Proteins values

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. 

Texturized or denatured WPl retained its native protein value, functionality, and digestibility when extruded below 50 °C changes in functionality occur at 65 °C and above. Through careful selection of extrusion conditions of temperature and moisture, TWPs with unique functionality can be produced. The degree of texturization increased with increasing temperature, but temperatures higher than 100 °C may be needed to form fibrous structures with WPl. 

The same shipment of raw, cooked and roasted glandless whole kernel cottonseed flours used in the FDA study was used to determine the protein efficiency ratio (PER) of each flour (8). The adjusted PER (Table II) of cooked (2.10) cottonseed was significantly higher than roasted (1.77) cottonseed. Protein retention efficiency (PRE) for roasted cottonseed (58.08) was lower than values for raw (60.54) and cooked (62.95) cottonseed. Relative protein values (RPV) indicated a utilization of 91, 91 and 96% of the protein in raw, roasted and cooked cottonseed, respectively. The multiplication of the (RPV) percentage utilization and the protein content of the cottonseed (Table I) results in the relative utilizable protein values (Table II). 

Table II. Average Protein Efficiency Ratio (PER), Relative Protein Value (RPV) and Relative Utilizable Protein for Raw, Roasted and Cooked Whole Kernel Cottonseed3...

Plasma volume has been observed to decrease an average of 12% when recumbent individuals arose (F2). The effeet was particularly acute in patients with edema or low serum albumin concentrations (F2). In this study subjects were maintained in bed for 12 hours, a blood specimen was taken after 1 hour in a completely flat position and after 1 hour of walking activity. It was found that after walking the protein values rose 10% in normal persons and 10-15% in patients with edema. The average increase in albumin was 0.48 g/100 ml (F2). 

Pecan flour suspensions exhibited poor foaming properties. Not only were the capacities and soluble protein values low, but the foams produced were thin and contained large, unstable air... 

Amino acid Whey (mg/g protein) Reference protein values for preschool children (see Table B2.1.2) Ratio (test protein/ref)... 

The total nitrogen of orange juices was found to increase with the maturity of the fruit and ranged between. 068 to. 120 g per 100 ml (30). The actual protein values obtained by Clements (31) were about 20 percent of the acetone powder. Nearly 30 percent of the alcohol-insoluble solids of juice and about 20 percent of that of vesicular pulp were found to be protein as determined by the Kjeldahl procedure (32). These values are the actual protein that was precipitated by alcohol and are only a fraction of the total protein values usually reported for orange juice (8). The main source of proteins in citrus juice is probably in the form of enzymes and the plastids. At least 47 different enzymes have been reported to occur in citrus fruits (33). Citrus fruits also contain several phenolic amines (34), some of which such as syn-epherine, may have physiological importance (35). 

Over the years, much progress has been made on the quality, utilization, and distribution of com. In 1966, the development of high lysine com was announced, bred to enhance protein values of the grain. Globally, com is ranked next to wheat and rice in total area planted. About half of the world com production is in the United States. While some com is grown in all states of the United States, the Com Belt states represent more than half of this production. Com has become a... 

Dietary protein values. Complete vs. total protein in the evaluation of diets. J. Agr. Food Chem., 8, 486 (1960). With H. W. Howard and C. D. Bauer. 

Labtrol reagents differ in total protein concentration between lots. The total protein values can be found on the instruction sheet for each particular lot. Take an average value, excluding any high standard deviation (should be 69-74 mg/mL). 

A second index of biocompatibility was the quantitative analysis of cell growth inhibition, again on mouse fibroblast L929 cells, induced by the liquid components of the adhesive system and water extracts of two solid crosslinked materials. Table IV is a summary of the percent inhibition of cell growth (percent ICG). The mean protein values at 4 °C have been subtracted from the mean protein values (five test samples) at 37 °C for each treatment condition. The percent inhibition of cell growth (percent ICG) is shown for each treatment condition. The precision of the assay is approximately 10%. 

Fucaloro and Forster (1985) found substantially different behavior for the hydration dependence of the tryptophan lifetime of chymotrypsino-gen A (Fig. 24). Below 0.15 h the lifetime was constant above 0.15 h the lifetime decreased from the dry protein value of about 3 nsec to the dilute solution value of near 2 nsec at a hydration level above 0.4. The change in lifetime near 0.15 h is sharp, as for a phase change. The per-colative phase transition of lysozyme is at this hydration level. 

The values in parentheses represent ratios in which the protein values were obtained by spectrophotometrio methods by the measurement of absorbance at 280 m/i and the use of empirical conversion factors, while for the other values the protein figures were determined by nitrogen analyses. 

Ruminants. Aldrich and Merchen (27) studied the effect of heat treatment of whole soybean on protein digestion by mminants. They reported that increasing the extmsion temperature from 220°F to 320°F at 20°F increments resulted in a linear decrease of in situ degradation of soybean protein. As expected, raw soybean protein degraded very fast. The extent of degradation was 84.1%, 45.7%, 40%, 40.9%, 36.7%, and 30.4% for the raw, 220°F, 240°F, 260°F, 280°F, 300°F, and 320°F treatments, respectively. In other words, extmded soybean at 320°F had a bypass protein value of 69.6% as compared with 15.9% for raw soybeans. 

In cases of long-standing ascites, the protein content can drop due to reduced permeability of the sinusoids to protein or as a result of presinusoidal obstruction. However, because of its aetiology or as a result of diuretic therapy, the protein content may also increase. In 15-20% of cirrhotic patients with ascites, protein values of up to 4.3 g/dl are found. Even with a threshold ranging between 2.5 and 3.0 gidl, the transudatelexudate concept does not work as well with ascites as it does with pleural effusion The inconclusive information obtained from the ascites protein value in individual cases becomes more reliable if the cell count is determined at the same time. (39, 55, 63, 79)... 

GC protein (group-specific component) is an a2-globulin which is synthesized in the liver and which binds actin released due to hepatocyte decay. Decreased GC-protein values in the plasma are thus attributable both to its reduced synthesis in acute liver failure and its increased binding to actin as a result of hepatocellular disintegration. A value of <34 pg/ml was associated with a lethal outcome in some 70% of cases. 

Aside from applications to fermented products, UF-standardized milk may also be used for the manufacture of several other dairy products. For instance, Lee and White [136] reported an increase in the protein value of ice cream when UF retentate rather than NDM was used for solids-not-fat (SNF) source in the formulation at substitution levels of 25%-75%. They also reported that because of the high level of casein in the ice cream made from UF retentate, its water-binding capacity increased, which resulted to an improvement in flavor and stability of body and texture. 

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