ISSN:
1573-9104
Keywords:
nutritive value
;
protein fractions
;
rapeseed
;
soybean
;
wheat
Source:
Springer Online Journal Archives 1860-2000
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Notes:
Abstract The nutritive value of various protein fractions was studied. Fractions 2S and 12S from rapeseed, 2S, 7S and 11S from soybean were obtained by dissolution in ammonium sulfate solutions. Albumin-globulin, gluten, glutenin and gliadin fractions from wheat were obtained by dissolution in salted water (albumin-globulin), acetic acid (glutenin) and alcohol (gliadin). Liveweight gains, protein efficiency ratio (PER) and apparent digestibility coefficient (ADC) were used as measures of the nutritive value. The protein fractions had a lower nutritive value than the unfractionated proteins except for the albumin-globulin fraction of wheat which had a nutritive value higher than that of the unfractionated wheat protein. PER obtained with the rapeseed 2S and 12S fractions were 2.49 and 2.21, respectively, as compared to 2.64 for unfractionated rapeseed. With soybean fractions, PER were 0.92 for 2S, — 0.007 for 7S and 1.47 for 11S, as compared to 2.19 for the original protein. The wheat albumin-globulin fraction gave a PER of 2.78, as compared to 1.45 for the unfractionated wheat protein. Gluten, glutenin and gliadin fractions had a lower PER than that of unfractionated wheat protein. ADC of all fractions were higher than those of the original proteins. The difference in liveweight gains and PER observed between protein fractions can be partially explained on the basis of the essential amino acid content.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF01126553
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