Amino Acid Profile And Characterization Of Gelatin From Salmon Skin

Spirulina platensis, microalgae, is emerging as a sustainable source for highly nutritional food ingredient production to cover the food demands of the global population. This study aimed to characterize food prototypes supplemented with microalgae protein isolate to develop health-promoting food products. The nutritional composition (proximate composition, fatty acids, and mineral content) of the spirulina biomass, the structural characterization of spirulina platensis protein (SPP) isolates, and the physicochemical properties of SPP- developed food products were evaluated. High protein (47%), ϒ-Linolenic acid (24.45 g/100 g of fat), iron (16.27 mg/100 g), calcium (207 mg/100 g), and potassium (1675 mg/100 g) content in the spirulina biomass was found. SPP (76% of purity) with sodium alginate produced stable emulsions (>90%) during storage (14 days). Amaranth + SPP pasta resulted in good appearance, texture, color, and high nutritional value in protein (above 30%) and minerals, mainly iron (9–10 mg/100 g) and magnesium (300 mg/100 g), meeting the daily intake recommendations. In addition, the amino acid profile of the pasta was in line with the amino acid pattern requirements for adults. SPP can be considered as potential additive for emulsions stability and provided nutritional and physicochemical desired in the elaborated pasta.

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Proximate composition, amino acid profile, carbohydrate and mineral content of seed meals from four safflower (Carthamus tinctorius L.) varieties grown in north-eastern Morocco

OCL ◽

10.1051/ocl/2018001 ◽

2018 ◽

Vol 25 (2) ◽

pp. A202 ◽

Cited By ~ 1

Author(s):

Farid Mansouri ◽

Abdessamad Ben Moumen ◽

Gaetan Richard ◽

Marie-Laure Fauconnier ◽

Marianne Sindic ◽

...

Keyword(s):

Amino Acid ◽

Dry Matter ◽

Animal Feed ◽

Dry Weight ◽

Amino Acid Profile ◽

Carthamus Tinctorius ◽

Mineral Elements ◽

North Eastern ◽

Eastern Morocco

The purpose of this study is to complete our work on the characterization of four safflower varieties produced in the oriental region of Morocco by determining the composition of their meals. This characterization was carried out by analyzing proteins, amino acids, fibers, carbohydrates and mineral elements. The results show that the protein content varies in a range of 17.06–27.05%, fibers 63.45–69.97%, carbohydrates 12.40–17.07% and ash 3.11–3.60% on dry weight basis. The most abundant amino acid in the studied safflower meals is glutamic acid (3.19–3.89% of dry matter), while lysine and methionine are the least abundant. Cellulose and hemicellulose are the most representative fibers (28.16–31.35% and 21.04–21.68% of dry matter, respectively). The main carbohydrate is xylose, whose content varies between 10.56–14.31% of dry matter. The results also show that the studied safflower meals constitute a good source of potassium (6.32–9.51 g kg−1 of dry matter), phosphorus (2.35–4.60 g kg−1), magnesium (2.25–4.25 g kg−1) and calcium (1.53–1.72 g kg−1). Amongst the identified microelements, iron is the major element in all the analyzed samples (53–125 mg kg−1). Moreover, the majority of the studied analytical parameters were strongly influenced by the cultivar factor (p < 0.05). In view of these analyses and pasture shortage, especially during the dry seasons in Morocco, the meal obtained from oil extraction from safflower seeds can be upgraded by the formulation of new animal feed products in this region.

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Characterization of protein isolate from Sesamum indicum seed: In vitro protein digestibility, amino acid profile, and some functional properties

Food Science & Nutrition ◽

10.1002/fsn3.743 ◽

2018 ◽

Vol 6 (6) ◽

pp. 1715-1723 ◽

Cited By ~ 7

Author(s):

Temitope O. Fasuan ◽

Saka O. Gbadamosi ◽

Taiwo O. Omobuwajo

Keyword(s):

Amino Acid ◽

Functional Properties ◽

Protein Digestibility ◽

Amino Acid Profile ◽

Protein Isolate ◽

Sesamum Indicum ◽

In Vitro Protein Digestibility ◽

Vitro Protein

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Tronchuda cabbage (Brassica oleracea L. var. costata DC) leaf free amino acid profile

Planta Medica ◽

10.1055/s-0028-1084544 ◽

2008 ◽

Vol 74 (09) ◽

Author(s):

BM Silva ◽

AP Oliveira ◽

DM Pereira ◽

C Sousa ◽

RM Seabra ◽

...

Keyword(s):

Amino Acid ◽

Brassica Oleracea ◽

Free Amino Acid ◽

Free Amino ◽

Amino Acid Profile ◽

Tronchuda Cabbage ◽

Brassica Oleracea L

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PURIFICATION AND PARTIAL CHEMICAL CHARACTERIZATION OF SHEEP NEUROPHYSIN

Acta Endocrinologica ◽

10.1530/acta.0.0740226 ◽

1973 ◽

Vol 74 (2) ◽

pp. 226-236 ◽

Cited By ~ 6

Author(s):

Michel Chrétien ◽

Claude Gilardeau

Keyword(s):

Amino Acid ◽

Polyacrylamide Gel Electrophoresis ◽

Chemical Characterization ◽

Terminal Amino Acid ◽

Amino Acid Determination ◽

Pituitary Glands ◽

Terminal Amino ◽

Partial Chemical ◽

Acid Determination

ABSTRACT A protein isolated from ovine pituitary glands has been purified, and its homogeneity assessed by NH2- and COOH-terminal amino acid determination, ultracentrifugation studies, and polyacrylamide gel electrophoresis after carboxymethylation. Its chemical and immunochemical properties are closely similar to those of beef and pork neurophysins, less similar to those of human neurophysins. It contains no tryptophan (like other neurophysins) or histidine (like all except bovine neurophysin-I and human neurophysins). It has alanine at the NH2-terminus and valine at the COOH-terminus. Its amino acid composition is similar to, but not identical with those of porcine and bovine neurophysins.

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