Changes in Nitrogenous Compounds and Rates of in Situ N Loss of Soybean Meal Treated with Sodium Hydroxide or Heat

Naoki Nishino, Yasutaka Masaki, Senji Uchida

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

Rates of in situ N loss of soybean meal (SBM) were altered by various combinations of sodium hydroxide and heat treatment; some nitrogenous compounds involving the modified proteolysis were investigated. The amount of lysinoalanine (LAL), neutral detergent insoluble nitrogen, 1-fluoro-2,4-dinitrobenzene reactive lysine, and reducing power of SBM were linearly related (P <0.01) to rate of in situ N loss with correlation coefficients of-0.847, -0.835, 0.793, and -0.846, respectively. The results indicate that the LAL formation and the Maillard reaction are related to change in susceptibility of SBM protein to microbial degradation in the rumen.

Original languageEnglish
Pages (from-to)2667-2671
Number of pages5
JournalJournal of Agricultural and Food Chemistry
Volume44
Issue number9
Publication statusPublished - Sep 1996

Fingerprint

Lysinoalanine
Sodium Hydroxide
sodium hydroxide
nitrogen compounds
Soybeans
soybean meal
Meals
Hot Temperature
Dinitrofluorobenzene
Proteolysis
heat
Detergents
Lysine
Maillard Reaction
Soybean Proteins
Nitrogen
Rumen
Heat treatment
Maillard reaction
biodegradation

Keywords

  • Feed processing
  • In situ N loss
  • Lysinoalanine
  • Nonenzymatic browning

ASJC Scopus subject areas

  • Agricultural and Biological Sciences (miscellaneous)
  • Food Science
  • Chemistry (miscellaneous)

Cite this

Changes in Nitrogenous Compounds and Rates of in Situ N Loss of Soybean Meal Treated with Sodium Hydroxide or Heat. / Nishino, Naoki; Masaki, Yasutaka; Uchida, Senji.

In: Journal of Agricultural and Food Chemistry, Vol. 44, No. 9, 09.1996, p. 2667-2671.

Research output: Contribution to journalArticle

@article{8aa28055fd274013a5a6ad553cad222c,
title = "Changes in Nitrogenous Compounds and Rates of in Situ N Loss of Soybean Meal Treated with Sodium Hydroxide or Heat",
abstract = "Rates of in situ N loss of soybean meal (SBM) were altered by various combinations of sodium hydroxide and heat treatment; some nitrogenous compounds involving the modified proteolysis were investigated. The amount of lysinoalanine (LAL), neutral detergent insoluble nitrogen, 1-fluoro-2,4-dinitrobenzene reactive lysine, and reducing power of SBM were linearly related (P <0.01) to rate of in situ N loss with correlation coefficients of-0.847, -0.835, 0.793, and -0.846, respectively. The results indicate that the LAL formation and the Maillard reaction are related to change in susceptibility of SBM protein to microbial degradation in the rumen.",
keywords = "Feed processing, In situ N loss, Lysinoalanine, Nonenzymatic browning",
author = "Naoki Nishino and Yasutaka Masaki and Senji Uchida",
year = "1996",
month = "9",
language = "English",
volume = "44",
pages = "2667--2671",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society",
number = "9",

}

TY - JOUR

T1 - Changes in Nitrogenous Compounds and Rates of in Situ N Loss of Soybean Meal Treated with Sodium Hydroxide or Heat

AU - Nishino, Naoki

AU - Masaki, Yasutaka

AU - Uchida, Senji

PY - 1996/9

Y1 - 1996/9

N2 - Rates of in situ N loss of soybean meal (SBM) were altered by various combinations of sodium hydroxide and heat treatment; some nitrogenous compounds involving the modified proteolysis were investigated. The amount of lysinoalanine (LAL), neutral detergent insoluble nitrogen, 1-fluoro-2,4-dinitrobenzene reactive lysine, and reducing power of SBM were linearly related (P <0.01) to rate of in situ N loss with correlation coefficients of-0.847, -0.835, 0.793, and -0.846, respectively. The results indicate that the LAL formation and the Maillard reaction are related to change in susceptibility of SBM protein to microbial degradation in the rumen.

AB - Rates of in situ N loss of soybean meal (SBM) were altered by various combinations of sodium hydroxide and heat treatment; some nitrogenous compounds involving the modified proteolysis were investigated. The amount of lysinoalanine (LAL), neutral detergent insoluble nitrogen, 1-fluoro-2,4-dinitrobenzene reactive lysine, and reducing power of SBM were linearly related (P <0.01) to rate of in situ N loss with correlation coefficients of-0.847, -0.835, 0.793, and -0.846, respectively. The results indicate that the LAL formation and the Maillard reaction are related to change in susceptibility of SBM protein to microbial degradation in the rumen.

KW - Feed processing

KW - In situ N loss

KW - Lysinoalanine

KW - Nonenzymatic browning

UR - http://www.scopus.com/inward/record.url?scp=0003547793&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0003547793&partnerID=8YFLogxK

M3 - Article

AN - SCOPUS:0003547793

VL - 44

SP - 2667

EP - 2671

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 9

ER -