Effect of Heat on the Lysine Content of Rapeseed

Abstract

ABSTRACT AS FAR as the authors are aware there are no published reports on the effect of heat on the amino acid composition of rapeseed protein. However, some damage or destruction of lysine when rapeseed is exposed to high temperatures might be expected in view of the loss of lysine which results from prolonged heating of soybean oil meal and sunflower seed oil meal (Riesen et al. 1947; Evans and Butts, 1948; Clandinin and Robblee, 1950; Alexander and Hill, 1952). Destruction of lysine by heat-induced reactions in the meal could explain why commercial rapeseed oil meal, which has been exposed to considerable heat during processing, requires a high level of lysine supplementation when used as a major protein source in chick rations (Kratzer et al. 1954; Klain et al., 1956). The experiments described herein were conducted to study the effect of moist and dry heating of rapeseed on the stability of . . .