Effect of radiation and other processing methods on protein quality of sunflower meal
1999
Farag, M.D.E.D.H.
The effects of gamma irradiation from a (60)Co source (10 and 20kGy), dry heating (121 degrees C for 10, 20 and 30 min), autoclaving (121 degrees C at 103.5kPa for 10, 20 and 30 min) and their combination on chlorogenic acid, soluble protein, available lysine and in-vitro protein digestibility of sunflower meal were studied. The moisture content of the raw sample was 78 g kg(-1) as is and on a dry matter basis. The meal contained 26.7 g kg(-1) chlorogenic acid, 330 g kg(-1) crude protein, 78.5% soluble protein and 2.63 g 16 g N(-1) available lysine. Digestibility of raw meal was 81.5%. Chlorogenic acid, soluble protein and available lysine of raw meal decreased during dry heating, autoclaving and radiation processing. The digestibility was significantly affected by processing method (P < 0.05), as well as by the time of dry heating and autoclaving. The influence of combination methods revealed that irradiation alone had a little effect on chlorogenic acid and in-vitro protein digestibility. Autoclaving plus irradiation up to 20 kGy markedly improved the digestibility (90%). Therefore, the results suggested that the combination of autoclaving for 10 min plus irradiation up to 20 kGy has a beneficial effect on the protein quality of sunflower meal with little effect on its content of soluble protein, available lysine and markedly reduced chlorogenic acid by 87%, more than other processing methods.
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