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

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Mol of hydroperoxideFigures14001200100080060040020000 1 2 3 4Time (m<strong>in</strong>)Mol of hydroperoxideFigure 3. 1 - Typical trend for spectrophotometric measurement of lipoxygenase activityobta<strong>in</strong>ed for WSFF <strong>in</strong> the present study.69
Total yellow pigment(mg•kg -1 )2502001501005000 25 50 75 100 125 150Time (m<strong>in</strong>)Heat treated WSFFEnzyme active WSFFFigure 3. 2 - Bleach<strong>in</strong>g pattern of carotenoids observed over time (120 m<strong>in</strong>) for the optimumfactor comb<strong>in</strong>ation, PS = 90 m<strong>in</strong>, RT = 15°C, BP = 600 ppm <strong>and</strong> SO = 5% <strong>in</strong>clusion.70
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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
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 and 52: 3.2.3 Analytical methodsDry matter
Page 53 and 54: solution was generated by mix<stron
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: Table 3. 14 - Fillet carotenoid con
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
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TablesTable 5. 1 - Analyzed proxima
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Effects of
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Effects of
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Effects of
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Effects of
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Data are mean (n=2).a Steepwater pH
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CHAPTER - 6 GENERAL DISCUSSIONCurre
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significant reduction in</s
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Reduction of pigme
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though wheat gluten meal conta<stro
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BibliographyAas, G.H., Storebakken,
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Bjerkeng, B., Hatlen, B., Wathne, E
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Choubert, G., Cravedi, J., Laurenti
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Fauconneau, B., Andre, S., Chmaitil
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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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