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Efficacy of mint and eucalyptus leaves on the physicochemical characteristics of stored wheat against insect infestation. 薄荷和桉树叶对储藏小麦抗虫理化特性的影响。
Die Nahrung Pub Date : 1998-10-01 DOI: 10.1002/(sici)1521-3803(199810)42:05<304::aid-food304>3.3.co;2-4
R Modgil, R Samuels
{"title":"Efficacy of mint and eucalyptus leaves on the physicochemical characteristics of stored wheat against insect infestation.","authors":"R Modgil,&nbsp;R Samuels","doi":"10.1002/(sici)1521-3803(199810)42:05<304::aid-food304>3.3.co;2-4","DOIUrl":"https://doi.org/10.1002/(sici)1521-3803(199810)42:05<304::aid-food304>3.3.co;2-4","url":null,"abstract":"<p><p>Wheat treated with mint and eucalyptus leaves powder was stored for six months in four different storage structures viz., jute bags, peru (made from bamboo strips), metal bins and polythene bags. Samples were analysed at monthly intervals for physico-chemical characteristics. After six months of storage, per cent damage increased, whereas weight and density decreased in untreated wheat, but no significant (P < 0.05) changes were observed in treated grains. Proximate principles increased significantly (P < 0.05) in untreated grains except crude fat which decreased, but no significant changes were observed in their treated counterparts. Mint leaves powder was able to protect wheat stored in different storage structures for 6 months, whereas eucalyptus leaves had their protective effects only for 5 months.</p>","PeriodicalId":11281,"journal":{"name":"Die Nahrung","volume":"42 5","pages":"304-8"},"PeriodicalIF":0.0,"publicationDate":"1998-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"20739916","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 6
[Statistical-methodologic supplement to the interindividual variability in taste sensitivity]. [味觉敏感度个体间差异的统计方法补充]。
Die Nahrung Pub Date : 1998-10-01 DOI: 10.1002/(sici)1521-3803(199810)42:05<326::aid-food326>3.3.co;2-p
K Hoppe
{"title":"[Statistical-methodologic supplement to the interindividual variability in taste sensitivity].","authors":"K Hoppe","doi":"10.1002/(sici)1521-3803(199810)42:05<326::aid-food326>3.3.co;2-p","DOIUrl":"https://doi.org/10.1002/(sici)1521-3803(199810)42:05<326::aid-food326>3.3.co;2-p","url":null,"abstract":"","PeriodicalId":11281,"journal":{"name":"Die Nahrung","volume":"42 5","pages":"326-7"},"PeriodicalIF":0.0,"publicationDate":"1998-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"20740386","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
On the novel catalytically-independent antimicrobial function of hen egg-white lysozyme: a conformation-dependent activity. 蛋清溶菌酶的新型非催化抗菌功能:构象依赖性活性。
Die Nahrung Pub Date : 1998-08-01 DOI: 10.1002/(sici)1521-3803(199808)42:03/04<187::aid-food187>3.3.co;2-6
H R Ibrahim
{"title":"On the novel catalytically-independent antimicrobial function of hen egg-white lysozyme: a conformation-dependent activity.","authors":"H R Ibrahim","doi":"10.1002/(sici)1521-3803(199808)42:03/04<187::aid-food187>3.3.co;2-6","DOIUrl":"https://doi.org/10.1002/(sici)1521-3803(199808)42:03/04<187::aid-food187>3.3.co;2-6","url":null,"abstract":"<p><p>Dependency of the antimicrobial activity on the conformation of lysozme was examined by the means of gradual thermal inactivation at neutral pH and different temperatures. We found that heating of lysozyme at increasing temperatures for 20 min in pH 6.0 results in progressive loss of enzyme activity, while greatly promotes its antimicrobial action to the Gram-negative bacteria without a detrimental effect on the inherent bactericidal activity to Gram-positive ones, suggesting action independent of catalytic function. The most potent bactericidal conformation of lysozyme to either Gram-negative or -positie bacteria was that retaining approximately 50% of the native enzyme activity (HL80/6). HL80/6 showed several fold increase in surface hydrophobicity, with exposed two thiol groups, and 17% deamidation. Spectrophotometric analysis of HL80/6 revealed slight changes in its secondary structures, but considerable global conformational changes as a result of the formation of beta conformation, via cyclic imide, at the three aspartylglycyl sequences of lysozyme molecule. Direct damage to the bacertial membranes by HL80/6, was demonstrated by using ELISA and liposomal membrane model. Furthermore, the antimicrobial activity of HL80/6 was inhibited by the divalent cations Ca2+ and Mg2+ suggesting that HL80/6 interacts at a divalent cation binding site on the bacterial membrane and subsequently permeabilize it. The results introduce an interesting structure-antimicrobial relationship that the antimicrobial action of lysozyme is independent of its catalytic function. In addition, it is worth emphasizing that the naturally-occurring conformational transition of lysozyme at physiological temperatures can be a biologically relevant event to switch its antimicrobial specificity to include the food-borne pathogens and heralding fascinating opportunities for application in formulated food systems.</p>","PeriodicalId":11281,"journal":{"name":"Die Nahrung","volume":"42 3-4","pages":"187-93"},"PeriodicalIF":0.0,"publicationDate":"1998-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"20653747","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 60
Physico-chemical modification of food proteins: food emulsions. 食品蛋白的物理化学改性:食品乳剂。
Die Nahrung Pub Date : 1998-08-01 DOI: 10.1002/(sici)1521-3803(199808)42:03/04<205::aid-food205>3.3.co;2-5
V B Tolstoguzov
{"title":"Physico-chemical modification of food proteins: food emulsions.","authors":"V B Tolstoguzov","doi":"10.1002/(sici)1521-3803(199808)42:03/04<205::aid-food205>3.3.co;2-5","DOIUrl":"https://doi.org/10.1002/(sici)1521-3803(199808)42:03/04<205::aid-food205>3.3.co;2-5","url":null,"abstract":"<p><p>Physico-chemical protein modification involved in food processing is used for \"engineering\" the structure-property relationship of foods. The three main tools used for protein modification are food formulation, mechanical and thermal (heating/cooling) treatments. They correspond to the main stages of all food technologies. Food structural design is based upon incompatibility and complexing of food biopolymers as well as upon fundamental features of physico-chemical properties of biphasic aqueous systems. Some examples of functional biopolymer modification are considered in systems such as meat extenders, fat replacers, ice cream mixes and wheat flour doughs.</p>","PeriodicalId":11281,"journal":{"name":"Die Nahrung","volume":"42 3-4","pages":"205-9"},"PeriodicalIF":0.0,"publicationDate":"1998-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"20653748","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 23
Proceedings of the 5th Symposium on Food Proteins: Structural and Functional Aspects of Protein Modification. Potsdam, Germany, 1-3 September 1997. 第五届食品蛋白质研讨会论文集:蛋白质修饰的结构和功能方面。1997年9月1日至3日，德国波茨坦。
Die Nahrung Pub Date : 1998-08-01
{"title":"Proceedings of the 5th Symposium on Food Proteins: Structural and Functional Aspects of Protein Modification. Potsdam, Germany, 1-3 September 1997.","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":11281,"journal":{"name":"Die Nahrung","volume":"42 3-4","pages":"123-271"},"PeriodicalIF":0.0,"publicationDate":"1998-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"20690340","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Building of a cation switch in trypsin (short communication). 胰蛋白酶(短通信)中阳离子开关的构建。
Die Nahrung Pub Date : 1998-08-01 DOI: 10.1002/(sici)1521-3803(199808)42:03/04<139::aid-food139>3.3.co;2-i
J M Chobert, L Briand, V Tran, T Haertlé
{"title":"Building of a cation switch in trypsin (short communication).","authors":"J M Chobert,&nbsp;L Briand,&nbsp;V Tran,&nbsp;T Haertlé","doi":"10.1002/(sici)1521-3803(199808)42:03/04<139::aid-food139>3.3.co;2-i","DOIUrl":"https://doi.org/10.1002/(sici)1521-3803(199808)42:03/04<139::aid-food139>3.3.co;2-i","url":null,"abstract":"","PeriodicalId":11281,"journal":{"name":"Die Nahrung","volume":"42 3-4","pages":"139-40"},"PeriodicalIF":0.0,"publicationDate":"1998-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"20653224","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The structure-function relationship of ovalbumin matrix as the result of protein denaturation (short communication). 蛋白变性后卵清蛋白基质的结构-功能关系(短通讯)。
Die Nahrung Pub Date : 1998-08-01 DOI: 10.1002/(sici)1521-3803(199808)42:03/04<252::aid-food252>3.3.co;2-y
M Zemser, S Gorinstein, M Friedman
{"title":"The structure-function relationship of ovalbumin matrix as the result of protein denaturation (short communication).","authors":"M Zemser,&nbsp;S Gorinstein,&nbsp;M Friedman","doi":"10.1002/(sici)1521-3803(199808)42:03/04<252::aid-food252>3.3.co;2-y","DOIUrl":"https://doi.org/10.1002/(sici)1521-3803(199808)42:03/04<252::aid-food252>3.3.co;2-y","url":null,"abstract":"","PeriodicalId":11281,"journal":{"name":"Die Nahrung","volume":"42 3-4","pages":"252-3"},"PeriodicalIF":0.0,"publicationDate":"1998-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"20653750","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
Crosslinking of sodium caseinate by a microbial transglutaminase. 微生物转谷氨酰胺酶对酪蛋白酸钠的交联作用。
Die Nahrung Pub Date : 1998-08-01 DOI: 10.1002/(sici)1521-3803(199808)42:03/04<151::aid-food151>3.3.co;2-5
P C Lorenzen, E Schlimme, N Roos
{"title":"Crosslinking of sodium caseinate by a microbial transglutaminase.","authors":"P C Lorenzen,&nbsp;E Schlimme,&nbsp;N Roos","doi":"10.1002/(sici)1521-3803(199808)42:03/04<151::aid-food151>3.3.co;2-5","DOIUrl":"https://doi.org/10.1002/(sici)1521-3803(199808)42:03/04<151::aid-food151>3.3.co;2-5","url":null,"abstract":"<p><p>Sodium caseinate is an effective substrate for transglutaminase. Crosslinking takes place at fast reaction rates resulting in high degrees of crosslinking. The polymers can be hydrolysed by trypsin, but the proteolysates contain residual portions of non- or partlyhydrolysed aggregates. Crosslinking of hydrolysed sodium caseinate decreased the number of free amino groups, but leads only to a very small increase in molecular weight of the peptides.</p>","PeriodicalId":11281,"journal":{"name":"Die Nahrung","volume":"42 3-4","pages":"151-4"},"PeriodicalIF":0.0,"publicationDate":"1998-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"20653226","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 57
Characteristics of heat-induced transparent gels from egg white by the addition of dextran sulfate and the protein-polysaccharide interactions (short communication). 添加硫酸葡聚糖制备蛋清热致透明凝胶的特性及蛋白-多糖相互作用(短通信)。
Die Nahrung Pub Date : 1998-08-01 DOI: 10.1002/(sici)1521-3803(199808)42:03/04<238::aid-food238>3.3.co;2-i
N Matsudomi
{"title":"Characteristics of heat-induced transparent gels from egg white by the addition of dextran sulfate and the protein-polysaccharide interactions (short communication).","authors":"N Matsudomi","doi":"10.1002/(sici)1521-3803(199808)42:03/04<238::aid-food238>3.3.co;2-i","DOIUrl":"https://doi.org/10.1002/(sici)1521-3803(199808)42:03/04<238::aid-food238>3.3.co;2-i","url":null,"abstract":"","PeriodicalId":11281,"journal":{"name":"Die Nahrung","volume":"42 3-4","pages":"238-9"},"PeriodicalIF":0.0,"publicationDate":"1998-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"20653749","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Modifications of phosvitin by an immobilized protein phosphatase from Yarrowia lipolytica (short communication). 溶脂耶氏菌固定化蛋白磷酸酶对磷维素的修饰。
Die Nahrung Pub Date : 1998-08-01 DOI: 10.1002/(sici)1521-3803(199808)42:03/04<166::aid-food166>3.3.co;2-i
C Queiroz-Claret, P Jolivet, J C Meunier
{"title":"Modifications of phosvitin by an immobilized protein phosphatase from Yarrowia lipolytica (short communication).","authors":"C Queiroz-Claret,&nbsp;P Jolivet,&nbsp;J C Meunier","doi":"10.1002/(sici)1521-3803(199808)42:03/04<166::aid-food166>3.3.co;2-i","DOIUrl":"https://doi.org/10.1002/(sici)1521-3803(199808)42:03/04<166::aid-food166>3.3.co;2-i","url":null,"abstract":"","PeriodicalId":11281,"journal":{"name":"Die Nahrung","volume":"42 3-4","pages":"166-7"},"PeriodicalIF":0.0,"publicationDate":"1998-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"20653745","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
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