The Application of Amino Acids in Freeze Dried Protein Formulations

2016 ◽  
Author(s):  
P. Startzel
Keyword(s):  
Amino Acids ◽  
Protein Formulations ◽  
Freeze Dried

An image analysis based expert system for assessing the quality of freeze-dried protein formulations

2012 ◽  
Author(s):  
Jukka Rantanen ◽  
Hjalte Trnka ◽  
Jian Wu ◽  
Marco van de Weert ◽  
Holger Grohganz
Keyword(s):  
Image Analysis ◽  
Expert System ◽  
Protein Formulations ◽  
Freeze Dried

scholarly journals Assessment and determination of lyoprotectant for survival of freeze-dried Lactobacillus rhamnosus

2016 ◽  
Vol 20 (1) ◽  
pp. 105-113
Author(s):  
Zongcheng Miao ◽  
Yang Zhao ◽  
Xiaoping Huo
Keyword(s):  
Amino Acids ◽  
Fractional Factorial Design ◽  
Biological Activities ◽  
Lactobacillus Rhamnosus ◽  
Fractional Factorial ◽  
Practical Application ◽  
Steepest Ascent ◽  
Freeze Dried ◽  
Viable Bacteria

Abstract Currently research of lactic acid bacteria focus primarily on the functional probiotics, which are major beneficial biota in the gastrointestinal tract, have been industrial manufactured. Probiotics confer health benefits on the host need adequate amounts. However, the absence of data makes it difficult to ensure the maintenance biological activities and population of probiotic. In this research, a fractional factorial design and steepest ascent experiment were used to analyze the influence of lyoprotectant as carbohydrates, prebiotics and amino acids on the survival of the probiotic Lactobacillus rhamnosus. The results indicated a maximum survival rate and population of viable bacteria of L. rhamnosus to be 55.84 % and 1.60 ×1011 CFU/g after freeze-dried by using a combination of 10 g/100mL Sucrose, 2.5 g/100mL Isomaltooligosaccharide, 12 g/100mL Hydroxyproline. To a large extent, the survival and viability were dependent on the cryoprotectant used and make probiotics more attractive from a practical application in industrial viewpoint.

scholarly journals Lactic Acid Bacteria Fermentation and Endopeptidase Treatment Improve the Functional and Nutritional Features of Arthrospira platensis

2021 ◽  
Vol 12 ◽  
Author(s):  
Michela Verni ◽  
Cinzia Dingeo ◽  
Carlo Giuseppe Rizzello ◽  
Erica Pontonio
Keyword(s):  
Amino Acids ◽  
Antioxidant Properties ◽  
Amino Acid Content ◽  
Protein Digestibility ◽  
Integrated Approach ◽  
Arthrospira Platensis ◽  
Antimicrobial Activities ◽  
Penicillium Roqueforti ◽  
Freeze Dried ◽  
Antioxidant And Antimicrobial Activities

This study aimed at investigating the effect of fermentation and enzymatic treatment on the degree of proteolysis of wet (WB), dried at low temperature (DB), and freeze-dried Spirulina (LB) proteins that affect the nutritional (e.g., amino acid content and profiles, and protein digestibility) and functional (e.g., antioxidant and antimicrobial activities) properties. The desiccation treatments influenced the unprocessed Spirulina characteristics because, compared with that in WB, peptides and free amino acids content was 73% lower in DB and 34% higher in LB. An integrated approach, including chromatographic and electrophoresis analyses, was used to evaluate the effect of the different bioprocessing options on protein profiles, release of peptides and amino acids, and the overall protein digestibility. Compared with the application of fermentation with the selected Lactiplantibacillus plantarum T0A10, the treatment with the endopeptidase Alcalase®, alone or combined, determined the most intense proteolysis. Moreover, the treatment with Alcalase® of LB allowed the release of potentially bioactive compounds that are able to inhibit Penicillium roqueforti growth, whereas the combination of fermentation with L. plantarum T0A10 and Alcalase® treatment increased Spirulina antioxidant properties, as determined by the scavenging activity toward ABTS radical (up to 60%) and antimicrobial activity against food pathogen Escherichia coli.

Analysis of Amino Acids Levels of Freeze-dried Termite Queen Macrotermes gilvus Hagen: An Advanced Study

2021 ◽  
pp. 96-102
Author(s):  
Yohannes Alen ◽  
Lakmi Nurul Suci ◽  
Orindia Suarmin ◽  
Harrizul Rivai
Keyword(s):  
Amino Acids ◽  
Advanced Study ◽  
Freeze Dried

Reactions between Amino-Acids, Organic Acids and Sugars in Freeze-dried Apricots

Nature ◽  
1956 ◽  
Vol 177 (4519) ◽  
pp. 1082-1083 ◽  
Author(s):  
E. F. L. J. ANET ◽  
T. M. REYNOLDS
Keyword(s):  
Amino Acids ◽  
Organic Acids ◽  
Freeze Dried ◽  
Organic Acids And Sugars

Trans-tegumental absorption of L-alanine and L-leucine by a monogenean, Diclidophora merlangi

Parasitology ◽  
1978 ◽  
Vol 76 (1) ◽  
pp. 29-37 ◽  
Author(s):  
D. W. Halton
Keyword(s):  
Amino Acids ◽  
Molecular Weight ◽  
Amino Acid ◽  
Sea Water ◽  
Low Molecular Weight ◽  
Acid Uptake ◽  
Neutral Amino Acids ◽  
Freeze Dried ◽  
Significant Difference

SummaryAn in vitro investigation has been made of the relative roles of the gut and tegument in the absorption of the neutral amino acids L-alanine and L-leucine by a marine fish-gill parasite, Diclidophora merlangi. The use of ligatures to preclude oral ingestion of trace-labelled medium has proved inadequate, invariably damaging the tegument, as revealed by stereoscan electron microscopy, and resulting in artifactual levels of absorption. Three alternative procedures have given consistently reliable data on the route of entry of low molecular weight substrates. (1) Ultrastructural examination of worms previously incubated in electron-dense cationic tracers has shown that, in vitro, there is no oral intake of sea water. (2) The suspending of worms in trace-labelled medium with the mouth out of the medium and comparing amino acid uptake with that of worms totally immersed in medium has revealed no statistically significant difference in the absorption levels. (3) Application of section (freeze-dried) auto-radiography to detect diffusible isotope has demonstrated directly transtegumental absorption of a neutral amino acid. It is concluded from these experiments that Diclidophora has a tegumental transport system for absorbing certain neutral amino acids, and whilst, clearly, the worm is sanguinivorous and digests blood in a well-developed gut, it may also be capable of supplementing this diet with low molecular weight organic nutrient absorbed directly from sea water via the tegument.

scholarly journals Evaluating Analytical Procedures for Quantifying Ammonium in Leaf Tissue

1995 ◽  
Vol 120 (5) ◽  
pp. 871-876 ◽  
Author(s):  
Anwar G. Ali ◽  
Carol J. Lovatt
Keyword(s):  
Amino Acids ◽  
Electrical Conductance ◽  
Leaf Tissue ◽  
Navel Orange ◽  
Color Formation ◽  
Mesh Screen ◽  
Freeze Dried ◽  
Washington Navel ◽  
Pass Through ◽  
And Storage

The effects of different methods of sample preparation, extraction, and storage on the recovery of the combined pool of ammonia plus ammonium (NH3 + NH4+) from `Washington' navel orange leaves previously incubated in solutions of increasing NH4 Cl concentrations were assessed. Procedures and instruments for quantifying NH3 + NH4+ were tested for their sensitivity, reproducibility, and freedom from interference by amino acids. Reliable recoveries of NH3 + NH4+ free from amino acid interference, were obtained with oven-dried (60C) leaves ground to pass through a 40-mesh screen, extracted by homogenization in 10% TCA or by shaking in 2% acetic acid, and then filtered and analyzed on the basis of differences in electrical conductance between the sample and the reference cell. Methods measuring NH3 + NH4+ in KCl extracts by reaction with salicylate-nitroprusside in the presence of hypochlorite were compromised by significant color formation due to amino acids. Using fresh or freeze-dried leaf samples resulted in lower recoveries than use of oven-dried samples. Storage at -20C of fresh or oven-dried leaf samples in 10% TCA before or after homogenization and filtration did not alter NH3 + NH4+ levels, whereas storage of these samples at 4C increased NH3 + NH4+ levels.

114 Evaluation of Extrusion Processing Method and Protein Source on Standardized Amino Acid Digestibility

2021 ◽  
Vol 99 (Supplement_3) ◽  
pp. 57-58
Author(s):  
Clare Hsu ◽  
Gary Davenport ◽  
Galen Rokey ◽  
Maria R de Godoy
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Essential Amino Acids ◽  
Food Samples ◽  
Processing Method ◽  
Isoleucine Leucine ◽  
Diet Sample ◽  
Diet Formulation ◽  
Freeze Dried ◽  
Twin Screw

Abstract While the majority of dry complete and balanced foods for pet animals are extruded, the interaction between ingredient matrix and processing methods and stages are poorly understood. Thus, the objective of this study was to determine how the use of plant-based and poultry-based proteins processed under different extrusion condition may affect amino acid digestibility in extruded canine diets using a rooster model. Eight diet formulas were made using chicken (CK), chicken byproduct meal (CM), yellow pea (YP), green lentil (GL), and garbanzo bean (GB) as the primary protein sources. These diets were extruded through a single-screw and a twin-screw extruder. Food samples were collected at various stages of processing (i.e., raw, and after preconditioner, extruder, drier, and coating). Four cecectomized single-comb White Leghorn roosters were used for each diet sample. The roosters were fasted for 26 h and then fed with the treatment diets. The excreta were collected 48 h after feeding. Freeze dried excreta were used to calculate standardized amino acid digestibility (SAAD). For all essential amino acids, a significant interaction (P < 0.05) between diet and processing method was observed. The SAAD of arginine, tryptophan, and methionine were greater than 80% for all diets collected at the end of the extruder. The CK diet supplemented with synthetic taurine and processed through twin-extrusion had 70% to 80% SAAD of histidine, isoleucine, leucine, lysine, phenylalanine, threonine, and valine. Overall, twin-screw extrusion resulted in lower SAAD for all essential amino acids (P < 0.05), except for isoleucine and valine. However, the differences were smaller than 2.5%, and therefore may not negatively impact diet formulation and final product nutrient composition or guaranteed analysis. In addition, the extruded canine diets made with plant-based protein did not have lower amino acid digestibility than those made with animal-based protein.

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