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.

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.

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 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.

PSV-11 The effects of pelleting and extrusion on nutrient composition and protein quality measurements in a variety Canadian pulses

2021 ◽  
Vol 99 (Supplement_3) ◽  
pp. 302-302
Author(s):  
Cara Cargo-Froom ◽  
Anna-Kate Shoveller ◽  
Daniel A Columbus ◽  
Chris Marinangeli ◽  
Elijah Kiarie ◽  
...  
Keyword(s):  
Protein Content ◽  
Faba Bean ◽  
Fixed Effects ◽  
Crude Protein ◽  
Mixed Model ◽  
Protein Quality ◽  
Positive Impact ◽  
Nutrient Composition ◽  
Crude Protein Content ◽  
Quality Measurements

Abstract Alternative forms of protein are an important focus in nutrition. This study sought to compare the effects of pelleting and extrusion on nutrient composition and protein quality measurements of Canadian pulses. Pulses used for the study included: 2 pea variety (Amarillo and dunn), lentils, chickpeas, and faba bean. Ingredients were ground through a 10/64” or a 2/64” screen to create a coarse and fine ground product, respectively. Both coarse and fine ground ingredients were pelleted at 60–65, 70–75, and 80–85 C0. Fine ground ingredients were extruded at three different temperatures (110, 130, 150 C0) and two moisture levels (18 and 22%). Samples were collected for all runs at the beginning, middle, and end of each run for both pelleted and extruded samples. Samples were analyzed for proximate analysis, amino acids including lysinoalanine, total and damaged starch, and total dietary fibre (including insoluble and soluble). Data were analyzed using a mixed model via proc glimmix in SAS, where ingredient, process, grind, temperature, and extrusion moisture were treated as fixed effects with different interactions selected based on model investigated. Crude protein content of whole pulses was highest in faba bean and lowest in the Amarillo pea, with faba bean protein content significantly higher than all other pulses, and lentil protein content significantly higher than Amarillo peas (P < 0.05). All pelleting temperatures, nested within grind, significantly increased crude protein content of all pulses compared to whole pulses (P < 0.05). All extrusion moistures significantly increased crude protein content of all pulses compared to whole pulses (P < 0.05) and moisture/temperature interactions were significantly higher for all pulses compared to whole pulses (P < 0.05). Amino acid comparisons produced similar significant results. This suggests that pelleting and extrusion processing can have a positive impact on protein content of pulses and protein quality measurements in pulses.

scholarly journals Determination of protein and reactive lysine in leaf-protein concentrates by dye-binding

1979 ◽  
Vol 42 (3) ◽  
pp. 445-454 ◽  
Author(s):  
Ann F. Walker
Keyword(s):  
Convenient Method ◽  
Nutritional Value ◽  
Tungstic Acid ◽  
Leaf Protein ◽  
Processing Conditions ◽  
Acid Orange ◽  
Protein Concentrates ◽  
Dye Binding ◽  
Available Lysine

1. Twenty leaf-protein concentrates (LPC), were produced from different crops and by different processes, the latter being designed to retain maximum nutritional value of the samples.2. The establishment of conditions for the use of CI Acid Orange 12 in a commercial dye-buffer reagent for the determination of protein and reactive (available) lysine in LPC was investigated.3. Values for protein by dye-binding correlated well with those for tungstic-acid-precipitated nitrogen (×6.25).4. Some LPC samples showed a loss of reactive lysine, the greatest loss being associated with the most severe processing conditions.5. For the LPC samples studied, dye-binding provided a convenient method for the concurrent determination of protein and reactive lysine.

NUTRITIONAL EVALUATION OF MEALS AND MEAL FRACTIONS DERIVED FROM RAPE AND MUSTARD SEED

1981 ◽  
Vol 61 (3) ◽  
pp. 719-733 ◽  
Author(s):  
G. SARWAR ◽  
J. M. BELL ◽  
T. F. SHARBY ◽  
J. D. JONES
Keyword(s):  
Soybean Meal ◽  
Crude Protein ◽  
Protein Quality ◽  
Water Extract ◽  
Rapeseed Meal ◽  
High Energy ◽  
Metabolizable Energy ◽  
Mustard Seed ◽  
Or Efficiency ◽  
Energy Fraction

Low glucosinolate rapeseed meal (RSM) (B. napus 'Bronowski'), rapeseed meal fractions (hulls, detailed meal, dehulled and water-washed meal, lyophilized water extract) derived from Bronowski and from a high glucosinolate rapeseed (B. napus 'Oro'), yellow mustard (B. hirta) hulls and meal were subjected to chemical and nutritional evaluations. Oat hulls and soybean meal were included for comparison. Proximate, amino acid and glucosinolate analyses and feeding experiments were conducted. The processed meals, hulls and extracts were included in diets to provide 8, 12 and 16% dietary crude protein in conjunction with a purified basal fraction containing 5% casein. The toxic effects of glucosinolates fed with active myrosinase were confirmed. Glucosinolates included in soybean meal (SBM) control diets were innocuous. Removal of rapeseed hulls increased digestible (DE) and metabolizable energy (ME) and digestible crude protein contents, but the inclusion of the hulls in high energy, non-rapeseed meal (RSM) diets had no adverse effects on growth of mice or efficiency of feed utilization. Dehulled RSM had lower DE than SBM, partly due to lower digestibility of the non-hull, non-protein energy fraction. Dehulling increased the protein content of RSM, decreased the lysine content of the protein and improved the digestibility of protein. Protein quality tests (Protein Efficiency Ratio and Apparent Biological Value) showed protein of RSM to be equal to that of soybean meal.

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 Effect of pressure and temperature on the availability of lysine in meat and bone meal as determined by slope-ratio assays with growing pigs, rats and chicks and by chemical techniques

1986 ◽  
Vol 55 (2) ◽  
pp. 441-453 ◽  
Author(s):  
E. S. Batterham ◽  
R.E. Darnell ◽  
L. S. Herbert ◽  
E. J. Major
Keyword(s):  
Late Stage ◽  
Binding Capacity ◽  
Growing Pigs ◽  
High Temperature Treatment ◽  
Slope Ratio ◽  
Meat And Bone Meal ◽  
Bone Meal ◽  
Effect Of Pressure ◽  
Dye Binding ◽  
Available Lysine

1. The availability of lysine for pigs, rats and chicks was determined using samples of meat and bone meal (MBM) subjected to different pressure and temperature treatments during dry-rendering processing. The relation between slope-ratio estimates and three chemical tests for estimating ‘available’ lysine was assessed.2. The availability of lysine (proportion of total) for pigs was 0.97 in the control. Pressure (275 kPa gauge, 141°, for 30 min) in the early stage of rendering reduced availability to 0.74 and, in the late stage, to 0.46. Maintaining the final temperature at 125° for 4 h had little effect (0.84) whereas a higher temperature of 150° for 4 h reduced availability to 0.38.3. Availability estimates for rats were lower than those of the pig, ranging from 0.88 in the control to 0.21 for the high-temperature treatment (150° for 4 h). The effects for temperature were similar to those for the pig, whereas the effect of pressure was equally detrimental in both the early and late stages (0.45 and 0.43 respectively).4. For chicks, availability estimates were similar to those for the pig for the control (0.93) and the two temperature treatments (0.86 and 0.31 for the 125° and 150° treatments respectively). The chick was less susceptible to the effect of pressure applied to the MBM (0.78 and 0.63 for the early-and late-stage treatments respectively).5. Values for the indirect-and direct-1-fluoro-2, 4-dinitrobenzene-(FDNB)-‘available’-lysine assays decreased from 0.86 and 0.74 to 0.57 and 0.54 for the control and 150° for 4 h treatments respectively, indicating that approximately half the reduced availability involved reactions with the ε-amino group of lysine. There was little relation between the FDNB values and lysine availability for the treatments involving changes in pressure.6. There was little or no relation between dye-binding capacity of the meals, as assessed by the Acid Orange-12 dye-binding procedure (Hurrell et al. 1979), and lysine availability for the three species.

Interlaboratory Study of Acid Orange 12 Dye Binding for Measuring Protein in Meat

1976 ◽  
Vol 59 (1) ◽  
pp. 62-66
Author(s):  
Steven N Heller ◽  
John W Sherbon
Keyword(s):  
G Protein ◽  
Binding Capacity ◽  
Binding Protein ◽  
Interlaboratory Study ◽  
Analysis Of Covariance ◽  
Acid Orange ◽  
Adjusted Means ◽  
Dye Binding

Abstract Six samples of beef and pork were analyzed by 4 laboratories, using the dye binding method. Dye binding protein was calculated by using a dye binding capacity of meat of 0.410 mg dye bound/g protein. Correlations of 0.976, 0.987, 0.996, and 0.995 were found between dye binding and Kjeldahl protein values. An analysis of covariance showed that the slopes of regression between dye binding and Kjeldahl protein for 3 laboratories were not significantly different at the 5% level. The adjusted means of the regression lines for the same 3 laboratories were significantly different at the 1% level. The results show that 3 of the laboratories were finding the same relationship between dye binding and Kjeldahl protein but were not in calibration with one another.

Measuring Protein in Frozen Dairy Desserts by Dye Binding

1980 ◽  
Vol 43 (10) ◽  
pp. 753-755 ◽  
Author(s):  
J. C. BRUHN ◽  
S. PECORE ◽  
A. A. FRANKE
Keyword(s):  
Statistical Analysis ◽  
Protein Content ◽  
Total Nitrogen ◽  
Protein Concentration ◽  
Protein Nitrogen ◽  
Acid Orange ◽  
Two Samples ◽  
Dye Binding ◽  
Kjeldahl Method ◽  
The Difference

The protein content of 24 samples of vanilla ice cream, ice milk and related frozen dairy desserts was determined by the Kjeldahl method and Acid Orange 12 dye binding method. Statistical analysis showed the correlation between the two methods was highly significant. Excepting two samples, the Kjeldahl protein results based on total nitrogen consistently gave higher protein values than dye binding, the difference averaging +.11%. When the Kjeldahl protein results were corrected for the non-protein nitrogen present, the resulting protein values averaged .20% lower than the dye binding values. These results indicate that the dye binding method is sufficiently accurate for monitoring protein concentration in the frozen dairy desserts studied.

Sign in / Sign up

Export Citation Format

Share Document