scholarly journals Amino Acid, Fatty Acid and Physico-Chemical Analyses of Jatropha curcas (Physic Nut) Seed Flour and Oil

1970 ◽  
Vol 45 (4) ◽  
pp. 345-350 ◽  
Author(s):  
O Olaofe ◽  
FJ Faleye ◽  
JA Abey
Keyword(s):  
Amino Acids ◽  
Fatty Acid ◽  
Amino Acid ◽  
Saturated Fatty Acid ◽  
Unsaturated Fatty Acid ◽  
Jatropha Curcas ◽  
Chemical Properties ◽  
Physic Nut ◽  
Seed Flour ◽  
Physico Chemical

The amino acid of seed flour and fatty acid and physico-chemical analysis of oil both from Jatropha curcas (physic nut) seed were analytically determined. Amino acid results showed that the protein contained nutritionally useful quantities of most of the essential amino acids including sulphur-containing amino acids. The crude protein content was 34.2%. The total essential amino acid (TEAA) with histidine was 32.7g /100g while the TEAA without histidine was 30.6g /100g protein. Glutamic acid (16.8 g/100g protein) was found to be the most abundant amino acid followed by aspartic acid (9.2 g/100g protein) in the seed flour. The seed oil of Jatropha curcas has a high crude fat content of 46.1% and a high proportion of total unsaturated fatty acid (40.8%) with liloleic (18:2) as the most abundant unsaturated fatty acid while the total saturated fatty acid was 8.61% Palmitic acid (16:0), 8.6 % was found to be the most abundant saturated fatty acid. The values for the physico-chemical properties of the extracted oil were: Acid value, (4.62 mgKOH/g), iodine value, (96.0 mgI2/g), peroxide value, (6.22 mgO2/g), saponification value, (219 mg KOH/g), specific gravity, (0.89) and refractive index, (1.46), These results suggest that Jatropha curcas is useful in some food formulations. Key words:. DOI: 10.3329/bjsir.v45i4.7379 Bangladesh J. Sci. Ind. Res. 45(4), 345-350, 2010

scholarly journals Porin from Marine Bacterium Marinomonas primoryensis KMM 3633T: Isolation, Physico-Chemical Properties, and Functional Activity

Molecules ◽  
2020 ◽  
Vol 25 (14) ◽  
pp. 3131
Author(s):  
Olga D. Novikova ◽  
Valentina A. Khomenko ◽  
Natalia Yu. Kim ◽  
Galina N. Likhatskaya ◽  
Lyudmila A. Romanenko ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Lipid Membranes ◽  
Marine Bacterium ◽  
Chemical Properties ◽  
Cell Permeability ◽  
Oligomeric Structure ◽  
Black Lipid Membranes ◽  
Physico Chemical ◽  
Coastal Sea

Marinomonas primoryensis KMM 3633T, extreme living marine bacterium was isolated from a sample of coastal sea ice in the Amursky Bay near Vladivostok, Russia. The goal of our investigation is to study outer membrane channels determining cell permeability. Porin from M. primoryensis KMM 3633T (MpOmp) has been isolated and characterized. Amino acid analysis and whole genome sequencing were the sources of amino acid data of porin, identified as Porin_4 according to the conservative domain searching. The amino acid composition of MpOmp distinguished by high content of acidic amino acids and low content of sulfur-containing amino acids, but there are no tryptophan residues in its molecule. The native MpOmp existed as a trimer. The reconstitution of MpOmp into black lipid membranes demonstrated its ability to form ion channels whose conductivity depends on the electrolyte concentration. The spatial structure of MpOmp had features typical for the classical gram-negative porins. However, the oligomeric structure of isolated MpOmp was distinguished by very low stability: heat-modified monomer was already observed at 30 °C. The data obtained suggest the stabilizing role of lipids in the natural membrane of marine bacteria in the formation of the oligomeric structure of porin.

scholarly journals Hydrophobicity Revisited: a Molecular Story

2020 ◽  
Author(s):  
David Cavanaugh ◽  
Krishnan Chittur
Keyword(s):  
Amino Acids ◽  
Free Energy ◽  
Amino Acid ◽  
Linear Regression ◽  
Group Structure ◽  
Chemical Properties ◽  
Molecular Geometry ◽  
Superior Performance ◽  
Acid Property ◽  
Physico Chemical

In a previous paper we have introduced a new hydrophobicity proclivity scale and justified its superior performance characteristics, particularly in the context of a scale for protein alignments, but also for its strong correlation with many other amino-acid physico-chemical properties. Within that paper, we calculated a corrected free energy of residue burial of each amino-acid in folded proteins from a linear regression of amino-acid free energy of transfer from water to n-Octanol (F&P octanol scale dGow, Y axis) and our Hydrophobicity Proclivity Scale<br>(HPS, X axis). In this present paper we pursue the latter general findings in more detail by considering the relationship of hydrophobicity and other physico-amino-<br>acid scales with the molecular geometry of amino-acids and secondary group structure/surface chemistry, with a concommitant discussion of the dimensions/geometry<br>of the caveties that amino-acids make in water. We identify a series of molecular physico-chemical properties that uniquely define the natural selection and geometry of the 20 natural amino-acids. We use the corrected free energy of amino-acid burials in proteins (Y axis) and a multiple linear regression to identify the AA molecular physico-chemical properties (X1, X2, ...) that explain the energetics of amino-<br>acid water contacts in an unfolded protein state to that of the folded protein state by modeling these two states as a solvent-solvent transfer, thus, providing a thermodynamical model for the initial stages of protein folding. Between our previous paper and the current paper we can greatly simplify and reduce the very large number of amino-acid scales in the literature to a small number of amino-acid property scales. Finally, we explore the numerical relationship between the structure of the genetic code and molecular physico-chemical properties of AA’s that in turn can be related directly to hydrophobicity. We validate and explain our novel models we describe herein with extensive data from the literature.<br>

scholarly journals Evaluation of the Antinutrients, Amino Acid Profile and Physicochemical Properties of Hura crepitan Seed

2020 ◽  
pp. 1-17
Author(s):  
E. C. Nwokenkwo ◽  
J. N. Nwosu ◽  
N. C. Onuegbu ◽  
I. A. Olawuni ◽  
A. F. Ofoedum
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Physicochemical Properties ◽  
Research Work ◽  
Chemical Properties ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Seed Flour ◽  
University Of Technology ◽  
Amino Acid Profiles

The Objectives of the Study: To evaluate the Antinutritional components, Amino acid profiles and the physic-chemical properties of Hura crepitan (Sand box) seed. Design of the Study: This study was structured to fit into using a combination of T-test and one way Analysis of Variance (ANOVA) to evaluate the data obtained from the laboratory analysis. Place and Duration of Study: This research work was done at the Department of Food Science and Technology Laboratory, Federal University of Technology, Owerri, Nigeria, between May 2019 and November 2019. Methods: The mature dry fruits of the Hura crepitan seeds were harvested from the plants on Federal University of Technology Owerri, Imo State campus. The Hura crepitan seeds were sorted in order to remove dirts and foreign other foreign contaminants. The cleaned seeds were divided into four portions and stored in separate glass containers for further processing. The first portion of the seeds were dried at 60°C in Gallen Kamp moisture extraction oven for 6 hours at and pulverised in a Monilex blended into flour, some seeds were boiled while some portions were roasted and processed into fine flour and subsequently subjected to analysis to evaluate the antinutritional contents, amino acid s as well as determining the physic-chemical properties of the samples. Results: The results obtained suggested that the anti-nutrients in the raw seed-flour were flavonoids with 17.50%, alkaloid (6.20%), tannin (5.24%), and cyanogenic glycoside (1.76%). Fermentation and moist cooking were found to be more effective in the reduction of the anti-nutrients in the Hura crepitan seeds. The amino acid profiles were evaluated, and twenty amino acids were identified in the seed flour. The three major ones implicated were arginine (3.25 g/100 g in cooked and 8.05 g/100 g in fermented), glutamic acid (6.05 g/100 g in cooked and 10.2 g/100 g in fermented) and valine (8.03 g/100 g in raw and 8.58 g/100 g in fermented). The limiting amino acid is methionine with a chemical score of 44.52%. the physicochemical properties of the sandbox seeds evaluated suggested that the free fatty acids values ranged from 3.60% to 6.03% and there were no significant differences (P>0.05) among the samples, the iodine value ranged from 104.94% to 126.90%, the peroxide value for the sample varies between 2.96% to 44.81%. Conclusion: This study suggested that the Hura crepitan seed contains appreciable amounts of essential amino acids as well as having good physicochemical properties while the use of moist heat and/or fermentation can reduce the antinutritional components to the bearest minimum. Hence, can be utilized some areas of food industries where protein (amino acids) are critically required.

scholarly journals Hydrophobicity Revisited: a Molecular Story

2020 ◽  
Author(s):  
David Cavanaugh ◽  
Krishnan Chittur
Keyword(s):  
Amino Acids ◽  
Free Energy ◽  
Amino Acid ◽  
Linear Regression ◽  
Group Structure ◽  
Chemical Properties ◽  
Molecular Geometry ◽  
Superior Performance ◽  
Acid Property ◽  
Physico Chemical

In a previous paper we have introduced a new hydrophobicity proclivity scale and justified its superior performance characteristics, particularly in the context of a scale for protein alignments, but also for its strong correlation with many other amino-acid physico-chemical properties. Within that paper, we calculated a corrected free energy of residue burial of each amino-acid in folded proteins from a linear regression of amino-acid free energy of transfer from water to n-Octanol (F&P octanol scale dGow, Y axis) and our Hydrophobicity Proclivity Scale<br>(HPS, X axis). In this present paper we pursue the latter general findings in more detail by considering the relationship of hydrophobicity and other physico-amino-<br>acid scales with the molecular geometry of amino-acids and secondary group structure/surface chemistry, with a concommitant discussion of the dimensions/geometry<br>of the caveties that amino-acids make in water. We identify a series of molecular physico-chemical properties that uniquely define the natural selection and geometry of the 20 natural amino-acids. We use the corrected free energy of amino-acid burials in proteins (Y axis) and a multiple linear regression to identify the AA molecular physico-chemical properties (X1, X2, ...) that explain the energetics of amino-<br>acid water contacts in an unfolded protein state to that of the folded protein state by modeling these two states as a solvent-solvent transfer, thus, providing a thermodynamical model for the initial stages of protein folding. Between our previous paper and the current paper we can greatly simplify and reduce the very large number of amino-acid scales in the literature to a small number of amino-acid property scales. Finally, we explore the numerical relationship between the structure of the genetic code and molecular physico-chemical properties of AA’s that in turn can be related directly to hydrophobicity. We validate and explain our novel models we describe herein with extensive data from the literature.<br>

scholarly journals KARAKTERISTIK ASAM AMINO DAN ASAM LEMAK BEKASAM KERANG BULU (Anadara antiquate) DI DESA BENAN KABUPATEN LINGGA

Marinade ◽  
2020 ◽  
Vol 3 (02) ◽  
pp. 159-167
Author(s):  
M. Desra Hari Putra ◽  
R. Marwita Sari Putri ◽  
Yulia Oktavia ◽  
Aidil Fadli Ilhamdy
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Arachidonic Acid ◽  
Fatty Acid ◽  
Amino Acid ◽  
Glutamic Acid ◽  
Linolenic Acid ◽  
Saturated Fatty Acid ◽  
Lauric Acid ◽  
Acid Yield

Formation of feather shells (Anadara antiquata) which has been carried out the characteristics of amino acids and fatty acids obtained the highest amino acid yield is Arginine 10293.28, and the lowest histidine is 136.91. The highest saturated fatty acid is palmitic which is 1.20 and the lowest lauric acid is 0.09, the highest monounsaturated fatty acid is glutamic acid 17257.96, and the lowest is alanine 312.56, the highest polyunsaturated fatty acid is linoleic 0.58, linolenic acid 0.58, and the lowest arachidonic acid 0.29.

Extraction and Determination of Physico-chemical Properties of Oil from Watermelon Seeds (Citrullus lanatus L) to Use in Internal Combustion Engines

2017 ◽  
Vol 68 (11) ◽  
pp. 2676-2681
Author(s):  
Mihaela Gabriela Dumitru ◽  
Dragos Tutunea
Keyword(s):  
Fatty Acid ◽  
Internal Combustion Engines ◽  
Fossil Fuels ◽  
Citrullus Lanatus ◽  
Combustion Process ◽  
Chemical Properties ◽  
Physico Chemical ◽  
Mean Diameter ◽  
Geometrical Mean ◽  
Reduction Of Nox

The purpose of this work was to investigate the physicochemical properties of watermelon seeds and oil and to find out if this oil is suitable and compatible with diesel engines. The results showed that the watermelon seeds had the maximum length (9.08 mm), width (5.71mm), thickness (2.0 mm), arithmetic mean diameter (5.59 mm), geometrical mean diameter (4.69 mm), sphericity (51.6%), surface area (69.07), volume 0.17 cm3 and moisture content 5.4%. The oil was liquid at room temperature, with a density and refractive index of 0.945 and 1.4731 respectively acidity value (1.9 mgNaOH/g), free fatty acid (0.95 mgNaOH), iodine value (120 mgI2/100g), saponification value (180 mgKOH/g), antiradical activity (46%), peroxide value (7.5 mEqO2/Kg), induction period (6.2 h), fatty acid: palmitic acid (13.1%), stearic acid (9.5 %), oleic acid (15.2 %) and linoleic acid (61.3%). Straight non food vegetable oils can offer a solution to fossil fuels by a cleaner burning with minimal adaptation of the engine. A single cylinder air cooled diesel engine Ruggerini RY 50 was used to measure emissions of various blends of watermelon oil (WO) and diesel fuel (WO10D90, WO20D80, WO30D70 and WO75D25). The physic-chemical properties of the oil influence the combustion process and emissions leading to the reduction of NOX and the increase in CO, CO2 and HC.

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

scholarly journals Engineering Process Of Deodorization To Improve Product Quality Of Red Palm Oil With Rich Of Carotene

2018 ◽  
Vol 1 (1) ◽  
pp. 20-26
Author(s):  
Mursalin Mursalin
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Palm Oil ◽  
Chemical Properties ◽  
Absolute Temperature ◽  
Odor Intensity ◽  
Process Duration ◽  
Red Palm Oil ◽  
Physico Chemical

Efforts to develop the production technology of high quality red palm-oil (RPO) in order to provide source of food ingredient that naturally rich of nutrients, become urgents regarding the need of such products drastically increased recently. Application of deodorization technology by temperature, time, and deodorizer pressure combinations (engineering of deodorization process) are studied and evaluated to obtain good quality of RPO. Crude palm oil (CPO) used in this research were supplied by PT. Salim Ivomas (Bimoli) Jakarta. The equipments used were degumming and neutralization unit, deodorization unit and other equipment units to analize the oil physico-chemical properties. The research consisted of 5 stages as the following: characterising CPO physico-chemical properties, conducting chemically degumming and deacidification, process enginering of deodorization, characterizing of physico-chemical properties and organoleptic of RPO resulted, and analyzing data for product resulted from process engineering applied. Deodorization with the range of temperature and process duration of 135–145 oC (408–418 K) and 1–4 hours have led to carotene retention decreasing (%) following the equation “Carotene Retention (%) = -764 x ln(absolute temperature) + 4693” and process duration with the equation “Carotene Retention (%) = -7.81 x ln(process duration) + 91.02”; and also resulted odor intensity with the equation “Odor Intensity = 0.08 x (squared absolute temperature) – 66.88 x (absolute temperature) + 13823” and duration process with the equation “Odor Intensity = 0.315 x (squared process duration) – 1.52 x (process duration) + 5.268”. Effective deodorization to produce RPO with the content of free fatty acid and peroxide value that met the requirements of Indonesian National Standard (SNI) quality of carotene content above 400 ppm and odor scale below 3.3, were the combination of temperature (T) of 141.34 oC, heat process duration (t) of 2.35 hours and vacuum pressure of (P) of 20 mmHg. The resulted RPO contained free fatty acid and peroxide value of 0.11% dan 0.12 meq/kg oil respectively, total carotene of 444.09 ppm and odor value of 3.21  

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