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

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

Control of photosynthesis, glutathione and amino acid metabolism by light quantity and quality in wheat

Photosynthesis, glutathione and amino acid metabolism are adjusted to changes in the light conditions which is important for the appropriate growth of plants because of their central role in the control of various physiological and biochemical processes. Increase in light intensity was accompanied with a simultaneous increase in the photosynthetic activity and fresh weight of shoots in wheat. Modification of the ratios of blue, red and farred spectral components also affected the photosynthetic electron transport rate which was inhibited by farred light. However, the growth of the seedlings was not influenced by spectrum. Alterations in photosynthesis affected the redox environment since the total glutathione content and the ratio of the glutathione disulphide was greater at higher light intensity compared to the lower ones. In farred light the total glutathione content was smaller compared to the other spectral conditions. The altering availability of reducing power from photosynthesis also influenced the accumulation of free amino acids which was greatly induced by the increase in light intensity and by the blue light. The concentration of most amino acids was much lower in pink light compared to blue light and farred light. However, the lowest contents of proline (Pro) and methionine were observed in blue light. The spectrum had the largest influence on Pro which was shown at both metabolite and gene expression level. Taking into account the role of Pro in the maintenance of the osmotic and redox environment, this amino acid may have a key function in the adjustment of metabolism to the light conditions. The expression of several genes related to redox system and amino acid metabolism increased with increasing light intensity and a few of them was also affected by spectrum. The observed light-dependent alterations in the metabolism of glutathione and free amino acid levels may contribute to the appropriate growth of wheat if the intensity of illumination or its spectral composition changes