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

More documents

Recommendations

Info

to Christiansen et al. (1995). H° ab is (as the relationship between the yellowness <strong>and</strong> redness) as:(7) H° ab =tan -1 b*/a*. Where 0° (H° ab = 0) represents a red hue <strong>and</strong> 90° (H° ab = 90) represents ayellow hue. The C* expresses saturation <strong>and</strong> clarity of a colour. A high C* value represents ahigh saturation of colour. It was calculated as: (8) C* = (a* 2 + b* 2 ) 1/2 .Lipoxygenase activity determ<strong>in</strong>ation. Lipoxygenase activity <strong>in</strong> WSFF, heat treated WSFF<strong>and</strong> CGM, was determ<strong>in</strong>ed accord<strong>in</strong>g to Gӧkmen et al. (2007) with some modifications. Enzymeextraction was carried out by homogeniz<strong>in</strong>g 5 g of sample with sodium phosphate (25 mL)buffer (pH 6.5) at 4°C us<strong>in</strong>g a magnetic stirrer for 30 m<strong>in</strong>. The homogenate was centrifuged at15,000 x g for 15 m<strong>in</strong> at 4°C. The supernatant conta<strong>in</strong><strong>in</strong>g lipoxygenase was kept as a crudeenzyme extract. The total prote<strong>in</strong> content of the enzyme extract was determ<strong>in</strong>ed us<strong>in</strong>g the Sigmadiagnostics kit for micro prote<strong>in</strong> determ<strong>in</strong>ation (Sigma Oakville, ON, Canada).The substrate solution was obta<strong>in</strong>ed by comb<strong>in</strong><strong>in</strong>g pure l<strong>in</strong>oleic acid (157.2 µL), Tween20 (157.2 µL) <strong>and</strong> nano-pure water (10 mL). 1 N NaOH (1mL) was added <strong>and</strong> the mixture wasdiluted to 200 mL with M/15 sodium phosphate buffer (pH 6.0).Spectrophotometric lipoxygenase activity determ<strong>in</strong>ation was conducted by add<strong>in</strong>g 29.9mL of substrate solution <strong>in</strong> a flask placed <strong>in</strong> a water bath set up at 30 °C. Gently aeration waspassed through the solution for 2 m<strong>in</strong>. The reaction was <strong>in</strong>itiated by mix<strong>in</strong>g the crude enzymeextract (0.1 mL) <strong>and</strong> the substrate solution. Aliquots (1 mL) were transferred <strong>in</strong>to labeled testtubes conta<strong>in</strong><strong>in</strong>g 4 mL of 0.1 Normal NaOH solution at 0.5, 1.0, 1.5, 2.0, 2.5 <strong>and</strong> 3.0 m<strong>in</strong> ofreaction time. NaOH solution stops the enzymatic reaction <strong>and</strong> control optical <strong>in</strong>terference <strong>in</strong> thesolution before absorbance measur<strong>in</strong>g. Hydroperoxide formation was followed us<strong>in</strong>g a VarianInc., spectrophotometer (Palo Alto, CA, USA) as <strong>in</strong>crease <strong>in</strong> absorbance at 234 nm. A blank41
solution was generated by mix<strong>in</strong>g the substrate solution (1 mL) with the 0.1 Normal NaOHsolution (4 mL). One lipoxygenase unit was def<strong>in</strong>ed as the quantity of enzyme that generates 1µmol of hydroperoxide per m<strong>in</strong> per mg of prote<strong>in</strong> under the st<strong>and</strong>ard assay conditions.HPLC analysis. Carotenoids from CGM samples were extracted accord<strong>in</strong>g to Abdel-Aalet al. (2007). An approximately 0.15 g of sample was homogenized <strong>in</strong> 10 mL of water saturatedbutanol for 30 s <strong>in</strong> a PT 18/105 Ultra-turrax homogenizer, kept for 30 m<strong>in</strong> at room temperature,<strong>and</strong> homogenized aga<strong>in</strong> for 30 s. The mixture was centrifuged at 10,000 x g for 5 m<strong>in</strong>, <strong>and</strong> analiquot of the supernatant (0.5 mL) was filtered through a 0.45 µm Nylon Acrodisc syr<strong>in</strong>ge filter.The first two drops of the filtrate were discarded, <strong>and</strong> the rem<strong>in</strong>der was collected for HPLCanalyses.Carotenoids from the diets <strong>and</strong> fish muscle samples were extracted accord<strong>in</strong>g to Bjerkenget al. (1997) with some variations. Feed samples were weight (5.0 g) <strong>and</strong> mixed with 10 mL ofmethanol (conta<strong>in</strong><strong>in</strong>g 500 mg L -1 of 2,6-di-t-butyl-p-cresol) <strong>and</strong> distilled water (5 mL). Sampleswere extracted us<strong>in</strong>g a PT 18/105 Ultra-turrax homogenizer for 30 s. The samples were mixedaga<strong>in</strong> for 30 s with chloroform (15 mL) <strong>and</strong> kept <strong>in</strong> the dark for 10 m<strong>in</strong>, remixed for extra 30 s<strong>and</strong> centrifuged (10 m<strong>in</strong>, 3000 x g, 18°C).Muscle samples (sk<strong>in</strong> <strong>and</strong> bone free) of each fish were chopped <strong>and</strong> ground twice whilefrozen. Samples (7.5 g) were then mixed with 7.5 mL of distilled water <strong>and</strong> 7.5 ml methanol(conta<strong>in</strong><strong>in</strong>g 500 mg L -1 of BHT). The mixture was homogenized us<strong>in</strong>g a PT 18/105 Ultra-turraxhomogenizer for 30 s. Chloroform (21 mL) was then added <strong>and</strong> an additional mixture of 30 s wasapplied. Muscle samples were then centrifuged (15 m<strong>in</strong>, 2500 x g) at 18°C.42
Page 1 and 2: Pigment Re
Page 3 and 4: ingredients. Furth
Page 5 and 6: Thanks to all my colleagues, friend
Page 7 and 8: 2.10.1 Enzymatic treatments .......
Page 9 and 10: LIST OF TABLESTable 3. 1 - Factors
Page 11 and 12: LIST OF FIGURESFigure 2. 1 - Molecu
Page 13 and 14: Ingredients commonly in</st
Page 15 and 16: CHAPTER - 2 LITERATURE REVIEW2.1 In
Page 17 and 18: leached when 5% of soy flour as LOX
Page 19 and 20: deep and fast glyc
Page 21 and 22: observed in ra<str
Page 23 and 24: Chylomicron constituents are remove
Page 25 and 26: Muscle growth in r
Page 27 and 28: 2.7.2 Corn gluten
Page 29 and 30: 2010). However, due to its imbalanc
Page 31 and 32: No differences in
Page 33 and 34: supplemented with 42% of a vegetabl
Page 35 and 36: Soybean seeds are the richest known
Page 37 and 38: 2.10.1.4 Bleaching
Page 39 and 40: 2.11 ConclusionInclusion of <strong
Page 41 and 42: 4.0%*68%* 5.6%* 12%* 3.5%* 6.5%*Fig
Page 43 and 44: Figure 2. 4 - Schematic representat
Page 45 and 46: 3.1 IntroductionThe characteristic
Page 47 and 48: many factors such as LOX source lev
Page 49 and 50: During the 12-week
Page 51: 3.2.3 Analytical methodsDry matter
Page 55 and 56: 3.2.4 Statistical analysisData from
Page 57 and 58: Factors defined as
Page 59 and 60: chromatography). Relative amounts o
Page 61 and 62: After carotenoids are absorbed thro
Page 63 and 64: and ended up <stro
Page 65 and 66: Table 3. 2 - Experimental design us
Page 67 and 68: Table 3. 4 - Analysed proximate com
Page 69 and 70: Proximate composition (Analysed; dr
Page 71 and 72: Table 3. 7 - Lipoxygenase activity
Page 73 and 74: 18 1 0 -1 0 120 15 0 10 2519 -1 0 1
Page 75 and 76: Table 3. 10 - HPLC carotenoid profi
Page 77 and 78: 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
Page 95 and 96: significant (p
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 and 130:
colour difference usin</str
Page 131 and 132:
TablesTable 5. 1 - Analyzed proxima
Page 133 and 134:
Effects of
Page 135 and 136:
Effects of
Page 137 and 138:
Effects of
Page 139 and 140:
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
show all

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

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?