Skip to main content
SpringerLink
Log in

Nutritive value of protein fractions extracted from soybean, rapeseed and wheat flours in the rat

  • Published:
Plant Foods for Human Nutrition Aims and scope Submit manuscript

Abstract

The nutritive value of various protein fractions was studied. Fractions 2S and 12S from rapeseed, 2S, 7S and 11S from soybean were obtained by dissolution in ammonium sulfate solutions. Albumin-globulin, gluten, glutenin and gliadin fractions from wheat were obtained by dissolution in salted water (albumin-globulin), acetic acid (glutenin) and alcohol (gliadin). Liveweight gains, protein efficiency ratio (PER) and apparent digestibility coefficient (ADC) were used as measures of the nutritive value. The protein fractions had a lower nutritive value than the unfractionated proteins except for the albumin-globulin fraction of wheat which had a nutritive value higher than that of the unfractionated wheat protein. PER obtained with the rapeseed 2S and 12S fractions were 2.49 and 2.21, respectively, as compared to 2.64 for unfractionated rapeseed. With soybean fractions, PER were 0.92 for 2S, — 0.007 for 7S and 1.47 for 11S, as compared to 2.19 for the original protein. The wheat albumin-globulin fraction gave a PER of 2.78, as compared to 1.45 for the unfractionated wheat protein. Gluten, glutenin and gliadin fractions had a lower PER than that of unfractionated wheat protein. ADC of all fractions were higher than those of the original proteins. The difference in liveweight gains and PER observed between protein fractions can be partially explained on the basis of the essential amino acid content.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Anderson JL, McClean RA (1974) Design of experiments. New York, Dekker

    Google Scholar 

  2. Bau HM, Poullain B, Sere Y, Debry G (1978) Etude de l'activité trypsique et des propriétés physico-chimiques de diverses fractions protéiques de soya. J Inst Can Sci Technol Aliment 11:7–11

    Google Scholar 

  3. Bhatty RS, MacKenzie SL, Finlayson AJ (1968) The proteins of rapeseed (Brassica napus L.) soluble in salt solutions. Can J Biochem 46:1191

    PubMed  Google Scholar 

  4. Bietz JA, Wall JS (1975) The effect of various extractants on the subunit composition and association of wheat glutenin. Cereal Chem 52:145–155

    Google Scholar 

  5. Clerg EL, Leonard WH, Clark AG (1966) Field plot technique. 2nd edn. Burgess Publishing Company, Minneapolis, MN

    Google Scholar 

  6. Creamer LK, and Matheson AR (1976) The use of mercaptoethane-sulphonic acid as a hydrolysing agent for the determination of tryptophan in proteins. NZJ Dairy Sci Technol 11:211–212

    Google Scholar 

  7. Delisle J, Amiot J, Brisson GJ, Lacroix M (1983) Improvement of rapeseed protein nutritional value. Qual Plant Plant Foods Hum Nutr 33:173–177

    Google Scholar 

  8. Drouliscos NJ, Bowland JP (1968) Biological evaluation of rapeseed meal and casein fed to the weanling and the mature rat. Br J Nutr 23:113

    Google Scholar 

  9. Gillberg L (1977) A study of the nutritive value of soybean meal and soybean protein isolates. Nutr Rep Int 16:603–610

    Google Scholar 

  10. McDonald BE, Lieden SA, Hambraeus L (1978) Evaluation of the protein quality of rapeseed meals, flours and isolates. Nutr Rep Int 17:49–56

    Google Scholar 

  11. Nitsan Z, Liener IE (1976) Studies of the digestibility and retention of nitrogen and amino acids in rats fed raw or heated soy flour. J Nutr 106:292–299

    PubMed  Google Scholar 

  12. Saio K, Watanabe T (1973) Food use of soybean 7S and 11S proteins. Extraction and functional properties of their fractions. J Food Sci 38:1139–1144

    Google Scholar 

  13. Simard C, Boulet M (1978) Fractionnement des protéines de soya, de féverole, de colza et de feuilles de luzerne par ‘Dissolution fractionnée’, J Inst Can Sci Technol Aliment 11:16–27

    Google Scholar 

  14. Simard C, Dupont Y, Boulet M (1977) Propriétés physicochimiques et composition en acides aminés des fractions de protéines de soya, de féverole, de colza et de feuilles de luzerne. J Inst Can Sci Technol Aliment 10:326–330

    Google Scholar 

  15. Steel RGD, Torrie JH (1960) Principles and procedures of statistics. McGraw-Hill Book Co., New York, NY

    Google Scholar 

  16. Woerman JH, Satterlee LD (1974) Extractions and nutritive quality of wheat protein concentrate. Food Technol 28:50–52

    Google Scholar 

  17. Wolf WJ, Cowan JC (1975) Soybean as a food source. Revised edition, CRC Press, Cleveland, OH

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Centre de recherche en nutrition, Université Laval, G1K 7P4, Sainte-Foy, Québec, Canada

    J. Delisle, J. Amiot, G. Goulet & G. J. Brisson

  2. Départment de zootechnie, Université Laval, G1K 7P4, Sainte-Foy, Québec, Canada

    J. Delisle, G. Goulet & G. J. Brisson

  3. Départment de sciences et technologie des aliments, Université Laval, G1K 7P4, Sainte-Foy, Québec, Canada

    J. Amiot & C. Simard

  4. Food Research Institute, Agriculture Canada, K1A 0C6, Ottawa, Ontario, Canada

    J. D. Jones

Authors
  1. J. Delisle
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. J. Amiot
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. G. Goulet
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. C. Simard
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. G. J. Brisson
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. J. D. Jones
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

About this article

Cite this article

Delisle, J., Amiot, J., Goulet, G. et al. Nutritive value of protein fractions extracted from soybean, rapeseed and wheat flours in the rat. Plant Food Hum Nutr 34, 243–251 (1984). https://doi.org/10.1007/BF01126553

Download citation

  • Received:

  • Revised:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF01126553

Key words

Search

Navigation