Leaf Proteins as Foodstuffs, Amino Acid Composition of Leaf Protein Concentrates

1965 ◽  
Vol 13 (2) ◽  
pp. 139-143 ◽  
Author(s):  
E. D. Gerloff ◽  
I. H. Lima ◽  
M. A. Stahmann
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Leaf Protein ◽  
Leaf Proteins ◽  
Protein Concentrates

Biological Processing of Pea Grain and Secondary Starch Raw Materials to Produce Food and Feed Protein Concentrates

2020 ◽  
Vol 36 (4) ◽  
pp. 49-58
Author(s):  
V.V. Kolpakova ◽  
R.V. Ulanova ◽  
L.V. Chumikina ◽  
V.V. Bessonov
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Mass Fraction ◽  
Geotrichum Candidum ◽  
Protein Concentrate ◽  
Protein Concentrates ◽  
Pea Flour ◽  
Nitrogenous Substances

The goal of the study was to develop a biotechnological process for the production of protein concentrates via bioconversion of pea flour and whey, a secondary product of starch manufacture. Standard and special methods were used to analyze the chemical and biochemical composition of protein concentrates (amino acid, carbohydrate, and fractional) of flour, whey and protein concentrates. It was established that pea flour contains 52.28-57.05% water-soluble nitrogenous substances, 23.04-25.50% salt-soluble, 2.94-4.69% alcohol-soluble compounds, 0-0.61% of soluble glutenine, 6.67-10.40% alkali-soluble glutenine and 5.96-10.86% insoluble sclerotic substances. A mathematical model and optimal parameters of the enzymatic extraction of pea protein with a yield of 65-70% were developed. Ultrasonic exposure increased the yield of nitrogenous substances by 23.16 ± 0.69%, compared with the control without ultrasound. The protein concentrate had a mass fraction of nitrogenous substances of 72.48 ± 0.41% (Nx6.25) and a complete amino acid composition. The microbial conversion by the Saccharomyces cerevisiae 121 and Geotrichum candidum 977 cultures of starch whey which remained after protein precipitation allowed us to obtain feed concentrates from biomass and culture liquid with a protein mass fraction of 61.68-70.48% (Nx6.25). Protein concentrates positively affected the vital signs of rats and their excretory products. A technological scheme was developed to test the complex pea grain and starch whey processing under pilot conditions. pea, protein concentrate, extracts, whey, bioconversion, Geotrichum candidum, Saccharomyces cerevisiae, chemical composition, amino acid composition

Edible Protein from Parthenium hysterophorus

1978 ◽  
Vol 14 (1) ◽  
pp. 93-94 ◽  
Author(s):  
V. A. Savangikar ◽  
R. N. Joshi
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Parthenium Hysterophorus ◽  
Leaf Protein ◽  
Protein Concentrate ◽  
Nutritional Properties ◽  
Leaf Protein Concentrate ◽  
Forage Species ◽  
Edible Protein

SUMMARYLeaf protein concentrate was prepared from the weed Parthenium hysterophorus L. and the nutritional properties of this preparation were studied in relation to its amino acid composition and digestibility. The product and the residual fibre closely resembled similar products made from conventional forage species.

Biotechnological process for producing protein products from chickpeas with a high biological value

2021 ◽  
pp. 38-40
Author(s):  
Денис Сергеевич Куликов ◽  
Валентина Андреевна Гулакова ◽  
Валентина Васильевна Колпакова ◽  
Рузалия Владимировна Уланова
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Mass Fraction ◽  
Dry Matter ◽  
Biological Value ◽  
Protein Concentrates ◽  
Biotechnological Process ◽  
Food And Feed

Из зерна нута получены белковые концентраты пищевого и кормового назначения с массовой долей белка на сухое вещество 83,22±0,35 % и 54,22±0,46 % соответственно и сбалансированным аминокислотным составом. Protein concentrates for food and feed purposes were obtained from chickpea grains with a mass fraction of protein per dry matter of 83.22±0.35 % and 54.22±0.46 %, respectively, and a balanced amino acid composition.

scholarly journals LUPIN AS THE BASE FOR PROTEIN COMPONENT OF FEED MIX FOR POULTRY

2019 ◽  
Author(s):  
Александр Сорокин ◽  
Alexander Sorokin ◽  
Валентина Руцкая ◽  
Valentina Ruckaya
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Protein Component ◽  
Plant Protein ◽  
Protein Concentrates ◽  
Cereal Grain ◽  
Processed Products ◽  
Unique Amino Acid

The article presents the data of domestic and foreign researchers for feeding of poultry used lupin and its processed products. It’s advisable to use energy-and-protein concentrates made of legumes and cereal grain mixtures to prepare complete feeds. Lupin is one of the main sources of plant protein with unique amino acid composition. In opinion of the majority of researchers lupin containing feeds made according to technic guidance support productivity increasing of poultry growing and improve the quality of the products.

The amino-acid composition of leaf proteins

1963 ◽  
Vol 14 (4) ◽  
pp. 234-239 ◽  
Author(s):  
A. C. Chibnall ◽  
M. W. Rees ◽  
J. W. H. Lugg
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Leaf 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.

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