Gurum (Citrullus lanatus var. Colocynthoide) seed: lipid, amino acid, mineral, proximate, volatile compound, sugar, vitamin composition and functional properties

2019 ◽  
Vol 13 (3) ◽  
pp. 2357-2366 ◽  
Author(s):  
Emad Karrar ◽  
Sujitraj Sheth ◽  
Wei Wei ◽  
Xingguo Wang
Keyword(s):  
Amino Acid ◽  
Functional Properties ◽  
Volatile Compound ◽  
Citrullus Lanatus ◽  
Seed Lipid

MATHEMATICAL MODELS FOR THE SYNTHESIS OF PLANT-BASED COMPOSITIONS WITH IMPROVED AMINO ACID COMPOSITION

2021 ◽  
Author(s):  
Irina Gaivoronskaya ◽  
Valenitna Kolpakova
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Mathematical Models ◽  
Functional Properties ◽  
Amino Nitrogen ◽  
Essential Amino Acids ◽  
Major Allergen ◽  
Structural Features ◽  
Covalent Bonds ◽  
Pea Protein

The aim of the work was to optimize the process of obtaining multicomponent protein compositions with high biological value and higher functional properties than the original vegetable protein products. Was realized studies to obtain biocomposites on the base of pea protein-oat protein and pea protein-rice protein. Developed composites were enriched with all limited amino acids. For each of the essential amino acids, the amino acid score was 100% and higher. Protein products used in these compositions are not in major allergen list, which allows to use these compositions in allergen-free products and specialized nutrition. To determine biosynthesis parameters for compositions from pea protein and various protein concentrates with the use of transglutaminase enzyme, was studied effect of concentration and exposition time on the amount of amino nitrogen released during the reaction. Decreasing of amino nitrogen in the medium indicated the occurrence of a protein synthesis reaction with the formation of new covalent bonds. Were determined optimal parameters of reaction: the hydromodule, the exposure time, the concentration of EP of the preparation, were obtained mathematical models. Studies on the functional properties of composites, the physicochemical properties of the proteins that make up their composition, and structural features will make it possible to determine the uses in the manufacture of food products based on their ability to bind fat, water, form foam, gels, and etc.

scholarly journals The relationship between citrulline accumulation and salt tolerance during the vegetative growth of melon (Cucumis melo L.)

2009 ◽  
Vol 55 (No. 2) ◽  
pp. 51-57 ◽  
Author(s):  
H.Y. Dasgan ◽  
S. Kusvuran ◽  
K. Abak ◽  
L. Leport ◽  
F. Larher ◽  
...  
Keyword(s):  
Amino Acid ◽  
Salt Tolerance ◽  
Cucumis Melo ◽  
Citrullus Lanatus ◽  
Molar Ratio ◽  
Free Proline ◽  
Nacl Concentration ◽  
Induced Changes ◽  
The Relationship ◽  
Final Amount

Citrulline has been recently shown to behave as a novel compatible solute in the <i>Citrullus lanatus</i> (<i>Cucurbitaceae</i>) growing under desert conditions. In the present study we have investigated some aspects of the relationship which might occur in leaves of melon seedlings, also known to produce citrulline, between the capacity to accumulate this ureido amino acid and salt tolerance. With this end in view, salt-induced changes at the citrulline level have been compared in two melon genotypes exhibiting contrasted abilities to withstand the damaging effects of high salinity. Progressive salinization of the growing solution occurred at 23 days after sowing. The final 250 mmol/l external NaCl concentration was reached within 5 days and further maintained for 16 days. In response to this treatment, it was found that the citrulline amount increased in fully expanded leaves of both genotypes according to different kinetics. The salt tolerant genotype Midyat was induced to accumulate citrulline 4 days before the salt sensitive Yuva and as a consequence the final amount of this amino acid was twice higher in the former than in the latter. Compared with citrulline, the free proline level was found to be relatively low and the changes induced in response to the salt treatment exhibited different trends according to the genotypes under study. Thus at the end of the treatment mature leaves of the salt sensitive Yuva contained higher amount of proline than those of Midyat. The changes in the calculated molar ratio between citrulline and free proline suggested that salt tolerance might be associated with high values for this ratio and vice et versa for sensitivity. The interest of citrulline as a biochemical marker for salt tolerance of melon genotypes is discussed.

Evaluation of the fermentation properties of different soybean (Glycine max L.) cultivars

2019 ◽  
Author(s):  
Dong Sun Shin ◽  
In Duck Choi ◽  
Seuk Ki Lee ◽  
Ji Young Park ◽  
Nam Geol Kim ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Glycine Max ◽  
Amino Acid ◽  
Essential Amino Acid ◽  
Free Amino ◽  
Volatile Compound ◽  
Quality Indices ◽  
Glycine Max L ◽  
Viscous Substance ◽  
Positive Effect

The enzymatic activity (EA) and amino-type nitrogen (ATN), viscous substance (VS), organic acid (OA), free amino acid (FAA), and volatile compound (VC) content in fermented soybeans of six cultivars (Glycine max L. ‘Taekwangkong’ [TKK], ‘Daechankong’ [DCK], ‘Misokong’ [MSK], ‘Seonpungkong’ [SPK], ‘Uramkong’ [URK], and ‘Chamolkong’ [COK]) were compared. Fermentation increased the quality indices such as EA, ATN and VS in soybean, and their highest content were observed in DCK. The content of major OAs decreased in the following order: lactic acid > acetic acid > fumaric acid. The essential amino acid (EAA) content was increased by fermentation, and FAA production had a positive effect on the abundance of the fermentation metabolites ã-amino-n-butyric acid and ornithine. The content of the VS pyrazine differed with cultivar. Overall, soybean cultivars showed differences in the composition and fermentation properties, with raw DCK soybeans being particularly suitable for fermentation.

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