摘要:

AbstractEs werden Untersuchungen zur Bierherstellung mit dem neuen bulgarischen Hydrolase‐Enzympräparat “Trichozease SU‐2” durchgeführt. Bei der Dosierung von 0,20–0,25 kg/1000 kg Malz wird eine Verminderung der Läuterungszeit der Vorderwürze und von Glattwasser erreicht. Der Gehalt an β‐Glucan und die Viskosität nehmen ab und die Menge an vergärbarem

ISSN:0027-769X    

DOI:10.1002/food.19900340502

出版商:WILEY‐VCH Verlag GmbH    

年代:1990

数据来源: WILEY

ISSN:0027-769X    

DOI:10.1002/food.19900340503

出版商:WILEY‐VCH Verlag GmbH    

年代:1990

数据来源: WILEY

摘要:

AbstractSamples of mature, young and very young sporophores ofTermitomyces robustus(Beeli) Heim andLentinus subnudusBerk were analyzed for their nutrient contents. The amino acid, protein, glycogen, lipid, sugar, ascorbic acid and ash contents were found to increase from very young to mature sporophores. These food nutrients except the crude fibre were more abundant in the pilei than the stipes. In contrast, the mineral elements did not show any definite trend in the sporophores investigated. However potassium was the most abundant followed by phosphorus and magnesium in that decreasing order. Manganese was the least abundant in the sporophores. It is clear from this study thatT. robustusandL. subnuduswould compared favourably with other well‐known nutritious mushroom

ISSN:0027-769X    

DOI:10.1002/food.19900340504

出版商:WILEY‐VCH Verlag GmbH    

年代:1990

数据来源: WILEY

摘要:

AbstractGrain of six winter and spring wheat varieties differing in baking quality were included in the study. A number of technological analyses were performed. Albumins, globulins and gliadins were washed out. Location of inhibitory activities of alpha‐amylases in extracted proteins against enzymes of various origin were tested and compared to baking quality of the wheat grain. Also, the location of endogenous amylase activity in extractable proteins was compared to baking quality of the studied varieties. A certain correlation between the incidence of higher inhibition activity against alpha‐amylase ofSitophilus granarius L.and good baking quality has been found. However, location of endogenous alpha‐amylases in grain seems to be a better criterion classifying varieties according to their baking quality. So‐called baking varieties have higher and only activity of endogenous alpha‐amylases located in albumin and gliadin fractions, whereas in poorest, “non‐baking” varieties this activity is also located in the gl

ISSN:0027-769X    

DOI:10.1002/food.19900340505

出版商:WILEY‐VCH Verlag GmbH    

年代:1990

数据来源: WILEY

摘要:

AbstractA homogenous trypsin inhibitor from wheat grain has been characterized. It is a protein of molecular weight 9105 Da and isoelectric point pI = 9.5. It belongs to arginine type inhibitors. The isolated inhibitor does neither inhibit native proteinases from wheat grainnor α‐chymotrypsin, papein and pepsin. However, it inhibits some proteinases from microorganisms and moulds. It is susceptible to the action of hydrogen peroxide. The inhibitory protein consists of all amino acid residues with the largest amount of glutamic acid, proline and arginine, and the lowest of histidine and tyrosine, respective

ISSN:0027-769X    

DOI:10.1002/food.19900340506

出版商:WILEY‐VCH Verlag GmbH    

年代:1990

数据来源: WILEY

摘要:

AbstractThe volatile nitrosamine contents in some samples of Cuban beer and canned meat products are reported. Only dimethylnitrosamine in very low concentrations was detected. The significance of these results and the relative necessity to extend research works in this field are discussed.

ISSN:0027-769X    

DOI:10.1002/food.19900340507

出版商:WILEY‐VCH Verlag GmbH    

年代:1990

数据来源: WILEY

ISSN:0027-769X    

DOI:10.1002/food.19900340508

出版商:WILEY‐VCH Verlag GmbH    

年代:1990

数据来源: WILEY

摘要:

AbstractThe interaction between low methoxy pectin and faba bean globulin or the corresponding acetylated derivative in o/w emulsions is indicated by formation of hydrogen ions. For the globulin this process reaches a maximum within 1 day; in the case of the acetylated globulin that is valid within 6 days. These findings are related to the fact that the stability of globulin stabilized emulsions increases as a result of pectin addition whereas in acetylated globulin stabilized emulsions pectin addition leads to a decrease in stability.

ISSN:0027-769X    

DOI:10.1002/food.19900340509

出版商:WILEY‐VCH Verlag GmbH    

年代:1990

数据来源: WILEY

ISSN:0027-769X    

DOI:10.1002/food.19900340510

出版商:WILEY‐VCH Verlag GmbH    

年代:1990

数据来源: WILEY

摘要:

AbstractLipoxygenasekatalysierten Reaktionen kommt eine wichtige Position im Gesamtfeld der Lipidperoxydationen zu. Es werden Aussagen zum Enzym bezüglich Vorkommen, biologischer Bedeutung, Isolierung, Substraten, aktivem Zentrum und Inhibierung gemacht. Umfangreichere Ausführungen zu den beiden Hauptwegen der Katalyse (Dioxygenasereaktion, Hydroperoxydasereaktion) sollen Einblick in die komplizierten Mechanismen der Enzymkatalyse geben. Anhand der bei der Katalyse entstehenden Reaktionsprodukte, der Wirkbedingungen von Lipoxygenasen sowie vor‐ und nachgelagerter enzymatischer Prozesse wird die für Lebensmittelsysteme zu erwartende Bedeutung diskut

ISSN:0027-769X    

DOI:10.1002/food.19900340511

出版商:WILEY‐VCH Verlag GmbH    

年代:1990

数据来源: WILEY