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Caracterização bioquímica de linhagens de soja com alto teor de proteína. Repositório Alice
MORAES, R.M.A. de; JOSÉ, I.C.; RAMOS, F.G.; BARROS, E.G. de; MOREIRA, M.A..
O objetivo deste trabalho foi caracterizar bioquimicamente duas isolinhas de soja com alto teor de proteína. O aumento do teor de proteína nas isolinhas foi acompanhado por redução no teor de óleo e de carboidratos totais. Em relação à composição aminoacídica, o aumento do teor de proteína promoveu acréscimo em todos os aminoácidos, exceto glicina, alanina, metionina, cisteína e tirosina, mantendo a relação enxofre/nitrogênio. A quantificação dos polipeptídios mostrou que o aumento do teor de proteína manteve inalterado o teor das proteínas 7S, promoveu aumento no teor das proteínas 11S e, conseqüentemente, da relação 11S/7S. Pode haver melhoria na qualidade do farelo de soja das isolinhas, uma vez que as proteínas 11S têm melhor qualidade nutricional do...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Glycine max; Aminoácidos; Metionina; Cisteína; 7S; 11S; Aminoacid; Methionine; Cysteine.
Ano: 2006 URL: http://www.alice.cnptia.embrapa.br/handle/doc/115367
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Determination of reduced sulfur compounds by high-performance liquid chromatography in hydrothermal seawater and body fluids from Riftia pachyptila ArchiMer
Gru, Cecile; Sarradin, Pierre-marie; Legoff, Hélène; Narcon, Sandrine; Caprais, Jean-claude; Lallier, Francois.
This paper describes a method for the determination of reduced sulfur compounds in hydrothermal seawater and body fluids from the hydrothermal tube worm Riftia pachyptila. Sulfur is a hey component of the hydrothermal ecosystem based on chemosynthesis, Sulfur compounds were derivatized at pH 8 (4.3 for sulfide in biological fluid) with a fluorescent reagent, monobromobimane, and separated by reverse-phase HPLC. The eluted compounds were detected by spectrofluorimetry. This method allowed: the quantitative analysis of sulfide, sulfite, thiosulfate, cysteine and glutathione in seawater, vascular blood and coelomic fluids from R, pachyptila, The detection limits were in the 0.1 mu mol l(-1) range with a precision lower than 10%, The method has been applied to...
Tipo: Text Palavras-chave: Sulfide; Sulfite; Thiosulfate; Cysteine; Glutathione; Hydrothermal seawater; Riftia pachyptila; Biological fluids.
Ano: 1998 URL: http://archimer.ifremer.fr/doc/00186/29763/28203.pdf
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Hematology and serum biochemistry of broilers at the initial and growth stages submitted to different levels of digestible sulfur amino acids Ciência Rural
Carvalho,Genilson Bezerra de; Martins,Poliana Carneiro; Rezende,Pedro Moraes; Santos,Januária Silva; Oliveira,Evelyn de; Trentin,Thays de Campos; Martins,Danieli Brolo; Stringhini,José Henrique; Café,Marcos Barcellos.
ABSTRACT: The objective of this study was to evaluate the effect of digestible methionine and cystine (Met + Cys) levels on the hematological and serum biochemical parameters of broiler chickens during the initial and growth stages. For this, 1,800 male chicks of the Coob 500 strain were used, with 900 chicks in the initial phase (1 to 21 days old) and 900 chicks in the growth phase (22 to 42 days old), distributed in a completely randomized design of five treatments with six replicates of 30 birds. The treatments consisted of 0.545, 0.616, 0.711, 0.782, and 0.853%; and 0.514, 0.571, 0.647, 0.704, and 0.761% digestible Met + Cys for “1 to 21” and “22 to 42” days of breeding, respectively. Results showed that digestible Met + Cys levels in broiler feed...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Amino acid metabolism; Cysteine; Methionine; Immune system; Poultry.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000500652
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Preservation of minimally processed 'aurora-1' peaches using additives Rev. Bras. Frutic.
Martins,Ramilo Nogueira; Mattiuz,Ben-Hur; Santos,Leandra Oliveira; Morgado,Cristiane Maria Ascari; Mattiuz,Claudia Fabrino Machado.
'Aurora-1' peaches establishes an interesting alternative as a minimally processed product, due to its characteristics like flavor, color, smell, and also because of its handling resistance. However, it has a short shelf life after a fresh-cut due to enzymatic browning and stone cavity collapse. The main purpose of this research was to test the additive with antioxidant effect to prevent browning in minimally processed 'Aurora-1' peaches. The minimal processing consists of washing, sanitizing, peelings and fruit stone extraction. After that, longitudinal cuts were made to obtain eight segments per fruit. The slices were immersed into the following treatment solutions: control (immersion in 2% ascorbic acid); 2% ascorbic acid + 2% calcium chloride; 1%...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Ascorbic acid; Calcium chloride; Cysteine; Citric acid; Isoascorbate.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452011000400023
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Prevention of enzymatic browning of yacon flour by the combined use of anti-browning agents and the study of its chemical composition Ciênc. Tecnol. Aliment.
Rodrigues,Oscar Romero Lopes; Asquieri,Eduardo Ramirez; Orsi,Daniela Castilho.
Yacon roots present functional properties because of the high levels of fructooligosaccharides (FOS), which are considered as prebiotic fibers. In addition, yacon roots are rich in phenolic compounds. During the processing of yacon, the freshly cut surface undergoes rapid enzymatic browning. Control of enzymatic browning during processing is very important to preserve the appearance of yacon flour. In this study, it was evaluated the combined effect of anti-browning agents (ascorbic acid, citric acid and L-cysteine) on the inhibition of enzymatic browning of yacon, using Response Surface Methodology. The yacon pre-treated with anti-browning agents in concentrations of 15.0 mM for ascorbic acid, 7.5 mM for citric acid and 10.0 mM for L-cysteine was used for...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fructooligosaccharide; Polyphenol oxidase; Ascorbic acid; Cysteine; Citric acid.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200008
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Requirement of Digestible Sulfur Amino Acids in Laying Hens Fed Sorghum- and Soybean Meal-Based Diets Rev. Bras. Ciênc. Avic.
Gomez,RS; Angeles,ML.
ABSTRACT Two experiments were done to evaluate the effect of increasing levels of dietary digestible methionine (Met) and Met:cysteine (Met:Cys) ratio on the productivity of Hy-Line W-36 laying hens fed sorghum- and soybean meal-based diets. In Exp. 1, 160 hens from 68 to 75 weeks of age were assigned to four dietary levels of digestible Met (0.20 0.24, 0.28 and 0.32%). The digestible total sulfur amino acids:Lysine (TSAA:Lys) ratios were: 62, 68, 76 and 84%. In Exp. 2, 192 hens from 76-83 weeks of age were assigned to four dietary digestible Met:Cys ratios (160, 116.7, 85.7 and 62.5%). The digestible TSAA:Lys ratio was kept constant across diets (80%). Results were subjected to ANOVA and linear regression analyses. In Exp. 1, optimal egg production, egg...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Laying hens; Requirements; Methionine; Cysteine; Productivity.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2016000200231
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SENSORY ANALYSIS OF A MODEL SYSTEM USING 5'-IMP AND CYSTEINE AT DIFFERENT pH Ciênc. Tecnol. Aliment.
MADRUGA,Marta Suely; MOTTRAM,Donald S..
Sensory analysis was used to get an overall flavour description of a reaction mixtures containing 5'-IMP and Cysteine. Ribose/cysteine systems were used as reference systems. Results from triangle and aroma profiling show a clear correlation between the terms used and the volatile analysis described in literature for these model systems. For instance reactions at pH 3.0 and 4.5 for 5'-IMP/cysteine systems, which were described as "meaty" and "boiled meat" by panellists, presented, in the literature, the higher number of "meaty" compounds in volatile analysis (1, 7, 8, 20) .
Tipo: Info:eu-repo/semantics/article Palavras-chave: Sensory analysis; Inosine-5’-monophosphate; Cysteine; PH; Flavour.
Ano: 1998 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611998000400007
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Studies on some precursors involved in meat flavour formation Ciênc. Tecnol. Aliment.
Madruga,M.S..
The effect of some precursors on the formation of meat flavour during heating has been investigated. A comparison of the influence of three different precursors, inosine-5'-monophosphate (5'-IMP), cysteine and thiamine, added to the meat systems, showed that formation of certain heterocyclic compounds, like sulfur-containing furans, dithiolanones and thiophenes, was significantly affected by changes in the concentration of precursors. However, aliphatic compounds, such as hydrocarbons, alcohols and ketones were not changed by these additions. Inosine-5'-monophosphate was established to be more effective than cysteine or thiamine in the formation of some "meaty" volatiles, i.e. the furanthiols, when its concentration was increased 10 times in raw meat.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Meat; Flavour; Precursors; 5'-IMP; Cysteine; Thiamine.
Ano: 1997 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611997000200016
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Use of photocatalytic reduction to hasten preparation of culture media for saccharolytic Clostridium species BJM
Fukushima,Romualdo S.; Weimer,Paul J.; Kunz,Daniel A..
Cysteine is the preferred reducing agent used in the preparation of culture media for the growth of many strictly anaerobic microorganisms; however, redox potential reduction of cysteine is very slow, making it inconvenient if the medium is needed immediately or in large quantity. The time required to reduce culture medium containing resazurin (an indicator of reducing conditions) was dramatically shortened when the medium, after being injected with the reducing agent cysteine, was irradiated with incandescent light from a halogen lamp. Light intensity had an effect upon reduction time: tubes kept in the dark took more than 12 h to achieve the desired degree of anaerobiosis (measured spectrophotometrically by the bleaching of the indicator, resazurin)...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Anaerobiosis; Culture medium; Cysteine; Light; Resazurin.
Ano: 2003 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822003000100006
Registros recuperados: 9
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