scholarly journals Optimising Soymilk Protein Nutriture through Selection of Appropriate Processing Technique

2019 ◽  
Vol 1 ◽  
pp. 61-67
Author(s):  
A O Ogo ◽  
E OO Amali ◽  
E E Efiong ◽  
A Gbaa ◽  
D Enenche
Keyword(s):  
Amino Acid ◽  
Acid Content ◽  
Amino Acid Content ◽  
Protein Composition ◽  
Protein Digestibility ◽  
Amino Acid Profile ◽  
Processing Technique ◽  
Total Amino Acid ◽  
Treatment Technique ◽  
Soybean Milk

A significant contributor to compromised nutriture of a particular nutrient is the method of processing or preparation. The pre-treatment technique employed in the processing of soybean milk is a wellrecognized factor that not only aids in the deactivation of certain anti-nutritional components but also enhances its protein digestibility and bioavailability. Second to the overall importance of soybean is the protein composition, which is a function of the monomeric amino acid it contains. Thus, the amino acid profile of soybean milk processed by three pretreatment methods including soaking, roasting and boiling was analyzed using amino acid analyzer (model 120A PTH; Applied Biosystems, Thermo Fisher Scientific, USA). The results show that pretreatment by boiling retained the best product judged in terms of general nutritional quality as shown by higher total amino acid content recorded as 97.95g/100g compared to those of toasted and soaking which were 88.36 g/100g and 91.28 g/100g respectively. Also boiling technique recorded the highest total essential amino acid content of 51.01g/100g as against 46.58g/100g and45.85g/100g for toasting and soaking methods employed. In the same vein, boiling technique gave the highest amount of total conditional amino acids, which was 46.37g/100g when compared to that of toasting at 43.18g/100g) and soaking at 42.26g/100g, making it ideal for therapeutic purposes. This findings show that soymilk produced through boiling pretreatment is recommended for consumption at both household and commercial levels in order to optimize the full benefit of soymilk nutrition and therapeutics.

scholarly journals AMINO ACID PROFILE OF A BASIDIOMYCETOUS EDIBLE MUSHROOM-LENTINUS SAJOR-CAJU

2017 ◽  
Vol 9 (9) ◽  
pp. 252
Author(s):  
Lata . ◽  
Narender Singh Atri
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Content ◽  
Standard Technique ◽  
Edible Mushroom ◽  
Amino Acid Profile ◽  
Total Amino Acid ◽  
Isoleucine Leucine ◽  
Total Amino Acid Content ◽  
Basidiomycetous Mushroom

Objective: In this paper amino acid profile of Lentinus sajor-caju (Fr.) Fr., a basidiomycetous mushroom has been investigated.Methods: During the evaluation 15 amino acids (lysine, aspartic acid, serine, threonine, glutamic acid, cysteine, glycine, alanine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine and histidine) were determined from the dried sample of Lentinus sajor-caju by following the standard technique of biochemistry using ion-exchange chromatography.Results: The total amino acid content has been evaluated at 18.82 g/100g. Amongst the evaluated amino acids, exogenous amino acid lysine (6.66 g/100g) is preponderantly present in comparison to all other amino acids. The essential amino acid (EAA) index (44.64%) and biological value (BV=36.93%) has also been determined for the examined sample.Conclusion: Lentinus sajor-caju (Fr.) Fr. is a potential source of quality protein with a substantial proportion of exogenous and endogenous amino acids.

scholarly journals Preparation of Selenium-Enriched Yeast by Re-Using Discarded Saccharomyces cerevisiae from the Beer Industry for Se-Supplemented Fodder Applications

2019 ◽  
Vol 9 (18) ◽  
pp. 3777 ◽  
Author(s):  
Wu ◽  
Liu ◽  
Sun ◽  
Lin ◽  
Zhan ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Amino Acid ◽  
Acid Content ◽  
Lethal Dose ◽  
Amino Acid Content ◽  
Total Amino Acid ◽  
Toxic Level ◽  
Organic Selenium ◽  
Removal Capacity ◽  
Beer Industry

Both inorganic and organic selenium (Se) can prevent and treat various diseases caused by Se deficiency. However, organic Se has less toxicity and a higher absorption rate than inorganic Se. In this study, inorganic Se (Na2SeO3) was bio-transformed into Se-enriched discarded beer yeast (Se-enriched DB-yeast) through fermentation accumulation by re-using discarded Saccharomyces cerevisiae from the beer industry for Se-enriched fodder application. Through a single-factor experiment and L9(34)-orthogonal test for optimization of fermentation conditions, the Se content and biomass of Se-enriched DB-yeast were calculated as 14.95 mg/L and 7.3 g/L, respectively, under the optimized condition. The total amino-acid content of Se-enriched DB-yeast was increased by 9.9% compared with that from DB yeast. Additionally, alkaline amino-acid content was increased, whereas acidic amino-acid and sulfur-containing amino-acid contents were decreased. Reducing capacity, hydroxyl radical removal capacity, and sulfhydryl content after treatment with H2O2 of the Se-enriched DB-yeast extracted protein were obviously increased compared with those of the DB-yeast extracted protein. Mouse and genetically improved farmed tilapia (Oreochromis niloticus) (GIFT) bioassays showed that the Se sedimentation of organs and serum indexes after feeding Se-enriched DB-yeast-containing fodder were higher than those of DB-yeast-containing fodder. The half lethal dose (LD50) of Se-enriched DB-yeast (9260.0 mg/kg body weight (BW), 18.97 mg/kg of Se content, non-toxic level) was considerably higher than that of Na2SeO3 (20.0 mg/kg BW, 5.08 mg/kg of Se content, highly toxic level) against mouse. Therefore, Se-enriched yeast prepared by re-using discarded S. cerevisiae from beer industry fermentation accumulation has the potential to be a safe and effective Se-enriched fodder additive.

Variations in total amino acid content of peanut meal

1973 ◽  
Vol 50 (12) ◽  
pp. 521-523 ◽  
Author(s):  
C. T. Young ◽  
G. R. Waller ◽  
R. O. Hammons
Keyword(s):  
Amino Acid ◽  
Acid Content ◽  
Amino Acid Content ◽  
Peanut Meal ◽  
Total Amino Acid ◽  
Total Amino Acid Content

Diversity for vitamin and amino acid content in grass pea (Lathyrus sativus L.)

2017 ◽  
Author(s):  
Mehmet Arslan
Keyword(s):  
Amino Acid ◽  
Significant Variation ◽  
Amino Acid Content ◽  
Nutrient Content ◽  
Amino Acid Profile ◽  
Lathyrus Sativus ◽  
Total Amino Acid ◽  
Grass Pea ◽  
Lathyrus Sativus L

This study was conducted to determine vitamin A, B, C, b-carotene and amino acid profile in 18 genotypes and four grass pea (Lathyrus sativus L.) varieties which have low b-ODAP. Present results indicated that retinol, b-carotene, thiamine, riboflavin, niacin, pantothene, pyridoxine, folic acid and ascorbic acid ranged from 25.6 to 44.1 µg/kg; 240.8 to 410.1 µg/kg, 3.74 to 5.44; 1.86 to 2.76; 12.37 to 20.25; 14.43 to 22.41; 4.92 to 6.62; 4.04 to 6.77 and 33.4 to 58.2 mg/kg, respectively in seeds. In addition to, the amino acid profile of the genotypes differed significantly and total amino acid amounts were found to be 19.69 to 23.48 g/100 g seeds. A large and significant variation was observed among these genotypes with low b-ODAP content in respect to the quality of the nutrient content. This variability will be useful to breeders for utilization in grass pea improvement.

The main amino acids in xylem sap of Vitis vinifera L. var. Cabernet Franc during the vegetative cycle. Search for an amino acid marker

OENO One ◽  
1999 ◽  
Vol 33 (2) ◽  
pp. 49
Author(s):  
Corine Larchevêque ◽  
A. Casanova
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Aspartic Acid ◽  
Acid Content ◽  
Xylem Sap ◽  
Amino Acid Content ◽  
Total Amino Acid ◽  
Bud Burst ◽  
Phenological Stage ◽  
Total Amino Acid Content

<p style="text-align: justify;">Numerous studies have been carried out on the vine, must and wine, but few on sap. Main phenological stages i.e. bud burst, the flowering period, veraison and the ripening period have been well described. However, at the present time, no study is available identifying the main amino acids of the xylem sap, at the formentioned periods. Located within the « Graves de Pessac-Léognan » vineyard, the plot area studied has a clayey-chalky soil with a small amount of sand present. The cultivar Cabernet franc was grafted on the Fercal rootstock. Planted in June 1982, the vine was trained with Guyot pruning and no tillage. The density of the plantation was 5.550 vines per ha. Four rows of 21 vines were sampled.</p><p style="text-align: justify;">Analysis of xylem sap, by H.P.L.C., at the four stages, taken from several vintages, showed that the global content of amino acids varied year to year (LARCHEVÊQUE, 1998). The experiment reported on herein was carried out in order to determine both the main amino acids in the xylem sap and to identify a marker amongst them, having the same evolution as that of the global amino acid content from one phenological stage to the next. A pool of eight amino acids, all present in large quantities (about 80 p. cent of total amino acid content), was always noted : asparagine/glutamine, tyrosine, arginine, aspartic acid, glutamic acid, histidine and proline. Concentration levels of these components differed in sap, depending on the vintage, at the same phenological stage. At bud burst, as at the flowering period, the sap had a similar qualitative composition.</p><p style="text-align: justify;">It was noteworthy that aspartic acid evidenced the same evolution that of the total amino acid content (i.e. the same variation in percentage) from one phenological stage to the next. Aspartic acid should therefore be regarded as a « marker » of total amino acid content evolution during the vegetative cycle.</p>

scholarly journals Understanding the Amino Acid Profile of Whey Protein Products

2018 ◽  
Vol 10 (9) ◽  
pp. 45 ◽  
Author(s):  
K Naidoo ◽  
R Naidoo ◽  
V Bangalee
Keyword(s):  
South Africa ◽  
Amino Acid ◽  
Whey Protein ◽  
South African ◽  
Dietary Supplement ◽  
Acid Content ◽  
Amino Acid Content ◽  
Amino Acid Profile ◽  
The South ◽  
Department Of Health

BACKGROUND: The South African dietary supplement market will undergo a period of transition within the next few years due to the establishment of the South African Health Products Regulatory Authority (SAHPRA), which has superseded the former Medicines Control Council (MCC). While regulatory steps are yet to be fully outlined, products such as whey protein, regarded as food, will be governed by the Department of Health R429 draft Regulations Relating to the Labelling and Advertising of Foods. The guideline provides for the minimum value of essential amino acids (plus cysteine and tyrosine) per gram of protein that products claiming to contain protein will be required to comply with. Determining the compliance levels of whey protein products currently available will assist in establishing the readiness of the dietary supplement industry for regulation, and provide an indication of the overall state of the industry.OBJECTIVES: To determine the amino acid profile of whey protein powder and compare analysed content to manufacturer stated content.To compare analysed amino acid content to the Department of Health R429 draft Regulations Relating to the Labelling and Advertising of Food template amino acid profile.METHOD: 15 of the best-selling whey protein products available in South Africa were selected for amino acid analysis. Tested amino acid content were compared to the label stated claim and the amino acid reference pattern, as stated in the Department of Health R429 draft Regulations Relating to the Labelling and Advertising of Foods.RESULTS: Sixty percent (60%) of products tested were non-compliant with the Department of Health R429 draft Regulations Relating to the Labelling and Advertising of Foods. Of the 15 products tested, 11 were manufactured in South Africa, with 8 being non-compliant to the guideline amino acid profile. Considerable variance was noted in the manufacturer stated and the tested amino acid content (ranging from 16–48% variance).CONCLUSION: Many of the whey protein products available in South Africa are not compliant to proposed industry guidelines. The considerable variance noted highlights the need for greater oversight of the industry with clearly defined regulatory procedures.

Sign in / Sign up

Export Citation Format

Share Document