INVESTIGATION OF THE CHEMICAL COMPOSITION OF PEA GRAIN PROCESSING PRODUCTS FOR THE ENRICHMENT OF FLOUR PASTRY PRODUCTS

2021 ◽  
Author(s):  
Д.Ю. БОЛГОВА ◽  
Н.А. ТАРАСЕНКО ◽  
И.А. ЧУМАК
Keyword(s):  
Amino Acids ◽  
Chemical Composition ◽  
Essential Amino Acids ◽  
Protein Concentrate ◽  
Pea Protein ◽  
Biological Value ◽  
Grain Processing ◽  
Confectionery Products ◽  
The Many ◽  
Starch Fraction

Одним из многочисленных способов обогащения мучных кондитерских изделий является введение в их рецептуру натуральных ингредиентов растительного происхождения. Особый интерес для кондитерской отрасли представляет зерно гороха, богатое белком. Исследован химический состав продуктов переработки зерна гороха – концентрата горохового белка и крахмальной фракции зерна гороха. Оценена возможность их использования для обогащения мучных кондитерских изделий. Установлено, что концентрат горохового белка содержит 53–55% протеина, незаменимые аминокислоты, поэтому обладает высокой биологической ценностью. Перевариваемость аминокислот горохового белка составляет 94%. Крахмальная фракция зерна гороха содержит 62–70% крахмала. Продукты переработки зерна гороха имеют низкий гликемический индекс. Использование продуктов переработки зерна гороха позволит повысить пищевую и биологическую ценность мучных кондитерских изделий за счет увеличения содержания белка, незаменимых аминокислот, минеральных веществ и резистентного к перевариванию крахмала. One of the many ways to enrich flour confectionery products is the introduction of natural ingredients of plant origin into their formulation. Of particular interest for the pastry industry is pea grain, rich in protein. The chemical composition of pea grain processing products – pea protein concentrate and the starch fraction of pea grain has been studied. The possibility of their use for enriching flour pastry products is estimated. It was found that the pea protein concentrate contains 53–55% protein, essential amino acids, so it has a high biological value. The digestibility of amino acids of pea protein is 94%. The starch fraction of pea grain contains 62–70% starch. Pea grain processing products have a low glycemic index. The use of peagrain processing products will increase the nutritional and biological value of flour pastry products by increasing the content of protein, essential amino acids, minerals and starch resistant to digestion.

scholarly journals STUDY OF THE FUNCTIONAL AND NUTRITIONAL PROPERTIES OF DEFATTED OKRA POWDER AND OKRA PROTEIN ISOLATE AND CONCENTRATE

2016 ◽  
Vol 47 (3) ◽  
Author(s):  
Kareem & Shakir
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Water Absorption ◽  
Essential Amino Acids ◽  
Protein Isolate ◽  
Protein Concentrate ◽  
Fat Absorption ◽  
Nutritional Properties ◽  
Biological Value ◽  
Amino Acid Score

The present study aimed to study the functional and nutritional properties of Defatted Okra Powder DOP and Okra Protein Concentrate OPC and Okra Protein Isolate OPI product from okra seeds (Abelmoschus esculentus), Essential amino acids 39.64, 40.93, 42.04% to DOP, OPC and OPI  respectively, the theoretical biological value (BV) 66.12, 68.3, 69.94 for DOP, OPC and OPI respectively, the degree amino acid score (AAS) 104.01, 106.73, 109.23  respectively  for the same groups and the same order, mineral ratio for  phosphorus 1750, 2430, 110 mg/kg-1 of the three groups respectively, water absorption 1.82, 2.81, 3.36, fat absorption 2.03, 2.62, 3.03, foam capacity 58.1 0.64, 76.6%, and emulsion activity 50.23, 59, 60.38 m2/g-1.

Research Regarding Content in Amino-acids and Biological Value of Proteins from Polyodon spathula Sturgeon Meat

2017 ◽  
Vol 68 (5) ◽  
pp. 1063-1069
Author(s):  
Cristina Simeanu ◽  
Daniel Simeanu ◽  
Anca Popa ◽  
Alexandru Usturoi ◽  
Dan Bodescu ◽  
...  
Keyword(s):  
Amino Acids ◽  
Nutritive Value ◽  
Essential Amino Acids ◽  
Meat Production ◽  
Age Group ◽  
Chemical Methods ◽  
Biological Value ◽  
Polyodon Spathula ◽  
The One ◽  
Total Amino Acids

Polyodon spathula sturgeon breed is successfully reared in Romania in many fishery farms for meat production and it is capitalized on domestic market as consumption fish. In the current paper were studied a number of 1400 sturgeons from Polyodon spathula breed (1200 individuals of one summer - P.s.0+ and 200 individuals of fourth summers - P.s.3+). From this flock were weighted around 10%, for each age group, and for laboratory determinations were chosen 10 fishes for each age with the corporal mass close to the group mean. After analysing the fillets gathered from the studied fishes for establishing the chemical characteristics, nutritive and biological values of proteins were drawn some interesting conclusions. So, regarding chemical composition we notice that in the meat of analysed fishes water is in a rate of 75.41% at P.s.3+ and 78.37% for P.s.0+; proteins - between 18.08% for P.s.0+ and 19.89% for P.s.3+, values which place those fishes in the group of protein fishes; lipids - between 2.45% and 3.45%, values which situated those sturgeons in category of fishes with a low content in lipids; collagen � 3.83% at P.s.0+ and 4.14% at P.s.3+ which indicate low values for proteins of weak quality in the meat of those sturgeons. Study of nutritive value for the analysed fishes indicate the fact that fishes P.s.0+ have a mediocre nutritive value, having the ratio w/p of 4.33 while sturgeons P.s.3+ were placed in the 2nd category � fishes with a good nutritive value (rate w/p = 3.79). Energetic value of the studied fillets was 97.39 kcal/100 g for P.s.0+ and 114.31 kcal/100 g for P.s.3+, which enlightened an increase of nutritive value with aging, fact especially due to accumulation of adipose tissue. Study of proteins quality, through the presence of those 8 essential amino-acids in the meat of analysed fishes, show the fact that at sturgeons P.s.0+ proportion of essential amino-acids was 20.88% from total amino-acids, while at sturgeons P.s.3+ was 26.23%, fact which enlightened an increasing of proteins� biological value with fish aging. This fact was also shown by calculation of proteins� biological value through chemical methods (EAA index); calculated value for sturgeons P.s.0+ was a little bit lower (118.73) than the one calculated for sturgeons P.s.3+ (118.79).

MATHEMATICAL MODELS FOR THE SYNTHESIS OF PLANT-BASED COMPOSITIONS WITH IMPROVED AMINO ACID COMPOSITION

2021 ◽  
Author(s):  
Irina Gaivoronskaya ◽  
Valenitna Kolpakova
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Mathematical Models ◽  
Functional Properties ◽  
Amino Nitrogen ◽  
Essential Amino Acids ◽  
Major Allergen ◽  
Structural Features ◽  
Covalent Bonds ◽  
Pea Protein

The aim of the work was to optimize the process of obtaining multicomponent protein compositions with high biological value and higher functional properties than the original vegetable protein products. Was realized studies to obtain biocomposites on the base of pea protein-oat protein and pea protein-rice protein. Developed composites were enriched with all limited amino acids. For each of the essential amino acids, the amino acid score was 100% and higher. Protein products used in these compositions are not in major allergen list, which allows to use these compositions in allergen-free products and specialized nutrition. To determine biosynthesis parameters for compositions from pea protein and various protein concentrates with the use of transglutaminase enzyme, was studied effect of concentration and exposition time on the amount of amino nitrogen released during the reaction. Decreasing of amino nitrogen in the medium indicated the occurrence of a protein synthesis reaction with the formation of new covalent bonds. Were determined optimal parameters of reaction: the hydromodule, the exposure time, the concentration of EP of the preparation, were obtained mathematical models. Studies on the functional properties of composites, the physicochemical properties of the proteins that make up their composition, and structural features will make it possible to determine the uses in the manufacture of food products based on their ability to bind fat, water, form foam, gels, and etc.

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.

scholarly journals Rapeseed protein-fibre concentrate: chemical composition and functional properties

2018 ◽  
Vol 117 (4) ◽  
pp. 86-99
Author(s):  
Anna Ostrowska ◽  
Magdalena Kozłowska ◽  
Danuta Rachwał ◽  
Piotr Wnukowski ◽  
Ewa Nebesny ◽  
...  
Keyword(s):  
Amino Acids ◽  
Chemical Composition ◽  
Functional Properties ◽  
Dietary Fibre ◽  
Research Study ◽  
Essential Amino Acids ◽  
Absorption Capacity ◽  
Food Ingredient ◽  
Rapeseed Protein ◽  
Functional Features

Dietary fibre has a beneficial effect on human health that is manifested, among other things, in a reduced risk of obesity, diabetes or neoplasms. Its numerous functional properties render it a desirable food additive. The objective of the research study was to assess the nutritional and functional properties of a novel rapeseed protein-fibre concentrate (RPFC) developed by a NapiFeryn BioTech company. The chemical composition, including the amino acid composition, and the functional properties of RPFC were compared with those of the soy fibre (SF) and pea fibre (PF) available on the market; the purpose of the comparison was to evaluate the potential of RPFC as a novel ingredient for use in food applications. The research study showed that RPFC contained significantly more protein than SF and PF. At the same time it was found that the level of total dietary fibre in RPFC was similar to the level of this ingredient in SF. What's more, RPFC was characterized by the highest contents of ash and phytic acid. Based on the analysis results of amino acids it was proved that the level of lysine was the highest in RPFC. The RPFC was characterized by a higher content of essential amino acids than PF and a lower content thereof than SF. RPFC was distinguished by good functional features, such as emulsifying activity, emulsion stability, and water and oil absorption capacity. It was showed that RPFC had suitable features to be used as a functional food ingredient in food products.

Biological Value of Proteins in Relation to the Essential Amino Acids Which They Contain

1946 ◽  
Vol 32 (6) ◽  
pp. 597-612 ◽  
Author(s):  
Leslie E. Edwards ◽  
Robert R. Sealock ◽  
William W. O'Donnell ◽  
Grant R. Bartlett ◽  
Marion B. Barclay ◽  
...  
Keyword(s):  
Amino Acids ◽  
Essential Amino Acids ◽  
Biological Value

scholarly journals PROPRIEDADES QUÍMICAS E CÔMPUTO QUÍMICO DOS AMINOÁCIDOS DA FARINHA E CONCENTRADO PROTÉICO DE FEIJÃO GUANDU (Cajanus cajan (L.) Millsp)

2000 ◽  
Vol 18 (2) ◽  
Author(s):  
IVONE YURIKA MIZUBUTI ◽  
LUIZ WALDEMAR DE OLIVEIRA SOUZA ◽  
OSWALDO BIONDO JÚNIOR ◽  
ELZA IOUKO IDA
Keyword(s):  
Amino Acids ◽  
Chemical Composition ◽  
Cajanus Cajan ◽  
Soluble Sugars ◽  
Extraction Procedure ◽  
Chemical Properties ◽  
Pigeon Pea ◽  
Protein Concentrate ◽  
Chemical Score ◽  
Sulphur Amino Acids

Esta pesquisa teve por objetivo investigar as propriedades químicas e cômputo químico dos aminoácidos da farinha e de concentrado protéico de feijão guandu (Cajanus cajan (L.) Millsp). A farinha apresentou composição química adequada em relação a outras leguminosas. O procedimento de extração aquosa de proteína, a partir de grãos de feijão guandu com 25,73% de proteína, permitiu a obtenção de concentrado protéico com 52,47% de proteína, em base seca, compreendendo concentração da ordem de 103,85%. O concentrado protéico de feijão guandu apresentou composição química adequada, sendo que cinzas e açúcares solúveis foram concentrados 122,17 e 21,86%, respectivamente, em relação ao grão. Os níveis de aminoácidos no concentrado protéico foram similares aos de farinha de guandu, porém, a metionina foi concentrada em 42,64%. O cômputo químico indicou que os aminoácidos limitantes primários na farinha e concentrado protéico foram os sulfurados totais. A composição química da farinha e do concentrado protéico de guandu indicou potencialidade para utilização de ambos como componentes de alimentos para seres humanos e animais. Abstract The aim of this work was the investigation of the chemical properties of Pigeon pea (Cajanus cajan) (L.) Millsp) flour and protein concentrate. The flour presented suitable chemical composition in comparison to other legumes. The water extraction procedure of protein, from Pigeon pea grains with 25,73% of protein allowed to obtain a protein concentrate with 52,47% of protein in dry basis, resulting an increase in order of 103,85%. The protein concentrate of Pigeon pea showed suitable chemical composition, having an increase of 122,17% in ashes and 21,86 % in soluble sugars in relation to the crude grain. The amino acids levels in the concentrate were similar to those in the flour, however there were an increase of 42,64% in methionine concentration. The chemical score suggest that the primary limiting amino acids in the flour and in the concentrate were the total sulphur amino acids. The chemical composition of the flour and concentrate of Pigeon pea showed perspectives of its utilization as feed components for humans and animals.

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.

OBSERVATIONS ON THE BIOLOGICAL VALUE OF A MIXTURE OF ESSENTIAL AMINO ACIDS

Science ◽  
1943 ◽  
Vol 98 (2543) ◽  
pp. 286-288 ◽  
Author(s):  
A. A. ALBANESE ◽  
V. IRBY
Keyword(s):  
Amino Acids ◽  
Essential Amino Acids ◽  
Biological Value

Amino acids content and basic chemical composition of roe deer (Capreolus capreolus L.) meat

2012 ◽  
Vol 15 (4) ◽  
pp. 645-649 ◽  
Author(s):  
D. Cygan-Szczegielniak ◽  
B. Janicki
Keyword(s):  
Amino Acids ◽  
Chemical Composition ◽  
Glutamic Acid ◽  
Muscle Tissue ◽  
Roe Deer ◽  
Capreolus Capreolus ◽  
Biological Value ◽  
Endogenous Amino Acids ◽  
Males And Females ◽  
Standard Protein

Abstract The aim of this study was to determine the chemical composition of roe deer meat considering the animals’ sex and age and to estimate the content of amino acids in the meat from two selected groups of the animals, i.e. 2-3-year-old males and females. A further goal was to assess the biological value of proteins as compared to the FAO standard. The study has revealed that in proteins from the roe deer muscle tissue the content of exogenous amino acids (in g/100g) is higher by 20-30% on average comparing to the level of amino acids, in the FAO/WHO (1973) standard protein. Among the endogenous amino acids, the highest (in g/100 g of protein) and the lowest concentrations were found for glutamic acid and proline, respectively. The research has also shown that roe deer meat possesses a high content of protein and a relatively low content of fat.

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