EXTRACTION AND ISOLATION OF PROTEIN FROM LUPINE (Lupinus termis L.) SEEDS

Extraction and isolation of protein from lupine seeds by using distilled water, salt solution, and alkaline solution and precipitation with 0.1 N hydrochloric acid at pH 4.00, followed by centrifugation and freeze drying was studied. Extraction with water yielded 28.5%, with 5% sodium chloride solution 43.5% and with 0.1 N sodium hydroxide solution 79.7% protein. Alkaline solution was found most satisfactory for maximal extraction of protein from lupine seeds. The effect of various factors on the protein extraction, concentration of extractant, time of extraction and relative amount of solvent to dry seeds were also investigated. The digestibility of isolated protein - measured with in vitro enzymatic method - was high (90%)

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

Nutritional Value of Traditional and Modern Meals: Jordan and Hungary

The purpose of this study was to compare the energy content and macronutrients of forty main popular traditional and modern meals in both Jordan and Hungary with the national and international recommendations. The calculation of energy content and macronutrients were done on traditional and modern recipes by two different softwares (ESHA and NutriComp). Neither Jordanian nor Hungarian foods met the recommended energy content (35% of daily energy intake, 8400 kJ for energy intake). The recipes of both nations are characterised by higher protein, fat, and salt contents than WHO recommendation, a lower fibre content, and sugar content within the recommended limits. The fat energy ratio and saturated fatty acid content of Hungarian recipes are significantly higher than WHO recommendation. In general, Jordanian meals were more likely to meet the inclusion criteria. In conclusion, neither Jordanian nor Hungarian traditional and popular meals meet the international nutritional recommendations for a healthy diet, however, the composition of the real dishes may differ significantly from the recipes depending on the available ingredients and chosen kitchen technology

Immunoassay method for detection of histamine in foods

A novel screening immunoassay for histamine was used for detection of histamine in different foodstuffs. The detection limit of this assay was 20 µg kg-1. The concentration of histamine varied between 182-982 µg kg-1 in sauerkraut, cheese and fish samples and 26-18433 µg l-1 in milk, sparkling wine and wines. The applied competitive enzyme immunoassay (ELISA) seemed a reliable technique for simple and rapid determination of histamine in food