scholarly journals Biomass Utilization of Spirulina platensis Powder in The Manufacture of Lozenges

2015 ◽  
Vol 17 (3) ◽  
pp. 280
Author(s):  
Jeri Srinur Eka Saputra ◽  
Tri Winarni Agustini ◽  
Eko Nurcahya Dewi
Keyword(s):  
Amino Acid ◽  
Moisture Content ◽  
Spirulina Platensis ◽  
Nutrient Content ◽  
Amino Acid Profile ◽  
Physical Parameters ◽  
Average Value ◽  
Parametric Data ◽  
Quality Of Products

Many microalgae of the type S. Platensis are cultivated in Indonesia. Nutrient content owned by S. Platensis microalgae is very good for health, especially the protein content. Innovation diversification of the product is in the form of lozenges. This study aimed to examine the use of S. Platensis biomass powder into lozenges and know the quality of products made from added powder S. Platensis lozenges in physical, chemical, and sensory. The material used in this study were S. Platensis powder obtained from Sukoharjo. The method used in this study was experimental laboratories. The data tested in parametric is analyzed using T-test experimental design with three replications, whereas for non-parametric data is analyzed with Kruskal-Wallis and test continued with Multiple Comparison test. Analyzed data on physical parameters such as hardness and friability; chemicals such as moisture content, protein, and amino acid lysine; sensory (hedonic). The results showed that the formula KI (added S. Platensis powder 20 %) significantly (p&lt;0,05) on physical parameters such as hardness and friability; chemicals such as moisture content, protein, and amino acid lysine; sensory (hedonic). Spirulina lozenges formula KI the physical quality of tablets: uniformity of weight (1.001 gram); hardness (4.893 Kp); friability (0.119 %); chemical: water content (2.285 %), protein (24.327 %); highest amino acid profile were L-Aspartic (14.026,3 ppm) and lowest amino acid profile was L-Isoleucine (846,37ppm) as well as the sensory hedonic with an average value of 7.080.<br />Keyword: Lozenges, quality, Spirulina platensis powder

Diversity for vitamin and amino acid content in grass pea (Lathyrus sativus L.)

2017 ◽  
Author(s):  
Mehmet Arslan
Keyword(s):  
Amino Acid ◽  
Significant Variation ◽  
Amino Acid Content ◽  
Nutrient Content ◽  
Amino Acid Profile ◽  
Lathyrus Sativus ◽  
Total Amino Acid ◽  
Grass Pea ◽  
Lathyrus Sativus L

This study was conducted to determine vitamin A, B, C, b-carotene and amino acid profile in 18 genotypes and four grass pea (Lathyrus sativus L.) varieties which have low b-ODAP. Present results indicated that retinol, b-carotene, thiamine, riboflavin, niacin, pantothene, pyridoxine, folic acid and ascorbic acid ranged from 25.6 to 44.1 µg/kg; 240.8 to 410.1 µg/kg, 3.74 to 5.44; 1.86 to 2.76; 12.37 to 20.25; 14.43 to 22.41; 4.92 to 6.62; 4.04 to 6.77 and 33.4 to 58.2 mg/kg, respectively in seeds. In addition to, the amino acid profile of the genotypes differed significantly and total amino acid amounts were found to be 19.69 to 23.48 g/100 g seeds. A large and significant variation was observed among these genotypes with low b-ODAP content in respect to the quality of the nutrient content. This variability will be useful to breeders for utilization in grass pea improvement.

scholarly journals Nutritional Analysis and Overall Diet Quality of Fresh and Processed (Sun-dried and Fermented) Puntius sophore

2019 ◽  
Vol 7 (2) ◽  
pp. 360-368
Author(s):  
Sanchari Goswami ◽  
Kuntal Manna
Keyword(s):  
Fatty Acids ◽  
Amino Acid ◽  
Diet Quality ◽  
Saturated Fatty Acids ◽  
Amino Acid Content ◽  
Nutrient Content ◽  
Amino Acid Profile ◽  
Common People ◽  
Puntius Sophore

Puntius sophore (P. sophore), a small indigenous fish, belonging to family Cyprinidae is an important source of micronutrients. But as it may be considered as one of the most perishable among all foodstuffs therefore, their preservation becomes necessary for future use. Fermentation and sun-drying process have been used for the processing of P. sophore. Both fresh and processed (fermented and sun-dried) P. sophore is very popular among the common people of Tripura, Northeastern part of India. So, the aim of the present study was to analyze the nutrient content of raw and processed P. sophore and evaluate the overall diet quality of them. In this study, proximate composition, minerals, amino acids, fatty acids analysis for raw and cooked sample of fresh and processed (fermented and sun-dried) P. sophore were performed as the cooking process lead to changes of certain nutrients. The changes in the amount of fat and ash content were found to be higher in fried fish sample. Mineral content such as Na, K, Fe, Cu, Mn, Se was increased in processed sample whereas Ca and Mg was reduced. The amino acid profile showed that aspartic acid was the major component of fish protein. But after cooking amino acid content was reduced. The analysis of fatty acid composition showed that saturated fatty acids were the most abundant in both fresh and processed P. sophore which was increased through frying. In the present experiment, frying process was found to be good for health.

scholarly journals Quantification By Gas Chromatography of the Content of Amino Acids Present in Sausages Fortified with Quinoa Vegetable Protein

2021 ◽  
Author(s):  
A. Zavala ◽  
M. González ◽  
P. Pino
Keyword(s):  
Amino Acids ◽  
Gas Chromatography ◽  
Amino Acid ◽  
Vegetable Protein ◽  
Amino Acid Profile ◽  
Aminobutyric Acid ◽  
Precolumn Derivatization ◽  
Proportional Relationship ◽  
Quinoa Flour

The objective of this research was to determine the quality of the protein present in sausages fortified with quinoa as a substitute for animal protein, through the identification and quantification of amino acids, using gas chromatography and precolumn derivatization. The amino acid composition found in the analyzed products was predominantly composed of: Threonine (THR) with a concentration of 1046.32µmol / L, aminobutyric acid (ABA) with a concentration of 9685.68 µmol / L and glutamic acid (GLU) with a concentration of 1178.71 µmol / L. These values were found in the treatment with the highest percentage of quinoa flour, establishing a directly proportional relationship between the concentrations of these amino acids and the percentage of quinoa. Gas chromatography was an adequate technique for determining the amino acid profile due to its speed and sensitivity. Keywords: amino acids, sausages, quinoa, derivatization, gas chromatography. RESUMEN La presente investigación tiene por objetivo determinar la calidad de la proteína presente en embutidos fortificados con quinua como sustituyente de la proteína animal, a través de la identificación y cuantificación de aminoácidos mediante la aplicación de cromatografía de gases y la derivatización precolumna. La composición de aminoácidos encontrada en los productos analizados destaca la presencia mayoritaria de: Treonina (THR) con una concentración de 1046,32 µmol/L, ácido aminobutírico (ABA) con una concentración de 9685,68 µmol/L  y ácido glutámico (GLU) con una concentración de 1178,71 µmol/L, todos estos valores se presentaron en el tratamiento con mayor porcentaje de harina de quinua estableciéndose una relación directamente proporcional entre las concentraciones de estos aminoácidos y el porcentaje de adición de quinua en los tratamientos estudiados. Se puede concluir que la cromatografía de gases empleada resultó una técnica adecuada para la determinación del perfil aminoacídico por la rapidez y sensibilidad presentada sobre las muestras estudiadas.  Palabras claves: aminoácidos, embutidos, quinua, derivatización, cromatografía de gases.  

scholarly journals Protein Quality of Rice Drinks Fortified with Bovine and Porcine Blood Plasma

2015 ◽  
Vol 68 (1) ◽  
pp. 7487-7496 ◽  
Author(s):  
Piedad Margarita Montero Castillo ◽  
Yesid Alejandro Marrugo Ligardo ◽  
Lesbia Cristina Julio González
Keyword(s):  
Amino Acid ◽  
Blood Plasma ◽  
Protein Content ◽  
Protein Quality ◽  
Amino Acid Profile ◽  
Food Sources ◽  
In Vitro Digestibility ◽  
Porcine Blood ◽  
Bovine Plasma

The future of nutrition in Colombia, and perhaps in other developing countries, will depend in large part on the ability of food technology to take full advantage of the food sources available in the country and to adapt and develop new products that will vary and complement the diets of the majority of the population at a low cost. The objective of this study was to evaluate the protein quality of rice-based drinks fortified with bovine and porcine blood plasma. Six treatments were prepared with different levels of fortification (14.5%, 18.5% and 29%). The effects of the plasma type and the addition levels on the protein content, the amino acid profile, and the in vitro digestibility of the drinks were observed. The AOAC method was employed for the determination of the protein content; the amino acid profile was created using HPLC. The protein digestibility was determined by subjecting a dispersion of the drink to the action of a multi-enzymatic solution. The protein content increased with the level of fortification. The drinks fortified with bovine plasma (104%) and porcine plasma (89%) presented a better protein quality index than the unfortified drink. The digestibility of the fortified drinks did not demonstrate significant improvements in comparison with the unfortified drink. The chemical score of the drinks fortified with porcine plasma (71.6) and bovine plasma (78.5) showed that the latter had the best nutritional quality.

scholarly journals Chemical Composition, Amino Acid Profile and Angiotensin Converting Enzyme (ACE) Inhibitory Activities of Skipjack (Katsuwonus pelamis) Roe Hydrolyzate

2020 ◽  
pp. 50-57
Author(s):  
Max Robinson Wenno ◽  
Johanna Louretha Thenu ◽  
Martha Loana Wattimena
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Chemical Composition ◽  
Angiotensin Converting Enzyme ◽  
Protein Profile ◽  
Amino Acid Profile ◽  
Converting Enzyme ◽  
Katsuwonus Pelamis ◽  
Average Value ◽  
Ace Inhibitory

Roe has a high protein content and a number of amino acids. The process of removing fat and hydrolyzate with enzymes leads to the breaking of the bonds, so that complex proteins are converted into short chain proteins or peptides and free amino acids. The peptide can act as bioactive and has an effect as antihypertensive, antibacterial, antioxidant and so on. This research was aimed at utilizing processed roes to make hydrolyzate which had previously viewed the chemical composition both fresh and defatted, and to determine the protein profile of the roes from hydrolyzate. The research data were analyzed descriptively,  and the average value and standard deviation were calculated. The results showed that skipjack roes have a fairly complete chemical composition, such as Proximate (protein, fat, moisture, ash, and carbohydrates), with values, respectively 19,19%, 0,67%, 76,32%, 2,51% and 1,31%. It was also found that the dominant amino acid composition of defatted skipjack mature roes is lysine, glutamate and leusine with values, respectively 12.65, 11.20 and 7.72 g/100 g protein and have activity as an angiotensin converting enzyme inhibitory. The ACE inhibitory activity of Skipjack roe hydrolysates of crude papain enzyme from immature and mature value, respectively 36.62% and 38.82%, while pure papain enzyme from immature and mature value respectively 42.63% and 47.54%. The protein profile of the immature roe hydrolyzate range from 10.88 to 125,80 kDA, while the mature roe hydrolysates range from 10.08 to 125,30 kDa.

Proposal of Criteria Characterizing Assembly Operations of Flexible Beam Parts for Virtual Reality Applications

2004 ◽  
Author(s):  
A. Mikchevitch ◽  
J.-C. Le´on ◽  
A. Gouskov
Keyword(s):  
Tracking System ◽  
Optical Tracking ◽  
Physical Parameters ◽  
Flexible Beam ◽  
Optical Tracking System ◽  
Flexible Parts ◽  
Quality Of Products ◽  
Assembly Operations ◽  
Realistic Data

Fast simulation of Assembly/Disassembly (A/D) operations is important to improve quickly the performance and quality of products. However, it is difficult to model accurately the A/D operations of products containing flexible parts given their complex mechanical behavior. To evaluate the A/D of flexible parts in order to provide better responses in terms of design, maintenance, ergonomics, a user needs criteria characterizing A/D operations. The aim of this work is to propose some of these criteria based on geometric and physical parameters. The realistic values of these parameters are coupled to an adequate behavior model of flexible parts and can be used in virtual A/D simulations. So, as an issue of current A/D approach problems, the requirements for integration of the Interactive Mechanical Model (IMM) into a virtual A/D system are discussed. An example of flexible beam IMM providing the realistic data is presented. The use of non-linear IMMs raises questions regarding the boundary conditions required to model a user’s action during a virtual A/D operation simulation. To this end, physical and numerical experiments have been performed using an optical tracking system. From these experiments, the necessary parameters can be extracted to characterize both real and virtual A/D operations.

Assessment of Seed Protein Quality of A Transgenic Chickpea Event Expressing Cry2Aa Protein

2020 ◽  
Author(s):  
Bidyut Kumar Sarmah ◽  
Rubi Gupta ◽  
Sumita Acharjee
Keyword(s):  
Amino Acid ◽  
Seed Protein ◽  
Protein Quality ◽  
Seed Storage Protein ◽  
Protein Profile ◽  
Seed Storage ◽  
Protein Digestibility ◽  
Amino Acid Profile ◽  
Factors Affecting

Background: Evaluation of the nutritional composition of genetically modified (GM) crops is mandatory for their deregulation. Chickpea is known for its high-quality protein and demonstrating that the seed protein quality of transgenic chickpea remains unaltered is important for its acceptance. Amino acid content, seed storage protein profile and the digestibility of chickpea protein are important determinants of seed protein quality. Thus, in the present study, we assessed the effect of Bt (Cry2Aa) gene expression on the Bt chickpea seed protein quality. Methods: We assessed the amino acid profile, in vitro protein digestibility and factors affecting protein digestibility like trypsin inhibitor, tannins and phytic acid contents of the transgenic Bt chickpea expressing a codon modified Cry2Aa gene and its non-transgenic counterpart. Furthermore, the seed storage proteins were also fractionated and separated on SDS-PAGE followed by mass spectroscopy of the major peptides. Result: Amino acid profile and factors affecting protein digestibility revealed no significant variations between transgenic and non-transgenic chickpeas. Seed storage protein profile confirmed the presence of legumin, vicilin and albumin. No potential change in the digestibility pattern of seed proteins was revealed. Our findings suggest no potential unintended changes in chickpea seed protein quality due to the expression of Cry2Aa gene.

scholarly journals Impact of Brick Kilns’ Emission on Soil Quality of Agriculture Fields in the Vicinity of Selected Bhaktapur Area of Nepal

2015 ◽  
Vol 2015 ◽  
pp. 1-8 ◽  
Author(s):  
Gunjan Bisht ◽  
Sanjila Neupane
Keyword(s):  
Heavy Metal ◽  
Soil Quality ◽  
Heavy Metal Contamination ◽  
Nutrient Content ◽  
Physical Parameters ◽  
Organic Carbon Content ◽  
Brick Kiln ◽  
Entire Study ◽  
Brick Kilns

The study was conducted to evaluate soil quality and impact of brick kiln on different physicochemical parameters of soils of agricultural field, located in the vicinity of Bhaktapur, Nepal. The study was carried out by determining the physicochemical characteristics of soil, soil fertility, and heavy metal contamination of soil. During the entire study period, water absorptivity of soil ranged from 2.4 to 3.3 mg/L, pH varies from 5.885 to 7.64, and organic carbon content and organic matter varied from 0.277 to 0.93%, from 0.477% to 1.603%, respectively. Nutrient content, that is, sulfate and nitrate concentration, in the soil ranged from 0.829 to 3.764 mol/L and from 0.984 to 29.99 mol/L, respectively. The findings revealed that concentrations of heavy metals (chromium and lead) were within permissible limit, although the levels were higher in soil at 50 m and decrease farther from brick kiln. However, the physical parameters and nutrient content were deficient in soil at 50 m while increasing gradually at distances of 100 m and 150 m. The variation of result obtained for physical parameters supports the fact that quality of soil in terms of heavy metal content and nutrient content was directly proportional to the distance from the kiln; that is, the quality of soil increased with increasing distance.

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