scholarly journals THE 'FREE' AMINO ACIDS OF SOIL

1966 ◽  
Vol 46 (2) ◽  
pp. 109-114 ◽  
Author(s):  
F. J. Sowden ◽  
K. C. Ivarson
Keyword(s):  
Amino Acids ◽  
Carbon Tetrachloride ◽  
Acid Hydrolysis ◽  
Free Amino Acids ◽  
Free Amino ◽  
Water Soluble ◽  
Complexing Agent ◽  
Soil Amino Acids ◽  
The Common

The amount of water-soluble amino acids in the soils studied was low but qualitatively most of the common amino acids were found except cystine and methionine. Extracting the soil with water in the presence of carbon tetrachloride, or carbon tetrachloride containing a complexing agent, increased this amount 25 to 100 times. It is suggested that the role of the carbon tetrachloride was to release ammo acids from microbial or other cellular material in the soil. The complexing agent apparently had little effect on the amount of amino acids extracted with water. The amino acids extracted in the presence of carbon tetrachloride made up 0.1 to 1.0% of the total soil amino acids recovered after acid hydrolysis.

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.

scholarly journals Seasonal biochemical changes in three species of liverwort Plagiochasma of Mandi (Himachal Pradesh), India

2018 ◽  
Vol 10 (4) ◽  
pp. 1094-1100
Author(s):  
Kanchna Devi ◽  
Sunita Kapila ◽  
Anju Rao
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Rainy Season ◽  
Free Amino ◽  
Winter Season ◽  
Himachal Pradesh ◽  
Water Soluble ◽  
Soluble Carbohydrates ◽  
Natural Habitats ◽  
Different Seasons

Thalli of three species of Plagiochasma, collected during different seasons from their natural habitats of Mandi region of Himachal Pradesh were evaluated for some biochemical parameters viz. total water soluble carbohydrates, proteins, free amino acids, total chlorophyll, carotenoid and the activities of amylases, invertase and protease. Highly significantly contents of carbohydrates (70.83±2.54 mg/g fw in P. appendiculatum, 21.26± 0.09 mg/g fw in P. articulatum and 52.75±2.95 mg/g fw in P. intermedium)  and of chlorophyll (0.76±0.005 mg/g fw in P. appendiculatum,  0.69±0.005 mg/g fw in P. articulatum and 1.2±0.006 mg/g fw in P. intermedium ) were observed towards the end of the growing season (January-March period of collection), whereas the content of protein (23.46±0.14 mg/g fw in P. appendiculatum, 23.33±0.71 mg/g fw in P. articulatum and 22.99±0.27 mg/g fw in P. intermedium)  was maximum during winter (October-December) and that of free amino acids (37.48±1.05 mg/g fw in P. appendiculatum, 70.9±0.91 mg/g fw in P. articulatum and 25.13±0.31 mg/g fw in P. intermedium)  in the rainy season (July-September). On the other hand, the activities of enzymes that breakdown the carbohydrates into simple sugars were recorded least towards the end of the favourable period of their growth. The activity of protease was maximum in the rainy season (July-September) and minimum in the winter season (October-December). This study concluded that the seasonal changes in Plagiochasma induced alterations in the biochemical compounds and in the activities of related enzymes that may be responsible for the adaptation of these plants in their natural habitats. 

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