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The influence of joint applications of N and S on false flax (Camelina sativa L.) growing was studied in a pot experiment. Nitrogen was applied as NH4NO3 at rates of 0.6 (N1)–0.9 (N2)–1.2 (N3) g per pot. Sulphur was applied as (NH4)2SO4 to achieve levels of 35 ppm (S1) and 55 ppm (S2) S-SO 4 2− . The number of branches per plant increased with the nitrogen doses (10.62–12.41–15.38). The N2 and N3 rates (4.91 g and 4.79 g, respectively) significantly increased the seed yields (g/plant) as compared to N1 (3.77 g). Straw yields (g/plant) and thousand-seed weight (g) increased significantly only with the highest level of nitrogen N3 (18.23 and 1.17, respectively) compared to N1 (16.52 and 1.06, respectively). Increasing levels of nitrogen (N1–N2–N3) reduced the oil content of seeds (40.79–38.40–37.66%), but increased the protein content (23.93–25.63–28.19%). The level of sulphur S2 significantly stimulated only the oil content to 39.36% compared to 38.54% with S1. At the same time a negative correlation was discovered between the oil and protein content in the seeds (r= −0.8164). The applied doses of nitrogen N2 and N3 significantly increased the total oil yields (1.88–1.80 g/plant) as well as the total protein yields (1.25–1.35 g/plant) compared to N1 (1.53 and 0.90 g/plant, respectively).

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4773 Wu, H.K., Liu, S.J., Jiang, L., Zhang, W.W., Wang, Y.H., Ren, Y.L., Han, X.H. & Liu, F. (2009): Relationship between protein composition and total protein content and

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Uthayakumaran, S., Gras, P. W., Stoddard, F. L. & Bekes, F. (1999): Effect of varying protein content and glutenin-to-gliadin ratio on the functional properties of wheat dough. Cereal Chem. , 76 , 329-335. Effect of varying protein

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): Takarmányok. A nitrogéntartalom meghatározása és a nyersfehérje-tartalom kiszámítása. 2. rész: Blokkroncsolásos és vízgoz-desztillációs módszer (ISO 5983-2:2009) (Animal feeding stuffs. Determination of nitrogen content and calculation of crude protein

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Acta Alimentaria
Authors: G. BujdosÓ, M. Tóth-Markus, H. Daood, N. Adányi, and P. Szentiványi

-módszerrel . (Preserved foodstuffs. Determination of protein content.) No. 19589. MSZ (1980b): Borok polifenoltartalmának meghatározása . (Wines. Determination of polyphenol content.) No. 9474. MSZ (1981

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( Table 1 ). Because of this high P cell , and its carbon sequestration capacity, cultivation of S. spinosus is proposed for the mitigation of CO 2 ( M inillo et al., 2013 ). The proximate composition of biomass showed highest protein content for S

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. International Organization for Standardization ISO ( 1997 ): Animal feeding stuffs . Determination of nitrogen content and calculation of crude protein content – Kjeldahl method. ISO 5983. International Organization for Standardization

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protein content of wheat crops has important impacts on their nutritional quality for humansand livestock and on their functional properties in food processing. ( Shewry & Halford, 2002 ). Economic value of winter wheat is affected by the genotype

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Milled rice from nine aromatic cultivars was evaluated for physicochemical, cooking, and antioxidant properties. Physical parameters measured were milling outrun, head rice yield (HRY), and appearance (size and shape). Cooking time, water uptake ratio and elongation ratio were determined to study their cooking quality. Chemical parameters included were amylose content (AC), protein content (PC), gel consistency (GC) and alkali spreading value (ASV). Total phenolic content (TPC) was measured using the Folin-Ciocalteu method, while ferric reducing antioxidant power (FRAP), total antioxidant capacity (TAC), and 1,1-diphenylpicrylhydrazyl (DPPH) radical scavenging activity were used to study their antioxidant activity. This study revealed all rice cultivars, except Basmoti-370 and Gopalbhog, showed HRY. Besides, all rice cultivars displayed high protein content. Significant variations (P<0.05) were found in TPC and the antioxidant activities of the rice cultivars. The correlation coefficient between the TPC and the antioxidant activities was strong and statistically significant (P<0.05).

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The effect of microwave roasting on protease inhibitor activity and soluble protein content and composition in cracked soybeans was investigated in relation to the duration of treatment. Soybeans of Hodgson var. were cracked to 1/6-1/8 of the size of whole bean, dehulled and were exposed to microwaves at a frequency of 2.450 MHz. Soluble protein content of hexane defatted samples were determined and PAGE, SDS-PAGE and densitometric analyses were used to determine the change of major soybean protein subunits as a function of roasting time. Residual protease inhibitor activities and isoinhibitor composition were also determined.Microwave treatment is an effective way for inactivation of protease inhibitor activity in cracked soybeans. Roasting for only two minutes reduced the trypsin inhibitor activity to 13.33% of the initial value. Both types of inhibitors, Kunitz (KTI) and Bowman-Birk (BBI) were responsible for residual inhibitor activity. The duration of microwave roasting had strong influence on soluble protein content and polypeptide composition. Microwave treated samples were characterized by dominant content of glycinin, and high stability of acidic (-A1,2,3-, -A5-) and basic (-B1,2,3,4-) glycinin subunits were established.

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