Varietal differences in the fatty acid composition of oils from cowpea (Vigna unguiculata) and limabean (Phaseolus lunatus)

The fatty acid composition of the extracted oils from ten varieties of cowpea, eighteen varieties of limabean and two of soyabean were determined by gas-liquid chromatography. All the seeds, with the exception of soyabean, were poor sources of oil. The major fatty acids in the cowpea and limabean varieties were linoleic (C_18:2), palmitic (C_16:0) and linolenic (C_18:3) acids. In the soyabeans, linoleic and oleic (C_18:1) acids were the major fatty acids. Traces of gadoleic (C_20:1), erucic (C_22:1) and lignoceric (C_24:0) acids were obtained in Cowpea Kano 1696, Farv-13 and Nigeria B₇ and in limabean TPL 2 and TPL 187. Considerable variability was encountered among the different fatty acids in the different varieties of cowpea and limabean. This is indicated by the differences in fatty acid composition and the high coefficient of variation obtained for ether extract (28·6 and 46·2% in cowpea and limabean, respectively), lauric acid (100 and 50%, respectively), oleic acid (35·1 and 37·7%, respectively), myristic acid (30 and 30·8%, respectively) and behenic acid (39·4 and 30·4%, respectively). Some of these differences may be genetic.     

The cyanogenic glycoside contents of raw and processed limabean varieties

Eighteen varieties of limabean (Phaseolus lunatus), were subjected to the processes of cooking, autoclaving, soaking in water and germination for 6 days. The effects of these processes on the free and bound HCN contents of the raw limabean varieties were investigated. Total HCN in the raw varieties ranged from 265 mg kg^?1 in TPL 071-33 and 553 mg kg^?1 in TPL 13. Considerable variability was encountered in the different varieties and processing effects tended to make these varietal differences even more pronounced. Autoclaving gave a mean total loss of 53·9% in total HCN content while cooking effected a 64·8%–81·9% loss in total HCN content. Drastic reductions in both free and bound HCN contents were obtained in all cooked varieties. Soaking for 2 days effected the highest HCN loss in TPL 2 (40·1%), closely followed by TPL 13 (39·7%) and then TPL 3 (35·4%). All varieties, by the sixth day of soaking, lost between 61·3 and 86·4% of their total HCN contents. The effect of germination on HCN contents increased progressively from a mean total loss of 24·5% in day 2 to 55·6% in day 4 and 76·1% in day 6. Cooking and germination for 6 days appeared to be equally effective in reducing free and bound contents. Autoclaving was the least effective of all the processes studied.     

Composition of some recommended Nigerian commercial cottonseed varieties

Three Nigerian commercial cottonseed varieties, Samaru 71 (S71), Samaru 72 (S72) and Samaru 77 (S77), and composite cottonseed from three locations, Funtua (CSF), Mallumfashi (CSM) and Kano (CSK) were assayed for proximate, mineral and amino acid composition. Crude protein averaged 37·4% for the varieties and 36·2% for the composite seed. The oil content ranged from 33·6% to 35·1% for the varieties, and averaged 32·7% in the composite seed. Crude fibre, ash and nitrogen-free extracts did not vary between or within seed type. The mineral levels were relatively high, and phosphorus was the most abundant, averaging 1·34% and 1·28% in the varieties and composite seed, respectively. The mineral levels were generally lowest for S72 and CSM within their respective seed categories. Amino acid levels obtained for both cottonseed types were higher than, or comparable with, those reported by other workers for cottonseed elsewhere. Amino acid levels were, in general, lower in composite seed than in the seed varieties. Varietal and locational factors appeared to influence the chemical components in cottonseed.     

Protein,amino acid,ash and mineral contents in Brassica spp. grown in Northwest Spain

The protein, amino acid, ash, and mineral composition of different Brassica spp. grown in several areas of Galicia (Northwest Spain) were studied. The highest protein values were observed in Galega kales (crude protein: 29.66 g per 100 g) and turnip greens and turnip tops (27.74–31.46 g per 100 g), whereas the leaves showed higher protein contents than the stems. Glutamic acid was the most abundant amino acid present (14.53% in turnip greens to 18.45% in white cabbage). Other amino acids such as arginine, aspartic acid, lysine, alanine and glycine were also observed in higher quantities. The stems contained the same amino acid as the leaves but at a lower level. Furthermore, differences in amino acid contents were observed among varieties. The proportion of essential amino acids was high (41% in leaves of turnip top to 47% in external leaves of oxheart cabbage). The studied varieties are also a good source of some minerals, which include as main element potassium (27.24–37.57 mg g^?1 in whole plants), followed by calcium (4.27–17.48 mg g^?1 in whole plants) and magnesium (1.62–2.92 mg g^?1 in whole plants). Significant differences among varieties and edible portions were found concerning ash and mineral contents.     

Sensory, chemical and gas chromatographic evaluation of five raspberry cultivars

Five raspberry cultivars, ‘Chilcotin’, ‘Chilliwack’, ‘Meeker’, ‘Skeena’ and ‘Tulameen’, were evaluated for sensory attributes, and chemical and flavor volatile compounds. ‘Chilliwack’ and ‘Tulameen’ received high ratings in sweetness and overall impression with high soluble solids, total sugars and sugar:acid ratio. ‘Chilcotin’ rated low in overall impression and sweetness, and high in sourness and astringency, with low soluble solids, sugar:acid ratio and total sugars, and high titratable acidity. Principal factor analysis (PFA) of the sensory results separated the cultivars based on desirable (appearance, color, texture, aroma and sweetness) and less desirable (sourness, bitterness, astringency and off-flavor) attributes. Twenty-eight volatile compounds were analyzed by dynamic headspace and 18 identified by gas chromatography-mass spectrometry (GC-MS), most of which were terpenes which included -pinene, sabinene, γ-terpinene, - and β-ionone and caryophyllene. Volatile compounds varied among cultivars, with benzaldehyde (11·1–31·8%), -pinene (4·0–11·5%), ethyl heptanoate (6·9–15·2%), β-myrcene (13·2–19·6%) and γ-terpinene (12·2–20·0%) as the predominant volatiles. Correlation analysis established no relationships between sensory and chemical data with volatile compounds.     

膜法红糖加工中纳滤甘蔗植物水品质的分析

为研究零添加膜法红糖加工过程中纳滤透过液（甘蔗植物水）的品质状况和开发利用价值,试验以红皮果蔗和新台糖22（ROC22）为原料,在800、50 nm两级陶瓷膜串联清净的基础上,采用250 u卷式膜进行纳滤浓缩,对得到的甘蔗植物水的理化指标、营养指标和挥发性香气成分进行分析比较,并采用营养质量指数（index of nutritional quality,INQ）法进行营养质量评价。结果表明,两个不同品种的甘蔗植物水中均不含蔗糖,均有蔗汁的特征香味,与蔗汁共有的挥发性成分占蔗汁总挥发性成分的50.00%和60.61%;挥发性成分以醇类最多,相对含量较高的有异辛醇、2-庚醇、1-戊烯-3-醇、正己醇、(-)-异雪松醇;甘蔗植物水中检出14种以上的游离氨基酸,其中有人体必需氨基酸7种,含量占游离氨基酸总量的66%以上,苏氨酸是其中的重要氨基酸,在两种甘蔗植物水中的含量分别为474.67和118.11 mg/L。甘蔗植物水中含有钾、钠、钙等7种矿物元素,其中钾的含量最高,分别达到907和525 mg/L,钾、铜元素的INQ分别达到40和14以上,是人体钾、铜元素补充的优质来源。总体来看,基于零添加膜法红糖工艺的纳滤甘蔗植物水是一种富含营养成分的纯天然植物风味饮用水,具有较好的开发利用价值。     

Rabbit growth, feed efficiency and body composition: Effects of recombinant porcine somatotropin

The effects of recombinant porcine somatotropin (rpST) were studied on rabbits from INRA 1077 strain, between the ages of 70 and 90 days. Ten rabbits received a daily intramuscular rpST injection (100 mg per day per kg of live weight) and were compared with ten control rabbits. Growth rate and feed efficiency were not affected by treatment. Perirenal fat deposits were smaller in rpST-treated than in the control rabbits (2·01 vs 2·72%) as were reference carcass lipid content (9·4 vs 10·8) and energy value (0·84 vs 0·88 MJ /100 g). The ratio between polyunsaturated fatty acids (FA) and saturated and monounsaturated FA was higher (0·32 vs 0·28). Reference carcass protein content was increased (20·5 vs 19·9%), as was the percentage of skin in slaughter weight (14·3 vs 13·4%). Muscular ultimate pH (24 h post mortem) was lower in the semimembranosus accessorius (5·67 vs 5·78) and in the biceps femmoris (5·65 vs 5·74) of treated rabbits. In conclusion, rpST, as a heterologous hormone, develops protein-rich tissues whilst lowering fat content and appears to affect the balance of muscular energy metabolism.     

Effect of variety and crude protein content on nutrients and certain antinutrients in field peas (Pisum sativum)

Protein content was used as an indicator of environmental conditions for a study on varietal and environmental variation in proximate composition, minerals, amino acids and certain antinutrients of field peas. Four field pea varieties, each with three levels of protein content, were selected. Crude protein content overall ranged from 20.2 to 26.7%. Analysis of variance showed that both variety and environmental conditions had a significant effect on starch, acid detergent fibre (ADF), neutral detergent fibre (NDF) and fat content, but ash content was only affected by variety. Significant varietal and environmental differences in potassium (K), manganese (Mn) and phosphorus (P) were noted. Calcium (Ca) and copper (Cu) showed significant varietal differences, while iron (Fe), magnesium (Mg) and zinc (Zn) had significant environmental differences. Environmental conditions showed significant effects on alanine, glycine, isoleucine, lysine and threonine content. Variety had a significant effect on sucrose, raffinose and phytic acid content, whereas environmental conditions had an influence on trypsin inhibitor activity (TIA). The major pea components protein and starch were inversely correlated. ADF, NDF, Fe, Mg, Zn and the amino acid arginine were positively correlated with protein content. The amino acids glycine, histidine, isoleucine, lysine and threonine were negatively correlated with protein content. It was found that tryptophan was the most deficient amino acid and the sulphur‐containing amino acids were the second limiting amino acids in peas. Raffinose was positively correlated with sucrose but negatively correlated with verbascose. There were significant correlations between mineral contents and some of the proximate components. Copyright © 2004 Society of Chemical Industry     

Amino acid composition,mineral contents and protein solubility of some lima bean (Phaseolus lunatus l. Walp) seeds coat

Seeds coat of four lima beans (Phaseolus lunatus) varieties were subjected to standard analytical techniques in order to evaluate proximate, amino acid, mineral composition and protein solubility. The proximate analysis indicates moisture content in the range of (3.17–4.96%), crude protein (14.53–15.93%), fat (0.62–0.74%), crude fibre (32.59–33.59%), ash (2.43–3.88%), and carbohydrate (47.11–48.62%) on dry weight basis. The most abundant mineral element in the studied seeds coat was potassium 361.20–459.51 mg/100 g followed by sodium 71.27–102.51 mg/100 g and magnesium 83.20–95.23 mg/100 g. Calcium, phosphorus, iron and zinc were also present in significant amount while lead, cobalt and nickel were not detected. The amino acid profile demonstrates nutritionally acceptable results for the samples due to the high levels of essential amino acids in g/100 g protein such as lysine 6.42–7.41, leucine 7.51–8.37, arginine 4.42–7.02 and phenylalanine 5.01–5.49; when compared with FAO/WHO standard; with essential amino acids (TEAA) 49.47–51.07 g/100 g protein. Glutamic and aspartic acid were the most abundant amino acid in all the samples. The protein solubility profiles showed minimum values at pH 4 and more than 70% soluble at pH 10. The study has shown the potentials of lima bean seeds coat, an agro by-products in the development of new functional ingredients for food enrichment to provide an economic alternative raw material for food industries.     

不同亚麻籽品种氨基酸含量测定及品质综合评价

目的：研究不同亚麻籽品种氨基酸含量及基于氨基酸含量的品质差异。方法：以6个产地的12个亚麻籽品种为研究对象,测定其氨基酸含量,并以17种氨基酸含量为评价指标进行主成分分析和聚类分析,研究不同品种亚麻籽氨基酸含量及基于氨基酸含量的品质差异。结果：亚麻籽品种对不同氨基酸含量的影响顺序为Met>Cys>Phe>Tyr>Arg>Glu>Pro>His>Asp>Ser>Lys>Gly>Thr>Ala>Ile>Val>Leu。主成分分析提取出3个主成分,其累计方差贡献率达86.695%,Ala、Arg、Thr、Leu和Cys可以作为12个亚麻籽品种基于氨基酸含量的品质综合评价指标。隶属函数法评价得出12个亚麻籽品种基于氨基酸含量的品质优劣顺序为晋亚7>晋亚8>轮选2>坝亚9>伊亚3>轮选1>宁亚16>宁亚17>伊亚4>陇亚8>坝亚11>陇亚10。结论：综合品质最佳亚麻籽品种为晋亚7,最差亚麻籽品种为陇亚10,综合评价将12个亚麻籽品种划分为四大类。     

Lipid changes during germination of fenugreek seeds (Trigonella foenum-graecum)

Fenugreek seeds were germinated in the dark for 96 h. Total lipid extracts were prepared and found to decrease on germination. Ultraviolet, visible and infra-red spectra were estimated for the lipids of ungerminated and germinated fenugreek seeds. Free fatty acids (FFA), total chlorophyll and carotenoid pigments increased greatly after germination. On the other hand, triglycerides, phospholipids and unsaponifiable matter decreased. Determination of individual phospholipids showed that phosphatidylcholine (PC) and phosphatidylethanolamine (PE) constitute about 67% of the total phospholipids of ungerminated seeds. After germination PC and PE decreased whilst phosphatidic acid (PA) and phosphoglyceric acid (PG)—degradation products of phospholipids by phospholipases—increased. The fatty acid composition showed that the total unsaturated fatty acids decreased whilst the total saturated fatty acids increased on germination. The fatty acids 18:2 and 18:3 were the most abundant acids in the lipids of the ungerminated seeds and fell after germination from 41·2% to 31·8% and 23·2% to 14.4%, respectively. The minor constituent fatty acids 20:0, 22:0 and 20:1 increased by 3·3-, 3·0- and 7·8-fold, respectively after germination.     

The effects of alkaline hydrogen peroxide treatment on the nutritional value of tripe

Samples of tripe obtained after commercial processing with alkaline hydrogen peroxide were compared with raw tripe for nutritional quality. A large number (108) of commercial tripe samples were found to vary markedly in their protein content from 8·4 to 19·3%. The moisture content was negatively correlated with the pH of the tripe samples. However, the amino acid analyses and rat bioassays indicated that the nutritional value of the protein was not significantly decreased by the processing. Oxidation of sulphur amino acids and formation of lysino-alanine were not evident. Thiamine was completely destroyed by the processing.     

Analysis of the pulp and pulp oil of the tucum (Astrocaryum vulgare Mart) fruit

Pulp composition, lipid classes, fatty acid composition, fatty acid distribution in triglycerides and triglyceride composition of pulp oil from the fruit of the Astrocaryum vulgare (Mart) palm have been studied. Triglycerides were the major species, accounting for 86·8% of the oil. Palmitic and oleic acids were the dominant fatty acids in whole oil, triglycerides and in the 2-position of triglycerides.

A. vulgare pulp oil contained a broad range of triglycerides, the major types of which were S₂U (31·4mol.%) and SU₂ (43·1 mol.%). S₃ and U₃ accounted for 6·9mol.% and 18·6mol.%, respectively.

Proximate analysis of pulp gave: protein, 5·9%; crude fibre, 5·7%; ash, 1·9%; carbohydrate, 19·5%; oil, 22·0% and moisture, 45·0%.     

食用海带品系营养成分分析与评价

对“海天1号”、“海天2号”和“海天3号”3 种食用海带新品系及厚叶海带的营养成分进行分析。结果表明：除灰分外,海带基本营养成分中粗蛋白、褐藻胶、甘露醇含量较高。“海天1号”和“海天2号”海带的粗蛋白含量最高,均为10.7%。“海天3号”海带的粗脂肪含量最少,为0.3%;“海天1号”海带的碘和褐藻胶含量最高,分别为0.47%和28.2%;“海天3号”海带的甘露醇含量最高,为15.1%。氨基酸成分分析表明几种海带的总氨基酸含量在5%～7%之间,必需氨基酸占总氨基酸的30%～40%。矿物质元素中含量较多的是Ca、Mg和Fe等元素。     

未成熟蚕豆中矿物质含量、氨基酸组成和微观结构的研究

研究了两个品种(凤豆15和18号)未成熟蚕豆三个食用阶段(S1、S2和S3)的种皮和胚中的矿物质(Ca、Mg、K、Fe、Zn、Mn、Cu和Cr)含量、整粒蚕豆蛋白的氨基酸组成以及胚的微观结构变化。结果表明,所有蚕豆样品中矿物质含量均表现为K > Mg > Ca > Zn,并均能检测到少量的Fe、Cu和Mn,均未检测到Cr,且大部分矿物质在种皮中的含量高于胚中;蚕豆蛋白中的主要氨基酸为谷氨酸(Glu)、天冬氨酸(Asp)、精氨酸(Arg)和亮氨酸(Leu),蛋氨酸(Met)和半胱氨酸(Cys)为其限制性氨基酸,必需氨基酸占总氨基酸含量的12.80%~37.35%,总氨基酸含量随着食用阶段的延后均呈显著上升趋势(P<0.05),且凤豆18号的总氨基酸含量显著高于凤豆15号(P<0.05);扫描电镜观察结果表明,随着食用阶段的延后蚕豆胚中的淀粉颗粒逐渐增大,且在凤豆15号中以多角形为主,而在凤豆18号中椭圆形或圆形占多数;相关性分析结果显示,两个品种的未成熟蚕豆中氨基酸的合成与矿物质的吸收富集没有明显的相互作用。     

7种云南产核桃中17种氨基酸含量测定与必需氨基酸模式分析

目的对7个云南地方核桃品种中17种氨基酸进行含量测定和比较分析。方法样品经酸水解法处理后,使用氨基酸自动分析仪对样品氨基酸含量进行测定,在氨基酸含量值基础上,计算7个核桃品种必需氨基酸占总氨基酸的质量分数、氨基酸比值、氨基酸比值系数和比值系数分,对照世界卫生组织/联合国粮农组织(World Health Organization/Food and Agriculture Organization of the United Nations,WHO/FAO)颁布的理想蛋白质必需氨基酸模式谱以及已报道的核桃氨基酸成分研究,对7个核桃品种氨基酸组成特征和营养品质进行分析。结果 7个云南地方核桃品种氨基酸总含量差异不大,最高和最低分别为漾濞大泡核桃(18.16 g/100 g)和娘青核桃(13.53 g/100 g),漾濞大泡核桃必需氨基酸比例则较低;17种氨基酸在7个品种中组成特征是:谷氨酸含量最高,蛋氨酸含量最低;7个品种苯丙氨酸+酪氨酸、亮氨酸含量均高于WHO/FAO模式谱,赖氨酸含量明显低于模式谱,蛋氨酸+半胱氨酸含量在其中5个品种只达模式谱一半;氨基酸比值系数显示,苯丙氨酸+酪氨酸、异亮氨酸在7个核桃品种中均为过剩,7个品种赖氨酸均表现为不足,除大姚三台核桃外,其余6个品种蛋氨酸+半胱氨酸含量不足;漾濞大泡核桃、华宁小紫瓤核桃、昌宁香茶核桃、永平核桃、娘青核桃5个核桃品种的第一限制氨基酸是蛋氨酸+半胱氨酸。综合比较后,昌宁大尖嘴核桃营养价值最高。结论 7个云南地方核桃品种口感优异,营养构成上具特色。     

Effects of protein and fat levels in milk on cheese and whey compositions

Bulk tank milk was standardised to six levels of fat (3·0, 3·2, 3·4, 3·6, 3·8, 4·0%) and similarly to six levels of protein, thus giving a total of 36 combinations in composition. Milk was analyzed for total solids, fat, protein, casein, lactose and somatic cell count and was used to make laboratory-scale cheese. Cheese samples from each batch were assayed for total solids, fat, protein and salt. Losses of milk components in the whey were also determined. Least squares analysis of data indicated that higher protein level in milk was associated with higher protein and lower fat contents in cheese. This was accompanied by lower total solids (higher moisture) in cheese. Inversely, higher fat level in milk gave higher fat and lower protein and moisture contents in cheese. Higher fat level in milk resulted in lower retention of fat in cheese and more fat losses in the whey. Higher protein level in milk gave higher fat retention in cheese and less fat losses in the whey. Regression analysis showed that cheese fat increased by 4·22%, while cheese protein decreased by 2·61% for every percentage increase in milk fat. Cheese protein increased by 2·35%, while cheese fat decreased by 6·14% per percentage increase in milk protein. Milk with protein to fat ratio close to 0·9 would produce a minimum of 50% fat in the dry matter of cheese.     

Meat composition in genetically selected a control cattle from a serial slaughter experiment

Young bulls from an Angus yearling-weight selection herd (ASl) and from the contemporary control herd (ACO), differing in average slaughter weight by 16·8%, were allocated for slaughter on one or six occasions between 7·5 and 25 months of age. The M. longissimus lumborum from the left side of each animal was measured for cholesterol, fatty acid composition, and protein, fat and ash contents in both raw and cooked samples; the pH and tenderness were also recorded. All meat was generally lean, averaging 4% fat in raw samples and 2·4% fat in cooked samples. There was a trend, though not significant, for a slightly lower percentage of fat at a fixed age in raw and cooked meat from the AS] herd than from the A CO herd. There were no significant selection effects on cholesterol content or fatty acid content, in either raw or cooked meat samples. The pH was significantly, higher in meat from the ASl than the A CO herd, although the difference was small (0·11 units), and there were no significant herd differences in tenderness. Overall, the herd effects on chemical composition and tenderness were very small and unlikely to be detected by consumers.     

Purification and characterization of a dipeptidase from Lactobacillus delbrueckii subsp. bulgaricus

A metal-dependent dipeptidase has been purified from a cell-free extract of Lactobacillus delbrueckii subsp. bulgaricus B14 by ammonium sulphate precipitation, anion exchange chromatography, metal chelating affinity chromatography with immobilized Cu²⁺, and repeated FPLC anion exchange chromatography. The molecular mass of the purified enzyme was estimated to be 51 kD by SDS-polyacrylamide gel electrophoresis as well as by gel filtration, which indicates that it does not consist of subunits. The enzyme was most active at pH 7 and 50°C. Reducing agents, like dithiothreitol and β-mercaptoethanol, increased enzyme activity while metal chelating agents had an inhibitory effect. Enzyme activity, inhibited by EDTA and EGTA, could be partially restored by Co²⁺ and Mn²⁺. The enzyme was most active on dipeptides containing an aminoterminal hydrophobic amino acid such as Leu-Leu and Leu-Gly. Kinetic studies indicated that the dipeptidase had a higher affinity for the first substrate mentioned. The K_m-values for both substrates were about 0·56 and 1·23 mM, with turnover numbers of 870 and 480 s⁻¹, respectively.     

Time-related changes in nitrogen fractions and free amino acids of lean tissue of frech dry-cured ham

The 80 hams of 40 pig carcasses from one slaughter batch were taken on the day after slaughter. The 40 left hams were dry-cured. Groups of 10 hams were taken for analysis at 74 days (end of rest), 81 days (end of heating), 179 days (mid-seasoning) and 273 days (end of seasoning) after the beginning of processing. A slice of about 150 g was taken in the middle of the Biceps femoris and used for analysis of nitrogen fractions and free amino acids by HPLC. Levels of insoluble nitrogen compounds did not vary significantly, while levels of soluble protein nitrogen decreased strongly from 26 to 16% of total nitrogen, with the fastest decrease observed between days 179 and 273. Levels of non-protein nitrogen increased regularly during the processing from 12 to 23% of total nitrogen. Nitrogen of free amino acids ranged from 3·6% in fresh muscle to 16·6% of total nitrogen at day 179, then decreased to 4·4% of the total nitrogen at the end of the processing. The HPLC method allowed the identification of 29 compounds, among which 27 were amino acids and 2 were dipeptides. The average levels of free amino acids of non-protein origin tended to decrease before day 74, then to increase until day 179 and to decrease again. The levels of compounds of protein origin increased or tended to increase from the beginning until day 179, then decreased.