Wyniki wyszukiwania - AGRO

1

Amino acid composition and protein quality indexes of traditional rye bread and ginger cake with different flour extraction rates

100%

Frias J., Penas E., Martinez-Villaluenga C., Przygodzka M., Zielinski H., Vidal-Valverde C.

Polish Journal of Food and Nutrition Sciences

|

2011

|

tom 61

|

nr Suppl.1

2

Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik

Badania nad składem aminokwasowym i uzupełnianiem się białek produktów spożywczych z zastosowaniem ilościowej chromatografii bibułowej. Część II. Ilościowe badania roztworów czystych aminokwasów

84%

Muszkatowa B.

Roczniki Państwowego Zakładu Higieny

|

1962

|

tom 13

|

nr 2

3

The amino acid composition of seed proteins and fractions of different lupine species

84%

Peretiatkowicz M., Wojtaszek P., Michalski Z., Gulewicz K.

Bulletin of the Polish Academy of Sciences. Biological Sciences

|

1988

|

tom 36

|

nr 1-3

4

Changes in the amino acid composition during the ensiling of lucerne and red clover in round bales

84%

Purwin C., Fijalkowska M., Lipinski K., Wierzbowska J., Kobzhassarov T. Z., Michalski J.

Journal of Elementology

|

2015

|

tom 20

|

nr 4

Changes in the amino acid profile of protein during ensiling depend on the proteolytic potential of plant species, the rate of the wilting and acidifying of ensiled herbage and, on the other hand, on the microbiological processes and fermentation of amino acids. The interaction of these factors determines the subsequent efficiency of nitrogen utilization in the rumen. The aim of this study has been to determine the influence of ensiling in round bales on changes in the amino acid content in lucerne and red clover silages. The amino acid composition was determined by analyzing the content of amino acids in herbages and silages. The lucerne silage protein was characterized by a higher contribution of all amino acids except Trp in comparison with red clover silage. Ensiling in bales of wilted lucerne and clover herbage lowered the content of Asp, His (P < 0.01), Ile, Lys (P < 0.05) in both plants. The ensiling process and plant species affected (P < 0.05) the total content of amino acids per 100 g of protein, where the range of changes in both raw materials was different. The loss of amino acids observed during the ensiling of wilted lucerne in round bales should be regarded as typical, whereas changes in the amino acid profile of red clover should be considered as atypical. A significantly higher ADIN content in red clover than in lucerne silage indicates that a rapid and significant increase of temperature occurred in experimental bales, which were characterized by a low degree of density, and this temperature rise strongly affected the availability of amino acids of the red clover protein also to the current microflora in the silage. Ensiling in round bales changed the amino acid profile of the lucerne and red clover protein. The ensiling process in this technology, however, severely deteriorated the quality of the red clover protein by lowering the content of all essential amino acids except Cys and Met.

5

Protein quality of traditional rye breads and ginger cakes as affected by the incorporation of flour with different extraction rates

84%

Penas E., Martinez-Villaluenga C., Vidal-Casero C., Zielinski H., Frias J.

Polish Journal of Food and Nutrition Sciences

|

2013

|

tom 63

|

nr 1

The aim of this study was to evaluate the effect of rye flour extraction rate on the protein amino acids content and protein quality indexes (chemical score, CS, protein efficiency ratio, PER) of traditional rye bread and ginger cake and to compare them with conventional wheat bread. Rye flour with extraction rates of 1000 g/kg and 920 g/kg (F-1000 and F-920, respectively), were used. Amino acid content was determined by HPLC and protein quality indexes were calculated. The results showed that contents of non-essential amino acids (NEAA) were not much affected by flour extraction rate in rye bread and ginger cake since only Asp and Ser were higher in F-1000 rye bread and Arg and Pro in F-1000 ginger cake. In regard to essential amino acids (EAA), only Thr and Val content was significantly higher (P≤0.05) in F-1000 rye bread, on dry weight basis. In addition, rye bread formulated with whole rye flour exhibited a higher content of total EAA than wheat bread (P≤0.05). Regarding protein quality indexes, CS values were quite low in breads and ginger cakes, being Lys the limiting amino acid. However, estimated PER values were similar among wheat and rye breads, and slightly lower for ginger cakes. Hence, whole rye flour should be considered as an approach to improve the nutritional quality of traditional rye-based products.

6

Effect of different moisture of grain products and temperature during extrusion-cooking on protein quality

84%

Lipiec A., Matras J., Ciowch A.

Polish Journal of Natural Sciences. Supplement

|

2006

|

tom 03

115-121

7

Chemical composition of bitter cola [Garcinia kola] seed and hulls

84%

Eleyinmi A. F., Bressler D. C., Amoo I. A., Sporns P., Oshodi A. A.

Polish Journal of Food and Nutrition Sciences

|

2006

|

tom 15/56

|

nr 4

The chemical composition of Garcinia kola seed and hull was determined using standard methods. Results show that crude protein, lipid extract, ash, and crude fibre ratios are: 39.52 and 99.92 g/kg, 43.25 and 42.91 g/kg, 11.42 and 18.62 g/kg, 114.02 and 153.44 g/kg respectively. Carbon : nitrogen ratios for the seed and hull are 57.88 and 29.01, respectively. Garcinia kola hull had significantly higher (p<0.05) protein and fibre but has comparable values for lipid and ash. Potassium and phosphorus were the most abundant mineral elements in Garcinia kola seed (334.82 and 242.61 mg/kg, respectively) while phosphorus predominates in the hull (288.61 mg/kg). The seed had significantly higher values for sodium, potassium, copper and cobalt while chromium, molybdenum, manganese, nickel, selenium, lead and mercury were not detected. The dominant saturated, monosaturated, and polyunsaturated fatty acid, in the seed and hull are palmitic (31.55 and 276.01 mg/kg), oleic (38.36 and 52.77 mg/kg) and linoleic acids (36.16 and 235.83 mg/kg) respectively. The hull has significantly higher (p<0.05) α-linolenic acid content. Glutamic acid is the dominant non-essential amino acid in seed and hull (6.80 and 8.10 g/kg, respectively) while lysine and valine (2.40 and 7.10 g/kg, respectively) are the dominant essential amino acids. The proportion of essential amino acid in the total amino acid is 44.52% in the hull and 35.81% in the seed. Garcinia kola seeds and hulls may find use in food and feed formulations by virtue of their chemical composition.

8

The influence of dietary fibre on nutrient digestibility in Polar foxes

84%

Szymeczko R., Bieguszewski H., Burlikowska K.

Zeszyty Naukowe. Przegląd Hodowlany

|

1996

|

tom 28

9

Proteolysis of endomorphin-1 by brain synaptic membrane-associated peptidases

84%

Wu L., Chen J., Zhong D., Lin C., Wang X.

Acta Neurobiologiae Experimentalis

|

2002

|

tom 62

|

nr 1

10

Wplyw nawozenia wybranymi mikroelementami na zawartosc i jakosc bialka bulw ziemniaka

67%

Kozera W., Nowak K., Cwojdzinski W.

Acta Scientiarum Polonorum. Agricultura

|

2003

|

tom 02

|

nr 2

73-82

11

Wplyw wzrastajacego nawozenia azotem na sklad aminokwasowy bialka ziarna jeczmienia ozimego

67%

Majcherczak E., Cwojdzinski W., Nowak K.

Acta Scientiarum Polonorum. Agricultura

|

2003

|

tom 02

|

nr 2

11-18

12

Wplyw skladu gatunkowego jarych mieszanek zbozowo-straczkowych na plon bialka i zawartosc aminokwasow

67%

Pisulewska E.

Acta Agraria et Silvestria. Series Agraria

|

1995

|

tom 33

107-115

The effect or botanical composition of six spring grain (wheat, triticale) + legume (peas, vetch, and field peas) mixture, with variable contribution of legume plants (15 and 30%) on grain and seed yield and its amino acid composition, was studied in the years 1990-1992. A negative relationship between yielding of mixtures and actual contribution of legume plants, and a positive one, between contribution or legume plants to total yield and total protein content in the yield, were found. The highest yield was recorded for the mixture of wheat + vetch (5.67 ha^-1 ; with 1.24% vetch), and the lowest for the mixture of triticale + held peas (4.70 t ha^-1 ; with 5,95% field peas). Variable contribution or legume plants to the mixtures (15 and 30%) had no significant effect on grain and seed yield nor on protein yield. In contrast, the weather affected significantly grain and seed yield and protein yield of (he mixtures. The most favourable and the least favourable year was 1990 and 1992, respectively. The highest values of chemical score (CS) and exxential amino acid index (EAAI) were obtained for the mixtures of triticale + field peas. The protein of these mixtures was characterized by a high content of Lys, lie and Thr.

13

Wyniki badań nad wartością biologiczną białek zestawów kulinarnych oznaczoną różnymi metodami

67%

Szkilladziowa W., Rudowska-Koprowska J., Muszkatowa B.

Roczniki Państwowego Zakładu Higieny

|

1956

|

tom 07

|

nr 2

14

Zawartosc i sklad aminokwasowy bialka ozimych mieszanek zbozowo-straczkowych w zaleznosci od wybranych czynnikow agrotechnicznych

67%

Pisulewska E.

Acta Agraria et Silvestria. Series Agraria

|

1995

|

tom 33

117-126

The effect of botanical composition of winter grain (rye, triticale cv. Ugo, and trilicale cv. Almo) + hairy vetch mixtures and graded nitrogen fertilization levels on grain and seed yield, protein yield and its amino acid composition, was studied in the years 1990-1993. The nutritional value of protein was expressed by chemical score (CS) and essential amino acid index (EAAI). It was found that both chemical composition and nitrogen fertilization affected significantly yield and its composition. Increasing grain + seed and protein yield, and increasing actual contribution or vetch to the yield, led to an increased total amino acid content and higher EAAI of the mixtures Increasing nitrogen fertilization levels decreased a lysine content in the rye + vetch and the triticale (cv. Almo) + vetch mixtures. In contrast, a content of this amino acid in the triticale (cv. Ugo) + vetch mixture was increased. The weather affected significantly both yield and composition of the mixtures. The highest values or a total essential amino acid content and EAAI were obtained in the year 1991, and the lowest ones in the year 1993.

15

Zawartość wybranych aminokwasów egzogennych w białku nasion łubinu wąskolistnego w zależności od typu odmiany i terminu siewu

67%

Kotlarz A., Podlesny J., Strobel W.

Acta Agrophysica

|

2009

|

tom 14

|

nr 1[170]

Celem podjętych badań było określenie wpływu odmiany oraz różnych terminów siewu na ilość i jakość białka nasion łubinu wąskolistnego. W badaniach użyto nasiona pochodzące z doświadczeń polowych z roku 2005. Doświadczenie założono metodą równoważnych podbloków. Czynnikiem pierwszego rzędu były odmiany łubinu wąskolistnego termoneutralne oraz nietermoneutralne, a czynnikiem drugiego rzędu terminy siewu: I – bardzo wczesny, II – dwa tygodnie po pierwszym terminie i III - cztery tygodnie po pierwszym terminie. Za pomocą spektrometru bliskiej podczerwieni oznaczono zawartość białka ogólnego i skład aminokwasowy nasion łubinów. Wyniki opracowano statystycznie z wykorzystaniem analizy wariancji w układzie dwuczynnikowym (odmiana x termin siewu). Stwierdzono istotne różnice (P≤0,01 lub P≤0,05) pomiędzy odmianami w zawartości białka ogólnego oraz składu aminokwasowego (g·100g-1 białka), jak również istotny (P≤0,05) wpływ terminu siewu na ilość białka ogólnego w suchej masie nasion.

16

Wartosc zywieniowa koncentratu bialkowego i jego hydrolizatow z drozdzy Saccharomyces uvarum

67%

Stasinska B., Komorowska A.

Żywność Nauka Technologia Jakość

|

2000

|

tom 07

|

nr 3

94-104

Badane koncentraty otrzymano w wyniku ekstrakcji alkalicznej gęstwy drożdżowej Sacharomyces uvarum, stanowiącej odpad przy produkcji piwa. W koncentratach białkowych i uzyskanych z nich hydrolizatach oznaczono skład aminokwasowy, strawność enzymatyczną in vitro oraz wskaźniki wartości odżywczej. Stwierdzono wysoką strawność enzymatyczną i zawartość aminokwasów egzogennych. Wartość odżywcza badanych preparatów, określona za pomocą wskaźników chemicznych, była stosunkowo wysoka, porównywalna z odpowiednimi wyróżnikami dla niektórych białek roślinnych.

17

Aktywnosc antyrodnikowa ekstraktow uzyskanych w procesie izolowania peptydow fasoli szparagowej

67%

Karas M., Baraniak B.

Bromatologia i Chemia Toksykologiczna

|

2008

|

tom 41

|

nr 2

175-181

18

Skład aminokwasowy białka biomasy jęczmienia ozimego (Hordeum vulgare L.) w zależności od stadium rozwoju rośliny i nawożenia azotem

67%

Barczak B., Nowak K.

Acta Scientiarum Polonorum. Agricultura

|

2008

|

tom 07

|

nr 1

Badania przeprowadzono w latach 1998-2000 w Stacji Badawczej w Wierzchucinku, należącej do Uniwersytetu Technologiczno-Przyrodniczego w Bydgoszczy. W dwuczynnikowym doświadczeniu polowym badano wpływ zróżnicowanych dawek azotu (0, 60, 120, 180 kg N∙ha⁻¹) na zawartość azotu ogólnego oraz skład aminokwasowy białka jęczmienia ozimego w kolejnych fazach rozwojowych. W wyniku zastosowanego nawożenia azotem nastąpiło istotne obniżenie zawartości azotu ogólnego w zielonej masie jęczmienia ozimego w każdej z badanych faz jego rozwoju. Podczas wegetacji jęczmienia ozimego, a także pod wpływem nawożenia azotem, wykazano w jego biomasie istotne obniżenie zawartości większości aminokwasów egzogennych, co wskazuje na pogorszenie wartości biologicznej białka, postępujące wraz z rozwojem rośliny.

19

Skład aminokwasowy białek grzybów jadalnych. Cz. I. Oznaczanie jakościowe

67%

Szymczak J.

Roczniki Państwowego Zakładu Higieny

|

1962

|

tom 13

|

nr 5

20

Influence of manufacturing technology on amino acid composition of soft white unripened cheese from sheep milk

67%

Pakulski T., Bagnicka E.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

|

2017

|

tom 20

|

nr 1

Ograniczanie wyników