METHODS FOR PROTECTING SOYBEAN AND CANOLA PROTEINS FROM DEGRADATION IN THE RUMEN

1984 ◽  
Vol 64 (4) ◽  
pp. 855-865 ◽  
Author(s):  
Z. MIR ◽  
G. K. MacLEOD ◽  
J. G. BUCHANAN-SMITH ◽  
D. G. GRIEVE ◽  
W. L. GROVUM
Keyword(s):  
Sodium Hydroxide ◽  
Protein Quality ◽  
Protein Digestibility ◽  
Essential Amino Acids ◽  
Canola Meal ◽  
Protein Ratio ◽  
Amino Acid Profiles ◽  
Cm Protein ◽  
Canola Proteins

Soybean and canola proteins were treated with heat, formaldehyde (HCHO), sodium hydroxide (NaOH), whole fresh blood (BL) or fish hydrolysate (FH). Effect of these treatments on in situ protein degradability was measured by the nylon bag technique using fisulated steers. All treatments with the exception of heat were effective in protecting protein of soybeans and soybean meal (SBM). Canola seed protein was protected with heat at 110 °C for 2 h and with chemical treatments; all treatments were effective in protecting canola meal (CM) protein. Essential amino acid profiles of these residues from HCHO- or NaOH-treated SBM were not different from untreated SBM residue but increases in some essential amino acids were found in BL-treated SBM residue. Rat bioassays of residues from nylon bag studies revealed that protein quality of SBM, as indicated by net protein ratio, was significantly reduced (P < 0.05) by addition of HCHO, NaOH, BL or FH. Protein digestibility of SBM and CM was decreased by HCHO treatment but not by other treatments. NaOH treatment of CM had no effect on protein quality but HCHO, BL or FH treatments significantly improved (P < 0.05) protein quality of CM residue compared with untreated CM residue. These studies demonstrate that soybean and canola proteins can be effectively protected from degradation in the rumen by NaOH, BL or FH treatment without adverse effect on protein digestibility. Key words: Formaldehyde, sodium hydroxide, blood, fish hydrolysate, soybean, canola

scholarly journals Evaluation of Changes in Protein Quality of High-Pressure Treated Aqueous Aquafaba

Molecules ◽  
2021 ◽  
Vol 26 (1) ◽  
pp. 234
Author(s):  
Fatemah B. Alsalman ◽  
Hosahalli S. Ramaswamy
Keyword(s):  
High Pressure ◽  
Protein Quality ◽  
Treatment Time ◽  
Control Sample ◽  
Thermal Characteristics ◽  
Protein Digestibility ◽  
Foaming Properties ◽  
Freeze Dried ◽  
Cooking Water

Chickpea cooking water (CCW), known as aquafaba, has potential as a replacement for egg whites due to its emulsion and foaming properties which come from the proteins and starch that leach out from chickpeas into the cooking water. High pressure (HP) processing has the ability to modify the functional characteristics of proteins. It is hypothesized that HP processing could favorably affect the functional properties of CCW proteins by influencing their structure. The objective of this study to evaluate the effect of HP treatment on the associated secondary structure, emulsion properties and thermal characteristics of CCW proteins. A central composite rotatable design is used with pressure level (227–573 MPa) and treatment time (6–24 min) as HP variables, and concentration of freeze dried CCW aquafaba powder (11–29%) as product variable, and compared to untreated CCW powder. HP improves aquafaba emulsion properties compared to control sample. HP reduces protein aggregates by 33.3%, while β-sheets decreases by 4.2–87.6% in which both correlated to increasing protein digestibility. α-helices drops by 50%. It affects the intensity of some HP treated samples, but not the trend of bands in most of them. HP treatment decreases Td and enthalpy because of increasing the degree of denaturation.

scholarly journals Effect of Time and Legume Type on Germination-Induced Proteolysis of Lentils and Faba Beans

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 4
Author(s):  
Sara Bautista-Expósito ◽  
Elena Peñas ◽  
Albert Vanderberg ◽  
Juana Frias ◽  
Cristina Martínez-Villaluenga
Keyword(s):  
Amino Acids ◽  
Protease Activity ◽  
Protein Quality ◽  
Principal Component ◽  
Fold Increase ◽  
Protein Digestibility ◽  
Essential Amino Acids ◽  
Seedling Development ◽  
Positive Effects ◽  
Faba Beans

Legumes are alternative protein sources that have been successfully used to develop diverse meatless foods. Although these plant-based products have a lower impact on the environment than equivalent animal-based products, they have lower protein digestibility. Germination could be a useful bioprocess to enhance protein digestibility in legumes, although its effect at different times of seedling development has been little studied in lentils and faba beans. This work investigated the effect of germination time (4 and 6 days after full seed imbibition) on the proteins of three types of Canadian lentils (“gray zero tannin”, G; “caviar black”, B; and “red dehulled”, D) and faba beans (“zero vicin/convicin”, F). Germination increased total nitrogen (4–14% increase) and total levels of some amino acids: Asp in all the sprouts studied; Ser, Pro, Ala, Cys, His and Lys in G; and Met and Tyr in B. A concurrent degradation of the 7S and 11S globulin subunits, the accumulation of peptides below 20 kDa and free essential and non-essential amino acids (4- to 6-fold increase) were observed after germination in all the legumes studied. These effects were attributable to the increased protease activity observed after sprouting. Trypsin inhibitory activity was lower in legume sprouts, except for D, where a small increase was detected. Time, legume type and their interaction showed significant effects on the parameters studied. Germination effects were generally more remarkable at longer stages of seedling development. Among the legumes studied, D showed a differential behavior characterized by a faster protein degradation and release of small peptides, probably due to its higher protease activity as indicated by principal component analysis. These results evidence the positive effects of germination on the protein digestibility of different lentil types and faba beans. The protein quality of plant-based foods could be improved through the selection of legume species with higher germination-induced proteolytic rates and optimized germination times.

scholarly journals Breeding Canola (Brassica napus L.) for Protein in Feed and Food

Plants ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2220
Author(s):  
Kenny K. Y. So ◽  
Robert W. Duncan
Keyword(s):  
Brassica Napus ◽  
Protein Quality ◽  
Storage Proteins ◽  
Canola Meal ◽  
Protein Chain ◽  
Brassica Napus L ◽  
Production Chain ◽  
On The Road ◽  
Canola Proteins ◽  
Canola Protein

Interest in canola (Brassica napus L.) ­In response to this interest, scientists have been tasked with altering and optimizing the protein production chain to ensure canola proteins are safe for consumption and economical to produce. Specifically, the role of plant breeders in developing suitable varieties with the necessary protein profiles is crucial to this interdisciplinary endeavour. In this article, we aim to provide an overarching review of the canola protein chain from the perspective of a plant breeder, spanning from the genetic regulation of seed storage proteins in the crop to advancements of novel breeding technologies and their application in improving protein quality in canola. A review on the current uses of canola meal in animal husbandry is presented to underscore potential limitations for the consumption of canola meal in mammals. General discussions on the allergenic potential of canola proteins and the regulation of novel food products are provided to highlight some of the challenges that will be encountered on the road to commercialization and general acceptance of canola protein as a dietary protein source.

scholarly journals EFFECT OF STORAGE TIME ON THE QUALITY OF SMOKED HETEROCLARIAS

2020 ◽  
Vol 25 (2) ◽  
pp. 30
Author(s):  
Ayodeji Ahmed Ayeloja ◽  
W. A. Jimoh ◽  
T. O. Uthman ◽  
M. O. Shittu
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Storage Time ◽  
Protein Quality ◽  
Storage Period ◽  
Essential Amino Acids ◽  
Vulnerable Groups ◽  
Average Weight ◽  
Duration Of Storage

Effect of storage time on the quality of smoked heteroclarias was studied. 108 samples of heteroclarias (average weight 210 + 15g) was used. Analysis carried out include: proximate, mineral composition (Ca, Na, Fe and Mg), biochemical, amino acid and sensory evaluation. Data obtained was subjected to Analysis of Variance (ANOVA) while the sensory data was subjected to nonparametric test (Kruskal Wallis test). Smoked heteroclarias have good nutritional quality in terms of proximate, mineral and amino acids all of which decrease with increase in duration of storage at ambient temperatures. Glutamic acid  was the most predominant amino acid and the highest non-essential amino acid (NEEA), lysine was the most predominant EAA. There was higher concentration of non-essential amino acids than essential amino acids, EAA/NEAA ratio (0.86 – 0.93) recorded indicates that the fish have excellent protein quality; its the predicted protein efficiency ratio (P-PER) ranged between 3.44-3.61 and its biological value ranged between 79.84 -75.04. Its chemical score and TEAA decrease with increase in storage time. Its texture quality reduced significantly (χ2 = 12.207, p<0.01) with increased storage period. It is therefore recommended that smoked heteroclarias be consumed as soon as it is smoked and regularly for good healthy conditions especially among children, aged and other vulnerable groups.

Nutritional evaluation of meat meals for poultry. VII.* Effect of processing temperature on total and biologically available amino acids

1972 ◽  
Vol 23 (5) ◽  
pp. 913 ◽  
Author(s):  
AC Kondos ◽  
GL McClymont
Keyword(s):  
Amino Acids ◽  
Protein Quality ◽  
Tetrahymena Pyriformis ◽  
Essential Amino Acids ◽  
Processing Temperature ◽  
Biological Availability ◽  
Nutritional Evaluation ◽  
Growth Promoting ◽  
Maximum Temperatures

The effect on the protein quality of meat meals of processing them under commercial conditions in a continuous dry renderer at maximum temperatures ranging from 116 to 160°C for a running time of 115 min was studied. Although the total levels of amino acids were little affected by processing temperatures, the biological availability of all essential amino acids, as determined by the protozoan Tetrahymena pyriformis, was reduced as the processing temperature increased. At 140 and 160°C the availability of certain amino acids was reduced by 37-56%, lysine, histidine, and methionine being the most severely affected. The availability of essential amino acids in meals produced at temperatures from 121 to c. 138° was not significantly different. The growth-promoting ability of the meat meals for chickens was closely related to the availability of the essential amino acids. __________________ *Part VI, Aust. J. Agric. Res., 19: 171 (1968).

Comparison of Interlaboratory Variation in Amino Acid Analysis and Rat Growth Assays for Evaluating Protein Quality

1985 ◽  
Vol 68 (1) ◽  
pp. 52-56 ◽  
Author(s):  
Ghulam Sarwar ◽  
Robert Blair ◽  
Mendel Friedman ◽  
Michael R Gumbmann ◽  
Ross L Hackler ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Analysis ◽  
Protein Quality ◽  
Essential Amino Acids ◽  
Quality Indices ◽  
Protein Ratio ◽  
Protein Sources ◽  
Rat Growth ◽  
Positive Correlations

Abstract Estimates of inter- and intralaboratory variation of protein efficiency ratio (PER), relative PER (RPER), net protein ratio (NPR), relative NPR (RNPR), and nitrogen utilization (NU) were compared with those of amino acid analysis in the same batches of 7 protein sources (ANRC casein, egg white solids, minced beef, soy assay protein, rapeseed protein concentrate, pea flour, and whole wheat flour). Interlaboratory variation (estimated as between-laboratories coefficients of variation, CV) of NPR and RNPR (up to 6.0%) was lower than that of PER (up to 20.2%) and RPER (up to 18.5%). The interlaboratory determination of NPR and RNPR was also more reproducible than that of most essential amino acids (CV up to 10.0%), especially tryptophan (CV up to 23.7%), cystine (CV up to 17.6%), and methionine (CV up to 16.1%). Intralaboratory variation (estimated as within-laboratories CV) of amino acid analysis (up to 4.7%), however, was comparable to that of protein quality indices in most protein sources (up to 6.0%). The significant (P &lt;0.01) positive correlations (r = 0.68-0.74) between amino acid scores and protein quality indices based on rat growth were further improved when amino acid scores were corrected for digestibility of protein (r = 0.73-0.78) or individual amino acids (r = 0.79- 0.82).

Biological protein quality and phytic acid content of domesticallyprocessed kidney beans (Phaseolus Vulgaris)

2016 ◽  
Vol 35 (4) ◽  
Author(s):  
Rajni Modgil ◽  
K. Mankotia ◽  
Ranjana Verma ◽  
Anupama Sandal
Keyword(s):  
Phaseolus Vulgaris ◽  
Phytic Acid ◽  
Phosphorus Content ◽  
Protein Quality ◽  
Protein Digestibility ◽  
Efficiency Ratio ◽  
Phytate Phosphorus ◽  
Kidney Beans ◽  
Net Protein

Effect of domestic processing techniques i.e. soaking, sprouting and cooking was seen on the anti nutrient constituents of kidney beans (Phaseolus vulgaris). Biological protein quality of sprouted and cooked grains was also estimated. Anti nutrient analyzed was phytic acid. Phytate phosphorus and non phytate phosphorus content was also estimated. Rats were fed on domestically processed kidney beans for estimation of protein efficiency ratio(PER), food efficiency ratio(FER) ,apparent protein digestibility(APD), true protein digestibility(TPD), Biological value(BV), net protein utilization(NPU) and net protein retention (NPR). Cooking of kidney beans resulted in a significant decrease in phytic acid and phytate phosphorus content as compared to sprouting. Sprouting and cooking resulted in an increase in FER and PER. Cooking resulted in an increase in biological protein quality of kidney beans. Domestically processed kidney beans have better biological protein quality.

scholarly journals The nutritional value and quality of squid (Illex illecebrosus) meal as source of dietary protein for broiler chicken

1979 ◽  
Vol 41 (1) ◽  
pp. 163-173 ◽  
Author(s):  
H. W. Hulan ◽  
F. G. Proudfoot ◽  
C. G. Zarkadas
Keyword(s):  
Fish Meal ◽  
Protein Quality ◽  
Control Diet ◽  
Biological Response ◽  
New Approach ◽  
Protein Supplements ◽  
Fish Meat ◽  
Amino Acid Profiles

1. Squid meal (SqM), produced by grinding and drying the whole squid (Illex illecebrosus) common to the northeast Atlantic and Mediterranean, contained 645 g protein/kg and appeared limiting with respect to lysine, methionine and cystine.2. Although a comparison of the essential amino acid profiles of SqM with other protein concentrates indicated that SqM was higher than fish meal andsoya-beanmeal but lower than casein or whole-egg protein, these tests could not accurately predict protein quality.3. A new approach is reported for evaluating protein quality of SqM. It was based on the direct chromato-graphic determination of its collagen content, from the amounts of 5-hydroxylysine or 5-hydroxyproline present, and elastin, from the amounts of desmosine or iso-desmosine present. This method can alsobe routinely used to assess the connective tissue content and protein quality of animal protein supplements such as fish, meat-and-bone meals.4. A nutritional evaluation of SqM as a source of protein for poultry was carried out using 320 male and 320 female Cobb chicks fed from I-d-old to 48 d, a control diet containing 50 g/kg fish meal or test diets containing 50 g, 100 g or 150 g SqM/kg.5. Feeding of SqM at a rate of up to IOO g/kg diet resulted in optimum biological response and monetary returns.

The effect of dietary protein source and protected methionine (Lactet) on wool growth and microbial protein synthesis in Merino wethers

2000 ◽  
Vol 51 (2) ◽  
pp. 173 ◽  
Author(s):  
C. L. White ◽  
P. Young ◽  
N. Phillips ◽  
M. Rodehutscord
Keyword(s):  
Amino Acid ◽  
Protein Quality ◽  
Amino Nitrogen ◽  
Canola Meal ◽  
Sulfur Amino Acids ◽  
Treatment Groups ◽  
Wool Growth ◽  
Need To Evaluate ◽  
Metabolisable Energy

With increasing awareness of the importance of controlling tender wool, there is a need to describe supplementary feeds in terms of their effects on wool growth. Since wool growth is largely a function of the quantity and quality of absorbed protein, the aim of this experiment was to compare the protein quality of different diets in relation to their ability to promote wool growth. An additional aim was to compare observed responses with those predicted using feeding models based on metabolisable protein. Sixty-four Merino weaner wethers were allocated to 8 treatment groups in a factorial design consisting of 4 diets each at 2 levels of protected methionine. The 4 roughage-based diets consisted of different protein sources: Rumentek®-protected canola meal (at 33% of the diet), oats plus urea (oats at 46% and urea at 2.6%), Lupinus angustifolius (at 36%), and L. albus (at 36%). The 2 levels of protected methionine were 0 or 3 g/day as Lactet. The diets were formulated to be isonitrogenous and isoenergetic and were fed at 1.5 × maintenance metabolisable energy. The experiment lasted 13 weeks, which included a 3-week balance collection period in which faeces and urine were collected. Wool growth in sheep fed the protected canola meal diet was 37% greater than in sheep fed oats (1.37 v. 1.0 mg/cm2 per day), and 73% greater than in sheep fed L. angustifolius (P < 0.001). Wool growth from the oat diet was 26% greater than from the L. angustifolius diet (P < 0.05). There was no effect of diet on rumen volatile fatty acid concentrations. Lactet increased wool growth by 18% across all diets (P < 0.001), representing an additional 0.17 mg/cm2 per day or 1.7 g/head per day. There were no significant differences in liveweight gain between the diets unless Lactet was added. When Lactet was added, lupins produced a significantly higher liveweight gain than oats or protected canola meal. Lactet increased mean liveweight gain by 22% across all diets (P < 0.05). Lactet also increased the concentration of plasma albumin, decreased plasma α-amino nitrogen, and increased urinary excretion of creatinine and purine derivatives (P < 0.05). The findings highlight the need to evaluate feed sources in terms of protein degradability and sulfur amino acid composition, particularly when assessing effects on wool growth. The inability of current feeding models to incorporate differences in amino acid flows, particularly sulfur amino acids, is an impediment to evaluating supplement quality in terms of wool growth.

scholarly journals Advantages and limitations of the protein digestibility-corrected amino acid score (PDCAAS) as a method for evaluating protein quality in human diets

2012 ◽  
Vol 108 (S2) ◽  
pp. S333-S336 ◽  
Author(s):  
Gertjan Schaafsma
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Protein Quality ◽  
Protein Digestibility ◽  
Essential Amino Acids ◽  
Tissue Growth ◽  
Biological Efficiency ◽  
Amino Acid Supplementation ◽  
Reference Pattern ◽  
Plant Protein Sources

PDCAAS is a widely used assay for evaluating protein quality. It is a chemical score, which is derived from the ratio between the first limiting amino acid in a test protein and the corresponding amino acid in a reference amino acid pattern and corrected for true faecal N digestibility. Chemical scores exceeding 100 % are truncated to 100 %. The advantages of the PDCAAS are its simplicity and direct relationship to human protein requirements. The limitations are as follows: the reference pattern is based on the minimum amino acid requirements for tissue growth and maintenance and does not necessarily reflect the optimum intake. Truncated PDCAAS of high-quality proteins do not give any information about the power of these proteins to compensate, as a supplement, for low levels of dietary essential amino acids in low-quality proteins. It is likely that faecal N digestibility does not take into account the loss from the colon of indispensable amino acids that were not absorbed in the ileum. Anti-nutritional factors, such as lectins and trypsin inhibitors, in several plant protein sources can cause heightened endogenous losses of amino acids, an issue which is particularly relevant in animal feedstuffs. The assumption that amino acid supplementation can completely restore biological efficiency of the protein source is incorrect since the kinetics of digestion and absorption between supplemented free amino acids and amino acids present in dietary proteins, are different.

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