scholarly journals The Effect of Roasting on the Protein Profile and Antiradical Capacity of Flaxseed Meal

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1383
Author(s):  
Katarzyna Waszkowiak ◽  
Beata Mikołajczak
Keyword(s):  
Heat Treatment ◽  
Protein Profile ◽  
Protein Fractions ◽  
Maillard Reaction Products ◽  
Protein Profiles ◽  
Reaction Products ◽  
Flaxseed Meal ◽  
Sds Page ◽  
Roasting Temperature ◽  
Pre Treatment

Roasting is more and more often used as a pre-treatment of flaxseeds. However, the process can influence flaxseed proteins that may be crucial for their properties. The aim of this research was to study changes in the electrophoretic protein profile (SDS-PAGE) and the antiradical capacity of flaxseed meals after roasting. The roasting temperature (160, 180, and 200 °C) and flaxseed cultivars (golden and brown seed) were factors including in the study. The free (F-MRP) and bound-to-protein (B-MRP) Maillard reaction products were also analyzed. The most significant changes in the SDS-PAGE protein profiles of roasted seeds of each of the tested flax cultivars were observed for the 13 kDa protein fraction (decrease) and for the 19 kDa and 17 kDa fractions (increase). The research revealed a significant correlation between the roasting temperature and B-MRP content, and changes in the percentage share of those three protein fractions. The antiradical capacity of roasted flaxseeds decreased, as compared with untreated seeds. After roasting at 200 °C the antiradical capacity of flaxseeds improved slightly, probably due to the MRP formation, but it was still significantly lower than that of the raw seeds. The research provides novel information about key protein fractions that seem to be important changing during heat treatment.

scholarly journals Comparative Analysis of Electrophoretic Profile of Major Proteins of Milk from Alpine and Carpathian Goats

2017 ◽  
Vol 74 (1) ◽  
pp. 20 ◽  
Author(s):  
Alina NASALEAN ◽  
Laurentiu OGNEAN ◽  
Sergiu MUNTEAN ◽  
Stefana BALICI ◽  
Horea MATEI
Keyword(s):  
Protein Profile ◽  
Milk Proteins ◽  
Goat Milk ◽  
Protein Composition ◽  
Raw Milk ◽  
Biologically Active ◽  
Protein Fractions ◽  
Animal Nutrition ◽  
Sds Page ◽  
Percentage Data

The milk’s proteins provide nutritional and biologically active values, essential in human and animal nutrition. In the case of goat milk, the proteins’ concentration and quality represent basic indices for the evaluation of the nutritional and biologically active values. The proposal is to comparatively analyse the protein profile of milk. The milk was collected from two different breeds: French Alpine and Romanian Carpathian. During March and April 2016 there were collected samples of raw milk in hygienic and sanitation conditions. There were two lots: first lot has 10 Carpathian goats and the second lot has 10 Alpine goats. The protein composition of goat milk was established with SDS-PAGE, after the evaluation of the total proteins’ concentration with the Bradford method. The quantitative and percentage data obtained with electrophoresis revealed few differences between those 8 identified protein fractions. Between those two lots, regarding the levels of β-CN, k-CN and β-lactoglobulines there were significant differences. The other protein fractions have values almost identical. Statistical analysis of obtained data shaped the differences in the protein profile at those two breeds. Based on those differences it is to note the superior potential of the Alpine breed regarding the content in biologically active milk proteins. Regarding the obtained data, this study brings new contributions for the evaluation and analysis of protein profile as a nutritive and biologically active component of goat milk, confirming its character as a functional aliment.

Renoprotective effects of Maillard reaction products generated during heat treatment of ginsenoside Re with leucine

2014 ◽  
Vol 143 ◽  
pp. 114-121 ◽  
Author(s):  
Ji Hoon Kim ◽  
Im-Ho Han ◽  
Noriko Yamabe ◽  
Young-Joo Kim ◽  
Woojung Lee ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Ginsenoside Re

scholarly journals Effect of Roasting on the Antioxidant Activity, Phenolic Composition, and Nutritional Quality of Pumpkin (Cucurbita pepo L.) Seeds

2021 ◽  
Vol 8 ◽  
Author(s):  
Mengyao Peng ◽  
Dan Lu ◽  
Jie Liu ◽  
Bo Jiang ◽  
Jingjing Chen
Keyword(s):  
Fatty Acids ◽  
Nutritional Quality ◽  
Protein Profile ◽  
Animal Origin ◽  
Size Analysis ◽  
Total Phenolic ◽  
Maillard Reaction Products ◽  
Pumpkin Seed ◽  
Pumpkin Seeds ◽  
Roasting Temperature

In recent years, with the increasing awareness of health concerns and environment protection needs, there is a growing interest for consumers to choose plant-based food diets compared with those made from animal origin. Pumpkin seed is an excellent dietary source for protein, oil, and some essential micronutrients. Raw pumpkin seed may have a compromised flavor, color, as well as digestibility. Therefore, the objective of present study is to study the influence of roasting (120, 160, and 200°C for 10 min) on the phenolics content, flavonoids content, antioxidant property, fatty acids, and volatile matter composition, as well as protein profile of pumpkin seeds. Our results indicated that, total phenolic compounds, total flavonoids content, as a consequence, total antioxidant capacity increased as the roasting temperature increased. Maillard reaction products and lipid peroxidation products were identified, especially from those pumpkin seeds roasted at high temperature. In the meantime, the composition and content of fatty acids did not change significantly after roasting. The results of electrophoresis and particle size analysis showed that the optimum roasting temperature was 160°C to obtain protein with better nutritional quality. The findings of this study may contribute to the utilization of pumpkin seed component in plant-based diets with increased nutritional quality.

Formation of Maillard Reaction Products during Heat Treatment of Carrots

2011 ◽  
Vol 59 (14) ◽  
pp. 7992-7998 ◽  
Author(s):  
Anne Wellner ◽  
Christine Huettl ◽  
Thomas Henle
Keyword(s):  
Heat Treatment ◽  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Reaction Products

scholarly journals The Quality of Dory Fillets based on Water Soluble Protein, Color, and Myoglobin Concentration

2016 ◽  
Vol 19 (1) ◽  
pp. 44
Author(s):  
Nurfajrin Nisa ◽  
Mala Nurilmala ◽  
Tati Nurhayati ◽  
Nurlisa Butet
Keyword(s):  
Soluble Protein ◽  
Protein Profile ◽  
Water Soluble ◽  
Color Measurement ◽  
Protein Profiles ◽  
Water Soluble Protein ◽  
Sds Page

<p>Fillet of dory is very easy to be find in Indonesian market with various brand and produsen.<br />Imported dory fillet is preferred by consumer so far because it has a white color compare than local<br />fillets. Color is the important parameter that used by consumers to determine the quality of filet. This<br />study was aimed to determine the quality of local and imported fillets, including protein profile using<br />SDS PAGE, color measurement, and myoglobin extractability. The results of water soluble protein profiles<br />showed dory fillet contained 13-15 bands. The redness value (a*) of local fillet (DN, DL, DM) was higher<br />compared others. However, imported fillet (DI) had the highest if redness index (a/b). Imported fillet (DI)<br />showed the lowest concentration of myoglobin compared other samples.</p>

scholarly journals Chemosystematic of Enterobacteriaceae Familia Obtained from Blood Cultures Based on Total Protein Profiles

2015 ◽  
Vol 18 (1) ◽  
pp. 58
Author(s):  
Sri Darmawati ◽  
Langkah Sembiring ◽  
Widya Asmara ◽  
Wayan T. Artama ◽  
Syaiful Anwar
Keyword(s):  
Key Words ◽  
Total Protein ◽  
Reference Strain ◽  
Protein Profile ◽  
Blood Cultures ◽  
Protein Profiles ◽  
E Coli ◽  
Relationship Analysis ◽  
Pair Group ◽  
Sds Page

The purpose of this study was to determine the chemosystematic of 14 strains of bacteria in blood cultures from Semarang using 1 reference strain S. typhi NCTC 786, based on the total protein profi les with the similarity relationship analysis based on Simple Matching Coeffi cient (SSM) analysis and algorithm methodof unweighted pair group with averages (UPGMA) presented in a dendrogram. The results showed that thechemosystematic based on the total protein profi les using SDS-PAGE method can classify the member ofbacterial strains of each species. The Clusters respectively consist of 4 strains of S. typhi (similarity: 89.7%),2 strains of Ser. marcescens (similarity: 89.7%), two strains of E. coli, and one strain of Salmonella ssp, S. typhi NCTC 786 (similarity: 100%). Those three incorporated clusters had the similarity value of 75.3%. Those four strains of Ent. cloacae composed in one cluster (similarity: 100%) are incorporated in a cluster consisting of one strain of Kleb. pneumoniae (similarity: 92.9%). Both clusters were incorporated in a cluster consisting of S. typhi NCTC 786 (similarity: 67.9%). Key words: Enterobacteriaceae, chemosystematic, blood cultures, protein profile

scholarly journals A new method of protein extraction from red wines

OENO One ◽  
2013 ◽  
Vol 47 (3) ◽  
pp. 213
Author(s):  
Anne-Claire Silvestri ◽  
Jessica Sabatier ◽  
Julien Ducruet
Keyword(s):  
Protein Extraction ◽  
Protein Profile ◽  
Protein Profiles ◽  
Red Wines ◽  
Sds Page ◽  
Fining Agents ◽  
The Stability ◽  
Main Components ◽  
Separation Of Proteins ◽  
Grape Varieties

<p style="text-align: justify;"><strong>Aim</strong>: Wine is a very complex medium and is often evaluated according to its main components like alcohol, sugar, tannins, and acid levels. Proteins are rarely considered in this evaluation because their concentrations are only a few mg/L of wine. However, in an enological context, proteins appear to be more and more important, in particular for the stability of wines with protein haze problems. The study of proteins is less obvious in red wines than in white wines because the proteins are strongly tied to tannins, which makes their extraction and analysis even more difficult.</p><p style="text-align: justify;"><strong>Methods and results</strong>: This article describes a technique for the separation of proteins from tannins thanks to a methanol/chloroform emulsion in an acid solution. The protein extract, obtained after 4 hours, was later analyzed by SDS-Page and the protein profile of the wine established. Experiments showed that the protein profiles remained the same during the different stages of the winemaking process, whereas the overall amount of proteins decreased. Characteristic protein profiles of different grape varieties were established, and it was also possible to visualize the presence of exogenous proteins from fining agents like albumin and casein.</p><p style="text-align: justify;"><strong>Conclusion</strong>: This procedure allowed the extraction of proteins from 8 red wine samples within 4 hours. It also made it possible to analyze the extracted proteins by SDS-Page without tannin interference within 2 hours.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: This method shows in a very promising manner how proteins might be extracted from red wines after being separated from their tannins. The extracted proteins are then available for analysis using even more advanced techniques such as ESI-QTof or ELISA.</p>

scholarly journals Quantification of Maillard reaction products in animal feed

2019 ◽  
Vol 246 (1) ◽  
pp. 253-256
Author(s):  
Thomas Hofmann ◽  
Anne Christin Engling ◽  
Siriwan Martens ◽  
Olaf Steinhöfel ◽  
Thomas Henle
Keyword(s):  
Heat Treatment ◽  
Maillard Reaction ◽  
Nutritional Quality ◽  
Animal Feed ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Carboxymethyl Lysine ◽  
Technological Processing ◽  
The Impact

AbstractIndividual Maillard reaction products (MRPs), namely furosine, which is formed from Amadori product of lysine during acid hydrolysis, as well as N-ε-(carboxymethyl)lysine (CML), pyrraline and the arginine derivative MG-H1 (methylglyoxal-derived hydroimidazolone 1) were quantified in 78 samples of animal feed, belonging to 17 different feed types. The concentrations of the MRPs were dependent on the heat treatment during processing. Within similar feed types, significant differences in concentrations could be observed. MRPs can be suitable indicators to evaluate the impact of technological processing on the nutritional quality of animal feed.

scholarly journals Profil Protein Trypanosoma evansi dari Daerah Geografis Berbeda di Indonesia Tahun 2012-2014 dengan Sodium Dodecil Sulphate Polyacrylamide Gel Electrophoresis (TRYPANOSOMA EVANSI PROTEIN PROFILE OF DIFFERENT GEOGRAPHICAL AREAS ORIGIN IN INDONESIA

2018 ◽  
Vol 18 (4) ◽  
pp. 526
Author(s):  
Fitrine Ekawasti ◽  
Ichwan Yuniarto ◽  
Sulinawati Sulinawati ◽  
Didik Tulus Subekti
Keyword(s):  
Soluble Protein ◽  
Serological Test ◽  
Protein Profile ◽  
Polyacrylamide Gel Electrophoresis ◽  
Trypanosoma Evansi ◽  
Blue Staining ◽  
Protein Profiles ◽  
Coomassie Blue Staining ◽  
Coomassie Blue ◽  
Sds Page

Surra outbreak in 2012 has led to more than 1,700 animals have died in the province of East Nusa Tenggara (NTT) Indonesia. Surra case sporadically continues throughout the year in various areas, especially Kalimantan, Banten as well as other areas. Some reports reveal differences in protein profiles among multiple isolates of T. evansi. Therefore the purpose of this research were to find out the protein profile of each isolate T. evansi in Indonesia and the possible biological differences among them. Eleven isolates originating from the province of East Nusa Tenggara, South Kalimantan and Central Kalimantan, Banten, Lampung and Bengkulu has been isolated and purified Using DEAE. Trypanosoma isolate were frezeethawing repeatedly to obtain soluble protein. Furthermore, soluble protein is treated with heating or without heating and then each was run on SDS PAGE with Coomassie Blue staining. The protein profiles of all isolates were compared each other. The results showed that eleven isolates of T. evansi in Indonesia has a very diverse protein profile. Then for the purposes of development of diagnostic kit can be used whole lysate cell (WCL) as stock antigen in serological test process.

scholarly journals Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality, and Proteolysis Contribution to Camel Cheese Softness

2021 ◽  
Vol 8 ◽  
Author(s):  
Mustapha Mbye ◽  
Huda Mohamed ◽  
Tholkappiyan Ramachandran ◽  
Fathalla Hamed ◽  
Ahlam AlHammadi ◽  
...  
Keyword(s):  
Heat Treatment ◽  
High Pressure ◽  
Protein Profile ◽  
Bovine Milk ◽  
High Pressure Processing ◽  
Camel Milk ◽  
Thermal Treatments ◽  
Sds Page ◽  
Page Electrophoresis

The effects of high-pressure processing (HPP) compared to thermal treatments on the quality of camel vs. bovine cheeses were studied. The study showed that camel milk has a lower microbial load compared to bovine milk, which is maintained during 7 days' storage of the processed milk. The effect of three HPP treatments (350, 450, and 550 MPa for 5 min at 4°C) and two pasteurization treatments (65°C for 30 min and 75°C for 30 s) on the quality of soft unripened camel and bovine milk cheeses were accessed. The cheeses were evaluated for pH, yield, proximate composition, textural and rheological properties, microstructure, and protein profile by SDS-PAGE electrophoresis. The effects of the treatments on cheese's hardness were different between the camel and bovine cheeses; while heat treatment at 65°C for 30 min gave the hardest bovine milk cheese (1,253 ± 20), HPP treatment at 350 MPa for 5 min gave the highest value for camel milk cheese (519 ± 5) (p &lt; 0.05). The hardness of the cheeses was associated with low yield and moisture content. SDS-PAGE electrophoresis revealed that extensive proteolysis might have contributed to the softness of camel cheeses compared to bovine and suggested the involvement of some residual enzyme activities.

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