Castor meal antigen deactivation‐pilot plant steam process

Abstract

A series of pilot plant batches of castor meal have been prepared using steam as the deactivating medium. Treatments consisted of 12 combinations of 10, 20, 40 and 80 psig steam pressure for i -,, 30 and 60 min each. A multiple regression equation derived from the above data relates the guinea pig response to the process variables. This equation is also presented as a two-dimensional surface contour. The antigenicity levels of untreated castor meals were found to be significantly different. This difference was not retained after treatment. Because of the uncertainty of the antigenicity of the pomace before treatment, an alcohol extract from castor beans (CBWU) has been adopted as a standard for potency evaluations. Amino acid analyses were performed on selected treatments. Considerable antigen deactivation has been achieved using mild steam treatments, e.g., 10 psig for 60 min. This process has a mild effect upon the essential amino acid, lysine.

Castor meal antigen deactivation: Pilot plant lime process

“…The implication here is that there is no significant deviation from parallelism for the dose response lines of the different treatments. Such an effect was noted in the case of ammonia treatments described earlier (7). The main effect of lime concentration is significant.…”

Some physicochemical and nutritional properties of castor bean (Ricinus communis) protein

“…Gardner et al (1960) described the following treatments as promising: dry heating the CBP at 205 °C for 125 min or cooking under various conditions with alkali or acid, with or without added formaldehyde. Mottola et al (1971Mottola et al ( , 1972a described several procedures and proposed the Departamento de Planejamento Alimentar e Nutripao, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, 13.100-Campinas, Sao Paulo, Brazil. following treatments: vapor cooking at 10 psi for 60 min; cooking at 80 °C for 45 min with ammonia; and cooking with lime at 120 °C for 15 min.…”