摘要:

AbstractProteolytic activities of papain and trypsin on soya meal were increased after the meals were defatted or prepared from germinated soya beans or digested for long periods. Germination and seedling growth of soya beans were accelerated by impaction, soaking in water and growth at a temperature of 30oC. Seedling growth repressed the inhibitors of the protease activities in the cotyledons and induced the development of high levels of α‐amino nitrogen. Scanning electron microscopy confirmed that protein bodies were degraded extensively during seedling growth of soya beans, whereas lipid degradation was restricted. The undegraded cell walls of the cotyledons may also limit protease digestion of soya meal in vit

ISSN:0022-5142    

DOI:10.1002/jsfa.2740440302

出版商:John Wiley&Sons, Ltd    

年代:1988

数据来源: WILEY

摘要:

AbstractMature‐green tomato fruit cv Calypso were stored at 5, 7,12 or 19oC for 0, 3, 9, 12 or 21 days, ripened at 19oC for 3 or 6 days and analysed for surface colour (aL/bLratio), firmness, and tissue disorganisation in chill‐damaged (pitted) and adjacent unpitted tissues. Manifestation of cell disorganisation and death was evident in pitted tissues. Alternaria spp, Stemphylium spp, Penicillium spp and Aureobasidium spp were isolated from pitted tissues. Fruit stored for either 9 or 12 days at 5 or 7°C subsequently ripened to an acceptable colour, but longer storage times inhibited satisfactory colour development. After storage at 12 or 19°C, fruit surface colour improved progressively with time. Loss of fruit firmness was highest at 19°C but decreased with increasing temperature from 5 to 12°C, showing biphasic maxima firmness loss on days 9 and 21. Surface pits occurred at the stem end and in the equatorial region of the fruit. Fruits were also stored at 7, 12 or 19°C for 10 or 20 days and then ripened at 19°C for 10 days before evaluation of visible defects; these were greatest at 7°C followed by 19°C and were low

ISSN:0022-5142    

DOI:10.1002/jsfa.2740440303

出版商:John Wiley&Sons, Ltd    

年代:1988

数据来源: WILEY

摘要:

AbstractIn a comparative study endogenous amino acid flow was determined in twenty‐four 190‐g male rats (protein‐replete) given diets containing synthetic amino acids as the sole nitrogen source but devoid of specific amino acids, and six rats fed a protein‐free diet. Endogenous flows were not significantly different (P>0.05) for aspartic acid, glutamic acid, serine and lysine but were significantly higher (P0.05) between the latter excretions and those obtained by feeding the rats a pr

ISSN:0022-5142    

DOI:10.1002/jsfa.2740440304

出版商:John Wiley&Sons, Ltd    

年代:1988

数据来源: WILEY

摘要:

AbstractChlorophyll‐free protein has been recovered at a yield in excess of 50 % from sugar beet (Beta vulgaris L) leaf juice after two successive pH treatments. This corresponds to about 60 kg of white protein per hectare. The main component of the final preparation is ribulose‐1,5‐bisphosphate carboxylase (EC 4.1.1.39). Compared with the unfractionated protein from leaf extracts, the white protein preparation has higher contents of tyrosine, threonine, glutamic acid and proline and lower ones of isoleucine, lysine (although still high: 76mg g−1) and glycine. The content of methionine is high (24mg g−1) probably as a result of the addition of sulphite during protein extraction. The white protein preparation has a low level of ether extractives (17mg g−1) and a moderate ash (52mg g−1) content. The white protein is rapidly degraded by pepsin, trypsin and pan

ISSN:0022-5142    

DOI:10.1002/jsfa.2740440305

出版商:John Wiley&Sons, Ltd    

年代:1988

数据来源: WILEY

摘要:

AbstractTransmission electron microscopic observations have been made of the interface between muscle fibres and myocommata of the fish, hoki (Macruronus novaezelandiae Hector). The fine structure of the interface is similar to that recorded for other vertebrate muscle. Collagen fibres from the myocommata penetrate sarcolemma‐lined invaginations into the base of the muscle fibre. A distinct basal lamina separates the sarcolemma from the collagen fibres. Microfilaments connect sarcolemma, basal lamina and collagen fibres. The myofibrils of the muscle fibre are connected to the inner sarcolemma surface by fine filaments from the final Z disc. During rigor mortis the structure of the interface remains unchanged. During post‐rigor storage on ice there is progressive breakdown at the interface, particularly of the invaginating collagen fibres and the basal lamina, resulting in detachment of muscle fibres from the myoco

ISSN:0022-5142    

DOI:10.1002/jsfa.2740440306

出版商:John Wiley&Sons, Ltd    

年代:1988

数据来源: WILEY

摘要:

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 solubilisat

ISSN:0022-5142    

DOI:10.1002/jsfa.2740440307

出版商:John Wiley&Sons, Ltd    

年代:1988

数据来源: WILEY

摘要:

AbstractThe biogenic amines tyramine, putrescine, cadaverine, 2‐phenylethylamine, histamine and tryptamine were determined in 13 kinds of alcoholic beverages produced in Taiwan. They were derivatised with dansyl chloride and analysed using a high‐performance liquid chromatographic method. Total amine content ranged from 0.23 to 11.4 μg ml−1with Charng Chuen liqueur containing the highest level and Mei Kwei Lu the lowest. Tryptamine was found in all samples in amounts between 0.01 and 1.79 μg ml−1. The levels of the other five amines in the tested samples were 0‐7.0 μg ml−1for 2‐phenylethylamine, 0‐3.0 μg ml−1for putrescine, 0‐2.9 μg ml−1for cadaverine, 0‐4.5 μg ml−1for histamine, and 0‐1.4 μg ml−1for tyramine. These levels seem unlikely to

ISSN:0022-5142    

DOI:10.1002/jsfa.2740440308

出版商:John Wiley&Sons, Ltd    

年代:1988

数据来源: WILEY

摘要:

AbstractResistant starches prepared from maize and peas were fermented in vitro with rat or human intestinal bacteria. With both inoculum types, degradation of pea starch after 24 h incubation (0 and 47% utilised by rat and human organisms, respectively) was markedly slower than that of maize starch (73 and 85%) and was incomplete even after 7 days' incubation; degradation of both starches was slower than with soluble starch or sucrose. The slow degradation of pea starch was not due to the presence of intact cell walls. Qualitatively, the production of C2‐C4 volatile fatty acids was similar for all substrates and both inoculum types but there were some quantitative differences. If resistant food starches are to be regarded as dietary fibre, then, like ‘true’ fibre, any physiological effect in vivo may depend on the type of starch inv

ISSN:0022-5142    

DOI:10.1002/jsfa.2740440309

出版商:John Wiley&Sons, Ltd    

年代:1988

数据来源: WILEY

ISSN:0022-5142    

DOI:10.1002/jsfa.2740440301

出版商:John Wiley&Sons, Ltd    

年代:1988

数据来源: WILEY