Combining Feed, Food and Non-Food Uses of Lupin for Sustainability

in III International Scientific Symposium "Farm Machinery and Process Management in Sustainable Agriculture (2008)

Effect Of Variety And Harvest Date On Pectin Extracted From Chicory Roots (Cichorium Intybus L.)

in Food Chemistry (2008), 108(3),

Characterisation Of Pectins Extracted From Banana Peels (Musa Aaa) Under Different Conditions Using An Experimental Design

in Food Chemistry (2008), 108(2),

Ornicorrugatin, A New Siderophore From Pseudomonas Fluorescens Af76

in Zeitschrift für Naturforschung. C, Journal of Biosciences (2008), 63(1-2),

Ophioglossum polyphyllum A. Braun in Seub. (Ophioglossaceae, Pteridophyta), a rare potherb in south central Tibet (T.A.R., P.R.China)

in Geo-Eco-Trop (2008), 32

METHOD FOR PURIFYING ELECTRICALLY CHARGED POLYSACCHARIDES AND POLYSACCHARIDE-PROTEIN COMPLEX FORMED DURING SAID PROCESS

Patent (2007)

Directing the lipopeptide Mycosubtilin biosynthesis toward C17:0 branched isoform influences the expression of cspB and cspC in Bacillus subtilis

Poster (2007)

Effects of the stage of maturation and varieties on the chemical composition of banana and plantain peels

in Food Chemistry (2007), 103(2), 590-600

A study of the chemical composition of six varieties of fruit peels of the banana and plantain: dessert banana (Musa AAA), plantain (Musa AAB) cooking banana (Musa ABB) and hybrid (Musa AAAB) at three ... [more ▼]

A study of the chemical composition of six varieties of fruit peels of the banana and plantain: dessert banana (Musa AAA), plantain (Musa AAB) cooking banana (Musa ABB) and hybrid (Musa AAAB) at three stages of ripeness, was carried out in order to explore their potential applications. The varieties did not affect chemical constituents in a consistent manner. Peel of the six varieties was rich in total dietary fibre (TDF) (40-50%). The protein content in peel of the banana and plantain was 8-11%. Leucine, valine, phenylalanine and threonine were essential amino acids in significant quantities: Lysine was the limiting amino acid. The content of lipid varied from 2.2% to 10.9% and was rich in polyunsaturated fatty acids, particularly linoleic acid and alpha-linolenic acid. Potassium was the most significant mineral element. Peel of plantain was richer in starch than were the banana peels. Maturation of fruits involved increase in soluble sugar content and, at the same time, decrease in starch. The degradation of the starch under the action of the endogenous enzymes, may explain the increase in the soluble sugar content. Further investigations on the composition and the physiological functions (using animal-feeding experiments) of these dietary fibres must be considered. (c) 2006 Elsevier Ltd. All rights reserved. [less ▲]

The source of fermentable carbohydrates influences the in vitro protein synthesis of colonic bacteria in pigs.

in Animal (2007), 1

Two in vitro experiments were carried out to quantify the incorporation of nitrogen (N) by pig colonic bacteria during the fermentation of dietary fibre, including non-starch polysaccharides and resistant ... [more ▼]

Two in vitro experiments were carried out to quantify the incorporation of nitrogen (N) by pig colonic bacteria during the fermentation of dietary fibre, including non-starch polysaccharides and resistant starch. In the first experiment, five purified carbohydrates were used: starch (S), cellulose (C), inulin (I), pectin (P) and xylan (X). In the second experiment, three pepsin–pancreatin hydrolysed ingredients were investigated: potato, sugar-beet pulp and wheat bran. The substrates were incubated in an inoculum, prepared from fresh faeces of sows and a buffer solution providing 15N-labelled NH4Cl. Gas production was monitored. Bacterial N incorporation (BNI) was estimated by measuring the incorporation of 15N in the solid residue at halftime to asymptotic gas production (T/2). The remaining substrate was analysed for sugar content. Short-chain fatty acids (SCFA) were determined in the liquid phase. In the first experiment, the fermentation kinetics differed between the substrates. P, S and I showed higher rates of degradation (P,0.001), while X and C showed a longer lag time and T/2. The sugar disappearance reached 0.91, 0.90, 0.81, 0.56 and 0.46, respectively, for P, I, S, C and X. Among them, S and I fixed more N per gram substrate (P,0.05) than C, X and P (22.9 and 23.2mg fixed N per gram fermented substrate v. 11.3, 12.3 and 9.8, respectively). Production of SCFA was the highest for the substrates with low N fixation: 562 and 565 mg/g fermented substrate for X and C v. 290 to 451 for P, I and S (P,0.01). In the second experiment, potato and sugar-beet pulp fermented more rapidly than wheat bran (P,0.001). Substrate disappearance at T/2 varied from 0.17 to 0.50. BNI were 18.3, 17.0 and 10.2 fixed N per gram fermented substrate, for sugar-beet pulp, potato and wheat bran, respectively, but were not statistically different. SCFA productions were the highest with wheat bran (913mg/g fermented substrate) followed by sugar-beet pulp (641) and potato (556) (P,0.05). The differences in N uptake by intestinal bacteria are linked to the partitioning of the substrate energy content between bacterial growth and SCFA production. This partitioning varies according to the rate of fermentation and the chemical composition of the substrate, as shown by the regression equation linking BNI to T/2 and SCFA (r250.91, P,0.01) and the correlation between BNI and insoluble dietary fibre (r520.77, P,0.05) when pectin was discarded from the database. [less ▲]

Effect of extraction conditions on the yield and purity of apple pomace pectin precipitated but not washed by alcohol

in Journal of Food Science (2007), 72(1), 1-9

A study of the influence of extraction condition (pH: 1.5 to 2; temperature: 80 to 90 degrees C; extraction time: 1 to 3 h), on the yield and purity of apple pomace pectin without elimination of ... [more ▼]

A study of the influence of extraction condition (pH: 1.5 to 2; temperature: 80 to 90 degrees C; extraction time: 1 to 3 h), on the yield and purity of apple pomace pectin without elimination of impurities by alcohol washing was carried out. The alcohol precipitate yields varied from 2.9% to 8.9% depending on the pH. At pH 1.5, these yields were higher than those obtained at pH 2 contrary to the galacturonic acid purity (%w/w). Compounds other than pectins were solubilized from the cell walls of apple pomace at pH 1.5, and they were precipitated with alcohol. The apple pectins obtained from the different extraction procedures were highly methylated (54.5% to 79.5%), especially when the conditions (temperature, pH) were drastic. Similar conclusions can be drawn for the neutral sugar content that decreased at pH 1.5 (arabinose, xylose, and galactose) or at the highest temperatures and extraction times (arabinose and galactose). The phenomenon of demethylation and pectin degradation of neutral sugars chains can be observed at acid pH, and long extraction times. The presence of high quantities of mannose or fructose, glucose, and xylose in the alcohol precipitate showed that pectin precipitation with ethanol was not specific. [less ▲]