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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...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
BioMed Central
2016
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Materias: | |
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 |