scholarly journals Structural Transformations of Collagen Containing Raw Materials under Alkaline Treatment

2016 ◽  
Vol 10 (3) ◽  
pp. 379-385
Author(s):  
Anatoliy Danylkovych ◽  
◽  
Viktor Lishchuk ◽  
Olexander Zhyhotsky ◽  
◽  
...  
Keyword(s):  
Comparative Analysis ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Raw Materials ◽  
Alkaline Treatment ◽  
Globular Proteins ◽  
Product Formation ◽  
Structural Transformations

In the research of the rawhide structural transformations in chemical-and-colloidal processes under the action of alkaline dispersion, collagen of the dermis gets free of preservative agents and globular proteins. The conditions of rawhide alkaline treatment, under which the structure of a semi-finished product preserving amino-acid composition of collagen of the dermis is formed, have been outlined. A comparative analysis of the developed technologies of a leather semi-finished product formation from cattle rawhide has been carried out.

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

Vestnik MGTU ◽  
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.

Amino acid composition of processed fish silage using different raw materials

2003 ◽  
Vol 105 (1-4) ◽  
pp. 199-204 ◽  
Author(s):  
Rose Meire Vidotti ◽  
Elisabete Maria Macedo Viegas ◽  
Dalton José Carneiro
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Raw Materials

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

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.

scholarly journals PHYTOCHEMICAL STUDY OF THE HERB SANGUISORBA OFFICINALIS L. IN THE REPUBLIC OF BASHKORTO-STAN

2019 ◽  
pp. 279-284
Author(s):  
Alina Ramilevna Kazeeva ◽  
Kira Aleksandrovna Pupykina ◽  
Svetlana Galimullovna Denisova ◽  
Galija Gaitnurovna Shaydullina ◽  
Antonina Anatol'yevna Reut
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Raw Materials ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Phytochemical Study ◽  
The Republic ◽  
Sanguisorba Officinalis ◽  
Active Substances

The main purpose of the work was the phytochemical study of the herb of the blood burnet drug (Sanguisorba officinalis L.) from six regions of the Republic of Bashkortostan and the rationale for the prospect of expanding its use in medicine. The collection of herbs was carried out in the flowering phase. The analysis of raw materials was carried out on the basis of the Bashkir State Medical University. Qualitative and quantitative determination of biologically active substances was carried out according to standard and modified methods. Amino acid composition was determined by x-ray fluorescence method The quantitative characteristics of the following groups of biologically active substances were determined: ascorbic acid (0.307–0.521%), organic (1.46–2.27%) and hydroxycinnamic (1.13–1.30%) acids, carotenoids (31.17–35.89 mg%), polysaccharides (0.43–1.05%), saponins (0.56–0.88%), coumarins (0.285–0.326%), tannins (5.1–6.3%). A characteristic of the amino acid composition. The possibility of using the herb of burnet drug is shown along with the rhizomes and roots, which will solve the problem of waste-free processing of this plant.

scholarly journals Amino acid composition of low-fat sesame flour and prospects for its use in manufacturing organic products for special purposes

2021 ◽  
pp. 41-48
Author(s):  
Y. Yevchuk ◽  
L. Kononenko ◽  
V. Voitovska ◽  
S. Tretiakova
Keyword(s):  
Fatty Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Nutritional Value ◽  
Raw Materials ◽  
Consumer Products ◽  
Qualitative Assessment ◽  
Low Fat ◽  
Organic Products

The article presents a qualitative assessment and chemical component of sesame flour depending on the color. Enrichment of consumer products to increase the nutritional value of products intended for major populations is extremely important today. Increasing the nutritional value of products using various technological techniques, for example, by adding raw materials of natural origin, in particular, sesame flour is a promising solution of the issueo. This flour contains a large number of nutritious and valuable nutrients. Therefore, the determination of the qualitative content and amino acid composition for further use and combination with other types of raw materials is relevant. The purpose of the research was to study the feasibility of using non-traditional baking raw material of sesame seed flour, evaluation of its amino acid composition for further use in the baking industry in the development of technology for special purpose organic products. The flour of sesame seeds of different colors harvested in 2017–2020 was used for research. The amino acid composition in low-fat sesame flour, depending on the color, allows us to note that the content of essential and substitutable acids on average over the years of research was higher in black flour, and the lowest - in dark brown. The high content of glycine was noted in black sesame – 1.398 g, 0.017 g lower than white, gold – 0.040 g, light brown – 0.058 g and dark brown – 0.082 g. Palmitoleic and oleic (omega-9) represent Monounsaturated fatty acids in sesame low-fat flour. The color of sesame flour has a signifcant effect on their content. Of the polyunsaturated fatty acids, the highest content of linoleic is founding in black – 19.5 g, only 0.2 g less in white and 0.5 g – in gold. Light and dark brown compared to black were lower by 0.8 and 1.1 g, respectively. Кey words: essential and replaceable amino acids, cealics, hypocalcemia, gluten-free products, color.

scholarly journals DEVELOPMENT AND USE OF COMPOSITIONS FROM PRODUCTS OF DEEP PROCESSING OF SECONDARY MEAT RAW MATERIALS

2019 ◽  
Vol 4 (2) ◽  
pp. 20-26
Author(s):  
Marianna I. Kremenevskaya ◽  
Ruslan V. Dobryagin ◽  
Vladimir V. Bogomolov ◽  
Sergey I. Snarkiy
Keyword(s):  
Amino Acid ◽  
Blood Plasma ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Nutritional Value ◽  
Raw Materials ◽  
Mass Composition ◽  
Deep Processing ◽  
Protein Ingredient ◽  
Organoleptic Characteristics

The development of protein ingredients based on the composites from secondary collagen-containing meat raw materials and obtained by the methods of deep processing attracts increasing attention of specialists.In the presented work, the composite and mass composition of the protein ingredient from hydrolysates of beef hide split, pork skin and blood plasma in a ratio of 45:45:10 was established. The improved amino acid composition of the protein ingredient due to addition of dry blood plasma suggests an increased biological and nutritional value of the developed product. Addition of up to 15 % of the protein ingredient instead of beef in the technology of minced semi-prepared products improves the rheological and organoleptic characteristics of the finished product.

scholarly journals Raw materials and feed production technology for valuable fish species in the Republic of Belarus

2020 ◽  
Vol 58 (1) ◽  
pp. 79-89
Author(s):  
V. Yu. Ageyets ◽  
Z. V. Lovkis ◽  
Z. V. Koshak ◽  
A. E. Koshak
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Fish Species ◽  
Raw Materials ◽  
Feed Additive ◽  
Modern World ◽  
African Catfish ◽  
High Quality ◽  
The Republic

The paper raises problems of production of domestic compound feed for valuable fish species. The following representatives of valuable fish species are reared in the Republic of Belarus: rainbow trout, sterlet sturgeon, sturgeon, European and African catfish. All these types need high-quality and inexpensive compound feeds. Production of such feed is developing in our country. All the feeds for valuable fish species are extruded in the modern world. A range of raw materials has been studied that can be used as part of compound feeds for valuable fish species, such as Belarusian made fish meal, dry hemoglobin, soy concentrate, and whey fat concentrate. It has been determined that Belarusian fishmeal is of high quality and not inferior in balance to the amino acid composition of imported fishmeal made in Mauritania, and in terms of leucine and isoleucine level, over 2 times exceeds the imported one. Amino acid composition of dry hemoglobin was studied. It was determined that this feed additive can be used only for balancing feed for crude protein level and practically does not contain such an important essential amino acid as methionine. Valuable fish species are predators, for this reason compound feed contain high amount of protein (up to 50 %) and fat (up to 30 %) depending on the type and age of the fish. Therefore, soy protein concentrate can be used in terms of protein content and absence of anti-nutritional substances in compound feed, and whey-fat concentrate can be used for balancing the formulation for fat content. At the same time, the need for development of such deep processing industry in our republic is noted.

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