High-protein

Hard red winter (HRW) is an important bread wheat that accounts for more than 40% of the United States wheat crop and wheat exports. This fall-seeded wheat is produced in the Great Plains, which extend from the Mississippi River west to the Rocky Mountains, and from the Dakotas and Montana south to Texas. Significant quantities are also produced in California. HRW has moderately high protein content, usually averaging 11—12%, and good milling and baking characteristics. 

The high protein flour may be used to fortify or blend with other flours. Recombining some of the high protein fraction with the coarse portions permits a miller to tailor a flour of protein value to a buyer s specifications. 

Fine grinding and air classification make possible the production of some cake flour from hard wheat and some bread flour or high-protein fractions from soft wheat. AppHcation of the process theoretically frees the miller from dependence on different wheats, either hard or soft, that change each crop year. The problem is how to market the larger volume of low protein or starch fractions at prices adequate to justify the installation and operation of the special equipment (46). 

Pet food purchases are based on the satisfaction of the owner, and pet food proliferation is enormous with accompanying advertising descriptors including natural, Hte, low calorie, high calorie, low protein, and high protein. New therapeutic series, sizes, densities, colors, and attractive packaging have also added to the proliferation. 

Compositions of the four oilseeds are given in Table 2. All except soybeans have a high content of seed coat or hull. Because of the high hull content, the cmde fiber content of the other oilseeds is also high. Confectionery varieties of sunflower seed may contain up to 28% cmde fiber on a dry basis (8). Soybeans differ from the other oilseeds in their high protein and low oil content. AH these oilseeds, however, yield high protein meals when dehuUed and defatted. 

Oilseed proteins are used as food ingredients at concentrations of 1—2% to nearly 100%. At low concentrations, the proteins are added primarily for their functional properties, eg, emulsification, fat absorption, water absorption, texture, dough formation, adhesion, cohesion, elasticity, film formation, and aeration (86) (see Food processing). Because of high protein contents, textured flours and concentrates are used as the principal ingredients of some meat substitutes. 

The typical U.S. daily diet contains 1.1—3.6 mg of vitamin B, most coming from meats and vegetables. Poor diets may provide less than half of these amounts and less than the RDA. Some populations require higher amounts persons with high protein intakes, pregnant and lactating women, users of oral contraceptives, alcohoHcs, users of dmgs which interfere with vitamin B function, and those afflicted with some diseases. Several reviews have examined the relationship of vitamin B and specific diseases in more detail (4,23). 

Nicardipine is almost completely absorbed after po adrninistration. Administration of food decreases absorption. It undergoes extensive first-pass metaboHsm in the Hver. Systemic availabiHty is dose-dependent because of saturation of hepatic metaboHc pathways. A 30 mg dose is - 35% bioavailable. Nicardipine is highly protein bound (>95%). Peak plasma concentrations are achieved in 0.5—2.0 h. The principal path of elimination is by hepatic metaboHsm by hydrolysis and oxidation. The metaboHtes are relatively inactive and exert no pharmacological activity. The elimination half-life is 8.6 h. About 60% of the dose is excreted in the urine as metaboHtes (<1% as intact dmg) and 35% as metaboHtes in the feces (1,2,98,99). 

Possibly the most serious nutrition problem in the United States is excessive food consumption, and many people have experimented with fad diets in the hope of losing excess weight. One of the most popular of the fad diets has been the high-protein, high-fat (low-carbohydrate) diet. The premise for such diets is tantalizing because the tricarboxylic acid (TCA) cycle (see Chapter 20) is the primary site of fat metabolism, and because glucose is usually needed to replenish intermediates in the TCA cycle, if carbohydrates are restricted in the diet, dietary fat should merely be converted to ketone bodies and excreted. This so-called diet appears to work at first because a low-carbohydrate diet results in an initial water (and weight) loss. This occurs because... 

Lnczak-Szcznrek, A., and Flisinska-Bojanowska, A., 1977. Effect of high-protein diet on glycolytic processes in skeletal muscles of exercising rats. Journal of Physiology and Pharmacology 48 119—126. 

Nonetheless, birds have higher metabolic rates than mammals of similar size. Most small mammals reduce energy costs by seeking protected environments birds spend much of their time exposed. Also, because fat is heavy, the need to fly restricts a bird s ability to store energy. Even with a high-protein diet, a bird must eat as much as 3(1 percent of its body... 

Both fungi will grow at pH 2.5, at which non-aseptic processes can be operated (that is without sterilisation). However, the SCP grown in non-aseptic systems is suitable only as feed. The SCP from both organisms can be used as a high-protein food additive, but Fusarium sp. must be ground up (powdered) for this. In addition, the filamentous fungus can be used to make meat substitutes. For this the SCP must be prepared deep-frozen and not dried. 

The selling price of the SCP must be the same as or less than competing food and feedstuffs The price of conventional competing protein feeds is 0.80 per kg protein. The price of conventional competing high-protein food additives is 155 per kg proton. For a meat substitute, the SCP can be priced at 1.05 per kg biomass. 

To produce Fusarium sp. as high-protein food additive, the above system could be used, with aseptic fermentation and grinding the product after drying. The cost is thus 0.670 + 0.04 + 0.01 = 0,720 per kg biomass. 

With high-protein food additives at 1.55 per kg protein the process producing Candida sp. at 1.45 per kg protein would make a small profit of 0.10 per kg protein (or 0.1 x 60/100 = 0.06 per kg biomass). The process prod ucing Fusarium sp. at 1.600 perkg protein would not be profitable. 

Water birds have not been shown to be directly affected by acidification. However, the prey of waterbirds may be of concern as these lower food-chain organisms may have elevated levels of toxic metals related to acidification of their habitat. Moreover, most water birds rely on some component of the aquatic food-chain for their high protein diet. Invertebrates that normally supply caJcium to egg-laying birds or their growing chicks are among the first to disappear as lakes acidify. As these food sources are reduced or eliminated due to acidification, bird habitat is reduced and reproductive rate of the birds is affected. The Common Loon is able to raise fewer chicks, or none at all, on acidic lakes where fish populations are reduced 37 and 5S). However, in some isolated cases, food supplies can be increased when competitive species are eliminated (e.g.. Common Goldeneye ducks can better exploit insects as food when competition from fish is eliminated). The collective influences of acidification are difficult to quantify on a specific area basis but for species that rely on a healthy aquatic ecosystem to breed, acidification remains a continuing threat in thousands of lakes across eastern North America 14). 

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