Protein and carbohydrate content

When compared to whole meal rye flour (280 kcal/1160 kJ) and to wheat flour (320 kcal/1320 kJ), phloem powder (140 kcal/580 kJ) contains approximately 50% less energy. As is typical for all flours, phloem powder also contains a low amount of fat (total amount 2.3 g/100 g). The protein content of phloem is only 2.5 g (per 100 g), whereas the respective amount in whole meal rye flour is 8.8 g and in wheat flour 12.1 g. The content of carbohydrates in phloem ( 30 g/100 g) is about 50% less than in rye (55 g) and wheat flours (59 g). The relatively low energy, protein and carbohydrate content of phloem when compared with commonly used flours, is related to its high content of different fiber. Detailed nutritional data for phloem and phloem breads used in our trial are presented in Table 14.1. 

Southgate (1987) discusses the range of available RMs in terms of their fat, protein, and carbohydrate content. These constituents are presented graphically via a triangle wherein the relative position of each of these three proximate components is represented as 100 % at a separate apex and o % at the opposite side of an equilateral triangle as shown in Figure 6.1. 

Glycoproteins are smaller than proteoglycans, and have far more variability in protein and carbohydrate content between different types. In both types of molecule, the oligosaccharide moieties are covalently attached to the protein via serine, threonine... 

A hindrance to the elucidation of membrane structure is, of course, the material itself. Membranes are rather intractable lipoprotein systems. Their lipid, protein, and carbohydrate contents are variable both quantitatively and qualitatively since they cannot be crystallized, a detailed analysis by x-ray diffraction is impossible, and since they do not form solutions, the use of hydrodynamic or light-scattering techniques is quite limited. Electron microscopy has been the major physical method, but it is becoming increasingly clear that the electron microscope, at least at present, is incapable by itself of clarifying membrane structure on the molecular level (47). Despite an extensive literature, there is no general... 

Noble sweet, red paprika (not containing capsaicin) was extracted at a pressure of 300 bar and a temperature of 40°C to recover carotenoids and other lipophilic compounds (such as fatty oils). The extraction time was 6 hours, and the consumption of CO2 was 193 kg/kg. A water-containing, thick, dye-concentrated oil was obtained in 8% yield. The extraction residue was pale yellow in colour, tasteless and odourless. It was an excellent fodder because of its great protein and carbohydrate content. 

To treat the malabsorption and subsequent diarrhea, lipid-poor diets (<5 g/day) should be implemented with a restriction of triglycerides containing long-chain fatty acids. Medium-chain fatty acids rely on other protein carriers besides apoB (i.e., albumin) for plasma transport, making them an ideal lipid substitute. However, long-term supplementation should be cautioned as associated hepatic fibrosis could occur. Diets should also contain increased protein and carbohydrate content to compensate for caloric loss from fat restriction. 

Induction of ovulation in mares may be stimulated by the administration of human chorionic gonadotropin (hCG). This has physiological actions similar to LH but differs structurally in both protein and carbohydrate content. It is produced by the human placenta and is extracted commercially from the urine of pregnant women. hCG may be administered to mares in the transitional period to stimulate ovulation. A dose of 3300 lU administered to mares with a follicle of >40 mm in diameter and signs of estrus that have been present for more than 3 days hastens the first ovulation of the season by approximately 1 week compared with control mares (Ball 2000a). In some states of the USA, hCG is a controlled substance that requires a special license for purchase and use. 

Animal feedstuffs (Table 2) are a natural by-product of vegetable oil manufacture because this latter results in a variety of residues such as palm fruit pulp fibre and Brazil nut or other kernel oil-cake. Most cellulosic fibre wastes can be converted by steam explosion (sudden release of steam pressure to separate lignin from cellulose) to a cellulose digestible by ruminants. The oil-cakes often have high protein and carbohydrate contents and can be used as a major component of nonruminant feeds. 

The aim of this work is the determination of several nutritional parameters, such as Energetic Value, Protein, Fat, and Carbohydrates content, in commercially available yoghurt samples by using Attenuated Total Reflectance Fourier Transform Infrared (ATR-FT-IR) spectrometry and a partial least square approach. 

In addition to fiber and carbohydrate content, protein intake from legumes may have weight-loss benefits for obese individuals just because proteins enhance post-meal satiety (Rolls, 1995). However, a possible specific role for phytoestrogens in obesity has been postulated through the modulation of the satiety response, a neuroendocrine mechanism controlled by leptin (a hormone secreted by adipose tissue and already known to be regulated by... 

In order to define this variety of food matrices, chemical composition differences that primarily influence chemical analytical measurements have to be considered. Major food components determining basic chemical make-up are the proximate composition of fat, protein, carbohydrate, ash, and moisture. Variations in ash content in general have a minor influence on analytical methods for other constituents and impact of moisture content can be controlled. Thus the major components influencing analytical performance are the relative levels of fat, protein, and carbohydrate. 

In Table 6.5 (sector 4), eggs, cheese, and chicken are commonly consumed foods and are possible candidates for RMs for foods falling into the proximate ranges for this sector (fat content 34-66 %, protein content 34-66 %, and carbohydrate content 0-33%). Multi-ingredient items hke soups, sandwiches and low-fat frozen dinners are the commonly consumed foods whose proximate contents are close to the mean for sector 7. These mixed dishes are possible candidates for RMs for foods with fat... 

Abstract To understand how membrane-active peptides (MAPs) function in vivo, it is essential to obtain structural information about them in their membrane-bound state. Most biophysical approaches rely on the use of bilayers prepared from synthetic phospholipids, i.e. artificial model membranes. A particularly successful structural method is solid-state NMR, which makes use of macroscopically oriented lipid bilayers to study selectively isotope-labelled peptides. Native biomembranes, however, have a far more complex lipid composition and a significant non-lipidic content (protein and carbohydrate). Model membranes, therefore, are not really adequate to address questions concerning for example the selectivity of these membranolytic peptides against prokaryotic vs eukaryotic cells, their varying activities against different bacterial strains, or other related biological issues. 

Figure 2.1 The cell membrane consists mainly of lipids (fats), proteins, and carbohydrates in the form of a lipid bilayer. The two lipid layers face each other inside the membrane, and the water-soluble phosphate groups of the membrane face the watery contents inside the cell (the cytoplasm) and outside the cell (the interstitial fluid).

Cell membranes preventing free access of dissolved molecules and nanoparticles to the endocellular medium consist of lipids, proteins, and carbohydrates.17 The ratios between the principal components of cell membranes are different in plant and animal cells, but the lipid content can reach 80 per cent for erythrocytes.15... 

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