Proteins carbohydrate content

Uses. The primary use of molasses is in animal feed. Molasses, which provides a carbohydrate source, salts, protein, vitamins, and palatabdity, may be used direcdy or mixed with other feeds. The carbohydrate content of 24.6 L (6.5 gal) of blackstrap molasses is considered to be equal to 0.035 m (one bushel) of com as measured by the energy produced from 0.035 m of com and the amount of molasses required to produce the same amount of energy. When molasses is less expensive than com, sales increase when the reverse is tme, sales decrease. 

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. 

Glycoproteins occur in most organisms, from bacteria to humans. Many vimses also contain glycoproteins, some of which have been much investigated, in part because they are very suitable for biosynthetic studies. Numerous proteins with diverse functions are glycoproteins (Table 47-1) their carbohydrate content ranges from 1% to over 85% by weight. 

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... 

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. 

Characteristics of fraction I. The carbohydrate content of Fraction I was 84.4 %, in which the main component is D-galacturonic acid (71 %). Consequently, the polysaccharide is of a pectic type. The neutral sugars accounted for 13.4 % and according to their qualitative composition (Table 2) they correspond to the composition of pectin, isolated from sunflower heads (18). It is worth noting the high content of L-arabinose and D-galactose, compared with the other monosaccharides. The protein content was 7.8 %. 

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. 

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. 

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... 

Mucoproteins (See Section V).—Protein-carbohydrate compounds with relatively high protein or peptide content, the chemical reactions of which are predominantly protein, are known as mucoproteins. In general they do not coagulate on being heated in aqueous solution. All mucoproteins contain a hexosamine constituent. 

Mammalian cell culture is more technically complex and more expensive than microbial cell fermentation. Therefore, it is usually only used in the manufacture of therapeutic proteins that show extensive and essential post-translational modifications. In practice, this usually refers to glycosylation, and the use of animal cell culture would be appropriate where the carbohydrate content and pattern are essential to the protein s biological activity, its stability or serum half-life. Therapeutic proteins falling into this category include EPO (Chapter 10), the gonadotrophins (Chapter 11), some cytokines (Chapters 8-10) and intact monoclonal antibodies (Chapter 13). 

Osmolality is a function of the size and quantity of ionic and molecular particles primarily related to protein, carbohydrate, electrolyte, and mineral content. Osmolality is commonly thought to affect GI tolerability, but there is a lack of supporting evidence. 

Carbohydrate Content. Protein fractions were found to contain 40 to... 

The preparation of the sample prior to its analysis will depend upon the nature of both the sample and the analytical method chosen and may involve the disruption of cells, homogenization and extraction procedures as well as the removal of protein or other interfering substances. It may be necessary to prevent the decomposition and degradation of the carbohydrate content during such treatments or during storage by the addition of antibacterial agents such as thymol or merthiolate, or substances such as fluoride ions, which will inhibit the enzymic transformation of the carbohydrates. 

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... 

These new estimates of the particle weight change the number of copies of the viral glycoprotein per viral particle. The polypeptides (capsid, 1, E2, and 3) are present in equimolar amounts (Garoff et al., 1974). Since 56.6% of the virus is protein (leaving out the carbohydrate content) the viral particle (using a molecular weight of 41-42 x 10 ) should contain about 180 copies of each protein. 

Parnell, A. and White, J. (1983) The use of near infra-red reflectance analysis in predicting the digestibility and the protein and water soluble carbohydrate contents of perennial ryegrass. Journal of the National Institute of Agricultural Botany 16, 221-227. 

Every patient with diabetes requires some form of dietary assessment, and often therapy. This is important to allocate the relative amounts of energy derived from carbohydrate, protein and fat of total recommended daily calories in proportion to the patient s body weight and height and daily requirements, while avoiding atherogenic diets. Diets with high carbohydrate content (50-60%), low fat (30-35%) and adequate protein (10-15%) is recommended. Fibre-rich foods are preferable. The use of non-nutritive sweeteners (saccharin, aspartame, ace-sulfame K and sucralose) are acceptable. Alcohol intake should be assessed since excess consumption... 

Protein Mol. Wt. (kD) Carbohydrate Content (%) Isoelectric Point Column Trade Name Main Ref... 

A number of other proteins are now known to exhibit heterogeneity with respect to their carbohydrate content these include pig pancreatic ribonuclease,9 rabbit19 and human109-238 -yG immunoglobulin, ceruloplasmin,239 2-acetamido-2-deoxy-/3-D-glucosidase,240 and the blood-group substances from ovarian cysts.145,241... 

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... 

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