• Asian-Australasian Journal of Animal Sciences
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• v.22 no.5
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• pp.643-650
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• 2009

Two metabolism trials were conducted with 24 wether lambs to investigate the effects of feeding crab meal and other protein supplements on N utilization, digestibility and Ca and P balance in sheep. The lambs (avg. BW, 25 kg) were randomly allotted to eight diets in each of two trials. The supplements were: i) none, negative control (NC); ii) soybean meal (SBM), control; iii) supplement based on industrial byproducts of both plant and animal origin (IPA); iv) experimental supplement based on byproducts of animal origin (ESA); v) hydrolyzed supplement No 4. (HESA); vi) commercial supplement based on animal protein (CS), $Pro-Lak^{(R)}$ vii) crab meal (CM); and viii) urea (U). The supplements supplied 33% of the total dietary N (CP, 9.8%; DM basis). Lambs fed the NC diet had lower (p<0.05) DM and OM digestibility. Lower (p<0.05) apparent absorption of N was recorded for the lambs fed the HESA and NC diets. Sheep fed CM had lower Ca absorption compared to SBM. Highest (p<0.05) P absorption was observed for lambs fed CS and CM and lowest for U and NC diets. Sheep fed CM had higher (p<0.05) total VFA concentration (65.7 ${\mu}mol/ml$), compared to those fed ESA, CS, and NC diets (47.3, 49.8, and 49.5 ${\mu}mol/ml$, respectively). Highest (p<0.05) ruminal $NH_3$ N (29.6 mg/dl) was observed in lambs fed the U diet, while those fed the NC diet had the lowest (p<0.05) average value (7.66 mg/dl). Lambs fed the U diet had the highest (p<0.05) blood urea N (10.67 mg/dl). The present study showed that N utilization of diets supplemented with experimental supplements based on feather meal and blood meal; commercial supplement based on animal protein, $Prolak^{(R)}$ supplement based on plant protein and blood meal; and crab meal are comparable with that of soybean meal.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.3
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• pp.87-96
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• 1994

This study was carried out to investigate the effect of hydrolysis by proteolytic enzymes on the functional properties of sesame protein concentrate. Sesame protein concentrate was hydrolyzed with papain, pepsin and trypsin to obtain 10% and 20% degree of hydrolysis. The nirogen solubility in water was increased with increasing the degree of hydrolysis. Bulk density was increased by enzymatic hydrolysis but water absorption capacity was increased only in the case of pepsin-hydrolyzed SPC. Higher fat absorption capacity was found in SPC with 10% DH than SPC with 20% DH. Emulsifying activity was also increased by enzymatic hydrolysis except SPC with 10% DH by papain.

• Journal of the East Asian Society of Dietary Life
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• v.3 no.2
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• pp.129-137
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• 1993

This study was attempted to determine the effect of reduction of phytate and phenol compound on the functional properties of sesame protein concentrate. The concentrates were prepared by using dist-water, HCI and butanol. The content of phytate and phenol compound in defatted sesame meal were 4.55% and 3.42% respectively. Considerable amount of phytate was reduced by using HCI, and butanol was effective in removing phenol compounds, Higher bulk density and fat absorption were found in sesame protein concentrate prepared by butanol but higher water absorption was found in the concentrate prepared by dist-water. Also, emulsifying and foaming properties were improved by butanol treatment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.1
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• pp.46-50
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• 1998

This study was peformed to improve extraction of insoluble proteins and to evaluate funtional properties of abolished proteins by the phytase produced by Asporgillus sp. The optimum pH, temperature, treatment time and unit of the enzyme for extraction of protein were pH 4.0~5.0, $50^{\circ}C$, 8~10 hrs and 120 units. The foaming capacity and foaming stability of sesame meal protein after enzyme treatment were virtually unchanged as compared to control. The emulsion capacity and emulsion stability of sesame meal protein was higher than control. Oil absorption as well as water absorption capacities of sesame meal protein were higher than control.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.36 no.2
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• pp.74-79
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• 2003

The functional properties such as a firming maintenance capacity for fermented vegetables, protein coagulation capacity antibacterial activity, calcium and peroxide absorption capacity of calcium powder of cuttle bone treated with acetic acid (ATC) were examined. In the Korean pickled cucumbers (20 days), the calcium content of ethanol insoluble solids was 5,264.9 mg/100 g and this value was higher than that of control (2,036.4 mg/100 g). Protein coagulation capacity of ATC was $0.9\%$ and its calcium absorption capacity was $49.3\%.$ The peroxide absorption capacity of ATC was shown $0-1.1\%$ range. Antibacterial activity was detected above $0.2\%.$ The ATC was effective in a firming maintenance of fermented vegetables (cucumber), coagulation capacities for soybean milk and antibacterial activity. The ATC was not effective in clarifying wastewater. Peroxide absorption capacity toward linoleic acid could not be checked by ATC, but its calcium absorption ratio was high compared to that of commercial calcium powder.

• Journal of Nutrition and Health
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• v.24 no.2
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• pp.124-131
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• 1991

This study was to examine the effects of dietary protein levels and the sources of protein(animal and plant) on calcium and phosphorus metabo lism in 10 healthy Korean female adults. The 26­d day study consisted of a 6-day adaptation period and lO-day moderate protein(109 N, 550mg Ca) a and IO-day high protein( 14g N, 570mg Ca) pe­r riod. During the experimental period, the subjects w were divided into two groups, either consuming a animal protein diet(75 % animal protein) or plant protein diet(75 % plant protein). Calcium(300 mg) was supplemented to two subjects of each d dict group for the last 4 days. Feces, urine and diet were analyzed nitrogen. calcium and phos­p phorus. The apparent absorption of calcium was significantly increased as the protein intake was inc­r reased from 60g to 90g in animal protein diet. A Average calcium absorption rate was 30% and 46 % from high and moderate levels of animal p protein diet Urinary calcium excretion was not affected by t the amount of the protein intake in both animal and plant protein diet. There was significantly higher urinary calcium excretion(I34mg) in high I level of animal protein diet than that( 83mg) in h high level of plant protein diet. Calcium balance was improved as the protein intake increased and c calcium was supplemented. Phosphorus absorp­t tion was more efficient in the high animal diet(77.81 %) than in the high plant diet(55-65%). The overall results indicate that an increase of protein and calcium supplement in moderate pro­ttein intake can improve calcium balance due to the increase of calcium absorption.

• Food Science of Animal Resources
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• v.35 no.1
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• pp.50-57
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• 2015

Fish sarcoplasmic protein (SP) is currently dumped as waste from surimi industry and its recovery by practical method for being the non-meat ingredient in meat industry would be a strategy to utilize effectively the fish resource. This study was aimed to apply pH treatment for fish SP recovery and evaluated its effect on pork myofibrillar protein (MP) gel. The pH values of fish SP were changed to 3 and 12, and neutralized to pH 7 before lyophilizing the precipitated protein after centrifugation. Acid-treated fish SP (AFSP) showed about 4-fold higher recovery yield than that of alkaline-treated SP and water absorption capacity was also about 1.2-fold greater. Because of the high recovery yield and water absorption capacity, AFSP was selected to incorporate into MP with/without microbial transglutaminase (MTG). The effects of AFSP and MTG on the physicochemical and rheological characteristics of MP and MP gel were evaluated. MTG induced an increase shear stress of the MP mixture and increase the breaking force of MP gels. MP gel lightness was decreased by adding AFSP. MP gel with MTG showed higher cooking loss than that without MTG. A reduction of cooking loss was observed when the AFSP was added along with MTG, where the insoluble particles were found. Therefore, AFSP could be contributed as a water holding agent in meat protein gel.

• Asian-Australasian Journal of Animal Sciences
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• v.9 no.5
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• pp.551-556
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• 1996

Selenium (Se) apparent absorption and retention in sheep as influenced by diets differing in protein content through soybean meal supplementation was studied. A $3{\times}3$ Latin square design was used with three Japanese Corriedale wethers (45 kg average body weight), three periods, and three dietary treatments. In each period, 7 d dietary adjustment was followed by 5 d total collection of urine and feces. The three dietary treatments were : Diet 1, without soybean meal supplementation (14% crude protein, CP); Diet 2, with 10% soybean meal supplementation (16.5% CP); and Diet 3, with 20% soybean meal supplementation (19% CP). All the diets had a Se supplementation in the form of sodium selenite at 0.2 mg Se/kg dietary DM. The dietary DM intake of the animals was 2% of their body weight. No significant differences were obtained among the three dietary treatments of the Se balance of the animals. However, as percent of Se intake, only urinary Se concentration of Diet 3 was markedly lower (p < 0.05) than the other diets. Fecal Se as percent of Se intake followed the trend of Diet 3> Diet 2 > Diet 1 resulting a Se absorbed as percent of Se intake of 58.9%, 62.3% and 68.2% for Diets 3, 2 and 1, respectively but their differences among each other were insignificant. No significant differences that were observed either on Se retained as percent of intake (Diet 1, 48.2%; Diet 2, 45.2%; Diet 3, 46.0%) or Se retained as percent of Se absorbed (Diet 1, 70.7%; Diet 2, 72.4%; Diet 3, 77.9%). Significant correlation coefficients among the various measures of Se utilization were also observed. Regression analysis showed the following equation: Y = 93.8 - 1.86X (p <0.05, $r^{2}=0.48$), where Y is the Se absorbed as percent of Se intake (%) and X is the dietary protein content (%). This study concludes that Se requirement in sheep is greater when dietary protein content is high.

• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.192-199
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• 1991

The rheological properties of various flour blends of HRW-WW and DNS-WW having protein contents of $9.12{\sim}9.78%$ in the presence or absence of salt and alkaline reagent (an equal mixture of$Na_2CO_3\;and\;K_2CO_3$) were studied. The farinograph absorptions of HRW-WW and DNS-WW blends was increased by 1% and 0.6%, respectively, with increasing protein content by 0.33%. Salt (0.17%) decreased the absorption by 1% regardless protein contents. Alkaline reagent (0.17%) or a combination of salt and alkaline reagent had no effect on absorption of flours, indicating that the effect of salt on decreasing absorption is masked by alkaline reagent. The protein content of the flour in the presence or absence of salt, alkaline reagent or both showed a highly positive correlation with all reference points of farinograph and extensograph, but the peak viscosity of amylograph was negatively correlated with protein content only in the presence of salt, alkaline reagent or both.

• Textile Coloration and Finishing
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• v.19 no.4
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• pp.32-37
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• 2007

In this study, we have obtained the protein patterns using the membrane patterning of soft-lithography technique. The rapid detection of protein including bovine serum albumin (BSA) was resulted from the interaction with 1,3-bisdicyanovinylindane. For the proof of the interaction between BSA and dye, the UV-vis absorption spectra of BSA and dye were observed at 278 nm and 580 nm, respectively. As expected, the absorption spectrum of the interaction between BSA and dye was observed at 584nm. The absorption spectrum of the interaction was red-shifted. In addition, the optical images of the selectively reacted protein patterns showed the distinctive change of patterned color at different pH conditions. Because the dye has negative charges, the charge of BSA at different pH conditions could influence the interaction behavior between dye and BSA. Therefore, in the case of pH 7, the selectively patterned protein substrates obtained deep blue color pattern caused by electrostatic interaction between negative charges of the dye and positive charges of the BSA. However, in the case of pH 10, selectively patterned protein substrates obtained light blue color pattern because the electrostatic interaction was relatively lower than pH 7 due to the change of overall charge distribution of BSA.