IMPROVING BIOLOGICAL PROPERTIES OF RAPESEED PROTEIN PRODUCTS
ALAA AZOUZ SALAMA ABD- ELMAKSOUD;
Abstract
Several methods were used to minimize the antinut:ritional substances in some rapeseed protein products produced from meal (heat treatments by toasting for 15, 30, 60 and 120 min at 100°C and autoclaving for 30 min at 127°C) as well as formaldhyde treatments (3, 5 and lOg fmmaldhyde/kg meal). Rapeseed four was extruded and also used for the preparation of rapeseed protein concentrate using 10% solution (w/w) of ammonia in methanol containing 5% water (v/v) and rapeseed protein isolate using 0.25%
solution of sodium hexametaphosphate (SHMP).
The above prepared samples were subjected to chemical analysis, essential amino acids contents, reduction of antinutritional substances and functional prope1ties. In addition, the rapeseed protein products were used as a 50% substitute source of protein in synthetic diets fed to mail albino rates for 6 weeks to evaluate their biological effects.
solution of sodium hexametaphosphate (SHMP).
The above prepared samples were subjected to chemical analysis, essential amino acids contents, reduction of antinutritional substances and functional prope1ties. In addition, the rapeseed protein products were used as a 50% substitute source of protein in synthetic diets fed to mail albino rates for 6 weeks to evaluate their biological effects.
Other data
| Title | IMPROVING BIOLOGICAL PROPERTIES OF RAPESEED PROTEIN PRODUCTS | Other Titles | تحصين الخواص البيولوجية للمنتجات البروتينية لبذور الشلجم | Authors | ALAA AZOUZ SALAMA ABD- ELMAKSOUD | Issue Date | 2002 |
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