scholarly journals Effect of Rumen Fluid Dosage and Fermentation Time on Dissolved Protein Levels of Vegetable Waste Silage for Vannamei Shrimp Feed

2021 ◽  
Vol 2 (2) ◽  
pp. 20-24
Author(s):  
Brenda Munyiva ◽  
Wahu Oyaya
Keyword(s):  
Protein Content ◽  
Rumen Fluid ◽  
Degree Of Hydrolysis ◽  
Protein Hydrolysis ◽  
Vegetable Waste ◽  
Fermentation Time ◽  
Protein Levels ◽  
Shrimp Feed ◽  
Significant Difference ◽  
Hydrolysis Of

Specifically, the goal of this research was to evaluate the dissolved protein content of vegetable waste generated during the incubation of rumen fluid for use in (Whiteleg) vannamei shrimp diet. The results of the analysis of the degree of protein hydrolysis of vegetable waste treated with the addition of rumen fluid enzymes and different fermentation times of rumen fluid revealed that the addition of rumen fluid enzymes and different fermentation times of rumen fluid had a statistically significant effect (p0.05) on the degree of protein hydrolysis of vegetable waste. But there was no significant difference in the length of fermentation time or the interaction between the dosage of rumen fluid and the length of time (p>0.05) between the two groups. Duncan's test of rumen fluid dosage revealed that the degree of hydrolysis at a 1 percent dose was considerably greater (p0.05) than at 2 percent and 3 percent doses, and that the degree of hydrolysis at a 3 percent dose was significantly lower than at 2 percent

scholarly journals Characteristics of Tuna Viscera (Thunnus sp.) Hydrolysate Protein Fermented by Bacillus licheniformis

2020 ◽  
Vol 7 (2) ◽  
pp. 101-107
Author(s):  
Galih Nugroho ◽  
Arning Wilujeng Ekawati ◽  
Hartati Kartikaningsih
Keyword(s):  
Amino Acids ◽  
Protein Content ◽  
Bacillus Licheniformis ◽  
Fermentation Process ◽  
Essential Amino Acids ◽  
Nutritional Composition ◽  
Degree Of Hydrolysis ◽  
Internal Organs ◽  
Protein Levels ◽  
Hydrolysis Of

This study aims to analyze the nutritional composition of the degree of hydrolysis and amino acids in the internal organ waste of tuna and the protein hydrolyzate of tuna's internal organs after fermentation using the Bacillus licheniformis bacteria. The analysis showed that the protein content of tuna offal was 53.52%, and after fermentation by Bacillus licheniformis, bacteria were able to increase protein levels from 56.04. The degree of hydrolysis of protein (DH) showed an increase of 13.24% in tuna offal to 22.28% of protein hydrolyzates are fermented tuna innards. The total essential amino acids and non-essential amino acids in the fermented tuna innards' protein hydrolyzates increased during the fermentation process. The highest levels of essential amino acids were found in arginine as high as 3.632965 at the 96th hour, and the lowest histidine was 1.082602. In contrast, for the highest non-essential amino acids, there was glycine at 8.52223, and the lowest for tyrosine was 1.272592.

scholarly journals Incorporation of Biosolids as Water Replacement in a Two-Step Renewable Hydrocarbon Process: Hydrolysis of Brown Grease with Biosolids

2019 ◽  
Vol 11 (12) ◽  
pp. 6769-6780 ◽  
Author(s):  
Lin Xia ◽  
Michael Chae ◽  
Justice Asomaning ◽  
Mehdi Omidghane ◽  
Chengyong Zhu ◽  
...  
Keyword(s):  
Treatment Strategies ◽  
Analytical Techniques ◽  
Solid Material ◽  
Thermal Conversion ◽  
Degree Of Hydrolysis ◽  
Proof Of Concept ◽  
Significant Difference ◽  
Water Replacement ◽  
Brown Grease ◽  
Hydrolysis Of

Abstract The accumulating volumes of biosolids in lagoons worldwide have intensified the need to develop innovative wastewater treatment strategies. Here, we provide proof-of-concept for the incorporation of biosolids into the hydrolysis step of a two-step thermal conversion of lipids for production of renewable hydrocarbons, which can be utilized as renewable fuels. Brown grease was hydrolysed with biosolids or water at 260–280 °C for 60 min at a mass ratio of 1:1 feed to water or biosolids. The feedstock and products were characterized using various analytical techniques to compare the performance of biosolids to water. The results indicated that there was no significant difference in the degree of hydrolysis of brown grease when biosolids was used as water replacement. The fatty acids composition after hydrolysis when biosolids was used as a water replacement also remained largely unchanged. Hydrolysis of brown grease with biosolids could be achieved at pH ranging from 3.3 to 8.9, and at a lower than previously established temperature. Significantly, the rapid settling of solid material in biosolids observed after thermal hydrolysis of brown grease may reduce the necessity of biosolids settling lagoons. Thus, incorporation of biosolids into a lipid hydrolysis-pyrolysis process may simultaneously benefit the biofuel and waste management sectors. Graphic Abstract

Optimization of enzymatic protein hydrolysis conditions of Asiatic hard clam (Meretrix meretrix)

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 153-162
Author(s):  
M.K. Zainol ◽  
F.W. Abdul Sukor ◽  
A. Fisal ◽  
T.C. Tuan Zainazor ◽  
M.R. Abdul Wahab ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Protein Hydrolysate ◽  
Hard Clam ◽  
Degree Of Hydrolysis ◽  
Protein Hydrolysis ◽  
Meretrix Meretrix ◽  
Optimum Conditions ◽  
Hydrolysis Time ◽  
Hydrolysis Conditions ◽  
Hydrolysis Of

This study was aimed to optimise the Alcalase® enzymatic hydrolysis extraction of Asiatic hard clam (AHC) (Meretrix meretrix) protein hydrolysate in terms of hydrolysis time, hydrolysis temperature, hydrolysis pH, and concentration of enzyme. Protein hydrolysate produced from AHC (M. meretrix) meat was used to determine the optimum hydrolysis conditions. Hydrolysis of AHC meat was optimised using the Central Composite Design Response Surface Methodology (RSM) (CCD). The relationship between four parameters such as temperature (45 – 65°C), enzyme to substrate concentration (1 – 2%), hydrolysis time (60 – 180 mins), and pH (7.5 – 9.5) to the degree of hydrolysis was investigated. The optimum conditions for enzymatic hydrolysis of AHC meat to achieve the maximum degree of hydrolysis (DH) were observed at 65°C, enzyme to substrate concentration of 1%, hydrolysis time of 60 mins, and pH 7.5. The enzymatic protein hydrolysis of AHC meat was predicted using a two factors interaction (2FI) model. Under these optimum conditions, DH's predicted value was 97.41%, which was close to the experimental value (97.89%). The freeze-dried protein hydrolysate powder was characterized concerning the proximate composition. Proximate analysis revealed that the AHC meat contains 7.92±1.76% of moisture, 2.23±0.89% of crude fat, 1.98±0.82 of ash, and 10.53±0.04% of crude protein. While the Asiatic hard clam protein hydrolysate (AHCPH) composed 9.12±0.02% of moisture, 0.80±0.29% of crude fat, and 27.76±0.10% of ash. The protein hydrolysate produced also contained high protein content (50.09±0.88%) and may serve as a good protein source.

scholarly journals analisis kadar protein dan vitamin c pada sambal-ikan sebelum dan sesudah diolah

2019 ◽  
Vol 2 (1) ◽  
Author(s):  
Dinda Rohadatul Aisyi ◽  
Hari Santoso ◽  
Ratna Djuniwati Lisminingsih
Keyword(s):  
Vitamin C ◽  
Protein Content ◽  
T Test ◽  
Food Sources ◽  
Lycopersicum Esculentum ◽  
Capsicum Frutescens ◽  
Fish Protein ◽  
Protein Levels ◽  
Significant Difference ◽  
Before And After

Fish-Chili- sauce processed by a mixture of cayenne pepper (Capsicum frutescens), tomatoes (Lycopersicum esculentum) and Deles fly fish (Decapterus macrosoma) as fast-food sources of protein that is favored by the public. The purpose of this study are to determine the protein and vitamin C levels of fish-chili-sauce before and after processing. The research method are used completely randomized design with two treatments, namely treatment 1 measured levels of protein and vitamin C before processing; treatment 2 measures the levels of protein and vitamin C after processing. The protein test was performed using the Kjeldahl method with a Spectrophotometer Technique. Vitamin C testing uses the Iodimetry method. The results showed that protein levels of fish before processing = 19.31% and = 20.24 mg/100g of vitamin C. After processing the fish protein content  = 15.63% and = 16.28 mg/100g of vitamin C levels. Decreased fish protein levels and vitamin C levels were thought to be due to the length of processing time. The results of the analysis of the T-Test Pairs showed that there are no significant difference in the protein content of fish-chili-sauce before and after processing, but it tended to decrease. The results of the analysis of the Pairs T-Test showed that there are significant differences in the levels of vitamin C of fish-chili-sauce before and after processing.ABSTRAKSambal-ikan hasil olahan campuran cabai rawit (Capsicum frutescens), tomat (Lycopersicum esculentum) dan ikan layang Deles (Decapterus macrosoma) sebagai sumber protein cepat saji yang digemari oleh masyarakat. Tujuan penelitian ini untuk mengetahui kadar protein dan vitamin C sambal-ikan sebelum dan sesudah diolah. Metode penelitian di gunakan Rancangan Acak Lengkap dengan 2 perlakuan yaitu perlakuan 1 mengukur kadar protein dan vitamin C sebelum diolah; perlakuan 2 kadar protein dan vitamin C sesudah diolah. Uji protein dilakukan menggunakan metode Kjeldahl dengan Teknik Spektrofotometer. Uji vitamin C menggunakan metode Iodimetri. Hasil penelitian menunjukkan kadar protein 19,31% dan kadar vitamin C 20,24 mg/100g. 15,63%. dan kadar vitamin C16,28 mg/100g. Penurunan kadar protein ikan dan kadar vitamin C diduga karena lamanya waktu proses pengolahan. Hasil analisi uji T-Test Pairs menunjukkan tidak ada perbedaan yang signifikan pada kadar protein sambal-ikan sebelum dan sesudah diolah, namun cenderung mengalami penurunan. Hasil analisis uji T-Test Pairs menunjukkan ada perbedaan yang signifikan pada kadar vitamin C sambal-ikan sebelum dan sesudah diolah.

Studies of Soybean Peptides by Solid-State Fermentation with Multi-Strains

2013 ◽  
Vol 781-784 ◽  
pp. 836-839
Author(s):  
Xiu Li Qin ◽  
Li Hui Zhao
Keyword(s):  
Bacillus Subtilis ◽  
Solid State ◽  
Aspergillus Niger ◽  
Solid State Fermentation ◽  
Culture Medium ◽  
Degree Of Hydrolysis ◽  
Fermentation Condition ◽  
Fermentation Time ◽  
Initial Ph ◽  
Hydrolysis Of

In this paper, the condition of aspergillus niger and the bacillus subtilis mixing fermentation to produce soybean peptides was studied. The results indicated that the best fermentation condition of the aspergillus niger and the bacillus subtilis mixing fermentation to produce soybean peptides is that: the initial pH of the culture medium is 8.0, the proportion of mixture strains (aspergillus niger vs bacillus subtilis) is 2 to 1,the fermentation temperature is 30°C and the fermentation time is 80 hours. In this condition the degree of hydrolysis of the fermentation bean pulp is 36.5%.

scholarly journals Optimization of enzymatic hydrolysis of Pleurotus ostreatus derived proteins through RSM and evaluation of nutritional and functional qualities of mushroom protein hydrolysates

2022 ◽  
Vol 25 ◽  
Author(s):  
Bhaswati Goswami ◽  
Sayari Majumdar ◽  
Ruma Dutta ◽  
Jayati Bhowal
Keyword(s):  
Protein Content ◽  
Pleurotus Ostreatus ◽  
Protein Hydrolysate ◽  
Protein Hydrolysates ◽  
Proteinase K ◽  
Degree Of Hydrolysis ◽  
Different Temperatures ◽  
Assay Methods ◽  
Foaming Capacity ◽  
Hydrolysis Of

Abstract Pleurotus ostreatus (Jacq.) P. Kumm., the second most widely cultivated oyster mushroom was grown on paddy straw, which is cheap and readily available waste material. After harvesting and drying, nutritional, and antinutritional composition of P. ostreatus were estimated using the standard assay methods. Tannin and phytic acid were present in very negligible amount (0.095 ± 0.027 mg/g and 0.150 ± 0.083 mg/g, respectively), whereas oxalate and cyanide were absent in whole mushroom. In fact, P. ostreatus was hydrolysed with commercially available proteinase K, pepsin and trypsin with different concentrations of the enzymes (0.05%, 0.10% and 0.15%), at different temperatures (30 °C, 40 °C and 50 °C) for different time periods (60, 90 and 120 min) to get the mushroom protein hydrolysates. Degree of hydrolysis and protein content varied from 4.29 ± 1.12% to 99.42 ± 0.02% and from 0.25 ± 0.07 mg/mL to 3.22 ± 0.12 mg/mL, respectively. Maximum degree of hydrolysis and the highest protein content of protein hydrolysate was obtained when using 0.15% proteinase K, at 50 °C for 120 minutes. Mushroom protein hydrolysates thus obtained exhibited improved functional characteristics such as foaming capacity, foaming stability and emulsifying property than the unhydrolysed mushroom. Based on the result of the present study, the mushroom protein hydrolysates could be served as useful ingredient for food and nutraceutical applications.

scholarly journals Forensic Identification of Blood Types in Pear (Pyrus bretschneideri) Fruit Bitemark

2018 ◽  
Vol 54 (4) ◽  
pp. 269
Author(s):  
Andika Aliviameita ◽  
Mieke Sylvia MAR ◽  
Ahmad Yudianto
Keyword(s):  
Protein Content ◽  
Blood Group ◽  
Room Temperature ◽  
Pearson Correlation ◽  
Salivary Protein ◽  
Forensic Identification ◽  
Blood Type ◽  
Time Range ◽  
Protein Levels ◽  
Significant Difference

Blood type in saliva can be examined through bitemarks on an object left at the crime scene in a crime case as a screening test of suspected perpetrators. Saliva deposited at the bite contains glycoproteins which can carry blood type ABH antigens expressed in the salivary glands and excreted in saliva. Salivary examination is influenced by various external factors that damage saliva, one of which is the duration of exposure to room temperature in a certain period of time. This study aimed to determine differences in protein levels and blood group agglutination titers in (Pyrus bretschneideri) pear bitemark saliva during room temperature exposure within 30, 60 and 90 minutes. This type of study was experimental laboratories with time series design. The samples used were 18 pear bitemarks from 6 individuals who had blood groups A, B and AB then incubated for 30, 60 and 90 minutes. Analysis of protein content using trizol reagent was determined spectrophotometrically, while blood group examination used inhibition absorption method. Anova test showed significant difference between groups of 30 minutes exposure duration with 60 minutes and 90 minutes exposure group (P<0.05; 95% confidence interval). The Pearson correlation obtained the results of -0.739, indicating correlation that the longer exposure to room temperature, the lower the protein content. The results showed that there was a decrease in salivary protein levels and blood group agglutination titers. Salivary protein levels were still detected in the time range of 30, 60 and 90 minutes, so that blood type can still be examined from saliva in bitemarks on pear fruit.

Clinical Impact of Co-medication of Levetiracetam and Clobazam with Proton Pump Inhibitors: A Drug Interaction Study

2020 ◽  
Vol 21 (2) ◽  
pp. 126-131
Author(s):  
Bhuvanachandra Pasupuleti ◽  
Vamshikrishna Gone ◽  
Ravali Baddam ◽  
Raj Kumar Venisetty ◽  
Om Prakash Prasad
Keyword(s):  
Plasma Concentration ◽  
Proton Pump Inhibitors ◽  
Proton Pump ◽  
Plasma Concentrations ◽  
Control Group ◽  
Drug Concentrations ◽  
Significant Difference ◽  
Post Hoc ◽  
Hydrolysis Of ◽  
Cytochrome P 450

Background: Clobazam (CLBZ) metabolized primarily by Cytochrome P-450 isoenzyme CYP3A4 than with CYP2C19, Whereas Levetiracetam (LEV) is metabolized by hydrolysis of the acetamide group. Few CYP enzymes are inhibited by Proton Pump Inhibitors (PPIs) Pantoprazole, Esomeprazole, and Rabeprazole in different extents that could affect drug concentrations in blood. The aim of the present study was to evaluate the effect of these PPIs on the plasma concentrations of LEV and CLBZ. Methods: Blood samples from 542 patients were included out of which 343 were male and 199 were female patients and were categorized as control and test. Plasma samples analyzed using an HPLC-UV method. Plasma concentrations were measured and compared to those treated and those not treated with PPIs. One way ANOVA and games Howell post hoc test used by SPSS 20 software. Results: CLBZ concentrations were significantly 10 folds higher in patients treated with Pantoprazole (P=0.000) and 07 folds higher in patients treated with Esmoprazole and Rabeprazole (P=0.00). Whereas plasma concentration of LEV control group has no statistical and significant difference when compared to pantoprazole (P=0.546) and with rabeprazole and esomeprazole was P=0.999. Conclusion: The effect of comedication with PPIs on the plasma concentration of clobazam is more pronounced for pantoprazole to a greater extent when compared to esomeprazole and rabeprazole. When pantoprazole is used in combination with clobazam, dose reduction of clobazam should be considered, or significance of PPIs is seen to avoid adverse effects.

Polarographic study of hydrolysis of [8-lysine]vasopressin and its derivatives with blood serum of pregnant women

1980 ◽  
Vol 45 (4) ◽  
pp. 1099-1108 ◽  
Author(s):  
Mikuláš Chavko ◽  
Michal Bartík ◽  
Evžen Kasafírek
Keyword(s):  
Blood Serum ◽  
Pregnant Women ◽  
Degree Of Hydrolysis ◽  
Polarographic Study ◽  
Ph Optimum ◽  
Lysine Vasopressin ◽  
Rate Of Hydrolysis ◽  
Hydrolysis Of ◽  
Vasopressin Analogues

A polarographic study of the hydrolysis of [8-lysine]vasopressin and some hormonogens of the vasopressin series with the blood serum of women in the last week of pregnancy was studied. The dependence of hydrolysis on pH (pH optimum: 7.4-7.50, substrate concentration (Km 1.2 . 10-5M), pH stability and thermal stability were determined. The rate of hydrolysis of individual vasopressin analogues decreases in the order: [8-lysine]vasopressin > Nα-glycyl-prolyl[8-lysine]-vasopressin > Nα-leucyl-[8-lysine]vasopressin > Nα-alanyl-[8-lysine]vasopressin > Nα-phenyl alanyl-[8-lysine]vasopressin > Nα-diglycyl-[8-lysine]vasopressin > Nα-prolyl-[8-lysine]vasopressin > Nα-triglycyl-[8-lysine]vasopressin > Nα-sarcosyl-glycyl-[8-lysine]vasopressin. The degree of hydrolysis gradually increases to a multiple with the length of the pregnancy in consequence of the presence of oxytocine. However, vasopressin is also hydrolysed to a small extent with the enzymes from the blood sera of non-pregnant women. Under similar analytical conditions oxytocin was not hydrolysed with the sera of non-pregnant women and therefore oxytocin is a more suitable substrate than vasopressin for polarographic determination of serum oxytocinase.

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