摘要:

AbstractSelected physico‐chemical properties of pea legumin before and after succinylation have been investigated using isoelectric focusing, PAGE, SDS‐PAGE, hydrophobicity measurements, SE‐HPLC and RP‐HPLC.Exhaustive succinylation shifted the I.P. of legumin from 4.75 to 3.5. The stepwise dissociation of legumin by increasing succinylation has been confirmed both by means of PAGE in a nondenaturing system, and by SE‐HPLC. The results of SDS‐PAGE provided evidence for the exposure of α‐polypeptide chains in the native legumin.High succinylation resulted in a decrease of the surface hydrophobicity (S0) measured by both fluorescence probes (cis‐parinaric acid and anilino‐naphtalene sulfonic acid). RP‐HPLC gave a response both to conformational changes and the introduc

ISSN:0027-769X    

DOI:10.1002/food.19930370602

出版商:WILEY‐VCH Verlag GmbH    

年代:1993

数据来源: WILEY

摘要:

AbstractThe total proteins of Spanish Improved, TMV‐2 and DH‐3‐30 varieties were extracted and hydrolysed with two group specific enzymes alpha‐chymotrypsin and trypsin and a less specific enzyme, pepsin. Compared to casein, the proteins were highly resistant to hydrolysis by the group specific enzymes. However, the variety TMV‐2 was more susceptible to proteolysis than the other two varieties. While the ratio and extend of hydrolysis for pepsin was same in all the varieties they were different for alpha‐chymotrypsin. Nitrogen solubility profile of the meals in water, 1 M NaCl and 2% sodium hexametaphosphate solutions did not show any marked difference. Gel filtration, DEAE‐Cellulose chromatography, analytical ultracentrifugation and polyacrylamide gel electrophoretic patterns of the proteins did not indicate any major differences. However, the relative proportions of different fractions differed among the varieties. Gel filtration indicated that Spanish Improved variety contain higher amounts of conarachins (15%). Such quantitative differences of the various fractions may be responsible for the observed difference in the resistance to hydrolysis by the proteo

ISSN:0027-769X    

DOI:10.1002/food.19930370603

出版商:WILEY‐VCH Verlag GmbH    

年代:1993

数据来源: WILEY

摘要:

AbstractWheat germs are used as industrial products for nourishment so that it was necessary to determine the nutritive value of proteins in raw and in roasted wheat germs (temperature: 130–150 °C for 20 min). Protein quality evaluation has been determined by a biological method ‐ feeding young growing rats. The rats were fed 10% level protein diets, based on raw and roasted wheat germs. The results show that protein of roasted wheat germs has higher digestibility (D) and protein efficiency ratio (PER) than the raw wheat germs which proves that roasting destroyed digestion enzymes inhibitors. Furthermore, the net protein utilization (NPU) has also been improved by roasting. Biological value (BV) of raw germs approximates to the value of roasted germs. The results lead us to the conclusion that roasting saves and improves protein parameters in wheat g

ISSN:0027-769X    

DOI:10.1002/food.19930370604

出版商:WILEY‐VCH Verlag GmbH    

年代:1993

数据来源: WILEY

摘要:

AbstractMacaroni was prepared from semolina fortified with 3, 6 and 9% CMC‐protein (CMC — carboxymethyl cellulose) or HEC‐protein (HEC — hydroxyethyl cellulose) complexes from whey and corn steep liquor to increase the protein quality and quantity. Fortification increased the protein content up to 14.2% in DM (vs. 12.1% in control) for macaroni. Water absorption, dough weakening and mixing tolerance index were decreased, while dough development time and dough stability were increased when the amount of precipitated cellulose‐protein complex from whey and corn steep liquor in the blends increased. Addition of both tested cellulose‐protein complexes improved cooking quality by increasing the weight and volume of cooked macaroni, but cooking losses were greater. Sensory evaluation of the colour, flavour and appearance of macaroni were improved as a result of adding cellulose‐protein complex from whey. Macaroni samples prepared from dough mixtures with 6 and 9% of cellulose‐protein complex from corn steep liquor were less acceptable than those prepared fro

ISSN:0027-769X    

DOI:10.1002/food.19930370605

出版商:WILEY‐VCH Verlag GmbH    

年代:1993

数据来源: WILEY

摘要:

AbstractAdult male albino rats were supplemented with edible plant oils, corn maize and cotton seed oils and their semihydrogenated forms (Heliopolis and Sultan cooking fats) for a period of 3 months. In general, the supplementation of tested oils produced increasing effect on the serum levels of total C18: 1, C18:2 and C20:4 unsaturated fatty acids (UFA). The increases were significant in case of feeding corn maize oil and Sultan cooking fat for total and C18: 1 and C18:2 UFA. However, the degree of significance was intensified by the feeding of cotton seed oil and Heliopolis cooking fat. Supplementation of Sultan cooking fat showed a significant increase in serum level of C20:4, while the other tested oils and Heliopolis cooking fat produced very highly significant increase.Butylated hydroxy anisol (BHA) produced no effect on the level of UFA when administered with dietary tested edible lipid but its role revealed by maintaining the higher level of UFA due to administration of oils and its semihydrogenated analogous.

ISSN:0027-769X    

DOI:10.1002/food.19930370606

出版商:WILEY‐VCH Verlag GmbH    

年代:1993

数据来源: WILEY

摘要:

AbstractAdult male albino rats were supplemented with edible plant oils, corn maize and cotton seed oils and their semihydrogenated forms (Heliopolis and Sultan cooking fat). In general, the supplementation of tested oils produced increasing effect on the levels of total unsaturated fatty acids (UFA), C18: 1, C18:2 and C20:4 UFA of liver and heart of rats. Liver content of UFA showed very highly significant increases in the levels of C18: 1 and C18:2 in all groups of rats fed with tested oils accompanied with non significant changes in total UFA and C20:4 levels. Heart content of UFA showed increases in the levels of C18: 1 and C18:2 and insignificant changes observed in total UFA and C20:4, except, in rats fed with sultan cooking fat, showed a significant increase in the level of total UFA. The level of increase in C18: 1 and C18:2 was very highly significant in case of rats fed corn maize oil and Sultan cooking fat, and significant in case of rats fed cotton seed oil and Heliopolis cooking fat.Also, liver and heart UFA contents were significantly increased after antioxidant (Butylated hydroxy anisol, BHA) administration. Addition of BHA to tested diets abolished or minimized fatty infiltration produced by dietary fatty diet in the liver cells.

ISSN:0027-769X    

DOI:10.1002/food.19930370607

出版商:WILEY‐VCH Verlag GmbH    

年代:1993

数据来源: WILEY

摘要:

AbstractExtracts from the dried and ground fungus were prepared with water and with 30%, 60% and 85% ethanol, and thickened in vacuum. The whole fungus and extracts were added to the hyperlipemizing diet in amounts equivalent to 3% of the whole fungus. After 6 weeks the whole fungus, its water as well as 30% and 60% ethanol extracts have significantly reduced the contents of cholesterol (C) and triacylglycerols (TG) in the serum. The C and TG contents of the liver were reduced by 34–48% (in the case of TG insignificantly when applying the water and 60% ethanol extracts). The 85% ethanol extracts reduced the C and TG levels in both serum and liver statistically insignificantly by 18–22%. The reduction of serum C by addition of the whole fungus and its water and 30% ethanol extract was decisively affected by the reduction in the C contents in the very low density fraction of lipoprote

ISSN:0027-769X    

DOI:10.1002/food.19930370608

出版商:WILEY‐VCH Verlag GmbH    

年代:1993

数据来源: WILEY

摘要:

AbstractBread samples containing milled brewer's spent grain (BSG) at levels of 10–25% were prepared. The protein content of the bread ws found to be 15.4, 16.3 and 18.8%, when BSG was added at levels of 10, 20 and 25%, respectively. Fibre content however was 4.9, 6.4 and 7.5%, repectively. Amino acid pattern of the bread samples revealed that most of the essential amino acids were found in considerable amounts compared to the FAO provisional pattern with exception to lysine, threonine and tryptophan which showed deficiencies. The bread samples were fed to rats for 28 days, after which total lipids and cholesterol were measured. The results indicated impaired growth weight (7.1–10.0%) compared with the control. Total lipids as well as total cholesterol were also reduced by 5.7–8.0% and 6.0–8.3%, respectively. Sensory evaluations of prepared bread showed high score acceptance for fino bread, rolls and baton salie amounted to 70.0, 63.0 and 62.7%, respe

ISSN:0027-769X    

DOI:10.1002/food.19930370609

出版商:WILEY‐VCH Verlag GmbH    

年代:1993

数据来源: WILEY

摘要:

AbstractThe influences of initial sodium chloride (6% and 0% w/v in tap water) and acetic acid concentrations (0.3%, and 0.6% v/v), use of starter culture, and aerobic versus anaerobic conditions on the biochemical changes that take place throughout the preservation stage of ripe olive processing were investigated. Glucose, fructose and sucrose were completely consumed during preservation. Mannitol and malic acid were metabolized only in the presence of lactic acid bacteria or oxidative yeast (aerobic treatment). The main metabolites produced were lactic and acetic acid in aerobic or anaerobic treatments inoculated withLactobacillus plantarum. Methanol and ethanol were present in all the brines although in a lower concentration when conditions were aerobic. Thus, induced lactic fermentation led to the most efficient utilization of carbohydrates and yielded the most suitable physicochemical characteristics for ripe olive preservation.

ISSN:0027-769X    

DOI:10.1002/food.19930370610

出版商:WILEY‐VCH Verlag GmbH    

年代:1993

数据来源: WILEY

摘要:

AbstractComposition of laurel leaf volatile oil from different geographical origins was studied by means of gas‐liquid chromatography, column chromatography and coupled gas chromatography‐mass spectrometry. The 37 most important constituents were identified and quantified. Organoleptic quality of Albanian laurel leaf oil was found to be superior to that of samples from France, Italy and Sp

ISSN:0027-769X    

DOI:10.1002/food.19930370611

出版商:WILEY‐VCH Verlag GmbH    

年代:1993

数据来源: WILEY