RESEARCH OF THE INFLUENCE OF THE PROCESS OF REMOVE THE BITTERNESS OF RESIDUAL BEER YEAST ON THE AMINO ACID COMPOSITION

2020 ◽  
Author(s):  
D.A. Yakovlev ◽  
◽  
A.A Lahina ◽  
T.A. Maltseva ◽  
V.A. Serdyuk ◽  
...  
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Acid Content ◽  
Experimental Studies ◽  
Amino Acid Content ◽  
Brewer’S Yeast ◽  
Brewer's Yeast ◽  
Feed Industry ◽  
Beer Yeast

The article identifies factors that impede the widespread use of residual brewer's yeast in the feed industry. The methodology and stages of processing residual brewer's yeast with alkali and their drying are described. Experimental studies were carried out to determine the rational technological regimes for processing brewer's yeast. Presents data on the amino acid content in processed and untreated residual brewer's yeast

scholarly journals RELATIONSHIP BETWEEN BITTERNESS OF BREWER’S YEAST HYDROLYSATE AND HYDROPHOBIC AMINO ACID CONTENT

2018 ◽  
Vol 54 (2C) ◽  
pp. 458
Author(s):  
Nguyen Thi Thanh Ngoc
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Acid Content ◽  
Bitter Taste ◽  
Protein Hydrolysate ◽  
Amino Acid Content ◽  
Brewer’S Yeast ◽  
Hydrophobic Amino Acid ◽  
Brewer's Yeast ◽  
Wide Range

Brewer’s yeast spent, obtained after the main fermentation stage, is a rich- in-protein source(protein content accounts for 48 - 50 % dry matter). In order to use efficiently this source, it washydrolysed by different methods. Protein hydrolysate products are normally mixtures of peptidesand amino acids. Protein hydrolysates have a wide range of applications in food. It can be usedas emulsifying agents in a number of applications such as salad dressings, spreads, ice cream,coffee whitener, cracker, and meat products like sausages. However, bitterness in hydrolysates isone of the major undesirable aspects for various applications in food processing. In this study,we used enzymatic mixture alcalase and flavourzyme, yeast treatment methods to hydrolysebrewer’s yeast. The hydrolysate and fractions of protein hydrolysate obtained after filtration with10 kDa and 3 kDa filters were used for determination of bitterness and hydrophobic amino acidscontent. The bitter taste of hydrolysate was determined by sensory method (using quininestandard) and amino acid content was analysed by HPLC method. The result showed the closerelationship between bitter taste and hydrophobic amino acid content. The bitter taste of proteinhydrolysate was reduced as the hydrophobic amino acid content decreased. When the bitter taste(equivalent to quinine concentration) decreased from 16.25 μmol/l to 3.59 μmol/l, the totalcontent of hydrophobic amino acids in protein hydrolysate reduced from 1653 μg/ml to 932μg/ml.

scholarly journals Effect of Growing Seasons, Locations and Planting Dates on Total Amino Acid Composition of Two Valencia Peanut Varieties Grown in New Mexico1

1981 ◽  
Vol 8 (2) ◽  
pp. 131-133 ◽  
Author(s):  
David C. H. Hsi ◽  
Clyde T. Young ◽  
Melchor Ortiz
Keyword(s):  
Amino Acids ◽  
New Mexico ◽  
Amino Acid ◽  
Glutamic Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Acid Content ◽  
Amino Acid Content ◽  
Planting Date ◽  
Total Amino Acid

Abstract Two Valencia peanut (Arachis hypogaea L.) cultivars, New Mexico Valencia A and New Mexico Valencia C, were grown at Arch and Los Lunas, N. M. All peanuts were grown under either sprinkler or furrow irrigation. Samples were obtained following harvest, hydrolyzed and analyzed in Raleigh, N. C. for amino acid content. With samples from Arch, no variety by planting date effects were noted for amino acid composition. With samples from Los Lunas, however, significant variety by planting date effects were noted for glutamic acid, glycine, methionine, isoleucine, and leucine. Planting date effects were found only for glycine at the Los Lunas location and phenylalanine at both locations. Significant variety differences were found for methionine, tyrosine, phenylalanine, and lysine at the Arch location and for glycine, methionine, phenylalanine, and lysine at the Los Lunas location. A significant year effect, although small, was noted for about half of the amino acids (aspartic acid, serine, glutamic acid, proline, glycine, tyrosine, phenylalanine, arginine, and the sum of all amino acids) studied at the Arch location. Data at Los Lunas were observed only during the second year. The amino acid content agrees closely with that previously reported for other types of peanuts except for a 100% higher level of cystine found in this study.

Grain amino acid composition of barley (Hordeum vulgare L.) cultivars subjected to selenium doses

2017 ◽  
Vol 43 (3) ◽  
pp. 268-276 ◽  
Author(s):  
Semih Yilmaz ◽  
Ali İrfan İlbaş ◽  
Mikail Akbulut ◽  
Aysun Çetin
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Acid Content ◽  
Amino Acid Content ◽  
Sulfur Amino Acids ◽  
Hordeum Vulgare L ◽  
Barley Cultivars ◽  
Limiting Amino Acids

Abstract Background: Selenium (Se34) is an essential micronutrient for humans and animals and has growth promoting and antioxidative effects at low concentrations. Methods: Effects of various sodium selenite (Na2SeO3) doses on grain amino acid content of barley cultivars (Bülbül 89 and Çetin 2000) was investigated using ion exchange liquid chromatography. Results: Majority of the amino acids could be altered with Selenium (Se) fertilization. Grain Se content of Bülbül 89 (0.175 mg kg−1) and Çetin 2000 (0.171 mg kg−1) were similar and both displayed an increase in proteinogenic, essential, and sulfur amino acids. The response of cultivars was more pronounced for Se accumulation and amino acid content at mid dose (12.5 mg ha−1). The quantities of proteinogenic, essential and sulfur amino acids increased considerably at that dose. Se induced increase in nitrogen content might cause an increase in some of the proteins of grain and consequently can alter amino acid composition. An obvious increase in the limiting amino acids (lysine and threonine) were prominent in response to Se fertilization. Conclusion: Se treatment influence amino acid composition of barley grains; especially improve the quantity of limiting amino acids and consequently nutritional value of the grain.

scholarly journals STUDIES ON HUMAN ANTIBODIES

1965 ◽  
Vol 122 (2) ◽  
pp. 251-261 ◽  
Author(s):  
Emmett W. Bassett ◽  
Stuart W. Tanenbaum ◽  
Katherine Pryzwansky ◽  
Sam M. Beiser ◽  
Elvin A. Kabat
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Acid Content ◽  
Amino Acid Content ◽  
Human Antibodies

Antilevan, antidextran, antiteichoic acid, anti-"A" and normal γG, all isolated from a single human, as well as pooled γG and γM, were analyzed for amino acid content. Differences ranging from 7 to 32 residues were found among these antibodies in glycine, valine, leucine, tyrosine, arginine, lysine, and threonine content. These conspicuous differences in amino acid composition were not correlated with the Gm type of these antibodies. Hydroxylysine was found in two of the four antibodies, antidextran and antiteichoic acid, and in γM- immunoglobulin. No hydroxylysine was found in γG- globulins. These findings probably account for discrepancies in the literature concerning the occurrence of this residue in antibody protein.

scholarly journals INFLUENCE OF NODULE BACTERIA STRAINS OF SINORHIZOBIUM MELILOTI ON THE AMINO ACID CONTENT IN THE TOPS OF ALFALFA UNDER DIFFERENT WATER SUPPLY

2021 ◽  
Vol 33 ◽  
pp. 25-32
Author(s):  
Kots S. Ya. ◽  
Vorobei N. A. ◽  
Mykhalkiv L. M. ◽  
Karaushu O. V.
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Water Supply ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Acid Content ◽  
Sinorhizobium Meliloti ◽  
Amino Acid Content ◽  
Maximum Water ◽  
Inoculum Strain

Objective. To study the amino acid composition in the tops of alfalfa under different water supply (60 % MVC (maximum water capacity) and 30 % MVC) depending on the inoculum strain (Sinorhizobium meliloti 425a, T17, AC08). Methods. Microbiological (bacterial cultivation), physiological (vegetation experiment), biochemical (determination of amino acid content in the tops of plants). Results. It was established that the qualitative amino acid composition in the tops of ALFALFA was identical in all variants. However, quantitative content of the studied samples differed depending on the inoculum strain and water supply. It was found that aspartic and glutamic acids, leucine and lysine are dominant in the tops of alfalfa under different water supply. In the absence of moisture, an increase in the content of individual amino acids was reported at the background of Sinorhizobium meliloti AC08 and T17, while inoculation with Sinorhizobium meliloti 425a resulted in a decrease in the content of all amino acids except tyrosine. In plants exposed to water stress, a tendency towards decrease in the content of glutamic acid at the background of bacterization with Sinorhizobium meliloti 425a and increase — under inoculation with Sinorhizobium meliloti T17 and AC08 was reported, which may support the use of the latter to increase the ability of symbiotic systems to recover during a post-stress period. Conclusion. Pre-sowing inoculation of alfalfa of the variety Laska with new active strains of Sinorhizobium meliloti AC08 and T17 helps to increase the content of amino acids, in particular essential, in the tops of plants, both under optimal conditions of moisture and insufficient water supply. The prospects of using new strains of rhizobia in the cultivation of alfalfa for green mass under the conditions of optimal water supply and drought has been verified.

scholarly journals The Amino Acid Composition of Human Pituitary Growth Hormone

1962 ◽  
Vol 45 (4) ◽  
pp. 176-178 ◽  
Author(s):  
Jonathan S. Dixon ◽  
Choh Hao Li
Keyword(s):  
Molecular Weight ◽  
Growth Hormone ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Acid Content ◽  
Empirical Formula ◽  
Amino Acid Content ◽  
Human Pituitary ◽  
Pituitary Growth Hormone

The amino acid content in human hypophyseal growth hormone has been determined by chromatography on resin columns. On the basis of 29,000 for the molecular weight, the empirical formula of the hormone was obtained: lys13his5arg14asp27 thr14ser23glu34pro12gly13ala12-(1/2 cys)6val12met4-ileu10leu31tyr10phe15try1(NH3)32.

scholarly journals The amino acid composition of cotyledons, testa, embryo and protein fractions of bean seeds

2013 ◽  
Vol 41 (1) ◽  
pp. 69-75
Author(s):  
Ryszard Kosson
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Total Nitrogen ◽  
Acid Content ◽  
Free Amino Acids ◽  
Free Amino ◽  
Amino Acid Content ◽  
Total Amino Acid

The contribution of cotyledons, embryo and testa to the whole seed, was analyzed in the bean cultivar, Wiejska. The total nitrogen content and amino acid composition of morphological parts of the seed were determined. The average amino acid composition of globulins and albumins and the content of free amino acids in seeds of six Polish cultivars were estimated as well. It was found that the embryo contained the highest quantity of total nitrogen and the lowest of protein nitrogen. The exogenous amino acid content in the embryo was higher than in cotyledons and testa. Both albumins and globulins were shown to contain 42% exogenous amino acids. The content of methionine - the first limiting amino acid of bean proteins - did not exceed 0.30% of the total amino acid content in albumins and globulins. Free glutamic and aspartic acids made up more than 60% of the total free amino acids.

Amino acid composition of TopCross high-oil maize grain

2003 ◽  
Vol 1 (2-3) ◽  
pp. 89-95 ◽  
Author(s):  
P. R. Thomison ◽  
D. J. Barker ◽  
A. B. Geyer ◽  
L. D. Lotz ◽  
H. J. Siegrist ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Acid Content ◽  
Field Experiments ◽  
Amino Acid Content ◽  
Amino Acid Profile ◽  
Production Environments ◽  
Maize Type

AbstractIncreased amino acid content in high-oil maize (Zea mays L.) grain may add further value to its use in livestock rations, especially if this enhanced amino acid content is consistent across varying growing conditions. Most high-oil maize (HOM) grown in the USA utilizes the TopCross system which involves planting a blend (TC Blend) of two types of maize. Field experiments and on-farm studies were conducted in 1997 and 1998 to compare the amino acid profile of grain from HOM TC Blends with that of their normal-oil maize (NOM) counterparts across a range of production environments in Ohio. In 1997, the composition of four amino acids (lysine, methionine, glycine and arginine) was significantly higher in HOM compared to NOM grain. In 1998, nine amino acids (lysine, methionine, glycine, arginine, asparagine, threonine, serine, cysteine and tryptophan) were greater in HOM than in NOM grain. Lysine and methionine content in HOM grain averaged 12 and 13% higher than in NOM grain in both years. The number of amino acids significantly affected by the grain parent was greater than that for maize type each year. A significant maize type × grain parent interaction for a limited number of amino acids suggest that TC Blend grain parents may affect the consistency of amino acid composition in HOM grain. Results of this study demonstrate that the levels of several amino acids, including economically important lysine and methionine, were consistently greater in HOM than in NOM grain across a range of production environments. Modelling with livestock ration balancing software showed that the additional amino acids and oil in HOM added 12–20% to its value as livestock feed.

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