Non-protein nitrogenous compound

Synthetic nitrogen or non-protein nitrogen compounds shall not be used. Specific criteria for additives and processing aids state ... 

Urine is an aqueous solution of inorganic and organic compounds including mineral substances, nitrogen compounds from protein metabolism, as well as of non-protein nitrogen compounds, vitamins, hormones and enzymes. 

Favism-inducing toxins in broad beans (Vicia faba). Determination of vicine content and investigation of other non-protein nitrogenous compounds in different broad bean cultivars. 

An additional non-protein nitrogenous compound that can be utUised by rumen bacteria, and hence by the ruminant, is uric acid. This is present in high concentration in poultry excreta, and these are sometimes dried for inclusion in diets for ruminants, although in some countries the use of excreta as a food is restricted or prohibited. 

After crystallisation and separation of the sugar from the water extract, a thick black liquid termed beet molasses remains. This product contains 700-750 g/kg DM, of which about 500 g consists of sugars. The molasses dry matter has a crude protein content of only 20-40 g/kg, most of this being in the form of non-protein nitrogenous compounds, including the amine betaine, which is responsible for the fishy aroma associated with the extraction process. 

National Academy of Sciences 1976 Urea and Other Non-protein Nitrogenous Compounds in Animal Nutrition, Washington, DC, NAS Publishing and Printing Office. 

The constituents of dry matter comprise carbohydrates (sugars, starches, fibres), nitrogen-containing compounds (proteins, amino acids, non-protein nitrogen compounds), lipids (fatty acids, glycerides), minerals and vitamins. 

The content of crude protein of the flaxseed meal extracted with different solvents is shown in Table 6. The two-phase solvent extraction system consisting of an alkanol and a hexane phase, increased the crude protein content of the meal, perhaps due to a concentration effect brought about by the removal of some polar compounds into the alkanol phase (Wanasundara and Shahidi, 1994a). The content of non-protein nitrogen compounds of the meal did not change considerably as a result of solvent extraction. 

These are the substances in blood, other than proteins, which contain nitrogen. They include urea, creatinine, uric acid, amino acids and ammonia. The non-protein nitrogen fraction can be determined by a micro-Kjeldahl method, followed by Nesslerization. In most laboratories, however, blood urea is determined and the other non-protein nitrogen compounds are measured only where clinically indicated, e.g. uric acid. 

There are many taste components in meat, which are non-protein nitrogenous compounds such as ftee amino acids and peptides, nucleotides, lactic acid, sugars and minerals. Among them, free amino acids and pqjtides in meat are shown to increase by proteolysis during postmortem aging, and inprove meat taste. 

S. A. Eriksen I. S. Fagerson, Non-Volatile Nitrogen Compounds in Hydrolysed Vegetable Protein. In Cereals for Food and Beverages Recent Progress in Cereal Chemistry and Technology G. E. Inglett, L. Munck, Eds. Academic Press New York,... 

The N-containing extractives are defined as the water-soluble, low molecular weight, nitrogen-containing compounds of non-protein nature. This NPN-fraction (non-protein nitrogen) constitutes from 9% to 18% of the total nitrogen in the teleosts. 

The Kjeldahl method measures the nitrogen content of a compound and may be used to determine the protein content of a sample provided that the proportion of nitrogen in the protein is known. Protein determinations are complicated by the presence of nitrogen from non-protein sources. The simplest way of eliminating this source of error is to precipitate the proteins using a suitable method and to determine the nitrogen content of the precipitate. 

Nitrogen-containing compounds, that include alkaloids, glycosides, proteins, polypeptides, amines and non-protein amino acids. 

All human tissues are capable of synthesizing the nonessential amino acids, amino acid remodelling and conversion of non-amino-acid carbon skeletons into amino acids and other derivatives that contain nitrogen. However, the liver is the major site of metabolism of nitrogenous compounds in the body. Dietary proteins are the primary source of essential amino acids (or nitrogen). Digestion of dietary proteins produces amino acids, which are absorbed through epithelial cells and enter the blood. Various cells take up these amino acids that enter the cellular pools. 

In processed foods, non-enzymic browning reaction is the major source of its desirable flavors. Flavors of the products of this reaction depend upon the molecular structure of nitrogenous compounds (amines, amino acids, peptides, glycopeptides, proteins,... 

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