Changes in biochemical and nutritional properties of bekang-um (fermented soybean) prepared by traditional method and customized incubator

Effect of controlled and uncontrolled fermentation temperature on the microbial load, biochemical changes and change in nutritive value of bekang-um was studied in an attempt to upgrade the traditional fermentation technology of soybean, Glycine max (L.) Merr. The sterile cooked beans were fermented using a low-cost wooden incubator developed previously, adjusted at a constant temperature (35°C) and also under direct sunlight for 4 days following the traditional method. The microbial load, biochemical changes and changes in nutritive values of both the beans fermented were compared under controlled and uncontrolled temperature. The result showed that the viable cell counts, pH, free amino acids, proteolytic activity and alpha amylase activity increased in both the fermenting conditions throughout the process while the reducing sugar increased in the first day and decreased gradually with fermentation in both conditions. There is also an increase in moisture, protein and calorific value, and a decrease in carbohydrate, fats and ash value in both conditions. Fermentation under controlled temperature gave the higher levels of alpha amylase and proteolytic activities, viable cell counts, pH, free amino acids and nutritive value. These results suggested that fermentation proceeds at higher rate under controlled temperature using low-cost incubator could be utilized for the commercial production of bekang-um as the fermentation time could be reduced from three days to two days in addition to its simpler technology.

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Alkaline hydrolysis of porcine blood haemoglobin: applications for peptide and amino acid production

Animal Production Science ◽

10.1071/an12148 ◽

2013 ◽

Vol 53 (2) ◽

pp. 121 ◽

Cited By ~ 7

Author(s):

Carlos Álvarez ◽

Manuel Rendueles ◽

Mario Díaz

Keyword(s):

Amino Acids ◽

Alkaline Hydrolysis ◽

Free Amino Acids ◽

Free Amino ◽

Animal Feed ◽

Low Cost ◽

Current Trend ◽

Amino Acid Production ◽

Blood Haemoglobin ◽

Hydrolysis Of

Alkaline hydrolysis of proteins recovered from slaughterhouse blood is a method to obtain profitable peptides and free amino acids for animal feed, besides decreasing the waste produced by this industry. The current trend to use enzymatic hydrolysis may need reconsidering due to its high cost in materials and the need for control processes that are both complex and expensive. The use of caustic soda (NaOH), which is a low-cost product, to obtain useful peptides from porcine haemoglobin is studied in this paper. Concentrations of 6 M NaOH at 50°C for 24 h afforded an 80% peptide recovery yield with an average peptide size of 13 kDa. Product obtained at 24 h was composed of soluble haemoglobin (7%), peptides larger than 10 kDa (63%), peptides between 6 and 10 kDa (16%), peptides between 1 and 6 kDa (1%), free amino acids (4%) and non-soluble compounds (8%). A kinetic model was subsequently developed. It is proposed that neutralising the alkaline product using acid products allows the processing of a higher amount of protein while employing the same amounts of reagents, although this topic requires further research.

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Studies on the Synthesis of Alpha-Amylase and Free Amino Acids by Mutants of Aspergillus Oryzae

Mycologia ◽

10.1080/00275514.1957.12024664 ◽

1957 ◽

Vol 49 (4) ◽

pp. 453-462

Author(s):

Ho Sik Kim ◽

W. F. Geddes ◽

J. E. DeVay

Keyword(s):

Amino Acids ◽

Aspergillus Oryzae ◽

Free Amino Acids ◽

Free Amino ◽

Alpha Amylase

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Changes in the plasma concentrations of free amino acids in relation to egg formation in the hen

British Journal Of Nutrition ◽

10.1079/bjn19700110 ◽

1970 ◽

Vol 24 (4) ◽

pp. 1071-1081 ◽

Cited By ~ 7

Author(s):

T. G. Taylor ◽

J. J. Waring ◽

R. K. Scougall

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Free Amino Acids ◽

Free Amino ◽

Egg Production ◽

Nutritive Value ◽

Plasma Concentrations ◽

Essential Amino Acids ◽

Egg Formation ◽

Amino Acid Requirements

1. The changes occurring in the free amino acids of the plasma of laying hens in relation to egg formation have been investigated in fed and starved hens in three experiments, each with eight birds.2. The mean concentrations of most amino acids and of the totals were higher at night than in the morning.3. In general, egg formation was associated with increases in the concentrations of non- essential and decreases in the concentrations of essential amino acids. Cystine and glutamic acid tended to behave like the essential amino acids.4. After 40 h starvation seven amino acids, particularly serine, histidine and lysine, in- creased in concentration and only three, proline, ornithine and arginine, decreased significantly.5. When eight cocks were injected with oestrogen most of the amino acids increased in con-centration. The essential amino acids (with the exception of phenylalanine), serine, proline, cystine and ornithine showed the greatest increases.6. The results are discussed in relation to the possibility that the voluntary food intake of hens may be influenced by changes in the plasma levels of one or more essential amino acids associated with the synthesis of egg albumen. Arginine appeared to be the only amino acid that might possibly fulfil this role.7. It was concluded that investigations of changes in the free amino acids of hen plasma are unlikely to provide a useful approach to a study of the amino acid requirements or the nutritive value of particular proteins for egg production.

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Uptake of acetylated peptides from the small intestine in sheep and their nutritive value in rats

British Journal Of Nutrition ◽

10.1017/s0007114598001822 ◽

1998 ◽

Vol 80 (1) ◽

pp. 101-108 ◽

Cited By ~ 1

Author(s):

R. J. Wallace ◽

W. K. Min ◽

M. W. Witt ◽

G. Grant ◽

J. C. MacRae ◽

...

Keyword(s):

Amino Acids ◽

Small Intestine ◽

Weight Gain ◽

Feed Intake ◽

Free Amino Acids ◽

Free Amino ◽

Nutritive Value ◽

Average Molecular Weight ◽

Casein Hydrolysate ◽

Live Weight

Acetylation is a potential method for protecting dietary peptides from degradation by rumen micro-organisms. As a first step in determining the nutritive value of acetylated peptides, their disappearance in the small intestine of sheep and their ability to support growth in a rat bioassay were measured.15N-labelled peptides were prepared from lucerne which had been grown with15N-labelled (NH4)2SO4in the absence ofRhizobium. Peptides were prepared by enzymic hydrolysis of the extracted protein. Two peptide preparations were made using different proteinase mixtures. These mixtures contained peptides with an average molecular weight of 559 and 522 Da. They were treated with acetic anhydride, which resulted in 85 and 88% modification respectively, and their uptake from the small intestine was determined by injecting 1 g of untreated or acetylated peptides in a Cr-EDTA solution into the jejunum of two sheep fitted with jejunal catheters and ileal cannulas. Ileal digesta were collected and analysed for Cr and15N. The uptake of dialanine (Ala2) and N-acetyl-Ala2were compared in a similar way. The disappearance of15N from lucerne peptides was high (88 and 93% respectively) and this was not affected significantly by acetylation (86 and 87%). Corresponding values for Ala2and N-acetyl-Ala2were both 96%, as measured by HPLC. It was therefore concluded that acetylation did not affect the uptake of peptides from the small intestine in sheep. Two feeding trials were carried out with rats. The first trial was carried out with a protein-free diet to which was added 10% lactalbumin or 5% lactalbumin and then a mixture of methionine-free amino acids, either alone or supplemented with Met, Gly-Met or acetylated Gly-Met. The rats grew equally well on all sources of Met, but failed to grow significantly on the mixture of Met-free amino acids. In the second trial the diet contained casein as 5·9% of the basal diet. Additional casein, pancreatic casein hydrolysate (peptides) and acetylated pancreatic casein hydrolysate (acetylated peptides) were compared as sources of amino acids, at inclusion rates of 100 g/kg final diet. Feed intake was similar with casein and peptides treatments, but was depressed by 23% with acetylated peptides. Live weight gain was 15 and 75% lower with the peptides and acetylated peptides diets respectively. Addition of lysine, arginine or histidine did not restore feed intake or weight gain of rats receiving acetylated peptides, but feed intake was restored immediately when peptides replaced acetylated peptides. When intake was restricted to 9 g/d and acetylated casein hydrolysate replaced half of the protein in the diet, rats gained weight less rapidly (1·44 v: 1·09 g/d) and retained less N, such that only 0·36 of the acetylated peptide-N was calculated to remain available to the animal. This N retention compared with 0·70 for unmodified casein. Thus, the rat bioassay indicated that certain specific peptides may well be of high nutritive value following acetylation, but that there may be problems of inappetance and inefficient utilization with acetylated peptide mixtures.

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Chemical Composition of Shrimp Flesh (Parapenaeus spp.) and its Nutritive Value

Journal of the Fisheries Research Board of Canada ◽

10.1139/f69-283 ◽

1969 ◽

Vol 26 (11) ◽

pp. 2969-2974 ◽

Cited By ~ 11

Author(s):

Teofil Dabrowski ◽

Edward Kolakowski ◽

Barbara Karnicka

Keyword(s):

Amino Acids ◽

Chemical Composition ◽

Total Protein ◽

Free Amino Acids ◽

Free Amino ◽

Nutritive Value ◽

Nonprotein Nitrogen ◽

Average Composition ◽

Amine Nitrogen ◽

Pure Protein

The chemical composition and yield of edible shrimp (Parapenaeus spp.) were determined. Shrimp of 15.5–23.4 cm and mean weight of 37.3 g yielded from 47.2 to 55.1% of flesh (mean 51.3%). Average composition of flesh was: water 76.74%, fat 0.91%, ash 1.71%, total phosphorus 0.49%, and total protein 22.07%, the last being made up of 76.5% pure protein. Shrimp flesh protein contained a large amount of arginine, histidine, and proline, but not so much threonine, methionine, valine, lysine, and tryptophane. Amine nitrogen constituted 39.5% of the total nonprotein nitrogen. Its composition was mainly of the following free amino acids: glycine, arginine, proline, and alanine. In contrast to the flesh of fish, that of shrimps contained a considerable amount of free methionine.

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