Water Binding Capacity of 22 L-Amino Acids from Water Activity 0.33 to 0.95

1982 ◽  
Vol 47 (6) ◽  
pp. 1952-1954 ◽  
Author(s):  
CARL B. ANDERSON ◽  
LLOYD D. WITTER
Keyword(s):  
Amino Acids ◽  
Water Activity ◽  
Binding Capacity ◽  
Water Binding

scholarly journals Isolation and Characterization of The Functional Properties of The Major Protein Fraction from Nyamplung (Calophyllum inophyllum)

2014 ◽  
Vol 13 (1) ◽  
pp. 17
Author(s):  
Muhammad Prima Putra ◽  
Pudji Hastuti
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Functional Properties ◽  
Binding Capacity ◽  
Major Protein ◽  
Water Binding ◽  
Water Emulsion ◽  
Calophyllum Inophyllum ◽  
Isolation And Characterization ◽  
Oil Binding

Defatted nyamplung (Calophyllum inophyllum) seeds as by-products of oil extraction is a rich source of protein. In order to evaluate its potential as value-added of nyamplung seeds, nyamplung proteins were isolated by solubilization-precipitation method at pH 3 and 5. The obtaining protein isolates were characterized with respect to their functional properties, including water binding capacity, oil binding capacity, foaming capacity, foaming stability, emulsifying activity, emulsifying stability, gelation capacity, and amino acid composition. The results show that nyamplung protein could be considered as high protein quality because essential amino acids leucine (4.39 %), proline (4.22 %), valine (3.34 %), aspartic acid (3.23 %) and lysine (3.34 %) were found to be the major amino acids. Polar amino acids were higher than non-polar amino acid (1.7 times). With the consequence in higher ratio of water binding capacity to oil binding capacity (2.7 times) and high value of hydrophile-lypophile balance. In general, the isolated protein from precipitation at pH 3 (IP3) was found to have better functional properties than that being precipitated at pH (IP5), and showed excellent in water binding, emulsifying, gelation and foaming properties. In conclusion, IP3 can be utilized as high quality proteins and emulsifier in oil in water emulsion system.

scholarly journals Quinoa: New Light on An Old Superfood-A Review

2019 ◽  
Vol 40 (04) ◽  
Author(s):  
Gajendra Kumar Rana ◽  
N K Singh ◽  
K K Deshmukh ◽  
S P Mishra
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Vitamin C ◽  
Linolenic Acid ◽  
Binding Capacity ◽  
Essential Fatty Acids ◽  
Fat Content ◽  
Gluten Free ◽  
Water Binding ◽  
Freeze Thaw

In the busy lifestyle it’s very important to meet the nutrient from a few of sources, for nutritious and healthy diet there is a range of cereals and pulses. Among of them the quinoa has methionine and lysine amino acids. Besides quinoa is considered as a Super Food, majority of the population are still unaware about the dietary benefits of this food. Quinoa can be seen as a complete food for celiac patients too because of its gluten free property. MQB (malted quinoa beverages), have a diabetic and antihypertensive potential and hence, can be effectively included among diet choices for the management of diabetes and hypertension. Starch have higher water-binding capacity and higher swelling power than wheat and barley starch and is highly freeze thaw stable and shows little retrogradation due to low amylase content. The crude fat content in quinoa is 4.4-8.8%, with the essential fatty acids linoleic and linolenic acid accounting for 55 to 63%. After 48 hr of germination, vitamin ‘C’ in enhanced between the range of 10.56 mg/100g and 13.23 mg/100g.

scholarly journals ОБГРУНТУВАННЯ ЗАСТОСУВАННЯ М’ЯСА СТРАУСА В ТЕХНОЛОГІЇ М’ЯСНИХ СІЧЕНИХ ВИРОБІВ

2019 ◽  
Vol 13 (4) ◽  
Author(s):  
Е. Biletsky ◽  
A. Zaparenko ◽  
А. Savytska ◽  
А. Grygorenko
Keyword(s):  
Heat Treatment ◽  
Water Activity ◽  
Molecular Mobility ◽  
Raw Materials ◽  
Binding Capacity ◽  
Meat Products ◽  
Raw Material ◽  
Water Binding ◽  
Mass Losses

The outlook of the use of ostrich meat for special meat chopped products technologies is theoretically substantiated in the article. It is shown that the ostrich meat is characterized by higher content of protein and lower content of cholesterol in comparison with the other traditional types of meat raw materials. The results of the experimental researches of technological properties of ostrich meat are set out. The parameters of pH and water activity of the extracts of chopped meat as well as water-binding capacity, water molecular mobility state and penetration degree of chopped meat are investigated. The mass losses of meat chopped semi-finished products during heat treatment are investigated. The analysis of the organoleptical parameters of the quality of meat chopped products from beef and ostrich meat is carried out. It was established that ostrich meat differs by 6.4% higher indicator of active acidity, while the difference between the water activity of ostrich meat and beef is insignificant. According to the results of the research, it is established that owing to the higher content of proteins, the ostrich meat has a higher by 5.7% index of water-binding capacity and a higher by 10.8% degree of penetration. Based on the analysis of the results of the study of the state of water molecular mobility in the investigated types of raw materials, the presence of a greater amount of bound water in ostrich meat in comparison to beef is confirmed. The inverse-proportional relationship between the parameters of the yield value and the water-binding capacity of the investigated samples of meat raw material, as well as a strong correlation between them, is revealed. It was established that mass losses during the heat treatment of semi-finished chopped ostrich meat products are almost 20% lower than those made from the beef. The results of laboratory testing of the recipes of chopped beefsteaks  from ostrich meat and beef in different proportions are given. According to the results of the evaluation of the quality of the chopped beefsteaks by the organoleptical indicators, the using of the ostrich meat in a combination with beef at a ratio of 1:1 for chopped beefsteaks production is proposed.

Impact of high-pressure homogenization on the microstructure and rheological properties of citrus fiber

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Dianbin Su ◽  
Xin-Di Zhu ◽  
Yong Wang ◽  
Dong Li ◽  
Li-Jun Wang
Keyword(s):  
Particle Size ◽  
High Pressure ◽  
Rheological Properties ◽  
Binding Capacity ◽  
Loss Modulus ◽  
High Pressure Homogenization ◽  
Carreau Model ◽  
Hydration Properties ◽  
Water Binding ◽  
Water Holding

Abstract Citrus fiber dispersion with different concentrations (5–25 g/kg) was treated by high-pressure homogenization (90 and 160 MPa) for two cycles. The particle size distribution, hydration properties of powders, morphology and rheological measurements were carried out to study the microstructure and rheological properties changes by high-pressure homogenization (HPH). In conclusion, the HPH can reduce the particle size of fiber, improve the water holding capacity and water binding capacity. Furthermore, fiber shape can be modified from globular cluster to flake-like slices, and tiny pores can be formed on the surface of citrus fiber. The apparent viscosity, storage modulus and loss modulus were increased by HPH whereas the activation energy was reduced. The Hershcel–Bulkley model, Carreau model and Power Law mode were selected to evaluate the rheological properties.

scholarly journals Physical Properties of Flours Obtained from Wasted Bread Crusts and Crumbs

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 282
Author(s):  
Juan Fernández-Peláez ◽  
Priscila Guerra ◽  
Cristina Gallego ◽  
Manuel Gomez
Keyword(s):  
Binding Capacity ◽  
Hydration Properties ◽  
Water Binding ◽  
Know How ◽  
Gelling Properties ◽  
Viscous Modulus ◽  
The World ◽  
Distribution Process ◽  
Water Holding ◽  
Wheat Flours

One third of the food produced in the world is wasted. Bread is one of the most wasted foods both during the distribution process and in households. To use these breads, it is necessary to get to know the properties of the flours that can be obtained from them. The purpose of this work is to know how the type of bread and its zone (crumb or crust) influence the characteristics of the flours obtained from the wasted bread. For this, flours made from the crumbs and crusts of eight different breads have been analysed. Their hydration properties, cold and post-heating rheology and gelling properties as well as the colour of flours and gels have been studied. Bread flours present higher water-holding capacity (WHC) and water-binding capacity (WBC) values and higher elastic modulus (G’) and viscous modulus (G”) values, both in cold conditions and after heating, than wheat flours. However, they generate weaker gels. Crust flours, and the gels obtained from them, are darker than those from crumbs and their gels. In terms of hydration and rheology, pan and wholemeal bread flours are generally lower than other bread flours. These flours also generate softer gels, possibly caused by the dilution of starch with other components. It can be concluded that the properties shown by wasted bread flours allow them to be reintroduced in the food chain as an ingredient in different products.

scholarly journals Soluble Fiber with High Water-Binding Capacity, Swelling Capacity, and Fermentability Reduces Food Intake by Promoting Satiety Rather Than Satiation in Rats

Nutrients ◽  
2016 ◽  
Vol 8 (10) ◽  
pp. 615 ◽  
Author(s):  
Chengquan Tan ◽  
Hongkui Wei ◽  
Xichen Zhao ◽  
Chuanhui Xu ◽  
Yuanfei Zhou ◽  
...  
Keyword(s):  
Food Intake ◽  
Binding Capacity ◽  
High Water ◽  
Soluble Fiber ◽  
Water Binding ◽  
Swelling Capacity

scholarly journals The Impact of (bio-)organic substances on the ice nucleation activity of the K-feldspar microcline in aqueous solutions

2021 ◽  
Author(s):  
Kristian Klumpp ◽  
Claudia Marcolli ◽  
Thomas Peter
Keyword(s):  
Amino Acids ◽  
Citric Acid ◽  
Carboxylic Acids ◽  
Water Activity ◽  
Active Sites ◽  
Ice Nucleation ◽  
Organic Substances ◽  
Nucleation Activity ◽  
Ice Nucleation Activity ◽  
The Impact

Abstract. Potassium-feldspars (K-feldspars), such as microcline, are considered key dust minerals inciting ice nucleation in mixed phase clouds. Besides the high ice nucleation activity of microcline, recent studies also revealed a high sensi-tivity of microcline towards interaction with solutes on its surface. Here, we investigate the effect of organic and bio-organic substances on the ice nucleation activity of microcline, with the aim to better understand the underlying sur-face interactions. We performed immersion freezing experiments with microcline in solutions of three carboxylic acids, five amino acids and two polyols to represent these compound classes. By means of a differential scanning calorimeter we investigated the freezing of emulsified droplets of microcline suspended in various solutions. Depend-ing on the type of solute, different effects were observed. In the case of carboxylic acids (acetic, oxalic and citric acid), the measured heterogeneous onset temperatures, Thet, showed no significant deviation from the behavior pre-dicted by the water activity criterion, Thet(aw) = Tmelt(aw+Δaw), which relates Thet with the melting point temperature Tmelt via a constant water activity offset Δaw. While this behavior could be interpreted as a lack of interaction of the solute molecules with the surface, the carboxylic acids caused the fraction of heterogeneously frozen water, Fhet(aw), to decrease by up to 40 % with increasing solute concentrations. In combination, unaltered Thet(aw) and reduced Fhet(aw) suggest that active sites were largely deactivated by the acid molecules, but amongst those remaining active are also the best sites with the highest Thet. A deviation from this behavior is citric acid, which showed not only a de-crease in Fhet, but also a decrease in Thet of up to 4 K for water activities below 0.99, pointing to a depletion of the best active sites by interactions with the citrate ions. When neutralized solutions of the acids were used instead, the de-crease in Fhet became even more pronounced. The slope of Thet(aw) was different for each of the neutralized acid solu-tions. In the case of amino acid solutions, we found a decrease in Thet (up to 10 K), significantly below the Δaw-criterion, as well as a reduction in Fhet (up to 60 %). Finally, in case of the investigated polyols, no significant devia-tion of Thet from the Δaw-criterion was observed, and no significant deviation of Fhet in comparison to a pure water suspension was found. Furthermore, we measured the effects of aging on the ice nucleation activity in experiments with microcline suspended in solutions for up to seven days, and tested the reversibility of the interaction with the solutes after aging for 10 days. For citric acid, an ongoing irreversible degradation of the ice nucleation activity was observed, whereas the amino acids showed completely reversible effects. In summary, our experiments demonstrate a remarkable sensitivity of microcline ice nucleation activity to surface interactions with various solutes, underscoring the importance of the history of such particles from source to frozen cloud droplet in the atmosphere.

scholarly journals Human xylosyltransferase I and N-terminal truncated forms: functional characterization of the core enzyme

2006 ◽  
Vol 394 (1) ◽  
pp. 163-171 ◽  
Author(s):  
Sandra Müller ◽  
Jennifer Disse ◽  
Manuela Schöttler ◽  
Sylvia Schön ◽  
Christian Prante ◽  
...  
Keyword(s):  
Amino Acids ◽  
Catalytic Activity ◽  
Binding Capacity ◽  
Functional Characterization ◽  
Terminal Region ◽  
Binding Motif ◽  
Heparin Binding ◽  
Loss Of Function ◽  
The Impact

Human XT-I (xylosyltransferase I; EC 2.4.2.26) initiates the biosynthesis of the glycosaminoglycan linkage region and is a diagnostic marker of an enhanced proteoglycan biosynthesis. In the present study, we have investigated mutant enzymes of human XT-I and assessed the impact of the N-terminal region on the enzymatic activity. Soluble mutant enzymes of human XT-I with deletions at the N-terminal domain were expressed in insect cells and analysed for catalytic activity. As many as 260 amino acids could be truncated at the N-terminal region of the enzyme without affecting its catalytic activity. However, truncation of 266, 272 and 273 amino acids resulted in a 70, 90 and >98% loss in catalytic activity. Interestingly, deletion of the single 12 amino acid motif G261KEAISALSRAK272 leads to a loss-of-function XT-I mutant. This is in agreement with our findings analysing the importance of the Cys residues where we have shown that C276A mutation resulted in a nearly inactive XT-I enzyme. Moreover, we investigated the location of the heparin-binding site of human XT-I using the truncated mutants. Heparin binding was observed to be slightly altered in mutants lacking 289 or 568 amino acids, but deletion of the potential heparin-binding motif P721KKVFKI727 did not lead to a loss of heparin binding capacity. The effect of heparin or UDP on the XT-I activity of all mutants was not significantly different from that of the wild-type. Our study demonstrates that over 80% of the nucleotide sequence of the XT-I-cDNA is necessary for expressing a recombinant enzyme with full catalytic activity.

Physiochemical characterization and energy contents of novel corn ethanol co-product streams, with and without inclusion of a multi-carbohydrase enzyme blend, for growing pigs

2021 ◽  
pp. 1-9
Author(s):  
Melanie Boucher ◽  
Cuilan Zhu ◽  
Sheena Holt ◽  
Lee-Anne Huber
Keyword(s):  
Soybean Meal ◽  
Nutritive Value ◽  
Binding Capacity ◽  
Latin Square ◽  
Growing Pigs ◽  
Net Energy ◽  
Grab Sampling ◽  
Water Binding ◽  
Distillers Grains With Solubles ◽  
Distillers Grain

The physiochemical properties and digestible, metabolizable, and predicted net energy contents in high-protein dried distillers’ grain (HiPro) were determined to assess the nutritive value for growing pigs. Twelve Yorkshire × Landrace barrows (initial body weight 25 ± 0.5 kg) were used in a partially replicated Latin square design over three periods (n = 7 or 8) and assigned to one of five experimental diets. In each period, pigs were adapted to diets for 7 d, followed by 5 d of total urine collection and fecal grab sampling. The experimental diets included a corn- and soybean-meal-based diet (CON) or diets containing dried distillers’ grains with solubles (DDGS) or HiPro to partially replace corn and soybean meal, without or with (i.e., DDGS+ and Hipro+) a multi-carbohydrase enzyme blend (0.05% inclusion). The HiPro ingredient contained half as much starch (2.6% vs. 5.2%; DM-basis), 20% more protein (32.5% vs. 27.1%), and had 14% greater water binding capacity versus DDGS. The digestible, metabolizable, and predicted net energy contents of the HiPro co-product were greater than DDGS for growing pigs (P < 0.05), but fibre-degrading enzymes were ineffective at improving energy values. The greater (available) energy and protein contents of HiPro make it a promising feed ingredient for inclusion in swine diets.

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