The effect of physical and chemical treatments on crude protein fractions of canola and safflower seeds using CNCPS and SDS-PAGE

Document Type : Research Paper

Authors

1 Former M. Sc. Student, Department of Animal Science, Faculty of Agriculture, Razi University of Kermanshah, Iran

2 Associate Professor, Department of Animal Science, Faculty of Agriculture, Razi University of Kermanshah, Iran

Abstract

This study was conducted to investigate the effect of physical and chemical processing on crude protein fractions of two varieties of canola (Okapi and Modena) and safflower (62 and Zarfan) seed using cornel net carbohydrate and protein system and on protein subunits using sodium dodecyl sulfate polyacrylamide gel electrophoresis. Formaldehyde was used as chemical treatment, while toasting and autoclaving were used as physical treatments. In vitro protein fractionations were determined to find out the contribution of different protein fractions (A, B1, B2, B3, C and NDIP). Results showed that there was significant difference in OM, CP, EE, NDF and ADF in canola and safflower seeds (p<0.001). The proportion of soluble crude protein fraction (SCP) decreased while B2and B3 fractions increased as the result of processing. Formaldehyde had a more significant impact than the other two treatments. The SDS-PAGE pattern of varieties showed that treatment with toasting had no effect on protein bands in canola and safflower varieties while autoclaving resulted in the disappearance of some bands and formaldehyde resulted in the disappearance of all bands with molecular weights higher than 14.4 KD in canola but not in safflower varieties.

Keywords

References

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History

  • Receive Date: 27 August 2013
  • Revise Date: 24 December 2014
  • Accept Date: 29 January 2016

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