Results 41 to 50 of about 4,987,268 (293)

Species Variations in the Proximate Composition, Amino Acid Profile, and Protein Quality of the Muscle Tissue of Grass Carp, Bighead Carp, Siberian Sturgeon, and Wels Catfish

Journal of Food Quality, 2018
This study determined the proximate composition, energy value, amino acid profile, and protein quality of the muscle tissue of four food fish species. The fish analyzed contained 78.90–69.89% water, 18.25–15.69% protein, and 2.28–12.57% fat.
Renata Pyz-Łukasik, Waldemar Paszkiewicz   +1 more
doaj   +1 more source

Amino acid profile of eighteen isolates of different edible macrofungal species

Journal of Horticultural Sciences, 2020
Edible mushrooms from India (18 isolates belonging to 4 species) were profiled for protein, free and bound amino acids (AA). The protein content (range of 9.5-32.6%) was highest in Pleurotus cintrinopileatus and P. sajor-caju; free AA (range of 11.6-73.1
Shamina Azeez, Meera Pandey, M R Jasmin, R Rachitha, G C Satisha, T K Roy, C Chandrashekara, K S Shivashankara   +7 more
doaj   +1 more source

Amino Acid Profiling and SDS-PAGE Analysis of Protein Isolates Obtained from Nonconventional Sources

Journal of Food Quality, 2022
Proteins play an imperative role in enhancing the nutritional status of the human body. The present study was designed to determine the molecular weight of protein isolates prepared from defatted oilseeds, i.e., sesame, flaxseed, and canola, using SDS ...
Muhammad Sibt-e-Abbas, Masood Sadiq Butt, Mian N. Riaz, Tadesse Fikre Teferra, Iahtisham Ul-Haq   +4 more
doaj   +1 more source

ProRepeat: an integrated repository for studying amino acid tandem repeats in proteins [PDF]

, 2011
ProRepeat (http://prorepeat.bioinformatics.nl/) is an integrated curated repository and analysis platform for in-depth research on the biological characteristics of amino acid tandem repeats.
Harm Nijveen, Lin, K., Jack A. M. Leunissen, K. Lin, Audrey David, Luo, H., Ke Lin, A. David, David, A., H. Nijveen, H. Luo, Leunissen, J.A.M., Nijveen, H., Hong Luo, J. A. M. Leunissen   +14 more
core   +1 more source

Increasing amino-acid score of chopped semi-finished products

IOP Conference Series: Earth and Environmental Science, 2021
Abstract In today’s world diseases of alimentary etiology are common. They occur when there is insufficient intake of important essential substances, that include amino acids. Lack of essential amino acids can lead to serious disruptions in vital functions of body.
V N Khramova, D I Surkov, I F Gorlov, Ya I Khramova, A D Timofeeva, A A Korotkova   +5 more
openaire   +1 more source

Nutritional quality of the protein of Vigna unguiculata L. Walp and its protein isolate

Revista Ciência Agronômica
A protein's true digestibility and amino acid composition are important characteristics for its nutritional characterisation. This study determined the true digestibility of the protein from cowpea (Vigna unguiculata L. Walp.) and of its protein isolate,
Karoline de Macêdo Gonçalves Frota, Lays Arnaud Rosal Lopes, Izabel Cristina Veras Silva, José Alfredo Gomes Arêas   +3 more
doaj   +1 more source

Nutritional components and protein quality analysis of genetically modified phytase maize

GM Crops & Food, 2022
The nutritional components and protein quality of genetically modified maize expressing phytase gene (GM) were analyzed and evaluated in this study. The nutritional components were analyzed by Chinese national standard methods.
Yichun Hu, Liqin Linghu, Min Li, Deqian Mao, Yu Zhang, Xiaoguang Yang, Lichen Yang   +6 more
doaj   +1 more source

Biases in Amino Acid Replacement Matrices and Alignment Scores Due to Rate Heterogeneity [PDF]

Journal of Computational Biology, 1996
Empirically derived amino acid replacement matrices are widely used in sequence comparison and database searches. We consider an extension of the usual Markov process model of protein evolution that admits site to site rate heterogeneity and demonstrates that rate heterogeneity can introduce a bias in estimated replacement probabilities and the ...
C. Kelley, G. A. Curchill
openaire   +3 more sources

Investigation of the amino acid composition of gluten-free biscuit with carob

Новые технологии
The article studies the amino acid composition of the developed biscuit semi-finished products. When developing the recipe for gluten-free products, special attention was paid to the protein composition of the raw materials and the calculation of the ...
S. S. Zyuzina, M. D. Shchelkova, Yu. V. Ushakova, G. E. Rysmukhambetova   +3 more
doaj   +1 more source

Analysis of Nutritional and Flavor Components of Ten Strains of Pleurotus pulmonarius

Shipin gongye ke-ji, 2023
In this study, the nutritional and flavor components of the fruit bodies of 10 Pleurotus pulmonarius strains were analyzed and the results would provide a certain theoretical basis for the development, utilization and deep processing of Pleurotus ...
Xiangfeng WANG, Wei ZHAO, Qiao WANG, Li WANG   +3 more
doaj   +1 more source