摘要:

AbstractLegumin‐T was prepared by limited tryptic hydrolysis of legumin from faba beans (Vicia fabaL.) and was chromatographically purified. It is composed of two principle subunits consisting each of an intact β‐polypeptide chain and a nicked α‐chain of legumin besides minor polypeptides. The molecular mass was (250 ± 11) kDa estimated by gel chromatography. Amino acid analysis showed that the transformation of legumin to legumin‐T resulted in a loss of polar amino acids and an increase of non‐polar hydrophobic amino acids. The time‐dependent surface tension and the surface compressions isotherms showed a rather similar behavior of legumin and legumin‐T. The calculated ratio of the surface areasA/A0revealed, however, difference between both proteins (legumin:A/A0= 1, legumin‐T:A/A0<1) pointing to an irreversible desorption of legumin‐T from the surface due to compression. The emulsifying activity of legumin‐T was higher than that

ISSN:0027-769X    

DOI:10.1002/food.19950390302

出版商:WILEY‐VCH Verlag GmbH    

年代:1995

数据来源: WILEY

摘要:

AbstractRice flour was mixed with various amounts of defatted soybean flour in order to obtain a mixture with protein levels of 15, 20 and 25%. These mixtures were processed in a one‐screw Brabender 20 DN extruder at temperatures of 80, 100 and 120 °C. Below 20% of protein concentration, the water absorption index (WAI) increased, with increasing extrusion temperature, and below 90 °C the WAI increased with increasing protein concentration. The water solubility index (WSI) notibly increased with increases in both temperature and protein concentrat

ISSN:0027-769X    

DOI:10.1002/food.19950390303

出版商:WILEY‐VCH Verlag GmbH    

年代:1995

数据来源: WILEY

摘要:

AbstractThe grain of six winter and spring wheat varieties, harvested in 1987, differing in baking quality were included in the study. A number of technological analysis were performed. Albumins, globulins and gliadins were washed out. The location of inhibitory activities in extracted proteins, against α‐amylases of various origin. were tested and compared to the baking quality of the wheat grain. Also, the location of antitryptic activity and endogenous amylase activity in extractable proteins was compared to baking quality factors. Among the studied inhibitory activities against mammalian α‐amylases some correlation were found between the inhibition activity of hog pancreas α‐amylase and sedimentation test (r= 0.88). Furthermore inhibitory activities of wheat proteins towards insects α‐amylase shown significant correlation between the inhibitors ofAnagasta kuehniellaα‐amylase and sedimentation test (r= 0.90). as well as crude protein content (r= 0.86). Also the inhibition activity againstSitophilus granariusα‐amylase versus sedimentation test presented some correlation (r= 0.80). Endogenous amylase activities (α‐ and β‐amylase) have an inversely proportional correlation to crude protein content (r= −0.82) and sedi

ISSN:0027-769X    

DOI:10.1002/food.19950390304

出版商:WILEY‐VCH Verlag GmbH    

年代:1995

数据来源: WILEY

摘要:

AbstractExperimental studies were conducted on the migration of Fe, Sn, Ca, and Mg in canned fruits: black currant, cherry and strawberry. Three‐piece‐cans had been protected with different coatings and technics. Cans of 31 capacity with fruits were stored in ambient temperature (ca 20 °C) during 60 weeks.There was stated increasing dependence of storage time on concentration of Fe and Sn in cans. Contents of Ca and Mg in this time systematically decreased in cans due to adsorption process of these metals on internal coatings. Migration rate of Fe and Sn, as well as migration trends of Ca and Mg (adsorption process) are shown on figures. There are great differences among migration of Fe, Sn and migration trends of Ca and Mg. Both these phenomena are disadvantageous for quality of canned fr

ISSN:0027-769X    

DOI:10.1002/food.19950390305

出版商:WILEY‐VCH Verlag GmbH    

年代:1995

数据来源: WILEY

摘要:

AbstractEquilibrium moisture characteristics of dried eggplant and dried okra were studied at 20 °C and 27 °C Moisture sorption isotherms of these dried vegetables were derived using the static method. Sorption data were treated according to some well‐known isotherm equations. The parameters of these equations were obtained and goodness of fit of data to these equations were tested. The trends in monolayer moisture contents at different temperatures were examined. Finally, the heat of sorption data were derived with the use of Clausius Clapeyron type equation and presented in graphical f

ISSN:0027-769X    

DOI:10.1002/food.19950390306

出版商:WILEY‐VCH Verlag GmbH    

年代:1995

数据来源: WILEY

ISSN:0027-769X    

DOI:10.1002/food.19950390307

出版商:WILEY‐VCH Verlag GmbH    

年代:1995

数据来源: WILEY

ISSN:0027-769X    

DOI:10.1002/food.19950390308

出版商:WILEY‐VCH Verlag GmbH    

年代:1995

数据来源: WILEY

摘要:

AbstractIn the available literary sources there are many works concerned with the antioxidative effects of spices involving mainly rosemary, sage, majoran, pepper, peppermint, ginger, etc. [1—6]. To extend the knowledge of the antioxidative effects of spices some changes of lipids occuring in the model sample of the low‐erucic rape‐seed oil “Vitol” with addition of extracts of thyme, sage, juniper and oregano were studied by defining the acid, peroxide, thiobarbituric acid numbers and the composition of fa

ISSN:0027-769X    

DOI:10.1002/food.19950390309

出版商:WILEY‐VCH Verlag GmbH    

年代:1995

数据来源: WILEY

ISSN:0027-769X    

DOI:10.1002/food.19950390310

出版商:WILEY‐VCH Verlag GmbH    

年代:1995

数据来源: WILEY

ISSN:0027-769X    

DOI:10.1002/food.19950390312

出版商:WILEY‐VCH Verlag GmbH    

年代:1995

数据来源: WILEY