Physical and chemical changes of rapeseed meal proteins during toasting and their effects on in vitr

• 作 者: Sergio Salazar-Villanea Erik M
• 机 构: WageningenLivestockResearch,AnimalNutritionGroup,AgfifirmInnovationCenter,LaboratoryofFoodChemistry,
• 出 处: 畜牧与生物技术杂志：英文版
• 发表日期: 2017年2期
• 关键词: 体外消化率 烘烤时间 化学变化 物理变化 菜籽粕 粗蛋白 蛋白质溶解度 高蛋白质 Hydrolysis rate In vitro protein digest
• 基金项目: the financial support from the Wageningen UR“IPOP Customized Nutrition”programme financed by Wageningen UR,the Dutch Ministry of Economic Affairs,WIAS,Agrifirm Innovation Center,ORFFA Additives BV,Aji

Background: Toasting during the production of rapeseed meal(RSM) decreases ileal crude protein(CP) and amino acid(AA) digestibility. The mechanisms that determine the decrease in digestibility have not been fully elucidated. A high protein quality, low-de