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PubMed1991

Quinoa flour in baked products.

The performance of quinoa-wheat flour blends (5/95, 10/90, 20/80, 30/70) were evaluated in breads, cakes and cookies. Breads baked with 5% and 10% quinoa flour were of good quality. Loaf volume decreased, crumb grain became more open and the texture slightly harsh at higher usage levels of quinoa flour. A bitter after taste was noted at the 30% level. Cake quality was acceptable with 5% and 10% of quinoa flour. Cake grain became more open and the texture less silky as the level of quinoa substitution increased. Cake taste improved with either 5% or 10% quinoa flour in the blend. Cookie spread and top grain scores decreased with increasing levels of quinoa flour blended with high-spread cookie flour. Flavor improved up to 20% quinoa flour in the blend. Cookie spread and cookie appearance was improved with a quinoa/low-spread flour blend by using 2% lecithin.

Bread↗
PubMed1987

Soil to plant transfer of 239 + 240Pu, 238Pu, 241Am, 137Cs and 90Sr from global fallout in flour and bran from wheat, rye, barley and oats, as obtained by field measurements.

Crops of wheat, rye, barley and oats were grown on fields where the contamination of the soil with radionuclides resulted exclusively from global fallout debris. After machine harvesting and milling, the concentrations of 239 + 240Pu, 241Am, 137Cs and 90Sr were determined separately in bran and flour, as well as in the soils. The concentrations of 239 + 240Pu in wheat, rye and barley flour were between 59 and 180 microBq kg-1, and in oat flour 1100 microBq kg-1. The range of concentrations of the other radionuclides for the four flours were: 241Am, 5-70 microBq kg-1, 137Cs, 260-380 mBq kg-1; 90Sr, 310-1300 mBq kg-1. The corresponding concentrations of the radionuclides were always considerably higher in the bran than in the flour, with the exception of oats. The range of this factor depends on the cereal: for 239 + 240Pu, 19-25; 241Am, 10-38; 137Cs, 4-6; and for 90Sr, 4-7. Similar differences between flour and bran were observed for stable elements, for example K, Ca and Fe. The soil-to-plant transfer factors of 239 + 240Pu for wheat, rye and barley flour were between 0.00026 and 0.00078 (oats 0.017) and for bran between 0.0048 and 0.02 (oats 0.014). For 241Am the corresponding values were somewhat lower. For the wheat, rye and barley flour the transfer factors of 137Cs were between 0.013 and 0.018 (oats 0.069) and, for the bran, between 0.08 and 0.10 (oats 0.16). The corresponding values for 90Sr were significantly higher: for flour between 0.08 and 0.14 (oats 1.2) and for bran between 0.62 and 0.93 (oats 1.5).

Americium↗
PubMed1997

Anaphylaxis after ingestion of wheat flour contaminated with mites.

BACKGROUND: Anaphylaxis after ingestion of flours contaminated with mites has been recently reported. OBJECTIVE: The study was designed to determine whether four-induced reactions in the absence of food sensitivity may result from mite contamination. METHODS: Patients with systemic reactions after ingestion of foods containing wheat flour and without food sensitivities were included in a prospective study. The flours were examined microscopically, and major Dermatophagoides allergens were quantified by monoclonal antibody techniques. Skin prick tests and IgE determinations to mites and flours were performed. Single-blind, placebo-controlled oral challenges were also performed. RESULTS: Sixteen patients were included in our protocol. They showed respiratory allergies to dust mites (100%) and intolerance to acetylsalicylic acid (87%). Microscopic examination of four flours implicated in allergic reactions revealed a high degree of mite contamination: Dermatophagoides farinae in one case and Thyreophagus entomophagus in three cases. Our patients' skin test and specific IgE responses to the flours implicated in the reactions were positive. A high level of Der 2 was found in the flour infested by D. farinae. Three of six food challenges with contaminated flours resulted in systemic reactions. Good tolerance to control flours was shown in our patients. CONCLUSION: Ingestion of foods contaminated with mites may induce systemic anaphylactic reactions in patients with respiratory allergy to mites.

Adolescent↗
PubMed1997

Respiratory sensitization to konjac flour in guinea pigs.

Medical reports linking asthma and occupational exposure to airborne powder produced during the manufacture of konjac flour have been reported in the literature. This study was conducted to investigate whether exposure to food grade konjac flour, which is the end product of the manufacturing process, could produce respiratory hypersensitivity using an animal bioassay developed by Karol et al. (Karol, Y., Ioset, H.H., Riley, E.J., Alarie, Y.C., 1978. Am. Ind. Hyg. Assoc. J. 39, 546-556). Groups of guinea pigs were randomly assigned to a negative control, a konjac flour exposure group, or a positive control group exposed to trimellitic anhydride (TMA). The study design included five consecutive days of inhalation induction exposures followed by three inhalation challenge exposures on days 19, 26 and 40. Positive control guinea pigs were exposed to 98 mg/m3 TMA during the induction exposures and 57-67 mg/m3 TMA during the challenge exposures. The mean (+/-S.D.) konjac flour concentration during the induction exposures was 111+/-8.3 mg/m3 and the exposure concentrations of konjac flour during the challenge exposures ranged from 50 to 68 mg/m3. The criteria used to define respiratory tract sensitization (an increase in respiratory rate of 36% and a change in the respiratory waveform) were met by 25% of the animals at each challenge in the konjac flour group. In addition, a few animals responded with slightly lower increases in respiratory frequency and a change in waveform suggestive of a slight pulmonary hypersensitivity response. Guinea pigs that responded during the first challenge also responded during subsequent challenges. No changes in respiratory rate or waveform were noted in animals assigned to the negative control group when challenged with konjac flour. The results of this study indicate that respiratory hypersensitivity to food grade konjac flour can be induced in guinea pigs following repeated inhalation exposure. Therefore, proper engineering controls or personal protection equipment should be utilized to prevent respiratory sensitization in those who may be occupationally exposed to food grade konjac flour.

Allergens↗
PubMed2003

Making bread with sourdough improves mineral bioavailability from reconstituted whole wheat flour in rats.

OBJECTIVE: We compared the effects of different kinds of bread fermentation on mineral bioavailability. METHODS: Wistar rats were fed one of the following experimental diets for 21 d: control, reconstituted whole wheat flour (white flour plus bran), yeast bread, and sourdough bread. The apparent mineral absorption and intestinal fermentation were measured in each animal. RESULTS: Phytate contents in yeast and sourdough bread were lower than in reconstituted whole wheat flour (-52% and -71%, respectively). Total cecal pool of short-chain fatty acids, in particular the butyrate pool, was significantly increased by the ingestion of unrefined products. Calcium homeostasis was not modified by these nutritional conditions, whereas magnesium absorption was significantly greater in rats fed the control and sourdough diets than in those consuming whole wheat flour and yeast bread. Magnesium kidney excretion was slightly stimulated by sourdough bread. Compared with the control diet, iron balance was significantly reduced by reconstituted whole wheat flour diet. Yeast bread making counteracted the deleterious effects of whole wheat on iron absorption, whereas sourdough bread making enhanced iron absorption. Further, liver and plasma iron and transferrin saturation levels were lower in rats adapted to the flour diet than in other groups. Zinc absorption was strongly depressed in the presence of unprocessed reconstituted whole wheat flour in the diet, but yeast fermentation afforded a zinc assimilation comparable to the control diet, whereas the sourdough bread led to maximal zinc absorption. Copper absorption increased significantly when rats were fed the sourdough bread, whereas unprocessed whole flour depressed copper absorption (-41% versus control diet). CONCLUSION: Mineral bioavailability from reconstituted whole wheat flour can be improved by bread making. Although yeast fermentation minimizes the unfavorable effects of phytic acid, sourdough bread is a better source of available minerals, especially magnesium, iron, and zinc.

Animals↗
PubMed1999

Proximate composition and selected functional properties of fermented and unfermented African oil bean (Pentaclethra macrophylla) seed flour.

Flour samples were prepared from fermented and unfermented African oil bean (Pentaclethra macrophylla) seeds (AOBS). The flour samples were evaluated for proximate composition and certain functional properties. The influence of defatting on these properties was also determined. Fermentation significantly increased (p < 0.05) the protein and decreased the crude fiber, ash, fat and carbohydrate contents of the AOBS flours. The nitrogen solubility of both fermented and unfermented flours was pH dependent with minimum and maximum solubility at pH 4.0 and pH 8.0, respectively, and with increased nitrogen solubility in the fermented sample. The fermented and unfermented flour samples had least gelation concentrations of 14 and 16% (w/v), respectively. The water absorption capacity and foam capacities of the fermented flour were 36 and 34%, respectively, over the unfermented seed flour. On the other hand, fermentation decreased the fat absorption capacity, emulsion activity and emulsion and foam stabilities. Fermentation decreased (p < 0.05) the bulk density of AOBS flour by 15%. Defatting improved all the functional properties evaluated except emulsion activity. These results indicate potential food uses of fermented and unfermented AOBS flour samples as protein supplements in diets and as functional ingredients in formulated foods.

Absorption↗
PubMed2000

Occupational asthma caused by soybean flour in bakers--differences with soybean-induced epidemic asthma.

BACKGROUND: Soybean dust has been identified as the causative agent of occupational asthma and asthma epidemics. Two main soybean hull allergens responsible for asthma outbreaks, Gly m 1 and Gly m 2, have been identified and purified. OBJECTIVE: The soybean allergens causing occupational asthma in exposed bakers were investigated and compared with those involved in epidemic asthma. METHODS: We report four bakers or confectioners with work-related respiratory symptoms who were exposed to soybean flour used as a baking additive. The causative role of soybean flour was investigated by immunological tests and specific inhalation challenge tests. Soybean flour allergens causing occupational asthma were characterized by immunoblotting. Immunoglobulin (Ig) E-reactivity to Gly m 1 and Gly m 2 was assessed using enzyme-linked immunosorbent assay. RESULTS: Sensitization to soybean flour was demonstrated by skin and serological tests and was confirmed by positive inhalation tests. Bronchial challenge test to soybean flour extract elicited immediate or dual asthmatic responses. Immunoblotting with soybean flour and soybean hull extracts showed IgE-binding mainly to high molecular weight (MW) allergens. There was an important individually different allergic response to inhalant soybean components. None of the patients showed IgE-reactivity against Gly m 1 and only one patient showed IgE-reactivity to the soybean hull allergen Gly m 2. CONCLUSION: These bakery workers had developed IgE-mediated occupational asthma to soybean flour. The allergens involved in occupational asthma caused by soybean flour are predominantly high MW proteins that are present both in soybean hull and flour, and they are different from the allergens causing asthma outbreaks, which are mainly low MW proteins concentrated in the hull.

Adult↗
PubMed2002

Diagnosis of flour-induced occupational asthma in a cross-sectional study.

The diagnosis of occupational asthma is usually performed in epidemiology using a combination of symptoms and bronchial hyperresponsiveness, while in a clinical setting the 'gold standard' for the diagnosis of occupational asthma is the specific bronchial challenge test in the laboratory The aim of this study was to detect new cases of flour-induced occupational asthma (OA) in a group of workers exposed to grain and/or flour dust, by means of a step-by-step approach, as used in a clinical setting. In an epidemiological study, III millers and 186 bakers were examined by means of questionnaire, pulmonary function tests and skin-prick tests (SPT) to common allergens and to wheat flour dust extracts. From the whole sample, 82 subjects who showed asthma-like symptoms in the questionnaire and/or low forced expiratory volume in 1 sec (FEV1) were selected. Selected subjects underwent methacholine challenge test, and hyperreactive subjects underwent specific bronchial challenge with flour dust in the laboratory. Sixty-two of the selected subjects performed the methacholine challenge test, and 22 (33 8%) were hyperreactive (PD20 FEV1 <1 mg of methacholine). Fifteen of 22 hyperreactive subjects underwent specific bronchial challenge test (s BCT) with flour dust; a positive response was elicited in six subjects. These subjects can be diagnosed as having flour-induced occupational asthma. Atopy and skin sensitivity to flour was partially related to the response to flour bronchial challenge. Bronchial hyperreactivity can be observed in a small percentage of subjects with asthma-like symptoms and/or low FEV1, and a positive response to s BCTwas observed in a subgroup of hyperreactive subjects.Therefore, using these selection criteria, a diagnosis of flour-induced OA, as commonly performed in a clinical setting, can be performed in few previously undiagnosed subjects.This approach could be relevant for an early diagnosis ofoccupational asthma.

Adult↗
PubMed1987

Raw soya-bean flour increases cholecystokinin release in man.

1. The aim of the present study was to determine whether oral ingestion of raw soya-bean flour, which contains trypsin inhibitors, alters the release of cholecystokinin (CCK) in man. 2. Eleven healthy volunteers ate two mixed meals: one with raw soya-bean flour and the other with soya-bean flour that had been heat-treated. The two flours inhibited 34 and 3 mg trypsin/g flour respectively. 3. CCK was measured in plasma using a bioassay based on the release of amylase (EC 3.2.1.1) from dispersed rat pancreatic acini. 4. The peak CCK response was 16.8 (SE 8.1) pmol/l with raw soya-bean flour but 4.9 (SE 2.8) pmol/l with heat-treated flour (P less than 0.05). 5. We conclude that ingestion of raw soya-bean flour increases CCK release in man and that heat treatment which reduces the trypsin inhibitor content of the flour also diminishes its CCK-releasing effect.

Adult↗
PubMed2004

Dose responses of years of exposure on lung functions in flour mill workers.

Flour dust is a heterogeneous substance with respiratory sensitizing properties; its long-term exposure may cause acute or chronic respiratory diseases. Therefore, the aim was to investigate the dose response effects of flour dust on lung function. An additional objective was to minimize the potential health risks in flour mill workers by providing them with information about the hazards of flour dust. Pulmonary function was studied in forty-six male flour mill workers who worked without the benefit of flour dust control ventilation or respiratory protective devices and a similar number of male control subjects. All participants were non-smokers and were matched for age, height, weight and socio-economic status. Pulmonary function tests were performed by using an electronic Spirometer and results were compared by a paired t-test. The present study results showed a significant decrease in the mean values of FVC, FEV(1), PEF and MVV and this impairment was increased with duration of exposure in the flour mills. This group of flour mill workers had occupationally related pulmonary function impairment and stratification of results showed a dose response of years of exposure in flour mills on lung function.

Adolescent↗
PubMed1997

Functional properties of thermally treated legume flours.

Functional properties of four thermally treated decorticated legume flours namely, bengal gram (Cicer arietinum), black gram (Phaseolus f1p4o Roxb.), green gram (Phaseolus aureus Roxb.) and lentils (Lens esculenta) were studied. Samples with moisture levels of 3.2, 3.3, 1.3 and 5.0% for all four were subjected to dry heat treatment in a covered vessel in pressure cooker. (Untreated flours served as controls. Thermal treatment lowered nitrogen solubility profiles of all flours and increased water absorption capacities in bengal gram (146) black gram (451) and lentil (206) over control values of 138, 441 and 180 ml/100 g of flour respectively. Fat absorption capacities decreased in thermally treated bengal gram and black gram (242 and 292) as against 298 and 303 ml/100 g for untreated samples respectively. Foaming capacity also showed a decrease in thermally treated bengal gram and black gram by 28 and 53% respectively over controls. Two deep fat fried Indian products namely, 'Seviya' and 'Chakli' were prepared using two of the legumes. Proximate compositional analysis revealed that products prepared with thermally treated flours absorbed less fat. The sensory scores for appearance, texture, flavour and overall quality obtained by Seviya were 6.04, 6.20, 5.98 and 6.40 for products prepared with untreated flour and 5.74, 5.78, 5.70 and 5.68 for product prepared with treated flour respectively. Chakli prepared with thermally treated flour obtained significantly lower scores of 6.08, 5.2, 5.42, and 5.88 as against 6.78, 6.68, 6.68 and 6.88 obtained by products prepared with untreated flour for similar attributes.

Absorption↗
PubMedDate not supplied

Hypersensitivity to wheat flour in bakers.

Eleven bakers and 4 pastry cooks with hypersensitivity to wheat flour underwent skin tests to flours (wheat, barley, rye, oats), pollens (wheat, barley, rye, oats, grasses), mites (dermatophagoides pteronyssinus, dermatophagoides farinae), molds (alternaria, aspergillus) and weeds (parietaria judaica). The levels of serum immunoglobulins (IgG, IgA, IgM and IgE) were studied and the values of specific IgE (RAST) in the presence of wheat flour and the histamine release test for wheat flour, grass pollens, mites, molds and weeds were assessed. All the patients underwent a nasal challenge test to wheat flour. The results demonstrated the existence of cross reactions between the extracts of barley and rye flour with wheat flour (15/15) as well as between the pollens of cereals and cereal flours. The levels of specific IgE (PRU greater than .35) and the percentages of histamine release (greater than 10%) were positive in 14/15 cases. The nasal challenge test was positive for all the 15 patients under study. Of the patients studied, 11 received immunotherapy for periods ranging from 12 to 18 months. Of these patients, 9/11 continued working in the same occupation whereas the 2 who left their jobs in the industry corresponded to the cases of severe asthma which were polysensitized (flour, mites, molds).

Adult↗
PubMed1982

[Enrichment of bread with soy flour].

A series of laboratory studies was conducted to test the effect of the inclusion of soy flour in bread at the levels of 2, 4, 6, 8, 10 and 12%. The farinographic tests showed that several changes occurred with the incorporation of soy flour to the wheat flour, such as an increase in water absorption and weakening of the dough, and a decrease in the dough developing time. The mixing time remained unchanged up to the level of 8% substitution. Higher levels produced an increasing stickiness of the dough that made its handling more difficult. Soy-containing breads were slightly darker than wheat bread with a score of 71 points (scale 100) for the 12% level of substitution. The texture became coarser with increasing substitution of soy flour. Starting with the level of 4% of soy flour a volume decrease was observed, but this was corrected by the addition of 0.5% sodium stearoyl-2-lactylate (SSL). At the levels of 10 and 12% of soy flour, SSL was not effective in preventing the reduction of volume. The chemical composition of bread showed a regular increase in its protein content from 13.4, to 18% in the bread containing 12% soy flour. The protein efficiency ratio of bread improved from 1.17 for the wheat bread, to 2.13 for the bread containing 6% soy flour (casein, 2.54). Our results confirm the observation made by other workers in that the inclusion of soy flour in bread improves both the protein concentration and quality of this basic food.

Bread↗
PubMedDate not supplied

[Changes in blood eosinophils and nonspecific bronchial reactivity after exposure tests to wheat flour and TDI].

We studied non-specific bronchial responsiveness (NSBR) and blood eosinophils before and 24 hours after a bronchoprovocation test (SBPT) with wheat flour (22 cases) and TDI (32 cases). Twelve patients developed asthma after exposure to wheat flour (7 early and 5 dual/late asthma), and 12 after exposure to TDI (6 early and 6 late/dual asthma). Responders and non responders to wheat flour exposure were similar for all general characteristics except IgE levels (p = 0.036) and NSBR (p = 0.047). A higher degree of airway responsiveness to methacholine was the only characteristic which differentiated responders from non responders to TDI exposure (p = 0.043). Airway responsiveness, assessed 24 hours after the SBPT (44 cases), did not show any change compared to pretest values; the data were similar both among non responders to wheat flour (Wilcoxon p = 0.1) or to TDI (p = 0.2) and responders to TDI (p = 0.6) or wheat flour (p = 0.3); also no significant changes were observed among early and dual/late asthma caused by wheat flour and TDI. Twenty-four hours after the SBPT, blood eosinophils were higher than pretest, but only among the 24 patients with asthma (Wilcoxon p = 0.002); the blood eosinophil increase was statistically significant among patients with early and late/dual asthma caused by wheat flour, and among those with early and late/dual TDI asthma. In our study, NSBR was confirmed as a common feature of occupational asthma, either IgE mediated (wheat flour) or non-IgE mediated (TDI). Twenty four hours after the specific exposure, among patients with asthma induced by wheat flour and TDI, there was an increase in blood eosinophils while in the same time interval no variation in non-specific bronchial responsiveness was observed.

Adolescent↗
PubMed1993

Physical and biochemical properties of green banana flour.

Banana flour prepared from two cooking banana varieties, namely 'Alukehel' and 'Monthan', were evaluated for their physical and biochemical characteristics. The yields of flour averaged 31.3% for 'Alukehel' and 25.5% for 'Monthan'. The pH of the flour ranged from 5.4 to 5.7. The bulk density and particle size distribution were also measured. The average chemical composition (% dry matter) of the flours were as follows: crude protein, 3.2; crude fat, 1.3; ash, 3.7; neutral detergent fiber, 8.9; acid detergent fiber, 3.8; cellulose, 3.1; lignin, 1.0 and hemicellulose, 5.0. Carbohydrate composition indicated the flour to contain 2.8% soluble sugars, 70.0% starch and 12.0% non-starch polysaccharides. Potassium is the predominant mineral in banana flour. Fresh green banana is a good source of vitamin C, but almost 65% is lost during the preparation of flour. Oxalate content (1.1-1.6%) of banana flour is probably nutritionally insignificant. The overall results are suggestive of the potential of green bananas as a source of flour.

Ascorbic Acid↗
PubMed1988

Soybean flour asthma: detection of allergens by immunoblotting.

A 43-year-old woman developed asthma 6 years after beginning work in a food-processing plant in which soybean flour was used as a protein extender. Symptoms of sneezing, coughing, and wheezing would begin within minutes of exposure to soybean flour and resolve 2 hours after exposure ceased. Skin tests were positive to a soy extract prepared from the flour. Airway hyperreactivity was confirmed by a positive bronchial challenge to methacholine. Bronchial challenge with soybean flour produced an immediate increase in specific airway resistance from 5.0 to 22.7 L. cm of H2O/L/sec. There was no response to challenge with lactose. The patient's allergic response to soy-flour extract was further characterized by several immunologic methods. IgE binding to soy-flour protein by direct RAST was 5.98 times that of a normal control serum. The soy-flour extract was separated by dodecyl sulfate-polyacrylamide gel electrophoresis. Twenty-four protein bands were detected in the crude soy-flour extract. After immunoblotting and subsequent autoradiography, nine proteins with molecular weights ranging from 54,500 to 14,875 were found. Cross-reactivity studies with other legumes demonstrated apparent immunologic identity between a component in green pea extract and a soybean protein with a molecular weight of 17,000. The clinical significance of this cross-reactivity is not known. We conclude that in this case of occupational asthma to soybean flour, multiple allergens were involved. Immunoblotting may be useful in identifying the allergens involved in occupational asthma.

Adult↗
PubMed1992

Effect of soybean flour on exocrine function in rat pancreas transplant with bladder drainage.

The urinary output of trypsin, chymotrypsin, elastase, and amylase by rats with a pancreas transplant and bladder drainage was determined after injection with cholecystokinin (CCK) or by feeding diets containing high (raw soy flour) or low (heated soy flour) trypsin inhibitor activity. The injection of CCK produced a significant increase in the urinary output of all four enzymes. Rats were fed heated or raw soy flour in three consecutive 10-day periods in the following sequence: period 1, heated soy flour; period 2, raw soy flour; period 3, heated soy flour. Replacing heated soy flour in period 1 with raw soy flour in period 2 caused a significant increase in the output of the four enzymes. Subsequent feeding with heated soy flour in period 3 resulted in a reduction in the output of trypsin, chymotrypsin, and elastase to levels that were not significantly different from that observed in period 1. Although amylase output was also reduced in period 3, it did not return to the level noted in period 1. These results are consistent with the roles that CCK and trypsin inhibitors are believed to play in the negative feedback control of pancreatic exocrine function. A similar approach might be employed with humans who have undergone a pancreas transplant with bladder drainage.

Animals↗
PubMed1988

[Use of sunflower (Heliantus annus, L.) in human foods. II. Enrichment of sunflower protein concentrate with fish and sesame flour].

The first part of this study revealed that a sunflower meal submitted to thermic treatment resulted in a protein of better quality when supplemented with lysine, while the meal not subjected to thermic treatment, supplemented with methionine, did not increase its nutritional value. These data indicated, therefore, that the limiting amino acid in sunflower meal is lysine, and not methionine. Based on these findings, and in order to confirm previous results, fish flour (high in lysine) and sesame flour (high methionine) were used to enrich the amino acid pattern of the sunflower protein concentrate. Three diets were thus prepared at the 10% protein level, containing: Sunflower protein concentrate which provided 70% protein, plus sesame flour (30% protein). Sunflower protein concentrate with 70% protein, and fish flour (30% protein). Sunflower concentrate with 70% protein, sesame flour with 20%, and fish flour with 10% protein. These following conclusions were derived on the basis of the analysis of these results: Supplementation of sunflower concentrate with 30% sesame flour does not producer a product of high nutritional value, once again indicating that lysine and not methionine is the limiting amino acid. Supplementation of the sunflower protein concentrate with fish flour (high in lysine content) presents a protein efficiency ratio (PER), practically equal to that of the casein pattern.

Animals↗