Damage to nutritional value of plant proteins by chemical reactions during storage and processing

Synge, R. L. M.

doi:10.1007/bf01268194

Cited by 8 publications

(1 citation statement)

References 84 publications

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“…Rapid loss of a water molecule forms a Schiffs base, which undergoes cyclization to a N-substituted glycolsylamine. At this point, the reaction is still reversible because acid hydrolysis can convert the N-substituted glycolsylamine back t o the parent compounds (Synge, 1976;Mauron, 1981;Broderick et al, 1991). Glycolsylamines can be stable or unstable, depending on whether they were derived from amines or amino acids, respectively.…”

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Effect of roasting on site and extent of digestion of soybean meal by sheep: II. Digestion of artifacts of heating

Hussein¹,

Demjanec²,

Merchen³

et al. 1995

Journal of Animal Science

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Six mature wethers (BW 72 kg) with ruminal, duodenal, and ileal cannulas were fed a basal (no added soybean meal [SBM]) diet or diets containing unheated SBM or SBM roasted at 165 degrees C for 75, 150, 180 or 210 min in a 6 x 6 Latin square experiment. Concentrations of indicators of heat exposure (NDF, ADF, and ADIN) in SBM increased with increasing roasting time. Organic matter digestion characteristics were not affected (P > .05) by supplementation or roasting of SBM. Daily intakes of NDF, ADF, and ADIN were higher (P < .05) when wethers were fed SBM-containing diets than when they were fed the basal diet and also were higher (P < .05) when wethers were fed diets containing roasted SBM than when fed the diet containing unheated SBM. Roasting time of SBM had a quadratic effect (P < .05) on intakes of NDF, ADF, and ADIN, with the lowest intakes observed for diets containing unheated SBM or SBM roasted for 75 min and the highest intakes observed for diets containing SBM roasted for 180 or 210 min. Disappearance of ADF in the stomach (grams per day) was not affected by supplementation or roasting of SBM. Disappearance of NDF and ADIN in the stomach (grams per day) were higher (P < .05) when wethers were fed SBM-containing diets than when they were fed the basal diet and also were higher (P < .05) when wethers were fed diets containing roasted SBM than when they were fed those containing unheated SBM.(ABSTRACT TRUNCATED AT 250 WORDS)

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Effect of roasting on site and extent of digestion of soybean meal by sheep: II. Digestion of artifacts of heating

Hussein¹,

Demjanec²,

Merchen³

et al. 1995

Journal of Animal Science

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Richard Laurence Millington Synge

Kyle¹

1978

JAMA: The Journal of the American Medical Association

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Bound quinic acid as a measure of coupling of leaf and sunflower‐seed proteins with chlorogenic acid congeners: Loss of availability of lysine

1978

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Changes were studied in the bulk protein of tobacco leaves, lucerne shoots and sunflower-seed kernels subjected to aerobic autolysis at room temperature. Bulk-protein fractions from cigar and from commercial sunflower-seed meal were also examined. Quinic acid, released by cold alkaline hydrolysis, was used as a measure of binding of chlorogenic acid residues to the proteins. On aerobic autolysis, the proteins of the leafy materials underwent some proteolysis; chlorogenic acid residues became bound to the protein, with concomitant diminution of free chlorogenic acid. The proteins showed browning, increased ultraviolet absorption and diminished content and "chemical availability" of lysine. However, during aerobic autolysis, the bulk protein of sunflower-seed kernels did not couple appreciably with the chlorogenic acid congeners present; the above accompanying phenomena were also largely absent. It is concluded that, when protein-rich plant materials are to be fed to monogastric animals, and particularly when their lysine content is critical, more attention should be paid to effects of the polyphenols and polyphenol oxidases present in the original plant, IntroductionThe nutritive quality of proteins (and particularly the availability of their lysine residues) may be adversely affected by reaction of the protein with quinonoid oxidation products arising from plant polyphenols (for reviews see refs. 1 4 ) . However, relevant detailed studies are still scanty. Recently Mbadiwe,s working with seeds of the legume Pentaclethra macrophylla Benth., which are rich in N-caffeoylputrescine,6*7 observed that, during prolonged storage of the seeds in air at room temperature, their protein became brown, showed diminished "chemically available" lysine and yielded putrescine on acid hydrolysis. Pierpoint and colleagues*-ll observed, in the presence of polyphenol oxidases, coupling of chlorogenic acid (3-0-caffeoylquinic acid) with thiol groups of cysteine residues and with eNH2 groups of certain lysine residues in some well-characterised proteins. They demonstrated charge-reversal, with expected changes of electrophoretic mobility. Since tobacco is rich in chlorogenic acid (and its i~o m e r s ) , l~-~~ and is also the only plant other than Peiitaclethra so far shown to contain N-caffeoylputre~cine,~~-~~ we hoped to observe oxidative coupling of both of these compounds to the leaf proteins, with different effects on their electrophoretic mobilities. To work with tobacco leaf should have the additional advantage that its proteins have been subjected to closer physicochemical characterisation than those of most other leaves. However, preliminary studies by Dr E. I. Mbadiwe have confirmed the observations of others,l7-19 that N-caffeoylputrescine is confined to young shoots and flowers in the normal tobacco plant. Accordingly, the work now described was limited to study of the coupling of the bulk protein of fairly mature leaves with chlorogenic acid.In view of current commercial interest in "green-crop fractionation"20 and in the p...

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Damage to nutritional value of plant proteins by chemical reactions during storage and processing

Cited by 8 publications

References 84 publications

Effect of roasting on site and extent of digestion of soybean meal by sheep: II. Digestion of artifacts of heating

Effect of roasting on site and extent of digestion of soybean meal by sheep: II. Digestion of artifacts of heating

Richard Laurence Millington Synge

Bound quinic acid as a measure of coupling of leaf and sunflower‐seed proteins with chlorogenic acid congeners: Loss of availability of lysine

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