scholarly journals Relationship between Flour Color Index of Darkness and Free Tryptophan Content of Domestically Produced Wheat Flour

2005 ◽  
Vol 52 (11) ◽  
pp. 538-541
Author(s):  
Hiroshi Horita ◽  
Ichiro Honda
Keyword(s):  
Wheat Flour ◽  
Color Index ◽  
Free Tryptophan ◽  
Tryptophan Content ◽  
Flour Color

Independent selection for seed free tryptophan content and vernalization response in chickpea domestication

2018 ◽  
Vol 137 (3) ◽  
pp. 290-300 ◽  
Author(s):  
Ruth P. van-Oss ◽  
Avi Gopher ◽  
Zohar Kerem ◽  
Zvi Peleg ◽  
Simcha Lev-Yadun ◽  
...  
Keyword(s):  
Vernalization Response ◽  
Free Tryptophan ◽  
Tryptophan Content ◽  
Selection For

Determination Of Tryptophan Content In Infant Formulas And Medical Nutritionals

1992 ◽  
Vol 75 (6) ◽  
pp. 1112-1119 ◽  
Author(s):  
Saul E Garcia ◽  
Jeffrey H Baxter
Keyword(s):  
Internal Standard ◽  
Enzymatic Digestion ◽  
Reversed Phase ◽  
Infant Formulas ◽  
Free Tryptophan ◽  
Relative Standard ◽  
Wide Range ◽  
Time Requirements ◽  
Tryptophan Content

Abstract A method was developed for determination of total tryptophan content in soy- and milk-based nutritional products. The method uses enzymatic (pronase) digestion of the protein to release tryptophan, which is separated and quantitated by isocratic reversed-phase liquid chromatography with fluorescence detection. Enzymatic digestion is completed for products containing these types of proteins in less than 6 h and is accomplished under chemically mild conditions (pH 8.5,50°C), which do not significantly degrade tryptophan. Chromatographic separation is complete in about 8 min, including an internal standard. The precision of the method is 1-2% relative standard deviation. Accuracy is demonstrated by agreement with theoretical values for standard proteins (amino acid sequence known) and by quantitative recoveries of overspikes, which use either free tryptophan or a standard protein as the spiking material. The method allows determinations on samples containing a wide range of tryptophan values. Appropriate sample size selection and verification of digestion time requirements should allow the method to be applied to different protein types as well. The method allows 24 h turnaround of tryptophan analyses, and quantitative recoveries represent a significant improvement on existing techniques applied to infant formulas and other nutritional products.

scholarly journals Substitusi Tepung Buah Mangrove Bruguiera gymnorrhiza Pada Camilan Stick

2020 ◽  
Vol 8 (3) ◽  
pp. 93
Author(s):  
Tita Massie ◽  
Engel Victor Pandey ◽  
Helen Jenny Lohoo ◽  
Feny Mentang ◽  
Hanny Mewengkang ◽  
...  
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Food Source ◽  
Bruguiera Gymnorrhiza ◽  
Mangrove Plant ◽  
Average Value ◽  
Two Stages ◽  
Flour Color

Bruguiera gymnorrhiza mangrove plant is one type of mangrove that can be used as a new food source, because this species contains high carbohydrates. The purpose of this study was to treat B. gymorrhiza mangroves into flour and processed into sticks. The study was divided into two stages, first treating B. gymorrhiza mangroves into flour including boiling, cutting, drying and grinding, secondly managing B. gymorrhiza mangrove flour into sticks including mixing ingredients, mixing dough, molding dough and frying. The first research was obtained yield of 27.96%, moisture content greater than SNI flour which was 14%, Total Plate Figures of 2.8x103 colonies/gram, and pH 5.0. The second study carried out organoleptic tests with two mangrove flour treatments namely 50% B. gymorrhiza +50% Wheat flour and 25% B. gymorrhiza +75% Wheat flour, from 41 semi-trained panelists the average value included appearance by 54% (25% B. gymorrhiza +75% Wheat flour), color by 36% (25% B. gymorrhiza +75% Wheat flour), aroma by 54% (50% B. gymorrhiza +50% Wheat flour), taste by 57 % (50% B. gymorrhiza +50% Wheat flour), and 51% texture like sticks of B. gymorrhiza mangrove flour. It was concluded that this study fully fulfilled the requirements for the management of flour and sticks so that it could be produced as a new food substitute for wheat, the B. gymorrhiza mangrove fruit.  Tanaman mangrove Bruguiera gymnorrhiza merupakan salah satu jenis mangrove yang dapat dimanfaatkan sebagai sumber pangan baru, karena spesies ini mengandung karbohidrat yang tinggi. Tujuan Penelitian ini untuk mengelolah buah mangrove B. gymorrhiza menjadi tepung dan diolah menjadi stick. Penelitian terbagi atas dua tahap, pertama mengelolah buah mangrove B. gymorrhiza menjadi tepung meliputi perebusan, pemotongan, pengeringan dan penggilingan, kedua mengelolah tepung buah mangrove B. gymorrhiza menjadi stick meliputi pencampuran bahan, pengadukan adonan, pencetakan adonan dan penggorengan. Penelitian pertama diperoleh Rendemen sebesar 27,96%, Kadar Air lebih besar dari SNI tepung yaitu 14%, Angka Lempeng Total sebesar 2,8x103 koloni/gram, dan pH 5,0. Penelitian kedua dilakukan uji organoleptik dengan dua perlakuan tepung mangrove yaitu 50% B. gymorrhiza +50% Tepung terigu dan 25% B. gymorrhiza +75% Tepung terigu, dari 41 panelis semi terlatih nilai rataan meliputi kenampakan sebesar 54% (25% B. gymorrhiza +75%Tepung terigu) , warna sebesar 36% (25% B. gymorrhiza +75%Tepung terigu), aroma sebesar 54% (50% B. gymorrhiza +50%Tepung terigu), rasa sebesar 57% (50% B. gymorrhiza +50%Tepung terigu) ,dan tekstur  sebesar 51% menyukai stick dari tepung buah mangrove B. gymorrhiza. Disimpulkan penelitian ini sepunuhnya telah memenuhi syarat untuk pengelolaan tepung dan stick sehingga dapat diproduksi sebagai sumber pangan baru pegganti gandum yaitu buah mangrove B. gymorrhiza.

scholarly journals A rapid and direct method for the quantitative determination of tryptophan in the intact protein

1970 ◽  
Vol 117 (5) ◽  
pp. 907-911 ◽  
Author(s):  
M. K. Gaitonde ◽  
T. Dovey
Keyword(s):  
Acetic Acid ◽  
Quantitative Determination ◽  
Direct Method ◽  
Intact Protein ◽  
Intact Proteins ◽  
Free Tryptophan ◽  
Acid Reagent ◽  
Tryptophan Content ◽  
Good Agreement

1. A method is given for the quantitative determination of free tryptophan or tryptophan in the intact protein by treating with ninhydrin in a mixture of formic acid and hydrochloric acid (reagent b), for 10min at 100°C. Glycyltryptophan was used as a standard for the determination of tryptophan in the intact protein. The extinction at 390nm was linear in the range 0.05–0.5μmol for free tryptophan (∈7120) and 0.05–0.30μmol for glycyltryptophan (∈15400). 2. Free tryptophan in the presence of protein may be determined by treating with ninhydrin in a mixture of acetic acid and 0.6m-phosphoric acid (reagent a) for 10min at 100°C, the extinction being linear for tryptophan in the range 0.05–0.9μmol. N-Terminal tryptophan peptides also give the typical yellow product on treatment with reagent a. 3. Tryptophan content of several pure intact proteins when treated with the above method gave values in good agreement with those reported by others. A mean tryptophan content of 11.25 (s.e.m. ±0.08) μmol/100mg of protein was found in rat brain during development from 1 to 82 days after birth.

QTL Mapping for Wheat Flour Color with Additive, Epistatic, and QTL×Environmental Interaction Effects

2011 ◽  
Vol 10 (5) ◽  
pp. 651-660 ◽  
Author(s):  
Wei-hua LI ◽  
Wei LIU ◽  
Li LIU ◽  
Min-shan YOU ◽  
Guang-tian LIU ◽  
...  
Keyword(s):  
Qtl Mapping ◽  
Wheat Flour ◽  
Interaction Effects ◽  
Environmental Interaction ◽  
Flour Color

Method of establishing the period of maturation of wheat flour by the value of acid number of fat

2019 ◽  
pp. 49-51
Author(s):  
L.G. Priezzheva ◽  
◽  
V.F. Sorochinskiy ◽  
I.A. Verezhnikova ◽  
S.K. Kolomiec ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Acid Number

Determination of the rational dosage of hydrolyzed lecithin VEROLEC HE-60 in the production of wheat flour bread

2020 ◽  
Vol 29 (9) ◽  
pp. 47-49
Author(s):  
E.B. Barabashov ◽  
◽  
L.A. Revina ◽  
E.I. Ponomareva ◽  
S.I. Lukina ◽  
...  
Keyword(s):  
Wheat Flour
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