THE ESTIMATION OF CRUDE PROTEIN IN RAPESEED MEAL BY A DYE-BINDING METHOD

1978 ◽  
Vol 58 (1) ◽  
pp. 97-103 ◽  
Author(s):  
Y. K. GOH ◽  
D. R. CLANDININ
Keyword(s):  
Amino Acids ◽  
Protein Content ◽  
Crude Protein ◽  
Binding Capacity ◽  
Rapeseed Meal ◽  
Acid Orange ◽  
Basic Amino Acids ◽  
Beckman Spectrophotometer ◽  
Dye Binding ◽  
Orange G

The relationships between Kjeldahl protein content and the dye-binding capacity (DBC) with Orange G and Acid Orange 12 of 15 rapeseed meals were studied. The unbound dyes were measured with a Beckman spectrophotometer and also by the Udy colorimeter in the case of Acid Orange 12. The correlation between DBC and Kjeldahl protein content or total basic amino acids was highly significant. The results favored the Udy method with Acid Orange 12.

APPLICATION OF THE DYE-BINDING TECHNIQUE FOR QUANTITATIVE AND QUALITATIVE ESTIMATION OF RAPESEED MEAL PROTEIN

1979 ◽  
Vol 59 (1) ◽  
pp. 181-188 ◽  
Author(s):  
Y. K. GOH ◽  
D. R. CLANDININ ◽  
A. R. ROBBLEE
Keyword(s):  
Protein Content ◽  
Crude Protein ◽  
Protein Quality ◽  
Binding Capacity ◽  
Rapeseed Meal ◽  
Quantitative Prediction ◽  
Acid Orange ◽  
Dye Binding ◽  
Meal Protein ◽  
Available Lysine

The linear equation Y = 2.2 + 0.27X relating dye-binding capacity with Acid Orange 12 (X) and Kjeldahl crude protein content (Y) of rapeseed meal, derived previously, was applied to 126 commercial samples for estimating the protein contents of the meals. Results indicated that the means of crude protein contents obtained by both dye-binding and Kjeldahl nitrogen analyses were comparable. However, comparisons based on individual samples showed that the dye-binding method underestimated or overestimated the protein content of about 20% of the samples by 1% or more. The deviation was caused mainly by the atypical content of basic amino acids, particularly of lysine, in these meals. Application of the equation for quantitative prediction should, therefore, be limited to rapeseed meals which have been properly processed. On the other hand, the correlations noted between the dye-binding capacity of protein (DBCP, mg Acid Orange 12/g protein) of 21 selected rapeseed meals and the lysine and available lysine contents of the meals (r = 0.84 and 0.79) showed that the ability of the protein to bind Acid Orange 12 may be used as a protein quality index of the samples. This potential was further investigated by studying the effects of autoclaving for varying periods of time at 121 °C on the DBCP of rapeseed meal protein. In this regard, a significant reduction in DBCP of the meals was noted after 45 min of heating. Available lysine values were reduced by autoclaving at a more rapid rate than DBCP values.

RELATIONSHIP BETWEEN ORANGE G DYE-BINDING CAPACITY AND TOTAL N CONTENT OF SIX GRASS SPECIES

1975 ◽  
Vol 55 (4) ◽  
pp. 969-973
Author(s):  
A. D. SMITH ◽  
L. E. LUTWICK
Keyword(s):  
Protein Content ◽  
Binding Capacity ◽  
Dry Weight ◽  
N Fertilizer ◽  
Grass Species ◽  
N Content ◽  
Total N ◽  
Dye Binding ◽  
Orange G ◽  
Four Levels

Six grass species were grown at four levels of N fertilizer and harvested at three stages of maturity. Two methods were used to estimate the protein content of the grasses: the Orange G dye-binding capacity and total N content. Values from the two methods were correlated to show the relationships between the two methods when species, levels of N fertilizer, and stages of maturity varied. The correlations between Orange G dye-binding capacity and total N were linear, positive, and highly significant. The variation about the regression lines was greatest when total N content was greater than 2.5% of plant dry weight; this condition was especially marked at early heading stage and high rates of N fertilizer. The precise relationships also varied among species. The Orange G dye-binding method for determining protein content is satisfactory for grasses where the total N content of the grass does not exceed 2.5%, but is not satisfactory for grasses with higher total N contents.

scholarly journals The use of three dye-binding procedures for the assessment of heat damage to food proteins

1975 ◽  
Vol 33 (1) ◽  
pp. 101-115 ◽  
Author(s):  
R. F. Hurrell ◽  
K. J. Carpenter
Keyword(s):  
Heat Treatment ◽  
Crude Protein ◽  
Binding Capacity ◽  
Model Systems ◽  
Protein Nitrogen ◽  
Added Sugars ◽  
Heat Damage ◽  
Acid Orange ◽  
Mild Conditions ◽  
Dye Binding

1. A study has been made of pure proteins heated either alone or in contact with sugars, so as to cause a severe fall in their reactive lysine contents, and also of commercial protein concentrates.2. For unheated materials, and for bovine plasma albumin and fat-extracted, dried chicken muscle severely heated in the absence of sugar, Acid Orange 12 binding values (mmol bound dye/kg crude protein (nitrogen × 6·25)) were close to the sum of total histidine, total arginine and reactive lysine contents (mmol/kg crude protein (N × 6·25)), which we have termed HARL values. The dye-binding values and the HARL values were reduced similarly by heat treatment.3. For materials in which protein and glucose had reacted under mild conditions (37°), the dye-binding capacity with Acid Orange 12 was unchanged even though the HARL value of these materials was considerably reduced. When protein and glucose or sucrose were heated more severely, the dye-binding capacity was slightly lowered but not to the same extent as the reduction in the basic amino acids.4. Animal feeding-stuffs, whether unheated, industrially processed or deliberately heated, appeared to react with Acid Orange 12 in the same way as the model systems (selected to represent three types of heat damage: ‘advanced’ and ‘early’ Maillard and protein–protein damage).5. Remazol blue binding values and fluorodinitrobenzene (FDNB)-reactive lysine values were similarly reduced in materials that had been severely heated, either with or without added sugars; however, when protein and glucose had reacted under mild conditions the fall in Remazol blue binding was less than that in FDNB-reactive lysine.6. For the model materials, binding with cresol red was, in general, higher for heated samples but the results showed no correlation with FDNB-reactive lysine values. For meat and groundnut meals, changes in values after heat treatment were smaller than those that have been reported for soya-bean meals.

scholarly journals Reduction of the crude protein content of diets supplemented with essential amino acids for piglets weighing 15 to 30 kilograms

2014 ◽  
Vol 43 (6) ◽  
pp. 301-309 ◽  
Author(s):  
Juliana Beatriz Toledo ◽  
Antonio Claudio Furlan ◽  
Paulo Cesar Pozza ◽  
Jocasta Carraro ◽  
Gabriel Moresco ◽  
...  
Keyword(s):  
Amino Acids ◽  
Protein Content ◽  
Crude Protein ◽  
Essential Amino Acids ◽  
Crude Protein Content

Comparative between Ammonia Ion Selective Electrode and Dye Binding Method to study effect of Processing Methods on Protein Content of Plain Yogurt

2021 ◽  
pp. 6257-6261
Author(s):  
Heba Kashour ◽  
Lina Soubh
Keyword(s):  
Heat Treatment ◽  
Protein Content ◽  
Limit Of Detection ◽  
Ion Selective Electrode ◽  
Selective Electrode ◽  
Limit Of Quantitation ◽  
Precision Limit ◽  
Dye Binding ◽  
Orange G ◽  
Electrode Method

In this study, two analytical methods were used to determinate the protein, the ammonia ion selective electrode method and dye binding method using orange G and the spectrophotometer at λmax 478 nm by determining the linearity, accuracy, precision, limit of detection and limit of quantitation of each. In comparison, the dye binding method was chosen for its accuracy, repeatability, sensitivity (LOD, LOQ) and speed of performance. After that, it was applied to samples of prepared plain yogurt to study effect of different properties (source, heat treatment and type) of used milk on protein content of plain yogurt.

THE APPLICATION OF THE DYE-BINDING METHOD FOR MEASURING PROTEIN DENATURATION OF RAPESEED MEALS CAUSED BY AUTOCLAVE OR OVEN HEAT TREATMENTS FOR VARYING PERIODS OF TIME

1979 ◽  
Vol 59 (1) ◽  
pp. 189-194 ◽  
Author(s):  
Y. K. GOH ◽  
D. R. CLANDININ ◽  
A. R. ROBBLEE
Keyword(s):  
Nutritive Value ◽  
Protein Denaturation ◽  
Nitrogen Solubility ◽  
Binding Capacity ◽  
Protein Nitrogen ◽  
Acid Orange ◽  
Moisture Contents ◽  
Dye Binding ◽  
Similar Temperature ◽  
Available Lysine

Laboratory-prepared rapeseed meals (RSMs) with moisture contents ranging from 2 to 40% of the meal were heated in an autoclave or an oven at 121 °C from 15 min to 4 h. The degree of protein denaturation of the RSMs was estimated by nitrogen solubility (NS) in water and by dye-binding capacity of the protein (DBCP) with Acid Orange 12. The NS study indicated that heating RSM for 15 min to 1 h in an autoclave produced more severe denaturation than heating RSM at a similar temperature for the same periods of time in an oven. When heating in the autoclave was prolonged, the nitrogen solubility increased. The ability of the RSM protein to bind Acid Orange 12 was more severely affected by the autoclave treatment than by oven heating. In this regard, the DBCP of the RSMs was at the lowest after 2 h of heating in the autoclave and after 4 h of heating in the oven. Since the NS values for the RSMs include both protein and non-protein nitrogen while DBCP values measure mainly basic amino acids, the latter values are likely to be more valid for estimating the nutritive value of RSM. The higher correlation coefficient between DBCP and available lysine than between NS and available lysine (0.90 vs. 0.63) would seem to support this conclusion.

scholarly journals Amino Acid Compositions of 27 Food Fishes and Their Importance in Clinical Nutrition

2014 ◽  
Vol 2014 ◽  
pp. 1-7 ◽  
Author(s):  
Bimal Mohanty ◽  
Arabinda Mahanty ◽  
Satabdi Ganguly ◽  
T. V. Sankar ◽  
Kajal Chakraborty ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Protein Content ◽  
High Performance ◽  
Crude Protein ◽  
Cold Water ◽  
Building Blocks ◽  
Crude Protein Content ◽  
Dietary Counseling ◽  
Amino Acid Compositions

Proteins and amino acids are important biomolecules which regulate key metabolic pathways and serve as precursors for synthesis of biologically important substances; moreover, amino acids are building blocks of proteins. Fish is an important dietary source of quality animal proteins and amino acids and play important role in human nutrition. In the present investigation, crude protein content and amino acid compositions of important food fishes from different habitats have been studied. Crude protein content was determined by Kjeldahl method and amino acid composition was analyzed by high performance liquid chromatography and information on 27 food fishes was generated. The analysis showed that the cold water species are rich in lysine and aspartic acid, marine fishes in leucine, small indigenous fishes in histidine, and the carps and catfishes in glutamic acid and glycine. The enriched nutrition knowledge base would enhance the utility of fish as a source of quality animal proteins and amino acids and aid in their inclusion in dietary counseling and patient guidance for specific nutritional needs.

scholarly journals The effect of dietary crude protein content on apparent and true ileal nitrogen and amino acid digestibilities

1994 ◽  
Vol 72 (1) ◽  
pp. 59-68 ◽  
Author(s):  
A. Donkoh ◽  
P. J. Moughan
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Protein Content ◽  
Dietary Protein ◽  
Crude Protein ◽  
Apparent Digestibility ◽  
Meat And Bone Meal ◽  
Bone Meal ◽  
Ileal Digestibility ◽  
Dietary Protein Level

The effect of dietary protein content (25, 60, 95, 130, 165 and 200 g crude protein (N × 6.25)/kg diet) on the apparent and true ileal digestibilities of N and amino acids in meat-and-bone meal given to the growing rat was investigated. Semi-synthetic diets in which meat-and-bone meal was the sole protein source were given to 180 g body-weight rats for 14 d. On the fourteenth day the rats were fed and then killed 4 h after the start of feeding and digesta were sampled from the terminal 200 mm ileum. Endogenous amino acid excretion was determined for eighteen rats given an enzymically hydrolysed casein (EHC)-based diet and with subsequent treatment of the digesta using ultrafiltration. The EHC-fed rats were killed 3 h after the start of feeding and digesta were collected from the terminal 200 mm ileum. True ileal digestibility values determined with reference to Cr as a marker were higher than the corresponding apparent estimates. Apparent digestibility values of N and amino acids increased significantly (P < 0.001) with increasing dietary protein level; however, dietary protein content had no significant (P > 0.05) effect on the true ileal digestibilities of N and amino acids. The mean apparent ileal digestibility of N in meat-and-bone meal ranged from 65.6 to 75.3%. The corresponding range for the true ileal digestibility of N was 76.9 to 78.2%. True ileal digestibility, unlike apparent digestibility, appears to be independent of dietary protein level and may allow feed ingredients to be compared accurately even if they are ingested in different quantities.

scholarly journals Zur N-reduzierten Fütterung von Mastschweinen bei Einsatz freier Aminosäuren

2000 ◽  
Vol 43 (2) ◽  
pp. 179-192
Author(s):  
H. Nonn ◽  
H. Jeroch
Keyword(s):  
Amino Acids ◽  
Body Weight ◽  
Weight Gain ◽  
Protein Content ◽  
Free Amino Acids ◽  
Free Amino ◽  
Crude Protein ◽  
Control Group ◽  
Experimental Group ◽  
Fattening Pigs

Abstract. Title of the Paper: Investigation on N-reduced feeding and use of free amino acids in fattening pigs The aim of the present study was to investigate the N-reduced feeding by fattening pigs feed by cereals rieh feedmixture supplemented with the free amino-acids L-lysine, DL-methionine, L-threonine, L-tryptophane, Lleucine, L-isoleucine, L-histidine and L-valine. It was to test extreme low crude protein content by requirement sufficient supply on amino-aeid. The reaction of the animals in growth, carcass quality and the reduction of Nexeretion was to investigate. The pigs were divided in two groups (control and experimental group) with 24 animals per group (12 females and 12 castrates). The experiment was divided into three periods (25–60, 60–85 and 85–110 kg body weight). The protein content of the feedmixture was by the control group 18.3, 15.6 and 13.6% and by the experimental group 14.0, 11.8 and 10.7%, respectively. The lysine-energy ratio of the feedmixture was by all three feeding periods by 0.72 or 0.74, 0.61 or 0.62 and 0.55 or 0.57 g lysine per MJ ME in control feedmixture or experimental feedmixture, respectively. By a high Performance are the average daily life weight gain (control group 869 and experimental group 863 g) and the lean meat rate (control group 55.2 and experimental group 55:0%) not influenced by the high of crude protein supply. The calculated N-excretion were by the control group 4.16 kg (as 100%) and by experimental group 2.60 kg (62.5%) per 100 kg body weight gain.

scholarly journals Connection of protein and amino acid content of forage and medium quality winter wheat varieties

2009 ◽  
pp. 101-107
Author(s):  
Zoltán Mezei ◽  
Ágnes Pongrácznl Barancsi ◽  
Péter Sipos ◽  
Zoltán Győri ◽  
János Csapó
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Protein Content ◽  
Acid Content ◽  
Crude Protein ◽  
Amino Acid Content ◽  
Essential Amino Acids ◽  
Crude Protein Content ◽  
Wheat Varieties ◽  
Winter Wheat Varieties

We analysed the crude protein content, amino acid content, amino acid composition of four forage and milling III. quality winter wheat varieties (Magor, Hunor, Róna and Kondor) from their samples from five following years (2003, 2004, 2005, 2006, 2007). We found that quantity of essential and non-essential amino acids rose with increase in crude protein content. On examination of protein amino acid composition in relation to crude protein content we found that the crude protein content increased the quantities of the non-essential amino acids also rose, while those of the essential amino acids decreased as the lysine, the limiting amino acid of wheat. We also established that, as crude protein content increased, the biological value of the protein decreased.

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