Background Supplemental protein sources vary in composition in regards to size, structure, and amino acid composition of the varying individual proteins. Serum albumin concentrate (SA) is a new protein source extracted from edible-grade bovine plasma, which was recently made available on commercial scale. As compared to the low MW proteins in whey protein concentrate (WPC), SA consists of highe...

Fish protein hydrolysates were prepared from Cuttlefish (Sepia pharaonis) muscle using alcalase and protamex methods. By conducting the Cuttlefish protein hydrolysate using alcalase (CPHA), it showed higher degrees of hydrolysis, proximate composition, yield, emulsifying activity index (EAI), emulsion stability index (ESI), foaming activity index (FAI), solubility, water holding capacity (WHC) ...

During the course of our studies on the amino acid metabolism of Mycobacterium tuberculo8si strain H-37Rv, it was observed that the amino acid composition of the cellular protein of this bacterium, although qualitatively the same, showed quantitative variation with the age of the culture. As such an observation is not in conformity with the already published data regarding the amino acid compos...

Previous studies focused on psychrophilic adaptation generally have demonstrated that multiple mechanisms work together to increase protein flexibility and activity, as well as to decrease the thermostability of proteins. However, the relationship between high and low temperature adaptations remains unclear. To investigate this issue, we collected the available predicted whole proteome sequence...

BACKGROUND recent reports have suggested the applicability of salivary amino acids as markers for various diseases. In order to understand the role of macrophages in the age-related changes of salivary amino acid composition, we compared the amino acid production and consumption between control and activated macrophages. MATERIALS AND METHODS mouse macrophage-like cells (RAW264.7, J774.1) wer...

Multivariate analysis of the amino-acid compositions of 999 chromosome-encoded proteins from Escherichia coli showed that three main factors influence the variability of amino-acid composition. The first factor was correlated with the global hydrophobicity of proteins, and it discriminated integral membrane proteins from the others. The second factor was correlated with gene expressivity, showi...

The amino acid composition of several preparations of spinach ferredoxin was determined, and the most reliable composition was concluded to be: Lysd, Hisr, Argr, Trpr, Asp,,, Thr8, Ser?, Glu13, Prod, GUYS, Alas, CYSS, V&, Meto, Ile4, Leus, Tgr4, Phez, (NH3)6. The total number of amino acid residues is 9’7. The molecular weight of spinach ferredoxin was determined by gel tiltration, amino acid c...

The study was conducted to study the effect of age viz., young (6-9 months) and adult (2 years) on physico-chemical characteristics, proximate composition, amino acid, fatty acid and cholesterol content of Kodiadu goat meat. The Longissimus dorsi muscle was collected from these animals and the physico-chemical characteristics viz., pH, water holding capacity, instrumental colour, muscle fi bre ...

  Eviscerated sea bass, Dicentrarchus labrax were irradiated by Cobalt-60 at commercial irradiation facility at dose of 2.5 and 5 kGy at 2–4°C. The influences of the irradiation on proximate, fatty acid and amino acid composition in cultured sea bass were investigated. Significant differences (P<0.0.5) were found between non-irradiated and irradiated sea bass in terms of moisture, protein, fat,...