ALTERATIONS IN THE NITROGEN METABOLISM OF MEDICAGO SATIVA AND DACTYLIS GLOMERATA AS INFLUENCED BY POTASSIUM AND SULFUR NUTRITION

1966 ◽  
Vol 46 (6) ◽  
pp. 671-680 ◽  
Author(s):  
C. A. Adams ◽  
R. W. Sheard
Keyword(s):  
Amino Acids ◽  
Cold Water ◽  
Amino Nitrogen ◽  
Dactylis Glomerata ◽  
Ammonia Nitrogen ◽  
Potassium Deficiency ◽  
Water Soluble ◽  
Soluble Nitrogen ◽  
Sulfur Deficiency ◽  
Sulfur Nutrition

The cold–water–soluble nitrogen of alfalfa and orchardgrass was fractionated into ammonia, amide, nitrate, and amino nitrogen. Normal, potassium-deficient, sulfur-deficient, and potassium- plus sulfur-deficient forage samples were used. Determinations were also made of the water-soluble amino acids and of the insoluble nitrogen.Potassium deficiency resulted in an increase in ammonia nitrogen. Sulfur deficiency resulted in an increase in nitrate and amide nitrogen.Of the 18 amino acids determined in both species, arginine, glutamic acid, and aspartic acid were increased by sulfur deficiency but potassium deficiency had no effect on these acids. Leucine and lysine increased in potassium-deficient plants but were not affected by sulfur deficiency. Alanine was decreased by potassium deficiency. Glycine, valine, isoleucine, tyrosine, phenylalanine, tryptophan, histidine, and ornithine increased under conditions of potassium or sulfur deficiency.

scholarly journals Effects of Proteolytic and Lipolytic Enzyme Supplementations on Lipolysis and Proteolysis Characteristics of White Cheeses

Foods ◽  
2018 ◽  
Vol 7 (8) ◽  
pp. 125 ◽  
Author(s):  
Oya Berkay Karaca ◽  
Mehmet Güven
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Titratable Acidity ◽  
Water Soluble ◽  
Soluble Nitrogen ◽  
Lipolytic Enzyme ◽  
White Cheese ◽  
Amino Acid Contents ◽  
Mineral Levels

Effects of proteolytic (Neutrase, Bacillus subtilis-originate, 0.20 (P1) and 0.40 g 100 L−1 (P2)) and lipolytic (Piccantase A, Mucor miehei-originated, 0.05 (L1) and 0.10 g 100 L−1 (L2)) enzyme supplementations to cheese milk on lipolysis and proteolysis characteristics of 90-day ripened cheese samples were investigated in this study. While enzyme supplementation did not have significant effects on titratable acidity, fat and protease-peptone nitrogen ratios of cheese samples, dry matter, salt, protein, water soluble nitrogen, 12% trichloroacetic acid soluble nitrogen ratio (TCA-SN), 5% phosphotungstic acid soluble nitrogen (PTA-SN), casein nitrogen ratios, penetrometer value, total free fatty acids (TFFA) and total free amino acids (TFAA) were significantly influenced by enzyme supplementations. Individual free amino acids (15 of them) were also determined. Free amino acid contents of enzyme-supplemented cheeses were higher than the control cheese and the values increased in all cheese samples with the progress of ripening (p < 0.05). The highest amino acids in all periods of ripening were identified as glutamic acid, lysine, proline and aspartic acid. The major (Ca, P, Na, K, Mg) and minor (Zn, Fe, Cu, Mn) mineral levels of cheeses decreased with the progress of ripening and the effects of enzyme supplementations on these attributes (except for magnesium and manganese) were found to be significant (p < 0.01). As to conclude, enzyme supplementations increased proteolysis and lipolysis and accelerated ripening and thus reduced ripening durations. Especially the enzyme ratios in P1 and L1 cheeses were found to be suitable for reducing the ripening period in White cheese without any adverse effects.

Effect of chymosin and salt reduction on the quality of ultrafiltrated white-salted cheese

2005 ◽  
Vol 72 (2) ◽  
pp. 234-242 ◽  
Author(s):  
Mutlag M Al-Otaibi ◽  
R Andrew Wilbey
Keyword(s):  
Amino Acids ◽  
Free Amino ◽  
Trichloroacetic Acid ◽  
Profile Analysis ◽  
Water Soluble ◽  
Soluble Nitrogen ◽  
Salt Reduction ◽  
Texture Profile ◽  
Sensory Data

This study demonstrated that both chymosin and salt-in-moisture (SM) were important factors for proteolysis in the manufacture of ultrafiltrated white-salted cheese, with significant effects on water-soluble nitrogen and nitrogen soluble in trichloroacetic acid. In contrast, the levels of free amino acids were not significantly affected by chymosin and salt treatments. The cheeses made using high levels of chymosin with low SM had lower levels of residual αs1- and β-casein at the end of ripening. On texture profile analysis, the hardness and fracturability of the cheeses significantly increased with SM and decreased during ripening. Increases in chymosin significantly contributed to the overall weakening of the structure throughout ripening. Bitter flavour was detected after 12 weeks in the cheese made with the higher chymosin level and lower SM, which could be the result of accumulation of γ-casein fractions. The sensory data indicated that the hedonic responses for low chymosin with low SM cheeses were good and acceptable in flavour, which may be due to the moderate levels of proteolysis products.

Amino acids in muscle and kidney of potassium-deficient rats

1960 ◽  
Vol 199 (1) ◽  
pp. 39-42 ◽  
Author(s):  
Ira K. Brandt ◽  
Victor A. Matalka ◽  
Jerome T. Combs
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Nitrogen ◽  
Potassium Deficiency ◽  
Experimental Diet ◽  
Basic Amino Acids ◽  
The Relationship ◽  
Predictable Variation

Muscle and kidney taken from rats with potassium-deficiency alkalosis contained a higher concentration of lysine, histidine and arginine than tissue taken from pair-fed control animals. The concentration of anserine, carnosine and alpha-amino nitrogen did not differ in the two groups. Although the concentration of virtually all of the above substances varied with the length of time that the animal had been receiving the experimental diet, the relationship between the data obtained from potassium-deficient animals and from the pair-fed controls remained constant. The results suggest that a mechanism other than replacement of lost potassium as cation may bring about the increase in the basic amino acids during potassium-deficiency alkalosis and that starvation is associated with a predictable variation in some of the amino acid constituents of the tissues.

scholarly journals Effect of Experimental Variables on the Malting Performance of Nigerian Maize Oba Super 2 Variety

2020 ◽  
pp. 20-31
Author(s):  
A. O. Agbo ◽  
F. J. C. Odibo ◽  
A. E. Mbachu
Keyword(s):  
Cold Water ◽  
Amino Nitrogen ◽  
Water Extract ◽  
Water Soluble ◽  
Hot Water ◽  
Water Soluble Protein ◽  
Hot Water Extract ◽  
Applied Microbiology ◽  
S Period ◽  
Malting Loss

Background: The Nigerian cultivar, Oba Super 2 (OS2) maize is inexpensive but under- utilized owing to poor development of malting technology for brewing. Aim: To study the effects of experimental variables on the malting performance of Nigerian maize Oba Super 2 variety. Study Design: Exploratory. Place and Duration of Study: Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University, Nigeria, between March, 2018 to September, 2019. Methodology: Certified Oba Super 2 maize variety was obtained from Premier Seed Limited, Zaria. The grain sample was malted at varying steeping (S) period (S30, S36 and S42 hours), different germination (G) period (0, 1, 2, 3, 4 and 5 days) and varying kilning (K) temperatures (45, 50 and 55°C) to determine the malting performance. The properties of the un-malted and malted maize were determined using standard methods. Data were analysed using analysis of variance (ANOVA) at P < 0.05. Results: The malting loss (ML) was significantly higher (P < 0.05) at different steeping period, on the fifth day of germination (G5). The cold water extract (CWE) was significantly higher (P < 0.05) on the fourth day of germination (G4) kilned at K50. The values for hot water extract (HWE) were significantly higher (P < 0.05) on the G4 at K45, K55 and K50, respectively, while free alpha amino nitrogen (FAN) values were significantly higher (P < 0.05) on the G4, all kilned at K50. The values for diastatic power (DP) were significantly higher (P < 0.05) on the G5, kilned at K50, while the cold water soluble protein (CWS-P) was significantly higher (P < 0.05) on the G3 kilned at K50. Conclusion: The results indicated that longer steeping and germination periods as well as moderate kilning temperature contributed maximally in improving the malting properties and high extract yields.

CHEDDAR CHEESE: COMPARISON OF EFFECTS OF RAW AND HEATED MILK ON QUALITY AND RIPENING

1969 ◽  
Vol 32 (8) ◽  
pp. 304-311 ◽  
Author(s):  
Walter V. Price ◽  
Ara O. Call
Keyword(s):  
Amino Nitrogen ◽  
Raw Milk ◽  
Water Soluble ◽  
Soluble Nitrogen ◽  
Heated Milk ◽  
Storage Rate ◽  
C 50 ◽  
Raw Milk Cheese ◽  
Short Time ◽  
And Storage

Abstract2 Portions of identical milk of manufacturing quality were made into cheese: (a) without heating; (b) after pasteurizing by the holder method; (c) after short-time heating at 71 C; (d) over 71 C (74–87); and (e) less than 71 C (50–69). These variations in heating did not require extensive modifications of cheese-making operations. Measurements were made of moisture, pH, and salt. Cheese was cured at 7 C, scored at 1, 3, 6, and 12 months, and analyzed for total nitrogen, water-soluble nitrogen, and amino nitrogen at 3, 6, and 12 months. Milk pasteurized by the holder method or by heating to 71 C produced better cheese than raw milk or milk heated for a short time at less than 71 C. Raw-milk cheese cured most rapidly, had the most intense flavors, and was least stable in storage. Rate of curing and intensity of flavor decreased and storage stability increased with the severity of heat treatments. Changes in protein were less extensive in heated-milk cheese and were more extensive in cheese of lower grades. Although there are risks involved, markets for cheese with pronounced cheese flavor can be met with the products produced from milk heated for short times at less than 71 C.

scholarly journals Characteristic changes in malt, wort, and beer produced from different Nigerian rice varieties as influenced by varying malting conditions

PeerJ ◽  
2021 ◽  
Vol 9 ◽  
pp. e10968
Author(s):  
Chigozie E. Ofoedu ◽  
Chibugo Q. Akosim ◽  
Jude O. Iwouno ◽  
Chioma D. Obi ◽  
Ivan Shorstkii ◽  
...  
Keyword(s):  
Cold Water ◽  
Amino Nitrogen ◽  
Water Extract ◽  
Sensory Attributes ◽  
Hot Water ◽  
Soluble Nitrogen ◽  
Rice Grain ◽  
Rice Varieties ◽  
Barley Malt ◽  
Sugar Profile

Gluten-free beer could be produced with rice, although the latter would primarily serve as adjunct in combination with barley malt in today’s brewing. However, the recent growing realisation of the potential and applications of rice malt for brewing an all-rice malt beer through varying malting conditions cannot be overlooked. In this study, therefore, the characteristic changes in malt, wort, and beer from different Nigerian rice varieties (FARO 44, FARO 57, NERICA 7) as influenced by varying malting conditions (steeping duration (18, 24 and 30 h), germination periods (2, 3 and 4 days) and kilning temperatures (50 and 55 °C)), were investigated. Rice (grain) samples were examined by thousand kernel weight (TKW), germinative energy (GE), germinative capacity (GC), and degree of steeping (DoS). To ensure that rice wort/beer with unique beer style and enhanced attributes, comparable to barley wort/beer is produced, malting conditions that produced rice malts with peak diastatic power (DP), cold water extract (CWE), and hot water extract (HWE) were selected. Peak DP, CWE and HWE were obtained at FARO 44 (18 h steeping, 3 days germination, 55 °C kilning (S18G3K55°)), FARO 57 (30 h steeping, 2 days germination, 50 °C kilning (S30G2K50°)) and NERICA 7 (24 h steeping, 3 days germination, 55 °C kilning (S24G3K55°)). Selected malts were further tested for moisture content, total nitrogen, malt yield and malting loss and subsequently progressed to wort and beer production. Wort’s pH, total soluble nitrogen (TSN), brix, kolbach index (KI), free amino nitrogen (FAN), dextrose equivalent (DE), original extract (OE) and sugar profile were determined, as well as beer’s pH, colour, apparent extract (AE), alcohol by volume (%ABV), turbidity and sensory attributes. Rice grain varied significantly (p < 0.05) in TKW, GE, GC and DoS across varieties. Despite wort’s pH, TSN, DE, OE as well as beer pH, colour, AE and turbidity resembling (p > 0.05) across varieties, wort’s brix, KI, FAN, sugar profile as well as beer’s %ABV, differed significantly (p < 0.05). Sensory attributes of appearance, colour, mouthfeel, and overall acceptability in beer differed noticeably (p < 0.05), except for aroma and taste (p > 0.05). Overall, the rice beer, though very slightly hazy, represented a pale yellow light lager, which is indicative of its peculiar beer style. Besides increased DP and enhanced hydrolysis, varying malting conditions of current study could serve as a pathway of reducing the cost of exogenous (commercial) enzymes or barley malt imports, together with decreasing barley’s dependency for brewing in the tropics.

scholarly journals Soluble nitrogen compounds in tillering nodes and roots of Dactylis glomerata

2015 ◽  
Vol 43 (1) ◽  
pp. 45-57
Author(s):  
T. Dąbrowska
Keyword(s):  
Amino Acids ◽  
Molecular Weight ◽  
Free Amino ◽  
Dactylis Glomerata ◽  
Weight Fraction ◽  
Crystalline Form ◽  
Nitrogen Compounds ◽  
Low Molecular Weight ◽  
Soluble Nitrogen ◽  
Storage Organs

A characteristic is given of the low molecular weight fraction of nitrogen compounds in tillering nodes and roots of the grass <i>Dactylis glomerata</i> in spring and in autumn. It was found that in vegetative storage organs of <i>Dactylis glomerata</i> glutamic acid with glutamine, aspartic acid with asparagine, alanine and arginine play important roles in the storage of nitrogen. From the free amino acids pool of the tillering nodes and roots item amino acids in crystalline form were isolated and identified.

scholarly journals Total nitrogen, water-soluble nitrogen and free amino acids profile during ripening of soft cheese enriched with Nigella sativa seed oil

2019 ◽  
Vol 3 (2) ◽  
pp. 90-96 ◽  
Author(s):  
Mara Georgescu ◽  
Ștefania Mariana Raita ◽  
Dana Tăpăloagă
Keyword(s):  
Amino Acids ◽  
Total Nitrogen ◽  
Free Amino Acids ◽  
Free Amino ◽  
Seed Oil ◽  
Nigella Sativa ◽  
Raw Milk ◽  
Water Soluble ◽  
Soluble Nitrogen

AbstractVarious antimicrobial solutions have been tested as additives for raw milk traditional cheeses, among whichNigella sativacold pressed seed oil (NSSO) is recognized for its positive effect on the microbial quality of such products. The overall effect on the quality of enriched cheeses during ripening is still under extensive investigation. Three batches of traditional raw milk brined cheese were included in the current experiment: control cheese withoutNigella sativaseed oil (NSSO) and cheese samples enriched with 0.2 and 1% w/w NSSO. Experimental cheese samples were analyzed in duplicates for total nitrogen content (TN), at 0, 14, 28 and 42 days of ripening, while single determinations of total nitrogen (WSN) and free amino acids (FAA) were performed at 14, 28 and 42 ripening days. The TN content revealed similar values for control cheeses and NSSO cheeses, and no significant differences were noticed within the three treatment groups (p >.05) throughout ripening. WSN values followed a significant rising shift in all cheeses during ripening, yet computing data obtained for the three considered treatments, despite an obvious higher WSN content of NSSO enriched cheeses, no statistical significance could be associated to this difference. The FAA composition of the experimental cheeses, varied quantitatively, by increasing with ripening time, but no qualitative variation was noticed during the follow-up period. The FAA composition of the did not vary significantly within treatments.

Interrelationships among Microbiological, Physicochemical, and Biochemical Properties of Terrincho Cheese, with Emphasis on Biogenic Amines

2004 ◽  
Vol 67 (12) ◽  
pp. 2779-2785 ◽  
Author(s):  
OLIVIA PINHO ◽  
ANA I. E. PINTADO ◽  
ANA M. P. GOMES ◽  
M. MANUELA E. PINTADO ◽  
F. XAVIER MALCATA ◽  
...  
Keyword(s):  
Amino Acids ◽  
Biogenic Amines ◽  
Total Nitrogen ◽  
Free Amino Acids ◽  
Free Amino ◽  
Dry Matter ◽  
Total Content ◽  
Biochemical Properties ◽  
Water Soluble ◽  
Soluble Nitrogen

Changes in the microbiological, physicochemical, and biochemical characteristics of Terrincho cheese as represented by native microflora, pH, water activity, soluble nitrogen fractions, free amino acids, and biogenic amines (e.g., ethylamine, dimethylamine, tryptamine, phenylethylamine, putrescine, cadaverine, histamine, tyramine, cystamine, and spermine) during ripening were monitored. Terrincho is a traditional Portuguese cheese manufactured from raw ewe's milk. The main groups of microorganisms (lactococci, lactobacilli, enterococci, pseudomonads, staphylococci, coliforms, yeasts, and molds) were determined following conventional microbiological procedures. Free amino acids and biogenic amines were determined by reverse-phase high-performance liquid chromatography, following extraction from the cheese matrix and derivatization with dabsyl chloride. The total content of free amino acids ranged from 1,730 mg/kg of dry matter at the beginning of the ripening stage to 5,180 mg/kg of dry matter by day 60 of ripening; such an increase was highly correlated with the increase of water-soluble nitrogen in total nitrogen, 12% trichloroacetic acid–soluble nitrogen in total nitrogen, and 5% phosphotungstic acid–soluble nitrogen in total nitrogen throughout ripening. Histamine was consistently present at very low levels, whereas putrescine, cadaverine, and tryptamine were the dominant biogenic amines and increased in concentration during ripening. Ethylamine, tryptamine, phenylethylamine, and cystamine reached maxima by 30 days of ripening and decreased thereafter. Significant correlations between amino acid precursors and corresponding biogenic amines, as well as between biogenic amines and microbial viable numbers, were observed.

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