48 research outputs found
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
Amino Acid and Biogenic Amine Composition of Busha Cattle Milk
To our knowledge, there is a lack of information on the nutrient composition of Busha cattle milk with special regard to its amino acid and biogenic amine contents. The Busha cattle breed is known to be highly resistant to various diseases and well-adapted to the extensive breeding conditions of the Balkan Peninsula. Busha cow milk contains an average of 13.47% dry matter, 4.34% fat, 3.72 % protein, and 4.32% lactose. Significant differences were detected (P < 0.05) in the amino acid compositions of the milk of different Busha cattle strains of Kosovo. Glutamic acid, proline, leucine, aspartic acid, lysine, and valine represented 68% of the total amino acid content. Essential amino acids, branched-chain and sulphur-containing amino acids were found in substantial amounts in the milk samples. Among the biogenic amines, however, spermine (0.16 mg kg1) and cadaverine (0.09 mg kg1) were present in low concentrations. Due to these excellent qualities of the Busha cow milk, preservation of this cattle breed is of great importance. Developing sustainable and secured breeding and feeding programs for this endangered cattle breed of the Balkan Peninsula should also be a high priority
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
Gas chromatographic determination of fatty acid composition in breast milk of mothers with different health conditions
Genome-wide transcriptome analysis of soybean primary root under varying water-deficit conditions
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
Nutritional characterisation of homemade beef sausage based on amino acid, biogenic amines, and fatty acid composition
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Amino Acid and Amine Content of Northwest Wines and Strategies to Limit Amine Formation [1995-1996]
Wines, specifically those in which lactic acid bacteria can grow can cause transient toxic effects due to the formation of biogenic amines such as histamine and tyramine. Some people specifically avoid red wines because they are more often associated with headaches and other discomforts. An understanding of the origin, occurrence and formation of amines in grape and berry wines will lead to developing approaches to preventing their formation
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Amino Acid and Amine Content of Northwest Wines and Strategies to Limit Amine Formation [1994-1995]
Wines, specifically those in which lactic acid bacteria can grow can cause transient toxic effects due to the formation of biogenic amines such as histamine and tyramine. Some people specifically avoid red wines because they are more often associated with headaches and other discomforts. An understanding of the origin, occurrence and formation of amines in grape and berry wines will lead to developing approaches to preventing their formation