Nutritional and Phytochemical Content of High-Protein Crops

The authors acknowledge support from the Scottish Government’s Rural and Environment Science and Analytical Services Division (RESAS) via their strategic research and partnership programs.Peer reviewedPostprin

Enhancing the functional content of protein interaction networks

Protein interaction networks are a promising type of data for studying complex biological systems. However, despite the rich information embedded in these networks, they face important data quality challenges of noise and incompleteness that adversely affect the results obtained from their analysis. Here, we explore the use of the concept of common neighborhood similarity (CNS), which is a form of local structure in networks, to address these issues. Although several CNS measures have been proposed in the literature, an understanding of their relative efficacies for the analysis of interaction networks has been lacking. We follow the framework of graph transformation to convert the given interaction network into a transformed network corresponding to a variety of CNS measures evaluated. The effectiveness of each measure is then estimated by comparing the quality of protein function predictions obtained from its corresponding transformed network with those from the original network. Using a large set of S. cerevisiae interactions, and a set of 136 GO terms, we find that several of the transformed networks produce more accurate predictions than those obtained from the original network. In particular, the $HC.cont$ measure proposed here performs particularly well for this task. Further investigation reveals that the two major factors contributing to this improvement are the abilities of CNS measures, especially $HC.cont$, to prune out noisy edges and introduce new links between functionally related proteins

From grain to feed – process development concerning production of high protein fractions from grain and legum products to be used in extruded fish feed pellets

The Danish project “Organic Aquaculture” the link between sustainable production and superior products” is examining the availability of relevant organically produced crops with a high protein content to be used as raw materials for fish feed. Fish meal is the main source of protein for fish feed. On a global scale the production of fish meal will not increase. There is a demand for developing sustainable protein sources as a substitution for fish meal. Protein from crops and legumes is an obvious solution, however, the crops and legumes need to be processed into fractions with a higher protein content in order to compete with fish meal. The process development was carried out at The Danish Technological Institute’s pilot plant located in Sdr. Stenderup, Denmark. Sweet lupine seeds were processed among other grains and legumes. A dehulling process was developed based on three process steps: knife mill grinding, vibration sifting and zig zag air classifying. The protein content was concentrated from 34 % to 43 % protein on dry matter and fat free basis. 90,5 % of the hull was removed. The dehulled lupines were grinded so that 84 % of the fraction was below 250 µm. The grinding was carried out using a hammer mill with a 2.0 mm and a 1.0 mm sieve at 2950 rpm and finally using an Alpine 160 Z pine mill at 18.900 rpm. The grinded product was air classified by using a MP 400 Alpine Air Classifier. A protein fraction of 62 % protein on dry matter and fat free basis was reached. The relation between the particle size of the protein product and the protein content in the fraction was investigated. A linear relation was found and demonstrated; when the protein content in the product was increased the amount of particles in the fraction below 70 µm also increased linearly. The lupine protein was incorporated into a recipe for fish feed and extruded into pellets on a Werner Pfleider Continua 37 Twin Screwed Extruder

Baking Quality of Winter Wheat Varieties in Organic Farming

The technological value of wheat is negatively influenced by organic methods of cultivation. The critical factor is the crude protein content and quality. The aim of this paper is to identify diferences in the quality of eight varieties and two strains of wheat recommended in conventional or organic conditions. Correlation analysis of the qualitative parameters of wheat shows a clear relationship between crude protein content, wet gluten content and Zeleny - sedimentation value. According to the test results, it is appropriate to use the content and quality of protein as selective criteria for the selection of varieties. The Level of baking quality is never reduced below the quality level of the worstquality varieties grown in the same conditions. On the other hand, the best quality varieties provide grains characterized by better baking quality, but lower yield level, than the others

Nitrogenous substances in potato (Solanum tuberosum L.) tubers produced under organic and conventional crop management

The contribution presents data on crude protein and protein, free amino acid and nitrate contents in potato tubers produced under different crop management – conventional and organic. Field trials were carried out with five potato cultivars on two sites of different altitude in 2005. Mean content of crude protein was significantly higher in tubers from organic crop management than in tubers from conventional system (10.92 and 9.76 % in dry matter, respectively). Similar result was observed in protein content (5.44 and 5.09 % in dry matter, respectively). Cultivar was the factor having the highest direct effect on crude protein as well as protein contents. Tubers from conventional crop management showed an increased tendency to accumulate nitrates

Adding value to milk by increasing its protein and CLA contents

End of project reportThe mid-summer milk protein study was undertaken on 34 commercial dairy farms in 2005 to evaluate the influence of dietary and management variables on milk protein content in mid-season. Data on grass composition, genetic merit of the herds and milk protein content were collected and analysed by multiple regression. Both calving date and genetic merit for milk protein content were significantly associated with milk protein content and were used as adjustment factors when evaluating the association between measures of grass quality and milk protein content. Milk protein content was associated with grass OMD (P = 0.04) and NDF content (P = 0.02) but not with CP content (P = 0.80). It is concluded that herds calving earlier, with a greater genetic merit for milk protein content and consuming better quality pasture would have greater milk protein contents in mid-season

Rheological Behavior of Food Emulsions Mixed with Saliva: Effect of Oil Content, Salivary Protein Content, and Saliva Type

In this paper, we studied the effect of saliva on the rheological properties of ß-lactoglobulin- and lysozyme-stabilized emulsions, prepared at pH¿=¿6.7 in relation to variation of emulsions- and saliva-related parameters. The effect of oil¿volume fraction (2.5% w/w to 10% w/w), salivary protein concentration (0.1 to 0.8 mg ml¿1), and the use of both stimulated and unstimulated saliva was investigated. Viscosity and storage modulus were measured before (¿ emul and G¿emul, respectively) and after addition of saliva (¿ mix and G¿mix). To better estimate the changes due to saliva-induced flocculation of the emulsions, the ratios ¿ mix/¿ emul, G¿mix/G¿emul were calculated. In addition, tan ¿ (=the ratio of the loss and storage moduli) was investigated to evaluate the viscoelastic behavior of the emulsion/saliva mixtures. Increasing the oil¿volume fraction and salivary protein concentration resulted in an increase in ¿ mix/¿ emul and G¿mix/G¿emul, while a decrease in tan ¿ of the emulsion/saliva mixtures is occurring. When compared with unstimulated saliva, mixing ß-lactoglobulin-stabilized emulsions with stimulated saliva led to a reduction in ¿ mix/¿ emul and G¿mix/G¿emul, and an augment of tan ¿ at all measured deformations. In case of lysozyme-stabilized emulsions, the use of stimulated saliva increased G¿mix/G¿emul for ¿

Simultaneous surface acoustic wave and surface plasmon resonance measurements: electrodeposition and biological interactions monitoring

We present results from an instrument combining surface acoustic wave (SAW) propagation and surface plasmon resonance (SPR) measurements. The objective is to use two independent methods, the former based on adsorbed mass change measurements and the latter on surface dielectric properties variations, to identify physical properties of protein layers, and more specifically their water content. We display mass sensitivity calibration curves using electrodeposition of copper leading to a sensitivity in liquid of 150$\pm15$ $cm^2/g$ for the Love mode device used here, and the application to monitoring biological processes. The extraction of protein layer thickness and protein to water content ratio is also presented for S-layer proteins under investigation. We obtain respectively 4.7$\pm$0.7 nm and 75$\pm$15%.Comment: 13 pages, 4 figure