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Different Protein Sources (different + protein_source)
Selected AbstractsSensory aroma from Maillard reaction of individual and combinations of amino acids with glucose in acidic conditionsINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 9 2008Kam Huey Wong Summary The aroma produced in glucose,amino acids (individual and in combination) Maillard reaction, under acidic conditions at 100 °C were determined and compared by trained panellist. Proline produced pleasant, flowery and fragrant aroma. Phenylalanine and tyrosine produced dried roses aroma. Alanine produced fruity and flowery odour, while aspartic acid and serine both produced pleasant, fruity aroma. Arginine, produced a pleasant, fruity and sour aroma at pH 5.2, but not at its natural pH. Glycine, lysine, threonine and valine produced a pleasant caramel-like odour. Isoleucine and leucine gave off a burnt caramel aroma. Methionine developed a fried potato odour. Cysteine and methionine produced savoury, meaty and soy sauce-like flavours. A combination of these amino acids produced different types of aroma, with the stronger note dominating the odour of the mixture. This study will help the prediction of flavour characteristics of hydrolysates from different protein sources. [source] Yttrium oxide (Y2O3) as an inert marker in digestibility studies with dogs, blue foxes and mink fed diets containing different protein sourcesJOURNAL OF ANIMAL PHYSIOLOGY AND NUTRITION, Issue 9-10 2007S. G. Vhile Summary The study evaluated the use of yttrium oxide (Y2O3) as an inert marker in studies of apparent total tract digestibility in dogs, blue foxes and mink. Comparison was made with total faecal collection, and use of chromic oxide (Cr2O3) as marker respectively. Four experimental diets were added 0.1 g/kg yttrium oxide and 10 g/kg chromic oxide and fed to four animals of each species. Faecal recovery of yttrium oxide was 94.4% (SEM ± 1.0), and of chromic oxide 105.8% (SEM ± 1.5). The digestibilities of dry matter, crude protein, crude fat, starch and total carbohydrates obtained by total collection and yttrium oxide as marker showed close similarity, and in most cases not significant differences, independent of species and diets. In dogs, overall digestibilities of main nutrients with chromic oxide as marker were not significantly different from overall means obtained with yttrium oxide (p > 0.05). Overall digestibility of dry matter, crude protein and total carbohydrates in blue foxes and mink was significantly higher with chromic oxide than with yttrium oxide (p < 0.05). In dogs and blue foxes, digestibilities of individual amino acids determined by use of yttrium oxide were not different from values obtained using total collection of faeces, both within diets and for overall mean (p > 0.05). Overall amino acid digestibilities in dogs determined with chromic oxide as marker were similar to corresponding figures for yttrium oxide, whereas use of chromic oxide resulted in significantly higher digestibilites for a number of amino acids compared with yttrium oxide in foxes and mink (p < 0.05). The digestibilities of most main nutrients and amino acids revealed no interaction between diet and method (p > 0.05). The study showed that yttrium oxide can be used in low concentration in the feed, and allows high accuracy of analyses and thereby precise digestibility determination. It is concluded that yttrium oxide is an alternative inert marker to chromic oxide in the studied species. [source] Effect of Transglutaminase on Some Properties of Cake Enriched with Various Protein SourcesJOURNAL OF FOOD SCIENCE, Issue 5 2008H. Alp ABSTRACT:, The effect of transglutaminase (TG) enzyme addition (0% and 0.09%) on batter and cake properties, prepared with different protein sources (nonfat dry milk [NFDM], soy flour, and soymilk) and flour types (type A with 11.4% protein and type B with 8.6% protein), was investigated. Specific gravity and pH of cake batters were determined, and physical and chemical analysis of the cake samples was performed. Soy products improved cake weight, volume, softness, protein, and fat contents. NFDM increased the crust redness and crumb lightness more than the other protein sources. TG enzyme addition affected the volume, softness, crust, and crumb color of the cake samples significantly (P < 0.05). The combination of TG enzyme and flour B with lower protein gave more puffed, symmetrical, and softer cake samples. TG had a potential application with different protein sources in cake production. Especially interactions between TG with soy flour and TG and wheat flour with high protein content were important in cake formulations due to the softening effect on crumb. [source] Evaluation of different protein sources for aquafeeds by an optimised pH-stat systemJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 7 2002Francisco J Alarcón Abstract This paper presents the results of some experiments oriented to optimise and standardise the measurement of protein hydrolysis by fish proteases using the pH-stat technique. Various factors affecting the degree of hydrolysis (DH) were considered (autohydrolysis of the protein sources, type of enzymes utilised, substrate/enzyme ratio and effect of inhibitors). The crude extracts obtained from fish digestive tissues showed their suitability for the determination of protein hydrolysis, rendering better results than those obtained using mixtures of commercial enzymes. DH values for a given protein were greatly affected by the substrate/enzyme ratio, since small modifications in protein concentration resulted in significant variations in DH. Protease inhibitors present in various plant protein sources produced a reduction in DH values. © 2002 Society of Chemical Industry [source] Elevated Histone H1 (MPF) and Mitogen-activated Protein Kinase Activities in Pig Oocytes Following In Vitro Maturation do not Indicate Cytoplasmic MaturationREPRODUCTION IN DOMESTIC ANIMALS, Issue 2 2009MA Setiadi Contents Effects of different media (TCM 199 + BSA, TCM 199 + FCS, TCM 199 + NBCS, Whitten's medium + BSA) supplemented with estradiol-17, and two isolated and everted follicle shells on MPF and MAP kinase activities and the sensitivity to parthenogenetic activation of pig oocytes were examined at the end of culture (48 h). Elevated (P < 0.05) activities of MAP kinase were recorded in metaphase II oocytes following culture in Whitten's medium, whereas MPF levels were lowest (P < 0.05) in MII oocytes matured in TCM 199 supplemented with BSA. Oocytes matured in TCM 199 based media showed higher (P < 0.05) activation rates when compared to oocytes incubated in Whitten's medium. Whitten's medium supplemented with different protein sources (amino acids, FCS, BSA) was used to study the effects of different exposure periods to eCG/hCG stimulation on MPF and MAP kinase activities and in vivo fertilisability following culture for 48 h. MPF and MAP kinase activities were significantly increased by eCG/hCG stimulation of COCs during maturation. Further, the continuous presence of eCG/hCG during culture (48 h) significantly increased the levels of both kinases in comparison to stimulation by gonadotrophins alone during the first 24 h of incubation. In vivo fertilisation of oocytes matured in Whitten's medium supplemented with eCG/hCG for 24 or 48 h led to a significant retardation of early embryonic development compared to ovulated oocytes. In conclusion, media composition and gonadotrophin stimulation affect MPF/MAP kinase activities and the susceptibility to parthenogenetic activation of IVM oocytes. However, elevated kinase levels in pig oocytes following culture do not indicate complete cytoplasmic maturation. [source] | ||||||||||