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In Vivo and in Vitro Digestibility of Soybean, Lupine, and Rapeseed Meal Proteins after Various Technological Processes †

✍ Scribed by Rozan, Pascale; Lamghari, Radia; Linder, Michel; Villaume, Christian; Fanni, Jacques; Parmentier, Michel; Méjean, Luc

Book ID
120515917
Publisher
American Chemical Society
Year
1997
Tongue
English
Weight
132 KB
Volume
45
Category
Article
ISSN
0021-8561

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## Abstract Abstract. Effect of irradiation (1 kGy), autoclaving (121°C at 103.5 kPa for 5, 10, 15, 20, 25 and 30 min), dry heating (121°C for 5, 10, 15, 20, 25, 30 and 60 min), sprouting (36 h) and their combination on in‐vitro digestibility of rapeseed protein was studied. Digestibility was signi