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EFFECT OF AMMONIATION ON THE PHYSICOCHEMICAL PROPERTIES OF PEANUT AND COTTONSEED MEALS
Author(s) -
CONKERTON E. J.,
CHAPITAL D. C.,
LEE L. S.,
ORY R. L.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb04101.x
Subject(s) - cottonseed meal , lysine , cottonseed , methionine , chemistry , solubility , food science , nitrogen , biochemistry , chromatography , amino acid , soybean meal , organic chemistry , raw material
Peanut and cottonseed meals prepared from seed inoculated with A. parasiticus were treated in a laboratory ammoniator under three sets of heat and pressure. Detoxification of the meal was similar for all treatments. Nitrogen solubility, methionine, lysine, available lysine, sugars, immunochemical and gel‐electrophoretic protein patterns were measured on all samples. Differences between the unammoniated meals and those treated under the mildest conditions of heat and pressure were negligible. Meals ammoniated under the harsher conditions showed reductions in methionine, lysine, and available lysine contents and in free sugars as well as changes in nitrogen solubility and gel‐electrophoretic patterns.