Bovine Milk “Red Protein”: Amino Acid Composition and Comparison with Blood Transferrin*

Biochemistry ◽  
1963 ◽  
Vol 2 (4) ◽  
pp. 817-820 ◽  
Author(s):  
William G. Gordon ◽  
Merton L. Groves ◽  
Jay J. Basch
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Bovine Milk ◽  
Protein Amino Acid

scholarly journals Protein, Amino Acid and Gluten Content in Oat (Avena Sativa L.) Grown in Latvia

2015 ◽  
Vol 69 (4) ◽  
pp. 170-177 ◽  
Author(s):  
Laila Vilmane ◽  
Sanita Zute ◽  
Evita Straumīte ◽  
Ruta Galoburda
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Avena Sativa ◽  
Breeding Line ◽  
Conventional Farming ◽  
Protein Amino Acid ◽  
Gluten Content ◽  
Cereal Breeding ◽  
Significant Difference

Abstract The rising attention globally on the use of oats and the beneficial effect of oat compounds in nutrition has also increased interest in oat production in Latvia. The aim of this study was to evaluate protein, amino acid and gluten content in husked and hulless oat grains grown in organic and conventional farming systems. Two hulless oat (Avena sativa L.) genotypes - the breeding line '33793' and the variety 'Stendes Emilija' and one husked oat variety 'Lizete' from the State Stende Cereal Breeding Institute - were cultivated in 2013 under conventional farming methods using three nitrogen (N) application rates (80, 120, and 160 kg·ha-1) and under organic farming. Protein content was determined by Kjeldahl method, amino acid composition by high-performance liquid chromatography method using Waters AccQ Tag, and gluten content by Sandwich R5 ELISA. The results showed that oat genotype had significant effect p < 0.001) on protein and gluten content, as well as on amino acid composition. The applied amount of fertiliser did not have significant effect on the studied quality parameters, but the growing system did (p < 0.001). Higher content of protein was observed in hulless oat samples, compared to that in husked oat samples. There was also a significant difference (p = 0.01) in the total amount of amino acids between husked and hulless oat samples. In hulless oat variety 'Stendes Emilija' and hulless breeding line '33793' the content of gluten was similar and two times higher than in the husked oat variety 'Lizete'. Further breeding work is necessary to obtain oats with a lower content of gluten-like proteins.

Total leaf crude protein, amino acid composition and elemental content in the USDA-ARS bamboo germplasm collections

2017 ◽  
Vol 16 (2) ◽  
pp. 185-187 ◽  
Author(s):  
M. L. Wang ◽  
M. L. Harrison ◽  
B. D. Tonnis ◽  
D. Pinnow ◽  
J. Davis ◽  
...  
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Nutritive Value ◽  
Food Sources ◽  
Leaf Protein ◽  
Elemental Content ◽  
Bamboo Species ◽  
Protein Amino Acid ◽  
Total Leaf

AbstractBamboo shoots and leaves are valuable food sources for both humans and livestock. The USDA-ARS NPGS (National Plant Germplasm System) collections hold 93 bamboo species in 20 genera. Total leaf protein, amino acid composition and elemental content for these important genetic resources had never been quantified. Lack of nutrition information hinders germplasm utilization. The above-mentioned nutritional traits were evaluated from these 93 species in this study. Leaf protein content among bamboo species ranged from 8.12 to 16.33% with an average of 12.84%. This average was higher than 9.0% observed for switchgrass leaves, but considerably lower than 32.48% in cassava leaves. For 18 quantified amino acids, there was more than a twofold variation among the samples evaluated. For 12 quantified mineral elements, there was significant variability from the low end (4.2-fold, 2.27–9.52 mg/g calcium; 4.4-fold, 56.17–246.43 µg/g sodium) to the high end (61.5-fold, 17.67–1087.0 µg/g manganese; 40.8-fold, 42.0–1713.5 µg/g aluminium). Due to their variability in leaf nutritive value, bamboo species should be carefully chosen when they are used as a feedstock. The results from this study will be useful for the bamboo industry, producers and consumers.

Dentinal Protein: Amino Acid Composition

1952 ◽  
Vol 31 (6) ◽  
pp. 791-792 ◽  
Author(s):  
W.C. Hess ◽  
C. Lee ◽  
B.A. Neidig
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Protein Amino Acid
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