Effect of heat treatment on amino acid composition of canned baby food

1978 ◽  
Vol 26 (3) ◽  
pp. 766-768 ◽  
Author(s):  
Raimo P. Raunio ◽  
Pirjo S. Alho ◽  
Reino R. Linko
Keyword(s):  
Heat Treatment ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Baby Food

scholarly journals Studies on the subunits of human myeloperoxidase

1984 ◽  
Vol 222 (3) ◽  
pp. 701-709 ◽  
Author(s):  
R L Olsen ◽  
C Little
Keyword(s):  
Heat Treatment ◽  
Amino Acid ◽  
Molecular Mass ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Gel Filtration ◽  
Additional Species ◽  
Main Protein

The subunit composition of human myeloperoxidase was studied with the use of sodium dodecyl sulphate/polyacrylamide-gel electrophoresis and gel filtration. The subunit pattern observed depended on the manner in which the enzyme was treated before analysis. Reduction before heat treatment in detergent led to two main protein species (Mr 57 000 and 10 500), whereas reduction during or after heat treatment yielded an additional species of Mr 39 000. Heating without any reductive pretreatment yielded the 39 000-Mr form as the major electrophoretic species. Carbohydrate staining showed large amounts of sugar on the 57 000-Mr species and little on the 10 500-Mr form. Significant amounts of haem were associated with this latter subunit. Haem also seemed to be associated with the 57 000-Mr form but not with the 39 000-Mr one. These three subunit forms were isolated and their amino acid composition analysed. The 57 000-Mr and 39 000-Mr forms had very similar amino acid composition and yielded an apparently identical collection of fragments on incubation with CNBr. Once separated, the subunits could not be interconverted. Generally, minor amounts of other molecular-mass forms were observed. The nature of the various molecular-mass forms originating from myeloperoxidase is discussed.

scholarly journals Пищевая ценность телятины как важнейший критерий оценки мясного сырья для детского питания

2018 ◽  
Vol 8 (1) ◽  
pp. 637-643
Author(s):  
T.L. Holubenko
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Nutritional Value ◽  
Amino Acid Content ◽  
Essential Amino Acids ◽  
Baby Food ◽  
Black And White ◽  
Balanced Diet

<p><span lang="EN-US">The aim of the research is to assess the amino acid composition of veal from different genotype bull-calves concerning the usage in baby food production. A comparative analysis of the essential amino acids content in meat of calves of <span>black-and-white motley breed,</span> Aberdeen Angus breed and black and white crossbreeds grown according to the traditional technology of dairy cattle breeding hasn’t showed any significant differences. However, some differences were observed for each separate amino acid. Although the difference in amino acids was 2. 9% in favor of <span>black-and-white motley breed</span>. According to the amino acid composition, the calves meat of Charolais breed is biologically more complete than the Aberdeen Angus calves meat of the first generation in the valine content by 7.4%, isoleucine by 45.3% (P &lt;0.001), leucine by 15.2% (P &lt;0.001), lysine by 7.8%, threonine and phenylalanine + tyrosine by 6.5% (P &lt;0.05) and 7.5% (P &lt;0.01), respectively. Amino acid content was limited by the sum of amino acids phenylalanine + tyrosine (80.2%) in purebreds and methionine + cystine (83.4%) in <span>crossbreeds</span>. The other amino acids content was more than 100%; it indicates a high biological and nutritional value of veal. In the first experiment, the degree of compliance with the norms of a balanced diet is 37.4-38.2%. The human body's need for such essential amino acids as valine, isoleucine, phenylalanine + tyrosine is satisfied for more than 20%; the human body's need for leucine, lysine, and threoni9ne is satisfied for more than 30%. Veal of the Charolaise young is distinguished by higher indicators. The degree of its compliance with the norms of a balanced diet is 43.8% against 37.6% in hybrid calves. It is proved that veal obtained from young animals of different breeds in ecologically clean zones has a high biological and nutritional value, it corresponds to the indices for meat raw materials for baby food in accordance with Sanitary Norms 11-63 RB98.</span></p>

scholarly journals Influence of heat treatment on amino acid composition of snails meat

2018 ◽  
Vol 20 (88) ◽  
pp. 69-71
Author(s):  
I. S. Danilova
Keyword(s):  
Heat Treatment ◽  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Helix Pomatia ◽  
Essential Amino Acids ◽  
Helix Aspersa ◽  
The Body ◽  
Animal Origin

Amino acids are organic compounds that are the structural component of the protein. That is, protein is the main building material of the tissues of the body. It is needed for muscle mass growth and is indispensable in fat burning – all about amino acids, of which protein is formed. The main source of amino acids are food that is rich in protein. However, based on the content of one or another amino acid proteins contained in food, can be divided into complete and inferior. Complete proteins contain all the essential amino acids. These products include, primarily, products of animal origin: meat, poultry, fish, eggs, dairy products. In order to plant sources of full protein is soybean. Inferior proteins – in their composition there is at least one irreplaceable acid. Accordingly, in their “quality” defective proteins can be very different. The source of defective proteins is mainly products of planting: legumes, cereals, nuts and seeds. The purpose of our work was to determine the content of amino acids in raw and cooked meat of the food species Helix pomatia, Helix aspersa maxima and Helix aspersa muller and to make an analysis on the effect of heat treatment on the amino acid composition of snail meat. This article presents the results of the content of amino acids in meat of food snails using electrophoresis “Capel-105/105M”. Three types of snails have identified the presence and amount of amino acids. In general, the meat of snails contains amino acids – arginine, histidine, serine, alanine, glycine, tyrosine and proline, and irreplaceable – lysine, phenylalanine, leucine + isoleucine, methionine, valine, threonine.

Influence of heat treatment on carnosine, anserine and free amino acid composition of beef broth and its role in flavour development

2000 ◽  
Vol 210 (3) ◽  
pp. 165-172 ◽  
Author(s):  
Claudia I. Pereira-Lima ◽  
Juan A. Ordoñez ◽  
Gonzalo D. García de Fernando ◽  
M. Isabel Cambero
Keyword(s):  
Heat Treatment ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Free Amino Acid ◽  
Acid Composition ◽  
Free Amino ◽  
Free Amino Acid Composition

scholarly journals Indicators of meat productivity of turkeys of various crosses

2021 ◽  
Vol 273 ◽  
pp. 02019
Author(s):  
Elena Arakcheeva ◽  
Elena Golovko ◽  
Nikolay Zabashta ◽  
Irina Sinelshchikova
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Baby Food ◽  
Raw Material ◽  
Breast Meat ◽  
Biological Value ◽  
Branch Plant ◽  
Canned Meat ◽  
Meat Productivity

In the raw material zone of baby food producers in the Krasnodar Territory, a large Ermakov farm supplies turkey to the Branch “Plant of canned meat for children Tikhoretsky JSC “Danon Russia”. According to the results of the slaughter of five-month-old turkey of two crosses, White broad-breasted and Hybrid Converter, high indicators of meat productivity were established: slaughter yield (81.2 and 85.0 %), yield of meat suitable for baby food 62 % and 65 % , the yield of white breast meat - 23 and 25 %, respectively, for the White broad-breasted and Hybrid Converter crosses. In terms of meat yield from five-month-old turkeys, the advantage of the Hybrid Converter cross has been proven. On the basis of the studies carried out, it can be concluded that the meat of the turkey of the White broad-breasted and Hybrid Converter crosses have a high biological value in terms of chemical and amino acid composition.

Effect of maternal diet on the amino acid composition of human uterine fluid

2014 ◽  
Author(s):  
Alexandra Jayne Kermack ◽  
Ying Cheong ◽  
Nick Brook ◽  
Nick Macklon ◽  
Franchesca D Houghton
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Maternal Diet ◽  
Uterine Fluid
Sign in / Sign up

Export Citation Format

Share Document