Studies on protein characteristics and toxic constituents of Simarouba glauca oilseed meal
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/9039/
http://www.sciencedirect.com/science/article/B6T6P-4VTVR42-4/2/a3121d3c3a0f1abcd8fcf07aa7cd0b05 |
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| Title |
Studies on protein characteristics and toxic constituents of Simarouba glauca oilseed meal
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| Creator |
Govindaraju, K.
Darukeshwara, J. Srivastava, A. K. |
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| Subject |
01 Oilseeds
03 Proteins |
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| Description |
In order to exploit the protein rich (47.7g/100g) simarouba meal in food/feed, studies were conducted on its chemical composition with emphasis on protein characteristics and toxic constituents. Simarouba meal contained high calcium (143mg/100g) and sodium (79mg/100g). Saponins with triterpenoid aglycone (3.7g/100g), alkaloids (1.01g/100g), phenolics (0.95g/100g) and phytic acid (0.73g/100g) were the major toxic constituents identified in simarouba meal. TLC and HPLC results indicated that among different fractions of simarouba saponins, one dominant fraction accounted for about 28%. Proteins of simarouba recorded high in vitro digestibility (88%). SDS-PAGE revealed four major protein bands in molecular weight ranges of 20-24, 36-45 and 55-66kDa. Apart from, glutamic acid (23.43g/100g protein) and arginine (10.75g/100g protein), simarouba protein contained high essential amino acids like leucine (7.76g/100g protein), lysine (5.62g/100g protein) and valine (6.12g/100g protein). Among nutritional indices, simarouba meal recorded a good EAA Index (75.02), C-PER (1.90) and PDCAAS (1.0-Adult group).
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| Date |
2009
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/9039/1/Food_and_Chemical_Toxicology%2C_Volume_47%2C_Issue_6%2C_June_2009%2C_Pages_1327-1332.pdf
Govindaraju, K. and Darukeshwara, J. and Srivastava, A. K. (2009) Studies on protein characteristics and toxic constituents of Simarouba glauca oilseed meal. Food and Chemical Toxicology, 47 (6). pp. 1327-1332. ISSN 0278-6915 |
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