Einfluß der Gamma-Bestrahlung auf die Lipidkomponente von Sojaproteinprodukten

Effect of gamma irradiation on lipid components of soya protein products. The study deals with the effects of gamma irradiation at doses of 1,3 and 5 kGy on lipid components of soya protein products. Though the above irradiation doses do not induce changes in lipid and phospholipid content, they effect significant changes in the relationship among fatty acids. Compared with untreated samples, irradiation doses of 3 and 5 kGy caused significant changes (p ≦ 0,05 and p ≦ 0,01) in the correlation between fatty acids. The 1 kGy dosis did not produce significant changes in the correlation between fatty acids. The degree of lipid oxydation heightened with the increase in the dose of irradiation. Compared with controls, the content of total carotenoid pigments decreased in the irradiated samples; the mean decrease ranged from 6,0% to 16,8%. The irradiation treatment applied significantly reduced total germinating bacteria count and those of aerobic sporogenic bacteria and mold spores.     

Einfluß der Extrusionsparameter auf funktionelle Eigenschaften von Weizenstärke

The Influence of Extrusion Parameters on the Functional Properties of Wheat Starch. The functional properties of native starch can be altered by regulating the technical parameters in the extrusion cooking process. The influence of specific variables on the resultant starch properties can be differentiated by means of system analysis. To make this clear, a model has been put forward which divides individual factors into those which influence the process and those which are influenced by the process, as well as examining their interrelationships. As a result of the experiments, it was possible to use regression analysis to examine the relationships between the various system analysis components. Thus it is possible either to predict the properties of the resultant starch knowing the extrusion and system parameters, or to suggest suitable extrusion conditions in order to obtain a particular starch product.     

Einfluß der Stärke auf die Textureigenschaften von Kartoffelknollen

Interaction of Starch and Textural Properties of Potato Tubers. By a two years glas-green-house test the influence of starch content on texture of raw and boiled potatoes was studied. Results show that only at certain conditions the starch content can affect a tendency of influencing the texture. Physical properties of starch play as well an important role referring to the texture of tubers. With reference to the influence of starch on texture of potato tubers other factors seem to play a role which still must be investigated.     

Der Einfluß von Schilddrüsen- und Sexualhormonen auf die Triglyceridsekretion der Rattenleber

The influence of thyroid and sex hormones on the triglyceride secretion rate out of the rat liver The influence of thyroxine, estradiol and testosterone on the triacylglycerol (TG) secretion rate out of the liver into the blood as well as on concentrations of FFA, triglycerides, and glucose in serum was determined. All of these experiments were carried out under different nutritional conditions (non-fasting, and 10 or 16 h fasting, respectively). Accordingly the results after hormone application were compared with three groups of controls. Within these control groups increasing time of fasting caused exclusively an enhancement of FFA concentrations, while the TG secretion rate and other parameters were not influenced. Concerning all hormones effects on several lipid parameters have been observed. In particular, a decrease of FFA concentrations in comparison with controls after 16 h fasting was evident. In these cases, the TG secretion rate and TG concentration in serum were simultaneously lowered. Both alterations may be a consequence of a diminished mobilization of FFA in adipose tissue. Increases of FFA concentrations in serum after hormone application, compared with the corresponding controls, only occurred after administration of thyroxine and testosterone, while changes of the TG secretion rate and the TG concentration in serum were scarcely observed. Final remarks about the actual influence of hormones on the investigated parameters, especially TG secretion rate were drawn including results of a previous paper, where catecholamines, insulin, and prednisolone had been tested under the same conditions.     

Einfluss der Aufschlusstemperatur auf die morphologischen Eigenschaften von TMP aus Kiefernholz

Chips from pine wood were subjected to thermo-mechanical pulping (TMP) at 140 and 180?^oC for 5 minutes, whereas the cooked chips were defibrated using a single disk pressurized refiner at the same temperatures (140 and 180?^oC). The fibres were tested for some of their morphological properties including fibre length, fibre width, cellwall thickness. Moreover, the fine fibre fraction (zero fibres) and the content of splinters were also estimated. The results reveal, that increasing the temperature during thermo-mechanical pulping decreases the fibre length, the cell width and the fibre wall thickness. It also increases the amount of fine fibres and increases the curl factor.