摘要:

AbstractThis review pertains the current knowledge concerned with the application of SCP in human and animal nutrition. General factors limiting the utilization of microbial proteins in human nutrition, such as toxicological barriers, nutritive value and functional properties, are discussed. Special attention is paid to several modern procedures of protein extraction from microbial cells, reduction of nucleic acids level as well as preparation of protein isolates. According to the data presented the latter can be considered as valuable protein substitutes. Significantly less nutritive problems are being concerned with the application of SCP in animal nutrition. Successful feeding experiments with chicken and pigs are discussed. Under these experimental conditions 10–20% of the protein in the feedstuff can be replaced by SCP. Moreover, several in Poland obtained protein‐vitamin preparations are described. These originated from selected yeast and propionic acid bacteria grown in whey and its ultrafiltrates and can be considered as valuable food and feed suppleme

ISSN:0027-769X    

DOI:10.1002/food.19880320302

出版商:WILEY‐VCH Verlag GmbH    

年代:1988

数据来源: WILEY

ISSN:0027-769X    

DOI:10.1002/food.19880320304

出版商:WILEY‐VCH Verlag GmbH    

年代:1988

数据来源: WILEY

摘要:

AbstractVon den Kohlenhydraten der Schweineleber kann Glucose mit Wasser extrahiert werden, Glycogen wird erst durch kochende Laugen aus dem Rohstoff herausgelöst und mit Ethanol gefällt. Das Kochen einer wäßrigen Lebersuspension bewirkt erwartungsgemäß eine Abnahme der Glucosemenge. Dabei wird der Einfluß der Leberproteine auf die Kohlenhydratkonzentration deutlich, ebenso die Wechselwirkung zwischen beiden Komponenten im Sinne der nichtenzymatischen Bräunung. Durch Lagerungsversuche wird bestätigt, daß weder Gefrier‐ noch Kochtemperaturen diese Wechselwirkung völlig unterb

ISSN:0027-769X    

DOI:10.1002/food.19880320305

出版商:WILEY‐VCH Verlag GmbH    

年代:1988

数据来源: WILEY

ISSN:0027-769X    

DOI:10.1002/food.19880320307

出版商:WILEY‐VCH Verlag GmbH    

年代:1988

数据来源: WILEY

摘要:

AbstractUntersucht wurde der Einfluß der thermischen Behandlung der Schweineleber auf die Konzentration an wasserlöslichen Leberproteinen; dabei lassen sich letztere teilweise durch präparative Dünnschichtchromatographie auftrennen und UV‐spektroskopisch charakterisieren. Der Abnahme des meßbaren Proteingehaltes infolge Denaturierung folgt eine leichte Zunahme aufgrund der danach leichteren Zugänglichkeit der hydrophoben Proteinbereiche und der hydrolytischen Spaltung der Eiweiße. Die gleiche qualitative Einschätzung läßt sich für das Modellprotein (Rinderserumalbumin) treffen.Der Zusatz von Glucose führte in beiden Fällen zu einer Intensivierung der Wechselwirkung zwischen den Proteinen und den Zuckern — die Folge ist in jedem Falle eine Verstärkung der Bräunungsintensität

ISSN:0027-769X    

DOI:10.1002/food.19880320308

出版商:WILEY‐VCH Verlag GmbH    

年代:1988

数据来源: WILEY

摘要:

AbstractDie Lagerungsdauer industriell hergestellter Leberwurstkonserven zeigte sich wirkungsvoller auf die Abnahme des Glucose‐ und Gesamtkohlenhydratgehaltes als das jeweilige Sterilisationsregime. Zugesetzte Glucose und zugesetztes Casein wirkten in Modellkonserven im Sinne der Maillard‐Reaktion effektiver als ihr Gemisch im Leberb

ISSN:0027-769X    

DOI:10.1002/food.19880320309

出版商:WILEY‐VCH Verlag GmbH    

年代:1988

数据来源: WILEY

ISSN:0027-769X    

DOI:10.1002/food.19880320310

出版商:WILEY‐VCH Verlag GmbH    

年代:1988

数据来源: WILEY

摘要:

AbstractThe effect of diets with different protein qualities on net weight and on the composition of the carcass (the animal being skinned and gutted) were studied in pregnant and non‐pregnant rats of the Wistar breed. The animals were fed with diets containing the following protein sources: casein + 5% DL‐methionine, beans and a mix of beans and wheat, all with a protein level of 14%. Percentage weight gains in the carcass were in all cases greater in non‐gestating animals than in gestating animals. The water content of the body was similar in all the groups tested. The quality of protein did not affect nitrogen content; however, a smaller proportion of nitrogen was observed in gestating animals than in non‐gestating animals. With respect to fat content of the carcass, a greater quantity of fat was observed in the bodies of gestating rats than in non‐gestating rats, which was only significant in the case of the bean‐wheat mix diet. Within each group of gestating and non‐gestating rats, there was a greater quantity of fat in those animals fe

ISSN:0027-769X    

DOI:10.1002/food.19880320312

出版商:WILEY‐VCH Verlag GmbH    

年代:1988

数据来源: WILEY

摘要:

AbstractFourteen Egyptian cottonseed varieties were analysed to study some properties of their lipids and proteins. Lipid contents of the kernels ranged from 29.0 to 35.1%. The mean value of the iodine number was 110.9. The tested varieties showed little or no differences regarding to their fatty acid content. A slight higher proportion of linoleic acid was recorded for the triglycerides whereas the polar lipids components contained a lower amount of this fatty acids compared to that found in the total lipids.Protein contents in the examined varieties ranged from 32.3 to 37.9%. The amount of water‐soluble protein ranged from 12.8 to 23.0% of the total protein. An almost complete recovery (94.5–100%) of the total protein was yielded when the extraction was performed with 0.02 N NaOH instead of water. The electrophoretic patterns of the water‐soluble proteins gave only two bands, having a molecular weight between 14000 and 25000 dalton. A clear differentiation between the varieties was noticed when the alkaline soluble protein extracts were subjected to electrophoresis. Accordingly, the examined varieties were classified into five groups each of them having a similar spe

ISSN:0027-769X    

DOI:10.1002/food.19880320313

出版商:WILEY‐VCH Verlag GmbH    

年代:1988

数据来源: WILEY

ISSN:0027-769X    

DOI:10.1002/food.19880320315

出版商:WILEY‐VCH Verlag GmbH    

年代:1988

数据来源: WILEY