Characterization of free amino acids in the hemolymph ofAchaea janata L. larvae (Lep.Noctuidae)

1984 ◽  
Vol 40 (1) ◽  
pp. 76-77
Author(s):  
Y. P. Ramdev ◽  
P. J. Rao
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino

scholarly journals Chemical characterization of ‘Pecorino Di Farindola’ cheese during ripening

2021 ◽  
Vol 33 (1) ◽  
pp. 46-51
Author(s):  
Serena Niro ◽  
Alessandra Fratianni ◽  
Annacristina D'Agostino ◽  
Ivan Notardonato ◽  
Gianfranco Panfili
Keyword(s):  
Amino Acids ◽  
Glutamic Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Chemical Characterization ◽  
Ripening Stages

This study evaluated the nutritional and sensorial characteristics of Pecorino di Farindola cheese at different commercial ripening stages. Moreover, in order to assess effectively the peculiar features of this product, the evolution of proteolysis and lipolysis, together with that of free amino acids (FAAs), was studied throughout ripening. A marked proteolysis of Pecorino di Farindola was found. At the end of ripening, FAAs with the highest content were glutamic acid, valine, leucine and lysine. Long-ripened cheeses had a light spicy feature that distinguishes them from other Italian Pecorino cheeses.

scholarly journals Characterization of Vicia ervilia (bitter vetch) seed proteins, free amino acids, and polyphenols

2020 ◽  
Vol 44 (7) ◽  
Author(s):  
Javier Vioque ◽  
Julio Girón‐Calle ◽  
Verenice Torres‐Salas ◽  
Youssef Elamine ◽  
Manuel Alaiz
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Seed Proteins ◽  
Bitter Vetch

scholarly journals Chemical, Microbiological, and Functional Characterization of Kefir Produced from Cow’s Milk and Soy Milk

2020 ◽  
Vol 2020 ◽  
pp. 1-11
Author(s):  
Raúl Ricardo Gamba ◽  
Shihori Yamamoto ◽  
Mahmoud Abdel-Hamid ◽  
Tetsuya Sasaki ◽  
Toshihide Michihata ◽  
...  
Keyword(s):  
Amino Acids ◽  
Glutamic Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Functional Characterization ◽  
Acetic Acid Bacteria ◽  
Cow’S Milk ◽  
Soy Milk ◽  
Cow's Milk

Kefir is a functional beverage that contains lactic and acetic acid bacteria (LAB, AAB) and yeasts. This work’s aim was to study the chemical, microbial, and functional characteristics of kefir produced from cow’s milk and soy milk. After fermentation, free amino acids were 20.92 mg 100 mL−1 and 36.20 mg 100 mL−1 for cow’s milk and soy milk kefir, respectively. Glutamic acid was majority in both, suggesting that microbial proteolysis leads to an increase in free amino acids including glutamic acid. 108–109 CFU mL−1 LAB, 106–107 CFU mL−1 AAB, and 106–107 CFU mL−1 yeasts were counted in cow’s milk kefir, whereas soy milk kefir contained greatly lower yeasts and AAB. Lactococcus lactis, Kazachstania unispora, and Saccharomyces cerevisiae were isolated as major microorganisms in both kefirs. Acetobacter orientalis only existed in cow’s milk kefir. Cow’s milk and soy milk showed ACE inhibitory activity, which significantly increased after fermentation. Both kefirs also exhibited antioxidant activity and bactericidal activity against Escherichia coli, Salmonella Typhimurium, and Staphylococcus aureus.

scholarly journals Characterization of the taste compounds in 20 pungent spices by high-performance liquid chromatography

2020 ◽  
Author(s):  
Yan Huang ◽  
Wen Duan ◽  
Junfei Xiao ◽  
He Liu ◽  
Chenchen Zhou ◽  
...  
Keyword(s):  
Amino Acids ◽  
High Performance Liquid Chromatography ◽  
Lactic Acid ◽  
Liquid Chromatography ◽  
Organic Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
High Performance ◽  
Total Free Amino Acids

AbstractHigh-performance liquid chromatography was used to determine the important taste compounds in 20 pungent spices commonly used in food, including seventeen free amino acids, four 5′-nucleotides and twelve organic acids. The equivalent umami concentration (EUC) and taste activity value (TAV) of the analyzed samples were calculated. The results showed that the content of total free amino acids ranged from 0.57 to 46.67 g/kg in 20 pungent spices. The content of total free amino acids in horseradish was the highest. The content of total 5′-nucleotides ranged from 0.80 to 4.30 g/kg, and chive contains the highest 5′-nucleotide content. Inosine 5′-monophosphate was detected in all 20 pungent spices. The content of total organic acids ranged from 9.37 to 339.58 g/kg. The total organic acids content of fieldmint was the highest (339.58 g/kg). Oxalic acid was detected in 18 pungent spices, except white pepper and chilli. The EUC of fieldmint (37.1 g MSG/100 g) was the highest in all 20 pungent spices, followed with peppermint (24.5 g MSG/100 g), and horseradish (18.4 g MSG/100 g). The TAVs of malic acid, lactic acid and 5′-AMP were higher than 1 in more than 10 spices. Lactic acid were higher than 1 in 13 spices, implying these compounds contributed greater to the flavor of pungent spices. The results of this work will provide references for the application value of pungent spices.

Detection of Adulteration of Fruit Juice. I. Characterization of Israel Lemon Juice

1971 ◽  
Vol 54 (6) ◽  
pp. 1262-1265 ◽  
Author(s):  
A Lifshitz ◽  
Y Stepak
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Fruit Juice ◽  
Statistical Treatment ◽  
Lemon Juice ◽  
Soluble Solids ◽  
Total Soluble Solids

Abstract A survey of some of the constituents of Israel lemon juice was conducted during the last 4 years. Fifty-eight samples of natural juice, obtained from various sources, were tested for a number of analytical parameters, including a detailed free amino acids analysis. The changes of total soluble solids and acidity as the season progressed were traced. The data were given some statistical treatment.

scholarly journals Characterization of Stigma Exudates in Aqueous Extracts from Apple and Pear Flowers

HortScience ◽  
2008 ◽  
Vol 43 (5) ◽  
pp. 1471-1478 ◽  
Author(s):  
P. Lawrence Pusey ◽  
David R. Rudell ◽  
Eric A. Curry ◽  
James P. Mattheis
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Erwinia Amylovora ◽  
Nitrogen Sources ◽  
Malus Pumila ◽  
Free Sugars ◽  
Carbon And Nitrogen ◽  
Available Carbon

The stigmatic secretions of pomaceous flowers serve as a natural medium not only for pollen, but also for the pathogen Erwinia amylovora (Burr.) Winslow et al. and other microorganisms. To understand the microecology on the stigma, exudates from cultivars of pear (Pyrus communis L.), apple (Malus pumila P. Mill.), and crab apple [Malus mandshurica (Maxim.) Kom.] were analyzed for free sugars and free amino acids as available carbon and nitrogen sources. Extracts were obtained at different stages of anthesis by submerging and sonicating stigmas in water. Certain free sugars (glucose and fructose) and free amino acids (proline, asparagine, glutamic acid, and glutamine) were consistently predominant and increased during anthesis. Apple stigma extracts were also analyzed for polysaccharides and proteins. Of major components identified for apple, free sugars made up 4.5% by mass; polysaccharides (composed of arabinose and galactose), 49.6%; and proteins, 45.9%. The two largest components are likely present as glycoproteins. This may be the first report on characteristics of rosaceous stigma exudates that includes the identity of specific free sugars, free amino acids, and polysaccharide subcomponents. Discussion includes the comparison of pomaceous stigma exudates to those of other plants and the microecological implications.

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