Seasonal characteristics of atmospheric water-soluble organic nitrogen in PM2.5 in Seoul, Korea: Source and atmospheric processes of free amino acids and aliphatic amines

2021 ◽  
pp. 152335
Author(s):  
Kyung-Min Baek ◽  
Eun Ha Park ◽  
Hyungu Kang ◽  
Mi-Jung Ji ◽  
Hyun-Mee Park ◽  
...  
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Organic Nitrogen ◽  
Water Soluble ◽  
Aliphatic Amines ◽  
Atmospheric Water ◽  
Atmospheric Processes ◽  
Seasonal Characteristics ◽  
Soluble Organic Nitrogen

scholarly journals Effects of Proteolytic and Lipolytic Enzyme Supplementations on Lipolysis and Proteolysis Characteristics of White Cheeses

Foods ◽  
2018 ◽  
Vol 7 (8) ◽  
pp. 125 ◽  
Author(s):  
Oya Berkay Karaca ◽  
Mehmet Güven
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Titratable Acidity ◽  
Water Soluble ◽  
Soluble Nitrogen ◽  
Lipolytic Enzyme ◽  
White Cheese ◽  
Amino Acid Contents ◽  
Mineral Levels

Effects of proteolytic (Neutrase, Bacillus subtilis-originate, 0.20 (P1) and 0.40 g 100 L−1 (P2)) and lipolytic (Piccantase A, Mucor miehei-originated, 0.05 (L1) and 0.10 g 100 L−1 (L2)) enzyme supplementations to cheese milk on lipolysis and proteolysis characteristics of 90-day ripened cheese samples were investigated in this study. While enzyme supplementation did not have significant effects on titratable acidity, fat and protease-peptone nitrogen ratios of cheese samples, dry matter, salt, protein, water soluble nitrogen, 12% trichloroacetic acid soluble nitrogen ratio (TCA-SN), 5% phosphotungstic acid soluble nitrogen (PTA-SN), casein nitrogen ratios, penetrometer value, total free fatty acids (TFFA) and total free amino acids (TFAA) were significantly influenced by enzyme supplementations. Individual free amino acids (15 of them) were also determined. Free amino acid contents of enzyme-supplemented cheeses were higher than the control cheese and the values increased in all cheese samples with the progress of ripening (p < 0.05). The highest amino acids in all periods of ripening were identified as glutamic acid, lysine, proline and aspartic acid. The major (Ca, P, Na, K, Mg) and minor (Zn, Fe, Cu, Mn) mineral levels of cheeses decreased with the progress of ripening and the effects of enzyme supplementations on these attributes (except for magnesium and manganese) were found to be significant (p < 0.01). As to conclude, enzyme supplementations increased proteolysis and lipolysis and accelerated ripening and thus reduced ripening durations. Especially the enzyme ratios in P1 and L1 cheeses were found to be suitable for reducing the ripening period in White cheese without any adverse effects.

EXTRACELLULAR ORGANIC NITROGEN IN USTILAGO MAYDIS FERMENTATION BROTHS

1956 ◽  
Vol 34 (1) ◽  
pp. 1195-1198
Author(s):  
Eugene L. Dulaney ◽  
E. Bilinski ◽  
W. B. McConnell
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Organic Nitrogen ◽  
Ustilago Maydis ◽  
Ammonia Nitrogen ◽  
Small Peptides ◽  
Lysine Concentration ◽  
High Level ◽  
Fermentation Broths

Free amino acids and small peptides make up most of the extracellular organic nitrogen in media from shaken and aerated Ustilago maydis fermentations. Of the 3.5 mgm./ml. ammonia nitrogen added, 2.9 mgm./ml. remained in the extracellular broth. This extracellular nitrogen contained 1.17 mgm./ml. of organic nitrogen and 1.74 mgm./ml. of residual ammonia nitrogen. At least 53% of extracellular organic nitrogen is in the form of free amino acids. Fifteen amino acids were estimated quantitatively in acid-hydrolyzed broth and a particularly high level of arginine (1.14 mgm./ml.) was found. The amounts of methionine and tryptophan in the broth were quite low but the lysine concentration 0.400 mgm./ml. was relatively high.

scholarly journals Seasonal biochemical changes in three species of liverwort Plagiochasma of Mandi (Himachal Pradesh), India

2018 ◽  
Vol 10 (4) ◽  
pp. 1094-1100
Author(s):  
Kanchna Devi ◽  
Sunita Kapila ◽  
Anju Rao
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Rainy Season ◽  
Free Amino ◽  
Winter Season ◽  
Himachal Pradesh ◽  
Water Soluble ◽  
Soluble Carbohydrates ◽  
Natural Habitats ◽  
Different Seasons

Thalli of three species of Plagiochasma, collected during different seasons from their natural habitats of Mandi region of Himachal Pradesh were evaluated for some biochemical parameters viz. total water soluble carbohydrates, proteins, free amino acids, total chlorophyll, carotenoid and the activities of amylases, invertase and protease. Highly significantly contents of carbohydrates (70.83±2.54 mg/g fw in P. appendiculatum, 21.26± 0.09 mg/g fw in P. articulatum and 52.75±2.95 mg/g fw in P. intermedium)  and of chlorophyll (0.76±0.005 mg/g fw in P. appendiculatum,  0.69±0.005 mg/g fw in P. articulatum and 1.2±0.006 mg/g fw in P. intermedium ) were observed towards the end of the growing season (January-March period of collection), whereas the content of protein (23.46±0.14 mg/g fw in P. appendiculatum, 23.33±0.71 mg/g fw in P. articulatum and 22.99±0.27 mg/g fw in P. intermedium)  was maximum during winter (October-December) and that of free amino acids (37.48±1.05 mg/g fw in P. appendiculatum, 70.9±0.91 mg/g fw in P. articulatum and 25.13±0.31 mg/g fw in P. intermedium)  in the rainy season (July-September). On the other hand, the activities of enzymes that breakdown the carbohydrates into simple sugars were recorded least towards the end of the favourable period of their growth. The activity of protease was maximum in the rainy season (July-September) and minimum in the winter season (October-December). This study concluded that the seasonal changes in Plagiochasma induced alterations in the biochemical compounds and in the activities of related enzymes that may be responsible for the adaptation of these plants in their natural habitats. 

ASSIMILATE DISTRIBUTION AND UTILIZATION IN MAIZE

1978 ◽  
Vol 58 (3) ◽  
pp. 719-730 ◽  
Author(s):  
N. A. FAIREY ◽  
T. B. DAYNARD
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Organic Nitrogen ◽  
Initial Rate ◽  
Nitrogen Compounds ◽  
Stem Tissue ◽  
Crop Canopy ◽  
The Third ◽  
Structural Carbohydrate

The dynamics of distribution and utilization of assimilates from three leaf positions, i.e. the ear leaf (0) and the third leaves above (+3) and below (−3) the ear leaf, in a maize canopy were determined for plants labelled with 14CO2 at 10 days after silk emergence. The initial rate of translocation of assimilates (principally sugars) from leaf blades increased with the height of the leaf in the crop canopy. However, by 21 days after labelling no differences in 14C retention among leaf positions were evident. Sugars from source leaves were gradually utilized in the synthesis of starch and residual matter (principally protein and structural carbohydrate) as they were distributed throughout the plant. Carbon incorporated by the −3 leaf was recovered in free amino acids plus amides and organic acids to a greater extent than that incorporated by the +3 or 0 leaves. Temporary storage of sugars in stem tissue was evident for all three labelled-leaf treatments; the sugars were ultimately used in the synthesis of starch, lipid plus pigment and residual matter of kernels. Some carbon incorporated by lower leaves appeared to be cycled through the root system, possibly being returned to the shoot in organic nitrogen compounds.

Use of the Cd-ninhydrin reagent to assess proteolysis in cheese during ripening

1992 ◽  
Vol 59 (2) ◽  
pp. 217-224 ◽  
Author(s):  
Baukje Folkertsma ◽  
Patrick F. Fox
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Trichloroacetic Acid ◽  
Phosphotungstic Acid ◽  
Water Soluble ◽  
New Method ◽  
Analysis Application ◽  
Ninhydrin Reagent ◽  
Soluble Fractions

SummaryA new method for monitoring the terminal stages of proteolysis in cheese, i.e. the formation of free amino acids, using the Cd-ninhydrin reagent is reported. The assay was very specific for free amino acids and may be performed on citrate-soluble, water-soluble or phosphotungstic acid-soluble fractions of cheese, but not on trichloroacetic acid-soluble extracts; water-soluble extracts were chosen for routine analysis. Application of the assay to several experimental cheeses showed almost linear increases in free amino acids during ripening for up to 12 months with a slightly faster rate of formation during the later stages of ripening.

Experimental Observations About Improving the Properties of Collagen Extracts for Applications in Agriculture

2018 ◽  
Vol 69 (2) ◽  
pp. 379-385 ◽  
Author(s):  
Mihaela Doina Niculescu ◽  
Carmen Gaidau ◽  
Doru Gabriel Epure ◽  
Mihai Gidea
Keyword(s):  
Amino Acids ◽  
Atmospheric Pressure ◽  
Free Amino Acids ◽  
Plant Nutrition ◽  
Free Amino ◽  
Organic Nitrogen ◽  
Molecular Weights ◽  
Collagen Hydrolysates ◽  
By Products ◽  
Plant Treatment

This study highlights the fact that some properties of collagen extracts obtained by thermo-chemical and enzymatic processes from leather by-products may be modified and corrected during concentration or filtration operations in order to achieve performance specific to applications in agriculture (seed, soil and plant treatment in various phases of vegetation), as an alternative to treatment using synthetic substances. Concentration of collagen hydrolysates at atmospheric pressure leads to polydispersions with high molecular weights favourable to structuring collagen films, that will gradually release organic nitrogen, for plant nutrition in various vegetation stages. Concentration under vacuum results in polydispersions with low molecular weights, richer in free amino acids and oligopeptides that can penetrate cell membranes. Also, filtration under vacuum using low-porosity membranes (0.45-0.80 mm) determines deagglomeration, selection and concentration of particles with sizes ranging from 1 to 10 nm and from 10 to 100 nm, characteristic to amino acids and dipeptides, into filtrates.

EXTRACELLULAR ORGANIC NITROGEN IN USTILAGO MAYDIS FERMENTATION BROTHS

1956 ◽  
Vol 34 (6) ◽  
pp. 1195-1198 ◽  
Author(s):  
Eugene L. Dulaney ◽  
E. Bilinski ◽  
W. B. McConnell
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Organic Nitrogen ◽  
Ustilago Maydis ◽  
Ammonia Nitrogen ◽  
Small Peptides ◽  
Lysine Concentration ◽  
High Level ◽  
Fermentation Broths

Free amino acids and small peptides make up most of the extracellular organic nitrogen in media from shaken and aerated Ustilago maydis fermentations. Of the 3.5 mgm./ml. ammonia nitrogen added, 2.9 mgm./ml. remained in the extracellular broth. This extracellular nitrogen contained 1.17 mgm./ml. of organic nitrogen and 1.74 mgm./ml. of residual ammonia nitrogen. At least 53% of extracellular organic nitrogen is in the form of free amino acids. Fifteen amino acids were estimated quantitatively in acid-hydrolyzed broth and a particularly high level of arginine (1.14 mgm./ml.) was found. The amounts of methionine and tryptophan in the broth were quite low but the lysine concentration 0.400 mgm./ml. was relatively high.

scholarly journals 361 Beef flavor chemistry and how it influences sensory perception

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 97-97
Author(s):  
Jerrad F Legako
Keyword(s):  
Amino Acids ◽  
Maillard Reaction ◽  
Free Amino Acids ◽  
Free Amino ◽  
Consumer Satisfaction ◽  
Water Soluble ◽  
Eating Quality ◽  
Quality Trait ◽  
Beef Flavor ◽  
Flavor Chemistry

Abstract Flavor can be simply defined as the combination of taste and aroma. Taste refers to the five basic receptors: sweet, salty, sour, bitter, and umami. Flavor is the perception of chemical compounds reacting with receptors in the oral and nasal cavities (aroma) in combination with taste. For beef, flavor is considered a primary eating quality trait. Flavor is developed during cooking through a combination of numerous chemical reactions, principally the Maillard reaction and oxidation of lipids. Any factor which mediates precursor compounds to these reactions may influence flavor chemistry and final perceived flavor. For the Maillard reaction, water-soluble compounds, such as free-amino acids and sugars, are essential and allow for the development of characteristic beef flavors. Likewise, oxidation of lipids, to a degree, provides beef -species-specific flavor. However, too much oxidation contributes to off-flavor. Both pre- and post-harvest factors may influence beef flavor precursor content and composition prior to cooking. Beef finishing diet is well understood to influence fatty acid composition. Meanwhile, carcass grade and muscle type each influence fatty acids. During post-mortem aging, free-amino acids and other metabolites accumulate in response to proteolysis. Recent work indicates that packaging type and retail environment also influence flavor precursor compounds. Finally, the aforementioned flavor pathways, lipid oxidation and the Maillard reaction, are initiated and accelerated during cooking. Therefore, degree-of-doneness and cookery type greatly influence beef flavor chemistry. These examples briefly depict how beef flavor chemistry may be influenced by common production factors, retail settings, and consumer preparation of beef. The resulting beef flavor dictates consumer liking of beef. Therefore, understanding beef flavor chemistry is integral to maintaining or increasing consumer satisfaction with beef.

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