Results 151 to 160 of about 167,334 (185)
Effect of detoxification treatments on the proteins of guar meal
Journal of Agricultural and Food Chemistry, 1981 Guar meal was subjected to various detoxification pretreatments, and their effect on the proteins was determined by chemical and physicochemical methods. Ethanol treatment removed the high and low molecular weight protein fractions and decreased the carbohydrate content.
J P, Nath, N, Subramanian, M S, Rao
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Guar meal ameliorates Eimeria tenella infection in broiler chicks
Veterinary Parasitology, 2008Guar meal contains relatively high levels of saponins, which are known to have antiprotozoal activity and may be effective against coccidiosis. A 2x2 factorial experiment investigated the impact of guar meal (0 or 5%) corn-soy-based starter broiler diets on chicks unchallenged or challenged with Eimeria tenella.
Sherif M, Hassan +4 more
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Functional properties of guar (Cyamopsis tetragonoloba) meal protein isolates
Journal of Agricultural and Food Chemistry, 1986 Functional properties of protein isolates obtained from detoxified guar meals were compared with those of defatted guar meal protein isolate. All samples exhibited U-shaped nitrogen solubility vs. pH profiles with max. solubilities (80%) at extreme acidic and alkaline regions and min. solubility (2%) at pH 5.
Razia Tasneem, N. Subramanian
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Haemolytic and antimicrobial activities of saponin-rich extracts from guar meal
Food Chemistry, 2010Saponin-rich GM extract was prepared by refluxing 25 g of GM with 250 ml of EtOH/H2O (1:1, v/v) for 3 h then filtering and distilling EtOH at 50 C. The refluxed extract was partitioned with equal volume of BuOH obtaining crude saponin-rich GM extract with 4.8 ± 0.6% DM of GM that was purified by RP-HPLC eluting 20%, 60% and 100% MeOH fractions with 2 ...
J A Byrd, C A Bailey
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Journal of Agricultural and Food Chemistry, 2008
The water extract of guar meal ( Cyamopsis tetragonolobus) was examined for its foamability. Compared with egg white, the extract showed an extraordinary foam stability: no drainage after 3 h of standing in contrast to 65% drainage for egg white at the same protein concentration.
Yukio Doi, Shoko Kido
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The water extract of guar meal ( Cyamopsis tetragonolobus) was examined for its foamability. Compared with egg white, the extract showed an extraordinary foam stability: no drainage after 3 h of standing in contrast to 65% drainage for egg white at the same protein concentration.
Yukio Doi, Shoko Kido
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Evaluation of guar meal detoxification by bioassay with rat and tetrahymena pyriformis W
Qualitas Plantarum Plant Foods for Human Nutrition, 1984Attempts were made to detoxify guar meal by autoclaving and dilute acid extraction. Upgrading achieved was evaluated by proximate analysis. The extent of detoxification achieved by autoclaving and acid extraction was compared and evaluated by bioassay with male weanling Wistar rats andTetrahymena pyriformis W.
P. P. Khopkar, D. V. Rege
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3-epikatonic acid from guar meal, Cyamopsis tetragonoloba
Phytochemistry, 1980David T. Coxon, John W. Wells
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Guar meal in diets for broiler chickens
British Poultry Science, 19821. In two experiments each involving 2 000 Ross 1 broiler chickens in floor pens from 0 to 56 d of age, the effects of including guar meal at 50, 100 or 150 g/kg of the diet were investigated. 2. During the 0 to 28‐d period diets containing 50 or 100 g guar meal/kg supported only 85 and 69%, respectively, of the growth supported by the control diet ...
S. V. S. Verma, J. M. McNab
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