppressed such activities as reduction of trimethylamine oxide, production of H2 S and hydrolysis of gelatin in a significant proportion of bacterial cultures.
Qualitative and quantitative analysis of petitgrain Eureka lemon essential oil by fused silica capillary column gas chromatography mass spectrometry
Authors: Baaliouamer Aoumeur , Meklati Brahim Y. , Fraisse Daniel , Scharff Claude 
Published: October 2006

AbstractThe identification of Algerian petitgrain Eureka lemon essential oil was carried out by gas liquid chromatography‐mass spectrometry in electronic impact mode using a fused silica capillary column (FFAP). The results enabled a previous study on this oil to be completed where the relative retention data and chemical derivation reactions had been performed. A preparative gas chromatography was applied to give a better g.c.‐m.s.analysis of minor compounds; thus, two new products (citronellyl n‐propionate and cedrol) were revealed by this method. Only 80 compounds were identified after indexation of 137 mass spectra and after comparison with those in the literature because most mass spectra data banks are not well adapted for the identification of essential oils. A global comparison of the percentage composition of the major compounds of this oil with those in other petitgrain lemon essential oils has revealed distinct differences. From the mass spectra of nine monoterpenic hydrocarbons, it was shown that comparison of the intensity ratio of the characteristic fragment ions in EI mode, which has been suggested by some authors as a general method of identification of compounds with similar mass spectra, is not reliable.
Factors affecting the yield of milk and its constituents, particularly fatty acids, when dairy cows consume diets containing added fat
Authors: Clapperton John L. , Banks William 
Published: October 2006

AbstractLactating cows and heifers were offered diets containing (a) no added oil, (b) added tallow and (c) an added mixture of palm oil and soya oil. Each of these diets was given at two levels of feeding. The diet containing no added oil at the high level of feeding was isoenergetic and isonitrogenous with diets (b) and (c) at the low level of feeding. This design allowed the effect of the decrease in fermentable substrate (consequent upon substituting fat for starch) on the output of short‐chain fatty acids (SCFA) in the milk fat to be quantified. Approximately 20% of the total decrease in the concentations of these acids in milk was found to be due to the loss of dietary starch when tallow was fed, the value being somewhat higher in the case of the more unsaturated acids of diet (c). These results are considered in the context of the established changes in citrate concentration of milk that occur on feeding fat. It is concluded that the major cause of decreased output of SCFA in the milk when dairy cows consume rations containing added fat is mediated within the mammary gland and is probably due to the dietary long‐chain fatty acids acting as partial inhibitors of the synthesis of the SCFA.
Subtilisin inhibitors from legume seeds: A purification procedure
Authors: Tovar Juscelino , Lorenzo Pilar , Seidl Dinah S. 
Published: October 2006

AbstractSubtilisin inhibitors were prepared from ethanol‐acetone precipitated seed extracts of chick peas, jack beans and broad beans, heated to destroy endogenous proteases. Trypsin inhibitors were complexed with trypsin and separated from subtilisin inhibitors by molecular sieve chromatography. The eluates were again heated to avoid tryptic degradation. The procedure was easy to handle and gave satisfactory yields. In a final step two subtilisin isoinhibitors from chick peas were purified to electrophoretic homogeneity. They constitute 0.01% of the defatted dry weight.
Kinetics and equilibria of tea infusion: Theaflavin and caffeine concentrations and partition constants in several whole teas and sieved fractions
Authors: Price William E. , Spiro Michael 
Published: October 2006

AbstractConcentrations of theaflavin and caffeine were determined in whole Kapchorua Pekoe Fannings and in six of its sieved fractions, as well as in Kapchorua Pekoe Dust, Betjan Flowery Broken Orange Pekoe and Rupai Flowery Orange Fannings and in one sieved fraction of each. The partition constants of theaflavin and caffeine between these leaves and water at 80°C were also determined. Neither property varied significantly with leaf size but did depend on leaf origin and manufacture. The concentration and partition constants for caffeine were greater than for theaflavin. As a corollary, the ratio of caffeine to theaflavin is larger in tea initially drawn from the teapot than in the beverage prepared after topping up with fresh hot water.
The nitrogen content of potato (Solanum tuberosum L.) tubers in relation to nitrogen application—the effect on amino acid composition and yields
Authors: Millard Peter 
Published: October 2006

AbstractThe effect of nitrogen application on the nitrogen content and yield of amino acids from potato tubers was studied in one experiment in 1983 and two in 1984. Increasing fertiliser N over the range 0–250 kg ha−1 raised tuber nitrogen concentrations from 0.68–0.81 to 1.27–1.49% DM. Applying half the fertiliser on the seedbed and half at tuber initiation did not increase tuber nitrogen concentrations compared with a single broadcast application at planting. Increasing tuber nitrogen concentrations had little effect upon the proportion recovered in amides or the different amino acids. Yields of some nutritionally essential amino acids were, therefore, substantially increased up to a maximum of 256 kg ha−1 in 1982 and 308 and 384 kg ha−1 in 1984 at the highest fertiliser level. These yields were significantly higher (P<0.01) than those found with the nitrogen application rate optimal for tuber dry matter production (213, 195 and 331 kg N ha−1, respectively) in the same experiments. Methionine and cystine were the limiting essential amino acids. As the amount of each amino acid contained in a unit weight of fresh tuber increased with nitrogen supply, application of more nitrogen than is needed for maximal tuber dry matter production increased protein yields without decreasing the nutritional quality.
Effect of duration of liquefaction on viscosity and polyphenol content of the mash and subsequent glucose recovery in bird‐proof sorghum
Authors: Kock Johan L. F. , Groenewald Estienne G. , Krüger Gert H. J. , Lategan Pieter M. 
Published: October 2006

AbstractAn increase in the period of sorghum starch liquefaction (amylolytic period) resulted in a sharp increase in mash viscosity and a drastic drop in glucose recovery. The highest recovery (84%) was obtained with a liquefaction period of 5 min. The progress of the hydrolysis process was recorded by monitoring the change in sugar composition by means of h.p.l.c. The polyphenol content of the mash remained almost constant during the optimum hydrolysis process.
Near infrared reflectance analysis of oil concentration in an emulsion: A study of oil and water migrations in a mayonnaise‐based salad
Authors: Davies Anthony M. C. , Brocklehurst Timothy F. 
Published: October 2006

AbstractEquations were derived for estimating the oil concentration in mayonnaise containing 11–75% (w/w) oil in mayonnaise‐based salads by measurements of absorption using a near infrared scanning spectrometer (Neotec 6350 Research Composition Analyzer). The precision of the predictions averaged from two or three equations was better than ±1.0% at an oil concentration of 40% (w/w). The use of the method is demonstrated by its application to a study of the migration of oil and water in coleslaw during the first 6h after production.
Comparison of techniques for chromium sesquioxide analysis in marker studies
Authors: Lee Julian , Fisher Murray T. , Maré Beatrice 
Published: October 2006

AbstractTitrimetric, atomic absorption and plasma emission spectrometry methods are compared in the estimation of chromium from an alkaline fusion solubilisation of chromium sesquioxide (Cr2O3) digestibility marker in rat faeces. Considerable differences in the between‐batch precision for the methods were noted. The ferrous ammonium sulphate titration showed the least imprecision (0.67% RSD) compared with 2.1% RSD for the inductively coupled plasma emission spectrometry and 4.7% RSD and 5% RSD for the atomic absorption methods of the nitrous oxide‐acetylene and air‐acetylene flames respectively. The atomic absorption methods were found to be highly sensitive to interferents, chromium oxidation state and changes in flame chemistry with respect to operating conditions.
Measurement of fat and moisture in air‐dried bread by near infrared reflectance
Authors: Duvenage Estelle 
Published: October 2006

AbstractNear infrared calibrations have been derived and used routinely for a year in the measurement of fat and moisture in air‐dried bread. First and second derivative calibrations were obtained using a Pacific Scientific mark II scanning spectrophotometer on samples sent from all over South Africa to the Wheat Board for analysis. Prediction analysis performed on further bread samples gave standard errors of prediction (s.e.p.) of 0.12% fat and 0.13% moisture.
The influence of processing conditions on the properties of dried Nemadactylus macropterus fillets
Authors: Wootton Michael , Ismail Noryati 
Published: October 2006

AbstractVarious brining times in saturated salt solution and various drying temperatures were used to produce dried Nemadactylus macropterus fillets. The quality of the products was assessed visually before and after reconstitution and also by scanning electron microscopy and isoelectric focusing of the water‐soluble proteins. Product quality deteriorated when brining times exceeded 24 h and also as drying temperatures rose. This was evidenced by poor appearance and reconstitution behaviour, disruption of surface and deep tissue and changes in soluble protein components. An acceptable product was obtained by brining for 8h followed by drying at 50°C. The composition of this product was comparable with that of some commercial dried fish products from South‐east Asia.
Preparation and properties of protein concentrate from broiler chicken heads
Authors: Fik M. , Surowka K. , Fik Miroslaw , Surowka Krzysztof 
Published: October 2006

AbstractThe object of this work was to establish the optimal technological conditions for the production of protein concentrate from the heads of broiler chickens by enzymic hydrolysis with papain. It was discovered that hydrolysis is most effective at a temperature of 60°C and a pH of about 7, with 2g of enzyme added per kilogramme of raw material. Under these conditions, 100 kg of heads yielded 7 kg of concentrate and 19.2 kg of waste for feed meal. The concentrate obtained contained about 85% protein and demonstrated good organoleptic and physicochemical properties.
Isolation of a mimosine degrading enzyme from leucaena leaf
Authors: Tangendjaja Budi , Lowry J. B. , Wills R. B. H. 
Published: October 2006

AbstractAn enzyme which catalyses the degradation of mimosine to 3‐hydroxy‐4(1H)‐pyridone(DHP) has been isolated from Leucaena leucocephala leaf by extraction with ammonium sulphate, purification on Sephadex G‐25 and fractionation on Sepharose 6B and gel electrophoresis. The enzyme was found to have a molecular weight of 140000, a Km value of 1.64 mM ml−1 and maximum reaction velocity of 0.3 mmol DHP produced ml−1 min−1. Tyrosine was a competitive inhibitor of the enzyme but DHP did not act as a feedback inhibitor. The enzyme has been termed ‘mimosinase'’.
Changes in lipid components during the development of the french bean seed (Phaseolus vulgaris)
Authors: Kermasha Selim , Van Voort Frederik R. De , Metche Maurice 
Published: October 2006

AbstractChanges in lipid classes, fatty acid composition and distribution have been monitored during the germination, development and maturation of the French bean seed Phaseolus vulgaris. A lipase activity profile over time was also determined. Ungerminated seeds contained high levels of triglycerides and free fatty acids, but low levels of polar lipids, monoglycerides, and diglycerides. Five days after germination there was a decrease in the quantity of triglycerides and free fatty acids and a concomitant increase in the levels of monoglycerides, diglycerides, and polar lipids. As development and maturation progressed, triglycerides increased substantially at the expense of mono‐ and diglycerides. Ungerminated seeds contained high levels of C20‐C22 fatty acids which decreased after germination with a concomitant increase in C16‐C18 unsaturated fatty acids. A study of the fatty acid distribution among the different classes of lipids demonstrated that 55% of the unsaturated fatty acids in the ungerminated seeds were present in the triglycerides, whereas the remainder were distributed among the mono‐ and diglycerides as well the other lipid classes (free fatty acids, polar lipid, and sterols). Five days after germination, the majority of these unsaturated fatty acids were found in the glyceride form. Overall the lipid classes, fatty acid composition and distribution changes during development and maturation of the French bean seed indicated that it shares many of the characteristics of soya bean development.
Depression of cellulose digestion by esterified cinnamic acids
Authors: Jung Hans‐Joachim G. , Sahlu Tilahun 
Published: October 2006

AbstractCinnamic acids commonly found in forages were esterified to cellulose and tested for their inhibition of cellulose degradation by mixed cultures of rumen microorganisms in vitro. Concentrations of cinnamic acids used in the cellulose esterification procedure were 20–100 g kg−1, but measurement of actual ester concentrations by alkaline extraction were not possible for solka floc cellulose and ranged from 0–9.1 g kg−1 for Whatman No. 54 filter paper. Cinnamic acid esters significantly depressed cellulose digestion. For both cellulose sources, caffeic acid was the most inhibitory compound. Solka floc cellulose digestion was also inhibited by sinapic acid, whereas p‐coumaric and ferulic acids also depressed digestion of filter paper cellulose. The proportions of volatile fatty acids produced by fermentation of filter paper were not altered by cinnamic acid esters. Esterified cinnamic acids depressed cellulose digestion to a significantly greater extent than did free cinnamic acids. The data suggest that the natural form of cinnamic acids (ester‐linked to cell wall fibre) are inhibitors of microbial digestion at concentrations reported to occur in forages.
Saponin content of soya and some commercial soya products by means of high‐performance liquid chromatography of the sapogenins
Authors: Ireland Philip A. , Dziedzic Stanley Z. , Kearsley Malcolm W. 
Published: October 2006

AbstractQuantitative high‐performance liquid chromatography of the sapogenins was used to estimate the saponin content of soya beans (Glycine max (L.) Merr.) and commercially prepared soya flours, protein concentrate, protein isolate and soya milks. The level of saponin in whole soya beans as estimated (0.47%) was in agreement with other recent estimates. Saponins were also found in the various soya flours (0.43–0.67%), protein isolate (0.76%), soya milks (0.022–0.026%) but not in the protein concentrate.
Studies on yield, extracted leaf protein and deproteinised extract of winged bean grown as a biennial crop
Authors: Banerjee Anjana , Chanda Sunanda , Sasmal Bibhas C. , Bagchi Dipak K. 
Published: October 2006

AbstractThe possible use of the long vegetative growing period of the winged bean, when grown as a biennial crop, as a source of extractable leaf protein was investigated in this study. The dry top yield of the crop during this period increased curvilinearly with time and followed the logistic growth law. A linear decrease with age was noted for the total and protein nitrogen extractability of this crop whereas the nitrogen percentage in dry matter of leaves and the extractable leaf protein yield gave a quadratic response. Unfractionated and heat fractionated proteins extracted from the leaves contained 61.9–85.3% protein, 4.6–12.8% fat, 0.2–4.6% ash, 0.5–2.7% crude fibre and 34.2–43.7 mg 100 g−1 β‐carotene on moisture free basis. The deproteinised juice, left after protein extraction, was also found to be ideally suited as a microbial growth medium for protein rich biomass production.
Foods protected by the important biological antioxidant: Uric acid
Authors: Farr David R. , Löliger Jürg , Savoy Marie‐Claude 
Published: October 2006

AbstractUric acid has been proposed as an antioxidant in biological fluids especially in humans. It is shown that uric acid can be used effectively to protect food and model food preparations against oxidation. Precooked cereal flakes and food emulsions were stabilised with varying levels of uric acid.
Effect of processing methods on product characteristics, lipid, fatty acid composition and oxidative stability of smoke‐dried beef
Authors: Igene John O. , Tukura Danladi H. 
Published: October 2006

AbstractSmoke‐dried beef was pre‐processed with water or by pressure cooking, weight losses were 50 and 54% respectively, with the rate of drying faster in the latter. There was a greater loss of total lipid and triglycerides in pressure cooked samples but the reverse was true for the phospholipids. The proportions of saturated and monoenoic fatty acids were slightly higher in the water cooked products although total unsaturation was slightly lower, the values being 37 and 39%, respectively. The fatty acid composition of the phospholipids was similar for both treatments except that the levels of polyenoic fatty acids were 16.4 and 14.43%, respectively in water and pressure cooked samples. Of the polyenes C20:4 accounted for about 75% of the fatty acids in the water cooked samples, compared with 40% with pressure cooking. After 60 weeks of storage at room temperature, pressure cooked samples were found to be more stable oxidatively: malonaldehyde was the principal oxidative by‐product in both treatments.
Changes in lipid class and fatty acid composition during maturation of mesocarp of oil palm (Elaeis guineensis) variety dura
Authors: Bafor Maureen E. , Osagie Anthony U. 
Published: October 2006

AbstractThe deposition of oil, major lipid classes, and the constituent fatty acids of the oil palm fruit mesocarp were investigated to gain a better insight into the accumulation of these components. The oils were extracted with chloroform‐methanol 1:2 (v/v) and were fractionated by silicic acid column chromatography into classes. Fatty acids were analysed by gas‐liquid chromatography. Shortly after anthesis, lipids, mainly phospho‐ and glyco‐lipids, were a small proportion of the mesocarp. With time the lipid content increased, until at maturity it accounted for about 60% of fresh mesocarp weight. Approximately 97% of the lipid at maturity was neutral lipid, essentially triacylglycerol. Maximum oil quantity was obtained at 22 weeks after anthesis. The active lipid accumulation period was from weeks 18 to 22 after pollination. Contrary to previously published data, palmitic, oleic and linoleic acids were characteristically present at all stages of oil accumulation. Linolenic acid was present in the neutral lipids from immature mesocarp of the oil palm fruit, but was probably diluted out in mature palms. Appreciable amounts of linolenic acid were present in the polar lipid fractions.
Physicochemical, milling and cooking quality of rice as affected by sowing and transplanting dates
Authors: Dhaliwal Yawinder S. , Nagi Har P. S. , Sidhu Gurdial S. , Sekhon Kashmira S. 
Published: October 2006

AbstractThe physicochemical, milling and cooking characteristics of three commercial varieties of paddy viz. Jaya, PR 106 and Pb. Basmati no. 1 as affected by different dates of sowing nursery and transplanting, were investigated. Grain yield was adversely affected with late sowing and transplanting dates. Significant differences were recorded on the yield of head rice and brokens in the three varieties grown under different sowing and transplanting dates. The effect of normal and late dates of sowing on 1000‐kernel weight and grain dimensions was significant for both paddy and milled rice. Protein content of rice was not affected by sowing dates but late transplantings resulted in higher values. Free fatty acids in rice and bran were significantly increased with late sowing and transplanting dates, however, the amylose content decreased under these situations. Late transplanting dates decreased the minimum cooking time but increased the solid losses in gruel. The late transplantings deteriorated the organoleptic properties of cooked rice and had higher values for clearing and spreading.
Dynamic rheological measurements on heat‐induced myosin gels: Effect of ionic strength, protein concentration and addition of adenosine triphosphate or pyrophosphate
Authors: Egelandsdal Bjorg , Fretheim Kristen , Samejima Kunihiko 
Published: October 2006

AbstractMyosin solutions and suspensions have been monitored during heating at pH 6.0 by using dynamic rheological measurements. The storage modulus (G′), the loss modulus (G) and the phase angle (δ) all showed a marked dependence on ionic strength in the temperature range 25–75°C. The filamentous gels (ionic strength <0.34) displayed a temporary reduction in G′ at temperatures between 50 and 60°C, presumably due to denaturation in parts of the rod portion of the myosin molecule. In the same temperature region the concentration dependence of G′ changed by a power of 2. The loss modulus also showed a marked concentration dependence, while the phase angle varied with concentration primarily at low (<50°C) temperatures. For the final gels, heated to 75°C, only G′ indicated marked differences due to different protein concentrations and ionic strengths; all gels were almost completely elastic (δ⋍1°). Adenosine triphosphate was shown to have a pronounced temporary effect on the filamentous gel formed at low temperatures, i.e. on the gel with the highest concentration dependence, while pyrophosphate had no such effect. However, both adenosine triphosphate (or rather its hydrolysis product: adenosine diphosphate) and pyrophosphate appeared to have a small, lasting effect on the heat‐gelling ability of myosin: the former a detrimental effect, the latter an improvement.
Identification and determination of volatile constituents in wines from different vine cultivars
Authors: Baumes Raymond , Cordonnier Robert , Nitz Siegfried , Drawert Friedrich 
Published: October 2006

AbstractVolatile constituents of experimental wines from five white vine cultivars (Terret, Ugni Blanc, Clairette, Sauvignon, Picpoul) and from five red vine cultivars (Cinsaut, Carignan, Grenache, Cabernet‐Sauvignon, Syrah) were analysed using standard liquid‐liquid extraction, chemical fractionation, adsorption chromatography on silica gel, low‐ and high‐performance gas‐liquid chromatography and gas chromatography‐mass spectrometry. One hundred and twenty two substances were positively identified and 15 tentatively identified. Fourteen of them had not been detected previously in wine. Some sensory evaluation of the various separated compounds was also attempted and a total of 131 volatile constituents were quantified in triplicate with calculation of the 95% confidence limits. The proportions and biogenesis of these constituents are briefly discussed.