Isolation, Amino Acid Composition and Some Physico-chemical Properties of the Protein Deuterio-phycocyanin

1963 ◽  
Vol 85 (1) ◽  
pp. 8-14 ◽  
Author(s):  
Donald S. Berns ◽  
Henry L. Crespi ◽  
Joseph J. Katz
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Chemical Properties ◽  
Physico Chemical

Amino acid composition and physico-chemical properties of bluefin tuna (Thunnus thynnus) myoglobin

1978 ◽  
Vol 60 (2) ◽  
pp. 195-199 ◽  
Author(s):  
Ciro Balestrieri ◽  
Giovanni Colonna ◽  
Alfonso Giovane ◽  
Gaetano Irace ◽  
Luigi Servillo ◽  
...  
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Chemical Properties ◽  
Bluefin Tuna ◽  
Thunnus Thynnus ◽  
Physico Chemical

INFLUENCE OF TECHNOLOGICAL METHODS ON AMINO ACID COMPOSITION OF WHITE TABLE WINE MATERIALS

2020 ◽  
Author(s):  
А.А. Алексеева ◽  
Н.М. Агеева ◽  
В.Е. Струкова ◽  
М.А. Назаренко ◽  
Е.Н. Гонтарева
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Chemical Properties ◽  
White Wine ◽  
Tyrosine Concentration ◽  
Proline Concentration ◽  
Technological Methods ◽  
And Chemical Properties

Исследован аминокислотный состав столового сухого белого виноматериала Пино Блан, полученного сбраживанием виноградного сусла расой активных дрожжей штамма WT-1 (Германия) с последующей выдержкой молодого виноматериала на дрожжевой гуще в течение 30 сут. Установлено, что в анализируемом виноматериале доминирует пролин (422 мг/дм3). Количество аминокислот аланина и аспарагина составило 67,2 и 57,6 мг/дм3 тирозина и серина 18,4 и 17,7 мг/дм3 метионина и изолейцина 16,2 и 14,4 мг/дм3 соответственно. Глутаминовой кислоты содержится в 3 раза меньше пролина. Оклейка молодого виноматериала привела к снижению концентрации аминокислот независимо от строения и химических свойств: глицина в 3,5 раза аланина, изолейцина, серина, фенилаланина, гистидина от 2,0 до 2,7 раза аспарагина, валина, треонина, тирозина, лизина, цистина и цистеина от 1,3 до 1,9 раза. Концентрация пролина снизилась незначительно c 422 до 389 мг/дм3. После выдержки молодого виноматериала на дрожжевой гуще в течение 1 мес. концентрация большинства аминокислот не повысилась. Обработка виноматериала бентонитом привела к дальнейшему снижению концентрации аминокислот в 1,52,0 раза. Отмечено уменьшение в 1,72 раза количества цистина и цистеина, обусловливающих формирование мышиного тона в виноматериалах. В 1,57 раза снизилась концентрация тирозина в 2,7 и 2,3 раза гистидина и серина соответственно. Проведенное исследование будет способствовать дальнейшим работам по стабилизации концентрации основных аминокислот в виноматериалах. The amino acid composition of table dry white wine material Pinot Blanc was studied, obtained by fermentation of grape must with a race of active yeast strain WT-1 (Germany), followed by exposure of the young wine material to yeast for 30 days. It was established that proline (422 mg/dm3) prevails in the analyzed wine material. The number of amino acids of alanine and asparagine was 67,2 and 57,6 mg/dm3 tyrosine and serine 18,4 and 17,7 mg/dm3 methionine and isoleucine 16,2 and 14,4 mg/dm3, respectively. Glutamic acid is 3 times less than proline. Pasting of young wine material led to a decrease in the concentration of amino acids, regardless of structure and chemical properties: glycine by 3,5 times alanine, isoleucine, serine, phenylalanine, histidine from 2,0 to 2,7 times asparagine, valine, threonine, tyrosine, lysine, cystine and cysteine from 1,3 to 1,9 times. The proline concentration decreased slightly from 422 to 389 mg/dm3. After aging the young wine material on yeast for 1 month, the concentration of most amino acids did not increase. Processing of wine material with bentonite led to a further decrease in the concentration of amino acids by 1,52,0 times. There was a 1,72-fold decrease in the amount of cystine and cysteine. The tyrosine concentration decreased 1,57 times 2,7 and 2,3 times histidine and serine, respectively. The study will contribute to further work on stabilizing the concentration of basic amino acids in wine materials.

Some chemical properties, mineral content and amino acid composition of cowpeas (Vigna sinensis (L.) Savi)

2016 ◽  
Vol 8 (1) ◽  
pp. 111-116 ◽  
Author(s):  
M. Harmankaya ◽  
E. Ceyhan ◽  
A.S. Çelik ◽  
H. Sert ◽  
A. Kahraman ◽  
...  
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Mineral Content ◽  
Chemical Properties ◽  
Vigna Sinensis

Lipid–protein interactions in abnormal egg yolk: a comparison of the major lipoprotein fractions from normal eggs and from the eggs of hens fed methyl sterculate

1968 ◽  
Vol 46 (8) ◽  
pp. 851-857 ◽  
Author(s):  
R. W. Burley
Keyword(s):  
Amino Acid ◽  
Sodium Chloride ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Protein Interactions ◽  
Chemical Properties ◽  
High Viscosity ◽  
Partial Specific Volume ◽  
Strong Interactions ◽  
Methyl Sterculate

To help explain the known differences in texture and appearance between yolks of normal eggs and of eggs from hens whose diet contains cyclopropenoid compounds such as methyl sterculate, ultra-centrifuge patterns of solutions of the two sorts of yolk have been examined and physical and chemical properties of some of their macromolecular constituents have been compared.Abnormal yolk sedimented in 0.16 M sodium chloride, but it resembled normal yolk in that a major lipoprotein fraction floated in 1.0 M sodium chloride. This abnormal lipoprotein had a lower partial specific volume and flotation coefficient, and gave solutions with a higher viscosity, than the corresponding normal fraction. It had a higher protein content than normal, and its amino acid composition was slightly different, suggesting a different proportion of the constituent apoproteins. The abnormal lipoprotein contained slightly less of a new protein isolated because it remained soluble in a chloroform–methanol mixture. The amino acid composition of this protein differed from that of other yolk proteins. In particular, it contained very little histidine.In the abnormal lipoproteins, combination of protein and lipid appears to be such that strong interactions are possible between ngighboring lipoprotein particles in solution. In whole abnormal yolk, some of the livetins may interact with other yolk constituents thus contributing to the high viscosity. A higher proportion of saturated fatty acid residues in the lipids of abnormal yolk is the only factor so far correlated with the unusual interactions between lipid and protein in this yolk.

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