Determination of Carotene and Xanthophyll in Alfalfa Protein Concentrates

1971 ◽  
Vol 54 (4) ◽  
pp. 769-772
Author(s):  
B E Knuckles ◽  
S C Witt ◽  
R E Miller ◽  
E M Bickoff
Keyword(s):  
Protein Concentrate ◽  
Protein Concentrates ◽  
Aoac Method

Abstract Methods for the determination of carotene and xanthophyll in dried protein concentrates prepared during the wet fractionation of alfalfa have been studied. The AOAC method for carotene and xanthophyll in dried forages, 39.018–39.023 (11th Ed.), proved most satisfactory for analysis of the dried whole juice. The modification of a method developed earlier in this laboratory for dried forages proved most effective for analysis of a protein concentrate, high in xanthophyll and carotene, prepared from the whole juice. The modified procedure gave significantly higher values for carotene and xanthophyll in this protein-xanthophyll concentrate than the AOAC method.

Determination of Isopropyl Alcohol in Fish Protein Concentrate by Solvent Extraction and Gas–Liquid Chromatography

1967 ◽  
Vol 24 (7) ◽  
pp. 1521-1529 ◽  
Author(s):  
R. G. Ackman ◽  
H. J. Hingley ◽  
H. E. Power
Keyword(s):  
Chromatographic Analysis ◽  
Methyl Acetate ◽  
Isopropyl Alcohol ◽  
Gas Liquid Chromatography ◽  
Protein Concentrate ◽  
Fish Protein ◽  
Protein Concentrates ◽  
Liquid Chromatographic Analysis ◽  
Liquid Chromatographic

The isopropyl alcohol residues in fish protein concentrates prepared with this solvent can be determined by a hot extraction technique employing methyl acetate as the solvent and gas–liquid chromatographic analysis of the extract. Studies on vacuum stripping of fish protein concentrates and analysis of various samples suggest that the isopropyl alcohol is trapped mechanically inside particles because of formation of an impervious shell during drying.

Biological Processing of Pea Grain and Secondary Starch Raw Materials to Produce Food and Feed Protein Concentrates

2020 ◽  
Vol 36 (4) ◽  
pp. 49-58
Author(s):  
V.V. Kolpakova ◽  
R.V. Ulanova ◽  
L.V. Chumikina ◽  
V.V. Bessonov
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Mass Fraction ◽  
Geotrichum Candidum ◽  
Protein Concentrate ◽  
Protein Concentrates ◽  
Pea Flour ◽  
Nitrogenous Substances

The goal of the study was to develop a biotechnological process for the production of protein concentrates via bioconversion of pea flour and whey, a secondary product of starch manufacture. Standard and special methods were used to analyze the chemical and biochemical composition of protein concentrates (amino acid, carbohydrate, and fractional) of flour, whey and protein concentrates. It was established that pea flour contains 52.28-57.05% water-soluble nitrogenous substances, 23.04-25.50% salt-soluble, 2.94-4.69% alcohol-soluble compounds, 0-0.61% of soluble glutenine, 6.67-10.40% alkali-soluble glutenine and 5.96-10.86% insoluble sclerotic substances. A mathematical model and optimal parameters of the enzymatic extraction of pea protein with a yield of 65-70% were developed. Ultrasonic exposure increased the yield of nitrogenous substances by 23.16 ± 0.69%, compared with the control without ultrasound. The protein concentrate had a mass fraction of nitrogenous substances of 72.48 ± 0.41% (Nx6.25) and a complete amino acid composition. The microbial conversion by the Saccharomyces cerevisiae 121 and Geotrichum candidum 977 cultures of starch whey which remained after protein precipitation allowed us to obtain feed concentrates from biomass and culture liquid with a protein mass fraction of 61.68-70.48% (Nx6.25). Protein concentrates positively affected the vital signs of rats and their excretory products. A technological scheme was developed to test the complex pea grain and starch whey processing under pilot conditions. pea, protein concentrate, extracts, whey, bioconversion, Geotrichum candidum, Saccharomyces cerevisiae, chemical composition, amino acid composition

Adaptation of the AOAC Fluorine Method for Determining Fluoride in Fish Protein Concentrate

1970 ◽  
Vol 53 (1) ◽  
pp. 3-6
Author(s):  
R. Bruce Klemm ◽  
Mary E. Ambrose Klemm
Keyword(s):  
Steam Distillation ◽  
Silica Sand ◽  
Official Method ◽  
Protein Concentrate ◽  
Fish Protein ◽  
Direct Titration ◽  
Modified Method ◽  
Aoac Official ◽  
Aoac Official Method

Abstract The AOAC official method, 24.029–24.035, for the determination of fluorine in foods was modified slightly to o btain quantitative recoveries of fluorine from samples of fish protein concentrate (FPC). The most important alterations include the use of steam distillation, the addition of finely ground silica sand in the distillation, a decrease in the distillation temperature, and the utilization of direct titration. Recoveries of fluoride added to FPC before ashing, using this modified method, averaged 96.0 ± 3.0%. Our results are in agreement with those of several other analysts who used a variety of methods.

Comparison of Methods for Determining Biuret in Urea

1979 ◽  
Vol 62 (1) ◽  
pp. 153-159
Author(s):  
Luis F Corominas ◽  
Victor M Boy ◽  
Manuel Guijosa
Keyword(s):  
Atomic Absorption ◽  
Spectrophotometric Determination ◽  
Atomic Absorption Spectrophotometry ◽  
International Organization ◽  
Comparison Of Methods ◽  
Definite Advantage ◽  
Absorption Spectrophotometry ◽  
Alternative Procedures ◽  
Aoac Method

Abstract The official first action AOAC method for the spectrophotometric determination of biuret in urea, 2.072—2.074, was compared with official first action AOAC method 2.C01-2.C03 (atomic absorption spectrophotometry), 2 simplified versions of 2.072-2.074, and modified versions of 2 alternative procedures of the International Organization for Standardization. Three synthetic urea samples (0.3, 1.4, and 3.0% biuret) and 1 commercial urea sample (1.0% biuret) were analyzed. The methods proved to be equivalent and none showed a definite advantage over 2.072-2.074. The purification of biuret and the interference by ammonia are also discussed.

scholarly journals Type and Amount of Legume Protein Concentrate Influencing the Technological, Nutritional, and Sensorial Properties of Wheat Bread

2021 ◽  
Vol 11 (1) ◽  
pp. 436
Author(s):  
Nastasia Belc ◽  
Denisa Eglantina Duta ◽  
Alina Culetu ◽  
Gabriela Daniela Stamatie
Keyword(s):  
Wheat Bread ◽  
Soy Protein Concentrate ◽  
Protein Concentrate ◽  
Total Change ◽  
Protein Concentrates ◽  
Overall Acceptability ◽  
Protein Levels ◽  
Legume Protein ◽  
Bread Properties

Plant protein concentrates are used to enhance the nutritional quality of bread and to respond to the demand of consumers with respect to increased protein intake. In the present study, bread samples were produced using pea protein concentrate (PP) and soy protein concentrate (SP) substituting wheat flour by 5%, 10%, and 15%. The protein levels were between 1.2- and 1.7-fold (PP) and 1.1- and 1.3-fold (SP) higher than the control bread. The incorporation of 10% and 15% PP allowed for the achievement of a “high protein” claim. Water absorption was correlated with the protein contents of the breads (r = 0.9441). The decrease in bread volume was higher for the PP than SP incorporations, and it was highly negatively correlated with the protein content (r = −0.9356). Soy breads had a softer crumb than pea breads. The total change in crumb colour was higher in the PP than SP breads. The soy breads had an overall acceptability between 6.3 and 6.8, which did not differ (p > 0.05) from the control. PP breads were statistically less liked (p < 0.05). The results underlined that the choice of the type and amount of protein concentrates influenced the bread properties differently.

Allyl Isothiocyanate in Mustard Seed

1970 ◽  
Vol 53 (1) ◽  
pp. 1-3 ◽  
Author(s):  
Donald L Andersen
Keyword(s):  
Allyl Isothiocyanate ◽  
Mustard Seed ◽  
Official Method ◽  
Average Recovery ◽  
Aoac Method ◽  
Aoac Official ◽  
Mustard Seeds ◽  
Column Preparation ◽  
Aoac Official Method

Abstract A new GLC method for the determination of allyl isothiocyanate in mustard seed was compared to a method of the Midwest Research Institute and to a combination of the AOAC official method and the proposed method. Twelve collaborators compared the AOAC method and the GLC method, using whole mustard seeds. Each collaborator assayed three seed portions by both methods. The range, standard deviation, and coefficient of variation are less for each seed portion by the proposed than by the official method. The average recovery value of allyl isothiocyanate in the prepared standard solutions is lower, using the proposed GLC procedure, but seed assay values are significantly and consistently higher for each seed portion when compared with the results for the AOAC method. Reports from the collaborators also indicate that the proposed method is rugged, as the GLC column preparation was subjected to many changes. It is recommended that the GLC method be adopted as official first action.

Determination of Digestibility, Tissue Deposition, and Metabolism of the Omega-3 Fatty Acid Content of Krill Protein Concentrate in Growing Rats

2010 ◽  
Vol 58 (5) ◽  
pp. 2830-2837 ◽  
Author(s):  
Kayla M. Bridges ◽  
Joseph C. Gigliotti ◽  
Stephanie Altman ◽  
Jacek Jaczynski ◽  
Janet C. Tou
Keyword(s):  
Fatty Acid ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Protein Concentrate ◽  
Omega 3 ◽  
Omega 3 Fatty Acid ◽  
Growing Rats

scholarly journals Grain of narrow-leaved lupine with inclusion of organic micronutrient complex OMC as an alternative to soybeans in protein concentrates

2021 ◽  
Vol 901 (1) ◽  
pp. 012022
Author(s):  
Z N Fedorova ◽  
Yu G Tkachenko ◽  
V G Bliadze
Keyword(s):  
Protein Content ◽  
Research Data ◽  
Fiber Content ◽  
High Protein ◽  
Protein Concentrate ◽  
Cattle Farm ◽  
Protein Concentrates ◽  
Kaliningrad Region ◽  
High Degree ◽  
Competitive Import

Abstract The article presents the research data on the use of high-protein extruded concentrates based on narrow-leaved lupine in the compound feed in combination with organic microelement complex OMEK-7 M (complex, microelement additive produced by CJSC “Bioamid”, Saratov) in order to replace soybean. The studies were carried out on a cattle farm in the settlement of Novgorodskoe, Guryevskii district, Kaliningrad region (Temp LLC). The object of the research were calves of black-and-wheat breed. It was found that due to the extrusion of lupine grain in combination with OMEC premix, a competitive, import-substituting soybean-based protein concentrate with a high degree of bioavailability of feed was obtained. It contains a sufficient protein content of 26% and a low fiber content of 4.05%, which is very important for calves in the dairy period.

scholarly journals Technological and methodological aspects of the production of low- and lactose-free dairy products

Food systems ◽  
2021 ◽  
Vol 4 (2) ◽  
pp. 144-153
Author(s):  
Ju. V. Nikitina ◽  
E. V. Topnikova ◽  
O. V. Lepilkina ◽  
O. G. Kashnikova
Keyword(s):  
Dairy Products ◽  
High Performance ◽  
Amperometric Detection ◽  
Anion Exchange Chromatography ◽  
Exchange Chromatography ◽  
Special Operations ◽  
Performance Requirements ◽  
Aoac Method ◽  
Methodological Aspects

The features of technologies for low- and lactose-free dairy products, which provide for special operations to hydrolyze lactose or remove it using ultra- or nanofiltration followed by hydrolysis of the residual amount, are considered. Dairy products manufactured using these technologies in different countries as well as enterprises leading in this field of production are presented. The analysis of the methods used to determine the quantitative content of residual lactose in low- and lactose-free dairy products is carried out: enzymatic, HPLC, HPAEC-PAD, amperometric biosensors, Raman spectroscopy. Due to the dairy industry’s need for analytical methods for the determination of lactose in milk and dairy products with low- or lactose-free content, the AOAC Stakeholder Group on Strategic Food Analysis Methods approved Standard Performance Requirements for Biosensor Methods (SMPR®) 2018.009. These requirements were introduced for the quantitative determination of lactose in milk as well as in dairy and milk-containing products with a low or no lactose content. The biosensor method is recommended for use as the official first step of AOAC method. Additionally, it is advisable to use high performance liquid chromatography (HPLC) with mass spectrometric detection, as well as high performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD) as an international standard method of analysis for the determination of lactose in milk with low- or lactose-free content.

Sign in / Sign up

Export Citation Format

Share Document