scholarly journals Effect of Various Barley Steeping Conditions on the Content of Albuminous Substances in the Malt

2020 ◽  
Vol 50 (2) ◽  
pp. 319-328
Author(s):  
Marina Rostovskaya ◽  
Margarita Boyarova ◽  
Alexey Klykov
Keyword(s):  
Protein Content ◽  
Free Amino ◽  
Amino Nitrogen ◽  
Raw Material ◽  
Total Protein Content ◽  
Soluble Nitrogen ◽  
Lower Content ◽  
Low Protein ◽  
Nitrogenous Substances ◽  
The Difference

Introduction. Malt production requires low-protein barley. Unfortunately, bad environmental conditions often lead to higher protein content than specified in the related standards. The research objective was to study the effect of barley steeping conditions on the level of albuminous substances in malt and to assess the possibility of reducing nitrogenous substances by changing the steeping regime. Study objects and methods. The research featured two varieties of barely, namely “Primorsky 89” and “Primorsky 98”. Both varieties were harvested in 2013, 2015, and 2016 in the Primorye Region of Russia. The protein content in the grain of each variety differed significantly, depending on the year of harvest, and ranged from 1.75% to 2.5%. Two micromalting modes differed only in the steeping time and were performed at 17°C. The malt samples were analyzed for total protein content, total soluble nitrogen, Kolbach Index, and free amino nitrogen. Results and discussion. The “Primorsky 89” variety proved insensitive to a longer steeping time, thus maintaining the same characteristics of the malt. The decrease in the protein level in the malt compared to the raw material was approximately the same for each mode and amounted to 0.3%. The Kolbach Index ranged between 30.31% and 35.1%. The experiment failed to produce the desired degree of dissolution, while the difference in this indicator under various modes was less than 1%. The long steeping mode proved optimal for the “Primorsky 98” variety. An increase in the steeping time made it possible to reduce the content of nitrogenous substances in the malt by 1%, compared to the raw material. Higher initial protein content in the grain resulted in lower content of nitrogenous substances during malting. The long steeping mode also resulted lowered the Kolbach Index by 3%: it was 34.7% – 39.5% for the long steeping mode and 31.1–36.8% for the short steeping mode. Conclusion. The barley variety and the malting method affected the dynamics of nitrogenous substances. For some varieties, a longer steeping period proved to reduce the content of nitrogenous substances in the malt and increase the Kolbach Index.

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.

scholarly journals Amino Acid Composition of Milk from Cow, Sheep and Goat Raised in Ailano and Valle Agricola, Two Localities of ‘Alto Casertano’ (Campania Region)

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2431
Author(s):  
Nicola Landi ◽  
Sara Ragucci ◽  
Antimo Di Maro
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Glutamic Acid ◽  
Protein Content ◽  
Total Protein ◽  
Free Amino ◽  
Raw Milk ◽  
Total Amino Acid ◽  
Total Protein Content ◽  
Campania Region

Cow, sheep and goat raw milk raised in Ailano and Valle Agricola territories (‘Alto Casertano’, Italy) were characterized (raw proteins, free and total amino acids content) to assess milk quality. Raw milk with the highest total protein content is sheep milk followed by goat and cow milk from both localities. Total amino acid content in cow, goat and sheep raw milk is 4.58, 4.81 and 6.62 g per 100 g, respectively, in which the most abundant amino acid is glutamic acid (~20.36 g per 100 g of proteins). Vice versa, the free amino acids content characteristic profiles are different for each species. In particular, the most abundant free amino acid in cow, sheep and goat raw milk is glutamic acid (9.07 mg per 100 g), tyrosine (4.72 mg per 100 g) and glycine (4.54 mg per 100 g), respectively. In addition, goat raw milk is a source of taurine (14.92 mg per 100 g), retrieved in low amount in cow (1.38 mg per 100 g) and sheep (2.10 mg per 100 g) raw milk. Overall, raw milk from ‘Alto Casertano’ show a high total protein content and are a good source of essential amino acids.

scholarly journals Rates of photosynthesis in leaves of wheat and barley varieties.

1973 ◽  
Vol 21 (3) ◽  
pp. 188-198
Author(s):  
G. Dantuma
Keyword(s):  
Protein Content ◽  
Photosynthetic Capacity ◽  
Spring Barley ◽  
Leaf Age ◽  
Low Protein ◽  
N Supply ◽  
Rate Of Photosynthesis ◽  
The Difference ◽  
High Degree ◽  
Regulation Of Photosynthesis

In 18 cultivars of spring wheat the range of difference in rate of photosynthesis of leaves was 22% (range 325-414 mg co2/cm2h), and in 12 cultivars of spring barley the difference range was 20% (range 284-366 mg CO2/cm2h). Measurement difficulties were initially found because of a high degree of variability within cultivars, but these were partly resolved by improving the conditions under which the plants were grown. Rates of photosynthesis reached a maximum in leaves that had attained their ultimate area, and then decreased gradually with ageing of the leaves. No evidence was found for regulation of photosynthesis by the demand for assimilates; photosynthetic capacity was determined mainly by leaf age. Low N supply and the resulting low protein content of leaves reduced the rate of photosynthesis. In leaves of a given age, but not in leaves of different ages, rate of photosynthesis was correlated with leaf protein content. (Abstract retrieved from CAB Abstracts by CABI’s permission)

scholarly journals Investigating chemical parameters in hot dog sausages from Novi Sad market

2011 ◽  
Vol 65 (5-6) ◽  
pp. 385-397
Author(s):  
Nadezda Prica ◽  
Milan Baltic ◽  
Milica Zivkov-Balos ◽  
Zeljko Cupic ◽  
Zeljko Mihaljev
Keyword(s):  
Protein Content ◽  
Total Protein ◽  
Fat Content ◽  
Total Protein Content ◽  
Average Content ◽  
Chemical Parameters ◽  
Significant Difference ◽  
The Difference ◽  
Novi Sad ◽  
Hot Dog

Meat products play an important role in the modern diet. The production of cooked sausages comprises an important segment in the complex meat industry. Hot dogs are prepared according to production specifications and differences in the quality of products can therefore be expected. This paper presents a comparative analysis of chemical parameters in products of five different manufacturers at the Novi Sad market. Water content, fat, protein, sodium chloride, the relative protein content of connective tissue in meat protein (RCP) and ash were analyzed. The difference between the average contents of chemical quality parameters in hot dogs was examined. The average water content ranged from 56.29?3.30% to 61.44?4.08%. The average total fat content ranged from 17.60?3.07% to 20.66?4.65%. No statistically significant difference (p?0.05) was detected in the fat content of the products of manufacturers D and B, as well as C and B. Between the average fat content of the producers E and D the difference in fat content was found to be p?0.01. In all other cases, the difference between the average fat content was p?0.001. The average total protein content in hot dogs ranged from 11.77?1.08% and 15.41?1.82. No statistically significant difference (p?0.05) was detected between the average total protein content in hot dogs of manufacturers A and C. Between the average protein content of D and E meat manufacturers the statistically significant difference had a value of p?0.01, and the average protein content in hot dogs of all other manufacturers had a significant difference (p?0.001). The total protein content in all five manufacturers of hot dogs met the prescribed standard (10%). RCP content in the hot dogs of different producers ranged from 17.34?0.95% to 22.33?2.08%. No statistically significant difference (p?0.05) was detected in the average contents of RCP in hot dogs of manufacturers D and E and A and B. but a statistically significant difference was detected (p?0.001). between the average content of RCP in all other manufacturers of hot dogs. The average chloride content in hot dogs from different manufacturers ranged from 1.30?0.10% to 2.55%?0.16%. The average ash content in different hot dog producers ranged from 1.99?0.18% to 3.46?0.22%. The average content of chloride and ash in all five manufacturers was significantly different.

scholarly journals Short Communication: Differences in Levels of Free Amino Acids and Total Protein in Human Foremilk and Hindmilk

Nutrients ◽  
2018 ◽  
Vol 10 (12) ◽  
pp. 1828 ◽  
Author(s):  
Joris van Sadelhoff ◽  
Dimitra Mastorakou ◽  
Hugo Weenen ◽  
Bernd Stahl ◽  
Johan Garssen ◽  
...  
Keyword(s):  
Amino Acids ◽  
Human Milk ◽  
Protein Content ◽  
Total Protein ◽  
Free Amino Acids ◽  
Free Amino ◽  
Infant Development ◽  
Low Birthweight ◽  
Statistical Significance ◽  
Total Protein Content

Free amino acids (FAAs) in human milk are indicated to have specific functional roles in infant development. Studies have shown differences between human milk that is expressed at the beginning of a feed (i.e., foremilk) and the remainder of the milk expressed (i.e., hindmilk). For example, it is well established that human hindmilk is richer in fat and energy than foremilk. Hence, exclusively feeding hindmilk is used to enhance weight gain of preterm, low birthweight infants. Whether FAAs occur differently between foremilk and hindmilk has never been reported, but given their bioactive capacities, this is relevant to consider especially in situations where hindmilk is fed exclusively. Therefore, this study analyzed and compared the FAA and total protein content in human foremilk and hindmilk samples donated by 30 healthy lactating women. The total protein content was found to be significantly higher in hindmilk (p < 0.001), whereas foremilk contained a significantly higher total content of FAAs (p = 0.015). With regards to individual FAAs, foremilk contained significantly higher levels of phenylalanine (p = 0.009), threonine (p = 0.003), valine (p = 0.018), alanine (p = 0.004), glutamine (p < 0.001), and serine (p = 0.012) than hindmilk. Although statistical significance was reached, effect size analysis of the milk fraction on FAA levels in milk revealed that the observed differences were only small. To what extent these differences are of physiological importance for infant development remains to be examined in future research.

Effect of Water Stress on Composition of Peanut Leaves

1998 ◽  
Vol 25 (1) ◽  
pp. 31-34 ◽  
Author(s):  
M. Ali-Ahmad ◽  
S. M. Basha
Keyword(s):  
Amino Acids ◽  
Water Stress ◽  
Protein Content ◽  
Free Amino Acids ◽  
Free Amino ◽  
Polyacrylamide Gel Electrophoresis ◽  
Soluble Sugars ◽  
Total Protein Content ◽  
Effect Of Water ◽  
Arachis Hypogaea L

Abstract Water stress was induced in peanut (Arachis hypogaea L. cv. Marc 1) plants by withholding water for 5 to 20 d. Leaves from the water-stressed plants were analyzed to determine the effect of water stress on amino acids, sugars, protein content, and polypeptide composition of peanut plants. The results showed that the total protein content of the leaves significantly increased when peanut plants were subjected to water stress for 5 to 20 d as compared to irrigated controls. Analysis of the leaf protein by SDS polyacrylamide gel electrophoresis showed higher levels of polypeptides in stressed leaves compared to the control leaves. Peanut leaves from water-stressed plants also showed higher amounts of free amino acids and soluble sugars as compared to the irrigated plants. Thus, water stress enhanced accumulation of proteins, free amino acids, and soluble sugars in the peanut plants.

The Application of the DESIR Technique to the Analysis of Beer

1993 ◽  
Vol 1 (3) ◽  
pp. 133-139 ◽  
Author(s):  
P. Chandley
Keyword(s):  
Least Squares ◽  
Spectral Data ◽  
Free Amino ◽  
Partial Least Squares Regression ◽  
Amino Nitrogen ◽  
Soluble Nitrogen ◽  
Least Squares Regression ◽  
Dry Extract ◽  
Infrared Reflection ◽  
Nitrogen Concentrations

The Dry Extract Spectroscopy by Infrared Reflection (DESIR) technique was used to predict bitterness, total soluble nitrogen and free amino nitrogen concentrations in beer. Spectra were recorded of the extracts of 65 beers and calibration was attempted using multiple linear and partial least squares regression on raw, derivative and transformed data. High correlations and low errors of prediction were obtained using the DESIR technique for the analysis of free amino nitrogen and total soluble nitrogen. However, poor correlations were observed between NIR spectral data and bitterness values. The technique was shown to be a rapid, repeatable and accurate alternative to traditional methods.

Comparative Study of Size, Total Protein, Fibrinogen and 5-HT Content of Human and Canine Platelet Density Subpopulations

1986 ◽  
Vol 56 (03) ◽  
pp. 288-292 ◽  
Author(s):  
Diego Mezzano ◽  
Eduardo Aranda ◽  
Arnaldo Foradori
Keyword(s):  
Comparative Study ◽  
Protein Content ◽  
Cell Density ◽  
Total Protein ◽  
Unit Volume ◽  
Low Density ◽  
Dense Bodies ◽  
Artifactual Changes ◽  
Platelet Release ◽  
The Difference

SummaryThe size, total protein, fibrinogen and 5-HT content were evaluated in density subpopulations of human and canine platelets fractionated in linear arabinogalactan gradients. The methodology was assessed to ascertain that platelet separation was by density and to discard artifactual changes and platelet release during the procedure. EDTA or PGEi increased the size of human PRP-platelets, but not of dog platelets. In humans, high density (HD) platelets were 1.26 times larger and contained 1.88 times more fibrinogen, 2.23 times more 5-HT and 1.37 times more protein than low density (LD) platelets; in dogs, these density cohorts did not differ in protein content, but LD platelets were 1.29 times larger and had 1.33 times more fibrinogen and 5-HT than HD platelets. These findings suggest that cell density is mostly dependent on the protein content per unit volume of platelets (and not on dense bodies). The differences in fibrinogen and 5-HT content between HD and LD cohorts in humans and dogs may be related to platelet age. The difference in volume between HD and LD platelets in dogs is of uncertain interpretation.

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