scholarly journals Monitoring and traceability of genetically modified soya bean event GTS 40-3-2 during soya bean protein concentrate and isolate preparation

2020 ◽  
Vol 7 (10) ◽  
pp. 201147
Author(s):  
Yan Du ◽  
Fusheng Chen ◽  
Chen Chen ◽  
Kunlun Liu
Keyword(s):  
Raw Materials ◽  
Genetically Modified ◽  
Soya Bean ◽  
Practical Significance ◽  
Protein Concentrate ◽  
Consumer Rights ◽  
By Products ◽  
Actual Mass ◽  
Cp4 Epsps ◽  
Bean Protein

To evaluate DNA fragmentation and GMO quantification during soya bean protein concentrate and isolate preparation, genetically modified soya bean event GTS 40-3-2 (Roundup Ready TM soya bean, RRS) was blended with conventional soya beans at mass percentages of 0.9%, 2%, 3%, 5% and 10%. Qualitative PCR and real-time PCR were used to monitor the taxon-specific lectin and exogenous cp4 epsps target levels in all of the main products and by-products, which has practical significance for RRS labelling threshold and traceability. Along the preparation chain, the majority of DNA was distributed in main products, and the DNA degradation was noticed. From a holistic perspective, the lectin target degraded more than cp4 epsps target during both of the two soya bean proteins preparations. Therefore, the transgenic contents in the final protein products were higher than the actual mass percentages of RRS in raw materials. Our results are beneficial to the improvement of GMO labelling legislation and the protection of consumer rights.

scholarly journals Effect on digestion and performance of dietary protein content and of increased substitution of lucerne hay with soya-bean protein concentrate in starter diets for young rabbits

animal ◽  
2007 ◽  
Vol 1 (5) ◽  
pp. 651-659 ◽  
Author(s):  
S. Chamorro ◽  
M.S. Gómez-Conde ◽  
A.M. Pérez de Rozas ◽  
I. Badiola ◽  
R. Carabaño ◽  
...  
Keyword(s):  
Protein Content ◽  
Dietary Protein ◽  
Soya Bean ◽  
Protein Concentrate ◽  
And Performance ◽  
Bean Protein

MATHEMATICAL MODELING OF OPTIMIZED RECEPTURAL OF LOW-LACTOSE SYNBIOTIC YOGHOURT ICE CREAM

2020 ◽  
Vol 11 (2) ◽  
pp. 73-82
Author(s):  
А. Trubnikova ◽  
О. Chabanova ◽  
S. Bondar ◽  
Т. Sharakhmatova ◽  
Т. Nedobijchuk
Keyword(s):  
Concentration Factor ◽  
Raw Materials ◽  
Ice Cream ◽  
Test Sample ◽  
Protein Concentrate ◽  
Important Indicator ◽  
Free Protein ◽  
Mass Fractions ◽  
New Type ◽  
Main Components

Optimization of the formulation of synbiotic yogurt ice cream low-lactose using lactose-free protein concentrate of buttermilk and yogurt with low lactose content is the goal of expanding the range of low-lactose dairy products and improving the functional and health properties of ice cream. Low-lactose ice cream formulation optimization was performed using a gradient numerical method, namely conjugated gradients (Conjugate Gradient). The optimization algorithm is implemented in Mathcad. An array of data with a set of indicators for the choice of a rational ratio of lactose-free protein concentrate of buttermilk and yogurt base and inulin content for ice cream mixtures is presented. The influence of the ratio of the main components of the mixtures on the foaming ability, which determines the quality of the finished product, has been studied. An important indicator is taken into account - the concentration factor of buttermilk, which is additionally purified from lactose by diafiltration. The graphic material presented in the work clearly demonstrates that the rational ratio of yogurt base and lactose-free protein concentrate of buttermilk, obtained by ultrafiltration with diafiltration purification at a concentration factor of FC = 5 is 40.6: 59.4. The content of additional components included in the recipe of a new type of ice cream is optimized in the work, the mass fractions of which were: inulin - 3.69 %; lactulose – 1 %; ginger - 0.3 %; citric acid - 0.15 %; stabilization system - 0.2 %. The chemical composition and quality indicators of the mixture for ice cream low-lactose synbiotic yogurt, consisting of raw materials in the optimal ratio, were determined. The lactose content in the test sample of the ice cream mixture was 0.99%, the antioxidant activity was 3.1 times higher than in the mixture for traditional yogurt ice cream. The most likely number of lactic acid microorganisms, CFU / cm3 is (2.8 ± 0.9) · 108, the number of bifidobacteria, CFU / cm3 is (2.5 ± 0.2) · 109. The results of the research will be implemented in dairy companies in the production of ice cream.

Diesel Biofuels - Preparation, Characterization and Testing

2008 ◽  
Vol 59 (11) ◽  
Author(s):  
Cristina Dusescu ◽  
Anca Borcea ◽  
Vasile Matei ◽  
Ion Popa ◽  
Irina Gabriela Radulescu
Keyword(s):  
Vegetable Oils ◽  
Sunflower Oil ◽  
Raw Materials ◽  
Chemical Properties ◽  
Soya Bean ◽  
Production Unit ◽  
Physical And Chemical Properties ◽  
Physical And Chemical ◽  
And Chemical Properties

The present paper studies biodiesel samples preparation by transesterification and compares their physical and chemical properties (biofuels prepared from different raw materials - vegetable oils: sunflower oil, crocus oil and soya bean oil) and the biodegradability degree, as well as the possibilities of the integration of such production unit in industrial diagram of auto fuels production.

scholarly journals Wine By-Products as Raw Materials for the Production of Biopolymers and of Natural Reinforcing Fillers: A Critical Review

Polymers ◽  
2021 ◽  
Vol 13 (3) ◽  
pp. 381
Author(s):  
Alessandro Nanni ◽  
Mariafederica Parisi ◽  
Martino Colonna
Keyword(s):  
Critical Review ◽  
Raw Materials ◽  
Green Revolution ◽  
Building Blocks ◽  
Poly Lactic Acid ◽  
Butylene Succinate ◽  
Reinforcing Fillers ◽  
Plastic Industry ◽  
Review Reports ◽  
By Products

The plastic industry is today facing a green revolution; however, biopolymers, produced in low amounts, expensive, and food competitive do not represent an efficient solution. The use of wine waste as second-generation feedstock for the synthesis of polymer building blocks or as reinforcing fillers could represent a solution to reduce biopolymer costs and to boost the biopolymer presence in the market. The present critical review reports the state of the art of the scientific studies concerning the use of wine by-products as substrate for the synthesis of polymer building blocks and as reinforcing fillers for polymers. The review has been mainly focused on the most used bio-based and biodegradable polymers present in the market (i.e., poly(lactic acid), poly(butylene succinate), and poly(hydroxyalkanoates)). The results present in the literature have been reviewed and elaborated in order to suggest new possibilities of development based on the chemical and physical characteristics of wine by-products.

scholarly journals Anti-Fatigue Effect of a Dietary Supplement from the Fermented By-Products of Taiwan Tilapia Aquatic Waste and Monostroma nitidum Oligosaccharide Complex

Nutrients ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 1688
Author(s):  
Ying-Ju Chen ◽  
Chun-Yen Kuo ◽  
Zwe-Ling Kong ◽  
Chin-Ying Lai ◽  
Guan-Wen Chen ◽  
...  
Keyword(s):  
Dietary Supplement ◽  
Exercise Performance ◽  
Physical Training ◽  
Raw Materials ◽  
Weight Bearing ◽  
Nitrogen Concentration ◽  
Lactate Concentration ◽  
Fatigue Effect ◽  
Monostroma Nitidum ◽  
By Products

The Taiwan Tilapia is an important aquaculture product in Taiwan. The aquatic by-products generated during Tilapia processing, such as fish bones and skin, are rich in minerals and protein. We aimed to explore the effect of a dietary supplement, comprising a mixture of fermented Tilapia by-products and Monostroma nitidum oligosaccharides as the raw materials, combined with physical training on exercise performance and fatigue. We used a mouse model that displays a phenotype of accelerated aging. Male senescence-accelerated mouse prone-8 (SAMP8) mice were divided into two control groups—with or without physical training—and supplemented with different doses (0.5 times: 412 mg/kg body weight (BW)/day; 1 time: 824 mg/kg BW/day; 2 times: 1648 mg/kg BW/day) of fermented Tilapia by-products and Monostroma nitidum oligosaccharide-containing mixture and combined with exercise training groups. Exercise performance was determined by testing forelimb grip strength and with a weight-bearing exhaustive swimming test. Animals were sacrificed to collect physical fatigue-related biomarkers. Mice dosed at 824 or 1648 mg/kg BW/day showed improvement in their exercise performance (p < 0.05). In terms of biochemical fatigue indicators, supplementation of 824 or 1648 mg/kg BW/day doses of test substances could effectively reduce blood urea nitrogen concentration and lactate concentration and increase the lactate ratio (p < 0.05) and liver glycogen content post-exercise (p < 0.05). Based on the above results, the combination of physical training and consumption of a dietary supplementation mixture of fermented Tilapia by-products and Monostroma nitidum oligosaccharides could improve the exercise performance of mice and help achieve an anti-fatigue effect.

Optimization of Inexpensive Agricultural By-Products as Raw Materials for Bacitracin Production in Bacillus licheniformis DW2

2017 ◽  
Vol 183 (4) ◽  
pp. 1146-1157 ◽  
Author(s):  
Qin Wang ◽  
Hui Zheng ◽  
Xia Wan ◽  
Hongfeng Huang ◽  
Junhui Li ◽  
...  
Keyword(s):  
Bacillus Licheniformis ◽  
Raw Materials ◽  
By Products

Structural Analysis and Optimization Design of Motor Hanging Seat Structural Based on Pro/ENGINEER

2013 ◽  
Vol 380-384 ◽  
pp. 39-42
Author(s):  
Shun Xi Gao ◽  
Shu Guo Zhao ◽  
Li Fang Zhao
Keyword(s):  
Structural Analysis ◽  
Objective Function ◽  
Economic Efficiency ◽  
Mass Production ◽  
Optimization Design ◽  
Raw Materials ◽  
Parametric Model ◽  
Production Costs ◽  
Practical Significance ◽  
Displacement Constraints

This paper establishes a parametric model on the motor hanging seat structure by pro / ENGINEER software, and then optimizes the structure of the hanging seat by the weight of the hanging seat as the objective function. Taking into account the stress and displacement constraints in the optimization process, the weight of the hanging seat is greatly reduced after being optimized. It is practical significance to save a large amount of raw materials for the mass production and to reduce production costs and create higher economic efficiency.

Utilization of Porcelain Tile Polishing Residue

2021 ◽  
Vol 410 ◽  
pp. 699-703
Author(s):  
Valeriya È. Shvarczkopf ◽  
Irina A. Pavlova ◽  
Elena P. Farafontova
Keyword(s):  
Glassy Phase ◽  
Raw Materials ◽  
Foam Glass ◽  
Mixture Preparation ◽  
Cleaning Equipment ◽  
Oil Paints ◽  
Roofing Materials ◽  
Sodium Feldspar ◽  
By Products ◽  
Porcelain Tile

The research focuses on the properties of by-products formed in the production of porcelain stoneware: polishing residue and residue of the mixture-preparation shop. The polishing residue consists of glassy phase (80%), quartz (14%), mullite (5%). Residue of the mixture-preparation shop consists of quartz (~ 18%), muscovite (~ 6.9%), kaolinite (~ 20.5%), calcium-sodium feldspar (~ 51.4%), diopside (~ 2.98%). Polishing residue occurs when polishing porcelain stoneware to create a glossy surface and when polishing the side faces of porcelain stoneware to obtain accurate tile geometry. The particle size of the polishing residue is less than 0.2 mm, and the residue of the mixture-preparation shop is less than 40 microns. Residue of the mixture-preparation shop is formed when cleaning equipment: mills, mixers, slipways, etc. The ways of utilization of by-product are follows: as a filler for the silicate production; for polymer-cement, water-dispersion and oil paints; as a filler for the production of roofing materials, bituminous roofing mastics based on organic binders; raw materials for the production of foam glass materials and products.

Sign in / Sign up

Export Citation Format

Share Document