Protein foods and feeds

Fermentation products include the cells themselves, solvents and chemicals, organic and amino acids, antibiotics, polysaccharides, lipids, RNA and DNA, vaccines, bulk and fine diagnostic and therapeutic proteins, food and feed ingredients, and enzymes. These biomolecules can differ substantially in nature and require a large variety of methods to separate and purify them. They are often produced in low concentrations in complex media together with many other components. 

How much do they cost SCP must corrqjete in price with conventional protein foods and feeds. In countries vvhere protein foods are readily available they can be relatively cheap. It has not always been possible to produce SCP at competitive prices. 

Converting renewable feedstocks into a mixture of products that can be used as such in the synthesis or formulation of end-products. This approach is widely used in food and feed industries where there is no requirement to prepare specific molecules from bio-resources but rather mixtures of triglycerides, carbohydrates and proteins. 

Wadsworth, J. I. Vinnett, C. H. In "Nutritional Improvement of Food and Feed Proteins" Friedman, M.,... 

Martinez, W. H. Hopkins, D. T. "Protein Nutritional Quality of Foods and Feeds" Friedman, M., Ed. Marcel Dekker Inc. New York, 1975. 

Food and feed yeast production employ several molds in [he family Cryplocvccaceae Candida ulilis, C. tropicalis. and C. japonica, which are cultrvated on plant wastes (wood sugars, molasses, stillage), and C. lipolytica, which converts hydrocarbons to yeast protein... 

JM Concon. Chemical determination of critical amino acids in cereal grains and other foodstuffs. In M Friedman, ed. Protein Nutritional Quality of Foods and Feeds. Part 1 Assay Methods—Biological, Biochemical, and Chemical. New York Marcel Dekker, 1975, pp 311-379. 

Protein chemical modification is a problem-solving technique in research and technology. Modifications also occur in natural deteriorations. Generally these modifications are with the most reactive side chains and are predominantly oxidations, reductions, and nucleophilic and electrophilic substitutions. Deteriorations include peptide bond scissions, racemizations, fi-eliminations, and formation of products by the reaction of proteins with added chemicals. Proteins are modified intentionally for structure-function relationship studies or for development of new and improved products. Although appearing quite varied, the techniques used in pharmacological, food and feed, or other industrial areas differ more operationally than from major differences in the levels of chemical sophistication that are used. 

Reactions Analytical Methods. Alkaline treatments are used in the food and feeds technology for solubilization and purification of proteins, to destroy toxic contaminants, and to obtain functional properties. These alkaline treatments induce many chemical modifications on the side chains of the amino acid residues, which have been described by many workers. 

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