scholarly journals Edamame soybean protein concentrate as a source of amino acid nutrition for poultry

2021 ◽  
Vol 888 (1) ◽  
pp. 012069
Author(s):  
R T Hertamawati ◽  
Nurkholis ◽  
R Rahmasari
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Protein Content ◽  
Soybean Protein ◽  
Poultry Feed ◽  
Protein Concentrate ◽  
Acid Method ◽  
Soybean Processing ◽  
Soybean Protein Concentrate

Abstract This study aims to determine the opportunity and characteristics of edamame soybean protein concentrate (eSPC) as a source of amino acid. In this study, edamame soybean protein concentrate (eSPC) was manufactured using various methods of manufacturing solvent-based materials. This experiment consisted of two different methods, namely washing with acid and ethanol solvent. The results of manufacturing eSPC were analyzed for nutrients, especially the protein and amino acids contents. From the presentation and description of data, the best results of edamame soybean processing into protein concentrate (eSPC) was obtained in the acid method with a protein content of 48.83% and a total of 36.66% amino acids. The highest content of lysine was obtained at eSPC processing using 3.77% of acid, while methionine highest was with approximately 1.12%. These results showed that the eSPC is well used as a source of lysine and methionine in poultry feed.

Milk replacers containing a soybean protein concentrate for preruminant lambs: interrelationships between methionine, cystine and choline

1982 ◽  
Vol 33 (1) ◽  
pp. 117
Author(s):  
NM Malouf ◽  
DM Walker
Keyword(s):  
Amino Acids ◽  
Nitrogen Balance ◽  
Soybean Protein ◽  
Choline Chloride ◽  
Sole Source ◽  
Protein Concentrate ◽  
Dietary Energy ◽  
Sulfur Amino Acids ◽  
Soybean Protein Concentrate ◽  
Milk Replacers

Preruminant male crossbred lambs, aged 2-5 days at the start of the experiment, were fed on milk replacers containing a soybean protein concentrate (as the sole source of protein) to supply 25 % of the total dietary energy as protein. The minimum intake of methionine plus cystine (M+C) that was coincident with maximum nitrogen balance was estimated (mean�s.e.) at 38.5�1.8 mg/100 kJ diet (equivalent to 3.6�0.2 g sulfur amino acids/16 g nitrogen). When the concentration of M+C was raised to this level by supplementation with DL-methionine, the addition of choline chloride, in amounts to give final concentrations varying from approximately one-seventh up to twice the concentration in cows' milk, did not affect nitrogen balance. The maximum replacement value of cystine for methionine (as judged by the effect on nitrogen balance), in milk replacers adequately supplen~ented with choline chloride and sulfur amino acids, was 47% on a weight basis, or 52% when calculated on the basis of moles of sulfur.

scholarly journals A New Process for Preparation of Soybean Protein Concentrate with Hexane-Aqueous Ethanol Mixed Solvents

2005 ◽  
Vol 88 (4) ◽  
pp. 1217-1222 ◽  
Author(s):  
Wei-Nong Zhang ◽  
Da-Chuan Liu
Keyword(s):  
Aqueous Ethanol ◽  
Protein Denaturation ◽  
Soybean Protein ◽  
Soy Flour ◽  
Solvent Recovery ◽  
Protein Concentrate ◽  
New Process ◽  
Full Fat Soy Flour ◽  
Soybean Protein Concentrate ◽  
Orthogonal Tests

Abstract A new process for the preparation of soybean protein concentrate (SPC) by directly extracting full-fat soy flour with a mixture of hexane and aqueous ethanol was established. Compared with conventional methods, it has some advantages, such as saving energy and reducing protein denaturation caused by heat action during solvent recovery, because this process saves one step of solvent recovery. The effects of aqueous ethanol concentration and the mixure ratio (hexane to ethanol) on the degree of protein denaturation and product quality were investigated, on the basis of which the orthogonal tests were performed. The optimum technical parameters were obtained by analyzing the results of the orthogonal tests with statistical methods. We found that SPC can be obtained by extracting full-fat soy flour under the following conditions: mixture ratio hexane: 90% ethanol, 9:1, v/v; extraction temperature, 45°C; ratio of solid to solvents, (1:2 w/v); and 5 repeated extractions (15 min each time). The results of quality analysis showed that solubility of the product was improved significantly [nitrogen solubility index (NSI) 46.6%] compared with that for ethanol washing of protein concentrate (NSI 8.7%).

Inter-annual and seasonal dynamics of amino acid, mineral and vitamin composition of silver belly Leiognathus splendens

2014 ◽  
Vol 95 (4) ◽  
pp. 817-828 ◽  
Author(s):  
Kajal Chakraborty ◽  
Deepu Joseph
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Protein Content ◽  
West Coast ◽  
Sensor Data ◽  
The South ◽  
Post Monsoon ◽  
South West ◽  
South West Coast ◽  
Protein Amino Acids

Silver bellies, Leiognathus splendens were studied for their spatial (south-west and south-east coasts of India), annual (2008–2011) and seasonal (pre-monsoon, monsoon and post-monsoon) variations of protein, amino acids, vitamins and minerals. The monthly mean Sea Viewing Wide Field-of-view Sensor data for the period from January 2008 to December 2011 were taken into account to indicate the distribution of the photosynthetic pigment chlorophyll-a to test the hypothesis that surface productivity might be related to nutritional biochemistry of this species. The four year average total protein content and chlorophyll-a showed good correlation during monsoon on the south-west coast and monsoon/post-monsoon on the south-east coast, suggesting that the protein content is prejudiced by the chlorophyll-a concentration. Amino acid scores observed monsoon maxima along the south-west and south-east coasts. Significant seasonal variations in vitamin content were observed at the study locations with high content of vitamins D3, E, K1 and C on the south-west coast. Na content was maximal during pre-monsoon on the south-west coast, while post-monsoon maxima of Ca and K content were observed. The Fe, Mn and Zn were abundant in the samples collected from the south-west coast. The concentration of Se exhibited maximum values post-monsoon along the south-west and south-east coasts. The present study demonstrated L. splendens as a valuable source of the protein, amino acids, minerals and vitamins, showing that this low-value species is a good source of well balanced proteins with high biological value to be qualified as a preferred healthy food for human consumption.

Long-term stability of compression-molded soybean protein concentrate films stored under specific conditions

2018 ◽  
Vol 243 ◽  
pp. 448-452 ◽  
Author(s):  
Emiliano M. Ciannamea ◽  
Juan P. Espinosa ◽  
Pablo M. Stefani ◽  
Roxana A. Ruseckaite
Keyword(s):  
Soybean Protein ◽  
Protein Concentrate ◽  
Term Stability ◽  
Long Term Stability ◽  
Soybean Protein Concentrate

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 Performance of Broilers Fed Low Protein Diets with Lysine and Methionine Supplements

2006 ◽  
Vol 6 (1) ◽  
pp. 47-59
Author(s):  
Nancy Montilla ◽  
◽  
Lolito Bestil ◽  
Sulpecio Bantugan ◽  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Protein Content ◽  
High Protein Diet ◽  
Protein Diet ◽  
Amino Acid Supplementation ◽  
Feed Conversion ◽  
Broiler Performance ◽  
Acid Supplementation ◽  
Low Protein

A feeding trial with broilers was conducted to evaluate the effects of amino acids (lysine and methionine) supplementation of diets low in protein content on the voluntary intake, feed conversion efficiency, broiler performance, and cost and return of broiler production. Results showed cumulative voluntary feed intake was not significantly affected by lowering the protein content of the diet. Cumulative weight gain of broilers was lower with diet when supplemented iwht lysine and methionine to meet requirements. Birds fed with diets low in protein has less efficient feed converstion, but became comparable with those receiveing diets high in protein when supplemented with amino acids. Feed cost per kilogram broiler produced was not significantly affected by diets used in the study, although the low-protien diet with amino acid supplement had the lowest values. In terms of return above feed and chick cost, broilers fed with high-protein diet had the greatest value, but not significantly different from birds fed with low-protien diet with amino acid supplementation which gave about P10 per bird higher returns than those fed low-protein diet without amino acid supplementation.

scholarly journals Justification of unconventional protein-containing raw materials for the construction of milk chocolate formulas with increased biological value

Vestnik MGTU ◽  
2020 ◽  
Vol 23 (3) ◽  
pp. 205-213
Author(s):  
N. V. Linovskaya ◽  
E. V. Mazukabzova ◽  
O. S. Rudenko ◽  
T. V. Savenkova
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Whey Protein ◽  
Acid Composition ◽  
Raw Materials ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Milk Chocolate ◽  
Biological Value

Milk chocolate is particularly popular with different age groups. It is characterized by low protein content with a large amount of fats and carbohydrates determining the food imbalance of the product. In conditions of high-grade animal proteins deficiency the selection of high-quality protein-containing ingredients for food production is very relevant. The aim of this work is to study the protein adequacy of various components of milk chocolate to enhance its biological value. The amino acid scale method has been used to assess the biological value of proteins; it is based on the determination of amino acid (chemical) score. It has been found that the limiting biological value amino acid for classical white raw ingredients of milk chocolate (cocoa products and milk powder) is methionine + cysteine. For constructing chocolate formulas with increased biological value it is advisable to use protein-containing raw materials (whey protein concentrate, oat flour, etc.) to compensate for the limiting amino acids. The indicator of amino acids utilitarianity of proteins of raw milk chocolate components has been calculated. On the basis of the utilitarian index we have established the coefficient of utilitarian of the amino acid composition of the raw materials characterizing essential amino acids' balance. We have determined the biological value of protein and the amino acid composition imbalance coefficient. It has been found that the amino acid composition of milk and whey protein concentrates is most balanced compared to the amino acid composition of traditional protein-containing raw components of milk chocolate. The limiting acid of whey protein concentrate is valine, which makes its use in the manufacture of chocolate products more attractive compared to milk protein concentrate (the limiting amino acid is methionine + cysteine). In the group of vegetable non-conventional raw materials oat and buckwheat flour are characterized by the best indicators of biological value. The amino acid adequacy of oat flour is comparable to the qualitative protein indicators of cocoa products, the limiting amino acid is lysine. Buckwheat flour is characterized by the smallest imbalance in amino acid composition, which distinguishes the proteins of this raw material with the highest degree of digestibility compared with the proteins of all the studied protein-containing components of milk chocolate.

EFFECT OF VARIETY AND GROWING CONDITIONS ON THE PROTEIN AND AMINO ACID COMPOSITION OF RAPESEED

1963 ◽  
Vol 43 (1) ◽  
pp. 65-67 ◽  
Author(s):  
D. R. Clandinin ◽  
Louise Bayly
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Protein Content ◽  
Essential Amino Acids ◽  
Lysine Content ◽  
Amino Acid Distribution ◽  
Cent Level ◽  
Growing Conditions ◽  
Polish Variety

The protein content and the distribution of essential amino acids in the protein of six varieties or strains of rapeseed grown at three widely separated locations in Alberta, Beaverlodge, Edmonton and Lethbridge, were studied. Differences in protein content and amino acid distribution in the protein of the seed attributable to varietal or strain effects were noted. Turkish and Polish rapeseed were significantly lower in protein content than rapeseed of the Argentine variety. The Argentine variety and the two strains of Argentine-type studied were significantly lower in lysine than the Polish variety. Station differences in protein content approached significance at the 5 per cent level while location had a highly significant effect on the lysine content of the protein of the seed and significant effects on the histidine, arginine, phenylalanine and leucine content.

Sign in / Sign up

Export Citation Format

Share Document