Some chemical properties, mineral content and amino acid composition of cowpeas (Vigna sinensis (L.) Savi)

2016 ◽  
Vol 8 (1) ◽  
pp. 111-116 ◽  
Author(s):  
M. Harmankaya ◽  
E. Ceyhan ◽  
A.S. Çelik ◽  
H. Sert ◽  
A. Kahraman ◽  
...  
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Mineral Content ◽  
Chemical Properties ◽  
Vigna Sinensis

Amino acid composition and physico-chemical properties of bluefin tuna (Thunnus thynnus) myoglobin

1978 ◽  
Vol 60 (2) ◽  
pp. 195-199 ◽  
Author(s):  
Ciro Balestrieri ◽  
Giovanni Colonna ◽  
Alfonso Giovane ◽  
Gaetano Irace ◽  
Luigi Servillo ◽  
...  
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Chemical Properties ◽  
Bluefin Tuna ◽  
Thunnus Thynnus ◽  
Physico Chemical

INFLUENCE OF TECHNOLOGICAL METHODS ON AMINO ACID COMPOSITION OF WHITE TABLE WINE MATERIALS

2020 ◽  
Author(s):  
А.А. Алексеева ◽  
Н.М. Агеева ◽  
В.Е. Струкова ◽  
М.А. Назаренко ◽  
Е.Н. Гонтарева
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Chemical Properties ◽  
White Wine ◽  
Tyrosine Concentration ◽  
Proline Concentration ◽  
Technological Methods ◽  
And Chemical Properties

Исследован аминокислотный состав столового сухого белого виноматериала Пино Блан, полученного сбраживанием виноградного сусла расой активных дрожжей штамма WT-1 (Германия) с последующей выдержкой молодого виноматериала на дрожжевой гуще в течение 30 сут. Установлено, что в анализируемом виноматериале доминирует пролин (422 мг/дм3). Количество аминокислот аланина и аспарагина составило 67,2 и 57,6 мг/дм3 тирозина и серина 18,4 и 17,7 мг/дм3 метионина и изолейцина 16,2 и 14,4 мг/дм3 соответственно. Глутаминовой кислоты содержится в 3 раза меньше пролина. Оклейка молодого виноматериала привела к снижению концентрации аминокислот независимо от строения и химических свойств: глицина в 3,5 раза аланина, изолейцина, серина, фенилаланина, гистидина от 2,0 до 2,7 раза аспарагина, валина, треонина, тирозина, лизина, цистина и цистеина от 1,3 до 1,9 раза. Концентрация пролина снизилась незначительно c 422 до 389 мг/дм3. После выдержки молодого виноматериала на дрожжевой гуще в течение 1 мес. концентрация большинства аминокислот не повысилась. Обработка виноматериала бентонитом привела к дальнейшему снижению концентрации аминокислот в 1,52,0 раза. Отмечено уменьшение в 1,72 раза количества цистина и цистеина, обусловливающих формирование мышиного тона в виноматериалах. В 1,57 раза снизилась концентрация тирозина в 2,7 и 2,3 раза гистидина и серина соответственно. Проведенное исследование будет способствовать дальнейшим работам по стабилизации концентрации основных аминокислот в виноматериалах. The amino acid composition of table dry white wine material Pinot Blanc was studied, obtained by fermentation of grape must with a race of active yeast strain WT-1 (Germany), followed by exposure of the young wine material to yeast for 30 days. It was established that proline (422 mg/dm3) prevails in the analyzed wine material. The number of amino acids of alanine and asparagine was 67,2 and 57,6 mg/dm3 tyrosine and serine 18,4 and 17,7 mg/dm3 methionine and isoleucine 16,2 and 14,4 mg/dm3, respectively. Glutamic acid is 3 times less than proline. Pasting of young wine material led to a decrease in the concentration of amino acids, regardless of structure and chemical properties: glycine by 3,5 times alanine, isoleucine, serine, phenylalanine, histidine from 2,0 to 2,7 times asparagine, valine, threonine, tyrosine, lysine, cystine and cysteine from 1,3 to 1,9 times. The proline concentration decreased slightly from 422 to 389 mg/dm3. After aging the young wine material on yeast for 1 month, the concentration of most amino acids did not increase. Processing of wine material with bentonite led to a further decrease in the concentration of amino acids by 1,52,0 times. There was a 1,72-fold decrease in the amount of cystine and cysteine. The tyrosine concentration decreased 1,57 times 2,7 and 2,3 times histidine and serine, respectively. The study will contribute to further work on stabilizing the concentration of basic amino acids in wine materials.

Lipid–protein interactions in abnormal egg yolk: a comparison of the major lipoprotein fractions from normal eggs and from the eggs of hens fed methyl sterculate

1968 ◽  
Vol 46 (8) ◽  
pp. 851-857 ◽  
Author(s):  
R. W. Burley
Keyword(s):  
Amino Acid ◽  
Sodium Chloride ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Protein Interactions ◽  
Chemical Properties ◽  
High Viscosity ◽  
Partial Specific Volume ◽  
Strong Interactions ◽  
Methyl Sterculate

To help explain the known differences in texture and appearance between yolks of normal eggs and of eggs from hens whose diet contains cyclopropenoid compounds such as methyl sterculate, ultra-centrifuge patterns of solutions of the two sorts of yolk have been examined and physical and chemical properties of some of their macromolecular constituents have been compared.Abnormal yolk sedimented in 0.16 M sodium chloride, but it resembled normal yolk in that a major lipoprotein fraction floated in 1.0 M sodium chloride. This abnormal lipoprotein had a lower partial specific volume and flotation coefficient, and gave solutions with a higher viscosity, than the corresponding normal fraction. It had a higher protein content than normal, and its amino acid composition was slightly different, suggesting a different proportion of the constituent apoproteins. The abnormal lipoprotein contained slightly less of a new protein isolated because it remained soluble in a chloroform–methanol mixture. The amino acid composition of this protein differed from that of other yolk proteins. In particular, it contained very little histidine.In the abnormal lipoproteins, combination of protein and lipid appears to be such that strong interactions are possible between ngighboring lipoprotein particles in solution. In whole abnormal yolk, some of the livetins may interact with other yolk constituents thus contributing to the high viscosity. A higher proportion of saturated fatty acid residues in the lipids of abnormal yolk is the only factor so far correlated with the unusual interactions between lipid and protein in this yolk.

scholarly journals Effect of feeding on the composition of longissmus muscle of Hungarian Grey and Holstein Friesian bulls. – III. Amino acid composition and mineral content

2007 ◽  
Vol 50 (6) ◽  
pp. 575-586 ◽  
Author(s):  
G. Holló ◽  
K. Nuernberg ◽  
I. Holló ◽  
J. Csapó ◽  
J. Seregi ◽  
...  
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Mineral Content ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Longissimus Muscle ◽  
Fe Content ◽  
Holstein Friesian ◽  
Intramuscular Fat Content

Abstract. In this experiment the effect of the extensive diet (grass/grass silage and concentrate linseed supplemented) versus intensive diet (maize silage and concentrate) on the amino acid composition and mineral content of Hungarian Grey and Hungarian Holstein Friesian young bulls was analysed. In addition the relationships between fatty acid profile and amino acid composition as well as mineral content of longissimus muscle were investigated. The extensive diet caused some changes in the proportion of some amino acids including isoleucine, leucine, phenylalanine, threonine, valine, cysteine, glycine, proline, serine and ammonia. The breed influenced only the histidine concentration of longissimus muscle. In extensive groups arginine to glycine and arginine to leucine ratios were higher compared to intensive fed bulls. The mineral composition of longissimus muscle was mainly influenced by diet and there was a breed x diet interaction, whereas breed differences were detected for calcium (Ca) and sodium (Na). The phosphorus (P) and the iron (Fe) content in longissimus muscle of extensively fed animals were significantly higher, whereas Na and copper (Cu) content were lower. The beef of Hungarian Grey bulls contained less Ca and Na compared to Holstein counterparts. Cysteine and leucine concentration were positively correlated to intramuscular fat content and negatively with n-3 and n-6 fatty acids (FA). Among minerals the P and Fe content correlated negatively to intramuscular fat content. The closest correlations were determined between P and linolenic acid (C18:3n-3) as well as n

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