Correction of the organoleptic characteristics of milk with a protein ingredient in the development of a product for herodietic nutrition

2021 ◽  
pp. 54-56
Author(s):  
Светлана Валерьевна Фелик ◽  
Татьяна Алексеевна Антипова ◽  
Надежда Леонидовна Андросова ◽  
Сергей Владимирович Симоненко
Keyword(s):  
Amino Acid ◽  
Protein Hydrolysate ◽  
Organoleptic Evaluation ◽  
Optimal Amount ◽  
Protein Ingredient ◽  
Organoleptic Characteristics ◽  
Selection Of

В статье представлены результаты исследований, направленных на корректировку органолептических характеристик молока с сухим гидролизатом говяжьего белка при разработке продукта для геродиетического питания. Описаны подходы, направленные на достижение поставленной цели. Подобрано оптимальное количество вносимого гидролизата говяжьего белка, и показан сравнительный график аминокислотных скоров молока и смеси молока с белковым ингредиентом, указывающий на целесообразность его использования. Приведен перечень технологических операций, применяемых при выработке опытных образцов продукта. Представлены результаты подбора корректирующих компонентов и параметры технологических операций, применяемых для выработки опытных образцов. Приведены данные органолептической оценки опытных образцов, и сделан вывод о наиболее приемлемых корректирующих компонентах применительно к сочетанию молока и гидролизата говяжьего белка. The article presents the results of research aimed at correcting the organoleptic characteristics of milk with dry beef protein hydrolysate in the development of a product for herodietic nutrition. Approaches aimed at achieving this goal are described. The optimal amount of beef protein hydrolysate is selected and a comparative graph of the amino acid pressure of milk and a mixture of milk with a protein ingredient is shown, indicating the feasibility of its use. The list of technological operations used in the development of product prototypes is given. The results of the selection of corrective components and the parameters of technological operations used for the development of prototypes are presented. The data of the organoleptic evaluation of the experimental samples are presented and the conclusion is made about the most acceptable corrective components in relation to the combination of milk and beef protein hydrolysate.

scholarly journals DEVELOPMENT AND USE OF COMPOSITIONS FROM PRODUCTS OF DEEP PROCESSING OF SECONDARY MEAT RAW MATERIALS

2019 ◽  
Vol 4 (2) ◽  
pp. 20-26
Author(s):  
Marianna I. Kremenevskaya ◽  
Ruslan V. Dobryagin ◽  
Vladimir V. Bogomolov ◽  
Sergey I. Snarkiy
Keyword(s):  
Amino Acid ◽  
Blood Plasma ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Nutritional Value ◽  
Raw Materials ◽  
Mass Composition ◽  
Deep Processing ◽  
Protein Ingredient ◽  
Organoleptic Characteristics

The development of protein ingredients based on the composites from secondary collagen-containing meat raw materials and obtained by the methods of deep processing attracts increasing attention of specialists.In the presented work, the composite and mass composition of the protein ingredient from hydrolysates of beef hide split, pork skin and blood plasma in a ratio of 45:45:10 was established. The improved amino acid composition of the protein ingredient due to addition of dry blood plasma suggests an increased biological and nutritional value of the developed product. Addition of up to 15 % of the protein ingredient instead of beef in the technology of minced semi-prepared products improves the rheological and organoleptic characteristics of the finished product.

DETERMINATION OF QUALITY OF SURFACE IN HOME CONDITIONS

2020 ◽  
Vol 36 (2) ◽  
pp. 93-101
Author(s):  
G.A. Irgalina ◽  
Keyword(s):  
Chemical Reaction ◽  
Regulatory Document ◽  
Organoleptic Evaluation ◽  
Organoleptic Characteristics ◽  
Small Grains ◽  
Sour Cream ◽  
Taste And Smell ◽  
Home Conditions

The article reflects the assessment of the quality of sour cream at home, and considers methods for determining the quality of sour cream. Organoleptic evaluation was performed for compliance with the requirements of GOST 52092-2003 " Smetana. Technical conditions " in terms of appearance, consistency, color, taste and smell. The consistency of sour cream is determined during its mixing, while evaluating the presence of a glossy appearance of sour cream. Sour cream is considered thick if it slowly drains from the whorl. The smell is determined immediately after mixing. Then we evaluate the taste. When evaluating the quality of the samples under study, it was found that the organoleptic characteristics of the samples fully comply with the requirements of the regulatory document. Analyzing the results of the experiment, we can conclude that in the first experiment, the sour cream purchased on the market was completely dissolved, and the sour cream from the store after dissolution showed small grains. And in the second experiment, the results showed that the color did not change in the sample # 2, but under # 1 it turned blue. The basis of this experiment is a qualitative chemical reaction to starch, which is used as a thickener.

Bioluminescent proteins prediction with voting strategy.

2020 ◽  
Vol 15 ◽  
Author(s):  
Shulin Zhao ◽  
Ying Ju ◽  
Xiucai Ye ◽  
Jun Zhang ◽  
Shuguang Han
Keyword(s):  
Amino Acid ◽  
Model Building ◽  
Prediction Method ◽  
Pair Composition ◽  
Proposed Model ◽  
Counting Rules ◽  
Significant Phenomenon ◽  
Voting Strategy ◽  
Improved Accuracy ◽  
Selection Of

Background: Bioluminescence is a unique and significant phenomenon in nature. Bioluminescence is important for the lifecycle of some organisms and is valuable in biomedical research, including for gene expression analysis and bioluminescence imaging technology.In recent years, researchers have identified a number of methods for predicting bioluminescent proteins (BLPs), which have increased in accuracy, but could be further improved. Method: In this paper, we propose a new bioluminescent proteins prediction method based on a voting algorithm. We used four methods of feature extraction based on the amino acid sequence. We extracted 314 dimensional features in total from amino acid composition, physicochemical properties and k-spacer amino acid pair composition. In order to obtain the highest MCC value to establish the optimal prediction model, then used a voting algorithm to build the model.To create the best performing model, we discuss the selection of base classifiers and vote counting rules. Results: Our proposed model achieved 93.4% accuracy, 93.4% sensitivity and 91.7% specificity in the test set, which was better than any other method. We also improved a previous prediction of bioluminescent proteins in three lineages using our model building method, resulting in greatly improved accuracy.

scholarly journals Characterization of Resistance to the Nonnucleoside NS5B Inhibitor Filibuvir in Hepatitis C Virus-Infected Patients

2011 ◽  
Vol 56 (3) ◽  
pp. 1331-1341 ◽  
Author(s):  
Philip J. F. Troke ◽  
Marilyn Lewis ◽  
Paul Simpson ◽  
Katrina Gore ◽  
Jennifer Hammond ◽  
...  
Keyword(s):  
Hepatitis C Virus ◽  
Hepatitis C ◽  
Amino Acid ◽  
Site Directed Mutagenesis ◽  
Phenotypic Resistance ◽  
Number Of Patients ◽  
Chronic Hcv ◽  
Selection Of

ABSTRACTFilibuvir (PF-00868554) is an investigational nonnucleoside inhibitor of the hepatitis C virus (HCV) nonstructural 5B (NS5B) RNA-dependent RNA polymerase currently in development for treating chronic HCV infection. The aim of this study was to characterize the selection of filibuvir-resistant variants in HCV-infected individuals receiving filibuvir as short (3- to 10-day) monotherapy. We identified amino acid M423 as the primary site of mutation arising upon filibuvir dosing. Through bulk cloning of clinical NS5B sequences into a transient-replicon system, and supported by site-directed mutagenesis of the Con1 replicon, we confirmed that mutations M423I/T/V mediate phenotypic resistance. Selection in patients of an NS5B mutation at M423 was associated with a reduced replicative capacityin vitrorelative to the pretherapy sequence; consistent with this, reversion to wild-type M423 was observed in the majority of patients following therapy cessation. Mutations at NS5B residues R422 and M426 were detected in a small number of patients at baseline or the end of therapy and also mediate reductions in filibuvir susceptibility, suggesting these are rare but clinically relevant alternative resistance pathways. Amino acid variants at position M423 in HCV NS5B polymerase are the preferred pathway for selection of viral resistance to filibuvirin vivo.

scholarly journals Potential Selection of LMP1 Variants in Nasopharyngeal Carcinoma

2004 ◽  
Vol 78 (2) ◽  
pp. 868-881 ◽  
Author(s):  
Rachel H. Edwards ◽  
Diane Sitki-Green ◽  
Dominic T. Moore ◽  
Nancy Raab-Traub
Keyword(s):  
Amino Acid ◽  
Cytotoxic T Lymphocyte ◽  
Amino Acid Sequences ◽  
Barr Virus ◽  
Distinct Sequence ◽  
Epstein Barr ◽  
Virus Latent Membrane Protein ◽  
Multiple Strains ◽  
Carboxy Terminal ◽  
Selection Of

ABSTRACT Seven distinct sequence variants of the Epstein-Barr virus latent membrane protein 1 (LMP1) have been identified by distinguishing amino acid changes in the carboxy-terminal domain. In this study the transmembrane domains are shown to segregate identically with the distinct carboxy-terminal amino acid sequences. Since strains of LMP1 have been shown to differ in abundance between blood and throat washes, nasopharyngeal carcinomas (NPCs) from areas of endemicity and nonendemicity with matching blood were analyzed by using a heteroduplex tracking assay to distinguish LMP1 variants. Striking differences were found between the compartments with the Ch1 strain prevalent in the NPCs from areas of endemicity and nonendemicity and the B958 strain prevalent in the blood of the endemic samples, whereas multiple strains of LMP1 were prevalent in the blood of the nonendemic samples. The possible selection against the B958 strain appearing in the tumor was highly significant (P < 0.0001). Sequence analysis of the full-length LMP1 variants revealed changes in many of the known and computer-predicted HLA-restricted epitopes with changes in key positions in multiple, potential epitopes for the specific HLA of the patients. These amino acid substitutions at key positions in the LMP1 epitopes may result in a reduced cytotoxic-T-lymphocyte response. These data indicate that strains with specific variants of LMP1 are more likely to be found in NPC. The predominance of specific LMP1 variants in NPC could reflect differences in the biologic or molecular properties of the distinct forms of LMP1 or possible immune selection.

Directed selection of amino acid changes in the influenza hemagglutinin and neuraminidase affecting protein antigenicity

Vaccine ◽  
2018 ◽  
Vol 36 (43) ◽  
pp. 6383-6392 ◽  
Author(s):  
Marta L. DeDiego ◽  
Kevin Chiem ◽  
David J. Topham
Keyword(s):  
Amino Acid ◽  
Influenza Hemagglutinin ◽  
Selection Of

scholarly journals Correlation of lipase activity and moisture transfer rate in gingerbread glazed with confectionery glaze based on lauric type fats

2020 ◽  
Vol 81 (4) ◽  
pp. 62-70
Author(s):  
O. S. Rudenko ◽  
N. B. Kondratiev ◽  
M. A. Pesterev ◽  
A. E. Bazhenova ◽  
N. V. Linovskaya
Keyword(s):  
Water Activity ◽  
Lipase Activity ◽  
Transfer Rate ◽  
Moisture Transfer ◽  
Raw Materials ◽  
Threshold Value ◽  
Layer By Layer ◽  
Organoleptic Evaluation ◽  
Organoleptic Characteristics ◽  
Confectionery Products

Ensuring the quality of confectionery products and controlling factors affecting changes in organoleptic characteristics during storage requires studying processes that affect lipase activity, one of which is the process of moisture migration. Lipase activity, the rate of the moisture transfer process, and the change in microbiota in various parts of the model samples of raw gingerbread with fruit filling, glazed with confectionery glaze based on lauric type fats, packed in a polypropylene film 40 ?m thick in an average layer-by-layer sample were studied: top layer with glaze, filling, baked semi-finished product. Studies have shown a correlation between analytical results and organoleptic evaluation. During storage during moisture transfer, moisture migrates from the filling to the baked semi-finished product and then to the upper layer with glaze, while in all layers the mass fraction of moisture stably remains above 5%, which is higher than the value at which lipase activity is maintained. The moisture transfer rate in the top layer was 1.12, in the baked semi-finished product – 1.34 and in the filling – 7.03 g/m2·s (· 10-4). Water activity decreased, but did not reach a threshold value of 0.6 after 12 weeks of storage. At the same time, at 6-8 weeks of storage, there is an increase in the activity of water in the baked semi-finished product, which indicates the release of free moisture. Organoleptic analysis revealed a “soapy” taste, starting from the 8th week of storage, which correlates with an increase in water activity. Microbiological studies showed a significant increase in the content of QMAFAnM from 8 weeks of storage, mold growth up to 410 CFU/g was observed at 10 weeks of storage. Studies have shown a correlation of lipase activity with moisture transfer processes and microbiota growth, which requires more stringent quality control of raw materials and storage conditions to prevent lipolytic damage to flour confectionery products glazed with confectionery glaze based on lauric type fats.

Changes in metabolic rate and N excretion in the marine invertebrateSipunculus nudusunder conditions of environmental hypercapnia

2002 ◽  
Vol 205 (8) ◽  
pp. 1153-1160 ◽  
Author(s):  
M. Langenbuch ◽  
H. O. Pörtner
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Metabolic Rate ◽  
Intracellular Ph ◽  
Energy Demand ◽  
Control Level ◽  
Ammonia Excretion ◽  
Amino Acid Catabolism ◽  
Acid Base ◽  
Selection Of

SUMMARYIncreased CO2 partial pressures (hypercapnia) as well as hypoxia are natural features of marine environments like the intertidal zone. Nevertheless little is known about the specific effects of CO2 on metabolism, except for the well-described effects on acid—base variables and regulation. Accordingly, the sediment-dwelling worm Sipunculus nudus was used as an experimental model to investigate the correlation of acid—base-induced metabolic depression and protein/amino acid catabolism, by determining the rates of oxygen consumption, ammonia excretion and O/N ratios in non-perfused preparations of body wall musculature at various levels of extra- and intracellular pH, PCO2 and [HCO3-]. A decrease in extracellular pH from control level (7.9) to 6.7 caused a reduction in aerobic metabolic rate of both normocapnic and hypercapnic tissues by 40-45 %. O/N ratios of 4.0-4.5 under control conditions indicate that amino acid catabolism meets the largest fraction of aerobic energy demand. A significant 10-15 % drop in ammonia excretion, a simultaneous reduction of O/N ratios and a transient accumulation of intracellular bicarbonate during transition to extreme acidosis suggest a reduction in net amino acid catabolism and a shift in the selection of amino acids used,favouring monoamino dicarboxylic acids and their amines (asparagine,glutamine, aspartic and glutamic acids). A drop in intracellular pH was identified as mediating this effect. In conclusion, the present data provide evidence for a regulatory role of intracellular pH in the selection of amino acids used by catabolism.

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