Trennung von Muskelprotein, Kollagen und Elastin durch fraktionierte Extraktion mit Na-dodecylsulfat(SDS)-L?sungen

Zusammenfassung Die fraktionierte Extraktion mit Na-dodecylsulfat(SDS)-Lösungen ermöglicht die Trennung von Muskel- und Bindegewebs-Protein. In einem zweiten Schritt kann auch Kollagen von Elastin getrennt werden. Muskelprotein löst sich unter Schütteln bei Zimmertemperatur in einer SDS(2%)-ME(1%)-Lösung in einem Boratpuffer pH 9. Zur Lösung des Kollagens sind 100°C, intensives Rühren und eine SDS(8%)-ME(1%)-Lösung in einem Citratpuffer pH 5 notwendig. Das Verfahren wurde an nativem und hitzedenaturiertem Material angewendet. Die Möglichkeit zur Bestimmung des BEFFE-Wertes in Brühwürsten mit dieser Methode wird untersucht und die Anwendung auf andere Fleischprodukte diskutiert.

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Fractionation of muscle protein, collagen and elastin by extraction with buffers containing dodecylsulfat (SDS)

Summary Dodecylsulfate (SDS) containing buffers were used for stepwise extraction of proteins from muscle and connective tissue. The first step was done at room temperature with borate buffer pH 9 and the muscle proteins were extracted. The second treatment (citrate buffer pH 5 at 100°C) dissolved collagen and left elastin as residue. All extracts were analysed by electrophoresis to identify the proteins and evaluated by a biuret method insensitive to SDS and ME. This method was applied to native and heatdenatured proteins and to Brühwdrste. The possibility of applying this method to the determination of the BEFFE-content is discussed.

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Benutzte Abkürzungen NPN Nichteiweißstickstoffverbindungen - ATM Acetontrockenmasse - BEFFE bindegewebseiweißfreies Fleischeiweiß - OH-Pro Hydroxyprolin - SDS Natrium(Sodium)-dodecylsulfat - ME 2-Mercapto-äthanol - Tris Tris-(hydroxymethyl)aminomethan - PAGE Polyacrylamid-Gelelektrophorese - Vk Variationskoeffizient - S Standardabweichung - Mittelwert Die Arbeit ist Teil der Dissertation von I. de WreedeWir danken der Deutschen Forschungsgemeinschaft für ihre finanzielle Unterstützung und Herrn Dr. H. H. Heinert, Leiter des Staatl. Veterinär-Untersuchungsamtes Braunschweig, der freundlicherweise die Brühwurstproben zur Verfügung gestellt hat     

Neue Triterpens?uren der Weintraubenschale

Zusammenfassung Die Cuticula von Traubenschalen enthält neben Oleanolsäure noch 3-Oxo-olean-12-en28-säure, 3-Hydroxi-olean-12-en-28-aldehyd, 3,29-Dihydroxi-olean-12-en-28-säure sowie zwei bisher unbekannte Triterpensäuren. Ihre Strukturen werden durch spektroskopische Daten als 16-Hydroxi-3-oxo-olean-12-en-28-säure und 16-Hydroxi-3-oxo-oleana-1,12-dien-28-säure belegt.

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New triterpenic acids from the peel of grapes

Summary The grape-cuticle contains beside oleanolic acid, 3-oxo-olean-12-en-28-oic acid, 3-hydroxy-olean-12-en-28-aldehyde, 3,29-dihydroxy-olean-12-en-28-oic acid, and two yet hitherto unknown triterpenic acids. Their structures have been elucidated by spectroscopic methods to be l6-hydroxy-3-oxo-olean-12-en-28-oic acid and 16-hydroxy-3-oxo-oleana-1,12-dien-28-oic acid.

     

Die Mikroflora des Sauerteiges

Zusammenfassung Es wurden Ermittlungen über das Vitaminbedürfnis der an der Sauerteiggdrung beteiligten Milchsäurebakterien der UntergattungenThermobacterium, Streptobacterium andBetabacterium angestellt.Von den überprüften Sauerteigbakterien waren 54 Stämme aus sog. Reinzuchtsauerteigen und 49 Stämme aus Sauerteigen isoliert worden. Alle Sauerteigbakterien erwiesen sich biotin-, vitamin B₆-, vitamin B₁₂-, pyridoxamin- und pyridoxalautotroph. Ohne Ausnahme besteht bei den Sauerteigbakterien ein Bedürfnis an Pantothensäure und Nicotinsäure. Die Bedürftigkeit der Sauerteigbakterien an Folsäure, Vitamin B₂ und Vitamin B₁ ist von Art zu Art wechselnd.Das Vitaminbedürfnis der verschiedenen Gruppen von Sauerteigbakterien steht weitgehend in Übereinstimmung mit dem Bedürfnis der jeweils zum Vergleich herangezogenen Milchsäurebakterien definierter Art. Die Befunde geben somit eine Bestätigung der anhand des Zuckerspektrums vorgenommenen Zuordnung der Sauerteigbakterien zu den ArtenLactobacillus aeidophilus, L. casei, L. plantarum, L. fareiminis, L. brevis, L. brevis var. lindneri, L. fermentum undL. fructivorans.

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The microflora of sourdoughV. Communication: The vitamin requirement of lactic acid bacteria (Genus lactobacillus Beijerinck) of sourdough starter and sourdough

Summary Research was carried out on the vitamin requirements of lactic acid bacteria of the subgeneraThermobacterium, Streptobacterium andBetabacterium, which have a part in the sourdough fermentation. Of the investigated sourdough bacteria 54 strains were isolated from the Reinzuchtsauer (a starter culture) and 49 strains from sourdough. All sourdough bacteria were biotin-, vitamin B₆-, vitamin B₁₂-, pyridoxamine-and pyridoxal-autotroph. All sourdough bacteria showed a requirement for pantothenic acid and nicotinic acid. The requirement of sourdough bacteria for folic acid, vitamin B₂ and vitamin B₁ varied from species to species. The vitamin requirements of the different species of sourdough bacteria mostly agree with the requirements of reference strains of lactic acid bacteria (ATCC-strains, DSM-strains) with which they were compared. The results are therefore a confirmation for having assigned the sourdough bacteria from their sugar fermentation reactions to the speciesLactobacillus acidophilus, L. casei, L. plantarum, L. farciminis, L. brevis, L. fermentum, L. fructivorans andL. brevis var. lindneri.

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Nr. 4470 der Veröffentlichungen der Bundesforschungsanstalt für Getreide- und Kartoffelverarbeitung, Detmold

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Diese Untersuchungen wurden ermöglicht durch eine finanzielle Förderung seitens des Bundesministeriums für Forschung und Technologie im Rahmen des Programmes Biologie und Technik     

Application of "subjective gustometry and olfactometry" for determination of reaction kinetics during sensorical changes in technological processes (author''s transl)

Under special conditions the "subjective gustometry and olfactometry" (SGO) allows to combine the concentration with the intensity of flavour components by theoretical means. In this way it can be used for quantitative determination of flavour concentrations as well as for kinetic measurements of sensorical changes. Thus the equations of chemical reaction kinetics (reactionorder, speed and temperature dependancy) can be used for calculation of sensorical changes as theoretically demonstrated for the formation and decomposition of different flavour components. The requirements for indicators, aroma indices, technological processes and storage conditions for a special quality criterium can also be calculated. By using the formation of cooked flavour in apple juice as a practical example the correctness of the theoretical calculations is demonstrated.     

Glass-fibre-reinforced composites with enhanced mechanical and electrical properties - Benefits and limitations of a nanoparticle modified matrix

Nanoparticles and especially carbon nanotubes (CNTs) provide a high potential for the modification of polymers. They are very effective fillers regarding mechanical properties, especially toughness. Furthermore, they allow the implication of functional properties, which are connected to their electrical conductivity, into polymeric matrices. In the present paper, different nanoparticles, as fumed silica and carbon black, were used to optimise the epoxy matrix system of a glass-fibre-reinforced composite. Their nanometre-size enables their application as particle-reinforcement in FRPs produced by the resin-transfer-moulding method (RTM), without being filtered by the glass-fibre bundles. Additionally, an electrical field was applied during curing, in order to enhance orientation of the nanofillers in z-direction. The interlaminar shear strengths of the nanoparticle modified composites were significantly improved (+16%) by adding only 0.3 wt.% of CNTs. The interlaminar toughness G_Ic and G_IIc was not affected in a comparable manner. The laminates containing carbon nanotubes exhibited a relatively high electrical conductivity at very low filler contents, which allows the implication of functional properties, such as stress-strain monitoring and damage detection.     

Physical attractiveness and health: Comment on Weeden and Sabini (2005).

Evolutionary behavioral biology suggests that certain characteristics of the human face and body are important for mate preferences and are therefore subject to sexual selection. J. Weeden and J. Sabini (see record 2005-11504-001) identify a number of weaknesses in the association between traits' attractiveness and health. In contrast, the authors argue that (a) studies on preferences for physical characteristics that rely on 1 trait permit only limited interpretation, (b) limitations placed on J. Weeden and J. Sabini's review exclude important associations, (c) there are misconceptions in their treatment of some traits, and (d) their selected literature provides an inaccurate picture regarding effect size. The authors suggest that future research in this field should seek conceptual and methodological constancy in trait selection and in the evaluation of attractiveness- and health-related traits. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Safety aspects of the combined HTTR/steam reforming complex for nuclear hyrogen production

The High-Temperature Engineering Test Reactor (HTTR) in Oarai, Japan, has the potential to demonstrate the production of hydrogen by steam reforming and using nuclear process heat as primary energy input. Particular safety aspects for such a combined nuclear/chemical complex have been investigated such as fire and explosion hazard at presence of flammable gases (LNG, H₂, CO) near the reactor building. A methane vapor cloud in the open atmosphere or partially obstructed areas is highly unlikely to detonate and damage the reactor building. Theoretical assessments and experimental studies significant to the HTTR-steam reforming system, include the spreading and combustion behavior of cryogens and flammable gases providing the basis for a comprehensive safety analysis of the nuclear/chemical facility.     

Geometric design of motions constrained by a contacting surface pair

We discuss the following problem which arises in robot motion planning, NC machining and computer animation: Given are a fixed surface Ψ and N positions Φ_i of a moving surface Φ such that the Φ_i are in point contact with Ψ. Compute a smooth and fair Euclidean gliding motion Φ(t) of the surface Φ on the surface Ψ which interpolates (or approximates) the given positions Φ_i at time instances t_i. First we generalize interpolatory variational subdivision algorithms for curves to curves on surfaces. Second we study an unconstraint motion design algorithm which we then extend to the main contribution of this paper, an algorithm for the design of a motion constraint by a contacting surface pair. Both motion design algorithms use a feature point representation of the moving surface, subdivision algorithms for curves, instantaneous kinematics, and ideas from line geometry. Geometric methods are used for the numerical solution of the arising optimization problems.