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

Sergio Salazar-VillaneaErik M A M BruininxHarry GruppenWouter H HendriksPatrick CarréAlain QuinsacAntonius F B van der Poel

Published in: Journal of animal science and biotechnology (2016)

Increasing the toasting time for the production of RSM causes physical and chemical changes to the proteins that decrease the rate of protein hydrolysis. The observed decrease in the rate of protein hydrolysis could impact protein digestion and utilization.

Keyphrases

protein protein
physical activity
mental health
amino acid
anaerobic digestion
binding protein
small molecule