scholarly journals Characteristics of gelatin from skin and bone of snakehead (Channa striata) extracted with different temperature and time

10.5219/1639 ◽  
2021 ◽  
Vol 15 ◽  
pp. 648-661
Author(s):  
Rosmawati ◽  
Abu Bakar Tawali ◽  
Muhammmad Irfan Said ◽  
Wahidu Zzaman ◽  
Rovina Kobun ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Content ◽  
Gel Strength ◽  
Raw Material ◽  
Chemical Compositions ◽  
Extraction Temperature ◽  
Different Temperatures ◽  
Channa Striata ◽  
Pre Treatment

This study aimed to determine the physicochemical properties of the skin and bone of snakehead fish as a potential source of gelatin through extraction at different temperatures and times compared to commercial gelatin. Extraction of skin and bones of wild snakehead fish (Channa striata) at different temperatures (50, 60, 70 ºC) and time (12,18, 24 hours). The pre-treatment process used a 0.1 M Ca (OH) 2 (1:6 w/v) immersion solution for 1 h and continued with 0.05 M citric acid (1:6 b/v) for 5 h. Before pre-treatment, the minerals of bones were degreased with 3% HCL solution for 24 hours. The results of the analysis showed that the differences in raw materials, temperature, and extraction time had a significant effect (p <0.05), as well as interactions among treatments (p <0.05) on the yield and gel strength. The yield of skin and bone tended to increase with extending extraction temperature and time, while the highest gelatin strength was found at 60 °C for 12 hours on the skin and 24 hours for the bone. The best gelatin was accomplished based on the highest performance of gel strength on skin and bones and compared to bovine commercial gelatin. The amino acids of the three types of gelatin showed higher levels of glycine and proline than other types of amino acids. Based on the total residues of each amino acid, skin gelatin and bone gelatin showed more dominant hydrophobic properties than hydrophilic properties, in contrast to bovine commercial gelatin. The three types of gelatin showed diverse chemical compositions, emulsion activity index, emulsion stability, water resistance, and fat binding capacity, which was reflected to be closely related to the source of the raw material and its amino acid content. The FTIR results showed that the extracted snakehead fish skin and bones have the potentiality to be used as gelatin equivalent to a commercial one

Screening of amino acid constituents from date palm fruits

2016 ◽  
Vol 5 (10) ◽  
pp. 4972
Author(s):  
Lata Birlangi
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
United Arab Emirates ◽  
Nutritional Value ◽  
Date Palm ◽  
Amino Acid Content ◽  
Essential Amino Acids ◽  
Cultivated Plants ◽  
Palm Fruits ◽  
Social Part

The date palm (Phoenix dactylifera L.) is one of mankind’s oldest cultivated plants. The fruit of the date palm is an important crop of the hot arid and semi-arid regions of the world. It has always played a genuine economic and social part in the lives of the people of these areas. The present objective in examining the amino acid content of different varieties of date palm fruits from Middle-East region; is to determine whether its protein could effectively supplement the nutritional value and it is also aimed in finding which variety is rich in number of amino acids. The phytochemical screening revealed the presence of eight essential amino acids and five non-essential amino acids in the date fruits. Among all the date fruit varieties taken as samples for the study, Dabbas cultivar of United Arab Emirates found to exhibit eight types of amino acids which includes five as non-essential ones. Total of thirteen amino acids were detected in the seven date cultivars. Determination of amino acid can serve as a guide to the possible nutritional value.

scholarly journals Putative imbalanced amino acid metabolism in rainbow trout long term fed a plant-based diet as revealed by 1H-NMR metabolomics

2021 ◽  
Vol 10 ◽  
Author(s):  
Catherine Deborde ◽  
Blandine Madji Hounoum ◽  
Annick Moing ◽  
Mickaël Maucourt ◽  
Daniel Jacob ◽  
...  
Keyword(s):  
Amino Acids ◽  
Rainbow Trout ◽  
Amino Acid ◽  
Amino Acid Content ◽  
Proton Nuclear Magnetic Resonance ◽  
Free Form ◽  
Metabolomic Analysis ◽  
Nmr Metabolomics ◽  
H Nmr

Abstract The long-term effect of a plant (P)-based diet was assessed by proton nuclear magnetic resonance (1H-NMR) metabolomics in rainbow trout fed a marine fish meal (FM)–fish oil (FO) diet (M), a P-based diet and a control commercial-like diet (C) starting with the first feeding. Growth performances were not heavily altered by long-term feeding on the P-based diet. An 1H-NMR metabolomic analysis of the feed revealed significantly different soluble chemical compound profiles between the diets. A set of soluble chemical compounds was found to be specific either to the P-based diet or to the M diet. Pterin, a biomarker of plant feedstuffs, was identified both in the P-based diet and in the plasma of fish fed the P-based diet. 1H-NMR metabolomic analysis on fish plasma and liver and muscle tissues at 6 and 48 h post feeding revealed significantly different profiles between the P-based diet and the M diet, while the C diet showed intermediate results. A higher amino acid content was found in the plasma of fish fed the P-based diet compared with the M diet after 48 h, suggesting either a delayed delivery of the amino acids or a lower amino acid utilisation in the P-based diet. This was associated with an accumulation of essential amino acids and the depletion of glutamine in the muscle, together with an accumulation of choline in the liver. Combined with an anticipated absorption of methionine and lysine supplemented in free form, the present results suggest an imbalanced essential amino acid supply for protein metabolism in the muscle and for specific functions of the liver.

Evaluation of seed amino acid content and its correlation network analysis in wild soybean (Glycine soja) germplasm in Japan

2021 ◽  
Vol 19 (1) ◽  
pp. 35-43
Author(s):  
Awatsaya Chotekajorn ◽  
Takuyu Hashiguchi ◽  
Masatsugu Hashiguchi ◽  
Hidenori Tanaka ◽  
Ryo Akashi
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Acid Content ◽  
Free Amino ◽  
Glycine Soja ◽  
Wild Soybean ◽  
Amino Acid Content ◽  
Soybean Seeds ◽  
Free Amino Acid Content

AbstractWild soybean (Glycine soja) is a valuable genetic resource for soybean improvement. Seed composition profiles provide beneficial information for the effective conservation and utilization of wild soybeans. Therefore, this study aimed to assess the variation in free amino acid abundance in the seeds of wild soybean germplasm collected in Japan. The free amino acid content in the seeds from 316 accessions of wild soybean ranged from 0.965 to 5.987 mg/g seed dry weight (DW), representing a 6.2-fold difference. Three amino acids had the highest coefficient of variation (CV): asparagine (1.15), histidine (0.95) and glutamine (0.94). Arginine (0.775 mg/g DW) was the predominant amino acid in wild soybean seeds, whereas the least abundant seed amino acid was glutamine (0.008 mg/g DW). A correlation network revealed significant positive relationships among most amino acids. Wild soybean seeds from different regions of origin had significantly different levels of several amino acids. In addition, a significant correlation between latitude and longitude of the collection sites and the total free amino acid content of seeds was observed. Our study reports diverse phenotypic data on the free amino acid content in seeds of wild soybean resources collected from throughout Japan. This information will be useful in conservation programmes for Japanese wild soybean and for the selection of accessions with favourable characteristics in future legume crop improvement efforts.

scholarly journals AMINO ACID COMPOSITION OF LEAVES OF THREE SPECIES OF ARTEMISIA L. GROWING IN THE ELTON REGION

2021 ◽  
pp. 219-225
Author(s):  
Галина Табаленкова
Keyword(s):  
Amino Acids ◽  
Czech Republic ◽  
Amino Acid ◽  
Dry Weight ◽  
Biologically Active ◽  
Raw Material ◽  
Buffer System ◽  
Amino Acid Analyzer ◽  
Growing Conditions ◽  
High Level

The results of studies of the qualitative composition and quantitative content of amino acids (AAs) in the leaves of three plant species of the genus Artemisia, widespread in the Elton region, were presented. Protein AAs were determined on an AAA T-339 amino acid analyzer (Czech Republic) after hydrolysis of a sample in 6N HCl at 105 °C for 24 h, free AAs – on an AAA-400 amino acid analyzer (Czech Republic) in a lithium buffer system. The protein AAs amount varied from 66 mg / g in A. lerchiana to 113 mg / g dry weight in A. santonica. 17 AAs were found in composition of these species, aspartic and glutamic acids were dominant. The content of free AAs varied from 4.4 mg / g in A. santonica to 8.3 mg / g dry weight in A. pauciflora. 14 AAs have been identified, among them proline was the predominant free AA. The share of proline was 75-81% of the total free AAs. Among the minor components, 3-4 compounds with a content above 2% dominated. The free AAs contain 3 non-proteinogenic ones (ornithine, citruline, and γ-aminobutyric acid). A. lerchiana and A. pauciflora species were similar in protein and free amino acids, probably due to the same growing conditions. A high level of free proline, together with a complex of biologically active substances in Artemisia species, which grow abundantly in the Elton region, allow to consider the possibility of their use as a medicinal raw material.

scholarly journals Chemical composition and nutritional quality of short-ripened rennet cheeses produced by traditional methods

2018 ◽  
Vol 74 (10) ◽  
pp. 5971-2018 ◽  
Author(s):  
PRZEMYSŁAW KNYSZ ◽  
MICHAŁ GONDEK ◽  
RENATA PYZ-ŁUKASIK ◽  
MONIKA ZIOMEK ◽  
ŁUKASZ DROZD ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Chemical Composition ◽  
G Protein ◽  
Nutritive Value ◽  
Salt Content ◽  
Amino Acid Content ◽  
Traditional Methods ◽  
Dairy Starter Cultures ◽  
Limiting Amino Acids

The aim of the study was to determine the variability in the chemical composition and nutritive value parameters of smoked and unsmoked short-ripened rennet cheeses and unsmoked long-ripened rennet cheeses produced by traditional methods. The raw material for the production of short-ripened cheeses was pasteurized cows’ milk obtained from a dairy, whereas the long-ripened cheeses were manufactured from raw cows’ milk obtained from the producer’s farm. All three varieties of cheese examined were produced with commercial dairy starter cultures. The material for the study was collected in winter, directly at the producers’ retail outlets in southern and eastern Poland. The basic chemical composition was determined according to the Polish Standards, whereas the amino acid profiles of proteins from the cheeses were determined by ion-exchange chromatography. The result analysis revealed significant differences between the different varieties of cheese in terms of their water content, ranging from 32.2% to 42.1%, as well as protein content, which varied from 25.6% to 31.6%. Fat levels ranged between 22.2% and 24%, whereas total ash content amounted to 5.1-5.8%. The significantly highest salt content was found in unsmoked short-ripened cheeses. In all three cheese varieties, the total exogenous amino acid content was comparable, ranging from 46.17 g to 47.36 g/100 g protein, and that of endogenous amino acids varied from 52 g to 53 g/100 g protein. The biological value of proteins was determined by calculating to the chemical score (CS), as described by Mitchell and Block, and the essential amino acid index (EAAI), as described by Oser. A comparison of the results with the standard chicken egg white proteins showed that the limiting amino acids for all varieties of cheese were methionine and cysteine. On the other hand, a comparison with the FAO/WHO-suggested pattern of amino acid requirements (1991) for all age groups over 1 year of age showed that the limiting amino acids were methionine and cysteine in smoked and unsmoked short-ripened cheeses, and treonine in long-ripened cheeses. Considering the chemical indices, such as CS and EAAI, it may be concluded that the traditional rennet cheeses produced in southern and eastern Poland have a favourable amino acid composition of proteins and a high nutritive value..

scholarly journals CONTENT OF AMINO ACID COMPOSITION AND CHANGE OF TENANE IN TEA LEAF IN THE AZERBAIJAN REPUBLIC

2018 ◽  
pp. 75-82 ◽  
Author(s):  
Мухендис (Mukhendis) Мамедгусейин оглы (Mamedgusejin ogly) Джахангиров (Cahangirov) ◽  
Микаил (Mikail) Акпер оглы (Аkper ogly) Магеррамов (Маharrаmov)
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Main Part ◽  
Black Tea ◽  
Extraction Time ◽  
Extraction Temperature ◽  
Leaf Processing ◽  
High Level ◽  
Tea Leaf

It was shown that the scent and taste of tea are determined by the level of protein and amino acid. Certainly, protoingens that make up most part of proteins are noted among amino acids. All of them are considered L-shaped. Green tea mostly consists of proteins. Even the high level protein doesn’t adversely impact the quality of tea yet that of black tea might be negatively influenced by that. Also, its taste will also be worsened by that.As a result of analysis 16 amino acids and 8 unsubstituted substance was found. The main part of amino acid is taken by teanin. It take 41.3% of Azerbaijan-1, 38.8% of Kolxida types respectively. In all stages of tea leaf processing the decrease of teanin and increase of glutamin is witnessed. Also, the loss of teanin happens during the purification (by 34%) and the fading stages.As a result of the work carried out, it has been found that the size of the tea leaf particle, the temperature and the extraction time influence the extraction of the theanine. The optimum are: the size of the tea leaf particle is 200–450 mkm, the extraction temperature is 80–85 °C, and the extraction time is 20–25 minutes.

scholarly journals 24-Epibrassinolide Restores the Synthesis of Proteins and Amino Acids in Brassica juncea L. Leaves Under Imidacloprid Stress

2017 ◽  
Vol 25 (2) ◽  
pp. 85-90 ◽  
Author(s):  
Anket Sharma ◽  
Vinod Kumar ◽  
Ashwani Kumar Thukral ◽  
Renu Bhardwaj
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Brassica Juncea ◽  
Total Protein ◽  
Acid Content ◽  
Soil Amendment ◽  
Insect Pests ◽  
Amino Acid Content ◽  
Total Proteins ◽  
Amino Acid Contents

Abstract Pesticides are applied to protect crops from a variety of insect pests but their application cause toxicity to plants that results, among others, in reduction of protein as well as amino acid contents. The present study is aimed at observing the effect of seed pre-soaking with 24-epibrassinolide (EBL) on the protein and amino acid content in the leaves of Brassica juncea L. grown in soil that is amended with pesticide im-idacloprid (IMI). Soil amendment with IMI resulted in a decrease in the contents in leaves of total proteins and 21 amino acids studied. Seed soaking with 100 nM of EBL resulted in the recovery of total protein as well as amino acid contents in leaves, when compared with plants grown in only IMI amended soils.

scholarly journals ANALISIS ASAM AMINO PENSTIMULASI SEKRESI INSULIN DALAM BIJI KECIPIR, BIJI ASAM, DAN BIJI KELOR DENGAN HPLC

Jurnal Kimia ◽  
2016 ◽  
Author(s):  
Dita Rizkiyanti ◽  
Ni Made Suaniti ◽  
Ketut Ratnayani
Keyword(s):  
Amino Acids ◽  
Insulin Secretion ◽  
Amino Acid ◽  
Amino Acid Content ◽  
Total Content ◽  
Winged Bean ◽  
Specific Amino Acid ◽  
Treatment Of Diabetes ◽  
Limited Protein ◽  
Potential Content

Seeds are a source of high protein when compared with other parts of the plant. Compared to soy bean, the use of winged bean seeds, tamarind seeds, moringa seeds as protein sources are still very limited. Protein composed of several amino acids bond together to form a polypeptide. Some amino acids have been investigated to act as stimulating insulin secretion, namely, arginine, alanine, phenylalanine, isoleucine, and lysine. The aim of this study was to determine the potential content of amino acids stimulating the secretion of insulin in winged bean seeds, tamarind seeds, and moringa seeds. Based on the total content of amino acids in each seeds, the results showed that moringa seeds have the highest levels of total amino acids stimulating insulin secretion (16.4%), followed by winged bean seeds (16.2%), and tamarind seeds (12.1%). But if seen by the levels of each amino acid, the winged bean seeds on average had the highest amino acid content. The highest levels of arginine, alanine, phenylalanine, isoleucine, and leucine were found in winged bean seeds, while only one specific amino acid i.e. lysine was found to be the highest level on moringa seeds. It can be concluded that the most potential seeds as a source of amino acids stimulating insulin was the winged bean seeds, that will be useful in the prevention or treatment of diabetes mellitus.

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.

The Oocytes of the Goby Pomatoschistus minutus. III. Determination of Amino Acid Component

1980 ◽  
Vol 35 (11-12) ◽  
pp. 1094-1095
Author(s):  
Rüdiger Riehl
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Glutamic Acid ◽  
Acid Content ◽  
Amino Acid Content ◽  
Acid Component ◽  
Pomatoschistus Minutus ◽  
Protein Amino Acids ◽  
Amino Acid Component

Abstract The oocytes of the marine goby Pomatoschistus minutus were analyzed for their amino acid content. Most of the amino acids exist as protein, only a little part is free or peptide-bound. Among the protein-bound amino acids, high levels of glutamic acid, proline, alanine, aspartic acid, valine and leucine were detected. These represent more than 60% of the protein amino acids. Among the free acids, glutamic acid, serine and alanine, are dominant. There are no certain proofs of the occurrence of peptide pools in the oocytes of Pomatoschistus minutus.

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