Protein content and amino acid profile of some wild leguminous seeds

1988 ◽  
Vol 38 (1) ◽  
pp. 61-65 ◽  
Author(s):  
Dhan Prakash ◽  
P. S. Misra
Keyword(s):  
Amino Acid ◽  
Protein Content ◽  
Amino Acid Profile ◽  
Leguminous Seeds

scholarly journals Enrichment of Hydrogen Oxidizing Bacteria from High Temperature and Salinity Environments

2020 ◽  
Author(s):  
Raquel G. Barbosa ◽  
H. Pieter J. van Veelen ◽  
Vanessa Pinheiro ◽  
Tom Sleutels ◽  
Willy Verstraete ◽  
...  
Keyword(s):  
Amino Acid ◽  
Protein Content ◽  
Amino Acid Profile ◽  
Added Value ◽  
Agricultural Practice ◽  
Microbial Protein ◽  
High Quality ◽  
Low Diversity ◽  
Thermophilic Conditions ◽  
Hydrogen Oxidizing Bacteria

There is an urgent need for sustainable protein supply routes with low environmental footprint. Recently, the use of hydrogen oxidizing bacteria (HOB) as a platform for high quality microbial protein (MP) production has regained interest. This study aims to investigate the added value of using conditions such as salt and temperature to steer HOB communities to lower diversities, while maintaining a high protein content and a high quality amino acid profile. Pressure drop and hydrogen consumption were measured for 56 days to evaluate autotrophy of a total of six communities in serum flasks. Of the six communities, four were enriched under saline (0.0, 0.25, 0.5 and 1.0 mol NaCl l−1) and two under thermophilic conditions (65°C). Five communities enriched for HOB were subsequently cultivated in continuously stirred reactors under the same conditions to evaluate their potential as microbial protein producers. The protein percentages ranged from 41 to 80%. The highest protein content was obtained for the thermophilic enrichments. Amino acid profiles were comparable to protein sources commonly used for feed purposes. Members of the genus Achromobacter were found to dominate the saline enrichments while members of the genus Hydrogenibacillus were found to dominate the thermophilic enrichments. Here we show that enriching for HOB while steering the community toward low diversity and maintaining a high quality protein content can be successfully achieved, both in saline and thermophilic conditions. IMPORTANCE Alternative feed and food supply chains are required to decrease water and land use. HOB offer a promising substitute for traditional agricultural practice to produce microbial protein (MP) from residual materials and renewable energy. To safeguard product stability, the composition of the HOB community should be controlled. Defining strategies to maintain the stability of the communities is therefore key for optimization purposes. In this study, we use salt and temperature as independent conditions to stabilize the composition of the HOB communities. Based on the results presented, we conclude that HOB communities can be steered to have low diversity using the presented conditions while producing a desirable protein content with a valuable amino acid profile.

scholarly journals Protein Quality of Rice Drinks Fortified with Bovine and Porcine Blood Plasma

2015 ◽  
Vol 68 (1) ◽  
pp. 7487-7496 ◽  
Author(s):  
Piedad Margarita Montero Castillo ◽  
Yesid Alejandro Marrugo Ligardo ◽  
Lesbia Cristina Julio González
Keyword(s):  
Amino Acid ◽  
Blood Plasma ◽  
Protein Content ◽  
Protein Quality ◽  
Amino Acid Profile ◽  
Food Sources ◽  
In Vitro Digestibility ◽  
Porcine Blood ◽  
Bovine Plasma

The future of nutrition in Colombia, and perhaps in other developing countries, will depend in large part on the ability of food technology to take full advantage of the food sources available in the country and to adapt and develop new products that will vary and complement the diets of the majority of the population at a low cost. The objective of this study was to evaluate the protein quality of rice-based drinks fortified with bovine and porcine blood plasma. Six treatments were prepared with different levels of fortification (14.5%, 18.5% and 29%). The effects of the plasma type and the addition levels on the protein content, the amino acid profile, and the in vitro digestibility of the drinks were observed. The AOAC method was employed for the determination of the protein content; the amino acid profile was created using HPLC. The protein digestibility was determined by subjecting a dispersion of the drink to the action of a multi-enzymatic solution. The protein content increased with the level of fortification. The drinks fortified with bovine plasma (104%) and porcine plasma (89%) presented a better protein quality index than the unfortified drink. The digestibility of the fortified drinks did not demonstrate significant improvements in comparison with the unfortified drink. The chemical score of the drinks fortified with porcine plasma (71.6) and bovine plasma (78.5) showed that the latter had the best nutritional quality.

scholarly journals The Analysis of Protein Level and Amino Acid Profile in Eels (Anguilla marmorata (Q.) Gaimard and Anguilla bicolor) of Lake Poso -

2019 ◽  
Vol 9 (1) ◽  
pp. 32-37
Author(s):  
Jamaluddin ◽  
Nur Atina ◽  
Yonelian Yuyun
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Protein Content ◽  
Protein Level ◽  
High Performance ◽  
Protein Quality ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Anguilla Marmorata ◽  
Two Samples

In this study used a sample of eel fish species Anguilla marmorata (Q.) Gaimard and Anguilla bicolor from Poso lake that has a high protein content and is a fish endemic to Central Sulawesi. These eels are consumed by the surrounding community of the lake, but the nutritional content remains unknown. The present research was aimed to determine the protein level and amino acid profile of Anguilla marmorata (Q.) Gaimard and Anguilla bicolor eels. The protein level testing used Kjeldahl method, and amino acid profile used High Performance Liquid Chromatography. The results demonstrate the protein level of the two samples Anguilla marmorata (Q.) Gaimard eels have a protein content of 41.84% and Anguilla bicoloreels at 33.75%. Anguilla marmorata (Q.) Gaimard and Anguilla bicolor eels contain 18 types of amino acid, comprised of 9 types of essential amino acids and 9 types of non-essential amino acids. Of the two samples of eel species Anguilla marmorata (Q.) Gaimard and Anguilla bicolor, have complete protein quality because it has all kinds of essential amino acids.

Production of Serra da Estrela cheese from ultrafiltered sheep’s milk

2020 ◽  
pp. 384
Author(s):  
Andréia Maria Faion ◽  
Anne Luize Lupatini Menegotto ◽  
Ilizandra Aparecida Fernandes ◽  
Clarice Steffens ◽  
Juliana Steffens ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Protein Content ◽  
Aspartic Acid ◽  
Amino Acid Profile ◽  
Protein Yield ◽  
Depth Index ◽  
Positive Correlations ◽  
Serra Da Estrela ◽  
Serra Da Estrela Cheese

The objective of this study is to elaborate Serra da Estrela cheese with sheep's milk concentrate by ultrafiltration and characterize it in relation to protein, yield, proteolysis, amino acid profile, and acceptability. The cheese elaborated with concentrate milk (F2) presented an increase of 17% yield, and protein content was 2 times higher than cheese without concentrate milk (F1). On the 30thday of storage F2 presented an increase of the amino acids and also of proteolysis extension and depth index in relation to the 1st day. Also presented better sensorial characteristic in relation to F1. Were observed positive correlations (>0.85) between acceptability in relation to protein, depth index, extensionand extension index, valine, methionine, serine, phenylalanine aspartic acid, valine andproline. Cheese elaborated with concentrate milk and coagulated with thistle flower is one alternative to increase cheese yield with differential sensorial characteristics.

scholarly journals The impact of different agroecological conditions on the nutritional composition of quinoa seeds

PeerJ ◽  
2018 ◽  
Vol 6 ◽  
pp. e4442 ◽  
Author(s):  
María Reguera ◽  
Carlos Manuel Conesa ◽  
Alejandro Gil-Gómez ◽  
Claudia Mónika Haros ◽  
Miguel Ángel Pérez-Casas ◽  
...  
Keyword(s):  
Amino Acid ◽  
Protein Content ◽  
Mineral Composition ◽  
Nutritional Value ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Nutritional Composition ◽  
Nutritional Properties ◽  
Nutritional Characteristics ◽  
The Impact

Quinoa cultivation has been expanded around the world in the last decade and is considered an exceptional crop with the potential of contributing to food security worldwide. The exceptional nutritional value of quinoa seeds relies on their high protein content, their amino acid profile that includes a good balance of essential amino acids, the mineral composition and the presence of antioxidants and other important nutrients such as fiber or vitamins. Although several studies have pointed to the influence of different environmental stresses in certain nutritional components little attention has been paid to the effect of the agroecological context on the nutritional properties of the seeds what may strongly impact on the consumer food’s quality. Thus, aiming to evaluate the effect of the agroecological conditions on the nutritional profile of quinoa seeds we analyzed three quinoa cultivars (Salcedo-INIA, Titicaca and Regalona) at different locations (Spain, Peru and Chile). The results revealed that several nutritional parameters such as the amino acid profile, the protein content, the mineral composition and the phytate amount in the seeds depend on the location and cultivar while other parameters such as saponin or fiber were more stable across locations. Our results support the notion that nutritional characteristics of seeds may be determined by seed’s origin and further analysis are needed to define the exact mechanisms that control the changes in the seeds nutritional properties.

scholarly journals Genetic divergence of corn cultivars in relation to grain productivity, crude protein content and amino acid profile

2015 ◽  
Vol 10 (32) ◽  
pp. 3134-3149 ◽  
Author(s):  
Mendonca Alves Bruna ◽  
Cargnelutti Filho Alberto ◽  
Picolli da Silva Leila ◽  
Toebe Marcos ◽  
Burin Claudia ◽  
...  
Keyword(s):  
Amino Acid ◽  
Protein Content ◽  
Genetic Divergence ◽  
Crude Protein ◽  
Amino Acid Profile ◽  
Crude Protein Content ◽  
Grain Productivity

Protein enriched pasta: structure and digestibility of its protein network

2016 ◽  
Vol 7 (2) ◽  
pp. 1196-1207 ◽  
Author(s):  
Karima Laleg ◽  
Cécile Barron ◽  
Véronique Santé-Lhoutellier ◽  
Stéphane Walrand ◽  
Valérie Micard
Keyword(s):  
Amino Acid ◽  
Protein Content ◽  
Protein Digestibility ◽  
Amino Acid Profile ◽  
Protein Network ◽  
Specific Structure

Pasta enrichment with gluten, legume or egg increased its protein content. However, legume pasta had the best amino acid profile and in vitro protein digestibility due to its specific structure.

scholarly journals Amino Acid Profile of Protein from Pelvic Limb Long Bones of Broiler Chickens

2009 ◽  
Vol 78 (4) ◽  
pp. 571-577
Author(s):  
Eva Straková ◽  
Pavel Suchý ◽  
Ivan Herzig ◽  
Ladislav Steinhauser ◽  
Vlasta Šerman ◽  
...  
Keyword(s):  
Amino Acid ◽  
Protein Content ◽  
Broiler Chickens ◽  
Crude Protein ◽  
Dry Matter ◽  
Amino Acid Profile ◽  
Average Weight ◽  
Long Bones ◽  
Crude Protein Content ◽  
Pelvic Limb

The objective of the study was to determine the amino acid profile in protein from long bones of the pelvic limb (femur, tibiotarsus) in ROSS 308 hybrid broiler chickens, and to examine whether it is sex-dependent.The study material was obtained from 120 Ross 308 broiler chickens (60 males and 60 females) at the end of the fattening (40 days of age). The average weight of birds was 2 694 ± 32.6 g for cockerels and 2 345 ± 23.9 g for pullets. The study birds did not show any clinical signs of leg diseases. The long bones of the right pelvic limbs (femur and tibiotarsus) were collected after bird slaughter and after removal of soft tissues, they were used for laboratory analyses. The crude protein content and the amino acid (AA) composition were determined and the obtained values were recalculated to 100% dry matter. The chemical score (CS) and the essential amino acid index (EAAI) were calculated for each AA. As a standard, the hen egg ovalbumin was used. The crude protein content in 100% dry matter shows that the content of crude protein was significantly higher (P ⪬ 0.01) in the femur (405.3 ± 17.21 g/kg) compared to the tibiotarsus (393.5 ± 12.68 g/kg). The same trends were found with regard to sex. Both males and females had significantly (P ⪬ 0.01) higher crude protein content in the femur (406.6 ± 19.34 g/kg and 404.1 ± 15.09 g/kg, respectively) than in the tibiotarsus (395.0 ± 12.16 g/kg and 392.1 ± 13.21 g/kg, respectively). Both bones showed the highest contents of Gly, Glu and Pro, and the lowest contents of Met, Tyr and His. The same trends were found with regard to chicken sex. Collagenous protein has lower contents of most AA in comparison to the standard protein - ovalbumin; especially contents of Ser, Val, Met, Ileu and Phe are substantially lower. On the other hand, collagenous protein had higher contents of Gly, Pro, His and Arg. The collagenous protein EAAI for the femur and the tibiotarsus was 59.0% and 57.4%, respectively. The knowledge of amino acid composition in protein from long bones of the pelvic limb in broiler chickens is important because it can help us understand the origin of bone disorders.

Sign in / Sign up

Export Citation Format

Share Document