Effects of Toasting Time on Digestive Hydrolysis of Soluble and Insoluble 00-Rapeseed Meal Proteins

Thermal damage to proteins can reduce their nutritional value. The effects of toasting time on the kinetics of hydrolysis, the resulting molecular weight distribution of 00-rapeseed meal (RSM) and the soluble and insoluble protein fractions separated from the RSM were studied. Hydrolysis was perform...

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Detalles Bibliográficos
Autores principales: Salazar-Villanea, Sergio, Bruininx, Erik M. A. M., Gruppen, Harry, Carré, Patrick, Quinsac, Alain, van der Poel, Antonius F. B.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2017
Materias:
Original Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5364235/
https://www.ncbi.nlm.nih.gov/pubmed/28392576
http://dx.doi.org/10.1007/s11746-017-2960-8

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5364235/
https://www.ncbi.nlm.nih.gov/pubmed/28392576
http://dx.doi.org/10.1007/s11746-017-2960-8

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