scholarly journals Preparation, amino acid composition, and in Vitro antioxidant activity of okra seed meal protein hydrolysates

2021 ◽  
Author(s):  
Hongliang Yao ◽  
Jiani Yang ◽  
Jiajia Zhan ◽  
Qu Lu ◽  
Min Su ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Protein Hydrolysates ◽  
Seed Meal ◽  
Meal Protein ◽  
In Vitro Antioxidant Activity

scholarly journals Muscle Protein Hydrolysates and Amino Acid Composition in Fish

Marine Drugs ◽  
2021 ◽  
Vol 19 (7) ◽  
pp. 377
Author(s):  
Bomi Ryu ◽  
Kyung-Hoon Shin ◽  
Se-Kwon Kim
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Muscle Protein ◽  
Fish Muscle ◽  
Amino Acid Profile ◽  
Industrial Applications ◽  
Protein Hydrolysates ◽  
Added Value ◽  
Degree Of Hydrolysis

Fish muscle, which accounts for 15%–25% of the total protein in fish, is a desirable protein source. Their hydrolysate is in high demand nutritionally as a functional food and thus has high potential added value. The hydrolysate contains physiologically active amino acids and various essential nutrients, the contents of which depend on the source of protein, protease, hydrolysis method, hydrolysis conditions, and degree of hydrolysis. Therefore, it can be utilized for various industrial applications including use in nutraceuticals and pharmaceuticals to help improve the health of humans. This review discusses muscle protein hydrolysates generated from the muscles of various fish species, as well as their amino acid composition, and highlights their functional properties and bioactivity. In addition, the role of the amino acid profile in regulating the biological and physiological activities, nutrition, and bitter taste of hydrolysates is discussed.

Amino acid composition and in vitro antioxidant and cytoprotective activity of abalone viscera hydrolysate

2015 ◽  
Vol 16 ◽  
pp. 94-103 ◽  
Author(s):  
Jae-Young Je ◽  
Soo Yeon Park ◽  
Joung-Youl Hwang ◽  
Chang-Bum Ahn
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Cytoprotective Activity

Characterization, amino acid composition and in vitro digestibility of hemp (Cannabis sativa L.) proteins

2008 ◽  
Vol 107 (1) ◽  
pp. 11-18 ◽  
Author(s):  
Xian-Sheng Wang ◽  
Chuan-He Tang ◽  
Xiao-Quan Yang ◽  
Wen-Rui Gao
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Cannabis Sativa ◽  
In Vitro Digestibility ◽  
L Proteins

Amino acid composition and In Vitro digestibility of some Egyptian foods made from faba bean (Vicia faba L)

1986 ◽  
Vol 22 (3) ◽  
pp. 225-233 ◽  
Author(s):  
M.M. Youssef ◽  
M.A. Hamza ◽  
M.H. Abd El-Aal ◽  
Laila A. Shekib ◽  
A.A. El-Banna
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Vicia Faba ◽  
Acid Composition ◽  
Faba Bean ◽  
In Vitro Digestibility ◽  
Vicia Faba L

scholarly journals QUALITY ASSESSMENT OF PROTEINS IN COOKED SAUSAGES WITH FOOD COMPOSITIONS

2018 ◽  
Vol 12 (2) ◽  
Author(s):  
O. Fursik ◽  
I. Strashynskiy ◽  
V. Pasichny ◽  
О. Kochubei-Lytvynenko
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Reference Sample ◽  
Essential Amino Acids ◽  
The Body ◽  
Poultry Meat ◽  
Experimental Sample

. In the article, the data are given of research carried out in vitro to determine the amino acid composition and the degree of digestibility of the reference and experimental samples of cooked sausage, with the use of the protein-containing composition developed. The protein digestibility-corrected amino acid score (PDCAAS) has been calculated to clarify the assimilation of amino acids that enter the body as part of proteins in experimental cooked sausage samples.It has been established that replacing a part of the meat raw material with the protein-containing composition in the formula of cooked sausages does not affect significantly the amino acid composition of the finished product. The addition of mechanically deboned poultry meat reduces the amount of such essential amino acids as isoleucine by 68 %, compared with the control formula, leucine by 38 %, and valine by 48 %. At the same time, the content of lysine significantly increases by 1.5 times.  The in vitro index of digestibility for an experimental sample of cooked sausages with protein-containing composition at the pepsinolysis stage is slightly reduced compared with the reference sample (by an average of 7 %). At the second stage of hydrolysis (trypsin enzyme), this parameter does not differ from the reference one. During the two stages of hydrolysis, this parameter, with mechanically deboned poultry meat introduced, decreased by an average of 20 %, compared with the reference sample.Calculated PDCAAS has allowed establishing that the true efficiency of proteins in cooked sausages is different from the in vitro index of digestibility, which is due to the presence of limiting values of the essential amino acids content in the product.

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