Variations in total amino acid content of peanut meal

1973 ◽  
Vol 50 (12) ◽  
pp. 521-523 ◽  
Author(s):  
C. T. Young ◽  
G. R. Waller ◽  
R. O. Hammons
Keyword(s):  
Amino Acid ◽  
Acid Content ◽  
Amino Acid Content ◽  
Peanut Meal ◽  
Total Amino Acid ◽  
Total Amino Acid Content

The main amino acids in xylem sap of Vitis vinifera L. var. Cabernet Franc during the vegetative cycle. Search for an amino acid marker

OENO One ◽  
1999 ◽  
Vol 33 (2) ◽  
pp. 49
Author(s):  
Corine Larchevêque ◽  
A. Casanova
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Aspartic Acid ◽  
Acid Content ◽  
Xylem Sap ◽  
Amino Acid Content ◽  
Total Amino Acid ◽  
Bud Burst ◽  
Phenological Stage ◽  
Total Amino Acid Content

<p style="text-align: justify;">Numerous studies have been carried out on the vine, must and wine, but few on sap. Main phenological stages i.e. bud burst, the flowering period, veraison and the ripening period have been well described. However, at the present time, no study is available identifying the main amino acids of the xylem sap, at the formentioned periods. Located within the « Graves de Pessac-Léognan » vineyard, the plot area studied has a clayey-chalky soil with a small amount of sand present. The cultivar Cabernet franc was grafted on the Fercal rootstock. Planted in June 1982, the vine was trained with Guyot pruning and no tillage. The density of the plantation was 5.550 vines per ha. Four rows of 21 vines were sampled.</p><p style="text-align: justify;">Analysis of xylem sap, by H.P.L.C., at the four stages, taken from several vintages, showed that the global content of amino acids varied year to year (LARCHEVÊQUE, 1998). The experiment reported on herein was carried out in order to determine both the main amino acids in the xylem sap and to identify a marker amongst them, having the same evolution as that of the global amino acid content from one phenological stage to the next. A pool of eight amino acids, all present in large quantities (about 80 p. cent of total amino acid content), was always noted : asparagine/glutamine, tyrosine, arginine, aspartic acid, glutamic acid, histidine and proline. Concentration levels of these components differed in sap, depending on the vintage, at the same phenological stage. At bud burst, as at the flowering period, the sap had a similar qualitative composition.</p><p style="text-align: justify;">It was noteworthy that aspartic acid evidenced the same evolution that of the total amino acid content (i.e. the same variation in percentage) from one phenological stage to the next. Aspartic acid should therefore be regarded as a « marker » of total amino acid content evolution during the vegetative cycle.</p>

scholarly journals Chemical Composition and Amino Acid Content in Different Genotypes of Wheat Flour

2019 ◽  
Author(s):  
Artiona Laze ◽  
Valentina Arapi ◽  
Evelina Ceca ◽  
Kristi Gusho ◽  
Lato Pezo ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Acid Content ◽  
Amino Acid Content ◽  
Total Amino Acid ◽  
Chemical Parameters ◽  
Chromatography Method ◽  
Total Amino Acid Content ◽  
Organically Grown ◽  
Layer Chromatography

The purpose of this study was to evaluate the chemical parameters and amino acid content in 10 genotypes of soft Albanian wheat organically grown and collected during the summer seasons of 2014. The thin layer chromatography method was used for the identification the content of amino acids and spectrophotometry was used to determine the concentration of indentified amino acids. The results exhibited high protein content (13.73 % - 17.32 %) and relative high content of total amino acid content (6.3 % - 10.9 %). The most abundant of all amino acids was glutamic acid (in all genotypes) and cysteine (PZA 1, PZA 2, PZA 3, PZA 4, PZA 5, PZA 6, PZA 7, and PZA 10).

Analysis and Evaluation of Nutrient Composition of the Factory Farming Jade Perch

2014 ◽  
Vol 884-885 ◽  
pp. 389-393
Author(s):  
Ya Wei ◽  
Yong Qiang Zhao ◽  
Shu Xian Hao ◽  
Jian Wei Cen ◽  
Hui Huang ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Acid Content ◽  
Unsaturated Fatty Acids ◽  
Amino Acid Content ◽  
Fat Content ◽  
Total Amino Acid ◽  
Toxic Substances ◽  
Analysis And Evaluation ◽  
Total Amino Acid Content

Jade perch (Scortum barcoo) meat nutrition analysis and evaluation was carried out in this paper, results showed that: the protein content, fat content and total amino acid content of Jade perch are 18.4%, 9.0% and 19.99% respectively. As a balanced amino acid combination, it contains a variety of amino acids necessary for the meat, glutamic acid content of up to 3.10%, delicious amino acids in the total amino acid content 7.64%. Jade perch has a lower fat content, but rich in unsaturated fatty acids, DHA content is 3.36%, rich in Ca, Fe, Zn, Se and other trace elements, in the jade perch, the heavy metals and other toxic substances analysis showed that they are in line with national health and safety standards, the Jade Perch is a good quality, high nutritional value of edible fish.

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