摘要:

AbstractAllyl isothiocyanate (AITC) was given in doses of 0, 10, 20, or 40 mg/kg (5 days/week) by oral intubation to male rats for up to 6 weeks. The highest dosage level caused a decrease in body weight, thymus weight, blood glucose and serum globulin levels. Haematological examination revealed an increased percentage of neutrophils and a decreased percentage of lymphocytes after treatment for 2 weeks. Increased liver and adrenal weights were found in all test groups. Renal dysfunction was indicated by increased urinary aspartate aminotransfere activity, reduced urine volume and changes in the specific gravity of the urine. Histopathological changes were observed in the kidneys of animals at dosages of 20 and 40 mg/kg and in the livers of animals at the highest dosage level.

ISSN:0027-769X    

DOI:10.1002/food.19880320802

出版商:WILEY‐VCH Verlag GmbH    

年代:1988

数据来源: WILEY

摘要:

AbstractThe protein value of meat soy blend was evaluated by utilizing the net protein ratio (NPR), the relative protein value (RPV) and the serum urea content methods. It was compared with that of meat. Casein was used as a reference protein. NPR values indicated that utilization of meat and meat soy proteins are comparable. The study of amino acid pattern shows that sulphur containing amino acids are limiting to almost the same degree in meat and meat soy blend. However, the RPV of meat soy bean blend is slightly higher than that of meat. The lowest serum urea content was that of rats fed meat soy blend. Therefore, the mixing of meat with soy bean did not reduce the nutritive value of meat, on the contrary there is tendency towards improvement.

ISSN:0027-769X    

DOI:10.1002/food.19880320803

出版商:WILEY‐VCH Verlag GmbH    

年代:1988

数据来源: WILEY

ISSN:0027-769X    

DOI:10.1002/food.19880320804

出版商:WILEY‐VCH Verlag GmbH    

年代:1988

数据来源: WILEY

摘要:

AbstractEs wurden rheologische Untersuchungen an Plasteingelen aus Partialhydrolysaten des Ackerbohnenproteinisolats durchgeführt. Die Fließkurven dieser Gele erfüllen die Binghamsche Gleichung. Sie sind nahezu linear und besitzen einen sog. Fließpunkt. Werden die Gele in Gegenwart von Stärke gebildet, so nimmt ihre Viskosität beim konstanten Scheren schneller ab und die Endviskosität ist kleiner. Die durch die polare Stärke hervorgerufene Verringerung der gelbildenden Wechselwirkungskräfte verändert auch das Fließverhalten. Die stärkehaltigen Gele zeigen das Fließverhalten einer pseudoplastischen

ISSN:0027-769X    

DOI:10.1002/food.19880320806

出版商:WILEY‐VCH Verlag GmbH    

年代:1988

数据来源: WILEY

ISSN:0027-769X    

DOI:10.1002/food.19880320808

出版商:WILEY‐VCH Verlag GmbH    

年代:1988

数据来源: WILEY

摘要:

AbstractA study on the content of several metallic ions and arsenic in Andalusian vinegars has been carried out. The technique employed was atomic absorption spectrophotometry. The measurements were performed directly in the samples. The determination of these ions is interesting since they can produce in certain amounts undesirable organoleptic effects or even make an attempt on the health (toxic elements). No kind of relevant contamination was found.

ISSN:0027-769X    

DOI:10.1002/food.19880320809

出版商:WILEY‐VCH Verlag GmbH    

年代:1988

数据来源: WILEY

摘要:

AbstractFür die Auftrennung von Caseingruppen, die verschiedene Anteile an strukturgebundenem Phosphat enthalten, eignet sich insbesondere Ionenaustauschchromatographie an Hydroxyapatit in dissoziierenden Systemen. Als besondere Vorteile erweisen sich eine relativ einfache Herstellung dieses Trägers und die einfache Anwendungsmöglichkeit zur Caseinauftrennung im Batchverfahren. Eine mehrfache Verwendung des Hydroxyapatits nach der angegebenen Regenerierung ist möglich, der Durchfluß kann durch einen Zusatz an Sephadex G‐25 oder vernetzter Agarose stabil gehalten werden. Die αs‐Caseine lassen sich im Batchverfahren in einer hohen Reinheit nach der Bindung an Hydroxyapatit in 0,005 M Phosphatpuffer pH 6,8 und der Elution mit einem Puffer der Zusammensetzung 0,25 M KH2PO4, 0,2 M KCl, 4,5 M Harnstoff und 0,002 M Dithiotreitol gewinnen. Vor der Elution der αs‐Caseine werden β‐ undx‐Caseine selektiv mit Puffern 0,005 M und 0,1 M KH2PO4unter Zusatz der gleichen Nebenkomponenten vo

ISSN:0027-769X    

DOI:10.1002/food.19880320810

出版商:WILEY‐VCH Verlag GmbH    

年代:1988

数据来源: WILEY

摘要:

AbstractThe paper deals with recent achievements concerning the physiological role of copper in the human organism. The problem of copper supplementation of the human diet is discussed. An outlook is given on the contemporary theories referring to the role of copper in nutrition. Special attention has been paid to the copper containing enzymes and copper‐dependent enzymes as well as to the problem of nutritional copper deficiencies.This paper shows the necessity of copper for:— „cleaning”︁ of the organism from the excesses of free radicals, biogenic amines and cholesterol— the proper synthesis of hemoglobin, elastin, collagen and probably thyroid hormones— providing the energy formed in the respiratory chain and needed for biochemical syntheses and proper phys

ISSN:0027-769X    

DOI:10.1002/food.19880320811

出版商:WILEY‐VCH Verlag GmbH    

年代:1988

数据来源: WILEY

ISSN:0027-769X    

DOI:10.1002/food.19880320812

出版商:WILEY‐VCH Verlag GmbH    

年代:1988

数据来源: WILEY

摘要:

AbstractThe Amadori product was prepared from D‐glucose and L‐alanine after Hashiba. The browning process was investigated by determining the absorbance at 520 nm, in aqueous solutions at 110 °C for 5–8 h. Because of the limited access of oxygen and its low solubility in the reaction medium, the browning proceeded after zeroth order kinetics with the maximum browning rate at pH = 8–9. The browning rate remained unaffected by additions of sodium sulphite, rutin. propyl gallate (except when present at high levels), iron(III)chloride or copper(II)chloride but decreased in presence of L‐cysteine or iron(II)chloride. Hydrogen peroxide bleached the pigment but did not inhibit the subsequent browning of reaction products. Under experimental conditions the solution of Amadori product did not darken with substantially greater rate than the solution of D‐glucose and L‐alanine. Lower additions of D‐glucose to the solution of Amadori product moderately increased the reaction rate while additions of L‐alanine or L‐hydroxyproline moderately decreas

ISSN:0027-769X    

DOI:10.1002/food.19880320814

出版商:WILEY‐VCH Verlag GmbH    

年代:1988

数据来源: WILEY