DEVELOPMENT OF TECHNOLOGY FOR OBTAINING MULTIPLE EMULSION OF OVARIAN LIQUID (CAVIAR SOL), ENSURING THE DURATION OF ITS STORAGE

2021 ◽  
Author(s):  
И.М. ЧЕБАНОВ ◽  
С.А. КАЛМАНОВИЧ ◽  
В.Е. ТАРАСОВ
Keyword(s):  
Control Sample ◽  
Chemical Exposure ◽  
Food Protein ◽  
Multiple Emulsion ◽  
Food Ingredient ◽  
Protein Nitrogen ◽  
Oil Emulsion ◽  
Kjeldahl Method ◽  
Sturgeon Fish ◽  
Rate Of Accumulation

Дефицит пищевого белка обусловливает актуальность развития отечественного производства пищевых белковых продуктов из биоресурсов вторичного происхождения. Овариальная жидкость (икорный золь) – вторичный продукт икорного производства – может быть использована как физиологически функциональный ингредиент для пищевых продуктов сбалансированного питания. Применяемые способы сохранности овариальной жидкости (ОЖ) приводят к изменению нативных свойств ее компонентов за счет температурного или химического воздействия. Высказано предположение, что капсулирование во множественную эмульсию ОЖ позволит сохранить ее нативные свойства и увеличить срок хранения. Цель настоящего исследования – разработка технологии получения множественной эмульсии ОЖ и установление эффективности новой формы продукта при хранении. Объектом исследования была ОЖ, полученная при заборе икры осетровых рыб с применением метода прижизненного получения. Множественную эмульсию готовили двухступенчатым способом. На первом этапе получали стандартную эмульсию вода–масло, которую затем использовали в качестве одной из фаз для множественной эмульсии вода–масло–ОЖ. Полученный продукт и контрольный образец (ОЖ, прошедшая только фильтрацию) размещали в чашках Петри и хранили в термостатируемой холодильной камере при температуре не ниже 4°С в течение 40 сут. Через каждые 5 сут в отобранных пробах определяли по методу Кьельдаля содержание белковых веществ, небелкового азота и азота летучих оснований. Установлено, что при хранении в ОЖ, прошедшей только фильтрацию, белок разрушался быстрее и его содержание через 40 сут снизилось на 34%, тогда как в ОЖ, заключенной во множественную эмульсию, этот показатель снизился только на 5,9%, что коррелирует со скоростью накопления продуктов распада белков в ОЖ после 40 сут хранения. Предложенный способ получения множественной эмульсии ОЖ позволяет обеспечить сохранность ее белкового комплекса в процессе хранения и разработать новый ассортимент физиологически функциональных продуктов с использованием отечественного биологически ценного пищевого ингредиента. The shortage of dietary protein determines the relevance of the development of domestic production of food protein products from bioresources of secondary origin. Ovarian liquid (caviar ash), or caviar sol, – a secondary product of caviar production – can be used as a physiologically functional ingredient for balanced nutrition foods. The applied methods of preservation of ovarian fluid (OF) lead to a change in the native properties of its components due to temperature or chemical exposure. It is suggested that encapsulation in a multiple emulsion of OF will preserve its native properties and increase the shelf life. The purpose of this study is to develop a technology for obtaining multiple OF emulsion and to establish the effectiveness of a new product form during storage. The object of the study was the OF obtained by sampling the caviar of sturgeon fish using the method of lifetime production. The multiple emulsion was prepared in a two-stage way. At the first stage a standard water–oil emulsion was obtained, which was then used as one of the phases for a multiple water–oil–OF emulsion. The resulting product and the control sample (OF that passed only filtration) were placed in Petri dishes and stored in a thermostatically controlled refrigerator at a temperature of at least 4°C for 40 days. Every 5 days the content of protein substances, non-protein nitrogen and nitrogen of volatile bases was determined in the selected samples by the Kjeldahl method. It was found that when stored in the OF that passed only filtration, the protein was destroyed faster and its content decreased by 34% after 40 days, whereas in the OF enclosed in a multiple emulsion, this indicator decreased by only 5.9%, which correlates with the rate of accumulation of protein breakdown products in the OF after 40 days of storage. The proposed method for obtaining a multiple emulsion of COOLANT makes it possible to ensure the safety of its protein complex during storage and to develop a new range of physiologically functional products using a domestic biologically valuable food ingredient.

scholarly journals The digestion by cattle of grass silage made with formic acid and formic acid–formaldehyde

1981 ◽  
Vol 46 (1) ◽  
pp. 193-207 ◽  
Author(s):  
D. J. Thompson ◽  
D. E. Beever ◽  
C. R. Lonsdale ◽  
M. J. Haines ◽  
S. B. Cammell ◽  
...  
Keyword(s):  
Amino Acids ◽  
Organic Matter ◽  
Formic Acid ◽  
Live Weight ◽  
Water Soluble ◽  
Soluble Carbohydrate ◽  
Food Protein ◽  
Protein Nitrogen ◽  
Neutral Detergent Fibre ◽  
Total Amino Acids

1. A primary growth crop of perennial ryegrass (Lolium perenneL., cv. S23) was partially wilted and ensiled after the application of eitherformic acid–water (1:3, w/v; 7.1 1/t fresh herbage; control diet C) or formic acid–formaldehyde (1:1, w/w; 8·81/t fresh herbage; formaldehyde treated diet F) which supplied 50gHCHO/kg crude protein (nitrogen (N) × 6·25). The two silages were fed separately and a third diet comprising formaldehyde-treated silage, supplemented with urea (20 g/kg dry matter dm) at the time of feeding was also examined (dietFU).2. The three diets were fed at a level of 16 g dm/kg live weight to six 3- to six-month-old cattle fitted with rumen and re-entrant duodenal cannulas in two 3 × 3 LatinSquare experiments, and measurements were made of the digestion of energy, carbohydrateand N.3. The formaldehyde-treated silage had a lower content of fermentation acids and ammoma-N and a higher content of water-soluble carbohydrate and total amino acids. The apparent digestibility of organic matter, energy and N were depressed (P < 0·05, P < 0·05 and P < 0·01 respectively) by treatment with formaldehyde, but cellulose and neutral-detergent fibre digestibility were unaffected.4. Within the rumen the digestion of organic matter, cellulose and neutral-detergent fibre were unaffected by formaldehyde treatment or supplementation with urea. Microbial protein synthesis in the rumen was similar for the three diets (average 131 g/kg apparently digested organic matter in the rumen).5. The application of formic acid-formaldehyde increased (P < 0·05) the amount of food protein escaping degradation in the rumen (4·76 diet C, 6·89 diet F; 7·07 diet FU g/kg protein intake). The contribution of amino acidsof dietary origin al the duodenum increased (P < 0·05) from 50 (diet C) to 80 (diet F) and 82 (diet FU) g/kg DM intake, and the flow of total amino acids at the duodenum was 33% higher (P < 0·001) in cattle fed formic acid–form aldehyde silage diets compared withthe control silage due to the reduction in degradation of protein at ensiling and in therumen.

scholarly journals Characterization of acid soluble collagen (ASC) and pepsin soluble collagen (PSC) extracted from shortfin scad (Decapterus macrosoma) waste

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 2272-2280
Author(s):  
A.W. Sulaiman ◽  
N.M. Sarbon
Keyword(s):  
Chemical Composition ◽  
Protein Concentration ◽  
Food Ingredient ◽  
Soluble Collagen ◽  
Acid Soluble Collagen ◽  
Kjeldahl Method ◽  
Biuret Method ◽  
The Rich ◽  
Pepsin Soluble Collagen

Fish waste management is one of the biggest impacts towards the environment. However, it is one of the rich sources of protein. Therefore, the aim of this study was to isolate and characterize acid soluble collagen (ASC) and pepsin soluble collagen (PSC) from shortfin scad (Decapterus macrosoma) waste, with the yields of ASC (3.35±3.43%) and PSC (0.10±0.13%) respectively. The isolated ASC and PSC from shortfin scad waste were characterized on chemical composition, protein concentration, structural properties by FTIR, solubility and morphology properties compared to the commercial collagen from tilapia (Oreochromis niloticus) scales. In terms of chemical composition, PSC showed better than ASC, since it contains comparatively higher in protein (26.97±1.02%) by Kjeldahl method and protein concentration (2.69±0.47 mg/mL) by biuret method, compared to ASC. The FTIR investigations also certified the existence of spacial triplehelical structures of collagens that are important for collagen backbones. Solubility results showed that both ASC and PSC are high insolubility at acidic pH with the lowest solubilisation point at the range of alkali condition. The morphological analysis of both ASC and PSC were almost similar too, as there were fibrils and porous structure. Therefore, collagen from shortfin scad waste, could be a useful alternative, with the potential to be used in food ingredient, biomedical, pharmaceutical and nutraceuticals industries

Effect of Nitrates on Determination of Protein Nitrogen by Kjeldahl Method

1942 ◽  
Vol 25 (3) ◽  
pp. 769-772
Author(s):  
Eugene I Whitehead ◽  
Oscar E Olson
Keyword(s):  
Protein Nitrogen ◽  
Kjeldahl Method

scholarly journals Spectrophotometric Determination of Organic Nitrogen by a Modified Lassaigne Method and Its Application to Meat Products and Baby Food

2002 ◽  
Vol 85 (4) ◽  
pp. 971-977 ◽  
Author(s):  
Birsen Demirata ◽  
Resat Apak ◽  
Hüseyin Afsar ◽  
Izzet Tor
Keyword(s):  
Meat Products ◽  
Molar Absorptivity ◽  
Baby Food ◽  
Protein Nitrogen ◽  
Colorimetric Measurement ◽  
Total Digestion ◽  
Kjeldahl Method ◽  
The Mean ◽  
Aqueous Leachate

Abstract A modified Lassaigne method was developed for N determination based on fusion of the organic substance with metallic Na, conversion of the cyanide in the aqueous leachate to thiocyanate by ammonium polysulfide treatment, and colorimetric measurement of the thiocyanate formed by the addition of excessive ferric ions in acidic medium. The mean molar absorptivity of the Fe(NCS)2+ complex at 480 nm is 2.96 × 103 L/mol·cm, enabling quantitation of 0.25–7.72 ppm N (linear range) in the final solution. The relative amounts of Na, (NH4)2S2, and Fe(III) with respect to nitrogen in the analyte were optimized. The developed method was successfully applied to the determination of N in various brands of baby food, and it was compared statistically with the conventional Kjeldahl and elemental analysis methods. Protein nitrogen in a number of meat products was also precisely determined by the developed method. Thus, the total digestion time of the conventional Kjeldahl method was reduced considerably (e.g., to approximately 15 min for a dried sample) with a relatively simple spectrophotometric method requiring no sophisticated instrumentation.

Rumen bacterial protein synthesis and the proportion of dietary protein escaping degradation in the rumen of sheep

1980 ◽  
Vol 43 (3) ◽  
pp. 421-433 ◽  
Author(s):  
J. R. Mercer ◽  
Sarah A. Allen ◽  
E. L. Miller
Keyword(s):  
Amino Acids ◽  
Protein Synthesis ◽  
Production Rate ◽  
Diaminopimelic Acid ◽  
Energetic Efficiency ◽  
Food Protein ◽  
Bacterial Protein ◽  
Protein Nitrogen ◽  
The Mean ◽  
Bacterial Protein Synthesis

1. The effect of supplementing barley diets with urea (U), extracted, decorticated groundnut meal (GNM) or Peruvian fish meal (PFM) on rumen bacterial protein synthesis and the proportion of undegraded food protein passing to the duodenum of sheep has been examined.2. Three wethers were given isonitrogenous, isoenergetic diets containing (g/kg dry matter (DM)): U 20, GNM 106 or PFM 78, the crude protein (nitrogen × 6.25) contents being 139, 145 and 148 respectively. The sheep were fed hourly, the mean daily intake of DM being 0.634 kg.3. Rumen bacterial protein synthesis was determined using35S and diaminopimelic acid (DAPA) as bacterial markers and polyethylene glycol (PEG) and chromic oxide as markers of digesta flow. Rumen volatile fatty acid (VFA) production rate was determined by a continuous infusion of [I-14C]acetate. 4. and DAPA gave similar estimates of the proportion of bacterial N in the trichloroacetic acid- precipitable nitrogen of the rumen digesta, the mean value being 0.86. The VFA production rate did not vary significantly between diets, the mean being 5.8 mol/24 h. The flow of bacterial N from the rumen was calculated from the PEG and Cr2O3, estimates of flow and the35S and DAPA estimates of the proportion of bacterial N in the rumen. and DAPA gave similar values (mean 12.5 g/24 h) and Cr2O3, gave a slightly lower value (11.5 g/24 h) than PEG (13.5 g/24 h). Dietary effects, averaged over the four methods, were not significant; the values were 13.0, 13.4 and I 1–0 g/24 h for the U, GNM and PFM diets respectively.5. Duodenal samples were taken from two 12h continuous collections from re-entrant cannulas and the DM flow adjusted to total recovery of Cr2O3,. The mean recovery of Cr203at the duodenum was 0.798. The rates of flow of DM were 0.296,0.311 and 0.334 kg/24 h and of non-ammonia-N (NAN) 13.5, 15.2 and 15.4 g/24 h on the U, GNM and PFM diets respectively.6. The concentrationsof the essential amino acids in duodenal digestaweregenerally higher with the PFM diet than with either of the other two diets. The flow of most amino acids through the duodenum was generally higher on the PFM and GNM diets than on the U diet.7. The energetic efficiency of bacterial protein synthesis was calculated to be 2.1 g bacterial N/mol VFA or 28 g bacterial N/kg organic matter fermented in the rumen.8. From the estimates of bacterial N flow from the rumen and NAN flow through the duodenum it was calculated that 0.22 and 0.69 of the supplemental N from GNM and PFM respectively passed through the rumen undegraded.

Protein Nitrogen Unit Precipitation Procedure for Allergenic Extracts: Collaborative Study

1981 ◽  
Vol 64 (6) ◽  
pp. 1435-1438
Author(s):  
Joan C May ◽  
Jenny T C Sih ◽  
◽  
Allergy Laboratories ◽  
J Best ◽  
...  
Keyword(s):  
Standard Deviation ◽  
Coefficient Of Variation ◽  
Collaborative Study ◽  
Precipitation Method ◽  
Protein Nitrogen ◽  
Accuracy And Precision ◽  
Precipitation Procedure ◽  
Allergenic Extracts ◽  
Kjeldahl Method ◽  
Repeatability Standard Deviation

Abstract Protein nitrogen unit (PNU) determination is one of the methods used to test and label the concentration of allergenic extracts. This recently standardized method is applicable to all allergenic extracts. One PNU/mL is equivalent to 1 × 10−5 mg nitrogen determined to be in the material precipitated from 1 m l allergenic extract by phosphotungstic acid (PTA), a protein precipitant. The nitrogen is quantitated by the Kjeldahl method or another analytical method of equivalent accuracy and precision. A collaborative study of the optimized PNU precipitation method in which 6 samples were analyzed in duplicate by 6 laboratories using the Kjeldahl method for the determination of nitrogen yielded a mean of 0.1358 mg N/ml, a repeatability standard deviation and coefficient of variation of 0.0071 mg N/mL and 5.23%, respectively, and a reproducibility standard deviation and coefficient of variation of 0.0188 mg N/mL and 13.84%, respectively. The method has been adopted official first action.

scholarly journals ACEI and antioxidant peptides release during ripening of Mexican Cotija hard cheese

2016 ◽  
Vol 5 (3) ◽  
pp. 85 ◽  
Author(s):  
Leticia Hernández-Galán ◽  
Anaberta Cardador-Martínez ◽  
Daniel Picque ◽  
Henry Eric Spinnler ◽  
Micloth López-del-Castillo Lozano ◽  
...  
Keyword(s):  
Ace Inhibition ◽  
Soluble Nitrogen ◽  
Converting Enzyme ◽  
Antioxidant Peptides ◽  
Protein Nitrogen ◽  
Kjeldahl Method ◽  
Inhibitory Activities ◽  
Highly Correlated ◽  
Ace Inhibitory ◽  
Hard Cheese

<p>Cotija cheese is an artisanal Mexican cheese produced with raw cow´s milk. Our objective was to measure the antioxidant and angiotensin converting enzyme (ACE) inhibitory activities of the peptides released during its ripening. For that, Cotija cheeses were ripened 6 months in a chamber at 25 ºC without humidity control. Weekly samples were taken to determine acid soluble nitrogen (ASN), non-protein nitrogen (NPN) and ethanol soluble nitrogen (EtOH-SN) indexes, by Kjeldahl method. Antioxidant and ACE inhibitory activities were measured by spectrophotometry and HPLC methods, respectively. Peptides in each nitrogen fraction were determined by HPLC. Our results showed that during ripening of Cotija cheeses peptides with antioxidant and ACE inhibitory activities were released and increased through ripening time reaching a maximum of 79.8 % of 2,2- diphenyl-1-picrylhydrazyl (DPPH) discoloration and 100 % of ACE inhibition at the end of ripening. Both activities were highly correlated with the types of peptides present in each fraction.</p>

scholarly journals Mixing Unit for Production of Flour Baking Mixes with High Protein Content

2019 ◽  
pp. 579-586
Author(s):  
Dmitriy Borodulin ◽  
Tatyana Zorina ◽  
Ekaterina Nevskaya ◽  
Dmitriy Sukhorukov ◽  
Diana Cherkashina
Keyword(s):  
Protein Content ◽  
Control Sample ◽  
Food Product ◽  
High Protein ◽  
Biologically Active ◽  
Food Protein ◽  
High Quality ◽  
Biological Value ◽  
Uniformity Coefficient ◽  
Average Value

Introduction. Semi-finished products help food industry enterprises to meet the population’s need for high-quality and nutritious foods. Popular semi-products are loose mixes enriched with vitamins, minerals, and biologically active substances. The world is currently experiencing a shortage of food protein, and its deficiency is likely to continue in the coming decades. Therefore, loose high-protein baking mixes are one of the promising directions of healthy nutrition industry. Multicomponency of such mixes makes it possible to balance their composition and develop products that have a useful comprehensive effect on the human body and strengthen protective functions. Study objects and methods. In order to ensure a balanced composition of mixes and high-quality food production, the authors propose a new design of a continuous action vibration mixer. Experimental and industrial tests were carried out as part of a technological line for production of baking mixes with increased protein content. Trials included idling and serviceability check under load, quality tests of the obtained high-protein baking mix, as well as vibration and noise level tests. The tests provided the following rational operation parameters: amplitude of vibration A = 0.0045 m; angle of vibration β = 45°; frequency of vibration f = 33.33 Hz; number of revolutions n = 4; diameter of perforations d = 0.007 m. Biological value was determined according to the results of amino-acid analysis. Results and discussion. The new mixing unit had the average value of the non-uniformity coefficient Vc = 6.86%, which indicated the high quality of the obtained high-protein baking mixes. The biological value of the finished food product showed a higher nutritional value than in the control sample. Conclusions. The new vibration type mixing unit made it possible to obtain baking mixes of specified quality at the ratio of mixed components 1:60. This simple but reliable device had relatively low material and energy costs.

Measuring Protein in Frozen Dairy Desserts by Dye Binding

1980 ◽  
Vol 43 (10) ◽  
pp. 753-755 ◽  
Author(s):  
J. C. BRUHN ◽  
S. PECORE ◽  
A. A. FRANKE
Keyword(s):  
Statistical Analysis ◽  
Protein Content ◽  
Total Nitrogen ◽  
Protein Concentration ◽  
Protein Nitrogen ◽  
Acid Orange ◽  
Two Samples ◽  
Dye Binding ◽  
Kjeldahl Method ◽  
The Difference

The protein content of 24 samples of vanilla ice cream, ice milk and related frozen dairy desserts was determined by the Kjeldahl method and Acid Orange 12 dye binding method. Statistical analysis showed the correlation between the two methods was highly significant. Excepting two samples, the Kjeldahl protein results based on total nitrogen consistently gave higher protein values than dye binding, the difference averaging +.11%. When the Kjeldahl protein results were corrected for the non-protein nitrogen present, the resulting protein values averaged .20% lower than the dye binding values. These results indicate that the dye binding method is sufficiently accurate for monitoring protein concentration in the frozen dairy desserts studied.

scholarly journals Antioxidant activity, carbohydrates and protein in sorgum (Sorghum bicolor L. Moench) plants as a development of economic functional food materials during the COVID-19 pandemic

2021 ◽  
Vol 4 (1) ◽  
pp. 33-36
Author(s):  
Ni Wayan Sukma Antari ◽  
Ida Ayu Manik Damayanti ◽  
Nadya Treesna Wulansari
Keyword(s):  
Sorghum Bicolor ◽  
Protein Content ◽  
Functional Food ◽  
Seed Extract ◽  
Carbohydrate Content ◽  
Food Ingredient ◽  
Content Determination ◽  
Ic50 Value ◽  
Kjeldahl Method ◽  
Sorghum Bicolor L

This study aims to determine the content of antioxidants, carbohydrates, and protein in Sorghum (Sorghum bicolor L. Moench) as an economically functional food ingredient during the COVID-19 pandemic. The research stages include the manufacture of sorghum seed extract, Antioxidant level testing using the DPPH test, carbohydrate content testing, and protein content determination using the Kjeldahl method, the Kjeldahl method consists of 3 stages, namely: the destruction stage, the distillation stage, and the titration stage. The results showed that Sorghum had an IC50 value of 88.8970 ppm, carbohydrate content of 71.8 g, and protein content of 9.68%. so that sorghum has the potential to develop functional food during the COVID-19 pandemic.

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