Consulta: subjectFacets:"Amino acid composition"
Registros recuperados: 3
Data/hora: 01/06/2024 13:52:27

Prediction of xylanase optimal temperature by support vector regression
Provedor de dados: 69
Autores: Zhang,Guangya; Ge,Huihua.
Background: Support vector machine (SVM), a novel powerful machine learning technology, was used to develop the non-linear quantitative structure-property relationship (QSPR) model of the G/11 xylanase based on the amino acid composition. The uniform design (UD) method was applied to optimize the running parameters of SVM for the first time. Results: Results showed that the predicted optimum temperature of leave-one-out (LOO) cross-validation fitted the experimental optimum temperature very well, when the running parameter C, &amp;#958;, and &amp;#947; was 50, 0.001 and 1.5, respectively. The average root-mean-square errors (RMSE) of the LOO cross-validation were 9.53ºC, while the RMSE of the back propagation neural network (BPNN), was 11.55ºC. The...
Tipo: Journal article
Palavras-chave: Amino acid composition; Optimum temperature; Support vector machine; Uniform design; Xylanase.
Ano: 2012
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582012000100007

Nutritional quality of the protein of Vigna unguiculata L. Walp and its protein isolate
Provedor de dados: 124
Autores: Frota,Karoline de Macêdo Gonçalves; Lopes,Lays Arnaud Rosal; Silva,Izabel Cristina Veras; Arêas,José Alfredo Gomes.
ABSTRACT 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, and their nutritional values were estimated after correcting for the amino acid score. The protein was isolated from the defatted whole bean by its alkaline solubilisation and isoelectric precipitation. The amino acid composition of the protein from the whole bean and from the isolate was determined by ion-exchange chromatography. Protein digestibility was assessed by the nitrogen balance method. The amino acid score is the lowest value obtained from the ratio between the individual amount of each...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Legume; Amino acid composition; Proteins; Digestibility.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902017000500792

Chemical composition of Rhodocyclus gelatinosus biomass produced in poultry slaughterhouse wastewater
Provedor de dados: 52
Autores: Ponsano,Elisa Helena Giglio; Lacava,Pedro Magalhães; Pinto,Marcos Franke.
Rhodocyclus gelatinosus R1 grew photoautotrophically in poultry slaughterhouse wastewater inside glass columns (90x670 mm) during 7 days at 31 ± 4ºC, under anaerobiosis and lightness supplied by daylight plus 3 (100W) incandescent and 4 (40W) fluorescent lamps. The culture was centrifuged (4,500xg/20 min) and lyophilized to originate a bacterial biomass with 7.1% moisture content. Chemical composition investigation showed 67.6% crude protein, 27.6% total carbohydrate, 0.6% lipids and 4.2% ash (dry weight). Amino acid composition of the biomass was similar to others described in the literature for Rhodocyclus gelatinosus and for other photosynthetic bacteria. Effluent COD removal after cultivation and elimination of the biomass was around 90%. The valuable...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Rhodocyclus gelatinosus; Biomass; Poultry slaughterhouse wastewater; Chemical composition; Amino acid composition; COD removal.
Ano: 2003
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132003000200001