Comparison of the total protein, nitrogen, and amino acid composition of selected additives and ingredients used in composite meat products

1988 ◽  
Vol 36 (6) ◽  
pp. 1121-1131 ◽  
Author(s):  
Constantinos G. Zarkadas ◽  
Nickolaos J. Drouliscos ◽  
Constantinos N. Karatzas
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Total Protein ◽  
Meat Products ◽  
Protein Nitrogen

Amino acid composition, protein content and accurate nitrogen-to-protein conversion factor for sheepgrass (Leymus chinensis)

Botany ◽  
2020 ◽  
Vol 98 (3) ◽  
pp. 137-146 ◽  
Author(s):  
Qingfen Zhang ◽  
Dongmei Qi ◽  
Xiaobing Dong ◽  
Xiaoxia Li ◽  
Liqin Cheng ◽  
...  
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Protein Content ◽  
Acid Composition ◽  
Total Nitrogen ◽  
Total Protein ◽  
Conversion Factor ◽  
Leymus Chinensis ◽  
Total Protein Content ◽  
Protein Nitrogen

The protein content of plants is commonly estimated by multiplying the total nitrogen content (Kjeldahl; KN) by a nitrogen-to-protein conversion factor of 6.25. This method is based on the incorrect assumption that all nitrogen in the ammonia/ammonium and organic substances in plants is protein nitrogen, usually resulting in overestimation of protein content. We have examined amino acid composition, amino acid nitrogen, total nitrogen (KN), and actual protein content (AP) determined from amino acid residues in 16 accessions of perennial sheepgrass (Leymus chinensis (Trin.) Tzvelev). We determined a new nitrogen-to-protein conversion factor, kP, as the ratio of AP to KN, and applied this factor to estimate the total protein content (TP) as KN × kP. The non-protein nitrogen accounted for 40.5% to 62.4% of the total nitrogen. The average kP value was 3.17 overall, 3.20 in the accessions sampled at the jointing stage, and 3.15 in the accessions sampled at the flowering stage. The TP, calculated as KN × 3.17, was about half that of crude protein contents, calculated as KN × 6.25. Our study suggests that the AP-based kP of 3.17 can be used to more accurately estimate the total protein content in sheepgrass.

Seed protein sources—Amino acid composition and total protein content of various plant seeds

1959 ◽  
Vol 13 (2) ◽  
pp. 132-150 ◽  
Author(s):  
C. R. Smith ◽  
M. C. Shekleton ◽  
I. A. Wolff ◽  
Quentin Jones
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Protein Content ◽  
Acid Composition ◽  
Total Protein ◽  
Seed Protein ◽  
Total Protein Content ◽  
Protein Sources ◽  
Plant Seeds

scholarly journals Characteristic of the nutritive value of the protein from rye caruopses. I. Amino acid composition of protein and the nitrogen forms in the caryopses of ten rue varieties from the breeding collection

2015 ◽  
Vol 27 (1) ◽  
pp. 105-114 ◽  
Author(s):  
R. Kubiczek ◽  
M. Rakowska
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Protein Content ◽  
Acid Composition ◽  
Nutritive Value ◽  
Dry Weight ◽  
High Protein ◽  
Soluble Nitrogen ◽  
Protein Nitrogen

Total and soluble nitrogen, protein and non-protein -nitrogen was determined as well as the amino acid composition of the caryopses of ten rye varieties including three bred in Poland and cultivated on a commercial scale: 'Dańkowskie Złote', 'Dańkowskie Selekcyjne' and 'Borkowskie Tetra'. and seven foreign varieties characterized by a high total protein content (11.9-16.4% in dry weight). In the varieties examined the amount of protein nitrogen increased in the same degree as did the content of total nitrogen. The amino acids limiting the nutritive value of the protein in rye caryopses were mostly lysine and methionine, and in the varieties with high protein content tryptophan. The low-protein varieties had a relatively higher content of lysine, sulphur amino acids, tryptophan and other amino acids (as % of protein) than the high protein ones, but their absolute amino acid content (as % of dry weight) was lower.

INFLUENCE OF PROTEIN-CONTAINING ADDITIVES ON THE QUALITY AND BIOLOGICAL VALUE OF PASTA

2018 ◽  
Author(s):  
Г.А. ОСИПОВА ◽  
Н.А. БЕРЕЗИНА ◽  
Т.В. СЕРЕГИНА ◽  
А.Е. ЖУГИНА
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Control Sample ◽  
Meat Products ◽  
Animal Origin ◽  
Technical Documentation ◽  
Biological Value ◽  
Lentil Flour ◽  
Technical Specifications

Цель настоящего исследования – повышение биологической ценности макаронных изделий путем использования белоксодержащих обогащающих добавок растительного и животного происхождения. Обогащающие добавки: мясные продукты – мясо кур (грудная часть тушки) и телятину I категории охлажденную; муку бобовых культур – соевую дезодорированную полуобезжиренную, гороховую и чечевичную; изоляты соевого, горохового и кукурузного белков – добавляли в макаронное тесто, приготовленное по традиционной технологии из муки пшеничной хлебопекарной высшего сорта (ГОСТ Р 52189–2003). Установлено, что для обогащения макаронных изделий рациональны дозировки добавок: мясных 15% от массы муки; гороховой и чечевичной муки и растительных изолятов 10% от массы смеси; соевой муки 7,5% от массы смеси. Выявлено положительное влияние вносимых в макаронное тесто обогащающих добавок на увеличение содержания белка в составе изделий на 1,59–8,19%, повышение сбалансированности аминокислотного состава белков, их биологической ценности на 6–16%, значений коэффициентов утилитарности аминокислотного состава на 0,2–0,26 дол. ед., перевариваемости белков под действием протеолитического фермента пепсина на 11–24%, степени удовлетворения суточной потребности в белке на 1,5–13,4% по сравнению с контрольным образцом без добавок. На макаронные изделия с обогащающими белоксодержащими добавками разработана и утверждена техническая документация – технические условия, технологические инструкции и рецептуры. The purpose of this study is to increase the biological value of pasta by using protein-containing enriching additives of plant and animal origin. Enriching additives: meat products-chicken meat (breast part of the carcass) and veal category I chilled; bean flour – soy deodorized semi-skimmed, pea and lentil; isolates of soy, pea and corn proteins – added to pasta dough prepared according to traditional technology from wheat flour bakery of the highest grade (GOST R 52189–2003). It has been established that the enrichment of pasta products of the rational will of a dosage of the additives: meat 15% by weight of flour; pea and lentil flour and vegetable isolates 10% by weight of the mixture; soya flour is 7,5% by weight of the mixture. The positive effect of the enriching additives introduced into the macaroni dough on the increase in the protein content in the products by 1,59–8,19%, the increase in the balance of the amino acid composition of proteins, their biological value by 6–16%, the values of the utilitarian coefficients of the amino acid composition by 0,2–0,26 units, the digestibility of proteins under the action of the proteolytic enzyme pepsin by 11–24%, the degree of satisfaction of the daily protein demand by 1,5–13,4% compared to the control sample without additives was revealed. Technical documentation – technical specifications, technological instructions and recipes has been developed and approved for pasta with protein-containing additives.

DISTRIBUTION OF NITROGEN IN REPRESENTATIVE CANADIAN SOILS

1977 ◽  
Vol 57 (4) ◽  
pp. 445-456 ◽  
Author(s):  
F. J. SOWDEN
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Total Nitrogen ◽  
Amino Sugar ◽  
Peat Soils ◽  
Protein Nitrogen ◽  
Amino Acid Nitrogen ◽  
Canadian Soils ◽  
Mineral Soils

Forms of nitrogen in 92 samples were measured in a study designed to determine the similarities and differences in the nitrogen distribution in various horizons of a wide range of Canadian soils. The samples, representing all of the nine soil orders, were chosen from different climate and vegetation zones. Some peat soils were analyzed also. The data were first grouped according to the nitrogen content of the samples, but the amino acid composition of the soil "protein" did not appear to be related to this. The data were then grouped according to LFH, A, B and C horizons and also according to the Ah, Ap, Ae, Bhf, Bh, Bm and Bt layers. Again, few significant differences in the amino acid composition could be found. Data for the average amino acid composition and standard deviations for 92 mineral soils, 6 LFH and 2 ’O’ horizons of these and 18 peat soils were calculated. Since the analytical and sampling errors appear to be relatively small and would not account for all the variation between samples, there appeared to be real but relatively small and random differences in the amino acid composition of the different samples. The data for the individual soils supported this conclusion; for instance, some samples had very small or barely detectable amounts of hydroxyproline, while with other soils it made up 1–2% of the amino acid nitrogen. The amino sugar composition was more variable and the glucosamine/galactosamine ratio varied from 2:1 for the LFH horizons to 1:1 for the peat soils. In general, however, the soil "protein", which is probably largely the result of microbial degradation and synthesis, is remarkably similar to its amino acid composition. Amino acid nitrogen made up over half of the total nitrogen of the LFH and O horizons. This underestimated the "protein" nitrogen, since there is probably some amide nitrogen (about 5%) not included. In the mineral soils probably about 40% was "protein" nitrogen (including aminde), 5% was amino sugar nitrogen, 18% hydrolyzable unidentified nitrogen and 13.5% was insoluble in the acid used for hydrolysis. Clay-fixed ammonium made up 17% of the total nitrogen and much of the hydrolyzable ammonium came from this.

scholarly journals SOLUBLE ACIDIC LIPOPROTEINS OF BOVINE NEUROSECRETORY GRANULES RELATION TO NEUROPHYSINS

1971 ◽  
Vol 19 (12) ◽  
pp. 738-746 ◽  
Author(s):  
ROBERT MYLROIE ◽  
HAROLD KOENIG
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acridine Orange ◽  
Acid Composition ◽  
Total Protein ◽  
High Density ◽  
Neurosecretory Granules ◽  
Water Extracts ◽  
Sudan Black B ◽  
Triton X

Purified neurosecretory granules (NG) from bovine neurohypophysis stain metachromatically with acridine orange. NG were sonicated in 0.2% Triton X-100. The soluble protein, 83% of the total protein, was separated by ultracentrifugal flotation in KBr into two lipoprotein (LP) fractions, a high density lipoprotein fraction (HDLP, D < 1.35 g/ml), 37%, and a very high density LP fraction (VHDLP, D > 1.35 g/ml), 63% of the total. The HDLP contained 0.46 mg phospholipid and 0.13 mg cholesterol/mg protein. The VHDLP contained 0.08 mg phospholipid and 0.025 mg cholesterol/mg protein. The amino acid composition of the delipidated LPs resembled that of bovine neurophysins. Disc gel electrophoresis resolved two major and four minor components of identical mobilities in HDLP and VHDLP. The major anodic components, 90% of the protein, and one minor cathodic component were sudanophilic, reduced iodine and stained metachromatically with acridine orange. The NG lysates prepared without detergent or sonication contained 52% of the total protein and phospholipid. The insoluble residue consisted of membrane profiles and had a different lipid and amino acid composition. Gel electrophoretograms of water extracts of NG revealed the same protein components present in Triton X-100 extracts. The major anodic bands and the cathodic band were colored by Sudan black B and iodine and stained metachromatically with acridine orange. Prior extraction of gels with chloroform-methanol (2/1, v/v) abolished these staining reactions. Neurophysins prepared by extraction of acetone-dried tissue with 0.1 N HCl contained about 7% of the phospholipid present in Triton X-100 extracts. Gel electrophoretograms of neurophysins disclosed the same protein constituents seen in Triton X-100 and water extracts of NG. The major components did not stain with Sudan black B or iodine but stained metachromatically with acridine orange due to the presence of residual phospholipid. Neurophysins are essentially apoproteins of these soluble acidic LPs.

scholarly journals Protein Content and Amino Acid Balance of Yams

1969 ◽  
Vol 57 (1) ◽  
pp. 78-83
Author(s):  
F. W. Martin ◽  
A. E. Thompson
Keyword(s):  
Amino Acids ◽  
High Temperature ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Protein Content ◽  
Acid Composition ◽  
Total Protein ◽  
Total Amino Acid ◽  
Amino Acid Contents ◽  
Amino Acid Balance

The total protein of 38 yam (Dioscorea) cultivars, as tested by Kjeldahl methods, and their amino acid composition, determined by high temperature hydrolysis and GLC chromatography, are reported. Species and varieties differed in total protein and total amino acid contents. Proteins of four species, but not D. alata, were somewhat low in lysine. Proteins of all species were deficient in sulphur-containing amino acids, methionine, and especially cystine. Varietal differences, however, suggest that cultivars can be selected with more balanced protein.

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