Chemical Composition of Shrimp Flesh (Parapenaeus spp.) and its Nutritive Value

1969 ◽  
Vol 26 (11) ◽  
pp. 2969-2974 ◽  
Author(s):  
Teofil Dabrowski ◽  
Edward Kolakowski ◽  
Barbara Karnicka
Keyword(s):  
Amino Acids ◽  
Chemical Composition ◽  
Total Protein ◽  
Free Amino Acids ◽  
Free Amino ◽  
Nutritive Value ◽  
Nonprotein Nitrogen ◽  
Average Composition ◽  
Amine Nitrogen ◽  
Pure Protein

The chemical composition and yield of edible shrimp (Parapenaeus spp.) were determined. Shrimp of 15.5–23.4 cm and mean weight of 37.3 g yielded from 47.2 to 55.1% of flesh (mean 51.3%). Average composition of flesh was: water 76.74%, fat 0.91%, ash 1.71%, total phosphorus 0.49%, and total protein 22.07%, the last being made up of 76.5% pure protein. Shrimp flesh protein contained a large amount of arginine, histidine, and proline, but not so much threonine, methionine, valine, lysine, and tryptophane. Amine nitrogen constituted 39.5% of the total nonprotein nitrogen. Its composition was mainly of the following free amino acids: glycine, arginine, proline, and alanine. In contrast to the flesh of fish, that of shrimps contained a considerable amount of free methionine.

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 Genome-wide association study and population structure analysis of seed-bound amino acids and total protein in watermelon

PeerJ ◽  
2021 ◽  
Vol 9 ◽  
pp. e12343
Author(s):  
Vijay Joshi ◽  
Padma Nimmakayala ◽  
Qiushuo Song ◽  
Venkata Abburi ◽  
Purushothaman Natarajan ◽  
...  
Keyword(s):  
Amino Acids ◽  
Association Study ◽  
Total Protein ◽  
Free Amino Acids ◽  
Free Amino ◽  
Natural Variation ◽  
Genome Wide Association Study ◽  
Value Added ◽  
Genome Wide Association ◽  
Genome Wide

Background Watermelon seeds are a powerhouse of value-added traits such as proteins, free amino acids, vitamins, and essential minerals, offering a paleo-friendly dietary option. Despite the availability of substantial genetic variation, there is no sufficient information on the natural variation in seed-bound amino acids or proteins across the watermelon germplasm. This study aimed to analyze the natural variation in watermelon seed amino acids and total protein and explore underpinning genetic loci by genome-wide association study (GWAS). Methods The study evaluated the distribution of seed-bound free amino acids and total protein in 211 watermelon accessions of Citrullus spp, including 154 of Citrullus lanatus, 54 of Citrullus mucosospermus (egusi) and three of Citrullus amarus. We used the GWAS approach to associate seed phenotypes with 11,456 single nucleotide polymorphisms (SNPs) generated by genotyping-by-sequencing (GBS). Results Our results demonstrate a significant natural variation in different free amino acids and total protein content across accessions and geographic regions. The accessions with high protein content and proportion of essential amino acids warrant its use for value-added benefits in the food and feed industries via biofortification. The GWAS analysis identified 188 SNPs coinciding with 167 candidate genes associated with watermelon seed-bound amino acids and total protein. Clustering of SNPs associated with individual amino acids found by principal component analysis was independent of the speciation or cultivar groups and was not selected during the domestication of sweet watermelon. The identified candidate genes were involved in metabolic pathways associated with amino acid metabolism, such as Argininosuccinate synthase, explaining 7% of the variation in arginine content, which validate their functional relevance and potential for marker-assisted analysis selection. This study provides a platform for exploring potential gene loci involved in seed-bound amino acids metabolism, useful in genetic analysis and development of watermelon varieties with superior seed nutritional values.

Comparative study of the total protein and free amino acids of plants urtica dioica and crataegus pontica

2021 ◽  
Vol 10 (9) ◽  
pp. 504-510
Author(s):  
K.V. Raimova ◽  
N.Sh. Berdiev ◽  
U.Zh. Ishimov ◽  
Z.V. Turdieva ◽  
N.G. Abdullajanova ◽  
...  
Keyword(s):  
Amino Acids ◽  
Comparative Study ◽  
Total Protein ◽  
Free Amino Acids ◽  
Free Amino ◽  
Urtica Dioica

scholarly journals Short Communication: Differences in Levels of Free Amino Acids and Total Protein in Human Foremilk and Hindmilk

Nutrients ◽  
2018 ◽  
Vol 10 (12) ◽  
pp. 1828 ◽  
Author(s):  
Joris van Sadelhoff ◽  
Dimitra Mastorakou ◽  
Hugo Weenen ◽  
Bernd Stahl ◽  
Johan Garssen ◽  
...  
Keyword(s):  
Amino Acids ◽  
Human Milk ◽  
Protein Content ◽  
Total Protein ◽  
Free Amino Acids ◽  
Free Amino ◽  
Infant Development ◽  
Low Birthweight ◽  
Statistical Significance ◽  
Total Protein Content

Free amino acids (FAAs) in human milk are indicated to have specific functional roles in infant development. Studies have shown differences between human milk that is expressed at the beginning of a feed (i.e., foremilk) and the remainder of the milk expressed (i.e., hindmilk). For example, it is well established that human hindmilk is richer in fat and energy than foremilk. Hence, exclusively feeding hindmilk is used to enhance weight gain of preterm, low birthweight infants. Whether FAAs occur differently between foremilk and hindmilk has never been reported, but given their bioactive capacities, this is relevant to consider especially in situations where hindmilk is fed exclusively. Therefore, this study analyzed and compared the FAA and total protein content in human foremilk and hindmilk samples donated by 30 healthy lactating women. The total protein content was found to be significantly higher in hindmilk (p < 0.001), whereas foremilk contained a significantly higher total content of FAAs (p = 0.015). With regards to individual FAAs, foremilk contained significantly higher levels of phenylalanine (p = 0.009), threonine (p = 0.003), valine (p = 0.018), alanine (p = 0.004), glutamine (p < 0.001), and serine (p = 0.012) than hindmilk. Although statistical significance was reached, effect size analysis of the milk fraction on FAA levels in milk revealed that the observed differences were only small. To what extent these differences are of physiological importance for infant development remains to be examined in future research.

scholarly journals Changes in biochemical and nutritional properties of bekang-um (fermented soybean) prepared by traditional method and customized incubator

2019 ◽  
Vol 19 (2) ◽  
pp. 35-42
Author(s):  
K. Thanzami ◽  
C. Lalremruati ◽  
Vanlalthlana ◽  
Andrew Lalthasanga ◽  
Phyobemo C. Tungoe ◽  
...  
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Traditional Method ◽  
Free Amino ◽  
Nutritive Value ◽  
Low Cost ◽  
Viable Cell ◽  
Alpha Amylase ◽  
Microbial Load ◽  
Cell Counts

Effect of controlled and uncontrolled fermentation temperature on the microbial load, biochemical changes and change in nutritive value of bekang-um was studied in an attempt to upgrade the traditional fermentation technology of soybean, Glycine max (L.) Merr. The sterile cooked beans were fermented using a low-cost wooden incubator developed previously, adjusted at a constant temperature (35°C) and also under direct sunlight for 4 days following the traditional method. The microbial load, biochemical changes and changes in nutritive values of both the beans fermented were compared under controlled and uncontrolled temperature. The result showed that the viable cell counts, pH, free amino acids, proteolytic activity and alpha amylase activity increased in both the fermenting conditions throughout the process while the reducing sugar increased in the first day and decreased gradually with fermentation in both conditions. There is also an increase in moisture, protein and calorific value, and a decrease in carbohydrate, fats and ash value in both conditions. Fermentation under controlled temperature gave the higher levels of alpha amylase and proteolytic activities, viable cell counts, pH, free amino acids and nutritive value. These results suggested that fermentation proceeds at higher rate under controlled temperature using low-cost incubator could be utilized for the commercial production of bekang-um as the fermentation time could be reduced from three days to two days in addition to its simpler technology.

scholarly journals Bioconversion of soy under the influence of Aspergillus oryzae strains producing hydrolytic enzymes

2020 ◽  
pp. 52-58
Author(s):  
Elena Serba ◽  
Polina Tadzhibova ◽  
Liubov Rimareva ◽  
Marina Overchenko ◽  
Nadezhda Ignatova ◽  
...  
Keyword(s):  
Amino Acids ◽  
Aspergillus Oryzae ◽  
Free Amino Acids ◽  
Free Amino ◽  
Hydrolytic Enzymes ◽  
Essential Amino Acids ◽  
Soy Sauce ◽  
Phase Method ◽  
Amine Nitrogen ◽  
Soy Meal

Introduction. The fungus Aspergillus oryzae is widely used in the production of fermented soy-based products. However, there is little data on how its genetic characteristics affect the biochemical and fractional composition of protein substances during fermentation and the quality of fermented products. This study aimed to investigate the conversion of soy meal under the influence of two A. oryzae strains with different morphological and cultural properties during the production of a fermented soy sauce. Study objects and methods. The study used two A. oryzae strains, RCAM 01133 and RCAM 01134, which were isolated from the industrial F-931 strain (Russian Collection of Industrial Microorganisms), a producer of hydrolytic enzymes. Micromycetes were cultivated by a solid-phase method on soy meal, followed by dry fermentation. The results were analyzed with regard to accumulation of amine nitrogen, bound and free amino acids, proteins and carbohydrates. Results and discussion. The cultivation of micromycetes resulted in a 35–38% increase in protein, a tenfold increase in free amino acids, and a 1.5–1.7 fold decrease in polysaccharides. The contents of essential amino acids in the fermented soy sauce were 1.7 and 1.2 times as high as in the initial medium (soy meal) and in the reference protein, respectively. Fermentation enhanced the biological value of proteins, increasing the amino acid scores of phenylalanine (7.3–7.7 times), phenylalanine (2 times), as well as valine, threonine, tryptophan, and lysine. The contents of protein and essential amino acids were slightly higher in the sauce with the RCAM 01133 strain. Conclusion. Fermenting soy materials with the RCAM 01133 strain of A. oryzae is an alternative way to produce food ingredients with good sensory properties containing carbohydrates and biologically complete protein in easily digestible forms.

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