scholarly journals CHANGES IN AMINO ACID COMPOSITION OF BLOOD PROTEIN HYDROLYSATE DEPENDING ON THE RAW MATERIAL PREPARATION MATERIAL

2018 ◽  
pp. 47-52
Author(s):  
M. N. Guseva ◽  
М. A. Shevchenko ◽  
D. S. Bolshakov ◽  
M. I. Doronin ◽  
D. V. Mikhalishin ◽  
...  
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Protein Hydrolysate ◽  
Raw Material ◽  
Blood Protein ◽  
Acid Growth ◽  
Animal Blood ◽  
The Difference ◽  
Material Preparation

The raw material for blood protein hydrolysate preparation is whole animal blood, its clots and other serum production wastes. The dependence of amino acid composition of blood protein hydrolysate on the season of the raw material preparation was studied. The research lasted three years. It was demonstrated that the amino acid composition changed depending on the season. The peak, as a rule, was during summer months when their amount increased by 1.2–2.3 times and during autumn and winter it went down by 1.2–1.4 times (the difference is considerable, р < 0,05). The peak of glutamic and asparagine acid growth was in November when their amount was 1.4 times higher then during the previous months (р < 0,01). The increase of alanine, asparagine, valine, lysine, methionine, histidine, proline, tyrosine, threonine, and phenylalanine by 1.3–1.8 times was observed in March (the difference is considerable, р < 0,05). The amount of histidine, glycine, leucine, serine, and tryptophane in the beginning of spring was at the same level and the amount of arginine, asparagine, isoleucine in March decreased by 1.2–1.6 times (the difference is considerable, р < 0,01). So, it was determined that the dynamics of BPH amino acid composition was directly associated with the seasonal dynamics of physiological and biochemical cattle blood values. It was noted that in case of considerable change in absolute amino acid parameters their relative amount, in general, remained constant.

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.

GENETIC VARIATION IN THE NEUROHYPOPHYSIAL HORMONES OF THE MOUSE, MUS MUSCULUS

1971 ◽  
Vol 51 (1) ◽  
pp. 191-201 ◽  
Author(s):  
A. D. STEWART
Keyword(s):  
Genetic Variation ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Paper Electrophoresis ◽  
Neurohypophysial Hormones ◽  
Lysine Vasopressin ◽  
The Difference ◽  
Evolutionary Consequences ◽  
Layer Chromatography

SUMMARY The possibility of genetic variation in the amino acid composition of neurohypophysial hormones of the mouse was investigated. Acetic acid extracts from acetone-dried neurohypophyses from six strains of mice were subjected to thin-layer chromatography. Extracts from two strains were tested for natriferic potency on a toad bladder preparation. Extracts from three strains of mice were purified on a carboxymethylcellulose column, and the amino acid composition determined by paper electrophoresis at pH 2. All six strains of mice were found to elaborate an oxytocic principle with the chromatographic properties of oxytocin. All results were compatible with the view that five of the strains elaborate the usual mammalian vasopressin, [8-arginine]-vasopressin. However, chromatography, natriferic assays and analyses of amino acid composition indicated that the Peru strain of mice elaborated [8-lysine]-vasopressin. These mice would be the first mammals outside the Suina which possess this hormone, and the difference between the strains of mice is almost certainly genetic in origin. The significance of genetic variation within a species in the structure of a hormone is discussed in terms of its physiological and evolutionary consequences.

scholarly journals Homology between a histidine-rich protein from Plasmodium lophurae and a protein associated with the knob-like protrusions on membranes of erythrocytes infected with Plasmodium falciparum.

1980 ◽  
Vol 151 (6) ◽  
pp. 1534-1538 ◽  
Author(s):  
A Kilejian
Keyword(s):  
Amino Acids ◽  
Plasmodium Falciparum ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Immunoelectron Microscopy ◽  
Protein Hydrolysate ◽  
Cross Reactivity ◽  
Plasmodium Lophurae

The incorporation of several radioactive amino acids into the knob protein of Plasmodium falciparum was compared. Histidine showed better incorporation than proline. A protein hydrolysate, which had all major amino acids except histidine and methionine, showed relatively poor incorporation as compared with proline, and no labeling could be detected with methionine or leucine. These results strongly suggest that the amino acid composition of the knob protein has the same peculiarities as that of a histidine-rich protein characterized from P. lophurae. Immunoelectron microscopy suggested possible immunological cross-reactivity between these two proteins.

Effect of Membrane Processing on Amino Acid Composition and Antioxidant Properties of Marble Vine Seed (Dioclea reflexa) Protein Hydrolysate

2016 ◽  
Vol 41 (3) ◽  
pp. e12917 ◽  
Author(s):  
Adedamola I. Akinyede ◽  
Abraham T. Girgih ◽  
Oluwatooyin F. Osundahunsi ◽  
Tayo N. Fagbemi ◽  
Rotimi E. Aluko
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Protein Hydrolysate ◽  
Antioxidant Properties ◽  
Membrane Processing

scholarly journals Effect of Different Papain Concentrations on the Properties of Chicken Skin Protein Hydrolysates

2021 ◽  
Vol 16 (4) ◽  
pp. 445-450
Author(s):  
Ni Made Puspawati ◽  
Sri Wahjuni ◽  
Ni Kadek Inda Kusmaning Ayu ◽  
Ahmad Fudholi
Keyword(s):  
Amino Acid ◽  
Antioxidant Capacity ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Protein Hydrolysate ◽  
Protein Hydrolysates ◽  
Degree Of Hydrolysis ◽  
Antioxidant Power ◽  
Chicken Skin ◽  
Skin Protein

Chicken skin is a source of animal protein hydrolysate, which has a potential as an antioxidant. This study aimed to determine the effect of different concentrations of the enzyme papain on the degree of hydrolysis, antioxidant capacity, percentage of reducing power (%RP) and amino acid composition of chicken skin protein hydrolysate. Hydrolysis was carried out using papain with various concentrations (3%, 4% and 5%, w/w protein substrate) at pH 7 and 50℃ for 6 h. The degree of hydrolysis was determined by spectrophotometry. Antioxidant capacity and %RP was determined by ferric reducing antioxidant power method and expressed in milligram of ascorbic acid equivalent per gram of sample, and amino acid composition were determined using high-performance liquid chromatography. The results showed that variations in papain concentration had a significant effect (P<0.05) on the degree of hydrolysis, antioxidant capacity and %RP of chicken skin hydrolysate. The papain concentration of 4% resulted in the optimum protein hydrolysate with a degree of hydrolysis of 61.68%±0.64%, an antioxidant capacity of 8.72±0.30 mg AA/g sample and a %RP of 54.12%±1.78%. The protein hydrolysates of the treated chicken skin showed a high content of amino acids, namely, glycine, glutamate, proline, arginine and aspartate.

HEALTHCARE PANCAKES FOR RESTAURANT ESTABLISHMENTS IN MODERN CONDITIONS

2020 ◽  
pp. 269-277
Author(s):  
Orysia Izhevska ◽  
◽  
Iryna Kozyar ◽  
Yaryna Kosinova ◽  
◽  
...  
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Wheat Flour ◽  
Sesame Seed ◽  
Raw Material ◽  
Seed Meal ◽  
Animal Origin ◽  
Organoleptic Characteristics

This topic of research is actual because of necessity to develop technological recipes for flour products using oil products to improve the quality characteristics of finished products. Target setting. Flour dishes are a traditional product of consumption of most customers of restaurants, so there is a necessity to develop and implement measures to improve the quality and nutritional characteristics of products in a competitive environment. Analysis of recent research and publications. Scientific publications show the prospects of introduction into the recipe of flour products as enrichments and improvers of natural additives of plant and animal origin. Uninvestigated parts of general matters defining. The use of additives in oilseed products and concentrations that improve the quality of dishes in the technology of pancakes has not been studied. The research objective. The aim of the article is to study the chemical and amino acid composition of sesame seed meal and to establish the concentration in semi-finished products, which will increase the functional properties of finished meals. The statement of basic materials. Chemical and amino acid composition of sesame seed meal and the concentration of this raw material instead of wheat flour in semi-finished products for optimal organoleptic characteristics of finished products were researched. The influence of this meal on the organoleptic indicators of the quality of finished pancakes by steamed and steamless methods of dough preparation was analyzed. Conclusions according to the article. The chemical and amino acid composition of sesame seed meal was studied. On the basis of the conducted researches its optimum dosage in dough for pancakes in the amount of 15% instead of wheat flour is established. The obtained data can be used for the development and implementation of new products of high nutritional value.

Studies in the biochemistry of cirripede eggs III. Changes in the amino-acid composition during development of Balanus balanoides and B. balanus

1967 ◽  
Vol 47 (1) ◽  
pp. 171-180 ◽  
Author(s):  
H. Barnes ◽  
R. Evens
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Rapid Development ◽  
Calanus Finmarchicus ◽  
Protein Nitrogen ◽  
Early Stages ◽  
The Difference ◽  
Balanus Balanoides

The amino-acid composition of Balanus balanoides (L.) and B. balanus (L.) da Costa eggs during their development has been investigated. Protein accounts for 70–80% of the dry matter. The amino-acid composition of the eggs is similar to that reported for Calanus finmarchicus, for which reliable information is available. Loss of all amino acids takes place during development, but the relative amounts of glycine and alanine increase in the late stages. The rates of loss are far greater in B. balanus, where the eggs themselves develop more rapidly. In B. balanoides there is a distinct ‘ arrest’ in the rate of loss of amino acids at the H-stage; this is coincident with a similar arrest in the loss of other metabolites and in development. Loss of nitrogen from the eggs has been measured directly and the results compared with the values calculated from the analyses. In the early stages the agreement is good if allowance is made for the difference in temperature between the elution experiments and the natural environment.Data have already been presented (Barnes, 1965; Dawson & Barnes, 1966) on the major biochemical constituents of the eggs of two common cirripedes, Balanus balanoides and B. balanus, and on changes in these constituents during development. It has been shown that protein nitrogen is lost throughout development and that the rate of this loss is greatest during the early stages; also that nitrogen utilization relative to that of carbohydrate is greater in B. balanus. The more rapid development of the eggs of the latter species gives rise to a greater rate at which all substrates are utilized, but the proportions disappearing—relative to the initial quantities—are not widely different; rather more is lost in the species that develops more rapidly.

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