《PROCESSED PLANT PROTEIN FOODSTUFFS》求取 ⇩

1．Introduction＆by M．L．Arson and A．M．ALTSCHUL1

Ⅰ．Contents of the Book1

Ⅱ．Nutrition2

Ⅲ．Technology5

Ⅳ．Availability and Cost9

Ⅴ．The Future10

References11

Part Ⅰ:General Properties of Plant Proteins,and Their Utilization12

2．Proteins＆by C．M．LYMAN13

Ⅰ．Proteins,What They Are and How One Protein Differs from Another13

Ⅱ．What Proteins Do in Living Organisms14

Ⅲ．The Significance of Proteins in Animal and Human Nu-trition15

Ⅳ．Structure and Chemical Properties of Protein28

Ⅴ．Protein Classification30

Ⅵ．Protein Analysis31

Ⅶ．Amino Acids32

References39

3．Plant Proteins＆by A．BONDI43

Ⅰ．Introduction43

Ⅱ．Seed Proteins44

Ⅲ．Leaf Proteins53

Ⅳ．Proteins from Other Vegetative Parts of Flowering Plants56

Ⅴ．Proteins of Lower Plants57

Ⅵ．The Non-Protein Nitrogen of Plants57

Ⅶ．Synthesis of Amino Acids and Proteins58

Ⅷ．Enzymes60

Ⅸ．Differences between Plant and Animal Proteins61

Ⅹ．Summary and Conclusions62

References63

4．Processing of Oilseeds＆by H．D．FINCHER67

Ⅰ．Historical67

Ⅱ．Hydraulic Processing68

Ⅲ．Screw-Pressing70

Ⅳ．Prepress Solvent Extraction72

Ⅴ．Direct Solvent Extraction76

Ⅵ．Processing Trends78

References78

5．Effect of Heat on Plant Proteins＆by IRVIN E．LIENER79

Ⅰ．Introduction79

Ⅱ．Processes Involving the Application of Heat80

Ⅲ．Effect of Heat on the Nutritive Value83

Ⅳ．Chemical and Physical Changes Induced by Heat106

Ⅴ．Importance of Heat Treatment in the Industrial Usage of Vegetable Proteins117

Ⅵ．Conclusions120

References122

6．Effect of Other Processing Factors on Vegetable Protein Meals＆by K．A．KUIKEN131

Ⅰ．Introduction131

Ⅱ．Solvent Extraction of Oilseeds131

Ⅲ．Chemical Contamination of Feed Products138

Ⅳ．Selection of Varieties and Strains of Seeds141

Ⅴ．Storage of Raw Materials and Finished Products143

References148

7．Evaluation of Protein Quality＆by C．R．GRAU and R．W．CARROLL153

Ⅰ．Introduction153

Ⅱ．Direct Methods Using Birds and Mammals155

Ⅲ．Indirect Evaluation of Protein Quality—Biochemical Methods168

Ⅳ．Conclusions and Trends185

References185

8．Use of Processed Plant Proteins in Mixed Feeds＆by N．R．ELLIS191

Ⅰ．Introduction191

Ⅱ．Vegetable Proteins193

Ⅲ．Ruminants Versus Non-Ruminants194

Ⅳ．Non-Ruminants197

Ⅴ．Other Livestock202

References203

9．Use of Processed Plant Proteins as Human Food＆by R．F．A．DEAN205

Ⅰ．General Considerations205

Ⅱ．Plant Proteins Now in Use212

Ⅲ．Other Forms of Plant Food233

Ⅳ．Future Extensions of the Use of Plant Proteins239

References244

10．Vegetable Protein Isolates＆by ALLAN K．SMITH249

Ⅰ．Introduction249

Ⅱ．Source Materials for Protein Isolates249

Ⅲ．Processing Meal for Protein Isolation251

Ⅳ．Preparation and Properties of Isolated Protein254

Ⅴ．The Hull Problem256

Ⅵ．Uses of Protein Isolates256

Ⅶ．Selected Oilseed Protein Isolates257

Ⅷ．Cereal Grain Proteins268

References272

11．Potential Uses of Isolated Oilseed Protein in Foodstuffs＆by M．L．ANSON277

Ⅰ．Introduction277

Ⅱ．Preparation and Advantages of Isolated Protein278

Ⅲ．Uses of Isolated Protein280

Ⅳ．Cost of Isolated Protein286

Ⅴ．Fermentation Products287

Ⅵ．Cheap Animal Proteins287

Ⅶ．Summary288

References289

12．Chemical Sources of Nitrogen as Supplements to Protein Feeds＆by J．K．LOOSLI291

Ⅰ．Introduction291

Ⅱ．Mechanism of Nitrogen Utilization in Ruminants292

Ⅲ．Factors Influencing the Utilization of Non-Protein Nitrogen293

Ⅳ．Limitations or the Use of Non-Protein Nitrogen Compounds298

Ⅴ．Ammoniated Feeds300

Ⅵ．Quality of Protein Synthesized in the Rumen300

Ⅶ．Non-Protein Nitrogen in Livestock Rations301

References304

13．Supplementation of Plant Proteins with Amino Acids＆by J．WADDELL307

Ⅰ．Introduction307

Ⅱ．Availability and Production of Synthetic Amino Acids309

Ⅲ．Supplementation of Diets Based on Corn and Soybean Oil Meal313

Ⅳ．Supplementation of Diets Containing Cottonseed Meal333

Ⅴ．The Amino Acid Supplementation of Cereal Diets335

Ⅵ．Low-Protein Diets,Amino Acid Imbalances,and Appetite340

Ⅶ．Conclusion347

References348

Part Ⅱ:Processed Plant Proteins352

14．Soybean Oil Meal＆by W．W．CRAVENS and ENDRE SIPOS353

Ⅰ．Introduction353

Ⅱ．Production and Trade354

Ⅲ．Structure and Composition of the Soybean Seed361

Ⅳ．Methods of Processing364

Ⅴ．Composition of Soybean Oil Meal370

Ⅵ．Soybean Oil Meal for Feed375

Ⅶ．Future Trends in Soybean Oil Meal Utilization390

References392

15．Edible Isolated Soybean Protein＆by S．J．CIRCLE with D．W．JOHN-SON399

Ⅰ．Introduction399

Ⅱ．Isolated Soy Protein Compared to Soy Flour400

Ⅲ．Availability and Forms of Edible Soy Protein Isolate400

Ⅳ．Properties of Unmodified Isolated Soy Protein403

Ⅴ．Nutritional Value of Edible Isolated Soybean Protein404

Ⅵ．Food Uses of Edible Isolated Soy Protein407

References415

16．Groundnuts(Peanuts)and Groundnut Meal＆by GORDON D．ROSEN419

Ⅰ．Introduction419

Ⅱ．Production and Trade420

Ⅲ．Growth,Harvesting,and Curing422

Ⅳ．Structure and Composition of Groundnuts423

Ⅴ．Economics of Use in Foods and Feeds430

Ⅵ．Whole Groundnuts as Food and Feed431

Ⅶ．Production,Properties,and Uses of Groundnut Meals434

Ⅷ．Groundnut By-Products453

Ⅸ．Trends in Production and Utilization of Groundnuts and Groundnut Products456

References457

17．Cottonseed Meal＆by A．M．ALTSCHUL,C．M．LYMAN,and F．H．THURBER469

Ⅰ．Introduction469

Ⅱ．Production and Trade471

Ⅲ．Appearance and Structure481

Ⅳ．Composition of Seed484

Ⅴ．Processing of Seed and Composition of Meal495

Ⅵ．Uses of Meal505

Ⅶ．Trends in Production and Utilization of Cottenseed Meal525

References527

18．Sesame Meal＆by ROBERT W．CALDWELL535

Ⅰ．Introduction535

Ⅱ．Production and Trade536

Ⅲ．Botanical and Breeding Information539

Ⅳ．Growing and Harvesting542

Ⅴ．Processing544

Ⅵ．Seed and Oil545

Ⅶ．Sesame Meal and Protein546

Ⅷ．Uses of Seseme Meal551

Ⅸ．Trends555

References555

19．Sunflower Seed Oil Meal＆by D．R．CLANDININ557

Ⅰ．Introduction557

Ⅱ．Production and Trade557

Ⅲ．Sunflower Seed559

Ⅳ．Processing561

Ⅴ．Sunflower Seed Oil Meal564

Ⅵ．Uses of Sunflower Seed Oil Meal569

Ⅶ．By-Products571

Ⅷ．Trends572

Ⅸ．Summary573

References573

20．Rapeseed,Mustard-Seed,and Poppy-Seed Meals＆by B．C．CHRlSTIAN577

Ⅰ．Rapeseed Meal577

Ⅱ．Mustard-Seed Meal587

Ⅲ．Poppy-Seed Meal588

References590

21．Linseed Oil Meal＆by SETH W．PETERSON593

Ⅰ．Introduction593

Ⅱ．Production and Trade595

Ⅲ．The Flax Plant and Its Growth597

Ⅳ．Processing601

Ⅴ．Composition606

Ⅵ．Uses of Linseed Oil Meal610

Ⅶ．Trends614

References615

22．Minor Oilseed and Tree Nut Meals＆by J．A．KNEELAND619

Ⅰ．Introduction619

Ⅱ．Safflower Meal620

Ⅲ．Almonds629

Ⅳ．Walnut633

Ⅴ．Babassu636

Ⅵ．Hempseed638

Ⅶ．Pecans640

Ⅷ．Illipe Nut640

References642

23．Coconut Oil Meal＆by LEO V．CURTIN645

Ⅰ．Introduction645

Ⅱ．Production and Trade646

Ⅲ．Structure and Composition655

Ⅳ．Processing657

Ⅴ．Properties of Oil Meal661

Ⅵ．Trends671

References673

24．Palm Kernel Meal＆by J．G．COLLINGWOOD677

Ⅰ．Introduction677

Ⅱ．Production and Trade678

Ⅲ．Botanical Information683

Ⅳ．Composition of Kernels and Meal687

Ⅴ．Methods of Processing688

Ⅵ．Effect of Processing693

Ⅶ．Uses696

Ⅷ．Trends699

References700

25．Alfalfa and Other Leaf Meals＆by C．RAY THOMPSON703

Ⅰ．Introduction703

Ⅱ．Production and Processing704

Ⅲ Botanical Description705

Ⅳ．Methods of Processing706

Ⅴ．Composition of Leaf Meals709

Ⅵ．Uses of Leaf Meals713

Ⅶ．Trends714

References715

26．Peas and Beans＆by I．DESCHAMPS717

Ⅰ．Introduction717

Ⅱ．Botanical Classification718

Ⅲ．Production718

Ⅳ．Composition723

Ⅴ．Toxic Components of Certain Legume Seeds727

Ⅵ．Uses730

Ⅶ．Potential Uses730

References735

27．Fermentation Feedstuffs＆by C．S．BORUFF and J．M．VAN LANEN739

Ⅰ．Introduction739

Ⅱ．Grain Distillers Feeds740

Ⅲ．Brewing and Malting By-Products745

Ⅳ．Molasses Fermentation By-Products749

Ⅴ．Antibiotics,Vitamins,and Growth Factors755

References757

28．Milling Feeds＆by R．D．SEELEY761

Ⅰ．Introduction761

Ⅱ．Feeds from the Wet Milling of Corn761

Ⅲ．Feeds from the Wet Milling of Grain Sorghum778

Ⅳ．Feeds from the Milling of Rice782

Ⅴ．Summary785

References785

29．Microbial Proteins＆by J．L．STOKES789

Ⅰ．Introduction789

Ⅱ．Yeasts789

Ⅲ．Molds794

Ⅳ．Mushrooms798

Ⅴ．Bacteria799

Ⅵ．Summary and Conclusions802

References803

30．The Algae＆by W．A．P．BLACK805

Ⅰ．Classification805

Ⅱ．Historical Background805

Ⅲ．Microscopic Algae806

Ⅳ．Macroscopic Algae810

Ⅴ．Utilization and Prospects823

References825

31．Inedible Oilseed Meals＆by DON S．BOLLEY and RAIFORD L．HOLMES829

Ⅰ．General Introduction829

Ⅱ．Castor Meal829

Ⅲ．Tung Meal844

Ⅳ．Aceituno Meal852

Ⅴ．Other Toxic Meals853

References854

32．Plant Residues and Pomaces＆by E．G．KELLEY859

Ⅰ．Introduction859

Ⅱ．Sources of Vegetable Residues and Pomaces859

Ⅲ．Recovery of Vegetable Waste Materials862

References874

33．Amino Acid Composition of Foodstuffs＆by T．H．HOPPER877

Table Ⅰ:Conversion Factors878

Table Ⅱ:Amino Acid Content of Selected Products880

References891

Appendix:National Average Food Supplies893

Author Index897

Subject Index942