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  • 1
    Electronic Resource
    Electronic Resource
    Some investigations on the pectin and amino acid composition of Dovyalis caffra W. fruit (1975)
    Springer
    Plant foods for human nutrition 24 (1975), S. 311-316 
    Details
    ISSN: 1573-9104
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Description / Table of Contents: Zusammenfassung In Früchten derDovyalis caffra W. wurde Pektin in einer Menge von 3,7% gefunden. Säurehydrolyse des isolierten Pektins ergab Galakturonsäure (63%), Galaktose (26,8%), Arabinose (2,13%), Xylose (1,42%) und Rhamnose (0,3%). Mit Zucker und Säure ergab Pektin ein Gel von 100 Grad. Die Früchte enthielten 15 kombinierte Aminosäuren, davon Glutaminsäure, Asparaginsäure und Leucin (28,25, 13,56 und 10,60% des gesamten Aminosäuregehalts).
    Abstract: Résumé Pectine a été trouvé dans les fruits deDovyalis caffra W. (3.7%). Le hydrolysise acide de la matière du pectine isolé a offré l'acide galacturonique (63%), galactose (26.8%), arabinose (2.13%), xylose (1.42%), et rhamnose (0.3%). Avec sucre et acide, pectine a donné un gel de 100-grade. Les fruits ont été manifesté comprendre 15 amino acides combinés. Acide glutamique, acide aspartique et leucine comprenant 28.25, 13.56, et 10.60% de contenant du total amino acide, successivement.
    Notes: Abstract Pectin was found in the fruits ofDovyalis caffra W. (3.7%). Acid hydrolysis of the isolated pectin material afforded galacturonic acid (63%), galactose (26.8%), arabinose (2.13%), xylose (1.42%), and rhamnose (0.3%). With sugar and acid, pectin gave a gel of 100-grade. The fruits were shown to contain 15 combined amino acids. Glutamic acid, aspartic acid, and leucine comprised 28.25, 13.56, and 10.60% of the total amino acid content, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01092217
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  • 2
    Electronic Resource
    Electronic Resource
    Investigations on some constituents of Lupinus termis seeds (1974)
    Springer
    Plant foods for human nutrition 23 (1974), S. 359-368 
    Details
    ISSN: 1573-9104
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Description / Table of Contents: Résumé Une recherche de la composition des deux variétés des grains duLupinus termis montre la presence des protéines, acides aminés libres, lipides, lignin, polysaccharides et le mannitol. Les polysaccharides (24.47 – 34.33%) se composent de starch, acide galacturonique combiné, galactose, arabinose, xylose et rhamnose. Galactose et rhamnose combinés forment la majorité de la constitution des materiels polysaccharides. Les protéines ont formé 46.11 – 50.57% de grains duLupinus termis. La composition des acides aminés des grains, aussi bien que celle des protéines isolés par plusieurs agents ont été déterminés. Les cadres d'acide aminé des acides libres et combinés ont été variés selon l'emploi de l'agent d'extraction.
    Abstract: Zusammenfassung Eine Untersuchung der Samen zweierLupinus termis Sorten ergab die Anwesenheit von Proteinen, freien Aminosäuren, Lipiden, Lignin, Polysacchariden und Mannit. Die Polysaccharid-Fraktion (27,47 – 34,33%) besteht aus Stärke, gebundener Galakturonsäure, Galaktose, Arabinose, Xylose und Rhamnose. Die gebundene Galaktose und Rhamnose bilden die Hauptbestandteile der Polysaccharide. Die Proteine machen 46,11 – 50,57% derL. termis Samen aus. Es wurde sowohl die Aminosäurenzusammensetzung der Samen bestimmt als auch die der mit verschiedenen Agentien isolierten Proteine. Die Aminosäurenmuster der freien und gebundenen Aminosäuren variieren je nach dem Extraktionsmittel.
    Notes: Abstract An investigation of the composition of two varieties ofLupinus termis seeds showed the presence of proteins, free amino acids, lipids, lignin, polysaccharides and mannitol. The polysaccharide materials (27.47 – 34.33%) consisted of starch, combined galacturonic acid, galactose, arabinose, xylose and rhamnose. Combined galactose and rhamnose comprised the major components of polysaccharide materials. Protein's constituted 46.11 – 50.57% ofL. termis seeds. The amino acid composition of the seeds as well as those of the proteins isolated with different agents were determined. The amino acid patterns of free and combined amino acids varied according to the extracting agent.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01095423
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  • 3
    Electronic Resource
    Electronic Resource
    Effect of ensiling on the nutritive value of low quality roughage rice hulls. I. Microbial studies (1990)
    Berlin : Wiley-Blackwell
    Acta Biotechnologica 10 (1990), S. 419-432 
    Details
    ISSN: 0138-4988
    Keywords: Life Sciences ; Life Sciences (general)
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Rice hulls were ensiled in laboratory silos in two separate experiments with the same treatments. In the first, sealing was delayed for a period of days. In the second experiment, silos were sealed immediately after filling. In each experiment, four treatments were applied, namely control, molasses 2% added, urea 0.5% added, and molasses 2% + urea 0.5% added.Lactobacilli, streptococci, and coliforms appear to form the main bulk of the flora characteristic of fresh rice hulls, while the lactic acid bacteria dominate at the commencement of the silage ripening. The characteristics of 30 representative pure strains of both lactic acid and coliform bacteria isolated from rice hulls laboratory silage are described. On the basis of morphological, cultural, and biochemical characteristics, the isolated cultures were identified as ten strains of Lactobacillus ten strains of Streptococcus, five strains of Klebsiella, and five strains of Escherichia.
    Additional Material: 10 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/abio.370100508
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Effect of ensiling on the nutritive value of low quality roughage rice hulls. II. Chemical studies (1992)
    Berlin : Wiley-Blackwell
    Acta Biotechnologica 12 (1992), S. 99-116 
    Details
    ISSN: 0138-4988
    Keywords: Life Sciences ; Life Sciences (general)
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The sequence of the effects of delayed and immediate sealed silos as well as the role of nutrient additives such as molasses and/or urea in the ensiling process of rice hulls and the subsequent nutritive value of the product has been shown.There were considerable variations in the chemical constituents during the ensiling of rice hulls among the different treatments under both delayed and immediate sealed silos. In all cases, when compared with the controls, the crude protein, soluble sugars, lactic acid, and fat contents were markedly increased, while the carbohydrate polymers and silica contents were significantly decreased. It was concluded that the treatment of rice hulls + 2% molasses for two months ensiling period under anaerobic conditions can be considered as the optimum conditions for the production of good quality silage from the low grade roughages rice hulls. Changes in pH values also confirmed the improving effect of the combination of molasses addition and the immediate sealing of the silos.
    Additional Material: 5 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/abio.370120207
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    Paper (German National Licenses)
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