Effect of detoxification treatments on the proteins of guar meal

Guar meal was subjected to various detoxification pretreatments, and their effect on the proteins was determined by chemical and physicochemical methods. Ethanol treatment removed the high and low molecular weight protein fractions and decreased the carbohydrate content. These two protein fractions were also not observed in the proteins of the autoclaved samples, while there was no appreciable change in the carbohydrate content. Autoclaving also reduced the available lysine content of the total meal protein. Acid treatment dissociated the high molecular weight protein fractions and reduced both the available lysine and carbohydrate contents.