Functionality of Succinylated Brazil Nut (<Emphasis Type="Italic">Bertholletia excelsa HBK</Emphasis>) Kernel Globulin

One of the possible ways to improve the utilisation of defatted Brazil nut kernel flour, a by-product of oil extraction industries, is to improve its functional properties by chemical modification as it possesses very modest functional characteristics. Succinylated Brazil nut kernel globulin at 55.8%, 62.4% and 72.0% level showed a positive effect on functionality. The solubility of acylated globulin was improved above pH 4.0 butwas reduced in the pH range of 3.0-4.0. Water absorption (1.96-4.00, 4.12, and 4.21 ml/g protein), oil absorption capacity (1.44-2.72, 2.80 and 2.94 ml/g protein) and apparent viscosity of the succinylated globulin increased with increase in the level of succinylation. The extent of modi-fication also influenced emulsifying capacity, which showed a decrease at pH 3.0, but was increased at pH 5.0, 7.0 and 9.0. Highest emulsion activity (approximately 63.0%) was observed at pH 3.0, followed by pH 9.0 and pH 7.0 and, least (about 11.8%) at pH 5.0. Emulsion stability also followed similar behaviour as that of emulsion activity. The improved functional properties of succinylated Brazil nut kernel globulin could be explored in a variety of food formulations such as high protein drinks, soups, bakery and meat products as well as in salad dressings and mayonnaise as an emulsifier.     

负载茶树精油的辣木籽渣蛋白乳液在槟榔保鲜中的应用

本研究以新鲜槟榔为实验材料,研究了常温贮藏条件下,负载茶树精油（0%、0.1%、0.3%和0.5%）的辣木籽渣蛋白乳液涂膜液对新鲜槟榔保鲜效果的影响。结果表明,负载0.1%、0.3%和0.5%茶树精油的辣木籽渣蛋白乳液对抑制槟榔的腐烂具有较好的效果,且随着浓度的增加（0%~0.3%）,抑制越显著,但高至0.5%时效果减弱,其中0.3%茶树精油涂膜可有效减少新鲜槟榔贮藏期内水分的蒸发,进而减缓质量损失,同时还能有效维持较高的硬度,减缓组织软化,可有效减缓槟榔表皮转黄,保持较好色泽形态,常温贮藏期达到11 d,且抑菌试验表明,负载0.3%茶树精油–辣木籽渣蛋白乳液对大肠杆菌（Escherichia coli）的抑菌直径为(11.33±0.81) mm,对金黄色葡萄球菌（Staphylococcus aureus）的抑菌直径为(13.38±0.88) mm。综上所述,负载0.3%茶树精油–辣木籽渣蛋白乳液涂膜效果最好,既能达到抑菌效果,同时也能最大程度保持槟榔外观品质和营养品质,可作为延长槟榔保鲜时间和贮藏品质的适宜处理条件。     

Certain functional properties of gums derived from some lesser known tropical legumes (Afzelia africana,Detarium microcarpum andMucuna flagellipes)

Gum was extracted from some lesser known tropical legumes —Afzelia africana, Detarium microcarpum andMucuna flagellipes. The extracts were evaluated for some functional properties. At a constant shear rate the apparent viscosity of the gums was directly proportional to the gum concentration. At 2% concentration, the gum dispersions showed an apparent viscosity of 41.24, 115.05 and 145.14 cps forA. africana, D. microcarpum andM. flagellipes gums respectively, measured at 174/sec and 25±1°C with the NV sensor of Haaké rotovisko viscometer. All the gums were found to contain D-galactose as a major monosaccharide. In addition, the presence of D-mannose, and D-glucose were indicated in bothD. microcarpum andM. flagellipes while L-rhamnose, was indicated only inA. africana. A. africana showed significantly (p<0.05) lower water absorption capacity and gelation properties thanD. microcarpum andM. flagellipes. All the gums showed good emulsion properties. Emulsions ofM. flagellipes gum showed little response to pH changes whileA. africana andD. microcarpum gum showed better emulsion properties at acid pH than at alkaline pH.     

海南槟榔提取物急性毒性研究及保健饮料开发

研究海南槟榔提取物的急性毒性及保健饮料的开发。一次性灌胃给予小鼠最大容积和最大混悬浓度的槟榔提取物,观察小鼠急性毒性反应,评价槟榔提取物的安全性;正交设计法优化得出槟榔提取物、白砂糖和柠檬酸的最佳配方;用不同用量的阿拉伯胶、羧甲基纤维素钠、海藻酸钠作为稳定剂,评价最佳稳定剂。14 d内,小鼠外观、精神、行为无异常,槟榔提取物最大给药量为5.0 g/kg;槟榔饮料的最佳配方为槟榔提取物添加量0.2%,柠檬酸添加量0.05%,白砂糖添加量10%,槟榔饮料的最佳稳定剂为0.2%的阿拉伯胶。槟榔提取物安全性高,槟榔保健饮料具有槟榔的淡香味,适合大众口味。     

Changes in starch,oil, protein and amino acids in developing seeds of okra (Abelmoschus esculentus L. Moench)

The okra seeds of variety Pusa sawani were analysed for protein, non-protein nitrogen, total free amino acids, lysine, and tryptophan from the 7th day to the 42nd day after flowering. Starch, total sugars and oil percent were also estimated in these seeds. During the early stages of maturation, the soluble components (non-protein nitrogen, free amino acids and total sugars) were found in higher quantities than in the later stages. Protein, oil and starch contents increased gradually from day 7 to day 42. The rate of accumulation of oil was found to be at the highest level between 21–28 days after flowering, while the rate of protein deposition was greatest between days 35–42. Inditiation of seed maturation seems to start 21 days after flowering in okra seeds.     

不同地点的黄秋葵部分数量性状表达差异

以16个黄秋葵品种为材料,通过种植试验探究不同生态区的环境条件差异对黄秋葵品种数量性状的影响。结果表明：叶片长度、宽度在品种及地区间数据波动较大,因此这2个性状受品种及环境的互作效应较大;叶柄长在品种间差异较小,但受环境影响较大;果实厚度和果实长度在品种内容易出现不稳定的情况,而果实长度和果实直径在品种间的平均变异系数相对较小,分别为9.68%和8.68%,因此环境作用对其影响相对较小;单荚种子数在不同生态区表现出显著差异,易受环境影响;在品种类型中,矮杆类型、长果类型、红果类型的黄秋葵相较于其他类型更易受到环境的影响。     

Physicochemical Properties of Cissus Gum Powder Extracted with the Aid of Edible Starches

Gum powder was extracted from the stem and root of the cissus (Cissus populnea Guill and perr Ampelidacae) plant using water. Extraction was facilitated by the incorporation of 25–50% edible starches of sweet cassava, sweet potato, and maize. Dry samples were milled and sieved through a 250-m sieve. Proximate and physicochemical properties of the gum samples were determined using standard methods. Results of the proximate analyses showed that protein and ash contents of the root gum were appreciably higher than those of the stem gum. Values of the crude fiber and ether extract of the root gum were lower than those of the stem gum. Inclusion of edible starches in the extraction process appreciably lowered proximate values. Results of the physicochemical properties showed that cissus gum samples did not form true gel but a putty-like mass. Addition of starches at various levels did not alter the characteristic putty-like nature of the gum. The gum samples had a remarkably low oil absorption capacity. Cissus gum samples had appreciably higher emulsion capacity and stability than the samples containing starch. The pH of the cissus gum powder and those of the starch-containing samples lie in the low-acid range (5.69–6.49). Cissus gum samples were highly hygroscopic; however, the addition of starch lowered the hygroscopicity. Incorporation of 25% starch into cissus mucilage enhanced extraction of the gum without adverse alteration of the physicochemical properties.     

Resistance to whitefly (Bemisia tabaci) in cotton (Gossypium hirsutum) in the Sudan

Over the past 10–15 years, the cotton whitefly (Bemisia tabaci Genn.) has caused severe damage to cotton in many tropical countries. Effects of three leaf-hair densities (LHD) (high, moderate and low) and three leaf shapes (LS) (normal, okra and super okra) on whitefly numbers were examined in the Sudan in 1982. Resistance was conferred by low LHD and okra or super okra LS, with significant reductions in numbers of whitefly adults per leaf and adults, scales and pupae per unit area. Adults per leaf were lowest on the most resistant line, ORS-13 (exotic Gossypium hirsutum cv., low LHD/okra LS) throughout the season. Pupal parasitism was significantly higher on this line than on a hairy plant of normal leaf shape. Honeydew causing stickiness of lint was reduced to acceptable levels on resistant lines. Leaf shape influenced the microclimate, in that relative humidity was lower and temperature was slightly higher in the canopy of Sudac-K than in Barac (67)B. Fewer whiteflies on Sudac-K may be due to a more adverse microclimate for whitefly and improved host-searching conditions for adult parasites. A breeding programme in the Sudan should be maintained for selection of field-resistant varieties.     

Comparison of textural and compositional attributes of green and white asparagus produced under commercial conditions

Maize ogi was supplemented with 10 and 20% toasted and untoasted okra meals. Yields and chemical composition of ogi, and okra meal, and ogi substituted with okra meal were determined. Brabender paste properties of ogi and ogi substituted with okra meal mixtures were determined. Sensory acceptability of cooked colored and flavored ogi pastes was determined. Yields of ogi were 67.8% while yields of the toasted and untoasted okra seed meals were 35.1 and 39.9% respectively. Supplementing ogi with okra meal increased protein,ash, oil and fiber contents, but reduced ogi viscosity. Addition of yellow color did not significantly improve the color rating, but addition of vanilla flavor improved the flavor of ogi supplemented with untoasted okra meal significantly.     

Seed characteristics of okra and relatedAbelmoschus species

Variation in 10 seed characteristics was studied in the species groups, common okra (Abelmoschus esculentus), an African species with edible pods, and in related species. The groups differed significantly in 9 of the 10 characteristics. A relatively large hull fraction limited protein and oil contents. Seeds of common okra contain more oil, less protein, and less cyclopropenoid fatty acids than those of African okras, and have a larger kernel fraction, a higher percentage of large seeds, heavier seeds, more pubescence, and a lighter color. Protein and oil contents were inversely correlated. Gossypol or gossypol-like compounds were lower in common okras than in related species. Varieties particularly low in toxic substances were identified.     

海南槟榔黄化病病原物的分子鉴定

槟榔黄化病是槟榔上的一种重要病害,如何快速检测该病原菌是防治该病的重要基础。利用植原体16SrDNA通用引物对海南感染黄化病的槟榔花苞总DNA进行巢式PCR扩增,获得约1.2kb的特异片段,并对扩增产物进行核苷酸序列测定。通过BLAST程序比较、系统进化树构建及iPhyClassifier分析表明,引起海南槟榔黄化病病原植原体属于翠菊黄化植原体组(16SrⅠ组),且为该组中一个新的亚组,即G亚组,现将其暂命名槟榔黄化植原体(Arecanut yellow leaf phytoplasma,AYL)。     

Potentials of Gum From <Emphasis Type="Italic">Detarium microcarpum</Emphasis> (DM) and <Emphasis Type="Italic">Mucuna flagellipes</Emphasis> (MF) Seeds as Raw Beef Burger Stabilizers

Raw beef burgers containing graded levels (0.25, 0.5, 0.75, and 1.0%) of polysaccharide gums extracted from Detarium microcarpum (DM) and Mucuna flagellipes (MF) were produced. Unstabilized beef burgers and beef burgers containing gum tragacanth (TR) were also produced simultaneously to serve as control. The raw beef burgers were evaluated for selected physicochemical and sensory properties so as to assess the stabilization potentials of DM and MF polysaccharide gums relative to the conventional TR. Beef burgers containing the polysaccharide gums had significantly (P<0.05) lower shrinkage, higher water holding capacity (WHC), and better stability under ambient conditions (27±1°C and RH 90.6%) then the unstabilized burgers. Among the stabilized burgers, DM gum burgers had lower (P0.05) shrinkage and higher WHC than MF and TR gums burgers. All the gum-stabilized beef burgers required 9–26% higher compression force indicating a less friable product than the unstabilized burgers. At 0.25 and 0.5% levels of gum incorporation DM gum burgers had comparable compression force with TR gum burgers and this was lower (P0.05) than the compression force of MF gum burgers. Sensory panel results indicated a lower score for finger feel in gum-stablized burgers than the unstabilized burgers. DM and TR gum burgers had comparable scores with TR gum burgers in all the sensory attributes tested. Overall acceptability score showed that all the gum-stabilized beef burgers were acceptable. It was evident from the study that polysaccharide gums from DM and MF seeds can serve as effective stabilizers in beef burgers without adverse effect on the quality of the product.     

Molecular analyses of genetic variability in soap nut (Sapindus mukorossi Gaertn.)

Sapindus mukorossi Gaertn. (Sapindaceae) is commercially an important plant much valued for its fruits commonly known as soap nut as well as for the seed oil used as a feed-stock for biodiesel production. Molecular polymorphism, determined, using three single primer amplification reaction (SPAR) methods (RAPD, DAMD and ISSR) is used to assess the genetic variability in 69 accessions of S. mukorossi Gaertn., encompassing different geographical regions in India. Cumulative band data generated using the three SPAR methods resulted in 82.49% polymorphism across all genotypes of S. mukorossi Gaertn. UPGMA tree showed two major clusters that were in accordance with the geographical diversity. The intra-population genetic diversity (0.16), Shannon information index (0.24) and polymorphic loci (45.62%) were highest in AS population, while the corresponding lowest values were recorded in HP population. The inter-population average distance ranged from 0.05 (GA and HP) to 0.26 (AP and HP). Based on these distances, the UPGMA tree for the populations was computed, which showed the presence of two major clusters. Cluster I contained all the populations from Himachal Pradesh (HP) and Uttarakhand (GA and KU) and cluster II grouped the populations from North Eastern region (AS, AP, MG). The present study showed that SPAR methods are informative and useful to unravel the diversity among different populations of the soap nut plants and is a prelude for further utilization of promising and genetically divergent materials in the breeding programmes.     

Effect of bio-friendly conditioning agents on jute fibre spinning

From early times, jute fibre has been generally conditioned for easy spinning by adding oil and water in the form of an emulsion. The commonly used oil consists of C₁₂–C₃₁ fractions of mineral oil that sometimes impart different intensities of oily (kerosene) or fishy smell to the end product. In the present work, efforts have been made to find a suitable sustainable substitute of mineral oil based conditioning agent for spinning of jute yarn and for this, three types of vegetable oil (rice bran oil, palmolein oil and castor oil), a silicone emulsion, a mixed enzyme system and glycerine have been used separately or in combinations as conditioning agents for jute fibre before its mechanical processing for making yarn in jute spinning machines. Considering comparable mechanical process performance for spinning of jute fibre (viz., fibre loss as droppings during processing, moisture retention prior to spinning stage and spinning end breakage rate), tensile properties of yarn, and lower yarn hairiness, it may be suggested to use 2.5% castor oil alone, or 2% castor oil in combination with 0.1–0.5% glycerine in the form of oil-in-water emulsion as the most suitable alternatives to conventional mineral oil-based jute conditioning agent to spin ordinary jute yarn.     

Control of aphid-borne potato virus Y in potatoes with oil emulsions

Tests were made at Presque Isle, Maine, from 1963 through 1965 to measure the effect of oil sprays on the spread of potato virus Y (PVY) in Green Mountain potatoes. In 1963, 4 weekly applications of a 1% mineral oil emulsion at 1.25 gal oil/acre(4.71/.41 ha) did notaffect significantly (P = 0.05) the spread of PVY. In 1964, the 64% control of PVY spread from 5 weekly applications of mineral oil emulsion at 1.25 gal/acre was not significantly different at that level from the 55% control from 5 weekly applications of the oil emulsion at 2.5 gal/acre (9.5 1/.41 ha). Three or 5 weekly applications of an alkylated naphthalene (Velsicol AR-60®) spray at 1.25 gal/acre significantly increased spread of PVY compared to that from 5 applications of the oil at 1.25 or at 2.5 gal/acre. In 1965, from 69 to 75% control of PVY spread resulted from 6 weekly applications of a paraffin oil emulsion at 2.5 gal/acre. The percent spread from the 6 weekly applications was smaller, but not significantly so (P = 0.05), than from 3 weekly applications made during the first half of the same 6-week period. In these tests, relatively light spread of PVY occurred, and control of spread was rather variable but the results indicate that oil emulsion sprays offer promise for protecting potato plants from PVY infection.     

Impact of sesame lignan on physical and oxidative stability of flaxseed oil-in-water emulsion

Recent studies have shown that the highly susceptibility to oxidation ofα-linolenic acid(ALA)enriched emulsion delivery system was harmful for human health which limited their incorporation into functional food.Impacts of natural sesamol(SOH)and sesamin(SES)on stability of flaxseed oil-in-water emulsion were investigated.Results showed that SOH indicated higher antioxidant activity and significantly prolonged the time of emulsion oil-off by retarding oil droplet aggregation in a dose dependent manner throughout storage.Moreover,SOH showed substantial extended lag phase of lipid oxidation products,especially for secondary oxidation products(thiobarbituric acid-reactive substances,TBARS),with a maximum reduction of 70%with 800 M dosage.The antioxidative efficiency of SOH might relate to its strong ability of scavenging free radical and chelate transition metal.Furthermore,SOH significantly enhanced interfacial barrier property and reduced permeation rate of peroxyl radical across emulsion interface by hydrogen bonds between sugar groups of saponin molecules and SOH.However,no obvious change in barrier property of emulsion was observed in SES.SOH improved physicochemical property of flaxseed oil-in-water emulsion with higher antioxidant activity and stronger interfacial barrier property,so that it could be serve as plant-based antioxidant in oil-in-water emulsion delivery system.     

Yield response of okra, Abelmoschus esculentus (L.) Moench to leaf damage by the flea beetle, Podagrica uniforma Jacoby (Coleoptera: Chrysomelidae)

Yield-related response of okra plants, Abelmoschus esculentus (L.) Moench, to artificial infestation of the flea beetle (Podagrica uniforma Jac.) at different densities (0, 5, 10, 20, 30, and 40 pairs per cage) was studied in screen house and field experiments. In both experiments, increase in beetle density resulted in a significant reduction (P < 0.05) in fruit production, fruit length, fruit width, fresh fruit weight, number of seeds per fruit, 100 seed weight and fresh fruit yield. In addition, higher densities caused more dry matter accumulation in the seeds than in the husk of okra fruits. Compensation was noticed at the 5- and 10-pair levels of infestation in some of the variables measured. Fresh fruit yield reduction was more than 50% when beetle density was increased beyond 20 pairs per cage in both experiments. The lowest density of P. uniforma at which significant reduction (P < 0.05) occurred in fresh fruit yield per cage, when compared with the control, was the 20-pair level, representing the damage threshold of the beetle at which initiation of control measures would be justified. Regression analysis indicated that flea beetle density was linearly associated with fruit damage and fresh fruit yield. Also, chi-square analysis showed that the models derived from the screen house and field experiments were not significantly different (P < 0.05) from each other, and either could be used for prediction purposes.     

Bioadhesive Controlled Metronidazole Release Matrix Based on Chitosan and Xanthan Gum

Metronidazole, a common antibacterial drug, was incorporated into a hydrophilic polymer matrix composed of chitosan xanthan gum mixture. Hydrogel formation of this binary chitosan-xanthan gum combination was tested for its ability to control the release of metronidazole as a drug model. This preparation (MZ-CR) was characterized by in vitro, ex vivo bioadhesion and in vivo bioavailability study. For comparison purposes a commercial extended release formulation of metronidazole (CMZ) was used as a reference. The in vitro drug-release profiles of metronidazole preparation and CMZ were similar in 0.1 M HCl and phosphate buffer pH 6.8. Moreover, metronidazole preparation and CMZ showed a similar detachment force to sheep stomach mucosa, while the bioadhesion of the metronidazole preparation was higher three times than CMZ to sheep duodenum. The results of in vivo study indicated that the absorption of metronidazole from the preparation was faster than that of CMZ. Also, MZ-CR leads to higher metronidazole C_max and AUC relative to that of the CMZ. This increase in bioavailability might be explained by the bioadhesion of the preparation at the upper part of the small intestine that could result in an increase in the overall intestinal transit time. As a conclusion, formulating chitosan-xanthan gum mixture as a hydrophilic polymer matrix resulted in a superior pharmacokinetic parameters translated by better rate and extent of absorption of metronidazole.     

Comparative advantages of chemical compositions of specific edible vegetable oils

As important supplementary to major edible oils, comparative chemical advantages of minor edible oils decide their development and usage. In this study, chemical composition of 13 kinds of specific edible vegetable oils were investigated. The comparative advantages of chemical compositions of these edible oils were obtained as follows: (1) camellia, tiger nut and almond oil were rich in oleic acid, the contents of which accounted for 79.43%, 69.16% and 66.26%, respectively; (2) safflower oil contained the highest content of linoleic acid (76.69%), followed by grape seed (66.85%) and walnut oil (57.30%); (3) perilla seed, siritch, peony seed and herbaceous peony seed oil were rich in α-linolenic acid (59.61%, 43.74%, 40.83% and 30.84%, respectively); (4) the total phytosterol contents of these oils ranged from 91.46 mg/100 ​g (camellia oil) to 506.46 mg/100 ​g (siritch oil); and (5) The best source of tocopherols was sacha inchi oil (122.74 mg/100 ​g), followed by perilla seed oil (55.89 mg/100 ​g), peony seed oil (53.73 mg/100 ​g) and herbaceous peony seed oil (47.17 mg/100 ​g). The comparative advantages of these specific edible oils indicated that they possess the high potential nutritional values and health care functions.     

Effects of debittering methods on the proximate composition,organoleptic and functional properties of sesame (Sesamum indicum L.) seed flour

Sesame seeds were boiled and allowed to sprout under ambient condition (30±2 °C) with an objective to reduce or eliminate the bitter taste associated with them. The untreated seeds were used as a control. The proximate composition, functional and organoleptic properties of defatted sesame flour were assessed at room temperature. There was a slight increase (about 10%) in protein content of sprouted seeds. The foaming capacity of flours from untreated, sprouted and boiled seeds were 34.6, 38.5 and 11.5%, respectively. The flour from the boiled seeds had the highest foam stability. Flours from untreated or sprouted seeds, gelation started at the least concentration of 6% whereas that from boiled seed was 11%. The emulsion capacity of flours from the untreated or sprouted seeds was the same (27.6 g oil/g sample) while that from boiled seeds was 12.9 g oil/g sample. Emulsion stability with prolonged storage appeared to be more with flours from the sprouted or boiled seeds than that from the untreated ones. The water absorption properties of flours from the untreated, sprouted and boiled seeds were 8.0, 5.9 and 6.5 g H₂O/g sample, respectively whereas the oil absorption capacity same (5.9 g oil/g sample). The bitter taste in flours from the untreated or sprouted was high. The bitter taste was not detected in flour from boiled seeds and the functional properties of the flour were not deleteriously affected except foaming and emulsion capacity. Therefore, this boiling method of debittering sesame seed could be practised. The quality of sesame flour obtained with this boiling method could still serve its role in traditional dishes and in the formulation of some other conventional food products.