APPLICATION OF CAPILLARY ELECTROPHORESIS FOR DETERMINATION OF AMINO ACID COMPOSITION OF WHEY AS RAW MATERIAL FOR THE FUNCTIONAL PRODUCTS MANUFACTURE

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.

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Separation and partial characterization of guinea-pig caseins

Biochemical Journal ◽

10.1042/bj1730633 ◽

1978 ◽

Vol 173 (2) ◽

pp. 633-641 ◽

Cited By ~ 14

Author(s):

R K Craig ◽

D McIlreavy ◽

R L Hall

Keyword(s):

Molecular Weight ◽

Amino Acid ◽

Guinea Pig ◽

Amino Acid Composition ◽

Acid Composition ◽

Polyacrylamide Gel Electrophoresis ◽

Sodium Dodecyl ◽

Gel Filtration ◽

Exchange Chromatography

1. Guinea-pig caseins A, B and C were purified free of each other by a combination of ion-exchange chromatography and gel filtration. 2. Determination of the amino acid composition showed all three caseins to contain a high proportion of proline and glutamic acid, but no cysteine. This apart, the amino acid composition of the three caseins was markedly different, though calculated divergence values suggest that some homology may exist between caseins A and B. Molecular-weight estimates based on amino acid composition were in good agreement with those based on sodium dodecyl sulphate/polyacrylamide-gel electrophoresis. 3. N-Terminal analysis showed lysine, methionine and lysine to be the N-terminal residues of caseins A, B and C respectively. 4. Two-dimensional separation of tryptic digests revealed a distinctive pattern for each casein. 5. All caseins were shown to be phosphoproteins. The casein C preparation also contained significant amounts of sialic acid, neutral and amino sugars. 6. The results suggest that each casein represents a separate gene product, and that the low-molecular-weight proteins are not the result of a post-translational cleavage of the largest. All were distinctly different from the whey protein alpha-lactalbumin.

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Studies on the Determination of Amino Acid Composition of Food Proteins (Part 2)

Eiyo To Shokuryo ◽

10.4327/jsnfs1949.17.283 ◽

1964 ◽

Vol 17 (4) ◽

pp. 283-285

Author(s):

Takao Shinagawa ◽

Toshio Habu ◽

Akemi Murakami

Keyword(s):

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Food Proteins

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Determination of Amino Acid Composition in the Harpagophytum procumbens Root

Dhaka University Journal of Pharmaceutical Sciences ◽

10.3329/dujps.v18i1.41895 ◽

2019 ◽

Vol 18 (1) ◽

pp. 85-91

Author(s):

AI Kriukova ◽

IM Vladymyrova ◽

OL Levashova ◽

TS Tishakova

Keyword(s):

Amino Acids ◽

High Performance Liquid Chromatography ◽

Liquid Chromatography ◽

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

High Performance ◽

Harpagophytum Procumbens

The amino acid composition of the roots of Harpagophytum procumbens was investigated by the method of high performance liquid chromatography (HPLC) with preliminary derivatization. Sixteen free and thirteen bound amino acids were quantitatively determined. The content of protein-bound amino acids was calculated. Dhaka Univ. J. Pharm. Sci. 18(1): 85-91, 2019 (June)

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Determination of Amino Acid Composition of Ganirelix Acetate in an Injectable Formulation by Pre-column Derivatization with 6-Aminoquinolyl-N-hydroxysuccinimidyl Carbamate

Journal of Chromatographic Science ◽

10.1093/chromsci/bmaa030 ◽

2020 ◽

Vol 58 (8) ◽

pp. 687-694

Author(s):

Kumarswamy Ummiti ◽

J V Shanmukha Kumar

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Amino Acid Sequence ◽

Amino Acid Composition ◽

Acid Composition ◽

Flash Chromatography ◽

Molar Ratio ◽

Acid Mixture ◽

Injectable Formulation

Abstract Ganirelix is a synthetic decapeptide linked with nine different amino acids. To understand the peptide amino acid sequence or primary structure, the first step is to determine the amino acid composition of the peptide which can be a determining factor for the peptide immunogenicity. Edman degradation is not a suitable analytical technique to identify amino acid sequence present in Ganirelix due to the absence of uncharged N-terminal amino group. To address this challenge, a pre-column derivatization method was developed with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate reagent. In the present work, the Ganirelix active pharmaceutical ingredient present in the injectable formulation was isolated by fraction collection and further purified by flash chromatography. The amino acid composition of Ganirelix is assayed by carrying out acid hydrolysis with 6 mol L−1 hydrochloric acid solution containing 1% phenol at 100°C for 24 h and derivatization with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate reagent solution, followed by determination of individual amino acids by reverse-phase chromatography using a C18 column. High resolution was achieved for the nine amino acid mixture. The amino acid composition results of temperature-stressed Ganirelix generic product and reference listed drug are in good agreement with the theoretical molar ratio of label information.

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