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  • 1
    Electronic Resource
    Electronic Resource
    The amino acid composition and protein quality of high-protein gluten bread (1979)
    Springer
    European journal of nutrition 18 (1979), S. 239-244 
    Details
    ISSN: 1436-6215
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Medicine
    Description / Table of Contents: Zusammenfassung Diätbrot wurde in Ägypten hauptsächlich für Diabetiker hergestellt. Zur Herstellung dieses Brotes wird ein Gemisch aus 60 Teilen Weizenmehl und 40 Teilen Gluten eingesetzt. Der Proteingehalt des Produktes beträgt 38% in der Trockensubstanz. Der Proteinwert des Brotes hat einen PER-Wert von 1,34 in Rattenverfütterungsversuchen.
    Notes: Summary Dietetic bread is mainly produced for diabetics. Gluten accounts 80% of the protein of whole wheat flour. Forty per cent wheat gluten are incorporated in the dough to increase the protein content and decrease the starch in the final product. Gluten-rich foods are still of low cost as compared to others such as skim milk, soya and fish flour.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02020513
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  • 2
    Electronic Resource
    Electronic Resource
    Some factors affecting the haemagglutinin of soybean (1980)
    Springer
    European journal of nutrition 19 (1980), S. 233-237 
    Details
    ISSN: 1436-6215
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Medicine
    Notes: Summary The water extract of unheated defatted ground soybean (soybean meal) contained haemagglutinin activity 7137 units per g soybean meal and carbohydrate content 6.34 g per 100 g soybean meal. After adjusting the pH-value of the water extract to pH 4.4, and centrifuging it, the supernatant contained most of the carbohydrate content (6.27 g per 100 g soybean meal), while noticeable decrease in the haemagglutinin was found. The DEAE-cellulose chromatography of the acetone precipitate from the water extract of soybean meal gave five protein peaks. The first four peaks showed the presence of haemagglutinin and about 40% of the total haemagglutinin were present in the first peak. The haemagglutinin activity of the water extract of soybean meal was measured at different temperatures for different intervals. The activity was easily affected by the heat treatment and it was destroyed completely after five minutes by heating at 100
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02023781
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  • 3
    Electronic Resource
    Electronic Resource
    Effect of some variables on the extractability of proteins, urease activity, free alpha-amino groups and soluble carbohydrates from soybean meals (1975)
    Springer
    Plant foods for human nutrition 24 (1975), S. 247-256 
    Details
    ISSN: 1573-9104
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Description / Table of Contents: Zusammenfassung Es wurde der Einfluß verschiedener Faktoren auf die Extraktion der Proteine des Sojabohnenmehles untersucht. Löslichkeitsuntersuchungen an Mehl zeigten, daß die Hauptkomponenten des Proteins Globuline sind. Das Extraktionsmaximum wird bei einer über Nacht stehen gelassenen Mehlsuspension im Verhältnis 1:10 in destilliertem Wasser bei einem pH von 6,4 (91,07%) erreicht. Mit verdünnter NaOH (0,02M) bei verschiedenen pH Werten im alkalischen Bereich läßt sich noch mehr Protein extrahieren. Die Ergebnisse mit einigen anderen Salzen zeigten, daß sowohl die Konzentration als auch der pH Wert wichtige Faktoren für die prozentuale Proteinextraktion sind. Das Temperaturoptimum für die Extraktion liegt bei 70°C für 30 Minuten, obwohl in dem Temperaturbereich zwischen 60°–75°C die Extraktion konstant bleibt. Durch Erhitzen der Mehlsuspension auf 75°C für 45 Min. wird die Ureaseaktivität zerstört. Man fand, daß die Inaktivierungsenergie sich auf 32.575 Kcal. beläuft. Die Höhe der freien α-Amino-Gruppen im Sojamehl schwankt zwischen 5.50 gr/16 gr Stickstoff (Mehl nach Extraktion mit 0,1 N HCl bei pH 5.0) und 1.71 gr/100 gr Protein (Mehl extrahiert mit destilliertem Wasser). Die Höhe korreliert signifikant (P=0.01) mit dem Kohlehydratgehalt entsprechender Proben. Im Gegensatz zu den löslichen Proteinen nehmen die α-NH2 Gruppen bei längerer Temperaturbehandlung zwischen 60°–75°C ab.
    Notes: Abstract The effect of several variables on the extraction of soybean meal protein has been investigated. Solubility studies of the meal show that globulin is the main protein component. Overnight suspension and a meal to solvent ratio 1:10 (w/v) were found to extract maximum amount of protein in distilled water adjusted to pH 6.4 (91.07%). More protein was extracted by diluted sodium hydroxide solutions (0.02 M) adjusted to various alkaline pH-values. Results with several other salts show that concentration as well as pH are very important factors in controlling the percentage of protein extracted. The optimum temperature of extraction was 70°C for 30 minutes, although over a temperature range of 60–75°C the extraction remains essentially constant. Destruction of urease activity was achieved by heating the suspended meal at 75°C for 45 Min. The kinetic inactivation of the enzyme was studied and the energy of inactivation was found to be 32.575 K cal. The level of free alpha amino groups in soybean meals ranged from 5.50 grams: 16 gram nitrogen in meal extracted with 0.1 N HCL adjusted to pH 5.0 to 1.71/100 grams protein (in meal extracted with distilled water.). Their level correlated significantly (p=0.01) upon heat treatment with the carbohydrate content of the corresponding meal. Contrary tothe protein solubility pattern, the -NH2 groups decrease considerably upon longer exposure to temperatures between 60–75°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01092213
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  • 4
    Electronic Resource
    Electronic Resource
    The complete elimination of vicine and convicine from the faba beans by combinations of genetic selection and processing techniques (1986)
    Springer
    Plant foods for human nutrition 36 (1986), S. 231-242 
    Details
    ISSN: 1573-9104
    Keywords: faba beans ; cultivars ; vicine ; convicine ; contents in foods ; soaking effects ; HPLC separation
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract Out of sixty six faba bean (Vicia faba) cultivars and genotypes grown locally in Egypt and in Syria, the genotype 123 A/45/76 proved to be lowest in its vicine and convicine contents. Furthermore, soaking of this bean variety in 1% acetic acid at 40°C for 48 h resulted in reducing the total vicine and convicine contents of the beans by 90%. Home-made faba beans processing including soaking prior to cooking as in the case of bean cakes resulted in considerable reduction of the vicine and convicine contents by 56 and 34% respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01092042
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  • 5
    Electronic Resource
    Electronic Resource
    Constituents of plants growing in Qatar III — Nutritive constituents of Garawah (Glossonema edule) (1983)
    Springer
    Plant foods for human nutrition 33 (1983), S. 71-76 
    Details
    ISSN: 1573-9104
    Keywords: Glossonema edule ; Garawah ; amino acids ; fatty acids ; carbohydrates ; micronutrients
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract Both the pericarp and the unripe seeds of the unripe fruits ofGlossonema edule were separately analysed. The crude protein content of the unripe seeds is double that of the pericarp. Investigation of the amino acids of both parts revealed slight quantitative differences with chemical scores of 40, 40 for each of methionine and tryptophan and 65 for lysine. The ratio of essential total: amino acid averages 34.5, compared to a corresponding value of 47.4 for the reference egg proteins. The analysis of the fatty acids showed that the ratio of saturated to non-saturated fatty acids averaged 73:27; palmitic acid makes up 60% of the total fatty acids. The soluble carbohydrate content of the pericarp is slightly higher than the corresponding value in the unripe seeds. Paper chromatography of the free sugars of both parts revealed qualitative differences. The oligosaccharide reffinose was detected in both parts. The ash was analysed for its content in four trace minerals: iron, zinc, manganese and copper.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01093739
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  • 6
    Electronic Resource
    Electronic Resource
    Some nutritional studies on kidney bean proteins (1974)
    Springer
    Plant foods for human nutrition 24 (1974), S. 61-70 
    Details
    ISSN: 1573-9104
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Description / Table of Contents: Zusammenfassung An entwöhnten Ratten wurden mit drei verschiedenen Diäten Fütterungsversuche durchgeführt. Die erste Diät enthielt als einzigen Proteinträger 40% Bohnen (Phaseolus vulgaris) (NDP Cal %=4,0), die zweite als weiteren Proteinträger Weizen (NDP Cal %=6,9) und die dritte neben Bohnen und Weizen Casein (NDP Cal %=10,2). Die Tiergruppe deren Diät 20% Casein enthielt war die einzige, die normal aufwuchs. Die ersten beiden Gruppen verloren ständig an Gewicht und innerhalb von 18 Tagen waren 50% der Ratten eingegangen. Einweichen der Bohnen erniedrigte die Mortalität der Tiere nicht. Autoklavierung der Bohnen erhöhte den Verdaulichkeitskoeffizienten von 37 auf 85.
    Notes: Abstract Three feeding experiments were carried out on weanling rats fed diets containing 40% kidney bean as the sole protein source in the diet (NDPCal %=4.0) or in the presence of wheat (NDPCal %=6.9) or wheat and casein (NDPCal %=10.2). Animals fed diet containing 20% casein (NDPCal %=10.2) were the only group which grew up almost normally. The first two groups lost weight persistantly and the mortality rate reached 50% within 18 days. Soaking of the beans did not raise the mortality of animals. Autoclaving of the beans for one hour at 16 lb/sq. in. improved the digestibility of the bean protein and gave a net protein utilization of 58.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01092725
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  • 7
    Electronic Resource
    Electronic Resource
    The nutritional quality of drum-dried algae produced in open door mass culture (1985)
    Springer
    European journal of nutrition 24 (1985), S. 256-263 
    Details
    ISSN: 1436-6215
    Keywords: algae ; Scenedesmus ; Chlorella ; Coelastrum ; mass culture ; nutritional quality
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Medicine
    Description / Table of Contents: Zusammenfassung Proben von Massenkulturen der Algen Scenedesmus acutus, Chlorella vulgaris und Coelastrum proboscideum wurden getrocknet und untersucht. Die Aminosäurezusammensetzung der Proteine der drei Stämme war mit der von der FAO (11) empfohlenen vergleichbar außer für Methionin und Isoleucin. Die biologische Auswertung der drei Algenproteine ergab folgende Werte: Protein efficiency ratio 1,9–2,1; net protein ratio 2,4–2,8; biologischer Wert 75–78; digestibility coefficient 88–89; berechnete net protein utilization 67–69. Der Gesamt-Nucleinsäuregehalt betrug etwa 4%. Die Harnsäurekonzentration im Serum von mit Algen gefütterten Ratten war signifikant höher als bei Tieren mit einer Casein-Diät.
    Notes: Summary The yield of three large scale cultures ofScenedesmus acutus, Chlorella vulgaris, andCoelastrum proboscideum was drum dried. The amino acid composition of the three species proved to compare well with the FAO (11) amino acid pattern except for methionine and isoleucine. Bio-assay evaluation of the three algal proteins gave the following values: protein efficiency ratio, 1.9–2.1; net protein ratio, 2,4–2.8; biological value, 75–78; digestibility coefficient 88–89; and calculated net protein utilization 67–69. Total nucleic acid content was about 4%. Uric acid content in the plasma of rats fed Scenedesmus, Chlorella, and Coelastrum diets was significantly higher (P 〈 0.05) than in plasma of rats fed on a casein diet.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02023671
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  • 8
    Electronic Resource
    Electronic Resource
    Vitamin A status in different stages of schistosomal cases and the effectiveness of oral vitamin A therapy (1990)
    Springer
    European journal of nutrition 29 (1990), S. 249-255 
    Details
    ISSN: 1436-6215
    Keywords: bilharzial patients ; vitamin A status ; serum retinol level ; night blindness ; oral vitamin A therapy ; Bilharziose ; Vitamin-A-Status ; Retinol-Serum-Spiegel ; Nachtblindheit ; orale Vitamin-A-Therapie
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Medicine
    Description / Table of Contents: Zusammenfassung Drei\ig an Bilharzie erkrankte Patienten wurden auf ihren Vitamin-A-Status hin untersucht. 30% dieser Patienten hatten nüchtern gemessen einen sehr niedrigen Retinol-Serum-Spiegel, der noch unterhalb der Toleranzgrenze von 20 Μg/dl lag. Ferner litt ein Drittel dieser Patienten an Nachtblindheit. Innerhalb dieser Patientengruppe erwies sich die orale Vitamin-A-Therapie als sehr effektiv, um den Vitamin-A-Mangel auszugleichen.
    Notes: Summary Thirty bilharzial patients were studied for their vitamin A status. Of the patients, 30% were found to have low-fasting serum retinol level below the acceptable level of 20 Μg/dl and one-third were presented with night blindness. Oral vitamin A therapy was effective in correcting the vitamin A deficiency among this group of patients.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02023081
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  • 9
    Electronic Resource
    Electronic Resource
    The amino acid composition and protein quality of biscuits (1979)
    Springer
    European journal of nutrition 18 (1979), S. 245-249 
    Details
    ISSN: 1436-6215
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Medicine
    Description / Table of Contents: Zusammenfassung Der Lysingehalt der untersuchten Biskuite betrug nur 82 mg/g Stickstoff, im Vergleich zu einem Wert von 168 mg/g Stickstoff im Weizenkernel. In Rattenverfütterungsversuchen konnte kein PER-Wert ermittelt werden, da die Ratten ständig an Gewicht abnahmen.
    Notes: Summary The protein quality of biscuits (Mary's Biscuit), a product largely consumed by infant and children in this country proved to be of very inferior quality, with very low lysine content, which is obviously completely destroyed during the baking process. Rats fed biscuits as protein source lost weight during the experimentation period and their food consumption was too low. Rats fed this diet showed also very slight increase in body water (1.9 g), in comparison to a value of 16.0 g in rats fed casein at the same dietary protein level.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02020514
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  • 10
    Electronic Resource
    Electronic Resource
    Evaluation of the protein quality of wheat grains (Grizza 155) and eight related products by the dose-response bioassay (1979)
    Springer
    European journal of nutrition 18 (1979), S. 275-285 
    Details
    ISSN: 1436-6215
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Medicine
    Description / Table of Contents: Zusammenfassung Das Aminosäurenmuster von Weizenkernen, ungekocht und gekocht (Belila), Weiß- und Braunweizenmehl und Baladibrot, hergestellt aus Weiß- oder Braunmehl, Kaviarbrot, eiweißreichem Glutenbrot und Biskuit wurde ermittelt. Proteine der Weizenkerne und deren Produkte sind arm an Lysin, mit Werten zwischen 20 und 49. Der Proteinnährwert wurde im Rattenversuch mittels der Methode der Dosierung durch den Biotest ermittelt. Kaseindiät+Dl-Methioninsupplement diente als Referenzsubstanz. Baladibrot und gekochte Weizenkerne haben die höchsten biologischen Proteinwerte gezeigt (53–55% im Vergleich zu Kasein-Referenz-Diät).
    Notes: Summary The amino acid analysis revealed that wheat grains, white and dark flour, baladi bread prepared from white or dark flour, bread prepared from formulae enriched with gluten and biscuits are poor in lysine with chemical scores ranging between 20 and 49. The assessment of the protein quality of wheat and related products was done by slope ratio bioassay. Results based on slopes relative to those of reference casein + methionine ranked bread prepared from dark flour and cooked wheat (belila) as the highest in their protein quality, followed by their parent; wheat (RNV =44). Dietetic bread with gluten had RNV=20–24; owing to its high protein content (38%), its utilizable protein approached that of good proteins (8%). Very high significant correlation existed between the two measures of response; gain in weight and net increase in body water as response of nitrogen intake.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02020518
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