ISSN:0022-5142    

DOI:10.1002/jsfa.2740060901

出版商:John Wiley&Sons, Ltd    

年代:1955

数据来源: WILEY

ISSN:0022-5142    

DOI:10.1002/jsfa.2740060902

出版商:John Wiley&Sons, Ltd    

年代:1955

数据来源: WILEY

ISSN:0022-5142    

DOI:10.1002/jsfa.2740060903

出版商:John Wiley&Sons, Ltd    

年代:1955

数据来源: WILEY

ISSN:0022-5142    

DOI:10.1002/jsfa.2740060904

出版商:John Wiley&Sons, Ltd    

年代:1955

数据来源: WILEY

摘要:

AbstractThe rate of absorption of oxygen by moist palm kernels which had previously fermented under anaerobic conditions has been studied. No evidence was found of the formation of reactive fermentation products able to absorb oxygen rapidly and heat the kernels, thus leading to spontaneous ignition. It is concluded that the spontaneous ignition of palm kernels in jute bags is less likely than was originally believed, and that the observed outbreaks of fire in these materials may have been due to other causes.

ISSN:0022-5142    

DOI:10.1002/jsfa.2740060905

出版商:John Wiley&Sons, Ltd    

年代:1955

数据来源: WILEY

摘要:

AbstractAn investigation into the nature of the bleaching observed in bread after mixing part of the dough as a batter in high‐speed machinery is described. The bleaching effect is attributed to the action of unsaturated‐fat oxidases and in particular to that of lipoxidase. The simultaneous improvementThe words ‘improver’, ‘improvement’ and ‘improving agent’ are used throughout in the strictly technological sense.obtained under these conditions of mixing is found to be independent of lipoxidase action but dependent on free access of molecular oxygen to the dough. The presence of molecular oxygen is also necessary for the action of lipoxidase.Arising from this work, a process for making bread from unbleached untreated flour by mixing in an oxygen‐enriched atmosphere is

ISSN:0022-5142    

DOI:10.1002/jsfa.2740060906

出版商:John Wiley&Sons, Ltd    

年代:1955

数据来源: WILEY

摘要:

AbstractIt is shown that optimum conditions for the storage of langsats are (i) temperature of 52‐55° F and (ii) a reltive humidity of 85‐90%, when a storage life of 14 days is poss

ISSN:0022-5142    

DOI:10.1002/jsfa.2740060907

出版商:John Wiley&Sons, Ltd    

年代:1955

数据来源: WILEY

摘要:

AbstractThe literature concerned with the composition of dialysed aqueous and saline extracts of barley grain has been reviewed, in particular in relation to the electrophoretic and ultracentrifugal analyses of the many fractions prepared from the extracts by precipitation with ammonium sulphate. The evidence suggests that at least the α‐globulin originally described by Quensel1is a mixture. Similarly, certain albumin preparations which sediment as single boundaries in the ultracentrifuge are shown by electrophoresis to be complex. On the other hand, the β‐ and γ‐globulins appear to be more homogeneous. No complete separation of albumins and globulins is apparently achieved by dialysing the extracts against water. It would appear that a group of non‐dialysable polypeptides which are not precipitated by ammonium sulphate constitute an important part of the nitrogenous fractions in the barle

ISSN:0022-5142    

DOI:10.1002/jsfa.2740060908

出版商:John Wiley&Sons, Ltd    

年代:1955

数据来源: WILEY

摘要:

AbstractApproximately 10% of the total nitrogen content of barley grain may be extracted from ground barley (Spratt‐Archer) with saline solutions under conditions chosen to minimize proteinase activity. Electrophoretic analysis of arbitrary fractions produced from these extracts by ammonium sulphate show that they contain many non‐dialysable compounds. At least two more major components are revealed by the electrophoretic analysis than may be accounted for by Quensel's four globulins and the barley albumin of Danielsson and Sandegren. Of the numerous minor components, one contains nucleic acid whilst a second probably belongs to the general class of plant proteinases. The non‐protein material is derived mainly from the barley gums and is chiefly precipitated in the fraction precipitated between 0.7‐1.0 saturation with ammonium s

ISSN:0022-5142    

DOI:10.1002/jsfa.2740060909

出版商:John Wiley&Sons, Ltd    

年代:1955

数据来源: WILEY

摘要:

AbstractThe electrophoretic analyses of fractions prepared from saline extracts of barley grain by precipitation in aqueous ethanol solutions at low temperatures give a clearer picture of the protein composition of these extracts than can be obtained from analyses of fractions precipitated with ammonium sulphate. At least six major and eight minor components may be detected, as well as a group of inhomogeneous components which are concentrated in one fraction. All the major components appear to be proteins. The analyses suggest that these components are individual components and are not interaction products. The carbohydrate material derived from the barley gums is again concentrated in the last fraction. Comparison with previous work suggests that these numerous components which have been identified by electrophoresis can probably be assigned to one or other of the already known five major sedimenting groups of barley compounds.

ISSN:0022-5142    

DOI:10.1002/jsfa.2740060910

出版商:John Wiley&Sons, Ltd    

年代:1955

数据来源: WILEY