Impact of the extrusion process on xanthan gum behaviour

Processing xanthan gum by extrusion and subsequent drying produces a biopolymer showing particulate, rather than molecular behaviour in aqueous solution. This form of xanthan disperses very readily to give a viscosity that is strongly dependent on salt concentration. On heating above the temperature of the order-disorder transition as determined by calorimetry, there is a viscosity transition that is indicative of the irreversible loss of the particulate structure. It is suggested that the extrusion process melts and aligns xanthan macromolecules. On cooling reordering will occur but in the highly concentrated environment in the extruder ( approximately 45% water w/w), inter-molecular association between neighbouring macromolecules cannot proceed to completion due to kinetic trapping. As a consequence a network structure is created maintained by associations involving ordered regions. A xanthan solution can be prepared from this particulate material by dispersing and subsequent heating far more readily than can be achieved with non-processed xanthan.     

Studies on κ-carrageenan/locust bean gum mixtures in the presence of sodium chloride and sodium iodide

The solution properties of κ-carrageenan and κ-carrageenan/locust bean gum mixtures have been studied by small deformation oscillation measurements and differential scanning calorimetry (DSC) in the presence of sodium chloride and sodium iodide. Both salts induced the κ-carrageenan to undergo a coil-helix conformational change as noted by an increase in the storage and loss moduli (G′, G′) and by an exothermic peak in the DSC cooling curves. The enthalpy ΔH_c-h and temperature of the conformational transition T_c-h were higher in Nal compared to NaCl and T_c-h increased with increasing the concentration of both electrolytes. Gelation was not observed for carrageenan or carrageenan/locust bean gum mixtures in the presence of up to 200 mM Nal. Although carrageenan alone did not gel in the presence of 100 mM NaCl, a weak gel was obtained for a mixture containing 0.9%/0.1% carrageenan/locust bean gum. Furthermore, the mixture showed hysteresis in both the rheological and DSC cooling and heating curves. A strong gel was produced for carrageenan alone in the presence of 200 mM NaCl and the gel strength increased on adding a small proportion of locust bean gum (0.9%/0.1%). © 1997 John Wiley & Sons, Inc. Biopoly 41: 657–671, 1997     

Binding of mineral elements to locust bean gum influences availability in vitro

Experiments were conducted to evaluate the extent to which element binding of locust bean gum (LBG) affects the availability of calcium, iron, and zinc in the gut. Infant formula was supplemented with increasing amounts of LBG and subjected to an intraluminal digestion procedure. Element binding was measured by eliminating the complexes by twofold centrifugation. Availability of the elements was determined using a validated continuous-flow dialysis technique. Elemental content of the samples, supernatants, and dialysates was analyzed with validated atomic absorption spectrometry. LBG provided small amounts of intrinsic calcium (1.13 ± 0.02 mg/g) and trace amounts of iron (0.02 ± 0.00 mg/g) and zinc (0.01 ± 0.00 mg/g), which were strongly bound to the LBG molecule (respectively: 76.6 ± 3.3%, 83.4 ± 1.2%, 96.7 ± 6.6%). Correlation analysis, between percent element bound by LBG after centrifugation and percent trapped after dialysis, yielded significant correlation only for the data of zinc (r=0.93). For calcium and iron, no correlation could be demonstrated; however, for iron a similar trend was observed. These findings suggest that element binding of LBG has a major influence on the availability of zinc and maybe of iron. For calcium, other factors might also be involved, affecting availability.     

Conformation and association of κ-carrageenan in the presence of locust bean gum in mixed NaI/CsI solutions from rheology and cryo-TEM

Mixtures of locust bean gum (LBG) with κ-carrageenan (KC) in 0.1 M aqueous solutions of the mixed salts NaI/CsI were investigated by cryo-transmission electron microscopy (cryo-TEM) and dynamic viscoelastic measurements. Previous studies have shown that as the cesium content is increased in such mixed salt solutions, a transition occurs from molecularly dispersed helices to ‘superhelical rods’ of KC. We now found that LBG stabilises the superhelical rods, shifting the transition to a lower content of Cs for the mixtures than for KC alone. The formation of superhelical rods was evidenced both by cryo-TEM images and by an onset of thermal hysteresis in the coil–helix transition of KC. In the mixtures, the transition temperatures on cooling and heating were insensitive to the proportions of LBG and KC present at all cesium contents. Under conditions where no helix aggregation occurred (no hysteresis) the mixtures showed high tan δ values and low storage moduli. Under aggregated conditions, gels formed, and gels with added LBG had enhanced moduli compared to gels with KC alone. On the basis of these results we propose that LBG associates to the super-helical rods of KC.     

微波诱变提高黄原胶的主要理化性能

用微波诱变黄原胶产生菌－野油采黄单孢菌,得到产胶量,胶粘度,抗盐性,pH稳定性及温度稳定性都高于出发株的P402－21突变株,P402－21的产胶浓度为3．484％,1％胶粘度为1673cp,能耐受1％－11％,NaCl,在pH4-14范围内稳定,25－100摄氏度胶粘度没有明显的改变。     

The effect of brassinolide on the light-induced growth inhibition in mung bean epicotyl

Growth of the mung bean (Vigna radiata L.) epicotyl was retarded by white (400–700 nm) light, especially by monochromatic red (660 nm) light. Growth promoting effects of brassinolide were observed under those light conditions that retarded growth, but were not evident in the dark or under far-red light. Brassinolide seems to act to overcome the inhibitory affects of lights.     

The cortical effect of chewing gum during hand movements: A functional MRI study

Abstract

Nine right-handed normal subjects were recruited for this study. We compared the cortical activation during execution of hand movements (right finger flexion–extension) with that during execution of hand movements while chewing gum (right side chewing). We found that execution of hand movements while chewing gum induced less activation in the contralateral SM1 than hand movements alone. Based on our findings, it appears chewing gum during execution of hand movements enhanced the efficiency of hand movements.     

Sorption of EPS to sediment particles and the effect on the rheology of sediment slurries

Extracellular Polymeric Substances (EPS) are considered to play animportant role in the stabilization of intertidal mudflats. In this study therole of EPS as a binding agent in intertidal sediments was investigated. Forthis purpose two EPS fractions (termed coll-SF and EDTA-SF) wereisolated from intertidal sediment and characterized in terms ofmonosaccharide- and size distribution. In slurry addition experiments thesorption characteristics of these EPS-fractions as well as their effecton sediment properties were examined under varyingCa²⁺-concentrations. Results showed more EDTA-SFadsorbed to the sediment compared to coll-SF. For both fractions more EPSadsorbed to the sediment when Ca²⁺-concentrationincreased. This effect was stronger for EDTA-SF. The differences insorption between the two fractions could not be explained in terms ofmonosaccharide- and size distribution, which were largely similar. Theaddition of EPS in the presence or absence of Ca²⁺ did notalterthe rheology of the sediment slurries indicating that there was no effect ofEPSon the sediment properties. This contradicts results of experiments withbacterial EPS as well as field observations in which the presence ofEPS/biofilms leads to an increase in the erosion resistance of the sediment.Possible causes for this discrepancy in results are discussed.     

The effect of the civil war on Rwandas bean seed systems and unusual bean diversity

The Rwandan civil war escalated in 1994, killing 800 000 people and displacing another 2 million. Agriculture, the occupation of over 90% of the Rwandans was acutely affected as violence peaked in the middle of the growing season. This article analyses the effects of the war on bean varietal diversity as, pre-war, Rwandan farmers grew the greatest range of varieties in active use anywhere and maintaining such diversity was central to sustainable production. Extensive pre- and post-war assessments show the current bean varietal situation to be relatively promising. The war had lesser effects than anticipated: fighting was staggered, harvests were better than expected, and local seed channels generally continued functioning. However, changes in varietal profiles were noted over the longer term due to two trends: farmers' needs to intensify production and to respond to swift and widespread root rot pressures. The article ends with five methodological reflections on how to assess varietal erosion in sites of acute disruption.     

The splitting of the free oscillations of the Earth caused by the rheology

La conoscenza delle proprietà Teologiche del mantello della terra è uno dei più importanti problemi della geofisica non ancora risolti. A causa della dipendenza di queste proprietà dalla temperatura, pressione, composizione e fasi delľinterno della terra, lo studio della reologia è molto difficile; esso è inoltre complicato ulteriormente dalla scarsità di informazioni oggi disponibili che risultano perloppiù dalľanalisi delle onde superficiali e delle oscillazioni libere. In questa nota si studia il fenomeno della moltiplicazione delle oscillazioni libere della terra causato dalla reologia calcolando la separazione delle righe spettrali che identificano i modi di oscillazione torsionale. Si trova che la separazione dei periodi di oscillazione è un ordine di grandezza maggiore di quella causata dallo schiacciamento terrestre e che pertanto la loro identificazione potrebbe essere possibile producendo nuovi dati per lo studio della reologia della terra. The knowledge of the rheological properties of the mantle of the Earth is one of the most important unsolved geophysical problems. Due to the strong depth dependence on temperature, composition, phase and pressure of the Earth, the study of the rheology is very difficult with the scarse information presently available and resulting mostly from surface waves and free modes decay. We report here of the new phenomenon of the splitting of the eigenfrequencies of the free modes of the Earth caused by the rheology. The separation of the lines of the predicted splitting is one order of magnitude larger than that caused by the flattening of the Earth. The observation of this splitting will produce new data for the determination of the rheology of the Earth.

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Presentata nella seduta del 18 novembre 1989.     

The effect of indole-3-acetylaspartic acid on adventitious root formation on bean cuttings

The influence of indole-3-acetylaspartic acid (IAAsp) on rooting of stem cuttings from bean plants (Phaseolus vulgaris L.) of different ages, cultivated at different temperatures (17°, 21° and 25°C) was studied and compared to that of indole-3-acetic acid (IAA). At a concentration of 10^–4 M, IAAsp only nonsignificantly stimulated adventitious root formation, approximately to the same level as IAA in all treatments. IAAsp at 5×10^–4 M further enhanced rooting, by up 200% of control values, with little influence of temperature conditions and stock plant age. This concentration of IAA usually stimulated rooting more than the conjugate. The largest differences between the effects of IAAsp and IAA occured at the highest cultivation temperature of 25°C where stock plant age also influenced the response. The number of roots produced in comparison with the control, was enhanced from 350% on cuttings from the youngest plants to more than 600% on cuttings from the oldest. In contrast to the conjugate, 5×10^–4 M IAA induced hypocotyl swelling and injury of the epidermis at the base of cuttings, in all treatments.     

Inhibitory effect of polyamines on the activity of endopeptidase in mung bean cotyledons

The activity of cysteine endopeptidase (EP) in the cotyledons of mung bean seeds increased with time after germination. When cotyledons were excised from the embryonic axis in the course of seedling growth, the activity of EP in the excised cotyledon markedly dropped during the following incubation of 1 d. However, the level of EP protein in excised cotyledons, as examined by immunoblotting, was similar to that in axis-attached cotyledons at the corresponding stage. Thus, it seems that the low activity of EP in excised cotyledons is not due to a decrease in the content of EP protein, but due to a loss of the activity of existing EP. Treatment of attached cotyledons with polyamines (PAs; putrescine and spermidine [Spd]) resulted in a decrease in EP activity, while the same PA-treatment brought about little alteration in the level of EP protein. This indicates that PAs somehow produce an inhibitory effect on the activity of EP. Axis-removal resulted in an accumulation of Spd in the cotyledon. The possibility is suggested that PA, especially Spd, is involved in the inhibition of EP activity in excised mung bean cotyledons.     

Influence of sucrose on the rheology and granule size of cross-linked waxy maize starch dispersions heated at two temperatures

Cross-linked waxy maize (CWM) starch dispersions (STDs) of concentration 50 g kg⁻¹ were heated in sucrose solutions containing 0–600 g kg⁻¹ (g sucrose/kg dispersion) at 85 °C at low shear and in intermittently agitated cans at 110 °C. The STDs heated in 0–300 g kg⁻¹ sucrose exhibited antithixotropic behavior, while those heated in 400–600 g kg⁻¹ sucrose exhibited thixotropic behavior. The mean starch granule diameter of the starch dispersions did not show strong dependence on sucrose concentration. The dispersions, especially those with high sucrose concentrations and heated at 110 °C, exhibited G′ versus frequency (ω) profiles of gels. The STDs exhibited first normal stress differences that increased in magnitude with the concentration of sucrose. Values of the first normal stress coefficient of canned dispersions calculated from dynamic rheological data plotted against ω and experimental values plotted against shear rate of some of the STDs overlapped.     

The effect of phosphate deficiency on membrane phospholipid composition of bean (Phaseolus vulgaris L.) roots

Plasma membranes were isolated from roots of bean (Phaseolus vulgaris L.) plants cultured on phosphate sufficient or phosphate deficient medium. The phospholipid composition of plasma membranes was analyzed and compared with that of the microsomal fraction. Phosphate deficiency had no influence on lipid/protein ratio in microsomal as well as plasma membrane fraction. In phosphate deficient roots phospholipid content was lower in the plasma membrane, but did not change in the microsomal fraction. Phosphatidylcholine and phosphatidylethanolamine were two major phospholipids in plasmalemma and microsomal membranes (80 % of the total). After two weeks of phosphate starvation a considerable decrease (about 50 %) in phosphatidylcholine and phosphatidylethanolamine in microsomal membranes was observed. The decline in two major phospholipids was accompanied by an increase in phosphatidic acid and lysophosphatidylcholine content. The effect of alterations in plasma membrane phospholipids on membrane function e.g. nitrate uptake is discussed.     

The composition and properties of the gum exudates from Terminalia sericea and T. Superba

The gum polysaccharides from Terminalia sericea and T. superba have been analysed. They have a complex sugar composition, containing galacturonic, glucuronic, and 4-O-methylglucuronic acids as well as galactose, arabinose, rhamnose, mannose and xylose. The exudates from T. sericea and T. superba are remarkably similar in composition, particularly with respect to their proportions of neutral sugars and total uronic acid content, although T. sericea gum contains considerably more 4-O-methylglucuronic acid than T. superba. Both gums are very viscous and dissolve readily to give solutions of good colour.!!     

The proteinaceous components of the gum exudates from some phyllodinous Acacia species

Acacia gum exudates are proteinaceous polysaccharides; their protein content ranges from ca 0.2 to 45%.The data presented show that the amino acid compositions of the gums from 12 phyllodinous species (10 from Bentham's sub-series Uninerves racemosae, two from sub-series Juliflorae) also vary considerably, particularly in respect of their hydroxyproline content (55 residues per 1000 residues in A. aestivalis gum, 287 residues per 1000 in A. saliciformis gum). The proportions of some other amino acids, e.g. alanine, aspartic acid, proline and serine also vary considerably, but the proportions of others, e.g. cystine, methionine, histidine, threonine, tyrosine and valine, are remarkably constant. The amino acid composition of gums with a very low protein content (e.g. A. victoriae and A. mycrobotrya) is similar to that for a highly proteinaceous gum (A. tumida). There are, however, considerable differences between the amino acid compositions of the gums from A. saligna and A. pycnantha (South African and Western Australian specimens). This strengthens previous chemotaxonomic evidence, based on the polysaccharide parameters of their gums, that these two species are not as close taxonomically as was originally believed from morphological considerations.     

The effect of wilting on palatability of plants to Schistocerca gregaria,the desert locust

Summary Previous work has shown that host choice by acridids (grasshoppers and locusts) is sensitive to alterations in host quality. In particular, reduced plant water content has been found to increase palatability of certain plant species. To determine if this phenomenon is general, and to gain preliminary information on causes, turgid and wilted plant material of forty-one species was tested using nymphs of the desert locust, Schistocerca gregaria. Twelve plant species (29%) had increased and five (12%) had decreased palatability (as measured by meal size) when wilted. Among fifteen families tested, the increases occurred in six, the decreases in three. The greatest change occurred in Taraxacum officinale; further tests on this plant revealed the increase to be continuous, rising with decreasing water content. The behavioral observations combined with the pattern of the results across plant species suggest that changes are due to alterations in specific deterrents or stimulants, rather than to decreased water content or increased concentrations of amino acids and/or sugars. The implications of these results for understanding drought-associated population outbreaks are discussed.     

The effect of chlorophyll content on changes of photochemical reactions in intact kidney bean leaves

Abstract. Activation spectra of photochemical reactions were measured by a flash spectrophotometer in leaves having varying chlorophyll contents at different stages of greening. The increase of chlorophyll concentration up to 30 nmol cm^-2 elevated the rates of photochemical reactions at all wavelengths of light used, and was found to be produced by an increase in the amounts of reaction centres. Further accumulation of chlorophyll up to 40 nmol cm^-2 was associated with an increase in light-harvesting chlorophyll, an improved rate of photochemical reactions around 600 nm and at 700 nm, and self-absorption and screening effects where chlorophyll absorbed maximally (400–450 nm and around 680 nm).     

The composition of eight Acacia gum exudates from the series Gummiferae and Vulgares

An analytical study has been made of gum specimens from Acacia hebeclada, A. kirkii, A. newbrownii and A. reficiens (all of the series Gummiferae) and of Acacia erubescens, A.fleckii, A. mellifera ssp. mellifera and A. mellifera ssp. detinens (all of the series Vulgares). The data obtained give further support for the main chemotaxonomic differences between the Gummiferae and Vulgares species recorded previously. In addition, two of the species studied have exceptional features; the gum exudate from A. hebeclada contains 9.4% of nitrogen; that from A. erubescens contains 12% of glucose.     

Influence of micronization (fine grinding) of soya bean meal and full-fat soya bean on the ileal digestibility of amino acids for broilers

A trial was conducted to test the effect of fine grinding (micronization) of soya bean meal (SBM) and full-fat soya bean (FFSB) on coefficient of ileal apparent digestibility (CIAD) and coefficient of ileal true digestibility (CITD) of amino acids in 23-day-old broilers. A completely randomized block design with four treatments arranged factorially (SBM and FFSB; micronized and ground) and six replicates (eight broilers per treatment) was used. Mean particle size (MPS) was 47 and 41 μm for micronized SBM and FFSB and 881 and 778 μm for ground SBM and FFSB, respectively. The four diets were based on maize starch and sucrose with the soya product tested as the sole source of dietary crude protein (CP, 200 g/kg). In addition, a nitrogen-free diet was formulated to estimate the basal ileal endogenous losses of the amino acids. Broilers were fed a commercial pelleted maize-SBM diet from 1 to 19 days of age and, then, their respective experimental diets in mash form from 20 to 23 days of age. Broilers fed SBM had higher CIAD of organic matter, CP, arginine, leucine, methionine and valine (P<0.05) and tended to have higher CIAD of threonine (P<0.10) than broilers fed FFSB. In addition, broilers fed SBM had higher CITD of CP (P<0.05), leucine, methionine and valine (P<0.01) than broilers fed FFSB. Particle size did not affect the ileal digestibility of CP or of any of the essential amino acids. It is concluded that broilers fed soya bean meal had higher ileal digestibility of amino acids than broilers fed full-fat soya bean and that fine grinding of the soya products did not affect amino acid digestibility.