scholarly journals The chemical composition of bull semen with special reference to nucleic acids, free nucleotides and free amino acids

1959 ◽  
Vol 73 (2) ◽  
pp. 242-247 ◽  
Author(s):  
P. M. Bhargava ◽  
M. W. H. Bishop ◽  
T. S. Work
Keyword(s):  
Amino Acids ◽  
Chemical Composition ◽  
Nucleic Acids ◽  
Special Reference ◽  
Free Amino Acids ◽  
Free Amino ◽  
Bull Semen ◽  
Free Nucleotides

Kareish cheese prepared from ultrafiltered milk

1987 ◽  
Vol 54 (4) ◽  
pp. 545-550 ◽  
Author(s):  
Ali I. El-Zayat ◽  
Mohamed M. Omar
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Chemical Composition ◽  
Free Amino Acids ◽  
Free Amino ◽  
Organoleptic Properties

SummaryKareish cheese was made from ultrafiltered milk (UF) and standard milk and the chemical composition, organoleptic properties and microstructure of the cheese compared. Cheese made with the UF had higher moisture, protein, fat, pH, soluble N, non-protein N, amino acid N, tryptophan and free amino acids than the standard cheese. The microstructure of both types of cheese was very similar, while the organoleptic properties were more acceptable in the UF cheese.

scholarly journals Chemical Composition, Antioxidant and Antihyperglycemic Activities of the Wild Lactarius deliciosus from China

Molecules ◽  
2019 ◽  
Vol 24 (7) ◽  
pp. 1357 ◽  
Author(s):  
Zhou Xu ◽  
Liang Fu ◽  
Shiling Feng ◽  
Ming Yuan ◽  
Yan Huang ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Chemical Composition ◽  
Free Amino Acids ◽  
Free Amino ◽  
Aqueous Extracts ◽  
Wild Mushroom ◽  
Lactarius Deliciosus ◽  
Volatile Aroma ◽  
Volatile Aroma Compounds

The wild mushroom Lactarius deliciosus from China was studied for the first time to obtain information about its chemical composition, antioxidant, and antihyperglycemic activities. Nutritional value, dietary fiber, fatty acids, metal elements, free sugars, free amino acids, organic acids, flavor 5′-nucleotides, and volatile aroma compounds were determined. Potential antioxidant and antihyperglycemic activities were also tested by investigating 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicals scavenging activities, ferric ion reducing activity, as well as α-amylase and α-glucosidase inhibitory activities using ethanol and aqueous extracts. The results showed that L. deliciosus was a good wild mushroom with high protein, carbohydrate, and dietary fiber contents, while low in fat and calorie, extensive unsaturated fatty acids contents, with negligible health risks about harmful metal elements. Twenty kinds of free amino acids were detected with a total content 3389.45 mg per 100 g dw. Flavor 5′-nucleotides including 5′-CMP, 5′-UMP, 5′-IMP, and 5′-AMP were 929.85, 45.21, 311.75, and 14.49 mg per 100 g dw, respectively. Mannitol (7825.00 mg per 100 g dw) was the main free sugar, and quininic acid (729.84 mg per 100 g dw) was the main organic acid. Twenty-five kinds of volatile aroma compounds were identified, acids (84.23%) were the most abundant compounds based on content, while aldehydes (15 of 25) were the most abundant compounds based on variety. In addition, both ethanol and aqueous extracts from L. deliciosus exhibited excellent antioxidant activity. While in antihyperglycemic activity tests, only ethanol extracts showed inhibitory effects on α-amylase and α-glucosidase.

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