bluuebunny/crossref_metadata_2025_split huggingface dataset:
Water distribution in mixtures of soy protein isolates with starch and maltodextrin
Authors: Zasypkin D. V. , Yurjev V. P. , Tolstoguzov V. B. 
Published: November 2006

AbstractHydration of soy protein isolate and its mixtures with potato starch and starch hydrolyzate is studied by the pulsed nuclear magnetic resonance method. As the water content varies between 0.05 and 3 g per gram solid, the relaxation of magnetization of protons of studied systems is approximated by two exponents with the spin‐spin relaxation times falling within the ranges 2 to 10 ms and 20 to 200 ms. The values of relaxation times varying from 2 to 10 ms are attributed to the limited mobility of water molecules due to their interaction with the binding centers of macromolecules. Variations in the relaxation time from 20 to 200 ms with increasing water content is related to the limited mobility of water molecules as a result of two successive processes, namely filling and contraction of capillaries at low moisture content and formation of a fluctuation network of interactions between macromolecules at high water contents. The hydration of soy protein isolate‐starch mixtures is noted for a number of features. Water is found to redistribute in mixtures in a more hydrophilic component.
Fließgenschaften von Waffelteigen
Authors: Dzugasovä J. , Dodok L. , Varga Š. , Gajdošíková M. 
Published: November 2006

AbstractDie Fließgenschaften von Waffelteigen und der Einfluß der Temperatur sowie der Trockensubstanz auf diese Eigenschaften wurden untersucht. Aus den Ergebnissen folgt, daß Waffelteige Nicht‐Newtonsche, zeitabhängige und thixotrope Flüssigkeiten sind. Die Viskositätskurven lassen sich mathematisch durch die Gleichung nx = K · Dn‐1 beschreiben (K = Konsistenzkoeffizient; n = Fließindex). Der Einfluß der Temperatur und der Trockensubstanz auf die rheologischen Eigenschaften sind erheblich.
Family‐based association tests for ordinal traits adjusting for covariates
Authors: Wang Xueqin , Ye Yuanqing , Zhang Heping 
Published: November 2006

AbstractWe present a class of family‐based association tests (FBATs) for ordinal traits that adjust for the effects of covariates. For complex diseases, especially mental health conditions including nicotine dependence and substance use, the outcome variables are often recorded in an ordinal rather than quantitative scale. The naturally recorded ordinal traits are commonly analyzed either as quantitative traits or are dichotomized. It has been demonstrated repeatedly in recent studies that these commonly used approaches to dealing with ordinal traits are inadequate and result in loss of power. In this report, we make use of conditional likelihood to derive score test statistics that belong to a general class of FBATs. We conducted simulation studies to compare the type I error and power of our proposed test with existing tests. The empirical result suggests that our test produces reasonable type I errors and has power far exceeding (often doubling) those of existing tests. We applied our proposed test to a data set on alcohol dependence and found that six single nucleotide polymorphisms (SNPs) are significantly associated (P‐values ≤0.001) with alcohol dependence after adjusting for gender and age. Three of the SNPs (rs619, rs1972373, and rs1571423) or their tightly linked regions have been suggested in the literature from the analysis of the same data, demonstrating the consistent findings between various methods. The other three SNPs (rs485874, rs718251, and rs1869907) are identified for the first time using this data set, underscoring the potential power of our proposed test. Genet. Epidemiol. © 2006 Wiley‐Liss, Inc.
Acidification of weaner pig diets: A review
Authors: Ravindran V , Kornegay E T 
Published: November 2006

AbstractThe potential of diet acidification to overcome the digestive insufficiency and postweaning lag in early weaned pigs is examined in the review. A survey of published data on various types of acidifiers reveal considerable variation in response to acidification of weaner diets. Several reasons may be proposed to explain the inconsistencies in response, these include differences in diet type, age of pigs, type and level of acidifier, and existing performance levels. Reducing the gastric pH does not appear to be the primary effect of acidifiers. Acidification, however, consistently suppressed pathogenic coliforms in the gastrointestinal tract. Future developments in the use of acidifiers would be intrinsically linked to the understanding of their mode(s) of action in the animal.
Relationship of hydrophobicity and solubility with some functional properties of cowpea (Vigna unguiculata) protein isolate
Authors: Aluko Rotimi E , Yada Rickey Y 
Published: November 2006

AbstractThe relationship of hydrophobicity and solubility with some functional properties of cowpea protein isolate was determined. Cowpea protein isolate was prepared by alkali extraction followed by precipitation at pH 4.5. The precipitated proteins were then neutralized to pH 7. Heating of the protein isolate to 100°C for 10 min followed by cooling to room temperature resulted in a significant (P ≦ 0.05) decrease in aromatic hydrophobicity (ARH) when compared to the native protein isolate. The inclusion of sodium dodecyl sulfate (SDS) during heating gave a significant (P ≦ 0‐05) 1.7‐fold increase while inclusion of mercaptoethanol (ME) gave a significant (P ≦ 0.05) 2.5‐fold increase in ARH of the cooled protein solution. Protein solubility (PS), foam expansion (FE) and emulsification activity index (EAI) of the isolate generally increased significantly (P ≦ 0.05) upon heating or treatment with urea or SDS or a combination of SDS and ME. Backward stepwise multiple regression was used to obtain equations for predicting emulsifying and foaming properties of the protein isolate from solubility and hydrophobicity parameters. PS, ARH and aliphatic hydrophobicity (ALH) were important in predicting foam stability and emulsion stability, while PS and ALH were important for predicting FE. ALH alone was important for predicting EAI.
Survival of bifidobacteria in the presence of bile salt
Authors: Ibrahim Salam A , Bezkorovainy Anatoly 
Published: November 2006

AbstractThe ability of Bifidobacterium species to survive in the presence of sodium glycocholate, at concentrations ranging from 0 to 3 g liter−1, was tested. Bacterial growth was monitored by measuring the optical density for up to 48 h. All the Bifidobacterium strains tested showed growth limitation in the presence of sodium glycocholate. However, after a series of propagations in fresh trypticase‐peptone‐yeast extract medium devoid of bile salt all bacterial strains retained their activity. It was concluded that Bifidobacterium species are able to survive physiological and higher bile salt levels and that bifidobacteria can be considered for use as dietary adjuncts.
Hepatic purine enzymes and uric acid excretion as indicators of protein quality in chicks fed graded L‐lysine diets
Authors: Vit Patricia , Cioccia Ana M , Brito Odoardo , Hevia Patricio 
Published: November 2006

AbstractIndicators of protein metabolism may be used in protein quality determination since they respond very rapidly to the quantity and quality of the protein consumed. Accordingly, in this study, the uric acid excretion and the hepatic activity of the purine enzymes nucleoside phosphorylase (EC 2.4.2.1) and xanthine dehydrogenase (EC 1.2.3.7) measured in chickens were correlated with the results obtained with two traditional methods used in protein quality evaluation such as protein efficiency ratio (PER) and net protein ratio (NPR). Data were obtained using diets prepared with single amino acid mixtures which provided 0, 5, 10, 25, 50 and 100% of the chicken lysine requirements. These mixtures provided a gradual increase in protein quality and were also tested in rats. The high correlation coefficients obtained when the results of PER or NPR were compared with the uric acid excretion or with the activities of both enzymes, suggest a practical use of these indicators in protein quality evaluation. This possibility was supported by the fact that the PER and NPR values of the mixtures measured in the chickens were similar to those obtained with rats with correlation coefficients between both species higher than 0.9.
Carotenoids in cassava: Comparison of open‐column and HPLC methods of analysis
Authors: Adewusi Steve R A , Bradbury J Howard 
Published: November 2006

AbstractCassava leaves and tubers from six cultivars were analysed for carotenoids by both open‐column chromatography and high‐performance liquid chromatography (HPLC). The major carotenoids of leaves were the non‐vitamin A carotenoid lutein (86‐290 mg kg−1 fresh weight (FW)) and the pro‐vitamin A carotenoid β‐carotene (13‐78 mg kg−1 FW). Immature leaves contained less than mature leaves. Tubers contained 0.1‐3 mg kg−1 FW of β‐carotene and 0.05‐0.6 mg kg−1 FW of lutein. Carotenoids present in small amounts included α‐, γ‐, and §‐carotenes and β‐cryptoxanthin and others were separated and partially identified. Yellow tubers contain much more β‐carotene than white tubers and cassava is a good source of pro‐vitamin A carotenoids compared with other root crops. Both methods gave similar results for β‐carotene and lutein, but the open‐column method did not allow separation and quantitation of carotenoids present in small amounts. HPLC separated many carotenoids, but most peaks could not be identified for lack of reference compounds. A great advantage of open‐column chromatography for developing countries is its use of simple equipment and readily available reagents and solvents compared with HPLC, which requires complex equipment needing careful maintenance and expensive solvents. The open‐column method is more labour intensive but this is not a constraint in developing countries.
Prediction of apparent heal protein digestibility in pigs with a two‐step in‐vitro method
Authors: Cone John W , Van Der Poel A (Thomas) F B 
Published: November 2006

AbstractThe use of a two‐step in‐vitro method to predict the in‐vivo ileal digestibility of proteins in pigs was investigated. It proved not possible to predict accurately the ileal protein digestibility with the in‐vitro method. By dividing the samples into groups of closely related products, a good relationship (r2 = 0.93) between in‐vivo and in‐vitro data was only obtained for wheat products, where only five samples were analysed. For beans, peas, rapeseed products and soya bean products it was still not possible to predict the in‐vivo protein digestibility (r2 = 0.03‐0.60). The in vivo‐in vitro relationship was mainly determined by the properties of the proteins and the presence of antinutritional factors, such as lectins and trypsin inhibitors. The first influences both the in‐vitro and in‐vivo protein degradability and the latter only reduces the in‐vivo degradability by stimulating the secretion of endogenous protein. It is suggested that, with the in‐vitro method, real ileal digestibility of proteins is predicted. The apparent ileal protein digestibility can only be predicted with the in‐vitro method after making corrections for the influence of these antinutritional factors on the secretion of endogenous protein. Possibly corrections are also needed for microbial protein, and protein which is solubilised in the small intestine but not absorbed because of the physical state of the chyme.
Determination of RNA and ATP in the rumen liquid of cows fed with diets differing in forage to concentrate ratio
Authors: Susmel Piero , Plazzotta Emanuela , Mills Colin R. , Stefanon Bruno 
Published: November 2006

AbstractThe effect of dietary composition on the RNA and ATP concentrations in rumen bacteria was determined. Four dry Simmental cows received two diets (H, hay only; C, hay and concentrate) and samples of rumen fluid were taken at three different times during the day. Rumen fluid was analysed for DM, N, pH, VFA, RNA, ATP and total bacterial count. There were no significant differences in RNA concentration whether it was determined in fresh or frozen samples or after having been precipitated overnight. The effect of time of sampling was almost always significant: for pH, ammonia nitrogen, propionic acid, n‐butyric acid and total VFA this was particularly evident at 12:00 h in comparison with 08:00 and 16:00 h (P < 0·05). Bacterial DM, total count and ATP content decreased linearly with increasing time from the morning meal (P < 0·01), while the highest RNA content was observed at 12:00 h and the lowest at 16:00 h (P < 0·01). The bacterial content (DM basis) of RNA and the RNA:N, RNA:total count and ATP:N ratios were significantly higher with diet C, while differences for ATP (μg mg−1 DM), nitrogen (mg per 100 mg DM) and ATP:RNA ratio were not significant. The effect of sampling time was similar for the two diets: the RNA content of bacterial cells increased from 08:00 h to 12:00 h (P < 0·05), while the RNA:N, RNA:total count and ATP:RNA ratios increased from 08:00 to 12:00 h and decreased from 12:00 to 16:00 h. The ATP content had a similar trend to that of RNA, but differences with time were not significant. Although the use of RNA and ATP as bacterial markers has to be considered with some caution, their determination together with rumen parameters, such as pH, VFA and ammonia, could contribute to useful investigations of the anaerobic fermentative process.
Genotype—environment interactions for protein content in chickpea
Authors: Singh K. B. , Bejiga G. , Malhotra R. S. 
Published: November 2006

AbstractWinter sowing of chickpea (Cicer arietinum L) has been intoduced in the Mediterranean region with the prospect of increasing seed yield by 50–100% over spring sowing. Since the influence of season on protein content is not known, this study was conducted to determine it. Another objective was to determine the genotype–environment interactions for protein content. Five sets of trials, comprising 20–24 entries each, were conducted at three locations and during two seasons. The estimates of variance components involving first‐order interactions [genotype (G) × location (L), genotype × season (S)] were small, indicating that the contribution of L and S in the genotypic expression of protein content was generally small. The mean squares due to the genotype × environment (linear) portion of interaction were non‐significant, showing that there were no differences in the linear expression of G. Furthermore, the present study demonstrated that the overall difference in protein content in the seeds of two seasons was only 0·11%, indicating that the protein content in seed was little affected by sowing date.
Chemical composition of Colletia spinosissima seeds
Authors: Zygadlo Julio A. , Guzmán Carlos A. 
Published: November 2006

AbstractColletia spinosissima is a small shrub of the Argentina forest. The oil and protein contents of the seeds are 500 g kg−1 and 250 g kg−1, respectively. The major fatty acids in the oil extracted from the seeds are oleic (448 g kg−1), linoleic (232 g kg−1) and linolenic (151 g kg−1). Sitosterol is the main component of the sterol fraction.
Identification by epr spectroscopy of carvacrol and thymol as the major sources of free radicals in the oxidation of plant essential oils
Authors: Deighton Nigel , Glidewell Sheila M. , Deans Stanley G. , Goodman Bernard A. 
Published: November 2006

AbstractThe formation of stable free radicals upon reaction of the essential oils of 10 plant species with ultraviolet radiation and the superoxide radical anion, O2−, has been investigated by electron paramagnetic resonance (EPR) spectroscopy. Only the oils from oregano, summer savory and thyme produced EPR spectra and the results can be accounted for in terms of free radicals produced by the closely related phenolics, carvacrol and thymol. These observations are interpreted in terms of the known antioxidant properties of these molecules.
Impact of temperature and cellulase treatments on rheological behavior of potato tuber cell suspensions
Authors: Shomer Ilan , Rao M. A. , Bourne Malcolm C. , Levy David 
Published: November 2006

AbstractThe rheological behavior of suspensions of potato tuber cells after gelatinization of starch and enzymatic degradation of cellulose was studied. Elevating temperatures from 20 to 70·C resulted in a respective increase in storage modulus (G′) and decrease in loss modulus (G″) and complex dynamic viscosity (η*). The gelatinized starch behaves as an inflationary agent affecting cell elasticity and friction. Degradation of the cell wall by cellulase reduced G′, G″, and η* at all oscillation frequencies. Enzymatic degradation of the cell wall exhibited apparent second‐order behavior in relation to G′ and η*. Enzymatic removal of the cell wall resulted in the breakdown of the cell structure, dispersion of the intracellular starch, and liquefaction.
In vitro hydrolysis of phytate at 95°C and the influence of metal ion on the rate
Authors: Bullock Joseph I. , Duffin Paul A. , Nolan Kevin B. 
Published: November 2006

AbstractThe in vitro hydrolysis of phytate at 95·C across the pH range 1–12 is reported. The reaction is slow. The first order rate constant varied from 3·98 × 10−4 min−1 at pH 1 to 0·28 × 10−4 min−1 at pH 12 with a maximal value of 8·74 × 10−4 min−1 at pH 4. The reaction is very similar in rate and profile to that of a phosphoric acid ester anion, [(RO)PO3H]−1. The 12 metal ions tested had little influence on the hydrolysis reaction although the phytate: metal ion ratio was necessarily high because of the insolubility of phytate metal salts at lower ratios.
Physicochemical properties and cooking quality of four new cultivars of Nigerian cowpea (Vigna unguiculata L walp)
Authors: Giami Sunday Y. , Okwechime Uzodima I. 
Published: November 2006

AbstractFour new cowpea cultivars (IT81D‐699, IT82E‐18, IT84S‐2246‐4 and TVx 3236) were evaluated for their physicochemical properties and cooking quality. The four cultivars fell into two categories (rough and smooth) according to testa texture, and varied in seed dimensions and weights with IT81D‐699 and IT84S‐2246‐4 having smaller seed volume than IT82E‐18 and TVx 3236. Leached solids, swelling capacity and seed coat percentage were within a range of 0·33–0·94 g per 100g, 77·0–123·5 g per 100 g and 5·6–15·7% w/w of dry beans respectively. The total polyphenol content of the brown or cream‐coloured beans were similar (1·53–1·96 mg g−1) but higher than the amount (1·03 mg g−1) found in the white bean. Cooking time varied between 29 and 37 min and was reduced by about 21% following a presoaking treatment in water for 12 h at room temperature (28 °C). Cooking time was significantly positively correlated (P < 0·05) with seed weight (r = 0·82) and seed volume (r = 0·75). Water absorption was not related to cooking time, and was much lower for the cultivar with larger seeds. No significant difference in hardness was found between unsoaked beans cooked for 30 min and soaked beans cooked for 10 min, suggesting that cookability for all cultivars was improved through soaking.
Studies on the quantification of specific cyanogens in cassava products and introduction of a new chromogen
Authors: Essers Sander A. J. A. , Bosveld Margaret , Van Grift Remco M. Der , Voragen Alfons G. J. 
Published: November 2006

AbstractThe enzymic assay for cyanogens in cassava as developed by Cooke (1978) and improved by O'Brien et al (1991), was compared with a standard method, involving autolysis/steam distillation/titration, and further improved with a more acceptable coloration and other minor changes. Cooke's assay, using a linamarin calibration curve, gave similar values for cyanogenic potential in fresh cassava as the standard method. For cassava samples with high non‐glycosidic cyanogen levels, Cooke's assay yielded slightly lower values. Isonicotinate/1,3‐dimethyl barbiturate as reagent in the König reaction had the following advantages compared with the so far applied pyridine/pyrazolone color reagent. It is less toxic and does not release repulsive vapours. It is faster, cheaper and easier to handle, and has increased sensitivity and longer storability. Direct measurement of cyanogenic potential was accurate in extracts containing 35–700 μM. Recovery of linamarin supplements was 102±4%. Separate calibration curves of linamarin, acetone cyanohydrin and KCN were necessary for accurate calculation of cyanogenic glycosides and cyanohydrin levels. Extract storability depended slightly on storage temperature, but was not changed by inclusion of ethanol in the extract medium.
Rapid assessment of the adulteration of virgin olive oils by other seed oils using pyrolysis mass spectrometry and artificial neural networks
Authors: Goodacre Royston , Kell Douglas B. , Bianchi Giorgio 
Published: November 2006

AbstractCurie‐point pyrolysis mass spectra were obtained from a variety of extra‐virgin olive oils, prepared from various cultivars using several mechanical treatments. Some of the oils were adulterated (according to a double‐blind protocol) with different amounts of seed oils (50–500 ml of soya, sunflower, peanut, corn or rectified olive oils per litre of mixed oil). Canonical variates analysis indicated that the major source of variation between the pyrolysis mass spectra was due to differences between the cultivars. rather than whether the oils had been adulterated. However, artificial neural networks could be trained (using the back‐propagation algorithm) successfully to distinguish virgin oils from those which had been adulterated.
In‐vitro multienzyme digestibility of protein of some plant source flours blended with bovine plasma protein concentrate
Authors: Oshodi A. A. , Hall G. M. 
Published: November 2006

AbstractThe in‐vitro multienzyme protein digestibilities of the flours of maize, cassava, pigeon pea (Cajanus cajan), African yambean (Sphenostylis stenocarpa) and bambara groundnut (Vigna subterranea), blended with bovine plasma protein concentrate were investigated. The multienzyme system consists of trypsin, chymotrypsin and peptidase. It was found that the addition of bovine plasma protein concentrate improved the protein digestibility of the flours compared with flours without the additive. The digestibilities were increased by between 3% in bambara groundnut blended flour to about 10% in cassava blended flour. When the flours were wet‐heat treated, the digestibilities further increased in all samples with increments between 7·5 % in bambara groundnut and 16·6% in cassava flour. Bovine plasma protein concentrate may be a good source of protein for the fortification of protein‐deficient foods, particularly maize and cassava flours.
Research on white and red wine blending in the production of rosé wines by means of the partial least squares method
Authors: García‐Jares Carmen , Médina Bernard 
Published: November 2006

AbstractThe difficult problem of recognizing wine blends in rosé wines is assessed using a powerful statistical method called partial least squares. Genuine rosé wines are first detected using a 280 nm/320 nm spectrophometric ratio. Blends of white and red wine are used as a calibration set and for an evaluation set of known composition. The proposed method evaluates the respective percentage of red and white wine in a blend and the error associated with the prediction. A comparison is made with principal component regression.