PROTEIN QUALITY EVALUATION OF COMMERCIAL AND LABORATORY HEAT-DAMAGED RAPESEED MEALS BY THE DYE-BINDING TECHNIQUE AND BY BIOLOGICAL ASSAY WITH CHICKS

1979 ◽  
Vol 59 (1) ◽  
pp. 195-201 ◽  
Author(s):  
Y. K. GOH ◽  
D. R. CLANDININ ◽  
A. R. ROBBLEE
Keyword(s):  
G Protein ◽  
Quality Evaluation ◽  
Protein Quality ◽  
Heating Time ◽  
Chick Growth ◽  
Acid Orange ◽  
Dye Binding ◽  
Lower Protein ◽  
Growth Assay ◽  
The Relationship

The relationship between the protein quality index of commercial rapeseed meals (RSMs) and laboratory heat-damaged RSMs as predicted chemically by the dye-binding method and biologically by the total protein efficiency (TPE) method was investigated. Results indicated that commercial RSMs which bound Acid Orange 12 from 335 to 360 mg/g protein were not significantly different in protein quality as shown by two chick growth assays. The RSMs with DBCP of 327 mg Acid Orange 12/g protein or less were of lower protein quality as shown by chick growth assay. The TPE values recorded from RSMs heated for various lengths of time ranked in the same order as the DBCP and were a function of heating time.

Protein quality and metabolizable energy yield of pork loin are not affected by cooking

1995 ◽  
Vol 75 (3) ◽  
pp. 493-495
Author(s):  
Jason L. Emmert ◽  
Audra E. Hortin ◽  
Yanming Han ◽  
David H. Baker
Keyword(s):  
Key Words ◽  
Protein Quality ◽  
Metabolizable Energy ◽  
Energy Yield ◽  
Chick Growth ◽  
Growth Assay ◽  
Pork Loin

In a chick growth assay, the protein quality (PER) of pork loin was not affected by roasting, but both raw and roasted pork loin produced higher PER values than that obtained with dehulled SBM. True metabolizable energy, assessed in a precision-fed cockerel assay, was similar for raw and roasted pork loin. Key words: Protein quality, energy yield, pork loin, cooking, chicks

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.

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.

Protein Quality Evaluation of Cooked Hagfish (Eptatretus burgeri) Meats

2002 ◽  
Vol 7 (3) ◽  
pp. 287-292 ◽  
Author(s):  
Eun-Young Hwang ◽  
Jin-Hwa Lee ◽  
Hong-Soo Ryu ◽  
Nam-Gyu Park ◽  
Soon-Sil Chun
Keyword(s):  
Quality Evaluation ◽  
Protein Quality

Numerical Simulation and Process Optimization of Automotive Friction Materials in Warm Pressing Forming

2013 ◽  
Vol 788 ◽  
pp. 57-60
Author(s):  
Chun Cao ◽  
Chun Dong Zhu ◽  
Chen Fu
Keyword(s):  
Process Optimization ◽  
Heating Temperature ◽  
Maximum Energy ◽  
Heating Time ◽  
Product Performance ◽  
Forming Process ◽  
Friction Materials ◽  
Forming Technology ◽  
The Relationship ◽  
Temperature Heating

Warm pressing forming technology has been gradually applied to the forming of automotive friction materials. How to ensure product performance to achieve the target at the same time achieve the maximum energy saving is the research focus of this study. In this paper, by using finite element method, the field of automotive friction materials in warm pressing forming was analyzed, reveals the relationship between the temperature field and the heating temperature/heating time. Furthermore, the energy consumption was analyzed and compared it with hot pressing forming process. The results will have significant guiding to the process optimization in warm pressing forming.

scholarly journals Correlation between Microstructures and Ductility Parameters of Cold Drawn Hyper-Eutectoid Steel Wires with Different Drawing Strains and Post-Deformation Annealing Conditions

Metals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 178
Author(s):  
Jin Young Jung ◽  
Kang Suk An ◽  
Pyeong Yeol Park ◽  
Won Jong Nam
Keyword(s):  
Pearlitic Steel ◽  
Salt Bath ◽  
Heating Time ◽  
Annealing Conditions ◽  
Steel Wires ◽  
Elongation To Failure ◽  
Annealed Steel ◽  
Reduction Of Area ◽  
The Relationship ◽  
Lamellar Cementite

The relationship between microstructures and ductility parameters, including reduction of area, elongation to failure, occurrence of delamination, and number of turns to failure in torsion, in hypereutectoid pearlitic steel wires was investigated. The transformed steel wires at 620 °C were successively dry-drawn to drawing strains from 0.40 to 2.38. To examine the effects of hot-dip galvanizing conditions, post-deformation annealing was performed on cold drawn steel wires (ε = 0.99, 1.59, and 2.38) with a different heating time of 30–3600 s at 500 °C in a salt bath. In cold drawn wires, elongation to failure dropped due to the formation of dislocation substructures, decreased slowly due to the increase of dislocation density, and saturated with drawing strain. During annealing, elongation to failure increased due to recovery, and saturated with annealing time. The variation of elongation to failure in cold drawn and annealed steel wires would depend on the distribution of dislocations in lamellar ferrite. The orientation of lamellar cementite and the shape of cementite particles would become an effective factor controlling number of turns to failure in torsion of cold drawn and annealed steel wires. The orientation and shape of lamellar cementite would become microstructural features controlling reduction of area of cold drawn and annealed steel wires. The density of dislocations contributed to reduction of area to some extent.

scholarly journals Protein quantity, not protein quality, accelerates whole-body leucine kinetics and the acute-phase response during acute infection in marasmic Malawian children

2004 ◽  
Vol 92 (4) ◽  
pp. 589-595 ◽  
Author(s):  
M. J. Manary ◽  
K. E. Yarasheski ◽  
S. Smith ◽  
E. T. Abrams ◽  
C. A. Hart
Keyword(s):  
Protein Content ◽  
G Protein ◽  
Acute Phase ◽  
Acute Phase Response ◽  
Protein Quality ◽  
Egg White ◽  
Whole Body ◽  
Leucine Kinetics ◽  
Quality Diet ◽  
Standard Protein

The present study compared leucine kinetics and acute-phase-protein concentrations in three groups of marasmic, acutely infected Malawian children fed one of three isoenergetic diets. These were: an enhanced-protein-quality diet (egg-white+tryptophan, providing 1.2 g protein/kg per d; n 14); an increased-protein-content diet (egg-white+tryptophan, providing 1·8 g protein/kg per d; n 14); a standard-protein diet (1·2 g milk protein/kg per d; n 25). The hypotheses tested were that children receiving a diet with more protein would have greater rates of non-oxidative leucine disposal and that children receiving an isonitrogenous diet with a higher protein quality would have lower rates of leucine oxidation. The children were studied after 24 h of therapy using standard [13C]leucine stable-isotope tracer techniques. The children receiving the higher-protein-content diet had greater leucine kinetic rates than those receiving the standard-protein-content diet; non-oxidative leucine disposal was 170 (SD 52) v. 122 (SD 30) μmol leucine/kg per h (P<0·01). Leucine oxidation was less in the children receiving the enhanced-protein-quality diet than in those receiving the standard-protein-quality diet; 34 (SD 12) v. 45 (SD 13) μmol leucine/kg per h (P<0·05). The children receiving the high-protein-content diet increased their serum concentration for five of six acute-phase proteins 24 h after starting therapy, while those receiving the standard-protein-content diet did not. These data suggest that there was greater whole-body protein synthesis, and a more vigorous acute-phase response associated with the higher-protein-content diet. The clinical benefits associated with a higher protein intake in marasmic, acutely infected children need further study.

Nutritional and protein quality evaluation of thermally treated seeds of Canavalia maritima in the rat

2005 ◽  
Vol 25 (6) ◽  
pp. 587-596 ◽  
Author(s):  
Sahadevan Seena ◽  
Kandikere R. Sridhar ◽  
Saraf R. Ramesh
Keyword(s):  
Quality Evaluation ◽  
Protein Quality ◽  
Thermally Treated
Sign in / Sign up

Export Citation Format

Share Document