Research on Proteinous Adhesive Made of Protein Isolated from Crayfish Shell Waste

2013 ◽  
Vol 815 ◽  
pp. 299-304 ◽  
Author(s):  
Xi Rong Zhao
Keyword(s):  
Protein Concentration ◽  
Water Resistance ◽  
Protein Solubility ◽  
Extraction Procedure ◽  
Extraction Temperature ◽  
Protein Concentrate ◽  
Ph Values ◽  
Nacl Concentration ◽  
Shell Waste ◽  
Extractable Protein

Defatted crayfish shell waste (CSW) was prepared by the removal of extractable fat with cyclohexane. CSW was pretreated by benzoic acid and demineralized by acids. Proteins in the pretreated CSW were extracted with NaOH and 0-4% NaCl concentrations with 0.05% CaCl2 at pH 5.5-6.6 for 1 h at 50°C. By using the salt extraction procedure, CSW protein concentrate (29 g) was obtained from pretreated CSW (100 g). Recovery of protein was dependent on the extraction temperature employed; recovery values ranged from 33.2 to 51.4%. At 4% NaCl concentration, CaCl2 increased protein solubility by 30%, compared to the control. The adhesiveness of saltextractable protein at various pH values ranging from 5.0 to 9.0 was investigated. At pH 6.0-8.0, adhesiveness of salt-extractable protein showed the highest value (78.2 kg). The adhesiveness increased linearly as the salt-extractable protein concentration increased up to 24% with respect to temperature for salt-extractable protein adhesiveness, the greatest adhesiveness was in the range of 70 to 90. Improved adhesiveness and water resistance were observed with 0.05% glutaraldehyde treatment.

Functional Characters of Corn Steeping Water Protein Concentrate

2013 ◽  
Vol 647 ◽  
pp. 607-611
Author(s):  
Xi Qun Zheng ◽  
Jing Jing Lu ◽  
Xiao Lan Liu ◽  
Zhi Sheng Liu
Keyword(s):  
Protein Concentration ◽  
Soybean Protein ◽  
Sucrose Concentration ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Protein Concentrate ◽  
Foaming Property ◽  
Nacl Concentration ◽  
Emulsifying Capacity ◽  
Better Than

The functional properties of corn steeping water protein concentrated (CSWPC) were investigated, and compared with soybean protein isolated (SPI). The results showed that the emulsifying capacity and viscosity of CSWPC were slightly lower than that of SPI, but the emulsifying stability, foaming property, foaming stability, gelatinization and oil absorption of CSWPC were better than that of SPI. The CSWPC showed better emulsifying capacity and stability at protein concentration of 1-3%、NaCl concentration of 0.15-0.3mol/L under alkali environment. The gelatinization of CSWPC got better with the increase of concentration of CSWPC. The foaming property was increased with the increase of sucrose concentration, but the foaming stability was decreased with the increase of sucrose concentration. The oil absorption capacity was increased slightly with the increase of temperature.

HPLC Analysis of Oxytetracycline Residues in Honey

1986 ◽  
Vol 49 (5) ◽  
pp. 383-388 ◽  
Author(s):  
PETER SPORNS ◽  
SUET KWAN ◽  
LAWRENCE A. ROTH
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Aqueous Solutions ◽  
High Performance ◽  
Hplc Analysis ◽  
Extraction Procedure ◽  
Hplc Method ◽  
Limits Of Detection ◽  
Ph Values ◽  
Double Extraction

Oxytetracycline (OTC), also known commercially as Terramycin, was determined to be more stable in honey than in buffered aqueous solutions at similar pH values and temperatures. A rapid high performance liquid chromatography (HPLC) method was developed to detect and quantitate OTC using a 1:1 dilution (wt/wt) of honey samples in water. Using 355 nm as the wavelength of detection, amounts as low as 0.5 μg/ml could be detected in the above solution. The limits of detection were lowered considerably by a double extraction procedure.

Milk-Coagulating Extract Produced from Solanum aethiopicum Shum Fruits: Multivariate Techniques of Preparation, Thermal Stability and Effect on Milk Solids Recovery in Curd

2014 ◽  
Vol 10 (2) ◽  
pp. 211-222 ◽  
Author(s):  
Valentin Désiré Guiama ◽  
Robert Germain Beka ◽  
Esther Ngah ◽  
David Gabriel Libouga ◽  
Dominique Vercaigne-Marko ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Multivariate Techniques ◽  
Extraction Temperature ◽  
Optimum Temperature ◽  
Solanum Aethiopicum ◽  
Fruit Maturity ◽  
Nacl Concentration ◽  
Actual Yield ◽  
Milk Solids ◽  
Thermal Stability Of

Abstract This study investigated a novel procedure of Solanum aethiopicum Shum fruits extract (SASFE) preparation using multivariate experimental designs as factorial and Box–Behnken. The thermal stability of optimized extract as well as its influence on the milk solids in curd was determined. The results showed that extraction time, fruit maturity and pH did not affect significantly SASFE preparation, while the amount of fruits, extraction temperature and NaCl concentration of extractant had a significant effect (p < 0.05). The greatest coagulant index was obtained under the following conditions: 12.5% of fruits, 25°C of extraction temperature and 4% NaCl concentration of extractant. It was thermosensitive and exhibited optimum temperature at 50°C. There was no statistical difference between SASFE and calf rennet in terms of solids yield in curd, estimated yield and actual yield. On the basis of these results, SASFE can be used as a vegetable alternative to calf rennet.

Mercury Removal from Fish Protein Concentrate

1972 ◽  
Vol 29 (12) ◽  
pp. 1777-1779 ◽  
Author(s):  
L. W. Regier
Keyword(s):  
Hydrochloric Acid ◽  
Acid Concentration ◽  
Extraction Procedure ◽  
Extraction Process ◽  
Alcohol Concentration ◽  
Mercury Removal ◽  
Protein Concentrate ◽  
Fish Protein ◽  
Proteinaceous Food

The potential reclamation of mercury contaminated proteinaceous food by an extraction procedure such as employed in making fish protein concentrate was investigated. The addition of hydrochloric acid to the isopropanol extractant was found to give removals as high as 93% from dry swordfish protein concentrate. The normal Halifax isopropanol extraction process did not effect any significant removal of the mercury.Preliminary studies of the variables indicated acid concentration, kind of alcohol (ethanol and isopropanol), alcohol concentration, extractant volume, and number of extractions were important in the extraction.

Some Functional Properties of Succinylated Single Cell Protein Concentrate

1975 ◽  
Vol 38 (9) ◽  
pp. 521-526 ◽  
Author(s):  
M. D. McELWAIN ◽  
T. RICHARDSON ◽  
C. H. AMUNDSON
Keyword(s):  
Single Cell ◽  
Candida Utilis ◽  
Corn Oil ◽  
Single Cell Protein ◽  
Cell Protein ◽  
Nucleic Acid Content ◽  
Protein Concentrate ◽  
Optimum Conditions ◽  
Ph Values ◽  
Whole Egg

Single cell protein concentrate was prepared by extracting dried Candida utilis with 0.2 N NaOH at 95 C for 10 min. The soluble protein was precipitated at pH 3.5, washed, and lyophilized. Portions of the protein isolates were succinylated so that 84% of the free amino groups were blocked. Alkaline extractions under optimum conditions gave a yield of 25 to 30% of total solids. Nucleic acid content of the isolates was 10.4% whereas protein comprised 67.3%. Succinylated (SI) and nonsuccinylated (NSI) single cell protein concentrate exhibited similar solubilities above pH 4, the apparent isoelectric point. At pH values below 4, SI was quite insoluble whereas NSI was very soluble at pH 2. Digestibilities as measured by percentage of lysine released from the protein by pepsin and pancreatin were 32.7%, 18.6%, and 3.3% for NSI, whole egg, and SI, respectively. Stabilities of emulsions prepared from corn oil (20–50%) tended to be lower when gelatin was used at the 1% level compared to NSI and SI. However, higher levels of gelatin tended to yield more stable emulsions compared to NSI and SI. Stabilities of emulsions prepared from NSI and SI tended to be comparable with NSI being slightly better. Viscosities of emulsions increased with increasing oil content and increasing emulsifier concentration.

scholarly journals PROPRIEDADES QUÍMICAS E CÔMPUTO QUÍMICO DOS AMINOÁCIDOS DA FARINHA E CONCENTRADO PROTÉICO DE FEIJÃO GUANDU (Cajanus cajan (L.) Millsp)

2000 ◽  
Vol 18 (2) ◽  
Author(s):  
IVONE YURIKA MIZUBUTI ◽  
LUIZ WALDEMAR DE OLIVEIRA SOUZA ◽  
OSWALDO BIONDO JÚNIOR ◽  
ELZA IOUKO IDA
Keyword(s):  
Amino Acids ◽  
Chemical Composition ◽  
Cajanus Cajan ◽  
Soluble Sugars ◽  
Extraction Procedure ◽  
Chemical Properties ◽  
Pigeon Pea ◽  
Protein Concentrate ◽  
Chemical Score ◽  
Sulphur Amino Acids

Esta pesquisa teve por objetivo investigar as propriedades químicas e cômputo químico dos aminoácidos da farinha e de concentrado protéico de feijão guandu (Cajanus cajan (L.) Millsp). A farinha apresentou composição química adequada em relação a outras leguminosas. O procedimento de extração aquosa de proteína, a partir de grãos de feijão guandu com 25,73% de proteína, permitiu a obtenção de concentrado protéico com 52,47% de proteína, em base seca, compreendendo concentração da ordem de 103,85%. O concentrado protéico de feijão guandu apresentou composição química adequada, sendo que cinzas e açúcares solúveis foram concentrados 122,17 e 21,86%, respectivamente, em relação ao grão. Os níveis de aminoácidos no concentrado protéico foram similares aos de farinha de guandu, porém, a metionina foi concentrada em 42,64%. O cômputo químico indicou que os aminoácidos limitantes primários na farinha e concentrado protéico foram os sulfurados totais. A composição química da farinha e do concentrado protéico de guandu indicou potencialidade para utilização de ambos como componentes de alimentos para seres humanos e animais. Abstract The aim of this work was the investigation of the chemical properties of Pigeon pea (Cajanus cajan) (L.) Millsp) flour and protein concentrate. The flour presented suitable chemical composition in comparison to other legumes. The water extraction procedure of protein, from Pigeon pea grains with 25,73% of protein allowed to obtain a protein concentrate with 52,47% of protein in dry basis, resulting an increase in order of 103,85%. The protein concentrate of Pigeon pea showed suitable chemical composition, having an increase of 122,17% in ashes and 21,86 % in soluble sugars in relation to the crude grain. The amino acids levels in the concentrate were similar to those in the flour, however there were an increase of 42,64% in methionine concentration. The chemical score suggest that the primary limiting amino acids in the flour and in the concentrate were the total sulphur amino acids. The chemical composition of the flour and concentrate of Pigeon pea showed perspectives of its utilization as feed components for humans and animals.

Cold smoking of Lebranche mullet (Mugil liza): Physicochemical, sensory, and microbiological evaluation

2020 ◽  
pp. 108201322095167
Author(s):  
Rolando Jimenez Lugo ◽  
Silvina Paola Agustinelli ◽  
María Isabel Yeannes ◽  
Marina Czerner
Keyword(s):  
Acetic Acid ◽  
Room Temperature ◽  
Microbial Growth ◽  
Stability Range ◽  
Overall Acceptability ◽  
Smoked Fish ◽  
Ph Values ◽  
Nacl Concentration ◽  
Salty Taste ◽  
Bacterial Groups

The suitability of Mugil liza for cold smoking was evaluated and the effect of four different salting treatments on physicochemical, microbiological, and sensory characteristics was assessed. The addition of sucrose (3%) and acetic acid (0.5%) to the brine lead to fillet dehydration with lower NaCl penetration, combined with higher reduction of pH. Brining at refrigerated temperature (5 ± 1 ℃) instead of room temperature (16 ± 2 ℃) was more effective in preventing microbial growth. Loads of bacterial groups assessed in all smoked samples were below 100 CFU/g and the aw, moisture, NaCl, and pH values achieved were within the typical stability range of smoked fish products. The obtained products were characterized by the smoked aroma and salty taste, differing in 7 of the 21 evaluated descriptors. The use of acetic acid in brine formulation showed an effect over color and texture descriptors. The affective test indicated the overall acceptability of products, being preferred the samples treated in the lowest NaCl concentration (5%).

Effect of heat treatment of fishmeal on ruminal degradation, protein solubility and methionine sulphoxide content

1996 ◽  
Vol 1996 ◽  
pp. 230-230
Author(s):  
X.B. Chen ◽  
J. L. Demiraj ◽  
P.W.D. Scislowski ◽  
A. Aksnes
Keyword(s):  
Heat Treatment ◽  
Amino Acids ◽  
Chemical Modification ◽  
Oxidation State ◽  
Nutritive Value ◽  
Protein Solubility ◽  
Protein Concentrate ◽  
Industrial Processing ◽  
Ruminal Degradation ◽  
Ruminal Degradability

One of the factors that determines the nutritive value of fishmeal as a protein concentrate for ruminants is its ruminal degradability, which varies with processing methods. It is possible that this variation could be related to the chemical modification of the amino acids/protein or to the change in protein solubility during the industrial processing. The objective of this work was to examine the effect of heat treatment of fishmeal on its ruminal degradability, protein solubility and the oxidation state of methionine.

scholarly journals Novel Deep Eutectic Solvent Based on Levulinic Acid and 1,4-Butanediol as an Extraction Media for Bioactive Alkaloid Rutaecarpine

Processes ◽  
2019 ◽  
Vol 7 (3) ◽  
pp. 171 ◽  
Author(s):  
Yue-Yue Si ◽  
Shi-Wei Sun ◽  
Kun Liu ◽  
Yang Liu ◽  
Hai-Lin Shi ◽  
...  
Keyword(s):  
Levulinic Acid ◽  
Extraction Efficiency ◽  
Choline Chloride ◽  
Extraction Procedure ◽  
Deep Eutectic Solvent ◽  
Supermolecular Structure ◽  
Molar Ratio ◽  
Resonance Spectroscopy ◽  
Extraction Temperature ◽  
Unripe Fruits

Deep eutectic solvents (DESs) are increasingly receiving interest as a new type of green and sustainable alternative to hazardous organic solvents. In this work, a novel DES based on levulinic acid (La) and 1,4-butanediol (Buta) as an extraction media was developed for extracting the bioactive alkaloid rutaecarpine from the unripe fruits of Tetradium ruticarpum. 24 different DESs consisting of choline chloride, betaine, sugar alcohols, organic acids, amides, and sugars were prepared and tailored to test their extraction efficiency. After initial screening, a hydrophilic DES composed of La and Buta with 1:0.5 molar ratio containing 25% water was tailored for the highest extraction efficiency, followed by the optimizations of molar ratio and water content. The interaction between the molecules of La-Buta DES was investigated by nuclear magnetic resonance spectroscopy in order to confirm its deep eutectic supermolecular structure feature. The extraction conditions were optimized by single-factor experiments, including extraction temperature, extraction time, and solid-liquid ratio. The developed La-Buta DES extraction procedure was successfully applied for the analysis of rutaecarpine in Chinese patent medicines containing the unripe fruits of T. ruticarpum. The excellent property of La-Buta DES indicated its potential as a promising green solvent instead of conventional organic solvent for the extraction of rutaecarpine from the unripe fruits of T. ruticarpum, and that it can used as a sustainable and safe extraction media for other applications.

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