63 research outputs found
ROLE OF DISULFIDE BONDS IN THE DEVELOPMENT OF THE RHEOLOGICAL PROPERTIES OF GLUTEN 1. REDUCTION AND REOXYDATION OF THE DISULFIDE BONDS
EFFECT OF FERTILIZERS ON THE YIELD, PROTEIN CONTENT AND AMINO ACID COMPOSITION OF WINTER CEREALS
The effect of different fertilizers (nitrogen, phosphorus, potassium) and their combinations
on the yield, raw protein content and amino acid composition were studied in field
experiments. The levels of treatment were 200 kg/ha for nitrogen, 500-1000 kg/ha for
phosphorus and potassium. Winter rye, triticale and wheat cultivar were grown in two
subsequent years.
Nitrogen fertilization in all cases increased the yield of grains and the raw protein
content. The increase reached about 50% in average comparing with control samples grown
without adding nitrogen fertilizers. Although there are significant differences between the
different cereals studied, it can be generally stated that the increase in protein content is
connected with a decrease in the essential to non-essential amino acid ratio. The decrease
is higher if only nitrogen fertilizer is used and moderate if a combined treatment with
nitrogen, phosphorus and potassium fertilizer is applied
BIOCHEMICAL EVALUATION OF CHICKPEA CAKES AS ADMINISTERED TO ALBINO RATS
Chickpea cakes were prepared according to the procedure of the traditional cake after
replacing 0, 25, 50, 75 and 100% of wheat flour by chickpea flour. Ingestion of chickpea
cakes did not alter the levels of serum proteins, globulins or albumins. Chickpea cakes
had a lowering effect on the serum glucose levels of rats. Serum creatinine and uric acid of
different rat groups were within normal limits and did not change in response to chickpea
cakes. Chickpea cakes did not affect liver function and had a cholesterol lowering effect
either in the rat serum or organs: liver, kidney and heart
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