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|Type:||Artigo de periódico|
|Title:||Some Physicochemical And Nutritional Properties Of Castor Bean (ricinus Communis) Protein|
|Abstract:||Defatted castor bean pomace (CBP) prepared by two different procedures was used for extraction and characterization of the proteins. Extractions were performed at pH 11 and at higher pH with 0.5% NaOH using a solid/liquid ratio of 1:5 (w/v) at 45°C. The proteins of the two extractions at pH 11 and in 0.5% NaOH were precipitated at pH 5.8 and 4.5, respectively, and were isolated by filtration after 5 min of heating at 100°C. These treatments eliminated the toxicity completely and apparently all of the allergens. Amino acid analysis of the isolates showed deficiencies in lysine and sulfur-containing amino acids. Feeding tests with weanling rats gave net protein utilization (NPU) ranging from 34 to 46%. Supplementation with 3% L-lysine plus 1.54% DL-methionine improved the NPU value from 37.5 to 49.2%.|
|Citation:||Journal Of Agricultural And Food Chemistry. , v. 24, n. 4, p. 795 - 798, 1976.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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