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The effect of hydrogen peroxide bleaching of canola meal on product colour, dry matter and protein extractability and molecular weight profile
Author(s) -
ElKadiri Ihsane,
Khelifi Mohamed,
Aider Mohammed
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12065
Subject(s) - canola , chemistry , meal , hydrogen peroxide , dry matter , nitrogen , food science , sodium , bleach , nuclear chemistry , chromatography , biochemistry , zoology , organic chemistry , biology
Summary The aim of this study was to bleach canola meal by hydrogen peroxide to understand the treatment effect on product colour, dry matter and nitrogen extractability. Meal suspensions at 2.5%, 5% and 10% (w/v) were treated in 3, 6 and 10% H 2 O 2 at pH 3, 7 and 10. The bleached meal was extracted under acidic and alkaline conditions. The results showed a high bleaching effectiveness of canola meal by H 2 O 2 . The L* parameter was increased from 47.18 ± 0.56 up to 86.80 ± 1.05. Effect of pH was significant and the highly bleached meal was obtained at pH 10. Extractability of dry matter was increased when the meal was treated with H 2 O 2 , from 26.87 ± 0.10% for the control meal up to 83.20 ± 0.59% for the meal treated in 10% H 2 O 2 in a 2.5% (w/v) suspension. Sodium dodecyl sulphate‐polyacrylamide gel electrophoresis showed a depolymerisation effect of H 2 O 2 on the high molecular weight proteins.