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Effect of mild autoclaving and deamidisation on the nutritive value of protein fractions
Author(s) -
Goulet Gilles,
Amiot Jean,
Simard Clovis,
Delisle Jocelyne,
Brisson Germain J.
Publication year - 1985
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740360411
Subject(s) - rapeseed , casein , chemistry , food science , net protein utilization , protein efficiency ratio , zoology , weight gain , biology , body weight , endocrinology
The nutritive value of zein, rapeseed 12S and α‐casein was assessed by apparent digestibility coefficient (ADC) and net protein ratio (NPR). Protein fractions were suspended (100 g litre −1 ) in 0.1M HCl or in water and autoclaved for 1 h. The degree of deamidisation following acid autoclaving was 14.0% for zein, 7.3% for rapeseed 12S and 8.9% for α‐casein. Results indicate that autoclaving in water or in HCl improved the ADC of zein and rapeseed 12S. However, acid autoclaving increased ( P <0.05) the NPR of rapeseed 12S (from 3.07 to 3.44) whereas it decreased ( P <0.05) that of α‐casein (from 4.21 to 3.57).