Effect of mild autoclaving and deamidisation on the nutritive value of protein fractions

1985 ◽  
Vol 36 (4) ◽  
pp. 305-310 ◽  
Author(s):  
Gilles Goulet ◽  
Jean Amiot ◽  
Clovis Simard ◽  
Jocelyne Delisle ◽  
Germain J. Brisson
Keyword(s):  
Nutritive Value ◽  
Protein Fractions

scholarly journals Nitrogen 15 abundance in protein fractions of beans fertilized with (15NH4)2SO4

2002 ◽  
Vol 59 (4) ◽  
pp. 777-780
Author(s):  
Saula Goulart Chaud ◽  
Admar Costa de Oliveira ◽  
Paulo César Ocheuze Trivelin
Keyword(s):  
Nitrogen Balance ◽  
Nutritive Value ◽  
Protein Fractions ◽  
Isotopic Dilution ◽  
Isotopic Abundance ◽  
Phaseolus Vulgaris L ◽  
Isotopic Labelling ◽  
Protein Extract ◽  
Bean Flour ◽  
Freeze Dried

Studies evaluating the protein nutritive value of beans labelled with 15N, ussing nitrogen balance and the quantitation of faecal and urinary endogenous nitrogen, determined by isotopic dilution, have been extensively used. The objective of this research was to verify if the isotopic labelling of raw, freeze dried beans (Phaseolus vulgaris L., cultivar Piratã 1) with 1.394 atoms%15N, resulted in the same abundance of the whole flour and of the protein fractions extracted from the beans with 0.5 mol L-1 NaCl. The isotopic abundance found in the whole bean flour, in the protein extract, in the globulin and albumin fractions were respectively: 1.394 ± 0.011; 1.403 ± 0.012; 1.399 ± 0.007 and 1.399 ± 0.028 atoms % of 15N, presenting no difference (P > 0.05). However, a difference was found (P < 0.05) between the above mentioned abundances and the isotopic abundance found in the nitrogen of the proteins in the extraction residue, which was 0.969 ± 0.084. Since the abundances did not differ, the protein nutritive indexes, such as digestibility and biological value, determined from the nitrogen balance and corrected for isotopic dilution, would not be affected by extracting the proteins from the beans with 0.5 mol L¹ NaCl. If working with the nitrogen balance of the residual proteins after extraction and even with the whole flours, these indexes could present incorrect values, since the isotopic labelling of the residual proteins was less than that of the protein fractions.

Effect of mild acid autoclaving and deamidization on the nutritive value of protein fractions

1984 ◽  
Vol 17 (3) ◽  
pp. xxviii
Author(s):  
Goulet ◽  
Gilles ◽  
Amiot Jean ◽  
Simard Clovis ◽  
Delisle Jocelyne ◽  
...  
Keyword(s):  
Nutritive Value ◽  
Protein Fractions ◽  
Mild Acid

Nutritive value of protein fractions extracted from soybean, rapeseed and wheat flours in the rat

1984 ◽  
Vol 34 (4) ◽  
pp. 243-251 ◽  
Author(s):  
J. Delisle ◽  
J. Amiot ◽  
G. Goulet ◽  
C. Simard ◽  
G. J. Brisson ◽  
...  
Keyword(s):  
Nutritive Value ◽  
Protein Fractions ◽  
Wheat Flours

scholarly journals Effect of Sucrose and Lactic Acid Bacteria Additives on Fermentation Quality, Chemical Composition and Protein Fractions of Two Typical Woody Forage Silages

Agriculture ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 256
Author(s):  
Xuekai Wang ◽  
Han Liu ◽  
Yixiao Xie ◽  
Yingchao Zhang ◽  
Yanli Lin ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Nutritive Value ◽  
Ph Value ◽  
Ammonia Nitrogen ◽  
Protein Fractions ◽  
Fermentation Quality ◽  
Increasing Demand ◽  
Fermentation Parameters ◽  
Protein Feed

Paper mulberry (PM) and mulberry (MU) have been considered potential substitutes for traditional forages in response to the increasing demand for high-protein feed for livestock. To improve the utility of these two typical woody forages, our study investigated the effects of sucrose and lactic acid bacteria (LAB) additives on the fermentation quality, nutritive value, and protein fractions of their leaf silages. Collected leaves were separately subjected to ensiling treatments, either with or without sucrose (S), in combination with Lactobacillus plantarum (LP), or Lactobacillus casei (LC). The silage was sampled and analyzed for fermentation parameters, carbohydrates, and protein fractions after ensiling for 60 days. The pH value of paper mulberry silages with S was 19% lower than that without S, while LAB-treated mulberry silages showed decreased ammonia nitrogen (by 71%) and fraction A in crude protein (by 15%) compared with no LAB additives. In summary, adding S improved the fermentation quality, with no positive effect on protein fractions, in PM silage, whereas LAB additives improved the potential utilization of protein in MU silage.

South Florida Tropicals: Carambola

EDIS ◽  
2017 ◽  
Vol 2017 (4) ◽  
Author(s):  
Amy Simonne ◽  
Linda Bobroff
Keyword(s):  
Food Safety ◽  
Southeast Asia ◽  
Nutritive Value ◽  
South Florida ◽  
Fact Sheet ◽  
Star Fruit ◽  
Major Revision

The carambola or star fruit is native to Southeast Asia. It was introduced to Florida about 100 years ago. This 4-page fact sheet is a major revision that discusses availability, selection, uses, nutritive value, and food safety during preparation of carambola. This document also includes several recipes.

Antigenic protein fractions reacting with sera of sparganosis patients

1988 ◽  
Vol 26 (3) ◽  
pp. 163 ◽  
Author(s):  
Sung Ho Choi ◽  
Shin Yong Kang ◽  
Yoon Kong ◽  
Seung Yull Cho
Keyword(s):  
Protein Fractions ◽  
Antigenic Protein
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