Changes in Amino Nitrogen, Total Soluble Nitrogen and TCA- Soluble Nitrogen Content of Beef as Influenced by Pre-irradiation Heating, Irradiation Level and Storage at 34° Fa,b

1961 ◽  
Vol 26 (1) ◽  
pp. 15-20 ◽  
Author(s):  
FLORDELIZA R. BAUTISTA ◽  
ROBERT H. THOMPSON ◽  
R. F. CAIN
Keyword(s):  
Nitrogen Content ◽  
Amino Nitrogen ◽  
Soluble Nitrogen ◽  
Irradiation Level ◽  
And Storage

CHEDDAR CHEESE: COMPARISON OF EFFECTS OF RAW AND HEATED MILK ON QUALITY AND RIPENING

1969 ◽  
Vol 32 (8) ◽  
pp. 304-311 ◽  
Author(s):  
Walter V. Price ◽  
Ara O. Call
Keyword(s):  
Amino Nitrogen ◽  
Raw Milk ◽  
Water Soluble ◽  
Soluble Nitrogen ◽  
Heated Milk ◽  
Storage Rate ◽  
C 50 ◽  
Raw Milk Cheese ◽  
Short Time ◽  
And Storage

Abstract2 Portions of identical milk of manufacturing quality were made into cheese: (a) without heating; (b) after pasteurizing by the holder method; (c) after short-time heating at 71 C; (d) over 71 C (74–87); and (e) less than 71 C (50–69). These variations in heating did not require extensive modifications of cheese-making operations. Measurements were made of moisture, pH, and salt. Cheese was cured at 7 C, scored at 1, 3, 6, and 12 months, and analyzed for total nitrogen, water-soluble nitrogen, and amino nitrogen at 3, 6, and 12 months. Milk pasteurized by the holder method or by heating to 71 C produced better cheese than raw milk or milk heated for a short time at less than 71 C. Raw-milk cheese cured most rapidly, had the most intense flavors, and was least stable in storage. Rate of curing and intensity of flavor decreased and storage stability increased with the severity of heat treatments. Changes in protein were less extensive in heated-milk cheese and were more extensive in cheese of lower grades. Although there are risks involved, markets for cheese with pronounced cheese flavor can be met with the products produced from milk heated for short times at less than 71 C.

scholarly journals System for the evaluation of malting quality of wheat varieties

2020 ◽  
Vol 66 (1) ◽  
Author(s):  
Vratislav PSOTA ◽  
Markéta Musilová
Keyword(s):  
Nitrogen Content ◽  
Free Amino ◽  
Amino Nitrogen ◽  
Malting Quality ◽  
Soluble Nitrogen ◽  
Regression Equations ◽  
Wheat Varieties ◽  
Nitrogenous Substances ◽  
A Site

A new system for the calculation of malting quality of wheat varieties was designed. The malting parameters affected by a variety more than by a year or a site were used in the system. These parameters include wort viscosity, soluble nitrogen content, free amino nitrogen content, diastatic power, final attenuation of wort, and extract of malt. The system was used to assess the malting quality in 38 wheat varieties. The point value of each parameter was calculated using the regression equations, and the total value of the malting quality of wheat was determined by the modified “superiority measure” method. The results of the assessment of the wheat malting quality showed considerable differences between the varieties. Several varieties exhibited a more pronounced tendency to accumulate nitrogenous substances in grain. Some varieties, even with a slightly higher content of nitrogenous substances, provided above average malt quality. The set included the varieties that exhibited the optimal content of nitrogenous substances in grain, yet they did not give malt of good quality. Spring wheat varieties Alondra, Anabel, and Seance achieved significantly above average malting quality. Dagmar, Evina, Sultan, Rumor, Sailor, and Brokat exhibited slightly above average malting quality. The proposed system for monitoring malting quality of wheat varieties can help find the varieties suitable for the production of quality wheat malt.

Antioxidant Activity of Silk Fibroin Peptide Hydrolyzed by Pancreatin

2014 ◽  
Vol 1081 ◽  
pp. 110-114 ◽  
Author(s):  
Zhen Zhu ◽  
Hua Yin ◽  
Yan An
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Nitrogen Content ◽  
Silk Fibroin ◽  
Radical Scavenging ◽  
Amino Nitrogen ◽  
Free Radical Scavenging ◽  
Hydrolysis Process ◽  
Superoxide Free Radical ◽  
Hydrolysis Of

This research adopts the pancreatin hydrolysis of silk fibroin active peptide, evaluate the antioxidant activity of hydrolysates. In the process of hydrolysis of silk fibroin, by measuring the amino nitrogen content of neutral formaldehyde titration method. Find the amino nitrogen content gradually stabilized at around 0.37g/L, and superoxide free radical scavenging rate changing with time fluctuation trend, superoxide free radical scavenging rate to a maximum of 65.03% at 220min.The use of silk fibroin hydrolysis process optimization,reaction time 160min, enzyme concentration4% , substrate concentration 20mg/ml, pH 8, temperature 38°C. The hydrolysis process under the hydrolysate on superoxide radical scavenging rate of 72.73%. The scavenging rate of hydroxyl radical is 47.24%. Red blood cell hemolysis induced by H2O2 inhibition rate was 24.30%.

DEVELOPMENT OF PARAMETERS FOR SALTING PACIFIC HERRING FILLET INTENDED FOR CHILDREN'S NUTRITION

Fisheries ◽  
2021 ◽  
Vol 2021 (1) ◽  
pp. 103-107
Author(s):  
Ekaterina Konopleva ◽  
Liubov Abramova ◽  
Valeria Gershunskaya ◽  
Maksim Arnautov
Keyword(s):  
Citric Acid ◽  
Nitrogen Content ◽  
Salt Content ◽  
Amino Nitrogen ◽  
Sodium Content ◽  
Pacific Herring ◽  
Children's Nutrition ◽  
Reduced Salt ◽  
Potassium Magnesium ◽  
Organoleptic Parameters

The aim of the work was to develop the parameters of the process of salting Pacific herring fillet with a reduced salt content, intended for children’s nutrition. For salting, food salt with a reduced sodium content, enriched with potassium, magnesium, was used. Based on the conducted studies, a rational formulation of the salting mixture was selected, consisting of 5 % salt with a reduced sodium content, 4% sugar, 0.35-0.50% citric acid. It was found that carrying out the salting process for 72-96 hours provides a low-salted fillet with a salt content of 3.5% with high organoleptic parameters, which are determined by the amino nitrogen content of 110-130 mg/100 g of the product and the buffering capacities of 40-45 degrees.

scholarly journals Physicochemical properties of three food proteins treated with transglutaminase

2004 ◽  
Vol 34 (4) ◽  
pp. 1219-1223 ◽  
Author(s):  
Luís Henrique de Barros Soares ◽  
Patrícia Melchionna Albuquerque ◽  
Francine Assmann ◽  
Marco Antônio Záchia Ayub
Keyword(s):  
Physicochemical Properties ◽  
Nitrogen Content ◽  
Soy Protein ◽  
Free Amino ◽  
Amino Nitrogen ◽  
Emulsifying Properties ◽  
Amino Groups ◽  
Emulsifying Activity ◽  
Food Proteins ◽  
Isolated Soy Protein

Three sources of food proteins were treated with microbial transglutaminase (EC 2.3.2.13) in order to assess changes in the physicochemical properties of reactivity, solubility, emulsification, and free amino groups of the formed polymers. Samples of lactic casein (LC), isolated soy protein (ISP), and hydrolysed animal protein (HAP), were incubated with the enzyme for one or two hours. LC and ISP showed a reduced solubility of 15% and 24% respectively, with HAP showing no alteration on solubility. Amino nitrogen content was 7%, 3% and 2% reduced for HAP, LC and ISP respectively. LC and ISP demonstrated lower emulsifying activity when they were enzymatically treated but the formed emulsions were stable, contrasting with HAP, which exhibited no changes in emulsifying properties.

The influence of diet on the nitrogenous components passing to the duodenum and through the lower ileum of sheep

1966 ◽  
Vol 166 (1002) ◽  
pp. 63-79 ◽  
Keyword(s):  
Amino Acids ◽  
Glutamic Acid ◽  
Nitrogen Content ◽  
Aspartic Acid ◽  
Total Nitrogen ◽  
Amino Nitrogen ◽  
Terminal Part ◽  
High Nitrogen ◽  
Low Nitrogen ◽  
Lower Ileum

Analyses of the alimentary contents flowing to the duodenum of sheep during 24 h show that when the sheep are consuming a low-nitrogen diet more total nitrogen and amino nitrogen pass to the duodenum than are eaten daily in the food whereas when the sheep are eating high nitrogen diets, less total nitrogen and less amino nitrogen pass to the duodenum. The disparity between the total nitrogen and amino nitrogen content of the diets largely disappeared by the time the alimentary contents reached the terminal part of the ileum. From 64 to 68% of the nitrogen entering the duodenum and 54 to 64% of the nitrogen in the ileal contents was in the form of amino nitrogen. Proportionately more of the amino nitrogen was in solution in the ileal contents than in the duodenal contents. Losses of amino acids in the stomach when a high-nitrogen diet was consumed were especially large for glutamic acid, aspartic acid, proline, arginine and leucine. They were least for cystine and threonine. Gains of amino acids in the stomach when low nitrogen diets were consumed were all substantial except for proline, where a loss was found when hay and flaked maize were given. When these changes are considered as proportions of the quantities eaten then trends are similar for all acids. Changes in the molar proportions of the amino acids present in hydrolysates of the duodenal and ileal contents are discussed together with the significance of these changes in relation to the nutrition of the sheep.

Effects of Yeast Extract on Poly-ε-Lysine Production in Batch Culture of Streptomyces Albulus

2011 ◽  
Vol 343-344 ◽  
pp. 1023-1028 ◽  
Author(s):  
Xiong Chen ◽  
Zhi Wang ◽  
Yong Ze Wang ◽  
Fa Tang Jiang ◽  
Dong Sheng Li ◽  
...  
Keyword(s):  
Nitrogen Content ◽  
Yeast Extract ◽  
Organic Nitrogen ◽  
Pantothenic Acid ◽  
Amino Nitrogen ◽  
Lysine Production ◽  
Dry Cell Weight ◽  
Brewers Yeast ◽  
Organic Nitrogen Source ◽  
Dry Cell

Yeast extract (YE) is a sole organic nitrogen source in a commonly medium 3G for Streptomyces albulus to produce poly-ε-lysine (ε-PL). In this study, five YEs from five commercial suppliers were used to evaluate their effects on the growth of Streptomyces albulus 213 and ε-PL production. YE from bakers’ yeast with the highest total nitrogen content (TN), α-amino nitrogen content (AN) or the ratio of AN/TN produced the highest yield of ε-PL, while YE from brewers’ yeast with the highest RNA content got the most dry cell weight (DCW). However, there was little correlation between TN, AN or AN/TN in YE and the yield of ε-PL. There was also weak correlation between RNA in YE and DCW. When 60% baker YE was mixed with 40% brewer YE, the yield of ε-PL reached 1.89 g/l and increased by 16% and 37% than those of baker YE and brewer YE, respectively. Furthermore, five kinds of vitamins and nine kinds of amino acids were screened to supplement baker YE. When 6 mg/l biotin, 5mg/l pantothenic acid, 0.7 g/l L-glutamine and 0.5 g/l L-arginine were mixed with baker YE in M3G, ε-PL reached maximum production respondent to 3.05 g/l that was 61.4% higher than control.

Influence of fertilizer treatment on apple fruit composition and physiology. II. Influence on respiration rate and contents of nitrogen, phosphorus, and titratable acidity

1969 ◽  
Vol 20 (6) ◽  
pp. 1073 ◽  
Author(s):  
DS Letham
Keyword(s):  
Nitrogen Content ◽  
Respiration Rate ◽  
Phosphorus Content ◽  
Titratable Acidity ◽  
Dry Weight ◽  
Apple Fruit ◽  
Fertilizer Treatment ◽  
Soluble Nitrogen ◽  
Tissue Contents ◽  
Nitrogen Phosphorus

The respiration rates and tissue contents of nitrogen, phosphorus, and titratable acidity were determined for apple fruit from trees receiving differential fertilizer treatments U, N, P, NP, and NPK (U, no fertilizer; N, 2 lb ammonium sulphate; P, 4 1b superphosphate; and K, 1 Ib potassium sulphate, per tree per year). The results obtained (expressed on a dry weight basis) are summarized as follows: Respiration rate: N > NP = NPK = U > P. Total nitrogen content: NPK > NP = N > U = P. Ethanol-insoluble nitrogen content: NPK = NP = N > U = P. Ethanol-soluble nitrogen content: NPK > NP = N > U = P. Phosphorus content : P > NP = NPK > U > N. Titratable acidity content: NPK > N > NP = U > P. The incidence of internal breakdown in stored fruit from these treatments has positively correlated with respiration rate per cell and negatively correlated with phosphorus content. Phosphorus content was negatively correlated with cell volume and respiration rate. Mechanisms by which phosphorus content might regulate the incidence of internal breakdown are discussed.

The role of the leaves in the accumulation of nitrogen by wheat during ear development

1963 ◽  
Vol 14 (6) ◽  
pp. 725 ◽  
Author(s):  
TF Neales ◽  
MJ Anderson ◽  
IF Wardlaw
Keyword(s):  
Nitrogen Content ◽  
External Factor ◽  
Amino Nitrogen ◽  
Wheat Plant ◽  
Dry Weight ◽  
Leaf Removal ◽  
Ear Development ◽  
Rooting Medium ◽  
Grain Nitrogen

When wheat plants were deprived of nitrogen in the rooting medium at anthesis there was a small, but significant, increase in the nitrogen content of the grain at maturity. It was shown that there was a greater migration of nitrogen from the leaves and stem to the ear in plants deprived of nitrogen than in those plants supplied with nitrogen throughout ear development. In an examination of the effects on grain nitrogen content of leaf removal at anthesis, it was shown that this treatment reduces the uptake of nitrogen into the culm and the nitrogen content of the grain at maturity. Ear shading treatments significantly reduced the total nitrogen content of the grain in one experiment. Ear shading also decreased the amino nitrogen, and increased the nitrate nitrogen, content of the ear. Variation of the grain dry weight per ear, induced by shading, by defoliation treatments, or by differences in variety, were positively correlated with grain nitrogen content. Either the movement of dry matter and nitrogen into the ear are interdependent, or they are both promoted by some external factor, such as rate of growth of the ear. The possible importance of the leaves of the wheat plant in promoting the uptake of nitrogen into the culm and in supplying nitrogen to the grain is discussed.

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