Amino Acid Composition and Biological Value of Cereal Proteins

1985 ◽  
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Biological Value ◽  
Cereal Proteins

scholarly journals Amino acid composition and biological value of pea protein depending on cultivation techniques

2019 ◽  
Vol 102 (3) ◽  
pp. 117-125
Author(s):  
NI Voskobulova ◽  
◽  
AS Vereshagina ◽  
RSh Uraskulov ◽  
MYa Kurilkina ◽  
...  
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Pea Protein ◽  
Biological Value ◽  
Cultivation Techniques

scholarly journals Justification of unconventional protein-containing raw materials for the construction of milk chocolate formulas with increased biological value

Vestnik MGTU ◽  
2020 ◽  
Vol 23 (3) ◽  
pp. 205-213
Author(s):  
N. V. Linovskaya ◽  
E. V. Mazukabzova ◽  
O. S. Rudenko ◽  
T. V. Savenkova
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Whey Protein ◽  
Acid Composition ◽  
Raw Materials ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Milk Chocolate ◽  
Biological Value

Milk chocolate is particularly popular with different age groups. It is characterized by low protein content with a large amount of fats and carbohydrates determining the food imbalance of the product. In conditions of high-grade animal proteins deficiency the selection of high-quality protein-containing ingredients for food production is very relevant. The aim of this work is to study the protein adequacy of various components of milk chocolate to enhance its biological value. The amino acid scale method has been used to assess the biological value of proteins; it is based on the determination of amino acid (chemical) score. It has been found that the limiting biological value amino acid for classical white raw ingredients of milk chocolate (cocoa products and milk powder) is methionine + cysteine. For constructing chocolate formulas with increased biological value it is advisable to use protein-containing raw materials (whey protein concentrate, oat flour, etc.) to compensate for the limiting amino acids. The indicator of amino acids utilitarianity of proteins of raw milk chocolate components has been calculated. On the basis of the utilitarian index we have established the coefficient of utilitarian of the amino acid composition of the raw materials characterizing essential amino acids' balance. We have determined the biological value of protein and the amino acid composition imbalance coefficient. It has been found that the amino acid composition of milk and whey protein concentrates is most balanced compared to the amino acid composition of traditional protein-containing raw components of milk chocolate. The limiting acid of whey protein concentrate is valine, which makes its use in the manufacture of chocolate products more attractive compared to milk protein concentrate (the limiting amino acid is methionine + cysteine). In the group of vegetable non-conventional raw materials oat and buckwheat flour are characterized by the best indicators of biological value. The amino acid adequacy of oat flour is comparable to the qualitative protein indicators of cocoa products, the limiting amino acid is lysine. Buckwheat flour is characterized by the smallest imbalance in amino acid composition, which distinguishes the proteins of this raw material with the highest degree of digestibility compared with the proteins of all the studied protein-containing components of milk chocolate.

scholarly journals Advanced Production Technology of Flour-Based Foods with Chlorella Concentrate

2020 ◽  
pp. 212-221
Author(s):  
Zenfira Bochkareva ◽  
Ekaterina Volshenkova
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Production Technology ◽  
Control Sample ◽  
Sensory Properties ◽  
Raw Material ◽  
Biological Value ◽  
Advanced Production ◽  
Industrial Samples

Introduction. Semi-finished products require various additives that increase shelf life, improve sensory properties, or decrease raw material costs. Unfortunately, most additives improve neither nutrition nor biological value of the finished product. The present research featured precooked thin pancakes fortified with a chlorella concentrate. This microalgal supplement with scientific-based healthy properties is a unique project of Russian developers. The chlorella concentrate possesses a balanced amino acid composition, vitamins, major nutrient elements, and dietary minerals. Therefore, it can improve the nutrient and biological value of the pancakes. Study objects and methods. The research featured laboratory and industrial samples of precooked pancakes. 3%, 6%, and 10% of the milk were replaced with chlorella concentrate. The quantitative ratio of the components was determined empirically to obtain pancakes of the optimal quality. The batter-making and baking technologies were traditional. The mixing of milk and chlorella concentrate caused no protein aggregation. Results and discussion. The obtained batter was similar with the control sample in viscosity. The sensory properties did not deteriorate. As the proportion of the concentrate increased, the color of the batter changed from pale green to bright green. The sample with 10% of chlorella concentrate had a distinct algae smell. After the milk was replaced with the chlorella concentrate in the amount of 3%, 6%, and 10%, the amino acid composition demonstrated the following changes. The amount of lysine increased by 4.36%, 8.54%, and 14.72%, respectively. The amount of tryptophan increased by 5.46%, 10.75%, and 18.37, respectively. The amount of methionine + cystine increased by 4.04%, 7.94%, and 13.61%, respectively. The introduction of chlorella concentrate raised the content of certain minerals and vitamins, e.g. iron, vitamins of β-carotene, and vitamin C. Conclusions. Chlorella concentrate improved the production technology of flour-based foods. Therefore, it helps to expand the range of this group of precooked products while improving their biological and nutrition value.

Biotechnological process for producing protein products from chickpeas with a high biological value

2021 ◽  
pp. 38-40
Author(s):  
Денис Сергеевич Куликов ◽  
Валентина Андреевна Гулакова ◽  
Валентина Васильевна Колпакова ◽  
Рузалия Владимировна Уланова
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Mass Fraction ◽  
Dry Matter ◽  
Biological Value ◽  
Protein Concentrates ◽  
Biotechnological Process ◽  
Food And Feed

Из зерна нута получены белковые концентраты пищевого и кормового назначения с массовой долей белка на сухое вещество 83,22±0,35 % и 54,22±0,46 % соответственно и сбалансированным аминокислотным составом. Protein concentrates for food and feed purposes were obtained from chickpea grains with a mass fraction of protein per dry matter of 83.22±0.35 % and 54.22±0.46 %, respectively, and a balanced amino acid composition.

Nutrition of the bacon pig. XIX. The requirement of the bacon pig for certain essential amino acids

1958 ◽  
Vol 50 (2) ◽  
pp. 230-242 ◽  
Author(s):  
R. E. Evans
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Energy Supply ◽  
Essential Amino Acids ◽  
Food Utilization ◽  
Biological Value ◽  
Potential Value ◽  
The Past

The addition of essential amino acids to all-vegetable diets, so as to raise the biological value of their proteins to the level of animal-protein concentrates, has often been advocated in the past by animal nutritionists. This aim was frustrated in practice since it was impossible, until recently, to secure the necessary supplies at prices that would make such additions economical. Feeding stuffs with added amino acids are now being sold commercially. This is possible following the manufacture of synthetic DL-methionine and crude L-lysine monochloride.It seemed desirable, therefore, to carry out investigations into the potential value of these amino acids to the pig feeder. This paper deals with the effect on growth, food utilization and retention of nitrogen of adding small amounts of lysine and methionine to the diet. An attempt is made to correlate the amino acid composition of the pig's diet with its rate of growth, the energy supply being adequate.

scholarly journals Use of Food Combinatorics in the Vegetable Dishes Development of the Improved Amino Acid Composition

2021 ◽  
Vol 4 (1) ◽  
pp. 56-72
Author(s):  
Mykhailo Peresichnyi ◽  
Svitlana Peresichna ◽  
Anna Sobko
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Wheat Germ ◽  
Raw Materials ◽  
Soy Flour ◽  
Food Ingredients ◽  
Biological Value ◽  
Sulfur Containing

The topicality. To date, the structure of the population’s diet has significant deviations from the formula of a balanced diet in terms of protein intake, including sulfur-containing, which causes the formation of risk factors for the development alimentary and alimentary-dependent diseases. For the prevention of diseases caused by protein deficiency, it is promising to increase its content in vegetable dishes due to the integrated use of raw materials and dietary supplements of high biological value. It is advisable to use food combinatorics in the innovative technologies development for vegetable dishes of improved amino acid composition. The purpose of the study is food combinatorics of amino acid composition of potato croquettes with soy flour, wheat germ; natural shrimp powder “Rieber Food Ingredients” and lentil-spirulina filling in terms of content and balance of essential and substitute amino acids and the degree of their assimilation by the human body. Research methods. Physicochemical, mathematical and statistical methods of experimental data processing with the use of information technologies, methods of ion exchange liquid column chromatography and qualimetric methods have been used. Results. Research is aimed at the use of food combinatorics and scientific substantiation of the amino acid composition of potato croquettes with the use of protein vegetable and non-fish water raw materials and dietary supplements. As a result of scientific researches the food combinatorics at development of technology of vegetable dishes has been carried out, the amino acid structure has been proved and experimentally generalized, the amino acid score and balance of sulfur-containing amino acids in the complex use of potato mass with wheat germ, soy flour, natural shrimp powder “Rieber Food Ingredients” and lentil-spirulina filling in culinary products have been analyzed. The social effect of fuller use of vegetable, non-fish water raw materials, expansion of the range of vegetable dishes with improved amino acid composition and consumer properties of potato dishes in restaurants, preservation and protection of public health has been confirmed. Conclusions and discussions. Food combinatorics was carried out during the potato croquet technology development with the use of protein vegetable and non-fish water raw materials, which contributed to the improvement of the amino acid composition of vegetable dishes and, in particular, to the increase of their biological value.

scholarly journals Grain Composites with a Complementary Amino Acid Composition in Food and Fodder

2019 ◽  
Vol 49 (2) ◽  
pp. 301-311 ◽  
Author(s):  
Валентина Колпакова ◽  
Valentina Kolpakova ◽  
Рузалия Уланова ◽  
Ruzaliya Ulanova ◽  
Денис Куликов ◽  
...  
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Mass Fraction ◽  
Dry Matter ◽  
Yeast Saccharomyces Cerevisiae ◽  
Biological Value ◽  
Pea Flour ◽  
And Performance ◽  
Limiting Amino Acids

The present paper features processes of serum biotransformation. The serum was obtained from triticale extract and pea flour after protein concentrates of increased biological value had been extracted. The research objective was to obtain microbial and vegetable feed concentrates by using a composition of Saccharomyces cerevisiae121 yeast and the yeast-like fungus Geotrichumcandidum 977. The mass fraction of protein in the two-component composites was 75–80% of the dry matter. The score of the first and the second limiting amino acids (lysine and threonine) equaled 103–113%, and that of the third acid (sulfur- containing) was 71–72%. The chemical composition of the composites corresponded to the ‘Concentrates’ group; the values of their functional and technological properties were typical of concentrates from other types of grain crops. The study revealed some cultures that are able to actively develop in serum, which is a secondary product of processing the extract after protein isolation. A symbiotic ferment was prepared from the fungus Geotrichumcandidum 977 and the yeast Saccharomyces cerevisiae 121, which ensures the growth of biomass in a carbohydrate- and nitrogen-containing medium. Proteins were isolated under the action of amylase, glucoamylase, cellulose, and xylanase. The amount of high-molecular compounds (dextrins) and trioses (raffinose) released from the interaction with protein and non-starch polysaccharides decreased 2–4 times in the solution. The amount of glucose, disaccharides, xylose, and galactose increased 2–10 times, compared with the original extracts. The serum remaining after the removal of the main mass of the protein was enriched with low molecular weight mono- and oligosaccharides, which positively affected the growth of microorganisms. The mass fraction of proteins in the microbial-vegetable composite obtained from the extract with the triticale proteins and pea flour ratio of 1:5 was 15% higher than at the ratio of 1:3. Microbial and vegetable concentrates with a mass fraction of protein of 55.8–75.1% of dry matter can be used in fodder production as a protein-carbohydrate additive. Protein composites made of protein triticale and peas with a complementary amino acid composition can improve the biological value and performance of food products.

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