摘要:

AbstractThe response of adult rats fed diets containing amino acid mixtures with varying combinations of lysine and threonine was studied by estimating the change in body weights, organ weights, total nitrogen content of organs and the concentration of free plasma lysine and threonine. Analysis of variance indicates a significant effect of threonine, lysine and a significant interaction due to feeding the two amino acids on the body weights, organ weights and total nitrogen content of various organs. Significant effect on the level of the plasma free amino acid was also shown as a result of feeding the particular amino acid.Results show that in deficient animals the rates of building body protein are low but are higher in the lysine deficient animals than in the threonine deficient and protein deficient animals. The varying rates of exchanging protein between the various organs in response to changing the levels of amino acids in the diet would mean that total change in body protein or total nitrogen balance may not be satisfactory way to determine the protein or amino acid requirements for maintenance. It seems to be necessary to focus down on protein turnover rates in specific tissues.

ISSN:0027-769X    

DOI:10.1002/food.19900340702

出版商:WILEY‐VCH Verlag GmbH    

年代:1990

数据来源: WILEY

摘要:

AbstractThe chemical composition of mango (Mangifera indicaL.) pulp and canned mango juice were evaluated. Canned mango juice was characterized by a lower content of ascorbic acid, free amino nitrogen, reducing sugars and carotenoids than the mango pulp, while the latter was characterized by lower natural total soluble solids, higher pH, lower total sugars and lighter color. The volatile composition of canned mango juice was investigated by means of standard‐controlled distillation‐extraction, liquid‐solid chromatography and gas chromatography‐mass spectrometry. This combination led to the characterization of 64 volatiles, of them 21 hydrocarbons, 25 alcohols, 12 esters, 2 aldehydes, 2 lactons and 2 other compounds. The volatile components of canned mango juice were quantitatively determined in range of 2260 ppb to 10 ppb. Limonene, myrcene, cis and trans‐ocimene, β‐caryophellene and α‐terpinolene were the major hydrocarbons of canned juice; meanwhile, methyl butanoate + ethyl 2‐methyl butanoate, furfural, α‐terpineol and γ‐octalacton were the abunda

ISSN:0027-769X    

DOI:10.1002/food.19900340703

出版商:WILEY‐VCH Verlag GmbH    

年代:1990

数据来源: WILEY

ISSN:0027-769X    

DOI:10.1002/food.19900340705

出版商:WILEY‐VCH Verlag GmbH    

年代:1990

数据来源: WILEY

摘要:

AbstractThe edible parts of pomegranate fruit represented 52% of total fruit weight, comprising 78% juice and 22% seeds. The fresh juice contained 85.4% moisture, 10.6% total sugars, 1.4% pectin, 0.1 g/100 ml total acidity (as citric acid), 0.7 mg/100 ml ascorbic acid, 19.6 mg/100 ml free amino nitrogen and 0.05 g/100 ml ash. Meanwhile, the seeds are a rich source of total lipids, protein, crude fibers and ash representing 27.2, 13.2, 35.3 and 2.0%, respectively, and also contained 6.0% pectin and 4.7% total sugars. The iron, cupper, sodium, magnesium and zinc contents of the juice were lower than those of seeds, except potassium which was 49.2 ppm in the juice.On the other hand, the physical and chemical properties of seed's lipids indicated that the refractive index was 1.518, melting point 13.0°C, iodine value 74.2, acid number 1.1, unsaponifiable matters 0.7%, saponification value 188.9, ester value 187.8 and glycerol content 10.3%. Moreover, the studied lipids contained 11 fatty acids, from them caprylic, the predominant acid, represented 36.3%, followed by stearic acid (22.5%). Furthermore, oleic and linoleic acids covered 5.1% and 10.3%, respectively. Otherwise, the saturated fatty acids of seed's lipids of pomegranate composed 83.6% of the total fatty acids content

ISSN:0027-769X    

DOI:10.1002/food.19900340706

出版商:WILEY‐VCH Verlag GmbH    

年代:1990

数据来源: WILEY

摘要:

AbstractThe structure of texturates of moistened proteins (0.33 g water per 1 g protein) obtained by thermoplastic extrusion was investigated using X‐ray scattering, differential IR‐spectroscopy, optical microscopy and mechanical cut testing. Texturates were cooled at the output of the extruder using additional die preventing explosionlike evaporation of water. It was shown that textures of individual proteins (ovalbumin and BSA) had amorphous isotropic structure, whereas texturates of soybean protein isolates (SPI) exhibited mechanically anisotropic amorphous structure. The fraction of β‐sheet structure in polypeptide chains increased during extrusion process. Besides non‐covalent interactions and S‐S bonds other covalent bindings are suggested to stabilize texturate structure. The obtained data was used to discuss possible mechanisms leading to the creation of fibrous

ISSN:0027-769X    

DOI:10.1002/food.19900340707

出版商:WILEY‐VCH Verlag GmbH    

年代:1990

数据来源: WILEY

ISSN:0027-769X    

DOI:10.1002/food.19900340709

出版商:WILEY‐VCH Verlag GmbH    

年代:1990

数据来源: WILEY

摘要:

AbstractIt has been found that malondialdehyde penetrates during smoking through filters and exhales with smoke from cigarettes such as: “Pall Mall”, “Winston”, “Camel”, “Lucky Strike”, “Kansas”, “Mustang”, “Ronson”, “Chesterfield”, “Rally”, “Oscar” and “Marlboro”. These cigarettes exhale malondialdehyde in a different way, in free form in the amount from 8.5 to 23.5 mg/kg cigarettes on an average of 13.3 mg/kg for the whole group and totally (in free and bounded form) from 9.5 to 26.5 mg/kg (average 16.9 mg/kg). Moreover, it has been found that filters retain this aldehyde in free form on an average of 9.9 mg/kg and totally (in free and bounded form) of 19.0 mg/kg. Without filters these amounts would increase aldehyde contents in smoke by 42.7 and 52.9%, respectively. Low malonalogenic properties of tobacco, high effectiveness of cigarette filters, high degree of tar deposition before inhaling into lungs and slow (6 min and longer) smoking decide about low level of exhal

ISSN:0027-769X    

DOI:10.1002/food.19900340710

出版商:WILEY‐VCH Verlag GmbH    

年代:1990

数据来源: WILEY

ISSN:0027-769X    

DOI:10.1002/food.19900340711

出版商:WILEY‐VCH Verlag GmbH    

年代:1990

数据来源: WILEY

摘要:

AbstractGlucosylthiazolidin‐4‐carbonsäure, ein frühes Intermediat der Maillard‐Reaktion zwischen D‐Glucose und L‐Cystein, wurde männlichen und weiblichen Ratten in Dosierungen von 0, 25, 50 und 100 mg/kg mit der Schlundsonde über einen Zeitraum von 21 Tagen verabreicht. Als Kriterien der subakuten Untersuchung dienten der Allgemeinzustand der Tiere, das Wachstum, die Futteraufnahme, der Blutstatus, die Bestimmung der Harn‐ und Serumbestandteile einschließlich von Enzymaktivitäten, der Vergleich von Organmassen sowie die makroskopische und mikroskopische Pathologie. Wirkungen auf die Nieren äußerten sich in Oligurie und verminderter spezifischer Masse des Harns bei den Männchen und histopathologischen Veränderungen in den proximalen Tubuli bei den Weibchen. In dieser Untersuchung wurden 25 mg/kg KM als unwir

ISSN:0027-769X    

DOI:10.1002/food.19900340712

出版商:WILEY‐VCH Verlag GmbH    

年代:1990

数据来源: WILEY

摘要:

AbstractAnhand der Literatur sowie eigener Arbeiten wird ein Überblick zum derzeitigen internationalen Kenntnisstand auf einigen speziellen Gebieten der Lebensmittelbiotechnologie gegeben. Besondere Berücksichtigung finden in diesem Zusammenhang vor allem ernährungswissenschaftlich relevante Probleme. Nach einer Einführung (hierbei Erörterung auch fermentationstechnischer, gentechnischer sowie proteintechnischer Entwicklungen) werden folgende Schwerpunkte behandelt: Einzellerproteine (Speisepilze, Hefen, Bakterien, Schimmelpilze, phototrophe Mikroorganismen), lösliche Enzyme, Enzyminhibitoren, immobilisierte Systeme (Enzyme, Zellen, neue Prozesse und Produkte), Aminosäuren, Süßungsmittel, mikrobielle Polysaccharide als Hydrokolloide, organische Genußsäuren, pflanzliche Zell‐ und Gewebekulturen sowie Aromen und Geschmacksstoffe (Enzyme, Mikroorganismen, pflanzli

ISSN:0027-769X    

DOI:10.1002/food.19900340713

出版商:WILEY‐VCH Verlag GmbH    

年代:1990

数据来源: WILEY