bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of cultivar and harvest date on the glucosinolate and s‐methylcysteine sulphoxide content of swedes (Brassica napus ssp rapifera)
Authors: Griffiths D Wynne , Bradshaw John E , Taylor Judith , Gemmell Dorothy J 
Published: October 2006

AbstractEighteen plants of each of four cultivars and two inbred lines of swede (Brassica napus ssp rapifera L) were harvested at monthly intervals from 25 July 1988 to 6 March 1989 and divided into leaf and bulb (swollen hypocotyl). On average, the yield per plant of bulb dry matter increased from 51 g to 277 g on 14 November and then slowly fell to 241 g, whereas that of leaf dry matter decreased from 81 g to 17 g on 9 January and then rose to 32 g. Bulb S‐methylcysteine sulphoxide concentration increased from 5.9 g kg−1 DM to over 9.4 g kg−1 from 14 November to 9 January and then fell to 7.3 g kg−1. Leaf SMCO concentration rose from under 5 g kg−1 DM to over 27g kg−1 on 6 February and then fell to 17 g kg−1. Bulb glucosinolate concentration was 11.2 mM kg−1 DM on 25 July, then fluctuated between 7.9 and 6.5 mM kg−1 before falling below 5.0 mM kg−1 on 6 February. Leaf glucosinolate concentration rose from under 4 mM kg−1 DM to over 37 mM kg−1 on 6 February and then fell to 28 mM kg−1. All cultivars showed these patterns despite some statistically significant cultivar × harvest date interactions. There were large and consistent differences between cultivars in glucosinolate composition. The implications for swede breeding are discussed.
Lignin in wheat internodes: Linkages between phenylpropane units
Authors: Iiyama Kenji , Kasuya Natsuki , Lam Thi Bach Tuyet , Stone Bruce A 
Published: October 2006

AbstractAn ozonolysis procedure was used to compare the types of linkage between phenylpropane units in lignin from wheat Triticum aestivum L internodes with those in lignins front gymnosperm and angiosperm woods. The ratios of erythro‐ to threo‐type β‐O‐4 linkages (E/T=2.35) and phenylcoumaran to β‐O‐4 linkages (PC/β‐O‐4 = O‐07) for mature wheat internode lignin, lie between those for gymnosperm (spruce wood, Picea jezoensis Carr: E/T=1.78; PC/β‐O‐4 = 0.10) and angiosperm (beech, Fagus crenata Bl: E/T=3.87; PC/β‐O‐4 = 0.05) wood lignins whose ratios of syringyl to guaiacyl nuclei (S/ V) were similar to those reported previously. The value of PC/β‐O‐4 for wheat internode lignin decreased as the internodes matured, indicating differences in the nature of linkages formed at different stages of maturation.No significant differences in the proportion of the different aromatic nuclei or linkage types were observed in the lignin‐containing fractions obtained during the preparation of Bjorkman lignin from mature wheat internodes. This fractionation is apparently dependent largely on the characteristics of the polysaccharides bound to lignin. The carbon‐13 NMR spectra and molecular weight distribution for Björkman lignins from maturing wheat internode and woods were also determined and compared.
Electroplasmolysis and other treatments to improve apple juice yield
Authors: McLellan M R , Kime R L , Lind L R 
Published: October 2006

AbstractA study was undertaken to compare juice yield from electroplasmolysis treated (EP, US Patent 4 723 483) apple pomace with other standard methods of juice extraction, enzyme treatments, a heat treatment and a control. On a 15‐min press cycle yields among treatments were similar, with the heated mash sample and the EP sample slightly higher than the others. Rate of juice expression from press cake was very different between treatments, with the heat treated sample and the EP being among the highest.
Polyphenol oxidase from yali pear (Pyrus bretschneideri)
Authors: Zhou Hong‐Wei , Feng Xen 
Published: October 2006

AbstractPolyphenol oxidase (PPO) was isolated from Yali pear (Pyrus bretschneideri R). At the end of purification by ion exchange chromatography on DEAE‐cellulose, 10.8‐fold purification was achieved. The enzyme showed activity to catechol, pyrogallol, chlorogenic acid and DL‐DOPA; of these four, chlorogenic acid was the best substrate. The optimum pH for the PPO was 7.0. PPO activity was not destroyed by heating to 30° for 30 min. The effects of various compounds as inhibitors of the reaction catalysed by the enzyme were tested.
In‐vitro disappearance of carbohydrates, phenolic acids, and lignin from parenchyma and sclerenchyma cell walls isolated from cocksfoot
Authors: Grabber John H , Jung Gerald A 
Published: October 2006

AbstractInsight into the structure and digestion of the cell‐wall matrix may be gained by studying the in‐vitro disappearance (IVD) of constituents from cell types which are contained in forage fibre. The objective of this study was to determine the IVD of neutral sugars, uronic acids, esterified phenolic acids, and lignin from parenchyma and sclerenchyma walls isolated from the plant parts of cocksfoot (Dactylis glomerata L). Cell walls were incubated in a rumen fluid‐buffer medium for 0, 12 or 96 h. The chemical composition, apparent digestion and IVD of constituents varied considerably within and between cell types. Parenchyma had higher arabinose to xylose and ferulic acid to p‐coumaric acid ratios and lower lignin concentrations than sclerenchyma. The apparent digestion of parenchyma was 240% greater at 12 h and 20% greater at 96 h than that of sclerenchyma. The IVD of cell‐wall constituents from parenchyma ranged from 12 to 80% at 12 h and 46 to 99% at 96 h. The IVD of constituents from sclerenchyma was lower than that from parenchyma, ranging from 5 to 50% at 12 h and 47 to 89% at 96 h. Across all cell types, IVD was usually greatest for ferulic acid and lowest for lignin. These findings indicate that the differential loss of constituents from fibre is due in part to differential loss of constituents from both fast and slowly digested cell types. Ferulic acid was the most uniformly removed constituent across cell types. This suggests that ferulic acid is associated with regions of the cell‐wall matrix which change little between cell types relative to structural carbohydrates and other lignins.
Studies on carbohydrates of red gram (Cajanus cajan) in relation to milling
Authors: Swamy N Ramachandra , Ramakrishnaiah N , Kurien P Punnoose , Salimath Paramahans V 
Published: October 2006

AbstractThe nature of carbohydrates in a difficult‐milling and an easy‐milling cultivar of red gram (Cajanus cajan L) was studied. These two cultivars of red gram were milled to obtain cotyledon, intermediate fraction and husk, and various carbohydrate fractions were isolated from them and chemically characterised. The cotyledon was rich in starch and proteins and contained a water soluble polysaccharide mainly of arabinan type. The intermediate fraction had less starch than in the cotyledon and was rich in free sugars. Arabinogalactan‐type polysaccharides were characteristic of the intermediate fraction and were gummy and hygroscopic in nature. The alkali insoluble residue in the intermediate fraction was a complex of cellulose and non‐cellulosic polysaccharides. The content of this fraction and also of the pectin was greater in the difficult‐milling cultivar. The husk was rich in non‐starchy polysaccharides and contained varying amounts of arabinose and xylose in most of the fractions. Both glucuronic acid and galacturonic acid were present in the husk, whereas the cotyledon and intermediate fraction contained galacturonic acid only.
Fate of coliforms in turkish soudjuk during ripening and storage
Authors: Ünlütürk A , Turantaş F 
Published: October 2006

AbstractThe fate of coliforms in Turkish soudjuk during fermentation, ripening and storage was studied. Survival was highly dependent on the pH attained during fermentation. The number of faecal coliforms and Escherichia coli increased during the first 2 days of fermentation in soudjuk made with addition of 5 g kg−1 fast cure coinciding with a drop in pH to 5.8 from 6.15. Thereafter a substantial reduction in numbers of faecal coliforms and E coli occurred with further decline in pH to 5.3 after 7 days. A marked decline in the number of organisms initially present was observed within 2 days in soudjuk made with 10 g kg−1 glucose; this coincided with a drop in pH to 4.5. E coli was completely inactivated in 7 days in soudjuk made with 10 g kg−1 glucose. In contrast, the inactivation of E coli took 21 days in soudjuk made with 5 g kg−1 fast cure. In soudjuk made with 5 g kg−1 fast cure, total and faecal coliforms survived better when stored under vacuum at 4° compared with ambient pressure at 20°C.
Quantitative variation of total and individual high molecular weight glutenin subunits of wheat in relation to variation in environmental conditions
Authors: Kolster Peter , Krechting Kees F , Van Gelder Wim M J 
Published: October 2006

AbstractThe total amount of the high molecular weight glutenin (HMWg) subunits, and the amount of the individual subunits, present in kernels of wheat (Triticum aestivum L) were studied in relation to differences in growing conditions. The amounts of individual HMWg subunits in four varieties, each grown at six sites in The Netherlands, differed considerably between the sites. Only to a limited extent (0‐66%, depending on variety) could this variation be ascribed to differences in protein content of the samples. The cause of the rest of the variation is unknown. Accordingly, the total amount of the HMWg subunits, relative to the total amount of proteins present in a wholemeal flour of a variety, differs between the samples produced at different sites. Thus the preference for synthesis of a certain protein fraction may vary depending on the environment. A second experiment showed that variation in protein contents of samples of two varieties grown on the same trial field accounted for about 90% of the variation in the total amount of HMWg subunits. The samples of each variety differed in protein content as a result of differences in the amount of N fertiliser applied. Within each variety, the ratio between the individual HMWg subunits was less dependent on variations in environmental conditions than on the actual amount, indicating that the levels of expression of the individual HMWg subunit genes are regulated by a common mechanism.The implications of the results for the selection possibilities of wheat with desired bread‐making quality and for studies concerning genetic Variation in the amount of HMWg subunits are discussed.
Prediction of botanical composition in grassland herbage samples by near infrared reflectance spectroscopy
Authors: García‐Criado Balbino , García‐Ciudad Antonia , Pérez‐Corona M Esther 
Published: October 2006

AbstractNear infrared reflectance spectroscopy (NIRS) was evaluated as a method to predict the botanical composition of seminatural grassland in ‘dehesa’ systems. Samples of herbaceous biomass were harvested over four consecutive years, determining in each—by manual separation—the proportion by weight of the following taxonomic groups: grasses, legumes and the rest of the families in a single block (‘others’). After reconstructing the natural samples they were analysed by NIRS. One set of samples (calibration set) was selected for the development of the equations, assaying different mathematical treatments (log l/R, first derivative and second derivative). The ranges of coefficients of multiple determination and standard errors of calibration, respectively, for the various components were: grasses, 0.86 to 0.92 and 6.66 to 9.14; legumes, 0.77 to 0.81 and 6.82 to 7.43; and ‘others’, 0.85 to 0.88 and 8.17 to 9.54. The remaining samples not included in the development of the NIRS equations (prediction set) were used for the purposes of validating the best equations. Standard errors of performance were: grasses, 6.12; legumes, 7.56 and ‘others’, 7.70.
Dissolution of various sources of gypsum in aqueous solutions and in soil
Authors: Bolan Nanthi S , Syers J Keith , Sumner Malcolm E 
Published: October 2006

AbstractThe dissolution of six sources of gypsum in water and 0.01 M CaCl2 was examined in the presence and absence of soil. The gypsum samples included: analytical grade (AR), three sources of flue‐gas desulphurisation (FGD) gypsum, phosphogypsum (PG), and mined gypsum (MG). Dissolution in aqueous solutions was monitored by measuring the concentration of calcium (Ca2+) and sulphate (SO) ions. In soils which adsorb small amounts of SO−24, dissolution was estimated from the increase in the concentration of Ca2+ and SO in gypsum‐treated soil over the control soil. However, in soils which adsorb significant amounts of SO, measurement of solution SO concentration underestimates the extent of dissolution. Gypsum dissolution was larger in water (15.20 mmol litre−1) than in 0.01 M CaCl2 (11.12 mmol litre−1), and this was attributed to the Ca2+ common‐ion effect. The rate of dissolution decreased in the order: AR > FGD > PG > MG. Dissolution was 2 to 10 times faster for powdered (< 500 .m) gypsum than for the discs obtained by pelletising. The differences in the rate of dissolution between the gypsum sources and between powder and disc samples were related to both surface area and the presence of CaCO3, impurity. The rate of dissolution was 3 to 8 times faster in the presence than in the absence of soil. Whereas the dissolution of gypsum in the presence of soil followed first order reaction kinetics, it followed second order kinetics in the absence of soil. This difference in reaction kinetics resulted from the continuous removal of Ca2+ and SO by the soil.
Effect of storage conditions on the quality of smoke‐dried herring (Sardinella eba)
Authors: Plahar Wisdom A , Pace Ralphenia D , Lu John Y 
Published: October 2006

AbstractSamples of freshly smoked herring (Sardinella eba) at 140 g kg−1 moisture were stored for a maximum period of 6 months using five different storage methods: in polyethylene bags at ambient temperature with and without desiccant, frozen ( −20°), as well as the traditional and a modified oven storage technique. Their relative effectiveness in preserving the quality of the fish was evaluated in terms of storage losses, sensory changes and decomposition. Next to frozen storage, the most effective method was the modified procedure which gave storage yields of 97% and high sensory scores. Proteolytic and lipolytic deterioration was negligible. Although the traditional storage retained high sensory and chemical properties, over 30% storage losses were recorded. Storage in polyethylene bags at ambient temperature was ineffective, while inclusion of desiccant only delayed total decomposition beyond one month. Major organisms observed in stored smoked herring were Micrococcus, Bacillus, coryneform group, Aspergillus, Penicillium, Rhizopus and yeasts.
Cell wall composition and degradability of forage stems following chemical and biological delignification
Authors: Jung Hans‐Joachim G , Valdez Fernando R , Hatfield Ronald D , Blanchette Robert A 
Published: October 2006

AbstractChemical and biological delignification methods were used to investigate the relationship between the concentration and composition of lignin and degradation of forage cell walls. Stem material from lucerne (Medicago sativa L), smooth bromegrass (Bromus inermis Leyss) and maize (Zea mays L) stalks was treated with alkaline hydrogen peroxide, potassium permanganate, sodium chlorite, sodium hydroxide, nitrobenzene, and the lignolytic fungus Phanerochaete chrysosporium. Klason lignin and esterified and etherified phenolic acids were delermined. Cell wall neutral sugar and uronic acid composition and the extent of in‐vitro degradability were measured. Chemical delignification generally removed lignin. but the fungal treatment resulted in the removal of more polysaccharide than lignin. The concentrations of esterfied and etherified p‐coumaric and ferulic acids were generally reduced in treated cell walls; chlorite treatment preferentially removing p‐coumaric acid whereas nitrobenzene treatment removed more ferulic acid. Syringyl moieties were completely removed from the core lignin polymer by nitrobenzene treatment of forage stems. Alkaline hydrogen peroxide and nitrobenzene were generally the most effective delignification treatments for improving polysaccharide degradability, with the grass species responding similarly to delignification whereas lucerne was somewhat less responsive. Fungal delignification, under these experimental conditions, did not improve cell wall degradability of these forages. Multiple regression and covariate analyses indicated that the lignin components measured were not powerful predictors of cell wall degradability. Neither the concentration nor the composition of the lignin fractions was consistently correlated with degradation. This lack of effect was attributed to the more generalised disruption of the cell wall matrix structure by delignification treatments.
Nutritional quality of uncultivated cereal grains utilised as famine foods in western sudan as measured by chemical analysis
Authors: Salih Omar M , Nour Abdelazim M , Harper David B 
Published: October 2006

AbstractThe chemical composition of the grain of a number of wild grasses used as food in times of famine in western Sudan are reported and compared with those of the local staple cereals. Species investigated were Cenchrus hiflorus (haskaneet). Dactyloctenium aegyptium (korecb). Echinochloa colona (difra) and Oryza punctata (ruz el wadi). The grain of all species except C biflorus had protein contents in the range 110‐140 g kg−1, broadly similar to those of the local staple cereals. The grain of C biflours possessed a particularly high protein content of 210 g kg−1. The nutritional quality of the proteins as measured by their chemical scores ranged from 20 for C biflorus to 65 for O punctata compared with scores of 36 and 58 for the local sorghum var Kurgi and millet respectively. Lysine was the limiting amino acid in all cases. Whilst the composition of the protein of sorghum var Kurgi was typical of sorghum generally, that of var Karamaka was unusual in possessing lysine levels of 3.4 g (16 g N)1, double that normally present in sorghum and raising the chemical score of the protein to 62.The ash content of the famine food cereals was high, attaining 113 g kg1 in C biflorus. All grains were good sources of zinc and D aegyptium. O punctata and E colonum additionally contained comparatively high levels of iron. Remarkably for a cereal D aegyptium was also very rich in calcium, containing over 10 g kg1, and possessed high concentrations of manganese.Carbohydrate content of the famine food grains varied from 617 g kg1 for C biflorus to 748 g kg1 for O punctata, values comparable to the local staple cereals. The proportion of starch in this fraction ranged from 650 g kg1 in D aegyptium to 940 g kg1 in O punctata. Seed oils of all species were predominantly unsaturated containing mainly oleic and linoleic acids.
Disappearance of cell wall monomeric components from fractions chemically isolated from alfalfa leaves and stems following in‐situ ruminal digestion
Authors: Titgemeyer Evan C , Bourquin Leslie D , Fahey George C 
Published: October 2006

AbstractAlfalfa (Medicago sativa L) leaves and stems were incubated in the rumen of an alfalfa‐fed steer for 0, 12, 24 and 48 h. Residues were analysed for monosaccharides remaining in chemically isolated fractions. Pectic substances were rapidly and extensively degraded. Xyloglucans also were quite degradable, whereas glucuronoxylans were very resistant to fermentation. Cellulose disappearance was intermediate between that of xylan and xyloglucan. For all non‐pectic polysaccharides, leaf material was more degradable than stem, and this difference between leaf and stem was greater for cellulose than for most hemicellulosic fractions. Acetyl groups associated with the oxalate‐insoluble fractions were degraded similarly to xylans. Alkali‐labile phenolic acid content was lower in stems than in leaves, but contributed only 4 g kg−1 of leaf DM. Less than 10% of alkali‐labile phenolics were associated with hemicelluloses. Structures which limit alfalfa xylan fermentation may include acetyl groups and linkages of uronic acid side chains to phenolic material.
In‐vitro enzymic hydrolysis of the storage proteins of japanese barnyard millet (Echinochloa frumentacea)
Authors: Suman C N , Monteiro P Vincent , Ramachandra Geeta , Sudharshana L 
Published: October 2006

AbstractTo assess the nutritional quality of Japanese barnyard millet (JBN, Echinochloa frumentacea Link), its protein content, quality and digestibility were studied. The proximate composition of the millet resembles that of other millets/cereals. The protein content had a mean value of 36.7 g kg−1. Solubility fractionation showed glutelins to be the major storage protein (60.8%). Contents of phenolics and tannins were estimated and found to be low.The protein digestibility of JBN flours was high (84%). The digestibilities of the different protein fractions varied from 50.9% to 68.4% with pepsin and from 26.6 mg g−1 to 55.8 mg g−1 (α‐amino N liberated) with trypsin. These differences have been discussed relative to differences in amino acid composition of the protein fractions as well as to the possible presence of antinutritional factors in the fractions.
In‐vivo and in‐vitro digestibility of starch in autoclaved pea and potato products
Authors: Björck Inger M E , Siljeström Monica A 
Published: October 2006

AbstractThe digestibility of starch in homogenized/autoclaved pea plus potato products was studied in vitro and in vivo. The products were a canned infant purée based on peas and potatoes and products prepared in the laboratory by repeated autoclaving and cooling of either homogenized potatoes or homogenized peas. Small‐intestinal digestibility was evaluated through balance experiments in rats treated with an antibiotic (Nebacitin) to supress microbial activity in the hind gut. Parallel experiments in normal rats were performed to study the fermentability of undigested starch. The small‐intestinal digestibility was 93, 82 and 70% of tolal starch in the potato product, infant purée and pea product, respectively. Consequently, significant amounts of starch left the small intestine undigested, particularly with pea‐based products. The major portion of the undigested starch consisted of a fraction which resisted amylases in vitro unless solubilized in alkali, ie retrograded amylose. The fermentability of starch reaching the hind gut was high, about 90%. In‐vitro digestibility figures varied depending on the method used and were in the ranges 91–93, 76–86 and 71–77% in the potato product, infant purée and pea product, respectively. One of the methods allowed simultaneous and accurate determination of the in‐vivo resistant retrograded amylose fraction.
Relationship between flavour descriptors and overall grading of analytical panels for virgin olive oil
Authors: Aparicio Ramón , Gutierrez Francisca , Morales Juan Rodriguez 
Published: October 2006

AbstractAn analytical panel is used to evaluate the quality of virgin olive oil. Two regression procedures—step‐wise multiple regression and regression on principal components—have been used to construct equations that relate profile to overall grading of 57 samples of virgin olive oil collected from all over Spain. Every equation has an adjusted R2 > 0.94. Forty new samples evaluated by another panel were used to verify the models. Regression on the principal components correctly classified 87.5% of samples, against 95% classified by step‐wise multiple regression. Kurtosis, outliers, multicollinearity and singularity were also studied before building the regression models.