摘要:

SUMMARYData are presented showing that stress from periodic electric sitimulation prior to slaughter significantly affected the chemical composition and cooking losses of certain chemical components of the longissimus dorsi, psoas major, and quadriceps femoris muscles of swine.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1962.tb00116.x

出版商:Blackwell Publishing Ltd    

年代:1962

数据来源: WILEY

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1962.tb00117.x

出版商:Blackwell Publishing Ltd    

年代:1962

数据来源: WILEY

摘要:

SUMMARYColor development was maximum at a 2:l stoichiometric ratio of dihydroxyacetone to arginine when both the molar‐ratio and Job's methods were applied to solutions maintained at a pH 6.3–6.5. The reactants, which produced the red‐brown color through a series of chemical changes, gave reprodueihle absorbance data at 300 mμ for solutions containing a final concentration of 2–120 ppm of dihydrox

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1962.tb00118.x

出版商:Blackwell Publishing Ltd    

年代:1962

数据来源: WILEY

摘要:

SUMMARYStudies were continued on the tannin in Muscadine grape leaves previously reported to have inhibitory activity toward peetinase and cellnlase. The tannin was isolated and purified by precipitation with caffeine and recovery by chloroform extraction. The material is a light tan, and in the freeze‐dried form is quite bulky. It is a condensed tannin of high molecular weight, producing a large percentage of phlobaphenes upon acid treatment. The soluble portion after acid treatment was shown to contain gallic acid and glucose in small amount

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1962.tb00119.x

出版商:Blackwell Publishing Ltd    

年代:1962

数据来源: WILEY

摘要:

SUMMARYPectinesterase activity, 3 pectic fractions, and other characteristics were determined periodically on 5 component parts of Valencia oranges during a 7‐month maturation cycle for 2 seasons. Usually, PE activity for peel, membrane, and juice sacs was least in December, when the Brix/acid ratio was low, and highest in June, when this ratio was greatest. The order of component parts for PE in most cases, from highest to lowest activity, was juice sacs, membrane, peel, seeds, and juice. Water‐soluble pectin generally remained constant in peel and juice sacs, increased slightly and then remained constant in the membrane, and was irregular throughout the cycle in the seeds. The trend of ammonium‐oxalate‐soluble pectin in the components was to increase during maturation. Protopectin in the component parts usually increased to a peak and then gradually decreased for the remainder of the season, except that protopectin in the juice sacs decreased throughout the sampling period. In this component, protopectin evidently was at its maximum by the first picking in December. Total pectin remained constant in the juice and seeds, and slowly declined in the other 3 components with maturation. Membrane contained the highest source of protopectin and total pectin throughout the

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1962.tb00120.x

出版商:Blackwell Publishing Ltd    

年代:1962

数据来源: WILEY

摘要:

SUMMARYVariations in the apparent dissociation constants of ethyl acetate for several different samples of banana pulp are noted. It is hypothesized that the variations might he due to the involvement of coupled reactions that supply or delete one or more of the reacting species at a rate faster than that at which the tissue esterases function to establish equilibrium. In the same samples, the constants for methyl acetate and iso‐amyl acetate remained relatively constan

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1962.tb00121.x

出版商:Blackwell Publishing Ltd    

年代:1962

数据来源: WILEY

摘要:

SUMMARYDifferent buffer systems were compared for efficiency of extraction of chicken muscle proteins, and a technique was developed for routine fractionation and estimation of major protein fractions in one operation. KCl‐borate and KCI‐phosphate buffers of pH 7.3–7.5 and r/2 = 1.0 gave maximum extraction, with a reproducibility of ± 22%. Protein fractionation in KCl‐borate buffer showed that in one‐year‐old chicken meat, stroma‐myofibrillar‐, and sarcoplasmic‐protein nitrogen respectively contributed 13, 42, and 30% of total nitrogen in breast muscle, and 27, 30, and 22% in leg muscle. Results with different chickens showed that, with increase of age, stroma increased and myofibril decreased in both breast and leg muscle. These two protein fractions also differed for breast and leg muscle, and varied with the source of supply of the chickens. The difference was small between birds of the same flock and between left and right halve

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1962.tb00122.x

出版商:Blackwell Publishing Ltd    

年代:1962

数据来源: WILEY

摘要:

SUMMARYThis paper describes the separation and partial identification of 10 volatile fatty acids present in apple wine. The acidic fraction was prepared by “stripping” the wine in a rising film evaporator and separating the volatile acids from the strippings by appropriate pH adjustment, steam distillation and extraction. When the volatile acids of apple wine were examined by gas chromatography, using Ucon 50‐HB‐2000 and Uconnonpolar, ten distinct peaks were revealed. In addition the volatile acids were methylated with diazomethane, and the composition of the methyl ester fractions was studied by gas chromatography using diethylene glycol succinate and Carbo

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1962.tb00123.x

出版商:Blackwell Publishing Ltd    

年代:1962

数据来源: WILEY

摘要:

SUMMARYInfrared spectra for a number of commercial types of pectic substances were determined with a film technique used elsewhere on gums and pectin. It is possible to distinguish between pectins with high methoxyl and with low methoxyl and polygalacturonic acid. Although the spectrum for the only apple pectin examined differed in some respects, particularly at longer wavelengths, from citrus peetin spectra, additional samples should be examined with higher resolution before conclusions are made about fruit sources. Results now reported should be of use in general qualitative identification of pectic substances. Improvements in equipment and techniques are suggested.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1962.tb00124.x

出版商:Blackwell Publishing Ltd    

年代:1962

数据来源: WILEY

摘要:

SUMMARYTwo related glycoflavones (flavonoids A and B) have been isolated from commercial wheat germ samples, where they occur to the extent of some Q.2–0.3%. Each consists of an apigenin nucleus to which is attached a highly hydroxylated glycosyl‐type side chain. Evidence from ultraviolet spectrophotometric studies and from similarities with known glycoflavones suggests that the side chain is in the&position. Short hydrolysis of flavonoid A splits off a molecule of sinapic acid, leaving flavonoid B, while more prolonged mineral acid treatment of both flavonoids leads to partial formation of a third glycoflavoue. In addition to the glycoflavones, ferulic acid and vanillic acid have been found in wheat germ in the free form. The presence of a methoxy hydroquinone glycoside has also been indica

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1962.tb00125.x

出版商:Blackwell Publishing Ltd    

年代:1962

数据来源: WILEY