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Journal of Nutrition Vol. 48 No. 2 October 1952, pp. 149-159
Copyright © 1952 by American Society for Nutrition
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The Effect of Heat on the Lysine and Methionine in Sunflower Seed Oil Meal1,2,

J. C. Alexander3 and D. C. Hill

Department of Nutrition, Ontario Agricultural College, Guelph, Canada

Autoclaving at 15 lb. pressure and dry heating at 121°C. destroyed a large proportion of the lysine in sunflower seed oil meal. Neither type of heating had an appreciable effect on methionine.

The findings support the conclusion that destruction of lysine during processing is probably the chief cause of the poor nutritional value for chick diets of commercial expeller-process sunflower seed oil meal.

1 The data reported in this paper are taken in part from a thesis presented by J. C. Alexander in partial fulfillment of the requirements for the degree of Master of Science in Agriculture, University of Toronto, 1951. The investigation was supported in part by a grant from Toronto Elevators Ltd., Toronto, Ontario, and J. C. Alexander was holder of a fellowship from the Ontario Research Council.

2 The authors are indebted to Co-op Vegetable Oils Ltd., Altona, Manitoba, for supplying the sunflower seed materials.

3 Present address: Department of Biochemistry, College of Agriculture, University of Wisconsin, Madison.

Manuscript received 23 June 1952.




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