Cookies helfen uns bei der Bereitstellung unserer Dienste. Durch die Nutzung unserer Dienste erklären Sie sich damit einverstanden, dass wir Cookies setzen.

Cuvillier Verlag

30 Jahre Kompetenz im wissenschaftlichen Publizieren
Internationaler Fachverlag für Wissenschaft und Wirtschaft

Cuvillier Verlag

De En Es
Characterization of selected Polyphenol-Protein Interaction Products in alkaline-treated Sunflower Meal

Printausgabe
EUR 29,90

E-Book
EUR 20,90

Characterization of selected Polyphenol-Protein Interaction Products in alkaline-treated Sunflower Meal (Band 6)

Verena Bongartz (Autor)

Vorschau

Inhaltsverzeichnis, PDF (590 KB)
Leseprobe, PDF (650 KB)

ISBN-13 (Printausgabe) 9783736971806
ISBN-13 (E-Book) 9783736961807
Sprache Englisch
Seitenanzahl 96
Auflage 1.
Buchreihe Schriftenreihe der Professur für Molekulare Lebensmitteltechnologie
Band 6
Erscheinungsort Göttingen
Promotionsort Bonn
Erscheinungsdatum 27.03.2020
Allgemeine Einordnung Dissertation
Fachbereiche Lebensmittelchemie
Ernährungs- und Haushaltswissenschaften
Schlagwörter sunflower, Botanic characteristics, Oil production, Phenolic content, Polyphenols, Covalent interactions, Chemical analysis, Chemical composition, Chemicals and Reagents, global market, economically, bioaccessibility, bioavailability, chlorogenic, absorbable, protein degradation,rumen, Sonnenblume, Botanische Merkmale, Ölförderung, Phenolgehalt, Polyphenole, kovalente Wechselwirkungen, Chemische Analyse, Chemische Zusammensetzung, Chemikalien und Reagenzien, globaler Markt, wirtschaftlich, Bio-Zugänglichkeit, Pansen, Bioverfügbarkeit, chlorogene, resorbierbar, Degradierung
Beschreibung

Sunflower extraction meal, a co-product from sunflower oil production, is an economically interesting source of protein. During alkaline extraction of proteins, the presence of chlorogenic acid in the meal gives rise to the formation of o-quinones. Reactions with nucleophiles present in proteins can lead to green discoloration. Although such reactions have been known for a long time, there is a lack of information on the chemical nature of the reaction products. The work described in this thesis sought to understand the underlying interaction mechanism. The resulting green interaction products were tentatively identified as trihydroxy benzacridine derivatives. Special attention was given to the potential use of polyphenol-protein complexes in animal nutrition. It was shown that a targeted alkaline treatment of naturally occurring compounds in feedstuffs might be a promising approach to provide ruminant feed with improved intestinal digestibility values.