scholarly journals Effect of Ultrasound Application on Protein Yield and Fate of Alkaloids during Lupin Alkaline Extraction Process

Biomolecules ◽  
2020 ◽  
Vol 10 (2) ◽  
pp. 292
Author(s):  
Luis Alberto Aguilar-Acosta ◽  
Sergio O. Serna-Saldivar ◽  
José Rodríguez-Rodríguez ◽  
Anayansi Escalante-Aburto ◽  
Cristina Chuck-Hernández
Keyword(s):  
Amino Acid ◽  
Protein Fraction ◽  
Protein Extraction ◽  
Protein Solubility ◽  
Extraction Process ◽  
Amino Acid Profile ◽  
Protein Isolate ◽  
Protein Yield ◽  
Significant Difference ◽  
Ultrasound Effect

The objective of this work is to elucidate the fate of quinolizidine alkaloids (QA) during the lupin protein extraction process assisted with ultrasound and the evaluation of the nutritional and functional properties of the protein fraction. Proximal characterization, concentration of anti-nutritional compounds, amino acid profile and protein solubility profile of flours from three lupin species were (L. albus, L. angustifolius and L. mutabilis) assessed. The result showed a significant difference (p < 0.05) in protein concentration, fat, total alkaloids and particle size between the three species flours. Based on these parameters, the most different Lupinus species (L. mutabilis and L. angustifolius) were chosen to study the behavior of the protein fraction in terms of functionality, composition and resistance to thermal treatments. The results obtained for L. mutabilis described the ultrasound effect as beneficial for protein yield (14% more than control), QA reduction from bagasse (81% less than control) and protein isolate production (50% less than control). On the other hand, L. angustifolius was more resistant to the ultrasound effect with no significant difference between treatments (10 and 15 min) and control but with the lower toxicity and better amino acid score. These results will be useful to design processes to assist in the objective of meeting the future protein demand of the population.

scholarly journals Effect of Different Edaphic Crop Conditions on the Free Amino Acid Profile of PH-16 Dry Cacao Beans

Agronomy ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 1637
Author(s):  
Quintino Reis de Araujo ◽  
Guilherme Amorim Homem de Abreu Loureiro ◽  
Cid Edson Mendonça Póvoas ◽  
Douglas Steinmacher ◽  
Stephane Sacramento de Almeida ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Glutamic Acid ◽  
Free Amino Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Principal Component ◽  
Amino Acid Profile ◽  
Gamma Aminobutyric Acid ◽  
Significant Difference

Free amino acids in cacao beans are important precursors to the aroma and flavor of chocolate. In this research, we used inferential and explanatory statistical techniques to verify the effect of different edaphic crop conditions on the free amino acid profile of PH-16 dry cacao beans. The decreasing order of free amino acids in PH-16 dry cacao beans is leucine, phenylalanine, glutamic acid, alanine, asparagine, tyrosine, gamma-aminobutyric acid, valine, isoleucine, glutamine, lysine, aspartic acid, serine, tryptophan, threonine, glycine. With the exception of lysine, no other free amino acid showed a significant difference between means of different edaphic conditions under the ANOVA F-test. The hydrophobic free amino acids provided the largest contribution to the explained variance with 58.01% of the first dimension of the principal component analysis. Glutamic acid stands out in the second dimension with 13.09%. Due to the stability of the biochemical profile of free amino acids in this clonal variety, it is recommended that cacao producers consider the genotype as the primary source of variation in the quality of cacao beans and ultimately the chocolate to be produced.

scholarly journals Functional properties of protein isolates from camelina (Camelina sativa (L.) Crantz) and flixweed (sophia, Descurainis sophia L.) seed meals

2021 ◽  
Vol 3 (1) ◽  
Author(s):  
Na Thi Ty Ngo ◽  
Fereidoon Shahidi
Keyword(s):  
Functional Properties ◽  
Protein Extraction ◽  
Protein Profile ◽  
Protein Solubility ◽  
Protein Isolate ◽  
Absorption Capacity ◽  
Foaming Properties ◽  
Oil Absorption ◽  
Protein Isolates ◽  
Water Holding

AbstractCamelina and flixweed (sophia) seed protein isolates were prepared using both the conventional extraction and ultrasonic-assisted extraction methods at 40 kHz for 20 min, and their functional properties investigated. SDS-PAGE showed that both ultrasound-assisted and conventional extractions resulted in a similar protein profile of the extract. The application of ultrasound significantly improved protein extraction/content and functional properties (water holding capacity, oil absorption capacity, emulsifying foaming properties, and protein solubility) of camelina protein isolate and sophia protein isolate. The water-holding and oil absorption capacities of sophia protein isolate were markedly higher than those of camelina protein isolate. These results suggest that camelina protein isolate and sophia protein isolate may serve as natural functional ingredients in the food industry. Graphical Abstract

Serum Amino Acid Profile and Protein Utilization in Rats Fed on a Pea Protein Isolate

1998 ◽  
pp. 203-208
Author(s):  
A. Fernández-Quintela ◽  
M. T. Macarulla ◽  
A. S. Del Barrio ◽  
J. A. Martinez
Keyword(s):  
Amino Acid ◽  
Amino Acid Profile ◽  
Protein Isolate ◽  
Protein Utilization ◽  
Pea Protein ◽  
Pea Protein Isolate

Production of Serra da Estrela cheese from ultrafiltered sheep’s milk

2020 ◽  
pp. 384
Author(s):  
Andréia Maria Faion ◽  
Anne Luize Lupatini Menegotto ◽  
Ilizandra Aparecida Fernandes ◽  
Clarice Steffens ◽  
Juliana Steffens ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Protein Content ◽  
Aspartic Acid ◽  
Amino Acid Profile ◽  
Protein Yield ◽  
Depth Index ◽  
Positive Correlations ◽  
Serra Da Estrela ◽  
Serra Da Estrela Cheese

The objective of this study is to elaborate Serra da Estrela cheese with sheep's milk concentrate by ultrafiltration and characterize it in relation to protein, yield, proteolysis, amino acid profile, and acceptability. The cheese elaborated with concentrate milk (F2) presented an increase of 17% yield, and protein content was 2 times higher than cheese without concentrate milk (F1). On the 30thday of storage F2 presented an increase of the amino acids and also of proteolysis extension and depth index in relation to the 1st day. Also presented better sensorial characteristic in relation to F1. Were observed positive correlations (>0.85) between acceptability in relation to protein, depth index, extensionand extension index, valine, methionine, serine, phenylalanine aspartic acid, valine andproline. Cheese elaborated with concentrate milk and coagulated with thistle flower is one alternative to increase cheese yield with differential sensorial characteristics.

scholarly journals Chemical composition of differently processed Cattle Hoof meal Waste as Feedstuff Ingredient

2020 ◽  
Vol 3 (1) ◽  
pp. 47-51
Author(s):  
A. E. Falaye ◽  
S. O. Sule
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Nutritive Value ◽  
Amino Acid Profile ◽  
Wood Ash ◽  
Crude Fibre ◽  
Processing Methods ◽  
Feed Formulation ◽  
Slaughter House ◽  
Significant Difference

Waste generation at slaughter from ruminant has led to environmental concerns. Processing slaughter house waste will reduce the problem of disposal and possible utilisation in livestock feed. Subjecting Cattle hoof meal to different processing methods can help in enhancing its nutritive value. Cattle hoof were obtained from the slaughter house; raw hoof was subjected to processing methods by boiling; chemical treatment with 10 % soda ash + boiling; fermentation treatment in water + boiling; 10 % wood ash treatment in water + boiling; autoclave treatment and samples analysed for proximate composition, amino acid profile and mineral content analysis according to standard methods. The hoof proximal analysis ranged 9.30 ± 0.06 % – 12.39 ± 0.01 % moisture content; 0.34 ± 0.01 % – 2.50 ± 0.12 % ash; 0.31 ± 0.01 % – 1.47 ± 0.02 % crude fat; 0.19 ± 0.02 % – 12.71 ± 0.15 % crude fibre and 85.27 ± 0.20 % – 90.74 ± 0.26 % crude protein in all samples. The amino acids profile of the hoof showed significant difference among treated samples. Tryptophan an essential amino acid was below detectable limit in all processed samples and raw hoof. The essential and non-essential minerals content showed significant difference (P < 0.05) among treatments with highest (Mg, Fe, K) in wood ash; (Cu) in raw hoof; (Ca, Na, P, Mn, Zn) in autoclaved samples. This study, suggest that Cattle hoof has the potential of being exploited as a source of animal protein for feed formulation in animal nutrition. This research concludes that the different processing methods affect the nutritive profiles of treated samples hence supplementation of limiting amino acids envisaged.

Thermal and Physicochemical Properties and Nutritional Value of the Protein Fraction of Mexican Chia Seed (Salvia hispanica L.)

2010 ◽  
Vol 16 (1) ◽  
pp. 89-96 ◽  
Author(s):  
B.L. Olivos-Lugo ◽  
M.Á. Valdivia-López ◽  
A. Tecante
Keyword(s):  
Amino Acid ◽  
Amino Acid Profile ◽  
Protein Isolate ◽  
In Vitro Digestibility ◽  
Scanning Calorimetry ◽  
Oil Retention ◽  
Chia Seed ◽  
Chemical Score ◽  
Salvia Hispanica L

Thermal, functional and nutritional properties of the main protein fractions and a protein isolate of chia seed from the state of Jalisco, Mexico, were studied by differential scanning calorimetry, gelling, foaming, water-holding capacity (WHC) and oil-holding capacity, amino acid profile, chemical score and in vitro digestibility tests. The protein isolate showed good WHC (4.06 g/g) and excellent oil-retention capacities (4.04 g/g), making it attractive as an additive in bakery products and food emulsions. It also contained high amounts of glutamic acid (123 g/kg raw protein), arginine (80.6 g/kg raw protein) and aspartic acid (61.3 g/kg raw protein). However, its essential amino acid profile showed deficiencies with respect to the 1985 standard of the FAO/WHO/UNU for pre-school children. Therefore, its use as a sole protein source is not recommended; supplementation with a lysine-rich source would be necessary, as this was the limiting amino acid.

Calculation of Whey Protein Fraction in Milk-Based Infant Formula: First Action 2012.07

2013 ◽  
Vol 96 (3) ◽  
pp. 502-507 ◽  
Author(s):  
Wesley Jacobs ◽  
Paul Johns ◽  
Phillip Haselberger ◽  
Joseph J Thompson ◽  
Darryl Sullivan ◽  
...  
Keyword(s):  
Amino Acid ◽  
Reference Material ◽  
Whey Protein ◽  
Infant Formula ◽  
Protein Fraction ◽  
Amino Acid Profile ◽  
Calculation Model ◽  
Total Amino Acid ◽  
Intermediate Precision ◽  
Additional Reference

Abstract A method for the calculation of whey protein fraction was developed for milk-based infant formula products, based upon an amino acid ratio calculated from amino acid profile data. Total amino acid data from 21 commercially available (five casein and 16 whey) commodities were used as the reference data from which the calculation model used in the validation study was built. This method has been evaluated for precision (repeatability, intermediate precision) and accuracy on nonfat dry milk and products manufactured with targeted whey levels of 32–63%, including National Institute of Standards and Technology infant formula Standard Reference Material (1849a). Estimates of repeatability were between 0.3 and 2.5% while those for intermediate precision were between 2.6 and 3.4%. Average recovery ranged from 97 to 100%. Additional reference material data are being gathered for better estimation of casein and whey amino acid reference values.

scholarly journals Optimization of Malted Sorghum Protein Extraction by Response Surface Methodology

2013 ◽  
Vol 6 ◽  
pp. 53-58
Author(s):  
Irakoze Pierre Claver ◽  
Sindayigaya Ernest
Keyword(s):  
Protein Extraction ◽  
Extraction Process ◽  
Protein Yield ◽  
Extraction Time ◽  
Coefficient Of Determination ◽  
Ultrasonic Power ◽  
Order Model ◽  
Independent Variables ◽  
Sorghum Flour

Four independent variables viz. ultrasonic power, pH, extraction time and solvent/meal ratio were selected. The extraction process was evaluated by a selected response like protein yield and the second-order model obtained revealed 96.7% of coefficient of determination. Selected response, which evaluated the extraction process, was protein yield and the secondorder model obtained for protein yield revealed a coefficient of determination of 96.7%. The optimal extraction conditions for protein were determined as follows; Ultrasonic power, pH, extraction time and solvent/meal ratio were 400W, 8.0, 40min, and 20:1 (v/w) respectively. Protein yield was primarily affected by Ultrasonic power, pH and solvent/meal ratio. These conditions resulted in protein yield of 5.43g of soluble protein from extract/100 g malted sorghum flour, which was agreed closely with the predicted value 5.36%. The adequacy of the model was confirmed by extracting the protein under optimum values using the model. These results may help in designing the process of optimal protein extraction from malted sorghum flour. J. Food Sci. Technol. Nepal, Vol. 6 (53-58), 2010 DOI: http://dx.doi.org/10.3126/jfstn.v6i0.8260

scholarly journals Spirulina platensis Protein as Sustainable Ingredient for Nutritional Food Products Development

2021 ◽  
Vol 13 (12) ◽  
pp. 6849
Author(s):  
Milena M. Ramírez-Rodrigues ◽  
Carolina Estrada-Beristain ◽  
Jorge Metri-Ojeda ◽  
Alexa Pérez-Alva ◽  
Diana K. Baigts-Allende
Keyword(s):  
Amino Acid ◽  
Spirulina Platensis ◽  
Daily Intake ◽  
Food Products ◽  
Amino Acid Profile ◽  
Protein Isolate ◽  
Nutritional Composition ◽  
Food Ingredient ◽  
Health Promoting

Spirulina platensis, microalgae, is emerging as a sustainable source for highly nutritional food ingredient production to cover the food demands of the global population. This study aimed to characterize food prototypes supplemented with microalgae protein isolate to develop health-promoting food products. The nutritional composition (proximate composition, fatty acids, and mineral content) of the spirulina biomass, the structural characterization of spirulina platensis protein (SPP) isolates, and the physicochemical properties of SPP- developed food products were evaluated. High protein (47%), ϒ-Linolenic acid (24.45 g/100 g of fat), iron (16.27 mg/100 g), calcium (207 mg/100 g), and potassium (1675 mg/100 g) content in the spirulina biomass was found. SPP (76% of purity) with sodium alginate produced stable emulsions (>90%) during storage (14 days). Amaranth + SPP pasta resulted in good appearance, texture, color, and high nutritional value in protein (above 30%) and minerals, mainly iron (9–10 mg/100 g) and magnesium (300 mg/100 g), meeting the daily intake recommendations. In addition, the amino acid profile of the pasta was in line with the amino acid pattern requirements for adults. SPP can be considered as potential additive for emulsions stability and provided nutritional and physicochemical desired in the elaborated pasta.

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