scholarly journals General chemical and amino acid compositions of the most widespread oil crops of Brassicáceae family (review)

2021 ◽  
Vol 187 (3) ◽  
pp. 78-90
Author(s):  
Yu.Yu. Pomorova ◽  
◽  
V.V. Pyatovsky ◽  
D.V. Beskorovayny ◽  
Yu.M. Serova ◽  
...  
Keyword(s):  
Amino Acid ◽  
Acid Composition ◽  
Essential Amino Acids ◽  
Raw Material ◽  
Amino Acid Compositions ◽  
High Productivity ◽  
Oil Crops ◽  
General Chemical ◽  
The One ◽  
Brassicaceae Family

Cultivation of oil crops of Brassicaceae family is an important part of agricultural production in many countries. Currently, interest to Brassicaceae crops is caused with their high productivity, diverse fatty-acid composition of oil of the modern cultivars, and a possibility to use them by various ways. Vegetable oils produced from Brassicaceae crops are, on the one hand, a basis of a rational human nutrition, on the other hand, this is a necessary raw material for the different industries. A balance between general chemical and amino acid compositions of protein allows using it in production of compound animal feeds and foods based on vegetable protein, having high nutritional value and useful technological characteristics (oil, protein, and essential amino acids contents). This paper presents a comparative description and principal features of the general chemical and amino acid composition of some oil crops of the Brassicaceae family. Analysis of the Russian and foreign literary sources proves the importance of further development and studying in this direction with the aim of breeding new cultivars with desired properties and providing domestic food industry with quality and safe products.

scholarly journals Amino-acid composition of seeds of confectionery sunflower varieties bred at the V.S. Pustovoit All-Russian Research Institute of Oil Crops

2020 ◽  
Vol 4 (184) ◽  
pp. 12-17
Author(s):  
Yu.Yu. Pomorova ◽  
◽  
D.V. Beskorovayny ◽  
V.V. Pyatovsky ◽  
Yu.M. Serova ◽  
...  
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Protein Content ◽  
Acid Composition ◽  
Coefficient Of Variation ◽  
Dry Matter ◽  
Essential Amino Acids ◽  
Oil Crops ◽  
Russian Research Institute ◽  
Russian Research

Large-fruited hybrids and varieties of confectionery and edible sunflower types are widespread in the production of several countries. The protein quality is of particular importance in the characterization of large-fruited sunflower seeds. The value of a protein complex is determined by its amino acid composition. The value of a protein complex is determined by its amino acid composition. We studied the seeds of three large-fruited varieties of confectionery sunflower: Belochka, Dzhinn, Lakomka, cultivated at the experimental station of V.S. Pustovoit of All-Russian Research Institute of Oil Crops in 2017–2019. We determined the amino acid composition of the seed protein on a HPLC-analyzer Sevko&Co APM1000HT with gradient elution and postcolumn derivatization with ninhydrin. The variety Belochka had the highest content of absolutely dry protein – 21.24 g/100 g, the average protein content for three years was 19.43 ± 0.91 g/100g of absolutely dry matter (ADM), the coefficient of variation was 8.18 %. The protein content of the variety Dzhinn was 19.43 ± 0.11 g/100 g of ADM, the coefficient of variation was 0.78 %. The protein content is more variable in the Belochka variety, while in the Dzhinn variety the oil content is more variable. At the same time, we established that the average values of oil and protein content of these varieties for the years of study are nearly equal. The Lakomka variety has shown stable biochemical parameters for the protein content over two years of cultivation - 17.53 ± 0.15 g/100 g of ADM. There is a strong inverse correlation between the oil content and protein content among the studied varieties, which was r = -0.72. The variety Belochka differs from the other studied varieties. It has the largest amount of essential amino acids (25.48–31.46 g/100 g of absolutely dry matter) and non-essential amino acids (48.33–58.26 g/100 g). The variation of the amino acid content in the Belochka variety was much higher, the coefficient of variation was C = 9–20 %. At the same time, we noted a high homogeneity in protein content (C = 1 %) and amino acid composition (C = 1–15 %) in the Lakomka variety.

scholarly journals Homologies in amino acid composition and structure of histone F2al isolated from human leukaemic cells

1970 ◽  
Vol 119 (2) ◽  
pp. 165-170 ◽  
Author(s):  
Laxman S. Desai ◽  
George E. Foley
Keyword(s):  
Gene Regulation ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Neoplastic Cells ◽  
Amino Acid Compositions ◽  
Composition And Structure ◽  
Leukaemic Cells ◽  
Rf Values ◽  
Similar Amino Acid

Histones F2al extracted from normal and neoplastic cells possess similar amino acid compositions. Tryptic and chymotryptic peptides of the F2al histones have identical chromato-electrophoretic RF values. It is concluded that histones F2al from various sources have similar overall structures. The observed differences in the ratios of ∈-N-monomethyl- and di-∈-N-methyl-lysine in the histones from normal and neoplastic cells may be of significance with respect to gene regulation.

scholarly journals INVESTIGATION AMINO ACID COMPOSITION OF DONKEY’S MILK OF THE KEGETY GORGE

InterConf ◽  
2021 ◽  
pp. 363-369
Author(s):  
Nadira Turganbaeva ◽  
Dinara Isakova
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Human Milk ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Sugar Content ◽  
Essential Amino Acids ◽  
Cow’S Milk ◽  
Donkey Milk ◽  
Cow's Milk

The objective of this paper was to study the amino acid composition of donkey milk inhabiting the Kegety gorge of the Chui region. As well as human milk, donkey and mare’s milk is albumin; the amount of casein is 35-45%, while cow’s milk is casein milk with casein content over 75%. The peculiarity of albumin milk is a higher biological and nutritional value, due to better amino acid balance, high sugar content and the ability to form small, delicate flakes when souring. In terms of its properties, albumin milk is closest to human milk and is the best substitute for it. The obtained results showed that the quantitative content of 7 essential amino acids out of 8, such as lysine, phenylalanine, leucine, isoleucine, methionine, valine, threonine is relatively high compared to other amino acids. Despite the absence of tryptophan in donkey milk, the percentage of 8 essential amino acids in donkey milk protein exceeds that in mare and cow’s milk.

scholarly journals Advanced Production Technology of Flour-Based Foods with Chlorella Concentrate

2020 ◽  
pp. 212-221
Author(s):  
Zenfira Bochkareva ◽  
Ekaterina Volshenkova
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Production Technology ◽  
Control Sample ◽  
Sensory Properties ◽  
Raw Material ◽  
Biological Value ◽  
Advanced Production ◽  
Industrial Samples

Introduction. Semi-finished products require various additives that increase shelf life, improve sensory properties, or decrease raw material costs. Unfortunately, most additives improve neither nutrition nor biological value of the finished product. The present research featured precooked thin pancakes fortified with a chlorella concentrate. This microalgal supplement with scientific-based healthy properties is a unique project of Russian developers. The chlorella concentrate possesses a balanced amino acid composition, vitamins, major nutrient elements, and dietary minerals. Therefore, it can improve the nutrient and biological value of the pancakes. Study objects and methods. The research featured laboratory and industrial samples of precooked pancakes. 3%, 6%, and 10% of the milk were replaced with chlorella concentrate. The quantitative ratio of the components was determined empirically to obtain pancakes of the optimal quality. The batter-making and baking technologies were traditional. The mixing of milk and chlorella concentrate caused no protein aggregation. Results and discussion. The obtained batter was similar with the control sample in viscosity. The sensory properties did not deteriorate. As the proportion of the concentrate increased, the color of the batter changed from pale green to bright green. The sample with 10% of chlorella concentrate had a distinct algae smell. After the milk was replaced with the chlorella concentrate in the amount of 3%, 6%, and 10%, the amino acid composition demonstrated the following changes. The amount of lysine increased by 4.36%, 8.54%, and 14.72%, respectively. The amount of tryptophan increased by 5.46%, 10.75%, and 18.37, respectively. The amount of methionine + cystine increased by 4.04%, 7.94%, and 13.61%, respectively. The introduction of chlorella concentrate raised the content of certain minerals and vitamins, e.g. iron, vitamins of β-carotene, and vitamin C. Conclusions. Chlorella concentrate improved the production technology of flour-based foods. Therefore, it helps to expand the range of this group of precooked products while improving their biological and nutrition value.

scholarly journals Analysis of Heterodimeric “Mutual Synergistic Folding”-Complexes

2019 ◽  
Vol 20 (20) ◽  
pp. 5136 ◽  
Author(s):  
Mentes ◽  
Magyar ◽  
Fichó ◽  
Simon
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Intrinsically Disordered Proteins ◽  
Driving Forces ◽  
Disordered Proteins ◽  
Subunit Interactions ◽  
Amino Acid Compositions ◽  
Intrinsically Disordered ◽  
Β Sheet

Several intrinsically disordered proteins (IDPs) are capable to adopt stable structures without interacting with a folded partner. When the folding of all interacting partners happens at the same time, coupled with the interaction in a synergistic manner, the process is called Mutual Synergistic Folding (MSF). These complexes represent a discrete subset of IDPs. Recently, we collected information on their complexes and created the MFIB (Mutual Folding Induced by Binding) database. In a previous study, we compared homodimeric MSF complexes with homodimeric and monomeric globular proteins with similar amino acid sequence lengths. We concluded that MSF homodimers, compared to globular homodimeric proteins, have a greater solvent accessible main-chain surface area on the contact surface of the subunits, which becomes buried during dimerization. The main driving force of the folding is the mutual shielding of the water-accessible backbones, but the formation of further intermolecular interactions can also be relevant. In this paper, we will report analyses of heterodimeric MSF complexes. Our results indicate that the amino acid composition of the heterodimeric MSF monomer subunits slightly diverges from globular monomer proteins, while after dimerization, the amino acid composition of the overall MSF complexes becomes more similar to overall amino acid compositions of globular complexes. We found that inter-subunit interactions are strengthened, and additionally to the shielding of the solvent accessible backbone, other factors might play an important role in the stabilization of the heterodimeric structures, likewise energy gain resulting from the interaction of the two subunits with different amino acid compositions. We suggest that the shielding of the β-sheet backbones and the formation of a buried structural core along with the general strengthening of inter-subunit interactions together could be the driving forces of MSF protein structural ordering upon dimerization.

scholarly journals Chemical characterization of almond meal as a co-product of the mechanical extraction of almond oil

2020 ◽  
Vol 183 ◽  
pp. 04004
Author(s):  
Nadia Houmy ◽  
Reda Melhaoui ◽  
Kamal Belhaj ◽  
Aurore Richel ◽  
Marianne Sindic ◽  
...  
Keyword(s):  
Amino Acid ◽  
Chemical Characterization ◽  
Protein Digestibility ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Point Of View ◽  
Raw Material ◽  
Residual Oil ◽  
Isoleucine Leucine ◽  
Almond Oil

Almonds harvesting, along with precleaning, hulling, shelling, and sorting, generate recoverable co-products such as double, malformed, or damaged almonds. The common way that generates more benefit is the extraction of almond oil for food and cosmetic uses. The aim of this study is to compare composition and nutritional value of almond meals of the main varieties from eastern Morocco, Marcona (M), Fournat de Breznaud (FNB), FerragnesandFerraduel (FF) and Beldi a local ecotype (B), during three consecutive crop years (2016-2018). Significant differences were observed, which mainly concern the residual oil in almond cakes and especially their fibres, sugars, and proteins. Differences depend on the quality of the raw material and the effects of the crop year on the variety. Besides, from a nutritional point of view, analysed almond meals still contain significant amounts of residual oil and the major constituents of almond seeds (sugars, fibres, and proteins). The amino acid profile presents eight essential amino acids (Cysteine, Methionine, Isoleucine, Leucine, Phenylalanine, Tyrosine, and Lysine Valine) and the Protein Digestibility Corrected Amino Acid Score (PDCAAS) ranges between 24.78% for (M) and 62.17% for (FF). We conclude the analysed almond meals present interesting nutritional values as a specific ingredient for gluten-free culinary preparations and light foodstuffs.

scholarly journals Amino acid composition of pig meat in relation to live weight and sex

2011 ◽  
Vol 51 (No. 12) ◽  
pp. 529-534 ◽  
Author(s):  
M. Okrouhlá ◽  
R. Stupka ◽  
J. Čítek ◽  
M. Šprysl ◽  
E. Kluzáková ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Water Content ◽  
Acid Composition ◽  
Live Weight ◽  
Essential Amino Acids ◽  
Probability Level ◽  
Large White ◽  
Pig Meat

The objective of this study was to find out the amino acid composition of pig meat in relation to live weight and sex. In total 80 (40 barrows/40 gilts) finishing pigs of the final hybrid kept in the Czech Republic [(CL × CLW) × (D × PN)] = [(Czech Landrace × Czech Large White) × (Duroc × Pietrain)] were used in this experiment. The pigs were slaughtered at the average age of 168–171 days after birth, at the average live weight of 112.2 kg. The samples of meat were taken from the musculus longissimus lumborum et thoracis (MLLT) 24 hours post mortem and subsequently subjected to the chemical analysis. As for the essential and semi-essential amino acids (EAA/SEAA), the highest content was found out in lysine, leucine and arginine. Among the nonessential amino acids (NEAA) glutamic and aspartic acid were present. The highest values of threonine (6.81%), isoleucine (6.13%), leucine (9.21%), lysine (10.54%), arginine (7.88%), serine (6.13%), glutamic acid (15.65%), glycine (6.04%) and alanine (6.25%) were found out in gilts, of valine (6.36%) and proline (5.56%) in the group of barrows with the highest live weight, i.e. 115.1 kg and more. The highest value of phenylalanine (1.34%) was measured in the group with the lowest live weight. The indirect dependence between the content of amino acids and live weight was determined only for valine in gilts. The influence of live weight was found in proline and the influence of sex as statistically significant on the probability level P  0.05 was found in lysine. The highest/lowest values of water content in barrows as well as in gilts were measured in the group of 115.1 kg and more/105.1–115 kg live weight. A decreasing tendency of the content of intramuscular fat (IMF) was recorded with the increasing live weight. The values of water content, IMF and ash content were found to be significant on the probability level P  0.05 and P  0.01. In barrows with the growth of live weight the content of crude proteins also increased. In gilts the content of crude proteins reached the point of inflexion already in the group of 105.1–115 kg live weight. In the values of crude protein content the influence of live weight was not significant. With the growth of live weight the content of ash also slightly increased.  

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

1958 ◽  
Vol 50 (2) ◽  
pp. 230-242 ◽  
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.

Effect of boron on the protein and amino acid composition of wheat grain

1984 ◽  
Vol 103 (1) ◽  
pp. 75-80 ◽  
Author(s):  
A. Iqtidar ◽  
S. F. Rehman
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Field Experiments ◽  
Essential Amino Acids ◽  
Water Soluble ◽  
Hot Water ◽  
Wheat Protein ◽  
Wheat Grain

SummaryField experiments were conducted for 2 years in Peshawar, North West Frontier Province of Pakistan, to study the effect of three levels of boron (1, 2 and 3 kg/ha) on the amino acid composition of wheat protein. The soil was clay loam, alluvial in nature, with a pH value of 7·8, and hot-water-soluble boron content of 0·58 mg/kg.Positive linear and negative quadratic effects of boron were observed on the protein and ash contents of wheat grain. Most of the essential amino acids were linearly increased with increasing supply of boron. There was a negative linear relationship of boron with all non-essential amino acids, except histidine and tyrosine.Lysine was the most deficient amino acid in wheat protein. Chemical score based on this amino acid was positively affected by boron. There was also an improvement in the amino acid profile due to boron.

Protein composition and ruminal amino acid degradability of linseed meal

2000 ◽  
Vol 80 (4) ◽  
pp. 745-747
Author(s):  
A. F. Mustafa ◽  
D. A. Christensen ◽  
J. J. McKinnon
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Key Words ◽  
Acid Composition ◽  
Protein Composition ◽  
Essential Amino Acids ◽  
Canola Meal ◽  
Linseed Meal ◽  
Ruminal Degradability

A study was conducted to determine amino acid composition and ruminal degradability of linseed meal (LSM) relative to canola meal (CM). Linseed meal had higher (P < 0.05) arginine, isoleucine, and phenylalanine and less (P < 0.05) lysine than CM. Except for histidine, methionine, and threonine, ruminal escape values of essential amino acids were higher (P < 0.05) for LSM than CM. Key words: Linseed meal, amino acids, ruminal degradability

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