Seed protein sources—Amino acid composition and total protein content of various plant seeds

1959 ◽  
Vol 13 (2) ◽  
pp. 132-150 ◽  
Author(s):  
C. R. Smith ◽  
M. C. Shekleton ◽  
I. A. Wolff ◽  
Quentin Jones
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Protein Content ◽  
Acid Composition ◽  
Total Protein ◽  
Seed Protein ◽  
Total Protein Content ◽  
Protein Sources ◽  
Plant Seeds

Amino acid composition, protein content and accurate nitrogen-to-protein conversion factor for sheepgrass (Leymus chinensis)

Botany ◽  
2020 ◽  
Vol 98 (3) ◽  
pp. 137-146 ◽  
Author(s):  
Qingfen Zhang ◽  
Dongmei Qi ◽  
Xiaobing Dong ◽  
Xiaoxia Li ◽  
Liqin Cheng ◽  
...  
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Protein Content ◽  
Acid Composition ◽  
Total Nitrogen ◽  
Total Protein ◽  
Conversion Factor ◽  
Leymus Chinensis ◽  
Total Protein Content ◽  
Protein Nitrogen

The protein content of plants is commonly estimated by multiplying the total nitrogen content (Kjeldahl; KN) by a nitrogen-to-protein conversion factor of 6.25. This method is based on the incorrect assumption that all nitrogen in the ammonia/ammonium and organic substances in plants is protein nitrogen, usually resulting in overestimation of protein content. We have examined amino acid composition, amino acid nitrogen, total nitrogen (KN), and actual protein content (AP) determined from amino acid residues in 16 accessions of perennial sheepgrass (Leymus chinensis (Trin.) Tzvelev). We determined a new nitrogen-to-protein conversion factor, kP, as the ratio of AP to KN, and applied this factor to estimate the total protein content (TP) as KN × kP. The non-protein nitrogen accounted for 40.5% to 62.4% of the total nitrogen. The average kP value was 3.17 overall, 3.20 in the accessions sampled at the jointing stage, and 3.15 in the accessions sampled at the flowering stage. The TP, calculated as KN × 3.17, was about half that of crude protein contents, calculated as KN × 6.25. Our study suggests that the AP-based kP of 3.17 can be used to more accurately estimate the total protein content in sheepgrass.

scholarly journals Protein Content and Amino Acid Balance of Yams

1969 ◽  
Vol 57 (1) ◽  
pp. 78-83
Author(s):  
F. W. Martin ◽  
A. E. Thompson
Keyword(s):  
Amino Acids ◽  
High Temperature ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Protein Content ◽  
Acid Composition ◽  
Total Protein ◽  
Total Amino Acid ◽  
Amino Acid Contents ◽  
Amino Acid Balance

The total protein of 38 yam (Dioscorea) cultivars, as tested by Kjeldahl methods, and their amino acid composition, determined by high temperature hydrolysis and GLC chromatography, are reported. Species and varieties differed in total protein and total amino acid contents. Proteins of four species, but not D. alata, were somewhat low in lysine. Proteins of all species were deficient in sulphur-containing amino acids, methionine, and especially cystine. Varietal differences, however, suggest that cultivars can be selected with more balanced protein.

Plant seeds as protein sources of food or feed. Evaluation based on amino acid composition of 379 species

1967 ◽  
Vol 15 (6) ◽  
pp. 1077-1089 ◽  
Author(s):  
Cecil H. Van Etten ◽  
William F. Kwolek ◽  
John E. Peters ◽  
Arthur S. Barclay
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Protein Sources ◽  
Plant Seeds

scholarly journals Amino Acid Composition of Milk from Cow, Sheep and Goat Raised in Ailano and Valle Agricola, Two Localities of ‘Alto Casertano’ (Campania Region)

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2431
Author(s):  
Nicola Landi ◽  
Sara Ragucci ◽  
Antimo Di Maro
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Glutamic Acid ◽  
Protein Content ◽  
Total Protein ◽  
Free Amino ◽  
Raw Milk ◽  
Total Amino Acid ◽  
Total Protein Content ◽  
Campania Region

Cow, sheep and goat raw milk raised in Ailano and Valle Agricola territories (‘Alto Casertano’, Italy) were characterized (raw proteins, free and total amino acids content) to assess milk quality. Raw milk with the highest total protein content is sheep milk followed by goat and cow milk from both localities. Total amino acid content in cow, goat and sheep raw milk is 4.58, 4.81 and 6.62 g per 100 g, respectively, in which the most abundant amino acid is glutamic acid (~20.36 g per 100 g of proteins). Vice versa, the free amino acids content characteristic profiles are different for each species. In particular, the most abundant free amino acid in cow, sheep and goat raw milk is glutamic acid (9.07 mg per 100 g), tyrosine (4.72 mg per 100 g) and glycine (4.54 mg per 100 g), respectively. In addition, goat raw milk is a source of taurine (14.92 mg per 100 g), retrieved in low amount in cow (1.38 mg per 100 g) and sheep (2.10 mg per 100 g) raw milk. Overall, raw milk from ‘Alto Casertano’ show a high total protein content and are a good source of essential amino acids.

scholarly journals Protein Content and Amino Acid Composition of Certain Fungi Evaluated for Microbial Protein Production

1975 ◽  
Vol 29 (2) ◽  
pp. 250-254
Author(s):  
C. Christias ◽  
C. Couvaraki ◽  
S. G. Georgopoulos ◽  
B. Macris ◽  
V. Vomvoyanni
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Protein Content ◽  
Acid Composition ◽  
Protein Production ◽  
Microbial Protein

scholarly journals Amino Acid Composition and Protein Content of Mature Human Milk from Nine Countries

2009 ◽  
Vol 23 (S1) ◽  
Author(s):  
Ping Feng ◽  
Ming Gao ◽  
Timothy Holley ◽  
TianHui Zhou ◽  
Anita Burgher ◽  
...  
Keyword(s):  
Amino Acid ◽  
Human Milk ◽  
Amino Acid Composition ◽  
Protein Content ◽  
Acid Composition

scholarly journals Amino acid composition and antioxidant properties of Moringa oleifera seed protein isolate and enzymatic hydrolysates

Heliyon ◽  
2018 ◽  
Vol 4 (10) ◽  
pp. e00877 ◽  
Author(s):  
Taiwo Ayodele Aderinola ◽  
Tayo Nathaniel Fagbemi ◽  
Victor Ndigwe Enujiugha ◽  
Adeola Monisola Alashi ◽  
Rotimi Emmanuel Aluko
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Moringa Oleifera ◽  
Seed Protein ◽  
Antioxidant Properties ◽  
Protein Isolate ◽  
Enzymatic Hydrolysates ◽  
Moringa Oleifera Seed

Proteins in the Enamel Fluid of Immature Porcine Teeth

1987 ◽  
Vol 66 (12) ◽  
pp. 1721-1726 ◽  
Author(s):  
T. Aoba ◽  
T. Tanabe ◽  
E.C. Moreno
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Protein Content ◽  
Acid Composition ◽  
Permanent Teeth ◽  
Major Protein ◽  
Protein Species ◽  
Terminal Sequence ◽  
Molecular Weights ◽  
Sds Electrophoresis

The fluid was separated from the immature soft enamel of porcine permanent teeth in the secretory stage according to procedures reported previously (Aoba and Moreno, 1987). The protein content of the fluid was about 2.8% w/v; its amino-acid composition was characterized by high contents of Pro, Glx, Leu, and His, showing composition similar to that of the 20 kilo-dalton (kd) amelogenin or its C-terminal segments. The two major protein species in the fluid had apparent molecular weights of 13 kd and 11 kd, as determined by SDS electrophoresis; the N-terminal residue of the former was Leu, while that of the latter was Ala. The C-terminal sequence of both of them was -Met-Phe-Ser. By comparison with the published sequence of 20-kd porcine amelogenin, it is concluded that the main fluid constituents were derived by cleavages of N-terminal segments from the 20-kd amelogenin.

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