bluuebunny/crossref_metadata_2025_split huggingface dataset:
The estimation of rheologically important thiol and disulphide groups in dough
Authors: Jones Ian K. , Phillips John W. , Hird Francis J. R. 
Published: November 2006

AbstractQuantitative methods are presented for distinguishing rheologically‐important thiol and disulphide groups of wheat dough from those which are unimportant. The determinations are carried out in the farinograph and the use of extracting solvents is completely avoided. Dithiothreitol and N‐ethylmaleimide are used as respective titrants of disulphide and thiol groups.Less than 4% of the total disulphide is involved in determining development time; 11 to 13% is involved in the resistance to mixing. About 25 to 35% of the total thiol is involved in both development and tolerance to mixing. A positive relationship between the content of rheologically‐important disulphide and development time has been shown in flours from several varieties of wheat.It was further found that the addition of iodate can rapidly increase the resistance to mixing of a partly reduced dough.The nature of the rheologically‐important thiol and disulphide groups is discussed in relation to current knowledge of their distribution among large and small molecules, their importance in maintaining structure and their involvement in thiol‐disulphide exchange reactions during mixing.
Transaminase activity in extracts of cod muscle studied by the use of a 14C‐labelled amino acid mixture
Authors: Murray John , Burt James R. 
Published: November 2006

AbstractChanges in the amino acid fraction of buffered extracts of cod muscle during incubation in the presence of α‐ketoglutarate have been studied using a 14C‐labelled amino acid mixture. The patterns of radioactive amino acids pre and post incubation suggest that transamination reactions are responsible for marked changes in the levels of aspartic acid, glutamic acid, alanine, valine, leucine and iso‐leucine. No changes were noted in the levels of threonine, serine, proline, glycine, lysine and arginine. Slight falls in the concentration of tyrosine and phenylalanine were seen after extended incubation times.
Methods for determining 2‐6‐diaminopimelic acid and 2‐aminoethylphosphonic acid in gut contents
Authors: Czerkawski Julian W. , Faulds C. 
Published: November 2006

AbstractMethods for the determination of 2–6‐diaminopimelic acid (DAPA) and 2‐aminoethylphosphonic acid (AEP) are described. The DAPA method consists of hydrolysing the sample, its purification on charcoal columns, separation of DAPA from proline on columns of an anionic resin, and the determination of DAPA with acid ninhydrin. The AEP method consists of hydrolysing the sample with hydrochloric acid, separation of AEP from inorganic phosphate on columns of a cationic resin, hydrolysis of the P‐C bond in AEP with perchloric acid and the determination of AEP as phosphate. Examples of analysis of foods, gut contents and microbial fractions are given.
The influence of death struggle on the rate of glycolysis in chicken breast muscle
Authors: Grey Thomas C. , Jones John M. , Robinson David S. 
Published: November 2006

AbstractExperiments were conducted to study the effect of killing procedures on the biochemical metabolites of broiler chicken breast muscle.The degree of struggle at death profoundly affected the onset of rigor mortis both in intact carcases and in muscles stored off the bird. Evidence was obtained that the amount of ATP present in the muscle, and hence the time of onset of rigor, could be estimated by measurement of the pH value of the muscle.
Air‐, water‐ and vacuum‐thawing of frozen pork legs
Authors: Bailey Colin , James S. J. , Kitchell A. G. , Hudson W. R. 
Published: November 2006

AbstractA comparative experimental study of thawing of frozen pork legs of different weights in air, water and vacuum steam heat systems has been made with respect to thawing time, weight loss and appearance, and a mathematical model and computer programme have been developed which enable accurate prediction of thawing time for any weight of leg under any thawing condition. Very good agreement has been obtained between computed figures and experimental results.Thawing in water is faster than in air at any given temperature but vacuum thawing is not appreciably faster than water thawing. The pork legs increased in weight by 1 ± 0.3% under all conditions except high velocity air and higher vacuum thawing temperatures when losses of up to 1% were recorded. The appearance of legs thawed in air was superior to those from water and vacuum systems. Satisfactory microbiological results were obtained at a thawing temperature of 10 ºC in all systems.
Inhibition by carboxylic acids of an o‐diphenol oxidase from Prunus avium fruits
Authors: Pifferi Pier Giorgio , Baldassari Luciano , Cultrera Rolando 
Published: November 2006

AbstractAromatic carboxylic acids strongly inhibited 4‐methylcatechol oxidation by an o‐diphenol oxidase extracted from sweet cherry fruits (Prunus avium). Esterification of the acids decreased their inhibitory strength. Inhibitors containing the benzene nucleus showed a greater effectiveness than the corresponding aliphatic and heterocyclic compounds (except 2‐naphthalenecarboxylic acid). Similar inhibitory effects were observed by replacing the benzene ring with a highly unsaturated open chain. The inhibitory properties of benzoic acid, cinnamic acid, p‐coumaric acid and 3,4‐dihydroxybenzoic acid were investigated. It is proposed that the catalytic and inhibitory sites are close together in the enzyme molecule.
Site of decomposition of methyl bromide in cocoa beans
Authors: Asante‐Poku Stephen , Aston W. Peter , Schmidt Donald E. 
Published: November 2006

AbstractThe main site of decomposition of methyl bromide in cocoa beans was shown to be in the alcohol‐insoluble proteins of the shells. The methyl group of the fumigant becomes covalently bonded to the α‐amino group of the various amino acids, the imidazole ring of histidine and the ε‐amino group of lysine. An amino acid analysis of cocoa beans shows that methionine is the limiting essential amino acid and that cysteine is concentrated in the alcohol‐insoluble proteins of the nib.
Superficial scald, a functional disorder of stored apples X. Control of α‐farnesene autoxidation
Authors: Anet Edward F. L. J. , Coggiola Iliano M. 
Published: November 2006

AbstractA wide range of antioxidants (amine, phenolic and one sulphur‐containing) were all found to inhibit the autoxidation of α‐farnesene in vitro. Some were somewhat more effective than others but no class showed any marked superiority.When added to apples as a dip or by injection, only amine type antioxidants inhibited the autoxidation of α‐farnesene in vitro. Phenolic antioxidants were ineffective and some acted as pro‐oxidants, notably α‐tocopherol. In all instances the severity of superficial scald was proportional to the extent of α‐farnesene oxidation.
Superficial scald, a functional disorder of stored apples. XI. Apple antioxidants
Authors: Anet Edward F. L. J. 
Published: November 2006

AbstractSixteen varieties of apples were examined for their cuticular content of antioxidants. Eleven antioxidants were detected by t.l.c., α, γ and δ‐tocopherol being the only ones identified. α‐Tocopherol and four of the unidentified antioxidants were of general occurrence in fresh apples, whilst the presence of the others depended not only on variety but also on maturity and origin of the sample. Superficial scald did not occur during storage if the antioxidant content remained adequate to prevent or sufficiently limit the extent of α‐farnesene autoxidation. The amount required depends largely on the quantity of α‐farnesene produced by the apple during storage.
A quantitative extension of the phenol test to assist in the identification of cereal varieties
Authors: Crisp Phillip T. , Wrigley Colin W. 
Published: November 2006

AbstractA procedure is described for quantitation of results from the phenol test, an established qualitative procedure for checking purity and identity of grain samples. After grains have reacted with phenol, the extent of browning is determined by boiling the grains for 20 minutes in alkaline buffer and by estimating the brown coloration of the extract photometrically. Results are expressed as the phenol ratio which is calculated by dividing the absorbance of this extract by the absorbance of a similarly prepared extract of grains untreated with phenol. The phenol ratio is virtually independent of grain size and is useful in characterising the genotype of a grain sample.
The goitrogenicity of kale and its relation to thiocyanate content
Authors: Paxman P. J. , Hill R. 
Published: November 2006

AbstractThe goitrogenic activities of small young leaves of different types of kale were compared using the depression of thyroid uptake of radioactive iodine in the rat as the index of goitrogenic activity. Rape kale was slightly more goitrogenic than the other types tested, thousand head, marrow stem, Canson and Maris Kestrel, but there were no large and consistent differences in activity among the kales studied.Small, young leaves of all kale types had much greater activity than corresponding large, fully formed leaves.The goitrogenic activities of thousand head, marrow stem, Canson and Maris Kestrel kales were attributable largely, if not wholly, to thiocyanate while only a small proportion of the activity of rape kale was given by thiocyanate.
Effects on urine volume and composition of rats fed protein concentrates from rapeseed and sunflower seed, with blood, post‐mortem and histo‐pathological observations
Authors: Eklund Anders , Ågren Gunnar , Nordgren Hans , Stenram Unne 
Published: November 2006

AbstractRapeseed and sunflower‐seed protein concentrates were used as the sole source of dietary protein for male and female rats for a 90‐day period at 10 or 20 % levels of protein. Urine and blood analysis as well as histo‐pathological examinations of organs were carried out in order to evaluate the safety of the products. An increased diuresis was provoked by both types of protein supplement but the renal excretion of α‐amino nitrogen, urea, protein, reducing substances and phosphate seemed unchanged. Rats fed on sunflower‐seed protein showed an increase in multivesicular lysosome‐like bodies in the liver cell cytoplasm. Otherwise no adverse effects were observed.
An automated procedure for the determination of aluminium in soil and plant digests
Authors: Lancaster Lai Aim , Balasubramaniam Rajadurai 
Published: November 2006

AbstractAn automated procedure for the determination of aluminium in soil and plant digests using the Technicon Autoanalyzer is described. Aluminium is determined with the complexing dye sodium alizarin‐3‐sulphonate (Alizarin Red S). The interfering effect of iron is removed with thioglycollic acid. The reagent gives a very reproducible and linear response up to 15 parts/million of aluminium. Leaf tissue samples tested included those from rubber, tea, maize, coconut, oil palm, sorghum and rice. Soil types tested were Serdang, Rengam, Munchong and peat.
Effects of micronising on the utilisation of field beans (Vicia faba L.) by the young chick
Authors: McNab James M. , Wilson Brian J. 
Published: November 2006

AbstractThe major changes in the composition of field beans (Vicia faba L.) caused by micronising were as follows: the moisture content was reduced from 16.5 to 13.2%, the trypsin inhibitor activity reduced from 2.49 to 0.21 trypsin inhibitor units/mg dry matter and the available carbohydrate content raised from 40.6 to 50.2%. Growth and food consumption of broiler chicks from 1 to 2 weeks of age were not affected significantly when micronised beans replaced raw beans in their diets at a level of 300 g/kg. However, food conversion efficiency, apparent dry matter digestibility and nitrogen retention were significantly improved and pancreas size significantly reduced when the birds were fed the diet containing the micronised beans. The nitrogen‐corrected metabolisable energy (m.e.) of the diet containing 500 g of micronised beans/kg (10.88 MJ/kg) was significantly higher than that of a diet containing 500 g of raw beans/kg (10.33 MJ/kg). It was calculated that the m.e. of the beans had been raised from 10.59 to 11.67 MJ/kg dry matter by micronisation. The improvement in nutritive value is attributed partly to the destruction of the trypsin inhibitor and partly to the increased availability of the carbohydrate fraction of the beans.
The triglyceride composition of Hibiscus esculentus seed oil
Authors: Sengupta A. , Roychoudhury S. K. , Saha S. 
Published: November 2006

AbstractThe fatty acid composition of Hibiscus esculentus seed oil was determined by spectrophotometry and gas‐liquid chromatography. The percentages of individual acids were found to be: myristic, 0.2; palmitic, 30.2; stearic, 4.0; palmitoleic, 0.4; oleic, 24.4 and linoleic, 40.8. Triglyceride composition was calculated from the fatty acid compositions of the native oil and of the monoglycerides produced from it by pancreatic lipase hydrolysis. The oil is composed of 1.8, 27.7, 48.1 and 22.4% GS3, GS2U, GSU2 and GU3, respectively.
Effect of refining on the nutritional value of rapeseed oils for the chick and rat
Authors: Lall Santosh P. , Slinger Stanley J. 
Published: November 2006

AbstractExperiments were conducted to examine the effect of refining upon the energy utilisation from high erucic acid rapeseed oil, low erucic acid rapeseed oil, maize oil, soya bean oil and herring oil.When fed to chicks and rats, refined high erucic acid rapeseed oils were markedly lower in m.e. and d.e. content and gave poorer growth and feed efficiency than the corresponding crude oils. Removal of the gums present in the crude oils was partially responsible for the reduction in the available energy of the oils. Alkali refining caused a further decrease while bleaching was the major step responsible for the reduced m.e. value for the chick. Low erucic acid rapeseed oil also showed a decrease in m.e. upon refining but the decrease was relatively small as compared with high erucic acid rapeseed oils. The refining of soya bean oil, maize oil and herring oil resulted in slight increases in m.e. and thus these oils responded quite differently to rapeseed oil upon refining.
Modified wood waste and straw as potential components of animal feeds
Authors: Hartley Roy D. , Jones Edwin C. , King Norman J. , Smith Gordon A. 
Published: November 2006

AbstractBeech, oak and poplar sawdusts and barley straw were modified by physical, chemical and fungal treatments and then evaluated for their possible usefulness as components of animal feeds by measuring their digestibility using a rumen liquor‐acid pepsin in vitro method. The most successful modification of sawdust was achieved by fungal treatment with Fomes lividus followed by NaOH treatment. The apparent organic matter digestibility (o.m.d.) of beech was increased from 5 to 59, and of oak sapwood from 14 to 56. By the same treatments, the o.m.d. of straw was increased from 46 to 70.
The influence of the level of potassium supply to young tobacco plants (Nicotiana tabacum L.) on short‐term uptake and utilisation of nitrate nitrogen (15N)
Authors: Koch Klaus , Mengel Konrad 
Published: November 2006

AbstractThe influence of the level of potassium supply on the incorporation of labelled nitrogen (15N) was studied in young tobacco plants. During a 4‐h period the plants, which were well supplied with potassium, absorbed a greater amount of labelled nitrogen and utilisation of this nitrogen for the synthesis of organic nitrogen compounds occurred more rapidly. The results clearly indicate that in the plants with lower K supply soluble amino acids accumulated whereas in the “+K” plants the incorporation of amino nitrogen into the protein fraction was accelerated.
Effect of foliar fungicides on aflatoxin, oil and protein content and maturing rate of peanut kernels
Authors: Beuchat L. R. , Smith D. H. , Young C. T. 
Published: November 2006

AbstractArachis hypogaea L. ‘Tifspan’ and ‘Florunner’ peanuts (groundnuts) were treated with selected foliar fungicides for control of Cercospora leafspot. Peanut fruits were harvested on three different dates and analysed for aflatoxin, oil and protein content and degree of maturity. No significant differences (P = <0.05) in aflatoxin incidence were associated with either fungicide treatments or harvest dates. Significant differences were observed, however, in the percentage protein and oil content of the peanut kernels, depending upon the fungicide treatment. Delayed maturity was caused by specific fungicide treatments.
Ammoniation of kenaf tops prior to dehydration
Authors: Knowles Richard E. , Livingston A. Lyle , Edwards Richard H. , Kohler George O. 
Published: November 2006

AbstractThe leafy tops of kenaf plants grown as a paper pulp crop were analysed to assess their potential value as a feedstuff. Procedures were investigated for incorporating ammonia nitrogen into the material to enhance its nutritive value. Nitrogen thus fixed was stable during subsequent hot‐air drying of the product.
Biochemical changes in the water‐soluble carbohydrates during the development of chicory (Cichorium intybus Linn) roots
Authors: Bhatia Iqbal S. , Mann Sukhwant K. , Singh Rangil 
Published: November 2006

AbstractQualitative and quantitative changes in the water‐soluble carbohydrates have been studied during the development of chicory roots. Besides sucrose, glucose and fructose, some inulin‐type glucofructosans have been detected at all stages of development of the roots. The contents of the total water‐soluble carbohydrates, free glucose and bound fructose increase whereas bound glucose decreases with the advancement in the growth of the roots. The ratio of the concentration of bound fructose to that of bound glucose increases with the ageing of the roots and reaches its maximum value around the month of June, indicating thereby that the maturity of the plant is characterised by an increase in the content of glucofructosans at the expense of sucrose.
A collaborative study on the determination of tryptophan in feedingstuffs
Authors: Westgarth David R. , Williams Alwyn P. 
Published: November 2006

AbstractThe results are reported of collaborative work carried out at eight laboratories to assess the Miller1 and Spies and Chambers2 procedures for the determination of tryptophan in protein concentrates and gave values for groundnut, soya bean and cottonseed meals of 1.0, 1.4 and 1.2 g/16 g N, respectively. The results obtained by both methods were similar, though collaborators preferred the Miller method.
Non‐enzymic browning reactions of ascorbic acid and their inhibition. The production of 3‐deoxy‐4‐sulphopentosulose in mixtures of ascorbic acid, glycine and bisulphite ion
Authors: Wedzicha Bronislaw L. , McWeeny David J. 
Published: November 2006

AbstractThe inhibition of browning of ascorbic acid‐glycine mixtures by bisulphite ion has been studied at pH 3.0. Glycine enhances the formation of coloured products from ascorbic acid but it is not involved in the stages leading to the formation of 3‐deoxy‐pentosulose as a reactive intermediate in browning. One of the actions of bisulphite on the browning reaction is to interrupt the sequence of events leading from reactive carbonylic intermediates, such as 3‐deoxypentosulose, to other reactive intermediates and ultimately to coloured products. The reaction of bisulphite with 3‐deoxypentosulose or its dehydration product 3,4‐dideoxypentosulos‐3‐ene can give rise to 3‐deoxy‐4‐sulphopentosulose. This product has been isolated from a model system where it accounted for one third of the reacted bisulphite.
Non‐enzymic browning reactions of ascorbic acid and their inhibition. The identification of 3‐deoxy‐4‐sulphopentosulose in dehydrated, sulphited cabbage after storage
Authors: Wedzicha Bronislaw L. , McWeeny David J. 
Published: November 2006

AbstractThe presence of 3‐deoxy‐4‐sulphopentosulose in dehydrated, sulphited cabbage has been confirmed by mass spectrometry and good evidence is presented for the occurrence of 3‐deoxy‐4‐sulphohexosulose. These are the first “stable” organic sulphonates, derived from sulphite, to have been identified in a food. The former product arises from the inhibition of the non‐enzymic browning reaction of ascorbic acid by sulphite whereas the latter comes from the interaction of the additive with intermediates in Maillard browning.
Degradation of higher fatty acids in perennial ryegrass and white clover following drying and storage
Authors: Molloy Leslie F. , Giltrap David J. , Collie T. Wynne , Metson Alan J. 
Published: November 2006

AbstractBulk samples of perennial ryegrass and white clover were deep frozen immediately after harvesting. Within 2 days one portion was freeze‐dried, one was oven dried at 108 ºC, and the remainder was stored intact at −16 ºC. The two dried samples, after grinding, were stored either in air at ambient temperature, or under nitrogen at −16 ºC. Portions of the deep‐frozen, intact sample were withdrawn after storage for 2, 4 1/2 and 9 months, freeze dried and ground, immediately prior to analysis. Determinations of the total higher fatty acids (HFA) by titration and individual higher fatty acids by gas‐liquid chromatography, were made on all samples after storage for the above periods.HFA in the dried and ground ryegrass or clover fluctuated throughout the experimental period under all conditions of storage. The greatest deterioration was exhibited by freeze‐dried, air‐stored ryegrass which lost linolenic acid at a rate of 0.55 mmol 100 g−1 month−1. Negligible changes in total nitrogen occurred in all dried samples after 9 months storage. Non‐protein nitrogen extracted from clover, however, was significantly higher after oven‐drying as compared with freeze‐drying.The most satisfactory mode of storage was to store the intact, undried herbage at −16 ºC and then freeze dry and grind immediately before analysis. Under these conditions, HFA changed little over 2 months.
Physical characterisation of the wheat protein purothionin
Authors: Nimmo C. C. , Kasarda D. D. , Lew Ellen J.‐L. 
Published: November 2006

AbstractThe α‐ and β‐purothionins, which differ slightly in amino acid composition and have slightly different mobilities in gel electrophoresis, were not different in other physical properties. Molecular weights determined by sedimentation equilibrium were 5100 and 5300, respectively, by osmotic pressure, 6100, and by gel permeation chromatography, about 7500. Circular dichroism (c.d.) spectra were compatible with about 40% α‐helical structure for the purothionins. An unusually strong negative band near 268 nm was found in the near‐u.v. region of the c.d. spectrum. The optical activity in this region may be attributed primarily to the high disulphide content of the molecule, since the purothionins contain no tryptophan and only a single tyrosine residue which appears to contribute some fine structure in the 270 to 290 nm region of the c.d. spectrum. The u.v.‐fluorescence spectrum was characteristic of tyrosine, but the low quantum yield was indicative of quenching by disulphide or other groups in the protein. An intrinsic viscosity of 2.7 cc/g suggests a compactly folded, globular structure for the purothionins. Mobilities of 11 × 10−5 cm2 V−1 s−1 at pH 3.1 and 7.2 × 10−5 cm2 V−1 s−1 at pH 8.6 were obtained from free‐boundary electrophoresis.
Comparison of methods for dry matter determination of high moisture roughages and faeces
Authors: Aerts J. V. , De Brabander D. L. , Cottyn B. G. , Buysse F. X. , Moermans R. J. 
Published: November 2006

AbstractDry matter contents of 41 high moisture roughage samples and 31 samples of faeces were determined by toluene distillation, freeze drying, microwave drying and oven drying at 70 and 100 ºC. Significant differences were recorded between the results on roughages, with a toluene distillation method giving the most accurate results. The dry matter values of faeces were not significantly different for faeces from low intake levels. Further work is needed to resolve the influence of intake level on dry matter losses incurred during the drying of faeces.