title: Comparison of cake compositions, pepsin digestibility and amino acids concentration of proteins isolated from black mustard and yellow mustard cakes.
abstract: As a byproduct of oil production, black and yellow mustard cakes protein are considered as potential source of plant protein for feed applications to poultry, fish and swine industries. The protein contents in black and yellow mustard cakes were 38.17% and 28.80% and their pepsin digestibility was 80.33% and 77.43%, respectively. The proteins were extracted at different pH and maximum proteins (89.13% of 38.17% and 87.76% of 28.80% respectively) isolated from black and yellow mustard cakes at pH 12. The purity of isolated proteins of black and yellow mustard cakes was 89.83% and 91.12% respectively and their pepsin digestibility was 89.67% and 90.17% respectively which assigned the absence of antinutritional compounds. It was found that essential amino acids isoleucine, lysine, methionine, threonine and tryptophan and non essential amino acids arginine and tyrosine were present in greater concentration in black mustard cake protein whereas other amino acids were higher in yellow mustard cake protein.
authors: Plant Protein Research Section, Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research( BCSIR), Dr. Kudrat-i-Khuda Road, Dhanmondhi, Dhaka, 1205 Bangladesh.
authors: Ashish Kumar
authors: AK
authors: Sarker
authors: Department of Applied Chemistry & Chemical Engineering, Dhaka University, Dhaka, 1000 Bangladesh.
authors: Dipti
authors: D
authors: Saha
authors: Department of Applied Chemistry & Chemical Engineering, Dhaka University, Dhaka, 1000 Bangladesh.
authors: Hasina
authors: H
authors: Begum
authors: Department of Applied Chemistry & Chemical Engineering, Dhaka University, Dhaka, 1000 Bangladesh.
authors: Asaduz
authors: A
authors: Zaman
authors: Enzymlogy Research Section, IFST, BCSIR, Dhaka, 1205 Bangladesh.
authors: Md Mashiar
authors: MM
authors: Rahman
keywords: Amino acids analysis; Mustard cake; Pepsin digestibility; Protein isolation