Amino acid vegetable

In a vegetarian diet, vegetables are the only source of dietary protein. Because individual vegetable sources do not provide all the needed amino acids, vegetables must be mixed to provide all the essential and nonessential amino acids in the amounts required for biosynthesis. 

Gelatin Poly(amino acids) Vegetable waxes... 

C11H12N2O2. M.p. 289°C. L-Tryptophan is an essential amino-acid, its presence in the food of animals is necessary for proper growth. It is present in small quantities in the hydrolysis products of most proteins, although absent in certain vegetable proteins. 

Soybean Protein Isolates. Soybean protein isolates, having a protein content of >90 wt%, are the only vegetable proteins that are widely used in imitation dairy products (1). Most isolates are derived from isoelectric precipitation, so that the soybean protein isolates have properties that are similar to those of casein. They are insoluble at thek isoelectric point, have a relatively high proportion of hydrophobic amino acid residues, and are calcium-sensitive. They differ from casein in that they are heat-denaturable and thus heat-labile. The proteins have relatively good nutritional properties and have been increasingly used as a principal source of protein. A main deterrent to use has been the beany flavor associated with the product. Use is expected to increase in part because of lower cost as compared to caseinates. There has been much research to develop improved soybean protein isolates. 

The starting point for this amino acid, from which nylon 11 is obtained, is the vegetable product castor oil, composed largely of the triglyceride of ricinoleic acid. This is first subjected to treatment with methanol or ethanol to form the appropriate ricinoleic acid ester. 

Protein is an important component of most foods. Nearly everything we eat contains at least a small amount of protein. Lean meats and vegetables such as peas and beans are particularly rich in protein. In our digestive system, proteins are broken down into small molecules called a-amino acids. These molecules can then be reassembled in cells to form other proteins required by the body. 

Knowledge of the amino acids developed slowly during the 19th century, since Mulder (200) and other pioneer workers devoted most of their efforts to the solution of other problems, particularly the elementary composition of proteins. As recently as 1890, Osborne (211) determined the elementary composition of oat-kernel proteins in the first of his now-classical investigations on vegetable proteins. 

Pyrazol-1 -ylalanine, an isomer of histidine, was isolated from Citrullus vulgaris (watermelon) seed and its structure was confirmed by comparison with synthetic material 107). It was the major free amino acid in the dormant dry seed but was present in only trace amounts in vegetative tissue. While present in seed extracts of other members of the Cucurbitaceae, it has not been identified as occurring in members of other plant families. 

Foods such as meat, fish, and some vegetables contain sulfur-bearing amino acids that form volatile sulfur compounds during processing and storage. When these compounds react with iron, a black precipitate forms on the container and in most instances darkens the food. A small piece of aluminum welded to the tinplate can has been used to prevent container corrosion and sulfide staining in commercially canned hams. In this case, the aluminum acts as a sacrificial anode and stops the reaction with tin and iron that otherwise could occur at the small exposed tinplate areas (14). 

MSG is the sodium salt of the amino acid glutamic acid. It is made commercially by the fermentation of molasses, but exists in many products made from fermented proteins, such as soy sauce and hydrolyzed vegetable protein. 

When proteins are broken down into their constituent amino acids, the result can contain as much as 20 percent glutamates. This is why hydrolyzed vegetable protein is often listed as an ingredient in foods, to give them a meaty or savory flavor. 

Birds eat sufficient food to satisfy their energy intake, but this does not mean that they will eat enough protein, unless the protein proportion in the rotation is high. Protein quality is also important, the two most essential amino acids being lysine and methionine. The best quality protein for all poultry is white fishmeal (banned only for ruminants by the Soil Association). The best vegetable protein is soya bean which is low in methionine, but this can be made up by using sunflower meal in the ration. 

Early rhizosphere establishment is demonstrated in 2-3 day-old wheat plants when there is a shift towards a population of amino acid requiring bacteria (19). Maximum activity and numbers of rhizosphere microorganisms correlated with maximum vegetative plant development (20-22). Once established, the rhizosphere remains qualitatively similar, but quantitatively increases from seedling stage to maturity (23). After maturity the bacterial population reverts to a population similar to that in non-rhizospheric soils. 

Proteins Biopolymers composed of amino acid units Structural component of animal cells, but also of vegetables Blood, muscles, skin, hair, enzymes about 17... 

The conditions which have been reported as favoring sporulation include addition of salts of metals such as manganese, chromium, nickel, etc., to the medium shaking a culture of vegetative cells of sporing aerobes with distilled water at 37°C. addition of tomato juice to a medium incubating the cultures at an appropriate temperature addition of calcium carbonate to a carbohydrate medium to prevent excessive accumulation of acid, and to maintain the pH at 5.5 or above the necessity yeen addition to the medium of certain amino acids etc. 

Oily fishmeal is allowed in organic rations and it has an even higher essential amino acid content than full-fat soya. However, its use in poultry rations is limited partly by cost, restrictions on the source of the fishmeal imposed by organic standards, the fact that some customers demand birds that are fed on a vegetable-based diet and concerns about fishy taints to the product (Walker and Gordon, 2001). 

The use of nitrogen fertilization results in higher content of N-containing compounds, including free amino acids, and also increases in terpene content in wood plants, whilst starch, total carbohydrates, phenylpropanoids and total carbon-based phytochemicals decreased (Koricheva et al., 1998). Higher levels of nitrogen favoured its uptake and increased the nitrate content of the crop, which is critical for salad vegetables and baby foods. 

Table 1.2 gives the average amino acid composition of some animal and vegetable proteins found in art and archaeology. 

A serious problem with some vegetables and particularly with fruit as a source of protein is the dilution of protein with carbohydrates so that an inordinate amount of calories must be consumed to obtain the needed amount of protein and amino acids for human growth. A survey of calories and protein content/100 g fresh weight of several different leaves, pods, seeds and tubers is shown in Table VIII. This indicates the desirability of certain leaves, pods and seeds over tubers, for example, as a protein source. 

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