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首页> 外文期刊>International Journal of Agriculture System >Elimination of toxalbumin in candlenut seed (Aleurites moluccana (L.) Willd) using wet heating at high temperature and identification of compounds in the candlenut glycoprotein
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Elimination of toxalbumin in candlenut seed (Aleurites moluccana (L.) Willd) using wet heating at high temperature and identification of compounds in the candlenut glycoprotein

机译：使用高温湿加热消除落花生种子（Aleurites moluccana（L.）Willd）中的毒素白蛋白并鉴定落花生糖蛋白中的化合物

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Toxalbumin is a toxic glyprotein contained in candlenut seeds. This toxic compound can be removed by heat treatment before the candlenut is used in processed food products. The aim of this study was to determine the effect of wet heating at high temperatures on the toxicity of candlenut toxalbumin by examining protein profiles, amino acid and carbohytrate contens in the candlenut extract. The material used in this study was unbroken candlenut seeds. This research apply Randomize complete design. The wet hight temperature treatment of candlenut seeds in this study was carried out in autoclave followed by drying in an oven. The wet heat tretment was performed at several conditions, namely without heating as control (P0), drying in oven at 70oC for 7 hours (P1), wet heating in autoclave at 121oC for 5 minutes (P2), 10 minutes (P3), 15 minutes (P4), and 20 minutes (P5). The P2, P3, P4 and P5 treatments were respectively followed by oven drying at 70oC for 7 hours. The results showed that treatment P5 reduced toxicity of candlenut toxalbumin as has been shown in other research through hemaglutination assay which indicated the abcence of aglutination of blood cells. The protein profile of candlenut extract revealed four protein bands with molecular weight of about 18-60 kDa. The reduction of toxicity has also been indicated by the lowest intensity of the bright blue color band on the P5 treatment compared the intensities of the other bands from the other treatments. Reduction of toxicity of the toxalbumin of candlenut seeds after 20 minutes of wet heating (P5) was caused by changes in the polarity of the amino acid glycoprotein. The reduction of non polar amino acids in toxalbumin (glycoprotein) occurred during wet heating, in particular, valine and proline. The increase of glucose and fructose contents was due to the breakdown of glycosidic bonds in glycoprotein molecules.
机译：毒素白蛋白是包含在栗子种子中的一种有毒的糖蛋白。在将板栗用于加工食品之前，可以通过热处理除去这种有毒化合物。这项研究的目的是通过检查烛果提取物中的蛋白质谱，氨基酸和碳水化合物含量来确定高温湿热对烛果类白蛋白毒性的影响。这项研究中使用的材料是未破碎的落花生种子。本研究应用随机化完整设计。在这项研究中，对湿冷的高温处理是在高压釜中进行的，然后在烤箱中干燥。湿法热处理是在几种条件下进行的，即不加热作为对照（P0），在70°C的烤箱中干燥7小时（P1），在高压灭菌器中的121°C的湿法加热5分钟（P2），10分钟（P3）， 15分钟（P4）和20分钟（P5）。在分别进行P2，P3，P4和P5处理后，在70°C下烘箱干燥7小时。结果表明，如通过血凝测定的其他研究表明，处理P5降低了对白杨毒素白蛋白的毒性，这表明血细胞凝集的出现。落胡桃提取物的蛋白质谱显示出四个分子量约为18-60 kDa的蛋白质条带。与其他处理相比，P5处理中亮蓝色带的最低强度也表明了毒性的降低。湿热（P5）20分钟后，对栗籽的毒素白蛋白的毒性降低是由于氨基酸糖蛋白极性的改变。湿热过程中，毒素白蛋白（糖蛋白）中非极性氨基酸的减少，特别是缬氨酸和脯氨酸的减少。葡萄糖和果糖含量的增加归因于糖蛋白分子中糖苷键的破坏。

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