Pigment Reduction in Corn Gluten Meal and Its Effects on Muscle ...

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leach<strong>in</strong>g rates obta<strong>in</strong>ed <strong>in</strong> this study were proportional to the <strong>in</strong>itial pigment content on eachcorn variety.The laboratory-scale wet mill<strong>in</strong>g used <strong>in</strong> this trial (steep<strong>in</strong>g corn kernels <strong>in</strong> a hydrogenperoxide conta<strong>in</strong><strong>in</strong>g solution at either acid or alkal<strong>in</strong>e conditions) produced high yields of corngluten meal (with high total starch content) <strong>and</strong> low yields of starch, which were attributed to an<strong>in</strong>complete separation of the gluten <strong>and</strong> starch fractions.High yield of gluten fraction but low yields of starch fraction obta<strong>in</strong>ed <strong>in</strong> this study wereattributed to gr<strong>in</strong>d<strong>in</strong>g equipment limitation. <strong>Reduction</strong> of yellow carotenoids content <strong>in</strong> corngluten meal was proportional to the pigment content <strong>in</strong> corn gra<strong>in</strong>s. Recovery of crude prote<strong>in</strong>did not show a clear trend, however up to 40% reduction was assessed as hydrogen peroxidelevel was <strong>in</strong>creased for the HiC7 variety under acidic conditions.Scale-up <strong>and</strong> use of commercial scale mill<strong>in</strong>g equipment as well as <strong>in</strong>-vivo pigmentationtrial are highly necessary <strong>in</strong> order to assess the effects of low-pigment corn gluten meal <strong>in</strong>clusion<strong>in</strong> formulated diets on muscle pigment deposition <strong>in</strong> muscle from salmonid fish.119
TablesTable 5. 1 - Analyzed proximate composition <strong>and</strong> pigment content of the two corn kernelvarieties used <strong>in</strong> the study<strong>Corn</strong> kernel varietyHiC7HiC23Analysed proximate composition (%), dry matter basisMoisture 10.5 ± 0.01 9.6 ± 0.03Crude prote<strong>in</strong> 11.7 ± 0.07 12.1 ± 0.05Total starch 69.3 ± 2.0 67.3 ± 0.3Lipids 4.5 ± 0.2 4.2 ± 0.3Ash 1.3 ± 0.02 1.5 ± 0.01Analysed pigment concentration (mg kg -1 ), dry matter basisAll-trans lute<strong>in</strong> 58 ± 4.3 14 ± 0.9All-trans zeaxanth<strong>in</strong> 34 ± 2.5 56 ± 6.1All-trans β-cryptoxanth<strong>in</strong> 7 ± 1.9 10 ± 0.8All-trans-β-carotene 4 ± 1.5 4 ± 0.9Total carotenoids 102 ± 10.2 84 ± 8.6Data are mean (n=2) ± st<strong>and</strong>ard deviation.120
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Pigment Re
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ingredients. Furth
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Thanks to all my colleagues, friend
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2.10.1 Enzymatic treatments .......
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LIST OF TABLESTable 3. 1 - Factors
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LIST OF FIGURESFigure 2. 1 - Molecu
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Ingredients commonly in</st
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CHAPTER - 2 LITERATURE REVIEW2.1 In
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leached when 5% of soy flour as LOX
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deep and fast glyc
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observed in ra<str
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Chylomicron constituents are remove
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Muscle growth in r
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2.7.2 Corn gluten
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2010). However, due to its imbalanc
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No differences in
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supplemented with 42% of a vegetabl
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Soybean seeds are the richest known
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2.10.1.4 Bleaching
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2.11 ConclusionInclusion of <strong
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4.0%*68%* 5.6%* 12%* 3.5%* 6.5%*Fig
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Figure 2. 4 - Schematic representat
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3.1 IntroductionThe characteristic
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many factors such as LOX source lev
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During the 12-week
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3.2.3 Analytical methodsDry matter
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solution was generated by mix<stron
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3.2.4 Statistical analysisData from
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Factors defined as
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chromatography). Relative amounts o
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After carotenoids are absorbed thro
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and ended up <stro
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Table 3. 2 - Experimental design us
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Table 3. 4 - Analysed proximate com
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Proximate composition (Analysed; dr
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Table 3. 7 - Lipoxygenase activity
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18 1 0 -1 0 120 15 0 10 2519 -1 0 1
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Table 3. 10 - HPLC carotenoid profi
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Table 3. 12 - Retain</stron
Page 79 and 80: Table 3. 14 - Fillet carotenoid con
Page 81 and 82: Total yellow pigment(mg•kg -1 )25
Page 83 and 84: Figure 3. 4 - Growth curve of ra<st
Page 85 and 86: effects of dietary CGM and<
Page 87 and 88: soybean meal in a
Page 89 and 90: were randomly samp
Page 91 and 92: An aliquot (1 ml) of chloroform low
Page 93 and 94: Retained nitrogen
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Page 97 and 98: Values for all-trans astaxanth<stro
Page 99 and 100: previous reports where colour attri
Page 101 and 102: Proximate composition (analysed), d
Page 103 and 104: Table 4. 2 - Growth performance of
Page 105 and 106: Table 4. 3 - Carcass chemical proxi
Page 107 and 108: Table 4. 4 - Retain</strong
Page 109 and 110: Table 4. 5 - Pigment</stron
Page 111 and 112: Table 4. 6 - Colour attributes <str
Page 113 and 114: FiguresFigure 4. 1 - Growth curves
Page 115 and 116: Figure 4. 3 - Muscle colour attribu
Page 117 and 118: the effects of dietary reduced-caro
Page 119 and 120: astaxanthin deposi
Page 121 and 122: After steeping, ke
Page 123 and 124: 0.9994 and 0.9999,
Page 125 and 126: under acidic and a
Page 127 and 128: oxidation within t
Page 129: colour difference usin</str
Page 133 and 134: Effects of
Page 141 and 142: Data are mean (n=2).a Steepwater pH
Page 143 and 144: CHAPTER - 6 GENERAL DISCUSSIONCurre
Page 145 and 146: significant reduction in</s
Page 147 and 148: Reduction of pigme
Page 149 and 150: though wheat gluten meal conta<stro
Page 151 and 152: BibliographyAas, G.H., Storebakken,
Page 153 and 154: Bjerkeng, B., Hatlen, B., Wathne, E
Page 155 and 156: Choubert, G., Cravedi, J., Laurenti
Page 157 and 158: Fauconneau, B., Andre, S., Chmaitil
Page 159 and 160: Johnston, I., Li, X., Vieira, V., N
Page 161 and 162: Li, M.H., Oberle, D.F., Lucas, P.M.
Page 163 and 164: Peter, C.M., Han, Y., Bolin
Page 165 and 166: Skonberg, D.I., Hardy, R.W., Barrow
Page 167: Ytrestoyl, T., Struksnæs, G., Kopp
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