摘要:

AbstractThe aim of this study was the identification of trypsin inhibitors in wheat grain, Beta variety. These inhibitors in spite of other functional properties belong to the antinutrient substances. According to the elaborated procedure first, the extract showing inhibitory activity was salted out at 30–80% ammonium sulfate saturation. Subsequently the preparation was purified by affinity chromatography with trypsin bound on Sepharose 4B. As result of this treatment a protein which had inhibitory activity 20‐fold stronger than that of the crude extract was obtained. The homogeneity of the preparation was checked by disc electrophoresis. The study showed that the isolated protein was most probably a monomer bound to some carbohydra

ISSN:0027-769X    

DOI:10.1002/food.19900340202

出版商:WILEY‐VCH Verlag GmbH    

年代:1990

数据来源: WILEY

ISSN:0027-769X    

DOI:10.1002/food.19900340205

出版商:WILEY‐VCH Verlag GmbH    

年代:1990

数据来源: WILEY

摘要:

AbstractThe paper is concerned with the isolation of food protein from clover and lucern leaves in a soluble non‐denaturated state. The protein concentrates are white or light‐cream‐coloured and contain 74 and 82% of protein, 11.5 and 7.9% of carbohydrates, and 800 and 1000mg calcium/kg, respectively. The concentrates are water‐soluble at pH over 6.0 and include fractions 1 and 2 of leaf protein. The content of essential amino acids in the clover and lucern proteins is 42–43% and the protein in vitro digestibility is as high as 90% relative to the major milk

ISSN:0027-769X    

DOI:10.1002/food.19900340206

出版商:WILEY‐VCH Verlag GmbH    

年代:1990

数据来源: WILEY

摘要:

AbstractTrails were made to use natural fermentation in preparing bread like products from soybean and rice flour. The effect of soybean soaking time, soybean‐rice flour proportion and fermentation time on the total solids, total soluble solids, pH, acidity, leavening, viscosity and microbial count of the batter and on the sensory properties of the end cooked products were studied. Generally the panelists preferred the fried and predried fried products made from 16 h fermented 1:1 or 1:2, 18 h soaked soybean:rice flour batte

ISSN:0027-769X    

DOI:10.1002/food.19900340207

出版商:WILEY‐VCH Verlag GmbH    

年代:1990

数据来源: WILEY

摘要:

AbstractThe increase in concentration of iron, copper, zinc, lead, antimony, aluminium, cadmium, tin and nickel over a 2 year's time of juices of peach (prunus persica), pear (pyrus communis), apricot (prunus vulgaris) and apple (malus pumila) was determined. The results show a considerable increase in Fe, Cu, Pb, Zn and Sn with time, while the change in Al, Cd, Ni and Sb is negligible.

ISSN:0027-769X    

DOI:10.1002/food.19900340208

出版商:WILEY‐VCH Verlag GmbH    

年代:1990

数据来源: WILEY

ISSN:0027-769X    

DOI:10.1002/food.19900340210

出版商:WILEY‐VCH Verlag GmbH    

年代:1990

数据来源: WILEY

摘要:

AbstractStorage of canned foods may enrich the concentration of some metals. Because their toxic and other properties the presence of which in foods over certain limits is undesirable. Therefore we have determined the contents of Fe, Cu, Zn, Pb, Sn, Al, Cd and Ni over a 2 years' time of bovine, pork and veal meat. The results show a gradual increase in the concentration of Fe, Cu, Sn and Zn with time in the order pork>bovine>veal.

ISSN:0027-769X    

DOI:10.1002/food.19900340211

出版商:WILEY‐VCH Verlag GmbH    

年代:1990

数据来源: WILEY

ISSN:0027-769X    

DOI:10.1002/food.19900340213

出版商:WILEY‐VCH Verlag GmbH    

年代:1990

数据来源: WILEY

摘要:

AbstractPotato‐based low cost protein rich (15.7% protein) food can be prepared from soy flour‐soy slurry‐potato paste blended in the proportion of 17:33:50. Full fat flour was prepared from soy cotyledons blanched in boiling water for 1.5 min, dried and milled. For soy slurry cotyledons were soaked for 4 h in water and blanched in boiling water for 10 min. Potatoes were boiled, peeled and mashed. Drying the product to about 8% moisture took approx. 7 h at 80 ± 1 °C in a tray drier. The product was very well accepted as deep fat fried snack. It could be used in the form of sweetened gru

ISSN:0027-769X    

DOI:10.1002/food.19900340214

出版商:WILEY‐VCH Verlag GmbH    

年代:1990

数据来源: WILEY

ISSN:0027-769X    

DOI:10.1002/food.19900340216

出版商:WILEY‐VCH Verlag GmbH    

年代:1990

数据来源: WILEY