scholarly journals OBTENTION OF PROTEIN CONCENTRATE AND POLYPHENOLS FROM MACADAMIA (MACADAMIA INTEGRIFOLIA) WITH AQUEOUS EXTRACTION METHOD

2017 ◽  
Vol 10 (2) ◽  
pp. 138 ◽  
Author(s):  
Wilman Carrillo ◽  
David Lara ◽  
Edgar Vilcacundo ◽  
Cristian Carrillo ◽  
Monica Silva ◽  
...  
Keyword(s):  
Protein Isolate ◽  
Precipitation Method ◽  
Protein Concentrate ◽  
Native Page ◽  
Protein Concentrates ◽  
A Value ◽  
Macadamia Integrifolia ◽  
Water As Solvent ◽  
Sds Page ◽  
Page Electrophoresis

Objective: The aim of this study was to obtain protein concentrates from macadamia using alkaline pH at different pHs of precipitation with water to analyze the protein isolates using the Native-PAGE, SDS-PAGE electrophoresis and RP-UHPLC methods.Materials & Methods: Macadamia protein concentrates were obtained using the isoelectric precipitation method at different pHs using water as solvent. Proteins were analyzed using the Native-PAGE, SDS-PAGE electrophoresis and RP-UHPLC methods.Results: A yield of 36.57±0.17a of protein concentrate of defatted macadamia flour at pH 6.0 with a 51.564% of protein was obtained using the Dumas method. Polypeptides profile was identified in the 11-63 kDa range. Total polyphenols content was high at pH 5.0 with a value of 367,340 mg GAE equivalents / 100 g.Conclusions: Macadamia seed is a good source of proteins. Native-PAGE, SDS-PAGE and RP-UHPLC are good methods to identify the macadamia protein isolate in presence of water.  

scholarly journals CHIA PROTEIN CONCENTRATE (SALVIA HISPANICA L.) ANTI-INFLAMMATORY AND ANTIOXIDANT ACTIVITY

2018 ◽  
Vol 11 (2) ◽  
pp. 382 ◽  
Author(s):  
CÁrdenas M ◽  
Carpio C ◽  
Welbaum J ◽  
Vilcacundo E ◽  
Carrillo W
Keyword(s):  
Protein Content ◽  
Inflammatory Activity ◽  
Precipitation Method ◽  
Protein Concentrate ◽  
Salvia Hispanica ◽  
Protein Concentrates ◽  
A Value ◽  
Water As Solvent ◽  
Anti Inflammatory

 Objective: The objective of the study was to evaluate the antioxidant and anti-inflammatory activity of chia proteins concentrates in in vitro conditions.Methods: Chia seeds (Salvia hispanica) were utilized to obtain chia protein concentrate at different pH 2.0, pH 3.0, pH 4.0, pH 5.0, and pH 6.0 using the isoelectric precipitation method and to evaluate the in vitro anti-inflammatory and in vitro inhibition of peroxidation lipid of chia protein concentrates.Results: The best treatment to obtain chia protein concentrate was at pH 3.0 with a value of 25.53% yield using water as solvent and 38.13% yield using NaCl 1M as solvent. The higher protein content was found in the chia protein concentrate at pH 4.0 with values of 91.18% and 57.87% of protein content. All chia protein concentrates presented high in vitro anti-inflammatory activity and inhibition peroxidation lipid. Chia protein concentrate at pH 3.0 (100–100 μg/ml) presented anti-inflammatory activity with values ranging from 56.32% to 103.00% in a form dependent doses. Chia protein concentrate at pH 6.0 presented a value range of 92.80–95.98% of inhibition of peroxidation lipid.Conclusion: This study suggests that chia protein concentrates possess potent antioxidant and anti-inflammatory activities in in vitro conditions.

scholarly journals GASTROINTESTINAL DIGESTION OF KAHAI PROTEIN CONCENTRATE (CARYODENDRON ORINOCENSE KARST)

2018 ◽  
Vol 11 (6) ◽  
pp. 397
Author(s):  
Greffa J ◽  
Barrionuevo A ◽  
Vilcacundo E ◽  
Carrillo W
Keyword(s):  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Reversed Phase ◽  
Precipitation Method ◽  
Protein Concentrate ◽  
Simulated Intestinal Fluid ◽  
Sds Page ◽  
Electrophoresis Method ◽  
Page Electrophoresis

Objective: The aim of this study was to obtain kahai protein concentrate from Caryodendron orinocense karst cultivated in the region Amazonia of Ecuador and characterizes its gastric and duodenal hydrolysates using the sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) electrophoresis method and the reversed-phase ultra-high-performance liquid chromatography (RP-UHPLC) method.Methods: Kahai seeds (C. orinocense karst) were utilized to obtain kahai protein concentrate at pH 5.0 using the isoelectric precipitation method and then subject to gastric hydrolysis with pepsin enzyme (2000 U/mg of protein) at pH 1.2, pH 2.0, and pH 3.2 at 37°C for 2 h with agitation in simulated gastric fluids and then to duodenal hydrolysis with pancreatin (mix enzymes) at pH 7.0 at 37°C for 3 h with agitation in simulated intestinal fluid. Gastric and duodenal hydrolysates from kahai were characterized using the SDS-PAGE electrophoresis method and the RP-UHPLC chromatography method.Results: Proteins obtained from kahai (C. orinocense karst) were hydrolyzed with pepsin, only one protein with molecular weight of 100 kDa presented resistance to hydrolysis with pepsin at all pHs assayed. All proteins from kahai protein concentrate were totally hydrolyzed with pancreatin in in vitro conditions.Conclusion: This study suggests that kahai protein concentrates have a high grade of digestibility in vitro when using the gastroduodenal model of digestion. Kahai protein can be a good source of alternative vegetal proteins to be consumed by animals and humans.

scholarly journals ANALYSIS OF PROTEIN CONCENTRATE FROM KAHAI (CARYODENDRON ORINOCENSE KARST) SEEDS CULTIVATED IN AMAZONIA OF ECUADOR

2018 ◽  
Vol 11 (6) ◽  
pp. 369
Author(s):  
Greffa J ◽  
Vilcacundo E ◽  
Altuna J ◽  
Carrillo W
Keyword(s):  
Extraction Method ◽  
Colorimetric Assay ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Heat Extraction ◽  
Precipitation Method ◽  
Protein Concentrate ◽  
Native Page ◽  
Molecular Weights ◽  
Sds Page

Objective: The aim of this study was to obtain Kahai protein concentrate from Caryodendron orinocense Karst cultivated in the Amazonic region of Ecuador, to characterize its proteins using the sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and native electrophoresis methods, and to determine its content of total polyphenols.Methods: Kahai seeds (C. orinocense Karst) were utilized to obtain Kahai protein concentrate at pH 3.0, pH 4.0, pH 5.0, and pH 6.0 using the isoelectric precipitation method. The proteins were characterized using the SDS-PAGE and native-PAGE electrophoresis methods. Total polyphenols were determined using the colorimetric assay method.Results: The best treatment to obtain Kahai protein concentrate was at pH 5.0 with a 21.91% yield using the cold extraction method. The best treatment was at pH 6.0 with a 11.07% yield using the heat extraction method. Kahai concentrates presented a complex profile of proteins with molecular weights between 14 and 97 kDa. It was possible to obtain at the same time polyphenols at pH 5.0 with a value of 1028.58 mg gallic acid equivalents/100 g protein of sample.Conclusion: This study suggests that Kahai protein concentrates possess a high content of proteins and polyphenols that can be used to elaborate functional foods.

Biological Processing of Pea Grain and Secondary Starch Raw Materials to Produce Food and Feed Protein Concentrates

2020 ◽  
Vol 36 (4) ◽  
pp. 49-58
Author(s):  
V.V. Kolpakova ◽  
R.V. Ulanova ◽  
L.V. Chumikina ◽  
V.V. Bessonov
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Mass Fraction ◽  
Geotrichum Candidum ◽  
Protein Concentrate ◽  
Protein Concentrates ◽  
Pea Flour ◽  
Nitrogenous Substances

The goal of the study was to develop a biotechnological process for the production of protein concentrates via bioconversion of pea flour and whey, a secondary product of starch manufacture. Standard and special methods were used to analyze the chemical and biochemical composition of protein concentrates (amino acid, carbohydrate, and fractional) of flour, whey and protein concentrates. It was established that pea flour contains 52.28-57.05% water-soluble nitrogenous substances, 23.04-25.50% salt-soluble, 2.94-4.69% alcohol-soluble compounds, 0-0.61% of soluble glutenine, 6.67-10.40% alkali-soluble glutenine and 5.96-10.86% insoluble sclerotic substances. A mathematical model and optimal parameters of the enzymatic extraction of pea protein with a yield of 65-70% were developed. Ultrasonic exposure increased the yield of nitrogenous substances by 23.16 ± 0.69%, compared with the control without ultrasound. The protein concentrate had a mass fraction of nitrogenous substances of 72.48 ± 0.41% (Nx6.25) and a complete amino acid composition. The microbial conversion by the Saccharomyces cerevisiae 121 and Geotrichum candidum 977 cultures of starch whey which remained after protein precipitation allowed us to obtain feed concentrates from biomass and culture liquid with a protein mass fraction of 61.68-70.48% (Nx6.25). Protein concentrates positively affected the vital signs of rats and their excretory products. A technological scheme was developed to test the complex pea grain and starch whey processing under pilot conditions. pea, protein concentrate, extracts, whey, bioconversion, Geotrichum candidum, Saccharomyces cerevisiae, chemical composition, amino acid composition

Functional Properties of the Protein Isolate and Major Fractions of Pine Nut Proteins Prepared from the Changbai Mountain in China

2014 ◽  
Vol 881-883 ◽  
pp. 766-775 ◽  
Author(s):  
Dan Wu ◽  
Wei Hong Min ◽  
Jing Sheng Liu ◽  
Li Fang ◽  
Hong Mei Li ◽  
...  
Keyword(s):  
Amino Acids ◽  
Functional Properties ◽  
Protein Solubility ◽  
Essential Amino Acids ◽  
Protein Isolate ◽  
Absorption Capacity ◽  
Changbai Mountain ◽  
Major Protein ◽  
Pine Nut ◽  
A Value

The functional properties of protein isolate and major protein fractions prepared from Changbai Mountain pine nuts were investigated. Albumin, globulin, glutelin, and protein isolates were obtained after the Osborne method and alkaline dissolution and acid precipitation, and protein contents of the fractions are 48.02%, 81.93%, 83.02%, and 89.69%, respectively. For the sulfhydryl contents, albumin is the highest, and glutelin is the lowest. In a disulphide bond, the protein isolate content is the highest with a value of 28.74 μmol/g, and the glutelin content is the lowest with the value of 13.46 μmol/g. For the four kinds of proteins, the essential amino acids in percentage of total amino acids are 31.13%, 34.22%, 30.30%, and 34.54%, respectively. The pH dependent protein solubility profile reveals that the minimum solubility is at pH 5.0, which corresponds to the isoelectric point. Protein isolate has the minimum water absorption capacity with a value of 0.59 ml/g. On the other hand, albumin has the minimum oil absorption capacity with a value of 2.11 ml/g. The emulsifying activity and stability and the foaming activity and stability increased with increasing concentration of four kinds of proteins. SDS-PAGE results showed that these four kinds of proteins have different molecules.

scholarly journals Type and Amount of Legume Protein Concentrate Influencing the Technological, Nutritional, and Sensorial Properties of Wheat Bread

2021 ◽  
Vol 11 (1) ◽  
pp. 436
Author(s):  
Nastasia Belc ◽  
Denisa Eglantina Duta ◽  
Alina Culetu ◽  
Gabriela Daniela Stamatie
Keyword(s):  
Wheat Bread ◽  
Soy Protein Concentrate ◽  
Protein Concentrate ◽  
Total Change ◽  
Protein Concentrates ◽  
Overall Acceptability ◽  
Protein Levels ◽  
Legume Protein ◽  
Bread Properties

Plant protein concentrates are used to enhance the nutritional quality of bread and to respond to the demand of consumers with respect to increased protein intake. In the present study, bread samples were produced using pea protein concentrate (PP) and soy protein concentrate (SP) substituting wheat flour by 5%, 10%, and 15%. The protein levels were between 1.2- and 1.7-fold (PP) and 1.1- and 1.3-fold (SP) higher than the control bread. The incorporation of 10% and 15% PP allowed for the achievement of a “high protein” claim. Water absorption was correlated with the protein contents of the breads (r = 0.9441). The decrease in bread volume was higher for the PP than SP incorporations, and it was highly negatively correlated with the protein content (r = −0.9356). Soy breads had a softer crumb than pea breads. The total change in crumb colour was higher in the PP than SP breads. The soy breads had an overall acceptability between 6.3 and 6.8, which did not differ (p > 0.05) from the control. PP breads were statistically less liked (p < 0.05). The results underlined that the choice of the type and amount of protein concentrates influenced the bread properties differently.

scholarly journals Establishment of peritoneal liquid electrophoretogram from healthy horses and horses submitted to experimentally induced intestinal obstruction

2014 ◽  
Vol 66 (3) ◽  
pp. 665-671 ◽  
Author(s):  
A.F.S. Nogueira ◽  
P.A. Di Filippo ◽  
L.A. Anai ◽  
M.C. Vieira ◽  
K.M.M.G. Simplício ◽  
...  
Keyword(s):  
Intestinal Obstruction ◽  
Acute Phase ◽  
Acute Phase Proteins ◽  
Immunoglobulin A ◽  
Control Group ◽  
Protein Levels ◽  
Sds Page ◽  
Significant Difference ◽  
Page Electrophoresis ◽  
Experimentally Induced

The initial inflammatory stages of the colic syndrome include changes known as acute phase response. The aim of this study was to contribute with the establishment of reference values concerning the electrophoretogram of peritoneal liquid from healthy horses and horses submitted to experimentally induced intestinal obstruction. Twenty-one horses were allotted in four groups: duodenal obstruction (DG), ileum obstruction (IG), left-dorsal colon obstruction (MG), and control group (CG). Peritoneal liquid was sampled before obtruction (T0), with 3 hours of obstruction (T3) and 6, 30, 102 and 174 hours after desobstructing (T6, T30, T102 and T174, respectively). Total protein levels were determined by the biuret method and protein fractions were obtained by SDS-PAGE electrophoresis. The acute phase proteins (APP) identified were Immunoglobulin-A, ceruloplasmin, transferrin, albumin, α1-antitrypsin, heavy and light chains of immunoglobulin-G, haptoglobin, α1-acid glycoprotein and a still unnamed protein, which was called P24. There was no difference (P>0.3) in protein levels among groups, although a significant difference (P>0.05) was observed between distinct experimental moments in each group evidencing a higher response of the APP in the obstructed groups. The APP fractioning of the peritoneal liquid was standardized to establish a standard curve for healthy equines and those submitted to induced intestinal obstruction. Moreover, it was verified that the SDS-PAGE electrophoresis was sensitive and effective to help diagnose abdominal inflammatory processes.

scholarly journals Grain of narrow-leaved lupine with inclusion of organic micronutrient complex OMC as an alternative to soybeans in protein concentrates

2021 ◽  
Vol 901 (1) ◽  
pp. 012022
Author(s):  
Z N Fedorova ◽  
Yu G Tkachenko ◽  
V G Bliadze
Keyword(s):  
Protein Content ◽  
Research Data ◽  
Fiber Content ◽  
High Protein ◽  
Protein Concentrate ◽  
Cattle Farm ◽  
Protein Concentrates ◽  
Kaliningrad Region ◽  
High Degree ◽  
Competitive Import

Abstract The article presents the research data on the use of high-protein extruded concentrates based on narrow-leaved lupine in the compound feed in combination with organic microelement complex OMEK-7 M (complex, microelement additive produced by CJSC “Bioamid”, Saratov) in order to replace soybean. The studies were carried out on a cattle farm in the settlement of Novgorodskoe, Guryevskii district, Kaliningrad region (Temp LLC). The object of the research were calves of black-and-wheat breed. It was found that due to the extrusion of lupine grain in combination with OMEC premix, a competitive, import-substituting soybean-based protein concentrate with a high degree of bioavailability of feed was obtained. It contains a sufficient protein content of 26% and a low fiber content of 4.05%, which is very important for calves in the dairy period.

scholarly journals STUDYING THE FACTORS EFFECTING THE PRODUCTION OF OKRA PROTEIN CONCENTRATE AND ISOLATE AND THEIR THERMAL PROPERTIES

2016 ◽  
Vol 47 (6) ◽  
Author(s):  
Kareem & Shakir
Keyword(s):  
Thermal Properties ◽  
Chemical Composition ◽  
Protein Denaturation ◽  
Protein Isolate ◽  
Extraction Time ◽  
Abelmoschus Esculentus ◽  
Protein Concentrate ◽  
Optimum Conditions ◽  
Precipitation Ph ◽  
Concentrate Preparation

The current study was included the use of okra seeds (Abelmoschus esculentus) for preparation of Defatted Okra Powder (DOP), Okra Protein Concentrate (OPC) and Okra Protein Isolate (OPI). Three methods were used to identify the best one for protein concentrate preparation . The concentrate with 72.1% protein was prepared by removal of seed peel, ground, defatting and treated with ethanol. The optimum conditions for  protein isolate preparation were 1:40 (water: DOP), extraction time of 75 minutes, extraction pH 9.0 and the precipitation pH was  4.0. This study also investigated the chemical composition to products that were 50.8,72.1,91.2% protein ,0.88,0.86,0.32 % fat ,8.45,9.94,2.67% ash and 35.23,12.37,3.26% carbohydrates For each of DOP ,OPC and OPI respectively. The amount of energy required for protein denaturation were 1.193, 0.5325, 0.236 J / g for DOP , OPC and OPI respectively.

scholarly journals Royal Jelly and Its SDS-PAGE Electrophoresis Profiles

2019 ◽  
pp. 17-20
Author(s):  
Hilal Ebru Çakır ◽  
Yakup Şirin ◽  
Sevgi Kolaylı
Keyword(s):  
Royal Jelly ◽  
Sds Page ◽  
Page Electrophoresis
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