Extraction of jojoba tannins and their role in protein-tannin complex formation and digestive proteases inhibition.

Persistent Link:
http://hdl.handle.net/10150/184405
Title:
Extraction of jojoba tannins and their role in protein-tannin complex formation and digestive proteases inhibition.
Author:
Sanchez Lucero, Manuel.
Issue Date:
1988
Publisher:
The University of Arizona.
Rights:
Copyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author.
Abstract:
Jojoba albumins and globulins were treated with jojoba tannins to study the protein-tannin complex formation. Trypsin and chymotrypsin were also treated with jojoba tannins to determine the change of enzymatic activity. The treated albumins and globulins were fractionated by gel filtration before and after treatment. Two albumin fractions did not appear after treatment, but a new fraction appeared with a shorter elution time. A precipitate was formed by addition of jojoba tannins to the jojoba globulins, and two globulin fractions did not appear after treatment. Trypsin was completely inhibited by 5.80 μg of tannin/ml. Chymotrypsin was completely inhibited by 36.44 μg of tannin/ml. Seven two-hour successive extractions with methanol were sufficient to obtain a jojoba meal which, when mixed at 15% in a ration with soybean, resulted in excellent growth of mice. Detannification of jojoba meal with methanol and acid methanol extracted other toxicants, because mice fed 15% of this jojoba meal gained more weight than the control. Acid methanol extraction was more effective than methanol or aqueous extraction in removing tannins; water extracted more protein and less tannin.
Type:
text; Dissertation-Reproduction (electronic)
Keywords:
Jojoba.; Jojoba products.; Tannins.; Proteins.
Degree Name:
Ph.D.
Degree Level:
doctoral
Degree Program:
Nutritional Sciences; Graduate College
Degree Grantor:
University of Arizona
Advisor:
Price, Ralph L.

Full metadata record

DC FieldValue Language
dc.language.isoenen_US
dc.titleExtraction of jojoba tannins and their role in protein-tannin complex formation and digestive proteases inhibition.en_US
dc.creatorSanchez Lucero, Manuel.en_US
dc.contributor.authorSanchez Lucero, Manuel.en_US
dc.date.issued1988en_US
dc.publisherThe University of Arizona.en_US
dc.rightsCopyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author.en_US
dc.description.abstractJojoba albumins and globulins were treated with jojoba tannins to study the protein-tannin complex formation. Trypsin and chymotrypsin were also treated with jojoba tannins to determine the change of enzymatic activity. The treated albumins and globulins were fractionated by gel filtration before and after treatment. Two albumin fractions did not appear after treatment, but a new fraction appeared with a shorter elution time. A precipitate was formed by addition of jojoba tannins to the jojoba globulins, and two globulin fractions did not appear after treatment. Trypsin was completely inhibited by 5.80 μg of tannin/ml. Chymotrypsin was completely inhibited by 36.44 μg of tannin/ml. Seven two-hour successive extractions with methanol were sufficient to obtain a jojoba meal which, when mixed at 15% in a ration with soybean, resulted in excellent growth of mice. Detannification of jojoba meal with methanol and acid methanol extracted other toxicants, because mice fed 15% of this jojoba meal gained more weight than the control. Acid methanol extraction was more effective than methanol or aqueous extraction in removing tannins; water extracted more protein and less tannin.en_US
dc.typetexten_US
dc.typeDissertation-Reproduction (electronic)en_US
dc.subjectJojoba.en_US
dc.subjectJojoba products.en_US
dc.subjectTannins.en_US
dc.subjectProteins.en_US
thesis.degree.namePh.D.en_US
thesis.degree.leveldoctoralen_US
thesis.degree.disciplineNutritional Sciencesen_US
thesis.degree.disciplineGraduate Collegeen_US
thesis.degree.grantorUniversity of Arizonaen_US
dc.contributor.advisorPrice, Ralph L.en_US
dc.contributor.committeememberReid, Bobby L.en_US
dc.contributor.committeememberBerry, James W.en_US
dc.contributor.committeememberMarchello, John A.en_US
dc.contributor.committeememberWeber, Charles W.en_US
dc.identifier.proquest8814272en_US
dc.identifier.oclc701247946en_US
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