scholarly journals Sunflower protein enrichment. Methods and potential applications

OCL ◽  
2020 ◽  
Vol 27 ◽  
pp. 17 ◽  
Author(s):  
Marcello Murru ◽  
Concepcion Lera Calvo
Keyword(s):  
Protein Content ◽  
Industrial Applications ◽  
High Protein ◽  
Sunflower Meal ◽  
Low Protein ◽  
Lower Protein ◽  
Potential Applications ◽  
Sunflower Protein ◽  
Mechanical Separation ◽  
Potential Use

A method to increase the protein content of sunflower meal was developed that uses a combination of milling, sieving and gravity tables to separate fractions with higher and lower protein content. The investigation allowed to compare different mills’ ability to break down the lumps of raw sunflower meal and allow a suitable mechanical separation with sieving and gravity separation. Different settings of the mills were tested with or without material pre-sieving. Sieve mesh sizes were investigated in the range 250 to 500 μm that allowed the production of high protein fine material and a good performance of the gravity table separation. Sunflower meal was successfully enriched in protein to a level similar to low protein soybean meal by utilising the process described in this work. In particular proteins were increased on average by 7% to a level of 43.5%. The yield of the separation can justify industrial applications of this process whereby the high protein material can have a potential use in feed and food formulations.

scholarly journals Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 331
Author(s):  
Sylwia Stępniewska ◽  
Waleed H. Hassoon ◽  
Anna Szafrańska ◽  
Grażyna Cacak-Pietrzak ◽  
Dariusz Dziki
Keyword(s):  
Protein Content ◽  
Dry Mass ◽  
Quality Parameters ◽  
Water Soluble ◽  
Rye Bread ◽  
Low Protein ◽  
Rye Flour ◽  
Flour Properties ◽  
Lower Protein

The aim of this study was to evaluate the baking value of rye flours from industrial mills and to indicate which rye flour quality parameters are the most important predictors of wholemeal rye bread quality for commercially milled rye grains. Ten wholemeal rye flours, which were characterized by ash content ranging from 1.43% to 2.42% d.m. (dry mass), were used for the study. The parameters that characterize the flour properties and the baking test were assessed. The study revealed that for the analyzed commercial rye flours, the falling number test and the amylograph properties are insufficient parameters for predicting the quality of wholemeal rye bread. The manufacture of good quality wholemeal bread requires the use of rye flour with superior quality, such as fine granulation, low protein content, low total and insoluble pentosans content, and, in particular, a high percentage of water-soluble pentosans content. Breads with a higher volume were obtained from rye flours that were generally characterized by lower protein content, lower total and insoluble pentosans content, and higher water-soluble pentosans content. Flour granulation and the percentage of water-soluble pentosans content especially, had a significant impact on bread’s hardness of crumb and the hardness of crumb’s increase during bread storage.

Effect of a meal containing protein on lithium clearance and plasma immunoreactive atrial natriuretic peptide in man

1988 ◽  
Vol 75 (2) ◽  
pp. 151-157 ◽  
Author(s):  
L. R. Solomon ◽  
J. C. Atherton ◽  
H. Bobinski ◽  
S. L. Cottam ◽  
C. Gray ◽  
...  
Keyword(s):  
Atrial Natriuretic Peptide ◽  
Protein Content ◽  
Natriuretic Peptide ◽  
Proximal Tubules ◽  
High Protein ◽  
Lithium Clearance ◽  
Protein Meal ◽  
Low Protein ◽  
High Protein Meal ◽  
Atrial Natriuretic

1. The effect of meals with a high and low protein content and of the fasting state on renal function and plasma atrial natriuretic peptide was studied in water-loaded normal volunteers. 2. Creatinine clearance increased after the high protein meal, but did not change after the low protein meal or while fasting. Observations of similar increases in urine sodium and potassium excretion and a transient decrease in urine flow after both meals suggest that the protein content of the meal is not an important contributory factor in these responses to feeding. 3. Absolute delivery of sodium and water out of the proximal tubules (assessed by the lithium clearance method) was higher after both meals than while fasting; fractional lithium clearance was higher after the low protein meal than the high protein meal and while fasting. Absolute reabsorption from proximal tubules was increased after only the high protein meal. 4. A transient decrease in the fraction of water delivered to distal nephron segments that appeared in the urine (fractional distal water excretion) was observed after both meals. Fractional distal sodium excretion and absolute distal sodium and water reabsorption increased after both meals. 5. Since plasma atrial natriuretic peptide either decreased (high protein meal) or remained unchanged (low protein meal and fasting), it is unlikely that this hormone is involved in the hyperfiltration after the high protein meal and the natriuresis after both high and low protein meals.

scholarly journals Identification of SSR Markers Linked to Regions Associated with Protein Content in F2 Population of Rice (Oryza sativa L.)

2020 ◽  
pp. 32-37
Author(s):  
D. Sravani ◽  
C. N. Neeraja ◽  
V. Ravindrababu ◽  
M. Rajendar Reddy
Keyword(s):  
Chromosome Number ◽  
Protein Content ◽  
Ssr Markers ◽  
Recombination Frequency ◽  
Oryza Sativa L ◽  
High Protein ◽  
Chromosome 8 ◽  
High Protein Content ◽  
F2 Population ◽  
Low Protein

Improvement of rice proteins is important in rice breeding for high nutritional quality. The objective of this study was to identify protein associated regions in the chromosomes in F2 population of the cross derived from swarna and Mahamaya, Parental polymorphism survey between Mahamaya and Swarna was studied using 24 SSR markers. Out of 24 markers, 4 (16%) were polymorphic, 185 F2 plants were assayed individually for protein content and genotyping. Total grain protein content ranged from 4.12 to 12.0 per cent in F2 population. The strategy of selective genotyping was carried out with the F2 plants. The results showed that these three markers RM1369 on chromosome number 6, RM263 on chromosome number 2 and RM337 on chromosome number 8 were unlinked among themselves. Since for mapping a minimum of two markers per locus are required, the data obtained for this study were analyzed by Recombination frequency. Recombination frequency values revealed the association of markers, RM1369 (Chromosome-6) with high protein content (Recombination frequency=0.41) and low protein content (Recombination frequency=0.25), RM263(Chromosome-2) with high protein content (Recombination frequency =0.37%) and low protein content (Recombination frequency =0.33%) and RM337 (Chromosome-8) with high protein content (Recombination frequency =0.22%) and low protein content (Recombination frequency =0.18). This trial study reveals that the above markers can be utilized for identification of regions associated with protein content in rice.

scholarly journals Effects of dietary protein content and 2-hydroxy-4-methylthiobutanoic acid ordl-methionine supplementation on performance and oxidative status of broiler chickens

2011 ◽  
Vol 106 (12) ◽  
pp. 1845-1854 ◽  
Author(s):  
Quirine Swennen ◽  
Pierre-André Geraert ◽  
Yves Mercier ◽  
Nadia Everaert ◽  
Anneleen Stinckens ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Protein Content ◽  
Dietary Protein ◽  
Broiler Chickens ◽  
Antioxidant Status ◽  
Body Weight Gain ◽  
Oxidative Status ◽  
High Protein ◽  
Methionine Sulfoxide Reductase ◽  
Low Protein

Besides its typical role as an amino acid in protein synthesis, methionine is an important intermediate in methylation reactions. In addition, it can also be converted to cysteine and hence plays a role in the defence against oxidative stress. The present study was conducted to investigate further the role ofdl-methionine (DLM) and its hydroxy analogue,dl-2-hydroxy-4-methylthiobutanoic acid (DL-HMTBA), on zootechnical performance and oxidative status of broiler chickens. Male broiler chickens were reared on two diets differing in crude protein (CP) content (low-protein, 18·3 %v.high-protein, 23·2 % CP) and were supplemented either with 0·25 % DLM or 0·25 % DL-HMTBA. Reducing the dietary protein content resulted in an impaired body weight gain (P < 0·0001). However, supplementation of DL-HMTBA to the low-protein diet partially alleviated these negative effects (P = 0·0003). This latter phenomenon could be explained by the fact that chickens fed DL-HMTBA-supplemented diets displayed a better antioxidant status as reflected in lower lipid peroxidation probably as a consequence of their higher hepatic concentrations of total and reduced glutathione compared with their DLM counterparts. On the other hand, within the high protein levels, uric acid might be an important antioxidant to explain the lower lipid peroxidation of high-protein DL-HMTBA-supplemented chickens. Hepatic methionine sulfoxide reductase-A gene expression was not significantly affected by the dietary treatments. In conclusion, the present study indicates that there are interactions between dietary protein content and supplementation of methionine analogues with respect to broiler performance and antioxidant status, also suggesting a causal link between these traits.

scholarly journals Specific adaptation of gastric emptying to diets with differing protein content in the rat: is endogenous cholecystokinin implicated?

Gut ◽  
1997 ◽  
Vol 41 (5) ◽  
pp. 612-618 ◽  
Author(s):  
G Shi ◽  
V Leray ◽  
C Scarpignato ◽  
N Bentouimou ◽  
S Bruley des Varannes ◽  
...  
Keyword(s):  
Gastric Emptying ◽  
Protein Content ◽  
Dietary Protein ◽  
Time Course ◽  
High Protein Diet ◽  
High Protein ◽  
Protein Diet ◽  
Low Protein Diet ◽  
Dietary Adaptation ◽  
Low Protein

Background—Recent studies indicate that gastric emptying may be influenced by patterns of previous nutrient intake. Endogenous cholecystokinin (CCK), whose synthesis and release can be affected by dietary intake, has a major role in the regulation of gastric emptying.Aims—To evaluate the influence of diets with differing protein content on gastric emptying of differing liquid test meals and plasma CCK levels in the rat and to check whether the inhibitory effect of exogenous CCK on gastric emptying is modified after long term intake of diets with differing protein content. Methods—Rats were fed for three weeks with high protein, medium protein (regular), or low protein diet. On day 22 gastric emptying of a peptone meal was studied. In addition, basal and postprandial CCK levels after the different dietary regimens were measured by bioassay. The time course of dietary adaptation was studied and its specificity assessed through the use of different (peptone, glucose, and methylcellulose) test meals. The effect of exogenous CCK-8 on gastric emptying was studied at the end of the adaptation period (three weeks).Results—Feeding the animals with a high protein diet for three weeks resulted in a significant (p<0.05) acceleration (by 21.2 (8.2)%) of gastric emptying while feeding with a low protein diet was followed by a significant (p<0.05) delay (by 24.0 (6.2)%) in the emptying rate. When the time course of the effect of dietary adaptation on gastric emptying was studied, it appeared that at least two weeks are required for dietary protein to be effective. The regulatory effect of dietary protein on gastric emptying proved to be dependent on meal composition. Only the emptying rate of a protein containing meal (40% peptone) was significantly modified by previous dietary intake. No significant (p>0.05) changes were observed with glucose and methylcellulose meals whose emptying rates were similar in rats receiving a high protein or low protein diet. A peptone meal strongly and significantly (p<0.05) increased plasma CCK levels in rats fed a medium protein (regular) diet. Results were similar in rats receiving a low protein diet (p<0.05) but not in rats on a high protein diet (p>0.05). As a consequence, postprandial plasma levels of CCK in rats fed with a medium or low protein diet were significantly (p<0.05) higher than those in rats receiving a high protein diet. In rats on high and low protein diets, dose response curves to CCK-8 were virtually identical, suggesting that dietary protein intake has no influence on the effect of exogenous CCK.Conclusions—These results clearly show that gastric emptying of a protein containing meal can be modified by previous dietary protein intake. This effect, which is time dependent and meal specific, may be related to changes in endogenous CCK release which will affect emptying rate. While the exact mechanisms underlying this adaptive response need to be studied and clarified further, these results emphasise the importance of dietary history in the evaluation and interpretation of gastric emptying data.

scholarly journals Cereal properties of spelt wheat grains depending on the variety

2021 ◽  
Vol 1 (99) ◽  
pp. 146-161
Author(s):  
V. V. Liubych ◽  
Keyword(s):  
Protein Content ◽  
Wheat Variety ◽  
Weather Conditions ◽  
Grain Protein Content ◽  
High Protein ◽  
Cereal Products ◽  
High Protein Content ◽  
Spelt Wheat ◽  
Low Protein ◽  
Hard Consistency

Purpose. To investigate the formation of cereal properties of spelt wheat grain depending on variety and line. Methods. Laboratory, mathematical and statistical, physicochemical. Results. As a result of studies it is found that technological properties of grain significantly vary depending on spelt variety and weather conditions. The protein content in spelt grain ranges from 11.0 to 21.3 % depending on the variety. A very high protein content in spelt grain (over 18.0 %) is in variety Zoria of Ukraine; rather high protein content (16.0–17.9 %) is in varieties Schwabenkorn (17.6 %), NSS 6/01 (17.3 %), Avstraliiska 1 (16.7 %) and LPP 3218 (16.7 %); low protein content (12.0–13.9 %) is in varieties LPP 3435 (13.1 %)and LPP 1224 (13.0 %); very low protein content is in varieties Shvedska 1 (11.0 %) and LPP 3117 (11.5 %); the rest of varieties has this indicator at the level of average – 14.0–15.9 %. Vitreous consistency of the endosperm has corn of varieties Zoria of Ukraine and Avstraliiska 1, semi vitreous consistency has grain of varieties NSS 6/01, Schwabenkorn, Frankenkorn and lines LPP 3218, LPP 3132, LPP 1305, LPP 1197, LPP 3124, LPP 3435, semi floury consistency has Shvedska 1 and LPP 3117. Culinary assessment of rolled spelt grains varies significantly depending on the variety. Total culinary assessment of rolled grain porridge of the spelt ranges from 6,8 to 9,0 points. Origin of spelt variety does not affect this indicator. The highest culinary assessment (8.9–9.0 points) has porridge obtained from grain of the variety Zoria of Ukraine and LPP 3132 line which makes it possible to use its grain to obtain cereal products. The lowest assessment of the porridge has variety Shvedska 1 and lines LPP 1224, LPP 3117 – 6.8–7.7 points. The other varieties have a culinary assessment of the porridge at a level of 8.1–8.8 points. For spelt grain indicator of protein content and grain vitreuesness can be used to evaluate the culinary properties of cereals. Conclusions. As a result of the conducted researches, it is established that Zoria Ukrainy, Schwabenkorn, NSS 6/01, Australian 1 varieties and LPP 3218 line are characterized by high protein content. Hard consistency of endosperm has the grain of Australian 1 and Zoria Ukrainy varieties in which the grain hardness is 73 and 84%, respectively. The origin of spelt wheat variety does not affect the color of cooked porridge. The general culinary evaluation of rolled spelt wheat porridge ranges from 6.8 to 9.0 points. Zoria Ukrainy spelt grain has the highest culinary evaluation which makes it possible to use it to produce cereals. To evaluate the culinary properties of spelt cereals, grain protein content and its hardness can be used.

CORRELATION BETWEEN YIELD AND PROTEIN CONTENT OF WHEAT AND BARLEY IN RELATION TO BREEDING

1938 ◽  
Vol 16c (1) ◽  
pp. 1-15 ◽  
Author(s):  
K. W. Neatby ◽  
A. G. McCalla
Keyword(s):  
Protein Content ◽  
High Protein ◽  
High Yield ◽  
High Protein Content ◽  
Low Protein ◽  
High Yielding Varieties ◽  
Marked Tendency

High yielding varieties of wheat and barley have a marked tendency to be constitutionally low in protein content. While varieties characterized by moderately high yield and high protein content are known, it is doubtful whether the maximum possible yield can be combined with maximum possible protein. The problem of breeding hard red spring wheats is complicated by this relation, while breeding soft wheats and low protein malting barleys is simplified.

Body composition studies with the milk-fed lamb. II. The effect of the age of the lamb and the protein content of the diet on the chemical composition of the body and its organs

1970 ◽  
Vol 75 (2) ◽  
pp. 279-285 ◽  
Author(s):  
K. T. Jagusch ◽  
B. W. Norton ◽  
D. M. Walker
Keyword(s):  
Chemical Composition ◽  
Protein Content ◽  
High Protein Diet ◽  
The Body ◽  
High Protein ◽  
Protein Diet ◽  
Low Protein Diet ◽  
Chemical Components ◽  
Available N ◽  
Low Protein

SUMMARYEighteen male cross-bred lambs (aged 2–5 days) in two equal groups were given artificial milk diets of either low- or high-protein content; subgroups of three lambs were slaughtered after 2, 4 and 6 weeks on experiment. The composition of the change in empty body weight (E.B.W.), and the chemical composition of the change in weight of the separate compartments and organs, were determined by the comparative slaughter method.Lambs given the high-protein diet made significant gains in weight and in all chemical components in all periods. The composition of their E.B.W. was closely related to E.B.W. regardless of age. Lambs given the low-protein diet made only small gains in weight in 6 weeks, of which 76% was fat. The chemical composition of their E.B.W. was closely related to E.B.W. within each age group. The net gain of protein of these lambs in 6 weeks represented only 1% of the total weight gain, and over 50% of the protein gain was in wool. The skin and blood lost protein during the first 2 weeks, and failed to recover this loss during the remaining 4 weeks. Other organs lost protein initially but recovered this loss between 2 and 6 weeks.It was concluded that the initial loss of protein represented the labile protein reserves of the lamb, and the subsequent recovery was an adaptation to the low-protein diet. Furthermore, the results with both diets indicated that the skin and blood were the most inefficient of the organs in the body in utilizing the available N during a period of protein deficiency, or during a period of abundance in the dietary supply of N.

scholarly journals Deciphering the effect of different nitrogen doses on grain protein content, quality attributes and yield related traits of rice

2021 ◽  
Vol 58 (4) ◽  
pp. 530-539
Author(s):  
Rashmi Upadhyay ◽  
Mamta Banjara ◽  
Devidas Thombare ◽  
Shrikant Yankanchi ◽  
Girish Chandel
Keyword(s):  
Grain Yield ◽  
Protein Content ◽  
Amylose Content ◽  
Grain Protein Content ◽  
Cooking Time ◽  
High Protein ◽  
Grain Protein ◽  
Cooked Rice ◽  
Polished Rice ◽  
Low Protein

Understanding the gravity of nutritional significance of rice (Oryza sativa L.) protein, an experiment conducted in Randomized Complete Block Design (RCBD) involving effect of nitrogen (N) rates i.e.,140 kg N/ha, 120 kg N/ha, 100 kg N/ha and 80 kg N/ha on grain protein content, yield parameters and cooking characteristics of polished rice from eight rice genotypes was conducted. N application significantly affected the grain protein content, grain yield, head rice recovery, plant height and effective tillers. In high protein cultivars substantially low to intermediate amylose content and more cooking time was recorded while in low protein counterpart amylose content was comparatively high with low cooking time. Maximum cooking time in polished rice was of 25 min at 180 kg N/ha dose and highest amylose content of about 27% at 80 kg N/ha. Gumminess and hardness of cooked rice and cooking time significantly elevated with increase in N dose. The substantial differences in grain protein content in brown, polished and cooked rice was observed. Cooking revealed the significant increase in protein content ranged from 50%-70% in low protein to high protein genotypes. R-RGM-ATN-47 with highest grain yield of 62.13 q/ha, grain protein content of 10.00 % in polished rice and intermediate amylose appears to be the most promising candidate.

High-protein meals do not enhance myofibrillar synthesis after resistance exercise in 62- to 75-yr-old men and women

1998 ◽  
Vol 274 (4) ◽  
pp. E677-E683 ◽  
Author(s):  
Stephen Welle ◽  
Charles A. Thornton
Keyword(s):  
Resistance Exercise ◽  
Protein Content ◽  
Quadriceps Muscle ◽  
High Protein ◽  
Low Protein ◽  
Protein Group ◽  
The Mean ◽  
Old Men ◽  
Myofibrillar Protein Synthesis ◽  
Stimulation Of

This study tested the hypothesis that increasing the protein content of isocaloric meals increases the rate of myofibrillar synthesis in muscle of healthy subjects over 60 yr old and enhances the stimulation of myofibrillar synthesis induced by resistance exercise. Myofibrillar synthesis of sedentary and exercised quadriceps muscle was determined by incorporation ofl-[1-13C]leucine. During the tracer infusion, subjects consumed meals with a low (7% of energy, n = 6)-, normal (14%, n = 6)-, or high (28%, n = 6)-protein content. In sedentary muscle, the mean (± SE) myofibrillar synthesis was 1.56 ± 0.13%/day in the low-protein group, 1.73 ± 0.11 %/day in the normal-protein group, and 1.76 ± 0.10%/day in the high-protein group ( P = 0.42). Myofibrillar synthesis was faster in exercised muscle (mean 27%, P < 10−6) in all groups (2.10 ± 0.14 %/day in low protein; 2.18 ± 0.10 %/day in normal protein; 2.11 ± 0.09 %/day in high protein; P = 0.84). The stimulation of myofibrillar synthesis by exercise was not significantly different among low-protein [0.54 ± 0.12 %/day (37 ± 9%)], normal-protein [0.46 ± 0.08 %/day (28 ± 5%)], and high-protein groups [0.34 ± 0.04 %/day (20 ± 3%); P = 0.31]. We conclude that high-protein meals do not enhance the stimulation of myofibrillar protein synthesis induced by resistance exercise.

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