Effect of Membrane Processing on Amino Acid Composition and Antioxidant Properties of Marble Vine Seed (Dioclea reflexa) Protein Hydrolysate

2016 ◽  
Vol 41 (3) ◽  
pp. e12917 ◽  
Author(s):  
Adedamola I. Akinyede ◽  
Abraham T. Girgih ◽  
Oluwatooyin F. Osundahunsi ◽  
Tayo N. Fagbemi ◽  
Rotimi E. Aluko
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Protein Hydrolysate ◽  
Antioxidant Properties ◽  
Membrane Processing

scholarly journals Amino acid composition and antioxidant properties of Moringa oleifera seed protein isolate and enzymatic hydrolysates

Heliyon ◽  
2018 ◽  
Vol 4 (10) ◽  
pp. e00877 ◽  
Author(s):  
Taiwo Ayodele Aderinola ◽  
Tayo Nathaniel Fagbemi ◽  
Victor Ndigwe Enujiugha ◽  
Adeola Monisola Alashi ◽  
Rotimi Emmanuel Aluko
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Moringa Oleifera ◽  
Seed Protein ◽  
Antioxidant Properties ◽  
Protein Isolate ◽  
Enzymatic Hydrolysates ◽  
Moringa Oleifera Seed

scholarly journals Homology between a histidine-rich protein from Plasmodium lophurae and a protein associated with the knob-like protrusions on membranes of erythrocytes infected with Plasmodium falciparum.

1980 ◽  
Vol 151 (6) ◽  
pp. 1534-1538 ◽  
Author(s):  
A Kilejian
Keyword(s):  
Amino Acids ◽  
Plasmodium Falciparum ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Immunoelectron Microscopy ◽  
Protein Hydrolysate ◽  
Cross Reactivity ◽  
Plasmodium Lophurae

The incorporation of several radioactive amino acids into the knob protein of Plasmodium falciparum was compared. Histidine showed better incorporation than proline. A protein hydrolysate, which had all major amino acids except histidine and methionine, showed relatively poor incorporation as compared with proline, and no labeling could be detected with methionine or leucine. These results strongly suggest that the amino acid composition of the knob protein has the same peculiarities as that of a histidine-rich protein characterized from P. lophurae. Immunoelectron microscopy suggested possible immunological cross-reactivity between these two proteins.

scholarly journals Effect of Different Papain Concentrations on the Properties of Chicken Skin Protein Hydrolysates

2021 ◽  
Vol 16 (4) ◽  
pp. 445-450
Author(s):  
Ni Made Puspawati ◽  
Sri Wahjuni ◽  
Ni Kadek Inda Kusmaning Ayu ◽  
Ahmad Fudholi
Keyword(s):  
Amino Acid ◽  
Antioxidant Capacity ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Protein Hydrolysate ◽  
Protein Hydrolysates ◽  
Degree Of Hydrolysis ◽  
Antioxidant Power ◽  
Chicken Skin ◽  
Skin Protein

Chicken skin is a source of animal protein hydrolysate, which has a potential as an antioxidant. This study aimed to determine the effect of different concentrations of the enzyme papain on the degree of hydrolysis, antioxidant capacity, percentage of reducing power (%RP) and amino acid composition of chicken skin protein hydrolysate. Hydrolysis was carried out using papain with various concentrations (3%, 4% and 5%, w/w protein substrate) at pH 7 and 50℃ for 6 h. The degree of hydrolysis was determined by spectrophotometry. Antioxidant capacity and %RP was determined by ferric reducing antioxidant power method and expressed in milligram of ascorbic acid equivalent per gram of sample, and amino acid composition were determined using high-performance liquid chromatography. The results showed that variations in papain concentration had a significant effect (P<0.05) on the degree of hydrolysis, antioxidant capacity and %RP of chicken skin hydrolysate. The papain concentration of 4% resulted in the optimum protein hydrolysate with a degree of hydrolysis of 61.68%±0.64%, an antioxidant capacity of 8.72±0.30 mg AA/g sample and a %RP of 54.12%±1.78%. The protein hydrolysates of the treated chicken skin showed a high content of amino acids, namely, glycine, glutamate, proline, arginine and aspartate.

scholarly journals CHANGES IN AMINO ACID COMPOSITION OF BLOOD PROTEIN HYDROLYSATE DEPENDING ON THE RAW MATERIAL PREPARATION MATERIAL

2018 ◽  
pp. 47-52
Author(s):  
M. N. Guseva ◽  
М. A. Shevchenko ◽  
D. S. Bolshakov ◽  
M. I. Doronin ◽  
D. V. Mikhalishin ◽  
...  
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Protein Hydrolysate ◽  
Raw Material ◽  
Blood Protein ◽  
Acid Growth ◽  
Animal Blood ◽  
The Difference ◽  
Material Preparation

The raw material for blood protein hydrolysate preparation is whole animal blood, its clots and other serum production wastes. The dependence of amino acid composition of blood protein hydrolysate on the season of the raw material preparation was studied. The research lasted three years. It was demonstrated that the amino acid composition changed depending on the season. The peak, as a rule, was during summer months when their amount increased by 1.2–2.3 times and during autumn and winter it went down by 1.2–1.4 times (the difference is considerable, р < 0,05). The peak of glutamic and asparagine acid growth was in November when their amount was 1.4 times higher then during the previous months (р < 0,01). The increase of alanine, asparagine, valine, lysine, methionine, histidine, proline, tyrosine, threonine, and phenylalanine by 1.3–1.8 times was observed in March (the difference is considerable, р < 0,05). The amount of histidine, glycine, leucine, serine, and tryptophane in the beginning of spring was at the same level and the amount of arginine, asparagine, isoleucine in March decreased by 1.2–1.6 times (the difference is considerable, р < 0,01). So, it was determined that the dynamics of BPH amino acid composition was directly associated with the seasonal dynamics of physiological and biochemical cattle blood values. It was noted that in case of considerable change in absolute amino acid parameters their relative amount, in general, remained constant.

Prediction of the amino acid composition of small peptides contained in a plant protein hydrolysate by LC–MS and CE–MS

2005 ◽  
Vol 38 (5) ◽  
pp. 577-584 ◽  
Author(s):  
B. Tessier ◽  
M. Schweizer ◽  
F. Fournier ◽  
X. Framboisier ◽  
I. Chevalot ◽  
...  
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Protein Hydrolysate ◽  
Plant Protein ◽  
Small Peptides
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