scholarly journals Digestibility, Biological Value and 'Available' Lysine Content of some Protein Concentrates for Poultry

1973 ◽  
Vol 10 (1) ◽  
pp. 37-40 ◽  
Author(s):  
Jun-ichi OKUMURA ◽  
Iwao TASAKI
Keyword(s):  
Lysine Content ◽  
Biological Value ◽  
Protein Concentrates ◽  
Available Lysine

Biotechnological process for producing protein products from chickpeas with a high biological value

2021 ◽  
pp. 38-40
Author(s):  
Денис Сергеевич Куликов ◽  
Валентина Андреевна Гулакова ◽  
Валентина Васильевна Колпакова ◽  
Рузалия Владимировна Уланова
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Mass Fraction ◽  
Dry Matter ◽  
Biological Value ◽  
Protein Concentrates ◽  
Biotechnological Process ◽  
Food And Feed

Из зерна нута получены белковые концентраты пищевого и кормового назначения с массовой долей белка на сухое вещество 83,22±0,35 % и 54,22±0,46 % соответственно и сбалансированным аминокислотным составом. Protein concentrates for food and feed purposes were obtained from chickpea grains with a mass fraction of protein per dry matter of 83.22±0.35 % and 54.22±0.46 %, respectively, and a balanced amino acid composition.

scholarly journals A growth assay with chicks for the lysine content of protein concentrates

1963 ◽  
Vol 17 (1) ◽  
pp. 309-323 ◽  
Author(s):  
K. J. Carpenter ◽  
Beryl E. March ◽  
C. K. Milner ◽  
R. C. Campbell
Keyword(s):  
Lysine Content ◽  
Protein Concentrates ◽  
Growth Assay

scholarly journals Determination of protein and reactive lysine in leaf-protein concentrates by dye-binding

1979 ◽  
Vol 42 (3) ◽  
pp. 445-454 ◽  
Author(s):  
Ann F. Walker
Keyword(s):  
Convenient Method ◽  
Nutritional Value ◽  
Tungstic Acid ◽  
Leaf Protein ◽  
Processing Conditions ◽  
Acid Orange ◽  
Protein Concentrates ◽  
Dye Binding ◽  
Available Lysine

1. Twenty leaf-protein concentrates (LPC), were produced from different crops and by different processes, the latter being designed to retain maximum nutritional value of the samples.2. The establishment of conditions for the use of CI Acid Orange 12 in a commercial dye-buffer reagent for the determination of protein and reactive (available) lysine in LPC was investigated.3. Values for protein by dye-binding correlated well with those for tungstic-acid-precipitated nitrogen (×6.25).4. Some LPC samples showed a loss of reactive lysine, the greatest loss being associated with the most severe processing conditions.5. For the LPC samples studied, dye-binding provided a convenient method for the concurrent determination of protein and reactive lysine.

scholarly journals The Use of Milk Protein in the Production of Jelly Products

2019 ◽  
Vol 48 (3) ◽  
pp. 58-64 ◽  
Author(s):  
Эмилия Крылова ◽  
Emilia Krylova ◽  
Татьяна Савенкова ◽  
Tatyana Savenkova ◽  
Оксана Руденко ◽  
...  
Keyword(s):  
Protein Content ◽  
Food Systems ◽  
Milk Protein ◽  
Protein Denaturation ◽  
New Technology ◽  
Rapid Development ◽  
Whey Proteins ◽  
Gelling Agent ◽  
Biological Value ◽  
Protein Concentrates

According to the most progressive views on nutrition, the composition of food products should involve certain vital nutrients, hence the rapid development of functional, or fortified foods. An analysis of the diet of the Russian population showed a 33% lack of native proteins. Proteins serve as regulators of the genetic function of nucleic acids, participate as enzymes in all stages of the biosynthesis of polypeptides, store and transport oxygen, and perform an immunological function. The research objective was to develop a technology for producing jelly marmalade of high biological value by using milk protein. The studies were performed at the All-Russian Research Institute of the confectionery industry (a branch of V. M. Gorbatov Federal Research Center for Food Systems). The authors employed standard methods, e.g. physico-chemical, rheological, and organoleptic. The research featured jelly marmalade because it has a low nutritional value and a large amount of carbohydrates (70%). To fortify the product, the researchers used concentrated milk and whey proteins with a 80% protein content and a high biological value index (53%–170%). Gelatin served as the gelling agent. Its protein content was 87.2%. The experiment made it possible to establish the optimal ratio of sugar and molasses, the amount of gelling agent (8%), the amount of milk and whey protein concentrates (5%), and the influence of proteins on the viscosity of the jelly mass and its formation. The authors developed a method that makes it possible to introduce protein concentrates into the process of jelly boiling while preventing protein denaturation. The new technology produces jelly marmalade with milk protein content 11.2 g per 100 g, which means that the energy value of the product is 14.2%. According to regulatory documentation, such a product is deemed as a “source of protein”.

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