scholarly journals Gelatin Extraction and Characterization from Femur Bones of Bovine and Porcine with Acid Process

2021 ◽  
Vol 6 (1) ◽  
pp. 32-41
Author(s):  
Purwantiningsih Sugita ◽  
Muhamad Rifai ◽  
Laksmi Ambarsari ◽  
Dyah Utami Cahyaning Rahayu ◽  
Hanhan Dianhar
Keyword(s):  
Amino Acid ◽  
Acid Hydrolysis ◽  
Food Industry ◽  
Physico Chemical ◽  
Halal Food ◽  
Ft Ir ◽  
Acid Process ◽  
Chemical Characters ◽  
Bovine Gelatin ◽  
Hcl Solution

Gelatin has been widely used as an additive in food industry pharmaceutical, and  cosmetic. The similar physical appearance between bovine and porcine gelatin causes an issue for some communities like a Muslim due to awareness of halal food. This study aims to produce gelatin from femur bones of bovines with acid hydrolysis and their characteristics compared to standard gelatin of bovine and porcine. Bovine and porcine bones were soaked in 5% HCl for 10 days and every 2 days a HCl solution was replaced to get ossein. Ossein is hydrolyzed by gradual heating at 65, 75, and 85oC. Gelatin  confirmed by  the physico-chemical characters, FT-IR and analysis amino acid with HPLC.The results showed that the yield of bovine gelatin was 4.33%. The physico-chemical characters of bovine gelatin resulting from isolation and bovine gelatin standards are in conformity with porcine gelatin standards and meet the requirements of SNI 06-3735-1995 and GMIA. Therefore, bovine gelatin is specifically capable of substituting porcine gelatin for application in the pharmaceutical field. The FTIR spectrum of bovine gelatin shows the presence of amide A, amide I, amide II and amide III groups. The amino acid characters of gelatin were identified as glycine (13.57%) and proline (1.62%) for bovine gelatin and glycine (0.51%) and proline (0.09%) for porcine gelatin.

Amino acid sequence of cyanogen bromide fragment CB5 of human hemopexin

1989 ◽  
Vol 54 (3) ◽  
pp. 803-810 ◽  
Author(s):  
Ivan Kluh ◽  
Ladislav Morávek ◽  
Manfred Pavlík
Keyword(s):  
Amino Acid ◽  
Amino Acid Sequence ◽  
Acid Hydrolysis ◽  
Cyanogen Bromide ◽  
Polypeptide Chain ◽  
Amino Acid Residues ◽  
Mild Acid Hydrolysis ◽  
Methionine Residue ◽  
Cyanogen Bromide Fragment ◽  
Mild Acid

Cyanogen bromide fragment CB5 represents the region of the polypeptide chain of hemopexin between the fourth and fifth methionine residue (residues 232-352). It contains 120 amino acid residues in the following sequence: Arg-Cys-Ser-Pro-His-Leu-Val-Leu-Ser-Ala-Leu-Thr-Ser-Asp-Asn-His-Gly-Ala-Thr-Tyr-Ala-Phe-Ser-Gly-Thr-His-Tyr-Trp-Arg-Leu-Asp-Thr-Ser-Arg-Asp-Gly-Trp-His-Ser-Trp-Pro-Ile-Ala-His-Gln-Trp-Pro-Gln-Gly-Pro-Ser-Ala-Val-Asp-Ala-Ala-Phe-Ser-Trp-Glu-Glu-Lys-Leu-Tyr-Leu-Val-Gln-Gly-Thr-Gln-Val-Tyr-Val-Phe-Leu-Thr-Lys-Gly-Gly-Tyr-Thr-Leu-Val-Ser-Gly-Tyr-Pro-Lys-Arg-Leu-Glu-Lys-Glu-Val-Gly-Thr-Pro-His-Gly-Ile-Ile-Leu-Asp-Ser-Val-Asp-Ala-Ala-Phe-Ile-Cys-Pro-Gly-Ser-Ser-Arg-Leu-His-Ile-Met. The sequence was derived from the data on peptides prepared by cleavage of fragment CB5 by mild acid hydrolysis, by trypsin and chymotrypsin.

Biological Function and Chemistry of Endothelin. A Review

1999 ◽  
Vol 64 (8) ◽  
pp. 1211-1252 ◽  
Author(s):  
Jan Hlaváček ◽  
Renáta Marcová
Keyword(s):  
Biological Activity ◽  
Amino Acid ◽  
Biological Function ◽  
Biological Properties ◽  
Structural Basis ◽  
Amino Acid Residues ◽  
Snake Venoms ◽  
Vasoactive Peptides ◽  
Physico Chemical ◽  
Endothelin A

The first part of this review deals with the biosynthesis and a biological function of strongly vasoactive peptides named endothelins (ETs) including vasoactive intestinal contractor. Where it was useful, snake venoms sarafotoxins which are structural endothelin derivatives, were also mentioned. In the second part, an attention is paid to structural basis of the ETs biological activity, with respect to alterations of amino acid residues in the parent peptides modifying the conformation and consequently the physico-chemical and biological properties in corresponding ETs analogs. Special attention is focussed on the area of ETs receptors and their interaction with peptide and non peptide agonists and antagonists, important in designing selective inhibitors of ETs receptors potentially applicable as drugs in a medicine. A review with 182 references.

Cholinium-amino acid based ionic liquids: a new method of synthesis and physico-chemical characterization

2015 ◽  
Vol 17 (32) ◽  
pp. 20687-20698 ◽  
Author(s):  
Serena De Santis ◽  
Giancarlo Masci ◽  
Francesco Casciotta ◽  
Ruggero Caminiti ◽  
Eleonora Scarpellini ◽  
...  
Keyword(s):  
Ionic Liquids ◽  
Amino Acid ◽  
Room Temperature ◽  
Chemical Characterization ◽  
New Method ◽  
Room Temperature Ionic Liquids ◽  
Synthetic Method ◽  
Chemical Structures ◽  
Physico Chemical ◽  
Wide Range

Fourteen cholinium-amino acid based room temperature ionic liquids were prepared using a cleaner synthetic method. Chemicophysical properties were well correlated with the wide range of amino acid chemical structures.

A kinetic study of the acid autoxidation of tryptophan

1972 ◽  
Vol 25 (10) ◽  
pp. 2139 ◽  
Author(s):  
M Stewart ◽  
CH Nicholls
Keyword(s):  
Free Radical ◽  
Amino Acid ◽  
Kinetic Study ◽  
Acid Hydrolysis ◽  
Soda Glass ◽  
Glass Containers ◽  
Hydrolysis Of

The decomposition of tryptophan in aqueous HC1 at 100�C has been shown to proceed by a free-radical autoxidation mechanism. The acid functions by protonating the amino acid at either the 1- or 3-positions prior to autoxidation and so 1-methyltryptophan is also decomposed under these conditions. Impurities present in the soda glass containers used are shown to be responsible for the initiation of the reaction. The decomposition of tryptophan during the acid hydrolysis of proteins is considered in the light of these results.

Amino acid composition and physico-chemical properties of bluefin tuna (Thunnus thynnus) myoglobin

1978 ◽  
Vol 60 (2) ◽  
pp. 195-199 ◽  
Author(s):  
Ciro Balestrieri ◽  
Giovanni Colonna ◽  
Alfonso Giovane ◽  
Gaetano Irace ◽  
Luigi Servillo ◽  
...  
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Chemical Properties ◽  
Bluefin Tuna ◽  
Thunnus Thynnus ◽  
Physico Chemical

The halal food industry

2014 ◽  
pp. 175-194
Author(s):  
Joe M. Regenstein ◽  
Mian Nadeem Riaz ◽  
Muhammad Chaudry ◽  
Carrie E. Regenstein
Keyword(s):  
Food Industry ◽  
Halal Food

scholarly journals Effect of acid hydrolysis on the racemization method using amino acid racemization in teeth.

1988 ◽  
Vol 37 (9) ◽  
pp. 476-480 ◽  
Author(s):  
Tsuneko OGINO ◽  
Hideki OGIUCHI ◽  
Toshiyuki HOBO ◽  
Hiroshi OGINO
Keyword(s):  
Amino Acid ◽  
Acid Hydrolysis ◽  
Amino Acid Racemization

scholarly journals The Strategy of Trade In The Halal Food Industry In Jember

2021 ◽  
Vol 10 (1) ◽  
pp. 35
Author(s):  
Misbahul Munir ◽  
Muhammad Masyhuri
Keyword(s):  
Food Industry ◽  
Market Competition ◽  
Global Market ◽  
Business Partner ◽  
Business Partners ◽  
Halal Food ◽  
Muslim Majority ◽  
Product Industry

The halal product industry continues to grow and has a big influence on the global market. In fact, Indonesia is determined to make the country's halal product industry more competitive in the world halal market. To anticipate this global market competition, Indonesia as a Muslim majority country must be able to take the advantage of this enormous opportunity. The role of the network in developing halal products to the global market was when marketing its products. PT. Mitratani could not be separated from relationships with business partners. Each business partner had a role to play. Also, PT. Mitratani could not separate the use of information technology and media as a means to expand marketing to the global market. To create an edge in competition, PT. Mitratani focused on customer and consumer needs. The most important thing was to build trust in business partners. PT. Mitratani's advantage was in the cultivation of edamame. It was from planting to the use of pesticides and fertilizers, until PT Mitratani farmers did their own crops and carried out quality control on each land. This was done to maintain the quality of edamame. PT. Mitratani also improved the quality of its products by implementing HACCP, SOP and GMP in processing and production. In addition to maintaining the quality of PT, Mitratani had established good relationships with company stakeholders so that loyalty and trusted in the product and the company could continue.

scholarly journals A Conceptual Framework for Understanding the Potential Economic Impact of Halal Food Testing in Halal Supply Chain

2021 ◽  
Vol 7 (2) ◽  
pp. 276
Author(s):  
Siti Aimi Sarah Zainal Abidin ◽  
Siti Ayu Jalil ◽  
Mohd Nasir Taib
Keyword(s):  
Conceptual Framework ◽  
Economic Impact ◽  
Food Industry ◽  
Raw Materials ◽  
Integrative Approach ◽  
Food Fraud ◽  
Food Testing ◽  
Extensive Analysis ◽  
Halal Food ◽  
Food Manufacturer

A globalized food trade, extensive production and complex supply chains are contributing toward an increased number of non-Halal substance in food cases. Halal laboratory testing or Halal testing is an approach to identify contaminants and ensure the integrity of raw materials and food products. The adoption of an integrative approach of Halal management system and Halal testing was investigated to identify and discuss several related economic issues in this field.  From an extensive analysis of academic literatures using ‘Halal Food Fraud’, ‘Halal Food Testing’ and ‘Halal Food’ specifically at food manufacturer, the issues involving economic impact of Halal testing was highlighted. Several Halal Testing Points were proposed for the evaluation of Halal ingredients and products, followed by a conceptual framework on the potential economic impact of Halal food testing. The high demand for transparency in the food industry among consumers has therefore may need food manufacturers to consider Halal food testing as part of their production process.

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