The effect of hydrogen peroxide bleaching of canola meal on product colour, dry matter and protein extractability and molecular weight profile

El-Kadiri, Ihsane; Khelifi, Mohamed; Aïder, Mohammed

doi:10.1111/ijfs.12065

Cited by 8 publications

(2 citation statements)

References 56 publications

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“…The colorimetry values of the canola meals were similar to an earlier report [ 62 ]. Dry heat was previously reported to negatively impact lightness, a known indicator of non-enzymatic browning through xylose-glycine and carbonyl-protein reactions and late-MRP formation [ 63 ].…”

Section: Discussionsupporting

confidence: 88%

Expeller Barrel Dry Heat and Moist Heat Pressure Duration Induce Changes in Canola Meal Protein for Ruminant Utilisation

Heim

Krebs

2018

Animals

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Simple SummaryCanola meal, a by-product of oil production from canola seed, is a source of protein commonly incorporated into dairy and feedlot rations. Processing conditions and pressure treatments can alter the quality of protein in canola meal. In this study, the impact of expeller dry heat and moist heat pressure duration time on general nutritional properties, in vitro protein degradability, Maillard reaction product formation, and molecular and microscopic structural characteristics of canola meal were investigated. Increased dry heat temperature rapidly increased digestible protein and non-protein nitrogen content, and constricted amide II secondary structure. Increased moist heat pressure treatment duration promoted browning, and the conversion of protein to more intermediately and slowly degradable forms. Dry heat and moist heat pressure affected meal protein solubility and protein and lipid-related functional groups. Moist heat pressure fragmented canola meal into enzyme-resistant aggregates with crevices containing oil bodies. Induced changes may impact the supply of protein and amino acids and subsequently the yield and composition (protein and lipid) of milk produced by dairy cows. These findings benefit producers of canola meal by further describing the effects of processing and treatment conditions on protein characteristics, particularly those which affect the production potential of ruminants fed canola meal as a source of protein.AbstractTo improve the protein nutritional quality of canola (Brassica napus L.) meal, further investigation of the effects of processing conditions and post-production treatments is desirable. The impact of barrel dry heat temperature (20 °C (cold press) and 100 °C (expeller)) and moist heat pressure (MHP) duration time on general nutritional properties, Maillard reaction product (MRP) formation, in vitro protein degradability, and molecular and microscopic structural characteristics of canola meals were investigated. Increased MHP duration reduced (p < 0.05) dry matter, soluble protein, rapidly degradable protein, yellowness (early MRP), whiteness (late MRPs), absorbance at 294 nm (intermediate MRPs), and amide I; and increased (p < 0.05) non-protein N, neutral detergent fibre, neutral detergent insoluble crude protein (CP), intermediately and slowly degradable protein, in vitro effective CP degradability, redness, degree of colour change, and browning. Increased dry heat temperature reduced (p < 0.01) CP and rapidly degradable protein, constricted amide II, reduced (p < 0.05) protein solubility in 0.5% KOH and increased (p < 0.05) acid-detergent fibre and intermediate MRPs. Browning index and redness exhibited potential as rapid indicators of effective CP degradability and soluble protein, respectively. Dry heat and MHP altered (p < 0.05) lipid-related functional groups. Dry heat affected napin solubility, and MHP altered cruciferin and napin solubility. Application of MHP induced the formation of proteolysis-resistant protein aggregates with crevices containing oil ...

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Section: Discussionsupporting

confidence: 88%

Expeller Barrel Dry Heat and Moist Heat Pressure Duration Induce Changes in Canola Meal Protein for Ruminant Utilisation

Heim

Krebs

2018

Animals

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“…In this study, the effects of barrel dry heat and MHP on MRP formation and structural characteristics of canola meals were investigated. Colorimetry values were similar to those reported for canola meal by El-Kadiri et al (2013). Meal lightness and yellowness decreased with dry heat temperature.…”

Section: Discussionsupporting

confidence: 84%

Effect of Dry Heat Temperature and Moist Heat Pressure on Canola Meal for Ruminant Utilisation. Part II: Maillard Reaction Product Formation and Structural Characteristics

Heim¹,

Krebs²

2018

JAS

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The effects of a range of barrel dry heat temperatures (20 to 180 oC), and moist heat pressure (MHP) (120 oC 15 min 192 kPa) on Maillard reaction product (MRP) formation and canola meal structural characteristics were investigated. Increasing dry heat temperature was negatively correlated with meal whiteness L* and yellowness b* (early-MRP) and positively with surface hydrophobicity. Relative to control meal, MHP increased early-MRP, redness, browning index (late-MRP), and acidity; and decreased L*, surface hydrophobicity, b*, and Abs294nm (intermediate-MRP). Dry heat-associated changes in surface hydrophobicity suggest protein unfolding and side-chain modifications. Lack of high MW polypeptides at dry heat temperatures of 160 and 180 oC imply protein denaturation and formation of insoluble polypeptides. Specific dry heat temperatures increased surface lipid and induced the formation of protein matrix and aggregation. Meal surface morphology rounded and flattened at specific dry heat temperatures, and smoothed with MHP. Differences in lipid-related functional groups were evident between dry heat temperatures, and with MHP. Treatment with MHP affected amide I and II, α-helix, β-sheet, their respective ratios and the total protein fingerprint region; fragmented meal into proteolysis-resistant protein aggregates with crevices containing lipid droplets; and, reduced solubility of canola meal polypeptides > 40 kDa. The changes observed may have a great effect on ruminal degradation and supply of protein and AA for ruminant utilisation.

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Extraction, nutrition, functionality and commercial applications of canola proteins as an underutilized plant protein source for human nutrition

Vahedifar¹,

Wu²

2022

Advances in Food and Nutrition Research

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The effect of hydrogen peroxide bleaching of canola meal on product colour, dry matter and protein extractability and molecular weight profile

Cited by 8 publications

References 56 publications

Expeller Barrel Dry Heat and Moist Heat Pressure Duration Induce Changes in Canola Meal Protein for Ruminant Utilisation

Expeller Barrel Dry Heat and Moist Heat Pressure Duration Induce Changes in Canola Meal Protein for Ruminant Utilisation

Effect of Dry Heat Temperature and Moist Heat Pressure on Canola Meal for Ruminant Utilisation. Part II: Maillard Reaction Product Formation and Structural Characteristics

Extraction, nutrition, functionality and commercial applications of canola proteins as an underutilized plant protein source for human nutrition

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