bluuebunny/crossref_metadata_2025_split huggingface dataset:
A comparison of the insoluble residues produced by the Klason lignin and acid detergent lignin procedures
Authors: Hatfield Ronald D , Jung Hans‐Joachim G , Ralph John , Buxton Dwayne R , Weimer Paul J 
Published: November 2006

AbstractTwo methods—Klason lignin (KL) and acid detergent lignin (ADL)— for determining lignin concentration in plants were compared using stem material from lucerne (Medicago sativa L), cocksfoot (Dactylis glomerata L) and switchgrass (Panicum virgatum L), at three stages of maturity, and leaf samples from lucerne and cocksfoot. For all forages, KL values were higher than ADL values. Lucerne samples, which had crude protein levels twice that of the grass species, had KL values that were only 30–40% higher than ADL values; in grasses, KL values were 200–300% greater than ADL values. The addition of nitrogenous materials (bovine serum albumin, lysine, and ammonium sulfate) to commercial xylan and cellulose did not result in additional KL residue. Pyrolysis‐GC‐MS revealed that both residues appeared to be similar to the orginal plant lignin and did not appear to be contaminated with carbohydrate or protein. The higher values for grass KL residues were not due to protein con‐ tamination or incomplete hydrolysis of carbohydrates, but were more likely due to the solubilization of lignin components by the ADL treatment. KL values may give a more accurate quantification of the total lignin within forage plants.
Genetic implications of kernel NIR hardness on milling and flour quality in bread wheat
Authors: Carver Brett F 
Published: November 2006

AbstractWhile quantitative measurements of wheat (Triticum aestivum L) kernel hardness are important for market classification of cultivars, their genetic relationship to end‐use quality in breeding populations is not well established. After verifying that divergent selection for hardness score (HS) based on near‐ infrared reflectance (NIR) spectroscopy was effective, the objective was to determine correlated selection responses in milling and flour quality of two hard red winter populations differing widely in parental origin. Selection was applied in the F3 generation using replicated field plots at two locations. Selection response was evaluated in the F4 generation at the same locations the following year. Selection for high HS (harder kernels) increased kernel protein concentration in both populations, while low HS selection decreased it. Selection for HS had no consistent and detectable impact on flour yield or physical dough properties (mixograph absorption, mixing time, and mixograph rating or tolerance). Selection for high HS decreased SDS sedimentation volume adjusted for flour protein concentration in both populations, but the magnitude of the response was small (−1.7 ml in actual units; −0.3 ml after adjustment). Because correlative effects of NIR hardness were primarily expressed in protein quantity and not protein quality, milling and flour quality must be considered independently of NIR hardness if genetic improvement in those traits is desired.
Induced changes in the indole glucosinolate content of oilseed and forage rape (Brassica napus) plants in response to either turnip root fly (Delia floralis) larval feeding or artificial root damage
Authors: Griffiths D Wynne , Birch A Nicholas E , Macfarlane‐Smith William H 
Published: November 2006

AbstractPlants from two cultivars of forage rape and one cultivar of oilseed rape were inoculated with turnip root fly (Delia floralis) eggs at either 4 or 6 weeks prior to harvest, or, alternatively, were artificially damaged by mechanically removing approximately one‐third of the root volume. Larval damage increased the total glucosinolate content of the roots. In contrast, artificial damage reduced the total glucosinolate content of the roots, with the levels decreasing as the time interval between damage and harvest lengthened. Turnip root fly larval damage also modified the glucosinolate composition of the roots, with the proportion of indoleglucosinolates increasing significantly. No such changes were observed in the artificially damaged roots. Neither type of damage appeared to affect the total glucosinolate content of foliar samples significantly, when averaged over all cultivars, but it was of interest to note that the proportion of glucobrassicin present in the leaves of the oilseed rape cultivar, Ariana, was consistently greater in both the larval and artificially root damaged plants compared with undamaged plants of the same cultivar. These results are discussed in relation to sulphur availability and the validity of root trimming as a simulation for turnip root fly damage.
Lectins of Lablab purpureus seeds
Authors: de Tarso G Leopoldo Paulo , Xavier‐Filho J , Lima Maria S 
Published: November 2006

AbstractA column of chitin was utilized to separate four lectins (hemagglutinating activity) from the seeds of (Lablab purpureus L) Sweet. Two of these activities, which were bound by chitin and were also strongly inhibited by N‐aeetyl‐D‐glucosamine, were differentiated according to their ionic properties: one is a basic (C2‐S1) and the other is an acidic (C2‐S2) lectin. A third N‐acetyl‐D‐glucosamine binding lectin (Cl‐2) is also acidic in nature but showed a lower binding capacity towards this sugar than C2‐S2. A fourth lectin (C1‐1S2) was strongly inhibited by galactose and has an acidic character. The lectin is formed by subunits of 39000 and 44000 kDa.
The effects of heating and chemical treatment on the haem and non‐haem iron content of heat‐induced porcine blood curd
Authors: Wang Feng‐Sheng , Lin Chin‐Wen 
Published: November 2006

AbstractThe effect of heating temperature (40–80°C), time (0–50 min), additions of ascorbic acid (0–5 g litre−1) and sodium nitrite (0–200 mg litre−1) on total, non‐haem and haem iron of heat‐induced porcine blood curd (a famous edible blood food in Taiwan) was investigated. The results show that non‐haem iron content increased significantly (P < 0.05) when heated at above 55°C and was enhanced linearly (r = 0.96) with heating time at 80°C, while haem iron decreased relatively. In addition, a non‐haem iron increase was observed in ascorbic acid, the maximum found with treatment at 4 g litre−1. On the contrary, haem iron content increased with the presence of sodium nitrite and there was a significant change with addition above 50 mg litre−1.
Volatile compounds found in expired air during eating of fresh tomatoes and in the headspace above tomatoes
Authors: Linforth Rob S T , Savary Isabelle , Pattenden Becky , Taylor Andrew J 
Published: November 2006

AbstractVolatile compounds from tomatoes were measured in the headspace above tomatoes and in the air expired from the noses of people eating tomatoes (nosespace). Eleven target compounds, representative of the different metabolic pathways that contribute to tomato aroma were chosen for analysis. The procedure consisted of trapping volumes of headspace or nosespace on Tenax, desorbing and chromatographing the samples on gas chromatographs and quantification by integration of characteristic ion chromatograms. Small volumes (8.5 cm3) of headspace were used to develop the method which was then applied to study potential sources of variation in the raw material and in the sampling procedure. The variation in headspace profiles, with time after dicing tomatoes, and with tissue maturity, demonstrated that the amounts of some volatiles changed with time and with maturity. Sampling was therefore undertaken using batches of tomatoes with similar histories and the time of sampling was fixed. The headspace and nosespace profiles from tomatoes produced raw data with substantial variation (percentage coefficient of variation 50–60%) but this appeared to be due to different amounts of voiatiles in the replicates. When data were expressed on a relative basis by normalisation, the profiles from groups of replicates were seen to be quite similar for nine of the compounds but values for 3‐methylnitrobutane and 2‐isobutylthiazole showed considerable variation. Nosespace profiles of tomato voiatiles were broadly similar between operators when expressed on a relative basis; the actual total amounts varied considerably. The headspace profiles from diced and stomached tomatoes were comparable but distinctly different from the nosespace profile. There were differences between the headspace and nosespace profiles particularly in the amounts of 3‐methylbutanal, dimethyl disulphide and hexanal which were present to a greater extent in the headspace on a relative basis.
Post‐mortem changes in myofibrillar proteins of breast and leg muscles from broilers, spent hens and Taiwanese Country Chickens
Authors: Chou Rong‐Ghi R , Tseng Tsai‐Fuh , Lin Kou‐Joong , Yang Jeng‐Huh 
Published: November 2006

AbstractPost mortem ageing at 4°C was studied in the breast and leg muscles from broilers, White Leghorn spent hens and Taiwanese Country Chickens (TCC). Purified myofibrils were prepared from muscles after 0, 1, 3, 5, and 7 days of post mortem storage at 4°C. SDS‐PAGE was used to examine the changes in myofibrillar proteins of the muscles. Results showed that 30 kDa components appealed earlier in the breast muscles than in the leg muscles and in the order: broiler, TCC, and spent hen. The intensity of 30 kDa band increased with post mortem time. In the breast muscles, a decrease in the intensity of the α‐actinin band could be observed at 1 day post mortem in broilers and TCC and at 3 days post mortem in spent hens. This decrease, however, could not be found in the leg samples until 5 or 7 day post mortem. Titin 1 band disappeared within 3 day post mortem in the breast samples but within 5 days in the leg samples. Similar results could be observed in the degradation of nebulin although traces of nebulin remained in the teg muscles of TCC after 7 days post mortem.
Composition and potential uses of mesquite pods (Prosopis pallida L): Comparison with carob pods (Ceratonia siliqua L)
Authors: Bravo Laura , Grades Nora , Saura‐Calixto Fulgencio 
Published: November 2006

AbstractThe composition of mesquite pods (Prosopis pallida L) (PP), a legume cultivated in the large desert areas of Peru, was studied. These fruits have at the present time very little practical or commercial use. Taking into account the morphological and compositional similarities to Mediterranean carob pods (Ceratonia siliqua L) (CS), which are widely used in the food industry, some applications of PP are considered. PP shows better nutritional properties than CS, mainly owing to its lower polyphenolic content and higher protein digestibility.
Utilisation of fruit and vegetable wastes in layers' diet
Authors: Zia‐ur‐Rehman  , Ali Sakhawat , Khan A D , Shah F H 
Published: November 2006

AbstractImprovement in egg production and egg size was noted when dietary rice polishing was replaced by carrot residue at 80 g kg−1 diet. The layers fed on a diet containing orange waste or mango peels showed results comparable with the control. Egg production and egg size were adversely affected when mango stone was added to the layers' diet.
Enzyme activities of rumen solid‐adherent microorganisms in chronically underfed ewes
Authors: Kabré Pierre , Martin Cécile , Michalet‐Doreau Brigitte 
Published: November 2006

AbstractFour ruminally cannulated ewes were used in a series of two crossover designs to investigate the effects of underfeeding and of supplementation with slowly degradable protein on polysaccharide and glycoside‐degrading enzyme activities in rumen solid‐adherent microorganisms. The ewes were fed twice daily on a hay based diet to satisfy either 1.2 or 0.5 maintenance energy requirements, with or without 125 and 65 g fish meal supplement for the high and the low intakes, respectively. Enzyme preparations were isolated from rumen solid contents 2, 6, and 12 h after feeding. Protein supplementation had no significant effect on the activity of any of the enzymes measured. The effects of feeding level on carboxymethycellulase and xylanase activities were small, the specific activity (expressed per mg microbial protein) being slightly increased at low intake (P < 0.10). However, β‐D‐galactosidase, β‐D‐glucosidase, β‐D‐xylosidase, and β‐D‐cellobiosidase activities were considerably increased with low feeding level ( + 56 to +70% for specific activities; +31 to + 50% when expressed per g dry matter). The activities of all enzymes tested increased significantly with time after feeding. The extent of specific activity response to variation of feeding level was greater for late sampling times than 2 h post‐feeding. Ruminal degradation of the dietary bay was not affected by fishmeal supplementation, but increased with reduction of feeding level (+ 59.7 g kg−1 for neutral detergent fibre during the first 12 h of rumen incubation; P < 0.001). The higher microbial efficiency associated with greater retention time of feed particles in the rumen may account for the increase in cell wall degradation usually observed when feeding level declines.
The use of prilled fat to coat and protect amino acids from ruminal degradation
Authors: Block Susan M , Jenkins Thomas C 
Published: November 2006

AbstractA series of trials was conducted to determine the effectiveness and limitations associated with the use of partially hydrogenated triglycerides as a protective coating to enhance amino acid escape from the rumen. Commercially prepared prills and laboratory‐synthesized prills containing either lysine or methionine were incubated from 0–24 h in situ, in a fistula Ted cow fed hay and grain (1:1, w/w DM). Multiple factors were found to affect the ability of fat to protect amino acids. Examination of prill size where prills were separated by sieves into sizes ranging from 703 μm to 2.5 mm indicated that, overall, larger prills provided greater protection than smaller prills. Differences in protection exist between amino acid source, as methionine recovery was consistently greater than lysine. Reduction of lysine particle size improved its protection, but was still not protected as well as methionine. Prills with iodine values (IV) of < 1, 17 and 40 were also examined. Differences in protection between IV levels was not great, however, IV < 1 and 17 provided greater protection than IV 40. Utilizing results from the various trials, maximal protection level was achieved (approximately 90%) for methionine in prills made from IV 17 which ranged in size from 2 to 2.5 mm.
Effects of moisture‐temperature regimes on storage of yellow mustard seeds (Sinapis alba L)
Authors: Mills John T , Woods Sheila M , Mazza G 
Published: November 2006

AbstractBiochemical and mycological changes in yellow mustard seeds stored at temperature‐moisture levels typical of commercial storages in western Canada were monitored for 147 days under declining and constant temperature regimes. Parameters assessed included the following: time required for development of off‐odours and visible mould, free fatty adds, conductivity (seed electrolyte leakage), germination, occurrence of particular fungi and their association with off‐odours, oil content and seed colour. Of the quality parameters monitored, the presence of off‐odours was most closely related to the onset of deterioration in quality of stored yellow mustard. Post‐harvest Eurotium spp were associated with the development of off‐odours. Conductivity increased and germination decreased at 44°C. Generally, Eurotium spp increased and Alternaria decreased in seed stored at high temperature and moisture conditions. In samples stored at an initial temperature of 31°C and 110 g kg−1 moisture content (MC), off‐odours occurred by 28 days and visible mould by 63 days; at 31°C and 98 g kg−1 MC no off‐odours or visible moulds were present after 147 days. Moisture content/ temperature/time safe storage guidelines were derived from the laboratory data and related to yellow mustard data collected from farm bins in Manitoba and Saskatchewan. The guidelines are intended for estimating yellow mustard storability, particularly during the first 5 months after binning by producers and grain handlers in the northern continental climatic zones of western Canada. Yellow mustard is less likely to spoil than canola under the same seed moisture, temperature and time storage conditions.
Effect of γ‐irradiation on soya bean proteins
Authors: Byun Myung‐Woo , Kang Il‐Jun , Hayashi Yukako , Matsumura Yasuki , Mori Tomohiko 
Published: November 2006

AbstractThe properties of soya bean proteins following γ‐irradiation (5–20 kGy) were investigated in connection with protein denaturation. Irradiation doses above 10 kGy caused a decrease in 7S and 11S components and an increase in 2S and 15S components (P < 0.05). However, subunit patterns determined by electrophoresis were not changed appreciably over the entire irradiation dose range. In the differential scanning calorimetry thermogram, the denaturation temperatures of 11S and 7S components were not affected by γ‐irradiation, while increased irradiation dose caused a decrease in the enthalpy values of 11S and 7S components due to protein denaturation. Changes in the circular dichroism spectra and tryptophan fluorescence intensity (P < 0.05) were observed only at 20 kGy.
Influence of packaging atmosphere on the formation of cholesterol oxides in γ‐irradiated egg powder
Authors: Lebovics Vera K , Gaál Ödön , Farkas József , Somogyi László 
Published: November 2006

AbstractIn a previous work the effect of ionising radiation on formation of cholesterol oxidation products (COPs) under aerobic conditions was studied. In the present work the influence of aerobic and anoxic conditions have been comparatively investigated to study the chemical changes of cholesterol in γ‐irradiated egg powder. The irradiation treatment was carried out with powdered egg packed under air and also under vacuum in polyethylene (PE) bags and in laminated, oxygen impermeable three‐layer (polyester‐aluminium‐polyethylene) foil to dosage levels 2 and 4 kGy at room temperature. The cholesterol oxidation is demonstrated by thin‐layer chromatograms. In the egg powder wrapped in PE bags the predominant cholesterol derivatives−7‐hydroxycholesterol isomers (α and β)—accumulated in significant amounts (increasing with dose) while vacuum‐packaging in laminated foil considerably suppressed the quantity of these products and prevented the formation of cholesterol 5α, 6α‐epoxide as well as 7‐ketocholesterol. Little or no change was observed in non‐irradiated (control) vacuum‐packed egg powder stored at approximately 22°C for up to 5 months. Peroxide values showed changes parallel to the formation of COPs.
Changes in the composition of free amino acids, organic acids and lipids during processing and ripening of ‘Hatahata‐zushi’, a fermented fish product of sandfish (Arctoscopus japonicus) and boiled rice
Authors: Chang Chun‐Ming , Ohshima Toshiaki , Koizumi Chiaki 
Published: November 2006

AbstractThe changes in the compositions of certain chemical components during the processing of ‘Hatahata‐zushi’, a Japanese fermented product of sand‐fish and boiled rice, were investigated. The pH, moisture and salt contents of the finished product were 4‐1,552 g kg−1 and 41‐0 g kg−1, respectively on a salt‐free dry weight basis. The concentrations of polyamines except histamine increased gradually during fermentation. The contents of free amino acid, especially glutamic acid, alanine, valine and leucine, increased during fermentation. Lactic acid and acetic acid contents increased markedly during fermentation. Total lipid content of the raw sample was relatively high, 385 g kg−1 on a dry weight basis. During soaking in water, the contents of phosphatidylethanolamine (PE) and phosphatidylcholine (PC) markedly decreased, while that of free fatty acid increased. The decreases in PE and PC continued up to the end of fermentation. The triglyceride content decreased to a large extent during the early stage of fermentation period and thereafter remained almost unchanged. Lipid deterioration of ‘Hatahata‐zushi’ seemed to be due mainly to hydrolysis of lipids by endogeneous and/or exogenous lipolytic enzyme systems.
Molecular weight distribution and viscosity of water‐soluble dietary fibre isolated from green beans, brussels sprouts and green peas following different types of processing
Authors: Nyman E Margareta G L , Svanberg S J Maria , Asp Nils‐Georg L 
Published: November 2006

AbstractThe molecular weight distribution and the viscosity of water‐soluble dietary fibre polysaccharides isolated from green beans, Brussels sprouts and green peas were investigated following boiling, microwave treatment and canning. Blanching was used as a reference process. In green beans and Brussels sprouts microwave treatment had minor effects, while there generally was a small decrease of neutral sugars with boiling. The influence of canning was more pronounced and a decrease of uronic acid‐containing polymers in the high‐molecular‐weight fraction was obtained, simultaneously as the amount in the middle toed fraction increased. Further, in green beans there also seemed to be a loss of polymers containing galactose and uronic acids into the process water with boiling and canning, respectively. In peas, there was an increase of the fraction containing middle‐sized polymers (uronic acids and arabinose) with all processes. With microwave treatment there was a simultaneous loss in the high‐molecular‐weight fraction, whereas no such decrease could be obtained with boiling or canning. The lowest viscosity was obtained in extracts from canned materials and the highest with blanching, while boiling and microwave treatment had various effects in different vegetables. The soluble fibre fraction of blanched green beans had a higher viscosity than that of Brussels sprouts and green peas. Thus, both amount and properties—molecular weight distribution and viscosity—of soluble fibre in vegetables were affected by processing, but differently in various vegetables.
The response of double‐low winter oilseed rape to fertiliser sulphur
Authors: Withers Paul J A , O'Donnell Frances M 
Published: November 2006

AbstractThe effect of soil‐applied ammonium sulphate (10, 20, 30, 50 and 80 kg S ha−1) and agricultural gypsum (20 and 50 kg S ha−1) and of foliar‐applied elemental sulphur (20 kg S ha−1) on the seed yield and chemical composition of double‐low cultivars of winter oilseed rape was determined at 11 sites in England during 1989‐1991. Significant (P ⩽ 0.05) mean seed yield responses to applied sulphur (S) of 10 and 17% were obtained at two sites on sandy soils in northern England which showed symptoms of severe S deficiency. At a third site on a shallow calcareous soil in south‐west England, which did not show S deficiency symptoms, seed yield was consistently but not significantly increased by an average of 8%. At one of the sites in 1989, application of ammonium sulphate caused leaf scorch and, at the maximum rate of S applied, seed and oil yield were decreased. No conclusions were reached regarding the amount of S required for maximum yield response. The S treatments decreased seed oil content by an average maximum of 9 mg g−1. Seed glucosinolate content was increased by a greater amount at the two sites in northern England compared to other sites, where increases averaged only 3 μmol g−1. Analysis of individual glucosinolates in the harvested seed from one of the sites in northern England showed that only the alkenyl glucosinolates were increased by S application. Yield responses were best predicted by total S concentrations and N : S ratio values in young fully‐expanded leaves at flowering. Foliar‐applied elemental S was consistently less effective in raising leaf S content than ammonium sulphate. Gypsum was occasionally found to be less effective than ammonium sulphate as an S fertiliser.