scholarly journals Effects of preservation on protein extraction in four seaweed species

2020 ◽  
Vol 32 (5) ◽  
pp. 3401-3409
Author(s):  
Tom Wijers ◽  
Alwin Hylkema ◽  
Tsjippie Visser ◽  
Klaas Timmermans
Keyword(s):  
Protein Content ◽  
Protein Extraction ◽  
Saccharina Latissima ◽  
Chondrus Crispus ◽  
Seaweed Species ◽  
Preservation Method ◽  
Freeze Dried ◽  
The Right ◽  
Kjeldahl Nitrogen ◽  
Protein Extractability

Abstract Using either freshly pulped or preserved seaweed biomass for the extraction of protein can have a great effect on the amount of protein that can be extracted. In this study, the effect of four preservation techniques (frozen, freeze-dried, and air-dried at 40 and 70 °C) on the protein extractability, measured as Kjeldahl nitrogen, of four seaweed species, Chondrus crispus (Rhodophyceae), Ascophyllum nodosum, Saccharina latissima (both Phaeophyceae) and Ulva lactuca (Chlorophyceae), was tested and compared with extracting freshly pulped biomass. The effect of preservation is species dependent: in all four seaweed species, a different treatment resulted in the highest protein extractability. The pellet (i.e., the non-dissolved biomass after extraction) was also analyzed as in most cases the largest part of the initial protein ended up in the pellet and not in the supernatant. Of the four species tested, freeze-dried A. nodosum yielded the highest overall protein extractability of 59.6% with a significantly increased protein content compared with the sample before extraction. For C. crispus extracting biomass air-dried at 40 °C gave the best results with a protein extractability of 50.4%. Preservation had little effect on the protein extraction for S. latissima; only air-drying at 70 °C decreased the yield significantly. Over 70% of the initial protein ended up in the pellet for all U. lactuca extractions while increasing the protein content significantly. Extracting freshly pulped U. lactuca resulted in a 78% increase in protein content in the pellet while still containing 84.5% of the total initial total protein. These results show the importance of the right choice when selecting a preservation method and seaweed species for protein extraction. Besides the extracted protein fraction, the remaining pellet also has the potential as a source with an increased protein content.

Hyperprolactinemia prevents short photoperiod-induced changes in brown fat

1989 ◽  
Vol 256 (1) ◽  
pp. R174-R180
Author(s):  
K. S. Kott ◽  
B. J. Moore ◽  
L. Fournier ◽  
B. A. Horwitz
Keyword(s):  
Protein Content ◽  
Fat Mass ◽  
Carcass Composition ◽  
Brown Fat ◽  
Short Photoperiod ◽  
Necessary Condition ◽  
Tissue Mass ◽  
The Right ◽  
Induced Changes ◽  
Thermogenic Capacity

Previous studies demonstrated that short photoperiod exposure significantly decreases circulating prolactin levels. The present study investigated the possibility that concomitant changes in brown fat tissue mass, protein content, thermogenic capacity, and carcass composition are dependent on this change in prolactin levels. Male golden (Syrian) hamsters were sham operated and exposed to a short (10L:14D) or long (14L:10D) photoperiod. A third group was implanted with exogenous pituitaries under the right kidney capsule and exposed to a short photoperiod. In experiment I, 4 wk of short- vs. long-photoperiod exposure did not result in significant changes in circulating prolactin levels, nor was there an increase in brown fat mass, protein content, or thermogenic capacity. Four weeks of short-photoperiod exposure did significantly increase carcass lipid content. However, this increase did not occur in hamsters exposed to 4 wk of short photoperiod but made hyperprolactinemic (implanted with two exogenous pituitaries). Ten weeks of short photoperiod significantly reduced circulating prolactin levels. Concomitantly, brown fat mass, protein content, and thermogenic capacity, as well as carcass fat, were increased. These short-photoperiod-induced changes were not observed in similarly exposed hamsters that were made hyperprolactinemic via two implanted pituitaries. In experiment II, similar changes in brown fat and body composition occurred in sham-operated hamsters exposed to 10 wk of short photoperiod. These changes were prevented in hamsters exposed to 10 wk of short photoperiod but made hyperprolactinemic via only one implanted pituitary. These results suggest that decreased prolactin is a necessary condition for the increased brown fat mass, protein content, and thermogenic capacity that occurs when golden hamsters are exposed to short photoperiod.

scholarly journals PENGARUH PERBANDINGAN KENTANG KUKUS DAN TEPUNG KACANG HIJAU (Phaseolus radiatus L.) TERHADAP KARAKTERISTIK FLAKES

2019 ◽  
Vol 8 (1) ◽  
pp. 66
Author(s):  
Lina Nindyawati ◽  
Putu Timur Ina ◽  
Anak Agung Istri Sri Wiadnyani
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Green Bean ◽  
Bean Flour ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Right

This study aims to determine the effect of steamed potatoes and green bean flour on the characteristics of flakes, and to know the right ratio of steamed potatoes and green bean flour which produced flakes with the best characteristics. The was used in this research completely randomized design with the treatment ratio of steamed potatoes and green bean flour, which consists of 6 levels such as: 35% : 65%, 40% : 60%, 45% : 55%, 50% : 50%, 55% : 45%, 60% : 40%. The treatment was repeated 3 times to obtained 18 units of the experiment. The data were analysed by variance analysis  and if the treatment had an effect on the variable then continued with Duncan test. The result showed steamed potatoes and green bean flour ratio had a significant effect on water content, ash content, fat content, protein content, carbohydrate content, color (hedonic), aroma (hedonic), texture (hedonic and scoring), taste (hedonic) and overall acceptance (hedonic). Ratio of 35% steamed potatoes and 65% green bean flour produced flakes with the best characteristics, with 2.41 % water content, 4.57 % ash content, 19.16% protein content, 10.20% fat content, 63.66% carbohydrate content, color liked, aroma liked, texture crunchy and liked, taste netral and overall acceptance rather liked.

scholarly journals SUBSTITUSI TEPUNG ALMOND DENGAN TEPUNG KEMIRI (Aleurites moluccana Wild) TERHADAP KARAKTERISTIK KULIT MACARON

2019 ◽  
Vol 8 (2) ◽  
pp. 122
Author(s):  
Ida Ayu Ganitri Adnyasuari ◽  
I Gusti Ayu Ekawati ◽  
Ni Made Indri Hapsari Arihantana
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Analysis Of Variance ◽  
Block Design ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Randomized Block Design ◽  
The Right ◽  
Aleurites Moluccana

This research aims to identify the substitution of almond flour with candlenut flour on the characteristics of macaron shell, and to identify the right concentration of almond flour with candlenut flour on the characteristics of macaron shell. This research used randomized block design with the treatment ratio of almond flour with candlenut flour, which consists of 6 levels such as: 100% : 0%, 80% : 20%, 60% : 40%, 40% : 60%, 20% : 80%, and 0% : 100%. Each treatment was repeated 3 times, resulting in 18 experimental units. The data were then analyzed using Analysis of Variance and if the treatment had an effect on the parameter, the Duncan test was performed. The result showed that substitution of almond flour with candlenut flour had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, swelling, flavor (hedonic), texture (hedonic), taste (scoring) and overall acceptance (hedonic). Substitution of almond flour with candlenut flour 40% had the best characteristics, with 2,40% water content, 2,51% ash content, 9,40% protein content, 18,98% fat content, 66,70% carbohydrate content, 130,81% swelling, color, flavor, taste, and overall acceptance liked, taste candlenut medium and texture very soft.

Developmental Changes in the PH of Enamel Fluid and Its Effects On Matrix-Resident Proteinases

1996 ◽  
Vol 10 (2) ◽  
pp. 159-169 ◽  
Author(s):  
C.E. Smith ◽  
M. Issid ◽  
H.C. Margolis ◽  
E.C. Moreno
Keyword(s):  
Acetic Acid ◽  
Protein Extraction ◽  
Maturation Stage ◽  
Activity Levels ◽  
Freeze Dried ◽  
Mineral Components ◽  
Acidic Conditions ◽  
Pre Treatment

The objectives of this study were to measure pH in developing enamel at progressively older (more mature) stages of amelogenesis in vivo, and then to formulate synthetic enamel fluid mixtures that approximated these pH values for in vitro studies. The ultimate goal was to characterize the molecular weights of proteinases visualized by enzymograms incubated in synthetic enamel fluid using gelatin and casein as substrates. For most experiments. the proteinases were extracted en masse from small freeze-dried enamel strips directly into a non-reducing sample preparation buffer. In some experiments, we pre-treated the enamel strips with acetic acid to determine if this common method for demineralization and protein extraction caused any changes in the activity levels of the enamel proteinases. In other experiments, we first soaked enamel strips in synthetic enamel fluid to determine solubility of the proteinases within an aqueous phase. The results indicated that the pH of developing enamel remained fairly constant near pH 7.23 across the secretory stage, but it was generally more acidic (6.93) and fluctuated in focal areas between mildly acidic (6.2-6.8) and near-neutral (7.2) conditions across the maturation stage. The pH then slowly rose to near 7.35 when the enamel was almost mature (hard). The acidic conditions were generally inhibitory to most enamel proteinases, but there were some caseinase activities in mid-maturation-stage enamel near 23-30 kDa which appeared to be activated by weakly acidic conditions (pH 6.28). Pre-treatment of enamel samples with 0.5 M acetic acid markedly altered the overall profile of enamel proteinases, causing activation of some latent proteinase activities and permanent inhibition of other activities. Most proteinases in whole homogenates were insoluble in synthetic enamel fluid. This suggests that they may be tightly bound, directly or indirectly, to matrix proteins or mineral components in situ.

Effect of harvest period on the protein content in sea buckthorn leaves

2003 ◽  
Vol 83 (2) ◽  
pp. 409-410 ◽  
Author(s):  
T. S. C. Li ◽  
D. Wardle
Keyword(s):  
Protein Content ◽  
Total Protein ◽  
Freeze Drying ◽  
Conversion Factor ◽  
Growing Season ◽  
Sea Buckthorn ◽  
Leaf Protein ◽  
Total Protein Content ◽  
Male And Female ◽  
Freeze Dried

A study was conducted at Summerland, BC, in 2000 and 2001 to investigate the effect of harvest period on the protein content of sea buckthorn leaves. Leaves of both male and female plants were collected bi-weekly during the growing season and analyzed with a LECO FP-528 nitrogen analyzer after air- and freeze-drying. A conversion factor of kA = 5.7 was applied to obtain the protein content. Total protein content in sea buckthorn leaves showed very small differences between male and female plants and from either freeze-dried or air-dried materials. There were significant fluctuations among harvest periods in both years. Based on the results of this experiment, sea buckthorn leaves should be harvested from late July to early August since leaf protein content peaked around this period of time and started to decline significantly by the middle of August. Key words: Sea buckthorn, Hippophae rhamnoides L., leaf protein

An assay for the measurement of the protein content of cells immobilized in carrageenan

1984 ◽  
Vol 30 (4) ◽  
pp. 475-481 ◽  
Author(s):  
A. Jones ◽  
T. Razniewska ◽  
B. H. Lesser ◽  
R. Siqueira ◽  
D. Berk ◽  
...  
Keyword(s):  
Protein Content ◽  
Immobilized Cells ◽  
Fine Powder ◽  
Cellular Protein ◽  
Cell Protein ◽  
Specific Productivity ◽  
Immobilized Cell ◽  
Freeze Dried ◽  
Lowry Method ◽  
Reproducible Method

A reliable and reproducible method for the estimation of the protein content of fungal cells immobilized in a carrageenan gel is described. The procedure depends upon the acid lability of the polysaccharide gel at 90 °C and on the acetone solubility of accumulated phenolics. Freeze-dried gel beads (2–3 mm) containing entrapped cells of Penicillium urticae were ground to a fine powder and samples of powder (~20 mg) were sequentially extracted with hot 1 N HCl – 0.9% NaCl and acetone. The precipitated residue contained the cell protein, which was then solubilized with 1 N NaOH at 90 °C and quantitated by the Folin–Lowry method. Interferences from both carrageenan and phenols were thus eliminated. The presence of carrageenan (20–25 mg) did not affect the recovery of varying amounts (0–2500 μg) of bovine serum albumin. The recovery of radiolabeled protein from immobilized cells was parallel to that of Folin–Lowry positive material over a range of 0–60 beads (0–60 mg powder). Cycloheximide (0–100 μg/mL) was shown to progressively inhibit the incorporation of L-[U-14C]leucine so that the radioactivity present in the initial HCl–NaCl extract (i.e., [14C]leucine) increased as that in the final NaOH extract (i.e., 14C-labeled protein) decreased. Using this new assay for cell protein, free and immobilized cell cultures were found to exhibit virtually identical kinetics of glucose utilization, growth, and patulin production. In addition to providing a means of comparing the specific productivity of free versus immobilized cell preparations, this assay accurately measures the incorporation of [14C]leucine into cellular protein and could be used as a measure of cell viability.

scholarly journals Penambahan putih telur sebagai peningkat protein pada tempe kedelai

2020 ◽  
Vol 5 (02) ◽  
Author(s):  
Novitasari Priskalia Puteri ◽  
Lusiawati Dewi ◽  
Anggara Mahardika
Keyword(s):  
Data Analysis ◽  
Protein Content ◽  
Egg White ◽  
Research Data ◽  
White Flour ◽  
Randomized Design ◽  
Analysis Technique ◽  
Lowry Method ◽  
Completely Randomized Design ◽  
The Right

Efforts to increase protein in Tempe can provide positive values for native Indonesian food. The amount of remaining egg white in the bread industry can be used in making soybean Tempe. Egg white which is rich in albumin has never been used in the manufacture of soybean tempeh by the producer. This research aims to determine the effect of adding raw and steamed egg whites on the protein content of soybean Tempe. This study used a Completely Randomized Design (CRD) with 3 replications. The concentrations of egg whites used in the research included 0%, 2%, 4%, 6%, 8%, and 10%. The research instrument used was the observation sheet for protein content using the Lowry method. The research data were dissolved protein content. The data analysis technique used Two Way ANOVA. The results of the research showed that there was no effect of adding raw and steamed egg whites on soybean Tempe protein content (P > 0.05). However, the addition of raw egg whites can increase the protein content of soybean Tempe, compared to steamed egg whites. The conclusion of this research is the addition of raw and steamed egg whites does not have a significant effect on the protein content of soybean Tempe. The right type of egg white flour to increase the protein content of soybean Tempe is raw egg white flour with a protein content of 15.0 per 100 grams.

scholarly journals Proximate Analysis of Goat Milk Yogurt Powder Produced by Freeze Drying and Vacuum-Oven Drying and in Comparing with Freeze-Dried Yogurt Powder Prepared with Tualang Honey

2021 ◽  
Vol 12 (1S) ◽  
pp. 101-111
Author(s):  
Siti Norhannani Ahmat Azemi ◽  
Norshafiqah Zainul ◽  
Asmaliza Abd. Ghani ◽  
John Tang Yew Huat
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Freeze Drying ◽  
Ph Value ◽  
Goat Milk ◽  
Drying Method ◽  
Vacuum Oven ◽  
Oven Drying ◽  
Freeze Dried ◽  
Tualang Honey

This study was carried out to produce powdered yogurt from goat milk with longer shelf life.Two methods of drying process of yogurt were used which are vacuum-oven drying (VD) and freezedrying (FD). Goat milk yogurt powder prepared with added Tualang honey (TH) was produced by freeze-drying method. In this study, four formulations of yogurt were prepared with the addition of commercial yogurt containingas starter culture.Granulated sugar was added about 8% into the yogurt as control sample. While other three yogurts were prepared with 8% of Tualang honey, 6% of Tualang honey with 2% of sugar and 4% of Tualang honey with 4% of sugar. The proximateanalysis was used in order to identify the proximate composition and pH value of the yogurt. The moisture content of goat milk yogurt, VD goat yogurt powder and FD goat yogurt powder were 79.20%, 8.22% and 9.66% respectively. While, the moisture content for FD goat yogurt powder with addition of 4%, 6% and 8% Tualang honey were 15.12%,15.92% and 13.53% respectively.While the value of ash content for FD goat milk yogurt powder with addition of 4%, 6% and 8% Tualang honey were 0.37%, 0.35% and 0.50% respectively. The total protein content for goat milk yogurt was 4.61% whilein VD goat yogurt powder and FD goat yogurt powder were 15.04% and 15.07% respectively. The value of protein content for FD goat milk yogurt powder with addition of 8% of Tualang honey was 15.38%. The pH value ofgoat milk sample and fresh yogurt goat milk were 6.52 and 3.82. The pH values for fresh yogurt with addition of 4%, 6% and 8% of Tualang honey were 4.64, 4.68 and 4.73.Vacuum-oven drying method and freeze-drying method did not show any significant different in moisture, ash and protein content but showed significant different in pH value.

scholarly journals PENGARUH KONSENTRASI TEPUNG TEMPE TERHADAP NUTRISI DAN MUTU SENSORI OPAK SINGKONG DARI LOMBOK UTARA

Pro Food ◽  
2019 ◽  
Vol 5 (2) ◽  
pp. 459
Author(s):  
Arindra Pemilia ◽  
Dody Handito ◽  
Yeni Sulastri
Keyword(s):  
Protein Content ◽  
Sensory Evaluation ◽  
Block Design ◽  
Fat Content ◽  
Carbohydrate Content ◽  
Polynomial Method ◽  
Honestly Significant Difference ◽  
Significant Difference ◽  
The Right

ABSTRACT The objective of this research was to determine the right concentration of tempeh flour to enhance nutrition and sensory quality of cassava opak from North Lombok. The method used in this research was Randomized Complete Block Design (RCBD) with six treatments which adding 0% (P0), 5% (P1), 10% (P2), 15% (P3), 20% (P4), 25% (P5) tempeh flour from tapioca starch weight. The data obtained were analyzed by analysis of variance (ANOVA) at 5% level using SPSS software. If there was any difference, the data tested further by Orthogonal Polynomial Method (OPM) for the nutrient and by Honestly Significant Difference (HSD) for sensory evaluation at 5% level. The result showed that the tempeh flour concentration gave a significant difference on protein content, fat content, carbohydrate content, total calories, hedonic test (colour and taste) and scoring test ( colour, taste and  aroma). Based on the result of sensory evaluation, the additional of 15% of tempeh flour was slightly liked by the panelis and it had protein content 5.92%; moisture content 4.10%; ash content 2.60%; fat content 10.89%; carbohydrate content 76.6%; total calories 427.63 Cal/100 g; slightly yellow, slightly crunchy; slightly smells tempeh and slightly tastes tempeh.   Keywords: Cassava, opak, protein, tempeh flour   ABSTRAK Tujuan dari penelitian ini adalah untuk menentukan konsentrasi tepung tempe yang tepat untuk meningkatkan nutrisi dan mutu sensori opak singkong dari Lombok Utara. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok (RAK) dengan 6 taraf perlakuan konsentrasi tepung tempe 0% (P0), 5% (P1), 10% (P2), 15% (P3), 20% (P4), 25% (P5) dari berat tepung tapioka. Data hasil pengamatan diuji dengan analisis keragaman (ANOVA) pada taraf 5% menggunakan software SPSS, apabila terdapat perbedaan nyata diuji lanjut dengan menggunakan uji Polinomial Ortogonal untuk uji nutrisi dan Beda Nyata Jujur (BNJ) untuk uji sensoris pada taraf 5%. Hasil penelitian menunjukkan bahwa penambahan tepung tempe memberikan pengaruh yang berbeda nyata terhadap kadar protein, kadar lemak, kadar karbohidrat dan total kalori serta uji sensoris hedonik (warna dan rasa) dan uji scoring untuk (warna, rasa dan aroma). Berdasarkan hasil uji sensoris penambahan tepung tempe sebanyak 15% adalah perlakuan yang cita rasanya agak disukai oleh panelis dengan kadar protein 5,92%; kadar air 4,10%; kadar abu 2,60%; kadar lemak 10,89%; kadar karbohidrat 76,46%; total kalori 427,63 Kal/100 g; berwarna putih kekuningan; bertekstur agak renyah; agak beraroma tempe dan agak berasa tempe.   Kata Kunci: Opak, protein, singkong, tepung tempe

scholarly journals Variability and interconnection of economically useful indicators of soybeans under the influence of herbicides

2020 ◽  
pp. 19-22
Author(s):  
Yuriy Viktorovich Lobachev ◽  
Valeriy Tikonovich Krasilnikov
Keyword(s):  
Correlation Analysis ◽  
Grain Yield ◽  
Protein Content ◽  
Field Experiments ◽  
Specific Effect ◽  
Correlation Dependence ◽  
Saratov Region ◽  
Grain Productivity ◽  
Control Variant ◽  
The Right

Under the conditions of the Right Bank of the Saratov Region, the effect of four herbicides, two new tank mixtures and two new compositions of herbicides on the value and variability of the following indicators of soybeans: “grain yield”, “number of beans from a plant”, “the number of grains per plant", "the mass of 1000 grains", "the protein content in the grain” was studied in three field experiments using two-way   variance and correlation analysis. The relationships between grain yield and elements of its structure, grain yield and protein content in grain are studied. All studied variants after application of herbicides significantly exceeded the control variant in grain yield. Options with the use of a new tank mixture of frontier optima + gezagard herbicides, frontier optima + galaxy top herbicidal compositions, hezagard + galaxy top herbicide compositions significantly exceeded the grain yield after application of  herbicides. This led to a decrease in the variability of the studied indicators and changed the nature of the correlation dependence of grain productivity with other economically useful indicators of soybeans. The specific effect of the application of individual herbicides, their tank mixtures and compositions on the variability and interconnection of economically useful indicators of soybeans has been established.

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