DETERMINATION OF AMINO ACID COMPOSITION OF BROСCOLI CABBAGE PROTEIN

A wide range of fresh fruits and vegetables grown in different geographical areas and represented in international trade networks has changed the consumers' approaches to their choice. The determining criterion of choice is the biological value of plant raw materials, is determined by the content of amino acids, vitamins, mineral elements, β-carotene, which play a significant role in ensuring the functioning of the human body. The chemical composition of fruits and vegetables is highly variable and depends on the type, variety of vegetables, agro climatic conditions of their cultivation, storage characteristics and requires study. The study of the amino acid composition and biological value of the protein of the broccoli varieties of French and Dutch selections, which are regionalized in Ukraine, will determine the most promising varieties in order to provide the population with full-fledged proteins of plant origin. The amino acid composition of the protein of the broccoli Parthenon, Belstar F1, Quinta F1, Monaco F1 is regionalized and suitable for cultivation in different geographical regions of Ukraine. Calculation of the amino acidic score and biological value of the broccoli cabbage protein on which the varieties were ranked. 8 indispensable and 8 dispensable amino acids are identified and quantified. It is found that the greatest content of indispensable amino acids is characteristic for cabbage varieties Parthenon (41.95 mg/100 mg protein) and Belstar F1 (42.26 mg/100 mg protein). All the investigated varieties of broccoli cabbage don’t differ significantly in this indicator. A high content of glutamic acid (from 16.27 to 18.43 mg/100 mg protein), aspartic acid (from 9.54 to 10.56 mg/100 mg protein), arginine (from 6.02 to 6.90 mg) is found in the dispensable amino acids in broccoli cabbage varieties/100 mg). The calculated amino acid scores show that the broccoli cabbage protein is a valuable source of isoleucine, methionine, phenylalanine and tryptophan. The score of methionine, tryptophan and isoleucine ranges from 165.1 % to 183.1 %; from 121.0 to 156.0 % and from 115.3 to 127.8 % respectively. Species of broccoli cabbage are identified, the protein of which has the highest biological value. The performed calculations confirm that the highest biological value is possessed by the broccoli cabbage protein of Quinta F1 variety (64.2 %). This variety is the most balanced in its amino acid composition compared to other varieties. The biological value of the protein of the varieties of Monaco F1, the Parthenon is different and amounted to 63.2 % and 63.1 %, respectively. The lowest biological value is found for the protein Belstar F1 – 60.5 %. The research results of the amino acid composition and biological value of the broccoli cabbage protein of varieties bred and grown in different countries will contribute to the expansion of the scientific database on the effect of climatic growing conditions on the biological value of the broccoli cabbage protein. The obtained results can also be useful for specialists in the agrarian sector and the fruit and vegetable industry.

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

Vestnik MGTU ◽

10.21443/1560-9278-2020-23-3-205-213 ◽

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.

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Nutrition of the bacon pig. XIX. The requirement of the bacon pig for certain essential amino acids

The Journal of Agricultural Science ◽

10.1017/s0021859600031087 ◽

1958 ◽

Vol 50 (2) ◽

pp. 230-242 ◽

Cited By ~ 18

Author(s):

R. E. Evans

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Energy Supply ◽

Essential Amino Acids ◽

Food Utilization ◽

Biological Value ◽

Potential Value ◽

The Past

The addition of essential amino acids to all-vegetable diets, so as to raise the biological value of their proteins to the level of animal-protein concentrates, has often been advocated in the past by animal nutritionists. This aim was frustrated in practice since it was impossible, until recently, to secure the necessary supplies at prices that would make such additions economical. Feeding stuffs with added amino acids are now being sold commercially. This is possible following the manufacture of synthetic DL-methionine and crude L-lysine monochloride.It seemed desirable, therefore, to carry out investigations into the potential value of these amino acids to the pig feeder. This paper deals with the effect on growth, food utilization and retention of nitrogen of adding small amounts of lysine and methionine to the diet. An attempt is made to correlate the amino acid composition of the pig's diet with its rate of growth, the energy supply being adequate.

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Use of Food Combinatorics in the Vegetable Dishes Development of the Improved Amino Acid Composition

Restaurant and hotel consulting Innovations ◽

10.31866/2616-7468.4.1.2021.234830 ◽

2021 ◽

Vol 4 (1) ◽

pp. 56-72

Author(s):

Mykhailo Peresichnyi ◽

Svitlana Peresichna ◽

Anna Sobko

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Wheat Germ ◽

Raw Materials ◽

Soy Flour ◽

Food Ingredients ◽

Biological Value ◽

Sulfur Containing

The topicality. To date, the structure of the population’s diet has significant deviations from the formula of a balanced diet in terms of protein intake, including sulfur-containing, which causes the formation of risk factors for the development alimentary and alimentary-dependent diseases. For the prevention of diseases caused by protein deficiency, it is promising to increase its content in vegetable dishes due to the integrated use of raw materials and dietary supplements of high biological value. It is advisable to use food combinatorics in the innovative technologies development for vegetable dishes of improved amino acid composition. The purpose of the study is food combinatorics of amino acid composition of potato croquettes with soy flour, wheat germ; natural shrimp powder “Rieber Food Ingredients” and lentil-spirulina filling in terms of content and balance of essential and substitute amino acids and the degree of their assimilation by the human body. Research methods. Physicochemical, mathematical and statistical methods of experimental data processing with the use of information technologies, methods of ion exchange liquid column chromatography and qualimetric methods have been used. Results. Research is aimed at the use of food combinatorics and scientific substantiation of the amino acid composition of potato croquettes with the use of protein vegetable and non-fish water raw materials and dietary supplements. As a result of scientific researches the food combinatorics at development of technology of vegetable dishes has been carried out, the amino acid structure has been proved and experimentally generalized, the amino acid score and balance of sulfur-containing amino acids in the complex use of potato mass with wheat germ, soy flour, natural shrimp powder “Rieber Food Ingredients” and lentil-spirulina filling in culinary products have been analyzed. The social effect of fuller use of vegetable, non-fish water raw materials, expansion of the range of vegetable dishes with improved amino acid composition and consumer properties of potato dishes in restaurants, preservation and protection of public health has been confirmed. Conclusions and discussions. Food combinatorics was carried out during the potato croquet technology development with the use of protein vegetable and non-fish water raw materials, which contributed to the improvement of the amino acid composition of vegetable dishes and, in particular, to the increase of their biological value.

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Determination of qualitative composition and quantitative content of amino acids in garlic bulbs and leaves

Medical and Clinical Chemistry ◽

10.11603/mcch.2410-681x.2017.v0.i3.8193 ◽

2017 ◽

Author(s):

A. I. Fedosov ◽

V. S. Kyslychenko ◽

O. M. Novosel

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Glutamic Acid ◽

Amino Acid Composition ◽

Aspartic Acid ◽

Acid Composition ◽

Bound State ◽

Quantitative Content ◽

Wide Range ◽

Plant Amino Acids

Introduction. Plant amino acids have an important impact on functioning of various systems and organs of human body. In addition, they possess a wide range of pharmacotherapeutic properties, improve the digestion and potentiate the activity of biologically active compounds present in plants. Thus, the search of plant species that contain a large complex of plant amino acids and are used as food is of current interest. Garlic (Allium sativum L.) from Alliaceae family is one of such plants, and has been used since ancient times for the treatment of various disorders.The aim of the study – to determine the composition and quantitative content of free and bound amino acids of garlic bulbs and leaves.Research methods. The amino acid composition was determined using the high-performance liquid chromatography (HPLC) method.Results and Discussion. 16 amino acids were detected in garlic bulbs as a result of the experiment. Arginine (3.04 %) and proline (1.56 %) were found to be accumulated infree state, while glutamic acid (10.59 %), aspartic acid (6.06 %) and arginine (5.94 %) prevailed in bound state. 15 free and 16 bound amino acids were identified and quantified in garlic leaves. Glutamic acid (2.11 %), leucine (1.79 %), valine (1.77 %), isoleucine (1.52 %), treonine and phenylalanine (1.44 %) dominated infree state, and glutamic acid (28.49 %), aspartic acid (12.90 %) and leucine (7.61 %) prevailed in bound state. Methionine was found only in bound state in garlic leaves.Conclusions. The amino acid composition of garlic bulbs and leaves was studied using the HPLC method. 16 amino acids in both free and bound state were detected and their content was determined in garlic bulbs, while in garlic leaves – 15 free and 16 bound amino acids. The results of the experiment showed that methionine is present only in bound state in garlic leaves.

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Optimistion of the amino acid composition of combined products for school nutrition

Voprosy detskoj dietologii ◽

10.20953/1727-5784-2020-5-54-65 ◽

2020 ◽

Vol 18 (5) ◽

pp. 54-65

Author(s):

A.T. Vasyukova ◽

◽

D.A. Tikhonov ◽

A.V. Moshkin ◽

I.A. Bogonosova ◽

...

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Animal Origin ◽

The Novel ◽

Biological Value ◽

Ideal Protein ◽

Amino Acid Score ◽

The Ideal

The article presents a comparative characteristic of the amino acid composition of the «ideal» protein and the developed formulation of combined products. The results of calculation of the amino acid score (AAS) of the essential amino acids in the novel protein product are given. AAS is within the range from 105 to 143%. The developed formulation of a combined product has an insignificantly limited amount of valine (98%). Based on AAS, the difference coefficients of the examined amino acids were calculated (from –0.2 to 4.36%) and the biological value of each of the components of the formulation was determined. The nonessential amino acid composition of the «ideal» protein, raw materials of vegetable and animal origin and products produced according to the developed formulation are considered. The formulation of the novel combined product has been characterised as a full and balanced amino acid composition, suitable for nutrition, containing all the amino acids necessary for protein synthesis. The maximum AAS has been noted in steamed meatballs with beef, mutton and cabbage, which by 7.61% exceeds the AAS of steamed meatballs with beef and mutton and by 9.38% – the AAS of steamed meatballs with beef. The examined product has a high biological value – from 95 to 99%. The developed mathematical model is applicable to specification of the formulation under more specific conditions, for instance, for a particular age category. The novelty of the model consists in its priority with respect to the organoleptic properties and consumer preferences of the developed formulation. Key words: combined products, simplex method, amino acid score, formulation composition, protein

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Biological efficiently of cooked sausages protein

Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies ◽

10.32718/nvlvet-f9109 ◽

2019 ◽

Vol 21 (91) ◽

pp. 48-53

Author(s):

O. Fursik ◽

I. Strashynskyi ◽

V. Pasichnyi ◽

R Svyatnenko

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Control Sample ◽

Essential Amino Acids ◽

Biological Efficiency ◽

Experimental Sample ◽

Sample Number ◽

Biological Value

Food proteins, besides being used as sources of energy and providing the body with amino acids for the protein synthesis, are important biological objects that help maintain the overall health of a person, participate in the growth and development of the organism, and the functioning of cellular metabolism. Due to the ability of maintaining a balance between anabolic and catabolic metabolism, industrial proteins have achieved the status of a biologically active ingredient or substance that promotes health, which is associated with the placement of peptides or amino acids in the chain encoded in each protein. The article presents the data of conducted researches on the influence of created functional composition containing protein (FCP) of the given composition and properties on SCORE and indicators of biological efficiency of cooked sausages proteins. Biological value, as a criterion for evaluating the protein, is very important for determining the effectiveness of its use by the organism. The product's amino acid composition is one of the indicators of its biological value. As a result of the obtained data analysis on the study of the experimental cooked sausage's amino acid composition, it was found that the experimental samples using the FCP were balanced by the content of essential amino acids in comparison with the control sample. For a experimental sample number 1 using FCP in combination with red poultry compared to the control sample, the number of all essential amino acids is increased by an average of 67.2%. For the experimental sample number 2 using FCP combined with mechanical deboned poultry meat (MDPM), there is a decrease in the number of amino acids such as lysine, valine, sulfur-containing (compared to the experimental sample number 1), the SCORE for which is less than 100%. Calculating the indicator of biological value and comparative redundancy, and the coefficients of differentiation the amino acid composition (CDAAC) and utility, generalized the effect of FCP on the biological efficiency of the product's protein. The use of FCP in the cooked sausages technology in the amount of 30% increases the biological value of experimental samples by an average of 3%, utilitarian utilization rate – by 8.4%, and reduces the comparative redundancy by an average of 50%, CDAAC – by 4% compared to the control sample. Replacement of the meat raw material developed by the FCP in the recipes of cooked sausages increases and balances the amino acid composition of the experimental samples.

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Mineral and Amino Acid Composition of Germinated and Canned Wheat Grains

Food Processing Techniques and Technology ◽

10.21603/2074-9414-2019-4-513-521 ◽

2019 ◽

pp. 513-521

Author(s):

Maria Zenkova

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Nutritional Value ◽

Wheat Grain ◽

Biological Value ◽

Wheat Grains ◽

Mineral Substances ◽

Technological Processing

Introduction. Grain germination can improve the nutritional value and functional properties of grain. The research featured the effect of technological processing on the quality of the finished product as in the case of natural, germinated, and canned wheat grains. A set of experiments was conducted to define the mineral substances and amino acid composition as factors that affect the chemical composition of a product during its production. Study objects and methods. The research featured soft wheat grain, germinated wheat grain, and canned germinated wheat grain. The latter consisted of 55% of pre-treated germinated wheat grain and 45% of filling, which contained 4.5% of sugar and 3.5% of salt. The content of mineral substances was determined by atomic-emission spectrometry with inductively coupled plasma using an atomicemission spectrometer Optima 2100 DV (USA). The amino acid composition was determined using a liquid chromatograph Agilent 1200 (USA). Results and discussion. 100 grams of canned germinated grain contained about 15% of daily manganese, 12% of chromium (III), 8.4% of copper, and 8.3% of zinc. Canned germinated wheat demonstrated a high biological protein value and contained 20.6% of essential amino acids. As for amino acids, canned germinated wheat grains had a high content of proline (958.4 mg/100 g) and glutamic acid (2456.4 mg/100 g). The characteristics of the nutritional value of canned protein from germinated wheat grains included amino acid rate, amino acid feedstock difference coefficient (AAFDC), and potential biological value (PBV). The proteins of canned germinated wheat appeared inferior in their amino acid composition and contained insufficient amounts of lysine and threonine. The coefficient of differences in amino acid scores was 71.9%, while the potential biological value of the protein was 28.1%. Conclusion. Germinated grains have a certain set of minerals and amino acids in their composition. Therefore, they can be used to develop canned foods or dishes for public catering industry. The effect of technological processing on the mineral composition of the finished product resulted in the loss of mineral substances from 45 to 85%. Moreover, germinated wheat should be combined with products that are rich in lysine and threonine.

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AMINO ACID COMPOSITION OF STEVIA RAW MATERIALS OF DIFFERENT ORIGIN

chemistry of plant raw material ◽

10.14258/jcprm.2021017695 ◽

2021 ◽

pp. 113-119

Author(s):

Evgeny Evgenievich Kurdyukov ◽

Elena Fedorovna Semenova ◽

Ol'ga Aleksandrovna Vodopyanova ◽

Yakov Petrovich Moiseev ◽

Olesya Petrovna Rodina ◽

...

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Raw Materials ◽

Stevia Rebaudiana ◽

Essential Amino Acids ◽

Stevia Rebaudiana Bertoni ◽

Wide Range ◽

The Republic

Dried stevia leaves (Stevia rebaudiana Bertoni) were used as objects of research. We studied the leaves of stevia varieties Ramon sweetener grown in the Penza region, the leaves of stevia varieties Ramon sweetener grown in the Tver region, Krasnodar region, the Republic of Crimea, as well as imported raw stevia from India and Paraguay. The purpose of this work is a comparative study of the amino acid composition of raw stevia grown in different conditions. The amino acid composition of stevia leaves (Stevia rebaudiana Bertoni) was revealed by capillary electrophoresis.13 amino acids were identified, of which eight are "essential" (lysine, phenylalanine, histidine, leucine, isoleucine, methionine, valine, threonine). The proportion of essential amino acids in stevia raw materials ranged from 2.99 to 4.64%. The content of interchangeable acids was: tyrosine from 0.24% to 0.36%, Proline from 0.44 to 0.68%, serine from 0.77 to 1.03%, alanine from 0.48 to 0.83%, glycine from 0.40 to 0.68%. The total amount of amino acids detected is higher in the Ramon sweetener variety grown in the Penza region (9.52%) compared to other samples, the lowest amount is found in stevia grown in Paraguay (6.46%). The results obtained indicate the prospects for further studies of the amino acid composition of Stevia rebaudiana and can characterize this species as a source of valuable medicinal substances with a wide range of pharmacological activity.

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Differences in the amino acid composition of the breast muscle of wild and farmed pheasants

Czech Journal of Food Sciences ◽

10.17221/17/2011-cjfs ◽

2012 ◽

Vol 30 (No. 4) ◽

pp. 309-313 ◽

Cited By ~ 8

Author(s):

A. Brudnicki ◽

A. Kułakowska ◽

D. Pietruszyńska ◽

M. Łożyca-Kapłon ◽

J. Wach

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Nutritional Value ◽

Amino Acid Profile ◽

Breast Muscle ◽

High Quality ◽

Nutritional Values ◽

Biological Value

Numerous studies show the slaughter yield and also basic chemical composition of pheasant meat. The results reveal a higher biological value of the meat of pheasants which were fed naturally, in comparison to the meat of pheasants fed with commercial mixtures. In many countries, the pheasant is selected with the aim of producing high quality meat with very desirable nutritional values. There are only few publications on amino acid composition of pheasant meat. The knowledge of amino acid composition of pheasant meat can be used to determine its potential nutritional value. The amino acid compositions were compared of the meats of wild and farm pheasants. In the study, the following amino acids were determined: Asp, Thr, Ser, Glu, Pro, Gly, Ala, Val, Ile, Leu, Tyr, Phe, His, Lys, Arg. An improved amino acid profile was found in the breast muscle of pheasants kept at the farm in comparison with that of wild pheasants.  

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AMINO ACID COMPOSITION OF FRUITS SILYBUM MARIANUM, GROWING IN THE TERRITORY OF THE RE-PUBLIC OF DAGESTAN

chemistry of plant raw material ◽

10.14258/jcprm.2020036434 ◽

2020 ◽

pp. 215-223

Author(s):

Arsen Shamsudinovich Ramazanov ◽

Shamsiyat Abdulmedzhidovna Balaeva

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Essential Amino Acids ◽

Milk Thistle ◽

Silybum Marianum ◽

Sunflower Meal ◽

Biological Value ◽

The Republic

The object of the study was partially skimmed fruits (meal) of milk Thistle [Silybum marianum (L.) Gaertn.], growing on the territory of the Republic of Dagestan. The aim of the study was to determine the protein content in the meal of milk Thistle fruits and its amino acid composition; assessment of the biological value of the studied protein. It was found that partially skimmed fruits of milk Thistle contain 21.72% protein, which is about 2 times more than the seeds of grain crops. The composition of milk Thistle protein by ion exchange and liquid chromatography identified and quantified 18 amino acids, including all essential amino acids, which account for 30.11% of the protein. In the composition of the protein in greater quantities than in the protein standard found essential amino acids: phenylalanine+tyrosine, threonine, isoleucine and valine. Arginine, glutamic acid, aspartic acid, glycine, and serine have been found to be the most abundant of the amino acids in milk Thistle protein. It is established that the protein of milk Thistle fruits is comparable to the protein of winter wheat and rye varieties by formal indicators of biological value, and significantly exceeds the protein of sunflower meal.

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