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

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-denatured, RSM was produced and toasted up t...

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Detalles Bibliográficos
Autores principales: Salazar-Villanea, Sergio, Bruininx, Erik M. A. M., Gruppen, Harry, Hendriks, Wouter H., Carré, Patrick, Quinsac, Alain, van der Poel, Antonius F. B.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2016
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5070089/
https://www.ncbi.nlm.nih.gov/pubmed/27777764
http://dx.doi.org/10.1186/s40104-016-0120-x

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5070089/
https://www.ncbi.nlm.nih.gov/pubmed/27777764
http://dx.doi.org/10.1186/s40104-016-0120-x

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