Origin of Violet‐Blue Emission in Ti‐Doped Gahnite

ZnAl₂O₄ doped with Ti⁴⁺ (2%) was synthesized by the hydrothermal method at 220°C at pressure of 25 bars. An average grain size of the as‐prepared sample was 3 nm, the samples with biggest grain size were obtained after annealing at 300°C, 500°C, 600°C, 700°C, and 900°C, diameter of the latter was about 33 nm. IR spectroscopy indicated that ZnAl₂O₄ was partially inverted. The degree of the inversion decreases with increase in the annealing temperature but increases with increasing Ti⁴⁺ content. Absorption and emission spectra as well as emission decay profiles were recorded at 300 and 77 K. The observed spectra are due to charge‐transfer O^2??Ti⁴⁺ transitions. Color of the emission depends on the nanocrystal size and with increase in its diameter changes from violet to blue, accordingly the absorption bands exhibit redshift. The calculations based on Density Functional Theory confirmed the experimental results. 3d electrons of titanium ions form the bottom of the ZnAl₂O₄:Ti⁴⁺ conduction band, oxygen, aluminum or zinc vacancies create additional levels in the gahnite energy band gap. It was also found that in ZnAl₂O₄ aluminum or zinc vacancy induces magnetism with relatively high magnetic moment close to 1 μ_B per vacancy.     

Nutritional evaluation of meat–soya bean protein product blends

The nutritive value of protein of blends consisting of meat and soya bean protein products, which replaced either 20 or 40 % of protein of meat, were determined in rat feeding experiments. Protein efficiency ratio (PER) and net protein utilisation (NPU) were significantly lower (P<0.05) in blends containing either 20% protein from soya isolate or 40% protein from soya concentrate or soya flakes than blends containing sirloin only. However, there were no significant differences in PER and NPU when model meat (consisting of 70 and 30% protein from sirloin and connective tissue, respectively) was replaced by up to 20% protein from soya isolate or up to 40% protein from soya concentrate.     

Protein concentrates from pea and faba bean,obtained using waste effluents of potato processing plant or sweet whey

Protein concentrates were obtained on the laboratory scale from pea and faba bean, using waste effluents of potato, whey or water for protein extraction. The concentrates were analysed in order to determine their content of basic components and anti-nutritive substances. It was found that the concentrates obtained with waste effluents of potato were characterized by higher protein content than those obtained with whey. On the other hand, amino acid content was similar in all concentrates. Phytic phosphorus content and activity of trypsin inhibitors in the protein concentrates should not constitute any danger for animals and human beings.     

Comparative study of the protein patterns of some rapeseed (Brassica napus L.) varieties by means of polyacrylamide gel electrophoresis and high-performance liquid chromatography

Seven rapeseed varieties were characterized by investigation of the patterns of buffer soluble proteins using polyacrylamide gel electrophoresis and high-performance liquid chromatography (size-exclusion and cation-exchange chromatography). Most pronounced differences were found in proteins not belonging to 12 S and 2 S storage proteins having presumably metabolic functions. Quantitative variations dominate within the low molecular mass 2 S storage proteins.     

Time dependence of bioactive compounds and antioxidant capacity during germination of different cultivars of broccoli and radish seeds

Optimisation of the germination process of different cultivars of broccoli (Brassica oleracea var. italica cv. Lucky, cv. Tiburon and cv. Belstar) and radish (Raphanus sativus cv. Rebel and cv. Bolide) seeds in relation to the content of glucosinolates (GLS), vitamin C and total antioxidant capacity was carried out in order to maximise the health-promoting properties of Brassica sprouts. The content of total and individual GLS varied between species, among cultivars, and germination time. Glucoraphanin in broccoli and glucoraphenin in radish were the predominant GLS in raw seeds (61–77 and 63–129 μmol/g DM, respectively) and, although their content decreased during germination, they were maintained in rather large proportions in sprouts. Vitamin C was not detected in raw seeds and its content increased sharply in broccoli and radish sprouts (162–350 and 84–113 mg/100 g DM, respectively). Raw brassica seeds are an excellent source of antioxidant capacity (64–90 and 103–162 μmol Trolox/g DM in broccoli and radish, respectively) and germination led to a sharp increase. Germination of broccoli cv. Belstar and radish cv. Rebel for 4 days provided the largest glucoraphanin and glucoraphenin content, respectively, and also brought about large amounts of vitamin C and antioxidant capacity.     

Effect of ripening stage on thiamin and riboflavin levels in lupin, pea and faba bean seeds

 Seeds of yellow pea lupin (Lupinus luteus L., cv. Juno), pea (Pisum sativum L., cv. Ergo) and faba bean (Vicia faba sp. minor Harz., cv. Tibo) were harvested at different stages of seed maturity. Changes in thiamin and riboflavin levels during growth and maturation were studied. The results obtained showed that thiamin and riboflavin were found in high abundance early in the development of lupins and peas, but that their content decreased during maturation. The thiamin content of faba bean seeds increased from 33 to 47 days after flowering (DAF), then a decrease was observed until 61 DAF; however, no significant differences between these levels in faba bean seeds harvested from 61 to 89 DAF were found. The riboflavin content of faba beans increased after 54 DAF, and no significant changes were observed between then and 89 DAF. The thiamin and riboflavin contents in lupin, pea and faba bean seeds during development were fitted to modelling curves in order to predict the vitamin content at different stages of maturity. Received: 17 July 1997