bluuebunny/crossref_metadata_2025_split huggingface dataset:
Structure and properties of sugar beet fibres
Authors: Bertin Chantal , Rouau Xavier , Thibault Jean‐François 
Published: October 2006

AbstractFibrous fractions were prepared from sugar beet pulp (RF) by sequential extractions with potassium oxalate, 0.05 M hydrochloric acid at 85°C and 0.05 m sodium hydroxide at 4°C. The overall composition, polysaccharide structure and some physico‐chemical properties (cation exchange capacity, CEC; water holding capacity, WHC; swelling) of each fraction were determined.RF was mostly composed of carbohydrates (66.3 %) with minor amounts of ash, proteins and lignin. The main polysaccharides were highly methylated and acetylated pectins, cellulose and arabinans. The oxalate residue (82.1 % of RF) exhibited only minute differences from RF whereas the acidic and alkaline residues, accounting for 42.8 % and 35.5 % of RF, respectively, were enriched in cellulose and hemicelluloses (xylans, xyloglucans, mannans) and mostly devoid of pectins and arabinans.CEC and WHC of fractions were closely related to the content of unmethylated galacturonic acid residues. The influence of the ionic form of ionisable groups was demonstrated, the Na+ form giving the highest WHC. The ionic strength of the medium can reduce the WHC, especially in the case of the acid and alkali‐extracted fibres.
Evaluation of a general method for measurement of (1→3), (1→4)‐β‐Glucans
Authors: Henry Robert J , Blakeney Anthony B 
Published: October 2006

AbstractA method for determination of total (1→3), (1→4)‐β‐D‐glucans, involving the reduction of all endogenous reducing sugars in the sample with sodium borohydride, hydrolysis of the β‐glucan with a specific (1→3), (1→4)‐β‐glucanase (EC 3.2.1.73)and measurement of the reducing sugars produced by reaction with p‐hydroxybenzoic acid hydrazide (PAHBAH), was shown to be suitable for application to both solid (ground grain) and liquid (beer) samples. The colour response of PAHBAH with the major oligosaccharides produced by the β‐glucanase was determined. Calibration of the method against a β‐glucan standard has advantages over methods that assume complete hydrolysis and involve calibration with glucose. The method has high precision and accuracy. The reduction step allows the method to be applied directly to beer samples without the prior isolation of the β‐glucan. Beer samples were found to contain total β‐glucan concentrations between 0.15 and 0.73 g litre−1.
Location of enzymes responsible for autolysis in bulk‐stored capelin (Mallotus villosus)
Authors: Aksnes Anders 
Published: October 2006

AbstractSevere autolysis may occur in bulk‐stored raw material used for the production of fish meal and oil, especially when the content of feed in the gut is high. The autolysis was mainly due to solubilisation of muscle protein caused by proteolytic enzymes which leaked from the intestinal tract. These enzymes were of the trypsin type and accounted for about 70% of the total proteolytic activity in capelin with low gut content (5 % of total fish weight). Enzymes from stomach and intestines were of about equal importance. Enzymes located in the muscle, kidney or gonads made only a minor contribution to the total autolysis. Higher gut content (11% of total fish weight) increased the proteolytic activity in the stomach and intestines and the autolysis of the capelin. Microbial proteolytic enzymes accounted for 20‐30 % of the total protein solubilisation.
Antinutritional effects of the rapeseed meals, darmor and jet neuf, and progoitrin together with myrosinase, in the growing rat
Authors: Vermorel Michel , Heaney Robert K , Fenwick G Roger 
Published: October 2006

AbstractThe antinutritional effects of rapeseed meals from cvs Darmor (‘low’ glucosinolate) and Jet Neuf (‘high’ glucosinolate), both fed for 30 d, and of the purified rapeseed glucosinolate, progoitrin (fed for 23 d), have been examined in rats, with and without the glucosinolate‐degrading enzyme, myrosinase. With all of the experimental diets, feed intake was significantly reduced, the effects being more pronounced in the final period of the experiment. Both types of rapeseed meal significantly reduced live weight gain, and addition of myrosinase enhanced this effect during the second half of the experiment. Organ weights were usually increased in animals fed the experimental diets. The diet containing progoitrin and myrosinase increased liver weight by 58%. In agreement with other workers, thyroid weights were found to be greatly increased by the feeding of rapeseed meals or progoitrin together with myrosinase, although large increases in the size of this organ are also observed in the absence of this enzyme. The major antinutritional effects observed in this study became evident after 10‐15 d, explaining the lack of such effects in earlier, short‐term experiments. The results support the view that progoitrin is a major factor limiting the more extensive use of rapeseed as an animal feedingstuff.
New hydrophobic lipid interactions in tea cream
Authors: Seshadri Ramachandran , Dhanaraj Nagalakshmi 
Published: October 2006

AbstractTea cream, obtained by cooling tea infusions, has earlier been reported to be a complex between caffeine, tea polyphenols and proteins. Now a lipid complex comprising components such as 1‐triacontanol, α‐spinasterol, dihydro‐α‐spinasterol and others earlier reported in the tea plant have been isolated from tea cream and identified. Hydrophobic interactions between the lipids and other components of tea cream are envisaged.
Effect of blanching on loss reduction in orange peel storage
Authors: Ashbell G , Weinberg Z G , Azrieli A 
Published: October 2006

AbstractOrange peels were blanched for 2.5, 5.0 and 7.5 min, reacling temperatures of 54, 75 and 81°C before being ensiled in 18‐litre containers. All blanching treatments reduced dry matter (DM) losses in the first 5 days of storage. After 30 days, only the highest temperature was effective in reducing DM losses (from 35.3 to 9.3%). Chemical analysis revealed that such treatment arrested most fermentative activity, with very little conversion of watersoluble carbohydrates into lactic acid or ethanol. Microbial examination indicated large numbers of yeasts, the activity of which was probably inhibited by the blanching treatments.
Rational potassium manuring for arable cropping systems
Authors: Johnston A Edward , Goulding Keith W T 
Published: October 2006

AbstractInterest in potassium (K) manuring has decreased in recent years because applying K leads to no environmental problems, few soils are K deficient and K is cheaper than N. However, fresh K optimises yields, especiatly with high‐yielding crops and through its interaction with N, and K residues benefit crops in a way that often cannot be offset by fresh K. To achieve a rational basis for K manuring, the various sources of K and demands for K by the crop must be considered and used, together with soil and crop analyses, to predict K fertiliser requirements. K should be applied annually, perhaps as an NK compound, on light‐textured soils. On heavier soils it can be applied at any convenient point in a rotation, probably just before the most K‐sensitive crop is grown. Applications should match or slightly exceed crop requirements. There is little to gain from omitting K and every reason, both economic and agronomic, to include it. Such a rational policy will provide due reward in current crop yields and quality and in future soil productivity.
Effect of maturation on nutrient composition of selected vegetable legumes
Authors: Geervani Pasala , Devi Uma 
Published: October 2006

AbstractFive legume vegetables harvested at the immature green and mature stages were analysed for weight and nutrient composition. In some types the seed weight increased up to seven‐fold in the last 10 days of maturation. The protein, fat, carbohydrate and thiamin contents increased on maturation. However, the proportional increase varied widely from 10 to 100 % in the case of protein and carbohydrates. The changes observed in the nutrient composition and weight of vegetable legume seeds in the last 10 days of maturation suggest that it is advantageous to harvest vegetable legumes when mature.
Lipid determination in fish meal: An investigation of three standard methods applied to stabilised and non‐stabilised anchovy meals at increasing stages of maturity
Authors: de Koning Adrianus J , Mol Theodora H 
Published: October 2006

AbstractAn investigation into the relative merits of three standard laboratory procedures for lipid determination in fish meal is described. It was found that the amount of lipid extracted by these methods from both stabilised and non‐stabilised anchovy meals decreased on storage of the meals.The decrease in lipid yield as a function of the storage time may be approximated by straight lines, which reveal clear distinctions between the three methods as well as the two types of meal. The cold Bligh and Dyer method gave consistently higher lipid yields than either the hot hexane or a modified EEC method, and the decrease in the Bligh and Dyer lipid content with storage was less than that found in the hot hexane or the EEC lipid content. This difference was more pronounced in the non‐stabilised than in the stabilised meals.No fundamental difference between the hot hexane and the modified EEC lipid extraction method could be established since the hydrolysis step in the EEC procedure does not de polymerise the lipid portion which is unextractable by hot hexane.The effectiveness of the antioxidant ethoxyquin in protecting polyunsaturated fatty acids in anchovy meal from oxidation is demonstrated.
Carob bean germ seed (Ceratonia siliqua): Study of the oil and proteins
Authors: Maza María P , Zamora Rosario , Alaiz Manuel , Hidalgo Francisco J , Millán Francisco , Vioque Eduardo 
Published: October 2006

AbstractThe oil and flour of the seed germ of carob bean (Ceratonia siliqua L) were studied. The fatty acid composition included, as main components, palmitic (14·2%), stearic (3·0%), oleic (38·5%) and linoleic (43·6%) acids. Lipolysis with pancreatic lipase shows the following glyceride composition: S3 (0·0%), US2 (2·7%), SU2 (27·9%) and U3 (63·7%). The protein flour was separated into protein classes according to their solubility and molecular weight, and the preparation of an isolate (with more than 90% protein) is described.
Chromium in the gastrointestinal tract of the rat
Authors: Chen Ying , Stoddard‐Gilbert Kay , Blincoe Clifton 
Published: October 2006

AbstractChromium from feed intrinsically labelled with 51Cr was either fed to laboratory rats or mixed in vitro with gastrointestinal tract contents. The solubility, protein association and molecular size were measured. Chromium from intrinsically labelled feed did not appear as inorganic chromium in the gastrointestinal tract of the rat. One‐fourth to one‐half of the chromium in the small intestine remained in solution after centrifugation for 10 min at 12000 × g. The chromium in solution had the same exclusion volume on gel filtration chromatography throughout the gastrointestinal tract. Any protein association was quite labile. With high‐fibre feed, more chromium was not soluble and probably was not available for absorption. Chromate administered with feed formed complexes with the feed and behaved similarly to intrinsically labelled feed. Chromate fed to fasted rats associated with large, possibly protein‐containing, sedimentable particles in the gastrointestinal tract of the rat.
Hydrocarbon chemotypes of some blackcurrant cultivars (Ribes sp)
Authors: Kerslake Mark F , Latrasse Alain G , Quéré Jean‐Luc Le 
Published: October 2006

AbstractThe hydrocarbon fractions of the essential oils of 11 cultivars of blackcurrant (Ribes spp) buds originating from collections in France and Australia have been submitted to GC/MS analysis. The major monoterpene and sesquiterpene hydrocarbons define chemotypes which have been conventionally described by a letter‐based formula. Whereas four monoterpene chemotypes previously reported are confirmed, eight sesquiterpene chemotypes have to be redefined. They involve: δ‐elemene, β‐caryophyllene, γ‐elemene, α‐humuiene, alloaromadrene, germacrene D, γ‐cadinene, and two unknowns. The different cultivars examined and their corresponding chemotypic formulae have been discriminated by principal component analysis.
Spirulina: A source of dietary gamma‐linolenic acid?
Authors: Roughan P Grattan 
Published: October 2006

AbstractSpirulina powders obtained from different commercial sources contained 23.6–38.0 mg g−1 DM as long‐chain fatty acids and 3.4–6.0 mg g−1 DM as y‐linolenic acid (6, 9, 12‐octadecatrienoic acid). However, γ‐linolenic acid constituted up to 40% of the total fatty acids within the isolated galactolipids. Unesterified fatty acids accounted for 8.4–66.9% of the fatty acids recovered from the different samples; the remaining fatty acids were in glycerolipids. There was also a wide variation in the contents of photosynthetic pigments among the different preparations.Spirulina was four‐fold more expensive than evening primrose oil as a source of a‐linolenic acid to supplement human diets.Since α‐linolenic acid (9, 12, 15‐octadecatrienoic acid), (E)‐3 hexa‐decenoate, 3‐sn‐phosphatidylcholineand 3‐sn‐phosphatidyl ethanol‐amine were not detected in the lipid extracts, none of the samples was significantly adulterated by eucaryotic algae.From an analysis of the extracted lipids it was possible to make some predictions both about the manner in which the cells were cultured and the post‐harvest treatment of the preparations.
Distribution of some essential trace elements in commercial flour‐mill streams
Authors: Osborne Brian G , Laal‐Khoshab Alireza 
Published: October 2006

AbstractThe iron, copper, zinc, manganese, chromium, nickel, selenium, protein and ash contents of two different bread grists and flour samples from the first to fourth break and A to J reduction systems of a commercial flour mill were determined. Iron, zinc, manganese and selenium levels followed the trend of ash and protein with the lowest from the A, B and C rolls and highest from either the fourth break or J roll. Copper and chromium levels were relatively homogeneous among the grist and mill streams while for nickel there was only a slight increase through the break and reduction systems.
Isolation and partial characterisation of two low molecular weight durum wheat (Triticum durum) glutenins
Authors: Kobrehel Kàroly , Alary Rémi 
Published: October 2006

AbstractTwo low molecular weight durum wheat (Triticum durum Desf) glutenins, DSG‐1 and DSG‐2 (durum‐wheat sulphur‐rich glutenin fractions) were isolated from two cultivars, Mondur of good technological quality and Kidur of poor technological quality. The glutenin fraction, composed mostly of DSG protein, was extracted using a low concentration of NA‐tetradecanoate and then fractionted by by using molecular sieve chromatography (Bio‐Gel P 30). The amino acid compositions and the N‐terminal sequences of the pure DSG proteins were determined, and their hydrophobic characteristics, calculated on the basis of these data, showed that DSG‐2 is more hydrophobic than DSG‐1. The amino acid compositions of DSG‐1 and DSG‐2 were different. The N‐terminal amino acids of DSG‐1 and DSG‐2 were also different but were identical for each of the two cultivars. In the case of DSG‐1, in addition to the main chain a minor chain was found in which the first three amino acids of the main chain were missing. The minor chain represented about 30% int he DSG‐1 of mondur and almost 50% in Kidur.
Degradation of carrot (Daucus carota) fibres with cell‐wall polysaccharide‐degrading enzymes
Authors: Massiot Patrice , Thibault Jean‐François , Rouau Xavier 
Published: October 2006

AbstractCarrot Daucus carota L fibres were degraded with two enzyme preparations, SP249 from Aspergillus aculeatus and Celluclast from Trichoderma reesei. The enzymic activities of these complexes indicate that SP249 was particularly active on pectic polymers, and Celluclast could degrade amorphous and crystalline cellulose. A combination of both preparations degraded carrot fibres with a synergistic effect and led to the solubilisation of 95% of the cell‐wall polysaccharides. The kinetics of solubilisation of sugars and gel‐permeation chromatography of the soluble products show that pectic polymers were rapidly solubilised and then, in a second stage, degraded mainly to monomers, whereas cellulose was more slowly hydrolysed to cellobiose and glucose. Part (67%) of the polysaccharides were saccharified, the residual soluble material being rhamnogalacturonans containing arabinose residues. Residual insoluble fibres (10% of initial weight) were not liquefied and were composed mainly of lignin, proteins and polymers of glucose, xylose and galacturonic acid.
A comparison of rapid‐ (X‐ray fluorescence, near‐infrared reflectance) and glucose‐release methods for the determination of the glucosinolate content of oilseed rape (Brassica oleracea)
Authors: Evans Eric J , Bilsborrow Paul , Grant Alex , Kwiatkowska Christina A , Spinks E Ann , Heaney Robert K , Fenwick G Roger 
Published: October 2006

AbstractRapeseed (Brassica oleracea L) samples representing the wide range of glucosinolate contents typical of both ‘single‐low’ and ‘double‐low’ varieties grown in the UK were analysed by X‐ray fluorescence and by near‐infrared reflectance spectroscopy, currently considered to be alternatives for the rapid analysis of glucosinolates in rapeseed. Each physico‐chemical technique was compared with an established method based on the enzymic release of glucose. The results of such intercomparisons are reported and the relative advantages and disadvantages of the methods are discussed.
Counteracting the inhibitory effect of tea on the in‐vitro availability of iron from cereal meals
Authors: Christian Parul , Seshadri Subadra 
Published: October 2006

AbstractStudies were carried out on the in‐vitro availability of iron to determine the effect of addition of tea, milk and ascorbic acid to a standard cereal meal in all possible combinations.The availability of iron from the cereal meal was low (3.92%). Tea, when added to the meal, had a significant depressing effect on available iron (2.56%). Addition of 100 mg ascorbic acid or 200 g milk completely counteracted the inhibitory effect of tea, and addition of both ascorbic acid and milk brought about an even greater enhancement in the in‐vitro availability of iron than when either was added alone. This investigation reveals that milk is as effective a factor as ascorbic acid in counteracting the depressing effect of tea on in‐vitro iron availability.
Amine levels in some asian seafood products
Authors: Wootton Michael , Silalahi Jansen , Wills Ronald B H 
Published: October 2006

AbstractA range of 20 Asian seafood products was analysed for volatile and non‐volatile amines by high performance liquid chromatography. The products analysed were salted, dried and canned and included fish, prawns, oysters, squid and jellyfish. Dried fish products contained putrescine and cadaverine at levels up to approximately 2.2 and 3.3 g kg−1 respectively and, in one instance, 0.803 g histamine kg−1. One canned mackerel sample had a high concentration of both volatile and non‐volatile amines.
HPLC analysis of canavanine and canaline in Canavalia ensiformis, and in excreta and serum of chicks
Authors: Acamovic Thomas , D'Mello J P Felix 
Published: October 2006

AbstractAn HPLC method suitable for the determination of canavanine and canaline in jack beans (Canavalia ensiformis (L) DC), chick serum and excreta is described. Canavanine and canaline at ‘on column’ levels of 1–300 pmol were readily detected and quantified fluorimetrically as their orthophthaldehyde (OPA)‐2‐mercaptoethanol adducts. Linearity of response was obtained for both amino acids. Good recoveries of supplemental canavanine and canaline (mean recovery = 97.5%) were also obtained for both amino acids. Analysis time for canavanine was about 6 min using an ODS‐Hypersil column (dp = 3 μm; 5 mm id by 100 mm long). Analysis of both amino acids simultaneously using a Spherisorb ODS2 column (dp = 5 μm; 5 mm id by 160 mm long) took about 8 and 40 min respectively. The Spherisorb column did not prove satisfactory for the analysis of canavanine in serum. Canavanine was present in jack beans and the serum of chicks fed jack beans but canaline was not detected in either. Canavanine and canaline were not detected in excreta from chicks fed a jack bean diet.
Changes in coffee brews in relation to storage temperature
Authors: Rosa Marco Dalla , Barbanti Davide , Lerici Carlo R 
Published: October 2006

AbstractCoffee beverage bottled aseptically was tested in order to evaluate the more evident chemical and sensory changes occurring during storage. The decline in pH and the quality score correlated well at several storage temperatures. The sensory analysis permitted definition of a lower limit of pH at which the product's shelf‐life ended. The original panel scores were assessed by response surface methodology to obtain estimated scores for the different time/ temperature storage conditions.Knowledge of the kinetic rate constants of the decline in pH at different temperatures permitted correlation of the shelf‐life of the product with its storage temperature.
Chemical analysis of tiger nut (Cyperus esculentis)
Authors: Temple Victor J , Ojobe Titus O , Kapu Moses M 
Published: October 2006

AbstractTiger nut, Cyperus esculentis L, is a tuber that grows and is consumed widely in West Africa. It is eaten unprepared, soaked in water, or dried and mixed with roasted peanuts. The purpose of this work was to determine the composition of tiger nut as part of its nutritional evaluation.
Body composition and serum and liver lipids in rats fed distillers' dried grains
Authors: Dong Faye M , Rasco Barbara A , Gazzaz Sahl S , Buenaventura Maria L San , Holcomb Liisa M 
Published: October 2006

AbstractThis study examined the body composition and serum and liver lipids in weanling rats fed diets containing distillers' dried grains with solubles (DDGS) from either white wheat (WW), red wheat (RW), corn (CO) or WW fortified with essential amino acids (FWW) as a sole protein source (1.6 % N in the diet). Although the DDGS‐fed groups had significantly lower body weights compared with the casein control (RC) after a 28‐day feeding trial, there were no significant differences among the dietary groups in percentages of body water, protein, lipid or ash. Serum cholesterol was significantly higher in rats fed the RW diet, and serum triglyceride was higher in the RC and FWW groups compared with the other dietary groups. Liver cholesterol and triglyceride concentrations (mg g−1 liver) were not significantly different among the five dietary groups.
Liquid/liquid phase equilibrium in globulin/salt/water systems: Legumin
Authors: Popello Irina A , Suchkov Vladimir V , Grinberg Valeriy Ya , Tolstoguzov Vladimir B 
Published: October 2006

AbstractThe effects of temperature, concentration and nature of neutral salts, pH, glycine and ethanol concentration on the liquid/liquid phase equilibrium in broad bean legumin/salt/water and pea legumin/salt/water systems was investigated. The coexistence curves have upper critical points. The shape of the coexistence curve was independent of the above factors. Gas theory and Kirkwood‐Fuoss theory for dipole‐dipole and ion‐dipole interactions were used to describe the systems. It is suggested that the value of the excluded volume of protein molecules, the energy balance of dipole‐dipole interaction between protein molecules, ion‐dipole interaction of protein molecules with low molecular weight ions, and the energy of thermal motion of protein molecules are the main factors of the investigated phenomenon.