title: Evaluation of detoxification methods on toxic and antinutritional composition and nutritional quality of proteins in Jatropha curcas meal.
abstract: The Jatropha curcas meal was detoxified by different methods, and the effect of detoxification was evaluated in this study. The method that hydrolysis of enzymes (cellulase plus pectinase) followed by washing with ethanol (65%) had a significant (p < 0.05) effect on the toxin, antinutritional components, and nutritional quality of proteins. After this treatment, the phorbolesters (PEs) were decreased by 100%. The antinutritional components (phytates, tannins, saponins, protease inhibitor, and lectin activities) were decreased to tolerable levels, which were lower than those in soybean meal. The crude protein in detoxified meal was 74.68%, and the total content of amino acids was 66.87 g/100 g of dry matter. The in vitro protein digestibility (IVPD) increased from 82.14 to 92.37%. The pepsin-insoluble nitrogen was only 4.57% of the total nitrogen, and about 90% of the protein was true protein. The protein-digestibility-corrected amino acid score (PDCAAS) of the meal was 0.75. The results showed that this treatment was a promising way to detoxify J. curcas meal, and the nutritional quality of detoxified meal can be simultaneously enriched and improved.
authors.affiliation: State Key Laboratory of Food Science and Technology and School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.
authors.forename: Jianhui
authors.initials: J
authors.lastname: Xiao
authors.forename: Hui
authors.initials: H
authors.lastname: Zhang
authors.forename: Liya
authors.initials: L
authors.lastname: Niu
authors.forename: Xingguo
authors.initials: X
authors.lastname: Wang
authors.forename: Xia
authors.initials: X
authors.lastname: Lu
mesh_terms: D002851:Chromatography, High Pressure Liquid; D031286:Jatropha / Q000737:chemistry*; D009753:Nutritive Value; D010940:Plant Proteins / Q000737:chemistry* / Q000633:toxicity
chemical_list: D010940:Plant Proteins