THE INFLUENCE OF PHYSIOLOGICALLY ACTIVE SUBSTANCES THE AMINO ACID COMPOSITION OF WINE MATERIALS FROM CABERNET-SAUVIGNON GRAPES

2020 ◽  
Vol 28 ◽  
pp. 163-168
Author(s):  
E.N. Yakimenko ◽  
◽  
N.M. Ageyeva ◽  
A.V. Prakh ◽  
YU.F. Yakuba ◽  
...  
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Cabernet Sauvignon ◽  
Physiologically Active Substances ◽  
Active Substances

scholarly journals PHYTOCHEMICAL STUDY OF THE HERB SANGUISORBA OFFICINALIS L. IN THE REPUBLIC OF BASHKORTO-STAN

2019 ◽  
pp. 279-284
Author(s):  
Alina Ramilevna Kazeeva ◽  
Kira Aleksandrovna Pupykina ◽  
Svetlana Galimullovna Denisova ◽  
Galija Gaitnurovna Shaydullina ◽  
Antonina Anatol'yevna Reut
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Raw Materials ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Phytochemical Study ◽  
The Republic ◽  
Sanguisorba Officinalis ◽  
Active Substances

The main purpose of the work was the phytochemical study of the herb of the blood burnet drug (Sanguisorba officinalis L.) from six regions of the Republic of Bashkortostan and the rationale for the prospect of expanding its use in medicine. The collection of herbs was carried out in the flowering phase. The analysis of raw materials was carried out on the basis of the Bashkir State Medical University. Qualitative and quantitative determination of biologically active substances was carried out according to standard and modified methods. Amino acid composition was determined by x-ray fluorescence method The quantitative characteristics of the following groups of biologically active substances were determined: ascorbic acid (0.307–0.521%), organic (1.46–2.27%) and hydroxycinnamic (1.13–1.30%) acids, carotenoids (31.17–35.89 mg%), polysaccharides (0.43–1.05%), saponins (0.56–0.88%), coumarins (0.285–0.326%), tannins (5.1–6.3%). A characteristic of the amino acid composition. The possibility of using the herb of burnet drug is shown along with the rhizomes and roots, which will solve the problem of waste-free processing of this plant.

scholarly journals FEATURES OF GRAIN GERMINATION WITH THE USE OF AQUEOUS SOLUTIONS OF FRUIT ACIDS

2019 ◽  
Vol 13 (1) ◽  
Author(s):  
O. Pivovarov ◽  
O. Kovaliova
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Organic Acids ◽  
Aqueous Solutions ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Grain Crop ◽  
Active Substances ◽  
Microbiological Status ◽  
Fruit Acids

The paper describes some aspects of producing germinated cereal grain with the use of fruits acids of various concentrations. The technological process of grain germination (including washing grain, disinfection, hydration by alternate steeping and air resting, germination, and drying) has been analysed and studied. To intensify germination and disinfection of grain of various crops at the steeping stage, aqueous solutions of organic acids (citric acid, malic acid, and inactive tartaric acid) were used. The results of studying the effect of these organic acids on the energy and germination ability of grain, the flouriness of malt grain, the amino acid composition of malt, the microbiological status of grain have been presented. For each grain crop, concentrations have been determined of active substances in the solutions that activate germination and reduce the time of malt production. A higher flouriness of malt grain, being an important brewing parameter, has been shown. The effect of the considered growth stimulants on the amino acid composition of the finished product has been studied. An increase in the amino acids content indicates splitting the grain endosperm more deeply and obtaining a biologically valuable food product rich in essential amino acids. While studying the microbiological status of grain with the use of the said organic acids, their disinfecting ability towards the pathogenic microflora of the grain was observed. It has been found that the suggested method of intensifying grain germination allows obtaining eco-friendly products in a shorter time, namely, 3–6 days depending on the grain crop. It has been established that, compared to the classical technology, using fruit acids as growth stimulants allows obtaining malt of higher quality, rich in biologically active substances. These grain raw materials can be used both to brew beer and to make highly nutritious healthy food.

Effect of maternal diet on the amino acid composition of human uterine fluid

2014 ◽  
Author(s):  
Alexandra Jayne Kermack ◽  
Ying Cheong ◽  
Nick Brook ◽  
Nick Macklon ◽  
Franchesca D Houghton
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Maternal Diet ◽  
Uterine Fluid

Biological Processing of Pea Grain and Secondary Starch Raw Materials to Produce Food and Feed Protein Concentrates

2020 ◽  
Vol 36 (4) ◽  
pp. 49-58
Author(s):  
V.V. Kolpakova ◽  
R.V. Ulanova ◽  
L.V. Chumikina ◽  
V.V. Bessonov
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Mass Fraction ◽  
Geotrichum Candidum ◽  
Protein Concentrate ◽  
Protein Concentrates ◽  
Pea Flour ◽  
Nitrogenous Substances

The goal of the study was to develop a biotechnological process for the production of protein concentrates via bioconversion of pea flour and whey, a secondary product of starch manufacture. Standard and special methods were used to analyze the chemical and biochemical composition of protein concentrates (amino acid, carbohydrate, and fractional) of flour, whey and protein concentrates. It was established that pea flour contains 52.28-57.05% water-soluble nitrogenous substances, 23.04-25.50% salt-soluble, 2.94-4.69% alcohol-soluble compounds, 0-0.61% of soluble glutenine, 6.67-10.40% alkali-soluble glutenine and 5.96-10.86% insoluble sclerotic substances. A mathematical model and optimal parameters of the enzymatic extraction of pea protein with a yield of 65-70% were developed. Ultrasonic exposure increased the yield of nitrogenous substances by 23.16 ± 0.69%, compared with the control without ultrasound. The protein concentrate had a mass fraction of nitrogenous substances of 72.48 ± 0.41% (Nx6.25) and a complete amino acid composition. The microbial conversion by the Saccharomyces cerevisiae 121 and Geotrichum candidum 977 cultures of starch whey which remained after protein precipitation allowed us to obtain feed concentrates from biomass and culture liquid with a protein mass fraction of 61.68-70.48% (Nx6.25). Protein concentrates positively affected the vital signs of rats and their excretory products. A technological scheme was developed to test the complex pea grain and starch whey processing under pilot conditions. pea, protein concentrate, extracts, whey, bioconversion, Geotrichum candidum, Saccharomyces cerevisiae, chemical composition, amino acid composition

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