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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Detalhes bibliográficos
Publicado no:J Am Oil Chem Soc
Main Authors: Salazar-Villanea, Sergio, Bruininx, Erik M. A. M., Gruppen, Harry, Carré, Patrick, Quinsac, Alain, van der Poel, Antonius F. B.
Formato: Artigo
Idioma:Inglês
Publicado em: Springer Berlin Heidelberg 2017
Assuntos:
Original Paper
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC5364235/
https://ncbi.nlm.nih.gov/pubmed/28392576
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s11746-017-2960-8
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