PROCESSED PLANT PROTEIN FOODSTUFFSPDF电子书下载

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

Ⅰ．Contents of the Book 1

Ⅱ．Nutrition 2

Ⅲ．Technology 5

Ⅳ．Availability and Cost 9

Ⅴ．The Future 10

References 11

Part Ⅰ:General Properties of Plant Proteins,and Their Utilization 12

2．Proteins＆by C．M．LYMAN 13

Ⅰ．Proteins,What They Are and How One Protein Differs from Another 13

Ⅱ．What Proteins Do in Living Organisms 14

Ⅲ．The Significance of Proteins in Animal and Human Nu-trition 15

Ⅳ．Structure and Chemical Properties of Protein 28

Ⅴ．Protein Classification 30

Ⅵ．Protein Analysis 31

Ⅶ．Amino Acids 32

References 39

3．Plant Proteins＆by A．BONDI 43

Ⅰ．Introduction 43

Ⅱ．Seed Proteins 44

Ⅲ．Leaf Proteins 53

Ⅳ．Proteins from Other Vegetative Parts of Flowering Plants 56

Ⅴ．Proteins of Lower Plants 57

Ⅵ．The Non-Protein Nitrogen of Plants 57

Ⅶ．Synthesis of Amino Acids and Proteins 58

Ⅷ．Enzymes 60

Ⅸ．Differences between Plant and Animal Proteins 61

Ⅹ．Summary and Conclusions 62

References 63

4．Processing of Oilseeds＆by H．D．FINCHER 67

Ⅰ．Historical 67

Ⅱ．Hydraulic Processing 68

Ⅲ．Screw-Pressing 70

Ⅳ．Prepress Solvent Extraction 72

Ⅴ．Direct Solvent Extraction 76

Ⅵ．Processing Trends 78

References 78

5．Effect of Heat on Plant Proteins＆by IRVIN E．LIENER 79

Ⅰ．Introduction 79

Ⅱ．Processes Involving the Application of Heat 80

Ⅲ．Effect of Heat on the Nutritive Value 83

Ⅳ．Chemical and Physical Changes Induced by Heat 106

Ⅴ．Importance of Heat Treatment in the Industrial Usage of Vegetable Proteins 117

Ⅵ．Conclusions 120

References 122

6．Effect of Other Processing Factors on Vegetable Protein Meals＆by K．A．KUIKEN 131

Ⅰ．Introduction 131

Ⅱ．Solvent Extraction of Oilseeds 131

Ⅲ．Chemical Contamination of Feed Products 138

Ⅳ．Selection of Varieties and Strains of Seeds 141

Ⅴ．Storage of Raw Materials and Finished Products 143

References 148

7．Evaluation of Protein Quality＆by C．R．GRAU and R．W．CARROLL 153

Ⅰ．Introduction 153

Ⅱ．Direct Methods Using Birds and Mammals 155

Ⅲ．Indirect Evaluation of Protein Quality—Biochemical Methods 168

Ⅳ．Conclusions and Trends 185

References 185

8．Use of Processed Plant Proteins in Mixed Feeds＆by N．R．ELLIS 191

Ⅰ．Introduction 191

Ⅱ．Vegetable Proteins 193

Ⅲ．Ruminants Versus Non-Ruminants 194

Ⅳ．Non-Ruminants 197

Ⅴ．Other Livestock 202

References 203

9．Use of Processed Plant Proteins as Human Food＆by R．F．A．DEAN 205

Ⅰ．General Considerations 205

Ⅱ．Plant Proteins Now in Use 212

Ⅲ．Other Forms of Plant Food 233

Ⅳ．Future Extensions of the Use of Plant Proteins 239

References 244

10．Vegetable Protein Isolates＆by ALLAN K．SMITH 249

Ⅰ．Introduction 249

Ⅱ．Source Materials for Protein Isolates 249

Ⅲ．Processing Meal for Protein Isolation 251

Ⅳ．Preparation and Properties of Isolated Protein 254

Ⅴ．The Hull Problem 256

Ⅵ．Uses of Protein Isolates 256

Ⅶ．Selected Oilseed Protein Isolates 257

Ⅷ．Cereal Grain Proteins 268

References 272

11．Potential Uses of Isolated Oilseed Protein in Foodstuffs＆by M．L．ANSON 277

Ⅰ．Introduction 277

Ⅱ．Preparation and Advantages of Isolated Protein 278

Ⅲ．Uses of Isolated Protein 280

Ⅳ．Cost of Isolated Protein 286

Ⅴ．Fermentation Products 287

Ⅵ．Cheap Animal Proteins 287

Ⅶ．Summary 288

References 289

12．Chemical Sources of Nitrogen as Supplements to Protein Feeds＆by J．K．LOOSLI 291

Ⅰ．Introduction 291

Ⅱ．Mechanism of Nitrogen Utilization in Ruminants 292

Ⅲ．Factors Influencing the Utilization of Non-Protein Nitrogen 293

Ⅳ．Limitations or the Use of Non-Protein Nitrogen Compounds 298

Ⅴ．Ammoniated Feeds 300

Ⅵ．Quality of Protein Synthesized in the Rumen 300

Ⅶ．Non-Protein Nitrogen in Livestock Rations 301

References 304

13．Supplementation of Plant Proteins with Amino Acids＆by J．WADDELL 307

Ⅰ．Introduction 307

Ⅱ．Availability and Production of Synthetic Amino Acids 309

Ⅲ．Supplementation of Diets Based on Corn and Soybean Oil Meal 313

Ⅳ．Supplementation of Diets Containing Cottonseed Meal 333

Ⅴ．The Amino Acid Supplementation of Cereal Diets 335

Ⅵ．Low-Protein Diets,Amino Acid Imbalances,and Appetite 340

Ⅶ．Conclusion 347

References 348

Part Ⅱ:Processed Plant Proteins 352

14．Soybean Oil Meal＆by W．W．CRAVENS and ENDRE SIPOS 353

Ⅰ．Introduction 353

Ⅱ．Production and Trade 354

Ⅲ．Structure and Composition of the Soybean Seed 361

Ⅳ．Methods of Processing 364

Ⅴ．Composition of Soybean Oil Meal 370

Ⅵ．Soybean Oil Meal for Feed 375

Ⅶ．Future Trends in Soybean Oil Meal Utilization 390

References 392

15．Edible Isolated Soybean Protein＆by S．J．CIRCLE with D．W．JOHN-SON 399

Ⅰ．Introduction 399

Ⅱ．Isolated Soy Protein Compared to Soy Flour 400

Ⅲ．Availability and Forms of Edible Soy Protein Isolate 400

Ⅳ．Properties of Unmodified Isolated Soy Protein 403

Ⅴ．Nutritional Value of Edible Isolated Soybean Protein 404

Ⅵ．Food Uses of Edible Isolated Soy Protein 407

References 415

16．Groundnuts(Peanuts)and Groundnut Meal＆by GORDON D．ROSEN 419

Ⅰ．Introduction 419

Ⅱ．Production and Trade 420

Ⅲ．Growth,Harvesting,and Curing 422

Ⅳ．Structure and Composition of Groundnuts 423

Ⅴ．Economics of Use in Foods and Feeds 430

Ⅵ．Whole Groundnuts as Food and Feed 431

Ⅶ．Production,Properties,and Uses of Groundnut Meals 434

Ⅷ．Groundnut By-Products 453

Ⅸ．Trends in Production and Utilization of Groundnuts and Groundnut Products 456

References 457

17．Cottonseed Meal＆by A．M．ALTSCHUL,C．M．LYMAN,and F．H．THURBER 469

Ⅰ．Introduction 469

Ⅱ．Production and Trade 471

Ⅲ．Appearance and Structure 481

Ⅳ．Composition of Seed 484

Ⅴ．Processing of Seed and Composition of Meal 495

Ⅵ．Uses of Meal 505

Ⅶ．Trends in Production and Utilization of Cottenseed Meal 525

References 527

18．Sesame Meal＆by ROBERT W．CALDWELL 535

Ⅰ．Introduction 535

Ⅱ．Production and Trade 536

Ⅲ．Botanical and Breeding Information 539

Ⅳ．Growing and Harvesting 542

Ⅴ．Processing 544

Ⅵ．Seed and Oil 545

Ⅶ．Sesame Meal and Protein 546

Ⅷ．Uses of Seseme Meal 551

Ⅸ．Trends 555

References 555

19．Sunflower Seed Oil Meal＆by D．R．CLANDININ 557

Ⅰ．Introduction 557

Ⅱ．Production and Trade 557

Ⅲ．Sunflower Seed 559

Ⅳ．Processing 561

Ⅴ．Sunflower Seed Oil Meal 564

Ⅵ．Uses of Sunflower Seed Oil Meal 569

Ⅶ．By-Products 571

Ⅷ．Trends 572

Ⅸ．Summary 573

References 573

20．Rapeseed,Mustard-Seed,and Poppy-Seed Meals＆by B．C．CHRlSTIAN 577

Ⅰ．Rapeseed Meal 577

Ⅱ．Mustard-Seed Meal 587

Ⅲ．Poppy-Seed Meal 588

References 590

21．Linseed Oil Meal＆by SETH W．PETERSON 593

Ⅰ．Introduction 593

Ⅱ．Production and Trade 595

Ⅲ．The Flax Plant and Its Growth 597

Ⅳ．Processing 601

Ⅴ．Composition 606

Ⅵ．Uses of Linseed Oil Meal 610

Ⅶ．Trends 614

References 615

22．Minor Oilseed and Tree Nut Meals＆by J．A．KNEELAND 619

Ⅰ．Introduction 619

Ⅱ．Safflower Meal 620

Ⅲ．Almonds 629

Ⅳ．Walnut 633

Ⅴ．Babassu 636

Ⅵ．Hempseed 638

Ⅶ．Pecans 640

Ⅷ．Illipe Nut 640

References 642

23．Coconut Oil Meal＆by LEO V．CURTIN 645

Ⅰ．Introduction 645

Ⅱ．Production and Trade 646

Ⅲ．Structure and Composition 655

Ⅳ．Processing 657

Ⅴ．Properties of Oil Meal 661

Ⅵ．Trends 671

References 673

24．Palm Kernel Meal＆by J．G．COLLINGWOOD 677

Ⅰ．Introduction 677

Ⅱ．Production and Trade 678

Ⅲ．Botanical Information 683

Ⅳ．Composition of Kernels and Meal 687

Ⅴ．Methods of Processing 688

Ⅵ．Effect of Processing 693

Ⅶ．Uses 696

Ⅷ．Trends 699

References 700

25．Alfalfa and Other Leaf Meals＆by C．RAY THOMPSON 703

Ⅰ．Introduction 703

Ⅱ．Production and Processing 704

Ⅲ Botanical Description 705

Ⅳ．Methods of Processing 706

Ⅴ．Composition of Leaf Meals 709

Ⅵ．Uses of Leaf Meals 713

Ⅶ．Trends 714

References 715

26．Peas and Beans＆by I．DESCHAMPS 717

Ⅰ．Introduction 717

Ⅱ．Botanical Classification 718

Ⅲ．Production 718

Ⅳ．Composition 723

Ⅴ．Toxic Components of Certain Legume Seeds 727

Ⅵ．Uses 730

Ⅶ．Potential Uses 730

References 735

27．Fermentation Feedstuffs＆by C．S．BORUFF and J．M．VAN LANEN 739

Ⅰ．Introduction 739

Ⅱ．Grain Distillers Feeds 740

Ⅲ．Brewing and Malting By-Products 745

Ⅳ．Molasses Fermentation By-Products 749

Ⅴ．Antibiotics,Vitamins,and Growth Factors 755

References 757

28．Milling Feeds＆by R．D．SEELEY 761

Ⅰ．Introduction 761

Ⅱ．Feeds from the Wet Milling of Corn 761

Ⅲ．Feeds from the Wet Milling of Grain Sorghum 778

Ⅳ．Feeds from the Milling of Rice 782

Ⅴ．Summary 785

References 785

29．Microbial Proteins＆by J．L．STOKES 789

Ⅰ．Introduction 789

Ⅱ．Yeasts 789

Ⅲ．Molds 794

Ⅳ．Mushrooms 798

Ⅴ．Bacteria 799

Ⅵ．Summary and Conclusions 802

References 803

30．The Algae＆by W．A．P．BLACK 805

Ⅰ．Classification 805

Ⅱ．Historical Background 805

Ⅲ．Microscopic Algae 806

Ⅳ．Macroscopic Algae 810

Ⅴ．Utilization and Prospects 823

References 825

31．Inedible Oilseed Meals＆by DON S．BOLLEY and RAIFORD L．HOLMES 829

Ⅰ．General Introduction 829

Ⅱ．Castor Meal 829

Ⅲ．Tung Meal 844

Ⅳ．Aceituno Meal 852

Ⅴ．Other Toxic Meals 853

References 854

32．Plant Residues and Pomaces＆by E．G．KELLEY 859

Ⅰ．Introduction 859

Ⅱ．Sources of Vegetable Residues and Pomaces 859

Ⅲ．Recovery of Vegetable Waste Materials 862

References 874

33．Amino Acid Composition of Foodstuffs＆by T．H．HOPPER 877

Table Ⅰ:Conversion Factors 878

Table Ⅱ:Amino Acid Content of Selected Products 880

References 891

Appendix:National Average Food Supplies 893

Author Index 897

Subject Index 942